Soup for Supper

Enjoy a light-tasting Jamaican Winter Squash Soup with Salad for a family dinner at home.

After the lavish holiday dinners we've feasted on for Christmas and New Year's celebrations, we may be ready for a simple and light supper. The recipes below make a great healthy and light soup-and-salad supper that's great for a family dinner and for casual gatherings with friends.

Jamaican Winter Squash Soup

Serves 6

Ingredients:

• 1 medium onion, chopped
• 1 teaspoon unsalted butter
• 6 medium scallions, trimmed
• 6 whole sprigs thyme
• 1 medium winter squash (about 2 pounds), such as butternut, peeled, seeded and cut into 1-inch cubes (4 1/2 cups)
• 3 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
• 1/2 small Scotch-bonnet chile pepper
• 2 cups low-fat milk
• Coarse salt and freshly ground pepper
• Mint or basil sprigs, for garnish (optional)

Directions:

1. In a large saucepan over low heat, cook the onion in the butter until tender but not brown. Tie the scallions and thyme together with a piece of kitchen twine. Place the squash, broth, chile pepper and scallion bundle in the saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the squash is extremely tender, about 15 to 20 minutes.
2. Remove the scallion bundle and chile pepper; discard. Transfer the soup to a blender container and puree until smooth. For a very silky soup, pass through a sieve. Return the pureed soup to the saucepan; add the milk, salt and pepper, to taste. Heat through. Serve topped with mint or basil sprigs, if desired.

Salad Greens with Cheese Croutons

Serves 4 to 6

Ingredients:

• 1/2 cup freshly grated aged white cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
• 6 cups torn mixed salad greens
• 1 recipe Maple Vinaigrette (recipe below)

Directions:

1. In a small bowl, toss together the cheddar and Parmesan cheeses. Sprinkle the cheese mixture in the bottom of a heavy, nonstick skillet. Cook over medium heat for about 2 to 3 minutes, or until the cheese has melted and become bubbly over the entire surface. (You may need to reduce the heat, if necessary, to prevent the cheese from overbrowning.)
2. Tip the skillet to allow excess oil from the cheese to collect in one place in the skillet and remove with a spoon. Carefully lift the "crouton" from the pan with an offset spatula and place on a piece of paper towel to drain; cool. When cooled, crumble the crouton into pieces.
3. To serve the salad, coat a large salad bowl with some of the Maple Vinaigrette. Add the greens and crouton pieces. Toss to coat. Add additional dressing, if desired.

Maple Vinaigrette

Makes about 1/3 cup vinaigrette

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon vegetable oil
• 1 tablespoon balsamic vinegar
• 2 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Coarse salt and freshly ground pepper, to taste

Directions:

1. In a small jar with a tight-fitting lid, combine all the ingredients.
2. Cover the jar and shake vigorously.

Build a Spectacular Spring Brunch

24-Hour Vegetable Salad

If you're hosting a spring brunch, look to these two unique and lively recipes that will give impact to your brunch buffet.

Spread a little spring cheer with these festive brunch favorites that comes together easily, allowing you plenty of time to enjoy families and guests. Round out the menu with fresh fruit, juice, and coffee.

RECIPES

24-Hour Vegetable Salad

To get the best-looking layers, use a bowl that is taller than it is wide.

Makes 6 to 8 side-dish servings

Ingredients:

• 5 cups torn mixed salad greens
• 1 medium carrot
• 1 cup sliced fresh mushrooms
• 1/2 cup crumbled feta cheese (about 2 ounces)
• 1/2 cup coarsely chopped pitted kalamata olives
• 1 medium cucumber, halved, seeded, and sliced 1/4 inch thick (about 1 3/4 cups)
• 1/4 cup sliced scallions
• 1/2 cup mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 teaspoon finely shredded orange peel
• 1/2 to 3/4 teaspoon crushed red pepper
• 1/8 to 1/4 teaspoon ground black pepper
• 1 medium orange, peeled and sliced
• 1/4 cup coarsely chopped walnuts
• Orange peel strips (optional)

Directions:

1. Place salad greens in a 2 1/2-to 3-quart clear straight-sided bowl or souffle dish. Peel the carrot. Using a vegetable peeler, carefully cut the carrot into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons and green onions.
2. For the dressing, in a small bowl combine the mayonnaise, yogurt, orange peel, crushed red pepper and ground black pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Sprinkle with the remaining 1/4 cup of cheese. Cover the salad tightly with plastic wrap. Chill for 2 to 24 hours.
3. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss lightly to coat the vegetables with the dressing.

Scrambled Eggs with Smoked Salmon

Makes 8 servings

Ingredients:

• 12 eggs
• 2/3 cup milk, half-and-half, or light cream
• 1/2 cup sliced scallions or 1/4 cup snipped chives
• 1/4 teaspoon pepper
• 1 tablespoon olive oil or cooking oil
• 1 cup chopped smoked salmon (lox style) or fully cooked ham (about 5 ounces)
• 1 cup shredded provolone or fontina cheese (about 4 ounces)
• 1 tomato, seeded and sliced
• Sliced green onion or snipped chives (optional)

Directions:

1. In a mixing bowl, beat the eggs with a fork. Add the milk or cream, green onion or chives, and pepper.
2. In a large skillet, heat the oil; add the eggs to the skillet. Cook over medium heat, without stirring, until the eggs begin to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Fold in the salmon or ham. Cook over medium heat for 2 to 3 minutes more or until the eggs are cooked throughout but are still glossy and moist. Transfer to a warm serving platter. Top with the cheese, tomato slices, and, if desired, additional sliced green onion or snipped chives.

