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!

Dill Potato Salad

Ryan made this for lunch the other day and it is very good. I originally saw it on the Food Network and just had to make it.

ingredients:
-potatoes, peeled (I like using the potato medley from Trader Joe's, they come in 3 different colors- white, purple, and gold. This adds a little more color to the salad and it's quite pretty)
-1 cup mayonnaise
-1/4 buttermilk
-4 tablespoons Dijon Mustard
-1/2 cup fresh dill (chopped)
-1/2 cup chopped celery
-1/2 cup chopped red onion
-pepper and salt

directions: Place potatoes in a large pot of water and salt, bring to a boil, then lower the heat and simmer for about 10-15 minutes, until the potatoes are barely tender (poke with a fork or knife to test). Drain pot of water. Place the potatoes back in the pot and cover with a towel, to steam the potatoes for 15-20 minutes. For the dressing: mix mayonnaise, buttermilk, mustard, 1 teaspoon of salt and 1 teaspoon of pepper. When the potatoes are cool enough to handle, but still warm, cut into quarters (or however you like your potato salad). Then pour the dressing over them. Add celery and onions and more pepper and salt to your liking. Toss well, then cover and refrigerate for a few hours to allow all the flavors to blend together.

Serve cold or at room temperature.

bom apetite!

Fresh-Mex Salad

This is a great salad that is very simple with no cooking required (perfect for those hot summer nights). Although we heated up the black beans, if you truly don't want to turn on a stove you don't have to. It is also packed with protein and fiber.

ingredients:

lettuce/salad mix
can of corn
can of black beans (rinsed and well-drained)
diced bell pepper
diced jicama
diced avocado
chopped tomato
radishes (sliced)
feta cheese

for dressing:
2 tbsp. finely-chopped, fresh cilantro
1/4 cup of freshly squeezed lime juice
1/4 cup of olive oil
2 tablespoons of honey
1 garlic clove, minced
some diced jalapeno pepper, if you like some spice

Combine all and enjoy!

bom apetite!

Pesto Pasta

Fresh, homemade pesto sauce is so much better than the already-made store bought kind. The only thing is that you need to eat it right away or the sauce tends to turn brown. If you have left over sauce and want to save it, you can always put a thin layer of olive oil on the top of the sauce (in a sealed airtight container) to prolong the browning. I found a recipe that claims adding parsley to it will keep the color and not change the flavor. I have yet to try it with the parsley, but when I do I'll let you know. Here it is:

ingredients:
1 3/4 cup fresh basil leaves (packed tightly)
1/2 cup parsley (packed tightly)
2 tablespoons pine nuts (or any other nut that fancies you, walnuts are another good choice)
1 garlic clove
1/3 cup freshly grated parmesan cheese
Salt
1/2 cup olive oil

Combine all of the ingredients except the olive oil and grind in a food processor. After ingredients are finely chopped, with the processor still running, slowly add the olive oil, and process until smooth.

This will make about 3/4 cup of pesto.

bom apetite!

Crispy Lemony Asparagus

Here's an easy and yummy way to make asparagus. The trick is to par-boil it (only 2 minutes) so it still has that crunch.

ingredients:
-asparagus
-shredded lemon peel & some juice
-shredded parmesan cheese
-olive oil
-salt n pepper

directions:
-first break off the bottom tough parts of the asparagus.
-then cut the spears into 1-2 inch pieces.
-boil asparagus for 2 minutes then drain and toss with the remaining ingredients.

bom apetite!

Curried Fried Rice with Tofu, Red Onions, & Sugar Snap Peas

This recipe is from a cookbook I have, "A Year in a Vegetarian Kitchen" by Jack Bishop. I love this book, all the dishes are pretty easy and delicious. So I know what you're thinking, "tofu- ewww." Please, just give it a chance. The trick (in my opinion) is to cut them in small bite-sized cubes and fry them in peanut oil on high until all the sides are a crispy-brown (but not burnt). So here's the recipe, you cook it in stages, but it's pretty easy. The trick is to have all the ingredients prepped and ready to use.

4 servings of rice

1/4 cup unsweetened coconut milk
2 tablespoon soy sauce
1 tbsp fresh lime juice
1 teaspoon sugar

2 tablespoons plus 1 teaspoon of peanut oil
2 large eggs, lightly beaten

Chopped Red onion (however much you like)
1 cup (or more) of sugar snap peas

Tofu, cut into cubes and blotted dry with a paper towel
2 garlic cloves, minced
2 teaspoons curry powder

1/2 cup chopped cilantro

I separated the ingredients into the different groups that you prepare the meal in.

1. First start your rice. Any rice is good, I prefer brown rice, but it's really up to you. Just time it that you start the other part of the meal when there's about 10-15 minutes left on the rice.

2. Combine coconut milk, soy sauce, lime juice, and sugar in small bowl. Set aside.

3. Heat 1 teaspoon of oil in a large skillet over med. heat until shimmering (I couldn't tell when it was shimmering, so I just made sure it was pretty hot). Add eggs and cook until they begin to set, about 20 seconds. With spatula, scramble and break up eggs. Continue to cook until the eggs are cooked through, but still tender, about 30 sec. Transfer eggs to a medium-sized clean bowl.

