Archive for the ‘Dill’ Category

Zucchini, Potato and Ham Soup

zucchini-potato-and-ham-soup
Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

  • 1 tablespoon butter
  • 2 onions, chopped
  • 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
  • 3 zucchini (about 1 pound total), sliced 1/4 inch thick
  • Salt
  • One 32-ounce container (4 cups) chicken broth
  • Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
  • 1/4 cup chopped fresh dill
  • Pinch nutmeg
  • Pumpernickel bread, for serving
  1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
  2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

Cucumber Salad


Recipe & picture courtesy of Recipezaar

Serves 6-8

  • 2 cucumbers, very thinly sliced
  • 1 red onion, very thinly sliced
  • 2 tablespoons vinegar or lemon juice
  • 2 tablespoons sour cream (low fat)
  • salt and pepper, to taste (I like a lot of pepper)
  • 1/2 teaspoon sugar
  • 1 teaspoon chopped fresh dill
  1. Mix cucumbers and onions together.
  2. Mix rest of ingredients together in a closed bowl and give a shake.
  3. Add to cucumbers, chill till very cold & serve.

**Personal Review: No Review Yet**

Bacon and Egg Pie


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Cook: 9 minutes
Prep: 15 minutes
Bake: 42 minutes

  • 4 slices turkey bacon
  • 1 teaspoon olive oil
  • 1/2 of a small red onion, chopped
  • 2 cloves garlic, minced
  • 5 large eggs
  • 5 large egg whites
  • 1 cup 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 plum tomatoes, sliced
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside.
  2. Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
  3. Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
  4. Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. Stir in the diced bacon and mozzarella and pour into prepared pie plate. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.
  5. Bake for 42 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

**Personal Review: No Review Yet**