Search This Blog

Total Pageviews

4/21/12

Israeli Salad

1 red pepper, diced
1 yellow pepper, diced
1 tomato, diced
2 English cucumbers, diced
1/2 medium purple onion, diced
Handful of parsley, finely chopped
Juice of one lemon
2 tablespoons olive oil
salt and pepper to taste

Take all ingredients, with the exception of the oil and lemon juice and combine.Whisk lemon juice, olive oil, salt and pepper and pour over all. Serve immediately.

4/18/12

Tommy Bahama's Goat Cheese and Mango Salsa

ingredients

  • 3-4 ounces goat cheese
  • macademia nuts (crush nuts in a paper bag)
Salsa:
  • Mango chopped
  • Red bell pepper chopped
  • Cilantro chopped
  • Kosher salt

Sweet and sour sauce:
  • Light sodium soy sauce
  • Sugar
  • One part soy to 2 parts sugar
  • Lavish bread

 

  • Mix salsa together.
  • Mix sauce together.
  • Roll slices of cheese in crushed nuts. In a frying pan with hardly any oil (since nuts have oil), brown over low heat (setting of 3 out of 10).
  • Assemble: cheese, salsa, sauce

4/17/12

Crock Pot BBQ Chicken





Photo and recipe from www.lakelurecottagekitchen.com

3 large chicken breasts (can be frozen)
1 bottle of your favorite barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon cardamom
1 tablespoon grainy mustard

Place chicken breasts in crock pot. Mix together the sauce ingredients. Pour over chicken. Cook on low 4 to 6 hours, checking occasionally for doneness. Remove chicken and shred. If sauce is too thick add a little water or chicken broth to it. Return chicken to sauce. Spoon onto warmed hamburger buns and serve.

4/13/12

Candied Orange Slices


Photo and recipe from www.chocolateandzucchini.com

 14 oz organic oranges, about 2 medium
 1 1/4 cups unrefined blond cane sugar
Makes 20 to 30
Wash the oranges well using a potato brush. With a sharp knife, slice each orange into thin slices, about 1 cm (1/3") in thickness: you can either slice the oranges horizontally to form round slices, or cut into each orange vertically, stopping at its spine and working your way around the orange, to create thin half-moon wedges (as pictured above).
Put the sugar in a large saucepan with 360 ml (1 1/2 cups) water, and bring to the boil over medium heat, stirring until the sugar dissolves. Lower in the oranges carefully to avoid splashing, return to a simmer, and cook for 15 minutes, uncovered. Cover and let cool completely in the syrup.
Later that day and/or the next day, repeat these simmering and cooling steps 4 to 5 times using the same syrup, adding a little water if it thickens too much, until the cooled orange slices reach the right consistency, halfway between tender and chewy.
Line a cooling rack with parchment paper, and spread the orange slices on it, draining each of any excess syrup. Let cool and dry overnight.
The orange slices will remain quite sticky, so it's best to store them (or package them up for gifting) in layers separated by parchment paper. They will keep for a few months in an airtight container at cool room temperature.

Fish Tacos on the Food Network

Fish Tacos on the Food Network

4/9/12

Turkey Salad

Leftover turkey, about 3 cups
1/2 cup diced celery
1/2 cup dried cranberries
1/2 cup slivered almonds
1/2 cup diced onion
1/2 cup Miracle Whip or Mayonnaise
1 tablespoon pickle relish
Salt and pepper to taste

Take skin off leftover turkey.  Cube. Add all other ingredients.  Combine well.

4/7/12

Salmon Cooked in a Smoker with Yoghurt Dill Sauce

1 side of salmon fillet (one to two pounds)
1/4 cup soy sauce
1/4 sugar
3-4 tablespoons chopped dill
1 1/2 cups greek yogurt
salt
pepper
milk or cream to thin yogurt

(You will need a  stovetop, non-electric smoker to make this salmon. It is a rectangular pan with a tight fitting lid. You place about 2 tablespoons of shredded mesquite or hickory chips at the bottom of the smoker, place the side of salmon on a rack inside and fasten the lid tightly.)
1. Combine soy sauce and sugar in a large dish.  Soak salmon in mixture for 3-5 minutes.
Drain salmon and place on rack in smoker.  Smoke on high for 15 minutes.  Open lid and allow salmon to cool.
2. Combine yoghurt and chopped dill, salt and pepper to taste.  To thin yoghurt, add several tablespoons of milk or cream.  Place in small pitcher.
3. Place salmon on platter and serve with yoghurt sauce.

