Italian Sausage with Veggies

Hi,

I hope you had a lovely Christmas. I think Italian sausage is highly versatile and fast.

1 package Italian Sausage

Place sausage in a frying pan with an inch or so of water. Bring to a boil and cover, if possible. Cook for about 10 minutes, turning sausages over. When the sausages are cooked on the outside, they don't have to be cooked all the way through, place sausages on a "meat" cutting board and slice into pieces.

(I like to keep separate cutting boards for raw meat or fish and another cutting board for veggies and fruit. It is not recommended to use a cutting board for raw meat and then use the same cutting board to make a salad. Trust me, you don't want to do that.)

Olive oil

Drain off any water. Pour a couple of tablespoons of olive into the frying pan and return sliced italian sausages. Cook the sausages until nicely brown and cooked through.

Red pepper
Salt and black pepper
Veggies (green or red pepper, broccoli rabe, mushrooms)

Wash and cut the veggies and quickly stir fry with sausages. Add additional oil if needed. Also for a bit of kick add 1/2 to 1 teaspoons of red pepper. Salt and pepper if needed.

Parsley, cilantro, or green onion

If you have some parsley or fresh greens about add in the last minute. Enjoy!

Hugs,
Mameekosan

Quiche with options

Hi all,

Well I am finally happy with a quiche recipe. I've tried a bunch of different things, but this one works consistently well. I have included some various ingredients that you can add to make it your own. Yesterday, I made a ham, spinach, caramelized onion quiche with swiss, gruyere, and cheddar cheese. I like quiche because it make great leftovers and you can tweak around the ingredients. I purchased pie crust from Trader Joes which made the quiche very easy.

Preheat oven to 450 degrees.

1 premade pie crust (I like the one from Trader Joes. You have to thaw it ahead of time)

Fit the crust into a deep, 9 inch pie pan. Flute the edges by pinching it between thumb and index of one hand and indenting it between the two with your other index. You can also use a fork to create a striped pattern around the edge. Place a piece of aluminum foil onto the pie dough, pressing it down flat. If you have pie weights (little funny ball things) use those or if you don't, you can fill the bottom with uncooked beans or rice. The idea is to hold down the pie dough as it cooks. Place in 450 oven for 10 minutes. Lift off foil and beans and bake for an additional 5 minutes or until the dough is lightly browned.

While the pie dough bakes prepare the filling and caramelized the onion.

4 eggs
1 cup half and half
pinch of salt and pepper

Whisk the eggs, cream, and seasonings together in a bowl.

1 large onion
1 tablespoon olive oil

Saute the onion until it becomes nicely brown, but not burnt.

1/4 pound (approximate) ham (you can also use precooked bacon, or sausage) cut into small pieces
1 1/2 cup shredded cheese (swiss is classic, but you can also use cheddar or gruyere)
1/3 package frozen spinach, defrosted in microwave and with as much liquid removed as possible (You could also use broccoli, asparagus, or sauteed peppers. Be creative!)

When the pie dough is brown. Remove and let cool for 5-10 minutes. Sprinkle first with ham, then cheese, then spinach and last the caramelized onions. Give the cream and egg mixture one last mix and pour into the pie shell with the other ingredients.

nutmeg

Sprinkle lightly with nutmeg. Bake for 35 to 40 minutes until the center is set and a knife inserted into the middle comes out clean. I think the caramelized onions are a must. Let me know what you think?

Hugs,
Mameekosan

Homemade Granola

Hi All,

I have been taking an online course and my posting recipe rate has dropped down to zero per week. So much for keeping multiple plates spinning at the same time? This is a great granola recipe. It is much less expensive than granola you can buy, plus you can put in all your favorite kinds of nuts and dried fruit. I like to add sesame seeds, it adds a nice flavor. If you can get it at an asian store in a large bag, it's much cheaper than buying those little bottles at the grocery store. This recipe makes quite a bit, but it keeps well in a tightly sealed container.

42 ounces of old fashioned rolled oats (the large "can" of oats at the grocery store
7 ounces (one small bag) sweetened coconut
1 cup sesame seeds
10 ounces sliced almonds
8-16 ounces walnuts
(1/2 cup dried milk optional)

Mixed the ingredients above in a large pot or bowl. You can  mix up the kinds and amounts of nuts to suit your taste and pocketbook. Preheat oven to 350 degrees.

1 cup vegetable oil (I used to use canola oil, but now would probably use coconut oil)
3/4 cup packed brown sugar
1/2 cup honey

Put the above ingredients together and heat over medium heat in a small pot until the sugar melts and the mixture just starts to simmer. Remove from heat.

1 Tablespoon vanilla extract

Add the vanilla to the liquid mixture. Mix well. Pour onto the oat and nut mixture. Mix well. Pour mixture onto two large rimmed baking sheets. Place in oven stir every 15 minutes until desired toastedness. I usually like the granola light to medium toasted and the total time is about 45 minutes. Remove from oven.

8 ounces sweetened dried cranberries (I have also used dried pineapple or raisins)

Stir in cranberries, cool, store in airtight containers.

If you don't think you'll eat the whole recipe, it makes great gifts sealed in a plastic bag with a ribbon. Or you can make just half a recipe too.

Hope your granola taste great!

Hugs,
Mameekosan

Chocolate Tart with Nut Crust

Hi,

This recipe has been a favorite for many years. Whenever I make it someone always asks me for the recipe. Although the recipe calls for a food processor, I think you can make it without, if you're patient and finely chop the nuts in the first steps. Of course, if you have a food processor, it goes much faster. The recipe is very rich and is almost like candy.

Preheat oven to 325 degrees.

2 cups walnuts chopped (I have also made this with a mixture of nuts such as pecans, walnuts, or almonds.)
1/2 cup sugar

Whirl the walnuts and sugar in a food processor until nuts are coarsely ground. Pour nuts into an 11 inch tart pant with removable sides.

4 tablespoons melted butter

Add butter to the nut mixture and mix thoroughly. Press mixture evenly over bottom and sides of pan. Line a rimmed baking sheet with aluminum foil and set the pan on the sheet. Sometime the tart with leak and the aluminum foil will prevent the butter from leaking and burning in your oven. Bake for 20 to 30 minutes, until the crust begins to brown around the edges.

4.5 ounces bittersweet or semisweet chocolate, coarsely chopped
4.5 ounces bittersweet or semisweet chocolate, finely chopped
4 tablespoons butter

While the crust bakes chop the chocolate. Place in separate bowls. In microwaveable bowl place the finely chopped chocolate and the butter and microwave at half power 30 to 45 seconds until the chocolate melts. (Microwave at half power for an additional 15-20 seconds if the chocolate is not melted.) Stir the mixture until it is smooth.

6 large egg yolks
1 teaspoon cognac or brandy (optional)
3 tablespoons sugar
1/2 teaspoon almond extract

With a mixer beat the eggs yolks and the three other ingredients until the mixture turns pale yellow, about 3 minutes. Add the chocolate-butter mixture and beat to blend. Stir in the coarsely chopped chocolate. Pour mixture into the warm nut crust. Bake in the 325 degree oven for 15 to 20 minutes, until the center just begins to firm up. Set on rack to cool. Remove rim.

