Entries and Salads

Entries, salsas and salads

Well, here come some of my favorite recipes. I prepared and tasted all of them, and I swear they are really good. Below, you'll find these recipes:

• Deviled Eggs
• Black Bean & Corn Salsa
• Cantaloupe Compress Salad
• Portobello Mushroom Pitas
• Steamed Rice
• Yellow split pea soup from Quebec
• Pasta Sauce
• Pasta Salad
• Carrot Cake With Cheese Frosting
• Chips
• Greek Rice and Feta Salad
• Mushroom and Cheese Quesadillas
• Mediterranean Baguette
• Sugar Snap Pea Soup
• Fiesta Salad

Deviled Eggs

Ingredients:

• Six hard cooled eggs, halved
• 1/4 cup of Mayonnaise
• 1 tsp of pickle relish or finely chopped sweet pickles
• 1 tsp of Dijonnaise mustard
• 1/2 tsp of white vinegar
• Salt

Preparation:

1. Remove egg yolks, reserving egg whites
2. In small bowl, mash egg yolks
3. Stir in remaining ingredients
4. Spoon or pipe into egg whites
5. Chill if desired
6. Garnish with cilantro and sprinkle with paprika.

Makes 12 halves.

Black Bean & Corn Salsa

Ingredients:

• ¼ (50 ml) of mayonnaise
• 2 tbsp (30) of lime juice
• ½ tsp of ground cumin
• 1 can (19 oz/540 ml) of black beans, rinsed and drained
• 1 can (12 oz/341 ml) whole kernel corn, drained
• 1 cup (250 ml) quartered grape tomatoes or cherry tomatoes
• ½ cup (125) of chopped red onion
• 2 tbsp (30 ml) of chopped fresh cilantro
• 1 tsp (5 ml) chopped jalapeno pepper (optional)

Preparation time:

1. In medium bowl, blend mayonnaise, lime juice and cumin.
2. Stir in remaining ingredients.
3. Serve chilled or at room temperature.
4. Makes 4 servings. Prep time 10 minutes.

Casa Loma, Toronto. Photo by Elena

Cantaloupe Compress Salad

Ingredients:

• 1 cup – cantaloupe melon, chopped into cubes
• 1 – tomato, sliced
• ½ lb – fresh mozzarella cheese sliced
• 1 tsp – extra-virgin olive oil
• 1 tsp – fresh basil, chopped
• Dash of salt
• Dash of freshly ground black pepper.

Directions:

1. Arrange the tomatoes and cantaloupe on a serving platter.
2. Top with the slices of fresh mozzarella cheese.
3. Drizzle the olive oil on top of the cantaloupe, tomatoes and mozzarella
4. Sprinkle with the fresh basil, salt and pepper.

Calories: 70, fat – 5 g, saturated fat – 1 g, sodium – 77 mg, carbohydrate – 6 g, fibre 1 g, protein – 2 g. Servings : 4.

Portobello Mushroom Pitas

Ingredients:

• ½ cup (125 mL) of mayonnaise
• ¼ cup of grated Parmesan cheese
• 2 tbsp of chopped fresh basil leaves or 1 tsp of dried basil leaves, crushed
• 1 clove of garlic, finely chopped
• ¼ tsp of salt
• 4 portobello mushroom caps (about ¾ lb/375 g)
• 2 medium red onions, cut into ¼-inch (6mm) thick rounds Lettuce leaves
• 1 medium tomato, thinly sliced
• 4 large whole wheat pita breads

Cooking:

1. In small bowl, combine mayonnaise, cheese, basil, garlic and salt; set aside.
2. Season mushroom caps and onions, if desired, with salt and ground black pepper.
3. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
4. To serve, arrange pita breads on serving plates.
5. Evenly spread with ½ of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.

Makes 4 servings. Prep time: 20 minutes, cook time: 8 minutes.

Steamed Rice

As a garnish

You can prepare rice with any of flavourful liquids, instead of water, for extra taste appeal. Just remember to use equal quantities of rice and tomato juice, orange juice, beef consommé or chicken broth. You can make easy cheesy rice by mixing in a slice or two of processed cheese when the rice is hot.

