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Couscous Salad With Dried Tomato Vinaigrette Recipe

May 3rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1red bell pepper
  2. 1/2mediumpurple onion, diced
  3. 1mediumcucumber, peeled,seeded and diced
  4. 1/4cupolive oil
  5. 3tablespoonsred wine vinegar
  6. 1/4teaspoonsalt
  7. 1/8teaspoonground red pepper
  8. 1tablespoonmustard seeds
  9. 1tablespooncumin seeds
  10. 1/3cup mincedsun-dried tomatoes
  11. 1/4cup mincedfresh cilantro
  12. 1 1/2cupswater
  13. 1/2teaspoonsalt
  14. 1/2teaspoonpepper
  15. 1clovegarlic, pressed
  16. 1cup uncookedcouscous

DIRECTIONS

  1. Place bell pepper on foil-lined baking sheet.
  2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
  3. Place pepper in heavy-duty ziploc bag; seal and let stand 10 minutes to loosen skin.
  4. Peel pepper; remove and discard seeds.
  5. Dice pepper.
  6. Whisk oil, red wine vinegar, salt and red pepper in bowl.
  7. Cook mustard and cumin seeds in small skillet over medium heat, stirring constantly, 5 minutes oruntil toasted; immediately stir into oil mixture.
  8. Add tomato and cilantro and stir well.
  9. Bring water, salt, pepper and garlic to a boil in saucepan; stir in couscous.
  10. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed.
  11. Transfer to a serving bowl; stir in diced vegetables.
  12. Drizzle with dressing and toss gently.

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Salad With Orange Vinaigrette and Glazed Almonds Recipe

April 15th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Glazed Almonds

  2. 1egg white
  3. 1/4cupsugar
  4. 1cupsliced almonds
  5. 2tablespoonsbutter, melted
  6. Orange Vinaigrette

  7. 1/3cupolive oil
  8. 2tablespoonsred wine vinegar
  9. 1/2teaspoon fresh gratedorange rind
  10. 1 1/2teaspoonsfresh orange juice
  11. 1/4teaspoonpoppy seeds
  12. 1/4teaspoonsalt
  13. 1/8teaspoonpepper
  14. Additional Ingredients

  15. 8cupsmixed salad greens
  16. 1 (11 ounce)canmandarin oranges, drained
  17. 1green onion, sliced

DIRECTIONS

  1. GLAZED ALMONDS:Beat egg white at high speed with an electric mixer until foamy; gradually add sugar, beating until stiff peaks form.
  2. Fold in almonds.
  3. In an 8-in baking dish, combine melted butter and almonds, stir to coat.
  4. Bake at 325 degrees for 20 minutes, stirring every 5 minutes.
  5. Cool; yield 1 cup.
  6. ORANGE VINAIGRETTE: Combine olive oil, red wine vinegar, orange rind, orange juice, poppy seeds, salt and pepper; yield 1/2 cup.
  7. Combine salad greens, mandarin oranges and green onion.
  8. Drizzle with Orange Vinaigrette and sprinkle with Glazed Almonds.

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Cauliflower With Lime and Hot Pepper Vinaigrette Recipe

April 6th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Cauliflower With Lime and Hot Pepper Vinaigrette Recipe

INGREDIENTS

  1. 1headcauliflower, separated into florets
  2. boiling water
  3. 2tablespoonslime juice
  4. 1 1/2teaspoonsrice wine vinegar
  5. 1/4teaspooncrushed red pepper flakes
  6. 1/2teaspoon freshly mincedgarlic
  7. 1/2teaspoonground cumin
  8. 1 1/2tablespoons finely mincedcilantro

DIRECTIONS

  1. Blanch the cauliflower in the boiling water and then plunge into ice cold water to stop the cooking process, then drain well.
  2. Heat the lime juice, vinegar and red pepper flakes over low heat for just a few minutes, to soften the pepper flakes; don’t boil it.
  3. Pour lime juice mixture over the cauliflower then add the garlic, cumin and cilantro and toss well.
  4. Let marinate in fridge or at room temp for 1 hour before serving.

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Tuna Mignon With Tomato Sherry Vinaigrette Recipe

March 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (6 ounce)tuna fillets
  2. 1/8cuppoppy seeds
  3. 1/8cupground pepper
  4. 1/4cupshallots, diced
  5. 1/3cupgreen onions, ends cut off and remaining portion diced
  6. 2cupsroma tomatoes, cored,seeded and diced
  7. 1/3cupsherry wine vinegar
  8. 1/4cuprice vinegar
  9. 1 1/2teaspoonsblack pepper
  10. 1 1/2teaspoonssalt
  11. 1/3cupolive oil

DIRECTIONS

  1. Place shallots, green onion and tomatoes in a mixing bowl.
  2. Add sherry and rice vinegars.
  3. Add salt and olive oil; stir well.
  4. Set aside.
  5. (I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary).
  6. Roll tuna fillet in poppyseed-peppercorn mixture.
  7. In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside).
  8. Place tuna on a plate and top with tomato mixture.
  9. Enjoy!

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Baja Chicken Salad With Taco Vinaigrette Recipe

March 16th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (1 1/4 ounce)package Old El Pasotaco seasoning mix
  2. 1tablespoonlight brown sugar
  3. 1/2cupolive oil
  4. 1/2cupcider vinegar
  5. 4boneless skinless chicken breast halves, cut into 1 inch pieces
  6. 1-2tablespoonolive oil
  7. 1 (10 ounce)packagemixed baby greensor salad greens
  8. 1cupgrape tomatoes, halved
  9. 1/2cup slicedred onions
  10. 2 2/3ounces shreddedmonterey jack and cheddar cheese blend(2/3 cup)
  11. 1/3cupsour cream
  12. 1avocado, pitted,peeled,and sliced
  13. 3tablespoonssliced ripe olives
  14. bluetortilla chips

DIRECTIONS

  1. In a medium bowl, conbine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar.
  2. Blend well.
  3. Place chicken pieces in a medium, shallow bowl.
  4. Pour 1/2 cup of the seasoning mixture over the chicken.
  5. Reserve remaining mixture for the dressing.
  6. In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
  7. With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
  8. Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
  9. In a large bowl, combine the baby greens, grape tomatoes, and red onion.
  10. Add reserved seasoning mixture and toss to coat.
  11. On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
  12. Arrange blue tortilla chips around the salad.

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