Salads For Fall 2

 

 

 

Apple and Cheese Salad

 

Apple Dressing

 

1/4 cup plain non fat yogurt

1 tablespoon thawed frozen apple juice concentrate

1 tablespoon lime juice

1 tablespoon mayonnaise

1/4 teaspoon tarragon

 

Salad

 

1 cup chopped red apple

1 cup chopped green apple

1/2 cup chopped red grapes

1/3 cup cubed Chedder cheese

3 tablespoons slivered almonds toasted

 

Combine the yogurt, apple juice concentrate, lime juice, mayonnaise and tarragon in a bowl and mix well.

 

Toss the red apple, green apple, grapes, cheese and almonds in a bowl until combined. Add the dressing and mix gently. Chill until serving time

 

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 Greens and Berries

 

Balsamic Dijon Dressing

 

6 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon honey

 

Salad

 

 8 cups mixed baby greens

1/4 cup thinly sliced red onion

1 cup fresh strawberries

1 cup fresh blueberries

1 cup fresh blackberries

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup sliced almonds

 

 Combine the olive oil, vinegar, Dijon mustard and honey in a bowl and mix well.

 

Layer the baby greens, onion, strawberries, blueberries, blackberries, cheese and almonds in a salad bowl. Drizzle with the dressing.

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Salads For Fall 1

This week I will be posting some delicious salad recipes . The leaves are starting to turn in my area and I truly believe Fall is a blessing to us having to deal with all the heat of the summer. I cannot wait for boots , sweater and hot Cocoa.

 

Fatoush Salad

 

1 cup red bell pepper strips

1 cup green bell pepper strips

1 cup peeled thinly sliced cucumber

1/2 cup thinly sliced onion

2 tablespoons chopped fresh mint

2 tablespoon chopped fresh cilantro

2 tablespoons fresh lemon juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 tomatoes, cut into 1/4-inch wedges

1 (6 inch ) pita bread, toasted and torn into bite-size pieces

 

Combine the red bell pepper, green bell pepper, cucumber, onion, mint and cilantro in a bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat well. Arrange the tomato wedges and pita pieces over the salad.

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Fiesta Salad

 

1 (14-ounce) can diced tomatoes, drained

2 cups fresh or frozen corn kernels

1 red bell pepper, chopped

1 cup chopped red onion

1/2 cup chopped celery

1 (2-ounce) can sliced black olives, drained

1 (14-ounce) can artichoke hearts, sliced

1 (14-ounce) can black-eyed peas, drained

1 tablespoon chopped fresh basil

1 teaspoon chopped garlic

1/4 cup olive oil or canola oil

1 tablespoon cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1/2 teaspoon oregano

salt to taste

1/2 teaspoon pepper

 

Combine the tomatoes, corn, red bell pepper, onion, celery, black olives, undr

ained artichoke hearts, peas, basil and garlic in a bowl and mix, well. Add the olive oil, cumin, garlic powder, chili powder, oregano, salt and pepper and mix to coat evenly. You can vary the type and amount of seasonings used to suit your taste.

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Fumi Salad

 

1/4 Cup sugar

2 teaspoons salt

1 teaspoon pepper

6 tablespoons vinegar

1 cup olive oil

1/2 cup slivered almonds

1/2 cup seseme seeds

1 tablespoon margarine

1 head cabbage, finely chopped

8 green onions, finely chopped Noodles from 2 packages ramen noodles, crushed

 

Mix the sugar with the salt and pepper in a small saucepan. Add the vinegar and olive oil and mix well. Heat just until the sugar and seasonings dissolve, stirring constantly: do not boil. Saute the almonds and sesame seeds in the margarine in the skillet over low heat until light brown. Combine with the cabbage, green onions and crushed noodles in a large salad bowl. Pour the dressing over the cabbage mixture and toss to mix well. Chill in the refrigerator for several hours before serving.

