Classic Potato Salad

Ingredients :
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
 5 hard-boiled eggs paprika

Directions :
1 Boil peeled potatoes in salted water until done.
Cool to room temperature.
2 Place diced potatoes in large bowl.
3 Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4 Add to potatoes.
5 Add celery and onions and mix well.
6 Stir in eggs. 
7 Sprinkle a little paprika on top.



Total Time : 15 mins

Prep Time : 15 mins

Cook Time :  10 mins

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Triple Chocolate Meltdown

Ingredients :

2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

 How To Prepare :

1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the  sheet pan for 2 to 3 minutes. Don't let them cool too much before  serving, as the butter that coats the ramekins will not release  the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Service :  6

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Shrimp-Shitake Mushroom Fried Rice

Ingredients :

2 tablespoons of oil, for sautéing
5 cloves of garlic, minced
2 tablespoons of chopped onion
1 teaspoon of ginger minced
100 grams of Peeled Shrimps (8-10 medium shrimp)
5 pieces of fresh Shiitake mushrooms, chopped
2 cups of cooked rice
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of soy sauce
1 teaspoon of instant chicken-flavored broth powder
3 tablespoons of peas
1 large red chilies, seeded , finely sliced

How To Prepare :

1. Heat oil, sauté garlic, onions, and ginger until they are fragrant. And then add shrimps and mushrooms then mix until the color of shrimps change.

2. Add rice then pour salt, pepper, soy sauce, salt, and broth powder. Mix again until well done and smooth.

3. Add the peas and red pepper, and cook briefly. Remove from heat.

4. Serve while hot with sprinkled fried onions and scrambled eggs.

Source - 99 Best Fried Rice Recipes

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Roasted Beets and Sauteed Beet Greens

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!











Servings - 04

INGREDIENTS

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!

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Garlic Mashed Potatoes

Delicious Recipe Garlic Mashed Potatoes










Service - 100

INGREDIENTS
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Delicious Recipe Garlic Mashed Potatoes

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Cheesy Chicken and Vegetable Rice

Ingredients :

1 lb. boneless skinless chicken breasts, cut into chunks

1 can (14-1/2 oz.) chicken broth

2 cups Minute White Rice, uncooked

1 pkg. (16 oz.) frozen vegetable blend, thawed

3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up

How To Prepare : 

1. Spray large skillet with no stick cooking spray. Heat skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until browned.

2. Add broth; stir. Bring to boil.

3. Stir in rice, vegetables and prepared cheese product; cover. Cook on low heat 5 minutes or until chicken is cooked through. Stir until prepared cheese product is melted.

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Tortas de Camaron

Ingredients :
•    2 dried ancho chilies, stemmed and seeded
•    6 eggs, beaten
•    1/4 cup shrimp powder
•    1 cup vegetable oil for frying
•    1/2 white onion, coarsely chopped
•    2 cloves garlic, minced
•    1 cup water, or more as needed
•    1 1/2 chicken bouillon cubes
•    1 (16 ounce) jar nopales (cactus), 

      drained and rinsed
•    1/2 cup chopped fresh cilantro, or to taste (optional)

Directions :
1.    Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.

2.    Whisk eggs and shrimp powder together in a bowl.

3.    Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.

4.    Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.
 

Servings : 06

Prep Time :15 Min

Cook Time :25 Min

Ready In :1 Hr

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Humble Chef's On The Lamb

Yikes. Has it been a week since my last recipe? I'll keep them coming as much as I can. I realize some of these recipes are not for everyone so I'll keep the volume up to expand the variety. Most of what I've given have been fairly simple one-pot syle meals. Here's one that involves a little preperation but great pay off. It is one I'm planning for an upcoming dinner party so this is a good way to refresh myself. Also, if the guests enjoy the dinner, there is access to the recipe for them to make and enjoy.

Braising is simple yet time consuming technique. Braising refers to "cooking in liquid" for an extended amount of time. The idea behind braising is to take a tough, usually inexpensive cut of beef or poultry and slowly cook it to make the meat tender. Cooking is often a trade off; you can purchase expensive cuts of meat(steaks, chicken breasts, rack of lamb, salmon) that cook quickly, easily and make them taste pretty good. On the flip side, braising requires patience and planning but are usually pretty easy on the wallet.

This is not a new recipe. This is a classic, home style french cuisine. Yet can be flipped to something unique to you by adding little things you have at home. You can buy frozen lamb shanks at most major grocers, but fresh can be purchased at local butchers.

