By
Chef OG on Wednesday, June 2nd, 2010 |
No CommentsFresh spinach is one of my favorite salad ingredients. It’s tasty and good for you. (Now I sound like my Mom!) Crunchy nuts and seeds and tangy cranberries add to this light, fresh salad that takes about 20 minutes to make and serves 8. Toasting the almonds involves minimal work on the stove, but it’s worth it.
Ingredients:
1 tablespoon Butter
3/4 cup Almonds, blanched and slivered
1 pound Spinach, rinsed and torn into bite-size pieces
1 cup dried Cranberries
2 tablespoons toasted Sesame Seeds
1 tablespoon Poppy Seeds
1/2 cup white Sugar
2 teaspoons minced Onion
1/4 teaspoon Paprika
1/4 cup White Wine Vinegar
1/4 cup Cider Vinegar
1/2 cup Vegetable Oil
Directions:
* In a medium saucepan, melt Butter over medium heat.
* Cook and stir Almonds in Butter until lightly toasted.
* Remove Almonds from heat, and let cool.
* In a large bowl, combine the Spinach with the toasted Almonds and Cranberries.
* In a medium bowl, whisk together the Sesame Seeds, Poppy Seeds, Sugar, Onion, Paprika, White Wine Vinegar, Cider Vinegar, and Vegetable Oil.
* Toss with spinach just before serving.
By
Chef OG on Wednesday, March 31st, 2010 |
No CommentsThis is a delicious, wholesome salad that can be served with meat or fish. It only takes about 2 minutes to prep and about 20 minutes to make this 4 serving dish.
Ingredients:
8 ounces Whole Wheat Pasta Shells
4 tablespoons Extra Virgin Olive Oil
Salt and Pepper
12 ounces Baby New Potatoes
8 ounces fresh Asparagus
Parmesan Cheese (to taste)
Directions:
* Cook pasta, drain well, and toss with oil, salt and pepper.
* Cook potatoes in boiling salted water for 10-12 minutes.
* Drain potatoes and toss with the pasta.
* Trim asparagus and cut into one-inch lengths.
* Blanch in boiling salted water for 6 minutes until bright green and still crunchy.
* Plunge asparagus into cold water and allow to cool.
* Drain and dry.
* Toss asparagus in with potatoes and pasta, and season.
* Sprinkle Parmesan Cheese generously over the top.
By
Chef OG on Thursday, February 25th, 2010 |
1 CommentI was just reading this morning how salmon can be a delicious and healthy addition to your diet. We all know that broccoli is, too. This casserole recipe matches them up in a delightful dish that is a real taste treat.
Ingredients:
1 Cup Chopped Onion
1 Tablespoon Butter or Margarine
1 1/2 Cups Cooked Wild Rice
1 (7 ounce) Can Salmon, drained, bones and skin removed
1 Egg
1/2 Cup Mayonnaise
1/2 Cup Grated Parmesan Cheese
1 (10 ounce) Package frozen chopped Broccoli, thawed and drained
1 1/2 Cups Shredded Cheddar cheese, divided
Directions:
* In a skillet, saute onion in butter until tender.
* Remove from the heat; stir in rice and salmon.
* Combine egg and mayonnaise; add to the salmon mixture.
* Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli.
* Sprinkle with 1 cup cheddar cheese.
* Top with the remaining salmon mixture, Parmesan and broccoli.
* Bake, uncovered, at 350 degrees F for 30 minutes.
* Sprinkle with remaining cheddar.
* Bake 5 minutes longer or until cheese is melted.
