Day Recipe Food Community

December 16, 2009

Pop Pea Salad

Filed under: Recipes — Tags: , , , , — @ 2:07 pm

a-pop-pea-salad
To keep the “pop” in this salad I use frozen green peas that aren’t cooked but just quickly defrosted. It’s great as a summer side but is just as delicious in the winter.

MAKES: 4-6 servings
INGREDIENTS:

  • 2 (10 ounce) packages frozen peas
  • 4-5 slices crisply cooked bacon, crumbled
  • 3/4 cup low fat sour cream
  • 1/4 cup low fat mayonnaise
  • 1/4 cup chopped green onion or chives
  • salt and pepper, to taste
  • mint or tarragon, as desired, optional

DIRECTIONS:

  1. Place the frozen peas in a colander defrost with cold running water (it’s ok if they aren’t completely defrosted).
  2. Drain well and chill.
  3. Gently combine all ingredients and refrigerate until ready to serve.

TIPS:

  • Serve on lettuce.
  • Use as a pita filling.
  • Serve as a side dish.
  • Add a cup of cooked pasta and 1 tsp more of mayo and sour cream toss together for pasta salad.
  • Use small diced ham in place of the bacon.
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September 13, 2009

‘Salad’ of Double Fried Tomato & Pepper

Filed under: Recipes — Tags: , , , , — @ 10:23 am

Salad of Double fried Tomato & Pepper

Don’t be put off making this deliciously unusual salad because it is called double fried! The first ‘frying’ is just to remove the skin & par cook – the second is more just sauteeing in a little olive oil with some garlic! I love this dish & you can serve it as a salad or as a mezze dish.

INGREDIENTS:

  • 3 large green bell peppers
  • 2 vine ripened tomatoes
  • 1-2 large cloves of garlic
  • 2-3 tablespoons water
  • 1 teaspoon olive oil (good quality) 
  • salt to taste, I like sea salt in this 
  • vinegar – I use malt, to taste (you can leave this out if you prefer but it does enhance the flavours!

 

DIRECTIONS:

  1. Deep fry the peppers & tomatoes until the skin is dark, wrinkled & beginning to split.
  2. Remove from the fryer, drain then place in a bag or plastic container for 5 minutes. After 5 minutes, peel the peppers, cut in half & discard the seeds. Peel the tomatoes. Next, chop them into pieces approx. 1″ x 1/2 “.
  3. Peel then mince the garlic.
  4. Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
  5. Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
  6. Remove from the heat, mix in a little vinegar, re-season if required & serve either warm or room temperature.

 

TIP:

  • If you really don’t like the idea of double frying, try grilling/broiling the peppers & tomatoes. Alternatively you could just plunge them into scalding water to remove the skins then sautee them for a while longer until softened.
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September 4, 2009

Batons on a Bed of Greens

Filed under: Recipes — Tags: , , , — @ 4:18 pm

a-batons-on-greens
A lovely salad that features green batons of asparagus. Be sure not to skip the marinating step as it’s the key to adding all of the great flavor. Served with crusty bread and fresh fruit for dessert you have a light but satisfying meal. If you want something more substantial than just the egg I think tuna would be ideal with it.

MAKES: 6 side servings or 4 entree servings

INGREDIENTS:

  • 2 lbs fresh asparagus
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar or Splenda sugar substitute
  • 1 garlic clove, finely minced
  • 4 cups baby mixed greens or baby spinach leaves
  • 2 ounces roasted red peppers, chopped (fresh chopped peppers work well also)
  • 2 green onions, sliced
  • 2 hard-cooked eggs, chopped or quartered
  • 3 tablespoons parsley, chopped (optional)

DIRECTIONS:

  1. Cook fresh asparagus spears in small amount of salted boiling water till crisp-tender, about 10 minutes.
  2. Drain, and rinse in cold water, and drain again.
  3. Combine the balsamic vinegar, sugar, and garlic in a small bowl.
  4. Place asparagus in shallow dish and pour your vinegar mixture over it.
  5. Cover and chill for 1 hour.
  6. Remove asparagus, reserving the liquid.
  7. On large plate layer baby greens or spinach leaves, red pepper, asparagus, green onions, chopped eggs, and parsley.
  8. Drizzle with reserved vinegar mixture.
  9. Serve at once and enjoy.
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September 2, 2009