Braised Lamb Shanks

6 Lamb Shanks, dredge in flour
1 Carrot, roughly cut in cubes
1 Large White Onion, large dice
4 Stalk of Celery, large dice
2 Bay leaves
2 l stock (beef, chicken, veg, lamb, whatever)
500 ml Red Wine
10 g Seasoned Flour for Dredging
2 Sprigs of Rosemary, Thyme
50 ml maple syrup
15 ml vegetable oil
Salt and Peppet to Taste

Preheat oven at 375 Celsius.

In a large soup pot, on medium-high heat, preheat vegetable oil. Sear all sides of lamb and remove from pot. Reduce heat and throw in mirepoix (onion, carrot, celery, bay leaves) and cook until bottom of pan is golden brown. Add a little oil if needed. Deglaze the pan with red wine. Reduce by half. Add stock and lamb shanks. Stir pot until it comes to boil. Remove from heat. Add fresh herbs. Cover with a lid and place in the oven.

Cook for approximately 2 hours occasionally removing from oven and stirring.

To check for doneness, half the lamb should be a clean bone. Tear a piece of the lamb and it should tender and juicy. When braised through remove shanks and cover to keep hot. Strain the stock and discard leftover vegetables and herb sprigs. On the stove top, bring to a boil. The stock should coat the back of a spoon. Season with salt, pepper and maple syrup.

Serve shanks with jus, mashed potatoes and freshly steamed green vegetables.

Serves 5.

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Barbecue Meatballs

Ingredients :
2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce :
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

How To Prepare : 

1. Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

2. Add all sauce ingredients to Crock Pot and stir well.

3. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.

Service : 60 meatballs.
 

Source - Set It & Forget It Crock-pot Recipes

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Healthy Creamy Tomato Basil Soup

Ingredients:
2 oz Butter
1 ea Diced Red Onions
2 cup(s) Dry White Wine
3 cup(s) Canned Diced Tomatoes
2 cup(s) Heavy Cream
1 oz Chopped Fresh Basil
Salt (to taste)
Black Pepper (to taste)


How To Prepare:

1. In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes.

2. Add white wine and reduce by 3/4.

3. Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.

4. Puree soup in a food processor.

5. Stir in chopped basil, salt and pepper.

6. Garnish with chopped fresh basil and tomatoes.

Service    : 04
Pre Time : 05 minutes
Cook       : 12 minutes

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Grilled Cheese With Shallots

Ingredients :
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick


How To Prepare:

1. Preheat the oven to 400 degrees F.

2. Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently, stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

3. Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

4. Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

Service :  1-2

Source: LA Times

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The Ultimate Paella

 Ingredients :
•    Spice Mix for chicken, recipe follows
•    1 (3-pound) frying chicken, cut into 10 pieces
•    1/4 cup extra-virgin olive oil
•    2 Spanish chorizo sausages, thickly sliced
•    Kosher salt and freshly ground pepper
•    1 Spanish onion, diced
•    4 garlic cloves, crushed
•    Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
•    1 (15-ounce) can whole tomatoes, drained and hand-crushed
•    4 cups short grain Spanish rice
•    6 cups water, warm
•    Generous pinch saffron threads
•    1 dozen littleneck clams, scrubbed
•    1 pound jumbo shrimp, peeled and de-veined
•    2 lobster tails
•    1/2 cup sweet peas, frozen and thawed
•    Lemon wedges, for serving Special equipment:
•    Large paella pan or wide shallow skillet

How To Prepare : 

1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
 

2. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

3. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. 

4. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

5. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Spice Mix for chicken:

•    1 tablespoon sweet paprika
•    2 teaspoons dried oregano
•    Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Total Time : 2 hr 30 min
Prep           : 30 min
Inactive     : 1 hr 0 min
Cook         : 1 hr 0 min

Service      : 4 to 6 servings

N.B : The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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Lobster Egg Stuffed

Ingredients :
•    1 whole lobster, about 1 1/2 pounds
•    1 dozen eggs, hard boiled
•    4 tablespoons mayonnaise
•    2 teaspoons white wine vinegar
•    1/2 teaspoon ground mustard
•    1 teaspoon finely chopped fresh chives
•    Pinch celery salt
•    Salt and freshly ground black pepper
•    2 stalks celery, thinly sliced
•    1/2 red onion, finely diced
•    Finely chopped fresh dill, for garnish
•    Paprika, for sprinkling

Directions :

1. Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.

2. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy.

3. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

Total Time  : 40 min
Prep            : 30 min
Cook           : 10 min
Service       : 24 Halves

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Cucumber Pasta Salad

Ingredients :
•    1 (8 ounce) package bow tie pasta
•    1 large cucumber, thinly sliced
•    1 large onion, thinly sliced
•    1 1/2 teaspoons dried dill
•    3/4 cup white vinegar
•    1 cup white sugar
•    1 cup water
•    1 tablespoon vegetable oil
•    1 tablespoon prepared mustard
•    1/2 teaspoon salt
•    1/2 teaspoon ground black pepper

How To Prepare :
1. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.

2. Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

Serving : 08

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Fried Rice - Chinese Cuisine

Ingredients :
3 eggs
4 cups cooked rice
1 green onion
2 teaspoons salt
1/2 teaspoon MSG (optional)
1/2 teaspoon white pepper
2 teaspoons sesame oil
4 tablespoons vegetable oil

How To Cook :
1.Beat the eggs well, add 1/2 teaspoon of salt.

2.Finely chop the green onions.

3.Break up the rice so it is not all stuck together.

4.Heat oil to smoking point, add in the eggs.  Stir until all the eggs solidify.

5.Break the eggs into smaller pieces with the spatula.

6.Add the rice and mix well.

7.Add MSG, white pepper, sesame oil and 1 1/2 teaspoons of salt.

8.Stir for 2-4 minutes until everything is cooked well.  Mix in the green onion and serve.

Service :  4

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Apple Glazed Braised Cabbage

Like the Maple Glazed Carrots, here is a recipe that entitles you to add anything you like. It is a variation of a recipe I learned from school that is a good recipe for any novice or prefessional to practice. It is cheap, tasty and easy. And it also allows you to practice your braising abilities.

Apple Glazed Braised Cabbage
1 Small Red Cabbage, fine jullienne
2 Granny Smith Apples, grated
1 Small Red Onion, fine brunoise (dice)
250 ml apple juice or cider
50 ml Maple Syrup
Dab of Butter for saute
1 Sprig Fresh Mint, chiffonade
1 Lemon, juiced
Salt and Pepper To Taste

Preheat oven at 350 Celsius. On medium heat in a soup pot, melt butter until frothy. Add onion until translucent. Add apple until slightly brown. Add cabbage and cook for about 2 minutes. The cabbage should deflate as you cook. Deglaze with juice and maple syrup. Bring to boil and cover. Place in oven and cook for 1 hour. Remove from oven and taste, the cabbage should be sweet and tender. Add lemon, mint and seasoning. On stove top, bring to boil and serve.

Serves 8.

Variations are plentiful once again. Whatever you think goes with apples might just work. You can omit mint and add sage and bacon, or remove maple syrup and use rum or you can add leek and raisins.

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Baked Potato Soup

Ingredients :
1 1/2 pounds (2 cups, diced but unpeeled) baking potatoes
1/4 pound butter
2 cups yellow onion -- diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
salt -- to taste
white pepper -- to taste



How To Prepare :
1. Preheat oven to 400 degrees F.

2. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.

3. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.

4. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine.

5. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.

Service : 6

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Red Lobster Citrus Glazed

Ingredients :
1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce
1/2 cup orange marmalade
4 Mahi-Mahi fillets, skinless
Salt and pepper to taste
4 orange slices
2 cups cooked white rice
1/4 cup finely diced cilantro

  

How To Prepare :

1. In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.
 

2. Mix in the sweet chili sauce and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.

3.Adjust seasoning with salt and pepper as needed. Meanwhile, heat 2 tsp olive oil in a large non-stick sauté pan over medium high heat, season the mahi fillets and sear until a nice crust is formed, flip the fish and reduce heat to medium and cook the fish until desired doneness is achieved.

4. Place rice in center of plate and top with seared mahi, glaze with citrus rum and garnish with chopped cilantro.

Service : 4

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Sesame Chicken Wings

 
Ingredients :
36 chicken legs & wings
2 teaspoons ground coriander
3 tablespoons soy sauce
2 cloves garlic
3 tablespoons fresh lemon juice
1 inch fresh ginger -- peeled
2 tablespoons sesame oil
1 onion -- quartered
2 tablespoons sugar
1 teaspoon red pepper flakes
1/2 cup sesame seeds (approx.)
2 teaspoons salt

How To Prepare :
1. Wash the chicken pieces and pat dry. Place in a  bowl.

2.Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over  the chicken and stir to coat all the pieces well.
3. Refrigerate for at least 2 hours.
4. Remove the chicken from the marinade and sprinkle with the sesame seeds.
5. Place on the grill or under the broiler for 5 to 6 minutes on each side, or until cooked through. Serve hot.

Service : 6 to 8 .

