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Posts Tagged ‘Salad’

Nutty Citrus Salad

Ingredients:

  • 3/4 cup walnut halves
  • 10 ounces mixed salad greens with arugula
  • 2 large navel oranges, peeled and sectioned
  • 1/2 cup sliced red onion
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2/3 cup orange juice
  • 1/4 cup white sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled Gorgonzola cheese

Directions:

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.  In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.  In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.

Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Sesame Ginger Dressing

Ingredients:

  • 1/2 cup vegetable oil
  • 2 tablespoons and 2 teaspoons honey
  • 1/2 cup white vinegar
  • 2 tablespoons sesame seeds
  • 2 tablespoons minced fresh ginger root
  • 1/8 teaspoon minced garlic
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon red pepper flakes

Directions:

In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing.

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Veal Marsala

 

Ingredients:

 

  • 8 slices Veal Cutlets

  • 1/2 cube Butter

  • 1/2 cup Olive Oil

  • 1 cup Dry Marsala Wine

  • 1/2 lb. fresh Mushrooms, cleaned & sliced

  • 1 small onion chopped

  • 2-3 cloves garlic minced

  • Flour for dredging Veal

  • Salt & Pepper to taste

 

Directions:

In a large frying pan heat butter and oil to medium hot. Dredge veal cutlets in flour shaking off excess. Fry cutlets until golden brown on both sides. After meat is fried transfer them to an oven proof dish. Add onion, garlic and mushrooms to the same frying pan and stir fry for about 5 min.

 

Add Marsala wine and cook for another few minutes. Salt and pepper to taste and pour mixture over cutlets in dish. Heat in pre-heated 350F. oven for another 15-20 minutes. Serve hot!

 

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Risotto with Wild Mushrooms & Peas

Ingredients:

  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 1/3 cup chopped shallots
  • 1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
  • 2 cloves minced garlic
  • 3 cups low-sodium chicken broth
  • 1/3 cup dry white wine
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 sour cream
  • pinch of salt
  • freshly ground black pepper
  • 1 cup Arborio rice
  • 1 cup baby peas

Directions:

Heat the olive oil and butter over medium heat in a pot. Add the shallots and cook until it turns translucent, about 4 minutes. Add the mushrooms and cook until they begin to soften.

Add the garlic and cook 2 minutes more.

Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

Add about 1 cup of the hot stock heated in microwave to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

Stir in half of the Parmesan cheese, sour cream and the baby peas. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Sprinkle with the remaining cheese.

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Strawberry Salad

Ingredients:

  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup sliced honey-roasted almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1-1/2 teaspoons sugar

Directions:
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat.

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Nutty Citrus Salad
with Sesame Ginger Dressing
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Apricot Glazed Chicken
with Dried Figs & Sage
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Roasted Mixed Vegetables
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Torte Vienna Glazed
with Apricot & Dark Chocolate
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Viennese Coffee

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Nutty Citrus Salad

Ingredients:

  • 3/4 cup walnut halves
  • 10 ounces mixed salad greens with arugula
  • 2 large navel oranges, peeled and sectioned
  • 1/2 cup sliced red onion
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2/3 cup orange juice
  • 1/4 cup white sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled Gorgonzola cheese

Directions:

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.  In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.  In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.

Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Sesame Ginger Dressing

Ingredients:

  • 1/2 cup vegetable oil
  • 2 tablespoons and 2 teaspoons honey
  • 1/2 cup white vinegar
  • 2 tablespoons sesame seeds
  • 2 tablespoons minced fresh ginger root
  • 1/8 teaspoon minced garlic
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon red pepper flakes

Directions:

In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing.

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Apricot Glazed Chicken with Dried Figs and Sage

Cook Time40 min
8 servings

Ingredients:

  • 2 roasting chickens, cut into pieces
  • 1 (12-ounce) jar apricot preserves
  • 15 medium dried figs
  • 1/3 cup olive oil
  • 1 tablespoon white vinegar
  • 3 pinches salt
  • 20 grinds black pepper
  • 10 cloves garlic, peeled
  • 25 to 35 sage leaves

Directions:

Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don’t have a roasting pan that’s large enough, use 2 identical 13 by 9-inch baking pans.

Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.

If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.

Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

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Torte Vienna with Apricot and Chocolate

The whole process, including the grinding of the nuts, can be prepared in one step.

Ingredients:

  • 6 eggs
  • 1 1/2 cups sugar
  • 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon yanilla
  • 2 cups walnuts
  • 1/2 cup apricot jam, heated

Preparations:

Place first 6 ingredienrs in a food processor and blend until the nuts are very finely chopped, about 1 minute.

Pour batter into a greased l0-inch springform pan and bake in a 350 degree oven for 35 to 40 minutes, or unril top is browned and a cake tester, inserted in center, comes out clean. Allow to cool for 20 minutes, and then spread the heated apricot jam over the top. Allow to cool thoroughly.

When cool, drizzle top with Chocolate Buttercream Frosting. Swirl it around decoratively, allowing some of the jam to show. Serves 10.

Chocolate Buttercream:

Ingredients:

  • 1/2 cup semi.sweet chocolate chips, melted (3 ounces)
  • 1/4 cup melted butter
  • 1 teaspoon vanilla

Preparations:
Stir together all the ingredients until blended.
Note: – If your oum a microwaue oven, butter and clwalate can be rnelted togetller. Miaowave for 1 1/2 minutes on High. Stir mixture together until blended.

