A friend sent me a Steamed Halibut recipe recently and I will post it soon along with a few other Fish and Seafood recipes. But first I will be posting a few more Soup recipes for lighter dinners. Soup and Salad dinners go very well in the Spring or Summer. We all need to cut back a little. If you have any recipe that you would like for me to post, just email and I will be happy to share it with everyone.
Until next time.....
And I promise it won't be so long as it was this time.....
Amah
Salads
Black Bean and Rice Salad
Ingredients:
2 cups black beans, rinsed, drained
2 cups white rice cooked
1 1/2 cups cilantro fresh
1/4 cup lime juice
3/4 cup oils
1/2 cup onions chopped
2 garlic cloves, crushed
Salt
Black pepper freshly ground
Directions:
1) Mix the beans, rice, and cilantro together in a bowl.
2) Place the lime juice in a small bowl and whisk in the oil.
3) Add the onion and garlic and toss with the rice and beans.
4) Add salt and pepper to taste.
Chile Tomato Salad
Ingredients:
6 tomatoes, small
1/2 bunch parsley chopped
1/2 hot green chili, chopped
1 1/2 teaspoons olive oil
2 tablespoons lemon juice
1 pinch salt & pepper
1 pinch cayenne pepper
Directions:
1) Quarter the tomatoes.
2) Mix parsley & chili with the tomatoes & chill.
3) Combine the remaining ingredients & set aside to rest.
4) Just before serving, mix the salad dressing with the salad.
1) Quarter the tomatoes.
2) Mix parsley & chili with the tomatoes & chill.
3) Combine the remaining ingredients & set aside to rest.
4) Just before serving, mix the salad dressing with the salad.
Creamy Pasta Salad
Ingredients:
1/4 cup mayonnaise (no-egg)
2 tablespoons lemon juice
2 cups pasta, cooked, (any style)
4 green onions chopped
1 4-ounce can artichoke hearts, drained, sliced
1 1/2 tablespoons basil fresh or dried
1/2 teaspoon salt
Directions:
1) Stir the no-egg mayonnaise and lemon juice into the noodles.
2) Add the green onions, artichoke hearts, basil, and salt and mix well.
3) If the salad is too dry, add more mayonnaise and/or lemon juice.
Cuban Red Bean Salad
Ingredients:
1/2 pound kidney beans soaked
1 green bell pepper, cut into strips
1 bay leaf
1/4 cup olive oil
1 onion chopped
1 green bell pepper chopped
4 garlic cloves, chopped
1/4 teaspoon oregano
1/2 teaspoon cumin
3 teaspoons salt
Black pepper to taste
2 cups white rice
Directions:
1) Cook kidney beans with bay leaf & strips of pepper.
2) Simmer till tender.
3) Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes.
4) When the beans are cooked, drain them reserving 3 cups of stock.
5) Add beans to saute.
6) Put pot over high heat & add the cumin, salt, pepper & rice.
7) Cook with reserved stock until all the liquid has been absorbed.
8) Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. 8) Discard bay leaf, adjust seasonings & serve.
1) Cook kidney beans with bay leaf & strips of pepper.
2) Simmer till tender.
3) Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes.
4) When the beans are cooked, drain them reserving 3 cups of stock.
5) Add beans to saute.
6) Put pot over high heat & add the cumin, salt, pepper & rice.
7) Cook with reserved stock until all the liquid has been absorbed.
8) Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. 8) Discard bay leaf, adjust seasonings & serve.
Cucumber - Tomato Salad
Ingredients:
1 tomato
1 cucumber
1 onion
1 tablespoon dill weed fresh
Salt
2 green chili peppers chopped
1 tablespoon white vinegar
Oil & lemon dressing
1) Cut tomatoes into 10 wedges.
2) Pare the cucumber; cut it in half lengthwise & then in thin slices.
3) Cut onion in half lengthwise & then slice paper thin.
4) Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand.
5) Rinse & pat dry.
6) On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. 7) Sprinkle with the dill, salt & chili pepper.
8) Mix vinegar & dressing & pour over the salad enough to moisten it well.
Eggplant Salad
Ingredients:
1 pound eggplants peeled, cubed
1 pound tomatoes chopped
2 teaspoons cayenne pepper
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon tomato juice
Directions:
1) Boil eggplant in water for 30 minutes.
2) Drain well & squeeze out excess moisture.
3) In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth.
4) Chill before serving.
Turnip - Apple Salad
Ingredients:
1 cup turnips peeled & grated
1 cup apples peeled & grated tart green
1/2 cup parsley fresh, chopped
Lemon juice from 1 large lemon
1 tablespoon vegetable oil
Salt & pepper
Directions:
1) Combine all the ingredients.
