Salads Galore !!!!

I promised everyone salad recipes and now I will deliver.  I have tried to come up with a variety for everyone's tastes.  Of course, you can change up the recipe a bit to make it your own.  As always, I hope you enjoy at least a few of the recipes.  I know that people have different tastes and favorites.

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.

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.

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.

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

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.

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.

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

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.

The Importance of Soups

The Importance of Soups

Where do I start?  I mean, everyone knows how important soup is, don’t they?  The best thing about soup is, there’s no waste.  Everything goes in and you get the benefit of every ingredient.  I think that about every culture has soup on the menu.  What more could you ask for?  I am posting several different types of soup for different tastes.  I hope you all enjoy soup as much as I do.

Thai Squash Soup

    Ingredients:
        6 - Shallots (unpeeled)
        1 - 14 oz. can - Coconut Milk
        2 - cups - Chicken Broth
        1 1/2 - pounds - Butternut Squash (peeled and cut into
           1/2 inch cubes)
        1/2 - cup - Cilantro (packed)
        1 - Tablespoon - Cilantro (chopped for garnish)
        1/4 - teaspoon - Sea Salt
        2 - Tablespoons - Fish Sauce
        1/4 - cup - Scallions (green parts only) (minced)

    Directions:
        1) Preheat broiler
        2) Cover cookie sheet with aluminum foil
        3) Spray cookie sheet with cooking spray.
        4) Put shallots on sheet and broil, turning occasionally;
            about 5 to 7 minutes; until softened and blackened.
        5) Remove from broiler, let cool, then peel and halve lengthwise.
        6) In large pot, over medium heat, combine shallots, coconut
            milk, broth, squash and 1/2 cup cilantro.
        7) Cook just until mixture begins to boil.
        8) Reduce heat, add salt and simmer about 15 minutes or until
            squash is tender.
        9) Stir in fish sauce and cook 2 to 3 minutes more.
        10) Garnish each serving with a sprinkling of scallions and chopped cilantro.
        11) Serve with black pepper (to taste)

You can find “fish sauce” in any Asian / Chinese market.  There are many unique sauces to be discovered.  Don’t be shy in trying new things.  There are so many new tastes to experience and enjoy.

Caramelized Onion and Sweet Potato Soup

    Ingredients:
        2 - Tablespoons - Butter
        5 - large - Onions (thinly sliced)
        1 1/2 - Tablespoons - Sugar
        4 - Sweet Potatoes (peeled and cubed)
        2 - quarts - Chicken Broth
        1/2 - teaspoon - Allspice (ground)
        1/2 - teaspoon -  Fresh Thyme (chopped)
        1/2 - teaspoon - Nutmeg (ground)
        1/2 - teaspoon - Sea Salt
        1/2 - teaspoon - Pepper

    Directions:
        1) In large Dutch oven, heat butter.
        2) Add onions and cook, stirring constantly, 5 to 7 minutes,
            until browned.
        3) Add sugar and cook 3 minutes, stirring.
        4) Add sweet potatoes, broth, and all spices and bring to
            a boil.
        5) Reduce heat to low and simmer, uncovered 15 to 20
            minutes, until sweet potatoes are fork tender.
        6) Adjust seasonings and serve.





Caramelizing the onions is a very important step in this recipe.  Cook them until browned but not burned.  Make sure that you stir constantly to assure the outcome.  The difference in the taste is amazing.  Anytime you are using onions in a recipe, try caramelizing them first.  You will enjoy the difference.

Chicken - Squash Noodle Soup

    Ingredients:
        1 - pound - Chicken Breast (skinless and boneless)
        1/2 - teaspoon - Poultry Seasoning
        1 - Tablespoon - Olive Oil
        1 - Onion (chopped)
        1 - Stalk - Celery (chopped)
        1 - Carrot (washed and chopped)
        2 - cloves - Garlic (minced)
        1 1/2 - quarts - Chicken Broth
        1 1/2 - cups - Noodles (dried)
        1 - Zucchini (coarsely chopped)
        1 3/4 - cup - Fat Free Milk
        1/4 - cup - Flour
        Small Bunch Parsley (snipped)

    Directions:
        1) Cut chicken into 1 inch pieces.
        2) In large bowl, combine chicken and poultry seasoning; toss
            to coat.
        3) In large Dutch Oven, heat oil over medium heat.
        4) Add chicken; cook 3 to 5 minutes; until browned.
        5) Transfer chicken to bowl; set aside.
        6) In same Dutch oven, cook onion, celery, carrot and garlic about 5 minutes.
        7) Add broth; bring to boil.
        8) Add chicken, noodles, and zucchini; return to boil.
        9) Reduce heat; cover and simmer 5 minutes.
        10) In medium bowl, whisk milk and flour together until smooth.
        11) Add to chicken mixture; cook and stir until bubbly.
        12) Stir 1 minute more.
        13) Add parsley just before serving.

