Betty's Classic Salad

 

Betty's Salad

Betty's Salad was entered into the Holiday Inn International Competition in London for Holiday Inn Restaurant's Recipe Contest winning 1st place for salads. The Timko's owned and managed the Perrysburg Holiday Inn.  The restaurant named The Wooden Indian and later became Soup and Such. The restaurant is no longer owned by the late Timko's and serves a heavy truck traffic. The recipe as typed here is exactly the ingredients of Betty's original recipe. The addition of water chestnuts came from elsewhere not Betty Timko.  Betty's Salad Dressing is still available in Toledo area Food Stores. 

Ingredients
5 ounces Baby Spinach, stems removed
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts (or half a can, well-drained, if fresh are not available)
1 lb bacon, cooked and crumbled.  Never back bits.

Betty’s Classic Dressing

1 cup oil
3/4 cup sugar
1/4 teaspoon salt
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, fine dice
Directions:
Layer all salad ingredients in the order posted. Mix dressing ingredients – chill for approximately 1 hour to blend. Drizzle over the salad when ready to serve. Enjoy!

One-Pot Lemony Pasta With Spring Vegetables

One-Pot Lemony Pasta with Spring Greens

Pasta and verdant spring veggies are cooked in the same pot then tossed in a sensational sauce of butter, pasta water, lemon juice and Parmigiano- Reggiano. This dish comes together quickly, so have all your ingredients prepped and ready to go before starting to cook. If you like it extra zingy, serve with lemon wedges on the side.

Ingredients:
Salt to taste
1/2 lb (225 g) tortiglioni pasta
2 cups (500 mL) baby spinach, packed
2 cups (500 mL) thinly sliced lacinato kale (stems removed), loosely packed
1/2 bunch asparagus, tough ends trimmed, cut into 1-inch (2.5-cm) pieces, or frozen green peas
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
4 cloves garlic, minced
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) chili flakes, plus more for serving
3 tbsp (45 mL) lemon juice
1/2 cup (125 mL) finely grated Parmigiano-Reggiano, plus more for serving

Directions:                                                                                             
Bring a medium pot of salted water to a boil. (Don’t make it too salty, as you will cook with some of the pasta water.) Cook pasta for 5 minutes, stirring once or twice. Add spinach, kale and asparagus. Cook 1 minute more. Reserve 3/4 cup (175 mL) pasta water then drain pasta and greens in a colander.

Place pot back on stove over medium heat. Add olive oil and butter. Once butter has melted, add garlic. Cook until golden brown, about 2 minutes. Add 1/2 cup (125 mL) pasta water, lemon zest, chili flakes, pasta and greens. Stir well to combine. Increase heat to high and cook until sauce has thickened slightly and coats noodles, 1 to 2 minutes. Add extra pasta water 1 tbsp (15 mL) at a time as needed to create a smooth sauce.

Remove pasta from heat. Stir in lemon juice and cheese. Taste for salt. Serve immediately with extra chili flakes and cheese.

Serves 2 to 3

Salmon Wellington

Salmon Wellington

Ingredients:
4  7 oz salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves minced
1 shallot chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 1 lb. package puff pastry
1 egg for egg wash
Directions:
Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.

Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Line a baking sheet with parchment paper and place the salmon wellington seam side down.

Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Serving Suggestions with Salmon Wellington:
A wild brown rice recipe we love to serve with fish.

Make it a healthy meal by adding quinoa a side.
or make it a low carb dinner and serve it with steamed vegetables and a green salad

Another serving suggestion is mashed potatoes
or go above and beyond and serve it with these cheesy scalloped potatoes.

Serve with any kind of pasta; preferred is orzo or couscous.

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Spinach Lentil Dal

Spinach Lentil Dal Recipe

Spinach Lentil Dal - an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Ingredients:

3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb Baby spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 – 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!

Directions
If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce:Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.

Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.

Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.

Notes
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of lentil will determine cooking time. Little black lentils take 20-30 minutes. Feel free to sub other whole lentils for the black lentils.

SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and their stems can be bitter.

Yes, you can sub coconut oil or butter for the ghee– but in my opinion, the ghee really elevates and adds so much flavor.

Feel free to bump up the spices and heat (add more chilies and spices). 

