Easy Soup and Salad Recipes To Start The New Year
Well the holidays are over, and I for one am still feeling stuffed. I don’t think it’s that I over ate at each meal, but rather that I’m not used to having so many rich, quite frankly heavy meals so close together. I’m looking forward to a spell of light, easily prepared food, and I won’t mind if it’s less strain on the bank account to provide either.
The first thing that comes to mind to fit my current craving is soup. Not the heavy, hearty soups that provide quilted comfort in the depth of winter-their time will come- but lighter ones that are more like a shawl on a cool evening. Just enough comfort to satisfy the need of the moment. I can have a cup, or a bowl. With a salad they become a nutritious meal and if I’m hungry enough, there are all sorts of breads to pair with them to make the meal more filling. Fast, easily prepared, affordably priced soups that don’t sacrifice flavor, but satisfy my appetite are the perfect solution.
I’m listing recipes for four of my favorite soups competing in this category and four salads that I think compliment each. As for the breads, I’m going to do a post on the ones I like with soup when I tackle the winter soups in a week or so, but I’ll say now, that I like something that adds a touch of the special to the dinner and gives it a bit of importance. A fruit muffin mix, baked in a loaf pan topped with sugar and cinnamon; corn muffin mix with some peppers and/or tomatoes added in; thick slices of an artesian bread toasted with cheese on top; croissants or drop biscuits. All are easily made, affordable but just enough of a change to make the meal stand out.
HAPPY, HEALTHY NEW YEAR EVERYONE!!!!
SOUPS
CLAM CHOWDER: Serves 4-6
(2) 10 oz. cans baby clams OR (3) 6 ½ oz cans chopped clams both with liquid
1 lb. potatoes peeled and diced
1 lg. onion halved lengthwise and thinly sliced
1 pt. half and half or milk-skim not recommended
3 Tbs. butter
Place vegetables in a pot with just enough water to cover and cook over medium heat, partially covered, just until tender, stirring occasionally. Add clams with juice and simmer 5 min. Add half and half and butter and cook until heated through and broth thickens.
EASY SALMON CHOWDER: Serves 4-6
(1) 14.75 oz. can salmon- with liquid but cleaned of any skin and bone pieces
(2) 10 ½ oz. cans condensed Cream of Tomato soup
(1) 16 oz. can cream style corn
2 cups milk
½ tsp curry powder
½ tsp powdered ginger
1 lime sliced
Combine all ingredients in a pot over low-medium heat. Stir until texture is smooth and soup is heated through. Garnish with floating lime slices.
QUICK MEXICAN TORTILLA SOUP: Serves 4-6
1 1/2 cups diced cooked chicken or turkey
1 qt. chicken broth
(1) 3 oz. can chopped mild green chilies
2 medium onions –halved lengthwise and thinly sliced
12 corn tortillas cut in strips
1 cup grated Monterey Jack or< optionally, Pepper Jack cheese
In preheated 350 deg. oven, bake tortilla strips on a cookie sheet until crisp-bout 5 mins.
In a stockpot, over medium heat, fry bacon and onion until bacon is crisp and onion is soft. Add meat, chilies and stock and stir to incorporate while heating through. When very hot, ladle into bowls, top with tortilla strips and garnish with cheese. Serve at once.
FRENCH LENTILL SOUP: Serves 6-8
(1) 1lb bag dried lentils
7 cups water
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¼ cup red wine vinegar
1 Tbs. garlic powder
(1) 14 ½ oz can sliced carrots- with liquid divided
3 large onions chopped
2 Tbs. oil
3 Tbs. tomato paste or ½ cup diced tomato= 1 small or plum type
In a large stockpot, sauté the onion in the oil until soft; add the lentils, water and carrot liquid. Cover and simmer 45-55 mins. Until lentils are soft. Add the wine, ½ the carrots, garlic and tomato. Simmer 5 min. and add vinegar. Stir well to combine. Cut the remaining half can of carrot slices in half. Puree 2/3 of the soup until smooth. Return to pot. Puree the remaining 1/3 soup until coarsely chopped, add chopped carrots and return to pot stirring both textures together. Season with salt and pepper if needed. Serve hot or cold. Better the next day, keeps in the refrigerator for 1 week and freezes for 2 months .I like to serve the bowls garnished with a dollop of sour cream.
SALADS –Listed in order of pairing with the soups
SPINACH- TOMATO SALAD: Serves 4 according to family’s preferences
1 bag baby spinach leaves-
1 large tomato – in large dice
1 medium onion halved lengthwise and thinly sliced
Creamy Vidalia Onion dressing to taste—I like Ken’s
Toss all the ingredients together and chill well before serving
GREEN BEAN SALAD: Serves 4-6
1 lb frozen cut green beans – cooked to crisp tender
1 medium-large onion –halved lengthwise and thinly sliced
2 tsp oil
3 Tbs. cider vinegar
¼ tsp sugar
Cook onion and oil in a microwave for 1 min. -just until onion loses its “rawness”. Combine all ingredients and toss. Allow to marinate at least an hour. Serve chilled.
CUCUMBER-SOUR CREAM SALAD: Serves 4
2 lg. farmers’ cucumbers-OR equal quantity of yield in English cucumbers
Salt
½ cup sour cream
2 Tbs cider vinegar
1 tsp. sugar
Paprika for sprinkling
Peel and thinly slice the cucumbers into a bowl and sprinkle them liberally with salt. Allow to stand for 20 mins. Rinse them well to remove all the salt and drain them. Mix the vinegar, sugar and sour cream. Taste to make sure it has a good sweet-sour flavor. Add more of the ingredients until you are satisfied. Layer the cucumbers, then sour cream in a flat bottomed dish, usually 2 layers ending with the cream. Sprinkle each layer with the paprika. Chill well before serving.
New Year Cole Slaw Recipe
COLE SLAW
Usually I buy this at the deli counter. But you can make your own. Simply thinly slice the amount from a head of cabbage to make your required servings, toss with a bottled coleslaw dressing- I like Pfeiffers- and add a liberal amount of celery seed. Place in a bowl, garnished with paprika. Chill and serve.
