Gazpacho Soup

The heat has been unrelenting, 30 degrees with 70 % humidity.  This humidity is odd for those of us living in the middle of the prairies.  Although appetites are decreased and barbecues and salads are the norm, I wanted to prepare a special meal on Sunday, just because I had the inclination.  So, you are in for a few good posts.

We were getting kind of tired of salads and Al requested gazpacho soup. What a wonderful idea!  I haven't made this in years although it is a favorite for both of us!!!   I planned on using fresh tomatoes from our garden, but the deer ate them all.  What a disappointment.  Well the grocery store is always stocked.

So, our meal started with an  appetizer of gazpacho soup from my Better Homes and Gardens Cookbook.  I chose this particular recipe because of the beef broth, it adds depth to the dish.

 

Ingredients

4 cups chopped, peeled tomatoes (4 large)

2 cups tomato juice

1 cup beef broth

1/2 cup chopped, seeded cucumber

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon olive oil

1 tablespoon lemon or lime juice

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon tabasco sauce

Directions

Combine all the ingredients in a large bowl.  Cover and chill  for 2 to 24 hours.

What could be easier and more delicious!!

Grilled Five Spice Chicken

I am always looking for different ways to prepare chicken.  This is one worth posting.   I found it on the Allrecipe.com site.

Ingredients
Chicken thighs  (I used one large pack)
1/2 lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons sambal oelek (hot chili paste)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce

1/3 cup seasoned rice vinegar
1/2 lime, juiced
1 teaspoon fish sauce
1 teaspoon sambal oelek

Directions
Whisk together the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger and soy sauce in a bowl.  Add chicken, coat evenly with the marinade.  Marinate in refrigerator for 6 hours.

Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl.  Set aside.

Grill chicken over medium-high heat on a lightly oiled grill.  Brush frequently with the sauce prepared earlier.  When chicken is done, drizzle whatever sauce is left over the chicken and serve.

Potatoes and Peas (Aloo Mattar)

The English name is just too plain for such a delicious dish!  The flavours are subtle and light, with the tomato bringing a welcome freshness.  A perfect side dish.  The recipe is from the blog site, Taking on Magazines One at a Time with the Mom Chef.

Ingredients
4-5 medium red potatoes boiled until just tender
1/2 cup defrosted peas
1 small onion peeled and sliced very thinly
1 teaspoon cumin seeds
1 teaspoon mustard seeds
juice from 1/2 a lemon
1/4 teaspoon red chili powder
3/4 teaspoon turmeric
2 tablespoons olive oil
salt to taste
cilantro leaves (to taste), I used dried.
1 tomato chopped

Directions
Cut the boiled potatoes into medium-sized cubes

Add oil to a non-stick frying pan.  Heat until very hot, then add the mustard seeds and cover the pan.

When the mustard seeds start to pop, remove the lid and add the cumin seeds and onions.  Fry on medium heat until the onions begin to soften.

Add the chili powder and the the turmeric and fry for a minute, then add the potatoes.

Mix well and add salt to taste.

Add peas and tomatoes and sprinkle with lemon juice and coriander leaves.

Lower heat and cover the pan for approximately 5 minutes.

Indian Chicken Curry

This is a new recipe from allrecipes.com which is easy and delicious.  Those of you who believe curry is curry is curry better think again.  Each dish is as different as the cook.

Ingredients
1 chicken, cut up and skinned
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon curry powder
1 15 ounce can tomato sauce
1 10 ounce can light coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick

Directions
Rinse chicken and pat dry, season with salt and pepper.  Heat oil in a large skillet over medium high heat, then saute chicken until browned.  Remove chicken from skillet and set aside.

Saute onions in skillet until translucent, add ginger and garlic and saute until fragrant, then stir in curry powder.

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick.  Season with salt to taste and stir all together.

Reduce heat to low and simmer until chicken is tender and cooked through.

This can be served with rice.  Because I had lots of small new potatoes, I just added these at the end to simmer with the chicken until both were done.

Ambrosia

I have looked at this recipe for over 30 years, and this heat wave has finally given me the motivation to try it.  Boy am I glad I did, it is light and refreshing, as well as pretty.

Ingredients
1 cup graham wafer crumbs
1/4 cup melted butter
1 - 9 oz.  can pineapple tidbits
1 package raspberry jelly powder
1 cup boiling water
1 cup plain non-fat yogurt
1/4 teaspoon vanilla
1 cup raspberries, (I used fresh)
1/2 cup flaked coconut


Directions
Combine crumbs and butter.  Reserve 1/3 cup for topping.  Press remaining mixture into 8x8 inch pan.

Drain pineapple reserving juice.  Dissolve jello in hot water.  Stir in reserved juice.  Chill until partially set.  Add yogurt and vanilla.  Whip until fluffy.  Fold in pineapple, raspberries and coconut.

Pour over crumb base and top with reserved crumbs.  Chill until firm.

Heidie's Tuna Salad

This is a dish I make for lunch or dinner.  Yesterday was the first time I added potatoes and it was delicious.  It is the kind of dish where a recipe is not required, and you add the ingredients and spices in quantities according to your individual taste.  In Korea I had this (minus the potato) for lunch almost every day.

Ingredients

2 cans tuna, drained

1/2 can chick peas, drained

green onions, chopped

red, yellow or orange pepper, chopped

carrot, chopped

celery, chopped

tomato, chopped

cooked potato, diced

fresh lemon juice

olive oil

salt and pepper

Mix and serve.

Kitchen Tip

I love to have cereal with fresh berries in the morning.  Although they are expensive there will always be baskets of raspberries, strawberries and blueberries in my shopping cart.  I live 45 minutes from the nearest grocery store so I do not have the luxury of shopping every day so I buy several boxes.

My frustration has been finding the berries getting moldy almost before I get them in the fridge and have to throw out a fair portion.

I read about a tip to keep berries fresher longer and it worked!  You wash your berries in a mixture of 10 parts water to one part vinegar as soon as you get home. The berries stay fresh for days!  Apparently the vinegar kills the mold on the surface of the berry. I do find I have to eat the raspberries first, then the strawberries and the blueberries stay the longest.

Hope this works for you too!