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Balsalmic Glaze (Marinade)

This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

Broccoli is soooo good for you. It is full of vitamin C, vitamin A, folic acid, calcium, and fiber. Not only is it good for you, it is tasty too.

Ingredients:

  • 2 medium heads of broccoli
  • 1 Tbs. butter
  • 1/4 cup parsley
  • 1 tsp. white wine vinegar

Directions:

  1. Strip the broccoli stems with a vegetable peeler. Discard the bottom part of the stem if tough. Slice the remaining stem into “coins”. Part the remaining broccoli into florets.
  2. Place all broccoli parts in a steamer or a pan with very shallow water (the coins can be used to prop up the florets out of the water). Add a pinch of salt to the water.
  3. Steam for about 6 minutes. Remove from heat when just cooked through.
  4. Place broccoli in a serving dish. Add the butter, parsley, and vinegar to the broccoli. Stir, then serve.

String Beans

Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

Spanish Tortilla

This recipe is so easy, and makes a wonderful breakfast, lunch or dinner. I serve mine with plain Greek yogurt on top, but sour cream or salsa could be used as well.

Servings: 4-6 slices

Ingredients

  • 1/4 cup olive oil
  • 1 pound russet potatoes (about 2) — or 1 pound Yukon gold potatoes — peeled and cut into 1/4-inch cubes
  • 1 onion, minced
  • 1 large red pepper, diced
  • salt and pepper
  • 10 large eggs

Directions

  1. Heat oven to 450 degrees and move the oven rack to the middle position.
  2. Heat oil in a 10-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, onion, red pepper and a dash of salt. Cover and cook, stirring occasionally, until the potatoes are soft (8-10 minutes).
  3. Whisk eggs with a pinch of salt and pepper. Add mixture to the skillet and cook, using a rubber spatula to stir gently in a circular motion, until mixture is slightly thickened, about 1 minute.
  4. Place skillet in the oven and bake until the top is puffed and the edges pull slightly away from the pan (3-5 minutes). Use a rubber spatula to loosen the tortilla from the skillet, place on a cutting board, and slice into wedges. Buen Aprovecho!

Fruity Sangria

Recently I’ve had a constant craving for sangria. My favorite sangria has chunks of fruit that you can eat up when you are finished drinking up.

Servings: 15-20 glasses, depending on the glass size

Ingredients

  • 8 cups dry red wine
  • 8 cups apple juice
  • 1 small grapefruit, peeled and cut into chunks
  • 1 medium orange, sliced thin crosswise
  • 1 medium lemon, sliced thin crosswise
  • 1 small pear, diced
  • 1 medium apple, diced

Directions

  1. Combine the wine, juice, and grapefruit in a large pitcher. Mix well, cover and refrigerate overnight.
  2. The following day, add the orange and lemon slices, pear, and apple to the wine. Refrigerate for a further 3 hours.
  3. Mix well and serve over ice.

This salad has all of the essential Waldorf salad ingredients except for the mayonnaise used in the traditional dressing.

Servings: 2

Ingredients:

  • 2 boneless skinless chicken breast halves
  • 1/2 cup finely diced Granny Smith apple
  • 1 cup seedless red grapes, halved
  • 2 celery ribs, thinly sliced
  • 1/2 cup walnuts, toasted
  • 1 small head butter lettuce
  • 3 Tbs. fresh lemon juice
  • 2 tsp. honey (mild, unflavored)
  • 2 Tbs. finely chopped chives or shallots
  • 3 Tbs. olive oil (mild, without herbs)
  • Salt & Pepper

Directions:

  1. Boil 2 inches of water with 2 tsp salt in a 2-qt heavy saucepan. Add chicken and poach 12-15 minutes or until cooked through. Set aside to cool, then cut into small cubed pieces.
  2. In a small bowl, whisk together lemon juice, honey, chives/shallots, and olive oil. Add salt & pepper to taste.
  3. Place chicken, apple pieces, grapes, celery, and walnuts in a large bowl. Add 1/2 of the vinaigrette and mix.
  4. Divide lettuce between two plates. Add chicken mixture on top of each salad, then drizzle remaining vinaigrette on top (to taste).

While visiting Greece with my hubby I fell in love with two dishes: Greek yogurt with fresh honey and Greek salad. Greek salad has become somewhat of a staple for me. It is easy to make, doesn’t require too many ingredients, can be altered depending on what you have in the fridge, and is always satisfying. I’ve altered this traditional recipe to include a grain called Quinoa (pronounced keen-wah), which is easy to cook, nutritious, and has a lovely, fluffy texture.

Servings: 2 large salads

Ingredients:

  1. 2 cups cooked Quinoa (You can buy Quinoa at your local grocery store and follow cooking instructions. I like to cook mine using chicken broth instead of water).
  2. 1 large cucumber, cut into bit-size pieces
  3. 24 oz. cherry tomatoes, stemmed & halved
  4. 1/4 cup chopped red onion
  5. 1 cup pitted Kalamata olives, quartered
  6. 2 cups fresh spinach
  7. 1/2 cup goat’s milk feta cheese, crumbled
  8. 1/4 cup fresh lemon juice
  9. 6 tsp. finely chopped fresh marjoram
  10. 4 tsp. Dijon mustard
  11. 1 tsp. grated lemon zest
  12. olive oil, to taste

Directions

  1. Cook Quinoa using the directions on the box you buy. Substitute vegetable or chicken broth with water for optimal flavor. After cooking, place lid over pot to keep warm.
  2. Chop cucumber, tomatoes and onions.
  3. In a large bowl, add spinach, chopped vegetables, olives, and feta cheese.
  4. In a small bowl, combine lemon juice, marjoram, mustard, and lemon peel. Whisk in olive oil. Toss gently with the spinach mixture.
  5. Add warm Quinoa to the bowl and then mix all ingredients together. Serve.

Notes: Leftovers can be added to scrambled eggs for a lovely breakfast. You could also add chicken to this dish for extra protein.