Recipe Swap | Soups, Salads, & Breads

After taking a break over the holidays, I was eager to have you all in my home again for another recipe swap.  I appreciate all of you for bringing your delicious dishes; the time & laughter that was shared was just what I was in need of.  And thank you to Satu for helping to style the food.  Unlike a real shoot, we really just punch through these so we can get to eating & socializing. Since it’s dark by six o’clock this time of year, I just set up my flash & umbrella just off the kitchen with a little makeshift studio.

In an effort to get these posted in a more timely manner after the swaps, I’m switching up the formatting a little bit.  All the recipes from the ‘Soups, Salads, & Breads” swap are below in alphabetical order.

Beau Monde Bread

submitted by jodi r •  prep time | 10 min  •  total time | 30 min  •  makes | 8-10  • difficulty | easy

Ingredients:

1 large loaf French bread
1 stick of butter, softened
1 tbsp. red onion, finely chopped
1/2 tbsp. yellow mustard
3/4 tsp. Beau Monde seasoning
3/4 tsp. lemon juice
1/2 tsp. minced garlic
1/2 tbsp. poppy seeds
8 oz. sliced Swiss cheese

Directions:

Slice bread diagonally multiple times down loaf, almost through.   Blend seasonings into softened butter.  Spread mixture on both sides of bread slices.  Fold cheese slices diagonally & place on top of butter spread between slices.  Wrap loaf in foil & bake at 350 for approximately 20 minutes. Serve immediately.

 

Beef Stew

submitted by marci s  •  prep time | 15 min  •  total time | 1 hr  •  makes | 6-8  • difficulty | average

Ingredients:

1 pkg. beef stew seasoning mix (I like the McCormick.)
2 lbs. beef (I use beef sirloin tip steak.)
1/3 cup flour
2 tbsp. olive oil
2 cups beef broth
1 cup red wine
2 16 oz. bags vegetables for stew

Directions:

Cut meat into 1-inch cubes, trimming fat.

Coat meat with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Cook meat until browned on all sides.

Stir in seasoning mix, broth, wine, and vegetables. Bring to a boil. Cover and simmer until vegetables are tender, about 30-45 minutes.

Serve.

 

Broccoli Salad

(Recipe Submitted from Out of Town…Wish You Were Here, Jen!)

submitted by jen s  •  prep time | 5 min  •  total time | 15 min  •  makes | 5-6  • difficulty | easy

Ingredients:

Salad:
2 bunches of broccoli florets (about 5-6 cups)
1 medium red onion, sliced
1/2 cup raisins
10-12 slices bacon, fried & crumbled, OR Bacon bits

Dressing:
1 cup mayo
2 Tbsp Balsamic vinegar
2 tsp sugar

Directions:

1) Seperate broccoli into florets. Combine with onion, raisins and bacon.
2) Mix wet ingredients for dressing.
3) Top salad with dressing (I usually use a lidded container and shake it up to evenly distribute dressing). Chill (at least 10 minutes) and serve.

 

Butter Rolls

submitted by katie d  •  prep time | 20 min  •  total time | 1 hr 50 min  •  makes | 24  • difficulty | easy

Ingredients:

1- cup warm milk
1 stick butter
1/4 cup sugar
2 eggs
1 1/2 tsp salt
4 cups bread flour
2 1/4 tsp active dry yeast

Directions:

Place ingredients in bread machine in the order listed. Select dough setting ( After about 5 minutes if the dough is too sticky or too dry, add flour or milk a tablespoon at a time)

When the cycle is done place dough on a lightly floured surface, divide into 24 portions and shape into balls. Place in a greased 13X9 baking pan and let rise in a warm place about 15 minutes. Bake at 350 for about 15 minutes.

 

Chicken Tortellini Soup

submitted by michelle k  •  total time | 15 min  •  makes | 10-15  • difficulty | easy

Ingredients:

10 cups of chicken stock or broth (I used stock) add water as needed
1 jar of pesto (I used Buitoni Pesto with Basil)
1 pack of tortellini (I used Buitoni three cheese tortellini)
1 red onion chopped
2 cups chopped carrots
2 cups chopped celery
2 cups shredded chicken

Directions:

Combine broth, onion, carrots, celery and bring to a boil. Add tortellini and chicken and let simmer till ready to eat.