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Girls Night In Salad

 

Balsamic Vinaigrette

1/3 cup olive oil

1/4 cup white balsamic vinegar

Salt and pepper to taste

 

Salad

1 head red leaf lettuce

1 package mixed spring salad greens

1/2 to red onion, sliced

1 cup grape tomatoes

1 small container blueberries

1 small apple, chopped

1 avocado, chopped

1 (15-ounce) can garbanzo beans, drained

1/2 cup pecan halves

Crumbled feta cheese to taste

 

Combine the olive oil, vinegar, salt and pepper in a jar with a lid and seal tightly. Shake to mix well.

 

Toss the lettuce and salad greens with the onion, tomatoes, blueberries, apple, avocado, beans , pecans and cheese in a large bowl. Shake the vinaigrette and add to the salad at a serving time.

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Warm Cheese and Romaine Salad

 

Dijon Vinaigrette

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/2 cup olive oil

2 tablespoons finely chopped shallots

salt and pepper to taste

 

Salad

 

1/2 cup bread crumbs

1 1/2 tablespoons grated Parmesan cheese

1 1/2 tablespoons sesame seeds

1 (4-ounce) rolls herbed goat cheese

1 egg, beaten

6 cups torn romaine lettuce

24 kalamata olives

24 grape tomatoes

3 tablespoons butter

 

Combine the vinegar and Dijon mustard in a bowl and mix well. Add the olive oil in a fine stream, whisking constantly. Whisk in the shallots, salt and pepper.

 

Mix the bread crumbs, parmesan cheese and sesame seeds in a bowl. Cut each goat cheese roll into eight slives. Dip the slices into the egg and coat the bread crumb mixture , chill , covered, for 30 minutes or longer. Toss the romaine lettuce with the dressing and spoon onto salad plates. Add the olives and grape tomatoes to the plates

 

Melt the butter in a skillet over medium heat. Add the goat cheese medallions and sauté for 1 to 2 minutes on each side or until brown. Drain on paper towels. Arrange in the centers of the salads and serve while the cheese is still warm.

 

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German Potato Salad

 

6 slices bacon, chopped

2 teaspoons all-purpose flour

2 tablespoons water

1/4 cup vinegar

3 tablespoons sugar

1/8 teaspoon pepper

3 cups chopped boiled potatoes

1/2 cup chopped green onions

Chopped parsley to taste

 

Fry the bacon in a skillet until crisp: drain on paper towels. Stir the flour into the drippings in the skillet and cook until smooth. Add the water , vinegar, sugar and pepper and mix well. Cook until thickened, stirring constantly.

Pour the mixture over the potatoes in a bowl and keep warm until serving time. Add the bacon, green onions and parsley and mix gently. Serve immediately

 

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Roasted Red Pepper Salad

 

Balsamic Dressing

1/3 cup balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

2/3 cup extra-virgin olive oil

 

Salad

1 package mixed salad greens

1 cup crumbled goat cheese

1 large red bell pepper

 

Combine the vinegar, sugar, salt, and pepper in a blender and process until smooth. Add the olive oil in a thin stream, processing constantly until emulsified. Serve immediately or leg stand at room temperature for up to 10 hours.

 

Place the salad green in a salad bowl and top with the goat cheese. Cut the red bell pepper into halves lengthwise. Place cut side down on a lightly greased baking sheet. Broil until the skin is blistered and blackened. Place in a plastic bag and let stand for 3 to 5 minutes. Peel away the skin and cut the pepper into the strips. Add the hot bell pepper strips to the salad greens and cheese and toss to mix well and melt the cheese. Add the dressing and toss again. serve immediately.

 

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Cheese Tortellini Salad

 

Sun-Dried Tomato Vinaigrette

1/4 cup drained oil- packed sun- dried tomatoes

4 teaspoons balsamic vinegar

4 teaspoons red wine vinegar

1 clove garlic, minced

kosher salt and freshly ground pepper to taste

 

Salad

1 (9- ounce) package three- cheese tortellini

1 tablespoon olive oil

1 (10-ounce ) package mixed greens

1/4 cup thinly sliced drained oil-packed sun-dried tomatoes

5 fresh basil leaves, thinly sliced, for garnish

 

Process the sun-dried tomatoes, balsamic vinegar, wine vinegar and garlic in a food processor until smooth. Add the olive oil gradually, processing constantly until emulsified. Season with kosher salt and pepper

 

Cook the tortellini using the package directions, rinse under cold water until cool and drain . Drizzle with the olive oil in a bowl to prevent skicking . Add the mixed greens, sun-dried tomatoes and vinaigrette: toss to coat well.

