1# baby spinach leaves (you can get the pre-washed ones at Sam's Club)
1 quart sliced strawberries
3/4 c. Almond Accents (found in produce dept.) or you can carmelize sliced almonds
Dressing:
1/4 c. sugar
1/2 tsp. salt
1/3 c. strawberry jam
1/4 c. vinegar
2 tsp. poppy seeds (opt.)
1/2 c. oil
Wash and put spinach in a large bowl. Slice strawberries and toss in with the greens. Toss in the almonds.
Dressing: In blender mix sugar, salt, vinegar, jam and poppy seeds; add oil and mix again. Toss with salad just before serving.
I think it's best with homemade freezer strawberry jam. If you have leftover dressing, it will keep in refrigerator for several weeks.
Showing posts with label Gail M. Show all posts
Showing posts with label Gail M. Show all posts
Thursday, April 1, 2010
Monday, March 1, 2010
Italian Sausage and Zucchini Pasta
Ingredients
12 oz. fettuccine
1 TBS olive oil
1 pound Italian sausage
2 TBS minced garlic
1/2 cup sliced onion
1 pound sliced zucchini
2 medium tomatoes
1/2 tsp black pepper
1/3 cup parmesan cheese
Cook 12 oz. fettuccine per package directions, drain and set aside.
In a non-stick frying pan heat 1 T. olive oil over high heat.
Add 1# Italian sausage, casing removed and broken into small chunks; cook through, about 5 min.; remove sausage from pan and set aside.
In same pan over high heat, cook 2 Tbs. minced garlic, 1/2 c. sliced onion and 1# sliced zucchini until it browns, about 4 min.
Stir in 2 medium tomatoes, cut into 1" chunks, 1/2 tsp. black pepper and reserved sausage. \
Cook until heated through, about 3 minutes.
Combine sausage mixture and reserved pasta.
Transfer to serving bowl and sprinkle with freshly grated parmesan cheese (1/3 c.)
This is especially good when you can use fresh zucchini, onions and tomatoes from garden. It is also good with some fresh mushrooms--I put these in when cooking the onions and zucchini.
12 oz. fettuccine
1 TBS olive oil
1 pound Italian sausage
2 TBS minced garlic
1/2 cup sliced onion
1 pound sliced zucchini
2 medium tomatoes
1/2 tsp black pepper
1/3 cup parmesan cheese
Cook 12 oz. fettuccine per package directions, drain and set aside.
In a non-stick frying pan heat 1 T. olive oil over high heat.
Add 1# Italian sausage, casing removed and broken into small chunks; cook through, about 5 min.; remove sausage from pan and set aside.
In same pan over high heat, cook 2 Tbs. minced garlic, 1/2 c. sliced onion and 1# sliced zucchini until it browns, about 4 min.
Stir in 2 medium tomatoes, cut into 1" chunks, 1/2 tsp. black pepper and reserved sausage. \
Cook until heated through, about 3 minutes.
Combine sausage mixture and reserved pasta.
Transfer to serving bowl and sprinkle with freshly grated parmesan cheese (1/3 c.)
This is especially good when you can use fresh zucchini, onions and tomatoes from garden. It is also good with some fresh mushrooms--I put these in when cooking the onions and zucchini.
Monday, February 1, 2010
Carrot and Zucchini Bread
1 1/2 c. all purpose flour
3/4 c. light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten slightly
1/2 c. canola oil
1/2 c. grated carrots
1 3/4 c. grated zucchini
1/2 c. golden raisins
Preheat oven to 365 degrees. Great and flour an 8 x 3" loaf pan. Set aside.
In a medium bowl, comgine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold the carrots, zucchini and raisins into above mixture. Pour mixture into loaf pan and bake for about 55 minutes, or until cake tester comes out clean. Remove from the oven and cool 5 minutes on a wire rack. Remove from pan and allow to cool completely on wire rack.
3/4 c. light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten slightly
1/2 c. canola oil
1/2 c. grated carrots
1 3/4 c. grated zucchini
1/2 c. golden raisins
Preheat oven to 365 degrees. Great and flour an 8 x 3" loaf pan. Set aside.
In a medium bowl, comgine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold the carrots, zucchini and raisins into above mixture. Pour mixture into loaf pan and bake for about 55 minutes, or until cake tester comes out clean. Remove from the oven and cool 5 minutes on a wire rack. Remove from pan and allow to cool completely on wire rack.
