pomegranate salad July 31, 2006

this is a salad that a friend made for me and its AMAZING! i am a huge spinach fan and pomegranates are one of my favorite things and then you add bacon… well, you don’t get much better.

pomegranate saladBaby spinach
White mushrooms, washed and coarsely chopped
6 strips of bacon, fried until chrisp, then crumbled
seeds of 1 pomegranate
chopped walnuts
1 avocado, coarsely chopped(I don’t add this, since I’m not a huge avocado fan)

Dressing:
1/3 cup oil (canola or vegetable – not olive)
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp bacon grease
I’m not sure of amounts – I just very scientifically add things until the salad looks balanced and pretty. If you are using pre-cooked bacon, just leave the grease out of the dressing.

recipe origin: not sure!

grilled herb shrimp July 28, 2006

this is so, so, so, so good. really. one of my favorite things to eat ever. and thats saying a lot!

Grilled Herb Shrimp
Serves 6
3 garlic cloves, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoon Dijon mustard
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
¼ cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

1. Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice.  Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to two days. 

2. Prepare grill and brush the grilling rack with oil to prevent the shrimp from sticking.  Skewer the shrimp and grill for 1 ½ minutes on each side.

recipe origin: adapted from Barefoot Contessa Parties!

lamb kabobs July 27, 2006

we love lamb. we love kabobs. we l-o-v-e ethnic foods. so this is one of our favorites. its super easy and guests love it. you can get a good price on lamb at Sam’s or Costco. but if you want to splurge and go to a butcher, they’ll trim and cut it all up for you, so its even easier!

Lemon Garlic Lamb Kabobs

1 1/2 pounds boneless leg of lamb, well-trimmed and cut into cubes (about 1-inch)
8 thin lemon wedges
1/4 cup olive oil
2 tablespoons lemon juice
4-8 garlic cloves, minced (we like lots of garlic, but that’s just us!)
Kosher salt and fresh ground pepper
Feta Dipping Sauce (optional)

1. In a small bowl, whisk together the olive oil, lemon juice and garlic. Add lamb to marinade and let marinade for at least 30 minutes (or refrigerate and marinate overnight – much better!)
2. Heat grill to high. Soak bamboo skewers for at least 15 minutes in water to prevent burning. Place 4-5 pieces of lamb and 2 lemon wedges per skewer. Season with salt and pepper.
3. Cook, turning occasionally, until done (about 8-10 minutes total).  For extra flavor, squeeze grilled lemon wedges over the lamb before eating.
4. The original recipe calls for a Feta Dipping Sauce. Sometimes I serve it, sometimes I leave it out. No one misses it.

Feta Dipping Sauce
2 oz feta cheese
1 tablespoon lemon juice
Kosher salt and fresh ground pepper
fresh parsley

1. Puree in blender with 2 or 3 tablespoons of water until smooth. Garnish with finely chopped fresh parsley, if desired.

recipe origin: Everyday Food Magazine

three bean salad July 26, 2006

i love this. i saw it in a magazine and made it, but found some of the measurements to be waay off. they had way too many fresh herbs. yuck. but i adapted it and now its a fav.  easily the best bean salad recipe i’ve come across.

Three-Bean Salad
makes 4 to 8 servings

1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can other bean (black, cannellini), drained and rinsed
2 celery stalks, finely chopped
1/3 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped (flat-leaf best, but Italian okay)
2 tablespoons fresh rosemary, finely chopped
3 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tsp kosher salt
1/4 tsp ground pepper

In a large bowl, combine the beans, celery, onion, parsley and rosemary. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

recipe origin: adapted from recipe in Real Simple

yum July 25, 2006

 

have you tried this salad dressing? amazing! delicious! yum! it also works great to toss into an asian-inspired pasta salad or as a marinade.

its just so good! thanks to my friend kim for introducing me to this. i will be forever grateful!!!!

fruit smoothie July 21, 2006

my kids and i have these almost every morning for breakfast. yum.

Fruit Smoothie

1 cup plain yogurt (i use low-fat 1%)
1 cup frozen fruit (blueberries are my favorite. girls prefer raspberries because they make it pink!)
1 banana
Put in blender and blend until smooth. Add some ice to make it thicker, if you wish.

while doing a horrible diet (south beach), i made some without the banana for me and added splenda. didn’t taste too bad. for diet food, that is.

fresh tomato pasta July 20, 2006

this is a huge hit with the kiddies, who absolutely adore everything pasta and love those “baby tomatoes”

fresh tomato pasta

serves 4

angel hair pasta (i recommend this.)
salt and pepper
1/4 cup olive oil
2 or 3 garlic cloves, minced or thinly sliced
1 pint grape tomatoes, halved or quartered
1 teaspoon dried oregano, parsley, Italian seasoning (whatever you like best)
1/4 teaspoon crushed red pepper (optional)
1/4 cup fresh basil
1/4 cup grated Parmesan cheese
1. In a large pot of boiling salted water, cook the angel hair according to package directions until al dente, about 8 minutes. Drain.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring for about 1 minute.  Add the tomatoes, spice you picked, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Reduce heat to low, and cook, stirring, until the tomato juices run, about 3 or 4 minutes.