Tips for Choosing Salmon

Before you buy the salmon, be aware that there are two kinds of smoked salmon: The thinly sliced, cold-smoked salmon, called lox, is what we've used in the recipe above. You can find it in the deli or seafood section of your supermarket. Heat-smoked salmon is thicker and has a meatier texture.

How to Make Caesar Salad 101

Caesar Cardini is credited for creating the famous Caesar salad. Find out how to prepare this restaurant staple at home.

Each ingredient in a Caesar salad has its own unique contribution to the final product. The sharp Parmesan cheese, the salty anchovies, the tang of fresh lemon juice, the spiciness of garlic and the crunchy texture of the romaine lettuce create a medley of flavors that have appealed to countless North Americans who have sampled this salad as least once in a lifetime. To top it all off, Caesar salad wouldn't be complete without the crusty croutons that add the finishing touch to this composed salad.

The origins of Caesar salad is somewhat peculiar. Caesar salad shares no historical significance to the great Julius Caesar, although it's tempting to think so. The salad actually was named after Caesar Cardini, who devised it in his restaurant in Tijuana, Mexico in 1924. History suggests that Cardini put together this salad when he realized one night that he had nothing in his kitchen to serve his hungry diners except for some romaine lettuce, eggs, stale bread and cheese. Not wanting to disappoint, Cardini created a composed salad on the spot, and the Caesar salad was born.

This restaurant staple can easily be made at home. For the best flavors, use only the freshest ingredients possible. Even the croutons should be made with fresh, not stale, bread.

RECIPES

Homemade Caesar Salad

Makes 6 servings

Ingredients:

• 2 cloves garlic
• 2 anchovy fillets
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup vegetable oil
• 2 heads romaine lettuce, inner leaves washed and dried well
• 1 recipe Croutons (recipe follows)
• 1 cup freshly grated Parmesan cheese, plus additional cheese for garnish

Directions:

1. Place the garlic, anchovy fillets and salt in a large salad bowl. Using a fork, mash the garlic, anchovy fillets and salt together to form a paste. Whisk in the lemon juice, Worcestershire sauce, Dijon mustard and egg yolk. Gradually whisk in the vegetable oil.
2. Tear the romaine lettuce leaves into 1 1/2-inch to 2-inch pieces. Add the croutons, romaine and cheese to the bowl. Toss well. Garnish with additional grated Parmesan cheese. Serve immediately.

Note: Raw eggs should be not be used in food prepared for babies, the elderly, pregnant women, young children or anyone whose immune system is compromised.

Croutons

Ingredients:

• 4 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 10-inch loaf Italian bread, crusts removed, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F. In a large bowl, whisk together the butter and olive oil. Add the bread cubes, and toss to coat. Add salt and pepper; toss to combine.
2. Spread the bread cubes in an even layer on a baking sheet. Bake until golden brown, about 10 to 12 minutes. Remove from oven, let cool and set aside until ready to use.

Spice Up Salad with Tangy Carrot-Curry Dressing

For a light lunch or a salad course for dinner, try this recipe for Bell Pepper Salad with Carrot-Curry Dressing. You'll need carrot juice to make this homemade dressing; you can usually find it in cans at your local supermarket. With a few slices of red bell pepper and a sprinkling of toasted sunflower seeds, this salad is a virtual medley of colors, flavors and textures.

RECIPE

Bell Pepper Salad with Carrot-Curry Dressing

Makes 4 servings

Ingredients: 

• 1/2 cup carrot juice
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon curry powder
• Coarse salt and freshly ground black pepper
• 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
• 1/2 red bell pepper, halved and thinly sliced
• 1/3 cup edible sunflower seeds, toasted*

Directions:

1. In a small skillet, bring the carrot juice to a boil. Reduce the heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl.
2. Whisk in lemon juice, oil, and curry powder; season with salt and pepper. Add lettuce and red bell pepper; toss to coat. Sprinkle sunflower seeds over salad; serve.

*Note: To make toasted sunflower seeds, heat a small skillet over medium heat. Add sunflower seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

Pink Peppermint Soufflé

Find out how to make a rich and decadent Pink Peppermint Soufflé, including helpful hints and tips for beating egg whites.

Just mentioning the word soufflé can set a cook on edge. There's always the fear that the soufflé will plummet to the bottom of the baking dish as soon as it is removed from the oven. But cooking the perfect soufflé is not as difficult as it may appear to be.

According to caterer Julie Williamson, the basic principles of soufflés lie in the preparation of the eggs. The air trapped inside the beaten eggs is what gives the soufflé volume. Beating the eggs properly is half the challenge of making a homemade soufflé. Start by beating the egg whites in a circular motion so that the air bubbles don't become too large in the beginning. Make sure that all utensils that will come into contact with the eggs are completely clean and free of grease.

