Салата с пикантни крутони

маруля - 1 салата
пилешко месо - 200 г бяло месо
хляб - бял, сух
мазнина - растителна
оцет
червен пипер
черен пипер
сол
босилек
сос - сметанов, готов
В Тиган и сложете нарязаните на дребни парчета пилешки гърди да се запържат. Овкусете ги с подправките и запържвайте до готовност на месото. Извадете месата и в същия тиган направете пикантните крутони. Нарежете хляба на малки кубчета, овъргаляйте ги в сол, лют червен пипер, черен пипер и босилек и ги изсипете наведнъж в загрятия тиган. Похлупете и раздрусвайте, за да се овкусят и запържат равномерно. В голяма купа какъсайте марулята на парчета, изсипете пилешкото месо и крутоните. Залейте с малко зехтин и оцет и полейте с малко сметанов сос.

Полезна салата

Необходими продукти

маруля - 1 брой
моркови - 4 броя, малки
сусам - 3 с.л. суров
зеле - 2 шепи, настъргано
лимони - 1/2
ябълки - 1 кисела
захтин - 3 с.л.
мазнина - 3 с.л. ленено масло
мазнина - 3 с.л. растителна
магданоз - 1/2 врзка
репички - 1/2 връзка
сол - на вкус

Приготвяне

Почистете добре всички продукти. Настържете морковите и ябълката на тънки ленти с помощта на ренде. Настържете кората на лимона, а репичките нарежете на тънки ивички.

Омесете всички продукти като със сока на лимона първо овкусете настърганите моркови и ябълки и тогава добавете накъсаната вътрешност от марулята, зелето, репички, нарязания на ситно магданоз и сусама.

Добре размесете всички продукти и овкусете с мазнините и солта. Когато поднасяте, изсипете салатата върху канапе от листа маруля.

Салата с пикантни крутони

Необходими продукти

маруля - 1 салата
пилешко месо - 200 г бяло месо
хляб - бял, сух
мазнина - растителна
оцет
червен пипер
черен пипер
сол
босилек
сос - сметанов, готов

Приготвяне

Загрейте малко мазнина в тиган и сложете нарязаните на дребни парчета пилешки гърди да се запържат. Овкусете ги с подправките и запържвайте до готовност на месото. Извадете месата и в същия тиган направете пикантните крутони.

Италианска зелева салата

праз - 1 стрък, не целия

червено цвекло - 1 глава
моркови - 2 броя
целина - 1 глава
зеле - 1 ч.ч. настъргано
оцет
зехтин
сол
черен пипер - на вкус
      нарязват или настъргват на ренде на лентички. Добре е продуктите хубаво да се намачкат с ръка, за да омекне зелето.Овкусяваме с подправките и оставяме да престои поне 1 час след което добре разбъркваме.

Салата с яйца и кисели краставички

Необходими продукти

яйца - 4 бр.
кисело мляко - 100 гр
майонеза - 100 гр
горчица - 1 ч.л
кисели краставици - 150 гр

Приготвяне

Яйцата се сваряват в подсолена вода.

Киселото мляко, майонезата и горчицата се смесват в подходящ съд. Към сместа се добавят и нарязаните на кубчета краставички.

Яйцата се настъргват, заливат се със соса и се разбъркват.

Шопска салата

домати - 2 броя, зрели, червени

чушки - 2 брой зелена
краставици - 1 брой
лук - 1 глава, малка кромид
магданоз - за поръсване
маслини - 4-5 броя, по желание
сирене - 150-200 г
сол - 2 щипки
оцет - 1 с.л.
зехтин - 1-2 с.л.
Нарежете лука на тънки полумесеци и го намачкайте с малко сол в голяма купа. По желание може да използвате и червен лук. Нарежете доматите и краставиците на парчета и ги прибавете към лука. Чушките опечете, обелете и ги прибавете към салатата нарязани на малки линийки, след което и маслините. Разбъркайте салатата, посолете, залейте с дресинга от оцет и зехтин. Натрошете сиренето върху зеленчуците, поръсете с накълцан магданоз, гарнирайте с маслина посредата и поднесете. Салатата е достатъчна за 3-4 порции.

