Salads
Salads are probably the easiest dishes to prepare--no cooking. The
items available for salads are highly dependent on the season, but once
they arrive fresh and ripe in the market, the possibilities are endless.
Green Salads
Nothing fancy about this one. Just wash and clean with cold water,
cut or tear, and arrange or toss the ingredients. For leafy vegetables,
such as spinach or lettuce, it's best to tear, rather than cut, so they
won't turn brown. Any or all of the following items can be used:
| Lettuce |
Mushrooms |
Cheese |
| Green peppers |
Broccoli |
Raisins |
| Red peppers |
Bean sprouts |
Tomatoes |
| Olives |
Zucchini |
Cauliflower |
| Spinach |
Alfalfa spouts |
Croutons |
| Hard boiled eggs |
Corn kernels |
Jicama |
| Bacon bits |
Swiss chard |
Avocado |
| Celery |
Carrots |
Radishes |
Soups
Most fresh soups are really a hassle and take a lot of time to
prepare. Two easy options include doctoring a canned soup or using
blended cottage cheese as a soup base.
Doctored
Campbells
Any canned soup can be upgraded to a good meal with a little
ingenuity. Beef or vegetable based soups work best. Just by adding cubes
of cheese, sliced vegetables or diced ham to a can of soup and water,
and you have a very filling meal. Add the cheese just before serving.
Creamy
Vegetable
This recipe does require a blender. Blend all ingredients until
smooth. Add spices (salt, pepper, tarragon, onion powder, etc) and mix
again to blend seasonings. Heat the whole mixture over a low heat,
stirring constantly until hot (the soup, that is).
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copyright 1996-2000, Eric Chudler. All
rights reserved.
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