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Thursday, September 30, 2010

Loaded Baked Potatoes


Yield: 8 servings (serving size: 1 potato half)


Ingredients
4 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onions
2 bacon slices, cooked and crumbled
Preparation
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.

Nutritional Information
Calories:251 (19% from fat)
Fat:5.3g (sat 3.1g,mono 1.5g,poly 0.3g)
Protein:7g

Indian-Style Potatoes


Yield: 3 servings (serving size: about 2 cups)


Ingredients
1 tablespoon canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon salt
3/4 teaspoon crushed red pepper
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
2 garlic cloves, minced
1 pound green beans, trimmed
1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups)
1/4 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind (optional)

Preparation
Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.

Nutritional Information
Calories:246 (20% from fat)
Fat:5.4g (sat 0.4g,mono 2.7g,poly 1.5g)
Protein:6.4g

Mango-Mustard Seed Sauce

Categories: None

Yield: 1 Servings

2 tb Yellow or black mustard
-seeds
1 c Fresh mango puree; (from 2-ripe mangoes)
2 ts Finely minced ginger
1 ts Finely minced garlic
1/2 ts Fragrant curry powder
1/2 c Fresh grapefruit juice
2 ts Sherry vinegar
1 1/2 ts Chile-sesame oil
1/3 c Chopped ripe fresh banana; -optional
1 ts Honey or to taste
Salt
Freshly ground white pepper

There is an article in the LA Times about mustard. Here are
2 of the recipes. Second one sounds like it would be great
with the addition of some habs! Would it keep longer with
additional vinegar?

The Seed of a Bright Idea By JOHN ASH

This is a delicious fresh sauce that is great with grilled white
meats or fish. It can also be thinned with additional juice or
stock to be used as a dressing for savory salad greens, including
arugula, mustard or mizuna.
Place mustard seeds in small skillet over medium heat and toast
until they just begin to pop. Immediately cover and remove from
heat. Let cool.
Briefly process mustard seeds, mango puree, ginger, garlic, curry
powder, juice, vinegar, chile-sesame oil, banana, honey and salt
and pepper to taste in blender or food processor to produce
smooth sauce. Cover and refrigerate up to 3 days.

2 cups. Each tablespoon: 11 calories; 9 mg sodium; 0 cholesterol;
0 fat; 2 grams carbohydrates; 0 protein; 0.10 gram fiber.
Special to The Times; Ash Is a Cookbook Author and Culinary Director for
Fetzer Vineyard's Food

Posted to CHILE-HEADS DIGEST V4 #220 by Judy Howle on
Nov 30, 1997

Broccoli Puree

Recipe courtesy Giada De Laurentiis


Prep Time: 10 min
Cook Time: 30 min
4 servings

Ingredients
* 1 large russet potato, peeled and cut into 1-inch chunks
* 1 pound broccoli florets
* 1/2 cup chicken broth
* 4 ounces cream cheese
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper

Directions
Fill a large pot with enough water to come 2 inches up the
sides of the pot. Set a steamer rack in the pot, cover, and
bring the water to a boil over high heat. Add the potato chunks
and cook until they are very tender, about 18 minutes. Transfer
the potatoes to a medium bowl

Bacon and Chili Dip Mix

Combine and Mix in a plastic bag or air-tight container. Makes about 7-10 preparations of dip..


5 Tbs. Chopped Onion
5 Tbs. Bacon Bits
1 Tbs. Granulated Garlic
2 Tbs. Chili Powder
2 tsp. Cumin
1 tsp. Cayenne
1 tsp. Salt

Preparation:
For Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Keep Refrigerated.

DO NOT USE MIRACLE WHIP IN PLACE OF MAYONNAISE

Use the dry dip mix as seasoning for meats, vegetables, etc.

Wednesday, September 29, 2010

Tomato-Watermelon Salad with Feta and Toasted Almonds


For variety, use both yellow and red watermelon in the salad.

6 to 8 servings
Photograph by Maren Caruso

August 2006

Ingredients
8 cup 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 teaspoon (or more) fleur de sel or coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1-1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup sliced almonds, lightly toasted

Preparation
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve

Chicken Stuffed Tomato


• 2 C cooked chicken, cubed
• 1/2 C sliced celery
• 1/3 C mayonnaise (salad dressing)
• 1/2 tsp. poultry seasoning
• 1/4 tsp. onion salt
• Dash pepper
• 4 fresh tomatoes

Mix mayonnaise, seasoning, salt & pepper; pour over chicken and celery. Remove tomato flesh and fill tomato "flowers" with mixture. Serves 4

You can also add curry powder (to taste), sweet relish and grated red onion (optional) for a delicious change in flavor.

WITCHES’ HATS

32 Kisses milk chocolates, unwrapped
1 package fudge-striped shortbread cookies
1 tube orange or red decorating icing

1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of chocolate candy.

Scarecrow-d Taco Dip

Prep Time: 15 minutes Start to Finish: 15 minutes 16 servings


1 package (8oz) cream cheese, softened
2 teaspoons taco seasoning mix (from 1.25-oz. package)
1/2 cup Thick n Chunky salsa
1/4 cup sliced ripe olives
1 cup shredded Cheddar Cheese (4oz)
1 cup refried beans (from 16 oz can)
1 cup chopped lettuce
2 cherry tomatoes
Triangular shaped tortilla chips (about 3 inch)

1. In a small bowl, mix cream cheese and taco seasoning mix until
smooth. Spread on a 10 inch plate. Spoon salsa evenly over cream
cheese mixture. Reserve 4 olives; sprinkle remaining olives over
salsa. Reserve 1/4 cup cheese; sprinkle remaining cheese over
olives. Spoon beans in center of plate; spread to 6-inch circle to
resemble head of scarecrow. Sprinkle lettuce around beans.

2. Cut 1 tomato in half; place each half on scarecrow, cut side up, to
resemble eyes. Add remaining tomato to resemble nose. Place 1
reserved olive slice on each "eye" to resemble pupil. Cut the
remaining olive slices in half and arrange the pieces to resemble a
mouth.

3. Arrange tortilla chips to resemble a hat on the scarecrow's head.
Arrange the reserved cheese to come out from under the hat and at the
bottom of the face to resemble straw. Serve dip with tortilla chips.
Store dip in refrigerator.

Fireside Coffee

2 cups hot cocoa mix

1 cup instant coffee
1 teaspoon cinnamon
2 cups non-dairy creamer
1/2 cup sugar
1/2 teaspoon nutmeg

Mix together the cocoa mix, instant coffee, cinnamon, creamer, sugar
and nutmeg.

Fireside Coffee Mix
2 cups non-dairy coffee creamer
1 1/2 cups hot cocoa mix
1 1/2 cups instant coffee granules
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients, mixing well. Store mixture in an airtight container.
Yield: 6 1/2 cups mix.

Note: To make 1 cup, spoon 2 tablespoons plus 1 teaspoon of coffee mix in a cup.

Add 1 cup boiling water; stir until well blended.

Fireside Coffee
For a more intense coffee flavor add an extra cup of instant coffee to the mix.
Or add a nipper of whiskey or Kahlúa to the cup for extra warmth!
2 cups instant cocoa mix
2 cups coffee creamer
1 1/2 cups sugar
1 cup instant coffee (Folger’s Crystals for example, not International Coffee)
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix ingredients together and store in an airtight container.
Stir 1 or 2 spoonfuls of mix in a cup of hot water to achieve desired strength.
Add marshmallows or cream for a richer milder flavor.

Tuesday, September 28, 2010

Fried Green Tomato Salad


Autumn 2005 By: Lucy Waverman

from LCBO Food and Drink

In the southern U.S. tomatoes are picked green for dishes like green tomato pie and chutney as well as fried green tomatoes. You can often buy them at grocery stores here because they are picked green and ripened over a few days. Ripe tomatoes do not work for this dish but heirloom green tomatoes are a good substitute.