Add the milk and bring to a simmer. Stir in the rice and simmer, stirring occasionally, until it reaches the consistency of oatmeal.

Wash 150g long grain rice in 3-4 changes of cold water.

Drain, place in a deep heavy pan, add 2dl water and 1/2 teaspoon salt and bring to the boil. Cover with a tight-fitting lid, reduce the heat and cook for 15 minutes.

Remove from the heat and leave covered for another 10 minutes.

Yellow split pea soup from Quebec

Ingredients:

• 2 c. (1 lb.) dried yellow split peas
• 3 lbs. smoked ham hocks
• 1 1/2 c. finely chopped onions
• 1/2 c. finely chopped celery
• 1 tbsp. salt
• 2 qts. water

Cooking:

1. Wash the dried peas in a sieve under cold running water, discarding any that are discolored.
2. Place the peas in a heavy 5 to 6 quart casserole and add the ham hocks, onions, celery, salt and water.
3. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 1 hour.
4. Remove the cover and continue to simmer for about 20 minutes longer or until the ham shows no resistance when pierced deeply with the point of a small knife or skewer.
5. Transfer the ham hocks to a chopping board or platter and, with a small, sharp knife, remove the skin and bones.
6. Discard the skin and bones and cut the ham into 1/2″ cubes.  Return the ham cubes to the soup and simmer for 2 or 3 minutes to heat them through.
7. Taste for seasoning and ladle the soup into a heated tureen or individual bowl.

Serve at once. Serves 6 to 8.

Pasta Sauce

Ingredients:

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• Olive oil
• 5 cloves garlic
• 1 can whole tomatoes
• 1/2 green bell pepper
• Pepper
• Basil
• Green fettucine cut pasta

Preparation:

1. Cover bottom of a 10 inch skillet with extra virgin olive oil.
2. Saute 2 cloves of garlic in olive oil.
3. When garlic turns lightly brown, remove from oil.
4. Squash 1 can of whole tomatoes with your hands and add to olive oil.
5. Bring sauce to a low boil.
6. Using your favorite frugal gourmet garlic press, press remaining cloves of garlic into mixture.
7. Simmer 1/2 hour.
8. Slice 1/2 of green bell pepper according to taste and add to sauce.
9. Season to taste.
10. Pour sauce over 1 pound of fettucine cut green noodles.

Pasta Salad

Ingredients:

• 2 c. cooked pasta (curls, spaghetti or noodles)
• 2 slices (rounds) carrots
• 3-4 broccoli heads
• 1/2 cucumber, sliced
• 1 green pepper, diced
• 2 sliced scallions
• 8 cherry tomatoes
• 1/2 bunch fresh parsley, chopped
• 1/2 bunch fresh dill, chopped
• 1 1/2 c. sprouts
• 1 jar capers (drain off liquid)

Cook:

1. Cut up the above ingredients in large salad bowl.
2. Add dressing and toss with Pfeiffer Caesar dressing (6 ounce).
3. Add leafy lettuce around sides of serving bowl.
4. Other optional ingredients include 1 can tuna, or diced chicken breast, 1-2 sliced hard boiled eggs.

Carrot Cake With Cheese Frosting

Scrumptious Carrot Cake With Cream Cheese Frosting.

Ingredients:

Cake:

• Three cups (750 mL0 of all-purpose flour
• Two cups (500 mL) of granulated sugar
• 2 tsp of baking soda
• 1-1/2 tsp of ground cinnamon
• ½ tsp of ground nutmeg
• ½ tsp of salt
• ¼ tsp of ground cloves
• 1 cup of mayonnaise
• 1/3 cup of milk
• Two eggs
• Three cups of peeled grated carrots
• 1 cup (250 ml) of well-drained crushed pineapple
• 1 cup (250 ml) of chopped walnuts or pecans

Frosting:

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• 6 oz (180 gr) of cream cheese, softened
• 4 cups of icing sugar
• 4 tsp of margarine
• 4 tsp of lemon juice
• 2 tsp of vanilla extract

Cooking:

1. For Cake, preheat oven to 350 F (180 C).
2. Grease 2 (9-inch/23 cm) cake pans, line with parchment paper, set aside.
3. In larger bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves.
4. Add mayonnaise, milk, eggs.
5. With electric mixer, beat at low speed for two minutes, scraping bowl frequently (Batter will be sick).
6. With large spoon, stir in grated carrots, drained pineapple and walnuts.
7. Evenly spoon into prepared pans.
8. Bake 40-45 minutes or until toothpick inserted in centres comes out clean. Cool on wier rack for ten minutes and remove from pans. Then let cool completely.
9. For Frosting, in medium bowl, with electric mixer, beat cream cheese, icing sugar, margarine, lemon juice and vanilla until light and creamy, about five minutes.
10. Evenly spread frosting over cooled cake.