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CHICKEN SOUP FOR A SICK HOUSE

I haven't posted much lately because picky-picky husband and I have had the flu. Not just your every day "better in a week flu", but the old fashioned (don't even get out of your jammies) flu that has plagued us with lethargy and coughs for almost a month.

Our meals have been simple and mostly from the crock pot (or frozen food entree aisle) but then we haven't had much of an appetite either. Now that we are feeling a little better, I am venturing back into the kitchen.

This chicken soup has been a life saver for us during this time. I just keep it going in the slow cooker, adding a little more broth and veggies when necessary. It is a super simple recipe and if your family is coping with this ugly flu, like we are, I hope you will give this magic "elixer" a try.


6 large boneless-skinless chicken thighs (dark meat has the best flavor)
1 cup chopped onion (I like to use sweet onions)
1 cup chopped celery
1 cup chopped carrot
2 quarts of good chicken stock (I use the boxed kind)
1 tablespoon chicken bullion granules
1/2 teaspoon black pepper
1 teaspoon salt
pinch of dried thyme
pinch of poultry seasoning
2 cups favorite veggies (I use frozen mixed veggies)
spaghetti or fettuccine noodles (they hold up better than other noodles)

Cube and brown the chicken thighs in a tablespoon of oil until you get brown crusty spots on the chicken. Remove from pan and put it into the crock pot. In the same pan, saute the onion, celery and carrot until they get a little soft. Use a spatula and use the moisture in the veggies to de-glaze any crusty bits left in the bottom of the pan. Add this mixture into the crock pot ; those crusty brown bits in the pan are PACKED with chicken flavor.

Add the broth, 2 cups favorite veggies, bullion granules and salt and pepper. Stir and cook on high for about 6 hours, stirring once in a while. Half an hour before you serve this soup, break the noodles into 4" pieces and put into hot broth and stir. The noodles should be ready to eat in about 30 minutes.

NOTE: I have tried many different kinds of noodles in this soup. Spaghetti seems to hold up the best without turning to mush if you are cooking the soup for a long time or overnight. I also use rice instead of noodles, however, DO NOT put the rice into the soup (after a while, it will deteriorate and make your soup a mushy mess). Instead, make the rice separately and put a big spoon of it in your soup bowl and ladle the soup over the rice.

NOTE: Any cut of chicken will work in the soup, however, the dark meat gives the most flavor and after 6 hours, it will still be very moist and "fall apart" tender.


NOTE: Any kind of veggies can be used for the "favorite veggies" part. Just make sure you use veggies that will stand up to long cooking. I usually use a frozen veggie mixture that has peas, corn, green beans and carrots, but anything will work (just don't used canned veggies).

NOTE: Homemade chicken broth is best, but I never seem to have any when I want to make this soup, so I use a good quality BOXED chicken broth (just don't use bullion and water to make broth).

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Red Lobster Broiled Dill Salmon

Ingredients :

1/2 cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)




 
How To Prepare :

1.Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.   
2.Preheat broiler.   
3.Place salmon steaks on lightly greased pan and brush with half of seasoned butter.   
4.Broil, 5 inches from source of heat, 5 to 10 minutes.   
5.Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.   
6.Brush with remaining butter blend. Serve.
 

Service : 4

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Homemade Chicken Nuggets

Ingredients:

450g/1lb Chicken breast fillets

30g/1oz plain flour

¼ teaspoon Chicken spice mix (optional or substitute your favourite spice)

¼ teaspoon salt

1 egg

3-4 handfuls of breadcrumbs  

Direction:

Cut the chicken into bite sized pieces. Get four bowls or plates. The first for the sieved flour with mixed in a pinch of chicken spice, salt and pepper. The second for the egg, beaten with a pinch of salt and half a tablespoon water or vegetable oil. The third for the breadcrumbs. The last is to put the finished nuggets on.

Dip each piece of chicken, first in the flour mix so it is coated, shake off any excess. Next into the egg and lastly roll it in the breadcrumbs before laying it on the plate to dry. When all the chicken pieces are coated put the plate uncovered in the fridge to dry and crisp up a bit. This can be for as little as ten minutes but an hour or two is better.
To cook, heat up approx 3 tablespoons sunflower / vegetable oil in a wide frying pan. When hot add as many nuggets as will fit without crowding. Turn when golden on one side. When all sides are cooked remove onto kitchen paper to drain off some oil. As soon as they are all cooked serve while hot.
 