If you want to really go over the top, you can serve this with whipped cream, although I feel like it doesn't really need it.

Hope this shocks and awes your friends like its done for me.

Hugs,
Mameekosan

Winter Squash or Root Veggie Gratin

Hi,

The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.

This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.

Preheat oven for 400 degrees.

2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick

I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.

1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped

Cook the onion and garlic in the olive oil in a medium sized pot, until tender.

1 cup heavy cream
pinch of nutmeg

Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.

1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage

Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.

1/2 cup panko bread crumbs
1 cup grated Swiss cheese

Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.

This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.

Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.

Hugs,
Mameekosan

Pork Chops with Orange or Lemon Glaze

Hi,

I've made these pork chops a couple of times now and I think this may become one of my go-to recipes for pork chops. It's fast and easy and I usually have most of the ingredients around.

4 bone in pork chops (1/2 to 3/4 inch thick)
salt and pepper
1 teaspoon cumin
1 teaspoon sugar
2 tablespoons olive oil

Rub each pork chop with salt and pepper and cumin on both sides. Sprinkle one side of the chop lightly with sugar. (I know this seems a bit strange.) Put the olive oil into a large heavy frying pan. Place the chop with the sugar side down. Heat the pan with the chops in them over medium heat, until lightly browned. It'll take 6 to 9 minutes. Don't move them around, be patient.

Turn the chops over and reduce heat to low, cover the pan and cook for another 3 to 6 more minutes, until the pork chops are cooked through. Remove the chops to a platter and cover with aluminum foil.

1 cup sliced mushrooms (these are optional, but were nice the last time I made them)
1 tablespoon olive oil
2 garlic cloves minced
1/2 teaspoon red pepper flakes

Add the ingredients above and cook for a couple of minutes, until the mushrooms are tender or if you didn't use the mushrooms until the cloves are fragrant.

Juice from 1 lemon or 1 orange

Add the juice and cook for another minute, stirring. Pour the mixture over the chops and serve.

While the chops are cooking, you can make a simple green salad, and slice a bit of melon. If you make more than one chop you'll have enough for another lunch or another lunch and dinner!

Happy cooking!

Hugs,
Mameekosan

Brownies - Cakey not Dense and Fudgy

Hi,

I have been looking for the perfect brownie recipe for a long time. I think this may be it. It's not dense and fudgy. Dense and fudgy brownies almost seem undercooked and are fine when they come out of the oven, but then they end up being like a dry brick. Okay, I'm not a fan. But you gotta try these.

Preheat oven to 350 degrees. Line a 9 inch pan with two sheets of parchment paper or aluminum foil. One is folded into a 9 inch strip and goes one way and hangs over the opposite edges. The other is also folded in a 9 inch strip and goes the other way. You'll end up with all the surfaces covered and it's easy to lift out the cooked brownie.

4 ounces unsweetened chocolate

Place chocolate in a microwave safe bowl. Microwave at 50% power for 2 minutes. Check to see if the chocolate is melted. If not microwave again at 50% power for 2 minutes. You want to stop when the chocolate is just melted. Set the chocolate aside to cool.

1 1/3 cup all purpose flour
3 tablespoons alkalized cocoa powder (I found some that was organic and alkalized)
1/4 teaspoon baking powder
1/4 teaspoon salt

Mix the dry ingredients together in a bowl or on a sheet of waxed paper. Set aside

1 1/2 stick (12 tablespoons) butter at room temperature

Cream the butter in an electric mixer at medium speed for 2 minutes. Scrape the bowl.

2 cups granulated sugar

Add the sugar in two additions, beating 1 minute after each addition.

3 eggs

Beat in the eggs, one at a time, mixing them in before adding the next.

2 teaspoons vanilla extract

Add in the vanilla. Mix. Add in the cooled melted chocolate, then the flour mixture, beating only until just blended.

1/2 cup heavy cream (I didn't have heavy cream so I had some light cream and added 1 tablespoon of melted butter)

Add the cream and beat until just blended. Remove from mixer and make sure the everything is mixed. Transfer batter to the baking pan. Bake for 40 minutes or until just set. Cool on rack.

Well, tell me what you think of these. I think they're the best brownies I've ever made. You will need a mixer and some heavy cream but I think they're worth it.

Hugs,
Mameekosan

Basic Meat Loaf - Comfort Food

Hi,

I'm sorry that it has been so long since I've posted any new recipes. I decided to take some online courses and the two classes have been distracting me from my recipe blogging. But I finished my one course and got a 94 on the final. Not too bad... K requested a meat loaf recipe and I did end up giving her one over the phone, but I thought because meat loaf is such a great comfort food and very good for left overs, my recipe blog would be lacking without it.

If you make the whole recipe with 2 pounds of ground meat you can bake half shaped into a loaf and take the other half and shape them into meat balls. Then bake both in the oven. The meat balls will take about half the time as the meat loaf. Bake the meat loaf in a pyrex baking dish and bake the meatballs on a rimmed baking pan. You can also just make one big meat loaf and it will heat up great for leftovers or for meat loaf sandwiches.

1/2 cup plain bread crumbs, fresh if possible
1/2 cup milk

Preheat the oven to 350 degrees. Soak the bread crumbs in milk.

2 pounds ground meats (I usually just use beef, but you can also make a mixture with lamb or pork)
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley chopped
2 clove garlic, minced
1 teaspoon dried sage leaves
1/2 teaspoon salt
ground black pepper
1 onion finely chopped
1 small carrot finely chopped (this is optional, I usually don't do this, but more veggies are always good)

Mix the above ingredients together. Add the soaked bread crumbs. Mix thoroughly. Shape the mixture into 1 large loaf or 1 small loaf and a pan of meatballs. The meat loaf will take 1 hour and 15 minutes and the meat balls will take about 30 minutes. The meat loaf will be done when no longer red in the center.

And don't forget to make meat loaf sandwiches! They are one of my favorites with a little dijon mustard and some arugula. Enjoy and receive hugs and warm thoughts from home because you know that meatloaf is comfort food.

Hugs,
Mameekosan

Cranberry Tart

Hi,

I made this to take to our friends annual cranberry picking celebration and it was a success. The tart was particularly appropriate to the gathering. The goat cheese added a savory sweet taste to contrast the sweet cranberry topping. It is rather impressive looking, but surprisingly easy.

Preheat the oven to 425 degrees.

1 prepared piecrust (such as Pillsbury)

I know I didn't make the piecrust, but I thought the bought piecrust was fine. Fit the pie crust into a 11 inch tart pan with removable bottom and straight sides. You may need to roll out the dough a bit so it's large enough to fit into the pan. Cover the pie crust with aluminum foil and pie weights or uncooked beans or rice. Bake for 18 minutes. Remove foil and bake for an additional 5 minutes until the crust is lightly browned.

8 ounces goat cheese
1/2 teaspoon cinamon
6 tablespoons sugar
1 egg
2 tablespoons milk

While the tart bakes, mix together the five ingredients listed above in a medium bowl. When the crust is done, pour the cheese mixture into the crust. Spread to smooth the top. Turn oven to 375 and bake for an additional 20 minutes until set.

