Great Soup and salad recipes?!


Question:

Great Soup and salad recipes?


Answers:

Summer Soup
2 tbsp olive oil (30 ml)
1 tbsp garlic, chopped (15 ml)
2 cups Vidalia onions, chopped (500 ml)
2 1/2 cups of yellow pepper, peeled and chopped (625 ml)
6 cups yellow tomatoes, peeled and chopped (1.5 L)
1 tsp lemon rind (5 ml)
Salt and pepper, to taste
1 tsp hot sauce (5 ml)
1 tsp fresh chives, chopped (5 ml)
1 tsp fresh chives, chopped (5 ml)
Cherry tomatoes, to garnish

In a large pot and over medium heat, add olive oil. When hot add garlic and onion and cook for one minute. Continue by adding pepper and cook. Reduce heat and let cook for 15 to 20 minutes or until the onion is tender, stirring occasionally. Place half of the tomato mixture into a blender and process until smooth. Press pureed tomato through a sieve and keep the liquid. Season to taste and set aside.
In a glass bowl, combine fresh herbs and set aside. Serve the yellow tomato summer soup either hot or cold. If serving cold, allow mixture to chill completely. Garnish with fresh herbs and a cherry tomato

Hawaina Salad
2 cups brown jasmine rice
1 cup broth
1 1/2 cup water
16 oz pinapple chunks in 100% of own juice (save juice)
1 tbsp sesame oil
1 tbsp soy sauce
2 garlic cloves, minced and crushed
1tbsp fresh ginger, grated
1tbsp brown sugar
3 pork chops
1 organic green bell pepper, sliced thinly and chopped into small pieces
1 organic red pepper, sliced thinly and chopped into small pieces.
salt
pepper
thyme
Extra Virgin Olive Oil
* wine of your choice

Directions
Make rice first add 2 cups brown jasmine rice, with your 1 cup of broth and your 1 1/2 cup water. Bring to a boil, cover and lower heat to simmer until the water is all evaporated.
While your cooking your rice cook your pork chops in medium pan, add salt, pepper, thyme and extra virgin olive oil as a rub. Cover and cook until there is a nice coating on top-flip once. *I added a few drops of Merlot, just for some liquid. When done transfer to a plate and slice lengthwise.
Now drain the pineapple, keeping 1/2 cup of the juice, in a small bowl, whisk together the pineapple juice, sesame seed oil, soy sauce, garlic, ginger, and brown sugar. Transfer the rice to a large bowl. Pour the dressing over the rice, toss to mix. Add the pineapple chunks, and peppers, you can also add the sliced pork right on top of the salad or serve on the side.




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