Cucumber & Onion Salad

A friend had given me some garden fresh cucumbers... I contemplated making the standard tuna boat and then I remembered a fresh salad with onions. I search recipes and found this one but it was a bit more tart than I preferred therefore I found another that bumped up the sugar a bit. It is a very delicious summer salad to enjoy!

Ingredients

3-5 cucumbers (with peel) (or regular cucumbers without peel or "striped")

1 onion

1/2 c. white vinegar

1/2 c. water

1/3 c. sugar

dash of salt and pepper

Directions

Slice onions and cucumber very thin slices & place in shallow dish.

Stir together vinegar, water, sugar, salt, pepper and pour over onions and cucumber.

Cover and marinate at least an hour.

The longer this sits, the tastier it gets.

May be made a day ahead.

Pizza Zucchini Boats

I saw this prepared on the Today show and  I had all the ingredients thanks to a wonderful summer garden, so I thought I's give it a try.  I tweaked the recipe a bit by not using the zucchini pulp and instead of brushing the boats with plain olive oil, I used fat free Italian dressing. I also used shredded cheddar instead of mozzarella. It was VERY yummy!  Enjoy!

Ingredients

• • 4 medium zucchini
  • 2 tablespoons unrefined, cold pressed, extra virgin olive oil, plus extra for drizzling OR 2 tablespoons of Italian dressing
  • 1 small onion, diced
  • ½ sweet bell pepper, diced OR 2 Banana peppers
  • 2 cloves garlic, minced
  • 1 large or 2 small tomatoes, diced
  • A few basil leaves, chopped
  • 1/3 cup grated pecorino OR parmesan cheese
  • ½ cup shredded mozzarella OR shredded cheddar (optional)
  • 1 cup marinara sauce (optional)
  • 1. Preheat oven to 425 degrees. Lightly grease a baking dish or line a baking sheet with parchment paper.
    2. Trim the stem end of the zucchini and slice the zucchini in half lengthwise. Carefully scoop out the soft center flesh with a spoon and set aside. Place the zucchini halves on the baking dish and drizzle with olive oil and sprinkle with salt and pepper.
    3. Finely chop the scooped zucchini flesh and reserve. ( didn't use this in my version)
    4. Heat the olive oil in a large skillet over medium heat and sauté the zucchini flesh, onion, pepper and garlic until soft, tender and translucent. Add the tomatoes and a sprinkling of salt and pepper and sauté until the tomatoes are soft and have released their juices. Turn off the heat and stir in the basil and parmesan cheese.
    5. Spoon the mixture evenly into each zucchini boat. Top with marinara sauce and cheese, if desired.
    6. Bake for 15-20 min until cheese is melted and zucchini is tender.
    Cooks note: You can add other ingredients to the mixture such as olives, chopped artichoke hearts, or cooked spinach. I think that adding some ground beef or Italian sausage to this would really kick it up a notch!

Peruvian Shrimp Ceviche Tacos

Recipe compliments of  Hello Fresh!

This was SO fresh, flavorful and delicious!  I highly recommend trying them!

Peruvian Shrimp Ceviche Tacos
Ceviche has been declared a part of the Peruvian national heritage, and for good reason! Composed of “raw” seafood, fresh citrus, onions, chilies, and spices, this dish celebrates the fresh, delicate flavors of the sea. Believe it or not, tender shrimp are so delicate that mere lemon juice alone can cook it!

Ingredients:
Shrimp (Shellfish), Lemon, Lime, English Cucumber, Red Onion,Jalapeño, Tomato, Avocado, Cilantro, Flour Tortillas (Wheat),Olive Oil

1. Preheat oven to 400 degrees (If you have a microwave, you can skip this step!). Juice the lemon and lime into a medium bowl. Chop the shrimp into ½-inch pieces. Toss the pieces of the shrimp into the bowl with the citrus zest and juice, making sure all of the shrimp is coated in juice. Let sit for 15-20 minutes to cook the shrimp in the citrus juice. Did you know: the acid in lemon and lime juice is strong enough to cook delicate proteins like fish and shrimp! If you’re not comfortable with this, feel free to boil the chopped shrimp for 1 minute, until opaque.

2. Meanwhile, prep your vegetables: halve, peel, and dice the red onion. Core, seed, and finely dice the tomato. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Peel and dice the cucumber. Chop the cilantro, reserving a few small sprigs for garnish. Halve, pit, and peel the avocado, then thinly slice.

3. Wrap the tortillas in tin foil and place in the oven to warm for 5 minutes. (If you’re using a microwave, wrap them in a damp paper towel and microwave on high for 30 seconds).

4. Meanwhile, finish the shrimp ceviche: toss half the cucumber, half the tomato, half the red onion, and half the jalapeño (or less, to taste) into the shrimp mixture. Season generously with salt and pepper.

