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anzanella (bread salad)
About 2 cups Good artesan bread (I used kalamata olive bread)cut into 3/4 to 1 inch cubes 1 large tomato cut into 1/2 inch cubes 1/2 medium cucumber chopped 1/8 red onion sliced thin 6 kalamata olives, pitted and sliced 1 medium peperoncini sliced thin 3 tablespoons EVOO 1/2 tablespoon each balsamic and red wine vin...See Moreanzanella (bread salad)
About 2 cups Good artesan bread (I used kalamata olive bread)cut into 3/4 to 1 inch cubes 1 large tomato cut into 1/2 inch cubes 1/2 medium cucumber chopped 1/8 red onion sliced thin 6 kalamata olives, pitted and sliced 1 medium peperoncini sliced thin 3 tablespoons EVOO 1/2 tablespoon each balsamic and red wine vinegar 3 large leaves basil, sliced thin 1/2 teaspoon fresh dill fronds, roughly chopped salt and pepper to taste 3 to 4oz salad greens of choice
Cube bread and set aside. Combine tomatoes, cucumber, onion, olives and peperoncini in medium salad serving bowl. Drizzle with EVOO and vinegars. Add basil and dill and toss to distribute EVOO and vinegars evenly. Add the bread cubes and mix to coat with dressing, add greens, toss and serve. Serves 2 if eating only salad, 4 if served as the salad course.
Notes: Best if most (except EVOO, vinegar and bread) of the ingredients are very cold when added to bowl.
Garden-Style Quinoa Pilaf From "The Culinary Institute of American One Dish Meals Serves 8
2 tsp canola oil 1 Tbsp minced shallot 1 clove garlic, minced 2 c low-sodium chicken broth 2/3 c quinoa, rinsed in several changes of cool water 1 small bay leaf 1 sprig fresh thyme (or 12 tsp dried) Salt Freshly ground black pepper 2 Tbsp butter 1 c...See MoreGarden-Style Quinoa Pilaf From "The Culinary Institute of American One Dish Meals Serves 8
2 tsp canola oil 1 Tbsp minced shallot 1 clove garlic, minced 2 c low-sodium chicken broth 2/3 c quinoa, rinsed in several changes of cool water 1 small bay leaf 1 sprig fresh thyme (or 12 tsp dried) Salt Freshly ground black pepper 2 Tbsp butter 1 c small-dice green bell pepper 1 c small-dice green bell pepper 1/2 c small-dice carrot 1/2 c small-dice celery 3 Tbsp minced jalapeno peppers** 2 tsp minced ginger root 3 Tbsp minced scallions 2 Tbsp minced parsley 2 Tbsp minced basil 1 Tbsp minced thyme
1. Heat oil in saucepan over medium heat. Add shallot and garlic and saute until aromatice and tender, 2 to 3 minutes. Add broth, quinoa, bay leaf, thyme and 1/4 teaspoon salt. Stir well with fork. Bring broth to simmer over medium heat.
2. Cover pot and simmer quinoa over low heat until tender and very fluffy, about 15 minutes.
3. Remove and discard bay leaf and thyme sprig. Fluff grains with fork to break up any clumps. Season to taste with salt and pepper and set aside.
4. Heat butter in pot over medium heat until it stops foaming. Add red and green peppers, carrot, celery, jalapeno, and ginger. Saute stirring frequently, until peppers are tender about 10 minutes.
5. Season to tast with salt and pepper. Fold in quinoa, scallions, parsley, basil, and thyme. Serve immediately.
**I hate to work with jalapenos, any hot peppers really, so I wear gloves when I have to chop or mince them.
Spanish Chicken and Rice Casserole from the "American Institute for Cancer Research." Serves 4
1 box (6oz) quick-cooking brown rice. 1 small onion, chopped 1 Tbsp extra-virgin olive oil 1 can stewed tomatoes 1 can fat-free, reduced-sodium chicken or vegetable broth 1 tsp paprika 1/2 tsp dried oregano 1/2 tsp freshly ground black pepper 1 j...See MoreSpanish Chicken and Rice Casserole from the "American Institute for Cancer Research." Serves 4
1 box (6oz) quick-cooking brown rice. 1 small onion, chopped 1 Tbsp extra-virgin olive oil 1 can stewed tomatoes 1 can fat-free, reduced-sodium chicken or vegetable broth 1 tsp paprika 1/2 tsp dried oregano 1/2 tsp freshly ground black pepper 1 jar (7oz) roasted red peppers, drained and chopped 1 large, skinless, boneless chicken breast (about 3/4 lb), cut into 1-inch pieces 1 bay leaf 1/2 c frozen green peas salt to taste (optional)
1. Preheat oven to 375 degrees.
2. In 2-quart casserole dish, combine rice, onion, and oil. Add tomatoes, broth, paprika, oregano, black pepper, roasted peppers, chicken, and bay leaf. Stir and then cover the dish. Bake for 25 minutes.
3. Stir in peas and continue to bake, uncovered, for an additional 25 minutes or until broth is absorbed. Remove bay leaf, add salt to taste (if using), and serve.