Makes 12 servings. Prep time: 25 minutes and cook time: 30 minutes.

Chips

Ingredients:

• 1 1/2 c. unsifted all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 c. solid vegetable shortening
• 1 c. firmly packed light brown sugar
• 1/2 c. granulated sugar
• 1 tsp. vanilla
• 2 eggs
• 2 c. old-fashioned rolled oats
• 1 pkg. (12 oz.) semi-sweet chocolate chips

Cooking:

1. Bake at 350 degrees for 8-10 minutes. Makes 7 1/2 dozen cookies.
2. Preheat oven to 350 degrees.
3. Grease baking sheets.
4. Combine flour, salt and baking soda on waxed paper.
5. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy.
6. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats.
7. Stir in chocolate chips.
8. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheets.
9. Bake in preheated 350 degree oven for 8-10 minutes or until golden.
10. Cool cookies on sheets on wire rack 2 minutes.
11. Remove to wire rack to cool completely.

Greek Rice and Feta Salad

Ingredients:

• 1 1/2 cups rice (350 mL)
• 1/2 cup salad dressing
• 1/2 Italian dressing
• 1 1/2 green pepper, chopped
• 1/2 English cucumber, chopped
• 1 large tomato, seeded and chopped
• 1 cup crumbled feta cheese (250 mL)
• 1/3 cup sliced black olives
• 1/3 cup chopped green onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano leaves

Preparation:

1. Wash rice in 4 changes of cold water. Drain, place in a pan, add water and salt, bring to the boil. Cover with a tight-fitting lid, reduce the heat and cook for about 15-20 minutes. Remove from the heat and leave covered for 10 minutes.
2. Toss with green pepper, cucumber, tomato, cheese, green onion and olives.
3. In small bowl, combine salad dressings and seasonings; mix well.
4. Toss with rice mixture. Cover and chill.

Makes 4 to 6 servings. Nutrition information per serving: Calories 315, protein 6g, fat 22g, carbohydrates 25g, dietary fibre 1,5g.

Mushroom and Cheese Quesadillas

Ingredients:

• 1 tbsp of vegetable oil
• 10 oz (300 g) of mushrooms, sliced
• 1 medium onion, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1 clove of garlic, minced
• 1/3 cup of mayonnaise
• 4 burrito size flour tortillas
• 1 and a half cup of shredded cheese (Monterey Jack)
• Salt, ground black pepper

Cooking:

1. In 12-inch nonstick skillet, heat oil over medium-high heat and cook mushrooms, onion, jalapeno peppers, garlic, stirring occasionally, eight minutes or until vegetables are tender. Add salt and black pepper.
2. Let cool slightly and the stir in mayonnaise.
3. Evenly spread mixture over tortillas, then top with cheese and fold in half.
4. In same skillet, over medium-high heat, cook tortillas, one at a time, for two minutes on each side or until lightly golden.
5. Cut tortillas into wedges and serve.

Makes 4 servings.

Mediterranean Baguette

Ingredients:

• One French baguette, halved lengthwise arugula or baby spinach leaves
• Sliced plum tomatoes
• Sliced fresh mozzarella cheese
• Basil leaves
• Mayonnaise
• ½ lb (250 g) of thiny sliced prosciutto
• Italian Salad Dressing

Preparation:

1. Spread mayonnaise generously onto baguette, then layer arugula, tomatoes, mozzarella, basil and prosciutto.
2. Drizzle with Dressing.

Variations: Turkey & Swiss Baguette: Substitute sliced turkey and Swiss cheese for prosciutto and mozzarella

Prosciutto Panini: Substitute roasted red peppers and shredded mozzarella for tomatoes and sliced mozzarella, then layer on sliced bread and cook in greased skillet until goldes.