3 green tomatoes
1 tsp (5 mL) sugar
1 tbsp (15 mL) vegetable oil
6 strips bacon, diced
1 egg, beaten
2 tbsp (25 mL) milk
Salt and freshly ground pepper
1 cup (250 mL) finely ground cornmeal
Frisée lettuce for garnish
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1/3 cup (75 mL) olive oil
1 small tomato, seeded and diced

1. Core green tomatoes and cut into ¼-inch (5-mm) slices. Sprinkle lightly with sugar and leave for 20 minutes.
2. Heat vegetable oil in large skillet and add diced bacon. Cook until bacon is crisp. Remove bacon from skillet and reserve. Leave oil and bacon fat in skillet and set aside.
3. Combine egg and milk and season with salt and pepper. Place cornmeal on a plate. Dip tomato slices into egg mixture allowing excess to drip back into dish. Dip each side lightly into cornmeal mixture. Reserve on parchment paper lined baking sheet.
4. Heat reserved fat in skillet and fry slices until golden on each side, about 2 minutes per side.
5. Place frisée on a platter, top with fried green tomatoes and sprinkle with reserved bacon.
6. Whisk together lemon juice, mustard and olive oil. Stir in tomato and season with salt and pepper. Drizzle over salad.

Serves 6

Buttermilk Basil Salad Dressing


My husband can't eat greasy or spicy foods, and non of us like
mayonnaise, so I created this creamy dressing we all enjoy. It gets
its pleasant flavor from fresh basil and Parmesan cheese.
—Nancy Johnston of San Dimas, California


SERVINGS: 16
CATEGORY: Low Fat
METHOD:
TIME: Prep: 5 min. + chilling

Ingredients:
1 cup buttermilk
1 cup reduced-fat sour cream
1/4 cup plus 2 teaspoons grated Parmesan cheese
3 tablespoons minced fresh basil
1 teaspoon onion salt
2 garlic cloves, minced
Torn mixed salad greens

Directions:
In a bowl, combine buttermilk and sour cream. Stir in Parmesan
cheese, basil, onion salt and garlic. Cover and refrigerate for at least
1 hour. Serve over salad greens. Yield: 2 cups.

Vinaigrette Salad Dressing

From: The National Heart, Lung and Blood Institute (NHLBI)

Servings: 4

Vegetarian
Heart-Healthy

1 head garlic, separated into cloves, peeled
1/2 cup water
1 Tbsp vinegar, red wine
1/4 tsp honey
1 Tbsp olive oil, extra virgin
1/2 tsp pepper, black

1. Place garlic cloves in small saucepan and pour in enough water
(about half a cup) to cover them.
2. Bring water to boil, then reduce heat and simmer until garlic
is tender (about 15 minutes).
3. Reduce liquid to 2 tablespoons and increase heat for three minutes.
4. Pour contents into small sieve over bowl. With wooden spoon, mash
garlic through sieve.
5. Whisk vinegar into garlic mixture, then mix in oil and seasoning.
Servings: 4
Serving Size: 2 Tbsp

Mexican Coffee

12 cups water

1/2 cup packed brown sugar
4 tablespoons ground cinnamon
4 whole cloves
1 cup regular-grind coffee (dry)
1/2 cup chocolate-flavor syrup
1 teaspoon vanilla
Whipped cream, if desired

Heat water, brown sugar, cinnamon and cloves to boiling in Dutch oven, stirring to dissolve sugar.
Stir in coffee; reduce heat to medium-low.
Cover and simmer 5 minutes.

Stir in chocolate syrup and vanilla; remove from heat.
Let stand 5 minutes for coffee grounds to settle.
Strain coffee into coffee server or individual cups; discard grounds mixture.
Serve with whipped cream.

Lemon-Basil Dressing

Ingredients:


2 tablespoons Pommery mustard
Freshly squeezed juice of 1 lemon
6 tablespoons extra-virgin olive oil
16 basil leaves, very thinly sliced (save 12 whole basil leaves for a salad garnish)
Coarse salt, to taste
Freshly ground pepper, to taste

Combine in a small jar; cover, and shake well. For a creamier texture, mix in a blender.

Monday, September 27, 2010

Sesame Tofu Dressing

Notes: This creamy dressing tastes as smooth and rich as one made with mayonnaise, but it is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing. Chill airtight up to 1 week.


Yield
Makes 2 1/2 to 3 cups

Ingredients
1 package (12 to 16 oz.) water-packed soft or aseptic-packed silken tofu
1 cup seasoned rice vinegar
2 cloves garlic, peeled
1/3 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced green onions (including tops)
3 tablespoons honey
2 teaspoons Asian (toasted) sesame oil
2 teaspoons low-sodium soy sauce
1/2 teaspoon hot chili flakes

Preparation
1. Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.

2. In a food processor or blender, combine tofu, vinegar, garlic, cilantro, green onions, honey, sesame oil, soy sauce, and chili flakes. Whirl until very smooth.

Raspberry Salad Dressing


This recipe goes with Romaine Salad with Raspberry Salad Dressing
Yield
Makes about 2 cups

Ingredients
1 (10-ounce) jar seedless raspberry fruit spread or preserves
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil

Preparation
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.

Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.

Chris Fenoglio, Crowley, Texas, Southern Living, JANUARY 2003

Yogurt Dressing

Yield: Makes enough to dress 4 cups of cucumber and onion slices.

Try this on paper-thin slices of cucumber and onion.

1 cup plain yogurt
1/4 cup sliced green onion
1 clove garlic, minced
1 teaspoon dried mint
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper

Combine thoroughly and chill

Iced Mochas

1 1/2 cups cold coffee

2 cups milk
1/4 cup chocolate syrup
1/4 cup white sugar

Pour coffee into ice cube tray. Freeze until solid, or overnight.
In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar.
Blend until smooth. Pour into glasses and serve.

Greek Yogurt Salad Dressing

Found at: www.diabeticgourmet .com

Yield: about 2/3 cup

Serving size: 2 Tbsp
1/2 cup Greek plain non-fat yogurt OR
plain non-fat yogurt; strain any excess water
2 Tbsp nonfat mayonnaise
2 Tbsp feta cheese, crumbled
1/4 tsp dried oregano
1/4 tsp dried basil

1. Whisk together all ingredients.
2. Store in an airtight container for up to 5 days in the refrigerator.
Yield: about 2/3 cup
Serving size: 2 Tbsp

Sunday, September 26, 2010

Tomato Corn Salad


SERVINGS: 7


Ingredients:
3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
1 tablespoon Dijon mustard

Directions:
In a large bowl, combine the first eight ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat.

Serve with a slotted spoon.

Corn and Red Cabbage Salad



Robin Miller,

Show: Quick Fix Meals with Robin Miller
Episode: Low and Slow

2 cups frozen or canned corn, thawed and/or drained
1 cup sliced red cabbage
2 tablespoons chopped fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in a large bowl and toss to combine.

Traditional Mayonnaise

Yields: 2 cups


Ingredients:
2 large egg yolks
1 to 2 tablespoons fresh lemon juice or white wine vinegar
1/4 teaspoon salt
Pinch of ground pepper
1 cup of vegetable or olive oil at room temperature
Up to 1 1/2 teaspoons Dijon mustard (optional)
salt and ground black pepper to taste

Whisk together yolks, lemon juice, salt and pepper together in a medium bowl until smooth and light. Whisk oil in by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, when about one-third of the oil has been added, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, whisk vigorously before adding more. Stir in mustard and salt and pepper to taste.

Serve immediately or refrigerate in a covered jar for 1 to 2 days.

Original Green Goddess Dressing

This creamy, herby dressing was invented at the historic Palace
Hotel in San Francisco in the 1920's in honor of William Archer's
hit play The Green Goddess. It enjoyed great success, especially
in California, for decades and, in our opinion, is worth a revival.


Yields: 2 cups
Ingredients:

1 cup Traditional Mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
salt and freshly ground pepper to taste

Stir all the ingredients together in a small bowl until well blended.
Taste and adjust the seasonings. Use immediately or cover and
refrigerate

Coffee Whirl

serves 1


INGREDIENTS
1 scoop vanilla ice cream
2 tablespoons strong brewed coffee, cold
1/4 teaspoon unsweetened cocoa powder

DIRECTIONS
In a blender, combine ice cream, coffee and cocoa. Blend
until smooth. Pour into glasses and serve.

Saturday, September 25, 2010

Creamy marinated Potato Salad


Prep Time: 40 minutes
Start to Finish: 1 Hour
Servings: 12 servings (1/2 cup each)

Salad
1-1/4 lb small red potatoes (8 to 12 potatoes)
3 tbsp cider vinegar
½ tsp salt
4 eggs
½ cup sliced green onions
½ cup sliced celery
1 small red bell pepper, coarsely chopped
1 can (2-1/4 oz) sliced ripe olives, drained

Dressing
¾ cup mayonnaise
¼ cup sour cream
1 tsp sugar
2 tsp prepared horseradish
2 tsp yellow mustard
¼ tsp coarse ground black pepper

1. In large saucepan, place potatoes; add enough water to cover. Heat to boiling. Cooking 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. In large nonmetal bowl, toss potatoes with vinegar and salt until coated. Let stand 30 minutes.