Ingredients: 1 can (15 ounces) Libby's 100% pure pumpkin 1 1/4 cups water, 1/2 cup frozen orange juice concentrate, 1/2 cup granulated sugar, pinch of salt, pinch of ground cinnamon
Combine pumpkin, water, concentrate, sugar, salt,and cinnamon in a large bowl; whisk until smooth. Pour into 8- inch square baking pan; cover with plastic wrap...See MoreIngredients: 1 can (15 ounces) Libby's 100% pure pumpkin 1 1/4 cups water, 1/2 cup frozen orange juice concentrate, 1/2 cup granulated sugar, pinch of salt, pinch of ground cinnamon
Combine pumpkin, water, concentrate, sugar, salt,and cinnamon in a large bowl; whisk until smooth. Pour into 8- inch square baking pan; cover with plastic wrap. Freeze, stirring every 30 minutes with a fork to break up ice crystals, for 3 hours, or until slushy, more uniform in texture and firm enough to scrape or scoop. Using a metal spoon or ice cream scoop, scrape into chilled serving dishes. Serve immediately. Freeze any remaining granit for up to 1 week. Let stand at room temperature for 15 to 20 minutes before serving.
by subverted
Aug 12, 2009
Brown-Sugar Apple Loaf Cakes Adapted by Darlene Martin from a recipe from Martha Stewart Living magazine.
2 tart apples (1lb total), such as McIntosh or Granny Smith 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbls granulated sugar 1 cup plus 1 tbls packed light-brown sugar 1 cup all-purpose flour 1/2 tsp coarse salt (Be sure to use co...See MoreBrown-Sugar Apple Loaf Cakes Adapted by Darlene Martin from a recipe from Martha Stewart Living magazine.
2 tart apples (1lb total), such as McIntosh or Granny Smith 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbls granulated sugar 1 cup plus 1 tbls packed light-brown sugar 1 cup all-purpose flour 1/2 tsp coarse salt (Be sure to use coarse ground) 1 lg egg, slightly beaten 10 tbls unsalted butter, melted, plus more for pans 1 cup walnut halves (about 3.5oz), toasted and coarsely chopped
Preheat oven to 350 degrees. Butter three small nonstick, straight sided mini-loaf pans. Peel, core and cut apples into one-quarter inch thick wedges; transfer to a medium bowl. Add spices and granulated sugar; toss and arrange in a line down center of pans so that apples stand upright on fattest edge. Whisk brown sugar, flour and salt in a large bowl. Add egg and butter, whisk until just combined. Stir in walnuts.
Pour batter over apples in pans. Smooth to. Bake until tops are deep golden brown and a cake tester inserted into centers comes out clean, 35-40 minutes.
Let cool slightly (10 mins at most) in pans on wire racks. Run knife around the edges of cakes to loosen, and turn out each onto a large plate. Using a serrated knife, cut each cake into 6 slices, and serve.
Makes three small loaves.
Old Fashion Gingerbread Darlene Martin won second place ribbon with this gingerbread.
1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cup all-purpose flour 1 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 cup hot water
Preheat oven to 350 degrees. Grease and flour a 9-inch square pan. In a large bowl, beat together the sugar and butter. Stir in the egg molasses. In a bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan about 30 minutes. Take out of pan and sprinkle with powdered sugar.
Poster's note: this gingerbread will be lovely served with whipped a light lemon sauce and whipped cream or either.
by subverted
Aug 12, 2009
Basic Coleslaw With Creamy Dressing By Maryana Vollstedt
8 to 9 cups thinly shredded white cabbage 1 cup thinly shredded red cabbage (optional) 1 to 2 small Walla Walla onions, sliced or 4 green onions (sliced) Creamy Dressing (recipe follows)
Combine all ingredients with dressing and let stand 1 to 2 hours in the refrigerator. Se...See MoreBasic Coleslaw With Creamy Dressing By Maryana Vollstedt
8 to 9 cups thinly shredded white cabbage 1 cup thinly shredded red cabbage (optional) 1 to 2 small Walla Walla onions, sliced or 4 green onions (sliced) Creamy Dressing (recipe follows)
Combine all ingredients with dressing and let stand 1 to 2 hours in the refrigerator. Serves 6
Variations: Add 1/2 cup grated carrots, one Granny Smith apple (unpeeled and sliced [chopped]), or 1/2 cup chopped celery.
Cream Dressing
3/4 cup buttermilk 1/2 cup mayonnaise 1 tablespoon cider vinegar 1 tablespoon sugar 1 teaspoon salt Freshly ground pepper to taste
In a small bowl, mix together all ingredients. Makes about 1 1/4 cups.
Variations: Add 1/4 teaspoon celery seed or 1/4 teaspoon dried dill.
Poster's note: Walla Walla onions are a sweet onion from the Walla Walla, Washington area. I have never seen a 'small' Walla Walla. Any sweet onion will work in this recipe so feel free to substitute a Maui or Vidalia or Mayan or . . .
Russian Slaw Make several hours ahead.
1/2 head green cabbage, shredded (about 4 cups) 1/2 cup mayonnaise 2 tablespoons chili sauce 1 tablespoon sweet pickle relish or 1 sweet pickle finely diced 1/4 teaspoon salt Freshly ground pepper 2 or 3 drops Tobasco Sauce
Place cabbage in a large bowl. In a medium bowl, combine mayonnaise, chili sauce, relish, salt, pepper to taste and Tobasco [Sauce]. Add to cabbage and mix well.
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