Cabbage Salad .. My Way!

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Low-fat Caesar Salad ~ Diet

Ingredients:

1 head of lettuce, washed and Dried
1 cup low-fat mayonnaise (I prefer Hellman's)
1/4 cup vinegar
1/4 cup sugar substitute (equal or sweet'n low)
1/4 cup water
2 teaspoons garlic powder
1 tablespoon mustard
garlic croutons


Method:

Wash and thoroughly dry the Romaine lettuce.

Cut the lettuce in pieces and set aside.

Place all ingredients in plastic bowl and beat together.

Add lettuce leaves, tossing to coat thoroughly.

Arrange on two dinner plates and garnish with garlic croutons.


Enjoy...

BBQ Salmon with Creamy Dill ~ Diet

Serves 4-6


Ingredients:

1 salmon fillet
fat-free or low-fat mayonnaise
dill
lemon juice
salt and pepper


Method:

- Lay salmon filet on large piece of tin foil (shiny side of foil facing up).

- Sprinkle salmon with lemon juice.

- Spread enough mayonnaise over salmon to cover the filet.

- Season with salt and pepper.

- Season with enough dill to cover the filet.

- Make a "tent" around the salmon with the foil.

- BBQ on medium heat until salmon is cooked to your liking.

Gather around .. Chips & Dips

Chips

Yields: 8 dozen chips


Ingredients:

1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread


Method:

1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.

2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.

3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.

4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.



DIP


Ingredients:

1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar


Method:

1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.

2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.

3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.


Enjoy...

Sandwich speads

Chicken Chunky Spread:

Ingredients:
dark and white meat chicken, minced
1/2 cup mayonnaise
2 tabelspoons honey dijon mustard
1 red bell pepper, chopped
2 green onions, chopped
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup shelled salted sunflower seeds

method:
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days. Makes enough for 4-6 sandwiches


Chicken Curry Spread:

Ingredients:
dark and white meat chicken, minced
2/3 cup mayonnaise
1 can pineapple tidbits, drained (cubes)
1/4 cup mango chutney
1&1/2 teaspoons curry powder
1/2 cup chopped celery
1/4 cup chopped peanuts

Method:
Combine all ingredients in medium bowl and blend gently to combine. Cover tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches


Egg Salad Spread:

Ingredients:
6 eggs
3 tabelspoons mayonnaise
2 tabelspoons Miracle Whip
1 tabelspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Method:
Boil eggs. Then peel eggs and cut in half.
Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches


Olive Spread

Ingredients:
1 packet cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or black or both
1/2 cup chopped pecans
2 tabelspoons olive juice
dash pepper

Method:
In a medium bowl, cream the cream cheese until smooth and softened. Add mayonnaise and stir thoroughly to combine. Add olive juice for desired spreading consistency, then fold in olives and pecans. Cover and refrigerate.


Turkey & Cucumber Spread

Ingredients:
1/3 cup mayonnaise
1 tabelspoon dried dill weed
dash pepper
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese - found in Sultan Center
1 cucumber, peeled, seeded, chopped

Method:
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.

getting hungry..?

Amazing Tuna Salad

lovely and refreshing...

Serves 4


Ingredients:

1 cup uncooked elbow macaroni
1 teaspoon salt
1 quart water
1/2 cup chopped green onion
1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
1/4 cup chopped fresh parsley
2 cans of tuna in water
2-3 Tablespoons olive oil.
2 stalks of celery, chopped
Juice of 1/2 lemon, freshly squeezed
1/4-1/3 a head of iceberg lettuce, roughly chopped into 2 inch long strips
1/2 cup mayonnaise
1/2 teaspoon paprika
Fresh ground pepper


Method:

1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.

2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.


Enjoy...

Taken from Simply Recipes

Egg Salad Sandwich

Makes 6 Sandwishes...

Ingredients:

12 turkey bacon slices
8 large hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves


Method:

- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

- Combine eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

- Place toast slices on work surface and spread lightly with remaining mayonnaise. Divide egg salad amoung 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.


Yummy...

Lobster Artichoke Dip

An amazing dip.. suitable for appetizer, or as a main dish..

