is excerpted from Sensational Summer Salads ebook
2. Cut ingredients so they are uniform in size - not too small, not too large.
3. Toss salad ingredients lightly, rather than stirring, to protect the ingredients from being mashed.
4. Make sure lettuce is washed, then pat lettuce dry with a soft dish towel or use a salad spinner, and then chill to make crisp.
5. Use a variety of lettuce greens such as leaf lettuce, watercress, endive, arugula, and spinach, keeping an eye for color and texture contrasts.
6. Lettuce can be used as a "bowl" or "cup" for holding salad ingredients. Leaf lettuce, if cut halfway thru stem end, can be lapped one side over the other to form a "cup".
7. Thoroughly drain fruits and vegetables before using or serving.
8. Garnish salads, especially main dish salads with radishes, celery slices, tomato wedges, pickles, and/or stuffed eggs around the outside edge of the salad serving platter or bowl.
9. Score an unpeeled cucumber by drawing a fork down lengthwise; slice thinly.
10. Garnish fruit salads with cherries, nut-coated cream cheese balls, soaked sunflower seeds or green grapes.
My motto is to use what you have, so get creative with your salad making!
The following Arranged Salad recipes are used by permission from Main Dishes by Sue Gregg
Arranged Tomato-Cucumber Salad
1. Arrange over 4-6 leafy lettuce leaves:
12 tomato slices (2 tomatoes)
12 cucumber slices (about 1/3 cucumber)
onion slices or red onion slices, optional
2. Garnish tomato slices with sweet basil, or chopped green chives
or minced parsley (fresh or dried), or chopped green onion
Sue's House Dressing 1 1/2 Cups
Blend thoroughly with wire whisk:
1 cup nonfat plain yogurt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon fresh minced parsley
or 1 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/4 teaspoon salt, to taste
1/8 teaspoon garlic powder
Arranged Tomato-Avocado Salad Serves 6
1. Arrange over 6 leafy lettuce leaves:
12 tomato slices or wedges (2 tomatoes)
12 avocado wedges (1 medium avocado)
6 - 12 whole ripe olives, optional
2. Sprinkle over avocado wedges:
lemon juice
Paprika or Spike Seasoning
Arranged Orange-Onion Salad
Arrange on 4 - 6 lettuce leaves:
12 orange slices ( 2 oranges)
4 - 6 red onion rings ( 1/3 - 1/2 onion)
cucumber slices, optional
avocado wedges, optional
(sprinkled with lemon juice and paprika)
Arranged Orange-Pineapple Salad
Arrange on 6 leafy lettuce leaves:
12 orange slices ( 2 oranges)
6 fresh pineapple wedges (or canned slices)
grape clusters or cucumber slices, optional
parsley sprigs for garnish
Relish Tray
Arrange any combination of 2 - 3 or more ingredients:
carrot sticks, curls, diagonal cut
celery sticks (with or without leafy tops)
broccoli florets ( steamed, chilled)
green, yellow, red pepper strips
caulifowerets
whole green onions
jicama, sticks or cubes
cucumber sticks or slices
zucchini sticks or diagonal cut slices
pineapple spears or wedges
yellow summer squash, slices
kohlrabi slices
daikon radish slices
cherry tomatoes
radish roses
whole ripe olives
avocado wedges
Used by permission from Main Dishes by Sue Gregg
Marinated Beef Kabobs
3/4 Cup dry cooking sherry
1/2 cup soy sauce (Naturally Fermented is best)
4 TB olive oil
3 cloves garlic, minced or pressed
1 large onion, finely chopped
1-2 tsp. finely chopped fresh ginger or 1 tb. ground ginger
3 lbs. round or chuck steak cubed into 1" pieces
15-18 bamboo skewers, soaked in water
Combine the cooking sherry, soy sauce, oil, garlic, onion,
and ginger in a bowl; mix well.
Place the cubed beef into a gallon sized zipper top freezer bag
with the marinade and make sure all the meat is covered or coated.
Seal the bag and refrigerate the beef mixture overnight, if possible,
or for at least several hours. The meat can be frozen in the marinade
for future use as well.
Pre-heat a grill on high heat for 15 minutes. When ready to cook, drain the marinade and discard it. Thread the beef onto soaked bamboo skewers with the sides of the meat touching.
Grill the skewered meat over MEDIUM heat. Turning several times for about 8-12 minutes.
Serve the meat with brown rice pilaf, sauteed summer squashes with onion and red pepper and/or a Spinach Salad.
Tortellini Salad with PestoCheesy Tortellini Bake
Everyone loves an easy pasta casserole
2-3 Cups Tortellini, cooked, or other leftover pasta
1 onion, chopped
2 Tbsp olive oil
2 cloves garlic minced
2 tsp basil
1 tsp oregano
1 lb hamburger or Italian sausage, optional
2-3 Cups Spaghetti Sauce
1-4 oz can sliced mushrooms,drained
2 Cups Mozzerella, shredded
Saute chopped onions in olive oil until wilted, brown hamburger or sausage with sauteed onions, add minced garlic, basil, and oregano when hamburger is browned. In a medium mixing bowl, combine spaghetti sauce, Tortellini, and mushrooms, and onion/meat mixture. Pour into a 7 X 11 casserole dish. Top with cheese. Bake covered for 20 minutes, uncover, and bake until bubbly about 10-15 more minutes at 350°F. Serve with steamed kale or spinach.
