Summer Recipes Category

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  1. Contents of Summer Recipes

Summer Recipes

Enjoy fresh, tantalizing, colorful, tasty, and delicious fruits and veggiesin season. Plan your menus to include tomatoes, zucchini, corn, and more...

10 Sensational Salad Making Suggestions

10 SENSATIONAL

SALAD MAKING SUGGESTIONS

is excerpted from Sensational Summer Salads ebook

by Marilyn Moll
SENSATIONAL SUMMER SALADS
Ebook by Marilyn Moll
Buy Now for $9.97


10 SENSATIONAL SALAD MAKING SUGGESTIONS
   
1. Salads are naturally attractive and simple by definition and should taste as good as they look.


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.

SENSATIONAL SUMMER SALADS

Ebook by Marilyn Moll
Buy Now for $9.97

Urban Homemaker

Arranged Salads

Here is a picture of the Carrot Combo Salad I arranged on garden Romaine and Red Leaf Lettuce. 

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

Urban Homemaker

Barbecued Beef Kabobs

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.

Urban Homemaker

Cheesy Tortellini Bake


Tortellini Salad with Pesto

The pesto packs sensational taste when mixed
with pasta. 
This salad goes together in minutes,
if tortellini is prepared ahead of time
Add  diced cheese or chopped leftover chicken or turkey for a complete meal.


3-4 Cups Tortellini, cooked and chilled
1/2 Cup chopped red onion
1/2 Cup Pesto, or to taste
1 cup chopped red or green pepper, opt
2-4 TB Marilyn’s French Dressing, opt
4-6 Cups torn salad greens such as romaine, red leaf lettuce
salt and pepper  to taste


Combine ingredients in a mixing bowl.  Stir to blend all ingredients.
Taste, and adjust salt and pepper to taste.

This recipe has been reprinted from Sensational Summer Salads by Marilyn Moll.
Leftover Tortellini or other pasta makes a great main dish Pasta Salad.



Cheesy 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.

Urban Homemaker

Chicken Salad with Variations by Marilyn Moll

The below recipes and variations is excerpted from

SENSATIONAL SUMMER SALADS
Ebook by Marilyn Moll
Buy Now for $9.97

BASIC CHICKEN SALAD w/VARIATIONS
4-6 servings

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

SENSATIONAL SUMMER SALADS
Ebook by Marilyn Moll
Buy Now for $9.97

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

SENSATIONAL SUMMER SALADS
Ebook by Marilyn Moll
Buy Now for $9.97
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Urban Homemaker

Eat Locally and Seasonally Now!

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.

Urban Homemaker

Farmhouse Recipes to Tantalize your Tastebuds by Chef Dava Parr

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!

Urban Homemaker

Fruit Salad with Creamy Yogurt Dressing

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.

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Urban Homemaker

GREEK CHICKEN PASTA SALAD

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.

Urban Homemaker

Homemade Ice Cream Recipes

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.

Urban Homemaker

Marilyn's French Dressing Recipe

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

For more information, contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323. Sign up for our complimentary bimonthly newsletter here.

Urban Homemaker

Marinated Beef Kabobs

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.

Urban Homemaker

PACK THE PERFECT PICNIC FEAST

HAMBURGERS AUX FINES HERBS
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.

Double, triple, or quadruple amounts for extra hamburgers for the freezer!

2 lbs. hamburger
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

Mix all ingredients. Shape into 6-8 large patties. Broil.

DREAM BARS
Very easy and healthy recipe adapted from PICNIC ( Storey Pub) Omit whipped cream for lower fat version.

3 egg yolks, beaten
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

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
Pine nuts make this salad authentic Mediterranean cuisine, but the pine nuts are an optional ingredient.

2 lbs fresh tortellini pasta or 1 9 oz pkg dry torellini cooked el dente
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

DRESSING
Homemade dressings are much healthier and economical than commercial equivalents and made in minutes.

1/4 Cup balsamic vinegar (or whatever you have)
1 clove of garlic, minced or to taste
1/4 tsp. salt
3/4 cup good quality oil such as Safflower or Peanut oil

BROCCO-VEGGI MANIA - - Reprinted from LUNCHES AND SNACKS

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!

