Thursday, May 3, 2012

Strawberry-n-Tomato Bruschetta

Sweet and Savory -- An unexpected combination for Bruschetta

Toss the Topping Ingredients:

1 pint package mixed cherry tomatoes halved
1 pint strawberries quartered
2 cloves garlic minced
6 Tbs freshly sliced basil
4Tbs olive oil
4tsp balsamic vinegar

Slice one baguette of bread into 1/2" thick slices.  Gently brush olive oil on both sides and place on medium hot grill.  Grill until toasted grill marks on both sides. (  This happens very quickly.  Whew!) can use a skillet on your stove.  You just won't see the pretty grill marks.

Spoon topping onto hot toasted bread and enjoy!!

Mexican Black Bean Veggie Salad/Relish

Cool ~ Crisp~ and Yummy!!

My idea of a good recipe is one that you can tailor to suit your own palate.   Feel free to omit any item or toss in a few extras... strawberries? corn? fresh peas?

Prepare the following in a pretty serving bowl:


-1 can black beans rinsed  I use organic no salt added
-1 can hominy rinsed  or you can use rice
-1 jalapeno pepper seeded and minced
-diced red onion to taste Hubby's bowl has onion.  Mine does not.
-1 portion of cilantro chopped  How much is a portion? 1 loose cup or zero or anywhere in between.  Mine has zero.  Hubby has lots and lots.  Did you know that they (the infamous they) have isolated a gene that determines how a person interprets the taste of cilantro?  Your brain either says yummy or BLEH!!
- 1cup cherry tomatoes halved
- 1/2 small red, yellow, or orange sweet pepper diced

Combine the following and pour over the salad:


1/8 cup honey
2 Tbs olive oil
1-2 tsp cumin
juice from 1 large juicy lime

Toss and serve as a salad or as a dip for tortilla chips. 

Monday, June 20, 2011

Broccoli Slaw

  • 2 pound(s) (3 large stalks) broccoli, florets trimmed and reserved; stalks cut into 2 1/2-inch-long pieces
  • 4 1/2 ounce(s) (1 cup) whole roasted cashews, roughly chopped
  • 3 ounce(s) (2/3 cup) dried cranberries
  • 1/3 cup(s) mayonnaise
  • 2 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) spicy brown mustard
  • 1 teaspoon(s) salt ( I omit)
  • 3/4 teaspoon(s) freshly ground pepper
  1. Push broccoli stalks through the feed tube of a food processor fitted with large-hole grating blade and shred. Transfer to a large bowl. Add florets, cashews, and cranberries.
  2. In a medium bowl, mix together remaining ingredients. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Printed in Country Living Magazine

Garden Veggie Couscous

This recipe can made with any combination of your garden veggies.  Whatever you have in abundance can be added. The amounts of spices are just to get you started.  Adjust them to your preference. 

1 zucchini in chunks
1 yellow summer squash in chunks
1/2 red bell pepper in chunks
1/2 onion diced
1 broccoli head in chunks
1 cup couscous
1 cup water
1 tsp cumin
1 tsp coriander
1 tsp spicy curry
1 tsp red pepper flakes
1 Tbs olive oil

Put all veggies, spices and olive oil in a large skillet or dutch oven. 
Stir over heat 5-10 minutes until slightly softened. 
Add water and bring to boil. 
 Add couscous, stir cover and remove from heat for 5 minutes.
Stir, fluff, and serve.

Tuesday, May 31, 2011

Sugar Snap Peas -- Sweet and Delicious!

I love fresh peas from the garden.  Pick them when the pods are still tender... I match the length to the second knuckle of my index finger.  Remove strings from the pea pods if yours are a little more mature. 

Simply Peas

Option 1:

1 C     Freshly picked and washed peas with
         strings removed.
         Olive oil drizzle

Place mix ingredients and place over medium to med. high heat. OR place in a veggie basket on the grill.   Stir occasionally 5-10 minutes until semi-crisp.  A little browning is yummy.

Option 2:

1 C        Freshly picked and washed peas with strings removed.
1/2 Tbs  Lemon zest
1 Tbs     Fresh thyme
Olive Oil --just a bit to drizzle  Cook as in Option 1

Option 3:

1 C  Freshly picked and washed peas with strings removed.
2 cloves garlic minced
1/4 C Slivered almonds
Olive Oil --- just a bit to drizzle

Cook as in Option 1

Wednesday, May 25, 2011


Veggie Broth

2 leeks coarsely chopped
3 celery sticks coarsely chopped
1 large onion unpeeled & chopped
2 pieced fress root of ginger chopped
1 yellow bell pepper, seeded and chopped
1 parsnip chopped
mushroom stalks
tomato peelings
3 Tb light soy sauce
3 bay leaves
bunch of parsley stalks
3 sprigs fresh thyme
1 sprig fresh rosemary
2 tsp salt ( I omit)
freshly ground black pepper
15 Cups water

