Archive | March, 2015

Raspberry Honey Poppy Seed Salad Dressing

31 Mar

 

Raspberry Honey Sesame Salad Dressing

This salad dressing is so good I had to let it stand alone in the blog.

I can actually drink this.

I think I did when I was tasting so much of it.

It goes with everything.

6 ounces of frozen raspberries

1/3 to 1/2 cup honey

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon dry mustard

One teaspoon onion powder

One cup vegetable oil

One teaspoon poppy seeds

Put the raspberries, lemon juice, onion powder, salt and dry mustard in the food processor and process till everything is well mixed and the raspberries are well pureed.

Drizzle the oil in while the processor is running.

You will have a beautiful color pink.

Add the poppy seeds and process just a few pulses.

This is so good with fresh vegetables, chicken, pork or fruit.

This is my new favorite dressing.

I served this with the chopped salad.

Chopped Vegetable Salad

Chopped Vegetable salad

30 Mar

Chopped Vegetable Salad

Every so often I get tired of lettuce as a salad.

Tonight I just wanted something cold and crunchy and low calorie.

One large seedless cubed cucumber

One container of grape tomatoes

Two cubed red peppers

One small chopped red onion

One handful of chopped parsley or cilantro

One bunch of steamed chopped asparagus

Two handfuls of arugula

Mix everything together.

Serve with your favorite salad dressing.

 

Vegetable Stir Fry with Cheese Ravioli

27 Mar

Stir Fry Ravioli and Vegetables

This was one of those rare nights I didn’t feel like eating meat.

So I went with my cravings and had a pretty good meal.

1/2 chopped onion

2 cloves chopped garlic

2 tablespoons oil

One large chopped fennel stalk

Two stalks of bok choy

7 sliced mushrooms

One cup water

One bouillon cube

One tablespoon corn starch

1/3 pound cheese ravioli

Boil four cups of water

Add a teaspoon of salt

Pour the ravioli into the pot and stir once.

Lower the heat to medium and cook for 6 to ten minutes.

Drain and set aside.

Heat the oil in a fry pan.

Add the garlic, mushrooms and onion, saute for three to four minutes.

Add the fennel for two minutes then the bok choy.

Melt the bouillon cube in the water and mix in the cornstarch.

Keeping the heat on high, pour the cornstarch mixture into the vegetables.

Stir constantly

The mixture bubbles and becomes a thick sauce.

Add the ravioli and stir fry till everything is mixed.

Thats it and it was pretty good.

 

 

 

 

Mango Pineapple cake

26 Mar

Mango Pineapple Cake

I know that a lot of people never use cake mixes but now they have such great flavors, I can’t resist.

This is the new Pillsbury Mango cake mix.

I followed the recipe for the cupcakes but changed it a little.

I used two greased loaf pans instead of the cupcake tins.

Use one package of Mango Cake Mix

Add 8 oz. of crushed pineapple with all the juice

1/2 cup vegetable oil

1/4 cup orange juice

3 eggs

Mix everything together and beat for three minutes.

Pour into the  two loaf pans

Bake at 350 degrees for 22 to 30 minutes.

Test with a knife till it is clean.

The cake should feel firm and start to separate from the sides of the pan.

Let cool

Top with four tablespoons of pineapple preserves for each loaf.

This is a very moist, delicious cake.

 

Andy’s bacon omelette

25 Mar

Andy's omelette

I am so proud of my children because they all cook well.

They try everything and it usually comes out delicious.

I went to Trader Joe’s and found Sweet Sriracha Bacon Jerky.

uncured bacon jerky

This is on my no buy list because it is so good. I could eat the entire bag.

Andrew made an omelette with it.

Three eggs

Three slices of bacon

One whole green diced onion

Two teaspoons feta cheese

Three teaspoons  cheddar cheese

One teaspoon olive oil

Heat the oil in a non stick pan

Add the scallions and just soften them.

Beat the eggs and add to the scallions on a low flame.

Add the cheeses and three slices of bacon.

The bacon is already cooked so you don’t have to mess with another pan.

Flip the omelette in half and eat like you have never eaten an omelette before.

So good, spicy and definitely antacid worthy.

 

Chicken Roll ups

24 Mar

Chicken Salad Roll Up

I made these because I didn’t have any bread.

One package of Pillsbury roll up dough

One bowl of chicken salad

Unwrap the dough and cut the dough into eight equal parts.

Place a good tablespoon on each piece of dough and roll up.

Place in a greased muffin tin.

Bake for ten minutes at 375 degrees.

Not so bad for running out of bread.

Ginger Drumsticks or Wings

23 Mar

Ginger Chicken

I found this recipe in the Boston Globe Food Section.

The chicken legs were on sale so that is what I used.

15 chicken legs

1 tablespoons peanut oil

1 tablespoon honey

2 tablespoons brown sugar

2 tablespoons soy sauce

1 two inch piece of minced fresh ginger

2 cloves minced garlic

1 teaspoon crushed red pepper

1/2 teaspoon salt

1 teaspoon sesame seeds (optional)

Mix  the oil, honey, brown sugar, soy sauce, ginger, garlic, salt and red pepper together in a big bowl.

Dry the chicken

Add them to the sauce and coat well

Place the chicken on a lined baking sheet

Roast at 400 degrees for about 40 minutes turning often.

Sprinkle with sesame seeds if you want to.

I used non stick foil to line the pan and didn’t use the sesame seeds

They are easy and can be marinated over night

Now everyone should buy the globe on Wednesday.