Worm Salad
This sounds gross, (yes, it does say "worm", but don't let that deter you) but it's named from the rotini pasta that is used. I live on the river in a camp and I like to give my recipes "campy" names. I first had this at a patient's house while I was a nurse. They told me how they made it and I wrote it down when I got back in the car. You can use any veggie you want as they come in the garden.
One package of twirly, wormy-looking pasta (the ones with different colors are especially nice).
Cook until tender but still firm. Rinse immediately in cold water to cool, and drain well. Put in large bowl.
Add vegetables:
Cubed tomatoes,
chopped celery,
chopped green onion, or a regular onion,
sugar snap peas (cooked or raw),
chopped green pepper,
broccoli stalks, peeled and cut into cubes
broccoli florets, cooked
carrots, sliced and cooked
cauliflower, cooked or raw
frozen green peas, thawed but not cooked (or cooked)
fresh mushrooms, sliced, cooked or raw, or (canned mushrooms, drained and sauteed in butter, and cooled)
other fresh veggies in season, like zucchini or yellow squash, kohlrabi, etc.
Other ingredients:
Olives, green or black
Cheddar cheese cubes (can add to salad after putting it on your plate)
Mix all ingredients and put in refrigerator to chill. Put dressing on, if desired, in your bowl. The original dressing was Cardini's Pesto Pasta dressing. I like raspberry vinaigrette or Caesar dressing, and bleu cheese. Don't smother it in dressing, use just a little. Add salt and pepper, if desired, and some Parmesan cheese on top is very good.
You can fry cubed chicken breast in a skillet with some seasoning spices, and add the chicken on top of the salad. I have added cooked salmon on top, and a grilled steak on the side is very, very good.
Saturday, August 18, 2012
Carob balls
Carob Balls
What is carob? It is a bean that is ground, and has the taste of chocolate, but is not bitter therefore recipes with it need less sugar. After you've tried it, you'll like it. It's an acquired taste. These are like chocolate fudge and are addicting!
1/2 cup honey
1/2 cup peanut butter (preferably natural, and chunky is good)
1/2 cup carob powder
Heat honey and peanut butter until barely warm over low heat, and remove from heat. Add the carob and stir well. Roll into balls the size of large marble. You can roll them in sunflower seeds, coconut, or chopped walnuts, or whatever you might want to try. Put balls on a plate and refrigerate until firm. Transfer to covered container and keep refrigerated to keep them firm.
What is carob? It is a bean that is ground, and has the taste of chocolate, but is not bitter therefore recipes with it need less sugar. After you've tried it, you'll like it. It's an acquired taste. These are like chocolate fudge and are addicting!
1/2 cup honey
1/2 cup peanut butter (preferably natural, and chunky is good)
1/2 cup carob powder
Heat honey and peanut butter until barely warm over low heat, and remove from heat. Add the carob and stir well. Roll into balls the size of large marble. You can roll them in sunflower seeds, coconut, or chopped walnuts, or whatever you might want to try. Put balls on a plate and refrigerate until firm. Transfer to covered container and keep refrigerated to keep them firm.
Rhubarb Strawberry Cake
Rhubarb Strawberry Cake
I love this in the spring when rhubarb and strawberries are plentiful. This is very quick and easy cake to make and it is not real sweet, but be careful, its easy to keep cutting off little pieces and before you know it, half the cake is gone! And you don't need a mixer for it.
Wash rhubarb stalks, cutting off root ends, and slice stalks lengthwise 2 or 3 times and slice into small cubes.
Wash strawberries and cut into small pieces.
In a bowl mix: 2 cups plain flour (can use half whole wheat pastry flour)
1 1/2 cups sugar
1 teaspoon baking soda
In mixing bowl put: 1 cup buttermilk
1/2 cup oil
1 egg
1 teaspoon vanilla
Add flour mixture to milk mixture and beat with a large spoon by hand until it is smooth and mixed well, 1 to 2 minutes is usually enough.
Add: one cup of the rhubarb and 1 cup of the strawberries. If you don't have strawberries, you can use 2 cups of the rhubarb. Mix in well.
Pour into a 13 x 9 inch greased pan.
