Garden Gazpacho

Cold soups based on fresh vegetables became popular with Westerners in the 1950s. Of these, gazpacho - combining soup and salad in a single bowl- has long been a summertime favorite in California and the Southwest. The version below can take two forms. Made with chicken broth, its light and mild; if you use nippy tomato cocktail, it has more substance. Serve it well chilled, with juicy lime wedges to squeeze into each serving.

1 large cucumber (about 12 oz.)
2 large ripe tomatoes (about 1 lb. total), peeled, seeded and chopped
1 large red, green or yellow bell pepper (about 8 oz), seeded and chopped
1 can (about 2 1/4 oz.) sliced ripe olives, drained
1/4 cup lime juice
4 cups chicken broth or spicy tomato cocktail
1 clove garlic, minced or pressed
1/2 cup thinly sliced green onions
1 tablespoon minced fresh thyme or 1 teaspoon dry thyme
Liquid hot pepper seasoning

Lime wedges

Peel cucumber and cut in half lengthwise; scrape out and discard seeds. Chop cucumber; place in a large bowl and add tomatoes, bell pepper, olives, lime juice, broth, garlic, onions and thyme. Stir well; season to taste with hot pepper seasoning.

Cover and refrigerate for at least 1 hour or until next day. Before serving, stir well. Ladle into bowls and serve with lime wedges. Makes 8 servings.

• 
• 
• 
• 
• 

Sweet Potato Soup

Thick, smooth sweet potato soup is a nice opener for a cool-weather dinner. Try it before an entree of pork tenderloin or roast chicken.

3 pounds sweet potatoes or yams, peeled and diced
About 6 cups chicken broth
1 1/2 tablespoon curry powder
1/4 cup tomato paste
2 tablespoons lemon juice
1/4 cup dry sherry (optional)
salt and pepper
Cilantro leaves (optional)

In a 4- to 5-quart pan, combine sweet potatoes and 6 cups of the broth. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are enough to mash readily (about 20 minutes). With a slotted spoon, transfer potatoes to a food processor or blender; add curry powder and a little of the broth. Whirl until smoothly pureed.

Return puree to pan; add tomato paste, lemon juice and sherry (if used). Stir over medium heat until heated through; thin with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls and garnish with cilantro, if desired. Makes 8 to 10 servings.

• 
• 
• 
• 
• 

Water Chestnut Appetizers

Salty, smoky and sweet, these bacon-wrapped bites taste best when made ahead, the heated.

1/4 cup soy sauce
16 canned whole water chestnuts (from one 8 oz. can), drained
4 slices bacon
1/4 cup sugar

Pour soy sauce into a small bowl; add water chestnuts and let stand for 30 minutes. Cut each slice of bacon in half clockwise; then cut each piece in half again lengthwise.

Drain water chestnuts briefly. Roll each one in sugar, ten wrap in a piece of bacon and secure with a wooden pick. Arrange bacon-wrapped chestnuts on a wire rack in a shallow baking pan lined with foil. Bake in a 400 degrees even until bacon is browned and crisp (20 to 25 minutes). Drain on paper towels. Serve hop. If made ahead, let cool; then cover and refrigerate for up to 8 hours. To rehear, arrange in a shallow baking pan and heat in a 350 degrees oven for about 5 minutes. Make 16 appetizers.

• 
• 
• 
• 
• 

Shrimp Appetizer Spread

Curry powder brings nippy flavor and brilliant color to a sherried cheese spread dotted with tiny pink shrimp. It is especially good dolloped onto red bell pepper strips.

1 large package (about 8 oz.) cream cheese, at room temperature
3 tablespoons dry sherry
1 clove garlic, minced or pressed
1 green onion (white part only), finely minced
1 1/2 teaspoons curry powder
1/4 cup milk
6 ounces small cooked shrimp; or 1 can (about 4 1/4 oz.) tiny shrimp, drained and rinse well
Crackers or crisp raw vegetables

In a medium-size bowl, mix cream cheese and sherry until smoothly blended. Stir in garlic, onion, curry powder and milk; then lightly mix in shrimp until evenly distributed. Cover and refrigerate for at least 3 hours or until next day to allow flavors to blend.

Before serving, let spread stand at room temperature for about 30 minutes. Serve with crackers. Makes about 1 1/2 cups (6 to 8 servings).

• 
• 
• 
• 
• 

Appetizer: Cherry Tomato Salsa

Nippy with garlic and fresh jalapenos, this salsa tasted great with crisp cucumber slices or tortilla chips. For the prettiest presentation use both red and yellow cherry tomatoes.

2 cups red or yellow cherry tomatoes (or use some other color)
1 clove garlic, minced or pressed
1/3 cup jalapeno chiles, seeded and finely chopped
2 tablespoons each thinly sliced green onion and lime juice
Salt and pepper
About 3 cups cucumber slices
Tortilla chips (optional)

Cut tomatoes into halves. In a food processor, combine tomatoes, garlic, cilantro and chiles; whirl until tomatoes are coarsely chopped. (Or chop coarsely with a knife). Transfer to a bowl and stir in onion and lime juice. Season to taste with salt and pepper.

Serve salsa with cucumber slices and, if desired, tortilla chips. makes about 2 cups (about 6 servings).

Per serving: 24 calories, 5 g carbohydrates, 1 g protein, 0.3 g total fat (0 g saturated), 0 mg cholesterol, 8 mg sodium.

• 
• 
• 
• 
• 

Osso Buco Milanese

Osso Buco, an authentic Italian dish featuring braised veal shanks accompanied by risotto, is such an Italian staple that it often becomes overlocked on menus. The plate practically spills over with creamy, saffron-enhanced risotto. On top sits a slow-cooked veal shank with meat so tender and velvety it slides off the bone with the simplest fork touch. Rosemary sprigs poke out from the top of the shank and introduce an aromatic herbal quality. Next to the rosemary stands a tiny fork meant to scoop out the bone's succulent marrow. A dark red veal - demi-glace laden with carrots, onion and red wine dresses the veal and sinks into the rich risotto, adding another flavor dimension and a stew-like consistency. With its soothing aroma and rustic flavors. This can't-miss dish will surely deliver warmth, and comfort during the cold winter months.

• 
• 
• 
• 
• 

Noodles

Noddles are always good for one's appetite especially when the stomach calls for urgent satisfaction. This Nutty Noddles is easy to prepare in just 10 minutes and after, you are on your way to full your stomach.

You will need:

8 oz. wheat (soba) noddles or multigrain thin spaghetti
1 cup crinkle-cut carrots
2 cups frozen shelled edamame
1 cup snow peas, trimmed and halved lengthwise
1/2 cup Thai peanut sauce
2 Tbs. reduced-sodium soy sauce
Chopped fresh cilantro
Coarsely chopped dry-roasted peanuts

Procedure:

1. Bring lightly salted water to a boil in a large saucepan. Add noodles and carrots, return to boiling and cook 5 minutes. Stir in edamame and snow peas, cook, uncovered, for 3 to 5 minutes longer or until noodles and vegetables are tender. Drain and return to saucepan.

2. In a medium bowl, mix together peanut sauce, peanut butter and soy sauce until it is smooth. Stir the peanut sauce into pan with the noodles and veggies. Sprinkle on the cilantro and peanuts.

You will get 427 calories; 22 g protein; 12 g fat; 64 g carb; 107g calcium; 10 g fiber in each serving.

Happy eating!

• 
• 
• 
• 
•