Asian Napa Cabbage Salad

Asian Napa Cabbage Salad (basilperfume)

1 Large head of Napa Cabbage
1 bunch of scallions, minced
1/3 cup butter
1 package of ramen noodles, broken
1 Tablespoon sesame seeds
1 cup slivered almonds
1 large can of mandarin oranges, drained
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 Tablespoons soy sauce

Finely shred napa cabbage, do not chop. Combine in bowl with minced scallions. Cover and refrigerate until ready to serve

To make crunchies: Melt butter in a pot and mix in ramen noodles, almonds and sesame seeds till coated well and browned. Let cool

To make the dressing: In a small saucepan, heat vinegar, oil, sugar and soy sauce. Bring to boil and let boil for 1 minute. Remove from heat and let cool

Combine dressing, crunchies, oranges and cabbage immediately before serving, not before or crunchies will get soggy

Polenta in the Crockpot

polenta is easy to do in a crockpot. 7.5 cups wayer, 1.5 cups polenta, 30 minutes on high, then 5 hours on low, stir every once in a while. Depending on how hot your pot is, it may take less than 5 hours on low. If it gets too thick, add a little hot water. When it is done, add any goodies you want -- butter, Parmesan, whatever.

Coconut Curry Noodles

Coconut Curry Noodles
My Take: Coconut Curry Noodles

averyhappymama via Considering the Campbells blog

The cast:
1 Bell Pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk (note: I used regular coconut milk)
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste

Step One: Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer—nobody likes an overcooked noodle. Oh, and don’t forget to take a really blurry picture.
Step Two: Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.
Step Three: Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil.  Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.
Step Four: Add the can of coconut milk and the peppers.

…okay, and maybe a bit more curry paste
Step Five: Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you’re like me and have a Sodium-Wasting Superpower.

Garlicky Mushrooms Supreme

Yummy, yummy, yummy! My youngest has a fascination with mushrooms right now (he gets that from his mama!), so I knew I wanted to give another mushroom recipe a shot.  I doubled the mushrooms and just left the rest of the recipe the same.  Although, I did use dried minced garlic and dried parsley.  Even my oldest loved it, and he's not usually all that keen on mushrooms.  Same goes for hubby, and he was just as impressed as the rest of us.  It's nothing at all fancy, but I love that about it.  It lets the natural flavor of the mushrooms shine through.  The only change I would make is to double the garlic next time as well.  It didn't quite come out as strongly as I would have liked.  

GARLICKY MUSHROOMS SUPREME
(luckymommyto2boys ~ Amy ~ Food.com)

1 lb mushroom, sliced
4 tablespoons olive oil
7 garlic cloves, sliced
3 tablespoons parsley, chopped
salt and pepper

Saute mushrooms in olive oil, covered about 15 minutes.
Uncover; add garlic, parsley, salt and pepper.
Simmer until liquid evaporates.
Don't let the garlic brown.

Orzo with Feta and Walnuts

This was very good.  I made this last night with greek meatballs.  Im not even a huge fan of feta and I will make it again.  Its a keeper.

Orzo with Feta and Walnuts

Recipe Courtesy: Rachel Ray

• Kosher salt
• 1 1/2 cups orzo
• 1/2 cup chopped walnuts
• 1 cup finely chopped flat leaf parsley
• 1/2 pound Greek feta cheese, crumbled
• EVOO, for drizzling
• Freshly ground pepper

Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.

Rice Pilaf with Arugula and Pistachios

Rice Pilaf with Arugula and Pistachios
teamgulley via cookinglight.com

Ingredients:
1 tablespoon olive oil
1 cup finely chopped shallots (about 5 shallots)
1 1/2 cups uncooked basmati rice
3 cups canned vegetable broth
1/3 cup dry white wine
1/8 teaspoon salt
1/4 teaspoon black pepper
4 cups trimmed arugula (about 4 ounces)
1/4 cup coarsely chopped pistachios

Directions:
Heat olive oil in a large saucepan over medium heat. Add the shallots, and cook for 4 minutes. Stir in the rice, and sauté for 2 minutes. Add the broth, wine, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in arugula and pistachios.

Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad~*~Sandy~*~

4 cups (1 1/4 lb) cherry or grape tomatoes, cut in half
8 oz small balls fresh mozzarella cheese (bocconcini), drained and cut in half
1/2 cup loosely packed fresh basil leaves, rinsed and torn in pieces
2 T extra virgin olive oil
coarse sea salt
splash balsamic vinegar

Combine tomatoes, cheese, and basil. Drizzle with olive oil, sprinkle lightly with salt and add a splash of balsamic vinegar. Combine gently.

Calories: 137, fat: 11g, fiber 1.2g 

Grilled Garlic Zucchini Parmesan

Grilled Garlic Zucchini Parmesan
mom2brs via allrecipes

Ingredients
3 zucchini
3 tbsp butter, softened
2 cloves of garlic, minced
1 tbsp chopped, fresh parsley
1/2 c freshly grated Parmesan cheese

Directions:
Preheat grill for medium high heat & lightly oil the grate
Cut the zucchini in half crosswise then slice each half into 3 pieces(making 6 total pieces per zucchini)
Mix butter, garlic and parsley and drizzle over the zucchini. 
Top 1 side of the zucchini with the grated cheese
Place the pieces, cheese side up, on the grill (crosswise to prevent them from falling through the grate)
Grill the zucchini until the cheese has melted and it's cooked through, about 8 minutes. 

Summer Vegetable Macaroni and Cheese

Summer Vegetable Macaroni and Cheese
HeatherAReed via The Complete Southern Cookbook

Ingredients

• 1 (8-ounce) package elbow macaroni

Veggies:

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 cup chopped fresh broccoli
• 1 cup chopped yellow squash
• 1/2 cup chopped carrots
• 1 small red onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced

Cheese sauce:

• 2 eggs, lightly beaten
• 1 (12-ounce) can evaporated milk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper OR a splash of hot sauce
• 1 1/2 cups extra-sharp Cheddar, grated
• 1/2 cup Monterey Jack cheese, grated
• 1/2 cup part-skim ricotta cheese

Toppings:

• 3 Roma tomatoes, sliced
• 2 tablespoons dry seasoned breadcrumbs
• 1/4 cup shredded Parmesan cheese

Directions

1. Cook the macaroni according to the package directions. Drain, cover, and set aside.
2. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish, and set aside.
3. Place a Dutch oven over medium heat, and add the oil and butter.
4. When the butter is melted, add the broccoli, squash, carrots, onion, pepper, and garlic. Sauté for 4 to 5 minutes, until the vegetables are tender.
5. Remove the vegetables from the heat, and stir in the macaroni. Set aside.
6. To make the sauce: Whisk together the eggs, milk, mustard, salt, pepper, and cayenne. Pour over the macaroni mixture, and add the Cheddar, Monterey Jack, and ricotta. Gently stir to evenly coat. Taste and adjust seasonings, if necessary.
7. Transfer mixture to the prepared baking dish.
8. Top with the tomatoes.
9. Sprinkle the breadcrumbs and Parmesan over the top.
10. Bake for 15 to 20 minutes, or until golden brown. Let stand 5 minutes before serving warm.

Recipe makes 8 servings.

Zucchini Oven Chips

Zucchini Oven Chips

Ingredients
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preparation
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Linda Oldenburg, Cooking Light
AUGUST 2005

Carrot, Dill and White Bean Salad

Carrot, Dill & White Bean Salad Recipe

(source: Heidi at 101cookbooks.com)

I like to buy young carrots at the farmers' market - slice them slightly thicker than a banana chip for this salad.

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallots

more olive oil (or ghee) for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 tablespoons brown sugar (or honey)
1/3 cup sliced almonds, toasted

Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee (I love ghee with carrots). Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Serves 6 - 8 as a side.

Beeet and Goat Cheese Gratin

Beet & Goat Cheese Gratin

(junquegirl, from Mark Bittman)

1 Tbs. butter or olive oil

5 cups of sliced, roasted beets (roast in a tinfoil packet in the oven, can be done ahead of time)

salt & pepper

1 cup crumbled goat cheese

1/4 cup bread crumbs

1/4 cup fresh thyme leaves (or significantly less dried)

Preheat broiler and put rack about four inches from heat source. Use butter or oil to grease a shallow medium baking pan or gratin dish.

