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Post by _black phoenix_ on Oct 7, 2006 17:52:50 GMT -5
Leashs Bacon Salad
Ingredients: - Lettuce(cello/head lettuce is my fav, but romaine works great) - Ranch dressing - Shredded cheese - Bacon bits - Seasoned sunflower seeds
Goes great with just about anything. I love it with my perogies!
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Post by colourlessthoughts on Oct 15, 2006 9:42:30 GMT -5
I don't know if I could make that Leash sounds pretty complicated:P how did you ever come up with that:P
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Post by Aish on Jan 13, 2007 15:54:02 GMT -5
Bulgar Salad
Fine-grain bulgur, sometimes labeled "good for tabbouleh," is essential to this recipe, because coarsely ground bulgur will not soften when soaked in boiling water. A late-season tomato salad or sautéed cherry tomatoes with Indian flavors complete this meal. 1 1/2 cups fine-grain bulgur 3 cups boiling water 3 tablespoons fresh lemon juice 1 teaspoon honey 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Salt 1/4 cup extra-virgin olive oil 1 can chickpeas, rinsed and drained 6 ounces drained jarred roasted red peppers, diced (about 1 cup) 1/4 cup minced fresh parsley leaves 1 medium head Bibb lettuce, leaves separated 4 pita breads, warmed and cut into wedges
1. Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl. 2. Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.
3. Add the chickpeas, roasted peppers, and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.
4. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve
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Post by Aish on Jan 13, 2007 15:55:16 GMT -5
Butternut Squash Chowder with Pears
2 Anjou or Bosc pears, peeled, cored, and diced Juice of 2 lemons 2 tablespoons olive oil 1 cup peeled and diced Vidalia or Spanish onion 1 stalk celery, diced 1 small carrot, peeled and diced 1 tablespoon minced garlic 1 teaspoon peeled minced fresh ginger 1/2 cup dry white wine 2 small butternut squash, peeled, seeded, and diced (about 3 cups) 1 baking potato (about 12 ounces), peeled and diced 5 cups Vegetable Stock or store-bought 1/4 cup freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1/2 cup heavy cream Salt to taste
Place the pears in a bowl with the lemon juice, cover with water, and set aside. In a large saucepan, heat the olive oil over high heat until lightly smoking. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly. Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.
Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture. Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.
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Post by Aish on Feb 11, 2007 9:38:27 GMT -5
Coconut Shrimp with Pomegranate Wasabi Dip
Ingredients: Shrimp:
1/2 lb jumbo shrhimp 1/2 cup milk 1/2 cup all-purpose flour 1/2 cup dry flake coconut, sweetened or unsweetened 1/4 tsp. salt
Dip:
4 oz. pomegranate juice 2 Tbsp. brown sugar 2 Tbsp. red wine vinegar 1/4 tsp. wasabi paste Directions: Peel and devein the shrimp. Soak shrimp in milk in a bowl.
Combine all ingredients over medium high heat in a sauce pan and bring to a steady simmer. Once sugar has dissolved, reduce heat and simmer until the mixture has reduced by half.
Combine coconut, salt and flour on a plate. Dredge shrimp in mixture.
Heat two inches of oil in a skillet and when hot, fry shrimp in batchs until they achieve a golden brown crust. 2-4 minutes. Drain shrimp on paper towels and serve with dip.
enjoy!
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Post by Aish on Feb 11, 2007 9:50:35 GMT -5
Pomegranate Sangria
1 bottle of red wine 1 bottle of Pomwonderful Pomegranate Juice 1 cup of brandy 1 cup of orange liqueur (cointreau of grand marnier) 1 orange, sliced 1 apple, sliced 1 lime, sliced fresh berries, if desired 12 ounces of club soda Directions: Wash and slice, apple, orange, lime and add to wine. Rinse berries, and add to wine.
Add brandy and orange liqueur and pomegranate juice. Chill overnight to let flavors deepen.
Add chilled club soda to mixture before serving to add sparkle.
