..........Contact me at Mom25dogs@gmail.com.........

Contact me at Mom25dogs@gmail.com

Tuesday, August 07, 2007

Summer Cool Dinner

Gazpacho

4 or 5 large ripe tomatoes, peeled, seeded, and chopped
1 serrano pepper, minced
5 cloves garlic, minced
2 lemon cucumbers, peeled, seeded, and diced
1 red bell pepper, seeded and diced
1 red onion, peeled and thinly sliced
1 ripe but slightly firm avocado, peeled and diced
4 cups light beef stock or chicken stock
2 tablespoons fresh lemon juice
2 tablespoons medium-acid red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsely
4 tablespoons chopped fresh cilantro
kosher salt and black pepper in a mill
1/2 cup best-quality extra-virgin olive oil

Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.

You can freeze just about any fresh herb by chopping it and putting it in ice cube trays. Fill with water to cover and freeze. Store herb cubes in labeled ziploc bags. Even easier...just wash the leaves and remove them from the stem. Then place loosely in a bag and freeze. When they are frozen, you can pack them down tighter, and, when you remove some from the freezer, they will crumble just like dried... A bunch of dill frozen loosely in a bag with the stalk intact. Just snipping off what you need for each meal and putting it directly into the food.

-or-

Red & Green Gazpacho

3 cups chopped red and/or partially green tomatoes (3 large)
½ cup chopped tomatillo (2 medium)
1 (16 oz) can tomato juice (2 cups)
½ cup chopped cucumber
1 large jalapeno pepper, seeded and finely chopped
¼ cup finely chopped green onions
1 clove minced garlic
¼ tsp bottled green pepper sauce
1 Tbsp olive oil
1 Tbsp lime juice
¼ cup finely shipped cilantro
6 oz peeled, cooked medium shrimp (12-15)
Sour Cream

In a bowl combine tomatoes, tomatillos, tomato juice, cucumber, jalapeno pepper, green onions, garlic, pepper sauce, oil, lime juice and cilantro. Cover; chill at least 1 hour. To serve, reserve six shrimp. Coarsely chop remaining shrimp. Stir chopped shrimp into gazpacho. Spoon gazpacho into chilled bowls. Top each serving with a dollop of sour cream, one whole shrimp, and a green onion curl. Serves 6 as and aside.

Source: Better Homes & Gardens, August 2002, Pg 202


Cheese Toast

Toast your bread in toaster, place a piece of cheese on top and broil quickly in oven.


Minty Watermelon Sorbet

3 lb Watermelon, peeled, deseeded and cubed
4 fl.oz. Maple Syrup
2 fl.oz. freshly squeezed Lime Juice
2 tbsp of finely chopped Fresh Mint

1. Place all ingredients in a blender or food processor and process until smooth.
2. Transfer to an ice cream maker and churn freeze for 20 minutes or according to the manufacturer’s instructions.
3. Alternatively, turn the mixture into a rigid freezer-proof container and freeze, removing from the freezer every 20 minutes or so and beating well with a wooden spoon to break up any ice particles.

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