Friday, January 1, 2010
Verde Burritos
Put pork roast in crockpot and cover with 20 oz. can green chili enchilada sauce. Slow cook 6 to 8 hours, until meat is very tender and can be shredded with a fork.
Put meat on flour tortillas and roll up. Place in a 9 x 13 pan. Pour rest of sauce over burritos. May need more green chili sauce than is in crockpot. (I use medium sauce to cook pork in and mild sauce to pour over.) Sprinkle generously with grated Mozarella cheese. Bake until bubbly--about 15 to 20 minutes.
Put meat on flour tortillas and roll up. Place in a 9 x 13 pan. Pour rest of sauce over burritos. May need more green chili sauce than is in crockpot. (I use medium sauce to cook pork in and mild sauce to pour over.) Sprinkle generously with grated Mozarella cheese. Bake until bubbly--about 15 to 20 minutes.
Sunday, December 20, 2009
Carmel Corn
12-15 cups popped corn
Mix in heavy pan: 1 cup butter or margarine
2 cups light brown sugar
1/2 cup light corn syrup
1 tsp. salt
Bring to boil, stirring constantly. Boil 5 minutes at lower heat and do not stir. Remove from heat and add 1 tsp. vanilla and 1/2 tsp. baking soda. Mix well. Pour over corn and mix together.
Bake 45 minutes at 250 degrees, stirring every 15 minutes. Turn onto cookie sheets to cool.
Mix in heavy pan: 1 cup butter or margarine
2 cups light brown sugar
1/2 cup light corn syrup
1 tsp. salt
Bring to boil, stirring constantly. Boil 5 minutes at lower heat and do not stir. Remove from heat and add 1 tsp. vanilla and 1/2 tsp. baking soda. Mix well. Pour over corn and mix together.
Bake 45 minutes at 250 degrees, stirring every 15 minutes. Turn onto cookie sheets to cool.
Friday, December 18, 2009
Holiday Chex Mix
6 c. Golden Grahams cereal
8 c. Corn Chex
2 c. flake or shredded coconut
1 or 2 (4 oz.) pkg. slivered almonds
1 c. white corn syrup
1 c. white sugar
3/4 c. butter (no substitute)
1 to 2 c. craisins
Fold together first four ingredients in a large bowl or heat resistant container
Cook the following: corn syrup, sugar and butter. Bring to a rolling boil and cook two minutes. Stir well to dissolve sugar. Cool slightly and pour over first mixture. Fold in nuts and craisins.
8 c. Corn Chex
2 c. flake or shredded coconut
1 or 2 (4 oz.) pkg. slivered almonds
1 c. white corn syrup
1 c. white sugar
3/4 c. butter (no substitute)
1 to 2 c. craisins
Fold together first four ingredients in a large bowl or heat resistant container
Cook the following: corn syrup, sugar and butter. Bring to a rolling boil and cook two minutes. Stir well to dissolve sugar. Cool slightly and pour over first mixture. Fold in nuts and craisins.
Friday, November 13, 2009
Cream of Chicken and Broccoli Soup
2 tbs. Butter
1/2 c. chopped onion
1 c. sliced carrots
1 c. chopped celery
1 c. chicken stock (liquid from cooking chicken)
1 bunch broccoli (1 bag broccoli florettes)
2 cooked and diced chicken breasts
4 tbs. flour
2 c. milk
2 c. half & half
2 tsp. salt
Melt butter and add onions. Cook until translucent. Add carrots, celery and chicken stock and cover and simmer for 10 minutes. Add broccoli and cook 10 minutes. Add chicken. Mix the flour in with a little of the milk and add the flour, milk and half & half. Stir in the salt and cook until thickened.
1/2 c. chopped onion
1 c. sliced carrots
1 c. chopped celery
1 c. chicken stock (liquid from cooking chicken)
1 bunch broccoli (1 bag broccoli florettes)
2 cooked and diced chicken breasts
4 tbs. flour
2 c. milk
2 c. half & half
2 tsp. salt
Melt butter and add onions. Cook until translucent. Add carrots, celery and chicken stock and cover and simmer for 10 minutes. Add broccoli and cook 10 minutes. Add chicken. Mix the flour in with a little of the milk and add the flour, milk and half & half. Stir in the salt and cook until thickened.
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