Wednesday, 10 December 2014

That 70's Cooking - A Light Lunch

As you may have noticed, there was one flaw in my plan to create menus as part of December's theme.  I kind of forgot that I would have to go through and create individual posts of each item so that I could include them on the recipe page.

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


Tossed Tostada Salad
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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