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.
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.

Assemble Choice of desired vegetables from the following list:

carrots
celery
cucumber
radishes
cauliflower
kohlrabi
cherry tomatoes
dark leaf greens

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 .
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. 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
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.

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.

Urban Homemaker

PESTO LASAGNA

PESTO LASAGNA
"Fresh garden flavors mingle with cheeses. Delicious year round - but especially when seasonal veggies are available."

12 dried regular or whole grain lasagna noodles
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. 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
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

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
Simply in Season. Copyright 2005 by Herald Press

Urban Homemaker

PICNIC PLANNING CHECKLIST

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
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

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
The Urban Homemaker

For recipes, inspiration, baking tips, and information in the Spirit of
Titus Two join our bi-monthly newsletter at this link.

Urban Homemaker

Popsicle Paradise

 

Popsicle Paradise!
By Tawra Kellam
www.LivingOnADime.com

 

To help moms keep their cool by helping their kids chill out, here are some recipes from 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.

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.

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.

~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*)
3 cups milk

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.

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.

Urban Homemaker

Produce of the Season - Eating Simply in Season

Produce of the Season - Eating Simply in Season
by Monica Wiitanen

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.

Urban Homemaker

Roasted Herbed Chicken with Lemon

ROASTED 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 whole chicken (3 #)
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

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.

Urban Homemaker

SALSA (Naturally Fermented)

LACTO-FERMENTED SALSA
Makes one quart, double, or quadruple if you have lots of tomatoes and peppers

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and minced (optional)
1 bunch cilantro, chopped
1 tsp dried oregano
juice of 2 lemons
1 TB sea salt
4 TB whey, if not available, use an additional 1 TB salt
1/4 cup filtered water.

Peel tomatoes, cut along the "equator" of the tomato, sqeeze out the seeds. Dice up tomatoes, and combine with all the other ingredients, and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or large spoon, adding more water if necessary to cover the vegetables. The top of the salsa mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Make several jars if you have plenty of tomatoes, as this salsa is wonderful. The same Salsa can be made using canned tomatoes in the winter time.

Adapted from Nourishing Traditions

Urban Homemaker

SIMPLY IN SEASON

From SIMPLY IN SEASON. Copyright 2005 by Herald Press, Scottdale, PA 15683. Used by permission.

FOUR FRUIT CRISP
Don't have four kinds of berrie or fruits? Use more of the same kind. This recipe works well with fresh, frozen or canned fruits. Adjust the amount of sugar to the sweetness of the fruit.

SERVES 8

1 1/2 Cups each of four fruits: raspberries, blueberries, blackberries, marionberries, boysenberries, huckleberries, saskatoons, mulberries, strawberies, sour cherries, peaches, apples

Mix together and pour into a 10-inch deep dish pie pan. Alternatively, the fruits can be cooked with 1/4 cup water, 1/4-/2 cup sugar (depending on the sweetnesss of the fruit) and 2 TB cornstarch to thicken before baking.

3/4 cup flour
3/4 cup rolled oats
3 TB butter
2 TB oil
34/ cup brown sugar
1/3 cup nuts , chopped; optional

Mix until crumbly. Evenly sprinkle topping over fruit. Bake in preheated oven at 375F until fruit bubbles and top is golden brown, about 30 minutes; may take longer if using frozen fruit.

GREEN BEAN SIDES

SERVES 4

1 pound green beans (cut in 1-inch pieces)
Cook in small amount of water until crisp-tender, about 5-10 minutes. Drain (save liquid for soup_ and add one of the options below.

Parsley-lemon options:
I
n 1 TB butter or oil lightly saute 2 cloves minced garlic and 2 TB finely chopped fresh parsley. Add the cooked beans, season to taste with salt and pepper. Stir gently and heat through. Sprinkle with the juice of 1 lemon and serve.

