DAIRY RECIPES: Cheddar-Ale Soup . . . Greek-Italian Chopped Salad . . . Glazed ...
Cheddar-Ale Soup
1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle of beer, preferably mild ale
2 18-ounce bags precooked diced, peeled potatoes
2 14-ounce cans reduced-sodium chicken broth
1 cup water (optional)
2½ cups low-fat or nonfat milk
1 tablespoon flour
2 cups shredded sharp Cheddar cheese
1 small red bell pepper, thinly sliced or finely chopped
Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, until softened, about 3 minutes. Add beer; heat to a boil. Cook 5 minutes. Add the potatoes, broth and water, if needed. Cover; heat to a boil. Reduce the heat to maintain a simmer; cook until the potatoes are tender, about 10 minutes. Remove from the heat; mash the potatoes with a potato masher to the desired consistency.
Whisk milk and flour together in a small bowl; add to the soup. Heat to a simmer over medium-high heat; cook, whisking occasionally, until thickened, about 3 minutes. Remove from heat; stir in 1½ cups of the Cheddar until melted, 2 minutes. Ladle the soup into bowls; garnish with the remaining ½ cup cheese and bell pepper.
Yield: Serves 8.
Approximate nutritional analysis per serving: 257 calories, 11 grams fat (5 grams saturated), 31 milligrams cholesterol, 24 grams carbohydrates, 15 grams protein, 454 milligrams sodium, 3 grams fiber.
Greek-Italian Chopped Salad
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper to taste
6 cups chopped romaine lettuce
1 15½-ounce can garbanzo beans (chickpeas), drained
1 red or other color combination bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
½ cup (about 3 ounces) crumbled feta cheese
2 ounces thinly sliced Italian Genoa salami, cut into strips
¼ cup sliced pitted kalamata olives
1¼ pounds cooked shrimp (optional)
Whisk oil, vinegar, oregano and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
In large bowl, combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if desired. Pour dressing over; toss to coat. Mound salad on platter and serve.
Yield: Serves 6.
Greek Salad Recipes - News
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Using sharp Cheddar in this version of beer-cheese soup helps cut the fat and calories because you use less to achieve the same deep flavor.(McClatchy Tribune) Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, until softened,
By 6News Staff on June 6, 2011 Greek Salad: Prepare the vegetables and place them in a large bowl along with the olives. Add the lemon juice, vinegar, garlic, oregano, salt and pepper to the vegetables mixture. Add 6 tablespoons of olive oil and toss
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The Kids Cook Monday - Greek Salad
Greek Salad
The contrast of sweet tomatoes, crisp cucumber and tangy feta gives this salad a bright, refreshing flavor. Whip it up in one big bowl, or arrange it on the table salad bar style, which allows each family member to create their own unique version of this Mediterranean classic. This recipe is featured with permissions from Easy Meals to Cook with Kids by Julie Negrin.
Ages 4-7
For older kids, see Greek Salad, Ages 8-11 .
Serves 6
For the salad:
2 plum tomatoes, diced 1 1/2 English cucumbers, diced 1 red pepper, finely diced 3 tablespoons red onion, finely diced 1 cup pitted kalamata olives, whole or halved 2 tablespoons parsley, choppedFor the dressing:
3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 1 teaspoon dried Italian Seasoning 1/2 teaspoon salt 1/4 cup olive oilTo complete the Greek Salad:
1/2 cup feta cheese, crumbled 1 tablespoon parsley, choppedTo make the salad:
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