Post by nybirder on Sept 30, 2016 13:38:08 GMT -5
Cooking for Two
June 2011 recipes
1) Simple Quinoa Chicken Supper
2) Ricotta Cheesecake
3) Cheesey Chix Strips
4) Baked Corn Casserole
5) Glazed Carrots And Snow Peas
6) Cranberry Chicken Salad Sandwiches
7) Meatloaf in A Mug
8) Warm Sausage And Potato Salad
9) Make Your Own Ice Cream in Baggies
10) Kwik N Ez Colcannon
11) Grilled Potato Skins
12) Toasted Ravioli
13) Zucchini Pickles
14) Meatballs With Spaghetti Sauce
15) Puffy Oven Pancakes
16) Roman Summer Salad
17) Salmon Pasta Salad
Simple Chicken Quinoa Supper
Kraft/tastycook1
1/2 cup Kraft Signature Mango Chipotle Dressing, divided
4 small boneless skinless chicken breasts (1 lb./450 g)
1-1/2 cups 25%-less-sodium chicken broth
1 cup quinoa, uncooked, rinsed
1 Tbsp. fresh lime juice
1 orange pepper, chopped
1 yellow pepper, chopped
1 green onion, sliced
1/4 cup chopped fresh cilantro
POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate until ready to use. Bring broth to boil in medium saucepan on medium-high heat. Stir in quinoa. Return to boil; cover. Simmer on medium-low heat 10 to 15 min. or until quinoa is tender and liquid is absorbed. Cool.
MEANWHILE, heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (170ºF), turning after 7 min.
MIX remaining dressing and lime juice in large bowl. Add quinoa, peppers, onions and cilantro; mix lightly. Serve with chicken
Ricotta Cheesecake
Source: Mr. Food/Birder
Makes a 9" deep-dish pie
Note: To make a smaller pie, cut ingredients in half and use a 7" pie pan.
3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 (15-ounce) container part-skim ricotta cheese
1 cup plain low-fat yogurt
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package reduced-fat cream cheese, softened
2 eggs
2 1/2 teaspoons vanilla extract
Preheat oven to 350°F.
in a small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave the oven on.)
in a large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.
in another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined; pour into pie crust.
Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.
Garnishing Tip: Enjoy this plain or topped with fresh strawberry slices or whole blueberries or raspberries.
Cheesey Chix Strips
Beema
Made as an appetizer or for a light lunch with a salad, these oven-baked crispy chicken tenders are quick and easy, and very satisfying. Pork tenderloins could easily be substituted for the chicken; the recipe is easily doubled - this version nicley serves two.
3 tablespoons butter, melted
1/4 cup crushed butter-flavored crackers
3 tablespoons finely shredded cheese (cheddar, Mexican mix, Italian mix)
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, or Italian seasoning
1/4 teaspoon black pepper
3/4 pound skinless, boneless chicken breasts, cut into 1/2 inch slices
Optional: dipping sauce, warmed, such as marinara
Place butter in a shallow bowl. in another shallow bowl, combine all the ingredients, except the chicken. Dip the chicken in the butter, then roll in the cracker mixtue. Place on an ungreased foil-lined baking sheet. Bake at 400° for 10 to 15 minutes (or until chicken is cooked through).
Baked Corn Casserole
Beema
This recipe is courtesy of Nancy Collins, published in the ToH "Cooking for Two" cookbook. Serves two.
1 can (8 3/4 oz) cream style corn
8 saltines, crushed
1 tablespoon butter, melted
1/8 teaspoon each salt and pepper
1 egg
1/4 cup 2% milk
in a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2 cup baking dish coated with cooking spray.
in a small bowl, whisk the egg and milk. pour over the corn mixture. Bake, uncovered, at 350° for 40 - 45 minutes or until a knife inserted near the center comes out clean.
