Couscous Salad with Shrimp and Dill
Couscous Salad with Shrimp and Dill
Couscous is one of those foods that is as much fun to say as it is to eat. Couscous is just very tiny pasta. To cook it, you just pour boiling water over it- and give the couscous a few minutes to absorb the water. So easy, and nice on a hot day, when you don’t want to do a lot of cooking. For this salad I combined the couscous with shrimp, some fresh dill and a light dressing. I had some sunflower sprouts, so I added them to the top- just for fun. I also served my salad on a bed of fresh salad greens.
Couscous Salad with Shrimp and Dill
½ c. olive oil
¼ c. fresh lemon juice
1 clove minced garlic
1 t. celery seed
2 c. couscous, about 10 oz.
2 ¼ c. boiling water or vegetable broth
1 lb. peeled cooked shrimp 1 c. diced sweet red pepper
½ c. chopped green onions
2 T. fresh dill weed or 2 t. dried
Whisk first 4 ingredients together for dressing. Place couscous in heat proof bowl and pour over the boiling water. Let stand until water is absorbed, about 10 minutes. Fluff with a fork and add remaining ingredients, stirring to mix well. Pour over dressing and toss to coat. Chill at least 30 minutes or up to 2 hours. 6 Servings.
Vegetable “Roses” Cheese Tart
Vegetable “Roses” Cheese Tart
This tart is sure to get some attention at your next party. It really is easy to make, although a bit time consuming. There are three parts to it. The crust- which I made using a favorite pie crust recipe. The filling- a mix of cheeses, eggs and some herbs. Finally the topper. Various veggies, peeled into thin ribbons, wound into little “roses”, and placed on the cheese layer. My friend, Kat, saw a similar creation and posted it. I loved it, and decided to try and create one of these tarts myself. I switched some things from the one she posted. I made my own crust and used some different veggies. So here is how I did it.
The crust:
This is an old family recipe. Simple and flaky. It makes 2 crusts- so I used the other one for another dish. You could make two tarts or freeze the rest for another time.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled, or use lard or coconut oil, I used coconut oil
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water, 1 tablespoon at a time, until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
The crust was rolled out, using half the dough, and fitted into a 9-inch tart pan. I blind baked it- to insure it would be cooked through- because the tart doesn’t cook that long. I poked the crust all over with a fork, then I topped the crust with a sheet of foil and then a pound of dry pinto beans. You can use pie weights, if you have them or uncooked rice. I have a jar of pinto beans that I keep just for blind baking. The crust is placed in a 425 degree oven and baked for 15- 20 minutes. It should be taken out of the oven before the edges get too brown. Set aside until you are ready to fill it.
The Filling:
I used a combination of cheeses and eggs, with some seasonings. I am not sure I needed the eggs- but I wanted the cheese to set up.
1 (15 oz.) container ricotta cheese
1/2 c. Parmesan cheese
2 eggs
1 t. salt- or to taste
1 t. dried oregano
1 t. dried basil- or 1 T. fresh basil
healthy dash of hot sauce
Combine all ingredients and spread over the crust.
The veggies:
Even though these are listed last, you might want to get them ready ahead of time. I used a vegetable peeler to make ribbons out of the veggies I used. You could also use a mandolin, if you have one. Some were going to be hard to roll- so I steamed them in the microwave, in batches, for several minutes. That softened them up and partially cooked them. When I was ready to use them- I grabbed a ribbon and rolled it up, adding more ribbons until I had a little “blossom”. As I made them I stuck them in the cheese mixture- already spread over the crust. Sometimes I used 2 veggies in one flower to make it look more interesting. Once the surface was covered, I pressed them down a little so they would all be the same height, roughly.
I used
2 zucchini
2 yellow summer squash
2 really big carrots – made for wider ribbons
1 really big beet*
I had some pieces left over and just made a stir fry with them.
Baking the tart:
Place the tart on a baking sheet and bake in a 350 degree oven for about an hour. Crust should be nice and golden around the edges and the veggies should be tender.
* The beet was the trickiest- but I wanted that pop of red. I peeled the skin off first, then tried to peel the longest pieces I could. Some were a little short, but once steamed, they still worked pretty well. sometimes I’d finish a beet center off with a longer zucchini ribbon to hold it together.
Crust with cheese topping
Just kept rolling veggies and filling up the surface
Filled and ready to be baked
Spanish Rice Salad
Spanish Rice Salad
I used to love when my Mom made Spanish Rice. I even loved the way the kitchen smelled when it was cooking. It was a wonderful blend of rice, onions, peppers, tomatoes and often bacon. Since I like those flavors together I decided to combine them in a salad. I had some leftover, cold rice and was looking for a different way to use it. Here is what I came up with.