2) Toss well, cover, and chill.
Hot Potato Salad
Ingredients:
3 pounds potatoes
1/2 cup olive oil
1 teaspoon dill seeds
1/2 cup celery chopped
1/4 cup parsley chopped
3 tablespoons white vinegar
3 tablespoons honey
Salt & pepper
Directions:
1) Chop the potatoes into bite-sized cubes & boil till just soft.
2) Saute all other ingredients except vinegar & honey.
3) The celery should be just tender.
4) Drain potatoes & add saute mixture.
5) Pour over honey & vinegar, mix gently & serve.
Fried Rice with Basil (Thailand Salad)
Ingredients:
1 garlic clove, finely chopped
3 chili fresh red or green, finely chopped
1 cup mushrooms fresh button, halved
1 onion chopped
2 cups white rice cooked
1 bundle long beans or- french/snap beans - cut
1 red bell pepper or green pepper, diced
1/2 teaspoon sugar
3 tablespoons soy sauce light
15 basil sweet leaves
Directions:
1) In a wok or frying pan/skillet, heat the oil until a light haze appears.
2) Add the garlic and chili and fry until the garlic is golden brown.
3) Add the mushrooms and onions and stir quickly.
4) Add the cooked rice and stir thoroughly.
5) Add the long beans, peppers, sugar and light soy sauce and stir thoroughly.
6) At the last moment quickly stir in the basil leaves and turn on to a serving dish.
Lentil and Sweet Pepper Salad
Ingredients:
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 1/4 cups lentils green, washed
3 cups water
1 onion peeled
1 garlic clove, peeled
1 red chili pepper seeded & finely chopped
1 red onion thinly sliced
1/2 cup dried apricots thinly sliced
Salt
Black pepper freshly ground
Dressing:
1/4 cup olive oil extra virgin
1 lemon, juiced
2 garlic cloves, crushed
1 tablespoon coriander, fresh, chopped
1 tablespoon parsley, fresh, chopped
2 teaspoons cumin, ground
Salt
Directions:
1) Heat the broiler.
2) Broil the peppers until charred and blistered on all sides.
3) Tie in a plastic bag or place in a covered dish and let cool to loosen skins.
4) Put the lentils, water, onion, and garlic into a 2-quart saucepan.
5) Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy.
6) Drain and place in a large bowl.
7) Meanwhile, make the dressing. Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper.
8) Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl.
9) Stir in the dressing and set aside.
10) Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve.
11) Pour any juices into the lentils and leave to cool completely.
12) Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once.
Noodle Salad
Ingredients:
1 pound spaghetti noodles
1/2 cup peanuts
2 garlic cloves, peeled
2 tablespoons soy sauce or Tamari
4 teaspoons white vinegar (distilled)
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1/2 cup water
2 carrots (julienned)
1/2 pound snow peas (sliced)
1/4 cup sesame oil (roasted)
2 green onions (chopped )
1 cucumber peeled, (seeded, and julienned )
Directions:
1) Cook spaghetti according to the package directions.
2) In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water.
3) Blend until smooth and set aside.
4) Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside.
5) Rinse the spaghetti with cold water and drain thoroughly.
6) Pour into a large mixing bowl.
7) Toss with the sesame oil.
8) Add the peanut sauce, carrots, and snowpeas and toss.
9) Just before serving, top with the green onions and cucumber.
Brown Rice Salad
Ingredients:
4 cups brown rice (cold- cooked)
1/4 cup peanut oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon sesame oil roasted
1 carrot peeled and diced
1/2 cup snow peas chopped
1/2 cup corn (frozen kernels)
1/4 cup rice vinegar
1 celery stalk (diced)
1/2 red bell pepper (diced)
3 green onions (chopped)
2 tablespoons parsley fresh (chopped )
Directions:
1) Place the rice in a large mixing bowl.
2) In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil.
3) Stir until the sugar dissolves, then pour over the rice, toss, and set aside.
4) Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute.
5) Rinse the vegetables in cold water.
6) Drain and stir the vegetables into the rice.
7) Add the remaining ingredients and toss to mix well.
8) Refrigerate for 1 to 2 hours and serve cold.
Spinach and Cashew Salad
Ingredients:
1 1/2 cups spinach raw leaves, chopped
1/2 cup watercress
4 green onions sliced
1/3 cup cashew nuts
1/2 cup croutons
Vegan salad dressing - (your favorite one)
Directions:
1) Combine the spinach, watercress, green onions, and cashews in a serving bowl.
