Quick Greek Cucumber Salad

It's hot out there right now, so something that is quick and refreshing and requires no heat is in order. Serve on the side with leftover grilled chicken, or steak and you have dinner in less than 15 minutes. I use the baby cucumbers, or persian cucumbers, because they have few seeds. There are very few ingredients, so use the best quality ingredients you can find.

Serves 4

Salad
4 cups chopped cucumbers
1 cup halved cherry tomatoes
1/2 cup mixed olives, preferably pitted
1/2 cup thinly sliced red onion
2 oz. crumbled good quality feta cheese
2 Tablespoons chopped fresh basil (I used fresh flat leaf parsley since that's what I had on hand)

Dressing
1 Tablespoon red wine vinegar
1 Tablespoon good quality extra virgin olive oil
1 Tablespoon finely chopped fresh oregano
1 teaspoon dijon mustard
1/4 tsp salt, or to taste
freshly ground black pepper, to taste

Whisk dressing ingredients in a large bowl. Add cucumbers, tomatoes, olives, onions. Mix. Garnish with feta and fresh basil.

Broiled Eggplant with Feta and Parsley

I had to small eggplants to use, so I went looking online for ideas and came across this. 

Preheat the oven to broil.

Slice eggplant, sprinkle with kosher salt in a colander and let sit in the sink for about 30 minutes- this takes any bitterness and moisture. Rinse, drain, and pat dry.

On a foil lined baking sheet sprinkle liberally with olive oil, salt and pepper. Place eggplant slices on baking sheet and turn eggplant to coat both sides with the olive oil. Sprinkle with more salt and pepper if desired.

Broil until browned, about 8-10 minutes depending how thinly you sliced them. Turning once after one side is browned. Watch carefully, because they can go from a beautiful brown to charcoal color within a minute.

Drizzle with lemon juice, or your favorite vinegar and good quality olive oil and feta cheese. I sprinkled on some  Za'atar spice too.

Zucchini Ribbon Salad

I found this salad at prouditaliancook.com.  Make this salad on a platter since there are so many pretty colors you want them all to be seen. There are no hard, or fast rules with this salad - you just add what vegetables you like. 

I used ribbons* of green and yellow zucchini on top a bed of mixed greens, cherry tomatoes, jullienne strips of carrots, beets, green onion, corn and feta cheese.

Drizzle with vinaigrette:

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 splash of balsamic vinegar
1 smashed clove of garlic
heaping teaspoon dijon mustard
pinch of dried oregano
salt and pepper to taste

put all vinaigrette ingredients in a jar and shake.

*to make zucchini ribbons lay the washed and dried zucchini on a cutting board. Slice off both end pieces. Using a vegetable peeler draw the peeler down the length of the zucchini. Turn zucchini after you get to the seeds and repeat on other side. Save the core for use in another recipe if so desired.

Quinoa Salad w/ Black Bean, Orange & Cilantro Dressing

This is a very refreshing quick salad - very good too! Sometimes the simplest of ingredients is all it takes to make a great dish. I cut up some left over grilled chicken breasts I had and stirred it in...and it was delish! reminded me a bit of a chinese chicken salad- kinda sorta. Probably because of the oranges and chicken. I found this recipe from a blog called staceysnacks. (not to be confused with the pita chips) you need zest from an orange, so zest the orange first before peeling and segmenting.

serves 4-6 as a side dish

for the salad:

1 cup uncooked quinoa (any color), rinsed and drained before cooking
2 cups water
2 large oranges, peeled and "supremed", cut into segments
1 can black beans, rinsed and drained
1/2 small red onion, thinly sliced


Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. 

Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.

for the dressing:

1/4 cup extra virgin olive oil

3 Tablespoons orange juice

zest from an orange

2 Tablespoons apple cider vinegar

1 Tablespoons honey

1/2 teaspoon ground coriander

1/2 teaspoon sea salt

freshly cracked black pepper

1/4 cup chopped cilantro

In a small bowl add all dressing ingredients and whisk to mix.

Luann's Kale Salad

I found this recipe for Luann's Salad at Iowagirleats.com. The salty crunch of the peanuts, the sweet crunch of the apple, and the tartness of the cherries and onions all come together for a great really quick salad.

Serves 2 as a pretty big salad, or makes a big bowl for several people as a side

1 bunch curly kale
scant 1/2 teaspoon salt
1/4 cup minced red onion
1/2 cup dried cherries, chopped OR 1 cup fresh pomegranate arils
1 apple, chopped
1/4 cup peanuts, chopped (could use walnuts, almonds or sunflower seeds)
2 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon sugar ( I used honey)
Pepper

Wash kale, then tear leaves from tough stems and pat dry. Cut or tear leaves into bite sized pieces then add to a large bowl. Massage kale with fingers for two minutes, or until kale is dark green and tender. Add red onion, dried cherries (or pomegranate arils,) chopped apple, and peanuts, then toss to combine.

Dressing:

Combine olive oil, red wine vinegar, sugar, and pepper to taste in a small bowl or jar. Whisk or shake to combine then drizzle over kale salad and toss well.

