Melon Fruit Salad with a Pineapple or Orange Glaze

We had some friends over just for a bit of a spontaneous visit and I served up a fruit salad instead of baking something and heating up the house.
I got this recipe from my cousin Kathy that lives in Ontario, about 25 years ago for sure. It is still a good one Kathy.

Start with:

• watermelon
• cantaloupe
• honey dew
• blueberries
• or a combination of your favorite seasonal fruit

Glaze:

• 2 eggs
• 1/2 cup sugar (may use alternative sweetner of choice, or 1/4 cup liquid honey)
• 1 1/2 tbsp. lemon juice
• 2/3 cup pineapple juice or orange juice (freshly squeezed)

1. Combine ingredients in a small pot. 
2. Whisk on low heat until thick. 
3. Cool and pour over fruit.
4. Makes about 1 1/2 cups and the recipe can be easily halved.
5. Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.
6. May I suggest using honey (half the amount but that is personal taste) over sugar since it is a source of vitamin B, and freshly squeezed orange juice to reduce that amount of added sugar from a concentrate orange juice.

Backpack Snacks

My daughter shared this recipe with me and I thought it would be a perfect one to share here esp now during the season of backpacking and hiking in our country.

Backpack Snacks

2 cups granola
1/3 cup chopped peanuts
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup wheat germ or ground flax..I used some of each
2 tbsp pumpkin seed
2 tbsp shredded coconut
1/2 cup honey
1/2 cup peanut butter

In a large bowl stir first 7 ingredients together.
In a small saucepan bring honey to a boil. Boil vigorously for 30 seconds, then whisk in the peanut butter.
Add to the granola mixture and stir to combine.
While mixture is still warm form into 1 1/2" balls and refrigerate till firm.
Wrap up each ball with saran wrap or waxed paper so they can easily be taken along on that hike.
Store in an airtight container for up to 2 weeks. That is if they last that long..
Yields 20 balls..I actually had 19. It doesn't really matter what size you make them.
Here they are all wrapped up and ready to be put into your backpack for a healthy, chewy snack!

Beef Stew

 

Stew is one of those old fashioned comfort foods that most people grow up having strong feelings about. I have always loved the flavor of slow cooked or roasted vegetables in a flavorful sauce - especially with a crusty bun to sop up the juices with. The nice thing about a meal such as this is that it's a great meal to make ahead and tastes better every time it gets re-heated. Much like soup. I got my stew beef recipe from my mom who always made it on the stove.  My friend, Doris told me that she makes hers in the roaster in the oven and I liked that idea because you can pretty well ignore it once it's in the oven. So, go ahead and try this recipe, either in a large pot on your stove, in your Dutch oven, or roaster in your oven.

Ingredients:

• 1 1/2 - 2 pounds stewing beef
• 2 tablespoons olive oil
• 1 - 1 1/2  teaspoons salt
• good shake of pepper
• paprika
• 2 tablespoons flour if cooking in the oven
• 1 large onion, chopped
• 1 small sweet pepper, chopped
• 3 carrots, sliced
• 2-3 potatoes, cubed
• ½ large head of cabbage, chopped
• 1 cup frozen peas
• 2-3 heaping tablespoon tomato paste  mixed with 1 cup water  OR
• 1 can tomato sauce
• 1 bay leaf

Method:

If cooking on stove top:

1. Trim and cut stewing beef into small, bite size pieces. Brown in oil, cooking and stirring as needed, for about ten minutes or until juices are gone. Add seasonings.
2. Once the meat is browned and begins to sizzle, add onion and stir, cooking until onion is soft.
3. Add water to cover beef and let simmer for about an hour. Add more water as needed to make sure it's cooking in a bit of liquid. Lid should be on with room for steam to escape.
4. Add all of the vegetables, except for the peas.
5. Mix tomato paste with 1 cup water and pour over the vegetables. Add bay leaf. Cook for another hour. Stir as needed and make sure there is always some liquid at the bottom.
6.  Add peas for last 15 minutes of cooking. Adding a flour/water mixture to thicken juices is optional.

