Search Results for: apple bread
Cookies- and More- For Sale!!!
I will be selling boxes of cookies again this year. The boxes weigh more than 2 pounds and contain at least 10 different kinds of cookies. Contact me if you are interested. They are $25 ( $22 per box if you order 3 or more) and will be available for pick-up at my house starting December 21th.
But there’s more……
I will have other holiday treats.
Pumpkin bread, cranberry bread, or applesauce bread. Large (4×8) $8 Small (3×6) $5
Pumpkin Cake Rolls- $20
Chocolate Beet Cake (Red Velvet) (6×8 in)or Pumpkin Squares (6×8 in.) $8
I will also be making the Christmas tree coffee cakes, pictured below. Eleven rich pineapple and cream cheese rolls- in the shape of a Christmas tree. Adorable. $25
Contact me: Judi_strauss@att.net
or text at 216 501 2905
Christmas Tree Coffee Cake
This Christmas “tree” has become a tradition around here. I make one as a gift for a dear friend every year. If you are looking for something to serve for Christmas morning, or even as a dessert option, I suggest you make this coffee cake.
The recipe actually makes 2 “trees,” so you can have one to give- and one to keep. Or perhaps, one for Christmas Eve and one for Christmas Day.
The yeast dough is prepared, then chilled before rolling. You can do that a day, or even two days, ahead of time. The rolls are filled with a pineapple and cream cheese mixture and are very tasty.
The rolls are arranged in a tree pattern before baking. Then, after baking, the “tree” is topped with a light glaze and gently sprinkled with red and green sugars. The original recipe called for candied cherries. You can use them, or Maraschino cherries or even dried cherries or cranberries. I can my own spiced cherries and sometimes use them. So pretty, and not that hard to make.
Here is the recipe.
Christmas Tree Coffee Cake
Dough:
4-4 1/2 c. bread flour
1/2 c. sugar
1 1/2 t. salt
2 packages active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
Filling:
1 lb. Cream cheese, softened
1/2 c. sugar
1/4 t. nutmeg
dash salt
1/4 t. vanilla
1 (20 oz.) can pineapple in its own juice drained and squeezed dry
Topping:
11 Maraschino cherries, halved
2 c. powdered sugar
3 T. milk
red and green sugars
For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.
Tomato Salads
Tomato season is too short around here. I can never get enough of what my mom called “real tomatoes”. The first few tomatoes never made it in the house. Warm from the sun, they were too tempting. We would pick them right off the plant and eat them. Deer have made it pretty impossible for me to grow tomatoes right now. Luckily, local farm markets have many beautiful tomatoes.
I am enjoying eating fresh tomatoes right now. Later in the season, I will purchase enough tomatoes to can and dehydrate to enjoy once the season is over.
I thought I would share a few of my favorite tomato salad recipes with you.
They are pretty simple. I think that is how it should be. When you have something as close to perfection as a ripe tomato, little more is needed.
Marinated Tomato Salad
3 large tomatoes, cut in wedges, or 2 pints cherry tomatoes, halved
1 T. olive oil
1 clove garlic, minced
2-3 basil leaves, cut into thin strips
2 T. balsamic vinegar
salt and pepper to taste
Combine ingredients and serve at room temperature. Serves 4-6.
Tomato and Feta Salad
3 tablespoons crumbled feta cheese
12 cherry tomatoes, thinly sliced
1/2 sweet onion, diced
1 tablespoon olive oil -I used a lemon infused olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Add salt and pepper to taste. Serve immediately. Serves 2.
Warm Pasta Salad
1 lb. Plum tomatoes, chopped
1 medium sweet onion, chopped
4 oz. Fresh mushrooms, sliced
2 cloves garlic, minced
¼ c. fresh parsley, chopped
1 T. dried basil or 1/4 c. chopped fresh basil
1 T. capers, optional
1 t. dried oregano
½ c. olive oil
¼ c. red wine vinegar
3 T. balsamic vinegar
Dash of hot red pepper flakes
Salt to taste
1 lb. Uncooked pasta
Combine all ingredients, except pasta and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away . Serves 6.