2) Spoon the dressing over the salad and toss.
3) Eat immediately while crisp.
Eggplant Salad 2 (Turkish)
Ingredients:
1 eggplant
Lemon juice from 1/2 lemon
Salt
1/3 cup olive oil extra virgin
2 teaspoons garlic mashed
2 1/2 tablespoons white vinegar
Tomato slices
Onion, sliced
Olives
Directions:
1) Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. 2) Cool slightly & then peel.
3) Wipe clean & squeeze out all the water.
4) Place eggplant in a bowl with the lemon juice & salt.
5) Mash well.
6) Add olive oil, garlic & vinegar, blend thoroughly.
7) Serve on a plate garnished with tomato, onion & olives.
1) Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. 2) Cool slightly & then peel.
3) Wipe clean & squeeze out all the water.
4) Place eggplant in a bowl with the lemon juice & salt.
5) Mash well.
6) Add olive oil, garlic & vinegar, blend thoroughly.
7) Serve on a plate garnished with tomato, onion & olives.
Zucchini Rice Salad
Ingredients:
1/4 cup wild rice
1/4 cup brown rice
1 zucchini grated
1 tomato cut in wedges
1 red bell pepper diced
1/2 bunch spinach torn
1 avocado cut into chunks
Directions:
1) Cook the dry rice. (Soak the wild rice in 1/2 cup water for 2-4 hours.
2) Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice and cook together for 45-60 minutes longer.
3) Add extra water if necessary.)
4) The rices will make 1 cup cooked.
5) Cool or chill.
6) Mix all the ingredients together and toss with a favorite dressing. This makes a great main dish for two or a side dish for four.
Asparagus and Rice Salad
Ingredients:
2 teaspoons vegetable oil
1 small onion, chopped (1/4 cup)
3 Roma (plum) tomatoes, chopped (1 cup)
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
1 1/2 pounds asparagus spears
Directions:
1) Heat oil in 10-inch skillet over medium heat.
2) Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender.
3) Stir in tomatoes, lemon juice, honey and salt.
4) Cook 1 minute, stirring occasionally.
5) Remove mixture from skillet; keep warm.
6) Wipe out skillet.
7) Heat 1 inch water to boiling in skillet.
8) Add asparagus. Heat to boiling; reduce heat to medium.
9) Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain.
10) Place asparagus in serving dish. Top with tomato mixture
1) Heat oil in 10-inch skillet over medium heat.
2) Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender.
3) Stir in tomatoes, lemon juice, honey and salt.
4) Cook 1 minute, stirring occasionally.
5) Remove mixture from skillet; keep warm.
6) Wipe out skillet.
7) Heat 1 inch water to boiling in skillet.
8) Add asparagus. Heat to boiling; reduce heat to medium.
9) Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain.
10) Place asparagus in serving dish. Top with tomato mixture
Bacon / Spinach Salad
For a touch of sweetness and color, use raspberry vinegar in place of the white vinegar and sprinkle the salad with fresh raspberries.
Ingredients:
4 slices bacon, diced
1/4 cup white vinegar
4 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 bag (10 ounce) washed fresh spinach
5 medium green onions, chopped (1/3 cup)
Directions:
1) Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp.
2) Stir in vinegar, sugar, salt and pepper.
3) Heat through, stirring constantly, until sugar is dissolved remove from heat.
4) Add Spinach and onions to bacon mixture.
5) Toss 1 to 2 minutes or until spinach is wilted.
1) Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp.
2) Stir in vinegar, sugar, salt and pepper.
3) Heat through, stirring constantly, until sugar is dissolved remove from heat.
4) Add Spinach and onions to bacon mixture.
5) Toss 1 to 2 minutes or until spinach is wilted.
Couscous and Artichoke Salad
Ingredients:
1 cup water
3/4 cup uncooked couscous
6 Roma (plum) tomatoes (chopped
1 (14-ounce) can artichoke hearts (drained and chopped )
1 (7-ounce) jar roasted red bell peppers (drained and cut into thin strips)
1 (2 1/4-ounce) can sliced ripe olives (drained)
1/2 cup fresh parsley (finely chopped)
1/4 cup red onions (finely chopped )
3 tablespoons cider vinegar
1/2 teaspoon salt
2 cloves garlic (finely chopped)
1/3 cup crumbled feta cheese (1 1/2 ounces)
Directions:
1) Heat water to boiling in 10-inch nonstick skillet.
2) Stir in couscous; remove from heat.
3) Cover and let stand about 5 minutes or until water is absorbed.