4/5/12

Haricort Vert, Goat Cheese and Pear Salad

Picture and recipe from www.weightwatchers.com

Instructions

In a small saucepan, combine vinegar and sugar; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, scraping sides and bottom of pan, until reduced by about 75% and liquid turns syrupy, about 20 to 30 minutes.
Meanwhile, steam or parboil haricot vert until crisp-tender, about 4 to 6 minutes. Immediately plunge haricot vert into an ice bath (or run under very cold water) to stop them from cooking; drain and allow to cool completely.
Next, core and thinly slice pears.
Place pears, haricot vert and cheese in a medium serving bowl; drizzle with balsamic reduction and season to taste with salt and pepper. Serve at room temperature. Yields about 1 1/4 cups per serving.

Notes

  • Swap apples for the pears and toasted walnuts for the cheese, if you prefer (could affect PointsPlus™ value).

Sweet Matzo Cottage Cheese Pudding for Passover

6 sheets egg matzo
6 eggs
2 pounds cottage cheese
1 cup milk
1 cup sugar
1 teaspoon vanilla
Butter

Briefly soak matzo in warm water.  Drain. Grease a large cassserole dish with butter. Beat eggs until thick.  Add milk, sugar and vanilla.  Place two sheets of matzo in bottom of casserole dish. Spread cottage cheese on top. Continue layering in this fashion until you have used up the matzo.
Pour egg and milk mixture over the matzo layers. Bake at 350 for 45 minutes. Serve warm or cold. May be frozen.

4/4/12

Passover Pepper & Onion Lasagna

6-10 sheets of matzo, depending on size of casserole
One to one and one half pounds mozzarella cheese
1 pound ricotta cheese, seasoned with salt and pepper
5 mixed color peppers, sliced thinly
2 large onions, sliced thinly
Salt
Pepper
Olive oil

Grease bottom and sides of a large casserole.
Saute peppers and onions in olive oil until soft.
Soak each sheet of matzo briefly in warm water.
Place 2 sheets of matzo in bottom of casserole (more or less depending on size of dish). Place a layer of ricotta cheese on top of matzohs. Layer onion/pepper mixture on top of ricotta cheese.  Sprinkle a layer of mozzarella cheese on top of onion/pepper mixture. Continue by placing 2 more sheets of matzo on top of that, and so on.
Finish with final layer of matzo, sprinkling of mozzarella cheese and pepper/onion mixture.
Bake in a 350 degree oven for 45 minutes or until cheese is bubbling and lightly brown.

4/3/12

Curried Chickpea Salad













Picture and recipe from www.markbittman.com
Curried Chickpea Salad
A wildly popular salad with Indian flavors that keeps well in the fridge to enjoy anytime.
Time: 45 minutes, mostly unattended
Makes: 6 to 8 servings
1 tablespoon fresh lime juice, or more to taste
11/2 teaspoons curry powder, or more to taste
2 scallions, chopped
Salt and freshly ground black pepper
1/4 cup coconut milk, or more to taste
4 cups cooked or drained canned chickpeas
1 large red bell pepper, cored, seeded, and chopped
1/2 cup fresh or thawed frozen peas
1/2 cup chopped fresh cilantro leaves
1. Combine the lime juice, curry powder, scallions, and a sprinkle of salt and pepper in a large bowl. Stir in the coconut milk.
2. Add the chickpeas, bell pepper, and peas to the bowl and toss gently until everything is coated with dressing, adding more coconut milk 1 tablespoon at a time if the salad seems dry.
3. Let the salad sit for at least 30 minutes, stirring once or twice to distribute the dressing. (Or refrigerate for up to 5 days.) When you’re ready to eat, stir in the cilantro. Taste and adjust the seasoning and moisture, adding more lime juice, coconut milk, or curry powder if you like. Serve cold or at room temperature.