  • Put all ingredients into a very large pan.  Gradually bring to boil then lower heat and simmer 30 minutes, stirring occasionally.
  • Leave to cool. Strain & discard veggies.  The stock is ready to use or freeze.     Printed from Soups, Starters & Salads

Genoese Minestrone

7.5 C Veggie broth
1 lg onion chopped
3 celery stalks chopped
2 carrots, finely diced
2 large floury potatoes, finely diced
1/2 head cabbage, very finely diced
8 0z green beans diagonally sliced
2 x 14 oz cans cannellini beans, drained and rinsed
4 Tb ready-made pesto sauce
salt and black pepper
rustic bread and greshly grated Parmesan cheese to serve

1.  Pour the stock into a large pan.  Add onion, celery and carrots.  Simmer for
    10 minutes.
2.  Add the potatoes, cabbage, and green beans and simmer gently for 10-12
     minutes or until potatoes are tender
3.  Stir in the cannellini beans and pesto and gradually bring mixture to a
     boil.   Season with salt and pepper.  Ladel into bowls and serve with rustic
     bread and grated Parmesan cheese.
Printed in  Soups, Starters, and Salads

North African Spiced Soup

1 large onion chopped
5 Cups Veggie stock
1 tsp ground cinnamon
1 tsp ground turmeric

1 Tbs grated fresh root ginger
pinch of cayenne pepper
2 carrots diced
2 celery sticks diced
14 oz can chopped tomatoes
1 lb foury potatoes diced
5 saffron threads
14 oz can chickpeas, drained
2 Tb cilantro fresh chopped (I omit)
1 Tb lemon juice
salt and pepper to taste

1.  Place the onion in a large pan with 1 1/4 C veggie stock. Simmer gently for
     about 10 min.
2.  Meanwhile, mix together the cinnamon, turmeric, ginger, cayenne pepper
     and 2 Tbs of stock to form a paste.  Stir into th eonion mixture with the
     carrots, celery and remaining stock.
3.  Bring the mixture to a boil, reduce the heat, then cover and simmer gently 
     for 5 minutes.
4.  Add the tomatoes and potatoes, cover again and simmer gently for 20
     minutes.  Add the saffron, chickpeas, cilantro, and lemon juice.  Season
     with salt and pepper and serve hot.
Printed from Soups, Salads, and Starters.

Garlicky Lentil Soup

1 Cup red lentils, rinsed and drained
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 carrot, finely chopped
2 TB olive oil
2 bay leaves
a generous pinch of dried marjoram or oregano
6 1/4 Cups Veggie Broth
2 Tbs red wine vinegar
salt and pepper to taste
celery leave to garnish
rustic bread rolls to serve

1.  Put all the ingredients except for the red wine vinegar, seasoning and
     garnish in a large heavy pan.  Bring to boil over medium heat, then lower
     the heat and simmer for 1 1/2 hours, stirring the soup occasionally to
     prevent the lentils from sticking to the base of the pan.
2.  Remove the bay leaves and add the red wine vinegar, with salt and pepper
     to taste.  If the soup is too thick, think it with a litte extra veggie stock or
     water. Label soup into bowls, garnish and serve with rustic rolls.
Printed in Soups, Salads, and Starters

Avgolemono  (It must mean smooth and yummy!)

7 1/2 Cups chicken or veggie stock
4 oz orzo pasta
3 eggs
juice of 1 large lemon
salt and black pepper to taste
lemon slices to garnish

1.  Pour the stock into a large pan and bring to a boil over medium heat.  Add 
     the pasta and cook for 5 minutes.
2.  Beat the eggs until frothy, then add the lemon juice and 1 Tbs. cold water
3.  Remove the pan from heat.  Stir a ladle full of the hot broth into the egg
     and lemon mixture, then stir in 1-2 more.  Return this mixture to the pan
     and stir well.  Season and serve immediately, garnished with lemon slices.
Printed in Soups, Salads and Starters

Tuesday, May 24, 2011

Salad Dressings

Honey Mustard Dressing

1/2 cup vinegar

1 cup low fat or fat free mayonnaise

1 teaspoon prepared mustard

1 teaspoon sugar

1 teaspoon finely chopped onion

1/2 cup honey

1 teaspoon minced parsley

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable oil

Whip it all together and serve.  I half the recipe and use a General Electric Rocket Blender.


Blue Cheese Dressing

3 oz. blue cheese  with rind removed ( Stilton, Bleu d'Auvergne or Gorgonzola)
2/3 Cup low fat plain yogurt
3 Tbs olive oil
2 Tbs lemon juice
1 Tbs chopped fresh chives (optional)
ground black pepper

Mix and serve.      Printed in Soups, Salads, and Starters


French Vinaigrette

6 Tb Olive oil
1 Tbs white wine vinegar
1 tsp French mustard
pinch of sugar

Place all in a jar. Secure lid, shake vigorously.  OR Use your handy dandy blender.  Printed in Soups, Salads, and Starters