8 ounces medium pasta shells, uncooked
2 cups shredded cooked chicken breast
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1/2 cup sliced pitted olives
1 cup frozen peas, thawed
1 shallot, diced
Cook pasta according to package directions; drain and rinse under cold water. In salad bowl combine all ingredients set aside.
Dressing
1 cup sour cream
1/2 cup mayonnaise
1/3 cup snipped fresh dill or 1 tablespoon dill weed
1/4 teaspoon salt
Whisk all dress ingredients in small bowl.
Add dressing to salad;toss. Adjust seasoning as needed.
Serves 4 to 6
Adapted from Recipes from the Heart Cookbook
Thursday, August 29, 2013
Tuesday, August 20, 2013
Edamame Bean Salad
1 (16 oz) package frozen corn
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes
Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.
Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.
Recipe adapted from allrecipes
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes
Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.
Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.
Recipe adapted from allrecipes
Tomato, Avacado and Shrimp Salad
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper
In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.
We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper
In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.
We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013
Glazed Carrots
2 pounds assorted carrots (baby carrots, large carrots, heirloom carrots)
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives
Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.
8 servings
Recipe form Better Homes and Gardens 2013 cookbook.
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives
Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.
8 servings
Recipe form Better Homes and Gardens 2013 cookbook.
Tuesday, March 12, 2013
Fish Tacos with Strawberry Salsa
Cooking spray
1 pound white fish fillets (tilapia, halibut, cod)
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage or shredded lettuce
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
I am not a fan of jalapeno peppers so I substituted green peppers, or just omit the peppers all together.
Recipe from epicurious
1 pound white fish fillets (tilapia, halibut, cod)
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage or shredded lettuce
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
I am not a fan of jalapeno peppers so I substituted green peppers, or just omit the peppers all together.
Recipe from epicurious
Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
I love the vinegar taste on arugula so I put vinegar on the table to add a few splashes if anyone wants them!
This recipe is from SELF magazine August 2011
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
I love the vinegar taste on arugula so I put vinegar on the table to add a few splashes if anyone wants them!
This recipe is from SELF magazine August 2011
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