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Recipes

  • Fancy Red Pepper Cognac Bisque

    January 14 2011 in Post Categories: RecipesSoups

    1 jar 730 ml Pure by Christine Cushing Cognac and Fire-Roasted Pepper Tomato Sauce 3 cups chicken stock (750 ml) – save 2 tbsp of stock cold to blend with corn starch 1 tbsp cornstarch (15 ml) 1/3 cup 35 % cream (75 ml) Salt and pepper to taste Garnish: 2 green onions, thinly sliced

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  • Creamy Wild Rice Soup

    January 14 2011 in Post Categories: RecipesSoups

    75 ml (1/4 cup) butter or margarine 125 ml (1/2 cup) flour 1.25 L (5 cups) chicken broth 15 ml (1tbsp) butter or margarine 125 ml (1/2 cup) shredded carrot 125 ml (1/2 cup) finely chopped onion 125 ml (1/2 cup) sliced mushrooms 125 ml (1/2 cup) sliced celery 125 ml (1/2 cup) dry white

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  • Avgolemono

    January 14 2011 in Post Categories: RecipesSoups

    This is the most popular of Greek soups.  The name means ‘egg and lemon’, the two most important ingredients that produce this light and nourishing soup.  Orzo, is a Greek rice-shaped pasta, but you can use any small shape.  Garnish with fresh lemon slices. 1 Village Grocer Chicken 1 ¾ quarts chicken broth ½ cup

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  • Asparagus Soup with Mint Pesto

    January 14 2011 in Post Categories: RecipesSoups

    This is a refreshingly light soup with a beautiful spring flavor. I use the pesto as a flavor booster. If you don’t feel like making the pesto, just finish with some chopped fresh mint and basil and drizzle with a little extra virgin olive oil Asparagus Soup: 2 bunches asparagus trimmed, then peeled and chopped

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  • Apple & Butternut Squash Soup

    January 14 2011 in Post Categories: RecipesSoups

    3 cups apples, peeled and chopped 4 cups butternut squash, peeled and chopped 4 cups chicken stock ½ cup milk 1 tbsp vegetable oil 2 cups onion, chopped 1 clove garlic, minced 1 tsp dried thyme pinch of nutmeg salt and pepper, to taste In a large saucepan, heat oil over medium heat.  Add onions

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  • Winner’s Circle of Stuffed Mushrooms

    January 12 2011 in Post Categories: RecipesAppetizer

    36 large Button or baby Bella mushrooms 1 cup Newman’s Own Parmesan and Roasted Garlic Dressing 3/4 cup minced scallions 1 tablespoon fresh basil, minced 1/4 cup dry Marsala or sherry wine 3 tablespoons butter Salt and freshly ground black pepper, to taste 3 strips bacon 3 cloves minced garlic 8 ounces cream cheese, softened

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  • Vietnamese Salad Rolls

    January 12 2011 in Post Categories: RecipesAppetizer

    8 ounces fresh raw medium shrimp, deveined and tails removed 8 large round rice paper wrappers 8 ounce package rice vermicelli noodles, cooked according to instructions 1 large carrot, julienned thinly 3 tablespoons Thai basil, chopped 3 tablespoons fresh mint leaves, chopped 3 tablespoons fresh cilantro, chopped 4 leaves of Romaine lettuce, chopped ½ cup

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  • Thai Lettuce and Chicken Wraps

    January 12 2011 in Post Categories: RecipesAppetizer

    These little rolls are great for lunch or appetizers and are perfect for easy entertaining. Guests love “rolling their own,” prep is a snap and you can have everything ready and waiting in the fridge long before the party starts. 2 tbsp oil 2 tsp minced galangal (or ginger) 1 tsp minced garlic 1/2 lb.

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  • Roasted Pumpkin Seeds

    January 12 2011 in Post Categories: RecipesAppetizer

    Preparing the pumpkins seeds for roasting is a very slimy job.  Some kids love it; others are totally grossed out.  All, however, enjoy munching on the freshly roasted seeds. 1 pumpkin 2 tbsp vegetable oil salt to taste Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a large

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