If cooking in the  oven:

1. Spray Dutch Oven or roasting pan with cooking spray. 
2. Trim and cut beef into small bite size pieces. Put in roaster. 
3.  Sprinkle with salt, pepper, paprika and flour to coat lightly.  Drizzle with a little olive oil, stir. Roast open at 400° F for ½ hour. 
4. Add chopped vegetables, tomato sauce and bay leaf. Sprinkle with a little salt and pepper.  Cover with lid and bake another 1 ½ hours, adding peas near the end.
5. You may want to check it in between to see if there is enough liquid to your liking.  Add more water if you like it runnier.

Pizza Pockets

It is that time of year again, where school starts, and lunches are being packed. Sandwiches are easily taken but switch it up with this healthier version of Pizza Pockets.

Dough:

• 4 cups whole wheat flour
• 4 cups unbleached flour
• 2 tablespoons instant dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 tablespoons olive oil (can use vegetable oil)
• 3 cups warm water
• 1 beaten egg, for egg wash

1. Combine the whole wheat flour, dry yeast, sugar, salt.
2. Add the warm water, and oil.
3. Stir well.
4. Add enough of the all purpose flour a little at a time to knead into a smooth and soft dough.
   You may not need all the of flour, or you may need a bit more, depending on the humidity.
5. Let the dough rest for 10 minutes.
6. Roll out the dough and cut into 6" circles.
7. Fill with desired amount of filling.
8. Moisten the edges of the dough and fold over to seal well.
9. Cover with a damp cloth.
10. Let rise for 30 minutes.
11. Prick the tops with a fork, brush with beaten egg.
12. Bake @ 400 about 15-20 minutes or until golden brown and it sounds hollow when tapped.
13. If you have any dough left over, just form them into buns, let rise 30 minutes and bake the same as the pizza pockets.

Filling:

• 1 lb. ground chicken or turkey
• 4 cups of sliced mushrooms
• 2 cloves of garlic
• 1 red pepper chopped
• 2 cups tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 cup low fat Parmesan cheese
• 2 cups low fat Mozzarella cheese
• 3 green onions chopped

1. Brown the ground chicken with the mushrooms, peppers and garlic
2. Add the tomato sauce, herbs, seasonings.
3. Simmer 10 minutes.
4. Cool slightly.
5. Add the green onions and the cheese.

Put desired amount of filling into the prepared circles. The yield for the pockets is determined by how much you put in. Also the filling can be very versatile, switch things up a little to your liking.

Spicy Chicken Soup

The season is upon us again to get the soups simmering on the stove top or in our slow cookers.
I love coming home to a meal all ready that just took minutes to assemble in the morning, and greets us with wonderful aroma that says "Welcome Home" and we enjoy a steaming bowl of soup. If your slow cooker is way back in the cupboard collecting dust, bring it out and start using it regularly. Just for this recipe alone, you will be glad you did.

Spicy Chicken Soup

• 2 cups of mild salsa
• 1 28 oz. can of tomatoes
• 4 cups of chicken broth
• 1 can of black beans, rinsed and drained
• 1 onion chopped
• 3-4 garlic cloves
• 2 tablespoons of taco seasoning mix or more to taste
• Salt and Pepper to taste
• 2 cups of frozen corn
• 4 chicken breast
• 1/2 cup of freshly chopped parsley or cilantro

1. Put all the ingredients in to the slow cooker.
2. Cook on low for 8 hours.
3. Take out the whole chicken breast an shred return to soup.
4. Add the chopped parsley.
5. Serve with sour cream or plain yogurt, grated cheese and Tortilla strips if desired.

Italian Chicken Lettuce Wraps

This is a light meal that you can wrap up in your favorite type of lettuce. It's packed with lots of flavor. It would make a nice appetizer when served on smaller bite sized greens like endive.

Ingredients:

• 3 cups chopped, cooked chicken breast
• 1/4 cup diced celery
• 1/2 cup diced onions (white or red or a combination of both)
• 1/4 cup each of red and green bell peppers
• 1 teaspoon minced, fresh garlic
• 1/4 cup olive oil
• 3 tablespoons white vinegar
• 1/4 cup chicken stock
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Lettuce leaves, for serving

Method:

1. In a large bowl, mix together chicken, celery, onions and peppers.
2. In a separate bowl, whisk together the garlic, olive oil, vinegar, chicken stock and Italian seasoning.
3. Pour mixture over chicken and vegetables, mixing until well-combined.
4. Add salt and pepper to taste.
5. Refrigerate, allowing flavors to meld, for at least 30 minutes.
6. Spoon mixture into lettuce leaves and serve.
7. Refrigerate any leftovers.
8. Serves 6-8.