1 bag fresh cranberries (12 oz.)
1 cup sugar
Zest from one lemon
Juice from one lemon

While the cheese bakes. Combine the above ingredients in a sauce pan. Bring to a boil and cook for about 10 minutes, stirring. Remove from heat. Pour over the cheese mixture and spread until smooth. Cool until set.

The color of the tart is beautiful and would be a perfect ending to a simple meal of soup and sandwiches. I hope you'll enjoy this as much as I did.

Hugs,
Mameekosan

Asian Corn and Chicken Soup

Hi,

I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.

2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced

Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.

3 fresh corn on the cobs (or half a bag frozen corn)

Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.

1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock

Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.

1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces

Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.

1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)

Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.

Hugs,
Mameekosan

Lentil Soup with Bacon and Ham

Hi,
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.

I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.

1 lb lentils, I used half brown and half red, rinsed thoroughly

Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.

4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces

Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.

4 medium carrots, coarsely chopped

Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.

5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils

Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.

Salt and pepper

Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.

Hugs,
Mameekosan

The Trouble with Kale or Chop Chop Salad to the Rescue

Hi,

I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?

I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.

But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.

1 large bunch of kale, washed and very thinly sliced

Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale.  Place in large bowl.

Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey

Mix the 3 ingredients together and pour over the kale. Toss to coat well.

1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper

Mix the above ingredients into the kale. Taste and adjust with salt and pepper.

1/4 cup salted almonds

Sprinkle with almonds.

There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.

Hugs,
Mameekosan

Italian Sweet and Sour Country Ribs

Hi,

I was looking through my Sunset Italian cookbook when I found this recipe for Spuntature di Maiale. I had just gotten a package of country ribs, so I thought it would be perfect. I made it in the morning in my trusty crockpot and when I got home at night, the ribs were tender and fragrant.

1tablespoon butter
1 tablespoon olive oil

Heat the oil in a deep heavy pot. My crock pot has a removable pot that I can use on the stove. You can also make this dish in a dutch over or heavy pot.

1 pound country style pork ribs, cut into 2 inch pieces

Brown the ribs in the oil. If there is too much liquid, drain and reserve the liquid. If you don't drain the liquid the meat will never brown. After you drain the liquid you might need to add a tablespoon more oil.

When the ribs are browned, remove and set aside.

1 large onion, coarsely chopped

Add the onion and cook stirring until the onion is soft.

2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
1/3 cup red wine vinegar
1/4 cup crasins, raisins, or currants (I used the crasins)
1/3 cup fresh herbs chopped (parsley, oregano, thyme. The recipe called for parsley but I used the oregano and thyme since I didn't have the parsley)
1/8 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon black peppercorns (If you don't have whole, use a generous amount of ground black pepper)

Add all the above ingredients and add the ribs back into the pot. Stir. I set the crock pot on medium and the ribs cooked all day. If you do the ribs on the stove, turn the heat to low so they just simmer, they'll need about 2 1/2 hours to 3 hours to be tender.

I hope you enjoy this recipe as much as I did. We ate the ribs on a bed of arugula. The original recipe suggested eating them with polenta. I'm going have to hunt up a recipe for polenta!

Hugs,
Mameekosan

Sauteed Spicy Broccoli

Hi,

I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.

2 pounds broccoli, see preparation below

I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.

3 tablespoons olive oil

After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.

2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper

Add the garlic and red pepper.

Saute for another minute or until the garlic just starts to brown.

2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste

Remove the broccoli to a serving bowl and add the above ingredients. Toss well.

I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.

I hope this broccoli recipe becomes your go-to also!

Hugs,
Mameekosan

Eggs in Purgatorio

Hi,

The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.

1/2 pound pork bulk breakfast sausage (italian sausage would work as well)

Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.

1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper

Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.

2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper

Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.

4 eggs

Crack an egg and put one egg into each indent.

1/4 cup cheddar or jack cheese

Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.

Parsley or something green

I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.

There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.

Hugs,
Mameekosan

Chinese Meatball Soup (Winter Melon Optional)

Hi,

We were at H Mart recently and R was intrigued with the Winter Melon. I think he thought it might be similar to a Honeydew Melon, but once we got it home and I did a little research, I found that Winter Melon is more like a cucumber in sweetness and texture. Okay, so now I had to figure out what to do with it. I found this recipe, on allrecipes.com and adapted it quite a bit from the original. I think it would be fine without the winter melon and I think in the future I plan to make it without.

Preheat over to 400 degrees. First you have to make the meatballs.

1 pound ground pork
2 tablespoons cornstarch
1/2 bunch cilantro, finely chopped
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons garlic, finely minced
2 tablespoons minced fresh ginger
1 egg

Mix all the ingredients listed above together until well mixed. Form the mixture into golf ball sized balls. If you have some around, line a rimmed baking sheet with parchment paper, to make clean-up so much faster. Place meat balls on baking sheet. Sprinkle with salt and pepper. Bake in 400 degree oven until browned, around 15 minutes. While the meatballs brown, continue working on the soup.

6 cups water
2 pounds Winter Melon, cut into 1 inch cubes
3 slices fresh ginger
2 teaspoons salt
2 teaspoons sugar
black pepper (healthy amount)
1/2 bag frozen spinach
(bok choy or celery, thinly sliced)

Add the above ingredients and simmer for 5 minutes or until the veggies are cooked, but still a bit crispy. The original recipe didn't call for anymore veggies other than the winter melon. I felt like it needed more veggies, so I added 1/2 package of frozen spinach. I think you could also add some fresh bok choy or thinly sliced celery.

(thinly sliced green onions and cilantro)

When the meatballs are browned add to the soup and simmer gently for 10 more minutes. Check to see that the meatballs are cooked through. I ended up simmer the soup for longer and the meatballs started to fall apart a bit, but I thought the soup was still delicious. Check to see if the soup needs a bit more salt or pepper. I liked to finish the soup, just before serving, with a sprinkle or green onions and cilantro.

Hope you enjoy this soup. It heats up well for lunch or dinner the next day.

Hugs,
Mameekosan

Squash and Lentil Stew

Hi,

I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.

3 tablespoons olive oil

Heat olive oil in a large stockpot.

3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)

Add the veggies to the oil and cook about 5 minutes.

1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper

If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices.  Stir.

1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube


Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.

1/2 cup cilantro leaves

Add the cilantro just before serving to keep the fresh green color.

This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.

Let me know what you think?

Hugs,
Mameekosan

Red Lentil Burgers - Yes another burger recipe!

Hi,

Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.

1 cup dried red lentils

Rinse the red lentils and check for debris and small stones.

4 cups water

Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.

3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped

Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.

2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs

Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.

1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper

Mix in bread crumbs. Season with salt and pepper.

1 egg

Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.

2 tablespoons olive oil

Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.

We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.

Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice

The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.

Hugs,
Mameekosan

Hot and Sour Asian Soup (Soup #2)

Hi,

This is another recipe where you can use your delicious chicken stock. I like to think of soup as totally flexible so that you can add ingredients that you have at hand. I'll list some possible additions.