The below recipes and variations is excerpted from
3 cups cooked or canned chicken, cubed
OR cook boneless breasts in pressure cooker, cool, and cube
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
1/2 cup celery, sliced
1/2 cup onion, chopped
3 tbsp. parsley, chopped
salt and pepper to taste
Toss chicken with mayonnaise, yogurt, celery, onion, parsley, and salt and pepper until all ingredients are blended well. Serve over torn lettuce or cut up tomatoes.
Company Chicken Salad
To the basic chicken salad recipe add:
1-2 tsp. curry powder
1/2 cup ripe olives, chopped or sliced
toasted pecan halves or pine nuts.
California Chicken Salad
To the basic Chicken Salad recipe add:
1 tsp. fresh chopped tarragon (1/4 tsp. dried)
1/4 cup slivered almonds
Garnish with:
1 avocado, peeled and thinly sliced or diced
alfalfa sprouts
Southwestern Chicken Salad
To the Basic Chicken Salad add:
1/2 cup diced green pepper
1/2 - 1 tsp. chili powder to taste
Hawaiian Chicken Salad
To the Basic Chicken Salad add:
1/4 to 1/2 cup diced pineapple or crushed pineapple, drained
Oriental Chicken Salad
To the Basic Chicken Salad add:
1 small can of mandarin oranges, drained
1/2 cup bean sprouts
1-3 tsp. soy sauce
3-4 water chestnuts, sliced
Garnish with Chow Mein noodles
Satisfaction Guaranteed of Your Money Back!
Summer is simply an unsurpassed opportunity to eat seasonally and enjoy the bounty of locally produced fruits and vegetables. Sensational Summer Salads includes a wide assortment of recipes including vegetable salads, fruit salads, pasta salads, grain salads, and main dish salads so you can easily prepare a complete meal with little or no cooking during the long, hot, dog days of summer.
Here is what others are saying:
"Marilyn Moll has done it again with Sensational Summer Salads. Not only does she include dozens of salad recipes, she equips and inspires the reader to get creative in the kitchen! You have produced a very useful and yummy book!"
Dear Marilyn
"I love this compilation! Such variety all in one place! Many of these recipes are perfect for year round either as accompaniments or as a meal, themselves, with the added bonus of quick bread recipes."
Dear Marilyn:
"Wonderful bunch of recipes! We have really enjoyed trying them out. I like the fact that you included homemade dressing recipes - so much healthier! I also appreciated the advice to use what you have." Audrey
If you would enjoy learning to eat locally, and seasonally, here are some suggested steps
If you would enjoy learning to eat locally, and seasonally, here are some suggested steps which have been adapted from Simply in Season(click on the link for the book description):
*Visit a farmer's market to see what is in season where you live. Be sure the produce being offerred is locally produced and if so, purchase the food from the farmer/producer directly. This will support a famer's family to continue to be able to offer you quality alternative food choices.
*Grow something edible even if it is in a container garden or convert some lawn areas into a raised bed(s) for a salad garden.
*Try to purchase milk, meat and eggs directly from the producer/farmer. Check to see if the meats are grass fed and the chicken/eggs are free range.
*Encourage your local grocer/produce manager to offer a wider selection of locally grown foods in season.
* Less expensive foods are not always better. If eating locally and seasonally is new to you, start with a goal of eating two to three meals a week which include seasonal foods.
For more information about recipes that celebate fresh, local foods in the Spirit of More With Less I would encourage you to invest in Simply in Seasonand shop with the book in hand when going to the grocery store or Farmer's Market.
Fresh and Wyld Farmhouse Inn and Gardens AKA The Farmhouse, Paonia, Colorado
Great recipes for using seasonal veggies like Chard, Kale, Corn, and Zucchini follow:
The following recipes are courtesy of renowned Aspen Chef Dava Parr (Paonia, resident). Chef Dava was pleased to share her delicious recipes with us and The Rocket (also known as Arugula) Salad was totally awesome! I learned that I can roast zucchini in the oven instead of saute it, and I must say I love it this way! Learn something new everyday!
Rocket and Roasted Summer Squash Salad
This is also a great way to use up leftover corn on the cob. Although I don't have any arugula growing in my garden today, I think it isn't too late to plant for a Fall harvest.
Roasted Summer Squash
Preheat oven to 425
1 yellow summer squash
1 Zucchini
¼ onion, chopped
½ clove garlic, crushed
3 T olive oil
Salt & Pepper
1/2 tsp Paprika
Combine all the ingredients above and roast for 25-30 minutes.