If you want a different flavor you could add Cajun seasoning instead of Italian and have a little kick or if your family likes heat add some diced jalapeno to the mix. You could use a rotisserie chicken as a shortcut, too.

Wild Rice and Chia Bread ...Gluten Free

"Let them eat cake  grass !"

Living is learning, and sometimes randomly gathered information comes together - unexpectedly.

For example --  last week I learned,

• why cows chew their cud
• that my granddaughter for personal reasons decided to leave meat out of her diet
• wild rice isn't rice at all -- it is GRASS 

Cows  - as well as other grass grazing animals -  thrive because nitrogen rich grass has a surprising amount of protein.  The animals are selective in choosing the grass that is rich in nitrogen, avoiding the sour grass. The reason they chew their cud is to extract the maximum amount of protein from the grass.

Wild Rice --  I was surprised to learn that it is not rice at all but an aquatic grass - and what makes it so healthy is its protein, mineral and vitamin content. 

Wild rice is good for the heart, for the bones, for the immune system - it reduces signs of aging, regulates digestive tract and helps prevent diabetes and cancer.   

Another challenge - So I have another challenge preparing my family dinners, not just gluten free and avoiding nut allergies but now also being considerate of  my granddaughter not eating meat.
As mothers, grandmothers, we care about the health of our families .. and I am concerned about my granddaughter getting all the nutrients that she needs on a meat-less diet. 

Having learned about the nutritious value of wild rice, as well as its protein content,  I began to think of ways to incorporate it into my cooking.  I wondered about putting it in my bread - as the cost of wild rice demands I stretch it.
I bought some wild rice and ground it into flour -- 1 cup of flour cost me $6.50.  Why is it so expensive to be healthy ????

I am so happy with my last totally fool-proof bread recipe - found here -- but I am always reaching to make good better and better perfect!!  Adding more nutrients has to make for a better loaf - and I wondered if the wild rice might improve my bread in other ways as well. And it did
I found that the wild rice flour not only added flavour but also added a 'springy-ness' to the bread texture . I also added Chia seed flour to my bread, since Chia seed helps as a binder and is also very rich in nutrients.

I wasn't sure whether to soak the wild rice flour before using it or not - some  say yes, some say no - so I erred on the side of caution and soaked it .. So glad I did or I would have ended up with a very heavy loaf of bread.

My loaf smelled so wonderful baking -- and really tastes great.  My husband thought it was very good, he is my  honest critic!

If you have become discouraged with gluten-free bread, do try this bread before you give up !

While you could add the wild rice flour to your favorite  'wheat' bread recipe, you could use my recipe making the following changes - substitute wheat flour for Julie's flour and then add as much as you need to knead the dough as you usually do, and  leave out the baking powder, the xanthan gum and the Psyllium powder.

I have copy/pasted my bread recipe with the variations added...  

•  3/4  cup warm water
• 1 tsp sugar 
• 1 1/2 tbsp traditional yeast 
• 1 tbsp  honey
• 1/2 cup milk 
• 1/4 cup wild rice flour
• 3 eggs 
• 1/4 cup oil
• 1/3 cup mashed potatoes **see note
• 1 1/2 cups Julie's Flour 
• 1/2 cup flaxseed meal 
• 1/3 cup chia seed flour
• 1/3 cup sunflower seeds
• 1 tsp salt 
• 1 tsp baking powder 
• 1 tsp xanthan gum
• 1 tsp Psyllium Husk powder (optional) 

1. About two hours before baking, soak the wild rice flour in the 1/2 cup milk 
2. Proof yeast in warm water and sugar  - about 10 minutes. 
3. Put eggs, oil, honey, mashed potatoes, wild rice/milk mixture into blender and blend on high for about a minute until perfect smooth. 
4. Pour into bowl of mixer with the proofed yeast 
5. Blend together the dry ingredients, add to liquid and stir to blend, then beat on high (with paddle) for about 5-7 minutes.
6. Line bottom and long sides  of glass loaf pan with parchment paper 
7. Fill loaf pan with batter to about half full - spoon, by large tablespoon,  any remaining batter onto parchment lined pan or pie plate, to make buns. 
8. Let rise in warm place until bread rounds over the the top of the pan. 
9. Bake at 350 degrees for 50 minutes ... about 30 minutes for buns. 
10. Remove from pan and cool on wire rack. 

