Tag Archives: baby spinach

Grapefruit Salad

10 Feb

Grapefruit Salad

It seems that as soon as I went on high blood pressure medicine grapefruits came into vogue.

As you probably know I should stay away from grapefruit because it interacts with the medicine.

So, I make this recipe lovingly for my children and only have a small tasting to make sure everything is balanced.

One 5 ounce package of baby spinach

One 5 ounce package baby arugula

1/2 thin sliced red onion

One large bunch of steamed or roasted asparagus. Cut into one inch pieces.

3 pieces of sliced fennel

15 black olives

One cup of drained grapefruit slices

2 avocados cut into cubes

One cup of shaved  Romano cheese

Dressing

3 cloves garlic

1/2 teaspoon salt

3/4 cup of the grapefruit juice

3 tablespoon  balsamic vinegar

2 tablespoons balsamic glaze

One cup olive oil

1/2 teaspoon corse ground black pepper

Mix all the greens then layer everything else.

Take the salt and garlic and puree till it is a paste

Add the vinegar, glaze and grapefruit juice and mix  well

Add the oil and  pepper.

Mix till a dressing is blended together

I always underdress the salad and then serve extra dressing on the side.

I served this with  baked coconut cod

 

 

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Beef Barley Soup

3 Feb

Beef and Barley Soup unnamed

It is always good to remember that you can add almost anything to a soup but I like this soup plain.

1 1/2 pound  of diced beef. I use an inexpensive cut like chuck because it has a good flavor.

3 big marrow bones. The marrow gives another great flavor.

One large chopped onion

4 chopped carrots

3 stalks diced celery

2 bay leaves

4  beef bouillon cubes

48 ounces beef stock

4 cups water

One can small white kidney  beans

2 cups packed fresh baby spinach

1 1/2 cups barley

One teaspoon salt

3 1/2 cups water

Heat three tablespoons oil in a good size soup pot.

Sprinkle salt and pepper on the marrow bones and slowly brown on all sides.

Add enough water to cover the bones, bring to a boil and then simmer.

The marrow should melt out of the bones. Set aside and chill, then  remove the top layer of congealed fat.

Remove from the pan.

Add two more tablespoons of oil and add the diced meat

Season with salt and pepper

Cook till the meat is brown and remove from the pan

Add the carrots, onion and celery and cook till soft about 5 minutes

Add the meat, bones and broth from the bones, vegetables, bay leaf, water, bouillon cubes and beef broth.

Bring to a boil then simmer.

Add the entire can, including the juice from the can of white beans

Boil the barley in the salted 3 cups of water till chewy about 30 minutes. Most of the water will be absorbed.

Add the barley to the simmering beef soup

Add the spinach

Let simmer for one hour then remove the bay leaves.

I leave the bones in the soup just because they look weird.

Serve with grated cheese and some crusty bread.

Shanghai or Peking Salad

31 Oct

Shanghai or Peking Salad

This is a salad I had at my friends party.

She had it catered from Holten Brandi in Boston.

Everyone loved it and I found the recipe on a television program.

This was before computers and I had to mail away for the recipe…

Imagine that!

That was 35 years ago and I have been making it ever since.

I have added a couple of things but it is still very similar.

3  diced scallions

3/4 pound of blanched sugar snap peas

One head of shredded iceberg lettuce

Three handfuls of baby spinach

Three stalks of diced Bok chow

3 stalks diced celery.

One can of drained baby corn

One sliced red pepper

1/2 pound baby carrots

One can of drained, sliced water chestnuts

3 tablespoons toasted sesame seeds

8 ounces of fried chinese noodles

Dressing

1/4 cup rice vinegar

1/4 cup sugar or honey

2 Tablespoons soy sauce

2 teaspoons salt

One tablespoon sesame oil

1/2 cup peanut oil

Mix all the dressing ingredients and shake well.

Set aside.

This is a sweet dressing but very good on the salad.

It also makes a delicious marinade for chicken or pork.

Start assembling the salad.

Mix the spinach and lettuce together.

Place this on the bottom of the tray.

Decorate the top with the remaining ingredients except the sesame seeds and noodles.

I can now make the entire salad ahead of time. Wrap it well and keep in the refrigerator till it is time to serve. Take off the wrap and add the noodles , sesame seeds and dressing.

You can also add two pounds of shrimp or cooked chicken.

When I serve this as a lunch I may add the protein but in a buffet I usually leave the protein out.

Thank you Creativity in Catering and W.B.Z. T.V.