3. Add the drained angel hair, basil and 1/4 cup Parmesan to the skillet and toss to combine.  Serve with more cheese, if desired.

**This is GREAT recipe to use up leftover chicken!! Just chop and throw it in with the tomatoes and it will heat right up!

recipe origin: adapted from recipe in Everyday Food Magazine.

best blueberry muffins ever! July 19, 2006

and who doesn’t love a good muffin? warm. soft. sweet. so yum. try them with other fruit — i started baking and realized i was out of blueberries, so i chopped up some strawberries. even better! got rave reviews!

blueberry muffins

makes about 12 regular sized muffins

6 tablespoons unsalted butter, room temperature
3 cups, plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 cup milk
1 3/4 cups blueberries (or any chopped fruit)

Preheat the over to 375; spray muffin tin (preferably with Pam for Baking - genius!) and set aside. In a large bowl, sift together flour, baking powder and salt; set aside.

In the bowl of an electric mixer with paddle attachment, cream butter and sugar until fluffy, about 3 minutes on medium speed. Add egg, yolks and vanilla; mix until well combined. Reduce speed to low, alternately adding reserved flour mixture and milk to mixer, begin and end with the flour. Remove bowl from mixer to gently fold in berries by hand. Divide among muffin tins and sprinkle generously with sugar (preferably demerara sugar). Bake until light golden, about 30 minutes. Cool in the pan for around 15 minutes, then transfer to a wire rack to cool completely.

recipe origin: Martha Stewart Living

curried chicken salad July 19, 2006

now i don’t have any “famous” recipes, but this comes close. a friend craved this salad when she was pregnant. if i do not bring this salad to a pot-luck dinner, people get really mad. (“where’s your salad?” “you didn’t bring your salad?” “but i was really looking forward to your salad!”) and, i must admit, its really good!!

Curried Chicken Salad

serves 6 to 8

3 chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup Major Grey’s chutney
3 tablespoons curry powder
1 cup medium diced celery
1/4 cup chopped scallions, white and green parts
1/4 cup raisins or 1 cup grapes, halved
1 cup whole roasted, salted cashews

Preheat oven to 350 degrees

Place the chicken breasts on a sheet pan and run the
skin with olive oil.  Sprinkle liberally with salt and
papper. Roast for 35 to 40 minutes, until the chicken
is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and
dice the chicken in large bite-size pieces.

For the dressing, combine the mayonnaise, wine,
chutney, curry powder and 1 1/2 teaspoons salt in the
bowl – mix until smooth. (You can use a food processor
if you want)

Combine the chicken with enough dressing to moisten
well. Add the celery, scallions and raisins (if using)
and mix well.  Refrigerate for a few hours to allow
the flavors to blend. Add cashews and grapes (if
using) and serve at room temperature.
(To roast cashews, place then in a dry saute pan over
medium-low heat and stir until they’re a little crisp,
about 5 minutes.)

i, however, never use raisins and added grapes instead. i’ve also never added the cashews. but not for any particular reason other than forgetfulness.

recipe origin: adapted from Barefoot Contessa Family Style

pasta limone July 18, 2006

this is another family favorite, introduced to us by friends of ours at a ‘dinner group’ we’re a part of. so, so easy. so, so fast. and sooooo yum! i have no recipe for this, so its all guesswork. the great thing is, you can make this with staples you have on hand, so it works great for an impromptu get-together!

pasta limone
serves 4

angel hair pasta
1/2 cup lemon juice
2 or 3 garlic cloves, minced or sliced
small handful of fresh parsley, chopped
6 oz crab meat

1. In a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes. Add a glug of olive oil to the water during the last minute or so. Drain.

2. Meanwhile, add a good glug of olive oil to a saucepan and heat over medium heat. Add the garlic and stir for a minute or so. Add the lemon juice and crab meat, stirring, and reduce heat to low. Let this heat up for a few minutes.

3. Add the angel hair pasta to the skillet and toss it all together to combine. Sprinkle with chopped parsley and serve with some Parm, if you’re so inclined.