Leftover cooked chicken, pork or beef cut into matchstick pieces
1/2 block firm tofu, drained and cut into 1/2 inch cubes
Spinach (frozen is fine)
French cut green beans (frozen is okay)
Carrots, cut into slanted crosswise pieces
Celery, thinly sliced
Kabocha squash, a few thin slices cut into bite sized pieces
Bok Choy, sliced
Mushrooms, sliced
Bean thread or rice noodles

4 cups chicken broth
(If you have on hand you can also add: 1 Tablespoon dry sherry, white wine, or mirin)


Heat the chicken broth until boiling. Add the ingredients that you have selected, cover, reduce heat, and simmer for 5 minutes.

2 tablespoons red wine vinegar (this will give the soup the sour)
2 tablespoons soy sauce

Add the vinegar and soy sauce, stir.

1/2 teaspoon white pepper
2 teaspoons sesame oil
2 green onions, thinly sliced
1/4 bunch cilantro

Add the ingredients listed above, heat through. The soup is now ready. I hope you'll see how easy it is to make delicious soup. It's a great way to use up the bits of veggies that you might have in the fridge.

Hugs,
Mameekosan 

Corn Chowder - (Use the stock you made)

Hi,

If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.

3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)

In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)

1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced

Add the pepper and carrots and saute for a few minutes.

3 cups of stock or water

Add the stock or water. Bring the veggies and liquid to boiling.

2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced

Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.

1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper

Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.

Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.

Hugs,
Mameekosan

Asian Summer Rolls

Hi,

If you have access to an asian market you can buy a package of the round rice paper wrappers. They look like translucent handmade paper, but in fact you can eat them. If you can't find the rice paper wrappers, you can use Boston lettuce and make lettuce bowls out of the leaves and fill them with the ingredients. The two dipping sauces included at the end make great dressing for the Boston lettuce bowls or dipping sauces for the rolls.

The recipe calls for a bunch of chopping and prep. I've listed different ingredients that you can pick from. Just keep in mind the flavors and colors of the different ingredients and select those that complement each other.

Greens, 2 cups (you can choose: spinach, romaine lettuce, arugula)
Protein, Shredded cooked chicken, turkey, or pork, Fried sesame tofu (recipe follows), bacon
Mushrooms, 1/2 pound sauteed in olive oil
Herbs, 1/2 bunch (you can choose: cilantro, basil, mint)
Sweet onion, 1/4 onion very thinly sliced
Avocado, thinly sliced
Fruit, thinly sliced mango or strawberries
Veggies, Carrots or radishes, cut into match sticks

To prepare the tofu:
Cut a block or tofu into 1/4 inch slices. Press the slices gently between paper towels to squeeze out excess water. Mix together (2 tablespoons oil, 2 cloves garlic minced, 1 teaspoon sesame oil and 1 teaspoon soy sauce.) Dip the slices in the mixture. Heat 1 tablespoon oil in a frying pan over medium heat. Cook the tofu about 15 minutes until crisp. When cool, cut into strips.

After you have prepared the ingredients you're ready to start rolling. Dip the rice paper wrapper in warm water for a few seconds. You don't want it to get too soft or it will be hard to roll. The wrapper just needs to be slightly pliable.

Layer your ingredients along the bottom third. One thing to consider is the ingredients you place on the top and bottom will show through. Lift the filled edge up and over the fillings. Fold in the sides. Keep rolling with a bit of stretching as you go. If your first one comes out a bit messy, don't worry. You can adjust the amount of filling after seeing how the first one goes. You will also develop a technique, so don't give up if your first one comes out a bit wonky.

Keep rolling until all the ingredients are used up. Afterwards prepare one or both or the dipping sauces.

Citrus Soy Dip
Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon light brown sugar, 1 teaspoon srirache sauce. Serve in small bowls.

Almond Sauce
Whisk together 1/4 cup almond butter, 3 tablespoons water, 3 teaspoons soy sauce, 1 tablespoon light brown sugar, 1 teaspoon sesame oil, 2 tespoons lime juice. Serve in small bowls.

You can serve sliced melon and some steamed greens to fill out the meal. I've read that you can have a party where people assemble their own rolls. I've never done it, but it sounds like fun.

A last bit of summer fun.

Hugs,
Mameekosan 

Fish with Prosciutto - Part 2 - Fish Chowder

Hi,

If you haven't eaten all the Fish with Prosciutto, you can turn the left overs into this delicious fish chowder.

3 tablespoons butter
1 onion chopped

In a medium sized pot, melt the butter over medium heat. Cook the onions until tender.

Leftover sliced potatoes roughly chopped
2 cups fish or chicken broth or water (if I use water, I'll add a bouillon cube)
1 cup half and half 

Add the potatoes, broth, and cream. Bring just to a boil.

~3 pieces cooked fish and prosciutto, chopped into chunks
Parsley and green onions
salt and fresh ground pepper

Add the fish and parley/green onions. You can add more parsley and green onion, if you think there needs to be more green stuff. Taste, you'll probably need some pepper and maybe some salt. Heat until steaming. The chowder is a great bonus! It makes for a quick second meal.

Hugs,
Mameekosan

Fun with Kebabs! 2 ways

Hi,

I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.

Assemble all the ingredients and then skewer away.

Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple

1 pound chicken breast cut into 1 1/2 square pieces

Marinate the chicken in the following while you cut up the rest of the ingredients

1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper

2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)

The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.

I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.

Kebab #2 - Pork + Onion + Mushrooms +  Green Pepper

1 pound boneless pork loin, cut into 1 1/2 inch cubes

Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika

While the pork marinates, prepare the following:

2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares

Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.

So "Bah Humbug" to those mixed kebab naysayers!

Hugs,
Mameekosan

Fish with Prosciutto and Potatoes - Part 1

Hi,

This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.

Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.

Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.

Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.

~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)

If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.

Sprinkle the fish lightly with oil.

~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)

Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.

4 green onions thinly sliced
1/2 cup fresh parsley chopped

I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.

This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.

Hugs,
Mameekosan

Easy Chicken Stock - Roasted Chicken Part 2

Hi,

I have been reminded that I never did circle around to write about taking the roast chicken carcass and turning it into delicious and cheap stock. So here it is.  Also, if when you are cooking and you end up with chicken bones or small bits of chicken, I just throw them in a bag and freeze them for when I make stock.

1 roasted chicken carcass (Also any leftover chicken bones that you may have frozen)

Break up the carcass. Add any leftover bones or drippings scraped from the roasting pan, into a large stock pot, large enough to hold chicken and water to cover.

1 large onion, peeled and cut in half
2 carrots
2 bay leaves
if you have any fresh herbs such as parsley or thyme, they can be added as well
1 bouillon cube (I know that some people may not like this, but I usually add just one cube)

Add the above ingredients to the pot and add water to cover. Bring just to boiling and lower temperature to low, so that the water is hot, but not enough to boil. Skim the gunky stuff that forms on the surface. Cook for at least 2 hours and as long as 4. Add water if necessary. Adjust to taste with salt and pepper.

Strain the stock through a strainer. I usually divide the stock into small containers and freeze. It's great to have stock on hand for soup.

Hope you can stock up on stock! (sorry for the pun)

Hugs,
Mameekosan

Pork Chops with Leeks and Mushrooms

Hi,

Sorry for the delay in posting this recipe for those who requested it. It will seem fancy to dinner guests but easy enough for a weekday dinner. The mushrooms and leeks are things that I usually don't have around in the fridge. The leeks are a bit expensive, but the dish is delicious and I encourage you to try it with the leeks.