BLT Salad
6-8 slices bacon
2 slices rye bread
2 slices Swiss cheese
5 c. torn up lettuce or mixed greens
3 T. olive oil
2 T. apple cider vinegar
1 T. balsamic vinegar
Salt and fresh ground pepper
2-3 tomatoes, diced
Cook bacon until crisp. Remove from pan, drain and crumble. Remove most of the bacon grease from the pan. Make a sandwich with the rye bread and the Swiss cheese. Toast in the skillet over medium heat until golden brown and cheese is melted. Set aside. Place lettuce in bowl and toss with the oil to coat the leaves. Toss with the vinegars and season with salt and pepper to taste. Add the tomatoes and the bacon and toss. Cut the sandwich into cubes and place on the top of the salad. Serves 2.
Note: you can make two sandwiches if you want more bread and cheese in the salad.
Tomato Feta Salad
Warm Pasta Salad
BLT Salad
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
10 Easy Appetizers
If you are looking to serve appetizers for New Year’s Eve, or for other parties, here are some easy ones that your guests will love.
Some can be made ahead of time, saving you time the day of the party.
The won ton appetizers pictured here are from left to right- Crab Rangoons, Sesame Spinach Triangles and Honey Ginger Chicken Won Tons.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle. Fry in hot oil until golden brown, about 1-2 minutes.
Hot Crab Dip
8 oz. crab meat or faux crab, if you prefer
8 oz. cream cheese
1/2 c. mayo
1 T. chopped chives or green onion, optional
1 heaping teaspoon horseradish
1/2 t. Worcestershire sauce
1/4 t. hot pepper sauce, or to taste
Combine all ingredients in ovenproof bowl and mix until smooth. Bake in a 300-degree oven for 25-30 minutes or until hot and bubbly. You can also heat mixture in microwave for 90 seconds or until hot. You can mix the ingredients ahead of time and chill until ready to heat and serve. Serve with crackers, crusty breads or veggies. You can also spoon mixture into hollowed out tomatoes and broil until crab dip is hot and bubbly.
Pineapple Glazed Chicken Wings
12 chicken wings, cut into 2 pieces, save tips for another use
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Makes 24.
Brie Truffles
8 oz. brie, room temperature- I remove the rind from the brie for a smoother texture.
8 oz. cream cheese, softened
1 stick ( 4 0z.) butter, softened
2 c. fresh pumpernickel bread crumbs*
In food processor combine cheeses with butter until smooth. Chill mixture 30 minutes or longer. With a small cookie scoop or teaspoon form mixture into small balls. Place crumbs in a bowl and roll the balls of cheese in the crumbs to coat. Place in small paper cups and chill until ready to serve. Makes 3-4 dozen.
* To make the crumbs just place torn
Caramelized Onions “Toasts”
2 lbs. Onions, chopped
3 T. oil
1 t. salt
2 T. brown sugar
¼ c. balsamic vinegar
Dash red hot pepper sauce
Paprika
Sauté onions in oil with salt over low heat for 25-30 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed and serve warm with crusty bread, crackers or smoked meats. Keeps in fridge for a couple of weeks or can be frozen. To make the toasts I placed a little of the onions on Wheat crackers and topped with squares of sliced Swiss cheese. Placed in a 400 degree oven until the cheese melted.
Brie with Pesto and Sun-Dried Tomatoes
2 c. basil leaves
3 T. Pine nuts, walnuts or pecans
2 T. olive oil
2 cloves garlic
3 T. Parmesan cheese
salt and pepper to taste
½ c. sun-dried tomatoes, soaked in water and chilled overnight
1 T. oil
1 t. oregano
small wheel of Brie 1-2#
Combine first five ingredients in a blender or processor until smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely. Combine with remaining oil and oregano and season to taste. Split Brie horizontally into 3 pieces. Spread
One layer with pesto and top with a piece of Brie. Spread with tomato mixture and top with remaining Brie. Wrap and chill overnight. Serve at room temperature or warm slightly. I warmed it wrapped in foil at 400 degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty breads.