Additional Information:

My sister-in-law is a vegetarian and she makes this recipe with vegetable broth and no meat. It is very good that way.
I’ve added the chicken and chicken stock to her recipe to appeal to my meat eating family.

 

Cranberry Citrus Bread (Quick Mix)

submitted by lisa h  •  prep time | 10 min  •  total time | 1 hr  •  makes | 1 loaf  • difficulty | easy

Ingredients:

Biltmore Inspirations Cranberry Citrus Bread Specialty Quick Mix
1 cup of water
1 egg, beaten
1/2 cup of oil

Directions:

Preheat oven to 350. Mix all ingredients. Pour into 8 1/2 x 4 1/2 greased loaf pan. Bake 60-65 min.
Optional: add 1/2 cup rolled oats or nuts

Additional Information:

Ordered box mix through Biltmore Inspirations! No preservatives!

 

Creamy Tomato Basil Soup

submitted by katie d  •  prep time | 10 min  •  total time | 30 min  •  makes | 12  • difficulty | easy

Ingredients:

2- 28 ounce cans crushed tomatoes
1- 15 ounce can fire-roasted tomatoes
2- cups tomato juice
1- cup chicken stock
1- stick butter
12-15 fresh basil leaves, pureed
1 tbs sugar
1/4 tsp garlic powder
salt to taste

Directions:

Mix all ingredients together in stock pot. Simmer for 30 minutes.

 

Garlic Naan

submitted by jessica g  •  total time | 3 1/2 hrs  •  makes | 8 pieces  • difficulty | average

Ingredients:

All-Purpose Flour : 4 1/2 + more for dusting and rolling
Salt : 2 tsp
Baking Powder : 1 tsp
Dry yeast : 1 envelope or 2 1/2 tsp
Warm Water : 1/ 4 cup
Sugar : 2 tbsp
Milk : 3 tbsp
Plain Unflavored Yogurt : 1 cup or 10 heapful tbsp
Vegetable Oil : 2 tbsp + more for the bowl
Garlic : 2-3 cloves, crushed and minced
butter : 3 tbsp
Coriander leaves : few chopped

Directions:

1. Place the sugar, yeast, along with warm water in a small bowl and let sit 5-10 minutes or until the mixture begins to froth and rise. This indicates the yeast is active. Set aside.
2. Sift flour,baking soda and salt into a bowl, add yeast mixture,milk,yogurt, 2tbsp of oil/ghee, half of the crushed or minced garlic and mix well together by using hands ,turn the dough out onto a floured surface and knead for 8-10 minutes until shiny and elastic. (Note : If necessary use some warm water)
(OR)
3. If your using food processor; put the flour,salt, and baking powder in a food processor fitted with a dough blade and blend.
4. Pour the yeast mixture, half of the minced or crushed garlic, milk, yogurt, 2 tbsp of oil, into the bowl and knead for 2-3 minutes in a processor or until the dough forms a ball that is smooth and elastic. If you think you need add to water, then add a couple of tablespoons of warm water, just enough to make a soft but not a sticky dough. If it’s sticky, add more flour. (Note : Usually I make the dough a little ‘wetter’ than actually required because you are going to add more flour whilst kneading which will stiffen it up slightly.)
4. Transfer the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hrs (I put it in the oven).
5. Punch down the dough; knead again for about 4 minutes, divide the dough into 8 parts and slice it in triangles. Cover with damp kitchen towel and let rise until doubled in size for about 40 to 60 minutes.

Apparently there are many ways to cook your naan. You can heat a tandoor to 450°F, or use your oven broiler (which is what I did), or grill on medium-high heat, or you can use a hot cast iron skillet/tawa.

1. Take one divided portion, dust it with flour and roll it out to a tear drop shape; about 6-8 inches long, in a floured surface. Stretch the dough outward as you roll from the center.
2. Sprinkle the top of the naan with remaining crushed or minced garlic and chopped coriander leaves; gently press down with the rolling pin to make them stick to the dough.