4 pork chops 

Salt and freshly ground pepper, to taste 

2 tablespoons butter

1 tablespoon olive oil

Season pork chops generously on both sides with salt and pepper. Melt the butter and olive oil in a large frying pan over medium high heat. When the pan is hot add the pork chops and cook each side until browned. It will take about 5 to 6 minutes total. The chops do not need to be cooked through at this point, you'll cook them more later. After the chops have browned remove them from the pan, set aside.

2 leeks thinly sliced 

1 lb mushrooms sliced 

1 tablespoon butter

Salt and pepper

Be sure the leeks are clean. I like to cut them in half lengthwise and wash each individual leek, especially the bottom of the leeks in a large pot of water. After the leeks are clean, thinly slice them. Melt the butter over medium high heat, in the same pan that you cooked the chops . When hot add the leeks and mushrooms. Salt and pepper to taste. Cook for about 4 minutes, until the leeks begin to soften.

1/4 cup white wine (if you have some available, if not add more chicken broth)

1/4 cup chicken broth (okay to use hot water with bouillon cube)

Add the wine and broth to the leeks and mushrooms. Cook, stirring for about 4 minutes.

4 ounces goat cheese

Stir in the goat cheese. Return the chops to the pan. Spoon the mushroom mixture over the chops, cover and reduce heat to medium low and cook for about 10 more minutes until the chops are cooked through. 

If you have some fresh thyme or tarragon you can add it here. Or some fresh parsley or basil will work as well. Adjust the seasoning, add more salt or pepper if needed. These pork chops go along very well with a green salad and a slice of melon. Hope you'll enjoy this recipe as much as I have.

Hugs,
Mameekosan

Untraditional Thai Burgers

Hi all,

Well can you believe it, the summer is almost over? Next weekend is Labor Day. But, there's still time for a burger on the grill. Here's a variation on a traditional burger. The recipe calls for ground chicken, but I have made it using ground beef.

2 tablespoons peanut butter (chunky or smooth)
2 teaspoons sugar
2 teaspoons sriracha or tabasco sauce
1/4 cup chicken broth (I used half a bouillon cube with hot water)

Mix the above ingredients in a large bowl. Add:

1 pound ground beef (original recipe called for chicken)
1 tablespoon minced garlic
1/2 cup chopped fresh cilantro
1/4 cup mint or parsley or basil or just use more cilantro
1/2 teaspoon salt
good bit of fresh black pepper

Mix together well. Form into 4 or 5 patties depending on the size you want. You can do these on the grill or in a heavy frying pan. For the grill, lightly oil the grill to prevent sticking and cook 4-5 minutes per side, avoid burning. For the pan, preheat the pan until hot and add a bit of oil to prevent sticking. Cook 4-5 minutes per side.

These burgers can be eaten with buns, but are actually fine without. They are delicious with a green salad or a cucumber salad on the side and maybe some corn on the cob. They will make a delicious summer time meal.

Enjoy the last few days of summer!

Hugs,
Mameekosan
 

Potato Omelet

Hi all,

I'm sorry that I haven't been posting. I had a trip to Chicago early in the month and a trip to California to move J in to her new life. Life should settle down a bit. This recipe is a good option when you don't have a lot of time. I made this the other night instead of a quiche. Of course, I have some recommended substitutions and additions.

1/4 cup olive oil

In a wide frying pan heat oil over medium high heat.

2 medium sized potatoes (I substituted one of the potatoes with a sweet potato) cut into 1/2 inch cubes

Add the potatoes and cook, stirring occasionally, until the potatoes are golden, about 15 minutes.

1 cup chopped green onions
1/4 cup finely chopped parsley (I substituted with basil)
4 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper

Add the above ingredients to the potatoes, stir and cook for a few more minutes. Reduce heat and distribute the potatoes mixture evenly over bottom of pan.

6 eggs
1/4 cup milk

Lightly beat the milk and eggs together. Pour egg mixture over potato mixture and cook uncovered for 5 to 7 minutes. As the eggs cook, run a spatula around the edges to encourage the uncooked eggs on top to run into the gap created by the spatula. When the bottom is cooked, I like to quarter the omelet and flip the quarters over and brown the top side. R has sometimes helped me to flip the whole thing over onto a plate and then slid it back all in one piece, but I usually don't do that.

I think you can add diced ham or bacon. Also other fresh herbs would be very nice.

With a salad and fruit this omelet makes a fast delicious dinner.

Hugs,
Mameekosan

Fruit Salad Part 3 - Putting it together

Hi,

I like to pick fruit for a fruit salad depending on what's available and ripe. Also, I like to consider color, shape and size. One way to start is to pick a fruit to act as the base. I usually pick something like watermelon, cantaloupe, or pineapple, something that's big enough and not too fussy to cut up. Once you have picked the base, then you can add a fruit that will be contrasting in color and shape. Recently I made a big watermelon, blueberry, and kiwi fruit salad. The pink, blue and green complemented each other. And with the larger watermelon pieces, medium sized kiwi slices and small round blueberries, there was a good bit of contrasting sizes and shapes.

Here's some other combinations that work well together:

Cantaloupe + Green or Red Grapes + Strawberries
Pineapple + Oranges + Blueberries 
Watermelon + Green grapes + Strawberries

If you have the time, you can always add a fourth or fifth fruit. Apples and pears can be added as well to any of the salads. The only special thing about apples and pears is that they tend to discolor. To prevent this, after cutting, sprinkle the cut fruit with fresh lemon or orange juice. The citrus will prevent the discoloration, which isn't very appealing.

I hope these tips will give you confidence to put together a terrific fruit salad. Especially in the summer there are so many ripe fruits to choose from! Happy fruit salad.

Hugs,
Mameekosan 

Fruit Salad Part 2 - Preparing the Fruit

Hi,

Now that you have some idea how to pick ripe fruit, it's helpful to know how to prepare the fruit. For all the fruit when I say, "cut from end to end," I mean to cut through the stem end and the opposite end from the stem to create two halves.

Strawberries - Rinse, Cut off green top, Slice, halve or quarter depending on size.
Kiwi-Peel with a paring knife. cut in half from end to end and then slice.
Blueberries - Rinse and remove stems and debris

Watermelon - If you are preparing the whole thing. Cut in half, end to end, put cut side down and cut 2 inch slices. Take each slice, lay them down flat and make straight cuts around the edge to remove the rind. Then cut watermelon into 2 to 3 inch cubes. (I tried once to use a melon baller and I thought it just wasn't practical.)

Cantaloupe- Cut in half, end to end. Scoop out the seeds and mushy part from the middle. Slice into wedges and remove rind. Cut wedges into manageable sized pieces.

Grapes- Remove from stem and wash. These are easy, but grapes are usually pretty expensive.

Oranges - I like to cut the orange in half, end to end. The with cut end down cut the ends off and cut remaining piece into 3 slices. The goal is to cut across the segments so that the slice will look like a wheel with radiating spokes. Make straight cuts to remove peel, try not to waste a lot of the orange. They I usually cut the slice into 2 or 3 pieces.