This version of the classic French dessert uses peppermint-flavored candies to create a delicious and refreshing treat. For extra peppermint flavor, be sure to use pure peppermint extract. If you prefer, you can substitute a white crème de menthe in place of the peppermint extract in this recipe.

RECIPE

Pink Peppermint Soufflé

Makes 6 servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup plus 1 1/2 tablespoons sugar
• 1/2 cup peppermint-flavored candies, finely chopped, plus additional crushed candies for garnish
• 1/2 cup cold water
• 6 large egg yolks, plus 7 large egg whites
• Pinch of salt
• 2 tablespoons heavy cream
• 2 teaspoons pure peppermint extract

Directions:

1. Preheat oven to 350 degrees F. with a rack positioned in the bottom. Butter a 6-cup soufflé mold (measuring 7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle the bottom and sides of the mold with 1 1/2 tablespoons sugar.
2. In a 1-quart saucepan, melt 1/2 cup peppermint-flavored candies in the cold water. Remove saucepan from the heat and let cool. The consistency of the mixture should look like a thick syrup.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, remaining 1/2 cup sugar and salt until the mixture is thick and pale yellow. Alternatively, use a hand wire whisk to beat the egg yolks.
4. Mix the cooled peppermint mixture, heavy cream and peppermint extract into the egg yolk mixture until well blended and smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form, being careful not to overbeat them. Mix one-quarter of the beaten egg whites into the peppermint-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared mold.
6. Bake the soufflé until the center has just barely set, about 14 to 16 minutes. Serve immediately, garnished with crushed peppermint candies.

SPECIAL THANKS

Julie Williamson

Thirty-Minute Fettuccine

Keep the express train of activities chugging along with this fast and simple chicken and pasta dish.

The convenience foods in today's supermarkets are the express trains of the kitchen. This bistro-quality dish uses time-saving refrigerated pasta combined with peppers and onions to help keep your busy family on track.

RECIPE

Thirty-Minute Fettuccine

Makes 4 main-dish servings

Ingredients:

• 12 ounces boneless, skinless chicken breasts
• 1/2 cup homemade or canned low-sodium chicken broth
• 1/2 teaspoon cornstarch
• 1 medium yellow bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium white onion, chopped
• 9-ounce package refrigerated fettuccine or linguine
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup chopped tomatoes
• 1/4 cup fresh basil, chopped
• 1 cup grated Parmesan cheese, for garnishing

Directions:

1. Rinse the chicken well under cold running water and pat it dry with paper towels; cut it into bite-sized pieces and set them aside. Stir together the chicken broth and cornstarch; set the mixture aside.
2. Bring a large pot of salted water to a boil. Add the peppers, onion and pasta. Return the water to a boil and cook for about 2 minutes or until the pasta is just tender. Drain the the water from the vegetables and pasta and return the mixture to the pot. Toss the pasta with 2 teaspoons olive oil. Keep the pasta warm over low heat.
3. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chicken, garlic and crushed red pepper. Cook for 3 to 5 minutes or until the chicken is no longer pink, stirring occasionally. Push the chicken to the sides of the skillet. Stir the cornstarch mixture and add it to the center of the skillet. Cook and stir until the mixture has thickened. Stir all the ingredients together to coat them with the sauce.
4. Remove the chicken and sauce from the heat; toss with the cooked pasta mixture, tomatoes and basil. Serve the dish topped with the Parmesan cheese.

Tips on Using Fresh Pasta

Fresh refrigerated pastas are becoming increasingly available in supermarket deli cases. Fresh pastas tend to meld better with lighter sauces such as wine- or broth-based sauces that don't cover up their subtle flavors. Use dried pastas for heavier sauces, such as cream-, meat-, or tomato-based sauces.

Fresh pastas are prepared differently than dried pastas because they contain more moisture. They need only a minute or two to cook (unlike dried pastas, which take about ten minutes).

Once cooked and drained, fresh pasta must be tossed with olive oil or sauce, then served immediately.

Créme Vanilla Sauce

CRÉME VANILLA SAUCE

Makes 2 cups

Ingredients:

• 1 1/2 cups milk
• 1 vanilla bean, scraped of seeds or 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 egg yolks
• 1/2 teaspoon cornstarch

Directions:

1. Boil the milk with the vanilla bean seeds and pod (do not add vanilla extract here). With a hand-held electric mixer, beat the sugar into the egg yolks until thick and fluffy. Beat in the cornstarch. Remove and discard vanilla bean pod. Add boiled milk in dribbles while beating at low speed in an electric mixer.
2. Transfer the mixture to a heavy-bottomed nonreactive saucepan. Set over low heat and, stirring constantly, cook until the sauce thickens into a light, creamy mixture. Do not simmer or the egg yolks will curdle.
3. Remove the sauce from the heat (add the vanilla extract if the vanilla bean was not used), whisk for a moment, and strain through a fine sieve. After cooling, cover the surface of the sauce with plastic wrap and refrigerate.