Arugula Salad
5 oz baby Rocket (arugula), chopped a couple times
3 ears of corn, shucked off the cob
2 oz Goat cheese
Salt & Black pepper
Dressing
1 tsp Lemon juice
2 tsp Nama Shoyu or other good soy sauce
1 tsp Balsamic Vinegar
2 tsp Extra Virgin Olive Oil
Whisk everything together in a little bowl or shake up in a pint jar. Lay arugula on platter, sprinkle corn and goat cheese over the top. Spoon roasted squash over Rocket, (arugula) and pour dressing over the top. Serve.
Chorizo & Chard Omelet
¼ # chorizo, crumbled
¼ cup thinly sliced onion
½ clove garlic, crushed
2 cups chard, chopped in small pieces
1 cup grated zucchini
3 eggs beaten w/ 1 T Cream
½ cup grated Jarlsberg
Sauté Chorizo with onion, garlic, chard and Zucchini over med-high heat. Spoon into a bowl and set to the side.
Raw Kale Salad
1 bunch of Kale cut in chiffonade (Strips as thin as your knife can cut, think shredded paper)
1 tsp garlic, crushed
½ cup raw pine nuts
½ cup raisins
½ cup grated Parmesan
Sea Salt & Black Pepper
3 T olive oil
Juice of 1 lemon squeezed
Blend everything together with your fingers until it is well mixed. Let sit for 20 minutes at room temperature.
Stewed Tomatoes and Green Beans
1 pound green beans, steamed until almost done
1 T olive oil
1 clove of garlic, crushed
1 cup of chopped tomatoes
1 tsp fresh oregano or ½ tsp dried oregano
½ cup nicoise olives, optional
1 tsp capers, optional
Pinch of crushed red pepper
Juice of half a lemon
Sauté garlic and steamed grean beans in olive oil for a couple of minutes. Add tomatoes, oregano, red pepper flakes and lemon juice. Let stew for a few minutes over low heat.
Serve with a little Parmesan over the top if you like.
Fresh and Wyld Farmhouse Inn and Gardens
Tucked into a serene corner of Colorado's North Fork Valley, near charming little Paonia—and 10 million miles from city life—our lovingly restored 1908 farmhouse inn and gardens is a great way to caress, de-stress, and decompress yourself while enjoying a rural lifestyle in total comfort. Innkeeper Dava Parr (a renowned Aspen chef) prepares cutting edge comfort food for breakfast and weekend dinners from fresh, local, organic meats and produce grown right on our own four acres or from one of the many farms in Colorado's most active natural farming region.
Call us for reservations (we limit the number of guests so everyone gets a lot of attention) and keep us in mind for weddings, reunions, and other events. Fresh and Wyld Farmhouse Inn & Gardens is Colorado's top destination for good food, deep rest, and country lifestyle—we're sure looking forward to taking care of you! Call today for reservations - room types vary in price and range from $90 to $135 per night. 970-527-4389 We look forward to hosting you!
FRUIT SALAD with CREAMY YOGURT DRESSING
This easy recipe is perfect when pears and apples come into
season. Don't worry if you have all the fruits, just use what
you have available.
3 bananas
2 fresh apples peeled/chuncked
2 fresh pears, cored and chunked
1/2 cup seedless golden raisins
1/2 cup broken pecan pieces
Dressing, Mix together:
1/2 cup yogurt
2 TB honey
1/2 tsp cinnamon,
dash salt.
Add fruit, raisins, and pecans to dressing mixture. Chill thoroughly before serving. For more color - leave skins on apples and pears.
Download our free ebook called FAST AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy Families.
For recipes, inspiration, baking tips, and information in the Spirit of Titus Two join our bi-monthly newsletter at this link.
Zesty and quick grilled chicken and zucchini atop flavorful Greek-style pasta salad - perfect with garden tomatoes!
Prep Time: 10 minutes
4 Chicken Breast halves, boneless
12 oz dry pasta such as penne pasta
2 medium zucchini (1 large)
2 Cups Chopped red ripe tomatoes
1 small red onion , sliced
1 Cup chopped olives (optional)
1/2 Cup olive oil, divided
1/4 Cup balsamic or red wine vinegar
1/2 Cup mayonnaise
2 tsp. honey
1 tsp. Dijon Mustard
1 Cup feta cheese, crumbled (optional)
3 TB Greek Seasoning see Greek seasoning recipe below - very easy)
Greek Seasoning Mix (Approximately 3 TB)
1 TB Oregano
1 1/2 tsp. cumin
3/4 tsp. paprika
3/4 tsp. pepper
1 TB garlic powder
1/2 tsp. salt
Wash Chicken breasts, pat dry. Season heavily with 1 TB Greek Seasoning mix. Peel and slice the zucchini in thin rounds, discarding the end pieces. Brush both sides of the zucchini with olive oil.
Dressing: In a large Bowl - mix 2 TB Greek Seasoning and 2 TB water. Let stand a few minutes. Mix in the olive oil, vinegar, mayonnaise, honey, Dijon mustard. Dressing: In a large bowl, mix 2 TB Greek Seasoning and 2 TB water. Let stand a few minutes. Mix in the remaining olive oil, along with the vinegar, mayo, honey, and mustard. Add the tomatoes, onions, and olives, toss to coat.