Glazed Carrots and Snow Peas
C3clark
2 ServingsPrep/Total Time: 15 min.
1 cup sliced carrots
2 tablespoons water
1 cup fresh or frozen snow peas, thawed
1 green onion, sliced
1-1/2 teaspoons brown sugar
1/4 teaspoon cornstarch
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper
Place carrots and water in a microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. Add snow peas and
onion. Cover and microwave for 45 seconds or until tender; drain. In a bowl, combine the brown sugar, cornstarch, butter, salt and pepper
until smooth. Stir into vegetables. Microwave, uncovered, for 45-60 seconds minutes or until bubbly around the edges, stirring once.
Yield: 2 servings.
Cranberry Chicken Salad Sandwiches
Had some chicken left over from the other night, so I looked through the Cooking for Two (ToH) Cookbook and found this recipe, from Michaela Rosenthal. Delicious.
1 cup shredded cooken chicken
1/3 cup whole-berry cranberry sauce
3 tablespoons mayonnaise
2 green onions, chopped
1 teaspoon lemon juice
2 sandwich buns, split (not onion flavored)
2 teaspoons butter, softened
2 teaspoons cream cheese, softened
2 letturce leaves
in a small bowl, combine the chicken,cranberry sauce, mayo, onions and lemon juice. Set aside.
Place the buns cut side up on an ungreased baking sheet. Spread the butter over the bottoms, Broil 3-4 inches from the heat for 1-2 minutes or until golden brown. Spread the cream cheese over the bun tops.
Spread the chicken mix over the bottoms of the buns, top with a lettuce leaf, and serve.
Meatloaf in A Mug
sstetzel
2 tablespoons 2% milk
1 tablespoon ketchup
2 tablespoons quick-cooking oats
1 teaspoon onion soup mix
1/4 pound lean ground beef
Additional ketchup, optional
in a small bowl, combine the milk, ketchup, oats and soup mix.
Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
Cover and microwave on high for 3 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain.
Let stand for 3 minutes. Serve with additional ketchup if desired.
Yield: 1 serving.
Nutrition Facts:
1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein.Diabetic Exchanges: 3 lean meat, 1 starch.
Warm Sausage and Potato Salad
Source: Food and Wine Magazine via Cooking.com/birder
Serves: 2
"For this French-style potato salad, toss the warm potatoes with broth or wine so they absorb the flavor of the liquid. If you can get a delicious French garlic sausage, this would be a great place to use it."
For the Potatoes:
1/2 pound boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
1 1/2 tablespoons canned low-sodium chicken broth or homemade stock
1/4 teaspoon salt, divided
For the Dressing:
1 teaspoon Dijon mustard
3/4 teaspoon red wine vinegar or white wine vinegar
1/8 teaspoon fresh-ground black pepper
2 tbsp. + 2 tsp. olive oil
For the Sausages:
1/4 pound smoked sausage, such as kielbasa, quartered lengthwise and cut crosswise into 1/2-inch slices
1 tablespoon chopped fresh parsley
About 4 cups romaine lettuce, shredded
FOR THE POTATOES:
Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/8 teaspoon of the salt to the warm potatoes and toss gently.
FOR THE DRESSING:
Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/8 teaspoon salt, and the pepper. Add the oil slowly, whisking.
FOR THE SAUSAGES:
Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.
TO SERVE:
Toss the potatoes with 1 tablespoon of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.
Make Your Own Ice Cream in Baggies
Source: Food.com/birder
Servings: 2
(You could buy Rival ice cream mix to use instead of the ingredients below. You could also use a little chocolate syrup or other flavorings.)
1/2 cup milk
1/2 cup half-and-half
1/4 cup sugar
1/4 teaspoon vanilla or 1/4 teaspoon vanilla flavoring
3/4-1 cup sodium chloride rock salt (NaCl)
3 cups ice
1 quart Ziploc freezer bag
1 gallon Ziploc freezer bag
Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture. Seal the bag securely making sure all the air is out of the bag.
Put 3 cups of ice into the gallon Ziploc bag. Add 3/4 cup to 1 cup rock salt (sodium chloride) to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag. Seal the gallon bag securely.
Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break. Also, if the outside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
IT'S BEST TO HOLD IT BY THE TOP SEAL OR TO HAVE GLOVES OR A CLOTH BETWEEN THE BAG AND YOUR HANDS BECAUSE THE BAG WILL BE COLD ENOUGH TO DAMAGE YOUR SKIN. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
Kwik n EZ Colcannon
Beema
Two large red potatoes, skins on, cut into cubes
4 tablespoons oleo or butter
1/4 cup milk
ground black pepper to taste
1/4 teaspoon celery seed
4 oz. (half of an 8 0z package) sauerkraut, rinsed and well-drained
Cook potatoes until tender. Coarsely mash, add oleo, milk, pepper and celery seed, stir until blended. Add sauerkraut, stir to mix well. Heat on low, stirring as needed, until heated through. Or, put mixture into a microwave safe serving bowl, cover lightly and heat until hot.
Grilled Potato Skins
Beema
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons mince fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
3 bacon strips, cooked and crumbles
2 green onions, chopped
sour cream
Cut each potato lengthwise into four wedges, Cut away the white portion, leaving 1/4 inch on the skins. Place the potato skins on a microwave safe plate, and cook, uncovered, on high for 8 to 10 minutes or until tender. Combine the butter, rosemary, salt and pepper, and brush over both sides of the skins.
Grill the potatoes, skin side up, uncovered, over direct medium heat for 2 to 3 minutes or until light browned. Turn the potatoes and position over indirect heat, gill 2 minutes longer. Top with cheddar cheese, cover and grill for 2 to 3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve skins with sour cream.
Toasted Ravioli
Beema
2 tablespoons Italian salad dressing
1 tablespoon seasoned bread crumbs
1/2 cup marinara sauce, warmed
Cook ravioli according to package directions, drain. Place ravioli on a baking sheet coated with cooking spray. Brush tops with Italian salad dressing; sprinkle with bread crumbs.
Bake at 350° for 12 to 15 minutes or until golden brown. Serve with marinara sauce.
Zucchini Pickles
Lilly
2 med. zucchini
1 med. onion, thinly sliced
1 cup sugar
1 cup white vinegar
1 tsp salt
1/2 tsp mustard seed
1/4 tsp celery seed
1/4 tsp tumeric
Mix sugar, vinegar, salt, mustard see, celery seed, and tumeric. Slice (do not peel) zucchini. Place zucchini, onion, sugar, vinegar, and spices in 2-quart casserole dish. Put lid on (or plastic wrap); microwave on high 8 minutes, stirring twice. Put in a jar; keep in refrigerator.
Meatballs with Spaghetti Sauce
Tasty
SAUCE:
1/2 cup chopped onion
1 clove minced garlic
3 tbsp olive oil
1-28 oz can whole tomatoes
1-8 oz tomato sauce
1-6 oz tomato paste
1/2 cup water
1 tsp basil
3 tbsp parsley
2 tsp salt
1/4 tsp pepper
in large pot heat oil and add onion and garlic, cooking until onion is transparent. Add whole tomatoes, sauce and paste, stir and simmer for 15 minutes. Add the rest of the ingredients and simmer while you make and cook the meatballs, stirring occasionally.
MEATBALLS:
3/4 lb ground beef
1/4 lb ground pork
1 cup fresh bread crumbs
1/2 cup Parmesan cheese
1 tbsp parsley
1/4 tsp garlic salt
1 1/2 tsp salt
1/4 tsp pepper
2 eggs
1/2 cup milk
oil to brown
Mix all ingredients together in a large bowl. Form into balls and bake at 350F for 1 hour or until done. Add to sauce.
When making the meatballs, handle with care and be gentle!!!!
Puffy Oven Pancakes
Beema.
2 tablespoons butter
2 eggs
1/2 cup 2% milk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
Optional topping:
1/4 cup each fresh blueberries, raspberries, strawberries, 1 teaspoon confectioners' sugar
Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until the butter melts.
in a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in the flour until blended. Pour over the butter. Bake, uncovered, for 14 to 16 minutes or until golden brown and puffy.
Add the optional mix of fruits to the top of the pancakes and sprinkle with sugar.
