Fresh garden Gazpacho sounds wonderful, Nancya. The sorority is closed for summer and I miss feeding 'girls.' With two adult sons and a husband to feed, I do a lot on the grill in summer. But where veggies are concerned I have to sneak them in. They're carnivores to the bone. It seems to be this way with all of the men in the family. Meat and potatoes non-stop. Is it my imagination or is it a girl thing to go for the fruits and veggies? My girl dog goes for both, and my male doesn't. My two year old grandaughter by nature seems to go for them first, but my grandson goes for the meat and potatoes first.
Summer arrived awhile ago here in Arizona...once the 100 degree temps started I refused to turn on the stove or oven anymore. We grill almost everynight. Typically you will always find sweet onions, asparagus, and red bell peppers on our grill to accompany whatever we are having(often fish).
We also eat a lot of main course salads. Our favorite is grilled sea bass, grapefruit, mango and avocado salad.
Would love some suggestions on cold soups besides gazpacho if anyone has one they love!
Grilling, from veggies, to meat, to fruit...absolutely everything GRILLED!
Cold Avocado-Tequila Soup
1/2 cup tightly packed fresh cilantro leaves
1 jalapeno pepper stemmed, seeded, and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
One 15-ounce can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted, and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice
1. Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.
2. Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated up to 6 hours until ready to serve.)
3. Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. Serve immediately.
Pooh, a moon ceremony is a Native American ceremony. Women gather together, talk a lot - about feelings, spirituality, life, - and then we eat. Always looking for something interesting and not too hard to take. Try to meet on the full moon, but we are off a lot lately. Busy all the time.
Cold pasta salads with lots of veggies and grilled chicken are healthy and filling. I like to do the Caesar salad thing too, with grilled chicken breast and freshly grated Parmesan cheese. Good with crusty French bread. There is also macaroni salad, and one in particular the girls like at the sorority is chopped Romaine lettuce, chopped tomatoes, lots of tuna, drained, and Miracle Whip. There are fresh fruit salads, stuffed tomatoes with egg salad, gelatin salads with fruits or veggies. Minimum cooking required.
gee Pastachef, that reminds me...I have this great dinner salad with chicken and shrimp and bananas and cantelope and grapes.... I haven't made that in a long time and it is really refreshing in the hot weather eating out on the porch.
8 ripe pears, peeled, quartered and cored, skins and cores reserved
2 bunches watercress, leaves and stems chopped, with a few leaves kept whole for garnishing
1 quart chicken broth
2 to 3tbsp fresh lemon juice
3/4 cup heavy cream
salt & pepper
As you prepare the pear quarters, plunge them into half of the chicken broth to prevent them from discoloring. Boil the pear skins and cores in the remaining broth for a few minutes to extract their maximum flavor, then strain the broth into another saucepan. Add the chopped watercress to the strained broth, simmer for 10 minutes, then purée the mixture in a blender or food mill.
Purée the pear quarters with their broth through a sieve or in a blender, and combine the two purées. (More chicken broth may be stirred in at this point to bring the purée to the desired consistency.) Add a little lemon juice and mill in salt and pepper to taste. Chill the mixture thoroughly.
Plunge the remaining watercress leaves into boiling water to wilt them and brighten their green hue, then quickly refresh them in cold water. To serve, whisk heavy cream to taste into the soup, check the seasoning, pour into a tureen, and float the watercress leaves on top.
P.S.: A friend of mine had it in english, and she graciously typed it and e-mailed it to me!
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