Seafood Spring Rolls

Seafood Spring Roll

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”. Leftover grilled tofu makes a delicious vegetarian option for this dish.  Makes 12 to 15 rolls

Ingredients

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 225 g pkg)

About 2 cups (500 mL) chopped, leftover cooked shellfish and/or seafood

1 red pepper, finely julienned

6 scallions, trimmed, white and tender green parts finely chopped

2 carrots, peeled and shredded, about 1½ cups (375 mL)

2 tbsp (30 mL) finely minced fresh ginger

1 to 2 tiny, hot, red or green Thai chili peppers, finely minced

½ cup (125 mL) chopped fresh coriander leaves, optional

¼ cup (60 mL) coarsely chopped salted, roasted peanuts

2 tbsp (30 mL) toasted white sesame seeds

½ head iceberg lettuce, shredded, about 2 cups (500 mL)

1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice

1 tsp (5 mL) sesame oil

12 to 15 rice wrappers
Directions:
Prepare rice noodles according to package directions; drain and
rinse with cold water. Place colander over bowl and set aside in the
fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop
and toss together in a large bowl. To the bowl with the chopped
seafood, add the prepared and cooled noodles, red pepper, scallions,
carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL)
of filling just slightly lower than center; bring up the bottom flap,
then tuck in only one end, leaving the other end open to show off the
colorful ingredients. Continue to roll upward, as tightly as you can
manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and
refrigerate for up to 2 hours. Makes 12 to 15 rolls

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

Seafood Spring Rolls

Seafood Spring Rolls

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”.   Leftover grilled tofu makes a delicious vegetarian option for this dish.

Ingredients:

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 

   225 g package
About 2 cups (500 mL) chopped, leftover cooked shellfish and/or 

   seafood
1 red pepper, finely julienned
6 scallions, trimmed, white and tender green parts finely chopped
2 carrots, peeled and shredded, about 1½ cups (375 mL)
2 tbsp (30 mL) finely minced fresh ginger
1 to 2 tiny, hot, red or green Thai chili peppers, finely minced
½ cup (125 mL) chopped fresh coriander leaves, optional
¼ cup (60 mL) coarsely chopped salted, roasted peanuts
2 tbsp (30 mL) toasted white sesame seeds
½ head iceberg lettuce, shredded, about 2 cups (500 mL)
1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice
1 tsp (5 mL) sesame oil
12 to 15 rice wrappers

Directions:
Prepare rice noodles according to package directions; drain and rinse with cold water. Place colander over bowl and set aside in the fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop and toss together in a large bowl. To the bowl with the chopped seafood, add the prepared and cooled noodles, red pepper, scallions, carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL) of filling just slightly lower than centre; bring up the bottom flap, then tuck in only one end, leaving the other end open to show off the colourful ingredients. Continue to roll upward, as tightly as you can manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and refrigerate for up to 2 hours. Makes 12 to 15 rolls

Grand Vegan Paella

Grand Vegan Paella

A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the first bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the vegetable stock to 5 cups (1.25 mL).6 cups (1.5 L) vegetable stock, preferably homemade.

Ingredients:
Large Pinch of Saffron
1/4 cup (60 mL) extra virgin olive oil
2 onions, finely chopped
1 red pepper, finely chopped
6 cloves garlic, minced
2 tsp (10 mL) chopped thyme
1 teaspoon paprika
1 teaspoon smoked paprika
2 tablespoons tomato paste
S&P to taste
2 cups bomba rice 1/4 cup (60 mL) extra virgin olive oil
1 medium zucchini, halved lengthwise, sliced 1/2 inch (1 cm) thick
6 oz (170 g) green or runner beans, cut into 2-inch (5-cm) lengths
1 cup (250 mL) cooked white kidney beans
4 jarred piquillo peppers, drained, dried, cut into strips, at room temperature
4 canned artichoke hearts, drained, dried, quartered, at room temperature
1 tbsp (15 mL) chopped flat-leaf parsley
Lemon wedges for serving

Directions:
Preheat oven to 425°F (220°C).

Place stock and saffron in a medium saucepan over low heat. Season 
with salt.

In a 14- to 16-inch (35- to 40-cm) paella pan, heat oil over medium heat. Add onions and red pepper. Cook, stirring occasionally, until soft and lightly brown, about 20 minutes. Add garlic and cook for 2 minutes. Add thyme and spices. Cook 1 minute. Add tomato paste. Cook, stirring constantly, 3 minutes. Season with salt and pepper.