2. Meanwhile, in small saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat, cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

3. Drain eggs; peel and chop. Add to potatoes with all remaining salad ingredients; mix gently.

4. In small bowl, mix all dressing ingredients until blended. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.

Barley and Corn Salad



Calories 155

Total Fat 5g
Yields: 9 cups or 12 servings
Prep Time: 15 min
Cook Time: 35 min

Ingredients
2 1/2 cup(s) water
1 1/4 cup(s) pearl barley
5 medium ears corn, husks and silk removed
1 small bunch of basil
1/4 cup(s) rice vinegar
1/4 cup(s) olive oil
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 large tomatoes, cut into 1/2-inch chunks
2 green onions, thinly sliced
--------------------------------------------------------------------------------
Directions
In 2-quart saucepan, heat water to boiling over high heat. Stir
in barley; heat to boiling. Reduce heat to low; cover and
simmer 30 to 35 minutes or until barley is tender.

Meanwhile, place corn on plate in microwave oven. Cook
on High 4 to 5 minutes, turning and rearranging corn halfway
through cooking. Cool slightly until easy to handle. Chop
enough basil leaves to equal 1/3 cup; reserve remaining basil
for garnish.

With sharp knife, cut corn kernels from cobs. In large bowl,
with fork, mix vinegar, oil, salt, and pepper; stir in corn, warm
barley, tomatoes, green onions, and chopped basil until
combined. If not serving right away, cover and refrigerate up
to 4 hours. Garnish with basil leaves.

Viennese Coffee

Ingredients:

4 oz Semisweet Chocolate
1 tb Sugar
1/4 c Whipping Cream
4 c Hot Strong Coffee
Whipped Cream
Grated Orange Peel

How To:
Melt chocolate in a heavy saucepan over low heat. Stir in
sugar and whipping cream. Beat in coffee with a whisk,
1/2 cup at a time; continue to beat until frothy. Top with
whipped cream and sprinkle with orange peel.

Oil and Vinegar Dressing

Sweet and flavorful, this dressing goes well on many different
salad greens, slaws and fruit salads.


Ingredients
- 3/4 cup sugar
- 3/4 cup canola oil
- 1 cup vinegar
- 1 teaspoon salt
- 3/4 teaspoon dry mustard
- 1 teaspoon celery seed

Container: Small container
Servings: 12
Serving Size: 16 ounces
Serving Description: Makes approximately 2 cups of dressing
Prep Time: 10 minutes
Cook Time: 5 minutes

Directions
In a heavy sauce pan over medium low heat, combine sugar,
oil, vinegar, dry mustard, and celery seed.
Stir occassionally until sugar is dissolved - approximately
5 minutes.
Remove from heat, season to taste and cool slightly

Basil Oil

2kg Basil, leaves picked

2 tbsp Olive oil

1. Blanch the basil and refresh in ice water then squeeze dry.

2. Place all ingredients in robot-coupe and blitz for 2-5 minutes,
push through a fine sieve making sure you get every drop out,
allow to drain through 2 coffee filters, then store in kilner jars.

Friday, September 24, 2010

Two-Potato Salad with Dill Dressing


Make a dilly of a potato salad using both white and sweet potatoes. From eatbetteramerica.

Prep Time:15 min
Start to Finish:4 hr 45 min
makes:4 servings
1/2 cup plain fat-free yogurt
1 tablespoon fat-free mayonnaise or salad dressing
1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 large white potato, cooked and cubed (2 cups)
1 large sweet potato, cooked and cubed (2 cups)
1 small stalk celery, chopped (1/3 cup)
1/4 cup sliced radishes
2 medium green onions, chopped (2 tablespoons)

1. In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
2. Cover and refrigerate about 4 hours or until chilled.

1 Serving: Calories 170

Salmon Potato Salad with Horseradish Cream



Summer 2006

By: Marilyn Bentz-Crowley
from LCBO Food and Drink

Prepare this cold meal early in the day for dinner that's ready when you are. Bottled horseradish languishing in the refrigerator for months loses its zing; so, for zesty taste, spring for a new bottle.

1½ lbs (750 g) salmon fillet, skin on or off
1 lemon, divided
3 lb (1.5 kg) large round new or boiling potatoes
¾ cup (175 mL) regular or light sour cream
¾ cup (175 mL) regular or light mayonnaise
¼ cup (50 mL) prepared horseradish, squeezed dry
3 to 4 tbsp (45 to 60 mL) capers, drained
1 tsp (5 mL) salt
¼ tsp (1 mL) freshly ground black pepper
½ cup (125 mL) thinly sliced green onions or chives
½ cup (125 mL) finely diced red onion
1 head Boston lettuce (optional)

1. Check salmon and remove any bones. Zest lemon. Cut 3 thin slices; juice remaining lemon. Set aside zest and juice.

2. Pour 1-inch (2.5-cm) water in a shallow pan; add lemon slices. Heat water over medium-low until hot and barely simmering. Add salmon, skin-side down; cover. Reduce heat to low; poach 12 to15 minutes or until evenly pale pink. Drain salmon; transfer to a plate, cover and refrigerate immediately.

3. Steam potatoes over boiling water or generously cover potatoes with cold water in a large saucepan. Bring to a boil over high heat. Steam or gently boil, covered, for 25 to 30 minutes or until just tender when pierced with a skewer. Drain; cool.

4. In a large mixing bowl, stir sour cream with mayonnaise, horseradish, capers, 2 tsp (10 mL) lemon zest, 1 tbsp (15 mL) lemon juice, salt and pepper. Stir in green and red onions. Peel warm potatoes for a more refined look, then cut into bite-size chunks; add to dressing as cut. Using a large spoon or spatula, gently mix potatoes by lifting up from bottom of bowl and turning over. To aid in rapid cooling, make a well in the centre of the salad if in a bowl or spread out in a large baking dish or pan. Cover with plastic wrap and refrigerate several hours until cold.

5. When ready to serve, remove skin (if present) and scrape brownish fat off cold salmon; discard. Coarsely break up salmon. (Salmon naturally continues to break up when stirred into potatoes.) Stir potato salad gently; fold in salmon. Serve on a bed of Boston lettuce garnished with sprinkling of additional green and red onions.

Serves 6 to 8 as a main course

Spiced Dessert Coffee

Serves: 8

Source: Betty Crocker

Cinnamon and cloves give your java a jolt! Whipped cream topping
almost makes it a dessert.

Ingredients:

6 cups water
3/4 cup strong ground coffee (such as French roast)
1 1/2 teaspoons ground cinnamon
8 whole cloves
1/4 cup packed brown sugar
1/2 cup whipped cream topping in aerosol can if desired

Instructions:
1. Pour water into 10-cup coffeemaker. In filter basket, mix remaining
ingredients except whipped cream. Brew coffee.

2. Pour coffee into mugs. Top with whipped cream.

High Altitude (3500-6500 ft): No change.

***Kitchen Tips***
Serve coffee in pottery mugs with cinnamon sticks for stirrers for a
fun presentation.

Grate a sprinkling of fresh nutmeg on top of the whipped cream garnish.

TeePee Garlic Salad Dressing

3/8 - 1/2 whole bulb garlic (not cloves)

1 pt of salad oil
3 1/2 tablespoon paprika
1 1/2 tablespoon seasoned salt
1 tablespoon sugar
3/4 tablespoon salt
1 full mayonnaise recipe (which follows)
1/8 tube anchovy paste
2 1/2 tablespoon garlic oil
3 1/2 tablespoon wine vinegar
1/2 cup water

Peel garlic and add to a pint of salad oil. Let garlic soak overnight in the oil.
Stir together paprika, seasoned salt, sugar & salt to mayonnaise.
Stir in thoroughly dry mixture and 1/8 tube of anchovy paste.
Add 2 1/2 tablespoon of the garlic oil to the mixture.
Add vinegar and water; stir thoroughly.

Makes about 1 pint.

Note I am adding another recipe for Tee Garlic Salad Dressing with the Mayonnaise included

====================================================
For those of you who grew up in central Indiana and remember the Tee- Pee Restaurant near the state fairgrounds in Indianapolis, here is their famous salad dressing recipe. Don't forget the julienned beets on top.


