Cara's Yummy Recipes » Salad and Side dishes

Mediterranean Quinoa Salad

Cara — Tue, 13 Dec 2011 04:00:41 +0000

Ingredients

1.5 cups dry quinoa, rinsed
1 tbsp coconut oil (other other cooking oil)
1 medium cucumber, diced
1 cup cherry or grape tomatoes, quartered
1/2 cup olives, minced
1/2 cup basil, finely chopped
1 tbsp olive oil
2 tbsp lemon juice
sea salt to taste
goat or feta cheese crumbles (optional)

Directions

Rinse quinoa and add 3 cups of water to either a rice cooker or sauce pan on a stovetop. Cook for 25 minutes or until all the water has been absorbed.

Dice the cucumber, tomatoes, olives, and basil, and add to a large mixing bowl.

Once the quinoa is cooked, fluff and add to the bowl of vegetables.

Whisk together oil, lemon juice, and sea salt and pour dressing over quinoa mixture.

Let flavors marinate for 5-10 minutes before serving. Top with goat cheese or feta crumbles for garnish.

Spring Vegetable Pasta

Cara — Sat, 04 Jun 2011 19:07:11 +0000

Ingredients

3-5 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2 inch thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
1 pund asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on the bias into 1/2 inch thick pieces
2 cups frozen baby peas, thawed
4 medium garlic cloves, minced
4 cups vegetable broth
1 cup water
2 tablespoons fresh mint leaves, minced
2 tablespoons fresh chives, minced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons olive oil
salt
1/4 teaspoon red pepper flakes
1 pound campanelle pasta
1 cup dry white wine
1 ounce grated parmesan cheese (about 1/2 cup) plus extra for serving

Directions

Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives and lemon zest in small bowl, set aside.

Strain broth through fine mesh strainer into 8 cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.

Heat 2 tablespoons oil in dutch oven over medium heat until shimmering. Add sliced leeks and pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.

Heat remaining 4 tablespoons olive oil in now empty dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, 8 to 10 minutes.

Remove pot from heat, stir in lemon juice, parmesal, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing parmesan and remaining herb mixture separately to top.

Ratatouille

Cara — Sat, 04 Jun 2011 18:42:24 +0000

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup parmesan cheese, grated
2 zucchini, sliced
1 large onion, sliced into rings
2 cups fresh mushrooms, sliced
1 green bell pepper, sliced (optional)
2 large tomatoes, chopped

Directions

Preheat oven to 350 derees. Coat bottom of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Suate until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper and tomatoes, covering each layer with a sprinkling of salt and cheese. (Notes: make sure to use all of the onion, quartering the rings might work well; bell peppers make it taste like combo pizza; a little more cheese would be good).

Bake in preheated oven for 45 minutes.

Lemony Green Beans

Cara — Mon, 14 Mar 2011 02:32:37 +0000

Ingredients

1 pound green beans
1/2 teaspoon grated lemon rind (original recipe called for 1 teaspoon, but was a bit too lemony)
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Steam green beans 5 minutes or until crisp-tender. Drain and rinse with cold water; drain and place in a bowl. Add grated lemon rind, fresh lemon juice, olive oil, salt and black pepper; toss well.

Arlene’s Cranberry Salad

Cara — Mon, 20 Dec 2010 03:42:45 +0000

Ingredients

2 cans whole cranberries
1 large can pineapple chunks, drained
2 cups purple grapes cut in half and seeded
2 cups walnuts, coarsely chopped
2 oranges
3 packages raspberry gelatin

Directions

Blend 1 can cranberries in blender until smooth and heats to boiling and mix in gelatin. When completely dissolved cool. Cut up pineapple chuncks in small pieces and use 2 cups. Mix together with graphes and nuts. Cut up 2 large oranges, seed, put in blender and blend until orange rind is very small. Mix all ingredients together with rest of cranberries. Put in individual or ring mold. Refrigerate for 24 hours. Serves 12 individual or 1 large mold.

Brussell Sprouts

Cara — Sat, 21 Aug 2010 21:45:27 +0000

Ingredients

brussell sprouts
olive oil
sea salt
pepper

Directions

Preheat oven to 450.

Cut brussell sprouts in half. Place on foil covered baking sheet. Drizzle with olive oil and salt and pepper to taste. Bake for 20-25 minutes without turning.

Nick’s Sweet Potato Fries

Cara — Sat, 21 Aug 2010 21:21:21 +0000

Ingredients

1 sweet potato
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon parsley
1/8 teaspoon black pepper
honey

Directions

Preheat oven to 425.

Cut sweet potato into strips. Put into gallon ziploc bag. Add olive oil and toss. Mix herbs. Add to ziploc bag and toss.

Place on baking sheet. Bake for 15 minutes, turn and bake 15 minutes more.

Remove from oven and drizzle honey on the fries.

Herbed Potato Salad

Cara — Sun, 01 Aug 2010 15:22:01 +0000

Ingredients

3 pounds Yukon gold potatoes
1 cup dry white wine
3 tablespoons white wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon

Directions

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Spicy Quinoa Salad

Cara — Sun, 18 Jul 2010 16:03:39 +0000

Ingredients

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

Directions

Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves four.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Dill Chicken Salad

Cara — Mon, 30 Jun 2008 15:21:55 +0000

Ingredients

1/3 cup mayonaise
1/4 cup plain yogurt
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 cups cooked, cubed chicken
1/4 cup onion, diced
2 cups celery, thinly sliced
1/4 cup green pepper, diced

Directions

Combine all ingredients, chill

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