5. Make the pico de gallo: in a small bowl, combine the cilantro, remaining tomato, red onion, cucumber, 1 tablespoon olive oil, and half the jalapeño (or less, to taste). Season with salt and pepper.

6. Assemble the tacos: fill each tortilla with shrimp ceviche, pico de gallo, and a few slices avocado. Finish each taco with a sprig of cilantro. Enjoy!

Salmon Tandoori

Compliments to the Fresh 20 for this awesome dinner recipe!

 

We are trying to embark on fresh eating.  Shopping the perimeter of the grocery store (produce, proteins and dairy) and staying away from the numerous processed foods we once gravitated toward in the isles. I am NOT a person that enjoys Indian cuisine, the thought of turmeric and curry send me screaming from the kitchen.  But I will admit, these flavors blended well and it is a recipe that does not disappoint!

 

This dish is inspired by Indian Tandoori, a blend of yogurt and spices. It has an earthy, flavorful taste. Be adventurous! This is a stock photo of salmon with cucumber relish, however it does look similar to the dish I actually made.

INGREDIENTS:

 

2 pounds salmon fillet

1/4 cup plain Greek yogurt

1 lemon, juiced
1 Tablespoon fresh garlic, minced or pressed
1 Tablespoon ginger root, peeled and grated (about a one inch piece)
1/2 teaspoon ground cumin
1/4 teaspoon red chili pepper
½ teaspoon turmeric
1/4 teaspoon fresh-ground black
pepper
1 teaspoons salt

For relish:

1 cucumber, peeled and chopped

¼ red onion, finely chopped
2 Roma tomatoes, finely chopped
1 Tablespoon fresh parsley, minced
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

For squash:

2 medium yellow squash

1 Tablespoon butter
¼ teaspoon black pepper  

DIRECTIONS:

 

Make small cuts (use a sharp knife) in the salmon flesh to allow the

marinade to penetrate. Place the salmon in a large, shallow dish.
Combine the yogurt, lemon juice, garlic, ginger, cumin, red chili

pepper, turmeric, black pepper and salt. Spoon the mixture over the

salmon. Cover and refrigerate overnight. Cook the next day!
Preheat the oven to 450 degrees. Place the salmon in the oven
(uncovered) and bake 20 minutes.
 

For relish:

Combine cucumber, red onion, tomato and fresh parsley with 1
Tablespoon olive oil and 1 teaspoon balsamic vinegar. Salt and pepper
to taste.
 

For squash:

 

Melt butter in medium sauté pan or skillet. Add squash and sauté for 5
minutes or until squash begins to brown on one side. Stir and cook for
an additional 3-5 minutes. You want the squash to brown a little for
nice caramelized effect. It adds flavor! Finish with black pepper.

Portion Size: 4 oz salmon, ½ cup cucumber relish, ½ cup yellow squash 

One Pot Tomato Basil Spinach Pasta

One Pot Tomato Basil Spinach Pasta

 

I saw this on Facebook and thought that I just had to try it... it is AMAZING! The flavor is tremendous!  Try this, it's great!

Prep time 10 mins

Cook time 15/20 mins

Total time 25/30 mins

 

Author: Ordinary Vegan

Recipe type: Main

Cuisine: Italian

Serves: 6

Ingredients

• 12 ounces linguine pasta
• 14oz. can diced tomatoes with liquid
• ½ cup sun-dried tomatoes (optional)
• 1 sweet onion, cut in julienne strips
• 4 cloves garlic, thinly slices
• ½ teaspoon red pepper flakes
• ½ tsp salt
• Fresh ground black pepper
• 2 teaspoons dried oregano leaves
• handful of basil, chopped
• handful of spinach (optional) *
• 4½ cups vegetable broth
• 2 tablespoons extra virgin olive oil

Instructions

1. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth.
2. Sprinkle the pepper flakes and oregano on top.
3. Drizzle with olive oil
4. Add ½ tsp salt and some ground black pepper
5. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot.
6. *Add the spinach 7 to 8 minutes into cooking.

Recipe by Ordinary Vegan at http://www.ordinaryvegan.net/onepotpasta/

Easy Ravioli Bake

Compliments to Betty Crocker for this has to be one of the easiest casseroles to make on a busy week night.  You can also add some oregano, basil, or even browned ground beef! Serve with a salad and garlic bread.

