Russian salad

I always knew this salad as Russian. I have no idea if Russian people eat it. Anyway, I have been making it for long time. It is easy and simple. I can do everything from scratch but when don't have time, I just open a "Peas & Carrots" can from the supermarket adding only the boiled potato.  

 

Ingredients:

* 1 large potato (boiled)
* 1 can peas & carrots
* Mayonnaise to taste

Directions:

Cut the potato in cubes. Add the peas & carrots from the can. Mix with mayonnaise. Let it cool for 30 minutes.

It is a good side salad to go with veggie hot dogs.

Serves: 2
Enjoy! 

 

 

Crunchy cabbage and carrot with pesto dressing

This salad is very easy to make... and nutritious!

This time, I used half of tiny sliced red cabbage I had left, two shredded carrots, and a few sliced green onions. For the dressing, a small amount of light mayonnaise, light sour cream, and pesto alla Genovese.

 I made this salad last year using regular cabbage:

 

Serves: 3

Enjoy!

Sun-dried tomato hummus

I love hummus and the sun-dried tomato is my favorite!

When I made the recipe before, I usually don't measure the ingredients. I keep on tasting it until it is good to me.

So this in one I have made a few times.

I used but not exactly:

• 1 can chickpeas and reserved some liquid for later
• 2 tbsp tahini sauce
• 3 tbsp sun-dried tomato pesto (it goes better than sun-dried tomato itself)
• juice of 1 small lemon(about 1/8 cup)
  
• 6 big garlic cloves (depending on your taste)
  

Mix all ingredients in the food processor adding some liquid from the chickpeas can until chickpeas are smooth. T

Publish Post

ransfer the mix into a bowl and keep the leftover refrigerated.


Serve with pita chip triangles.


Serves: as much as you want to share because is delicious!!!

Enjoy! 

Spinach, avocado & mango salad

A fresh, easy & nutritious salad for summertime! 

Salad:
*4 oz. baby spinach
*1 oz. red baby lettuce
*2 small or 1 medium ripe sliced mango
*2 small or 1 large sliced avocado

Dressing:
*1/2 small orange juice
*1/2 tbsp sherry vinegar
*2 tbsp olive oil
*1 tsp Dijon mustard
*Fresh ground pepper to taste

To prepare dressing: just mix all ingredients in a bowl.
To prepare salad: just before serving, combine all ingredients except avocado. Add the dressing and toss. Garnish each serving with avocado slices.

Serves: 2
Enjoy! ote

Oat, flax seed and whole wheat bread

It is my first try for this kind of bread. It ended up tasting pretty good. 
The most important thing is high in fiber for sure!

I used:

• 1 cup rolled oats very fine (you can use the food processor)
• 1/2 cup Flax Seed meal
• 1/2 cup whole wheat flour
• 1/2 tbsp yeast that dissolved in 1/2 cup of warm water

Let the yeast to rise in a warm environment and add it to the dry well mixed ingredients. Knead the dough until smooth adding more water or whole wheat flour if necessary. 
Let the dough rise until increases the volume. My dough haven't rised too much. So I kneaded it a bit more and put it in a small mold. 
Let it rise again and cook it for about 45 minutes at 300F.


Enjoy!

A healthy 4th of July BBQ

My family stayed at home enjoying cool weather in our balcony and watching a few fireworks on the sky.

I was able to find good veggie sausages this time. They have less sodium than other brands. Put them inside a small Panini bread and made a sandwich.

Also, I grilled veggies brochettes in a round grill pan and made a green salad.

 

  

Artichoke casserole

This casserole is very easy to make.

Ingredients:

 

* 8 oz cooked wild rice
* 1 TB butter
* 2 oz. shredded Monterrey Jack
* 2 TB unseasoned dry bread crumbs
* 1 large tomato
* 1 - 14 oz. can artichoke
* 2 TB light mayonnaise
* 2 TB light sour cream
* 2 green onions

Directions:

Spread rice, butter, sprinkle with half of the cheese, bread crumbs on top, top with tomato, and artichokes.
In small bowl mix mayonnaise, sour cream, and green onions. Pour this over the casserole.
Top with the rest of the cheese.
Bake a t 350° F for 25 minutes.

Serves: 2

Homemade cheese

A simple start making cheese at home...

• Heat 1 gallon milk (I used low-fat) slowly to just boiling. Stir frequently to prevent scalding.
• Add 1/2 cup of an acid, such as lemon juice or white vinegar.
• Stir gently and remove from heat. Let the mixture sit for ten minutes until curds settle below the liquid (whey).
• Pour mixture into a cheesecloth-lined colander to separate curds from whey. Once the concoction is cool enough to handle, use the cloth to squeeze remainding moisture from solids. Discard liquid.
• Unwrap the cheese and place in a bowl. Mix with 1/2 tsp salt if desired.
• Crumble cheese on salad, pizza, pasta or tacos.
  

Tips:

For an excellent appetizer, knead mixture by hand until smooth (not grainy). Shape into a thick log and roll in Herbes de Provence to coat. Cover in waxed paper and then plastic wrap. Chill for an hour, and slice into rounds. Serve with thin crips.

Light celery soup with blue cheese

From The Cottage Smallholder website, this is my version of the soup:

Ingredients:

• 6 stalks of celery, chopped (reserve small leaves for garnish)
  
• 1 small red onion, chopped
  
• 1 medium potato, shredded
  
• 1-2 tbsp olive oil
• 2 cups veggie stock (low sodium preferred)
  
• 2 oz blue cheese, crumbled
  
• pepper to taste
  

Directions:
Heat the oil in a medium saucepan. Cook the red onion and Celery for about 15 minutes. Add the shredded potato and cook for another 15 minutes. 

Place it in batches if necessary in food processor and pulse it for a few seconds.Return it to the pan and add the stock. Simmer until the vegetables are tender.

Add blue cheese and pepper. Garnish with chopped celery leaves.

Serves: 2

Enjoy!

Quinoa with vegetables

Similar to the previous one, I made this dish using Harvest Grains Blend. The package has a mixture of Israel Style couscous, Orzo, Baby Garbanzo, Beans, and Red Quinoa.

The mixture cooks quickly. 
I haven't measure the ingredients but I used:

• chopped onion, celery and sliced carrot cooked in a pan for a few minutes
• roasted eggplant
• red & green roasted bell pepper 
• sliced baked carrot
• steamed broccoli florets

 Enjoy!