Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, April 16, 2014
Russian Venigret Salad Cалат Bинегрет
Ingredients:
4 large beets
2 med potatoes (yellow is the best)
3 med carrots
1 med sweet onion
Sauerkraut {Квашеная капуста} to your taste
Oil ( I like to use grape seed oil and a few tbs of sunflower oil)
Salt to taste
Salad Recipes Satisfaction healthy meals in All In one
Salads are packed with nutrients that what unwanted additional weight gain can provide all us with our daily nutritional needs without fear. They are very easy to make and healthy alternatives to fast food take outs for busy people who are always on the go.
We can have it packed for a light lunch at work; to help us with the right amount of energy we all day to keep going. The good news is that there are many salad recipe-s we can find on the Internet, give us plenty of salad dishes that we have for each day of the week.
Salads are a great way to help, their vegetables began our children eating recipe-s, which especially concocted for children.
Salads for lunch and dinner
With some light and during day satisfaction layers can our energy boost; during dinner can light salad us a good nights sleep without feeling every hunger Pang in night or suffering indigestion due to heavy dinner were we right before bedtime.
We dont have to go with the usual salad recipe-s carried out basically with lettuce and tomatoes; We can try different vegetables and. We can also check out different chicken and seafood salads like shrimp, trying to make salads more flavorful and appetizing salads.
A simple shrimp salad, tomatoes, paprika plus herbs of our choice, threw in extra virgin olive oil can already for a light but satisfying meal, the us up to our next mealtime above tide can.
Broccoli, mixed with slices Bacon, cheese and onions, tossed in a Federation of Mayo, vinegar and sugar on the other hand, can help us often dreaded broccoli seem more attractive for our children to make.
Salads for Weight loss
Salads are a great way for us to lose weight. As mentioned, with nutrients to us go the day keep packed and still they are easy enough to keep help us our caloric intake under control.
Low-calorie salad-recipe-s are available online, so now we can try some of these to help s to create a healthy menu for the week with different recipe for every day of the week.
ENTR?e salads are meals perfectly and you are healthy for us, you can as cheaper than most other regular courts. Whats more, you must cast not always salads; We can try Salad Wrap salads for more variety.
We can kommen-Up with our own recipe s healthy salads and using of fat - free or light ingredients for our dressing, such as fat - free sour cream and light mayonnaise, we can whip up salad perfect for our Weight loss-menus.
If we want to mix of chicken in a small amount we should not forget, are on the skin and breast parts use because it less fat-Ty as other chicken are parts. Throw in like cashew nuts can add the taste.
Click here for more information about recipes salads or know of grapes sizes.
Thursday, April 3, 2014
Grilled Chicken and Salad
I am so excited! I got a new toy over the weekend, though the toy I got is certainly not new. I have been cooking with a Weber gas fueled grill forever, mostly because of the convenience. For the past few years, however, I have been coveting an old fashioned charcoal grill and I finally got one! One caveat however, due to the postage stamp size of my back patio which is already crowded with the gas grill, this one is living at my Moms in her much more spacious yard.
I was a little hesitant about being successful lighting the coals, but through the use of a handy chimney starter it was crazy easy and seems to be fool proof. For my first lovely grilled meal, I chose something rather simple, but still a summer grill favorite, chicken quarters. I contemplated sauce or no sauce and decided that I would first master the crispy, unburned, skin part and then move on to more advanced saucing maneuvers. I grilled these chicken quarters over indirect heat for 20 minutes per side starting with the skin side down. It was seasoned with just a little oil, salt and pepper and little sprinkle of Old Bay seasoning.
Pretty good, Id say, for the first attempt. Though my presentation could have used a little finesse.
To accompany this tasty chicken was a delightful summer salad of romaine, onion, cucumber, cantaloupe, tomato, cheddar cheese and croutons. I made a salad dressing of Dijon mustard, honey, minced garlic, champagne vinegar, extra virgin olive oil and salt and pepper.
Monday, March 31, 2014
The “Fava of Love” Salad starring Fava Fav!
If you don’t watch VH1, or have never heard of Flavor Flav, then today’s post headline isn’t funny. Come to think of it, even if you do know what I’m referring to, it still may not be that funny. Anyway, today’s post’s title is a take-off on the wildly popular VH1 reality show “The Flavor of Love” starring Flavor Flav. While I’m a huge Public Enemy fan, I’ve never been able to watch more than a few seconds of Flava’s television show. The cringe factor is off the charts for me. It’s right up there with Nancy Grace and Jerry Springer. I’m a Chef, not a TV critic, but how anyone can watch that show is beyond my comprehension. To be clear, I’m not judging you negatively if you are a fan of the show, hey, I was crushed when they cancelled Pirate Master! I’m just saying I can’t watch it, I don’t get it, and I think it may be the worse TV show ever made. OK, back to the fava beans!