Ingredients

1

jar (26 to 28 ounces) tomato pasta sauce (any variety)

1

package (25 to 27 1/2 ounces) frozen cheese-filled ravioli

2

cups shredded mozzarella cheese (8 ounces)

2

tablespoons grated Parmesan cheese

Directions

• 1Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
• 2Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• 3Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

30 Minute Shepherd's Pie

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 bag frozen mixed veggies
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Recipe courtesy Rachael Ray

Glazed Lemon Zucchini Bread

This recipe is from the Lil Luna (all things good) blog.  Of course I had no buttermilk or canola oil so I used veg oil and I made my own Buttermilk by adding 1/2 teaspoon of lemon juice to my milk and left it sit for about 15 minutes.  This is a fresh, sweet, citrusy spin on zucchini bread!

Glazed Lemon Zucchini Bread

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

BabababababANGIN' Blueberry Muffins! I finally found a recipe on Food Network.com  from a show called Sweet Dreams. These muffins not only deliver the bangin' blueberry flavor, they melt in your mouth!  This recipe is a must try!

Double Blueberry Muffins

Ingredients

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup of half and half
1/4 teaspoon cinnamon

Directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the half and half, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

Sausage Potato Soup

I needed a new recipe for sausage and I was in the mood for soup.  I googled and found this. It is so simple and with the right sausage is really tasty!  I was worried about all the milk but it totally worked! This is a creamy soup made with Italian sausage and russet potatoes. Seasoned with parsley, garlic, and salt and pepper.

Ingredients

• ½ pounds Bulk Italian Sausage, Cooked Until No Longer Pink
• 1 stick Butter
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced Or Crushed
• 3 whole Medium Russet Potatoes
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 teaspoons Parsley
• 2-½ teaspoons Flour
• 4 cups Whole Milk

Preparation Instructions

1) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook for 3 more minutes. Stir in the sausage.
2) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.

Pierogis

This is an amazing and fun thing to do as a family with friends on a holiday. For us it was New Years Eve and we all got together to make homemade pierogies. Add some music, some drink and it was a fun night filled with laughter, family and friends and great food!

Pierogi:

Ingredients
Filling:

· 1 large red onion, chopped
· 2 tablespoons (1/4 stick) butter, to saute the onion
· 4 large potatoes, peeled and cut into chunks
· 6 garlic chives, white and tender green parts only
· 3 tablespoons butter, for the mashed potatoes
· 1/4 cup milk
· Salt and freshly ground black pepper

Dough:
· 2 eggs
· 1/4 cup water
· 1 tablespoon sour cream
· 3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed
· Milk or water, as needed to moisten
· 1 or 2 eggs to make an egg wash to seal the pierogi
· 2 to 4 tablespoons butter, to saute the pierogi
· 1 to 2 cloves garlic, finely minced

Saute Sauce
A stick of butter
onions
garlic

Directions

Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.

While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.

Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.

Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. You can make your potato filling anyway you like, I also add sour cream and cheddar cheese. Set aside.

Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.

Cut 3-inch circles of pasta, I used a draft glass - it just so happened to be the perfect size! Spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut carefully with the tines of a fork.

Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon. They will float when they are done.

The final step is to melt the butter in a large fry pan and saute the garlic and red onions for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter sauce and serve.

Meat and Potato Casserole

I have made this on several occasions and with a variety of veggies.  No matter how I do it, it is always a crowd pleaser! You just can not go wrong with a meat and potato meal!

Ingredients

• 4 cups thinly sliced peeled potatoes
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 pound ground beef (season while cooking)
• 1 package (10 ounces) frozen corn
• 1 package (10 ounces) frozen green beans
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/3 cup milk
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 tablespoon chopped onion
• 1 cup (4 ounces) shredded cheddar cheese, divided
• Minced fresh parsley, optional

Directions

• Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
• Meanwhile, in a large skillet, cook beef over medium heat with salt, pepper, and garlic powder until no longer pink; drain. Sprinkle beef, beans and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
• Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired. Yield: 6 servings.

Nutritional Facts1 serving (1 cup) equals 374 calories, 19 g fat (11 g saturated fat), 71 mg cholesterol, 778 mg sodium, 31 g carbohydrate, 3 g fiber, 22 g protein.

Creamy Chicken Enchiladas

This recipe is from my Aunt Sonin. She made it when we were visiting for Justins return from Afghanistan. It feeds a lot and is very very yummy!!!

Creamy Chicken Enchiladas

10 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 cup 2% milk
• 2 cans (4 ounces each) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• In a large bowl, beat the cream cheese, water, onion powder, cumin,
• salt and pepper until smooth. Stir in chicken.
• Place 1/4 cup chicken mixture down the center of each tortilla. Roll
• up and place seam side down in two greased 13-in. x 9-in. baking
• dishes. In a large bowl, combine the soup, sour cream, milk and
• chilies; pour over enchiladas.
• Bake, uncovered, at 350° for 30-40 minutes or until heated
• through. Sprinkle with cheese; bake 5 minutes longer or until cheese