Pineapple - I lay the pineapple down and cut off the top. Then I cut the pineapple into 1 1/2 inch slices. Take a slice, lay it down flat and making straight cuts around the edge remove the outside. I don't mind the "eyes" or the core, so I actually don't cut them out. After you have removed the outside cut the slice into wedge shaped pieces.

That's how I cut up fruit. On the easier side to prepare are blueberries, strawberries, grapes, and on the harder side are oranges and kiwi. I think melons and pineapple fall somewhere in the middle because of their size. You get a lot of fruit for the amount of prep work.

The next installment I'll write about how to pick fruit to make an aesthetically pleasing salad.

Hope all your recipes come out delicious!

Hugs,
Mameekosan  :  )

Fruit Salad Part 1 - Picking Ripe Fruit

Hi,

I once had someone ask me in the grocery store, "How do you make a fruit salad?" She wasn't kidding, she just didn't know. Once I thought about it, I realized that there's lots of stuff to know about making a fruit salad.

The first step is selecting fruit that's ripe. Here's a list of potential fruit for a fruit salad and what to look for. If it's not ripe, it won't be good.

Strawberries - Deep red, unblemished, not moldy, fragrant
Kiwis - Firm-not squishy-but not rock hard, unblemished
Blueberries - Deep purple, unblemished, not squished

Watermelon - Light yellow spot where melon sat, tight rind that gives a ringing sound when thumped
Cantalope - Yellow color overall with very little green, will give slightly to pressure at stem end
Grapes - Firm - not mushy, unblemished

Oranges - Thin rind-not spongy when squeezed, heavy weight
Pineapple - This is one I'm still working on, maybe the ones available here just aren't that ripe

I think the fruits listed above are excellent to include in a fruit salad. In Fruit Salad Part 2, the rest of the stuff you'll need to know to put together a delicious fruit salad.

Hope you're eating your fruits and vegetables!

Hugs,
Mameekosan  :  )

Classic Roast Chicken

Hi,

Roast chicken is one of the easiest meals around. The only problem is the cooking time. You can't roll into your apartment at the end of the day and hope to have dinner on the table in 15 minutes. Roasting a chicken takes 1 to 1.5  hours. And if you're starving, 1.5 hours is a long time to wait for dinner.

One idea is you make a roast chicken on the weekends, then you'll have a nice weekend meal and enough chicken for leftovers during the week.

1 frying chicken (3 to 4 pounds)

Remove the packet of stuff from the inside of the chicken. It contains the heart, liver, and other stuff. I admit it, I usually throw them out. Rinse the chicken, if the chicken seems especially dirty and pat dry with paper towels. Place the chicken in a pyrex baking dish. If you have a roasting rack, use it, otherwise you can do without.

Lemon, bay leaves, oregano, garlic (all of these are optional, but a nice addition)
2 tablespoons olive oil
salt and pepper

If you have a lemon you can slice it and place it inside the chicken cavity. You can also put in spices if you have those hanging around. Salt and pepper the inside cavity. Sprinkle the olive oil over the top of the chicken. If you don't mind getting your hands a bit oily, rub the olive oil over the entire chicken, then sprinkle the outside with salt and pepper.

Bake at 375 degrees for 1 to 1.5 hours. The chicken is done when you can wiggle the drumstick and it feels loose. Or take a small knife and check next to the thigh bone, there should be no pink color. If the drumstick joint isn't loose or if you see pink, put the chicken back in for 10 minutes and check again. You can serve the roast chicken with a green salad. Or if you have more time you can make the No Carb Cauliflower and one of the chop chop salads.

I like to, after dinner, take all the chicken off the bone, store it away for lunches and then make chicken stock with the carcass. I'll post the chicken stock recipe another time. Hope you enjoy the roast chicken, it's economical and efficient (if you have enough time.)

Hugs,
Mameekosan.

Jazzy Tahini Sauce

Hi,

This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.

1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice

Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.

Hugs,
Mameekosan  :  )

Garlicy Broccoli Rabe

Hi,

I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.

Bunch of broccoli rabe (bc)

I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.

2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced

Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.

The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.

Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.

Hugs,
Mameekosan

My Favorite Baked Chicken

Hi,

I'm always trying new recipes. Many recipes I end up just making once. This baked chicken recipe is a "go to" recipe. I've made it bunches of times. It's very straight forward. Depending on the sides you make with the chicken, you can totally change the character of the dinner.

I usually make the bread crumbs with leftover bits of bread that I turn into fresh bread crumbs in my food processor. If you can't make the bread crumbs fresh, you can use prepared breadcrumbs. Preheat the oven to 375 degrees.

1 cup bread crumbs (fresh or dried)
1/2 cup grated Parmesan cheese (try to get something better than the stuff in a can)
1/2 teaspoon paprika
1/2 teaspoon garlic salt (if you don't have garlic salt, just use regular salt)
1/4 teaspoon black pepper

Mixed the above ingredients together on waxed paper or in a shallow baking dish.

Chicken (Choose what you like, 4 or 5 pieces or white meat, thighs, or if you're ambitious and want to save money, cut up a 3 pound frying chicken.)

Remove excess fat from chicken. You can also remove the skin, I usually do on the thigh and breast pieces.

3 tablespoons olive oil

In a pie pan or other shallow dish drizzle the olive oil over the chicken. Toss the chicken with the oil to coat. Then roll the chicken in the bread crumb coating. Place coated chicken on a parchment or aluminum foil covered rimmed baking sheet. The parchment paper or aluminum foil will make clean-up easier. Bake in preheated oven until thighs when cut are no longer pink. Baking time is about 45 minutes to an hour.

For a super simple dinner, serve the chicken with a simple green salad on the side. Or add some boiled beets or cut up melon. The chop chop salads go along well too. Or you can add lentils, see my lentil recipes. I hope this chicken recipe becomes one of your "go to" favorites, also.

Hugs,
Mameekosan

ps. Don't despair, sometimes cooking disasters happen. 

Double Chocolate Zucchini Cake

Hi,

Well it's zucchini season. I remember one summer I brought this cake over to a friend's house for dessert. I didn't mention to the kids that the cake was made with zucchini. After they had some and I mentioned the "special" ingredient, they were shocked. They renamed the cake "the green cake." When I saw their mom a few days later, she asked me for the "the green cake" recipe. The zucchinis make the cake very moist but don't add a vegetable taste at all. The cake is easier to make with an electric mixer, but with some elbow grease you can make it by hand.

Preheat oven to 350 degrees

1/2 cup milk mixed with 1 teaspoon vinegar or lemon juice (set aside)

1/2 cup butter (1stick)
1/2 cup oil
1 3/4 cup sugar

Cream the above ingredients together in a large bowl.

2 eggs

Beat in the eggs.

1 teaspoon vanilla extract

The milk with vinegar should have "soured" by now. Add the milk and vanilla, stir.

1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups all-purpose unbleached flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda

Mix the dry ingredients in a separate bowl. Add to the butter/egg mixture in 4 parts.

2 cups grated zucchini
1 cup chocolate chips

Carefully mix in the zucchini and chocolate chips. Pour into a 9 x 13 inch greased baking pan. Bake about 40 minutes, check with a skewer to see if the cake is done. (Using a bamboo or metal skewer poke all the way down in the center of the cake. If the skewer comes out clean, the cake is done. If there are still some pieces of cake stuck to the skewer, reset the timer for 5 minutes and repeat the process.) Cool the cake on a rack.