Lay beets in the baking dish , sprinkle with salt & pepper and most of the thyme, cover with cheese and sprinkle on the bread crumbs. Broil for 3 to 5 minutes, until cheese is melted and bread crumbs are crisp. Add more pepper to taste and garnish with remaining thyme.

[note: I usually use about half the amount of cheese called for because my huband has some lactose intolerance, and it's still quite good! For company, I'd use the whole amount and I might even make it the filling for a savory tart or galette - that would look spectacular, especially if I used red and golden beets and alternated them in the dish.]

Indian-Style Potatoes and Spinach

Indian-Style Potatoes and Spinach (JunqueGirl)

(source: Vegandad.com, who adapted it from Best Ever Curry Cookbook)

- 2 tbsp oil

- 1 tsp mustard seeds

- 1 large onion, halved and sliced

- 2 cloves of garlic, chopped

- 1" piece of ginger, minced

- 4 large Yukon gold potatoes, cubed

- 1/2 cup water (more if needed)

- 1 tsp chili powder

- salt to taste

- 2 handfuls baby spinach

1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.

2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.

3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

Quinoa Summer Salad

Quinoa Summer Salad
~rls2007~

1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic

2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste

1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese

Directions:

1.  Add quinoa, chicken broth and garlic to a pot and bring to a boil.  Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy.  Set aside to cool.  Once cool, place in a container in the fridge until cold.

2.  Whisk together lemon juice, oil, vinegar and seasonings until combined.  Set aside.

3.  Chop all veggies and cheese and add to large bowl.

4.  Add quinoa to veggies and pour dressing over.  Toss until well combined.  Adjust seasonings as desired.

Cheesy Zucchini Rice

Cheesy Zucchini Rice

Via bunsinmyoven.com (and Pinterest)

Ingredients

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• splash of milk, as needed

Instructions

1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Jalepeno Popper Orzo Mac n Cheese

Jalapeno Popper Orzo Mac n cheese
The-Skipper-Bunch

Kosher salt 
1lb orzo
1 stick butter (8 tablespoons), divided 
6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds 
4 cloves garlic, finely chopped 
1 onion, finely chopped 
3 tbsp all-purpose flour 
2 1/2c milk 
Freshly ground pepper 
2 cups shredded sharp cheddar cheese 
4oz cream cheese 
2c panko 
2 Fresno chili peppers, sliced

-- Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapeños, the garlic and onion and cook until the jalapeños and onion are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapeños and Fresno chili peppers. 

Cheesy Quinoa Mac and Cheese

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Source: http://aroundthetableri.blogspot.ca/2012/02/cheesy-quinoa-mac-cheese.html?m=1

Deviled Eggs with Siracha and Bacon

Deviled Eggs with Siracha and Bacon
Sharon --GatorGrrrl

4 eggs, hardboiled to make 7-8 deviled egg halves (if you like more filling)
1 large rounded tabespoon of good mayo
yellow mustard to taste (I used about 3 tsp, but keep adding and tasting as you go)
1-3 tsp Siracha sauce to taste (you can usually find this sauce on the Asian food aisle)
1-2 pieces of thick sliced bacon, crumbled into large bits

To make hard-boiled eggs: Cover eggs covered in cold water and bring to a boil, put the lid on the pot and take them off the heat and let the eggs rest in the pot for 15 minutes. Remove and plunge into an ice bath to stop cooking

Cut the eggs in half lengthwise and scoop out the yolk and put in a mixing bowl. Mash the yolks with a fork, chop up one of the egg white halves and add to the yolks. Add a rounded tablespoon of mayo, 2 tsp mustard and a tsp of Sriracha sauce. Blend well and taste, adding more mayo if it's too dry and adding more mustard and Sriracha to taste. Salt and pepper to taste.

Put the filling in a ziplock bag and snip off one corner and use the baggie like a pastry bag to pip the filling into the egg white halves. Top with bacon bits and serve

Carrot Orzo

Carrot Orzo

sadie_love via Epicurious

• 6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
• 2 tablespoons (1/4 stick) butter
• 1 cup orzo (rice-shaped pasta; about 8 ounces)
• 1 1/2 cups water
• 1 1/4 cups low-salt chicken broth
• 1 large garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped green onions
• 1 teaspoon minced fresh rosemary

Place carrots in processor. Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about 5 minutes. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes. Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.