Spanish Rice Salad
3 c. cooked, cold rice
1 c. diced sweet pepper, any color
½ c. diced sweet onion
¼ c. chopped fresh parsley
Salt and pepper to taste
Dressing:
2/3 c. mayo
1 small tomato, chopped
1 t. cumin
1 t. paprika
8 oz. cooked bacon, drained and crumbled, optional
Combine rice with veggies and seasonings and set aside. In blender or food processor combine dressing ingredients until smooth. Pour over the rice mixture and stir to blend. Adjust seasonings, if needed. Add bacon, if you like. Save a little chopped sweet pepper and bacon to sprinkle on top. Serves 2-3 as a main dish and 5-6 as a side.
Pineapple Rum
Pineapple Rum
Pairing pineapple and rum is such a natural thing to do. Their tropical flavors blend together so well. You can flavor rum with any number of fruits, flowers and spices, and believe me, I have. I think my favorite is still pineapple. So simple to make- just cut up pineapple and put in a jar. Add the rum- light or dark and leave the jar in a cool, dark place long enough for the pineapple to flavor the rum. Strain, filter, if you like and you are ready to go.
Pineapple Rum
½ lb. fresh pineapple
3 c. rum
Cut pineapple into chunks and place in a jar with a tight-fitting lid. Add rum, close jar, and steep for 3 weeks. You can leave it longer, if you like. Strain and filter. Mature at least 1 month. Makes 3 cups.
Homemade Peach Brandy
Homemade Peach Brandy
I like to think of making flavored brandy and other liqueurs as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of Summer’s bounty in alcohol? Peach brandy is one of my favorites. Pretty simple, really. Just combine peaches with brandy and allow the mixture to steep. Once enough time had passed, drain out the fruit. After straining out the fruit I also filter the brandy through either coffee filters or cheesecloth to get it nice and clear. Sweetening is optional. Poured into pretty bottles, they can make fun gifts, too.
Peach Brandy
10 medium sized ripe peaches
3 c. brandy
1 c. sugar syrup – optional – recipe follows*
Peel and pit peaches reserving only the fruit. Place in jar with brandy and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired, and mature 4-6 weeks. Makes 4 cups.
*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey.
Homemade Raspberry Liqueur
Homemade Raspberry Liqueur
I enjoy making homemade liqueurs. You just start with alcohol- I most often use vodka – then you add ingredients to flavor the alcohol. I have done all sorts over the years and raspberry is one of my all time favorites. Its beautiful color and great flavor make it nice for sipping, or used in mixed drinks. I like to think of it as just another food preservation method!!! Here is the recipe in case you also want to make it. Makes a great gift, too.
Homemade Raspberry Liqueur
1 lb. raspberries
3 c. vodka
1 ¼ c. sugar
Combine fruit and vodka and let stand 2 -4 weeks. Stir in sugar and age 3 months. Strain and filter. Makes 3-4 cups.
Spiced Chocolate Zucchini Cupcakes
Spiced Chocolate Zucchini Cupcakes
These are wonderfully spicy, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar. It’s something I’ve done with muffins, in the past. I just never thought of topping cupcakes that way before. It was a really good idea. The cupcakes were baked for a picnic, and in the heat, frosting would have melted. Besides, not everyone likes frosting. As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.
Spicy Chocolate Zucchini Cupcakes
2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon
Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.
Blueberry Crumble
Blueberry Crumble
When I need a last minute dessert I will often make a fruit-based crumble or a cobbler. I usually have some sort of fresh fruit around. If not, there are always fruit pie fillings I canned or fruit I have frozen. This time I started with a jar of homemade blueberry pie filling, but you can use store bought. You can also make the filling with fresh berries- recipe follows. I topped it with an oatmeal crumble mixture and popped it in the oven to get all toasted and bubbly. It took longer for the oven to preheat than it did for me to assemble this dish. Great for dessert as is, or topped with ice cream. Not too sweet, it could easily work for a brunch, too. I used blueberry pie filling but you could use whatever fruit pie filling you prefer.
