Silvermama's profile page
Recipes
CREAM OF ASPARAGUS SOUP
By Silvermama
Have made this for a main course as well as in cups as an appetizer
- 1 1/2 lbs asparagus
- 4 tbs butter
- 2 leeks, w/1 inch of green, cleaned, cut in half and sliced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 7 cups chicken stock
- 1/2 tsp salt
- 1 cup heavy cream
- 3 egg yolks
- Salt
- White Pepper
- 3 tbs lemon juice
FENNEL POTATO SOUP
By Silvermama
Fresh Fennel or anaise can be used for this recipe
- 3 tbs butter
- 2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
- 1 large leek, halved lengthwise, thinly sliced crosswise
- 1 tsp fennel seeds
- 1 1/2 lbs russet potatoes (about 2 large), peeled, cut into 2-inch cubes
- 5 1/2 cups (or more) chicken broth
- Optional - 1 oz smoked salmon, chopped
WALNUT VINAIGRETTE
By Silvermama
1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl
- 1 tablespoon wine vinegar (see note)
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 1 1/2 tablespoons roasted walnut oil
- 1 1/2 tablespoons olive oil
HEARTY VEGETABLE BEEF SOUP
By Silvermama
Prep Time: 30 minutes Cook Time: 5 hours Container: large dutch oven Servings: 6
- 1 1/2 pounds stew beef, cubed
- 4 cups beef broth
- 1 cup onion, chopped
- 3 carrots, peeled and sliced
- 1 cup celery, sliced
- 28 ounces canned tomatoes
- 1 tablespoon sugar
- 2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to
- taste
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground marjoram
- 1 cup frozen peas, optional
- •
WHITE CHEDDAR CORN CHOWDER
By Silvermama
WHITE CHEDDAR CORN CHOWDER
- 2 tbs olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup dry white wine
- 3 Yukon gold potatoes, peeled, cut into 1/2 inch pieces
- (about 2 1/2 cups)
- 2 cups chicken stock
- 1 cup skim milk
- 3 cups fresh corn kernels (from about 6 ears)
- 1 tsp coarse salt
- 2 oz sharp white cheddar cheese, grated (about 3/4 cup)
WHITE CHICKEN CHILI
By Silvermama
Bake chicken breasts at 350 for 30 minutes
- 1 1/2 pound boneless, skinless chicken breasts, washed and patted dry.
- 2 cans (14 oz. ea.) chicken broth
- 1 jar (48 oz.) great northern beans, with liquid
- 1 large onion, chopped
- 2 teaspoons minced fresh garlic
- 1 can (3 oz.) chopped green chilies, with liquid
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- Garnish with green chopped onion tops, shredded cheese or tortilla
- chips (optional)
CHICKEN TAMALE CASSEROLE
By Silvermama
Great casserole dish. Nutritional info: Calories:354 (36% from fat) Fat:14
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
