Soups & Salads

Baba Olga's Meatball Soup

Chicken Lemon Soup

Teresa's Vegetarian Lentil & Tomato Soup

Teresa's Vegetarian Lentil Soup

Alexia's Favourite Hamburger Soup

Bean Soup With Spareribs

Sue's Avocado Salad

Times Square Coleslaw

Dina's Greek Salad

Kathy's Caesar Salad

Garlic Salad Dressing

Baba Olga's Meatball Soup

Ingredients

Meatball Mixture

1 ½ lbs. Lean Ground Beef
3 Garlic Cloves
2 Eggs
2 Tablespoons Rice
2 Tablespoons Milk
½ Teaspoon Salt
½ Teaspoon Black Pepper
1 Teaspoon Paprika
½ Teaspoon Dried Parsley
½ Teaspoon Mint
½ Teaspoon Dried Oregano

Soup Ingredients

1 Green Pepper
1 Large White Onion
1 Small Tomato
½ Teaspoon Salt
½ Teaspoon Black Pepper
1 Teaspoon Paprika
2 Boxes of Chicken Stock
1 Cup Water
1 Cup Rice

Preparation

Soften the Vegetables. Put oil or butter in a pot. Add the diced onions, green pepper, and tomato in the pot you will be making the soup in. After they are soft and slightly translucent, add the paprika, salt and pepper.

Prepare the Meatballs. Put the burger in a bowl and add salt, black pepper, paprika, parsley, mint, and oregano. Add 2 Tablespoons of the fried vegetable mixture from step 1, the eggs, 2 tablespoons of rice, and milk. Add garlic and form the meatballs small so that you can eat them in two bites.

Add the Rice. To the pot of softened vegetables, add 1 cup of rice, allow the rice to toast for 1 minute on medium heat.

Add Chicken Stock. Pour 2 boxes of chicken stock and 1 cup of water into the pot. Allow the liquid to come to a boil, and add the meatballs into the soup.

Simmer. Allow the soup to simmer on medium-low heat for 15 minutes or until the rice and meatballs are cooked through. Enjoy!

Chicken Lemon Soup

Ingredients

1 Tablespoon Olive Oil
1 Small Onion, Diced
1 Medium Carrot, Diced
½ Cup Arborio Rice
4 Cups Chicken Stock
1 Cooked Chicken Breast, Diced
½ Teaspoon Salt
1 Teaspoon Pepper

Egg Mixture

3 Tablespoons Lemon Juice
3 Eggs
¼ Cup Dill, Chopped

Preparation

Sauté. Heat the oil in a soup pot over medium heat, add the chopped onions and carrots. Cook until tender.

Add. Add the rice to the pot and allow to toast for 1 min. Add the chicken broth, salt and pepper and bring to a boil. Reduce heat and simmer for about 15 minutes or until the rice is cooked through. Add the chicken to the pot.

Prepare. Prepare the egg mixture, beat eggs and lemon juice together. Add a cup of the soup broth and temper into the egg mixture, beating constantly to prevent the eggs from cooking. Slowly add the egg mixture back to the soup, whisking vigorously until combined. Allow the soup to heat through and come to temperature.

Garnish. Dish soup and sprinkle with chopped dill. Enjoy!

Teresa's Vegetarian Lentil & Tomato Soup

Ingredients

1 Tablespoon Olive Oil
3 Cloves Garlic, minced
1 Medium Yellow Onion, Diced
3 Medium Carrots, Peeled & Diced
3 Stalks Celery, Diced
6 Cups Vegetable Stock
1 Cup Uncooked Red Lentils
1 28 oz. Can Diced Tomatoes With Juices
¼ Teaspoon Black Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Ground Thyme
1 Tablespoon Lemon Juice
Salt and Pepper to Taste

Preparation

Heat. Heat the oil in a large soup pot over medium heat.

Sauté. Add the garlic, onion, carrots and celery and cook for 5 minutes.

Combine. Add stock and tomatoes, herbs and spices and bring to a simmer.

Cook. Let veggies cook for 10 minutes.

Add. Add lentils and cook for 20 – 25 minutes.

Serve. Add lemon juice and additional salt and pepper if you wish. Makes 6 servings. Enjoy!

Teresa's Vegetarian Lentil Soup

Ingredients

3 Cups Cooked Lentils
6 Tablespoons Extra-Virgin Olive Oil
½ Medium Red Onion, Chopped
3 Cloves Garlic, Chopped Finely
4 Cups Vegetable Stock
1 Cup Small Pasta Shells
Salt and Pepper to Taste

Preparation

Heat. In a large pot (3 quart), heat 6 tablespoons of oil.

Sauté. Add onions and garlic, cook until softened but not brown (6 – 8 minutes) on low to medium heat.

Add. Add vegetable soup stock and lentils, bring to a boil.

Simmer. Lower heat and let simmer for 30 minutes. Keep the level of liquid above the lentils, you may need to add more vegetable stock or water.