Root Vegetable Soup

    Ingredients:
        2 - Carrots (washed and cut into 1 inch chunks)
        2 - Sweet Potatoes (peeled and coarsely chopped)
        1 - Parsnip (peeled and coarsely chopped)
        1 - Red Onion (cut into wedges)
        3 - Cloves - Garlic (thinly sliced)
        1 - Tablespoon - Olive Oil
        1/8 - teaspoon - Black Pepper
        1 - teaspoon - Thyme (dried and crushed)
        3 - cups - Chicken or Vegetable Broth
        1/4 -cup - Flour

    Directions:
        1) Preheat oven to 425 degrees.
        2) In a 13 X 9 baking pan, combine carrots, sweet potatoes,
            parsnip, onion, and garlic.
        3) Drizzle with oil, 1/8 teaspoon pepper, and 1/2 the thyme.
        4) Cover with foil.
        5) Bake 20 minutes; remove foil; stir vegetables.
        6) Bake 20 minutes more or until vegetables are tender.
        7) Meanwhile, in a large saucepan, whisk together milk,
            broth, flour, and remaining thyme until smooth.
        8) Cook and stir over medium heat until thickened and bubbly.
        9) Add vegetables; cook and stir 1 or 2 minutes; until heated
            through.

If you want to add protein to this soup, just add leftover chicken, beef or pork.  Add this when you add the vegetables to the soup and be sure to heat through. You can also change up the types of root vegetables by using white potatoes, turnips, rutabagas, or yams.  Just use you imagination. You can also experiment with the spices used by using tarragon, sea salt, sage, or savory. The sky is the limit.  Check out the first couple of postings about spices.  You can see what spice goes with which ingredient.  IMAGINATION !!!!!
Enjoy !!!
Amah

I'll be back soon with a few salad recipes that will excite your taste buds.

Amah

      

It's that time again !!!!!

Hi everyone, I have been scouring many sites and cookbooks, trying to find a few good recipes for you all.  I think you will be happy with these.  I like most types of food, but I do have my favorites.  I love Asian/Oriental food of all kind, except maybe Korean.  And I like seafood very much.  With this posting, I'm sending out a few fish/seafood recipes for your enjoyment.  Let me know what you think.  Please feel free to write and ask for any recipes.  I really do enjoy finding and adapting these for you.


This recipe can be made with Halibut, Tuna, or Cod, as well.

Grilled Salmon w/Sweet and Spicy Sauce

    Ingredients:
        4 - Salmon filets or steaks
        1/2 - teaspoon - Cumin (ground)
        1 - teaspoon - Lime Zest
        4 - Tablespoons - Lime Juice
        2 - Tablespoons - Olive Oil
        1/4 - teaspoon - Crushed Red Pepper
        1/2 - cup - Watermelon (seeded and chopped)
        1 - Yellow or Orange Bell Pepper
        2 - Scallions (thinly sliced)
        1 1/2 - Tablespoons - Fresh Mint (thinly sliced)

    Directions:
        1) In a small bowl, mix cumin, lime zest, lime juice, oil, 1/8   
teaspoon red pepper, and a dash of salt. 
        2) Place fish and cumin mixture in a resealable bag. Marinade
        fish for at least an hour, turning occasionally.
        3) In a bowl, make salsa by combining the watermelon, bell
        pepper, scallions, mint and 1/8 teaspoon of red pepper. (set aside)
        4) Drain fish, discard marinade.
        5) Grill fish over medium heat, until flakey. (6 to 10 minutes)
        6) Serve fish with salsa.
        7) Use lime wedges, if desired.

