chilled minty carrot and orange soup

I made this soup for one of the people in our church and also made enough for our potluck Wednesday night.

1 sweet onion, finely chopped
3 tablespoons olive oil
2 red bell peppers
4 cups carrots, sliced 1/8 inch thick
4 cups vegetable stock

In a stockpot, sweat the onions with the oil for six or eight minutes and then add the peppers and cook until they soften. I like to keep the pot covered to keep in the juices created by the vegetables. Add the carrots and let the mixture continue to cook down until the carrots begin to soften. Add the vegetable stock, bring the whole thing to a boil and then lower the heat so that the soup simmers for a good fifteen minutes at least. When the carrots are good and soft, turn off the heat and use a hand mixer to puree the soup. (You can also do it in batches with a food processor.)

1 1/2 cups fresh orange juice
2 tablespoons fresh lemon juice
salt and pepper

Add the orange and lemon juices and make sure everything is mixed well. Season to taste. If the soup is too thick, add more orange juice, or – if you think the orange taste is right – a little cold water.

2 tablespoons fresh mint, chopped

The mint is the final touch. Do a fine chop on the leaves and then stir them into the soup. Cool it down before serving. You want it to taste like it just came out of the refrigerator. The easiest way to cool it is to put the soup in several smaller containers.

Peace,
Milton

shrimp salad

Here's the last of the recipes from the lunch I did last weekend.

1 cup corn
1 tablespoon olive oil

Get a saute pan hot and then add the oil. When it is hot, add the corn and cook until it begins to brown. Set aside to cool.

Mix together

1 lb shrimp, cooked and chopped
1/2 cup celery, diced small
1/2 cup scallions, diced small
2 tablespoons lemon juice
1 cup roasted corn
1/2 cup mayonnaise
Tabasco sauce
salt and pepper

Mix the ingredients well and serve.

Peace,
Milton

gigi's chicken salad

Answering the musical question: what do you do when she wants chicken salad but hates celery and is allergic to onions?

chicken, cooked and diced
granny smith apple, diced
lemon juice
dried cranberries
pecans, toasted and rough chopped
dijon mustard
mayonnaise
salt and pepper

I didn't put amounts because I think chicken salad is one of those things best balanced as you go. I will say this, for a couple of pounds of chicken, you won't need more than a tablespoon of mustard. I pour a tablespoon or two of lemon juice over the apples while I'm getting everything else ready so they don't turn brown. To toast the pecans, set the oven at 400, put the pecan halves in a pie plate and cook for about five minutes. Chop them after they cool.

Peace,
Milton

caponata

I prepared lunch for a denominational workshop last Saturday and came across a couple of good recipes I adapted for the meal, which was different kinds of salads. They felt worth sharing.

2 lbs. eggplant, cubed
salt

Put the eggplant cubes in a colander, sprinkle with salt, toss and set aside to drain.

2 medium zucchini, cubed
1 red pepper, julienned
olive oil
1 sweet onion, julienned

Heat three tablespoons of olive oil in a sauté pan and cook the zucchini and pepper slices at fairly high heat until the zucchini is slightly browned – about five minutes. Transfer to a bowl. Add another tablespoon or so of oil to the pan along with the onion slices and sauté on medium heat until the onion is soft and translucent – about six minutes. Add the onion to the bowl with the squash and peppers.

Rinse the eggplant and pat dry. Add 1/4 cup of olive oil to the pan, bring it to a fairly high heat and brown the eggplant. You may have to do this in a couple of batches. Add more oil with each batch. Drain on paper towels.

Put everything but the eggplant in a large saucepan or soup pot, bring up the heat and add

1 14 oz. can of crushed tomatoes
1/4 cup water
3 tablespoons red wine vinegar
2 tablespoons sugar
4 tablespoons capers, drained
1 small jar manzanilla olives stuffed with pimentos (about two dozen)
3 tablespoons pine nuts, toasted (optional)

Bring to a boil and then reduce to a simmer for about ten mintues. Remove from heat and cool. Cover and leave in the refrigerator for twenty-four hour to let the flavors absorb. Serve at room temperature. Just before serving, taste to season and add salt and pepper as you wish, along with a little more red wine vinegar.

Serves 8.

Peace,
Milton

lentil salad

This may sound a little plain, but it tastes good.

1/2 onion
4 cloves

Stud the onion with the cloves and place in a saucepan with

1 2/3 cups French green lentils
1/2 teaspoon lemon zest
2 garlic cloves, peeled
1 bay leaf
1 teaspoon cumin

Bring to a boil and cook over medium heat for 25-30 minutes or until the water has been absorbed. Discard the onion and the bay leaf. Reserve the garlic cloves and chop finely. Combine the garlic with

2 tablespoons red wine vinegar
1/4 cup oil
1 tablespoon lemon juice
1 teaspoon cumin

Whisk together well (or put in a blender) and stir through the lentils. Then add

2 tablespoons fresh mint, finely chopped
3 scallions, finely chopped

Stir well. Taste to see if you need additional seasonings or salt and pepper. Let stand for at least thirty minutes to let the flavors absorb and serve at room temperature.

Serves 4-6.

Peace,
Milton