Garlic Green Beans

Dress up humble green beans with a little garlic, butter, salt, pepper, and olive oil for a simple side dish that's sure to draw rave reviews.

Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1 1/2  pounds  tiny green beans (haricots verts), trimmed
• 1  tablespoon  butter
• 1  tablespoon  olive oil
• 3  garlic cloves, minced
• 1  teaspoon  kosher salt
• 1  teaspoon  freshly ground pepper

Preparation

1. Cook green beans in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain.
2. Melt butter with oil in a medium skillet over medium-high heat; add green beans, garlic, salt, and pepper, and sauté 4 to 5 minutes or until thoroughly heated.

Kitchen Notes 

Blanch the green beans (Step 1) up to a day ahead. When you are ready to prepare supper, just toss the green beans in the skillet and sauté.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001634686 

Sausage with Beans and Escarole

1  15-oz. can cannellini beans, drained and rinsed
1  15-oz. can garbanzo beans, drained and rinsed
1  28-oz. can whole tomatoes, drained and chopped
1 1/2  cups  canned low-sodium chicken broth
1  bay leaf
1  teaspoon  dried thyme
1/4  teaspoon  crushed red pepper
1  small head escarole, chopped
1/4  cup  coarsely grated Parmesan
2  tablespoons  chopped fresh parsley
Salt and pepper
      Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001875624

Garbanzo Beans and Greens

2  center-cut bacon slices
1  cup  chopped carrot
1/2  cup  chopped onion
2  garlic cloves, minced
1  teaspoon  paprika
1/4  teaspoon  kosher salt
1/2  teaspoon  ground cumin
1/2  teaspoon  crushed red pepper
2 1/2  cups  fat-free, lower-sodium chicken broth
1  cup  water
2  (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4  cups  chopped fresh kale
1/2  cup  plain 2% reduced-fat Greek yogurt
4  lemon wedges (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.
Total: 45 minutes
Yield: 4 servings
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109639 

Tomato Soup with White Beans and Pasta

• 2  tablespoons  olive oil
• 2  cloves garlic, finely chopped
• 1/4  teaspoon  dried oregano
• 2  15-oz. cans diced tomatoes
• 28  ounces  low-sodium chicken broth
• 1/2  cup  tubetini, elbow macaroni or other small pasta
• 1  15-oz. can cannellini beans, drained and rinsed
• Salt and pepper
• 2  tablespoons  finely chopped fresh parsley

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.

2. Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109037 

Slow-Cooker Veggie Chili

• 2  large carrots, diced (1 cup)
• 2  celery ribs, diced (1/2 cup)
• 1  medium-size sweet onion, diced
• Vegetable cooking spray
• 2  (8-oz.) packages sliced fresh mushrooms
• 1  large zucchini, chopped (1 1/2 cups)
• 1  yellow squash, chopped (1 cup)
• 1  tablespoon  chili powder
• 1  teaspoon  dried basil
• 1  teaspoon  seasoned pepper
• 1  (8-oz.) can tomato sauce
• 3  cups  tomato juice
• 2  (14 1/2-oz.) cans diced tomatoes, undrained
• 4  (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
• 1  cup  frozen whole kernel corn

Preparation

1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001694187 

Beer-Braised Beef

Prep Time: 4 minutes
Cook Time: 8 hours, 7 minutes
Stand: 10 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  cup  refrigerated prechopped onion
• Cooking spray
• 1  pound  boneless top round steak, trimmed
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/2  cup  light beer
• 2  tablespoons  molasses
• 1/4  teaspoon  salt

Preparation

1. Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.
3. Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001896067 

Chicken Thighs with Olives and Tomato Sauce

Ingredients

• 12  chicken thighs (about 4 pounds), skinned
• 1  teaspoon  kosher salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 1  teaspoon  olive oil
• 1 1/2  tablespoons  minced garlic
• 1/4  cup  dry white wine
• 3  tablespoons  tomato paste
• 2  to 3 teaspoons crushed red pepper
• 1  (28-ounce) can diced tomatoes, drained
• 1/4  cup  sliced pitted kalamata olives
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.+
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001879977 