Mint option:
I
n 1 TB butter or oil saute 1/4 cup minced onion. Add 2 TB minced fresh mint. Add cooked beans and season to taste with salt and peper. Serve.

Basil-tomato option:
In 1 Tablespoon oil saute 1/4 mined onion and 1 clove minced garlic. Add 2 TB minced fresh basil, 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 mintuest. Season to taste and serve.

Ham or bacon option:
In a Tablespoon butter or oil saute 1/4 cup minced onion and 1 clove minced garlic (optional). Add 1/4 cup ham or bacon. Add cooked beans and season to taste with salt and pepper. Serve.

Almond-Parmesan option:
In 2 tablesppons olive oil saute 2 cloves minced garlic and 1/4 cup slivered almonds (optional). Add cooked beans and seaon to taste with salt and pepper. Sprinkle with 2 tablesppons grated Parmesan cheese and serve.

CURRIED BEANS AND POTATOES
Tester says, "The more I ate the more I like it!"

SERVES 4-6

3 Tablespoons mustard oil or vegetable oil
1 tsp. mustard seeds (black if available)
4 cloves garlic (finely sliced)

Heat oil in medium frypan over medium-high heat. When hot, add mustard seeds. As soon as mustard seeds begin to pop, add garlic. Stir for a minute until garlic turns golden.

1/2 teaspoon ground turmeric
1/8-1/4 teaspoon ground red pepper
1/4 teaspoon pepper
1 medium potato
(quartered and thinly sliced)
Add and stir 1 minute.

4 Cups green beans (whole or cut)

Add and stir until mixed. Salt to taste. Add small amounts of water to keep from sticking and to allow it to steam. Cook until potatoes are tender, stirring occasionally. When done, increase heat to evaporate remaining liquid.

PIZZA SAUCE
Very good on spaghetti, too.

Yields 12-14 pints

12 pounds tomatoes, peeled and chopped
2 medium onion, halved
2-4 chili peppers
1/4 cup fresh basil
2 TB fresh oregano
1 TB fresh marjoram
2 tsp. fresh thyme
2 tsp. fennel seeds
6 cloves garlic (or 2 tsp. garlic powder)

Puree in blender or food processor with tomatoes. If fresh herbs aren't available, use half or less of dried.) Put puree in large stainless steel soup pot.

1/3 cup sugar
3 TB salt
30 oundes tomato paste
1/3 cup olive oil

Add to puree. Cook for 1 1/2-2 hours until very thick, stirring occasionally to keep from sticking. Ladle into hot sterilized pint jars to within 1/2 inch of top, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.

BASIC TOMATO SAUCE

"I use this for spaghetti sauce, pizza sauce, or any time I need a marinara-type sauce," says contributor Mary beth Lind. "I really like the added nutrition of the carrot."

Yields 3 pints

1 onion, chopped
2 cloves, garlic,
minced

Saute until soft in 2 TB olive oil

2 carrots, shredded
1/2 green pepper, chopped
2 bay leaves
1/4 cup fresh parsley, chopped
2 tb fresh basil
(chopped; or 2 tsp dried)
1 TB fresh oregano (chopped; or 1 tsp dried)

Add. Stir well.

6 cups plum tomatoes, peeled and chopped
6 ounces tomato paste
1 TB honey (
optional)
salt and pepper to taste

Add and season to taste. Simmer 15 minutes. Remove bay leaf and serve or freeze. To can, ladle into hot sterilized pint jars to within 1/2 inch of top, add 1 TB lemon juice or vinegar per pint to assure acidity, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.

From Simply in Season. Copyright 2005
by Herald Press, Scottdale, PA 15683. Used by permission.

Urban Homemaker

SUMMER SALADS - Picnic Perfect

The recipes below are excerpted from

SENSATIONAL SUMMER SALADS
Ebook by Marilyn Moll

Buy Now for $9.97

CONFETTI CORN SALAD
This colorful salad can use canned, frozen, or leftover corn-on-the-cob. Use whatever veggies you have, don't worry if you don't have everything on hand.

