MANGO AND CORN SALSA
½cup orange pepper, cut into
½cup purple onion, cut in
2 to 3 medium jalapeños, seeded and quartered
2 large cloves garlic Juice of 1 lime
1½ cups tomato, cubed 1 large mango, cubed
½ cup fresh cilantro leaves
1 cup canned whole kernel corn
In blending jar, combine pepper, onion, jalapenos and garlic. Place lid on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add lime juice, tomato, mango and cilantro and PULSE several times until vegetables are chopped and mixture is blended. Spoon mixture into bowl; stir in corn. Cover and refrigerate until ready to serve.
Serve with tortilla chips. Makes about 4½ cups.
BALSAMIC TOMATO VINAIGRETTE
1 small purple onion, cut in
1 small tomato, cut in
3 tbsp. Balsamic vinegar
¼tsp. salt
¼tsp. black pepper ²/³ cup olive oil
In blending jar, combine onion, garlic and tomato. Place lid on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add vinegar, salt and pepper. Replace lid on jar; remove lid cap. With blender running on STIR, add oil through lid cap opening in a slow, steady stream until mixture is completely blended.
Cover and refrigerate until ready to serve.
Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or broccoli.
Makes about 1¼ cups.
PEA AND POTATO BISQUE
1 small onion, chopped
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
2 cups cubed peeled potatoes
½tsp. ground ginger
½tsp. salt
¼tsp. black pepper 1½ cups frozen peas
¼cup loosely packed parsley leaves
½cup heavy cream
In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5 minutes.
Spoon about 2½ cups soup mixture into blending jar. Cover and remove lid cap; put it back with the open side tilted away from you. Cover lid with cloth. Blend on STIR until creamy and smooth; pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil.
Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley.
Makes about 6½ cups.
ENGLISH
14 | 15 |