Sun-Dried Tomato Sicilian Baguette: Substitute chopped sun-dried tomatoes for plum tomatoes.

Grilled Vegetable Baguette: Substitute sliced grilles eggplant, zucchini, red onion and bell peppers for prosciutto and drizzle with a Balsamic Vinaigrette Dressing.

Makes four servings.

Prep time: 10 minutes.

Sugar Snap Pea Soup

Ingredients:

• 1 tbsp butter
• ½ cup chopped leeks
• ¼ cup chopped celery
• 3 cups stringed, chopped sugar snap peas, divided
• ½ tsp salt or to taste
• 2 ½ cups chicken stock (low sodium)

Buttermilk crème fraiche:

• ½ cup whipping cream
• 1 tbsp buttermilk
• 1 tsp chopped mint

Directions:

1. In a large saucepan set over medium, heat the butter until it forms.
2. Add the leeks and celery, sauté until tender.
3. Add two cups of the sugar snap peas, salt, and stock.
4. Bring to a boil; reduce heat and simmer for five minutes.
5. Add remaining 1 cup of peas and bring just to a boil.
6. Immediately remove from heat and purée in a high-speed blender.
7. Pass the mixture through a medium strainer.
8. Taste and adjust seasoning if necessary.
9. Buttermilk crème fraiche:
10. In a saucepan over low heat, warm the whipping cream until 105 degrees F.
11. Remove from heat and transfer to a heatproof jar.
12. Stir in the buttermilk.
13. Cover the jar with a cheesecloth and let stand at room temperature for 24 to 36 hours.
14. Before serving, fold in the mint and garnish each bowl with cream fraiche.

Calories: 39, fat – 1 g, saturated fat – 0,3 g, sodium – 119 mg, carbohydrate – 4g, fibre 0.3 g, protein – 2g. Servings: 8

Fiesta Salad

Ingredients:

• 8 slices of bacon, crsp-cooked and crumbled
• One cup of mayonnaise
• One cup of prepared salsa
• 12 cups of torn romaine lettuce leaves
• 4 cups of diced cooked turkey
• For salad fixing use chopped tomatoes, shredded cheese, sliced green onions, ripe olives, tortilla chips, black beans.

Makes 6-8 servings.

Preparation:

1. A medium bowl, combine mayonnaise and salsa, then set aside.
2. In large bowl, combine remaining ingredients.
3. Toss with mayonnaise mixture just before serving.

You can also combine mayonnaise with two cans of chopped green chilies and one tbsp lime juice instead of salsa.

Aunt Betty's Best Sauce

Ingredients:

•     Olive oil (cover bottom of pot)
•     1 lb. beef chuck cubes
•     1 lb. sausage
•     2 lb. ground meat (beef, pork, veal mix)
•     1/2 c. bread crumbs
•     1/4 c. grated cheese
•     3 eggs
•     3 tbsp. milk
•     Pinch of each (salt, pepper, parsley, oregano)

Sauce:

•     2 (6 oz.) cans tomato paste
•     7 (28 oz.) cans whole tomatoes
•     1 (29 oz.) tomato sauce
•     3 tbsp. salt
•     1 tbsp. pepper
•     1 tbsp. oregano
•     1 tbsp. basil leaves
•     1/2 tbsp. minced onion
•     1 tbsp. sugar
•     2 whole cloves garlic

    Meatballs:

1. Combine 1/2 cup bread crumbs, 1/4 cup grated cheese, 3 eggs, pinch of salt, pepper, parsley and oregano.
2. Add 3 tablespoons milk.
3. Mix thoroughly and add to meat and mix thoroughly.
4. Brown meats in oil in spaghetti pot your using for sauce.
5. Remove meats from pot, leave oil and add 2 cans tomato paste.
6. Brown the paste (mix with meat drippings in oil).
7. Cook low few minutes.
8. Blend 7 cans tomatoes in blender (quickly) and add to pot.
9. Add cup of water.
10. Add tomato sauce.
11. Cook 2 1/2 hours.
12. Add meat.
13. Cook 1 1/2 hours.