This salad is so delicious, so refreshing, so satisfying, and so easy, that you must try it. Yesterday, I showed you how to prep your fava beans for a recipe. Today I show you why all that work was so worthwhile. One key to this very simple combination is letting it chill in the fridge for a few hours to marry all the flavors. You can substitute parsley or basil for the mint, but I beg you to try it with the mint, which is just amazing with these flavors. There is something about the taste of fava beans that the mint really brings out like no other herb. Enjoy, or as I’m sure Flava Flav would say if he tasted this, “Yeah Boyeeeee!”
14 oz jar of butter beans, rinsed and well drained
1 1/2 cup prepped fava beans (see previous demo!)
1/2 cup diced roasted red pepper
2 tbl chopped fresh mint
1 clove garlic
1/2 to 1 lemon
4 tbl olive oil
salt and pepper to taste (this salad will be “flat” if you don’t salt it sufficiently, I used about a teaspoon at least)
*red pepper flakes are also a nice addition if you want more heat.
Saturday, March 22, 2014
Beef dorian salad
Beef dorian salad
Ingredients
- Roast beef or hunter beef cut in julienne 2 cups
- Capsicum 1 cut into julienne
- Tomato 1 cut into julienne
- Onion 1 thinly sliced
- Green olives 4
- Black olives 4
- Salt ½ tsp
- White pepper ½ tsp
- Lemon juice 3 tbsp
- Olive oil 3 tbsp
- Black pepper crushed ½ tsp
- Salad leaves for garnish
Method
- Mix altogether in a bowl; serve over a bed of salad leaves.
Wednesday, March 12, 2014
Cherry Walnut Chicken Salad
After my Saturday night spatchcock chicken, I am going to need to come up with a few ways to creatively (hopefully) use up the substantial amount of leftover chicken meat tucked away in my refrigerator. Chicken salad used to be one of my very favorite sandwich fillings when I was young, though I have never been able to recreate the exact flavor and consistency. Perhaps it just the perfect image I have of it in my mind. Anyway, later on in life, when I worked at a local gourmet grocery/deli, I was introduced to apricot chicken salad which was one of the most delicious things I had ever tasted. The perfect amount of sweetness from the dried apricots against a tiny bit of tang from Dijon mustard mixed with sour cream and mayonnaise. Since then, I have tried many creating and experimenting with many chicken salads including curried varieties, versions with fruit, without nuts, onion, no onion, vegetables, different dressings....you name it. They all are very good, though I still have not settled on a favorite. This one, is pretty close to the top of the list, however.
I chopped 1 chicken breast (which in my case was left over from a roasted whole chicken, you can certainly substitute boneless, skinless chicken breast or supermarket rotisserie chicken) into substantial bit sized pieces and placed them in a big mixing bowl. To the chicken I added diced celery, diced red onion, a handful of tart and sweet dried Michigan cherries, and a handful of walnuts freshly toasted in a 375 degree oven for 5-10 minutes and salt and pepper. I made a dressing of equal amounts of mayonnaise and sour cream added it a spoonful at a time to the chicken salad until it was dressed just enough to hold the everything together.
I grilled two slices of a hearty French peasant bread and slathered both sides with mayonnaise. I added a bed of shredded lettuce on which I placed a heaping spoonful of chicken salad. Topped it with sliced tomato, a red onion ring and several slices of cucumber. The perfect combination of sweet cherries and salty walnuts, tender white meat chicken and crunchy fresh vegetables on perfectly toasted artisan bread. To me, an ideal sandwich.
Wednesday, March 5, 2014
Roasted Bean Beet Salad with Blue Cheese
6 servings
1 hour 15 minutes - including 1 hour advance prep, but not cooling time
Roast the Beans and Beets
4 medium-large beets
450 grams (1 pound) green beans
1/4 cup mild vegetable oil
1 teaspoon sea salt
Preheat the oven to 400°F.
Peel the beets and cut them into wedges. Toss them with half the oil and salt in a shallow baking tray.
Wash and trim the beans and toss them with the remainder of the oil and salt in another shallow baking tray.
Roast both beets and beans for 40 minutes to an hour, stirring every 15 to 20 minutes, until cooked and showing signs of browning. Let cool until you are about to make the salad.
Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Whisk or shake together in a small bowl or jar.
Assemble the Salad:
1 small sweet onion (about 1 cup when chopped)
100 grams (1/4 pound) blue cheese, crumbled
Peel and chop the onion, and toss with the cooked, cooled beans and beets. Toss with the dressing and mix in the crumbled blue cheese.
Last year at this time I made Cauliflower with Tomatoes & Cilantro.
Read More..
1 hour 15 minutes - including 1 hour advance prep, but not cooling time
Roast the Beans and Beets
4 medium-large beets
450 grams (1 pound) green beans
1/4 cup mild vegetable oil
1 teaspoon sea salt
Preheat the oven to 400°F.
