Recipes

Thousand Island Dressing from Bev Bennett

Thousand Island Dressing from Bev Bennett

Use Thousand Island dressing with iceberg lettuce or as a change from plain mayonnaise on a sandwich. Leftover dressing will keep if covered in the refrigerator for a few days.
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Ingredients

Instructions

  • Place the mayonnaise in a small bowl.
  • Stir in the chili sauce, pickle relish, chives, lemon juice, salt, and pepper.
  • Vary It!
  • Add a dash of hot red pepper sauce to give the dressing a little zing.
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Course; Dressing

Tomato, Zucchini, and Shrimp Bisque

Tomato, Zucchini, and Shrimp Bisque

This dish has such a heady aroma of basil andscallions that you’d never know it starts with canned soup. Fresh herbs make a significantimprovement in the color and flavor of this soup, so I don’t recommend usingdried basil as an alternative. Add bread sticks and a glass of wine for afeast.
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Ingredients

  • 1 tablespoon olive oil
  • 2 small zucchini trimmed, and diced
  • 2 cans 11 ounces each condensed tomato bisque
  • 2 packages 8 ounces each individually frozen, cooked, peeled medium-size shrimp
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped scallions
  • 1/4 teaspoon pepper

Instructions

  • Heat the olive oil in a 4- to 5-quart pot.
  • Add the zucchini and sauté over high heat 3 to 4 minutes or until golden, stirring occasionally.
  • Add both cans of tomato bisque and 2 soup cans of water.
  • Bring the soup almost to the boil, but do not boil.
  • Add both packages of shrimp.
  • It isn’t necessary to thaw the shrimp first.
  • Add the basil, scallions, and pepper and simmer 5 minutes or until the soup is hot.
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Course; Fish

Nacho Cheese and Sausage Soup

Nacho Cheese and Sausage Soup

The same ingredients — sausage, cheese, and chiles — that make nachos so appetizing, make this soup delicious, too. I like to serve low-fat baked tortillas for crumbling into the soup.
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Ingredients

  • 1 pound bulk pork sausage
  • 1 small onion chopped
  • 1 can 11 ounces condensed nacho cheese soup
  • 1 can 14 1/2 ounces diced tomatoes with roasted garlic and onion
  • 2 tablespoons minced cilantro optional

Instructions

  • Take sausage out of the wrapper and place the sausage in a 3- to 4-quart pot.
  • Break the meat into small pieces, using a wooden spoon.
  • Add the onion.
  • Cook over medium-high heat, stirring frequently, for 5 minutes or until all the sausage is browned.
  • Pour off any accumulated fat.
  • Add the nacho cheese soup to the pot.
  • Add 1 soup can of water and stir well.
  • Add the canned tomatoes with the liquid and simmer 5 minutes or until the soup is hot.
  • Stir in cilantro (if desired).

Notes & Wine Advice

Vary It!

Substitute sage-flavored or hot pork sausage if you prefer. If you really appre- ciate a soup with bite, try chorizo, a zesty Mexican sausage that you’ll find in many supermarkets.
Note: This is a soup that you can freeze for later enjoyment, too. You can pour leftover soup into single-serve plastic containers. Add a piece of freezer tape to the lid and mark it with the name of the dish and the date you freeze it. Store the soup in the freezer up to one month. Thaw the soup in the refrigerator overnight before you reheat it.
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Course; Cheese / Nacho’s / Soup

Cream of Celery, Mushroom, and Chicken Soup

Cream of Celery, Mushroom, and Chicken Soup

Buy raw chicken breast strips for stir-fry orcubed chicken, so you don’t have to cut up the chicken. Using sliced mushroomsalso eliminates a cooking step. Heat a package of frozen broccoli or asparagusspears to serve with the soup.
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Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound boneless chicken breast cut into bite-size strips or chunks
  • 1 medium onion diced
  • 1 package 4 ounces sliced wild mushrooms (3 cups sliced)
  • 2 cans 10 3/4 ounces each condensed cream of celery soup
  • 1/4 teaspoon crushed dried thyme

Instructions

  • Melt the butter in a medium-size pot.
  • Add the chicken breast and onion and cook over medium-high heat 3 minutes or until the pieces turn white.
  • Add the mushrooms and sauté 5 minutes or until they give off liquid.
  • Stir in the soup and mix well.
  • Add 2 soup cans of water and the thyme.
  • Simmer the soup 5 minutes or until it’s hot.