Roman Summer Salad
Lilly
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 Tbs capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 tsp freshly ground black pepper
6 Tbs extra-virgin olive oil
1 pkg grape tomatoes, cut in 1/2
1. Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
2. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
3. Add the tomatoes to the olive mixture, tossing to mix well. Let marinate for one hour, stirring occasionally.
Note – Consider fresh mozzarella. Also – I used grape tomatoes – original recipe called for tomato slices.
Servings: 4
Salmon Pasta Salad
Source: Canadian Living Magazine, May 2003/birder
This recipe makes 2 serving(s)
2 cups (500 mL) small pasta shells
1/2 cup (125 mL) frozen peas
1 can or pouch (3.5 oz/105 g) drained sockeye salmon (or 1/2 of a 7.5 oz/213 g can)
1/4 cup (50 mL) plain low-fat yogurt
2 3/4 tbsp (34 mL) finely diced red onion
2 tbsp (25 mL) light mayonnaise
3 radishes, thinly sliced
1 tbsp (15 mL) chopped fresh dill, (or 1 tsp/5 mL dried dillweed)
1/4 tsp (1 mL) hot pepper sauce
1/4 tsp (1 mL) each of salt and pepper
6 leaves romaine lettuce
in large saucepan of boiling salted water, cook pasta for 7 minutes. Add peas; cook until pasta is tender but firm, about 1 minute. Drain and rinse under cold water; shake out excess water.
Meanwhile, in small bowl, flake salmon with fork, mashing in any bones; remove skin if desired. Set aside.
in large bowl, stir together yogurt, onion, mayonnaise, radishes, dill, salt, pepper and hot pepper sauce.
Tear 4 of the lettuce leaves into bite-size pieces; add to large bowl along with pasta mixture and salmon and toss to combine. To serve, spoon onto remaining lettuce leaves.
VARIATIONS:
TUNA PASTA SALAD: Replace salmon and peas with tuna and frozen cut green beans.
CRAB PASTA SALAD: Replace salmon and peas with crab meat and frozen broccoli florets
June 2011 recipes
1) Simple Quinoa Chicken Supper
2) Ricotta Cheesecake
3) Cheesey Chix Strips
4) Baked Corn Casserole
5) Glazed Carrots And Snow Peas
6) Cranberry Chicken Salad Sandwiches
7) Meatloaf in A Mug
8) Warm Sausage And Potato Salad
9) Make Your Own Ice Cream in Baggies
10) Kwik N Ez Colcannon
11) Grilled Potato Skins
12) Toasted Ravioli
13) Zucchini Pickles
14) Meatballs With Spaghetti Sauce
15) Puffy Oven Pancakes
16) Roman Summer Salad
17) Salmon Pasta Salad
Simple Chicken Quinoa Supper
Kraft/tastycook1
1/2 cup Kraft Signature Mango Chipotle Dressing, divided
4 small boneless skinless chicken breasts (1 lb./450 g)
1-1/2 cups 25%-less-sodium chicken broth
1 cup quinoa, uncooked, rinsed
1 Tbsp. fresh lime juice
1 orange pepper, chopped
1 yellow pepper, chopped
1 green onion, sliced
1/4 cup chopped fresh cilantro
POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate until ready to use. Bring broth to boil in medium saucepan on medium-high heat. Stir in quinoa. Return to boil; cover. Simmer on medium-low heat 10 to 15 min. or until quinoa is tender and liquid is absorbed. Cool.
MEANWHILE, heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (170ºF), turning after 7 min.
MIX remaining dressing and lime juice in large bowl. Add quinoa, peppers, onions and cilantro; mix lightly. Serve with chicken
Ricotta Cheesecake
Source: Mr. Food/Birder
Makes a 9" deep-dish pie
Note: To make a smaller pie, cut ingredients in half and use a 7" pie pan.
3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 (15-ounce) container part-skim ricotta cheese
1 cup plain low-fat yogurt
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package reduced-fat cream cheese, softened
2 eggs
2 1/2 teaspoons vanilla extract
Preheat oven to 350°F.
in a small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave the oven on.)
in a large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.
in another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined; pour into pie crust.
Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.
Garnishing Tip: Enjoy this plain or topped with fresh strawberry slices or whole blueberries or raspberries.
Cheesey Chix Strips
Beema
Made as an appetizer or for a light lunch with a salad, these oven-baked crispy chicken tenders are quick and easy, and very satisfying. Pork tenderloins could easily be substituted for the chicken; the recipe is easily doubled - this version nicley serves two.
3 tablespoons butter, melted
1/4 cup crushed butter-flavored crackers
3 tablespoons finely shredded cheese (cheddar, Mexican mix, Italian mix)
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, or Italian seasoning
1/4 teaspoon black pepper
3/4 pound skinless, boneless chicken breasts, cut into 1/2 inch slices
Optional: dipping sauce, warmed, such as marinara
Place butter in a shallow bowl. in another shallow bowl, combine all the ingredients, except the chicken. Dip the chicken in the butter, then roll in the cracker mixtue. Place on an ungreased foil-lined baking sheet. Bake at 400° for 10 to 15 minutes (or until chicken is cooked through).
Baked Corn Casserole
Beema
This recipe is courtesy of Nancy Collins, published in the ToH "Cooking for Two" cookbook. Serves two.
1 can (8 3/4 oz) cream style corn
8 saltines, crushed
1 tablespoon butter, melted
1/8 teaspoon each salt and pepper
1 egg
1/4 cup 2% milk
in a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2 cup baking dish coated with cooking spray.
in a small bowl, whisk the egg and milk. pour over the corn mixture. Bake, uncovered, at 350° for 40 - 45 minutes or until a knife inserted near the center comes out clean.
Glazed Carrots and Snow Peas
C3clark
2 ServingsPrep/Total Time: 15 min.
1 cup sliced carrots
2 tablespoons water
1 cup fresh or frozen snow peas, thawed
1 green onion, sliced
1-1/2 teaspoons brown sugar
1/4 teaspoon cornstarch
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper
Place carrots and water in a microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. Add snow peas and
onion. Cover and microwave for 45 seconds or until tender; drain. In a bowl, combine the brown sugar, cornstarch, butter, salt and pepper
until smooth. Stir into vegetables. Microwave, uncovered, for 45-60 seconds minutes or until bubbly around the edges, stirring once.
Yield: 2 servings.
Cranberry Chicken Salad Sandwiches
Had some chicken left over from the other night, so I looked through the Cooking for Two (ToH) Cookbook and found this recipe, from Michaela Rosenthal. Delicious.
1 cup shredded cooken chicken
1/3 cup whole-berry cranberry sauce
3 tablespoons mayonnaise
2 green onions, chopped
1 teaspoon lemon juice
2 sandwich buns, split (not onion flavored)
2 teaspoons butter, softened
2 teaspoons cream cheese, softened
2 letturce leaves
in a small bowl, combine the chicken,cranberry sauce, mayo, onions and lemon juice. Set aside.
Place the buns cut side up on an ungreased baking sheet. Spread the butter over the bottoms, Broil 3-4 inches from the heat for 1-2 minutes or until golden brown. Spread the cream cheese over the bun tops.
Spread the chicken mix over the bottoms of the buns, top with a lettuce leaf, and serve.
Meatloaf in A Mug
sstetzel
2 tablespoons 2% milk
1 tablespoon ketchup
2 tablespoons quick-cooking oats
1 teaspoon onion soup mix
1/4 pound lean ground beef
Additional ketchup, optional
in a small bowl, combine the milk, ketchup, oats and soup mix.
Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
Cover and microwave on high for 3 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain.
Let stand for 3 minutes. Serve with additional ketchup if desired.
Yield: 1 serving.
Nutrition Facts:
1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein.Diabetic Exchanges: 3 lean meat, 1 starch.