Stir in rice to coat evenly in onion mixture then stir in zucchini, green beans and kidney beans. Pour in the stock. Raise heat to medium-high and turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, move the pan around occasionally to cook evenly. Do not stir, but occasionally move zucchini and green beans around with tongs so they are evenly distributed. When liquid is at the level of rice, after 7 to 8 minutes, carefully transfer the pan to the middle rack of the oven. Bake until liquid has been absorbed, 15 to 17 minutes.

Remove pan from oven and arrange piquillo peppers and artichokes overtop. Cover with foil and let stand 5 minutes. Remove foil. Sprinkle with parsley. Serve with lemon wedges. Serves 6 to 8                       

Chicken And Biscuit Casserole,

  

Chicken and Biscuit Casserole

Ingredients

1 small onion
1 1/2 teaspoons of butter
2 lbs chop cooked chicken breast or 2 lbs boneless chicken thigh
1 can cream chicken soup
1/2 c mayonnaise
1 c milk
1/2 cup chopped chili or 1/2 cup sautéed red peppers or 1/2 cup jarred roasted red pepper
1 c frozen peas 
1 1/2 cups grated mild cheddar cheese
refrigerated cookies

Directions:

Preheat oven to 350.

Greased bottom & side an 11x7-inch baking dish 

Chop onion.

Heat butter in  small nonstick skillet & sauté to soft.

Combine the cooked onion, soup, chicken, milk, chili and mayonnaise in a bowl, then pour into the prepared baking dish.

Baking for 15 min and removing from oven.

Sprinkle 1 cup cheese over cooked mixture.

Organize cookies in a single layer & sprinkling with rest 1/2 cup cheese.

Return the pan to the oven and bake until the cookies are golden brown and the sauce is bubbly, usually about 20 minutes longer.

It's RICH! You can use sour cream for all or part of the mayonnaise if you want to reduce the heaviness. I substituted non-fat Greek yogurt. You can also add green beans. What a brilliant idea. Enjoy !  

Mini Lazy Cabbage Rolls ~ Vodka-Spiked Tomato Sauce

 MINI LAZY CABBAGE ROLLS

We’re cheating—just a little bit—with these lazy cabbage rolls, but we think your time is better spent enjoying these fully-loaded meatballs, not making them! This version calls for medium-ground beef, but pork, veal or turkey will do just fine. 

Ingredients:

¼ cup (60 mL) long-grain white rice
1½ cups (375 mL) water for cooking rice
2 cups (500 mL) water for boiling cabbage
1½ cups (375 mL) or about ⅓ head of cabbage 

    (red or green)
1 tbsp (15 mL) butter
1 cooking onion, finely diced
½ red pepper, finely diced
1 large carrot, peeled and grated
2 cloves garlic, minced
½ tsp (2 mL) sea salt
2 eggs
½ cup (125 mL) finely diced kielbasa or other smoked European sausage
1 lb (500 g) ground beef
¼ tsp (1 mL) black pepper
Sour cream; optional

Directions:
Preheat oven to 350°F (180°C).

In a covered pot, cook rice in 1½ cups (375 mL) water—or follow package directions. When just al dente, about 10 to 15 minutes, drain and set aside to cool and dry out a bit.

In a pot over medium-high heat, add 2 cups (500 mL) water and the whole piece of cabbage. Bring it to a boil, then simmer until semi-soft, about 15 minutes. Drain, reserving 1/3 cup (80 mL) of the liquid for Vodka-Spiked Tomato Sauce, and set aside to cool and dry.

When cabbage is cool enough to handle, finely dice and set aside.

In a large skillet over medium heat, melt butter; add onion, red pepper, carrot, garlic and salt, stirring often, until onions are soft, translucent and beginning to brown in spots, about 5 to 7 minutes.

Add the cooked onion mixture to a large bowl. Add the cooked cabbage, cooked rice, eggs, diced sausage, ground meat and black pepper to the onion mixture and mix well until all ingredients are evenly and completely incorporated. Getting in there with impeccably clean hands works best, but a wooden spoon will do, too.

Using your hands, take golf-ball-size amounts of the meat mixture and form into plump, oval patties. As you make the patties, lay them onto a parchment-lined cookie sheet.

Bake for about 30 to 45 minutes or until nicely brown on the outside, firm to the touch, and juices run clear when pricked.

Place 2 or 3 patties on a small plate, spoon over some Vodka-Spiked Tomato Sauce (recipe follows) and garnish with a dollop of sour cream, if desired. Make sure there’s plenty of crusty bread around for sopping up the last of the sauce!

Makes about 30 rolls, serves 8 to 10 with 3 or 4 rolls per person.

VODKA-SPIKED TOMATO SAUCE

Dill and vodka take this simple tomato sauce into new and tasty territory. If you’re a major dill fan, go ahead and increase the amount up to ¼ cup (60 mL).