Mom's Pinto Beans

Mom would serve pinto beans when she made tacos, or we would have them when grandma Sanchez would make her homemade flour tortillas - delish! 

I know there is a whole conversation to be had regarding soaking your dry beans ahead of time. I am in the not pre-soaking camp, because I never think that far ahead to be able to soak them. If you want to use the soak method here are two options:

first method: Cover the dry beans with water, then cover and allow to sit for four to six hours. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.

second method: Bring dry beans to a boil, the turn off the heat. Cover and allow to sit for an hour or two. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.


1-16oz package of dry pinto beans
1 white onion, chopped
1 clove garlic, minced
1 ham hock, or ham bone with some meat on it
7 cups water
3 slices bacon, cooked, but not too crisp, each slice cut into 4 pieces
1 tablespoon olive oil
1 tablespoon flour
3/4 cup water
salt and pepper to taste

Rinse and pick through dry beans. Remove any pebbles or other debris that doesn't look like it belongs there. Use one of the pre-soak methods above, or just proceed on without soaking like I do.

Add the beans to a stock pot with the onion, garlic and water (enough water to cover beans by 2 inches) add two of the three slices of bacon and the ham hock, or ham bone. Eat the left over bacon, because you are probably hungry by now. ( I had you make that 3rd slice for yourself -wasn't that sweet of me?)  Bring to a boil. Reduce heat to a simmer, cover and cook for 2 to 3 hours, or until beans are tender. Add water to pot as needed. ( I didn't need extra water in this batch)

Now this is mom's special touch. You don't have to do it if you don't want to, but if it's good enough for mom it's good enough for you too. We like our bean broth a bit thicker.

In a small saucepan heat the tablespoon of olive oil over medium heat. Add the tablespoon of flour and whisk to combine, stirring constantly ( you are making a roux) cook for a minute, stirring constantly to cook out the flour taste, slowing add the 3/4 cup water , stirring constantly until thickened and bubbly, about 2-3 minutes. Turn the pot of beans up to high to boil, add the gravy you just made stirring in to make sure it stays smooth. (not too rough, you don't want to break all the beans) reduce heat to a simmer, and simmer for about 5 minutes to let thicken. Salt and pepper to taste.

Roasted Brussels Sprouts & Pears

 This is another recipe from inmybowl.com. Great flavor for very little effort! 

serves 8

 2 pounds brussels sprouts, trimmed and halved
2 red bartlett pears, ripe, cored and cut into 1/2 inch thick wedges
6 shallots, quartered
1/2 cup walnuts, roughly chopped
1 large spring fresh rosemary, destemmed and minced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup

Preheat oven to 425 degrees F.

In a large bowl, toss brussels sprouts, pears, shallots, walnuts, rosemary and olive oil.  Evenly distribute on a foil lined rimmed baking sheet and place in oven on middle rack.

Roast for 35-40 minutes (turning after 20 minutes),  or until Brussels are tender and well browned. Remove from oven and drizzle with maple syrup.  * I added some fresh cracked sea salt before serving

Corn Salad

If it's late spring or summer you probably already have everything on hand to make this refreshing corn salad.  It's also good scooped on top of tortilla chips, or pita chips like a salsa. You can make this salad a day ahead, so it's great for pot lucks. Great as a side dish if you are making enchilada's, or burgers. Also good inside burritos.

fresh OR frozen sweet corn to equal 4 cups ( usually about 8 ears if using fresh ears of corn)
1/2 large red pepper, seeded and chopped
1/4 of a red onion, peeled and chopped
1 jalapeño pepper, seeded and chopped
1 pint cherry tomatoes, cut in half, (or grape tomatoes left whole)
1/2 of a bunch of cilantro, chopped (or more if you love cilantro like me!) ..or use fresh basil
1/3 cup lime juice
1/3 cup olive oil
salt and fresh cracked pepper to taste

Place frozen OR fresh corn in a pot with a 1/4 cup water to steam 3-5 minutes only (you do not want to overcook the corn) Drain the corn and rinse with cold water to stop the cooking process; drain well.

Place steamed corn in a serving bowl and toss with remaining ingredients. Place in the refrigerator to chill at least 2 hours. This can be made a few hours, or one day ahead of serving. Enjoy! Best served at room temperature.

*Makes about 6 cups

Baked Artichokes

2 large artichokes

1 lemon

2 cloves garlic, minced

2-3 basil leaves, chopped

1-2 tbl olive oil

sea or kosher salt

fresh cracked pepper

1/2 cup chicken stock

preheat oven to 350 degrees.

With kitchen scissors  trim all the sharp edges off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon; immediately rub all the cut edges with lemon. 

Combine the olive oil, basil, garlic, lemon juice, sea salt and black pepper in a bowl. Mix  until it becomes a paste. Rub it all over the artichoke halves and inside the leaves. 

Spray a baking dish with olive oil cooking spray. Place each artichoke half top side down in the dish. Place the chicken stock in the dish. Cover. Bake 45-50 minutes, or until soft and tender. No need for mayo or butter with these artichokes. 

Garlic Mashed Potatoes

These are the BEST garlic mashed potatoes I've had.

