SALAD MONTH: MEXICAN SALAD

May is Salad Month! And why not – with all those spring barbeques and Memorial day cookouts to go to?

Every Monday in May we’re featuring a different salad that just might be the next hit for your family gathering.  Don’t forget to tune in!

MEXICAN SALAD – to celebrate Cinco de Mayo.  Why not?

mexican salad

Ingredients:

  • 1 lb hamburger – browned & drained
  • 1 pack taco seasoning – added to meat
  • 1 head lettuce – chopped
  • 2 tomatoes – diced
  • 1 can chili beans
  • 1 large can black olives – drained
  • 1 lb shredded cheddar cheese
  • 1 large bottle Western dressing
  • 1 bag regular Doritos – smashed

Directions:

Mix all ingredients except Doritos.

Add Doritos right before serving.

mitchell_lindsayLindsay Mitchell
ICGA/ICMB Marketing Director

SOUP MONTH: NO KNEAD BREAD

January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!

And I understand that today’s recipe isn’t exactly soup … but it’s crusty bread.  And really, what is soup without a warm crunchy slice of homemade bread to dip in it?

This recipe is adapted from the original, found here, which was printed in the New York Times, adapted from the Sullivan Street Bakery.

Today’s fact: Etiquette experts tell us we “eat,” rather than “drink” soup because it is considered part of the meal. Additionally, in most cultures soup is consumed with a spoon rather than sipped from the container.

Today’s tip: Never boil your soup.  Simmering keeps the flavors intact.

Today’s recipe: No Knead Bread

no-knead bread

Ingredients:

  • 3 cups of all-purpose flour
  • 1/2 teaspoon instant or rapid rise yeast
  • 1 3/4 teaspoon kosher salt
  • 1 1/2 cups tap water

In a large bowl, combine the flour, yeast, and salt.

Add water and mix.  Dough will look messy, but don’t worry.

Cover with plastic wrap and let rise, 12-18 hours.

After 12-18 hours, flour your surface and coax the dough from the bowl.  Form into a ball.  Let rise again 1-2 hours.

While bread is rising the second time, preheat your oven and pot (at least a 3 quart, preferably something larger with a lid) for 30 minutes in a 450 degree oven.

Once oven, pot and lid are preheated – and dough has rested a second 1-2 hours – plop the dough into the pot.  Put it back in the oven for 30 minutes covered.

At the 30 minute mark, remove the lid for an additional 10 minutes.

Lift out your loaf of bread and marvel at your creation!!!

mitchell_lindsayLindsay Mitchell
ICGA/ICMB Marketing Director

SOUP MONTH: LIMA BEAN SOUP

January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!

We will be celebrating soup month all week long, so check back here every day for a new recipe, soup fact, and tip to add to your culinary repertoire!

Today’s fact: The etymological idea underlying the word soup is that of soaking. It goes back to an unrecorded post-classical Latin verb suppare soak’, which was borrowed from the same prehistoric German root (sup-) as produced in English sup and supper. From it was derived the noun suppa, which passed into Old French as soupe. This meant both piece of bread soaked in liquid’ and, by extension, broth poured onto bread.’ It was the latter strand of the meaning that entered English in the seventeenth century.

Today’s tip: If you have a recipe that calls for cream, you can often substitute yogurt for a lighter overall dish.

Today’s recipe: LIMA BEAN SOUP

lima bean soup

Ingredients:

  • 2 1/2 cups chicken broth
  • 2 cups lima beans
  • 3/4 cup chopped onion
  • 1/4 teaspoon salt
  • 11/8 teaspoon black pepper
  • 1 basil sprig
  • 1 garlic clove, crushed
  • splash of lemon juice
  • 1/4 cup fresh corn
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon extra-virgin olive oil

Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.

Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.

Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn relish.

mitchell_lindsayLindsay Mitchell
ICGA/ICMB Marketing Director

SOUP MONTH: CROCKPOT CORN CHOWDER

January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!

We will be celebrating soup month all week long, so check back here every day for a new recipe, soup fact, and tip to add to your culinary repertoire!

Today’s fact: In the French Court of Louis XI, the ladies’ meals were mostly soup. They were afraid that chewing would give them wrinkles.

Today’s tip: Soup freezes brilliantly. To make life simpler, make a note of how many portions you’re putting away. Also label all packaging with the date and precisely what
it is.

Today’s recipe: Crockpot Corn Chowder

Corn-Chowder

Ingredients:

  • 2 cans (16 ounces) whole kernel corn, drained
  • 3 medium potatoes, chopped to bite-sized pieces
  • 1 chopped onion
  • 1 cup diced ham or bacon
  • 2 cups chicken broth
  • 2 cups milk
  • ¼ cup butter/margarine

Combine corn, potatoes, onion, meat, and chicken broth in CrockPot.

Cook on low for about 8 hours.

Stir in milk and butter and continue to cook about 1 more hour.

mitchell_lindsayLindsay Mitchell
ICGA/ICMB Marketing Director

SOUP MONTH: TACO CHILI

January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!

We will be celebrating soup month all week long, so check back here every day for a new recipe, soup fact, and tip to add to your culinary repertoire!

Today’s fact: The earliest evidence of making soup was in 6000 BC…And guess what kind of soup it was? Hippopotamus!

Today’s tip: Want to remove excess fat from your soup? Simply take a lettuce leaf and draw it across the surface of the soup. The excess fat sticks to the leaf. You can also skim the excess fat off with a large spoon.

Today’s recipe: Taco Chili

Taco chili

Ingredients:

  • 1 lb ground beef
  • 1 package taco seasoning
  • 1/3 cup water
  • 1 onion, chopped
  • 1 jar salsa (homemade or store bought)
  • 4 cups chicken broth
  • 2 cups sweet corn
  • 1 bag instant rice

Garnishes:

  • Cheddar cheese, grated
  • Green onions, chopped
  • Sour cream
  • Cilantro, chopped
  • Fritos

In a skillet cook ground beef until brown.  Add onions, taco seasoning mix and water to beef.  Simmer for 10 minutes.

In a large pot, add chicken broth, beef mixture and salsa.  Bring to a boil and simmer for 20 minutes.

Add corn and continue to simmer on low.

10 minutes before serving, add instant rice.  NOT THE BAG.  Empty the bag into the pot.

Serve and garnish each bowl individually to liking.

Becky FinfrockBecky Finfrock
ICGA/ICMB Communications Assistant