In my version of a cold cucumber honey melon soup, I like the flavors of both the vegetable and the fruit to touch the palate. And then hints of mint, red onions and chili pepper with just enough lemon juice come through. The ingredients are blended, chilled, blended again, and then strained.Read More
One of my favorite lunch meal is an egg and arugula pasta salad. The pasta is coated with a creamy lemon dressing, then tossed with arugula and topped with a blue cheese and hard boiled eggs. On the side is a glass of wine and sometimes a nice bread role.Read More
This bacon, egg, and avocado sandwich was inspired by an image I saw in a Williams Sonoma magazine. It stated that the recipe was on its website; however, I was unable to find it. I was very disappointed. In my version, I use a toasted everything bagel and Miracle Whip.Read More
Ever have cravings for just a quick lunch that has great flavors? Looking for a light sandwich idea?Read More
Salads don’t really have to be boring, nor does it take a lot of time to “throw” fresh ingredients together for lots of great flavors. In this fruity nutty salad with an orange ginger vinaigrette, I cheated a bit and bought a pre-packaged and already washed of greens. Cut up two of my favorite fruits and added pecan nuts. This delicious and refreshing salad was served for lunch.
10 ounces of washed packaged mixed lettuce greens
4 ounces fresh strawberries, washed, tops cut off and then cut into quarters
1 sweet orange, peeled and segments cut into pieces
2-3 ounces of whole pecans with some broken into large pieces
Orange and ginger vinaigrette (yields 1 cup):
1/3 cup orange juice
Juice from 1/2 orange
Grated orange from 1/2 orange
1/2 inch fresh ginger, grated or 1-2 teaspoons dry ginger
2 Tablespoons honey
1 Tablespoon white wine vinegar
2 Tablespoons extra virgin olive oil
Whisk together the first six ingredients, blending it well. Then continue to whisk while drizzling in the olive oil. Chill the vinaigrette for at least 1-2 hours. However, for flavors to best come together, make it the day before needed.
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This side dish of roasted cauliflower, broccoli, and bacon vegetable is a very simple yet flavor-filled. All of the ingredients are oven roasted, even the bacon. The dish is then tossed with a spicy sweet soy sauce.Read More
If you love the flavor of chilled gaspacho soup but don't really have the time to make it, just quickly chop and mix together the fresh summer vegetables found in your favorite gaspacho. Chill it. Serve as a side salad or main dish with fresh bread and a nice salty ham. I chose freshly baked Italian Paesono bread and prosciutto.Read More
Coleslaw is an old Dutch cabbage salad that is normally served with a vinagrete. I've taken the . . . .Read More
My shrimp and bacon salad is what I call a refrigerator raided salad: standing in front of the refrigerator with door wide open deciding on something quick, easy and filling. I always have a bag of shrimps in the freezer, bacon in the fridge, and a bowl of lemons on the kitchen counter. This is my quick, go-to salad.Read More
One Corned Beef Brisket, Three Food Dishes: corned beef with roasted vegetables, corned beef sandwiches, and corned beef hash with eggs-- for the lovers of leftovers!Read More
Deliciously refreshing salad includes English cucumber, mango, feta cheese and red onion is tossed in a garliky ranch-style dressing. Heaping spoon fulls of the salad is then layered on a romaine lettuce leaf in the style of boat. More flavor is added with the topping of alfalfa-radish sprouts. Healthy and filling makes this is a great light lunch with a dinner role or even a side salad.Read More
It's still clam season. And I finally got around to making one of my favorite clam dishes: My Manhattan Clam Chowder. It departs from the traditional one in that I include baby spinach cut julienne style. Still, it packs all the other wonderful flavors of a Manhattan clam chowder and it is loaded with fresh littleneck clams.Read More
Dining alone for Thanksgiving this year? So am I. And I shall enjoy my Thanksgiving Dinner to the max with my girl, Susie, a Portuguese water dog.
My Thanksgiving dinner menu depends on how I feel and is often based on one of three basic menus that I follow or alter. Here are the three menus to inspire you. Follow a menu or make a substitution with your own favorites. Most important is to just have fun!!Read More
Oysters are a bit expensive where I live. That makes broiled parmesan oysters a special treat at my table. Whether these broiled parmesan cheese oysters are being served as appetizer or entree, the only downside is that there is never enough.Read More
Comfort food: Consoles. Gives a feeling of well-being. Provokes nostalgic memories of happy times. Whether it's sugar or carbohydrates, with the arrival of cool weather, comfort food can warm the body.Read More
Less than 10 minutes to make, this French style string bean side dish delivers great flavors. Cumin seeds bring a bit of pungency. But its sweetness marries very nicely with the pimiento peppers and the star, the French style string beans.Read More
What makes this sausage, beans and roasted vegetable soup so delicious? Red bell peppers, tomatoes and garlic are roasted, then blended with a vegetable broth and seasoned with a herb bouquet garni--creating a beautifully rich yet subtle flavor-filled soup base. Sweet Italian sausage and a Vidalia onion add a layer of sweetness and texture along with cannellini beans.Read More
This wonderfully light seafood salad with shrimp, scallop and pineapple can be served as entree or a side salad. The ingredients are charred on a grill pan, laid on a bed of arugula and then highlighted with a pineapple vinaigrette and blue cheese.Read More
Whatever the season, nature offers wonderfully delicious fruits to be enjoyed. So I tried to create a creamy dressing for all seasons using honey and ginger. This winter fruit salad stars persimmons and pomegranates--and a fruit for all seasons, a Bartlett pear. Serves 4.
Four steps to remove persimmons seeds:
Ingredients for fruits:
3 persimmons, ripe (slightly indents when pressed with a finger) and sliced
2-3 Tbsp pomegranate seeds
1/2 (or more) Bartlett pear, washed, cored and sliced (Leave the skin on.)
Ingredients for creamy honey and ginger dressing, yields 3/4 cups:
1/2 cup sour cream
1 Tbsp Miracle Whip, light (or mayonnaise)
1 Tbsp honey
1" ginger, peeled and grated
1/2 tsp lemon juice
1/2 zest from a lemon (optional)
Store honey and ginger dressing in a tight container in the refrigerator. Flavors should remain fresh for about week.
Slightly toss all fruits in a bowl. Mix dressing ingredients in a separate bowl. Add dressing to fruit mixture. Serve chilled.
Other fruit serving suggestions are mangoes, apples and papayas.
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This white chili recipe is spicy with a hot salsa, then mellowed a bit with Monterrey Jack cheese. Ground chicken and cannellini beans are the main ingredients, making this a delicious chili alternative to the classic ground beef and red beans.
Ingredients for White Chili:
1 Tbsp vegetable oil
1 small onion, chopped
1 pound ground chicken
1 large garlic clove, minced
1/8 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 1 whole jalapeno pepper, seeded and diced
1/2 cup salsa (medium or hot)
1 - 15 oz can of cannellini white beans, juice drained
4 cups chicken stock (or 2 - 14 oz cans)
1/2 cup shredded Monterrey Jack cheese
Preparation for white chilli:
In a heavy stock pot, heat vegetable oil over medium high heat. Stir in onions and garlic. Saute until translucent. Mix in ground chicken, stirring and breaking it up with a wooden spoon. When chicken is cooked (about 5-10 minutes), add cayenne pepper, chili powder, cumin, oregano, salt, and black pepper. Stir in seasonings. Then add salsa, cannellini beans and chicken stock. Bring to a boil then turn heat down to simmer the chili for about 20 minutes. Stir in Monterrey Jack cheese and turn off heat.
Garnish with sour cream and chopped spring onions.