August 23rd, 2007 by alice
Tags: Asparagus, Dressing, Salad, Tomato, Wyoghurt
INGREDIENTS
- 10ouncesfresh asparagus(tips & tender stems, cooked crisp-tender & cooled)
- 1largetomato(seeded & chopped)
- 3tablespoonsgreen onions(thinly sliced)
- 3tablespoonsplain yogurt(non-fat)
- 1tablespoonolive oil
- 1tablespoonparmesan cheese(grated, fresh is best)
- 1teaspoonDijon mustard
- 8-9romaine lettuce leaves
DIRECTIONS
- In a med bowl, combine asparagus, tomatoes & onions. Set aside.
- In a small bowl, whisk together the yoghurt, olive oil, cheese & mustard.
- Add to the veggie mixture & toss till well-coated.
- To Serve: Line salad plates w/lettuce leaves & spoon salad on top.
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August 23rd, 2007 by alice
Tags: Easy, Sauce, Super, Tartare, Tasty
INGREDIENTS
- 3/4cupmayonnaise
- 1mediumscallion, finely chopped
- 2tablespoonsfresh dill, finely chopped
- 1tablespooncapers, finely chopped
- 2tablespoonsfresh parsley, finely chopped (optional)
DIRECTIONS
- Put the mayonnaise in a bowl.
- Add all other ingredients and stir until thoroughly mixed.
- Dried dill can be used instead of fresh dill, but halve the amount.
- Serve cold or room temperature with fish, or indeed anything you think it may go with!
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August 23rd, 2007 by alice
Tags: Chops, Grilledpples, Maple, Mustard, Pork
INGREDIENTS
- 1/2cupdark amber maple syrup
- 4tablespoonsspicy brown mustard
- 1/4cupapple cider
- 1/4mediumonion, finely chopped
- 1/2teaspoonallspice
- 1teaspoonground cumin
- 8 center-cutboneless pork loin chops(1/2- to 3/4-inch thick)
- extra-virgin olive oil
- McCormick’s Montreal Brand steak seasoning
- 3golden delicious apples, sliced across into 1/2-inch rounds, with core and peel intact
- 1/2lemon, juice of
- 1/2teaspoon freshly gratednutmeg
DIRECTIONS
- Preheat nonstick grill pan over med-high heat; preheat oven to 350°.
- In a saucepan, combine maple syrup, cider, onion, allspice, and cumin; cook over medium heat, 7-10 minutes, until sauce begins to thicken a bit.
- Drizzle chops with oil; season with steak seasoning; cook on grill pan 3 minutes on each side.
- Baste chops liberally with sauce and cook 2-3 minutes more, then transfer to a baking sheet.
- Baste again with sauce and place in a hot oven to finish cooking; bake 10-12 minutes.
- Meanwhile coat apple rounds with lemon juice and a drizzle of oil; season with steak seasoning and a little nutmeg.
- Cover grill pan surface with as many pieces of apple as possible.
- As the apples get tender, remove and replace with remaining slices.
- Apples should cook 3 minutes on each side, as you don’t want them too soft, just tender.
- Serve chops with apples alongside.
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August 23rd, 2007 by alice
Tags: Butter, Cups, Gourmet, Peanut
INGREDIENTS
- 18ouncesmilk chocolate
- 1 1/2cupspeanut butter
- 1teaspoonpure vanilla extract
- 1cupicing sugar
DIRECTIONS
- Melt 12 ounces of chocolate (a little more than 2 cups) in a small sauce pan.
- Put roughly 2 teaspoons of melted chocolate into each silicon baking cup, spread chocolate up the side of cup with a silicon brush. (Silicon brush is much easier to clean).
- Put cups into muffin tin for stability and place in the fridge for 30 minutes. Keep sauce pan on stove (with the burner turned off) with extra chocolate.
- Remove from fridge.Use leftover chocolate to brush over thin spots in the baking cups.You should’nt need to reheat the chocolate, it will be thickened nicely to coat the sides again.
- Place in fridge for another 20 minutes.
- Mix peanut butter, vanilla and icing sugar. Divide peanut butter filling between 12 chocolate filled cups (roughly 2 Tbsp a piece). Shaking the muffin pan will help to smooth and even out the peanut butter filling in the cups.
- Melt 6 ounces of chocolate in saucepan, spoon melted chocolate evenly among the 12 cups.
- Place in fridge for 30 minutes until chilled and chocolate hardens.
- Remove silicon baking cups, cut in half and share with a friend.
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August 23rd, 2007 by alice
Tags: Lentils, Sloppy
INGREDIENTS
- 1tablespoonolive oil
- 1mediumyellow onion, chopped
- 1smallred bell pepper, chopped(or green bell pepper)
- 1tablespoonchili powder
- 1 1/2cupsdried brown lentils, picked over and rinsed
- 1 (14 1/2 ounce)cancrushed tomatoes
- 3cupswater
- 2tablespoonstamarior soy sauce
- 1tablespoonprepared mustard
- 1tablespoonlight brown sugar
- 1teaspoonsalt
- fresh ground black pepper
DIRECTIONS
- Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened.
- Add in chili powder, stirring to coat.
- Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine.
- Cover and cook on LOW for 8 hours.
- Serve sloppy-joe style on warmed buns.
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