When the pasta is done (just a touch underdone is better than overdone as the dressing tenderizes the pasta some), drain the pasta, rinse briefly to stop cooking, shake off all the excess water, then add the pasta to the dressing-tomato mixture and toss again. Set aside.
Grill the chicken which takes about 10 minutes; 5 minutes per side.
The zucchini needs about one minute per side to soften and have nice grill marks and can be cooked after the chicken is pulled off because it is good to let the chicken rest a few minutes before slicing anyway.
Using a large serving platter, place the pasta mixture on top of the platter. Slice the chicken into bite-sized pieces or slices and fan it out on top of the pasta. Arrange the grilled zucchini around the pasta and chicken to make a very attractive presentation. Crumble the feta cheese over the salad and serve right away.
Cooking time: 20 minutess
Copyright 2003 www.urbanhomemaker.com - All Rights Reserved - Please ask permission to reprint any of this information.
Old Fashioned Ice Cream Recipes:
Each of the following recipes makes about 1 quart; double, triple, quadruple recipes as needed.
Tips: Prepare the ice cream mixture ahead of time and chill in the refrigerator several hours or more before freezing for best results. Blend ice cream mixture thoroughly before freezing, which helps incorporate more air into the ice cream mixture and results in a more smooth taste. Heavy cream makes yummier ice cream than milk, but use what you have.
Fresh Peach Ice Cream
Fresh summer peaches make a wonderful ice cream. Sprinkle with some fresh raspberries for color and flavor contrast.
2 cups half and half or heavy cream
3/4 cup sugar
1/4 cup nonfat dry milk
3 Cups peeled, pitted, sliced peaches, or 1 pkg (16 oz sliced peaches, thawed)
3 TB lemon juice
2 tsp vanilla extract
dash salt
Combine half and half, sugar and dry milk in a blender or food processor and process until smooth. Add peaches with remaining ingredients and process until smooth. Chill in the refrigerator until ready to freeze. Blend mixture for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.
Strawberry Ice Cream
Here is an old-fashioned , full-flavored strawberry ice cream. Serve with a few sweet sliced strawberries for garnish.
1 1/2 Cups fresh strawberries, stemmed, or 12 oz frozen unsweetened strawberries
1/2 cup milk
1 1/2 cups heavy cream
2/3 cups sugar
1 TB vanilla extract
2 TB orange flavored liqueur or 1 tsp. orange extract
dash salt
Place strawberries in a blender or food processor and puree. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow instructions for freezing.
Old-Fashioned Chocolate Ice Cream
Yum! A real family favorite.
1 cup milk
2 cups heavy cream
1/2 cup sugar
2 egg yolks, beaten
2 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
2 tsp vanilla extract
dash salt
Combine milk and cream in a saucepan and heat over low heat until bubbles form around the edge an mixture is hot. Add sugar and stir to dissolve. Beat egg yolks in a small bowl and carefully add a few spoonfuls of hot cream mixture to eggs to gradually warm them. Stir eggs back into saucepan and continue to cook over low heat, stirring constantly, until mixture thickens slightly and reaches 160� on a candy thermometer. Remove from heat and strain custard into a bowl. Add chocolates, vanilla, and salt. Place bowl in a pan of cold or ice water and cool to room temperature. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow instructions for freezing.
MARILYN'S FRENCH SALAD DRESSING
This recipe, courtesy of a chef, has been my family's favorite
salad dressing recipe for nearly 25 years. I use this versatile
dressing to marinate veggies, and potato salad as well. Double
or triple the recipe as it goes fast!
1/4 Cup vinegar, Balsamic, Red wine, or Apple-Cider Vinegar
1 TB Dijon mustard, prepared
2 or more cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper, fresh ground if possible
1/2 tsp. paprika
2/3 Cup quality oil such as olive oil, coconut oil, sesame
oil, or combination of oils. Be sure to use pure pressed or expeller
pressed oils which contain the anti-oxidants and vitamin E.
Combine these ingredients in a carafe, glass jar, or whisk together with a fork in a small mixing bowl.
The ecookbook, FAST
AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy
Families, is downloadable at this link and ncludes many of
my easiest family favorite, kid friendly recipes such as Peppy
Pizza Pasta and Honey Glazed Chicken. This ebook is downloadable
at this link Marinated Beef Kabobs 3/4 Cup dry cooking sherry Combine the cooking sherry, soy sauce, oil, garlic, onion,
and ginger in a bowl, mix well. Pre-heat a grill on high heat for 15 minutes. When ready to
cook, drain the marinade and discard it. Thread the beef onto
soaked bamboo skewers with the sides of the meat touching. Grill the skewered meat over MEDIUM heat. Turning several
times for about 8-12 minutes. Serve the meat with brown rice pilaf, sauteed summer squashes
with onion and red pepper and/or a Spinach Salad.
