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Post by _black phoenix_ on May 18, 2008 18:34:22 GMT -5
Flaky Salmon Salad (Makes enough for 2)
- 1 can salmon(I get the wild pacific) - 2 Tablespoons dill dressing - Squeeze of creamy cucumber dressing - Squirt of lemon juice - Chopped green onion - Dash of black pepper - Lettuce
1) Cut up enough lettuce for two people and put on plates. 2) Squeeze a little creamy cucumber salad dressing onto the lettuce. 3) Drain the salmon and mix into bowl with the dill dressing, little more cucumber dressing, lemon, chopped green onion and black pepper. 4) Glop the salmon mixture on top of the salad and enjoy!
Last night I added sliced cucumbers and radishes mmm. Goes well with potatoes, pasta or most starchy foods.
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Post by _black phoenix_ on Feb 9, 2009 1:14:05 GMT -5
I made this into little muffins with raspberries mixed in last week! DELICIOUS
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Post by 2standalone on Feb 10, 2009 19:36:06 GMT -5
improvised pizza:
1. toast bread (lightly) 2. while its hot- spread pizza sauce and sprinkle desired cheese 3. enjoy!
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Post by Kitten on Feb 25, 2009 13:23:36 GMT -5
This thread makes me so hungry. But it needs to keep going! Does anyone make hummus? I have a pretty good recipe for basic hummus.
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Post by _black phoenix_ on Feb 25, 2009 13:27:12 GMT -5
Id love to see it!! I used to make it quite often actually... TONS of lemon and garlic is best! mm
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Post by Kitten on Feb 25, 2009 13:34:25 GMT -5
1 garlic clove (or more..I think I used more) 1 can chickpeas (19 oz drained) 1/2 tsp ground cumin 1/2 cup tahini (sesame paste) ~1/2 cup fresh lemon juice 3/4 tsp salt 1/2 tsp pepper 3 tbsp extra virgin olive oil
Peel garlic and puree in the food processor. Add the chickpeas, the tahini, and the ground cumin and puree.
Then add the lemon juice, salt, pepper and puree again. With the machine running, slowly add oil (I can't do that with my processor). If thinner hummus desired, add more oil.
Drizzle with extra virgin oil and top with freshly cracked pepper. (Sometimes I add black olives or anything else you want really..)
Now, who has a good recipe for home made salsa?
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Post by Aish on Feb 25, 2009 18:15:02 GMT -5
Lol, I'm Jewish - we make hummus ALOT!
Lamb Shawarma
***Hummus*** 2 cups dried chickpeas 1 cup tahini 1/2 teaspoon black pepper 1 1/4 teaspoon salt 1 1/2 tablespoon lemon juice 5 cloves garlic, ground in food processor 2 cups water, more as needed ***Meat*** 1/2 pound lamb chops, first or second cut, meat sliced from bone 2 medium red onions, peeled and chopped 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon sumac (fruit-based Israeli spice) or finely grated lemon zest 1/4 cup olive oil ***Garnish*** 1 cup chopped parsley 1 teaspoon red pepper flakes 1 tablespoon olive oil, or more if needed
Directions:
To make hummus: Sift through chick peas, rinsing well and discarding pebbles or broken or discolored peas. In a large bowl, soak peas for 8 hours or overnight. Rinse chick peas; place in heavy soup pan with 2 quarts of water. Bring to boil; lower heat and simmer for about 1 1/2 to 2 hours or until very tender. Drain well, reserving cooking liquid. Cool slightly. Grind peas in food processor until smooth. (At this point, you can place chick peas in a freezer bag and freeze until ready to use. To defrost, take them out of freezer in the evening; in the morning, add rest of ingredients and proceed to make hummus.)
Place chick peas, tahini, ground garlic and spices in an electric mixer or food processor. Add 1 cup water and blend until very creamy. If it seems too dry, add more water.
Marinate lamb with onions, spices, and olive oil and let sit overnight. Saute marinated meat, and cook until tender.
To serve, spoon hummus on a serving plate, spreading it so edges are thicker than center. Scoop out a circle in center of hummus. Place meat in center, sprinkle with parsley and pepper flakes. Drizzle with olive oil.
Note: For a vegetarian dish, substitute mushrooms for lamb.
We eat this with thick soft pita bread (very different than the thin hard stuf you find in the grocery store).
Pita Bread
Ingredients: 6 cups Whole-wheat flour 1 tablespoon Honey 1 tablespoon Active dry yeast 2 cups Warm water -- 120F
Directions:
In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough flour to make soft dough.
Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes.
Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450F degree oven. Bake about 5 minutes. Tops will not be brown.
To brown tops, place under broiler 3 inches from heat, for 1 minute.
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Post by Aish on Feb 25, 2009 18:17:19 GMT -5
Beef Burgandy and Parmesan Potatoes
3 pounds beef stew meat 1 package dry onion soup mix 1 can cream of mushroom soup 1/2 pound fresh or canned mushrooms -- sliced 1 cup burgundy wine 1/2 tsp garlic powder pepper
Combine all ingredients in casserole dish and bake, uncovered, for 3 hours at 325F.Great with mashed potatoes, or parmesan crusted potatoes.
Parmesan Crusted potatoes: 2-4 potatoes, cut into cubes, skin on 1/4 c. olive oil 1/2 c.grated parmesan and asiago cheese 1/8 tsp basil 1/8 tsp paprika
Combine dry ingredients in ziploc bag.
coat potato cubes with olive oil (shake in ziploc baggie is easiest). Place in baggie with dry ingredients, shake well to coat. Place on cookie sheet and bake 45 - 60 minutes @ 325.