Grilled Shrimp Salad w/Mango Dressing

  
    Ingredients:
        2 - Mangos - (1 1/2 cut into thin slices)
        1 - Shallot (peeled & quartered)
        Grated peel of 1 - lime, plus 1 - Tablespoon - lime juice
        3 - Tablespoons - Olive Oil
        Salt & Pepper (to taste)
        1 - pound - Large Shrimp (peeled & deveined)
        1 1/2 - pounds - Jicama (peeled & cut into thin slices)
        1 1/2 - cups - Parsley
        1 - cup - Fresh Mint Leaves (chopped)
       1/2 - cup - Roasted Peanuts (chopped)

    Directions:
        1) Preheat grill pan to medium/high heat.
        2) Using a blender, puree the 1/2 uncut mango, shallot, lime juice, and 2 Tablespoons olive oil.
        3) Season with salt and pepper (to taste)
        4) Thread shrimp onto skewers.
        5) Brush shrimp with remaining olive oil.
        6) Season with salt and Pepper.
        7) Grill shrimp, turning only once. (about 5 minutes)
        8) In a large bowl, toss Jicama, parsley, mint, lime peel, and mango slices with blended dressing.
        9) To serve, sprinkle with peanuts and top with skewered shrimp.

Pesto and Shrimp Pizzas

    Ingredients:
        4 - Ears - Corn (husks removed)
        2 - Red - Bell Peppers (cored and quartered)
        6 - Tablespoons - Olive Oil (divided)
        1 - pound - Medium Shrimp (peeled, deveined)
        Salt and Pepper (to taste)
        2 - cups - Mozzarella Cheese (shredded)
        3/4 - cup - Fresh Basil (thinly sliced)
        1 - Tablespoon - Fresh Lemon Juice
        1 - 12 inch - Baguette (split horizontally  - hollowed out and halved crosswise)  


    Directions:
        1) Preheat grill to medium heat.      
        2) Brush corn and peppers with 2 Tablespoons olive oil.
        3) In a medium bowl, toss shrimp with 1 Tablespoon olive oil and season with salt and pepper .
        4) Arrange corn, bell peppers, and shrimp on a cooking grate and grill; turning occasionally, (about 5 minutes)
        5) Cook the corn and bell peppers an additional 6 to 8 minutes. (until lightly charred)      
        6) Cool peppers, peel and discard skin.
        7) In a food processor, puree bell peppers, 1/2 cup mozzarella, 1/2 cup basil leaves and lemon juice.
        8) While food processor is running, gradually add remaining 3 Tablespoons olive oil; and season with salt and pepper.
        9) Spread pesto on cut side of baguette halves.                   
        10) Top with grilled shrimp.
        11) Sprinkle with remaining 1 1/2 cup mozzarella cheese and thinly sliced basil.
        12) Arrange baguettes on cooking sheet, cover and grill until cheese melts.  (3 to 5 minutes)  

Blackened Shrimp Subs

    Ingredients:
        1 - pound - Medium Shrimp (peeled, deveined)
        1 - Tablespoon - Olive Oil
        2 - teaspoons - Creole Seasoning
        2 - teaspoons - Reduced fat Mayo
        1 Tablespoon - Dijon Style Mustard
        2 - 12 inch - Baguettes (halved, and dug out)
       1/2 - Head - Romaine Lettuce
        1 - Yellow or Orange Bell Pepper (cored and sliced)
        2 - Tomatoes (thinly sliced)
        2 - Scallions (thinly sliced on an angle)

    Directions:
        1) Preheat grill to medium/high heat.      
        2) In a bowl, combine shrimp, olive oil, and Creole seasoning.
        3) In another bowl, combine mayo, mustard, and a little water.
        4) Stir until smooth.
        5) Lay baguettes on baking sheet, toast lightly.
        6) Layer Romaine lettuce, bell peppers, tomatoes, and scallions.
        7) Toast again for 2 minutes
      
You can add any type of cheese to these subs.  Add in the final step and toast until cheese is melted.  In an earlier posting, I gave out a recipe for a ”Creole”  spice or rub.  You can use this in this recipe or you can substitute it with any pre-packaged taco or Creole seasoning from you local supermarket.

