Tag Archives: onion

Mediterranean Cucumber Cups

I made this awesome appetizer for book club last night.  We all have dinner with our families before we meet for book club, so I like to have something light to nibble on. This recipe was perfect!

I will definitely make this recipe again and again.  It is super good and super easy.

Instead of a melon baller, I just used a teaspoon to scoop out the cucumber. I also cut up the scooped out cucumber and added it into the rest of the vegetables.

You could definietly make the filling and scoop the cucumbers out ahead of time and then assemble right before your guests arrive.

cucumberappie

YIELD: About 15 cucumber cups

2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 teaspoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper

1. In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

2. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

3. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

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Tortellini Chicken Noodle Soup

My son ate two bowls of this soup. I’m shocked!  My son complains and complains about carrots and celery in soup, but he loved this recipe.  My husband and I also really loved this soup.  I make lots of great soups, as you can see on this blog, but this one really stands out!  The best thing about this soup is that it is so EASY! My husband and I fought over the leftovers the next day.

I found this recipe on Pinterest.  The original recipe comes from http://www.cookingclassy.com.

Instead of 4 cans of chicken broth, I used 2-900ml chicken broths. I also used Italian flat leaf parsley instead of regular parsley.

ChickenTortSoup

1 1/2 Tbsp olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic, minced
4 (14.5oz) cans low-sodium chicken broth
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
12 oz refridgerated three cheese tortellini
1/2 cup packed parsley (stems and all), plus more for serving
2 1/2 – 3 cups shredded rotisserie chicken (from one 29oz chicken)

1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to tatse. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6-8 minutes longer (or one minute less than time on package). Using tongs, remove parsley (stir around in the soup first just to get all the flavour out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.

YIELD: About 5 – 6 Servings

Grilled Shrimp Lettuce Wraps

I made this great recipe for my best friend who is gluten-free.  I made a mistake when I bought the Tamari soy sauce in the all-natural/gluten-free section of my local supermarket.  I did not read the ingredient label!!  The second ingredient in my purchase was WHOLE WHEAT!!  FYI, check the label.

Regardless of my mistake, this recipe is really tasty!!  It is so light and fresh with the mango salsa.  It’s seems like a lot of work, but this recipe is easy to prepare.

I took this recipe from the Taste of Home website. http://www.tasteofhome.com/recipes/grilled-shrimp-lettuce-wraps

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SHRIMP:

1/4 cup gluten­ free reduced ­sodium tamari soy sauce

2 tablespoons orange juice

1 1/2 teaspoons sesame oil

1 1/2 teaspoons honey

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 pound uncooked large shrimp, peeled and deveined

MANGO SALSA:

1/2 medium mango, peeled and chopped

2 tablespoons chopped onion

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 teaspoon chopped jalapeno pepper

1 to 2 teaspoons minced fresh cilantro

2 tablespoons lime juice

4 large lettuce leaves

Directions

  1. In a large re-sealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
  2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
  3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long­handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill, uncovered, over medium heat or broil 4 inches from the heat for 2-­3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Yield: 2 servings. 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium,  16 g carbohydrate, 2 g fiber, 21 g protein

mangosalsa

Three Root Vegetable Latkes

These latkes are so good, and they are not at all greasy since they are baked. I took this recipe from “The Best of Rose Reisman” by Rose Reisman.

I used my food processor to grate the vegetables. It took minutes, so easy. I also baked my latkes on baking sheets with slide foil, so they would not stick. My latkes did not come out as crispy, so next time I think I’ll just cook them right on the pan.