Garlic Oil:

3 whole bulbs (not cloves) garlic
1 gallon of salad oil
14 oz. paprika
6 oz. seasoned salt
4 oz. sugar
3 oz. salt
1 full mayonnaise recipe (which follows)
1 tube anchovy paste
10 oz. garlic oil
14 oz. wine vinegar
1 quart water

Peel garlic and add to a gallon of salad oil. Let garlic soak overnight in the oil. Stir together paprika, seasoned salt, sugar & salt. to mayonnaise, stir in thoroughly dry mixture and tube of anchovy paste. Add 10 oz. of the garlic oil (save the remaining oil for other recipes) to the mixture. Add vinegar and water; stir thoroughly.

Makes 3 1/2 to 4 gallons.

Mayonnaise:
13 oz. sugar
6 oz. salt
2 oz. dry mustard
1/2 oz. nutmeg
1/2 oz. ginger
1/2 oz. paprika
1/2 oz. white pepper
18 eggs
2 gallons salad oil
4 quarts water
2 lbs. cornstarch
8 oz. cider vinegar

Stir together sugar, salt, dry mustard, nutmeg, ginger, paprika & white pepper; set aside. beat eggs well. with mixer on high speed, slowly add 2 gallons of oil. bring to a boil 3 quarts of water. Mix each pound of cornstarch with a 1/2 qt. of water until smooth. This prevents the mixture from being lumpy. add cornstarch/water mixture to boiling water, stirring constantly to keep smooth. cook mixture until it is nice & thick. add cornstarch mixture to eggs and salad oil mixture. stir well. add dry mixture. add vinegar and mix thoroughly. makes 3 gallons.

Submitted by: Joy Burmaster, Summitville, IN

Garlic Oil

3 whole bulbs (not cloves) garlic

1 gallon of salad oil
14 oz. paprika
6 oz. seasoned salt
4 oz. sugar
3 oz. salt
1 full mayonnaise recipe (which follows)
1 tube anchovy paste
10 oz. garlic oil
14 oz. wine vinegar
1 quart water

Peel garlic and add to a gallon of salad oil. Let garlic soak overnight in the oil. Stir together paprika, seasoned salt, sugar & salt. to mayonnaise, stir in thoroughly dry mixture and tube of anchovy paste. Add 10 oz. of the garlic oil (save the remaining oil for other recipes) to the mixture. Add vinegar and water; stir thoroughly.

Makes 3 1/2 to 4 gallons.

Chili Oil

courtesy Giada De Laurentiis

Show: Everyday Italian
Episode: Hot & Spicy

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small
saucepan. Cook over low heat until a thermometer inserted into the oil
registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the
oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up
to 1 month

Thursday, September 23, 2010

Warm Smoked-Trout Potato Salad




Yield
8 servings

Ingredients
2 pounds small red potatoes, scrubbed and cut into 2-inch pieces
1/3 cup dry vermouth
2 scallions, minced
2 tablespoons white-wine vinegar
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons bottled horseradish
2 tablespoons minced fresh parsley leaves
1/2 pound smoked trout, skinned and flaked

Preparation
Heat the potatoes to boiling in enough lightly salted water to cover. Reduce heat to low, cover, and simmer 10 minutes or until the potatoes feel tender when poked with a skewer. Drain.

Meanwhile, in a large bowl, whisk together the vermouth, scallions, vinegar, lemon juice, and olive oil. Stir in the horseradish and parsley. Fold in the hot potatoes and trout. Serve warm or at room temperature. Can be made up to 2 days ahead.

Nutritional Information
Calories:216 (0% from fat)
Fat:9g (sat 1g)
Protein:11mg

Tailgate Potato Salad



Yield: Makes 8 to 10 servings

Ingredients:
2 pounds red potatoes
1/3 to 1/2 cup mayonnaise
1/3 cup sour cream
2 to 3 tablespoons spicy brown or whole-grain mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
2 hard-cooked eggs, chopped
½ cup crisply cooked crumbled bacon, plus additional for garnish, if desired
1/4 cup chopped chives, plus additional for garnish, if desired

Preparation:
1.Place potatoes in large saucepan over high heat with enough water to cover. Bring to a boil and reduce heat to low; cover and simmer 20 to 25 minutes or until tender. Drain; cool under cold running water.

2.Meanwhile, in a large transportable bowl with cover, combine mayonnaise, sour cream, mustard, salt and pepper; mix well. Peel potatoes, if desired. Cut into chunks; add to bowl and toss with mayonnaise mixture. Add eggs, bacon and chives; toss gently. Cover; chill at least 2 hours or up to 24 hours. Garnish with bacon and chives before serving, if desired.

Iced Irish Creme Coffee

Ice cream makes this coffee beverage especially rich and delicious.
10 cups fresh strong brewed Irish Creme coffee
3 cups vanilla ice cream

Pour brewed coffee into large heatproof pitcher.
Cover; refrigerate until chilled (about 2 hours).

To serve, scoop 1/2 cup ice cream into each 16-ounce glass.
Pour chilled coffee over ice cream.

House Italian Salad Dressing

Yields: 1 1/2 cups

Ingredients:
1/2 cup white wine vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 tablespoons grated Romano cheese
2 tablespoons dry pectin
1 tablespoon salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 pinch dried oregano

In a blender, combine the vinegar, water, oil, corn syrup,
cheese, pectin, salt, lemon juice, garlic, parsley, red pepper
flakes and oregano. Blend for 30 seconds and refrigerate
for at least 1 hour.

Creamy Thousand Island Dressing

This recipe came from an estate sale. It was obtained from
the family collection from the Love Estate in
Sachse, Texas in 1984.


4 ounces tomato juice
2 tablespoons vinegar
1/4 cup finely chopped green pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
3 tablespoons finely diced dill pickle
3 tablespoons finely diced pimento
2 teaspoons finely minced parsley
1/4 teaspoon liquid sugar substitute

Blend and store in refrigerator.

Wednesday, September 22, 2010

Roast Pork Salad with Ginger-Pineapple Dressing


Pork tenderloin has fewer calories and slightly less fat than skinless chicken breast. Plus it's a good source of the B vitamins thiamine and riboflavin-both are essential for growth and healthy red blood cells.

CARB GRAMS PER SERVING: 22

12 oz. pork tenderloin
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. honey mustard
6 cups torn romaine and/or spinach
2 cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
Cracked black pepper (optional)
1 recipe Ginger-Pineapple Dressing (see recipe)

1. Preheat oven to 425 degrees F. Trim fat from pork; sprinkle salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.

2. Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F.

3. Thinly slice pork. In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir Ginger-Pineapple Dressing; drizzle on salads. Makes 4 servings.

Ginger-Pineapple Dressing: In small bowl combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey-mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.

Creamy Red Potato Salad



Cost per serving: 95¢

Yield
8 Servings

Ingredients
4 pounds small red potatoes
1 onion, thinly sliced
2 celery stalks, thinly sliced
1/3 cup whole-grain mustard
2 tablespoons red wine vinegar
1 1/4 cups mayonnaise
2 tablespoons sweet pickle relish
Salt and pepper

Preparation
Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.

Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

Nutritional Information
Calories:327
Fat:28g (sat 5g)
Protein:4g

Dry Italian Dressing Mix

1 Dried minced onion

1 Dried, crushed parley
1/4 Ground oregano
1/2 Dried crushed basil leaves
1/4 Ground thyme or ground
-marjoram
1/2 Celery seeds
1/4 Garlic powder
1/4 Onion powder
2 Grated Parmesan cheese
1 T. sugar
1/8 Salt
Pinch of ground black pepper

Combine all ingredients. Mix well. Store in container with tight fitting lid in cool, dry place. Use within 6 months.

Caesar Salad Dressing Mix

Ingredients:

1 1/2 tsp. grated lemon peel
1 tsp. dried oregano
1/8 tsp. garlic granules or powder
2 tablespoons grated parmesan cheese
1/2 tsp. ground black pepper

Combine all ingredients to blend. Place mixture in a plastic bag
or 1-pint glass jar. Attach a label with instructions as follows:
Caesar Salad Dressing: Combine the mix, 1/2 cup olive oil, and
1/4 cup herb or wine in a glass jar. Shake until well blended.
Chill before serving with salad.

This makes about 3/4 cup of the dressing. Store in a cool dry
place and use within 3 to 4 months.