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Viennese Coffee

Makes about 8 servings
Ingredients:

  • 2 cups whipping cream, divided
  • 2 teaspoons powdered sugar
  • 2 bars (6 ounces) bittersweet or semisweet chocolate
  • 6 cups strong freshly brewed hot coffee
  • 1/2 cup crème de cacao or Irish cream (optional)

Preparations:
Chill bowl, beaters and cream before whipping. Place 11/3 cup cream and sugar into chilled bowl. Beat with electric mixer at high speed until soft peaks form.

Cover and refrigerate up to 8 hours. If mixture has separated slightly after refrigeration, whisk lightly with wire whisk before using.

To make chocolate shavings for garnish, place waxed paper under chocolate. Holding chocolate in one hand, make short, quick strokes across chocolate with vegetable peeler; set aside. Break remaining chocolate into pieces.

Place remaining 3/4 cup cream in heavy small saucepan. Bring to a simmer over medium-low heat. Add chocolate pieces; cover and remove from heat. Let stand 5 minutes or until chocolate is melted; stir until smooth.

Add hot coffee to chocolate mixture. Heat over low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently. Remove from heat; stir in crème de cacao, if desired.

Pour into 8 warmed mugs. Top with whipped cream. Garnish with chocolate shavings.

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African Salad with Lime Dressing
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Tomato and Mutton Bredie (Stew) with Parsley Rice
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South African Melktert (Milk Tart) 
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African Salad with Lime Dressing

Serves 6

This salad combination of greens and fruits are served in parts of Africa.

In a bowl, stem, wash, and tear into medium-sized pieces:
2 quarts raw spinach
2 quarts romaine
1 quart chicory
1 quart  lettuce
Fill salad bowls with the mixture of greens.

Use any flesh fruits, coconut, and chopped peanuts in combinations like this:
Fresh pineapple cut in fingers, about 3 per bowl
Fresh mango in strips, about 2-3 per bowl
Avocado dipped in lemon juice and cut in strips
Fresh coconut cut in thin slices
Oranges (California type), thinly sliced
Bananas cut in chunks, thinly coated with greek yoghurt
Chopped peanuts (or coconut)
1 pint-basket strawberries or any berries in season.
Arrange the fruits attractively in the individual salad bowls or in one large bowl.

Lime dressing
Ingredients:

  • 1/3 cup of honey
  • 1/4 cup of lime juice
  • 2 tbsp each of lemon and orange juice
  • 1/2 tbsp of finely grated ginger
  • 1/2 tsp of cardamom seeds
  • 2 tbsp of almond oil
  • 2 cups of fresh blueberries
  • chopped mint

Preparations:

In a blender, put a 1/3 cup of honey, a 1/4 cup of lime juice, 2 tbsp each of lemon and orange juice, a 1/2 tbsp of finely grated ginger, a 1/2 tsp of cardamom seeds and 2 tbsp of almond oil. Blend to a smooth sauce.

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Tomato and Mutton Bredie (Stew)

Ingredients:

  • 2 lb mutton shoulder (may substitute with beef shoulder]
  • 1½ cups chicken stock
  • ½ cup white wine
  • 6 ripe red tomatoes
  • 70g can tomato paste
  • 3 potatoes
  • 3 cloves garlic
  • 2 onions
  • 2 tbsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp potato flour
  • 1 tsp sugar
  • 1 tsp mixed herbs
  • salt and freshly ground black pepper to taste
  • ½ tsp paprika
  • ¼ tsp chili powder

Preparations:

Cut the meat into 1 to 1 ½ inch cubes Peel and dice the potatoes. Peel and crush the cloves of garlic. Peel and chop the onions.

Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

Sauté the onions in the remaining oil until golden, soft and translucent Remove onion mixture and set aside. Add wine and simmer until reduced by half. Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs and stock. Bring to a slow boil.

Add the prepared meat, reduce the heat, cover and simmer the stew very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another ½ hour.
Thicken the gravy with a little potato flour mixed with water. Prepare a day in advance and leave to mature in the refrigerator.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

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South African Melktert (Milk Tart)

It is a traditional South African tart that is very easy to prepare.

Serves 6
Ingredients:

  • 3 tablespoons butter, melted
  • 1 cup white sugar
  • 3 egg yolks
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups milk
  • 3 egg white
  • 1 tablespoon cinnamon sugar

Preparations:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.

In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

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Poki Salad

Poki Salad

Poki Salad

Ingredients

1 lb fresh ahi tuna (must be Sashimi Grade)

1/4 cup red onion, finely minced

3 green onions, chopped fine

1 tbl fresh grated ginger

3 tbl light soy sauce

3 tbl rice wine vinegar3 tbl mirin

1 tbl sesame seed, gently roasted

3 tbl fresh lemon juice

1-3 tbl sesame oil

Thai red chili sauce, to taste

 

Directions

Blend all ingredients EXCEPT the tuna in a non-reactive bowl.

Mix well, taste and season, adding salt as necessary. Use as much of the sesame oil and the red chili sauce as you like– or can stand. Cut tuna into small, uniform bits approximately 1/2 inch square or so. Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes. Serve

SERVES 4 -6

 

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