Hi,
Well, I couldn't resist. There at Trader's Joe were two fresh fennel bulbs nestled in plastic for less than $3. The last time I decided to try fennel; we had to make an emergency trip to the er with K after she sliced her finger on the mandolin. Well, this recipe requires no mandolin and hopefully for you no trip to the er. It requires just some cutting and then some time in the oven for roasting. So, if you need something quick and immediate, this might not work for you, but if you have 45 minutes, you can get the fennel into the oven roasting while you prepare the rest of your dinner.
Preheat oven to 375 degrees. If you have parchment paper or aluminum foil, cover the bottom of a rimmed baking sheet. This will make clean-up a breeze.
2 or 3 tablespoons olive oil
2 fennel bulbs
salt and pepper
Slice the fennel in half through the bottom vertically. Take a wedge out of the bottom to remove the core. Slice the fennel across to make half rings about 1/2 inch wide. Sprinkle about 1 tablespoons of olive oil on bottom. Arrange fennel on top. Sprinkle with salt and pepper. Sprinkle additional olive oil on top and toss to coat the fennel.
1/3 cup Parmesan cheese shredded
Sprinkle with Parmesan. Bake for about 45 minutes until the fennel is fork tender and the top is golden brown. I think this makes a great side to a protein such as baked chicken or even a can or sardines. Remember: no trip to the er!
You can also make acorn squash or kabocha squash this way as well.
Hugs,
Mameekosan
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Sunday, March 3, 2013
Thursday, January 17, 2013
Lo Carb Pasta - It's Magic!
Hi,
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
Sunday, December 2, 2012
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
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
Friday, September 28, 2012
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
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
Wednesday, September 26, 2012
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
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
Thursday, September 13, 2012
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
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
Tuesday, September 11, 2012
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
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
Wednesday, August 1, 2012
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
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
Tuesday, July 31, 2012
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 : )
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 : )
Monday, July 23, 2012
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
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
Tuesday, June 26, 2012
Asian Broccoli Salad
Hi,
I made this broccoli salad on Saturday night when I had about a dozen people over. One of the guest commented that, "it's not anyone who can do raw brocolli" after seeing a seven year old take seconds on the broccoli salad.
The original recipe came from a Sunset pasta book. In its current form it's probably not recognizable from the original recipe which called for cooked chicken, spinach and no broccoli. The most recent change I made to the recipe was reducing the pasta, since we have been avoiding pasta, and adding eggplant instead. It's a bit more fussy to make the eggplant, but I think the balance is actually better. Hope you enjoy it as much as the seven year old did!
2 cups uncooked pasta (I like the kind that looks like flowers, but any kind will work.)
Cook the pasta in a large pot of boiling salted water until al dente, which means not mushy but still with a bit of firmness. When done, drain and rinse with cold water. Set aside.
1 regular eggplant, sliced length wise into 3/4 inch slices
4 Tablespoons Olive oil
Line a baking sheet with parchment paper. Pour about 2 tablespoons olive oil onto parchment paper. Dip the slices into the olive oil to cover bottom of the eggplant and arrange in a single layer on a baking sheet. Drizzle with the additional olive oil. Salt and pepper. Bake in a 400 degree oven for about 20 minutes until slices start to brown, but aren't mushy. You can test by gently poking with your finger. While the eggplant bakes continue with recipe.
1/2 cup sesame seeds (If you can find these in an asian store they are cheaper than at the grocery store)
1/4 cup oil (I used coconut oil, although canola or olive oil would work too)
In a small frying pan, combine sesame seeds and oil and cook over medium heat, stirring occasionally, until seeds are golden. Set aside to cool.
2/3 cup soy sauce
2/3 cup red wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Mix the above ingredients in a large bowl, add the cooled sesame seeds and oil. Add the drained pasta and mix. Check the eggplant. When lightly brown, remove from oven and cool. In the meantime prepare the brocolli.
4 or 5 large brocolli heads
1 cup parsley chopped
Cut the brocolli florets off with a bit of stem into larger bit sized pieces. I sometimes also peel and chop the stem bit. You should have about 8 cups of broccoli. Add the brocolli and parsley to the other ingredients. When the eggplant has cooled enough to handle, cut slices into 1 inch cubes and add to the bowl and mix
1 cup thinly sliced green onions
I like to sprinkle the green onions on top for a final touch. Wow, typing up the directions for this recipe make it seem like a lot of work. But, I think you'll find it delicious. It's great for a summer meal with chicken and watermelon. Let me know what you think?
Hugs and happy cooking,
Mameekosan
I made this broccoli salad on Saturday night when I had about a dozen people over. One of the guest commented that, "it's not anyone who can do raw brocolli" after seeing a seven year old take seconds on the broccoli salad.
The original recipe came from a Sunset pasta book. In its current form it's probably not recognizable from the original recipe which called for cooked chicken, spinach and no broccoli. The most recent change I made to the recipe was reducing the pasta, since we have been avoiding pasta, and adding eggplant instead. It's a bit more fussy to make the eggplant, but I think the balance is actually better. Hope you enjoy it as much as the seven year old did!
2 cups uncooked pasta (I like the kind that looks like flowers, but any kind will work.)
Cook the pasta in a large pot of boiling salted water until al dente, which means not mushy but still with a bit of firmness. When done, drain and rinse with cold water. Set aside.
1 regular eggplant, sliced length wise into 3/4 inch slices
4 Tablespoons Olive oil
Line a baking sheet with parchment paper. Pour about 2 tablespoons olive oil onto parchment paper. Dip the slices into the olive oil to cover bottom of the eggplant and arrange in a single layer on a baking sheet. Drizzle with the additional olive oil. Salt and pepper. Bake in a 400 degree oven for about 20 minutes until slices start to brown, but aren't mushy. You can test by gently poking with your finger. While the eggplant bakes continue with recipe.
1/2 cup sesame seeds (If you can find these in an asian store they are cheaper than at the grocery store)
1/4 cup oil (I used coconut oil, although canola or olive oil would work too)
In a small frying pan, combine sesame seeds and oil and cook over medium heat, stirring occasionally, until seeds are golden. Set aside to cool.
2/3 cup soy sauce
2/3 cup red wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Mix the above ingredients in a large bowl, add the cooled sesame seeds and oil. Add the drained pasta and mix. Check the eggplant. When lightly brown, remove from oven and cool. In the meantime prepare the brocolli.
4 or 5 large brocolli heads
1 cup parsley chopped
Cut the brocolli florets off with a bit of stem into larger bit sized pieces. I sometimes also peel and chop the stem bit. You should have about 8 cups of broccoli. Add the brocolli and parsley to the other ingredients. When the eggplant has cooled enough to handle, cut slices into 1 inch cubes and add to the bowl and mix
1 cup thinly sliced green onions
I like to sprinkle the green onions on top for a final touch. Wow, typing up the directions for this recipe make it seem like a lot of work. But, I think you'll find it delicious. It's great for a summer meal with chicken and watermelon. Let me know what you think?
Hugs and happy cooking,
Mameekosan
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