1.Preheat the oven at 450 degree and set the oven settings to broil and preheat pizza stone at very high temperature. If you do not have a pizza stone then pre heat your baking tray in the oven.
2. Brush the naan with little water and lay 2 pieces of rolled dough on the pizza stone with the wet side down.
3. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes.
4. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.

 

Mango & Avocado Salad

submitted by jessica g  •  prep time | 10 min  •  total time | 15 min  •  makes | 4  • difficulty | easy

Ingredients:

1 ripe mango, peeled, pitted and cut into 3/4″ spears
1 ripe avocado, peeled, pitted, and also cut into 3/4″ spears
3 or 4 big handfuls of greens (I use baby arugula)
1 shallot, minced
1 tablespoon lime zest
2 tablespoons lime juice
4 tablespoon olive oil
2 tablespoons yogurt
1/2 teaspoon salt
1/2 teaspoon ground cayenne
1 or 2 turns of white pepper

Directions:

Place the greens in a serving bowl. Whisk together the shallot, lime juice and zest, and olive oil. Once the dressing is emulsified, whisk in the yogurt, cayenne, and salt. Pour half the dressing over the greens and mix with your hands. Arrange the mango and avocado in an alternating circle on top, and drizzle with the remaining dressing. Finish with a turn or two of white pepper and serve.

Matzo Ball Soup

submitted by marci s  •  prep time | 20 min  •  total time | 45 min  •  makes | 6  • difficulty | average

Ingredients:

Matzo ball mix (NOT the one with soup mix)
2 eggs
oil (amount depends on which mix you get)
3 boxes chicken broth
rotisserie chicken (optional), shredded or cubed
carrots (optional), cut up
celery (optional), cut up
fine noodles (optional)

Directions:

Make matzo ball mix according to box directions.

Boil broth. Add carrots, celery, and chicken, if using. Add matzo balls, following directions on box. Cook according to directions on box.

Meanwhile, boil noodles separately (if using) & add to each bowl individually as it’s served (so as to not soak up the broth). Enjoy!

 

Potato Soup

submitted by satu v  •   makes | 6-8  • difficulty | average

Ingredients:

3 cups chopped raw potatoes
1/2 cup chopped onion
1 cup sliced carrots
1 chicken bouillon cube
1 cup water
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp pepper

2 T flour
1/2 cups milk
1/2 lb Velveeta cheese cube or sliced

Directions:

In a large saucepan, combine the first 8 ingredients. Mix well and stir often. Cover and simmer 15-20 minutes. Gradually add milk to the flour and mix until well blended and smooth. Add mixture to the potatoes and cook until thickens and the potato is done. Add cheese, stir until melted.

Additional Information:

Add toppings of bacon and cheddar cheese.

 

Raspberry Walnut Salad

submitted by carol v  •  total time | 30 minutes  •  makes | 6-8  • difficulty | easy

Ingredients:

1/2 cup walnut pieces
1/2 cup, plus 3 tbsp. sugar
1/3 cup oil
2 tbsp. raspberry wine vinegar or red wine vinegar
1 tbsp. sour cream
1 1/2 tspn. Dijon mustard
1 1/2 cups fresh raspberries
4 cups Romaine, Green Leaf and Butter lettuces
1 cup (8 oz.) crumbled feta cheese

Directions:

1) Dressing – In a small bowl, mix together 3 tbsp. sugar, oil, raspberry or red wine vinegar, sour ceam, Dijon mustard, 1/2 cup mashed raspberries. Let stand at least 1 hour.

2) Walnut candy – Lay foil in a pan and spray with oil. In a frying pan, heat 1/2 cup sugar with the walnuts over medium high heat. Stir quite often until sugar is melted and amber-colored and nuts are coated, about 4-5 minutes. Pour walnut candy onto foil in a single layer and let cool until hard, about 12-15 minutes. Put walnut candy into a plastic bag and hit gently with a food mallet to break into small pieces. Set aside.

3) Salad – Place greens in large bowl. Mix dressing, walnut candy, raspberries and feta cheese with the greens and serve immediately.

