Warm Thai Coleslaw

So I found this recipe in a book called "new vegeterian." The recipe calls for it to be cold with tge green beans being the only thing cooked. I like my dinners warm (except when it's scorching outside), so I decided to change things up a bit and cook all of the veggies. Not only was it quite delicious, but it's also packed with vitamins.

ingredients:

• 2 tablespoons olive oil
• 4 oz. green beans, ends trimmed and cut into 1-2 inch pieces
• 2 cups of finely shredded red cabbage
• 1 red bell pepper
• 2 tomatoes seeded and chopped
• 1-2 green onions chopped (white and some of the green part)
• 1-2 cloves of garlic
• 1 green chile (I'll leave the kind and amount up to you depending on how spicy you like your food).
• 1/2 cup roasted peanuts coarsely ground

for the dressing:

• a handful of fresh cilantro chopped
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons of brown sugar (I used a little less than what is called for)

directions: Mix all the ingredients together for the dressing and put aside. Cook the green beans in boiling water for 3 minutes, then drain and set aside. In a wok (or large frying pan) heat the olive oil and add the garlic, onions, and chiles. Saute for 1-2 minutes then add the bell pepper and continue to saute for another 2 minutes or so. Next add the cabbage and continue to saute for 2-3 minutes. Add the cooked greenbeans and tomatoes and peanuts and continue to saute for another 1-2 minutes. During the last minute pour the dressing over everything. Make sure everything is heated throughly, but don't cook for too long as it will get mushy. Salt and pepper as needed.
If you prefer to have it cold, cook only the green beans then rinse them throughly with cold water. Next combine all the salad ingredients (skip the olive oil) and pour the dressing over everything.

Mel's Warm 'n Chunky Gazpacho

I always see all these recipes for Gazpacho and they always look so good, except for one factor, they're cold. So I decided to make a Gazpacho-like soup that was warm. Also I'm not a fan of puree'd soup, so I kept it chunky. It turned out quite good. This recipe is for 2, so double if you want more.

ingredients:

• 3 Tomatos, chopped and seeded
• 1/2 red bell pepper, chopped
• 1 stalk celery, diced
• 2 golden potatoes, chopped
• 1/2 tbsp dill, diced
• 1 clove of garlic
• 1 zucchini (diced)- I used the mini zucchini's from Trader Joes and just had them as little round slices
• 1/4 of a sweet onion, diced
• 1 green chile pepper diced (select the kind and amount depending on the heat you want, I used one from our garden and they are very mild)
• 1.5 cups of tomato juice
• 3/4 cup of vegetable broth
• 1 tbsp olive oil
• 1/8 cup red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar

directions:

In a pot saute onions and and celery in oil for about 4 minutes then add the garlic and potatoes for another minute or so. Next add the broth, dill, salt and sugar. Bring it to a boil then lower the heat down to a simmer and partially cover for 10 minutes. Then add the tomato juice, Worcestershire sauce, and red wine vinegar, continue to simmer for another 5 minutes or so. Then add the zucchini and bell pepper for another 5 minutes. Lastly add the tomatos for an additional 5 minutes. Salt and pepper as need. You can also add hot sauce if you like some heat. Serve with toasted bread.

Green Bean Salad

This is a simple, yet tasty side dish.

ingredients:

• 1 pound of green beans, cut the ends off and then cut into 2-inch lengths.
• 3 tablespoons of red wine vinegar
• 3 tablespoons of olive oil
• 1/2 cup vegetable broth
• 2 teaspoons salt/pepper to taste
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon finely chopped parsley

directions:

Boil green beans uncovered for 10-15 minutes. Drain green beans and plunge into ice water to stop the cooking. In a small bowl combine the red wine vinegar, olive oil, vegetable broth, and salt/pepper. Whisk the ingredients together and then add the dill and parsley. Drain the green beans from the ice bath and lay out on a paper towel and throughly dry. Next place the green beans in a bowl and pour the dressing over them. Toss and enjoy!

