a little of each

A family's cookbook

Greek Salad and Dressing March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:34 pm
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This is my absolute favorite Greek salad, and the dressing has become a staple in our house.

 

Iceberg lettuce, shredded

Cucumber, sliced

Tomato, in small wedges

Roasted red pepper, cut into bite-sized pieces

Feta cheese crumbles

 

Combine these ingredients in a bowl. The ratios depend on your tastes. Then top with the dressing.

 

Dressing

3 bl olive oil

3 Tbl red wine vinegar

1 Tbl anchovy paste

1 Tbl fresh oregano or 1 tsp dried oregano

2 large cloves of garlic, minced

1/8 tsp pepper

 

Put all ingredients into a screwtop jar or cruet and shake.

 

French Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:32 pm
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Ingredients

½ cup sugar

1 tsp paprika

2 tsp dry mustard

2 tsp salt

2 tsp pepper

1 ½ cups salad oil

¼ cup vinegar

12 oz tomato juice or V-8

1 tsp Worcestershire sauce

2 tsp onion, grated

5 cloves garlic, minced

 

Directions

Mix the dry ingredients together, then blend with the liquid ingredients in an electric blender.

 

Thai-Inspired Vinaigrette Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:29 pm
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This goes well with any simple salad. But try it on mixed greens, diced apple and mango, julienned carrots, bean sprouts, and a few ground peanuts. Yum!

 

Ingredients

1 cup olive or salad oil

½ cup cider vinegar

½ cup white balsamic vinegar

2 tsp dried basil

2 cloves garlic, pressed

1-inch piece of fresh ginger, peeled and pressed

½ tsp sugar

dash of fish sauce (nuoc cham)

salt and pepper

a few red pepper flakes to taste

 

Directions

Combine all ingredients in a jar or cruet and shake.

 

Celery Seed Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:17 pm
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Ingredients

½ tsp salt

½ tsp dry mustard

1 tsp celery or poppy seed

3 Tbl sugar

1/3 cup Champagne wine vinegar

1 cup vegetable oil

1 Tbl onion grated

 

Directions

Mix all ingredients together, shaking well to blend. Chill and serve.

 

Hungarian Style Goulash March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 10:19 pm
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Ingredients

3 Tbl butter

6 medium onions, thinly sliced

2 pounds beef for stew, cut in 1-inch cubes

¼ cup paprika

1 tsp salt

8 oz sour cream

egg noodles or mashed potatoes

 

Directions

In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.

Note:     Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.

 

Oven Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:18 pm
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Ingredients

1 ½ lbs stew meat

2 cups canned whole tomatoes

1 cup celery, sliced

2 medium onions, sliced

6 carrots, chopped into chunks

1 tsp salt

2 tsp sugar

3 tsp tapioca

1 clove garlic

½ cup fresh bread crumbs

 

Directions

Combine all ingredients in an oven-safe container. Cover tightly and bake at 350 degrees for two hours and 30 minutes.

 

Belgian Beef Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:15 pm
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Ingredients

2 Tbl vegetable oil

2 cups onion, sliced

2 cloves garlic, crushed

2 Tbl vegetable oil

3 lbs beef, cut in 2” cubes

6 carrots, sliced

6 mushrooms, sliced

2 bay leaves

¼ tsp dried thyme

1 can beer

1 cup water

1 beef bouillon cube

1 tsp vinegar

Parsley

 

Directions

Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.

 

Chipotle Chicken Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:14 pm
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Ingredients

3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbl olive oil

3 cups onion, chopped

6 cloves garlic, minced

2 cups red potatoes, peeled and cubed one inch thick

1 ½ cups carrots, one-inch-thick slices

¼ cup tomato paste

1 ½ tsp cumin

3 (16 oz) cans chicken broth

1 ½ chipotle chiles in adobo sauce, drained and finely chopped

1 tsp salt

2 Tbl cilantro leaves, chopped

 

Directions

In a large Dutch oven over medium-high heat coated with cooking spray sauté the chicken for seven minutes or until browned. Remove the chicken; keep warm. Add the oil to the pan. Add the onion, sauté for seven minutes or until browned. Add the garlic, sauté for one minute. Add the potatoes and the next six ingredients (potatoes through chiles) and bring to a boil. Reduce the heat and simmer for 25 minutes or until vegetables are tender. Add the chicken and salt. Cover and cook for ten minutes. Stir in the cilantro and serve. A dollop of sour cream is a nice, cooling garnish.

 

Boatman Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:12 pm
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This tomato-based seafood stew is best served with warm crusty rolls with lots of real butter.

 

Ingredients

¾ tsp salt

2 lbs fish, cut into chunks. Grouper is best. Shrimp and scallops make nice additions.

2 large onions, sliced

½ cup olive oil

19 oz canned tomatoes

8 oz canned tomato sauce

1 tsp crushed red pepper

1 Tbl dried parsley or 2 Tbl fresh

½ cup white wine

1 ½ cup water

 

Directions

Salt fish and let stand. Meanwhile, brown onions in oil in a large soup pot. Add tomatoes, tomato sauce, red pepper, parsley, wine and water. Simmer for 30 minutes. Add fish. Continue to simmer until fish is cooked. Add salt and pepper to taste.

 

Narragansett Bay Shrimp Bisque

Filed under: Soups and Salads — alittlemoreofeach @ 9:55 pm
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From “Soup Mix Gourmet.”

One of our favorites!  It’s easy and fast, but tastes like it took all day. Although the recipe doesn’t call for it, half a pound of scallops makes a nice addition.

 

shrimp bisque

 

Ingredients
2 cans Cream of Shrimp Soup (condensed)

1 ½ cups half and half

¼ cup shallots, chopped

½ lb shrimp, peeled and deveined

½ stick butter

2 Tbl sherry

Directions
Melt butter and sauté shallots until soft. Add shrimp and toss for about two minutes. Stir in soup, half and half and sherry. Simmer and serve immediately.