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Post by Aish on Feb 25, 2009 18:20:05 GMT -5
Baked Reuben Dip
Ingredients: 1 package (8-ounce size) refrigerated sauerkraut 1/2 pound sliced lean corned beef, chopped 1 package (8-ounce size) shredded Swiss cheese 1 package (8-ounce size) shredded Cheddar cheese 1 cup Miracle Whip 1 package (16-ounce size) sliced cocktail rye bread
Directions:
Drain sauerkraut in a colander, rinse with cold water and drain well again. In a large bowl, combine drained sauerkraut, corned beef, both cheeses and Miracle Whip; stir.
Spoon mixture into a 13x9-inch or other shallow baking dish. Bake in a preheated 350 degree F oven about 30 minutes.
Just before serving, arrange rye bread on a baking sheet and toast. Serve dip hot with toasted bread.
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Post by Aish on Feb 25, 2009 18:29:11 GMT -5
Drunk Salsa 4 fresh roma tomatoes 4 fresh tomatillos 10 fresh jalapeno peppers, halved lengthwise and seeded 1 (12 fluid ounce) bottle Mexican beer 1/2 cup water, or as needed 3 cloves garlic 1 cubed yellow onion 1 bunch chopped fresh cilantro 4 ozs green chilis 1 tsp cumin sea salt to taste
Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat 6 - 8 minutes only. Remove from heat, and let cool slightly. Transfer to a food processor, add remaining ingredients. I like mine coarsely chopped, but you could blend smooth of you prefer.
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Post by Aish on Feb 25, 2009 18:32:59 GMT -5
3 Bean Salsa
1 (16 ounce) can kidney beans, rinsed and drained 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 2 cups chopped fresh tomatoes 2 jalapeno peppers, seeded and chopped 1/4 cup chopped green onions 1/4 cup lime juice 1/3 bunch minced fresh cilantro 2 teaspoons ground cumin 1 teaspoon salt 2 cloves minced garlic 1/4 teaspoon pepper
In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
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Post by Aish on Mar 1, 2009 1:08:48 GMT -5
Coconut Ice Cream
2 cups coconut milk 2 cup water 8 eggs 2 teaspoon of vanilla pinch of salt 4 tablespoons of shredded coconut Put coconut milk in sauce pan, heat for a couple of minutes, do not bring to boil. In bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed. Transfer the milk mixture to a double boiler, eg a metal bowl floating in boiling water, then slowly mix in the egg mixture. The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a cookie sheet and put in the freezer for an hour. Once lightly frozen, break up an beat in a food processor, this ads some air to the mixture and makes it light and fluffy. Return to the freezer and once frozen is ready to eat. This icecream is delicious with fresh fruit like berries, papaw or pineapple.
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Post by Kitten on Mar 1, 2009 11:22:37 GMT -5
Thanks! As soon as I get the ingredients I'll try to make one of the salsas.
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Lychalis
Demon Disciple
Into darkness travels a night heron's scream.
Posts: 368
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Post by Lychalis on Mar 1, 2009 14:13:30 GMT -5
oooh coconut ice cream yummm it goes soo very well with lime syrup chicken noodle soup. Ingredients 2 Chicken thighs, skin and bone removed, flesh chopped into strips 10 Spring onions, roughly sliced diagonally 1 onion, diced 2 cloves Garlic, roughly chopped 2 cm knob of Ginger, finely chopped 1 red chilli, deseeded and julienned 1 pak choi, white and green parts separated and shredded 1 pinch allspice 1 litre chicken stock 1 dash of Soy sauce 150g egg noodles 1 stick Lemon grass, bruised 2 tbsp Coriander, chopped Method 1. Put the spring onion into a pan with a little oil. Add the onion, garlic, ginger and chilli and cook over a medium heat until the onions begin to soften slightly. 2. Add the white ends of the pak choi with a good pinch of salt. Cook everything so that it softens. After 3-4 minutes add the chicken and a good pinch of all spice. Stir around and continue to cook for 2-3 minutes. 3. Add a litre of chicken stock to the pan along with a good glug of soy sauce. Cook for a further 4 minutes. 4. Add the remaining parts of the pak choi and enough noodles for the amount of people you are serving. Stir the soup with a bashed piece of lemon grass then add the stick of lemongrass to the pan. 5. Leave to cook for 5 minutes or until the noodles are softened. Once ready add 2tbs of chopped coriander, stir and serve.
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Post by _black phoenix_ on May 21, 2009 14:19:31 GMT -5
Quinoa & Avocado Salad
Many people are unfamiliar with the South American grain, quinoa. It is extremely healthy and easy to make! You may need to do some searching around to find it(I can only find 1 place other than health food stores in all of Calgary) but its definitely worth the effort.
Ingredients:
Quinoa Avocado Cucumber Corn(peaches & cream) Chick peas
Lemon juice Olive oil Black pepper Garden herb seasoning Taco seasoning
Directions:
Prepare quinoa according to cooking instructions on package. Fluff & cool. Add washed/drained corn and chick peas. Chop cucumber into small slices. Add to mixture. Cut avocado and add to mixture. Squirt olive oil and lemon juice. Add seasonings to taste.
This makes for a delicious, high protein salad with lots of healthy ingredients. Its honestly my new favourite food.
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