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Family-Pleasing DinnerVegetable Cheddar Chowder and Mixed Greens Fruit Salad
Wondering how to please your family for a weeknight dinner? Try this combo: Vegetable Cheddar Chowder and fresh-tasing Mixed Greens Fruit Salad. Simple and Delicious!
One of the challenges of preparing weekday dinners for the family is deciding what to make that will please everyone. If you're stuck in the same old meat and potatoes rut, try the following two satisfying recipes for a healthful and simple weeknight dinner. The Vegetable Cheddar Chowder is a hearty soup full of rich vegetables and the salad Mixed Greens Fruit Salad is a way to ensure everyone receives their daily serving of both greens and fruit. Vegetable Cheddar ChowderSERVES 5 2 cups homemade or canned low-sodium vegetable broth2 cups cubed potatoes, such as Idaho 1/2 cup finely chopped onion 1/2 cup chopped celery 3/4 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried thyme Salt and freshly ground pepper, to taste 1 1/2 cups fresh or frozen whole kernel corn 1/2 cup chopped green bell pepper 2 cups whole milk 2 tablespoons all-purpose flour 4 ounces (about 1 cup) Cheddar cheese, grated Fresh parsley, for garnishing (optional) In a large saucepan, stir together the vegetable broth, potatoes, onion, celery and thyme. Season to taste with salt and pepper. Bring the mixture to a boil; then reduce the heat, cover and simmer for about 10 minutes. Stir in the corn and bell pepper. Cover and cook, stirring occasionally, for about 5 minutes more, or just until the potatoes and the corn are tender when pierced with a fork. Meanwhile, in a small bowl, whisk together 1/2 cup of milk with the flour until no flecks of flour remain in the milk. Add the milk-and-flour mixture to the saucepan along with the remaining milk. Cook and stir until the mixture becomes thick, about 3-5 minutes more. Remove from the heat. Add the cheese to the saucepan, and stir until the cheese is melted. To serve, ladle the soup into the soup bowls. If desired, top each serving with fresh parsley. Mixed Greens Fruit SaladSERVES 4 Enjoy this tossed salad with fresh berries in the summertime or with canned mandarin orange slices during the winter months. 4 cups torn mixed salad greens 1 cup fresh blueberries, raspberries, halved strawberries, and/or canned mandarin orange slices, drained 1/2 cup freshly squeezed orange juice 4 teaspoons canola oil 4 teaspoons Dijon mustard 2 teaspoons sugar (or more to taste) 2 teaspoons finely chopped fresh mint Salt and freshly ground pepper to taste In a large salad bowl, gently toss the salad greens together with the fruit. For the dressing, in a medium mixing bowl, whisk together the orange juice, oil, mustard, sugar, mint and salt and pepper. Drizzle the dressing over the salad greens and fruit; toss gently to coat.
The copyright of the article Family-Pleasing Dinner in Dinner Recipes is owned by Michael Vyskocil. Permission to republish Family-Pleasing Dinner in print or online must be granted by the author in writing.
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