Pasta. Add pasta shells during the last 6 minutes of cooking. Makes 4 servings. Enjoy!

Alexia's Favourite Hamburger Soup

Ingredients

1 1/2 Lbs. Lean Ground Beef
1 Medium Onion, Finely Chopped
28 oz. Can Tomatoes
2 Cups Water
1 Carton Beef Broth
10 oz. Can Tomato Soup
4 Carrots, Finely Chopped
1 Bay Leaf
3 Celery Stalks, Finely Chopped
Parsley
1/2 Tsp. Thyme
Pepper to Taste
1/2 Cup Barley

Preparation

Brown. Brown meat and onions. Drain the fat.

Combine. Combine all ingredients in a large pot.

Simmer. Simmer covered, a minimum of 2 hours. Serves 10. Enjoy!

Bean Soup With Spareribs

Ingredients

2lbs. Spareribs (Back Preferably)
2 Quarts Water
1lbs. White Kidney Beans
2 Onions, Chopped Fine
1 Stick Celery
1 Green Pepper, Chopped Fine
1 Garlic Bud, Chopped Fine
1 Cup Stewed Tomatoes or 1 Cup Tomato Sauce
1 Tsp. Paprika
2 Tsp. Salt
Mint or Oregano
Vegetable Oil

Preparation

Prepare. Cover beans with hot water and allow to soak for about 20 mins. Meanwhile, cut up spareribs into serving size pieces and brown in a small amount of oil: add 2 quarts of water. Drain beans and add to spareribs; boil until both are tender.

Sauté. In a frying pan, sauté onions, celery, pepper and garlic until soft. Add paprika, salt and tomatoes and continue to cook for about 10 minutes. Pour into the pot and cook everything together for 10-15 minutes.

Enjoy! Sprinkle with mint or oregano and fresh black pepper and enjoy!

Sue's Avocado Salad

Ingredients

3 Ripe Avocados
1 Can of Corn
1 Can of Black Beans
Bunch of Cilantro
4 Limes, Juiced
Salt and Pepper to Taste

Preparation

Prepare. Slice the avocados into 1 inch pieces. Drain and rinse the cans of black beans and corn. Wash and chop the cilantro finely.

Combine. Combine all the vegetables into a mixing bowl, add salt and pepper to taste, cilantro, and the juice of 4 limes. Enjoy!

Times Square Coleslaw

Ingredients

1 Medium-Large Cabbage
1 Medium Red Pepper
1 Medium Green Pepper
Two Carrots, Grated
1 Red Onion, Sliced
3/4 Cup White Sugar
1 Cup Vinegar
3/4 Cup Vegetable Oil

Preparation

Prepare. Wash and shred cabbage, julienne peppers, onion, and grate carrots. Layer vegetables starting with cabbage and sprinkle with 3/4 of a cup of sugar.

Boil. Bring vinegar, salt and vegetable oil to a boil. Pour over sugar to dissolve, don't stir!

Rest. Cover and refrigerate. in the morning, mix and refrigerate again. Mix again during the day, and return to the fridge again. The next morning, stir again and enjoy!

Dina's Greek Salad

Ingredients

Romaine & Iceberg Lettuce
Cucumber
Baby Tomatoes
Green Onion
Olive Oil
Lemon
Oregano
Feta Cheese
Salt & Pepper to Taste

Preparation

Prepare. Wash and chop vegetables into bite size pieces.

Dressing. Use a 3:1 lemon to olive oil ratio. Combine the oregano into the dressing and crumble the feta over the vegetables. Toss and serve.

Kathy's Caesar Salad

Ingredients

6 Cloves Garlic, peeled, divided
3⁄4 cup Favourite Caesar Dressing like Renee's (or Mayonnaise)
1 Teaspoon Anchovy Paste
6 Tablespoons Grated Parmesan Cheese, divided
1 Teaspoon Worcestershire Sauce
1 Teaspoon Dijon Mustard
1 Tablespoon Lemon Juice, or more to taste
Salt to taste
Ground Black Pepper to taste
1⁄4 Cup Olive Oil
4 Cups Day-Old Bread, cubed
1 Tablespoon Paprika
1 Head Romaine Lettuce, washed, dried and torn or cut into bite-size pieces

Preparation

Combine. Mince 3 cloves of garlic, and combine in a small bowl with dressing, anchovy paste, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

Toast. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from the pan. Add bread cubes to the hot oil. Sprinkle with paprika. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

Toss. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Garlic Salad Dressing

Ingredients

5 Crushed Garlic Cloves
½ Cup Olive Oil
¼ Vegetable Oil
1 ½ Tablespoons Lemon Juice
1 Egg Yolk
Dash of Cayenne Pepper
Pinch of Salt
Pinch of Pepper
¼ Cup White Wine

Preparation

Blend. Add all ingredients to a blender, blend until smooth and creamy, roughly 1 minute.

Enjoy. Pour over leaf lettuce, romaine and fresh tomatoes.

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