Warm Sausage and Potato Salad
Source: Food and Wine Magazine via Cooking.com/birder
Serves: 2
"For this French-style potato salad, toss the warm potatoes with broth or wine so they absorb the flavor of the liquid. If you can get a delicious French garlic sausage, this would be a great place to use it."
For the Potatoes:
1/2 pound boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
1 1/2 tablespoons canned low-sodium chicken broth or homemade stock
1/4 teaspoon salt, divided
For the Dressing:
1 teaspoon Dijon mustard
3/4 teaspoon red wine vinegar or white wine vinegar
1/8 teaspoon fresh-ground black pepper
2 tbsp. + 2 tsp. olive oil
For the Sausages:
1/4 pound smoked sausage, such as kielbasa, quartered lengthwise and cut crosswise into 1/2-inch slices
1 tablespoon chopped fresh parsley
About 4 cups romaine lettuce, shredded
FOR THE POTATOES:
Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/8 teaspoon of the salt to the warm potatoes and toss gently.
FOR THE DRESSING:
Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/8 teaspoon salt, and the pepper. Add the oil slowly, whisking.
FOR THE SAUSAGES:
Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.
TO SERVE:
Toss the potatoes with 1 tablespoon of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.
Make Your Own Ice Cream in Baggies
Source: Food.com/birder
Servings: 2
(You could buy Rival ice cream mix to use instead of the ingredients below. You could also use a little chocolate syrup or other flavorings.)
1/2 cup milk
1/2 cup half-and-half
1/4 cup sugar
1/4 teaspoon vanilla or 1/4 teaspoon vanilla flavoring
3/4-1 cup sodium chloride rock salt (NaCl)
3 cups ice
1 quart Ziploc freezer bag
1 gallon Ziploc freezer bag
Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture. Seal the bag securely making sure all the air is out of the bag.
Put 3 cups of ice into the gallon Ziploc bag. Add 3/4 cup to 1 cup rock salt (sodium chloride) to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag. Seal the gallon bag securely.
Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break. Also, if the outside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
IT'S BEST TO HOLD IT BY THE TOP SEAL OR TO HAVE GLOVES OR A CLOTH BETWEEN THE BAG AND YOUR HANDS BECAUSE THE BAG WILL BE COLD ENOUGH TO DAMAGE YOUR SKIN. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
Kwik n EZ Colcannon
Beema
Two large red potatoes, skins on, cut into cubes
4 tablespoons oleo or butter
1/4 cup milk
ground black pepper to taste
1/4 teaspoon celery seed
4 oz. (half of an 8 0z package) sauerkraut, rinsed and well-drained
Cook potatoes until tender. Coarsely mash, add oleo, milk, pepper and celery seed, stir until blended. Add sauerkraut, stir to mix well. Heat on low, stirring as needed, until heated through. Or, put mixture into a microwave safe serving bowl, cover lightly and heat until hot.
Grilled Potato Skins
Beema
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons mince fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
3 bacon strips, cooked and crumbles
2 green onions, chopped
sour cream
Cut each potato lengthwise into four wedges, Cut away the white portion, leaving 1/4 inch on the skins. Place the potato skins on a microwave safe plate, and cook, uncovered, on high for 8 to 10 minutes or until tender. Combine the butter, rosemary, salt and pepper, and brush over both sides of the skins.
Grill the potatoes, skin side up, uncovered, over direct medium heat for 2 to 3 minutes or until light browned. Turn the potatoes and position over indirect heat, gill 2 minutes longer. Top with cheddar cheese, cover and grill for 2 to 3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve skins with sour cream.
Toasted Ravioli
Beema
2 tablespoons Italian salad dressing
1 tablespoon seasoned bread crumbs
1/2 cup marinara sauce, warmed
Cook ravioli according to package directions, drain. Place ravioli on a baking sheet coated with cooking spray. Brush tops with Italian salad dressing; sprinkle with bread crumbs.
Bake at 350° for 12 to 15 minutes or until golden brown. Serve with marinara sauce.