Superfood: Beans

 

~Superfood: Beans~

They're cheap, versatile, and chances are, they're sitting in your pantry right now. But there's more to love about beans than the way they can stretch a tight budget or make a mean burrito-these little powerhouses deliver muscle-building protein, energy-boosting carbs, heart-healthy fiber, and cancer-fighting antioxidants. Plus they fill you up quickly, so you can eat less but still feel satisfied. Use beans out of the can, or soak and simmer dried varieties in a slow cooker all day for dinner tonight. 

 

~Fava Bean Risotto with Fresh Mozzarella and Prosciutto ~ 

Long a staple in Europe, Asia, and other parts of the world, fava beans have only recently caught on in the United States. Enjoy them for their buttery texture and nutty flavor, and know that you're getting a big boost of iron, protein, and fiber with every bite. 

Asparagus and Morel Quiche

For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.

Prep Time: 1 hour, 15 minutes
Cool Time: 30 minutes
Yield: Serves 6 to 8  

Ingredients

1 1/2  cups  whole-wheat pastry flour or all-purpose flour
10  tablespoon  cold butter, cut into chunks
3  large eggs
1/2  ounce  dried morel mushrooms
1  cup  slender asparagus, cut in 2-in. pieces
1 1/2  cups  half-and-half
3/4  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1  cup  shredded gruyère cheese
1  green onion, finely chopped

        1. In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill.2. Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.3. Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.4. In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.5. Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm or at room temperature.

Note: Nutritional analysis is per serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001973701

Cherry Tomato and Asparagus Salad

Ingredients

• 1  pound  asparagus, trimmed and halved
• 6  cups  halved cherry, grape, and pear tomatoes in varied colors
• 1/2  cup  crumbled gorgonzola cheese
• 1  ripe avocado, cut into cubes
• 1  cup  sliced basil leaves
• 1/4  cup  extra-virgin olive oil
• 2  teaspoons  lemon juice
• 2  teaspoons  Dijon mustard
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  pepper

Preparation

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Note: Nutritional analysis is per serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001990048

Ricotta-Pea Ravioli with Asparagus and Mushrooms

Yield: 6 servings

Ingredients

• Filling:
• 2/3  cup  whole-milk ricotta cheese
• 1/2  cup  frozen petite green peas, thawed and coarsely chopped
• 1/4  cup  (1 ounce) finely grated Parmigiano-Reggiano cheese
• 2  tablespoons  chopped fresh chives
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  grated lemon rind
• Pasta:
• 7 1/2  ounces  00 flour (about 1 1/2 cups)
• 1/4  teaspoon  kosher salt
• 2  tablespoons  water
• 2  large eggs
• Sauce:
• 2  tablespoons  extra-virgin olive oil
• 1/2  cup  finely chopped shallots (about 2)
• 5  teaspoons  chopped fresh chives
• 1/2  teaspoon  chopped fresh thyme
• 2  (8-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1  cup  fat-free, less-sodium chicken broth
• 1/4  teaspoon  freshly ground black pepper
• Remaining ingredients:
• 1/2  pound  asparagus, thinly shaved
• 1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. To prepare filling, combine the first 8 ingredients in a bowl. Cover and refrigerate 1 hour.

2. To prepare pasta, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour water and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Wrap dough in plastic wrap; refrigerate 30 minutes.

3. Divide dough into 8 equal portions. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on widest setting (cover remaining dough to keep from drying). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour if needed. Lay pasta sheet flat on a lightly floured surface; cover. Repeat procedure with remaining dough.

4. Spoon 1 1/2 teaspoons filling mixture at about 2-inch intervals along the length of 1 pasta sheet. Moisten edges and in between each filling portion with water; place 1 pasta sheet on top, pressing around filling to seal. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli. Place ravioli on a lightly floured baking sheet (cover to prevent drying). Repeat procedure with remaining dough portions and filling mixture to form 24 ravioli.