2 Cups corn (thawed/cooked)
1/3 Cup diced green pepper
1/3 Cup diced red pepper
1/3 Cup diced celery
1/3 Cup diced red onion
1/2 Cup cilantro, chopped (I measure the cilantro before chopping)
1/2 tsp. cumin
1/2 Cup Ranch Type Salad Dressing

Mix together, and chill. Perfect for picnics and potlucks

BROCCOLI SALAD
This is really a family favorite. Broccoli is very high in calcium, and anticancer agents.

1 Large bunch broccoli, cut into small florets and slice peeled stalks into 1/4" slices and blanch*
1/2 Cup chopped red pepper
3 slices crisp bacon, chopped (bacon substitutes ok)
1/2 Cup diagonally sliced celery
1/2 Red onion sliced thinly and separated into individual rounds
1/4 Cup Parmesan Cheese, shredded
Ranch Dressing

*Blanching the broccoli softens it a bit and brightens the color. This is optional. To blanch broccoli, bring the cut pieces to a boil, covered with 1/2 Cup water for one minute, drain, and cool in a colander. Dry the broccoli with paper towel or kitchen towel.

Combine prepared vegetables, cheese and dressing. Chill. Delicious!

CHICKEN SALAD
(Serve this Chicken salad over chilled garden greens such as spinach, leaf lettuce or Romaine.)

2 Cups diced chicken pieces
1/2 Cup red grapes, halved
1/2 Cup almonds, soak in water for a few hours for a softer, more chewable and digestible nut
1/2 Cup diagonally sliced celery
1/3 Cup raw sunflower seeds
1/2 Cup chopped red onion
1 tsp. dill weed, optional
1/3 Cup Mayonnaise
1/3 Cup light sour cream or plain yogurt

Combine salad ingredients; double amounts for a larger crowd. Add mayonnaise to taste.

This salad is VERY easy to put together. Be creative and use what you have!!!

SENSATIONAL SUMMER SALADS
Ebook by Marilyn Moll
Buy Now for $9.97

Urban Homemaker

Thrill to Grill

Thrill to the Grill by Leanne Ely, C.N.C.

One of my very favorite parts of hotter weather is the incessant use of
the barbecue or grill as we call it in the South. Being able to cook
everything over an open flame would be wonderful for all seasons, but for
most of us, itís confined to summer months. The key is using the grill in
an understanding way so your food is always ëcued to perfection. So to do
that, here are Five Easy Ways To Improve Your Grilling--

1óSome Like It Hot. When using a barbecue, whether it is gas or charcoal,
it is imperative to preheat the grill. You cannot put the food on a cold
grill and start that way for the same reasons you donít stick food in an
oven that hasnít been preheatedóit messes up the cooking time and the way
it should cook. Donít do it!

2óCool Tools. You just might want to check out your favorite hardware
store so you can try some new fun barbecue implements. There are some
wonderful grilling accessories that you just cannot live without. One is a
hole-y wok. Thatís rightÖbig holes in a flat bottomed wok. I grilled the
most incredible stir fried squash in one of those things. It was
easyósliced zucchini, summer squash and a little oil and garlic tossed
together in the bowl got thrown into that wok and those vegetables were
amazing. Think of the possibilities! I also purchased a flat hole-y cookie
sheet looking thing. That is how I cook my fish without losing it through
the grill slats.

3óMore Cool Tools. Donít forget when you fire up the barby, you will be
needing some good grilling tools. I use to use my kitchen spatula till the
one day I burned the hair off my arm when I was turning chicken and that
was enough to convince me. Use real grilling tools and spend a few dollars
on some nice ones. Lousy tools give you lousy results.

4óThe Brush Off. Donít forget to get a good wire brush to clean the grill,
too. Keeping the grill immaculate will improve what youíre eating
immensely. ìBurning offî the old food only works to a degreeóyou need the
brush!

5óUse Marinades. Marinades infuse themselves into foods and makes for a
delicious choice for healthy cooking. Marinades also tenderize and turn
even the most mundane piece of meat or poultry into something exotic and
full of flavor.

To make your own marinades, remember you need these elements:

Oil: Any type will do, but I prefer a higher burning oil like sunflower or
peanut oil.

