200 g Japanese Soba noodles (cook according to the directions)
1/4 cup soy sauce
1/4 cup rice vinegar or white vinegar
2 - 3 TBSP brown sugar
1 tsp sesame oil from Japan (found in Asian section - it has more aroma than regular sesame oil)
1 TBSP sesame seeds
4 - 5 cups organic spring salad from Costco
2 medium size tomatoes - diced
3 (about half bunch) green onions - chopped
6 Japanese Shiso leaves -finely chopped (optional)
sesame seeds to sprinkle
Cook the Soba noodles, wash with cold water, drain.
Mix soy sauce, vinegar, sugar, sesame oil and sesame seeds, and set aside
Mix Soba noodles and vegetables, and add the dressing and toss right before you eat.
Thursday, August 19, 2010
Lemony Potato Salad (Leslie Snow)
from Southern Living-
2 lbs. red potatoes, cut into eights
1/4 cup olive oil
3 Tbsp. lemon juice
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped fresh parsley
1. Bring potatoes and salted cold water to cover to boil in a large Dutch oven;
boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
2. Whisk together olive oil and next 4 ingredients in a large bowl.
Add warm potatoes, green onions and parsley; toss to coat.
Serve at room temperature or chilled.
2 lbs. red potatoes, cut into eights
1/4 cup olive oil
3 Tbsp. lemon juice
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped fresh parsley
1. Bring potatoes and salted cold water to cover to boil in a large Dutch oven;
boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
2. Whisk together olive oil and next 4 ingredients in a large bowl.
Add warm potatoes, green onions and parsley; toss to coat.
Serve at room temperature or chilled.
Tuna Shell Pasta Salad (Brenda Couch)
1 box pasta shells, cooked and drained in cold water to box instructions
1-12 oz can of albacore tuna, drained
1 C chopped celery
1 C each chopped red pepper and green pepper/ or brocolli flowerettes
1/2 cup drained capers (flower buds from vines grown in France; they have a lemony buttery taste OR you can use one can of drained artichoke hearts cut in half.
1/2 to 3/4 cup Hellmans Mayo
1T. lemon zest and juice of one half lemon
Chopped scallions for garnish
Toss all together with enough mayo to suit your taste and chill. Serve as a stuffed tomato for lunch on a bed of lettuce with a tomato garnish.
Enjoy!
1-12 oz can of albacore tuna, drained
1 C chopped celery
1 C each chopped red pepper and green pepper/ or brocolli flowerettes
1/2 cup drained capers (flower buds from vines grown in France; they have a lemony buttery taste OR you can use one can of drained artichoke hearts cut in half.
1/2 to 3/4 cup Hellmans Mayo
1T. lemon zest and juice of one half lemon
Chopped scallions for garnish
Toss all together with enough mayo to suit your taste and chill. Serve as a stuffed tomato for lunch on a bed of lettuce with a tomato garnish.
Enjoy!
Western Salad (Tammy Gantt)
(this is a cold salad)
Brown 1 lb. ground chicken (or turkey) with a package of fajita seasoning. Let cool. Chop 1 head of iceburg lettuce and put in bowl. Layer the following ingredients in any order on top of salad: omit anything you don't like
1 can chick peas, drained
1 can black beans, drained
1 can corn, drained
1 sm can black olives
red onion
1 avocado, diced into small chunks
a few tomatoes, diced
the ground chicken mixture
You must use Wishbone Western Dressing!
Yummy!
Brown 1 lb. ground chicken (or turkey) with a package of fajita seasoning. Let cool. Chop 1 head of iceburg lettuce and put in bowl. Layer the following ingredients in any order on top of salad: omit anything you don't like
1 can chick peas, drained
1 can black beans, drained
1 can corn, drained
1 sm can black olives
red onion
1 avocado, diced into small chunks
a few tomatoes, diced
the ground chicken mixture
You must use Wishbone Western Dressing!
Yummy!
Spiced Peach Salad- Naoko Perriton
1/2 cup sugar
3 tablespoons cider vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks (3 inches each)
2 packages (3 ounces each) peach or apricot gelatin
1 can (29 ounces) peach halves
In a medium saucepan, combine the sugar, vinegar and water. Place cloves and cinnamon on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to measure 2 cups. Add to gelatin mixture; stir well.
Refrigerate until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.
If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spice; combine with the gelatin before adding to sugar mixture.
3 tablespoons cider vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks (3 inches each)
2 packages (3 ounces each) peach or apricot gelatin
1 can (29 ounces) peach halves
In a medium saucepan, combine the sugar, vinegar and water. Place cloves and cinnamon on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to measure 2 cups. Add to gelatin mixture; stir well.
Refrigerate until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.
If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spice; combine with the gelatin before adding to sugar mixture.
Sweet Broccoli Salad- Amy Day
3 heads broccoli, cut into small florets
1 green onion, chopped
1/4 cup sunflower seeds
1/2 cup cheddar cheese
1/4 cup black olives, sliced
1/3 cup bacon, crumbled
1/3 cup raisins
Dressing:
1 cup light mayonaise
2 Tablespoons vinegar
1/3 cup sugar
Mix until smooth and pour over broccoli mixture. Refrigerate & serve.
1 green onion, chopped
1/4 cup sunflower seeds
1/2 cup cheddar cheese
1/4 cup black olives, sliced
1/3 cup bacon, crumbled
1/3 cup raisins
Dressing:
1 cup light mayonaise
2 Tablespoons vinegar
1/3 cup sugar
Mix until smooth and pour over broccoli mixture. Refrigerate & serve.
Saturday, July 17, 2010
Sweet Lemon Bread by Kathy Facione
1 1/2 C flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C softened butter or margarine
1 1/2 C sugar
3 eggs
3/4 C milk
2 Tlb. lemon juice
1 lemon's rind, grated
3/4 C blanched almonds, chopped
Topping:
1/4 C sugar
Juice of one large lemon
Bread:
Preheat oven to 350. Grease and flour 9x5x3 loaf pan. In bowl, sift flour, baking powder, and salt together: set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs, one by one. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 Tlb. lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown).
Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved.
Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooling on wire rack. Makes 1 loaf.
2 tsp. baking powder
1/2 tsp. salt
3/4 C softened butter or margarine
1 1/2 C sugar
3 eggs
3/4 C milk
2 Tlb. lemon juice
1 lemon's rind, grated
3/4 C blanched almonds, chopped
Topping:
1/4 C sugar
Juice of one large lemon
Bread:
Preheat oven to 350. Grease and flour 9x5x3 loaf pan. In bowl, sift flour, baking powder, and salt together: set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs, one by one. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 Tlb. lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown).
Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved.
Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooling on wire rack. Makes 1 loaf.
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