While I would love to save myself the hard work of cooking by just buying store-bought chicken nuggets, I can't help but wonder what exactly is in that stuff. Many would you might just roll your eyes and say, "chicken, silly!" but what I'm getting at is the nutritional value of those processed chicken nuggets, and how they were made exactly.
I remember a friend of mine telling me that

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BREAKFAST SAUSAGE

We enjoyed the Italian sausage recipe (that I recently posted) so much, that I went searching for a breakfast sausage recipe and I found an EXCELLENT one. It tastes a little like Jimmy Dean breakfast sausage, although we think it is much better.

This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!

Since this recipe makes two pounds of sausage (more than we can use at one time), I let the  mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!

This sausage is mild, but full of flavor!!

2 pounds of ground pork

2 teaspoons dry rubbed sage

¼ teaspoon summer savory

¼ teaspoon dry marjoram

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes (see note)

pinch ground cloves (you can't taste it, but it really adds something)

1¾ teaspoons salt (see note)

1 teaspoon black pepper

Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.

NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.



NOTE:  This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.

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Secret Wonders of Rice Bran Oil

I have been using sunflower oil,mustard oil and olive oil for all my cooking but recently I have included rice bran oil too. I found  this oil in the reliance fresh store and did a little bit of research. I am amazed by its nutritional benefits and find it hard to ignore. I wanted to share my research on this oil as I am sure we are all too biased by advertising and need to realize other healthy alternative cooking oils.


Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice. It is notable for its high smoke point of 213 °C (415 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.It is popular as a cooking oil in several Asian countries, including Japan and China


Higher Smoking Point, Less Greasy and More Flavor
As rice bran oil has the highest smoke point of any vegetable oil, it is better suited to cooking at high heats and is less likely to bind with foods, making food cooked with rice bran oil less greasy than that cooked with sunflower oil. Due to its rich, nutty taste, rice bran oil may be preferred where additional flavor is desired.
Read more: http://www.livestrong.com/article


Vitamin E and Oryzanol
Rice bran oil beats olive oil in its vitamin E power, as it contains both the tocopherol and tocotrienol forms of the vitamin, whereas olive oil contains only the tocopherol form -- and less of that than rice bran oil. Additionally, rice bran oil contains significant amounts of the antioxidant oryzanol, whereas olive oil has none.


It helps to lower LDL or bad cholesterol and does not lower the good cholesterol as sunflower oils do and is known to reduce the risk of cardiovascular diseases.
Source: http://nutrihealth.in/food/health-benefits-of-rice-bran-oil/


The rice bran oil component γ-oryzanol was shown in Japan to be effective in relieving hot flashes and other symptoms of female menopause. Researchers found that 90% of the women found some form of relief from hot flashes after taking a rice bran oil supplement for 4–6 weeks. 
Source: http://en.wikipedia.org/wiki/Rice_bran_oil


Lowers Cholesterol
Rice bran oil contains gamma oryzanol, a group of ferulate esters of triterpene alcohols and phytosterols that have been linked to many health benefits. Gamma oryzanol is effective in reducing plasma cholesterol and reducing cholesterol absorption, decreasing early atherosclerosis. In addition, gamma oryzanol inhibits platelet aggregation that could lead to blood clots. Rice bran oil contains tocotrienol (a form of Vitamin E) which has been found to inhibit the activity of HMG-CoA reductase, an enzyme that synthesizes cholesterol, a major factor in heart disease. In a study conducted at the University of Rochester, Mohammad Minhajuddin, Ph.D., and researchers determined that the tocotrienol in rice bran oil reduced cholesterol in rats up to 42 percent while lowering LDL cholesterol up to 62 percent.


Anti-Cancer Effects
Rice bran oil contains significant levels of both gamma and delta tocotrienols (approximately 500 ppm), forms of Vitamin E, that have been found to be able to accumulate in cancer cells and kill the tumors. In a study conducted at Kyushu University in Japan, researchers looked at the effects of tocotrienols on mouse cancer cells. There was a significant delay in growth in the cancer cells. "Our results suggested that accumulation is critical for the anti-tumor activity of tocotrienols," said Japanese lead researcher, Yuhei Hiura, reporting in "The Journal of Nutritional Biochemistry."


Skin Protector
Originating in the Japanese culture, skin care with rice bran oil is becoming more popular. To this day, one of the highest compliments a Japanese woman can receive is to be called a "nuka bijin" which means "a rice bran beauty." Having smooth healthy skin is due to the oryzanol in the rice bran oil that whitens the skin slightly. As the skin is exposed to sunlight, the rice bran oil reacts as a sunscreen protecting the skin from harmful ultraviolet rays. The oryzanol impedes melanin pigmentation by restraining the erythema activity of tyrosinase as it stops the ultraviolet rays' transmission at the skin's surface. The use of rice bran oil in sunscreen products and hair conditioners is on the increase in the United States.