I think the cake doesn't need any frosting. If you like you can serve it with some vanilla ice cream. It makes enough to serve a dozen people or so, especially if you serve ice cream with it. Hope you'll surprise your friends with this veggie filled cake.

Hugs,
Mameekosan

Roasted Parsnip and Carrots

Hi,

I hope your cooking adventures have been going well. If you have any problems with my recipes, I would love to know what went wrong and of course I would love to hear your successes. 

This last year I discovered parsnips. If you've never had them, I think you'll like them. They look like a white carrot. They aren't expensive and when roasted with carrots they turn sweet and yummy.

Preheat oven to 400 degrees.

3 medium parsnips peeled
3 carrots peeled

Tonight I was in a bit of a hurry so I cut the parsnips pretty thick and they seemed just fine. Slice the parsnips and carrots lengthwise (you'll get long flat strips not round pieces) into 3/8 inch slices. Stack 2 or 3 slices together and cut them into 3/8 inch rod shaped pieces. I like to cut the rods into 3 or 4 inch pieces. They don't have to be perfect. The parsnips and carrots will cook down, so no need to worry.

2 or 3 tablespoons olive oil
salt and pepper

Line a rimmed baking sheet with parchment paper or aluminum foil. Drizzle the olive oil on the bottom, add the parsnips and carrots and toss. Sprinkle lightly with salt and pepper, you can always add more later. Bake for about 20 minutes, stir them occasionally. When they get lightly brown around the edges they're done. Taste to see if they need more salt and pepper.

I really like to serve them along side chicken. They add a nice sweet crunchy taste and texture. Hope you like them too!

Hugs,
Mameekosan 

No Carb Rice Substitute

Hi,

Well it's not actually rice. As you know, we have been avoiding carbs, but sometimes we like something rice-like to go along side a nice stir fry.  This recipe is a great rice substitute, it's actually made with cauliflower. It's so good, I haven't made rice in months and haven't missed it at all.

One head cauliflower, with outer leaves removed.

If you have a food processor, cut the cauliflower up into medium to large size florets. Using the grater attachment turn the cauliflower into rice sized pieces. If you don't have a food processor, you can use a box grater, using the medium sized grating side. Grate turning the cauliflower to get as much as possible to turn the cauliflower into rice sized pieces. Doing it by hand will take longer, but I think one reason the substitution works so well is because visually the cauliflower resembles rice.

1 onion finely chopped
2 cloves garlic, finely minced (this is optional, use if you want a bit more flavor)
2 - 3 tablespoons olive oil

Heat the olive oil in a medium/large frying pan over medium heat. Make sure the pan is large enough to hold the cauliflower, otherwise while you're stirring you'll make a mess on your stove. When the oil is hot add the onion and saute for 1 minute or so. Add the garlic and stir around. Finally add the cauliflower. Cook the cauliflower stirring for about ten minutes. Salt and pepper to taste.

This makes a great side for a stir fry dish, when you want something blandish on the side. It also goes along well with grilled chicken and a salad.

J is particularly fond of this recipe. I hope you like it too.

Hugs,
Mameekosan

Sweet Mustard Maple Salmon

Hi,

This is a recipe that has stood the test of time. It's fancy enough for when you want to impress your friends, but easy enough to make for yourself for dinner. Salmon is a bit expensive, so watch for when it goes on sale!

Salmon steak (These are the ones that still have the bones in the middle. You can buy one steak per person if they're big eaters or if you want to have leftovers)

You can double the marinade recipe as you have more steaks. This is enough marinade for 2 steaks. Line a pyrex baking dish or another oven safe baking dish with aluminum foil or parchment paper. If you do this clean-up will be much easier.


3 tablespoons dijon mustard
3 tablespoons maple syrup (use the real stuff)
1 tablespoon balsamic vinegar

Place the above ingredients in the baking dish and mix together with a spoon. Salt and pepper the salmon on both sides. Add to the baking dish, turning the steaks to coat both sides in marinade. If you have the time, let the salmon marinate in the fridge for about 20 minutes. Bake the salmon in a preheated 375 degree oven for 20 minutes, or until the salmon flakes easily with a fork.

The salmon goes really well with a big salad and some sauteed veggies.

Hope you have fun making this!

Hugs,
Mameekosan

No Beans about it Chili

Hi,

I have tried a bunch of different chili recipes, some had beans, some had various chopped veggies. They were all okay. But this chili has been my recent chili of choice. There's no beans, but it's simple and tasty.

1 1/2 pounds ground beef (Sometimes I use stew meat and cook it for longer in a slow cooker)

In a large pot over medium heat, cook meat, stirring often until brown.

1 large sweet onion (like a vidalia, but if you don't have a sweet one, regular onions will be fine)
2 large cloves garlic, finely minced
1 1/4 cups chicken stock (If you don't have stock, add the water and a small bullion cube)

 In same pot with the meat, add the onion, garlic and stock. Bring to a boil, cover and simmer for 45 minutes.

1 can diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin

Add the tomatoes and spices. Stir and simmer for another 45 minutes. Add a little water if needed.

1/2 teaspoon cayenne pepper (this will make it spicy)
1/2 teaspoon salt and black pepper

Add the rest of the spices, taste before adding the salt to make sure you don't make it too salty.

I also like to add at the end some green matter. So I might add:

1 cup of frozen spinach (optional)
1/4 cup or so fresh parsley or cilantro (optional)
1/4 cup thinly sliced green onions. (optional)
1/4 cup finely chopped sweet onion (optional)
1 cup shredded cheddar

If you add the optional veggies, heat them through. Spoon the chili into bowls. Sprinkle with onion and cheddar. I think a salad alongside goes well.

I hope you like this version of chili. It takes some time to cook, so it's good for an afternoon when you're home and there's no rush for dinner. I also use a slow cooker if I use stew meat. Everything is the same, just cook on low for 4-5 hours.

I hope your summer is going well and that you've made some delicious meals.

Hugs,
Mameekosan

No Pasta Eggplant Roll-ups

Hi all,

I hope your summer has been filled with wonderful meals. This is one of my favorite recipes. I adapted if from a Boston Globe recipe. There are a few steps to make these. But, I think the Eggplant roll-ups makes a nice meal and is wonderful  for leftovers. They heat up great in the microwave, so a full recipe can last for a few meals.

1 medium eggplant
2 or 3 tablespoons olive oil

Preheat the oven to 425 degrees. Cut the eggplant lengthwise into 1/2 inch thick slices. If the end pieces are mostly skin, you can discard these. But I like to use as much of the eggplant as possible. Try to cut the pieces all about the same thickness. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of oil. Lay slices on sheet dipping both sides of the eggplant in the olive oil. The eggplant will absorb the oil, sprinkle with additional olive oil and then salt and pepper the slices. Bake for about 15 to 20 minutes. The tops of the eggplant will start browning. But test with your finger, you don't want the eggplant to get too mushy. Take out the eggplant and set aside to cool. Turn oven down to 375 degrees.

