But I like the idea, and do not mind the extra few minutes of work, so onward we go with the menu for a nice light lunch.
Today's Menu
Tossed Tostada Salad
Cream of Vegetable Soup
Cream Puffs
Yield 2 servings
Ingredients:
- 4 cup torn mixed greens
- 1 can kidney beans, rinsed and drained
- 1 medium tomato, cut in wedges
- 1 can sliced olives, drained
- 1/2 cup shredded sharp cheddar cheese
- tostada beef, see below
- 1 cup coarsely crushed corn chips
- 1/4 cup oil
- 3 tablespoon lemon juice
- salt, to taste
- sour cream
- 1/2 avocado, peeled and sliced (if desired)
Directions:
- Place mixed greens into a large bowl.
- Top with drained beans, tomato wedges, olives, and cheese.
- Cover with damp paper towel and refrigerate.
- Prepare tostada beef.
- Before serving, sprinkle crushed corn chips over salad.
- Stir oil into warm tostada beef.
- Toss with salad .
- When all ingredients are coated with oil, toss in lemon juice and salt to taste.
- Top with a spoonful of sour cream and garnish with avocado.
Tostada Beef
Ingredients:
- 1/2 lb lean ground beef
- 1/4 cup minced onion
- 1/4 cup minced green pepper
- 1 garlic clove, minced
- 2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon flour
- 1/4 cup water
Directions:
- Sauté ground beef in a medium skillet over medium heat, breaking meat into small chunks.
- Add onion, green pepper, and garlic.
- Sauté until vegetables are tender and ground beef is cooked through.
- Drain excess drippings
- Stir in chili powder.
- Simmer 30 seconds.
- Add salt and flour.
- Stir until mixed well.
- Stir in water.
- Simmer and stir until water is absorbed or evaporated and mixture is moist but crumbly.
Cream of Vegetable Soup
Yield 2 Servings
Ingredients:
- 1/2 cup chicken stock
- Small wedge onion
- 1 cup coarsely chopped cooked vegetables
- broccoli
- celery
- corn
- mushrooms
- peas
- carrots
- green beans
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup half-and-half
- 1/4 teaspoon thyme and basil
- 1/8 teaspoon worcestershire sauce
- seasoned salt to taste
- freshly ground pepper to taste
- 2 tablespoons dry sherry
Directions:
- Combine chicken stock, onion, and half the vegetables in a blender.
- Cover and blend until completely smooth.
- Add remaining vegetables.
- Switch blender on and off once or twice to finely chop but not liquefy vegetables.
- Melt butter in a medium sauce pan over medium heat until frothy.
- Stir in flour
- Cook gently, stirring constantly, until frothy (Do not let flour brown.)
- Add half-and-half, herbs, and worcestershire sauce.
- Simmer and stir until thick and smooth.
- Blend in vegetable mixture.
- Cook over low heat about 5 minutes, stirring frequently.
- Add seasoned salt and pepper to taste
- Just before serving, stir in cherry
If soup is too thick, stir in additional chicken stock
Cream Puffs
Yield 2 puffs
Ingredients:
- 1/4 cup water
- 2 tablespoon butter
- 1/8 teaspoon salt
- 1/4 cup flour
- 1 egg
- chocolate whipped cream, see below
- powdered sugar
Directions:
- Preheat oven to 425 F.
- Put water, butter, and salt in a small saucepan.
- Bring to a boil, breaking butter into pieces to speed melting.
- As soon as butter is melted and water boiling, add flour all at once.
- Stir vigorously, until mixture clings together and resembles cornmeal mush.
- Remove from hear immediately.
- Beat egg and gradually add to slightly cooled flour mixture, beating well.
- Spoon batter into 2 mounds at least 3 inches apart on an ungreased baking sheet.
- Bake 15 minutes
- Reduce heat to 325 F.
- Bake 20 to 25 minutes more crisp and golden brown.
- Turn off oven
- Stick a sharp knife into the side of each puff to release steam.
- Close oven for about 20 minutes to let puffs dry.
- Coll on a wire rack.
- Prepare chocolate whipped cream.
- Slice off tops of puffs.
- Press inside dough to bottom and sides.
- Fill puffs with chocolate whipped cream.
- Replace tops.
- Sprinkle with powdered sugar.
Chocolate Whipped Cream
Ingredients:
- 2 mounded tablespoon chocolate chips
- 2 teaspoon sugar
- dash salt
- 2/3 cup of whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon instant coffee powder (if desired)
Directions:
- Combine chocolate chips, sugar, salt, and 3 tablespoons of the whipping cream in a small saucepan.
- Warm and stir over very low heat until chocolate chips are melted and blended into the cream.
- Remove from heat
- Gradually blend in the remaining cream, vanilla, and instant coffee powder.
- Pour into a medium bowl.
- Refrigerate with beaters.
- When chilled, whip until stiff.
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