Antioxidant Packed
Rice bran oil contains three healthy antioxidants useful in protecting the body's cells against the effects of free radicals--tocopherol, tocotrienol and oryzanol. In addition, rice bran oil does not require hydrogenation for stability and has a high percentage of fatty acids (oleic, 46 percent; linoleic, 36 percent; and linolenic, 1 percent). Antioxidant companies have switched their basic oil to rice bran oil. This movement is an indication that industry leaders recognize rice bran oil's lipid oxidative stability. Lipid oxidative stability is important in the prevention of pathologic processes such as cardiovascular diseases, arthritis and inflammatory processes.
Read more: http://www.livestrong.com/article/25408-health-benefits-rice-bran-oil/#ixzz1u4lCnqkZ

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SALAD DRESSING CLONE RECIPES

It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!?  I've posted these salad dressings before, however, I've tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.

Not only are they delicious, but they certainly save a lot of money and I  feel good knowing exactly what is in my salad dressing!!

HIDDEN VALLEY RANCH CLONE

1 cup mayonnaise
1 cup buttermilk (don't substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!

*****

We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy.  The following recipe  is VERY close to the original, I hope you like it... picky-picky husband loves it.

LIGHT HOUSE THOUSAND ISLAND  CLONE

3/4 cup mayonnaise (low cal is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.

*****

This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.

CATALINA SALAD DRESSING CLONE

1 cup vegetable oil (I used canola oil)

2/3 cup ketchup

1/2 cup vinegar (I used red wine vinegar)

½ teaspoon onion powder (not onion salt)

½ teaspoon dry mustard powder

½ teaspoon celery seed

½ teaspoon chili powder

big pinch of paprika (not the spicy kind)

2 teaspoons salt

1/2 cup sugar

Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).

NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).

NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.

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Cinnamon Apple Coffee Cake

Ingredients :
1/2 cup packed brown sugar

1/4 cup margarine, softened
2 large egg whites
1/2 cup low-fat (1 percent fat) buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 medium apple, unpeeled, cored and finely chopped

How To Prepare :

1.Preheat the oven to 375 degrees F.
2.Prepare a 9-inch square baking pan with nonstick pan spray.
3.In a large bowl, beat together the sugar, margarine, and egg whites until smooth. Stir in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.) Fold in the apple.
4.Spread the batter in the prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cut into nine 3-inch squares. Serve warm or at room temperature.

Yield : 1 coffee cake

Servings :(9 servings)

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Creole Sauce

Ingredients :

1 tablespoon olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped carrot
3 cloves garlic, chopped
2 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
2 cups water
1 tablespoon chicken bouillon granules
1 bay leaves
1-1/2 teaspoons red pepper flakes
1-1/2 teaspoons smoked paprika
1/2 pinch saffron (optional)
1/2 pinch dried oregano, or to taste
1/2 pinch dried basil, or to taste
1/2 pinch dried thyme, or to taste
1/2 orange zest
1/2 cup white wine (optional)
salt and ground black pepper to taste


How To Prepare :

1. Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.

2. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.

3. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, and white wine.

4. Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

5. Allow the sauce to cool completely.

N.B Sauce can be frozen up to 3 months before using.

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Beef Rice Italiano

Ingredients: 

1 lb ground chuck
1 small onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 (10 3/4 oz) can beef broth, undiluted
1 (14 1/2 oz) can whole tomatoes, undrained and chopped
1 /34 cups instant rice, uncooked

How To Cook :

Cook first 4 ingredients in a large skillet over medium high heat, stirring constantly, until meat is browned and vegetables are tender; drain. Return meat to skillet. Add beef broth and tomatoes; bring to a boil, and remove from heat. Stir in rice; cover and let stand 15 minutes. Serve immediately.

Serving : 04

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A Personal Favourite

Soup is easy. For a restaurant, it's usually leftovers thrown together with a few added ingredients or can be a puree and nobody will know the difference. I take pride in some of my soups because I once had a job where that is what I did for close to a year. This is a specialty of mine that is always a hit and is extremely easy to make.

I like to make a vegetable stock and use that as a base. If you've never made a vegetable stock, you are in luck. I have provided a base for which you can use for anything and have in stock (no pun intended).

Tequila-Lime Broth

1 Red Onion, finely diced (brunoise)
Pinch of Paprika
Juice of 4 Limes
250 ml Tequila (any kind)
1.5 l Vegetable Stock
15 ml Honey
Salt and Pepper to taste
1 Red and Green Pepper, jullienne for garnish

In a soup pot, drizzle olive oil under medium high heat. Saute onion until slightly brown. Add paprika until fragrant, about 1 minute. Deglaze with tequila and let reduce by half. Add stock, lime juice and honey. Bring to a boil then turn off heat. Strain soup. Season with salt and pepper. While serving place jullienne peppers in the bottom of the bowls.