French Dressing Mix

Ingredients:
1/4 cup granulated sugar
1 tsp. dried mustard
1/8 tsp. onion powder
1 1/2 tsp. paprika
1 1/2 tsp. salt

Combine all ingredients to blend. Place mixture in a plastic
bag or 1-pint glass jar. Include the following directions:
French Dressing: Combine the packet of mix, 3/4 cup olive
oil, and 1/4 cup wine vinegar in a glass jar. Shake until well
blended. Chill before serving. Makes about 1 1/4 cups of
French Dressing. Store mix in a cool, dry place and use
within 6 months.

Cinnamon Flavored Iced Coffee

6-1/3 cups cold water

3 Tablespoons Automatic Drip Regular Grind Coffee
2 teaspoons ground cinnamon
1 (14 oz.) can sweetend condensed milk
Cinnamon-flavored coffee ice cubes *See note

Place ground cinnamon inside paper filled (brewing) basket.Carefully add the ground coffee to coffee filter,so its covering the grnd cinnamon completely.
Adjust basket to fit coffee maker.

Pour 6-1/3 cups cold water into coffee maker.(I pour in enough water til it reaches the 10 cup mark of my coffeemaker.)
Return coffee pot to coffee maker.
Start brewing the coffee.
After coffees done brewing, turn off coffee maker,and set pot aside for coffee to cool somewhat.

Combine brewed coffee & sweetened milk, into a large pitcher;stir thoroughly until coffee & condensed milk is blended together.
Refrigerate until chilled.
Serve over cinnamon-flavored coffee ice cubes.

*Note: To make cinnamon flavored ice cubes,just add 1 teaspoon of ground cinnamon inside of paper-filter;lined in basket.

Add 2 measuring Tablespoons, of ground coffee,ontop of cinnamon in basket; adjust basket to fit coffee maker.

To coffee maker, add 2-1/2 cups of cold water.Start brewing coffee.
After coffees done brewing; turn off coffee maker,and set pot aside for coffee to cool completely.
Then fill ice cube trays w/the cinnamom-flavored coffee.When completely frozen, add to your chilled cinnamon-flavored coffee.

Tuesday, September 21, 2010

Roasted Pepper Salad with Chicken



Summer 2006

By: Jennifer McLagan
from LCBO Food and Drink

This is a good dish for entertaining on a summer's evening, as it can be made ahead and is delicious at room temperature.

6 sweet peppers
1 cup (250 mL) parsley leaves
¼ cup (50 mL) oregano leaves
1 shallot, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
3 tbsp (45 mL) capers, preferably salt-packed, rinsed
2 tbsp (25 mL) red wine vinegar
¾ cup (175 mL) extra virgin olive oil
Salt and freshly ground pepper
4 bone-in chicken breast halves

1. Preheat the grill.

2. Cut stems off peppers. Place them on the hot grill and cook until peppers' skins are charred, 15 to 20 minutes, turning them frequently with tongs. Place the peppers in a large bowl, cover and leave to cool.

3. In a bowl, mix parsley and oregano leaves then add shallot and garlic. Chop 2 tbsp (25 mL) of the capers and add them to the bowl with red wine vinegar and oil. Whisk together and season with salt and pepper.

4. When the peppers are cool enough to handle, remove skins and seeds over a bowl to catch the juices. Cut the peppers into 1½-inch (4-cm) chunks and place in a bowl. Strain the juice from the peppers, set aside ¼ cup (50 mL) juice, and pour the rest over the peppers. Cover and refrigerate the peppers.

5. Place the chicken breasts in a shallow glass dish. Mix 1/3 cup (75 mL) caper dressing with ¼ cup (50 mL) roasted pepper juice and pour over the chicken. Turn to coat, then cover and refrigerate for 6 to 8 hours.

6. One hour before cooking, remove the chicken and roasted peppers from the refrigerator.

7. Preheat the grill to high. Then leave 1 burner on high and turn the other burner(s) down to medium-low.

8. Remove the chicken from the marinade, discard the marinade and cook the chicken, covered, on the hottest part of the grill until browned on both sides, about 2 minutes per side. Move the breasts to the cooler part of the grill and cook, covered, skin-side up for 10 minutes. Turn skin side down and continue to cook, covered, for 5 minutes or until the internal temperature in the thickest part of the chicken reads 160ºF (70°C ) on an instant-read thermometer.

9. Transfer the cooked chicken to a plate and cover loosely with aluminum foil and let sit for 10 minutes.

10. Slice the chicken from the bone and cut into 1½-inch (4-cm) chunks. Stir into the peppers with any juices from the chicken. Add the remaining dressing, toss, then arrange on a serving platter. Garnish with remaining whole capers and serve warm or at room temperature.

Serves 6

Grilled Pepper Salad


Summer 2001 By: Lucy Waverman

from LCBO Food and Drink
A salad with lots of colour and flavour, well matched to the ribs (recipe follows).

1 green pepper, cut in half
1 red pepper, cut in half
1 yellow pepper, cut in half
4 green onions, slivered
2 tbsp (25 mL) rice vinegar
1 tsp (5 mL) lemon juice
3 tbsp (45 mL) soy sauce
1 tsp (5 mL) sugar
1 tsp (5 mL) Asian chilli sauce
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) vegetable oil
Salt to taste

1. Preheat grill to high. Place peppers skin-side down and grill until skin blisters, about 5 minutes. Turn over and grill second side about 4 to 5 minutes. Remove from grill, cool slightly and remove skins. Slice into strips.

2. Combine pepper strips and onions. In a bowl, whisk together remaining ingredients. Toss with peppers and serve with ribs (recipe follows).

Serves 6
Korean Barbecue Short Ribs
6 strips beef short ribs

Marinade
1 onion, finely chopped
2 tbsp (25 mL) chopped garlic
1 cup (250 mL) soy sauce
1/4 cup (50 mL) sugar
1 cup (250 mL) beer
1/4 cup (50 mL) sesame oil
1/4 cup (50 mL) finely chopped fresh ginger
1 tbsp (15 mL) Korean or Asian chilli sauce

Vegetable oil to brush ribs

. Score meaty side of ribs, opposite bone, 1/2-inch (1-cm) apart, 1/2-inch (1-cm) deep. Place ribs in large shallow bowl.

. Combine all marinade ingredients. Pour half of marinade over ribs, reserving remainder. Refrigerate 24 hours, covered, turning ribs occasionally.

. Brush oil on ribs. Grill ribs with the lid down, turning occasionally, for 14 to 18 minutes or until brown, crisp and rare to medium-rare.

. Bring reserved marinade to boil in pot on medium-high heat. Simmer for 6 to 8 minutes or until slightly thickened. Cut ribs through the bones and serve with sauce.

Serves 4

Maple Dijon Cream Dressing

Yield: 1-3/4 cups or 7 servings


This dressing is great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.

1/4 cup extra light olive oil
1/2 cup salad oil
2-1/2 tablespoons Dijon-style mustard
3 tablespoons dark maple syrup
2 tablespoons balsamic vinegar
1/4 cup half-and-half
dash of salt
1 clove garlic, scored

Whisk together all ingredients except the garlic. Add the garlic and let the dressing sit for at least an hour to allow flavors to develop. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.

Cindi's Cinnamon Flavored Iced Coffee

6-1/3 cups cold water

3 Tablespoons Automatic Drip Regular Grind Coffee
2 teaspoons ground cinnamon
1 (14 oz.) can sweetend condensed milk
Cinnamon-flavored coffee ice cubes *See note

 Place ground cinnamon inside paper filled (brewing) basket.
Carefully add the ground coffee to coffee filter,
so its covering the grnd cinnamon completely.
Adjust basket to fit coffee maker.

 Pour 6-1/3 cups cold water into coffee maker.
(I pour in enough water til it reaches the 10 cup mark of my coffee
maker.)
Return coffee pot to coffee maker.
Start brewing the coffee.
After coffees done brewing, turn off coffee maker,
and set pot aside for coffee to cool somewhat.

 Combine brewed coffee & sweetened milk, into a large pitcher;
stir thoroughly until coffee & condensed milk is blended together.
Refrigerate until chilled.
Serve over cinnamon-flavored coffee ice cubes.

 *Note: To make cinnamon flavored ice cubes,
just add 1 teaspoon of ground cinnamon inside of paper-filter;
lined in basket.
Add 2 measuring Tablespoons, of ground coffee,
ontop of cinnamon in basket; adjust basket to fit coffee maker.

 To coffee maker, add 2-1/2 cups of cold water.
Start brewing coffee.
After coffees done brewing; turn off coffee maker,
and set pot aside for coffee to cool completely.
Then fill ice cube trays w/the cinnamom-flavored coffee.
When completely frozen, add to your chilled cinnamon-flavored coffee.

