Tuscan Salad

Ingredients

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Recipe courtesy of Giada De Laurentis

Marisa's Crack Salad Dressing

Laura C. has dubbed this recipe "Marisa's Crack Salad Dressing" since she's convinced that it is as addictive as crack (how she'd know about the addictive qualities of crack is somewhat of a mystery, though). LOL! Anyhow, here it is, so give it a go and try not to get tooooo addicted. ;)

Marisa says [Laura's comments are in brackets]:

Into the blender [I use my immersion blender] goes:
1 cup grapeseed oil or olive oil [why grapeseed oil? Because it doesn’t coagulate when it gets cold! It’s also a neutral-flavored oil with a high heat point. I love it!]
1/2 cup apple cider vinegar [I use Bragg’s - do use a high quality one, please!]
1 TB whole grain mustard or dijon type mustard
1-2 garlic cloves [I usually only use one]
1 TB maple syrup or honey
salt and pepper to taste

Optional additions:
1/2 tsp dried thyme
1/2 tsp dried basil

Blend and taste adjust if needed. Should have a creamy consistency and should thin out a bit over time. Pour in jar, store in fridge for up to 2 weeks.

Great with salads, sauteed greens, rice, cold pasta, and veggie sticks. This really cannot be messed up. I use what I have on hand. Sometimes honey, sometimes maple syrup; a shallot if I’m out of garlic, but ALWAYS apple cider vinegar.

Shish Kabob Marinade

Here's the recipe for the fantastic marinade Adeline used for both her chicken and beef kabobs at the Momma BBQ on Friday:

1 chopped onion

1 cup honey

3 cloves garlic, minced

1/2 cup teriyaki sauce

1/2 tsp. ground ginger or 1/2 inch cube fresh, peeled

1/8 tsp. cayenne pepper

1 tsp. salt

1/2 cup dark brown sugar

the juice from 1 lemon

2 fresh jalepeno peppers ( use 1 and take out the seeds to tone down the spice)

Mix the ingredients in the blender (I use a food processor) for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.

Crockpot Meaty Spaghetti Sauce

2 lbs ground beef or Italian pork sausage
2 medium onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Spray 5-quart crockpot with cooking spray. In a 12-inch
skillet, cook sausage, onions, mushrooms and garlic over medium
heat about 10 minutes, stirring occasionally, until meat is no
longer pink; drain.

Spoon meat mixture into crockpot. Stir in remaining
ingredients.

Cover; cook on Low heat setting 8 to 9 hours.


This sauce is really good with some fresh basil and parmesan
cheese on top. The recipe makes a lot but the leftovers can be
frozen for up to 4 months.

Dakota's Oatmeal Blueberry & Orange Muffins

1 cup plain rolled oats
1 cup whole wheat flour
1 teaspoon each baking powder, baking soda, and salt
1-1/2 cups flaked sweet coconut
Grated rind of one large orange
1 egg
½ cup liquid pasteurized honey
3 tablespoons canola or extra light olive oil
1 tablespoon vinegar
Juice 1 orange and add water to make one cup of liquid
1 – 1-1/4 cups fresh or frozen blueberries

Preheat oven to 350 F.

Line muffin tin with paper cups.

Combine the dry ingredients into a large mixing bowl: oats, flour, baking powder, baking soda, and salt.

Add the coconut flakes and orange rind to the dry ingredients.

Get a separate bowl and beat the egg. Then incorporate the wet ingredients: honey, oil, vinegar, juice, and water.

Add the wet ingredients to the dry mix and stir until just moist.

Fold in the blueberries.

Pour batter into muffin cups, being careful not to let any batter spill onto the tin.

Bake in a preheated oven 20-25 minutes. (Check to see if the muffins are fully baked by inserting a toothpick before removing from the oven; the toothpick should come out clean.)

Remove muffins from the pan and cool on a wire rack.

Enjoy!

Chinese Chicken Salad

Dressing

2 oz. sesame oil
2 oz. seasoned rice vinegar
1 oz. salad oil
1 tsp. lite salt
¼ tsp pepper – black or white
1 ½+ Tblsp. sugar
1 tsp. lite soya sauce

Combine the dressing ingredients in the order given. Stir or
shake well. Best if allowed to sit at least 2 hours or
overnight.

Salad

1 head lettuce, shredded or chopped
2-3 chic breasts, cooked & shredded (your choice – If no
leftovers to use, I boil the chicken in water with lemon juice,
soya sauce, garlic & ginger)
6-8 green onions, chopped finely
slivered almonds to taste
sesame seeds to taste
cilantro to taste
your choice of cooked maifun (rice stick) or chow mein noodles,
to taste

Combine the salad ingredients, preferably in the order given.
Add the dressing and toss well. Serve within 15 minutes and
enjoy.

Lumpia

Ingredients (Makes about 110 lumpia - adjust portions for
smaller amount)

3 - 4 Tblsp. Peanut oil
Garlic & Ginger to taste, crushed
8 ½ lbs. Ground pork
¼ lb. Cooked tiny shrimp, chopped finely
1 ½ - 2 medium onions, chopped
1 ½ - 2 carrots, grated & minced
frozen white corn to taste
frozen french-style green beans to taste
1 can water chestnuts, chopped finely
½ small head of cabbage, shredded
12 green onions, minced
Bean sprouts to taste, coarsely chopped
White & Black pepper, to taste
Garlic powder, to taste
Ginger, ground, to taste
Light soy sauce, to taste
Sake (rice wine) or Mirin (cooking wine), to taste
110 Lumpia (Spring Roll) wrappers
Cornstarch
Water

Filling Preparation

Heat oil over medium heat. Add crushed garlic & ginger until
lightly browned.
Add ground pork & stir until color changes.
Stir in onions, carrots, corn, green beans, and water
chestnuts. Sprinkle white & black pepper, garlic powder,
ground ginger, soy sauce & sake over to taste & stir well.
Add shredded cabbage, stirring thoroughly.
Stir in green onions and bean sprouts.
Add more white & black pepper, garlic powder, ground ginger,
soy sauce & sake.
Simmer until thoroughly cooked. Drain off excess liquid.

Assembling Lumpia

Mix enough cornstarch and water together to form a gravy-type
consistency. For each wrapper, spoon about 1 tblsp. filling
over one corner of the wrapper, if square, or over one side, if
round. Be sure it is distributed in an even line. Fold the
corner/side of the wrapper tightly over the filling. Roll it
once and then fold the side corners/sides over the roll. Brush
some of the cornstarch mixture over the edges of the wrapper
and continue rolling it tightly until reaching the top of the
wrapper. Brush the cornstarch mixture over the top edge and
roll it securely to seal. Freeze rolls until ready to cook.

Cooking Lumpia

Heat about 2 inches of cooking oil (I use canola) over medium-
high heat (around 360° or so). Carefully drop in lumpia and
cook until golden brown. Drain and serve warm with dipping
sauce.