HAMBURGERS AUX FINES HERBS Double, triple, or quadruple amounts for extra hamburgers
for the freezer! 2 lbs. hamburger Mix all ingredients. Shape into 6-8 large patties. Broil. DREAM BARS 3 egg yolks, beaten Preheat oven to 350° F and grease a 9 X 13" baking
pan. Place the egg yolks in a large bowl., Add the graham cracker
crumbs, pecans, dates, sugar, and baking powder and mix well.
Gently fold the egg whites into the crumbs mixture until combined.
Pour the batter into the prepared pan. Bake for 15 to 20 minutes,
or until lightly browned. Cool on a wire rack for 10 minute before
cutting. Put the pieces on a plate and cover with plastic wrap
if traveling to a picnic and bring whipped cream in a separate
container and chilled. Add a dollop to each piece before serving,
if desired. TORTELLINI SALAD with Pine Nuts 2 lbs fresh tortellini pasta or 1 9 oz pkg dry torellini
cooked el dente DRESSING 1/4 Cup balsamic vinegar (or whatever you have) BROCCO-VEGGI MANIA - - Reprinted from LUNCHES
AND SNACKS Picnics and company occasions are
a great time to get the children involved with cooking. Cook and chill broccoli flowers 2 hours or more before preparing
the vegetable tray. See below. Prepare Easy Dip ahead to blend
flavors. COOKING BROCCOLI 1. In a saucepan bring enough water that will cover the broccoli
to a boil. Assemble Choice of desired vegetables from the following list: carrots 1. Wash vegetables in cool water. Scrub as needed with a vegetable
brush. 2. Cut vegetables in desired shapes; place in a bowl or on
a try (don't arrange yet). A few ideas: Ruffled cucumber wheels: Leave peeling on unless heavily
waxed. Score cucumber lengthwise all around with the tines of
a dinner fork. Cut in slices crosswise. Radish roses: Slice a little piece off top of radish
to make a flat white top. Cut down through radish from the flat
top, but not all the way through, with a paring knife. Cut where
lines are drain in first illustration at the right. Soaking in
ice water will help the radish "petals" to fan out.
Another way to make radish flowers is to cut them in half sawtooth-shaped
. 3. For a special picnic or company dinner, line the bottom
of tray or plate with dark leafy greens. 4. Place bowl for dip in center of the platter, and
arrange vegetables attractively around it. There are no rules,
so have fun with this! EASY DIP (OTHER DIP RECIPES ON PP 134-136) 1. Blend ingredients thoroughly with a wire whisk; chill: 1/2 CUP light sour cream or regular 2. For a special occasion, use a hollowed out head of red cabbage
for a dip bowl. You;ll need a large platter for such a larg dip
container. NUTRITION QUIZ: Can you name 3 nutrient groups that vegetables are especially
high in? Loook up Broccoli in MAIN DISHES p. 211. It has good
amounts of serveral important nutrients. What are they? Are vegetables
a good source of fiber? What do the many different nutrients,
shapes, textures, tastes, and colors of vegetables tell you about
God's creative genius? Reprinted from LUNCHES
AND SNACKS by Sue Gregg used with permission. Download our free ebook called FAST
AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy
Families. 12 dried regular or whole grain lasagna noodles 1. Preheat oven to 375°. In a large stock pot cook the lasagna noodles according to package directions until just tender, about 10 minutes. Drain the noodles; rinse with cold water thoroughly, drain well; set aside. 2. In a medium bowl, stir together egg, ricotta cheese, 1 cup of the shredded Italian or Mozzerella cheese, salt, and pepper; set aside. 3. To assemble lasagna: Lightly grease a 13 X 9 X 2 inch baking pan. Arrange 4 of the cooked noodles in the bottom of the pan, trimming and overlapping as necessary to cover the bottom with 1 layer of noodles. Top with spinach or kale. Spoon half of the ricotta cheese mixture over the spinach or kale layer, spreading evenly. 4. Spoon one-third of the pesto over the ricotta layer, spreading evenly. Top with another layer of noodles, trimming to fit. Top with mushrooms. Spread remaining ricotta cheese mxture over the mushrooms. Spread half of the remaining pesto over the ricotta layer. Top with another layer of noodles and the remaining pesto. 5. Drain canned tomatoes, and slice, quarter, or halve tomatoes and place on top of the layers. Cover the pan with foil. Bake covered for 45 minutes. Uncover, and sprinkle with remaining Italian blend cheese. Bake, uncovered for 15 minutes more or until the cheese is melted and the lasagna is bubbly. Garnish with chopped, fresh parsley. Allow to sit for 10 minutes before slicing. This recipe can be prepared ahead for the freezer but DO NOT add the tomatoes and do not bake ahead. Cover with plastic wrap, and then aluminum foil. Package the remaining 1 cup cheese in a resealable plastic bag. This casserole may be refrigerated up to 24 hours or frozen for about 3-6 months. Reheating Instructions: Thaw lasagne, if frozen, in the refrigerator for 48 hours before baking. Place thawed or refrigerated lasagna on a oil lined baking sheet. Remove plastic wrap; top lasanga with tomatoes. Bake lasagna in a preheated 375° oven, covered with foil for 40 