Caponata
2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups
1 large onion, chopped
1/2 c. olive oil, or a little more
4 celery ribs, sliced
2 sweet peppers, seeded and chopped
1 heaping tablespoon chopped garlic
3 tomatoes, chopped- or 1 (14.5) can diced tomatoes- undrained
1 c. sliced black olives
3-4 T. red wine vinegar
salt and pepper to taste*
Soak eggplant in salted water for at least 15 minutes. Rinse, drain and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons of the oil until tender. Add the celery and cook until the celery is tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2 tablespoons more of the oil and cook the peppers until tender. Add garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute longer. Add this mixture to onion mixture and return skillet to the heat. Add remaining oil to skillet and cook eggplant until golden brown and tender. You may have to do this in 2 batches. Add remaining ingredients to bowl while eggplant is cooking. When eggplant is done add it to the bowl and mix well., Season to taste. Serve with crusty breads cold, hot or at room temperature. Serves 10-12.
* While I don’t have any herbs listed in the ingredients I often add oregano and basil or an Italian or Tuscan seasoning blend. I also like to add capers.
Mushroom Spread
½ lb. mushrooms, trimmed, washed and chopped
2 T. butter or oil
1 medium onion, chopped
½ t. salt
Fresh ground pepper
Dash of nutmeg
1 t. lemon juice
2 t. flour
½ c. sour cream or strained yogurt
½-1 t. dill weed
Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.
Cookies and More for Sale
I will be selling boxes of cookies again this year. The boxes weigh more than 2 pounds and contain at least 10 different kinds of cookies. Contact me if you are interested. They are $22 ( $20 per box if you order 3 or more) and will be available for pick-up at my house starting December 20th.
But there’s more……
I will have other holiday treats.
Pumpkin bread, cranberry bread, or applesauce bread. Large (4×8) $8 Small (3×6) $5
Pumpkin Cake Rolls- $18
Chocolate Beet Cake (Red Velvet) (6×8 in), Pumpkin Squares (6×8 in.) or Apple Cake (6×8 in.) $8 each
I will also be making the Christmas tree coffee cakes, pictured below. Eleven rich pineapple and cream cheese rolls- in the shape of a Christmas tree. Adorable. $24
Contact me: Judi_strauss@att.net
Christmas Tree Coffeecake
This Christmas “tree” has become a tradition around here. I make one as a gift for a dear friend every year. If you are looking for something to serve for Christmas morning, or even as a dessert option, I suggest you make this coffee cake.
The recipe actually makes 2 “trees,” so you can have one to give- and one to keep. Or perhaps, one for Christmas Eve and one for Christmas Day.
The yeast dough is prepared, then chilled before rolling. You can do that a day, or up to 3 days, ahead of time. The rolls are filled with a pineapple and cream cheese mixture and are very tasty.
The rolls are arranged in a tree pattern before baking. Then, after baking, the “tree” is topped with a light glaze and gently sprinkled with red and green sugars. The original recipe called for candied cherries. You can use them, or Maraschino cherries or even dried cherries or cranberries. I can my own spiced cherries and sometimes use them. So pretty, and not that hard to make.
Here is the recipe.
Christmas Tree Coffee Cake
Dough:
4-4 1/2 c. bread flour
1/2 c. sugar
1 1/2 t. salt
2 packages active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
Filling:
1 lb. Cream cheese, softened
1/2 c. sugar
1/4 t. nutmeg
dash salt
1/4 t. vanilla
1 (20 oz.) can pineapple in its own juice drained and squeezed dry
Topping:
11 Maraschino cherries, halved
2 c. powdered sugar
3 T. milk
red and green sugars
For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.
Favorite Tomato Salads
Tomato season is too short around here. I can never get enough of what my mom called “real tomatoes”. The first few tomatoes never made it in the house. Warm from the sun, they were too tempting. We would pick them right off the plant and eat them. Deer have made it pretty impossible for me to grow tomatoes right now. Luckily, local farm markets have many beautiful tomatoes.
I am enjoying eating fresh tomatoes right now. Later in the season, I will purchase enough tomatoes to can and dehydrate to enjoy once the season is over.
I thought I would share a few of my favorite tomato salad recipes with you.
They are pretty simple. I think that is how it should be. When you have something as close to perfection as a ripe tomato, little more is needed.
