Try different greens and fruits in your salads
so many varieties out there. Chinese Markets
you can find some that you probably never
think to use. Experiment and I guarantee that
it will help you get healthy for 2011.
Wednesday, December 29, 2010
Poppy Seed Yogurt Dressing
Yield: Makes 1 cup
Ingredients
* 1 cup plain Greek or plain yogurt
* 2 tablespoons honey
* 2 tablespoons fresh lemon juice
* 1 teaspoon poppy seeds
Preparation
1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.
Ingredients
* 1 cup plain Greek or plain yogurt
* 2 tablespoons honey
* 2 tablespoons fresh lemon juice
* 1 teaspoon poppy seeds
Preparation
1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.
Oregano-Feta Dressing
Ingredients
* 3 ounces reduced-fat feta cheese, crumbled*
* 1/4 cup nonfat buttermilk
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* 1/2 teaspoon dried oregano*
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons water
* 2 tablespoons olive oil
* 1/4 small green bell pepper, chopped
Preparation
Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.
* 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.
* 3 ounces reduced-fat feta cheese, crumbled*
* 1/4 cup nonfat buttermilk
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* 1/2 teaspoon dried oregano*
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons water
* 2 tablespoons olive oil
* 1/4 small green bell pepper, chopped
Preparation
Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.
* 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.
Raspberry Salad Dressing
Yield: Makes about 2 cups
Ingredients
* 1 (10-ounce) jar seedless raspberry fruit spread or preserves
* 1/2 cup seasoned rice wine vinegar
* 1/4 cup olive oil
Preparation
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.
Ingredients
* 1 (10-ounce) jar seedless raspberry fruit spread or preserves
* 1/2 cup seasoned rice wine vinegar
* 1/4 cup olive oil
Preparation
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.
Light Salad Dressing
After all the rich food over the holidays,
we are going on salads after the New Year.
Yield: Makes 3/4 cup
Ingredients
* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper
we are going on salads after the New Year.
Yield: Makes 3/4 cup
Ingredients
* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper
Tuesday, December 07, 2010
Christmas Rocks
This recipe came from a lovely lady from Pennsylvania, she said kids love them. Thanks.
1 cup butter
1 1/2 cups of brown sugar
3 cups of flour
3 eggs
1 cup chopped walnuts
1 cup of maraschino cherries
3 cups of chopped dates
1 tsp. cinnamon
1/2 nutmeg
1 tsp.soda in scant 1/4 cup hot cherry juice
Cream butter well add sugar adding one egg at a time and beat
Sift flour part over cherries add walnut and dates, cinnamon, nutmeg and the rest of flour and juice alternately with flour.
Drop in teaspoonfuls on greased cookie sheets Bake at 350 for 10 mins.
When almost cool shake in bag of icing sugars.
1 cup butter
1 1/2 cups of brown sugar
3 cups of flour
3 eggs
1 cup chopped walnuts
1 cup of maraschino cherries
3 cups of chopped dates
1 tsp. cinnamon
1/2 nutmeg
1 tsp.soda in scant 1/4 cup hot cherry juice
Cream butter well add sugar adding one egg at a time and beat
Sift flour part over cherries add walnut and dates, cinnamon, nutmeg and the rest of flour and juice alternately with flour.
Drop in teaspoonfuls on greased cookie sheets Bake at 350 for 10 mins.
When almost cool shake in bag of icing sugars.
Christmas Morning Wifesavers
This recipe was sent to me from my second cousin Linda.
Superb! Make the day before and pop in the oven in the morning. Serves 8.
Ingredients:
16 slices white bread, crusts
removed
16 slices Canadian back bacon or
ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
Superb! Make the day before and pop in the oven in the morning. Serves 8.
Ingredients:
16 slices white bread, crusts
removed
16 slices Canadian back bacon or
ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
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