Chili's Honey Lime Dressing

1/4 Cup Grey Poupon Dijon mustard
1/4 Cup honey
1−1/2 Teaspoon sugar
1 Teaspoon sesame oil
1−1/2 Teaspoon apple cider vinegar
1−1/2 Teaspoon lime juice

Blend all ingredients in a small bowl with an electric mixer. Cover and
chill

Monday, September 20, 2010

Salmon Salad with Basil Vinaigrette


Salmon Salad with Basil Vinaigrette

Yield: Makes 4 serving

Ingredients:
Basil Vinaigrette (recipe follows)
1 pound asparagus, trimmed
1-1/4 teaspoons salt, divided
1 pound salmon fillets
1-1/2 teaspoons olive oil
1/4 teaspoon black pepper
4 lemon wedges

Preparation:
1. Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside.

2. Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)

3. Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.

Basil Vinaigrette
Yield: Makes 4 servings

Ingredients:
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced fresh basil
1 small clove garlic, minced
1 teaspoon minced fresh chives
1/8 teaspoon salt
1/4 teaspoon black pepper

Preparation: 1.Combine all ingredients in small bowl; stir until blended.

Salmon Asparagus Orzo Salad



Yield: Makes 4 to 6 servings


Ingredients:
1 (8-ounce) salmon fillet
1 cup uncooked orzo pasta
8ounces asparagus spears, cut into 2-inch lengths (about 1-1/2 cups), cooked
½ cup dried cranberries
1/4 cup sliced green onions
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1-1/2 teaspoons Dijon mustard
½ teaspoon salt
1/8 teaspoon black pepper

Preparation:
1. Prepare grill for direct grilling. Grill salmon on oiled grid over medium coals about 10 minutes per inch of thickness or until opaque. Remove from grill; cool. Flake salmon into bite-size pieces.

2. Meanwhile, cook orzo according to package directions, omitting salt; drain and cool.

3. Combine salmon, orzo, asparagus, cranberries and green onions in large bowl. Whisk together olive oil, vinegar, mustard, salt and pepper in small bowl until well blended. Pour over salmon mixture; toss until coated. Chill 30 minutes to 1 hour.

So what is espresso?‏

Ordering an espresso beverage should be fun, not intimidating. And you shouldn't need a degree in coffee studies.


So what is espresso?

The term espresso was first coined in Milan, Italy in the early 20th century and literally translates to "quick" in Italian. While many of us think that espresso is a bean, it's not. An espresso "shot" is pulled by forcing hot water through finely ground coffee beans in an espresso machine.

In a recent survey sponsored by Starbucks Coffee Company, only a third of Americans are aware of all beverages that contain espresso. Although many coffee house enthusiasts don't know espresso is a flavor that they already enjoy, it has become the core of limitless beverages around the world. The popular coffee house Starbucks relies on the consistently dense, caramel-like sweetness and smooth finish that the Espresso Roast brings to keep the intense coffee flavor lingering once you take your first sip.

To help make ordering espresso simple, Dave Olsen, the creator of Starbucks Espresso Roast offers tips to ensure you know "what you drink:"

* Know the Beverages.
The menu board can be vast at most coffeehouses, so keep these essential espresso beverages in mind as you order: caffè latte, caffè americano, caffè mocha, macchiato and cappuccino.

* Hot or Cold.
Espresso doesn't always have to be enjoyed warm. Perfect for the hot summer months, any espresso beverage can be ordered "iced" (or served over ice as most coffeehouses refer to their cold beverages).

* Add Flavor or Substitute.
Not all beverages match everyone's tastes. If you want a little more flavor in your beverage, simply ask your barista to add a "pump" of flavored syrup (think caramel, vanilla or hazelnut) or top it off with a little spice, such as nutmeg or cinnamon. Vanilla is the most popular item that espresso drinkers report typically adding when they drink espresso, according to the 2008 Starbucks survey. You can also substitute 2 percent milk for nonfat or even soy.

* Wet or Dry Cappuccino.
For the cappuccino fan who likes a little more milk or a little more foam, you can ask for a "wet" cappuccino (more milk than foam) or a "dry" cappuccino (more foam than milk).

* With Room, Please.
Eight in 10 Americans who drink espresso report that they typically add items to their espresso. If you like to add your own milk or sweetener from the coffee station bar but find your beverage filled to brim, ask for "with room" and your barista will gladly leave enough space in the cup for added extras.

* Ask a Barista.
Still undecided about a beverage? Don't be afraid to ask a barista for recommendations or suggestions. They will be more than happy to match your taste preferences with the perfect beverage

What's in your beverage? Here are descriptions of some popular espresso beverages:

* Caffe Latte - Espresso and steamed milk, lightly topped with foam.
* Caffe Americano - Espresso and hot water.
* Caffe Mocha - Espresso and steamed milk with a touch of chocolate.
* Macchiato - Milk and foam, topped with espresso.
* Cappuccino - Espresso and a small amount of steamed milk, plus a deep layer of foam.

Feta Dressing

Feta is lower in fat than many other cheeses but still has plenty of flavor.


Yields: ½ cup

Ingredients:

2 ounces feta cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon minced fresh oregano
kosher salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil

Process the feta, vinegar and oregano in a blender or food processor until smooth. Then with the machine running, slowly pour through the feed tube and process until smooth. Taste and adjust the seasoning with the salt and pepper.

Use immediately or cover and refrigerate.

Big Boy's Blue Cheese Dressing

1/2 cup Sour cream

1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese, crumbled
1/8 teaspoon Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate. Use within 10 days.

Sunday, September 19, 2010

Grilled Salmon Salad with Raspberry Vinaigrette


Light cooking tip:  Combine ingredients known to promote health, with an emphasis on freshness, bright colors, and multiple textures. Choose fats with full flavor; you only need a little.


NOTES:  Tom Dowling, executive chef at Rancho Bernardo Inn, created this salad for Salus Heart and Wellness, located on the same grounds in Rancho Bernardo, California. Fresh or frozen shelled cooked soybeans (edamame) can be found in most supermarkets. If unshelled, you'll need about 1 cup soybeans in pods.

Yield
Makes 4 servings

Ingredients
1/4 cup walnut halves (1 oz.)
12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
4 pieces (4 oz. each) boned salmon fillet
Spice rub (recipe follows)
3 heads (8 oz. each) Belgian endive
2 cups mixed baby salad greens, rinsed and crisped
1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
1/2 cup chopped red onion
Raspberry vinaigrette (recipe follows)
1 cup raspberries, rinsed
1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
4 pumpernickel rolls

Preparation
1. Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold.

3. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate.

4. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently.

5. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.

Spice rub:  In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

Raspberry vinaigrette:  In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.

Fresh Salmon Salad with Chickpeas and Tomatoes


Ingredients

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Preparation
Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.

Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

RED LOBSTER CAESAR DRESSING

Recipe By :

Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water

Combine all ingredients with wire whisk until
perfectly smooth and creamy. GREEK DRESSING-Add
1/4 ts cumin powder, whisking well.
CREAMY CAESAR-Add  1 ts anchovy paste or
1 tb soy sauce and 2 tb sour cream. Refrigerate dressing
tightly covered to use in 30 days. Do not freeze.

Avocado-Basil Dressing

By MARK BITTMAN

Adapted from "How to Cook Everything," by Mark Bittman (Wiley, 2008)
Time: 5 minutes

1 avocado
1/2 cup fresh basil leaves
1 clove garlic
Juice of one or more limes
1/4 cup olive oil
Salt and freshly ground pepper.

Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.

Yield: About 1 cup.

Alexander Espresso

Ingredients:

• 1 cup Cold water
• 2 tb Ground espresso coffee
• ½ Cinnamon stick (3" long)
• 4 ts Crème de Cacao
• 2 ts Brandy
• 2 tb Whipping cream, chilled
• Grated semisweet chocolate to garnish

How To:
Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's
perfect for a party. Serves 2

Saturday, September 18, 2010

Tuna Salad Wrap


There's still time for a summer picnic. So pack a basket and prepare some simple sandwiches like this tuna wrap. The fish packs the right amount of protein, and subbing dressing for mayo eliminates unnecessary fat.