** note -- I make mashed potatoes and then divide into 1/3 cups portions, put them in plastic bags and store in the freezer - then when I am making bread I just need to take one bag out of the freezer and thaw.  

Do you include wild rice in your cooking?  
Share with us your favorite ways of using/serving wild rice to your family. 

Super Foods

I've been hearing the word 'Super Food' bandied about and I wanted to open this post to hear your thoughts and experience with some of the foods on the 'Super Food' list.

We spent a week in Maui a few weeks ago and we had Sunday lunch on an ocean side restaurant with outdoor seating.  On the menu was a gluten-free dessert and though it was expensive I couldn't resist when  my husband insisted I try it.  (dessert pictured above)
Here is how it was described on the menu ...  "Lilikoi Pono Pie with Kula Strawberries - $7.95... Guilt free from Maui with Kula strawberries and Maui honey. This breadfruit inspired dessert contains no gluten, refined sugar or dairy."  
The dessert had an unfamiliar flavour but my taste-buds were delighted!

I had never heard of Breadfruit and did a bit of research only to find that it is such a 'Super Food' that they are saying it could be the answer to world hunger.  It is an interesting fruit. The breadfruit trees are fast growing with abundant yearly  yield of fruit.  When the fruit is mature but not very ripe it is bland and is used in main dishes, not unlike a potato. When it is ripe it becomes sweet, mushy and can be used for desserts. It is extremely rich in nutrients.
I have been looking for it , but have only found the Caribbean Market in New Westminster that has it.

Another thing I have done recently that I was perhaps  a little on the slow side to discover is to make Kale Chips.   Kale is another Super Food and drying the lightly oil tossed seasoned leaves in the oven makes them a crisp snack food that can also be crumbled into baking/cooked foods/soups or cereal or smoothies.

So.... comments are welcome sharing your thoughts or experience or knowledge on 'super foods' and how you serve them!

Coconut Oil Oatmeal Cookies

I'm always interested in trying new-to-me ingredients and so when someone mentioned  the health benefits of coconut oil I did a bit of research on how it could be used in ratio's to regular fat and found it can be replaced 1:1 in many recipes. 

Coconut oil can be used solid at room temperature or melted but in this recipe I used it solid at room temperature as I would softened butter.  I used one of my favorite crunchy oatmeal cookie recipes and now we are enjoying these crispy cookies with our afternoon coffee.
Look for coconut oil in the healthy food section of your grocery store.

• 1 cup room temperature solid coconut oil
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups oatmeal
• 1 1/2 cups all-bran cereal
• 1 cup shredded coconut
• 1 cup raisins

1. Cream together the coconut oil and brown sugar until well blended.
2. Add the eggs and vanilla and beat well.
3. Add the remaining ingredients in the order listed and stir well.
4. Use a spring loaded ice-cream scoop to drop onto a parchment paper lined or greased cookie sheet.
5. Bake at 350 about 10 - 12 minutes or until light brown around the edges.  These cookies are crispy and crunchy.  Store in the freezer.

Whole Wheat and Flaxseed Rolls

 

A few weeks ago I posted a recipe for a sandwich and saw some interest in the hearty rolls. I decided to take on the challenge of duplicating the rolls I had purchased at a bakery and here is my very simple, almost fat free, version.

Ingredients:

• 2 Tbsp oil
• 2 Tbsp honey
• 2 tsp salt
• 2 cups hot tap water (not scalding hot)
• 2 cups whole wheat flour
• 2 Tbsp instant yeast
• 1 cup ground flaxseed (can grind with coffee grinder)
• 2 cups multigrain flour - if you can't get multigrain (made by Robin Hood) then do a mixture of 1 cup unbleached white, 1/2 cup rolled oats, 1/2 cup rye or whole wheat flour and 1/4 cup flaxseed)
• whole flaxseed, sesame seeds, rolled oats for dusting
 

Method:

1. In a mixing bowl (or in bowl of stand mixer that has a hook attachment) mix all ingredients in order given, up to and including the yeast.
2. If using a stand mixer, switch to hook attachment and continue to add dry ingredients 1/2 cup at a time until dough can be shaped into a ball, using greased or floured hands. If not using a mixer, stir with spoon and knead in last of flour by hand, a little at a time.
3. Make sure there is enough room in the bowl for dough to double in size. Cover with tea towel and plastic bag (just laid on top to help create humidity) Rise about 45 minutes
4. Divide in half. Sprinkle rolling surface with a mix of rolled oats, sesame seeds, flaxseed and a light dusting of flour. Roll each half out to about 7" x 18". Beginning at long end, fold rolled out dough twice, so that you have three layers in the roll. Stretch it a tad if you want to.

 

5.  Cut roll into into six or seven pieces. Lay rolls on greased or parchment paper lined cookie sheet.

      Repeat with other half of dough. Cut a small indentation on top, using serrated knife.Cover with   

      tea towel and plastic. Let rise 30 - 45 minutes.

6.   Brush with cream and dust with grains of choice. Bake at 400 F for 15 - 18 minutes.



Whole Wheat Date Bars

I generally have a brick of chopped dates in my pantry and don't mind having a date bar tucked in the refrigerator to go with a cup of tea in the afternoon.   Date bars store well and can be wrapped individually and frozen for lunches.

Using whole wheat flour and large flake oatmeal makes this homemade oldie but goodie a healthy choice.

Filling

• 375 gram package or up to 1 pound dates, chopped  (about 3 cups cut up)
• 1 1/4 cup water
• 1 tablespoon fresh lemon juice

1. Combine chopped dates and water in a saucepan and bring to a simmer, stirring often.  Simmer gently until thickened, about 10 - 15 minutes.  Alternately, put the ingredients in a microwave safe bowl and heat for about 8 minutes, stirring occasionally until thickened.
2. Add lemon juice, stir well and set aside.

Base and Topping Crumbs

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1 1/4 cup large flake oatmeal

1. Prepare a  7 X 11 inch or 9 inch square pan by spraying with cooking spray or lining with parchment paper.  Preheat oven to 350 F
2. Cream butter and sugars together well.  
3. Add flour and baking soda and stir to combine.  Add the oatmeal and use your hands to blend the ingredients.
4. Pat 2/3 of the mixture into the pan.  Press firmly.  Spread the date filling evenly over the base and sprinkle with remaining crumbs.  Spread evenly and pat gently .
5. Bake for 25 - 30 minutes or until lightly browned.   Cool and cut into bars or squares.
6. Keep covered in the refrigerator or freeze.

Pork Chili Verde

Are you familiar with Tomatillo's?

I admit I didn't actually start cooking with them until recently.

I don't know what I thought green (verde) salsa was made of since I had never bothered to read the label. It might just have been me...but now I know.

After trying a Pork Stew at our favorite mexican restaurant I asked the waitress what exactly was in the stew and I knew then I would be looking for tomatillo's next time I bought groceries.

I don't have the nutritional values of this meal but the ingredients in the stew were healthy and low in fat, high in protein and rich in nutrients.

The stew has plenty of sauce which works beautifully with steamed rice.

I put the finished photo of the dish last because it isn't the most attractive looking sauce but wow...it is delicious.  If you want the meat to be less like pulled pork, simply stop cooking it sooner.

• 3 pound lean pork roast, cubed like stew meat
• 2 tablespoons oil
• 2 onions
• 4 cloves garlic
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 1/2 - 2   cartons chicken broth (1 litre or quart)
• 4 anaheim peppers, chopped
• 2 jalapeño peppers, seeded and chopped
• 1 bell pepper, seeded and chopped
• 1 1/2 pounds tomatillos, husks removed
• 1/2 cup cilantro leaves

1. In a large dutch oven, heat pan over medium high heat and oil.  Add and brown pork in batches, removing to a separate dish as it is browned.
2. Remove all the meat, add onion and garlic to pan and stir fry until tender.
3. Add seasonings, pork and 1 carton chicken stock and simmer 30 minutes.
4. Dice tomatillos and place in blender with cilantro. Puree until smooth.
5. Add to pot with peppers.
6. Place in a 325 oven uncovered to reduce the sauce for 3-4 hours.
7. Serve with rice, salsa, guacamole and green salad.

