American Macaroni Salad Recipe : Food Network Kitchen : Food Network

American Macaroni Salad Recipe : Food Network Kitchen : Food Network.

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Asparagus soup… low carb!

20140222-220039.jpg20140222-220024.jpgI got this great soup idea from my fun and inspiring co worker Aviva Feldman!  I am  trying to do the low carb thing, but I love pea soup…not allowed!  She told me about this recipe she makes that turns out very pea soupish!  It is really delicious and my whole family loved it.  So here is what you do…cut up a red onion and saute it in butter in a large pot.  Add a few pounds of cut up asparagus, I used three pounds.  Cover it with broth… I used chicken broth, my friend Aviva used vegetable broth. Cook it till it is really mooshy…Then use your immersible blender and blend away to your desired consistency.  I made mine into a green mush with the occasional asparagus chunk.  At this point you can add other things if you like, like other veggies or chunks of meat.  Really a delicious soup, it will be  on my “frequently made” list.

Crustless Quiche with Chard

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Wonder what to do with Swiss Chard besides chopping it up and cooking it like spinach? (By the way, you can eat the stems of chard.) You can find it year round …and we also get a lot of it during Farmer’s Market season.  Try it in a crustless quiche. I’ve made this recipe many times and it’s absolutely fantastic. Many of our volunteers have made it as well and raved about it. Plus, it’s super easy.  CRUSTLESS QUICHE WITH SWISS CHARD (recipe from food.com) Ingredients: 1 teaspoon olive oil 1/2 sweet onion, chopped 1/2 bunch Swiss chard (washed, dried and roughly chopped) 2 1/2 cups shredded cheese (any combination – cheddar, swiss, pepperjack, colby jack, etc. – be creative!) 4 eggs 1 cup skim milk (or whatever milk you have in the fridge) salt pepper Directions: Preheat oven to 375 degrees. Add onion and chard to the oil in a pan and saute until stems are tender (do not overcook). Add salt & pepper to taste. Whisk eggs in a large bowl. Add milk and cheese. Fold in the onion/chard mixture. Add salt and pepper to taste.  Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Deeeelicious! Enjoy!
This recipe is from my friend Faith who is an amazing cook.  Thanks Faith!

Zucchini pasta low-carb

I have seen the idea of using shredded zucchini as a replacement for pasta. So I dug through my cabinets and found a mandoline, and proceeded to shred my zucchini. I use three large zucchini,  shredded them, and added them to 2 tablespoons of butter in my frypan. I seasoned them with garlic salt, pepper,  and basil. When they were semi firm I turned off the heat and then served them with marinara sauce and meatballs. I found them to be a completely acceptable substitute for pasta, and much healthier!

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Easy low carb ice cream recipe

I’m once again I’m on the low carb warpath and I’ve been craving ice cream. I have seen several recipes for homemade low-carb ice cream without using an ice cream maker. I took what I liked from each recipe and here’s how I did it:

Pour one cup of half-and-half into a quart size freezer bag.

Add 1 tablespoon of Splenda or your favorite non-sugar sweetener.

Add 1/4 teaspoon vanilla extract or whatever other kind of flavoring you would like. I added a little dash of almond extract.

Place the quart size bag into a gallon size freezer bag which you have filled with 3 cups of ice and 6 tablespoons of salt. Shake vigorously for four minutes or until desired texture is achieved. Wear gloves because it gets really really cold!

I think it’s best if you eat it right away. You can freeze it but I have heard that it becomes kind of hard and in order to eat it later you might want to microwave it for 10 or 20 seconds.

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Frozen herb cubes

I found this really cool idea. I have pots of of Rosemary and Marjoram outside on my deck but the weather is getting cold and they’re going to die. So I took some scissors and cut up the leaves into ice cube trays and then poured a little olive oil into each cube. They froze beautifully and I will be able to take them and throw them in a pan to sauté whenever I want a little flavor throughout the winter!

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Best potatoes on the planet!!!

I saw a recipe for something like this and couldn’t really remember it so improvised. Soooo easy and best potatoes EVER!!! Here’s how:

Boil some little red potatoes.
Drain
Place them on a cookie sheet and kind of smash them a bit with a fork.
Sprinkle them with garlic powder,salt and pepper.
Brush a little melted butter on each tater .
Bake at 350 till slightly golden on top, about 40 minutes.

Very easy and just so yummy!

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Slow cooker recipe makes life easier

http://bakedinthesouth.com/2013/03/crockpot-freezer-cooking-part-5/  I saw this post online  from a friend and had to try it.   I work a few 12 hour shifts per week  as a nurse, and it is hard to plan meals for those nights.   I have my mom living with me who used to cook on those nights but now she is forgetting how due to Alzheimers….so it is nice to have something on hand to plop into the crock pot  when I get home from work in the morning..

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most of my ingredients

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all my  bags full of stuff

 

I cant wait to try and see how these turn out.   It was a bit of work tonight, but will hopefully make my life easier and  yummier in the long run!

 

 

Fish Boil – a Door County Tradition

This last weekend my friend Daina and I visited Door County, WI. We enjoyed shopping, beachcombing, and kayaking, but one of our favorite things was the Fish Boil. This is a centuries old tradition of this area, and was a cooperative effort between local farmers and fisherman to feed the lumberjacks. It is still a popular dish and no one has found a way to improve on the technique, so it continues to this day. You can experience this feast at many local restaurants several days of the week. We went to Pelletier’s , check it out; here’s their website : http://doorcountyfishboil.com

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Here is the “Master Boiler”, who has built a wood fire under a large kettle, added  whole red potatoes, sweet whole onions, and salt.  The salt serves to increase the boiling temperature.  When the veggies are done, the Whitefish is added, having been freshly caught by local fishermen in Lake Michigan.  The oil from the fish begins to rise to the top, necessitating the need for a “boil over”.  This is done in order to burn off that oil, so that it does not adhere to the food as it is served.

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The Master Boiler throws a container of diesel fuel into the wood fire underneath the kettle.  Immediately a huge fireball ensues, engulfing the entire kettle.   The kettle is then removed by two men with a metal pole, brought to the kitchen, and the food is immediately served.

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The meal consists of the fish, potatoes, onion,  homemade coleslaw,  and a variety of bread.  Many people choose to douse their fish and veggies in butter and/or lemon (I did!).  I ordered the lite eater’s version.  You can get a larger plateful if you wish.  Dessert  consists of homemade cherry pie made with fresh local cherries from a nearby orchard.  I must admit I had my doubts about boiled fish, but I must say it was very moist and delicious!  I would recommend a fish boil if you ever travel to Door  County, it was an interesting and yummy experience!

Brined chicken

I have recently heard how it is a good idea to brine one’s chicken before cooking it. I looked up a couple recipes and came up with my own idea based on what I had on hand. So here goes:
Ingredients:
One half gallon Cold water
One cut up chicken
1/2 cup salt
2 tablespoons fresh rosemary
2 tablespoons fresh marjoram
2 tablespoons fresh chopped basil
1 teaspoon crushed red pepper
1 teaspoon Splenda or 2 tablespoons sugar

I use these herbs because it is what I had growing out back… You can use whatever suits your fancy!

Place the chicken pieces into the mixture of cold water herbs salt and sugar. Let it soak for three hours or so.
Then you can either grill it outside like I did, Or bake it inside in your oven. Before grilling it I did sprinkle on a little bit more seasoned salt and rubbed it with a little bit of olive oil.

It turned out very moist and delicious and everyone loved it! I will definitely be doing this again!

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