4 or 5 Italian sausages (optional)

If you want to make this a vegetarian dish you can leave out the sausages. But sometimes I like to add them. Cover the sausages in a medium frying pan with water. Bring to a boil and simmer for 10 minutes. Drain off the water and add a tablespoon of olive oil. Cook until the sausages are brown. Remove sausages from pan. You don't need to wash the pan just use it for making the sauce.

2 tablespoons olive oil
2 cloves garlic, minced
1 can (28 ounces) diced tomatoes
Oregano and Basil
Fresh parsley
Salt and Pepper

In a medium frying pan heat over medium heat add olive oil and garlic. Cook for 1 minute. Add tomatoes A few shakes of oregano and basil. Some fresh parsley if you have some and salt and pepper to taste. Bring to a boil and turn heat to simmer sauce while preparing the filling. If you decided to do sausages, add them into the sauce.

1 cup ricotta cheese
3/4 cup parmesean cheese
1 egg
3 tablespoons fresh parsley
salt and pepper

Mixed the above ingredients in a bowl. Divide the filling evenly and spoon onto the middle of each eggplant slice. Fold the eggplant into thirds, making two folds to cover the filling. Onto the bottom of a 9 x 13 inch pan spoon half the sauce. Flip the eggplant cylinders onto the tomato sauce. Arrange the sausages along the side. Spoon the rest of the sauce running down the middle of each eggplant roll.

1/4 cup parmesan

Sprinkle the top with additional parmesan. Bake 20 minutes or until sauce is bubbling. I hope the directions haven't scared you off. After you've made this once, it'll be much faster the next time. I hope you enjoy them. They make a nice Italian meal without the pasta.

Hugs,
Mameekosan 

Chop Chop Salad 3

Hi,

Here's another riff on the chop chop salad. We had this last night for dinner. It doesn't really qualify as so labor intensive as the first chop chop salad, but #3 has similar ingredients.

4 total, green and yellow zucchini

Cut the zucchini into rod shaped pieces. (They don't have to be match stick sized) I cut them the length of the zucchini and R & J thought they were a bit long. Instead I would suggest slicing the zucchini lengthwise into 3/8th inch slices, then stack and slice again into rods and then in half to make shorter rods.

1/2 teaspoon salt

Put zucchini and salt in collender. Toss to thoroughly mix the salt into the zucchini. Allow to sit for at least 15 minutes to draw out moisture from the zucchini. Meanwhile prepare the dressing.

Juice from 1 lemon
2 tablespoons olive oil
2 green onions thinly sliced
2 garlic cloves, finely minced
Pepper

Mix the above ingredients together. After the zucchini and salt have sat, taste the zucchini. It shouldn't be overly salty. If so, rinse the zucchini and drain. Pour the dressing over the zucchini, mix and arrange in serving bowl.

Walnuts or pecans coarsely chopped

The nuts are totally optional, but if you have some available they add a nice texture to the salad.  If you use a mix of yellow and green zucchini, the colors are very pretty and summery. If you have some available you can add some cilantro or parsley for some added color.

It's fun the zucchinis aren't cooked. I never cared for mushy zucchinis. Hope you're eating your veggies.

Hugs,
Mameekosan

Easy Fried Chicken for the 4th

Hi,

Family tradition has it that on the night of the 4th of July fireworks in Lexington, I pack a picnic dinner. We first stake out a spot for the fireworks, then we go to the carnival and ride a few rides. Then we go back to our spot, settle in and have our dinner while we wait for darkness and the fireworks. I usually make fried chicken, cut veggies, rice balls, fruit, and cookies. Here's the fried chicken recipe. It's adapted from a Sunset recipe and is actually as the name suggests "easy."

6-8 pieces thighs or breasts, the dark meat will be more flavorful, but some people prefer breast meat

I usually take the skin off the chicken, but you can leave it on, particularly if you decide to do drumsticks. If the breasts are particularly large, I like to cut them in half.

2 tablespoons sherry (I have also used white wine, or K you can also use your red wine vinegar)

Put chicken in a bowl and sprinkle with sherry. While the chicken soaks, prepare the coating.

1 cup flour
1 teaspoon salt
1 teaspoon garlic salt (If you don't have garlic salt, use more salt)
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sage (if you don't have this you can omit, or if you have poultry seasoning, you can substitute)
1 teaspoon dried thyme
1 teaspoon dried basil

Mix the above ingredients. I use a pie pan, you can also use a bag.  Remove chicken from sherry, do not dry and coat with the flour spice mixture. The recipe says that you can shake the chicken in the bag, but I've never tried this? Coat chicken.

Salad oil (canola or peanut oil, you'll need enough to cover the bottom of your frying pan)

Pour oil to a depth of 1/2 inch into a heavy 14 inch frying pan. Arrange chicken skin side down in a single layer, without crowding in the unheated oil. (I usually end up crowding the chicken, and it works out fine.) If you have mixed dark and white pieces, put the dark meat in the center.

Cover the pan and turn on the heat to medium-high heat. Cook until the chicken begins sizzling loudly (about 7 minutes) and continue cooking for about 15 more minutes. Check to make sure the chicken isn't getting too dark.

Uncover the pan and turn the pieces over with tongs. Be careful because the oil will be quite hot. Continue cooking for another 10 minutes. You can check to see if the chicken is cooked, by cutting a thigh to make sure it is no longer pink. Lift out chicken and drain on paper towels or a cookie rack. Once the oil is cool, it is possible to use it again. I strain the oil through a sieve and using a funnel, put it back in a spare bottle and refrigerate.

I hope the chicken recipe works out "easy" for you as well. If you can't see live fireworks, try to find some on TV. I'll miss having everyone home this 4th!

Hugs and happy frying,
Mameekosan

Chop Chop Salad 2

Hi,

I  hope you have been having a good summer. If there's any recipes that you would like me to post, let me know. If I have one I'll try to post it. Last night I needed a salad and so I thought I would use the basic Chop Chop Salad recipe, but with the ingredients on hand.

Here's a new take:

1 large apples cut into match stick pieces, I used a golden delicious. You don't need to get hung up on perfect pieces. I just made 1/4 inch vertical slices until I hit the core and then I did the other side. Then I stacked up the slices and cut them into rod shapes, not exactly match stick pieces, but still a nice shape. 

Place the apples in a large bowl.

1/4 cup light olive oil or other vegetable oil like canola
1/4 cup lemon juice (juice from one lemon)
2 Tablespoons honey
Salt and pepper

Mix together, the above ingredients. I like to use a measuring cup, because you can do the measuring and mixing all in one place. Pour over apples. 

8 cups lettuce (I coarsely chopped it)
1/4 cup chopped dates
1/4 cup cashews (any kind of nut, walnuts, pecans, even peanuts)

Mix the above ingredients into apples and dressing, toss. Taste. Add salt and fresh ground pepper as needed.


2 tablespoons sesame seeds

As a final touch. Toast the sesame seeds in a small frying pan and sprinkle over the top of the salad. It looks pretty and adds a nice nutty flavor.  J thought this chop chop salad 2 reminded her of a caramel apple. Hope you like this slightly sweet salad, it goes perfectly with baked chicken or alongside a sandwich.

Hugs,
Mameekosan