Marinated Tomato Salad
3 large tomatoes, cut in wedges, or 2 pints cherry tomatoes, halved
1 T. olive oil
1 clove garlic, minced
2-3 basil leaves, cut into thin strips
2 T. balsamic vinegar
salt and pepper to taste
Combine ingredients and serve at room temperature. Serves 4-6.
Tomato and Feta Salad
3 tablespoons crumbled feta cheese
12 cherry tomatoes, thinly sliced
1/2 sweet onion, diced
1 tablespoon olive oil -I used a lemon infused olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Add salt and pepper to taste. Serve immediately. Serves 2.
Warm Pasta Salad
1 lb. Plum tomatoes, chopped
1 medium sweet onion, chopped
4 oz. Fresh mushrooms, sliced
2 cloves garlic, minced
¼ c. fresh parsley, chopped
1 T. dried basil or 1/4 c. chopped fresh basil
1 T. capers, optional
1 t. dried oregano
½ c. olive oil
¼ c. red wine vinegar
3 T. balsamic vinegar
Dash of hot red pepper flakes
Salt to taste
1 lb. Uncooked pasta
Combine all ingredients, except pasta and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away . Serves 6.
BLT Salad
6-8 slices bacon
2 slices rye bread
2 slices Swiss cheese
5 c. torn up lettuce or mixed greens
3 T. olive oil
2 T. apple cider vinegar
1 T. balsamic vinegar
Salt and fresh ground pepper
2-3 tomatoes, diced
Cook bacon until crisp. Remove from pan, drain and crumble. Remove most of the bacon grease from the pan. Make a sandwich with the rye bread and the Swiss cheese. Toast in the skillet over medium heat until golden brown and cheese is melted. Set aside. Place lettuce in bowl and toss with the oil to coat the leaves. Toss with the vinegars and season with salt and pepper to taste. Add the tomatoes and the bacon and toss. Cut the sandwich into cubes and place on the top of the salad. Serves 2.
Note: you can make two sandwiches if you want more bread and cheese in the salad.
Tomato Feta Salad
Warm Pasta Salad
BLT Salad
Cool Summer Dining
It is going to be very hot today and the rest of the week. Here are some ideas to help you stay cool while cooking and eating. Recipes for some “cool” dishes are at the end of the post.
Some tips to keep you cool.
Buy a roasted chicken at your local store. Now you have a healthy entree and can round out dinner with a salad and some bread. Also the leftovers can make great salads or sandwiches for additional meals.
Use the microwave for cooking potatoes or rice. It will not heat up the kitchen as much as conventional cooking methods and rice and potatoes make a good base for salads. I often steam veggies in my microwave. I have even been known to cook pasta in my microwave. The pasta thing is a little trickier. Ramen cooks great in the microwave, as does smaller pasta, (orzo, small shells, macaroni). Haven’t had as much success with larger pasta.
Cook once, use twice. Cook a double batch of meat, dried beans, pasta, rice, vegetables, whatever. Freeze or refrigerate the extra for another day so you don’t have to cook it twice.
Grill whenever possible. It keeps the kitchen cool, is generally a healthy way to cook and let’s be honest, food tastes better when grilled!!
Be a seasonal cook. Market prices on seasonal vegetables and fruits are generally lower and the flavor of fresh produce can’t be beat. Use them in salads, desserts and on the grill. If you or family members have a garden, plan menus around the bounty that nature provides at this time of year.
Re-invent the sandwich. Go beyond peanut butter and jelly on white bread. Use interesting breads like multigrain, pita, tortillas, and bagels. French bread etc. Then get a little creative with the fillings. Try crabmeat salad, or turkey ham with artichoke. Try grilling a whole Portobello mushroom cap and serving with grilled onions and cheese. You can just pile up vegetables and have a sort of tossed salad sandwich.
Spill the beans. Canned beans are a quick way to make a summer salad more filling, or to make any one of a number of fun dishes. Just drain and rinse for high protein, high fiber and no-cook ingredients.
Pastamania! There are so many new and exciting pastas on the market take advantage and try one of them in an old recipe to dress it up. Pasta cooks quickly and can be cooked ahead of time. Pasta come in many flavors, colors and shapes and can easily add interest to your summer menu. Fresh pasta cooks even faster than dried pasta. You can even make a batch of homemade pasta.