Serves 8.

Variation: You can omit lime juice and use lemongrass stalks.

Vegetable Stock

1 large Onion, roughly cut
1 large Carrot, roughly cut
3 stalks of Celery,, roughly cut
3 Bay Leaves
Any leftover vegetable trimmimgs
10 g whole peppercorns
3 l water

In a large, tall pot throw all veg, bay leaves, peppercorns and water in a pot and bring to a boil. As soon as water boils, remove from heat and let cool slightly for approximately 10 minutes. Strain. Cool rapidly in ice bath.

Vegetable stock is a cheap and easy alternative to chicken stock. Though it lacks as much flavour, it still be used in a pinch for things like rice, risotto, chilis, stews etc. Vegetable stock will go sour in about 5-6 days. It can be frozen but since it requires little effort and cost, it is equally convenient to simply make a new one.

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EASIEST BREAD STICKS EVER !!

If you have a stand mixer, these bread sticks practically make themselves!! Just throw everything in the stand mixer at once, and let it mix for 3 minutes, let it raise for an hour, shape them then let them raise again and bake... that's it!!

In the bowl of a stand mixer, put

2/3 cup warm milk
2 tablespoons sugar
2 teaspoons of yeast

Stir it up just a little (with a spoon), then add

1 tablespoon + 2 teaspoons butter (room temperature)
2 cups flour
1 teaspoon salt

Put your paddle blade on, and mix for three minutes on medium low speed, it should look like this (the walls of the bowl should be clean)

Take the dough out of the bowl and spray the bowl with some vegetable spray and put the dough back in. Cover with plastic wrap and then a dish towel, and let it raise for an hour. It won't get huge because there is only 2 cups of flour, but it should be nice and puffy

Divide the dough into 8 pieces and roll them out to (about) the diameter of your thumb.  Place them on a parchment lined cookie sheet (or just a lightly greased sheet) a few inches apart and lightly spritz them with vegetable spray. Cover them with plastic wrap and gently lay a THIN kitchen towel over the plastic wrap.

Let them raise for about an hour, then remove the plastic wrap and bake them in a pre-heated 375 oven for 10 to 15 minutes or until they are golden brown, then remove them and brush them with butter. Some times I brush them with butter and then roll them in Parmesan....Mmmmmm.

Serve hot!!

NOTE: I'm sure this recipe would work very well in a bread machine as well.

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Thick and Savory Barbecue Sauce

We have been making barbecue marinades the simple way for as long as I can remember. My grandma, for instance, would not cook barbecue without blending in a lot of Sprite in the mixture,. My sister likes a lot of ketchup and tons of sugar in her version, and I like putting in hot sauce in mine. Whichever we prefer, it always results into something different, as we live a life of approximation
This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes about 2 1/4 cups

Ingredients:

• 1 cup prepared yellow mustard
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 3/4 cup cider vinegar
• 1/4 cup water
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon soy sauce
• 2 tablespoons butter
• 1 tablespoon liquid smoke (hickory flavoring)

Preparation:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

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Low Fat Light Spaghetti Salad

Ingredients :

•    2 (12 ounce) packages spaghetti

•    1 small red onion, finely chopped

•    1 red bell pepper, seeded and finely chopped

•    1 cucumber, chopped

•    1 tomato, chopped

•    1 (16 ounce) bottle fat-free Italian salad dressing

•    1 (.7 ounce) package dry Italian salad dressing

 •   1 teaspoon salt

How To Prepare : 

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
2. Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.

Servings : 12

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Chocolate Peanut Butter Cups

Ingredients :
1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter

How To Prepare :

1.Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often,until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.

2.Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup.Top with another tablespoon of chocolate.

3.Chill in refrigerator 30 minutes, until set.

Service : Makes 12 peanut butter cups.

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When You Are In A Curry, Paste Yourself

I am no expert on using curry spices. I did not get formally trained with them nor did I ever work for an Indian or south Asian restaurant. I do know some basics having worked with the many Sri Lankans in Toronto. And so, I often experiment for myself and keep to what I know when serving.

Curry refers to a mixture of spices. We here in Canada have our own standard of what we think is curry; typically a blend of tumeric, cumin, coriander and a few others. Yet, abroad in countries like India and Bangladesh, this is not the case. Some chefs I've worked with make their own curry that often include spices like ginger, mace, cinnamon, clove and many others. It does take practice blending these spices to a desired taste. Which is why manufacturers have typically three types of curries at your disposal: mild, medium and hot.