Tip: If you want to serve the Pork Chili Verde in soft tortilla shell, keep the meat firmer.  Add more chicken broth as needed.

Serves 8

Ham &Tri-Colored Peppers with Spaghetti

This can be made with left over ham, or low fat deli ham, cut into strips sauteed together in a light broth and poured over whole wheat Spaghetti, makes a nice light sauce.
This meal is done as quickly as it takes to cook the Spaghetti, faster than ordering take out and more economical healthier too! This makes enough sauce for a 375 gm package of regular or Whole Wheat Spaghetti.

• 1 tablespoon olive oil
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 2 cups of deli ham or left over ham
• 1 cup low sodium chicken broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 3 tablespoons chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder (optional)
• salt and freshly ground pepper to taste.

1. Saute julienne (thinly sliced into strips) peppers for a few minutes to soften them.
2. Add the ham (also sliced into thin strips) and the remaining ingredients.
3. Simmer for 5-10 minutes.
4. *Pour sauce over Spaghetti and serve with freshly grated Parmesan Cheese, if desired*.

This is also a very economical meal to make for a crowd at a Potluck dinner. Very easily doubled or tripled.
*Don't add the sauce until you are ready to serve it, other wise it all soaks into the Spaghetti and can get dry.*

Roasted Red Pepper Soup

I've enjoyed making this flavorful sweet and spicy soup as an appetizer or lunch. You can make it vegetarian by using vegetable broth instead of chicken broth. I like it either way.

Ingredients:

• 4 sweet red peppers
• 3 sweet potatoes or yams
• 1 large onion
• 4 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons Italian herb seasoning (rosemary and basil mix)*
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 - 2 cups cold water
• 2 cups chicken broth

Method:

1. Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
2. Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
3. Roast (covered)  in 400° F for 45 - 60 minutes. Until tender.
4. Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender (in batches) to puree. (A
   n immersion blender works well too)
5. Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
6. Serve with sour cream. Serves 4-6

* I use Pampered Chef Rosemary Herb seasoning mix

Opa's Yogurt Dip

It's time for fresh salads from your garden or your local markets. This recipe has been in our family for the past 30 years. "Can't you make Opa's Dip?" My husband's father, who is 98...who was a farmer in the past, has also acquired some new skills in the kitchen. He loves to help Helen prepare the meals.

This is a one-low fat recipe that he has made himself. We use this for vegetable dips or pour the dressing over your salad. I just made a fresh batch to serve with our fresh vegetables.
It's salad time!

Opa's Yogurt Dip

• 1 cup mayonnaise
• 1 cup natural yogurt
• 1-2 tablespoon oil
• 1 tablespoon onion powder
• 2 shakes garlic powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon dill weed (dried)
• 1 tablespoon parsley (dried)
• pepper for taste

1. Blend ingredients together with a whisk. Refrigerate and enjoy the blend of natural flavors.

Homemade Caeser Salad Dressing

This dressing is excellent, very creamy and full flavored. I rarely buy dressing since I like to know what ingredients go into the food we eat. If you don't use it all it will keep for a couple of days in the fridge or you can half the recipe if you want.
I will post the original recipe and a low fat version. Both the recipes come from my friend Darcie.

Original Version:
In a blender put in the following ingredients;

• 1 clove garlic
• 1/2 cup olive oil or vegetable oil
• 1/4 tsp of each, salt, pepper, dry mustard
• 1 tsp of anchovy paste (optional)
• 1 tbsp. Worcestershire sauce
• 1 1/2 tbsp. lemon juice
• 1 raw egg*
• 2 tbsp. mayonnaise

1. Wash and dry the amount of lettuce you prefer to use, Romaine is the best for a Ceaser Salad.
2. Croutons
3. Lots of freshly grated Parmesan Cheese
4. There are options like bacon and boiled egg if you like those in your Ceaser Salad. 
5. Fresh lemons for garnish and added flavor

* If you are concerned about using the raw egg you can omit it. I have made this recipe for 20 + years and it has always been fine.