Ingredients:
1 can (796 mL) plum or Roma tomatoes and their liquid

   that is a 26 or 27 oz. can or two 14 ounce cans.
⅓ cup (80 mL) reserved cabbage cooking liquid
¼ cup (60 mL) vodka
2 tbsp (30 mL) chopped fresh dill
1 tsp (5 mL) black pepper
Sea salt to taste
2 tbsp (30 mL) butter

Directions:

Place all ingredients except the butter into a blender or food processor and whiz until smoothly puréed.

In a saucepan over medium-high heat, add the butter and pour in the tomato mixture. Stir and simmer until reduced by about half or thickened to the consistency of a thin spaghetti sauce, about 15 to 20 minutes. Taste and adjust for salt and pepper.

Makes about 2 cups (500 mL)

Marinated Cherry Tomato Pasta

Marinated Cherry Tomato Pasta

Ingredients:
3 pints cherry tomatoes, halved
1/2 cup extra-virgin olive oil
2 large shallots, sliced thin
2 garlic cloves, minced
2 teaspoons lemon zest, from 2 lemons
1/3 cup lemon juice, from 2 large lemons
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 pound dried spaghetti, or pasta of choice
1 heaping cup fresh basil, torn
1 cup shaved Parmesan cheese

Directions:

To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.

• Cover the bowl and set aside at room temperature for 2-4 hours.
• Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.

Vegetarian Burgers Black Bean Mushroom Lentil Burgers

Vegetarian Burgers   Black Bean Mushroom Lentil Burgers

These vegetarian burgers stand up on the grill like any of their meaty counterparts. Puréeing the black beans gives the burgers binding power while keeping the lentils and vegetable chunky provides a wonderful balance of textures. If you have any patties left over, they will pair nicely with a crisp green salad.

Ingredients:

1 tbsp (15 mL) olive oil
2 cups (500 mL) thinly sliced shiitake mushrooms, about 100 g
1/2 cup (125 mL) finely diced red bell pepper, about 1/2 pepper
1/2 tsp (2 mL) salt, divided
2 garlic cloves, finely minced
1 can (450 mL) black beans, drained, rinsed and patted dry
1 large egg
1 tsp (5 mL) chilli powder
1 tsp (5 mL) smoked paprika
3/4 cup (175 mL) canned lentils, drained, rinsed and patted dry
3/4 cup (175 mL) bread crumbs

TO ASSEMBLE
Gruyère cheese, thinly sliced
4 whole wheat burger buns
Mayonnaise
Yellow mustard
Baby arugula
Smashed avocado
Salt and freshly ground pepper to taste

Directions:

1. Heat oil in a large frying pan set over medium heat. Add shiitake mushrooms, red bell pepper and 1/4 tsp (1 mL) salt. Cook, stirring often, until vegetables are tender and lightly golden, 7 to 10 minutes. Add garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely for about 20 minutes.

2. To a food processor, add black beans. Whirl until the mixture is as smooth as possible (some lumps will remain). Add egg, chilli powder smoked paprika and remaining 1/4 tsp (1 mL) salt. Continue to whirl until fully combined, scraping down sides of the bowl as needed. Add cooled vegetables and lentils. Lightly pulse just until combined, about 5 pulses. The mixture should remain rough.

3. Scrape the mixture into a large bowl along with bread crumbs. Gently mix until combined and shape into 4 equal-sized burgers, about 3/4 inch (2 cm) thick (see TIP).

4. Cook burgers over a high grill for 5 minutes per side, until grill marks appear and the burgers are heated through. Arrange Gruyère slices over burgers for the last 2 minutes of cooking to melt.

5. Toast buns on the grill, if desired. Smear bottoms of buns with mayonnaise and yellow mustard; top each one with arugula, 1 burger and avocado. Season with salt and fresh pepper. Serve immediately.

Serves 4

TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

 

Spicy Sausage, Pepper, And Feta Cakes With Maple-Mustard Cream

Spicy Sausage, Pepper & Feta Cakes 

With Maple-Mustard Cream

Hot sausage and mustard never looked so good! Cute Spicy Sausage, Pepper & Feta Cakes can be made ahead, and the Maple-Mustard Cream dip just needs a stir!  Great Breakfast Treat!

These three-bite cuties let the spicy sausage and creamy feta flavours shine through. Smoked paprika in the batter assures a hot, tingling vibe. They’re good keepers too, so make ahead as you like. Dress up with a swirl of sour cream and sliced green onions, slivered red pepper or a hot pepper relish. For the dippers in your group, add our easy Maple-Mustard Cream (recipe follows).

