Cucumber, Tomato, and Onion Salad
When it is so hot outside, I am always looking for something to fix that is quick, easy, and refreshing. It is even better if it is a no-cook recipe like this one. Any food that does not turn on the stove to heat up the house is on the top of list this time of year.
Delicious Dry Beans – How to Cook Pinto Beans
Beans are very healthy, budget friendly, easy to cook. Beans can be used in many different recipes. Beans are high in protein, fiber, iron and minerals.
Frozen Grapes – A Summer Delight
I bought some grapes and brought them home, put them in the refrigerator, and forgot all about them…. sound familiar? A friend of mine told me to freeze them and raved about how much better the frozen grapes were than fresh grapes. I gave it a try and I have a new favorite frozen fruit.
Cantaloupe with Proscuitto Ham
I first tried cantaloupe (actually called a muskmelon) wrapped with Proscuitto ham in an up-scale Italian restaurant that served it as an appetizer. I really enjoyed the combination of flavors. Since then I have served it at home as an appetizer, instead of a dinner salad, and as a party food.
Make It Yourself: Onion Soup Mix
I use onion soup mix in lots recipes from my kitchen. Onion soup mix was first introduced in 1952. It was popular to use it to make gravy. In the 70’s it became popular to use in dips and casseroles. Today it is used as a basic seasoning in a variety of dishes. In 2010, the Kroger brand was recalled for possible salmonella bacteria infection. Also, most store mixes contain milk and people with dairy allergies can’t consume those. So, why not make your own. It is made with ingredients found in most kitchens, so it can save you some money. Here is a basic recipe to get you started.
Quick Cucumber Pickles
These pickles make a super fast side dish or condiment to all sorts of dishes, but go particularly well with Asian foods. I like to flavor these with a little fresh ginger and a couple of drops of toasted sesame oil, but they are just as good plain. Toss a handful across some noodles or fried rice or have a pile alongside your next sandwich. No matter what you choose to use these for, they’ll add a refreshingly tangy crunch to your meal.
Mushroom Almond Pate
This amazing Mushroom Almond Pate is a vegetarian answer to the rich flavors and textures of liver-based pate. The depth of flavor and richness of this spread belies it’s vegetarian (or vegan) roots. This is a great alternative to the more common party offerings such as onion dip and cheese balls or a fantastic treat just because. It doesn’t take much work beyond chopping the onion and mushrooms and the willpower to leave it alone in the fridge (though I won’t tell if you eat it straight out of the processor bowl–it’s pretty amazing before it’s ripened too). Have it with crackers or toast points for parties, or with chunks of french baguettes, apples and brie for a simple dinner with a glass of wine. Once you’ve made this pate it will earn a permanent spot in your repetoire and I can guarantee that you’ll be passing out the recipe afterward.
Baked Kale Chips
his method of cooking kale is my new favorite. Kale chips made by baking the leaves with a little olive oil and salt results in an almost potato-chip like treat that is genuinely good for you. You can season them with whatever spices you like or keep them simple and plain. There is no easier way to eat green leafy vegetables, or at least no way more genuinely enjoyable (and that’s coming from a true salad lover). Make a batch of these today and you’ll probably make three more before the end of the weekend. Even my dog begs for these chips, and I’m pretty sure I could convince my dad to try one too. These more than make up for the minimal effort involved in making them.
Palak Paneer
I adore Indian food. I don’t cook much of it at home, as even I am intimidated by the ingredients lists sometimes and the time involved so most of the time I’ll just enjoy it in a restaurant. I’ve overcome the fear to learn how to make one of the simplest and in my opinion,tastiest, dishes–Palak Paneer. Palak Paneer is a spinach curry studded with cubes of paneer cheese, a fresh cheese related to ricotta. Unlike my other favorite dishes Palak Paneer is relatively simple and doesn’t have to contain dozens of ingredients. It can be made restaurant-rich or be adapted to be a bit less of a fat bomb and still come out a winner.
Paneer Cheese
Paneer is a fresh cheese used in Indian food. It’s related to ricotta and is super easy to make at home and a lot cheaper than buying it. If you don’t happen to have a well stocked international market or Indian grocery nearby this might also be the only way you can get it for use in your favorite Indian recipes. Fortunately it only takes two ingredients and both are available everywhere. This is also a great way to take advantage if your grocery store marks milk down just before it expires. The cheese is best with super fresh milk, but it’s still pretty amazing made with slightly older milk as well.
