Category Archives: Sides & Salads

Recipe: Chilled Cucumber Soup

Posted on by
1

There’s nothing better than a nice cold side item to help take the heat out of a long summer day.  This incredibly simple recipe for Chilled Cucumber Soup is light, cool, and satisfying; a perfect side item or light lunch option.

Have a favorite type of food — Thai, Indian, Mexican? At Passanante’s Home Food Service we are always looking for great additions to your recipe repertoire and would love to know what kinds of recipes you are interested in. Leave us a line in the comments section below or write on our Facebook wall to tell us what you want to see.

Ingredients:

  • 1 large cucumber peeled and coarsely chopped (set aside 1/4 cup for use as garnish)
  • 1 large onion peeled and chopped
  • 3 cups milk
  • 3 cups chicken stock
  • Salt and fresh ground pepper to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 tablespoon chopped fresh mint
  • 3/4 cup heavy cream or low fat sour cream

How to make Chilled Cucumber Soup:

Place all but 1/4 cup of the cucumber in a large saucepan with chopped onion, milk, stock, salt and pepper.

Simmer slowly for 30 minutes uncovered.

Set mixture aside to cool slightly.

Transfer to a blender and puree (you may need to split in two batches.)

Melt butter in a clean pan. Add flour and whisk for 2 to 3 minutes.

Remove pan from heat and add pureed mixture slowly while whisking.

Return pan to medium heat and stir 5 or 6 minutes. Stir in mint.

Pour into soup tureen, cover with clear plastic film to prevent skin from forming and chill for 3 hours.

Sprinkle remaining cucumber with a pinch of salt and refrigerate.

Just before serving, whip the cream into the soup, garnish with the refrigerated cucumber and serve.

Looking for other light recipes?

Italian Summer Salad

Ensalada Caprice

Zesty Romaine Crunch Salad

Recipe: Authentic Italian Marinara Sauce (Bonus: Ensalada Caprice)

Posted on by
2
At Passanante’s Home Food Service we’re always looking for fabulous recipes to share with our customers. This week’s recipe comes to you fresh all the way from Italy!
While celebrating 30 years of marriage at a beautiful villa in Italy, our close family friends were treated to the incredible authentic home-cookings of the villa’s chef, Andreanna. One of the recipes our friends haven’t stopped raving about is the “Authentic Italian Marinara Sauce.” This is recipe is fabulous over pasta, spaghetti squash, as a dip for fried or baked mozzarella — anytime you need “red sauce” we encourage you to try this out!
Have a friend in mind that might like to try our home food delivery service? Check out our custom Facebook app to submit a request for a FREE food sample!
Marinara Sauce Recipe
What you need to prepare “Authentic Italian Marinara Sauce”:
  • 1/2  cup Olive Oil
  • 6 cloves of garlic, peeled and pressed in garlic press
  • 1 lg. (28 oz) can “Cento” brand Crushed Tomatoes (found in Italian section of the grocery)
  • 1 lg. (28 oz) can “Cento” Marzano Style whole tomatoes, remove center pulp by pinching where stem connected and gently pulling out, then gently shred tomato into pieces and drop into sauce. Toss center stringy pulp out; add remaining liquid from can to sauce.
  • 1  14.5 oz. can diced tomatoes, drained well
  • 4 Knorr’s Chicken Bouillon cubes
  • 1/4 cup water
  • Lots of fresh Basil (maybe 20-25 good sized leaves, cut up with scissors into about 1/2″ pieces)*
* Pre-cut and packaged basil lasts way longer than basil still on the root. Snip the already cut end and place in a short glass; cover with a large Ziploc bag and seal to edges of glass.  Leave on counter top, and it will last almost two weeks — refrigeration usually turns the leaves black.
This recipe is so easy; once you make it you will always make it:
  1. Gently heat olive oil
  2. Add garlic, stir til garlic appears softened
  3. Add crushed tomatoes, about 1/4 cup water, basil and chicken bouillon.
  4. Give one good stir; cover and continue to simmer 20 minutes.
Serve “Authentic Italian Marinara Sauce” over fresh pasta (or spaghetti squash) with tomato/mozzarella/basil salad (Ensalada Caprice) and garlic bread if you like.
Ensalada Caprice
  • Slice organic sweet cherry tomatoes in half
  • Add some fresh basil, and count to three while pouring olive oil and balsamic vinegar over the top.
  • Put the about the same amount of cubed buffalo mozzarella as cherry tomatoes on top, cover and chill till ready to serve.
  • Only toss lightly just before serving (the mozzarella will turn brown from the balsamic if you toss earlier)
Don’t forget to pair this meal with a great red wine!  A good chianti doesn’t have to be expensive and always tasty with Italian food.
Happy Eating!