Low Fat Version:
In a blender combine the following ingredients:

• 1/2 cup of 1% cottage cheese
• 1/4 cup skim milk
• 1 1/2 tbsp lemon juice
• 1 tsp. anchovy paste (optional)
• 1 tbsp. Worcestershire sauce
• 1 clove garlic
• 1/4 tsp of each salt, pepper, dry mustard
• 2 tbsp. Parmesan cheese

Whiz away until smooth and creamy, a good substitute for the full fat version.

Gazpacho (fresh tomato soup)

This recipe comes from Better Homes and Gardens Grilling magazine.

I never thought I'd enjoy a cold tomato soup but after having had it recently, I changed my mind. 
It is cool, refreshing and different. A great first course for a summer meal.

• 1 thick slice white bread cut into 1/2 inch cubes
• 6 or 7 Roma tomatoes, seeded and chopped
• 2 tablespoons cider or sherry vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 medium or 2 mini cucumbers, seeded and chopped*
• 1/2 cup coarsely chopped red onion*
• 1 medium green pepper seeded and chopped*
• 1 quart tomato vegetable juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon  hot pepper sauce (or to taste)
• Salt and fresh ground black pepper.

* How much red onion, cucumber and green pepper you add will depend on how thick you want the soup. I used 1/2 a red onion, 1 mini English cucumber and 1/2 large green pepper.

1. Spread bread cubes in a baking sheet and bake at 300 degrees F oven for 10 minutes or until cubes are dry. Cool.
2. In a food processor, combine bread cubes, tomatoes, vinegar olive oil and garlic. Process until almost smooth. Add a bit of the vegetable juice if necessary.
3. Pour into a bowl.
4. Add red onion, cucumber and green pepper to food processor and process until finely chopped. (I did the onion in the chopper so that it was finely chopped and did the cucumber and green pepper by hand in a fine dice.)
5. Add vegetables to the tomato mixture. Stir in remaining vegetable juice, parsley and hot pepper sauce if desired.
6. Season to taste with salt and pepper.
7. Cover and refrigerate at least 4 hours or up to 24 hours.
8. Garnish each serving with chopped or sliced cucumber and chopped fresh parsley.

Chili Biscuits

If you click on the picture, you can see the cheese melted right in among the chunks of salsa and makes a nice addition to any meal, winter with soup or stew and summer with a fresh wholesome salad. 

• 1 1/2 cups of flour using whole wheat for half.
• 1 tbsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp of chili powder (or to taste)
• 3/4 cup of grated light Cheddar
• 1/4 cup olive oil
• 1/2 cup buttermilk
• or plain milk with 1 tsp. vinegar
• 1/3 cup of salsa

1. Gently mix all ingredients together in the order given.
2. Drop biscuits on to a lightly greased baking sheet.
3. Bake @ 400 degrees for 12-15 minutes.

NOTE: I find that sometimes I may need to add a little more milk to make them the consistancy I want to have a soft moist drop. It seems as though the humidty has something to do with it.

Asian Salad

This makes one fantastic, colorful salad, and without the dressing you can keep it for a few days, if it lasts that long. What makes this salad so fabulous is the dressing.
When my family takes this salad to go we put it in wraps or in pitas, and add the dressing as needed, other wise it gets soggy. Add some grilled chicken and you have a complete meal.

Ingredients:

• 1 bag of coleslaw mix
• 1 bag of spinach
• 3 peppers, red, orange, yellow julienne
• bean sprouts
• 1 bunch green onion chopped or
• 1 red onion slivered, but not both
• 1 small package whole wheat linguine noodles, cooked, rinsed and cooled. The noodles are completely optional. It makes the salad stretch for a crowd. 
• Or 1 package of rice noodles to make it gluten free

Dressing:

• juice of 1 fresh lime
• 1/2 c. olive oil
• 2 tbsp. sesame oil
• 1/3 c. low sodium soya sauce (VH brand is gluten free)
• 1/3 c. brown sugar
• 1 tbsp freshly grated ginger 
• 2 cloves of garlic minced
• 1 jalapeno minced and seeds removed, optional

I add grilled chicken to make it a meal on its own, brushed with szechuan sauce, ( I use President's choice light)
Sprinkle with chopped parsley or cilantro.
If I know the salad will get eaten the same day I add tomatoes and cucumbers, add what ever veggie you like, the more the better, the more color the more appealing.
Top with toasted nuts as an option.