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2 tsp (10 ml) vegetable oil
2 cups (500 ml) diced onion
1 tsp (5 ml) crushed garlic
2 tsp (10 ml) brown sugar
2 cups (500 ml) grated peeled sweet potatoes
2 cups (500 ml) grated peeled baking potato
1 cup (250 ml) grated peeled parsnips
3 Tbsp (45 ml) chopped fresh dill or 1 tsp (5 ml) dried
2 eggs
Pinch of salt and pepper
1/2 cup (125 ml) tzatziki

1. Preheat the oven to 400F. Spray a large oven dish with vegetable oil
2. In a skillet sprayed with vegetable oil, add the oil, onions and garlic. Sauté on medium heat for 10 minutes until tender. Add the sugar and sauté another 5 minutes. Place in a mixing bowl.
3. Squeeze out the excess moisture from the grated vegetables. Add the vegetables to the onion mixture along with the dill, eggs and salt and pepper.
4. Pat into 12 latkes, flatten and place them in an oven dish. Spray the patties with vegetable oil. Bake for 20 minutes, turning halfway through the baking time, just until the vegetables are tender. Serve with tzatziki.

MAKE AHEAD: Grate the vegetables early in the day but keep them covered with water and refrigerated. Drain well, then prepare.

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Southwestern Salad with Ranch Salsa Dressing

My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.

A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.

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1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)

RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa

1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)

1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.

MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)

Summer Corn Soup with Crisp Prosciutto

I loved this soup. It is a great way to use the tasty Manitoba corn available right now. I took this recipe from Fine Cooking’s “Cook Fresh” cookbook.

The book mentions to resist the temptation to remove husks at the store. The husks keep the corn fresh and moist.

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3 very thin slices prosciutto
3 or 4 large ears fresh corn
4 tablespoons unsalted butter
1 medium yellow onion, chopped (about 1 1/2 cups)
Kosher salt
2 cups homemade or lower-salt chicken broth
1 1/2 cups medium-diced peeled red potatoes (from 2 to 3 medium)
Freshly ground pepper
2 tablespoons coarsely chopped fresh basil

1. Position a rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.
2. Slice the kernels off the corncobs for a total of 3 cups corn. Reserve the cobs.
3. In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.
4. Add 4 cups water, the broth, potatoes, 1 1/2 cups of the corn, the cobs and 2 tsp salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from heat and discard the cobs.
5. Working in batches, carefully purée the soup in a blender, transferring each batch to a large heatproof bowl or large liquid measuring cup.
6. Pour the puréed soup back into the pot. Add the remaining 1 1/2 cups corn and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.
MAKES ABOUT 8 CUPS
SERVES 8 AS A FIRST COURSE
170 calories per serving

HOW TO CUT CORN OFF THE COB
Removing corn kernels from the cob can be messy – they like to bounce off the cutting board and end up scattered all over the counter and floor. To keep those kernels in their place, insert the tip of the ear of corn into the center hole of a Bundt pan. Cut the kernels away from the cob in long downward strokes, letting them fall into the pan.

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Cobb Salad Wraps with Chicken, Avocado and Black Beans

This wrap is amazing!! I took it from “The Best of Rose Reisman – 20 years of healthy recipes”. In her notes, Reisman states that a Cobb salad traditionally has chicken, blue cheese, bacon and heavy dressing…this is her lightened up version made into a wrap.

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8 oz (250 g) boneless skinless chicken breasts (about 2 breasts)
1/2 cup (125 ml) diced plum tomatoes
1/2 cup (125 ml) diced red bell pepper
1/2 cup (125 ml) diced ripe avocado
1/3 cup (80 ml) canned black beans, drained and rinsed
1/4 cup (60ml) finely chopped green onions
1/4 cup (60 ml) chopped parsley
4 tsp (20 ml) lemon juice
1 Tbsp (15 ml) reduced-fat sour cream
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) finely chopped garlic
1/2 tsp (2.5 ml) hot chili sauce
Pinch of salt and pepper
4 large whole wheat flour tortillas
1/2 cup (125 ml) shredded agreed cheddar cheese (45g)

1. Lightly coat a nonstick grill pan with vegetable spray and set over medium heat. Grill the chicken for 4 minutes on each side or until no longer pink. Cool slightly, then slice thinly.