minutes; uncover and sprinkle with remiaing cheese. Bake uncovered 10 minutes more or until heated through,bubbly and cheese is melted. Re-cover and let the lasagna stand for 1-20 minutes before serving. Makes 8-10 servings. Pesto Recipe 1 Cup lightly packed basil leaves and soft stems Chop basil, garlic and pine nuts in food processor bowl until finely chopped. Add cheese, salt, and gradually drizzle in olive oil until you have a smooth paste. Use right away, or freeze for future use. For many more Seasonal Recipes in the spirit of More with Less, check out PICNIC ESSENTIALS Use this list for checking off what basics you will need. You may want to keep these items packed in a picnic basket so you are ready to go with a minimum of fuss. __ Plates __ Utensils (plastic or real) __Cups __Ground cloth - old blankets, quilts, sleeping bag __Napkins __Tablecloth - vinyl or fabric __Bottle opener/can opener __Paper Towels or wipes __Matches, and garbage bags __Insect repellant __Sunscreen __Candles, umbrella, hats, PICNIC PLANNING Select a special basket that will hold essentials such as plates, napkins, and tablecloth. You can purchase well-equipped picnic baskets or pack a favorite basket with whatever you will need. KEEP FOOD SAFE Be sure to keep cold food cold, hot foods hot for both safety and appetite appeal. Practice sanitation by keeping clean hands and work surfaces. Cold foods can be kept cold in thermos bottles, coolers with ice or freezer packs, or wrapped well in heavy quilts and layers of newspaper with a chunk of ice. CREATE AMBIENCE AND MEMORIES If you are like me, you are lucky to get the food, utensils, tablecloths, coolers, drinks, etc together. But with a little planning ahead, don't forget the camera, and a few extra special touches if they appeal to you such as fresh flowers, candles, and wine. The book, "FAST AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy Families", includes my best and most requested bread recipes. My earnest desire is that you will find the my tips, information, and recipes to be a reliable resource of healthy, family-favorite recipes, as well as streamlined preparation methods which fit in with busy lifestyles. Remember, if you have any questions about cooking, baking, or products we are here to help. Call us at 1-800-552-7323 Monday-Friday 9:00-5:00 MT. WARMLY, Marilyn and Duane Moll For recipes, inspiration, baking tips, and information in the Spirit of To help moms keep their cool by helping their kids chill out, here are some recipes from www.LivingOnADime.com. Every once in a while a few drips would get out of control and fall on your bare toes. Remember how your dog's tongue felt like sandpaper when he licked the sweet gooeyness off of them? It's funny how we try to make drama and expensive memories for our children when it's the simple everyday things we remember the most. Use some of these ideas from www.LivingOnADime.com to keep the kids entertained this summer. ~Mix fruit or jam into yogurt. Freeze in small, snack sized Ziploc bags for frozen yogurt on the go. Cut a hole in the end of the bag for easy access/eating. ~Mix gelatin and freeze. Add gummie fish or worms before freezing for added fun. ~Freeze syrup from canned fruit. ~ Add food coloring or sprinkles to yogurt or softened ice cream for added pizzazz. Then freeze in popsicle molds. ~Make a batch of pudding. Add coconut, nuts, marshmallows, crushed cookies or sprinkles if desired. Pour into molds. Freeze several hours until firm. ~Stick a toothpick in the center of blackberries, strawberries, raspberries or sliced bananas. Dip in chocolate if desired. Freeze on a tray. Once frozen, store in freezer bags. ~For easy snow cones, freeze orange juice (or any other flavored juice) in ice cube trays. Store frozen juice cubes in a plastic bag. Blend 5 cubes in the blender until they have a shaved ice consistency. The shaved ice will keep its consistency if kept frozen in a container. ~For watermelon popsicles, blend one cup each watermelon chunks (seeds removed), orange juice and water. Blend well. Then pour and freeze into molds. ~For strawberry popsicles, blend 2 cups strawberries, 1 cup vanilla ice cream or yogurt, 4 cups orange juice and 2 tablespoons sugar. Blend smooth. Pour into molds and freeze. ~For banana popsicles, dissolve one 3 oz. package strawberry gelatin with one cup boiling water. In a blender, mix gelatin, 1 banana and 1 cup yogurt or ice cream. Blend well and pour into molds. Pudding Pops 1 pkg. pudding (not instant*) Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat. Makes 8-10 popsicles. *Regular homemade pudding may be used instead of store-bought pudding mix. Produce of the Season - Eating Simply in Season A real pleasure that comes with eating local foods is
indulging in the produce of the season. Spinach, Asian greens,
mustard greens, chard, kale, garlic, onions, lettuce, asparagus,
strawberries, rhubarb, beets, carrots, snow peas, sugar snaps,
and the first of the new potatoes---all these and more can be
teamed with buffalo, beef, elk, lamb, poultry, or eggs (or pie
crust or scones, in the case of strawberries and rhubarb), and
