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Gourmet Chef Recipes - January 4, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Soup and Salad with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Chicken Vegetable Soup
 
 
 
Ingredients -
 

1 can (49 1/2 ounces) Reduced-Sodium Chicken Broth
2/3 cup Water
1 1/3 pounds (4 medium) Potatoes, cut into 3/4-inch cubes
3/4 pound Boneless Skinless Chicken Breasts, cut into 3/4-inch cubes
1 large Carrot, sliced
1 large stalk Celery, sliced
1 1/2 cups diced Tomatoes
1 cup sliced Mushrooms
3 Green Onions, sliced
2 tablespoons chopped Fresh Parsley
1 teaspoon Dried Thyme Leaves, crushed
Salt and Pepper (optional)
 
Preparation:
 

In large saucepan, combine broth and water. Cover; bring to a boil. Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes. Add chicken, carrot and celery; continue cooking 10 minutes. Add remaining ingredients, except salt and pepper. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Season with salt and pepper, if desired.
 
 

Ambrosia Fruit Salad
 
 
 
Ingredients -
 

1 (8 ounces) container Frozen Whipped Topping, thawed
2 1/2 cups shredded Coconut
1/2 cup chopped Walnuts
1 (8 ounces) can Fruit Cocktail, drained
1 (8 ounces) can Pineapple Chunks, drained
1 (11 ounce) can Mandarin Oranges, drained
3 cups Miniature Marshmallows
1 (10 ounces) jar Maraschino Cherries, drained (optional)
1 teaspoon ground Nutmeg
1 teaspoon ground Cinnamon
 
Preparation:
 

In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
 
 

Grilled Tuna and Bean Salad
 
 
 
Ingredients -
 

4 small tuna steaks (3 to 4 ounces each)
Salt and pepper, to taste
1 can (15 1/2 ounces) Garbanzo or Black beans or 1 1/2 cups cooked dry-packaged Garbanzo or Black beans, rinsed, drained
1 cup sliced mushrooms
1 cup halved cherry tomatoes
1/2 cup chopped yellow bell pepper
1/4 cup chopped red onion Citrus Vinaigrette (recipe follows)
6 cups mixed salad greens

 
Preparation:
 

Broil tuna steaks 6 inches from heat source until fish is tender and flakes with a fork, about 5 minutes on each side. Sprinkle lightly with salt and pepper.

While tuna is cooking, combine Garbanzo beans, mushrooms, tomato, bell pepper and onion in salad bowl; drizzle with Citrus Vinaigrette and toss. Add salad greens and toss. Season to taste with salt and pepper.

Spoon salad onto serving plates and top each with a tuna steak.