5. To prepare sauce, heat oil in a large skillet over medium heat. Add shallots and next 3 ingredients (through mushrooms) to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth and 1/4 teaspoon pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.

6. Bring 6 quarts water to a boil in each of 2 large Dutch ovens. Add 12 ravioli to each pan; cook 4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Return water in 1 Dutch oven to a boil. Add shaved asparagus; cook 15 seconds. Drain.

7. Place 4 ravioli on each of 6 plates; top each serving with 1/2 cup sauce and 1/4 cup asparagus. Sprinkle each serving with 4 teaspoons cheese.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001995697

Asparagus Talasani

Yield: Makes 4 to 6 servings

Ingredients

• 1 1/2  pounds  asparagus
• 1  tablespoon  vegetable or olive oil
• 1/2  teaspoon  cumin seeds
• 1  clove garlic, peeled and minced
• 1/4  teaspoon  ground turmeric
• Salt

Preparation

1. Rinse asparagus, then snap off and discard tough stem ends. Cut stalks diagonally into 2-inch lengths. You should have about 3 cups.

2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add cumin and stir until seeds are a shade darker, about 30 seconds. Stir in garlic and turmeric; add asparagus and stir until coated. Pour in 3 tablespoons water.

3. Cover pan, reduce heat to low, and cook until asparagus is tender-crisp to bite, 3 to 4 minutes. Season the asparagus to taste with salt. Pour into a serving bowl.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001036271

Asparagus with Mock Hollandaise Sauce

• 2  pounds  fresh asparagus
• 2  egg yolks
• 1  cup  water
• 2  tablespoons  cornstarch
• 1/2  teaspoon  salt
• 2  tablespoons  lemon juice
• 1  tablespoon  margarine
• Grated lemon rind (optional)

Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.

Place egg yolks in a small bowl; stir well with a wire whisk.

Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.

To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.

Grilled Asparagus with Caper Vinaigrette

• 1 1/2  pounds  asparagus spears, trimmed
• 3  tablespoons  extra-virgin olive oil, divided
• 1/2  teaspoon  kosher salt, divided
• Cooking spray
• 1  tablespoon  red wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 2  teaspoons  capers, coarsely chopped
• 1/4  cup  small basil leaves

Preparation

1. Preheat grill to medium-high heat.

2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.

3. Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.

Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto

Yield: Makes 4 servings

Ingredients

• 4  large artichokes
• 1  cup  olive oil, divided
• 1/4  cup  fresh lemon juice
• 2  bay leaves
• 1  tablespoon  salt
• 1  tablespoon  freshly ground black pepper
• 1/2  cup  balsamic vinegar
• 1  tablespoon  fajita seasoning
• 1  tablespoon  chopped garlic
• 1/2  cup  mayonnaise
• 1  tablespoon  commercial basil pesto
• 3  tablespoons  fresh lemon juice
• Lettuce leaves
• Garnishes: seeded chopped tomato, minced cilantro, olives

Preparation

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.

Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.

Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.

Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.

Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.

Shrimp-and-Artichoke Salad

Prep Time: 30 minutes
Yield: Makes 8 servings

Ingredients

• 2 1/2  pounds  unpeeled, medium-size fresh shrimp, cooked
• 1/2  cup  mayonnaise*
• 1/2  cup  sour cream*
• 1/2  cup  chopped fresh parsley
• 5  green onions, thinly sliced
• 1  tablespoon  grated lemon rind
• 2  teaspoons  dry Italian dressing mix
• 1  teaspoon  hot sauce
• 1/2  teaspoon  Creole seasoning
• 1  (14-ounce) can artichoke hearts, quartered

Preparation

Peel shrimp; devein, if desired.
Whisk together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve.
*Reduced-fat mayonnaise and sour cream may be substituted.
Note: When selecting canned artichoke hearts, look on the label for a count of 10 to 12. Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.