Peel the beets and cut them into wedges. Toss them with half the oil and salt in a shallow baking tray.
Wash and trim the beans and toss them with the remainder of the oil and salt in another shallow baking tray.
Roast both beets and beans for 40 minutes to an hour, stirring every 15 to 20 minutes, until cooked and showing signs of browning. Let cool until you are about to make the salad.
Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Whisk or shake together in a small bowl or jar.
Assemble the Salad:
1 small sweet onion (about 1 cup when chopped)
100 grams (1/4 pound) blue cheese, crumbled
Peel and chop the onion, and toss with the cooked, cooled beans and beets. Toss with the dressing and mix in the crumbled blue cheese.
Last year at this time I made Cauliflower with Tomatoes & Cilantro.
Saturday, February 1, 2014
Pasta broccoli cauliflower salad
I made this last night, it was really yummy. My hubby is not a fan of pasta or broccoli, so I just enjoyed by my self. We had pav bahji in the evening so I wanna have lite dinner and I decided to have some salad. This salad tastes wonderful. You can make this non-vegetarian version or you can modify to your taste but the basic recipe is as follows.
Ingredients:
1 cup pasta boiled in little salt water
Take a large bowl, combine the cauliflower, pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk/yogurt, salad dressing mix and salt. Add to pasta mixture. Toss to coat evenly. Cover and refrigerate for at least 1 hour. (If you are using bacon or any other meat cook and crumble them and add at final step).
Sending it to ramyas Fusion food:Pasta
Hope you like my recipe :)
Ingredients:
1 cup pasta boiled in little salt water
- 1 cup broccoli florets
- 1 small onion finely chopped
- 1 cup cauliflower florets
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoons fat-free milk/yogurt
- 1 envelope reduced-fat ranch salad dressing mix
- 1/2 teaspoon table salt/ seasoning salt
Take a large bowl, combine the cauliflower, pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk/yogurt, salad dressing mix and salt. Add to pasta mixture. Toss to coat evenly. Cover and refrigerate for at least 1 hour. (If you are using bacon or any other meat cook and crumble them and add at final step).
Sending it to ramyas Fusion food:Pasta
Hope you like my recipe :)
Tuesday, January 28, 2014
Frozen Salad Mould
Frozen Salad Mould
Ingredients
- Potato (cubed and boiled) 1 cup
- Carrot cubed and boiled ½ cup
- Peas boiled ½ cup
- Cucumber (peeled and cut into cubed) 2
- Fruit cocktail 1 medium tin
- Mayonnaise ¾ cup
- Fresh cream 1 cup
- Castro sugar 2 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Gelatin powder 1 tbsp
- Pineapple jelly 1 packet
- Water 1 cup
Method
- Dissolve jelly and gelatin in 1 cup water. Mix in it mayonnaise, cream, salt, pepper, sugar, all vegetables, fruit cocktail, mix all well. Pour mixture in a jelly mould. Set for 4 hours till firm. Over turn serve decorated on bed of salad leaves.
Sunday, January 12, 2014
Your Salad Forecast Cool and Crisp with a 100 Chance of Blue Cheese Snow
This is one of my favorite restaurant tricks ever. I invented this technique in 1985, after seeing another chef do it at a small café in San Francisco. It is an amazing way to distribute blue cheese over a salad without messing up your fingers, and without having the cheese end up alone at the bottom the of bowl when the lettuce is gone.This simple trick guarantees a perfect blue cheese portion with every forkful. As youll see in the video recipe, it does require a plastic rotary grater, which is very inexpensive and easy to find. These graters are great if you ever need to grate large amounts of Parmesan as well, so I think they are a nice thing to have in the kitchen, even if you dont plan on using it to stun your foodie friends with the best blue cheese trick ever! Enjoy!
Thursday, December 26, 2013
Cucumber Salad
The weather just keeps getting hotter and hotter, and its making my appetite decrease. In this hot summer days, I want to eat something cold and refreshing. This marinated cucumber does just this, and it is so simple to make.
Cucumber Salad
Prep time: 5 minutes
Cook time: 0 minutes
Ready in: 15 minutes
Ingredients:
1 medium sized cucumber, peeled
1 tablespoon of sesame oil
salt to taste
Instruction:
Read More..
Cucumber SaladPrep time: 5 minutes
Cook time: 0 minutes
Ready in: 15 minutes
Ingredients:
1 medium sized cucumber, peeled
1 tablespoon of sesame oil
salt to taste
Instruction:
- Split the cucumber lengthwise into two halves, then slice them into "half-moon" slices
- Put the cucumber slices into a medium sized bowl and mix in 2 teaspoon of salt, let the cucumber marinate for 10 minutes
- Pour the excess juice that came out of the cucumber, mix in the sesame oil and serve
Subscribe to:
Posts (Atom)