(The title is a song that the boy scouts taught us at the boys’ pinewood derby a few weeks back. Do you know it?)
Two Important Announcements!
One, we are hosting a house concert next month! Andy Gullahorn will be filling our abode with tunes for one evening in March. If you’re interested in coming, contact us. It’s on the 24th (a Thursday) at 7:30. Admission is $15 a head.
Two, before Christmas, I made a promise to my friend Erica that I would do a winter version of Coldsaladpalooza. The winter edition was to have been for soup. You can see how well I have kept that promise. Poor pregnant Erica has been sliding into snowbanks and getting stuck and having conflicts with mean oil truck drivers and I have been of no assistance in the soup department. Erica sent me this hilarious link from the Onion as a gentle reminder.
So even though it is close to 70 at 9:30 this morning and looks to be a gorgeous spring day, I am announcing that next week I will be looking for links to your favorite soup creations. I will christen this Great Festival of Soupiness to be Soupilee. Look for a linky on Tuesday. Because you know the snap back to cold is coming, Southerners.
If nothing else, you will be a great help to my friend Lisa in the southern hemisphere as she looks to the approaching fall.
Have a great weekend!
Today is the day that we exchange recipes for cold salads, insuring our peace of mind and domestic tranquility until autumnal breezes rescue us from the dark clutches of the heat. Hooray for refrigerator meals!
Here is my contribution to the cold salad mania: White Bean and Roasted Chicken Salad. This is very filling. It’s a great use of that summer basil you might have in your garden right now!
Yield: 5 servings (serving size: about 1 1/4 cups)
2 cups coarsely chopped skinless, boneless chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Cooking Light, JUNE 2004
Now it’s your turn! Remember, if you do NOT have a blog, you can still post your favorites in the comments. Bloggers, link up below.
I’ll leave the linky open until Saturday midnight.
Tomorrow is Coldsaladpalooza 2010!
I am expecting great things.
Don’t let me down.
It’s that time of year.
The kitchen is hot by 10 a.m.
All I want to do at dinnertime — when the kitchen is approximately 5,692 degrees — is take something out of the fridge, throw it on the table with some fruit and homemade bread, and say “VOILA! DINNER!”.
So, my blog friends, you are invited to help me out with this goal. On Tuesday of next week, bring all your best cold salad recipes to me. Bean salad, chicken salad…whatever is good and filling and assures that I am not standing over a hot stove at 5 p.m.
If you have a blog, post your recipe(s) on Tuesday and I’ll have a linky here for you. If you don’t have a blog, you can cut and paste into my comments.
Won’t this be GREAT? I am envisioning an August full of restful, hot evenings.
I am a bit preoccupied with the concert preparations this week, but I wanted to pop in here and share this recipe that I’ve made a few times now. It is in my top five for soups. We’re talking restaurant-quality here. Make it! Eat it! Do it!
Italian Sausage Tortellini Soup
1 (3.5 ounce) link sweet Italian sausage,
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for
||Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
||Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
||Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.
|ALL RIGHTS RESERVED © 2009 Allrecipes.com
||Printed from Allrecipes.com 10/14/2009