Zucchini Pickles
Lilly
2 med. zucchini
1 med. onion, thinly sliced
1 cup sugar
1 cup white vinegar
1 tsp salt
1/2 tsp mustard seed
1/4 tsp celery seed
1/4 tsp tumeric
Mix sugar, vinegar, salt, mustard see, celery seed, and tumeric. Slice (do not peel) zucchini. Place zucchini, onion, sugar, vinegar, and spices in 2-quart casserole dish. Put lid on (or plastic wrap); microwave on high 8 minutes, stirring twice. Put in a jar; keep in refrigerator.
Meatballs with Spaghetti Sauce
Tasty
SAUCE:
1/2 cup chopped onion
1 clove minced garlic
3 tbsp olive oil
1-28 oz can whole tomatoes
1-8 oz tomato sauce
1-6 oz tomato paste
1/2 cup water
1 tsp basil
3 tbsp parsley
2 tsp salt
1/4 tsp pepper
in large pot heat oil and add onion and garlic, cooking until onion is transparent. Add whole tomatoes, sauce and paste, stir and simmer for 15 minutes. Add the rest of the ingredients and simmer while you make and cook the meatballs, stirring occasionally.
MEATBALLS:
3/4 lb ground beef
1/4 lb ground pork
1 cup fresh bread crumbs
1/2 cup Parmesan cheese
1 tbsp parsley
1/4 tsp garlic salt
1 1/2 tsp salt
1/4 tsp pepper
2 eggs
1/2 cup milk
oil to brown
Mix all ingredients together in a large bowl. Form into balls and bake at 350F for 1 hour or until done. Add to sauce.
When making the meatballs, handle with care and be gentle!!!!
Puffy Oven Pancakes
Beema.
2 tablespoons butter
2 eggs
1/2 cup 2% milk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
Optional topping:
1/4 cup each fresh blueberries, raspberries, strawberries, 1 teaspoon confectioners' sugar
Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until the butter melts.
in a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in the flour until blended. Pour over the butter. Bake, uncovered, for 14 to 16 minutes or until golden brown and puffy.
Add the optional mix of fruits to the top of the pancakes and sprinkle with sugar.
Roman Summer Salad
Lilly
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 Tbs capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 tsp freshly ground black pepper
6 Tbs extra-virgin olive oil
1 pkg grape tomatoes, cut in 1/2
1. Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
2. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
3. Add the tomatoes to the olive mixture, tossing to mix well. Let marinate for one hour, stirring occasionally.
Note – Consider fresh mozzarella. Also – I used grape tomatoes – original recipe called for tomato slices.
Servings: 4
Salmon Pasta Salad
Source: Canadian Living Magazine, May 2003/birder
This recipe makes 2 serving(s)
2 cups (500 mL) small pasta shells
1/2 cup (125 mL) frozen peas
1 can or pouch (3.5 oz/105 g) drained sockeye salmon (or 1/2 of a 7.5 oz/213 g can)
1/4 cup (50 mL) plain low-fat yogurt
2 3/4 tbsp (34 mL) finely diced red onion
2 tbsp (25 mL) light mayonnaise
3 radishes, thinly sliced
1 tbsp (15 mL) chopped fresh dill, (or 1 tsp/5 mL dried dillweed)
1/4 tsp (1 mL) hot pepper sauce
1/4 tsp (1 mL) each of salt and pepper
6 leaves romaine lettuce
in large saucepan of boiling salted water, cook pasta for 7 minutes. Add peas; cook until pasta is tender but firm, about 1 minute. Drain and rinse under cold water; shake out excess water.
Meanwhile, in small bowl, flake salmon with fork, mashing in any bones; remove skin if desired. Set aside.
in large bowl, stir together yogurt, onion, mayonnaise, radishes, dill, salt, pepper and hot pepper sauce.
Tear 4 of the lettuce leaves into bite-size pieces; add to large bowl along with pasta mixture and salmon and toss to combine. To serve, spoon onto remaining lettuce leaves.
VARIATIONS:
TUNA PASTA SALAD: Replace salmon and peas with tuna and frozen cut green beans.
CRAB PASTA SALAD: Replace salmon and peas with crab meat and frozen broccoli florets