My recipes in this issue are a hodgepodge collection. Once I started looking for recipes for this issue, I realized there were a few I wanted to give you because they were some of my favorites and you need them! Give the soup a try and add other vegetables to your liking—a Minestrone soup can be geared to your own liking…just add a bit more liquid. I first made the Bacon Jam about a year ago, and we are hooked on it. I had it at a restaurant in Northwest Arkansas over the holidays. It was served warm on a pimento cheese spread—this was a great combo. Have fun cooking!
We have three salad dressings that are staples in our house—we have this salad once or twice a week. You will love it! I have been making this salad dressing for 25 years.
Atomic Salad
3 large garlic cloves, minced
¼ teaspoon dry mustard
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice
2 tablespoons shredded parmesan cheese
½ cup canola oil
Whisk above ingredients in bottom of large salad bowl. Set aside.
1 pint cherry tomatoes, cut in half or 3-4 tomatoes, cut in chunks
Place tomatoes in dressing and toss gently. Chop 2-3 heads Romaine lettuce or use the boxed spring lettuce mix and add fresh spinach. This is a hearty dressing and goes well with any type of lettuce. Place lettuce on top of dressing—can be put in refrigerator at this point. Toss when ready to serve.
Add your favorite crouton.
Winter Minestrone
Serves 4-6
By now you probably know that I love soups! This is another favorite of mine—especially during these chilly days of winter.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces bacon, coarsely chopped
2-3 garlic cloves, minced
1 pound spinach, coarsely chopped
1 russet potato, peeled, cubed
1 14 ½-ounce can diced tomatoes
1 fresh rosemary sprig
1 15-ounce can cannellini beans, drained, rinsed
3 14-ounce cans low-sodium beef broth
2 tablespoons chopped fresh Italian parsley
1 ounce piece parmesan cheese rind
Salt and pepper
Heat oil in a large, heavy pot over medium heat. Add onions, carrots, celery, bacon and garlic. Sauté until the onion is translucent, about 10 minutes. Add the spinach and potato and sauté for 2-3 minutes. Add the canned tomatoes and rosemary sprig. Simmer until the spinach has wilted—about 10 minutes.
While spinach is wilting, blend ¾ cup cannellini beans with ¼ cup of broth in a food processor until smooth. Add the pureed bean mixture, remaining broth and cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley.
Simmer until beans are heated through. Season with salt and pepper to taste. Discard cheese rind and rosemary sprig.
Note: If you like a soup with more liquid, add more beef broth to your desired taste.
Rice Pilaf
Serves 8
I can’t believe I have not passed this recipe on to Marvelous! readers. This pilaf recipe is a regular at our table. It goes with anything and you can do so many different things with it. Many weeks, I will make this on a Sunday and then use it during the week in a variety of ways.
1 cup Orzo pasta
¼ cup chopped onion
2 cloves garlic minced
2 cups long grain white rice—jasmine is my favorite
4 tablespoons butter
4 cups chicken broth
½ teaspoon salt
Pepper to taste
Melt butter in a medium sauce pan; add orzo, chopped onion and minced garlic, and sauté until the pasta starts to tan. Add the rice and combine. Add chicken broth, salt and pepper. Bring rice to a boil, reduce heat to low and cover. Let simmer for 18 minutes. Remove from heat and let set for 5 minutes. Remove cover and fluff with a fork. Serve.
Note: Get creative with your flavors by adding a dash of cumin powder, fresh chopped parsley, cubed carrots or even lemon zest. Add dried spices when you add the chicken broth and fresh herbs at the very end when fluffing the rice.
Bacon, Onion and Green Chile Jam
Makes 2-3 cups
What can I say….it has bacon in it, so it must be good! This is a fabulous dip for crackers or toasted baguette slices. Spread it on a hamburger or put a warm dollop on your next steak. I promise you won’t be disappointed.
1 pound bacon
4 medium-sized onions
2 whole poblano peppers
4-6 cloves garlic
1 tablespoon tomato paste
¼ cup dark brown sugar
¼ cup apple cider vinegar
2 tablespoons espresso powder
½ teaspoon salt
¼ teaspoon black pepper
Chop bacon into ½ inch pieces. Fry until almost crisp. Chop onion and poblanos finely. Add onion, poblano and garlic into pot. Stir over medium heat until onions are translucent and peppers have lost their bright green color—about 20 minutes. Add in remaining ingredients and reduce heat to a simmer. Continue to cook for 1 hour, stirring every 5 minutes. Color should darken and the liquid should cook down and all vegetables should become very soft.
Pulse mixture in a food processor, leaving a bit semi-chunky. Return to pot and simmer 15 minutes more. Transfer to jar or container to cool. Store in refrigerator. Easy to reheat small amounts and use any way you wish. M! February/March 2014
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