Ingredients:

3 cups cooked lobster meat cut into bite-sized chunks
1 can artichoke hearts, drained and chopped
1/4 cup sun-dried tomatoes (dry packed), chopped
1 pkg frozen spinach, well drained and squeezed
3 small cloves garlic, minced
1 cup mayonnaise
8 oz. Philadelphia cream cheese, softened
1/2 cup grated Parmesan or Romano cheese
1&1/2 cups shredded mozzerella cheese.
1 tablespoon lemon juice
1 teaspoon Italian Seasoning
Salt and Pepper to taste


Method:

- Preheat oven to 375°.
- Reserve several pieces of the lobster meat as a garnish and set aside.
- Mix all ingredients in a bowl.
- Spoon into a 9x9 ungreased baking dish and spread evenly.
- Bake uncovered for 20-25 minutes or until bubbling and golden brown on the top.
- About 5 minutes before being done, arrange the reserved lobster pieces around the top of the dip as a garnish.
- serve it hot with your favorite sliced french bread or pita chips.

Enjoy...

Recipe from Lobster Gram

Yummy Crab Cakes

Serves 6


Ingredients:

1 pound crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs


Method:

- Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed.

- Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet).

- Fry on one side until golden brown and turn over on other side to get the same.


I normally serve this with a dill-meyo sauce:


1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon lemon juice
a dash of tabasco sauce

In a small bowl, whisk together ingredients until blended.


Enjoy...

The Ultimate Burger..

die and go to heaven..


Serves 6


Ingredients:


Patty:

1 1/2 pounds ground beef
3 tablespoons chopped parsley leaves
2 tablespoons grated onion
4 tablespoons (1/2 stick) butter, softened
Salt and freshly ground black pepper
4 ounces American cheese, cut into 6 portions

Special Sauce:

1 cup mayonnaise
1/2 cup yellow mustard
1/4 cup ketchup
Hot sauce
2 tablespoons finely chopped pickled jalapenos

To serve:

6 hamburger buns
6 leaves lettuce
6 tomato slices
6 onion slices


Method:

- Preheat broiler or grill. Mix beef, herbs, onions and cubed butter together with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill or in skillet to desired doneness.

Special Sauce:

Stir all ingredients together until well blended.


Enjoy...

Potato Salad ~ WS

Ingredients:

3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped parsley, plus parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper, to taste


Method:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.

In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.

To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.


Serves 6.


Quote of the day:

Cooking is like love. It should be entered into with abandon or not at all.
~Harriet van Horne

Burger lovers everywhere.... here are some burger toppers ..

turning boring burgers into show stoppers ..

Spicy Salsa:

1 diced tomato, 1 minced jalapeno, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro

Honey Mustard:

1/3 cup honey, 2 tablespoons dijon mustard, 1 tablespoon lighty toasted mustard (if not availabe substitute with lightly toasted sesame seeds)

Creamy Dill: (great on tuna and salmon burgers)

1/2 cup non fat plain yoghurt, 2 tablespoons fresh dill, 2 tablespoons prepared mustard (or store bought)

Chilli Cream: (great on sirlion & turkey burgers)

1/2 cup non fat sour cream, 2 teaspoons chilli powder, 2 teaspoons ground cumin

Tomato-Basil:

1/2 cup tomato sauce, 2 tablespoons chopped fresh basil, 2 tablespoons tomato paste

Sweet 'n' Sour:

1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons red vinegar

Parsley Pesto:

1/2 cup fresh parslet, 2 tablespoons parmesan cheese, 1 clove of garlic, 1 tablespoon olive oil, 1/2 cup water ( puree all in blender)

Puttanesca:

1/2 cup tomato sauce, 2tablespoons sliced black olives, 2 tablespoons capers

Avocado Mayonnaise

1/3 cup fat-free mayonnaise, 1/4 cup fresh cilantro leaves, 2 tablespoons fresh lime juice, 1/4 teaspoon salt, 1/2 ripe peeled avocado, seeded

Peanut Sauce:

2 tablespoons peanut butter, 2 teaspoons low-sodium soy sauce, 1 1/2 teaspoons dark sesame oil, 1 teaspoon water, 1 teaspoon rice vinegar, 1 garlic clove, minced

Asian Guacamole:

2 ripe avocado, peeled, pitted, and diced, 1/2 cup diced onion, 1/2 cup diced tomato, 1/4 cup sliced scallions (green onions the green part only), 2 tablespoons freshly squeezed lime juice,
2 tablespoons minced fresh ginger, 1 tablespoon chopped cilantro, 1 tablespoonvegetable oil,
1/2 teaspoon chilli sauce with garlic, 1/4 teaspoon finely minced jalapeno chile, 1 teaspoon salt to taste (Combine all of the guacamole ingredients in a mixing bowl and mix gently without mashing the avocado)

Today's Tip:

Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)