Grilled Fish Tacos

These “tacos” are a little different in that they use Savoy Cabbage leaves to hold the ingredients.  Of course, you could also use traditional taco shells.  You can also use additional ingredients, such as, sour cream, salsa, hot peppers, etc.  The recipe calls for white fish. There are a few that work, like Halibut, Tilapia, Cod and Blue Sole (Flounder).                                                                                                                                                                    

    Ingredients:
        12 - ounces - White Fish
        1 - Red Onion (sliced 1/4 inch thick)
        2 - Tablespoons - Olive Oil
        1 - Small Head - Savoy Cabbage (cored, leaving 4 outer leaves
        whole and shredding the rest finely)
        1 - Carrot (finely shredded)
        Juice of 1 Lime
        1/4 - teaspoon - Sugar
        1/4 - cup - Salsa Verde
  

    Directions:
        1) Preheat grill to medium heat.      
        2) Brush fish and onions with olive oil.
        3) Grill onions for about 5 minutes.
        4) Coarsely chop onions and put into a bowl.
        5) Add shredded cabbage, carrots, lime juice, sugar, and 1 Tablespoon olive oil.
        6) Season with salt and pepper. (to taste)
        7) Season fish with salt and pepper and grill for about 5 minutes
        8) Flake fish and add cabbage mixture.
        9) Divide the fish/slaw mixture in to 4 portions (servings)
        10) Put fish/slaw mix onto whole cabbage leaf and roll up, first with right side, then bottom, then left side, then top.
        11) Top tacos with salsa verde.
      
      
You can add any type of cheese to these tacos.  Add in the final step and toast until cheese is melted.

Spicy Shrimp Casserole

    Ingredients:
        6 - 6 inch - Tortillas (cut into bite-size pieces)
        1 - cup - Green Salsa
        1 - cup - Monterey Jack Cheese (shredded/low-fat)
        1/2 - cup - Sour Cream (light)
        3 - Tablespoons - Flour
        1/4 - cup - Fresh Parsley
        1 - 12 ounce - Cooked Shrimp (peeled, deveined)
        2 - medium - Tomatoes (chopped)
        1 - 15oz. can - Black Beans (drained)

    Directions:
        1) Preheat oven to 350 degrees.
        2) Place 1/2 of the tortilla chips in the bottom of a lightly
        Greased 2 quart baking dish. (casserole dish)
        3) Arrange remaining 1/2 tortilla chips on a baking sheet.
        4) Bake chips 12 to 14 minutes or until crisp.
        5) Meanwhile, in a large bowl, stir together salsa, cheese,
        sour cream, flour, and 2 Tablespoons parsley.
        6) Stir in shrimp and black beans.
        7) Spoon shrimp mixture over tortilla pieces in baking dish.
        8) Bake 40 to 45 minutes, or until heated through.
        9) Let stand for 10 minutes before serving.
        10) Sprinkle with baked tortilla chips, tomatoes, and remaining
        Parsley.
        11) If desired, serve with additional sour cream.   

Thai Shrimp Roll-Ups

    Ingredients:
        24 - Medium Shrimp (peeled, deveined and halved)
        Salt and Pepped (to taste)
        3 - ounces - Rice Noodles (rice vermicelli)
        8 - 7 inch - Rice Paper Wrappers
        24 Mint Leaves
        1 - Large - Carrot (finely shredded)
        2 - Scallions (thinly sliced)
        2 - cups - Romaine Lettuce (finely shredded)
        1/2- cup - Thai Peanut Sauce

    Directions:
        1) Preheat grill to high heat.      
        2) Season shrimp with salt and pepper.
        3) In a skillet, cook shrimp about 3 minutes, turning once.
        4) In a saucepan, cook rice noodles (according to directions).
        5) In shallow bowl, add warm water, moisten one wrapper at a time .
        6) Arrange 3 shrimp halves in each wrapper.
        7) Top with 3 mint leaves.
        8) Add 1/8 of the rice noodles.
        9) Add about 1 Tablespoon carrots, scallions, and 1/4 cup Romaine over shrimp.
        10) Fold wrappers - first the sides, then the bottom, stopping at  the halfway point.
        11) Add 3 more shrimp halves and continue rolling.
        12) Cover with damp paper towels.
        13) Repeat to make 8 shrimp rolls.
        14) Cut in half - diagonally.
        15) Serve with peanut sauce.  
      
You may also use a natural peanut butter, cashew butter or almond butter with this recipe.  If you want it a little more spicy, just add a little cayenne to taste.

Well, that's it for now.  I'll be checking back in with you very soon.  Until next time...........
Amah