some real fine meals will be on your table. How about buffalo and snow peas; sag pannir (spinach
with freshly made cheese) to go with a roasted chicken rubbed
with a paste of garlic, ginger, chides, salt, cumin, coriander
and black pepper;lamb chops on a bed of garlic scapes (both grilled);
salads; cheese omelet with sweet red onion and new potatoes, with
a dusting of Chile powder? While our household is accustomed to foods from many parts
of the world, and so my list will include Chinese, Indian, and
North African, as well as the American foods I grew up with, there's
no need to look for new recipes when you want to eat more local
food. Start with whatever you and your family are used to, and
see what is produced locally. If there's a food you really
like and you haven't found it yet, check out the Valley Organic
Grower's Associate Directory or talk with a grower. If new recipes are something you enjoy, try Simply
in Season. With such a huge variety of foods raised in the Valley, eating
local food is fun. Sure, it takes a little time to rethink menus,
and it may become desirable to "put some by" for enjoyment
during the winter. I'm not suggesting slaving in the kitchen all
summer, but over the years I've found a few foods that are well
worth the trouble to freeze, dry, juice, pickle, or can. Ripe fruit frozen as is (pitted, hulled, maybe sliced) is
just great, especially when only partially hawed. A couple
of cups of strawberries, a few pints of pitted cherries, and several
bags of sliced peaches in he freezer are enough to get me happily
through the winter. I eat my fill when the fruits are in season
and put a little by for a treat later. Easy foods to freeze include
all the fruits as well as peppers, chides, and tomatoes, none
of which require pre-treatment, unless you peer your sweet peppers
and Anaheims roasted. The main thing is to decide which foods will be really enjoyed
and therefore will be worth the effort. Every time we spend a food dollar we make choices. Will
this purchase strengthen our community? Will this purchase help
maintain my health? Will this purchase make the world a better
place for future generations? In other words do we know how this
food was raised, and did the agricultural practices support a
healthy future? How many miles did this food travel to get here?
I'm in no way suggesting that we become strict "localvores",
but I do think that becoming aware of some of these issues now
will lead to greater food security in the future. It might even
get us to know our neighbors better, and it might just get fresh
strawberries delivered to your door in time for breakfast. The above article is excerpted from one that originally
appeared in the North Fork Merchant Herald - June 20-July
17, 2006 issue and is reprinted by permission. Monica Wiitanen
is my friend from Neighborly Neighbors on Lamborn Mesa here in
my hometown of Paonia, Colorado. She is owner/grower of Small
Potatoes Farm.
ROASTED HERBED CHICKEN WITH LEMON 1 whole chicken (3 #) Clean the chicken and pat dry. Add chciken to the stoneware.
drizzle the chicken with butter and then rub with garlic and sprinkle
with salt and pepper as desired. Add to the stoneware the garlic,
wine, and small red potatoes. Add the green beans on top of the
potatoes and sprinkle the rosemary on top of the chicken and green
beans. Garnish the top of the chicken with lemon wedges as desired.
Cook on high 4 hours, or on low 7-8 hours,. For more reliable, fast and healthy recipes download my e-cookbook,
FAST
AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy
Families, which includes many of my easiest family favorite,
kid friendly recipes such as Peppy Pizza Pasta and Honey Glazed
Chicken. My earnest desire is that you will find my tips, information,
and recipes to be a reliable resource of healthy, family-favorite
recipes.
For more information, contact me at marilyn@urbanhomemaker.com
or call 1-800-552-7323.
Sign up for our complimentary bimonthly newsletter here.
Marinated Beef Kabobs
1/2 cup soy sauce (Naturally Fermented is best)
4 TB olive oil
3 cloves garlic, minced or pressed
1 large onion, finely chopped
1-2 tsp. finely chopped fresh ginger or 1 tb. ground ginger
3 lbs. round or chuck steak cubed into 1" pieces
15-18 bamboo skewers, soaked in water
Place the cubed beef into a gallon sized zipper top freezer bag
with the marinade and make sure all the meat is covered or coated.
Seal the bag and refrigerate the beef mixture overnight, if possible
or for at least several hours. The meat can be frozen in the
marinade for future use as well.PACK THE PERFECT PICNIC FEAST
I have been using this recipe for over 30 years. After you
try these tasty seasoned hamburgers, you will never go back to
plain old hamburgers. I make lots and freeze the patties individually
on cookies sheets and then place into zip lock baggies. If you
don't have all the herbs, use whatever you have.
1 TB chopped chives
1/2 tsp. crumbled tarragon
2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/4 c. chopped green onion
1 egg
Very easy and healthy recipe adapted from PICNIC ( Storey Pub)
Omit whipped cream for lower fat version.