 

source: Big Taste of Little Rock

 

 

 

 

 

Beef Stew

Recipe

 

1/3 cup all purpose flour

 

1 teaspoon paprika

 

1/2 teaspoon salt

 

1/4 teaspoon White or Black  Pepper

 

2 Pounds Beef Stew meat already cut up in Chunks

 

3 Tablespoons olive oil

 

1 Tablespoon Worcestershire sauce

 

4 1/2 cups beef broth

 

1 Bay Leaf

 

2 medium onions, chopped

 

4 Carrots , sliced

 

2 stalks celery

 

4 cups 1 inch cubes peeled Idaho baking potatoes

 

1/4 cup toasted Flour

 

2 teaspoons Lemon Juice

 

1 teaspoon dried Thyme

 

1/2 teaspoon salt

 

1/4 teaspoon black pepper

 

Directions

 

1. In a plastic food-storage bag, combine the flour, paprika, salt, and pepper. Add half of the meat and shake it and give it a good coating. Shake off the excess flour. Repeat with the remaining half of the meat.

 

2.In a Dutch oven, heat half of the olive oil and add half of the meat and brown on all sides. Add 1 1/2 teaspoons of the Worcestershire sauce and then remove the meat and put it on a plate.

 

3. Repeat step 2 with the other half of the meat but keep it in the Dutch oven

 

4. Return all the meat to the pot and add enough beef broth to just cover the meat about 2 cups and cook it for 1 hour

 

5. Add the onion, carrot, celery, and potato to the pot

 

6. In a bowl stir the rest of the beef broth, the toasted flour (see note) and the lemon juice. Whisk this together until all of the clumps are out of the flour

 

7. Add the thyme, salt, and pepper. You should have enough liquid to cover the vegetables you might have to add a little more

 

8. Simmer , over low heat, stirring Occasionally, until the beef and vegetables are tender, about an hour.

 

Note: Toasted Flour- Put the 1/4 cup of flour in a skillet and just toast it moving it all around with a wooden spatula until it reaches a light brown color.

 

I added a little more carrots and potatoes than what the recipe called for.

 



Penne Pasta With Roasted Vegetable Marinara

I have been making this vegetarian dish for about 17 years. You start out with fresh vegetables and roast them in the oven and finish it off in the skillet.  I remember This is one of Shania Twains chefs recipes he would fix for her while she was on the road around 1999. Enjoy

Recipe

 

1 Pound Penne pasta

 

1/4 cup olive oil

 

1/2 teaspoon salt

 

1/2 teaspoon black pepper

 

1/4 cup fresh basil

 

1/4 cup fresh oregano

 

1/4 cup fresh thyme

 

3 tablespoon chopped garlic

 

1 tablespoon sugar

 

1 red pepper, large dice

 

1 green pepper, large dice

 

1 onion, large dice

 

1 portabello mushroom, large dice

 

1 carrot, large dice

 

1 can stewed tomatoes

 

Preheat oven 425 degrees. Combine all vegetables and toss with salt and pepper and olive oil. Roast for approximately 20 minutes

 

note: I usually 3 medium sized peppers .one red, one yellow, one green. If you are not chopping up the carrots you need to roast them until almost tender in a little olive oil then add the rest of the vegetables. I also will use 1/2 teaspoon of dried basil, oregano, and thyme instead of the fresh herbs.

 

Remove from oven. Saute garlic with roasted vegetables for 2 minutes. Add stewed tomatoes ( do not drain) and sugar. Cook for 2 minutes. Add fresh herbs and cook for 1 minute. Add parmesan cheese ( optional). 

 

Toss with cooked pasta. Serve hot

Pumpkin Bread

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. source: All Recipes NOTE :I always put this in 2 loaf pans