Wednesday, May 30, 2007

Couscous with Asparagus, Snow Peas and Radishes

from Vegetarian Times Magazine

Serves 6 as a side

1/2 pound asparagus, sliced into 1/4-inch rounds (about 1 1/2 cups)
1/4 pound snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low sodium vegetable broth
3 2-inch strips lemon zest
1 10 oz. package couscous
3 radishes, thinly sliced(about 1/3 cup) (I used double)
3 TBS lemon juice
2 TBS chopped chives
2 TBS chopped parsley
1 TBS chopped mint (I left out)
Salt and pepper to taste

1. Cook asparagus and snow peas in a large pot of salted boiling water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water to stop the cooking process. (Alternately, plunge into an ice bath.)

2. Bring broth and lemon zest to a boil in a large pot. Place the couscous in a large bowl and stir in the broth. Cover, and let stand for 10 minutes. Discard lemon zest and fluff with a fork.

3. Stir asparagus, snow peas, radishes, lemon juice, chives, parsley and mint into the couscous with a fork. Season with salt and pepper. Allow to sit for at least 20 minutes for the flavors to develop and combine. This is excellent made ahead of time.

Thursday, May 24, 2007

Banana Split Salad

A Paula Deen Recipe

1 can sweetened condensed milk -- (14-ounce)
1 container frozen whipped topping -- (12-ounce) thawed
1 can cherry pie filling -- (21-ounce)
3 medium bananas -- sliced
1 can crushed pineapple -- (8-ounce) drained
1/2 cup chopped pecans
1/2 cup shredded sweetened flaked coconut
1 cup sliced fresh strawberries
Garnish: chopped pecans -- shredded coconut, sliced strawberry

In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, coconut, and strawberry, if desired.

Makes 6 to 8 servings. (I have to disagree with this...more like 10 to me)

Monday, May 14, 2007

Spinach Dip

This is a cold dip.

1 cup mayo
16 ounces low fat sour cream
1 package Knorr vegetable soup mix
10 ounces frozen spinach, thawed and squeezed dry.
1 can chopped water chestnuts or 1 can artichoke heart pieces, chopped
1/4 cup feta cheese (optional)

Combine all ingredients in a mixing bowl and refrigerate for at least two hours for the flavors to combine.

Serve with vegetable crudite, or this dip can be used to fill a bread bowl and dip bread cubes into it.

Friday, May 11, 2007

Cinnamon Gelato

5 egg yolks
2 tablespoons corn syrup
3/4 cup sugar
2 cups organic whole milk
1 cup organic half & half
pinch of sea salt
2 tablespoons vanilla extract
1 teaspoon cinnamon

Combine egg yolks, corn syrup, and sugar in a heat-proof bowl and whisk together until well-combined. Slowly stir in milk and half & half. Whisk until all combined. Set bowl over a saucepan filled with simmering water. Stir constantly while heating gently to 180ºF. The mixture should thicken slightly, but don't cook much past 180 or your eggs will scramble.

Remove bowl from pan and place in an ice bath. Add your vanilla extract and pinch of salt now. Stir occasionally while cooling down. Place the mixture into the refrigerator and chill for several hours or overnight.

Pour the mixture into the container of an ice cream maker and process according to your machine's instructions. Add the cinnamon when there is about five minutes left in the churning. Once it is processed, place in a seal-able container and put in the freezer for at least two hours to ripen.

Makes about 1 1/2 quarts gelato.

Mom's Potato Salad

My version.

6 large potatoes -- cleaned
6 large eggs -- hard boiled and cooled
2 stalks celery -- chopped
1 whole green pepper -- chopped
1/2 cup dill pickles -- chopped
3/4 cup miracle Whip®
2 teaspoons prepared mustard
1 tablespoon pickle juice
1/2 teaspoon dried dill
1/4 teaspoon paprika
pinch sugar
seasoning salt and pepper -- to taste

Boil the potatoes with their skins on for about 20 minutes at a very gentle boil. Drain and let cool. Peel and cube up into desired size pieces.

Halve the eggs, removing the egg yolks. Chop whites and add to potatoes along with celery, pickles, and pepper.

In a small bowl, mash egg yolks. Add miracle whip, mustard, pickle juice, and seasonings. Mix well and pour over salad. Stir to combine- taste for seasoning, and refrigerate until ready to serve.

** You may need to add more miracle whip, depending on how much the potatoes absorb.

**Add any additional seasonings you would like, as well as any other vegetables (green onions, olives, etc).

Emeril's Favorite Potato Salad

recipe from Emeril Live!

14 small boiling potatoes -- such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon -- crumbled
6 hard-boiled eggs -- roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

Thursday, May 10, 2007

Mango-Melon Sorbet

5 cups cubed cantaloupe
1 mango, diced
1/2 cup apple juice
1 cup sugar
1/4 cup lime juice
pinch salt

Combine all the ingredients in a blender. Puree for about a minute- or until everything is completely pureed and combined.

Place the puree in the refrigerator for at least one hour for the flavors to combine and the mixture to chill.

Pour the mixture into the container of an ice cream maker and process according to your machine's instructions. It should take about 20 minutes to become sorbet.

Place sorbet in a sealable container and place in the freezer for about 2 hours to firm up. Allow the sorbet to rest on the counter for 5 minutes to soften up before scooping.

Monday, May 07, 2007

Phul Gobhi Salad

(Stir Fried Salad)
from New Indian Home Cooking by Madhu Gadia

2 teaspoons vegetable oil
1 teaspoon cumin seeds
1/2 medium cauliflower, cut into small florets
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 small zucchini, sliced into strips
4 carrots, sliced crosswise
3/4 teaspoon salt
1/2 to 1 teaspoon black pepper

Heat the oil in a heavy skillet or wok over high heat. Add the cumin seeds and cook for about one minute, or until fragrant and toasty. Add all the veggies, salt, and pepper. Stir-fry until heated through, about 5 to 7 minutes. The vegetables should be tender but still intact,m do not overcook.

Remove from heat, transfer to a serving dish and serve immediately.