Saturday, May 30, 2009

Coleslaw Crunch Salad

This recipe was given to me by my dear friend, Jenni.  It's the perfect take along for a gathering.  

Coleslaw Crunch Salad

1 1/2 ounce bags of angel hair coleslaw
2 cups chopped broccoli
2 ramen chicken noodle soup packets (reserve seasoning)
1 cup sunflower seeds
1 bunch green onions chopped

1 cup canola oil
1/2 cup white sugar (I tried Splenda & it turned out fine)
1/3 cup white vinegar
the ramen noodle seasoning packets

Mix together all of the slaw ingredients.  Stir together the dressing just before serving.
Serve immediately.

Sunday, May 24, 2009

Strawberry Spinach Salad

This is a classic favorite.  Especially for strawberry time!  I also use the dressing with other salads.

Strawberry Spinach Salad
Source:  Unknown

2 TBSP sesame seeds
1 TBSP poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. worcestershire sauce
1 TSBP minced onion
10 ounces fresh spinach - rinsed, dried & torn into bite sized pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds - slivered (I buy them pre-slivered)

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.  Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds.  Pour dressing over the salad, and toss.  Refrigerate 10 to 15 minutes before serving.

Serves about 4.
Some things I've added - blue cheese, cucumber, red onion.

Quinoa Side Dish

I've been reading about quinoa and been anxious to try it.  This was a nice light, side dish.  Looking forward to making it once I have grown my own fresh herbs.  It can be served hot or cold.

Quinoa Side Dish

1 TBSP. butter
1 cup uncooked quinoa
2 cups vegetable broth
2 tsps. chopped garlic
2 TBSP chopped fresh parsley
1/2 TBSP chopped fresh thyme
1/4 tsp. salt
1 small onion, finely chopped
1 dash fresh lemon juice

1.  Melt the butter in a saucepan over medium heat.  Add the quinoa, and toast, stirring occasionally until lightly browned, about 5 minutes.  Stir in broth, and bring to a boil.  Reduce to a simmer, cover, and cook for 15 minutes or until quinoa is tender.

2.  In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion.  Sprinkle with lemon juice, and serve.

Saturday, May 16, 2009

Tri Color Orzo

This is fast becoming on of my favorite go to dishes to take to potlucks, parties, picnics, etc.  It's easy but gets tons of compliments.  

Tri Color Orzo 
Source:  Food Network.Com  Giada De Laurentiis

  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula (about 3 ounces)
  • 3/4 cup crumbled ricotta salata cheese (or feta cheese)
  • 1/2 cup dried cherries
  • 12 fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Tuesday, May 5, 2009

Pork Carnitas

I've been eyeing this recipe from Martha Stewart's Magazine "Everyday Food".  I dig all things taco & am always looking for a different way to serve them up.  The recipe seems a little strange  BUT I gotta say it was pretty good.  A nice way to incorporate 'the other white meat'.

2 lbs, boneless pork shoulder, cut into 1 inch pieces
4 garlic cloves, minced
coarse salt and ground pepper
1 TBSP. olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
fresh cilantro, thinly sliced onion, diced avocado & lime wedges for serving

1.  In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper.  Cover and bring to a boil.  Reduce to a simmer and cook, covered until pork is tender, 40 to 45 minutes.  Drain well.

2.  In a large nonstick skillet (I just used the dutch oven),   heat oil over medium-high.  Add pork, orange juice, and milk.  Cook, stirring occasionally, until the liquid has evaporated and pork is browned, 8 to 12 minutes.   Serve carnitas in tortillas with cilantro, onion, avocado, and lime wedges.

Monday, May 4, 2009

Strawberry Muffins

My mother in law gave me a wonderful cookbook full of healthy recipes.  The cookbook is "Jane Brody's Good Food Gourmet".  I've been overloading on strawberries and have been looking for a way to use some.  Strawberry muffins completely hit the spot.  This is a great, healthy recipe.  The muffins also freeze well.  

Strawberry Muffins
Source:  Jane Brody's Good Food Gourmet Cookbook
Yields 24 muffins

2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
4 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 egg white
2 eggs
1 cups apple cider or apple juice
1/2 cup vegetable oil (preferably canola)
2 cups sliced strawberries, divided (if using frozen berries, measure them after defrosting & draining them)

1.  Preheat oven to 400.
2.  In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon & salt.
3.  In a medium-sized bowl, lightly beat the egg white and whole eggs.  Beat in the apple cider or juice and the oil.  Add the egg mixture to the flour mixture, stirring the ingredients until they are just moist.
4.  Gently stir in all but 24 slices of the strawberries.  Divide the batter among 2 greased muffin cups.  Top each muffin with a reserved strawberry slice.
5.  Place the muffin tins in the hot oven, and bake for about 25 minutes.  I did use muffin liners & lightly sprayed them with PAM.

Friday, May 1, 2009

Garlic Chicken

This is a recipe from It was OK. But did serve to be a nice, easy quick weeknight meal. I can't say enough about having recipes like that. I did saute some zucchini and carrots which turned out good. Next time I make this I would double the sauce.

Garlic Chicken

2 (4oz) skinless, boneless chicken breast halves
1/8 tsp. salt
1/8 tsp. pepper
10 cloves garlic, peeled ( I used minced b/c that's what I had)
1 1/2 tsp. canola or vegetable oil
5 TBSP chicken broth, divided
1/4 cup dry white wine or chicken broth
1 tsp. lemon juice
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 1/2 tsp. cornstarch

Season chicken with salt and pepper. (I also pounded it out a bit). In a skillet, cook chicken and garlic in oil for 4-6 minutes - turning half way. Add 4 TBSP. broth & wine ( or additional broth), lemon juice, basil and oregano. Reduce heat; Cover and simmer for 6-8 minutes or until chicken juices run clear.

2. Transfer chicken to a serving platter. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.