Ingredients:
7 oz (200 g) hot Italian sausage, about 2 large sausages
Canola oil for skillet and frying
4 oz (115 g) Greek feta (see TIP)
1/2 cup (125 mL) finely chopped red pepper
1/4 cup (60 mL) thinly sliced green onion, green parts only
2 eggs
1/2 cup (125 mL) milk
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) salt

Directions

Remove casings from sausages and place sausage meat in an oiled skillet. Flatten to about 1/4-inch (5-mm) thickness. Place over medium heat. Cook until no trace of pink remains about 2 minutes a side. You do not want to brown and toughen it. 

Remove to a chopping board. Finely chop into about 1/4-inch (5-mm) dice. It should measure about 1 cup (250 mL). Place in a large bowl.

Crumble the feta into pea-size pieces. It should measure about 1 cup (250 mL). Add to sausage, along with red pepper and onion, and toss to evenly distribute. 

In a medium-size bowl, whisk together eggs and milk. In another bowl, stir flour with paprika and salt. Gradually whisk flour mixture into egg mixture just until no large lumps remain. Pour over the sausage mixture and stir with a spatula until mixed. 

Generously oil a medium-size skillet and place it over medium heat. When hot, scoop up 1 rounded tbsp (25 mL) of batter. Drop into hot oil and gently spread to form a cake about 2 inches (5 cm) in diameter. Don’t flatten. Repeat with 3 more cakes. Cook until underside is golden brown, 1 1/2 to 2 1/2 minutes a side. Turn using a firm spatula. Remove to a baking sheet or platter, and keep warm. Repeat with remaining batter, adding more oil to the pan when needed. Stir remaining batter from time to time.

Serve right away or refrigerate, covered, for up to 2 days. Serve at room temperature, or warm cold cakes in a 350°F (177°C) oven for 5 minutes.    Makes 24 mini cakes

Maple-Mustard Cream
Blend 1 tbsp (15 mL) Dijon mustard with 1 tbsp (15 mL) maple syrup or honey. Whisk in 1/2 cup (125 mL) sour cream. If making ahead, refrigerate, covered, for up to 2 days.

TIP Do not buy crumbled feta for this recipe. It’s best to purchase a piece of creamy Greek feta and crumble it yourself.

Grilled Corn Quesadillas

Grilled Corn Quesadillas

Vegetarian

Ingredients:

2 ears fresh corn
1/2 cup chopped red pepper
3 chopped green onions
2 tablespoons chopped cilantro
Juice from 1 lime
1/2 teaspoon salt
1/4 teaspoon chili powder
6 (8-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Directions:

Heat a grill to medium-high heat. Shuck and clean the corn and grill the corn until it is charred. Let cool, then cut the kernels from the cobs.
In a bowl, combine the corn, bell pepper, green onions, cilantro, lime juice, salt and chili powder. 

Heat a large skillet over medium heat. Spray with nonstick cooking spray and lay one of the tortillas in the skillet. Add one-sixth of the cheese to half of the tortilla and then top the cheese with one-sixth of the corn mixture. Fold the tortilla over. 

Cook until browned on the bottom, then flip over to brown the other side and finish melting the cheese. Remove from the skillet and cut into wedges.

Repeat with the remaining tortillas, cheese, and filling.

Rainbow Slaw

Rainbow Slaw

Salting the cabbage before making the salad draws out excess moisture, so your slaw won’t be watery.

Ingredients:

½ small head green cabbage (about 1 ¼ lb.)
½ small head red cabbage (about 1 ¼ lb.)
1 large carrot, peeled
1 Tbs. kosher or coarse salt
2 Tbs. mustard seeds
1 Tbs. vegetable oil
¼ tsp. chili flakes
½ cup cider vinegar
¼ cup sugar
1 tsp. Dijon mustard
1 red bell pepper, cut into thin strips (about 1 ½ cups)
1 yellow bell pepper, cut into thin strips (about 1 ½ cups)

Directions:
1. Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

2. Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

3. Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

4. Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.  Serves 8

Teriyaki Chicken Meatball Kebabs

Ingredients:

1 pound ground chicken

1/2 cup panko or Italian breadcrumbs

1/4 cup teriyaki sauce

1 carrot, shredded

1/2 red onion, shredded

1 clove garlic, minced

1 egg

Salt and pepper to taste

1 red pepper, cut into 1-inch chunks

1 yellow pepper, cut into 1-inch chunks

*

 Directions:

To make the meatballs, mix together the ground chicken, breadcrumbs, teriyaki sauce, carrot, red onion, garlic, egg, salt, and pepper. Then, take 1-tablespoon scoops and form them into small meatballs. (If the mixture seems too wet, add a bit more breadcrumbs until the meatballs keep their shape.)