 

Slow Cooker Beef Stew

submitted by lois v  •  prep time | 15 min  •  total time | 8.5 hrs  •  makes | 8-10  • difficulty | easy

Ingredients:

1 cup beef broth
1/4 cup Zesty Italian Dressing (I used Kraft)
1/4 cup barbeque sauce
1 tsp. oregano
1.5 lbs. boneless beef chuck for stew
1 lb. red potatoes, quartered
4 carrots, cut into 1 inch thick slices
2 slices bacon, chopped
3 Tbsp. flour
3 Tbsp. water

Directions:

Mix broth, dressing, bbq sauce & oregano in the slow cooker. Add everything else EXCEPT the flour & water. Toss to coat; cover. Cook on low 8 hours. Transfter meat & vegetables into a serving bowl with slotted spoon. Cover with foil & set aside Mix flour & water until blended; stir into juices in slow cooker. Cover & cook on high for 15 minutes or until sauce is slightly thickened. Spoon over meat & vegetables and serve.

 

Slow Cooker Cheesy Potato Soup

submitted by sarah b  •  prep time | 15 min  •  total time | 6 hrs, 45 min  •  makes | 6  • difficulty | easy

Ingredients:

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12 oz bag), thawed
1 carton (32 oz) chicken broth
1 cup water
3 tbsp all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-cheddar cheese blend (2 cups)

Directions:

1. In 3-or-4 quart slow cooker, mix potatoes, onion, broth and water.
2. Cover; cook on low heat setting 6-8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover; cook 20-30 minutes or until mixture thickens. Stir in cheese until melted.

Additional Information:

You can also add 1/2 cup diced celery, if desired.  Also, can substitute fresh onions.  Garnish with crumbled bacon pieces & green onions.

 

Slow Cooker White Chicken Chili

submitted by amy s  •  prep time | 20 min  •  total time | 8-10 hrs  • difficulty | easy

Ingredients:

3 – 15 oz. cans Great Northern Beans (drained)
8 oz. cooked & shredded chicken breast
onion powder
garlic powder
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
3 1/2 c. chicken broth

Directions:

Combine all ingredients in slow cooker. Cook on low 8 to 10 hours. Serve & top with sour cream, cheese, & tortilla chips.

Additional Information:

We like to serve it over white rice.

 

Spiked Pepper Beef Stew

submitted by tami z  •  makes | 8  • difficulty | average

Ingredients:

2 tablespoons whole wheat flour
1 tablespoon chili powder, divided
1/2 teaspoon salt
2 pounds lean cut of meat, trimmed of all fat and cubed
1 tablespoon extra virgin olive oil
3 onions, sliced (I used two large onions)
3 cloves minced garlic
1 teaspoon dried oregano
2 cups beef broth
2 cans (14 1/2 oz each) stewed tomatoes
1 sweet potato, scrubbed and cubed
4 carrots, sliced

1/2 teaspoon crushed red pepper flakes (I skipped these, but if you like more heat, they would be good to add)

Directions:

In a large zip-lock bag, combine the flour, 1 teaspoon of the chili powder and salt. Add the beef, seal the bag, and toss to coat well.

Heat the oil in the large saucepan over medium-high heat. Add the beef and cook, stirring occasionally for about 7 minutes or until browned. Add the onions, garlic, and oregano. Reduce the heat to medium and cook, stirring often for about 5 minutes.

Add the broth, tomatoes (with juice), red-pepper flakes if using, and the remaining 2 teaspoons of chili powder. Bring to a boil. Reduce the heat to low, cover, and simmer for one and a half hour to two hours, stirring occasionally, or until beef is almost tender.

Add the potato and carrots. Cover and cook for another hour, or until vegetables are tender.

Additional Information:

If you don’t like sweet potato, regular potatoes can also be substituted or you can even eliminate them for a low carb meal.

 

•••
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try:

Sarah - January 25, 2012 - 8:24 pm

Delicious food, fantastic company! THANK YOU for all your hard work on this! Laughter is good for the soul, and this time was good for my heart :)