Blueberry Crumble
1 can blueberry pie filling – I make my own so I used homemade*
1 c. rolled oats
2/3 c. flour
½ c. brown sugar
2 t. cinnamon
½ t. salt
¼ c. butter
3 T. half and half – you could also use milk or whipping cream
Place pie filling in a deep dish 9-inch pie pan. In mixing bowl combine the oats, flour, sugar, cinnamon and salt. Cut in the butter. Drizzle the milk over the oat mixture and stir to blend. Place oat mixture over the blueberry pie filling. Bake in a preheated 375-degree oven for 30-35 minutes- or until bubbly and the crumble topping has become golden. Serve warm or cold. Tastes great plain but also good topped with ice cream or whipped cream. Serves 4-6.
* You can also make the filling using fresh or frozen berries. In medium saucepan combine 3-4 cups of berries with ¾ cup of sugar, ¼ cup lemon juice and the zest of a lemon. Bring to a boil and add 2 tablespoons of cornstarch (or Clear Gel if you have it) mixed with 3 or 4 tablespoons of cold water. Bring to a boil, stirring often. Mixture should be nicely thickened. Depending on the berries I sometimes use a little more cornstarch.
Mini Cherry Cheesecakes – Gluten -Free
Mini Cherry Cheesecakes- Gluten-free
I needed a gluten free dessert for a friend of mine and I was trying to come up with something seasonal. Saw some beautiful cherries so I bought some and went from there. She really loves cheesecake so I used the cherries as toppers for these mini cheesecakes. The crust is a shortbread type cookie made with gluten free flour. The filling pretty straight forward with a nice splash of lemon juice and vanilla. I used 2 cups of fresh, pitted cherries-she likes a lot of cherries on cheesecake- but I only used 2 tablespoons of sugar to sweeten them. The recipe made a dozen. If you are using tart cherries, you might want to add a little more sugar. Here is what I did.
Mini Cherry Cheesecakes – Gluten Free
Crust:
1/4 c. softened butter
1/4 c. sugar
1/2 c. gluten free flour – found in some grocery stores- I got mine at Costco
pinch of salt.
Filling: 2 (8 oz.) packages cream cheese, softened
1/2 c. sugar
2 T. lemon juice
2 t. vanilla
2 eggs
Cherry Topping:
2 c. pitted cherries, including any juice
2 T. sugar, or to your taste
1 t. tapioca starch- you could also use cornstarch
Preheat oven to 325 degrees. Line 12 muffin pans with paper or foil liners. In mixing bowl combine ingredients for crust by first mixing the butter and sugar together and then stirring in the flour and salt. Divide the dough into 12 portions and roll into balls. Place one ball in each paper lined pan and press to flatten. Bake for 10 minutes. While crust is baking make the filling. Combine cream cheese, sugar, lemon juice and vanilla and blend until smooth. Stir in the eggs. Spoon the batter into the muffin pans- they will be pretty full. Bake for 20-25 minutes, or until puffy and set. Cheesecakes will flatten a little when cooled. While the cheesecakes are baking you can make the cherry topping. Pour off any liquid from the cherries into a small saucepan. You should have about a quarter of a cup. Add enough water to make a half a cup of liquid. Add sugar and tapioca starch or cornstarch and heat over medium heat. Stir constantly until mixture thickens- it just takes a few minutes. Stir in the cherries and allow mixture to cool down. Once cheesecakes and topping are both cooled down spoon cherries over the cheesecakes and chill until ready to eat. These could be frozen- but you aren’t going to have any left over.
Black Forest Blintzes
Black Forest Blintzes
I needed a last minute dessert when a friend stopped by for dinner a few nights ago. I had some cherry pie filling and some bittersweet chocolate. I also had some flour tortillas, so I combined them for what I think is a pretty nice dessert. Easy to make, too. The name was inspired by Black Forest Cake, which contains both chocolate and cherries.
First I softened the tortillas in milk for about 10 minutes. This makes them more pliable- like a thick crepe. I melted some semi-sweet (bittersweet) chocolate with a little half-and-half. Two parts chocolate to one part of the half-and-half. Whipping cream would also work. Milk, too, but maybe use a little less milk, it is thinner. I melted the chocolate and half-and-half in the microwave for half a minute or so, then stirred until they were smooth. I put the melted chocolate in a squeeze bottle and put a nice swirl of it in the center of a tortilla. Then I added a couple of spoonfuls of the cherry pie filling. I folded up the sides a little and then folded it over- like making an egg roll. Next I melted some butter in a pan and cooked them over medium heat until golden on both sides. I put a drizzle of the chocolate on a plate, dusted the blintz with powdered sugar and placed it on top of the chocolate. Simple and kind of pretty, too. Would be nice served with whipped cream or ice cream.
Start with chocolate sauce on the softened tortilla
Top with a couple of spoonfuls of cherry pie filling
Fold sides in and roll up
Brown in butter