Garlic Mashed Potatoes

4 pds potatoes, peeled and quartered
8 garlic cloves, peeled and left whole
1/2 stick butter, cut into peices
1 cup half and half, warmed
2 tlb. sour cream
1/4 cup chopped chives or parsley
1/2 tsp salt
1/4 tsp pepper

Cook potatoes and garlic in boiling water until tender. Drain well. Add remaining ingredients while mashing.

Indian Dal Nirvanna (Lentils)

This recipe is from the Nirvana Restaurant in Beverly Hills. I usually have all the ingredients on hand for this recipe except for the heavy cream, and have made it several times without the cream with great results. I usually use half the amount of butter called for as well. Sometimes I only cook for 30 minutes, because it's done by then.

Serve with basmati rice or naan flatbread.

Ingredients:

1 cup dry lentils

6 ounces canned crushed tomato

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper (or less depending on your spice preference)

1 cup water

4 tablespoons butter

1/8 teaspoon salt, more to taste

freshly ground black pepper

1/3 cup heavy cream

2 tablespoons minced fresh cilantro

Directions:

In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.

Chicken Potato Salad

Chicken Potato Salad? Trust me.. this is a keeper. I get requests to make this all the time, and everyone always asks for the recipe.

6 medium red potatoes, steamed, peeled and cubed
2 poached chicken breasts, cubed (check out how to poach chicken breasts on the side bar)
1 cup sliced celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped (Vlasic brand is the best) baby kosher dill pickles
1/4 cup sliced black olives
1/4 cup chopped granny smith, or honey crisp apple (peeled)
1 cup Hellmans (or Best Foods) mayonnaise (no substitutes! - you heard me!)
2 tbl dill pickle juice
1/4 tsp pepper
2 pinches salt

Mix first 8 ingredients in a large bowl. In a smaller bowl mix mayonnaise, pickle juice, pepper and salt. Combine with first 8 ingredients in the large bowl. Cover and chill in refrigerator so flavors can meld.
*Best if chilled overnight.

Cole Slaw aka Sumi Salad

Very light and refreshing. Good with leftover grilled chicken too as a meal.

• 1 pkg angel hair cut cabbage (angel hair is better than chunky cut)


• 3 green onions, sliced -use both green and white part


• 1/4 - 1/2 cup of sliced almonds


• 1 tbl. toasted sesame seeds (can buy already toasted in the jarred spices)


• 1 pkg. top ramen soup (chicken flavor) -use dry uncooked noodles only -broken up into small bits

Dressing:

• 1/4 -1/3 cup extra virgin olive oil


• 1/4 - 1/3 cup rice vinegar


• black pepper to taste

**some people add the chicken flavor packet that comes with the the top ramen soup in the dressing, but I don't.

Put cabbage, green onion, and top ramen noodles in a bowl. Mix dressing ingredients together in a separate bowl. Pour dressing over just before serving and toss together. Sprinkle with almonds and sesame seeds.

Mom's Corn Casserole

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• 1 - 1lb can cream style corn
• 1 cup dry bread crumbs
• 1 cup of canned milk (Carnation evaporated milk)
• sharp cheese
• bacon

In a bowl mix corn, bread crumbs and milk. Place in a baking dish. Cut cheese and bacon into squares and place on top of corn mixture in a checker board pattern. Bake 325 degrees for a glass dish 1 hour and 15 minutes. 350 degrees for metal baking dish.

Stuffed Baked Potatoes

Potatoes may be stuffed ahead of time and refrigerated, or frozen. Allow additional time for reheating. These are ALWAYS a hit!

• 3 large baking potatoes (1 pound EACH)
• 1 1/2 tsp vegetable oil, optional
• 1/2 cup sliced green onions
• 1/2 cup butter, or margarine, divided
• 1/2 cup light cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp white pepper ( I use black)
• 1 cup (4 oz) shredded cheddar cheese
• paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. ( not too much) Fold in cheese. Stuff potato shells and place in a 13x9 inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 for 20-30 minutes or until heated through. 6 servings.

* can sprinkle on some cooked bacon before baking this puts them over the top!

Jiffy Cherry Salad

This is a great make - ahead dish. Great for pot lucks or as a side dish for the holidays.

• 1 can condensed milk
• 1/4 cup lemon juice
• 1 can mandarin oranges
• 1 can pitted cherries
• 1 can crush pineapple
• 1 can cherry pie filling
• 1 cup pecans or walnuts
• 2 cups mini marshmallows
• 8 oz. tub cool whip

Beat until thick the condensed milk and lemon juice. Gently fold together the remaining ingredients. Refrigerate overnight.

Mom's Super Cole Slaw

Mom got this recipe out of one of those little free booklets that came with a bottle of Mazola vegetable oil decades ago. It's a refreshing change from the mayo laden cole slaw. Family favorite!

1/4 tsp pepper
1/2 tsp dry mustard
1 tsp celery seed
2 tbl white sugar
1/4 cup green pepper
1 tsp salt
1/2 tsp grated onion
3 tbl Mazola vegetable oil
1/2 cup white vinegar
3 cups chopped cabbage

Mix all ingredients together. Enjoy!