Notes & Wine Advice

Vary It!

Add 2 cans of milk instead of water for a creamier soup.
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Course; Chicken / Soup

Cucumber-Buttermilk Soup

Cucumber-Buttermilk Soup

Cool as a cucumber isn’t just a saying, it’sthe experience you have when you taste this refreshing summer soup. If you havethe time, chill this soup for 30 minutes, so the mint flavor comes through. Aside of whole wheat bread makes this simple meal very nourishing.
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Ingredients

  • 2 medium cucumbers peeled, quartered lengthwise, and seeded
  • 1 small shallot trimmed and halved or 2 scallions, trimmed and coarsely chopped
  • 1 tablespoon coarsely chopped fresh mint leaves
  • 1 small garlic clove
  • 1 cup low-fat buttermilk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cut the cucumbers into large chunks and place in a blender.
  • Add the shallot, mint leaves, garlic, buttermilk, salt, and pepper.
  • Turn the blender on/off at the puree setting for 1 minute or until the mixture is finely minced.

Notes & Wine Advice

Vary It!

Add 1/4 cup heavy cream with the buttermilk.
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Course; Soup

Three-Herb Gazpacho

Three-Herb Gazpacho

When you’re weighed down with fresh tomatoesfrom your farmers market, haul out your blender and make this tangy,fresh-tasting soup. Gazpacho doesn’t keep well, so make and serve it the sameday. Brie  (bree), a soft, creamy French cheese, spreadon crusty bread is heavenly with this vegetable soup.
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Ingredients

Instructions

  • Place the red onion, cucumber, tomatoes, tomato juice, basil, and chives in a blender.
  • Turn on and off in quick motions until the mixture is finely chopped but not pureed.
  • Remove the vegetables to a serving bowl.
  • Stir in the oil, lemon juice, salt, pepper, and parsley.
  • Pour into bowls and top each serving with 2 tablespoons croutons (if desired).
  • Vary It!
  • Use spicy tomato juice or add a pinch of crushed red pepper flakes to the blender.
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Course; Soup
Cuisine; European / Spain

Broccoli-Scallion Soup

Broccoli-Scallion Soup

The floral tops of a head of broccoli are themost tender and sweet part of the vegetable. If your supermarket doesn’t sellthe heads separately, buy the entire stalks. Dice and steam the thick stalksfor another dish (I provide suggestions in Chapter 6) or use a 10-ounce packageof frozen broccoli florets. Although this recipe cooks in minutes, make it atleast 2 hours in advance to chill. For a real convenience, how about makingthis soup after dinner for an instant meal the next night? Biscuits from yoursupermarket’s bakery round out the meal.
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Ingredients

Instructions

  • Heat the oil in a 3-quart pot.
  • Add the shallot and scallions and cook over medium heat for 1 minute.
  • Add the broccoli and vegetable broth.
  • Cover and cook until the broccoli is tender, about 15 minutes.
  • Pour the broccoli mixture into a blender and puree.
  • Place the broccoli mixture in a pitcher.
  • Add the milk, cream, pepper, salt, and nutmeg.
  • Chill the soup from 2 to 24 hours.
  • Serve cold.