Braised Baby Artichokes

Ingredients

• 6  cups  water
• 2  tablespoons  fresh lemon juice, divided
• 12  baby artichokes (about 1 1/2 pounds)
• 1  large Vidalia or other sweet onion, peeled and quartered
• 1  cup  fat-free, less-sodium chicken broth
• 1/4  cup  extra-virgin olive oil
• 1  teaspoon  dried marjoram
• 1  teaspoon  freshly ground black pepper
• 1/2  teaspoon  salt
• 2  garlic cloves, peeled

Preparation

1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.
2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001867601

 

Roasted Baby Artichokes with Spring Salsa

The crunchy toasted nuts, stir-fried favas, and curls of parmesan cheese add layers of richness to this first course.

Prep Time: 2 hours, 15 minutes
Yield: Serves 4

Ingredients

• 20  baby artichokes, stems trimmed to 1 in.
• About 2/3 cup extra-virgin olive oil, divided
• 6  to 8 thyme sprigs
• 2  teaspoons  chopped rosemary
• 2  tablespoons  Meyer lemon zest, divided
• About 1/2 tsp. kosher salt
• 1  cup  peeled fava beans*, finely chopped
• 1/2  teaspoon  red chile flakes
• 1 1/2  teaspoons  minced garlic
• 1 1/2  tablespoons  Meyer lemon juice
• 1/4  cup  blanched almonds, toasted and finely chopped
• 1/2  cup  loosely packed dill fronds, chopped
• 3/4  cup  mild green olives such as Castelvetrano, pitted and torn in half
• Chunk of parmesan cheese (at least 2 oz.), at room temperature
• 15  to 20 miner's lettuce or baby arugula leaves

Preparation

1. Preheat oven to 300°. Snap off leaves of artichokes down to the yellow-green layer. Trim green tips of remaining leaves and fibrous surface from stems.

2. Pour 1/4 cup oil into a small rimmed baking pan. Add artichokes, herbs, 4 tsp. zest, and 1/2 tsp. salt; turn to coat artichokes. Cover pan with foil and roast artichokes until tender when pierced with the tip of a knife, 30 to 45 minutes.

3. Uncover pan and set oven to broil. Broil artichokes, turning every minute or so, until browned all over, about 8 minutes. Transfer artichokes to a cutting board. Pour any oil from pan into a measuring cup and add enough extra oil to equal 1/2 cup; then pour into a large cast-iron or nonstick frying pan.

4. Make salsa: Heat artichoke oil over medium-high heat. Add fava beans and cook, stirring often, until favas are heated through, 3 to 4 minutes. Add chile flakes, garlic, and remaining lemon zest and cook 1 minute. Pour into a bowl and gently toss with lemon juice, almonds, dill, and salt to taste. Add extra oil to loosen if you like.

5. Cut some artichokes in half and divide, with whole artichokes, among 4 plates (or arrange on a platter). Spoon salsa over and around the artichokes and scatter olives here and there. Using a vegetable peeler, generously shave wide curls of parmesan over each plate. Top with miner's lettuce.

*To peel favas, shuck 1 lb. whole pods. Blanch beans 2 minutes in boiling water, dunk in cold water, and pop out of skins (slit skins with a knife or your fingernail); you should have about 1 cup.

Quick twist: Use fresh kiwi fruit (yes, kiwi!) instead of artichokes. Peel, slice, drizzle with extra-virgin olive oil, and sprinkle with sea salt and freshly ground black pepper. Skip the salsa. Top with miner's lettuce (or another mild, tender green such as mâche), shaved parmesan, and toasted chopped macadamia nuts.

Note: Nutritional analysis is per serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001964009

Charcoal-Roasted Artichokes

Prep Time: 22 minutes
Cook Time: 30 minutes
Yield: Makes 4 servings

Ingredients

• 4  whole small artichokes
• 1/4  cup  olive oil
• 1/4  cup  fresh lemon juice
• 1  teaspoon  salt

Preparation

1. Cut off stems of artichokes, leaving tough outer leaves intact. Place artichokes, stem-ends down, in a large stockpot filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. (Artichokes will not be done and a leaf near the center of artichoke will not pull out easily.) Remove artichokes from pan.
2. Prepare a charcoal fire, using real wood briquettes. Once coals are covered with white ash, arrange artichokes directly on top of coals (not on rack). Cook 10 minutes or until tender and a leaf near the center of an artichoke will pull out easily. Artichokes will be charred on the outside. Remove charred pieces.
3. Combine olive oil, lemon juice, and salt in a bowl; stir well. Drizzle over artichokes or use as a dipping sauce.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001995748

Brandade of White Beans with Baby Artichokes

Brandade most often refers to a salt cod puree popular throughout France, but in this vegetarian version, it's a rich puree of beans topped with grilled artichokes.