Coolness of Mint Salad

Filed under: Recipes — Tags: , , , , — @ 12:36 pm

a-coolness-of-mint-salad
Here is a perfect summer salad that is both refreshing and healthy. It’s very easy to make and is wonderful when served with a tall glass of iced tea (oolong tea would be a great choice). You can make the dressing early in the day and keep it refrigerated until ready to use. This can be either a full vegetarian meal or a wonderful side salad served with grilled meats. Using it as a side salad would give you more than 4 servings.

MAKES: 4 servings

INGREDIENTS:
Dressing:

  • 1/2 cup plain yogurt (I used fat free)
  • 1 tablespoon vegetable oil
  • 2 teaspoons honey, liquid (warm it if need be so that it will mix easily)
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon curry powder or ras el hanout
  • lettuce or spinach leaf, as needed

Salad:

  • /4 cup unsalted pistachios, toasted and coarsely chopped
  • 3 medium tart apples, cored and diced (peel the apples only if they have a tough thick skin)
  • 1/4 cup raisins or mixed dried fruit
  • 3 cups celery with leaves, diced
  • 2 tablespoons fresh mint leaves, chopped

DIRECTIONS:

  1. Toast pistachio nuts and set aside to cool.
  2. Once you’ve cooled and chopped the pistachios, combine them with the remaining salad ingredients.
  3. Whisk together the dressing ingredients in a non-reactive bowl.
  4. Pour the dressing over the salad and toss well.
  5. Divide and place a serving on a bed of lettuce or spinach leaves.
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June 30, 2009

Mexi Salad, Hold The Beef

Filed under: Featured Articles,Recipes — Tags: , , , — @ 11:28 pm

I really try to avoid ground beef in my diet as much as possible. The only problem with that is that I really enjoy many things that use it. For me, the solution is T.V.P. (textured vegetable protein) or veggie crumbles. It’s much healthier than beef in that it has almost no fat (one ounce of it has 0.3g of total fat) and the ability to take on the flavors that you want. In this case it’s taco beef to make a very healthy and hearty Mexi salad without the meat.

a-mexi-salad-hold-the-beef

SERVES: 1

INGREDIENTS:

  1. 1 1/2 cups torn or chopped baby spinach leaves
  2. 1/2 cup vegetarian “ground beef”
  3. 1/3 cup water
  4. 1 1/2 teaspoons taco seasoning
  5. 8 grape or cherry tomatoes, quartered
  6. a green onion, chopped
  7. 3 tablespoons fat free sour cream
  8. 1 slice fat free cheddar cheese, diced
  9. Black olives (optional)
  10. Salsa (optional)

 

DIRECTIONS:

1.  Place the veggie burger, water and taco seasoning in a skillet and bring to a simmer adding more water if needed. 

2. Simmer on med low heat until any onion bits soften and the dry seasoning has blended well with the veggie burger.

3. If  it’s too saucy simmer for for your liking continue to cook until it reduces some or if it’s too dry for you add more water by tablespoons until you like it.

4. Place the spinach on a plate, add the cooked and seasoned veggie burger and top with the tomatoes, cheese, sour cream, green onion (olives, salsa if desired)

5. Enjoy 

TIP:

These amounts are very easily adjusted to suite your appetite or number of people that you are feeding. It will double, triple or quadruple with no proble

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Hearts Of Palm Salad with Beets and Blue Cheese Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:59 am

“I had three kids in three years when I was a ‘young married’ in my twenties,” writes Sheryl Hurd-House of Jupiter, Florida. “That’s when I started cooking and realized I liked it. But I’m having even more fun cooking now that our children are grown and it’s just me and my husband, Garry.”

Fresh greens and a variety of colorful veggies add up to a great salad you can throw together in minutes.