4) Fluff couscous with fork.
5) Spread couscous evenly in thin layer on cookie sheet.
6) Let stand 8 to 10 minutes or until cool.
7) Mix remaining ingredients except cheese in medium bowl.
8) Add couscous and cheese to tomato mixture. Gently toss until mixed.
1 cup water
3/4 cup uncooked couscous
6 Roma (plum) tomatoes (chopped
1 (14-ounce) can artichoke hearts (drained and chopped )
1 (7-ounce) jar roasted red bell peppers (drained and cut into thin strips)
1 (2 1/4-ounce) can sliced ripe olives (drained)
1/2 cup fresh parsley (finely chopped)
1/4 cup red onions (finely chopped )
3 tablespoons cider vinegar
1/2 teaspoon salt
2 cloves garlic (finely chopped)
1/3 cup crumbled feta cheese (1 1/2 ounces)
Directions:
1) Heat water to boiling in 10-inch nonstick skillet.
2) Stir in couscous; remove from heat.
3) Cover and let stand about 5 minutes or until water is absorbed.
4) Fluff couscous with fork.
5) Spread couscous evenly in thin layer on cookie sheet.
6) Let stand 8 to 10 minutes or until cool.
7) Mix remaining ingredients except cheese in medium bowl.
8) Add couscous and cheese to tomato mixture. Gently toss until mixed.
Hot German Potato Salad
Ingredients:
1 1/4 pounds new potatoes (cut into 1/2-inch slices)
1/3 cup fat-free Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon onions (finely chopped )
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon bacon bits
2 tablespoons fresh parsley (chopped )
Directions:
1) Heat oven to 350°.
2) Spray 1 ½-quart casserole with cooking spray.
3) Layer potato slices in casserole.
4) Mix dressing, vinegar, onion, salt and pepper; pour over potatoes.
5) Sprinkle with bacon bits.
6) Cover and bake about 1 hour or until potatoes are tender.
7) Gently stir before serving. Sprinkle with parsley.
Greens and Fruit Salad with Bleu Cheese
Toasted sesame oil is what gives this salad its distinctively nutty flavor. If you can’t find sesame oil, you can substitute vegetable oil and sprinkle the salad with toasted sesame seed.
Ingredients:
1/4 cup dry sherry or apple juice
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
8 cups bite-size pieces mixed salad greens
1 medium pear, thinly sliced
1 cup sliced strawberries
1 small red onion, thinly sliced
1/4 cup finely crumbled blue cheese (1 ounce)
Directions:
1) Mix sherry, vinegar, sugar and oil until sugar is dissolved.
2) Arrange salad greens, pear strawberries and onion on 8 salad plates.
3) Pour sherry mixture over salads.
4) Sprinkle with cheese
1) Mix sherry, vinegar, sugar and oil until sugar is dissolved.
2) Arrange salad greens, pear strawberries and onion on 8 salad plates.
3) Pour sherry mixture over salads.
4) Sprinkle with cheese
Tangy Cole Slaw
Ingredients:
4 cups finely chopped cabbage (1 pound)
1/2 cup chopped peeled jicama
1 small green bell pepper, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 medium onion, diced (1/2 cup)
6 medium radishes, sliced (1/2 cup)
Tangy Dressing:
3 tablespoons packed brown sugar
3 tablespoons red wine vinegar
3 tablespoons water
1 tablespoon vegetable oil
1/4 teaspoon salt
1 clove garlic, finely chopped
Directions:
1) Make Tangy Dressing.
2) Toss dressing and remaining ingredients.
3) Cover and refrigerate about 2 hours or until chilled.
Tangy Dressing
1) Mix all ingredients.
Wild Rice Salad with Dried Cherries
Transform this side-dish salad into a main-meal masterpiece. Add 2 cups chopped cooked chicken or turkey breast and 1/2 cup chopped dried apricots. Turn up the heat by sprinkling in 1/4 teaspoon crushed red pepper.
Ingredients:
1 (6 1/2-ounce) package fast-cooking long grain rice and wild rice mix
1 medium unpeeled eating apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium celery stalk, chopped (1/2 cup)
2/3 cup dried red cherries, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts, toasted
Directions:
1) Cook rice mix as directed on package--- except omit margarine.
2) Spread rice evenly in thin layer on large cookie sheet.
3) Let stand 10 to 12 minutes stirring occasionally, until cool.
4) Mix apple, bell pepper, celery and cherries in large bowl.
5) Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved.
6) Add rice and soy sauce mixture to apple mixture.
7) Gently toss until coated. Add peanuts; gently toss.
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