7 graham crackers, rolled into crumbs
1 cup chopped pecans
1/2 cup chopped pitted dates
1/2 cup Sucanat or sugar
1 tsp. baking powder
3 egg whites, beaten until stiff peaks form
1 cup heavy cream, whipped, optional
Pine nuts make this salad authentic Mediterranean cuisine,
but the pine nuts are an optional ingredient.
1 Cup chopped green pepper
1 cup chopped red pepper
1 cup chopped green onion
1/2 cup chopped pine nuts (optional)
1/4 cup chopped fresh basil, or 1 TB dried
1/4 cup chopped fresh dill, or 1 TB dried
1/4 cup grated Parmesan cheese
Homemade dressings are much healthier and economical than commercial
equivalents and made in minutes.
1 clove of garlic, minced or to taste
1/4 tsp. salt
3/4 cup good quality oil such as Safflower or Peanut oil
A plate or tray of raw vegetables can be as simple as carrot
and celery sticks or a whole rainbow array of interesting shapes,
textures, and bright colors, including cooked broccoli, for a
beautiful vegetable tray, perfect for snacks or a picnic. Serve
with a tasty dip!
2. Meanwhile, thoroughly was broccoli and trim away tough outer
part of stalks. Cut off the flowers with 1" of the stalk.
3. Drop broccoli into boiling water. Raise heat to bring quickly
back to a boil. Cover and boil for only 1 minutes.
4. Drain in colander, place in covered container and refrigerate
to chill.
celery
cucumber
radishes
cauliflower
kohlrabi
cherry tomatoes
dark leaf greens
Carrot curls: Fat carrots work best. Lay carrot on cutting
board and slice it in half lengthwise with chef's knife. Peel
down flat side with a vegetable peeler. Roll strip in a curl and
secure with a toothpick. Soak in ice water. Toothpicks can be
removed after soaking.
Stuffed celery: Fill the celery sticks with peanut butter
or some other filling (so p. 81).
3/8 CUP (6 TB) low fat yogurt
1 tsp. dried onion flakes or 1 TB fresh chopped
1 tsp dried parsley flakes or 1 TB fresh minced
1-2 tsp. dried dill weed.PESTO LASAGNA
PESTO LASAGNA
"Fresh garden flavors mingle with cheeses. Delicious year round - but especially when seasonal veggies are available."
1 Cup purchased or homemade pesto
1 egg, slightly beaten
1 -15 oz container ricotta cheese
1- 8 oz pkg shredded Italian Blend or Mozzarella cheese (2 Cups)
1/4 tsp salt
1/4 tsp. ground black pepper
2 Cups chopped fresh spinach, or 2 Cups chopped, steamed kale
1/2 of an 8 oz pkg fresh mushrooms, thinly sliced OR
1 - 4 oz can sliced mushrooms
3-medium, quartered and sliced fresh tomatoes OR 1-28 oz can whole Italian -style tomatoes
Fresh or dried Parsley, Italian style, optional
1/3 Cup Parmesan Cheese
1/3 Cup Pine Nuts (optional)
1/8 tsp salt or to taste
1-3 cloves of garlic
3-5 tbsp olive oil
Simply in Season. Copyright 2005 by Herald PressPICNIC PLANNING CHECKLIST
Planning ahead always makes special occasions extra special and memorable. Since the food must travel, consider how you will pack the food ahead of time. Here are some suggestions for planning ahead
The Urban Homemaker
Titus Two join our bi-monthly newsletter at this link.Popsicle Paradise
By Tawra Kellam
www.LivingOnADime.com
Remember when you used to sit on your front steps on a hot summer day eating a popsicle? It was usually red or purple and on special occasions you got a fudgesicle. Remember how you tried to lick the drips faster than the sun could melt them? Sometimes the drips would roll down your fingers, forcing you to make the mind numbing decision whether to lick your fingers or the new drips forming on your popsicle.
To find popsicle molds, look at discount and mail order stores or garage sales. If you don't have any molds, use small paper or plastic cups. Put a wooden stick or plastic spoon in the center.
For mini popsicles, pour orange, apple or grape juice or flavored drink mix into ice cube trays. Partially freeze and then place toothpicks in the center of each cube (or place plastic wrap over the top, secure and insert toothpicks through plastic wrap).
For non-traditional popsicles:
~Freeze applesauce in popsicle molds.
3 cups milk
For more refreshing summer ideas visit www.LivingOnADime.com Tawra Kellam is the author Dining On A Dime Cookbook. Tawra and her husband paid of $20,000 debt and medical bills in 5 years on $22,000 averaged income.
Produce of the Season - Eating Simply in Season
by Monica WiitanenRoasted Herbed Chicken with Lemon
This easy recipe will make your whole house smell delightful! Substitute some fresh or dried thyme for Rosemary.
This is an easy, delcious crock pot recipe.
1 lemon, cut in wedges
2 TB fresh Rosemary or 1 1/2 tsp. dried
10 cloves garlic
1/4 cup cooking sherry, or chicken broth
1 small pat butter, melted
small red potatoes (as many as desired) cubed
Fresh green beans (or whole frozen green beans) (Qty as desired)
Salt and pepper to taste