2. Combine the tomatoes, red pepper, avocado, black beans, green onions and parsley in a large bowl. Add the lemon juice, sour cream, olive oil, garlic, chili sauce and salt and pepper and mix well.

3. Spread half of each tortilla with some of the tomato mixture. Top with slices of chicken and the shredded cheese. Fold the 2 sides in and roll up. Place the wraps in a clean grill pan and cook for 5 minutes, turning halfway, just enough to warm through. (Or heat in a 400F/200C oven for 5 minutes until warm.). Cut in half and serve.

Make ahead: Make wraps up to 2 hours in advance. Cover and refrigerate.
Makes 8 servings

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Panini Clubhouse with Crisp Prosciutto, Avocado and Cheese

You have to make this panini!!! I took this recipe from “The Best of Rose Reisman – 20 years of healthy recipes” by Rose Reisman.

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I do not have a panini press so I use a large skillet and press down on the wrap with a smaller skillet.

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2 oz (60 g) sliced prosciutto
8 oz (250 g) boneless skinless chicken breast
2 Tbsp (30 ml) reduced fat mayonnaise
2 tsp (10 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) crushed fresh garlic
Pinch of ground black pepper
4 large whole wheat tortillas
2/3 cup (160 ml) grated Parmesan or Swiss cheese
1/3 cup (80 ml) diced, seeded plum tomatoes
1/3 cup (80 ml) diced sweet onion
1/2 diced ripe avocado

1. Spray a nonstick skillet with cooking oil and place over medium heat. Sauté the prosciutto for 5 minutes or just until dry and beginning to crisp. Remove from the pan, cool slightly and crumble. Wipe the skillet and respray.
2. Working with one at a time, pound the chicken breasts between two sheets of waxed paper to an even 1/4-inch (6 mm) thickness. Sauté the chicken for 5 minutes, or just until cooked and no longer pink in the centre, turning halfway. Cool for 5 minutes, then dice.
3. Combine the mayonnaise, lemon juice, mustard, garlic and pepper in a small bowl and mix thoroughly. Spread evenly over the entire surface of the tortillas. Scatter the chicken, prosciutto, cheese, tomato, onion and avocado overtop. Fold in the sides of each tortilla and roll it up tightly.
4. Preheat a nonstick grill pan to hot and spray with cooking oil. Sear the rolls on both sides until browned, approximately 2 minutes per side. Slice in half before serving.

Make ahead – Make the panini early in the day. Cover and refrigerate and heat just before serving.

Wilted Spinach Salad with Bacon Dressing

I LOVED this salad! I was worried that the spinach would wilt super slimy, but it doesn’t at all.

I took this recipe from Cook’s Illustrated “The New Best Recipe”.

Make sure you use baby spinach since it holds up better to a hot dressing. The cookbook also states that the thick-cut bacon offers more presence and textural interest than thin-cut.

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6 ounces baby spinach (about 8 cups)
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
pinch salt
10 ounces (about 8 slices) thick-cut bacon, cut into 1/2-inch pieces
1/2 medium red onion, chopped medium (about 1/2 cup)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
3 hard boiled eggs, peeled and quartered lengthwise

1. Place the spinach in a large bowl. Stir the vinegar, sugar, pepper, and salt together in a small bowl until the sugar dissolves; set aside.
2. Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the bacon fat into a heatproof bowl, then return 3 tablespoons bacon fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture, then remove the skillet from the heat. Working quickly, scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Pour the hot dressing over the spinach, add the bacon, and toss gently with tongs until the spinach is slightly wilted. Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.
SERVES 4 to 6

World’s Best Lasagna

I found this recipe on allrecipes.com.  It got rave reviews!! Make sure you give yourself time to make this one, since you have to simmer the sauce for 1 1/2 hours.
I used about 17 noodles and I also used grated mozzarella cheese. My lasagna started to spill over slightly during cooking, so you may want to put a cookie sheet under your lasagna to avoid a mess.

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1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C)
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles, lenghthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

MAKES: 12 servings
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes
READY IN: 3 hours 15 minutes

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