For those unfamiliar to curry, stick to the mild for a while until comfortable. Then, experiment on your own.

This recipe uses a red curry paste which is more frequent in Vietnam and Thailand. The red paste is usually a blend of red chili peppers, onion (or shallots), lime zest, lemongrass, garlic and coriander. Though they range from manufacturer to manufacturer just like they would range from home to home. The green is virtually the same but uses green chilies instead.

Braised Root Vegetables in a Coconut Curry Sauce

4 Slices of Bacon, cubed
1 Garlic Clove, crushed
1 MacIntosh Apple, cored and grated
1 Red Onion, finely diced
1 Butternut Squash, cubed
1 Carrot, cubed
1 Sweet Potato, cubed
1 Parsnip, cubed
Pinch of Dried Ginger
Pinch of Tumeric
Dollop of Red Curry Paste
1 Green Onion, diced
2 Cans of Coconut Milk
Drizzle of Sesame Oil
Juice of Half a Lime (or lemon)
1 Sprig of Cilantro, chopped (optional)
Drizzle of Honey
Salt and Pepper to Taste

In a large saute pan, heat sesame oil. Add bacon until fat renders (about 2 minutes). Add ginger, onion and garlic. Cook for 1 minute stirring frequently. Add apples, tumeric and curry paste. Cook for 2 minutes stirring frequently. Add all root veggies and cook until all veggies are coated with fat and are slightly caramelized.

Add coconut milk and bring to a boil. Cover and reduce to a simmer. Cook for 8-10 minutes. Uncover and check for doneness: the veggies should whole but tender when pricked with a fork. Add lime juice, honey and, if you want, cilantro.

Serves around 6 people.

Variation: you can keep this vegetarian and omit the bacon. If you don't like cilantro, and I know many of you do, use basil at the last minute.

A Humble Chef's tip: use a small amount of the paste at first. Especially if you are unsure of how spicy the paste is. If the amount you put doesn't cut it, in a separate pot, ladle some of the curry broth out and add extra. Whisk in until blended and then add to original dish.

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Give Me A Minute to Abzorba the Greek

Sometimes to make something new, all you need to do is change a known thing ever so slightly. This is the foundation of sauce cookery: taking a mother sauce, changing it up by adding something new and ending up with your own creation.

I am a big fan of adding a little protein to a salad. I like the change of textures, contrasting flavours and combining hot and cold. This is nothing new. In fact, adding chicken to a Caesar Salad probably dates as far back as the original salad itself (I can't say that definitively, but you get my point).

Every so often, I get sick of lettuce. Garden Salad. Caesar Salad. Spinach Salad. Arugula Salad. Even my favourite, Mache Salad. Today's recipe is a salad without lettuce. It is not uncommon to have a salad without leaves: pasta salad, potato salad, cous cous salad, even quinoa salad. There are many. Yet, I often forget that we can go further in that. How about a good ole vegetable salad? Sounds simple and refreshing, doesn't it?

To name a salad over a culture seems a bit silly to me. But I suppose there is no way around it. We have become so ingrained with these names that it would sound silly to change it. Or would it?

Mixed Vegetable Salad That Are Really Fruit Thrown Togther With a Simple Dressing, Topped with Feta Cheese, Olives and Steak

2 Cloves of Garlic, crushed
1 English Cuke, cut in half and in semi circles
2 Large Tomatoes, cut into thin slices
1 Red Onion, jullienne
1 Red Pepper, jullienne
1 Yellow Pepper, jullienne
1 Jar of Kalamata Olives
Small Package of Feta, crumbled or grated
400 ml Olive Oil
200 ml Lemon Juice
Blend of Dried Herbs: Oregano, Sage, Rosemary
3 lbs. Fast Fry Beef, from Inside Round

In a small bowl, marinate beef with half of the herbs, drizzle of oil and let sit for 1 hour.

In another small bowl, combine remainder of the herbs and lemon juice. Quickly whisk in oil. Season to taste.

In yet another bowl, combine veggies and dressing. Place in a serving bowl of your choice and top with feta and olives.

In a frying pan, heat small amount of oil on high heat. Sear both sides of beef for 1 minute. Place on cutting board and slice thinly. Top salad with beef.

Serve immediately.

Serves 6.

A Humble Chef's tip: leave the meat whole when searing. If you slice the beef raw, you can very easily dry out the meat.

Variation: this recipe works well with white fish and, of course, chicken.

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