Happy Almost Easter Weekend!

Posted on by
Reply

With Easter only a few days away everyone at Passanante’s Home Food Service has started to get excited as we look forward to a fun weekend filled with family, friends and food! Whether you’re baking a turkey, smoking a ham, or grilling out some unbeatable brisket burgers we figured you might be interested in trying out a couple of really simple ways to add that lovely spring time twist to your table.

Pastel Deviled Eggs

Think you’re ready for an Easter inspired twist on deviled eggs? Once boiled and peeled, halved and yoke removed, drop egg halves into cups of water with about three drops of your favorite easter food coloring shades and a teaspoon of cider vinegar. Allow the eggs to soak just like when you’re dying the shells and allow them to dry on a paper towel before filling with your favorite deviled egg mixture. This springy version of a classic Easter food will be a fast favorite, especially if you have children!

Tip: Adding 1/2 teaspoon of baking soda to the water while boiling eggs will help the shell come right off. We recommend not using farm fresh eggs as they are notoriously more difficult to peel.

Chocolate Covered Strawberry Carrots

Wish chocolate covered strawberries weren’t so Valentine’s Day-esk? Get the same great taste and a funny bunny twist with Easter “Carrots.” Just swap the standard chocolate for Wilton orange colored melting chocolate or white melting chocolate with a few drops of orange food coloring. Dip your strawberries into the melted orange chocolate, before gently placing them on wax paper to dry. Before the chocolate is fully hardened, use a marinade brush to add texture to the “carrots” and enjoy!

Easter Candy Bark

For a colorful and incredibly easy sweet, grab just TWO ingredients at the store and whip up some Easter candy bark. Simply microwave 16 oz. of vanilla almond bark, uncovered, in a large microwave-safe dish for about 2 minutes, stirring after every 30 seconds. Immediately pour the melted bark onto a sheet of parchment paper and top with pastel jelly beans or m&m’s. Cool overnight and break into bite-sized pieces. So easy. So tasty.

Have a wonderful Easter weekend and happy eating!

Simple Recipe: Spicy Corn Dip

Posted on by
Reply
We know for many of our customers, particularly those still without power, prepping dinner or appetizers is about the last thing on your mind. We want all of our customers, neighbors, friends and family to continue to stay safe during the aftermath of Hurricane Sandy. Passanante’s Home Food Service reminds you to do your best to not open refrigerators or freezers as it will accelerate the decay of foods if you are out of power or if you are only getting power intermittently.
Up next, a simple dip recipe that you can whip up in a matter of minutes and serve with any fall meal.
What you need:
2 Cans Mexi Corn drained
Small jar pimento’s drained
Small can chopped chiles
8 or 12 oz. jar jalapeños chopped kind of big
8oz. tub sour cream
8 oz. jar mayo
1/2 teaspoon garlic salt
12 oz. mild cheddar shredded cheese
Mix all ingredients together. If time permits, this dip is best if it sits overnight in the fridge. 🙂
** Want to WIN free food? Check out our recipe contest to find out how to WIN 6 Jumbo Filet Mignons! **

Zesty Romaine Crunch Salad

Posted on by
1

Zesty Romaine Crunch Salad

It’s been awhile since Passanante’s posted our Italian Summer Salad, so we figured it was time to post this fabulous recipe for Zesty Romaine Crunch Salad.  This recipe is great when served with Heavenly Tilapia and a simple pasta — definitely worth wipping up this weekend. Let us know what you think about it on our Facebook page and be sure to post your favorite recipes too!

The Crunchy Topping:

  • 1/2 cup chopped pecans
  • 1/2 package Ramen noodles uncooked and broken up
  • 1 Tbs. oil

Heat oil, cook nuts and noodles until crispy and light brown. Drain on paper towel.

The Salad:

  • 1 head of organic romaine lettuce torn into bite sized pieces
  • 1/2 bunch of organic broccoli crowns, chopped very fine
  • 1 bunch of organic green onions, chopped

Mix all in plastic container and place in refrigerator.

The Dressing:

  • 1/2 cup sugar heated with
  • 1/2 cup of red wine vinegar. Remove from stove and add…
  • 1/2 cup olive oil
  • 2 tbs. soy sauce

Chill dressing. Mix crunchy topping, salad and dressing just before serving.

Enjoy!