Serves 4

1 can (6 oz) chunk-light tuna packed in water, drained
1/4 cup reduced-fat salad dressing
8 cherry tomatoes, halved
8 niçoise olives, pitted and sliced
3 cups finely chopped mixed salad greens
6 hard-boiled eggs, sliced
4 whole-wheat tortillas
20 baked potato chips

Gently break apart tuna in a bowl. Mix in salad dressing, tomatoes and olives. Put 1/4 of the tuna mixture, 1/4 of the greens and 1/4 of the egg slices on each tortilla. Tightly fold first third of tortilla over mixture; fold in ends; continue to roll over tightly. Slice each wrap in half. Place toothpick into each section, or place seam side down, to prevent unwrapping. Serve each wrap with 5 chips

Roasted Potato and Tuna Salad



Make-Ahead Time:

1 hour or up to 24 hours before serving.
Final Prep Time: 10 minutes
Yield: Makes 4 servings

Ingredients:
2 large baking potatoes
3 tablespoons vegetable oil
3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons Dijon mustard
½ teaspoon salt
1/8 teaspoon black pepper
1 can (6 ounces) solid albacore tuna packed in water, drained
2 large tomatoes, seeded and coarsely chopped
1/4 cup thinly sliced green onions
4 romaine lettuce leaves

Preparation:
1. Preheat oven to 400°F. Spray jelly-roll pan with nonstick cooking spray.

2. Scrub potatoes; pat dry. Cut potatoes into 1/2-inch cubes. Place on prepared pan; coat potatoes with cooking spray. Arrange in a single layer. Bake 20 to 25 minutes or until potatoes are tender and lightly browned, stirring occasionally.

3. While the potatoes are baking, combine oil, orange juice, lemon juice, mustard, salt and pepper in small bowl. Whisk until well blended.

4. Place potatoes in large bowl; cool slightly. Add tuna, tomatoes, green onions and oil mixture; toss gently to coat. Cover and chill at least 1 hour or up to 24 hours.

5. Let salad stand at room temperature 10 minutes. Toss gently and serve on lettuce leaves.

RANCH DRESSING MIX

5T minced dried onion flakes

4t salt
1t garlic
almost 1/2 cup parsley flakes
*Mix and store in container. Shake before using in recipes below.

DRESSING:
Use 2T of mixture above with 1 cup mayo and 1 cup buttermilk
DIP:
use 2T of mixture above with 2 cups sour cream.

~~ DELICIOUS ON FRESH GARDEN SALAD OR WITH VEGGIE STICKS

Orange-Spiced Coffee

(Better Homes and Gardens)


8 (6 ounce) servings

Prep: 15 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1/4 to 1/3 cup ground coffee beans
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons orange liqueur
2 tablespoons light cream (optional)
2 tablespoons brown sugar (optional)

Directions
1. Place a coffee filter in coffee filter basket of 10-cup drip electric coffeemaker. Combine ground beans, cinnamon, allspice, and cloves in coffee filter.

2. Fill carafe with water. Prepare coffee according to coffeemaker directions. Stir in orange liqueur and, if desired, light cream and/or brown sugar. If desired, garnish each serving with orange wedges. Serve the drinks immediately.

Makes 8 (6-ounce) servings.

Iced coffee: Cool coffee at room temperature, covered, 2 hours. Serve over ice. If desired, stir light cream and/or brown sugar into coffee before serving.

MEXICAN SALAD DRESSING

1 medium onion

1/3 cup vinegar
2/3 cup salad oil
2T mustard
3T mayo or salad dressing
3/4 cups sugar
1t celery seed
1t salt
1/2t black pepper

Put in blender or food processor and liquify. Delicious on tossed salad or taco salad. My family eats more salad if I serve it with this dressing. Makes about 1 1/2 to 2 cups.

Friday, September 17, 2010

Tuna-Chickpea Salad



Total time: 30 minutes Serves: 4


Ingredients:
2 (6-ounce) cans tuna packed in water, drained
1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 cup cherry tomatoes, quartered
1 green, red or yellow bell pepper, seeded and chopped
1/3 to 1/2 cup balsamic vinaigrette

Instructions:
In a serving bowl, flake tuna. Add chickpeas, tomatoes, bell pepper and 1/3 cup dressing. Stir to combine. Season with salt and pepper and add vinaigrette, if necessary.

Notes:
To make the meal: green salad and dinner rolls

Spinach and Scallop Salad



Yield

Makes 8 servings

Ingredients
2 tablespoons olive oil
4 large shallots, chopped
1 bunch green onions, chopped
1/2 cup pine nuts
1/2 cup dried tomatoes in oil, drained and chopped
1 tablespoon minced garlic
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
16 large sea scallops (about 1 pound)
2 tablespoons fresh lemon juice
2 (6-ounce) packages fresh baby spinach
Balsamic-Lemon Vinaigrette

Preparation
Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper.

Combine scallops and lemon juice. Coat food rack with cooking spray; place on grill over medium-high heat. Place scallops on rack, and grill 5 minutes on each side or until done. Sprinkle with remaining 1/4 teaspoon each salt and pepper.

Combine spinach and 1 cup Balsamic-Lemon Vinaigrette in a large bowl, tossing to coat. Reserve remaining vinaigrette for another use. Arrange spinach mixture and scallops on plates. Sprinkle with pine nut mixture.

George Spriggs, Tybee Island, Georgia, Coastal Living, MARCH 2004

FRENCH ISLAND DRESSING

3 cups mayonnaise

1 cup sugar
1/4 cup vinegar
1/2 cup ketchup
1/2 cup oil
2t mustard
1t paprika, optional
1t Worchestershire sauce
1/2t salt
1T chili powder
1 slice (1/2-inch thick) onion

Put all ingredients in blender and blend till smooth

Balsamic-Lemon Vinaigrette

Yield

Makes 2 2/3 cups

Ingredients
· 2  cups  olive oil
· 1/3  cup  fresh lemon juice
· 1/4  cup  balsamic vinegar
· 1  tablespoon  prepared mustard
· 1  teaspoon  salt
· 1  teaspoon  freshly ground pepper

Preparation
Combine all ingredients in a jar; cover tightly, and shake vigorously.
George Spriggs, Tybee Island, Georgia, Coastal Living, MARCH 2004

Amaretto Iced Coffee

3 cups strong black coffee

2 cups vanilla ice cream
1 cup milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1/4 cup Amaretto liqueur
Crushed ice

Combine the coffee, milk, ice cream, extracts, and liqueur in a blender, using half of the ingredients at a time if you have a small blender. Pulse until combined and smooth. Fill six tall 12 ounce glasses halfway with the crushed ice. Pour the coffee mixture overtop.

Makes 6 servings

Thursday, September 16, 2010

Smoked Trout Salad with Apples and Pecans



Rainbow trout is a tender fish with pink flesh and a mild flavor. Substitute any other white fish, or even salmon. You can use other fruit in place of the apples, if you prefer; pears or berries would work nicely.


Yield
4 servings (serving size: 3 cups salad, 1 fillet, and 1 1/2 teaspoons nuts)

Ingredients
2 cups wood chips
3 tablespoons fresh lemon juice
1 teaspoon prepared horseradish
4 (6-ounce) rainbow trout fillets
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons white wine vinegar
1 tablespoon walnut oil or olive oil
1/4 teaspoon chili powder
8 cups mixed salad greens
2 cups thinly sliced Golden Delicious apple (about 1 large apple)
2 cups thinly sliced Braeburn apple (about 1 large apple)
1 cup thinly sliced red onion
2 tablespoons chopped pecans, toasted

Preparation
Soak wood chips in water 30 minutes, and drain well.

Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.

Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Remove fillets from bag; discard marinade. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, oil, and chili powder, stirring with a whisk. Combine greens, apples, and onion in a large bowl; drizzle with vinaigrette. Toss gently to coat. Remove skin from fillets; discard skin. Break fillets into pieces; serve over salad. Sprinkle with nuts.

Grilled Fish on Cilantro-Chili Slaw


Notes: Serve this salad with warm corn tortillas and a cold beer. For a shortcut, you may substitute 6 cups (14 oz.) purchased coleslaw mix for the shredded cabbage.


Yield
Makes 4 servings

Ingredients
2/3 cup cider vinegar
1/3 cup extra-virgin olive oil
1/3 cup chopped fresh cilantro
1 clove garlic, peeled and pressed or minced
1 teaspoon cumin seed
About 3/4 teaspoon salt
5 to 6 teaspoons minced fresh jalapeño chilies
4 pieces (6 oz. each) boned, skinned halibut or mahimahi fillet
About 1 pound red cabbage (see notes)
1/2 cup thinly slivered red onion, rinsed

Preparation
1. In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.

2. Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size), combine fish and 1/3 cup of the vinegar mixture. Let stand, turning occasionally, for about 15 minutes.

3. Meanwhile, rinse and drain cabbage. Cut through core into quarters; cut out and discard core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture. Add salt to taste.

4. Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.

5. Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish. Drizzle remaining dressing equally over fish. Add salt to taste.

Creamy Lemon Chive Dressing

Servings: 1

Ingredients:
3/4 cup (175 mL) low fat plain yogurt
1/4 cup(50 mL) light mayonnaise
2 tbsp (25 mL) minced fresh chives
2 tbsp (25 mL) water
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) granulated sugar
pinch of Salt
pinch of Pepper

Preparation:
In blender, blend together yogurt, mayonnaise,chives, water, lemon
juice,sugar, salt and pepper. (Make-ahead: Refrigerate in airtight
container for up to 3 days.)

Source
Canadian Living Magazine: July 2006

COLONIAL HOUSE ITALIAN DRESSING

1 1/2 cups oil

1/4 of a small onion
1/2 cup red wine vinegar
1 section of a clove of garlic
1/2t salt
1t oregano
1/4 cup sugar
1t pizza seasoning
1/2t celery salt
1t parsley flakes
1t Parmesan cheese
Dash of black pepper

Put in blender and mix together for a few minutes. Makes 1 pint.

Chocolate Dipped Strawberry Coffee

Sandra Lee

Show: Semi-Homemade Cooking with Sandra Lee
Episode: Spring Brunch

1/2 shot strawberry liqueur
1 shot chocolate liqueur (recommended: Godiva)
Coffee
Whipped topping, for garnish
Fresh strawberry, for garnish

Combine strawberry liqueur, chocolate liqueur and coffee in a coffee
mug. Float whipped topping on top. Garnish with a fresh strawberry and
serve.

Wednesday, September 15, 2010

Warm Snow Pea and Chicken Salad

Snow peas aren’t just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.


Servings: 4 servings, 1-1/4 cups each

1 pound boneless, skinless chicken breast , trimmed
1 14-ounce can reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil , divided
2 tablespoons tahini or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic , minced
1 pound snow peas , trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews

Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)

Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.

4: Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.

Southwestern Chicken Layered Salad

6 cups torn romaine lettuce2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1 can (11 oz) Green Giant Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso salsa, if desired

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.

Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Watercress Mayonnaise

This peppery condiment partners perfectly with fish.

Servings: 1 cup (250 mL)

Ingredients:
1 cup (250 mL) packed watercress leaves
3/4 cup (175 mL) light mayonnaise
4 tsp (20 mL) dijon mustard
1 tbsp (15 mL) lemon juice
Pinch salt

Preparation:
In food processor or blender, puree together watercress, mayonnaise, mustard, lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Source
Canadian Living Magazine: May 2006

Ranch Buttermilk Dressing

1 qt. mayonnaise

1 qt. buttermilk
2 tsp. parsley flakes
2 tsp. onion salt
3/4 tsp. pepper
1/2 tsp. garlic salt

Mix until smooth. Good dip for fresh vegetables and as a salad dressing.

Makes 2 quarts.

You can make 1/2 of this recipe

Mango coconut whiz

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --
125 ml water -- (1/2 cup)
3 small mangoes -- pulped to make
250ml (1 cup) mango puree
400 ml coconut cream
2 teaspoons sugar
2 tablespoons lime juice
12 ice cubes
2 tablespoons flaked coconut -- toasted

Blend water, puree, cream, sugar, juice and ice cubes until smooth. Pour
into glasses, sprinkle with coconut.

Tuesday, September 14, 2010

Stir-Fried Chicken Salad


The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.


Yield
4 servings

Ingredients
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Preparation
Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Chicken Salad in Tomato Cups


Ingredients:


4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes. Serve immediately. Yield: 4 servings.

Russian Dressing With Sun-Dried Tomatoes

This thick dressing doubles beautifully as a spread over broiled tempeh and sauerkraut for a vegetarian Reuben sandwich. Add more soaking liquid if you prefer a thinner dressing.


Yields: 1 cup

Ingredients:

6 sun-dried tomato halves (not oil-packed)
1/4 cup boiling water
5 ounces lite silken tofu
2 teaspoons prepared plain horseradish
1 tablespoon catsup
1 teaspoon minced shallot or onion sauce
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

1. In a small bowl, cover sun-dried tomatoes with boiling water and let sit until tomatoes have softened, 15-20 minutes. Remove tomatoes and chop coarsely; reserve soaking liquid.

2. In a blender, combine tomatoes with remaining ingredients. Blend until smooth, stopping to scrape down sides two or three times. Add soaking liquid, as needed, to achieve desired consistency.

Real Ranch Dressing

By MARK BITTMAN

Adapted from "How to Cook Everything," by Mark Bittman (Wiley, 2008)
Time: 5 minutes

1 cup mayonnaise
1 cup buttermilk
1/4 cup buttermilk powder
Salt and freshly ground black pepper
1/4 cup chopped fresh chives or parsley leaves (optional).

1. Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so.
2. Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.

Yield: 2 cups.

ICE CREAM SODAS

This year the summer solstice falls on June 20. It is also Ice Cream Soda Day. Since it is the longest day of the year, maybe you could have a couple of ice creams sodas, an early one and a late one, or have your friends over for a little dinner and an indulgence of ice cream sodas.

I found a neat Web site that specialized in old-fashioned ice cream sodas, like the ones that came from a “soda fountain.” I’m just old enough that I remember one in the back of a drugstore in my hometown of Salida when I was in high school. When I came back from college the drugstore wasn’t even there any more. When I moved here in 1991, the Woolworth’s was still open with that great nostalgic lunch counter. So, if you’re old enough, fix yourself an ice cream soda for yourself and one for the kids, and tell them a boring story about “the good old days.”

Old Fashioned Soda Fountain Sodas (Ice Cream Floats)

Favorite flavors for old-fashioned soda fountain sodas were made with cola, root beer, cherry, chocolate, strawberry and vanilla syrup. Your favorite flavor is good too, if it’s not one of these.
To make a soda fountain soda: Put 3 ounces of syrup in a large glass, fill about half full with seltzer or club soda and stir vigorously. Add one or two scoops vanilla ice cream and watch the foaming begin. If there is any room left, fill to top with seltzer for a bigger foamy head. Enjoy!

Egg Cream

The egg cream is a New York tradition. In truth, there never was any egg or cream in it. Even so, it’s still a soda fountain favorite.
To make an egg cream: Put 3 ounces of chocolate syrup in a large glass. Fill half full with milk and stir. Top with seltzer from a seltzer bottle for that frothy real “cream” head or use club soda.


Black Cow

The Black Cow is a variation on soda fountain soda. It uses root beer instead of seltzer.
To make a Black Cow: Put 3 ounces of chocolate syrup in a large glass, fill half full with root beer and stir well. Add one or two scoops vanilla ice cream. Fill with more root beer.

Coffee Ice Cream Soda

3 cups strong coffee, chilled
1 tablespoon sugar
1 cup half-and-half cream
4 scoops coffee ice cream
3/4 cup club soda
whipped cream, for top

Mix coffee, sugar and half-and-half. Fill four tall glasses about halfway. Add one scoop of ice cream to each, then fill up with club soda. Top with whipped cream. Serves four.

Lemon Ice Cream Soda

1 1/2 ounces lemon juice
1 1/2 ounces sugar syrup
3 ounces soda water
2 tablespoon vanilla ice cream

Blend briefly with half a glassful of crushed ice in a pina colada glass. Add soda and mix gently. Add straws, and serve.


Apple Blossom Ice Cream Soda

2 cups apple juice or cider
1 pint peach ice cream
Dry ginger ale, chilled
Apple slices, to garnish

Pour 1/2 cup apple juice or cider in each of four tall glasses. Divide ice cream equally among glasses. Fill glasses with chilled ginger ale. Stir gently to mix. Garnish glasses with apple slices, and serve immediately. Makes four servings.

Hot Cocoa Ice Cream Soda

1 tablespoon cocoa mix
3/4 cup plus 1 tablespoon club soda
2 scoops ice cream
Sugar (optional)

Place cocoa mix in a tall glass. Add 1 tablespoon club soda and stir until smooth. Pour in an additional 3/4 cup club soda. Taste and add sugar, if desired. Top with ice cream. Makes one serving.