Makes 4 to 6 servings.

INGREDIENTS

  • 4cups (packed) mixed baby lettuces
  • 1/214- to 15-ounce can hearts of palm, drained, each cut into 1/2-inch-thick rounds
  • 1/2large red bell pepper, halved lengthwise, thinly sliced crosswise
  • 1cup cherry tomatoes, halved
  • 8canned pickled beets, halved
  • 3/4cup crumbled blue cheese (about 3 ounces)
  • 2green onions, chopped
  • 1/2cup (about) bottled balsamic dressing

DIRECTIONS Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.

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June 29, 2009

Apple, Dried Cherry, and Walnut Salad with Maple Dressing Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 12:35 pm

“While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse,” writes Marge Frazier of Houston, Texas. “The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious.”

Makes 6 servings.

INGREDIENTS

  • maple dressing
  • 1/4cup mayonnaise
  • 1/4cup pure maple syrup
  • 3tablespoons champagne vinegar or other white wine vinegar
  • 2teaspoons sugar
  • 1/2cup vegetable oilsalad
  • 15-ounce bag mixed baby greens (about 10 cups lightly packed)
  • 2granny smith apples, peeled, cored, cut into matchstick-size strips
  • 1/2cup dried tart cherries
  • 1/2cup chopped walnuts, toasted

DIRECTIONS For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

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“Paella” Couscous Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:17 am

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 6 servings.

INGREDIENTS

  • for salad
  • 2tablespoons extra-virgin olive oil
  • 1/2lb spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice*
  • 1/2cup finely chopped shallot
  • 1large garlic clove, minced
  • 11/2cups chicken broth
  • 1/2cup dry white wine
  • 3/4lb medium shrimp in shell (26), peeled and deveined
  • 3/4lb sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)
  • 1tablespoon fresh lemon juice
  • 1(10-oz) box couscous (1 1/2 cups)
  • 1/4teaspoon crumbled saffron threads
  • 1cup frozen peas, thawed
  • 1large red bell pepper, finely diced
  • 1cup coarsely chopped drained pimiento-stuffed green olives (5 oz)
  • 1/3cup finely chopped fresh flat-leaf parsleyfor dressing
  • 1/3cup fresh lemon juice
  • 1/3cup extra-virgin olive oil
  • 2large garlic cloves, chopped
  • 3/4teaspoon salt
  • 1/2teaspoon black pepper
  • 1/8teaspoon cayenneaccompaniment:lemon wedges

DIRECTIONS Make salad:
Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.

Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.

Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.

Make dressing:
Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.

Stir in parsley and season salad with salt and pepper.

Cooks’ note:
• Salad can be made (without parsley) 2 hours ahead and chilled, covered.Bring to room temperature and stir in parsley just before serving.

* Availableat Latino markets and some supermarkets.

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June 28, 2009

Creamy Tofu Salad Recipe

Filed under: Recipes — Tags: , , — Anna @ 10:33 am

This looks and tastes like egg salad, even though it’s made with tofu.

Active time: 15 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

  • 1(14-oz) package firm tofu, rinsed and drained
  • 1/2cup mayonnaise
  • 1teaspoon fresh lemon juice
  • 1teaspoon turmeric
  • 1/2teaspoon dry mustard
  • 2celery ribs, finely chopped
  • 1/4cup chopped fresh chives
  • 1/2teaspoon salt, or to taste
  • 1/4teaspoon black pepper, or to tasteaccompaniments:sandwich bread; lettuce leaves; sliced tomato

DIRECTIONS Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).

While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

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June 26, 2009

Indian-Spiced Potato Salad Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:58 pm

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

Makes 8 servings.

INGREDIENTS

  • 3 1/2pounds yukon gold potatoes
    1cup chopped shallots (about 3)
  • 3/4cup mayonnaise
  • 1/4cup chopped peeled fresh ginger
  • 2tablespoons fresh lemon juice
  • 2cups (packed) chopped cilantro leaves and tender stems, divided

DIRECTIONS Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)

Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

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