*

Refrigerate the meatballs for about 20 minutes, or while you’re cutting the veggies and preheating the grill (medium heat) or oven (375 degrees F).

*

Thread each skewer with a meatball, pepper, meatball, and alternate leaving enough room on each end of the skewer for picking up with your hands.

*

If you want to grill the skewers, spray the grill with nonstick spray or brush with olive oil. Then, gently place the skewers on the grill and grill for about five minutes on each side – make sure to test the meatballs to be sure the center is cooked.

*

If you want to bake the skewers, then lightly grease a baking sheet and gently place the skewers on it. Bake for about 15 to 20 minutes, until the meatballs are golden brown and cooked all the way through. Turn the skewers halfway through the baking process.

*

Serve with rice and extra teriyaki sauce for dipping, if you’d like.

Chicken Breasts Scarpariello . Flashback Friday

Chicken Breast Scarpariello

*Scarpariello is the Italian word for Shoemaker

Today is Flashback Friday, the day I offer an old time favorite from our home when the children were youngsters. We had the house rule that when something different was being served for the first time; "you don't have to eat it but you had to taste it".  All four children were great with the introduction of a new recipe. This dish isn't labor intensive but goes together quickly when all ingredients are prepared and measured before you begin.

Ingredients:

2 tablespoons butter

1/2 pound fresh mushrooms

juice of 1/2 lemon

1/8 teaspoon crushed red pepper

2 cups peeled and cubed potatoes

2 cups peeled and cubed carrots

3 tablespoons butter

3 tablespoons oil

6 chicken breasts

flour

1 garlic clove

1/3 cup red wine vinegar

1 1/2 cups rich chicken broth

1/4 teaspoon crushed oregano

salt and pepper

3 tablespoons butter

***

Directions:

Heat 2 tablespoons butter in skillet and add mushrooms that have been cleaned and trimmed. Cook until golden. Combine juice of 1/2 lemon and crushed red pepper and pour over mushrooms. Reduce the heat and cook the mushrooms in liquid for 5 minutes. Remove from heat and let cool in liquid.

***

Cook the potatoes in salted boiling water for three minutes. Cook the carrots in salted boiling for five minutes. Drain and dry the vegetables by shaking the pan over the heat. Combine the vegetables and saute them in a skillet with a combination of 3 tablespoons oil and 3 tablespoons butter over moderate heat until they are browned. Remove to a platter and keep warm in oven.

***

Flatten chicken breasts to 1/4 inch between 2 sheets of wax paper. Dredge the chicken breasts lightly in flour. In the skillet used to brown the vegetables, brown the vegetables, brown the meat over medium heat until they are tender and browned on both sides. Remove the breasts to the platter to keep warm.

***

Drain all but 2 teaspoons of oil remaining in the skillet, and return the skillet to the heat. Saute 1 crushed garlic clove, add 1/3 cup red wine vinegar and deglaze skillet. Add 1 1/2 cups rich chicken broth and 1/4 teaspoon dried oregano. Cook until reduced by half. Season with salt and pepper to taste.

***

Add the vegetables and meat to the skillet and cook for 5 minutes. Remove the meat and vegetables to a warm serving platter. Add 3 tablespoons butter to the skillet and stir thoroughly. Pour the sauce over the vegetables and chicken breasts and serve immediately.

Oriental Salad .... This salad is a great crowd pleaser.

If you have invited company for lunch or are going on a picnic, take along this salad, a nice crusty baguette, and a bottle of chilled Chardonnay wine.

Oriental Salad

Dressing:

Ingredients:

2 Tablespoons sugar

3 Tablespoons rice vinegar

1/2 cup salad oil

seasoning packet from chicken or pork ramen noodles

1/2 to 1 teaspoon salt

1 teaspoon sesame oil

Directions:

Place ingredients in jar and shake well then refrigerate. Do not substitute the sesame oil.

***

Salad

Ingredients:

4 chicken breasts, cooked and sliced

4 green onions sliced

2 Tablespoons sesame seeds, toasted

1/2 cup slivered almonds, toasted

1 package ramen noodles, crushed

Salad greens of choice

fresh pea pods, trimmed

1 can water chestnuts, sliced

fresh parsley or cilantro

1/2 cup peanuts

1 red pepper, cut in strips

1 yellow pepper, cut in strips

Directions:

Place ramen noodles in skillet with just enough butter to toast. Stir often. Set aside to cool.

Assemble the salad ingredients and toss with dressing.

This is a complete meal and so refreshing.