Notes & Wine Advice

Vary It!
Substitute 1 cup of buttermilk for the milk and cream in the recipe for a tangy and lower-fat soup.
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Course; Soup
Diets; Vegetarian

Cream of Mushroom Soup from Bev Bennett

Cream of Mushroom Soup from Bev Bennett

Shiitake mushrooms, which have a meaty andsucculent texture, and oyster mushrooms that have a delicate herbal taste aredelicious in this soup. Serve this soup with the Asian Greens and Radish Saladin Chapter 5 and a crusty French bread.
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Ingredients

Instructions

  • Melt 1 tablespoon of the butter in a medium-size pot and set the remaining butter aside.
  • Add the mushrooms and celery and cook for 10 minutes over medium heat or until the celery is tender.
  • Add the remaining tablespoon of butter and melt.
  • Sprinkle on the flour and cook, stirring constantly, for 1 minute or until the butter and flour form a paste.
  • Add the brandy (if desired) and stir in.
  • Pour in the half-and-half and the broth.
  • Simmer the soup for 5 minutes or until it is smooth.
  • Stir in the scallions, dill, salt, and pepper and simmer another minute.

Notes & Wine Advice

Vary It!

For an elegant yet fast presentation sure to be a hit when you’re entertaining, pour the soup into 4 small ovenproof bowls. Thaw a sheet of frozen puff pastry and cut out four circles, each the diameter of the top of the soup bowls. Place a circle of puff pastry over each bowl and make 2 to 3 slashes for steam to escape. Place the bowls on a cookie sheet and bake in a preheated 400-degree oven for 10 minutes or until the puff pastry is golden brown.
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Course; Soup

Cheddar Cheese Soup from Bev Bennett

Cheddar Cheese Soup from Bev Bennett

By cooking vegetables in one pot while youprepare a white sauce in a second pot, you cut cooking time by half. Youdeserve a reward for your efficiency, so get someone else to do the cleanup.Serve this soup with baby carrots and a dipping sauce from your supermarket’sdeli or produce section.
Should you have any leftover soup, you’llfind that this soup freezes well but should be reheated at a low temperature.Store the soup in freezer containers up to one month. Thaw the soup in therefrigerator overnight and reheat at medium speed in a microwave oven or on thestove over low heat.
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Ingredients

Instructions

  • Combine the carrots and potatoes in a small pot and add water to cover the vegetables.
  • Bring the water to a boil and cook 10 to 15 minutes or until the vegetables are tender.
  • While the vegetables are cooking, melt the butter in a medium-size pot.
  • Add the onion and chile and cook over medium heat for 2 minutes.
  • Stir in the flour to form a paste.
  • Add the cream and cook, stirring constantly, for 1 minute or until the mixture is smooth and thick.
  • Add the milk and heat through, about 1 minute.
  • Add the cheese 1/4 cup at a time, stirring constantly, until cheese melts and mixture is thick.
  • Drain the vegetables and stir into the cheese soup.
  • Simmer for 5 minutes.
  • Season with salt and pepper.
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Course; Cheese / Soup

Corn and Bacon Chowder

Corn and Bacon Chowder

Chowder doesn’t have to use seafood. Thisland-lover’s pot of bacon, corn, and mushrooms makes a smoky and sweet-tastingsoup. Don’t use extra-lean bacon in this recipe, or you won’t get enough fat.Buy corn bread at your supermarket bakery department to serve with the chowder.
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Ingredients

Instructions

  • Place the bacon strips in a medium-size pot and brown over medium-high heat 2 to 3 minutes per side or until crisp.
  • Remove the bacon and place on a dish lined with paper towels to drain.
  • Crumble the bacon.
  • Pour off and discard all but 2 tablespoons of the bacon fat.
  • Add the mushrooms and garlic and sauté for 3 minutes over high heat.
  • Sprinkle the flour over the mushrooms and stir for 30 seconds or until the flour is lightly browned and forms a paste with the bacon fat.
  • Stir in the chicken broth, mixing until the flour is without lumps.
  • Add the corn, cumin, milk, hot red pepper sauce, salt, and pepper.
  • Simmer 5 minutes or until the ingredients are hot.
  • Do not let the mixture come to a boil or the soup can separate.
  • Sprinkle on the crumbled bacon and the cilantro (if desired).
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Course; Pork / Soup