Add topping: Mix 1/4 cup sugar and 1/2 teaspoon cinnamon.
Sprinkle over the top of the batter and bake in a 350 degree oven for 30 minutes, until toothpick inserted in middle comes out clean and it is brown on top.
I love this in the spring when rhubarb and strawberries are plentiful. This is very quick and easy cake to make and it is not real sweet, but be careful, its easy to keep cutting off little pieces and before you know it, half the cake is gone! And you don't need a mixer for it.
Wash rhubarb stalks, cutting off root ends, and slice stalks lengthwise 2 or 3 times and slice into small cubes.
Wash strawberries and cut into small pieces.
In a bowl mix: 2 cups plain flour (can use half whole wheat pastry flour)
1 1/2 cups sugar
1 teaspoon baking soda
In mixing bowl put: 1 cup buttermilk
1/2 cup oil
1 egg
1 teaspoon vanilla
Add flour mixture to milk mixture and beat with a large spoon by hand until it is smooth and mixed well, 1 to 2 minutes is usually enough.
Add: one cup of the rhubarb and 1 cup of the strawberries. If you don't have strawberries, you can use 2 cups of the rhubarb. Mix in well.
Pour into a 13 x 9 inch greased pan.
Add topping: Mix 1/4 cup sugar and 1/2 teaspoon cinnamon.
Sprinkle over the top of the batter and bake in a 350 degree oven for 30 minutes, until toothpick inserted in middle comes out clean and it is brown on top.
Fried Green Tomatoes with Green Tomato Gravy
Slice green tomatoes into thin slices.
Mix in medium shallow bowl: Half cornmeal (yellow is best) and half plain flour. I like a tablespoon of grated Parmesan cheese in mine.
Mix in small bowl: buttermilk with a bit of evaporated milk
Preheat skillet for a few minutes with a few tablespoons oil of your choice on medium heat. Dip tomato slices in milk, then coat with flour mixture. Fill skillet with slices. Salt and pepper on first side. Turn heat down to medium low, so that the tomatoes have a chance to get soft without burning coating. Turn them when starting to brown, and salt and pepper other side. Keeping turning often, being careful to turn gently to keep coating from coming off. When slices are tender and pierce easily with a fork, remove to a plate on paper towels.
Green Tomato Gravy
Keep a few slices of fried green tomatoes in the skillet at the end, and mash them in the skillet with a fork. Add a few tablespoons of butter and melt it. Mix in about l/4 cup of the flour mixture used to coat tomatoes. It should not be dry, just wet enough with the oil to sizzle gently. Mix an equal amount of evaporated milk and water. (about a cup to start). Add all at once to the tomato mixture, stirring constantly. When it starts to thicken, add more of the milk mixture to keep it a good consistency, not too thick. Keep adding milk or water until it is right consistency.
Serve over biscuits, or bread or your choice, with the fried green tomatoes on the side.
Slice green tomatoes into thin slices.
Mix in medium shallow bowl: Half cornmeal (yellow is best) and half plain flour. I like a tablespoon of grated Parmesan cheese in mine.
Mix in small bowl: buttermilk with a bit of evaporated milk
Preheat skillet for a few minutes with a few tablespoons oil of your choice on medium heat. Dip tomato slices in milk, then coat with flour mixture. Fill skillet with slices. Salt and pepper on first side. Turn heat down to medium low, so that the tomatoes have a chance to get soft without burning coating. Turn them when starting to brown, and salt and pepper other side. Keeping turning often, being careful to turn gently to keep coating from coming off. When slices are tender and pierce easily with a fork, remove to a plate on paper towels.
Green Tomato Gravy
Keep a few slices of fried green tomatoes in the skillet at the end, and mash them in the skillet with a fork. Add a few tablespoons of butter and melt it. Mix in about l/4 cup of the flour mixture used to coat tomatoes. It should not be dry, just wet enough with the oil to sizzle gently. Mix an equal amount of evaporated milk and water. (about a cup to start). Add all at once to the tomato mixture, stirring constantly. When it starts to thicken, add more of the milk mixture to keep it a good consistency, not too thick. Keep adding milk or water until it is right consistency.
Serve over biscuits, or bread or your choice, with the fried green tomatoes on the side.
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