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Post by Aish on Feb 18, 2007 14:51:14 GMT -5
Pumpkin Soup
INGREDIENTS 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns DIRECTIONS Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Post by _black phoenix_ on Mar 9, 2007 21:55:09 GMT -5
BBQ Chicken Taco SaladThis is one of my favourite dinners. I took ideas from the restraunt Moxies and added my own special ingredients. - Lettuce - Cheese - Sour cream - Ranch Dressing - Salsa - Taco/burrito seasoning - Beans(red kidney, black, or pinto work well) - Onion(i like a mix of red and green) - Olives(only if you like em) - Cooked corn kernels - Chicken breast - BBQ sauce - Tomato - Corn chips Put butter in a non-stick frying pan and add chicken. Let cook about 5 min then flip. Both sides need about 5 min, then cut into slices. Add BBQ sauce and let cook on low for another 3-5 min. While you wait for the chicken to cook, work on this: Cut lettuce. Mix sourcream, salsa, seasoning and ranch in a bowl. Pour dressing over lettuce and garnish with grated cheese. Add chopped onions, drained beans, corn, olives, and chopped tomatoes. Sprinkle small pieces of corn chips on top. Throw the chicken on your salad and ALL DONE! Takes about 15 min total. Goes well with beer.
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Post by _black phoenix_ on Apr 13, 2007 15:01:16 GMT -5
Oooh I just made my BBQ salad without the chicken and chips just now. Added lots of fresh avacado and seasoned sunflower seeds. Delicious! Seriously you guys have to try this out.. Its my new favourite food.
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Post by x1x on Apr 26, 2007 3:13:07 GMT -5
I'll have to try some of these.
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Post by Time_Spinner on Apr 26, 2007 20:32:56 GMT -5
that salad sounds tasty leash, might try it!!!
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Post by _black phoenix_ on Jun 26, 2007 12:57:35 GMT -5
Leashs Chicken Tortilla Soup- Tomato soup(i didnt know how to make it, so I used Cambells canned basil & oregano tomato) - Chicken breast(boneless, skinless) - Cilantro - Black beans - Corn(canned kernels work well) - Taco/burrito seasoning - Sourcream - handful of shredded Cheese - 1/2 an Avacado - Tortilla or corn chip strips Put chicken breasts into a non-stick pan with a thin coating of olive oil. Shake chicken seasoning over top, and let cook 5 minutes. Add water to the can of tomato soup and put on medium. Finely chop cilantro(or italian parsley). Add drained beans, corn kernels, taco seasoning, and cilantro a few minutes before soup is ready. Flip chicken breast after 5 min and cook other side for another 5. Once ready, cut into small pieces. Cube half an avacado and place at the bottom of your empty soup bowl. Add chicken slices and pour soup over. Let sit a few minutes to cool down and soften avacado. Top with a sprinkle of shredded cheese, a glop of sourcream, and handful of crispy tortilla strips.
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Post by _black phoenix_ on Jul 8, 2007 13:48:59 GMT -5
Chick-pea Salad
Ingredients: - Strained garbonzo beans - Radishes - Celery - White onion - Italian parsley - Garlic - Italian dressing - Sesame oil - Lemon juice
Finely chop ingredients(except the chick-peas.) Add liquids and mix well. Enjoy!
Quick, easy, and very healthy.
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Post by ValkyrieGoddess on Aug 8, 2007 18:39:01 GMT -5
Ranch Pasta Salad
-1 box of Medium sea shells pasta -1 cup of Ranch Dressing ( I usually use one with bacon) -Your Favorite vegetables I use orange and yellow peppers because they're sweet and kinda' tangy. Onion scallions or Purple onion. Broccoli. A little garlic (i love garlic). Chives to add to the Ranch dressing. These are just a few of the things i add.
1.Boil the pasta until it's tender.
2. Strain the pasta. Run cold water over it to cool.
3.Place pasta in a large bowl.
4.Stir in Ranch and Vegetables.
5. Mix good and serve.
I like my vegetables clean and raw but you could cook them then add them. I've also been told by a friend i taught how to make this that it's also good cold.
Hope you enjoy...
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Post by Aish on May 12, 2008 18:35:50 GMT -5
PAD THAI
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water. 5-6 cloves garlic, finely chopped. 2 tablespoons chopped shallots 1/4 cup dried shrimp or 1/2 fresh cooked shrimp 1/4 cup fish sauce 1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference). 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice) 1 medium egg, beaten 1/4 cup chopped chives 1/2 cup roasted peanuts, coarsely broken up. 1 cup bean sprouts 1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.
Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.
Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.
Pad thai is served as above. You may add Thai chili powder and crushed peanuts at the table. The more peanuts, the BETTER!!
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