Yield: 6 servings

Ingredients

• 6  baby artichokes (about 2 pounds)
• Cooking spray
• 1  teaspoon  extra-virgin olive oil
• 2  cups  chopped onion (about 1 large)
• 4  garlic cloves, chopped
• 2/3  cup  water
• 2  teaspoons  chopped fresh rosemary
• 1/2  teaspoon  grated lemon rind
• 2  (15-ounce) cans cannellini beans or other white beans, rinsed and drained
• 1/2  cup  dry rosé wine
• 4  garlic cloves, thinly sliced
• 1  shallot, thinly sliced
• 1/2  cup  organic vegetable broth
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  teaspoons  chopped fresh thyme

Preparation

1. Preheat grill to medium-high heat.
2. Cut 1/4 inch off stems of artichokes; peel stems. Remove bottom leaves and tough outer leaves from each artichoke, leaving tender heart and bottom. Trim about 1 inch from tops of artichokes. Place artichokes in a Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and cool. Cut in half lengthwise. Place artichoke halves, cut sides down, on grill rack coated with cooking spray; grill 4 minutes on each side or until golden.
3. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 4 minutes or until onion is golden. Add 2/3 cup water and next 3 ingredients (through beans); cook 2 minutes or until thoroughly heated. Place bean mixture in a food processor; process until smooth. Keep warm.
4. Combine wine, sliced garlic, and shallot in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates. Add broth; simmer until reduced to 1/2 cup (about 3 minutes).
5. Spoon about 1/2 cup bean mixture into each of 6 shallow bowls, and top each serving with 2 artichoke halves. Drizzle about 1 1/2 tablespoons broth mixture over top of each serving; sprinkle each serving with 1 teaspoon parsley and about 1/4 teaspoon thyme.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001995732

3 Ways to Cook With Carrots

~Thinking Beyond Crudité~

Available year-round, carrots are one of those versatile vegetables that can be fixed any number of different ways. But roasting, braising, or slow sautéing brings out even more of this vitamin A-rich vegetable's natural sweetness. Kitchen tip: don't store near apples, which give off a gas that makes carrots bitter. 

~Caramelized Carrot Risotto   ~ 

It's made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize. 

 

 ~Roasted Spiced Carrots ~

While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like. 

http://www.myrecipes.com/how-to/7-ways-to-cook-with-carrots-00420000000608/page3.html 

 

Kimchi-Style Cabbage

Often fermented and aged (sometimes for months), kimchi is a spicy Korean condiment. It's traditionally served with steamed white rice and pairs well with stir-fries.

Yield: 32 servings (serving size: about 1 1/2 ounces)

Ingredients

• 1/2  cup  kosher salt, divided
• 2 3/4  pounds  napa (Chinese) cabbage, quartered lengthwise
• 2  cups  thinly sliced green onions (about 2 bunches)
• 2  cups  finely grated peeled daikon radish (about 1 medium)
• 1 1/2  cups  water
• 1/2  cup  rice vinegar
• 2  tablespoons  sugar
• 2  tablespoons  minced fresh garlic
• 1 1/2  tablespoons  grated peeled fresh ginger
• 3  tablespoons  sambal oelek (ground fresh chile paste)

Preparation

1. Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
2. Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001823343 

Autumn Cabbage Slaw

Yield: Makes 8 servings

Ingredients

• 3/4  cup  cider vinegar
• 1/4  cup  olive oil
• 1/4  cup  light brown sugar
• Kosher salt and black pepper
• 1  medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced
• 1  large red onion, thinly sliced
• 1/4  cup  fresh flat-leaf parsley, roughly chopped
• 2  navel oranges

Preparation

In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.

Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.
To Bring It: The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001849786

Pork Chops with Warm Cabbage Slaw

This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.

Total: 30 minutes
Yield: Serves 4

Ingredients

• 2  teaspoons  vegetable oil
• 4  bone-in pork chops (7 oz. each)
• 1  teaspoon  kosher salt, divided
• 1  teaspoon  pepper, divided
• 2  tablespoons  butter
• 4  cups  sliced red cabbage
• 1/2  red bell pepper, thinly sliced
• 1/2  cup  sliced red onion
• 1  green apple, peeled, cored, and thinly sliced
• 2  carrots, shredded
• 2  teaspoons  rice vinegar
• 2  teaspoons  sugar

Preparation

1. Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.
2. Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper. Serve with pork chops.
Note: Nutritional analysis is per serving.

Caesar Chicken-Salad Sandwiches

Ingredients

• 2  (4-ounce) skinned, boned chicken breast halves
• 1  tablespoon  fresh lemon juice, divided
• 2  teaspoons  low-sodium soy sauce
• Cooking spray
• 3  tablespoons  light mayonnaise
• 2  tablespoons  grated Parmesan cheese
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  anchovy paste
• 1/2  teaspoon  bottled minced garlic
• 1/8  teaspoon  pepper
• 4  (1.2-ounce) slices whole-grain bread
• 2  romaine lettuce leaves
• 4  (1/4-inch-thick) slices tomato

Preparation

Preheat broiler.
Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator.

Spinach Salad with bacon

Ingredients:

• 4 slices bacon
• 4 cups torn spinach leaves
• 1 can (8 ounces) pineapple tidbits, drained, chilled
• 1/2 cup sliced purple onion
• Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.
Spinach salad serves 4. Lemon Dressing

Spinach Salad Recipe

• 4 cups chilled fresh spinach, coarsely torn
• 1 cup chilled, cooked peas
• 1/4 cup chopped onion, yellow or red
• 4 medium tomatoes, cut in wedges
• 1 teaspoon salt
• 1/4 teaspoon ground pepper

In a large salad bowl, toss ingredients together. Serve with vinaigrette, French Dressing, or purchased dressing.

~Cucumbers With Dill~

This is a simple cucumber salad recipe with chopped fresh dill and cucumber. For best flavor, chill this salad for at least 2 hours before serving.

Ingredients:

• 1 cucumber, peeled and sliced
• 1 tablespoon coarsely chopped fresh dill
• Salt and pepper
• 3 to 4 tablespoons rice vinegar, unseasoned, or cider vinegar

Preparation:

Combine all ingredients in a bowl; cover and refrigerate until ready to serve.
Serves 2 to 4, but can be doubled or tripled quite easily.

Bulgarian Cucumber Salad

This easy cucumber salad recipe makes a nice accompaniment to any meal.

Ingredients:

• 3 large cucumbers, peeled, thinly sliced
• 1 cup white vinegar
• 3/4 cup water
• 3/4 cup sugar
• 1 teaspoon salt
• dash ground cayenne pepper
• dash dried parsley flakes
• 1/8 teaspoon black pepper
• dash dried leaf basil

Preparation:

Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator. you can put and piece if tomato_)Serves 6 to 8
Serve with pork or as a relish with any meal.

Bulgarian Shopska Salata(salad)

Shopska salata is a traditional Bulgarian salad originated by the Shopi people of the Sofia region, and hence the name "shopska."
There are slight variations from family to family but the basic ingredients for this refreshing salad, served year-round, are the same.

Ingredients:

• 4 tomatoes, chopped
• 1 large cucumer, unpeeled and chopped
• 4 green or red peppers, roasted or raw, chopped
• 1 large yellow onion, chopped, or 6 green onions, sliced
• 2 tablespoons chopped fresh parsley
• 1/2 cup sunflower oil
• 1/4 cup red-wine vinegar
• Salt and black pepper
• 1/2 cup Bulgarian sirene cheese or feta cheese, crumbled

Preparation:

1. Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss.
   
2. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended.
   
3. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.