Drink up. With warmer weather comes the need for more fluids. Drink plenty of water, but also enjoy lemonade, iced herbal teas and sparkling fruit juices. Watch out for alcohol and caffeine laden beverages as they act as diuretics and can dry you out. These should be enjoyed in moderation in hot weather and never after times of strenuous activity when your body needs water the most.
Fresh fruit is often the nicest dessert. Fruit salads or kabobs can be served along with homemade sorbets and smoothies.
Here are a few recipes you might enjoy on a hot day!!
Bok Choy and Leftover Rice Salad
4 T. oil
2 cloves garlic, peeled and chopped
2-3 c. sliced bok choy- I used baby bok choy, but use what you like
2 c. cold cooked rice
1 carrot, peeled and shredded
½ of a sweet pepper, seeded and chopped
1 green onion, sliced
Dressing:
1/3 c. rice wine vinegar, or white wine vinegar
2 T. oil
2 T. chopped parsley or cilantro
1 T. sugar
1 t. soy sauce
1 t. sesame oil
1 t. fresh grated ginger
Salt and hot sauce to taste
In skillet, sauté garlic for a couple of minutes, being careful not to burn it. Add bok choy and stir fry a few more minutes, just until bok choy wilts a little, but is still crisp. In medium bowl place the bok choy/garlic mixture, being sure to include the oil used in cooking. Add rice and veggies to boy choy mix. In small jar, with a tight fitting lid, place the dressing ingredients. Secure lid and shake until well mixed. Pour over the rice mixture and stir until well mixed. Chill a few hours or overnight before serving. Serves 4-6.
Note: You can make this a main dish salad by adding a little protein. Cooked chicken or shrimp are great. For a vegetarian version- scrambled eggs or edamame work well, too.
Thai Chicken Salad
1 (3 lb.) chicken, cooked, skinned, meat shredded
8 oz. angel hair pasta, cooked and drained
2 T. coarsely shredded fresh mint leaves
1/2 c. chopped cilantro
1 tomato
1/2 c. olive oil
1 garlic clove
1/2 t. red pepper flakes, or to taste
1 T. plus 1 t. soy sauce
1 T. plus 1 t. fresh lemon juice
1 1/2 t. brown sugar
Lettuce leaves for lining the platter
Place chicken meat and pasta in bowl and combine. Mix remaining ingredients, except lettuce, in blender until smooth and toss with chicken mixture. Salad can be served immediately or chilled. Line serving platter with lettuce leaves and spoon over chicken mixture. Serves 4.
Open-Faced Pork and Apple Sandwiches
4 slices roast pork
Salt and pepper to taste
2 oz. cream cheese
2 T. mayonnaise
4 slices rye bread
4 slices Swiss cheese
1 crisp apple, sliced thin
Season pork slices and set aside. Combine cream cheese and mayonnaise and spread on bread slices. Top with cheese, then pork and finish with apple slices. Serves 4.
Italian Bread Salad
1 lb. Loaf, day old crusty bread, cut into 1-inch cubes
5-6 plum tomatoes, sliced
½ English cucumber, sliced
1 c. sliced sweet onion
2/3 c. olive oil
1/3 c. red wine vinegar
3 T. balsamic vinegar
¼ c. fresh basil leaves, cut into thin strips
2 t. Italian seasoning
In large bowl toss together bread cubes and vegetables. Combine remaining ingredients in a smaller bowl and pour over the bread mixture, tossing to coat well. Be sure that all the bread gets coated. Serves 6-8.
Greek Eggplant Salad
1 medium eggplant
1 large tomato, seeded and chopped
1 sweet pepper, seeded and chopped
1 small onion, minced
1/3 c. olive oil
¼ c. red wine vinegar
1 clove garlic
Salt and pepper to taste
Sliced ripe olives and chopped fresh parsley
Broil or grill eggplant until skin has blackened. Cool. Rub skin off the eggplant with a damp paper towel and chop the pulp. Combine eggplant with remaining vegetables in bowl. Combine dressing ingredients in blender until smooth and toss over eggplant mixture. Chill and garnish with olives and parsley. Serves 3-4.
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