Couscous Sweet Potato Black Bean Salad

Couscous Sweet Potato Black Bean Salad

Ingredients:
3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)

Lime Basil Vinaigrette
1 bunch of fresh basil (1/2 cup packed)
1/2 cup olive oil
juice of 1–2 limes (to taste)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Directions:
Pulse all dressing ingredients in a food processor until smooth-ish.

Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.

Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.

Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Feta And Spinach Stuffed Chicken Breast

Feta and Spinach Stuffed Chicken Breast

Ingredients:

1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil

How to Make It

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Spinach Salad With Stuffed Mushrooms

Spinach Salad With Stuffed Mushrooms

Ingredients:

Mushrooms:

12 large Cremini mushrooms

8 large scallops cut in chunks

4 teaspoons Saki

1 medium egg, beaten

3/4 teaspoon grated lime rind

2 teaspoons light soy sauce

salt and freshly ground white pepper

4 teaspoons cornstarch

1/2 teaspoon sugar

3 tablespoons panko bread crumbs

2 tablespoons vegetable oil

Salad:

6 cups baby spinach

1/2 cup chopped red onion

Dressing:

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce

2 tablespoons vegetable oil

Directions:

Score the tops of the mushrooms with a knife in the crosshatch pattern.  Place scallops. sake, egg, grated lime rinds sauce, salt and pepper, cornstarch and sugar in the food processor.  Process until mixture is smooth. 

Fill mushroom caps with about 2 tablespoons paste rounding it very slightly in center.  Press mushrooms paste side down, firmly into mixture, making sure the whole top is coated.  Reserve.

Preheat oven to 400*F degrees.

Heat an oven-proof skillet on a medium heat and add oil.  Fry mushrooms coated side down for 30 seconds, just until coating is golden.  Turn over and place skillet in oven.  Bake for 5 minutes or until mushrooms are tender.

Combine spinach and red onions.  Whisk together rice vinegar, soy sauce, and oil.  Toss the salad.

Slice the mushrooms into three or four slices each.  Place in a circle on plate.  Top with a twist of spinach salad.  Serves 4

Egg Bites ~ Instant Pot

Egg Bites ~ Instant Pot

Ingredients:
Six eggs, 
3/4 cup of 2% cottage cheese, 
1/4 cup of shredded mild cheddar cheese 
About one cup of baby spinach, chopped. 

Directions:
Beat the six eggs.  Add the cottage cheese and mild cheddar cheese.  When well blended, add the chopped spinach.

Settings for Instant Pot:
Low pressure for 10 minutes, 
then 5 minute natural release.
Yield: 12 egg bites.

Bacon-Cheddar Egg Bites

Bacon-Cheddar Egg Bites

Ingredients:

1 teaspoon olive oil

2 cups coarsely chopped baby spinach

2 slices bacon, chopped

3 large eggs

3 tablespoons low-fat milk

Dash of salt

Dash ground black pepper

6 tablespoons shredded white cheddar cheese

Directions:

Heat oven to 350*F.

Heat oil in 8-inch skillet over medium heat.  Add spinach and cook until wilted, about 1 minute.

Remove from heat and stir in bacon.

In a small bowl, whisk together eggs, milk, salt, and pepper.Stir in the spinach mixture and cheese.  Divide the mixture among the prepared muffin cups.

Bake 18 t0 22 minutes or until the egg bites are puffed and the top centers are set.  Let cool in cups or 5 minutes  Loosen sides, and remove from cups. Serve warm.

Tip  For easy removal and clean-up, line the muffin cups with foil liners, spray liners with non-stick cooking spray.   Serves 6

Stuffed Mushrooms Vegetarian

Stuffed Mushrooms   Vegetarian

Ingredients:

2 teaspoons extra-virgin olive oil

12 large white mushrooms, brushed clean, stems removed and reserved

1/2 cup baby spinach, finely chopped

1/2 onion, minced

2 garlic cloves, chopped

1/2 cup cherry tomatoes, finely chopped

2 tablespoons flat-leaf parsley, chopped

1/8 teaspoon salt, plus additional for sprinkling on mushroom caps

Pinch of freshly ground pepper

3 tablespoons grated Pecorino Romano cheese

3 tablespoons Panko (Japanese breadcrumbs)

Directions:
Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.  Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

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1. Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.