Acid: You can use wine, citrus fruit or vinegar.

Seasonings: The world is wide open on this oneófrom your own special blend
of herbs and spices to soy sauce, and everything in between.

Reprinted by permission from www.savingdinner.com

Urban Homemaker

Tossed Salad Basics by Marilyn Moll

The below recipes and variations is excerpted from Sensational Summer Salads

By Marilyn Moll                                   

TOSSED SALAD BASICS

 

Basic tossed salad can become a main dish when combined with some protein sources. Below, I have listed a wide variety of basic ingredients to use when making a huge main dish salad. Mix and match ingredients and use or substitute ingredients with what you have on hand, or out of the garden and you will have a completely nutritious meal.

Pick 2 or more ingredients from each category for variety in color, texture, size, and taste. Mixing salty with bland flavors helps balance the overall salad.

  Greens:
Romaine lettuce leaves, torn
Red or Green leaf lettuce, torn
 Iceberg lettuce, torn

Spinach, torn
arugula, torn
cabbage, grated

Vegetables:
avocado, diced
artichoke hearts, whole or sliced
red cabbage, shredded
kidney, red, black, or garbanzo beans, cooked
carrot, shredded or sliced
celery, sliced diagonally, or diced
summer squash, diced or grated
cauliflower florets, chopped, raw
broccoli florets, chopped, raw
beets, cooked or raw, grated or diced
fresh or frozen petite peas
leftover or frozen corn
sprouts
scallions or green onions, sliced
tomato wedges or cherry tomatoes, halved
radishes, sliced
cucumber, peeled and sliced
sweet pepper strips: red, green, orange, and/or yellow
mushrooms, sliced or whole


Garnishes:
mozzarella or cheddar cheese, cubed or grated
Parmesan Cheese
sunflower seeds (soak in water ahead for best nutrition)
alfalfa or Alfa-Plus sprouts
hard cooked eggs, sliced
croutons
raisins
pumpkin seeds
nuts (walnuts, peanuts, pecans, pine nuts, etc.)
raisins, craisins, or other dried fruit


The amounts needed of each ingredient will be based on how many you are serving and what you have on hand. Serve with your favorite salad dressing in a huge salad bowl suitable for serving or dish into individual salad bowls, and pass dressings of choice.
Urban Homemaker

Vegetable Salads



CORN “CONFETTI” SALAD

This corn salad is very colorful and uses canned, frozen, or leftover corn-on-the-cob.
Use whatever veggies you have, don't worry if you don't have everything on hand.


2 cups corn (thawed/cooked)
1/3 cup diced green pepper
1/3 cup diced red pepper
1/3 cup diced celery
1/3 cup diced red onion
1/2 cup cilantro, chopped (I measure the cilantro before chopping)
1/2 tsp. cumin
1/2 cup Ranch Dressing (pg. 10)


Mix together and chill. Perfect for picnics and potlucks.







TOMATO/CUCUMBER CHOP SALAD
Combine at least three of the veggie ingredients
with the dressing for a great  summer side dish. 
This recipe works well when tomatoes and cucumbers
 are prolific in late summer.


1-2 stalks celery, chopped
2 or more tomatoes, chopped
1 cup cucumber, chopped
1/2 cup green pepper, chopped             (optional)
1/2 cup onion, chopped (optional)
1/4 cup fresh parsley, chopped (optional)
                                                                                   salt and pepper to taste

                                                                                   
Mix the vegetables with 1/4-1/2 cup Marilyn’s French Dressing and salt to taste.


                                                                                                            GREEN BEAN SALAD

Awesome way to use an abundance of green beans

4 cups cut up green beans, cooked, drained and chilled
1/2 large red onion, sliced
10-12 cherry tomatoes, halved
1/2 - 1 cup Feta cheese (optional)


Mix these ingredients together with Marilyn’s Basic French Dressing below. 
Add 1/2 tsp. oregano, and extra black pepper, and Feta Cheese
for a Greek Flair.
Urban Homemaker
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