Panko-Crusted Salmon

Ryan made this for dinner the other night, along with the Green Bean Salad and it was very good. You can also use this recipe using other kinds of fish. Next I think we'll try it with halibut.

ingredients:

• 4 teaspoons olive oil
• 4 pieces, thickly cut boneless salmon
• salt and pepper to taste
• 2 tablespoons honey mustard or sweet-hot mustard
• 2 teaspoons chopped fresh thyme
• 2/3 cup panko bread crumbs
• 2 tablespoons chopped Italian parsley
• 1/2 teaspoon paprika

directions:

Preheat oven to 400 degrees F. Set salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper. In a small bowl, combine honey mustard and 1 teaspoon of the thyme. In another small bowl mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle). Using a small spoon, spread hte mustard mixture on the salmon, top with the bread crumb mixture. Next roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork.

Serves 4.

Sweet Corn & Basamati Rice Salad

This is a very good side dish. Ryan and I had a very delicious dinner at his friend's parents' house and this was one of the dishes that was served. I haven't made it yet, but it looks easy enough and it is soooo delicious.

ingredients:

2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 cup plus 1 tbsp olive oil
3 large ears of yellow corn, husked
1 cup chopped green onions

2-1/4 cups water
1-1/2 cups basamati rice
1/2 teaspoon salt

1-1/4 cups coarsely chopped toasted pecans
3 bunches watercress, stems discarded

directions:

Whisk red wine vinegar and mustard together then gradually whisk in 1/2 cup of oil. Season with salt & pepper.

Cut corn kernels with a large sharp knife (you can probably use canned corn if you want). Heat 1 tbsp of oil in skillet over medium heat. Add green onions and saute for 30 seconds. Add corn and saute until corn is crisp-tender (about 5 minutes). Season with salt and pepper.

Bring 2-1/2 cups water to boil in medium pot. Add rice and 1/2 teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir) about 20 minutes- or according to your rice packet. Remove from heat and fluff with fork.

Mix rice, corn mixture and pecans in a large bowl. Mix vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.

Makes 8 servings.

Mediterrean Pasta with Artichokes, Olives, and Tomatoes

I made this last night and it was quite delicious. I like to use whole wheat past since it's healthier and more filling. Sometimes the whole wheat can be a bit strong, but with this meal it goes together quite nicely.

ingredients:
-whole wheat rigatoni pasta
-cherry or grape tomatoes cut in half
-kalamata olives cut in half
-artichoke hearts
-2 cloves of garlic
-onions
-fresh basil
- 2 tablespoons olive oil
-1/2 cup of dry white wine

directions: Put on a pot of water to boil (add pasta once it does), and while your waiting chop up your onions and garlic. Then in a skillet heat up the olive oil and saute your onions and garlic until they start to brown (about 3-4 minutes). Then add your wine and continue to simmer to allow the alcohol to burn off (about 2 minutes). Add your artichoke hearts, I like to break them up some so that they're easier to eat and saute for about 4 minutes, or until the artichokes start to brown a little. Then add half your tomatoes and all of your olives. Let them all simmer together for about 3 minutes, or until the tomatoes start to break some. By this time your pasta should be done, prior to draining, get a cupful of the pasta water and set it aside. Then add the pasta to the skillet along with the remainder of your tomatoes, basil and shredded parmesan cheese and some more olive oil. Then add some of the reserved pasta water, not too much, but just enough to wet the pasta. Serve with additional cheese.

bom apetite!

BBQ Artichokes

These are very delicious and are a great add to your barbecue fare. I just made artichokes last night, but since we have yet to get a new bottle of propane since our move I couldn't BBQ them. The trick is to boil/steam them until they are practically done (but not over done).

ingredients:

artichokes
olive oil
salt
pepper

directions:

For large artichokes you'll want to boil them for about 25-30 minutes, sometimes even longer. Then drain them(careful, because hot water can get stuck up in the leaves and can burn you). Then you want to cut them in half length wise. This is a little tricky, I like to hold them with a pair of tongs and then I cut starting from the top of the artichoke and go down. Then using a spoon scoop out the hairy junk in the middle. Drizzle them with olive oil and top with salt and pepper. Then you want to let them sit for about 10 minutes so the artichoke can absorb the olive oil. Put them cut-side down on the BBQ grill for about 5 minutes then turn over for another 3 minutes.

They come out with a delicious BBQ-y taste and you don't even need any sauce to dip it in.

bom apetite!