4. Raise heat to high and add 1 tbsp of oil to skillet. When oil is shimmering, add onions and cook stirring often, until soft and lightly browned, about 3-4 minutes. Add peas and cook until bright green and crisp-tender, about 1 minute. Transfer veggies to bowl with egg.

5. Heat 1 tbsp oil in skillet, when shimmering, add tofu and cook until browned. This can take some time, from 5-10 minutes (maybe longer) Add garlic and curry powder and cook, stirring occasionally, until fragrant, about 1 minutes.

6. Add rice and coconut milk mixture and cook, stirring constantly until heated through, about 2 minutes. Add cilantro, eggs, onion, and peas and stir until all is heated. Serve Immediately.

I know it may sound like a lot of work, but it's really good. Trust me.

Beet Risotto with Mustard Greens & Goat Cheese

This dish is so delicious and rich, it almost should be served as a dessert! I prefer the golden beets to the red beets, they are more sweeter and the red beets can have a very shocking red color that can be a bit discerning to eat.

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1-1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
chopped mustard greens
chilled soft fresh goat cheese, coarsely crumbled

Melt butter in a saucepan over medium heat. Add onion and beets. Cover and cook until onion is soft, about 8 minutes. Mix in the rice, vegetable broth, and vinegar. Increase heat and bring to a boil then reduce heat and simmer (stirring occasionally) for 15-20 minutes uncovered, until most of the liquid is absorbed. Season with salt and pepper. Top with goat cheese and mustard greens.

Cilantro-Lime Tilapia

This is a very good marinade/flavoring to use with fish that you grill on the BBQ. We used Tilapia, but whatever floats your boat will do.

2-4 Tilapia Fillets
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Combine ingredients and brush all over the fish. Let the fish marinade in it for about 30 minutes, longer if you'd like. Then grill it on medium heat for about 10 minutes, maybe a little less, depending on how thick the fillets are.

Eggplant Parmigiano

This recipe is courtesy of Ryan's Grandmother and it is very good. There's a little bit of prep work, but it is definitely worth it. Ryan and I like to have these with spaghetti or linguine with tomato sauce made with a can of diced tomatoes, garlic, olive oil, and fresh basil, you can add a little bit of dry white wine too if you like.

Preheat the oven to 450.

Skin the eggplant and slice 1/4 inch thick round tablets. Salt each side of the eggplant and layer in a large bowl. Once done slicing, fill the bowl with water and place a plate on top of the eggplant to hold it down. Soak for 10 minutes.

Drain eggplant, then pat it dry with paper towels.

Prepare 2 bowls. One with 2 eggs and grated Parmesan cheese (whisked together) and another bowl with Italian Herb breadcrumbs.

Pour a thin layer of olive oil on a cookie sheet.

Now dip the eggplant in the egg first and then in the breadcrumbs. Then place it on the cookie sheet.

Bake for about 15 minutes then flip the eggplant and bake for about 15 minutes more. This part really depends on your oven, ours is old and tends to take longer. Just start checking it after 10-12 minutes. Once the side down is golden brown, flip it.

bom apetite!

Delicious Oatmeal Chocolate Chip Cookies

Here's a recipe for some delicious, moist, and healthy chocolate chip cookies. The recipe is a bit of work, there's some serious hand-stirring, but it's well worth it. They're the best cookies I have ever made.

2-1/2 cups quick cooking rolled oats
1 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground all spice
1/4 teaspoon salt
3 tablespoons unsalted butter at room temperature
2 tablespoon canola oil
1 cup firmly packed brown suger
1 large egg white
1/3 cup applesauce
2 teaspoons vanilla extract
2/3 cup chocolate chips

Preheat oven to 350.

In a bowl stir together oats, flour, baking powder, baking soda, cinnamon, allspice, and salt until well mixed. In a different large bowl, using a wooden spoon, cream together the butter and canola oil until blended. The mixture will be oily. Add the brown sugar and beat with the spoon until the mixture is fluffy and clings together, about 3 minutes. Mix in the egg white, applesauce, vanilla, and chocolate chips. The mixture may look slightly curdled. Add the dry ingredients and mix until a sticky dough forms.

Spoon onto cookie sheet. For a crisper cookie flatten the cookie, for a softer cookie, do not flatten as much. Bake cookies for 15 minutes, or until they are cinnamon brown (it took mine longer than 15 minutes). Remove from oven and transfer cookies to wire rack. The cookies will crisp as they cool.

bom apetite!

Lentil Tacos

Lentils are great, not only are they packed with protein and fiber they are quick and easy to make. I love using this recipe in place of meat in tacos.

1- 3/4 cup water
3/4 cup lentils (rinsed- if you want, I never do this and I have yet to choke on a pebble)
1/4 cup chopped onion
2 tablespoons fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt (add near the end of cook time, since salt makes lentils cook more slowly)

In a medium saucepan stir combine water and all ingredients (except salt) and bring to a boil. Once boiling, reduce to heat. Simmer, covered, for 15 to 20 minutes, until most of the liquid is absorbed. I find it usually takes 25-30 minutes, but I think it's because I've usually put in salt at the beginning. Just don't forget to add the salt at the end!

bom apetite!