Soups And Salads

 

 

Israeli Salad
Submittted by: Lori Webster(4 servings)  – but I think it is a little more than that.
2 -4 large cucumbers
4 large tomatoes
1 green pepper – remove seeds
1 red pepper   – remove seeds
1 small onion
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon lemon juiceFinely dice all vegetables (the smaller the better) and mix together in a bowl.  Add oil and lemon juice and salt and pepper – serve immediately. (Can add chopped olives, coarsely ground carrots, cubed avocado, radishes, green onions, hot peppers, thinly sliced cabbage or lettuce, grated lemon peal and chopped parsley – for a richer salad.)
Roasted-Tomato Basil Soup
from Buffalo Springs Herb Farm. Submitted by: Lori Webster & served at Thessa’s shower.
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tbsp good olive oil
1 Tbsp salt
1 1/2 tsp ground black pepper
2 cups chopped yellow onions (approx 2 onions)
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
28 ounces canned plum tomatoes with their juice
2 Tbsp frozen pesto
1 quart chicken stock or water

Preheat over to 400 degrees.Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.  Spread the tomatoes in one layer on the baking sheet and roast for 45 minutes.In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 Tbsp of olive oil, butter and red pepper flakes for 10 minutes, until onions start to brown.  Add the canned tomatoes, pesto and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food mill fitted with the coarsest blade (I used a blender).  Taste the seasonings.  Serve hot or cold.

Creamed Corn and Onion Soup in Crockpot   

Submitted by: Naomi Snider

6 Onions, minced
6 Cups Corn
1/4 Teaspoon Salt
1/2 Teaspoon Pepper
2 Tablespoons Butter
2 Tablespoons Flour
4 Cups Chicken Broth, divided
1 Cup Cream (or coconut milk)

Put onions, salt, pepper and 3 cups broth in the crock.

In a saucepan, melt butter; add flour and saute on medium until it turns slightly brown. Then add 1 cup broth, mix then add to crock.

Cook on low for 3-4 hours. 1/2 hour before serving stir in corn and cream.

Notes:  This is a very tasty and hearty creamed corn soup! It makes 6-8 big bowls.

If you want a little creamier soup, you can dip your immersion blender in the pot for a couple seconds. If you would like a puree…you can blend the whole pot!

Naomi: I ran all but about a cup of the corn kernels through the food processor with some of the broth, and let it process for about a minute, then added it to the pot.  You can cook this on stovetop, just cook long enough for onions to get tender.  I added whole corn kernels after soup was done, along with the thickened broth and cream.  I don’t cook the corn the full time, because corn isn’t good when it’s overcooked, the outer covering of the kernels becomes tough.  All it really needs is to be heated.  You might do this differently when you make it to serve at home, but we have to figure out ways to make our food the best it can be when it sits a long time in a slow cooker, like on Shabbat for oneg.  Corn just does not fare well from long cooking.

Broccoli and Pea Salad (serves 4 to 6)

Submitted by: Darinda McLane

From Hallelujah Acres

1 head Broccoli, cut in bite sized pieces (you can put into a food processor, using the pulsing action with the S blade, until of desired consistency)
10 ounces frozen peas, thawed
2 celery ribs, thinly sliced
1/4 cup slivered almonds
1 teaspoon dried dill, or to taste
1/2 cup Vegenaise or mayonnaise, or to taste
Optional:  Add some cauliflower for a bit of color

Place the vegetables in a large mixing bowl.  Add the almonds and mix.  Add the dill and Vegenaise/mayonnaise and mix thoroughly.

Serve at room temperature or chilled.

Cream of . . . Soup (equivalent to one 10 3/4 ounce can of undiluted soup)

Submitted by: Naomi Snider

(From Mile Hi Mama dot com)

2 tablespoons butter
2 tablespoons flour
1 cup milk, or other liquid of choice
salt, to taste

Melt butter in a pan.  Add flour.  Stir it around until the flour is absorbed and it looks like playdoh, about 1 minute.

Whisk in the liquid and heat until smooth.  I find this goes better if you stir in a little liquid at a time, letting the flour absorb it.  If you dump in a cup of cold milk then the butter/flour makes a million little globs that you’ll have to try to de-lump.  (OR, dump it in all at once, then stir like mad.  It helps to have a good whisk.)

Cook and stir about 3 minutes, until smooth and heated through.  The longer you cook the thicker it will get.  Salt to taste.

Variations:
Cream of CHICKEN – For the liquid, use half milk or water, and half chicken broth.  You can add chicken bits if you like.

Cream of MUSHROOM – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed.

Cream of CELERY – soften finely chopped celery in the butter, then proceed.

Cream of VEGETABLE — add some chopped cooked or half-cooked veggies of your choice to the butter, then proceed.  (Campbell’s used to make Cream of Vegetable Soup years ago, and I loved it.)