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Archives For September 2012

Chickpea, Olive & Feta Salad

September 24, 2012 — Leave a comment

Ingredients:
3/4 cup quinoa, rinsed and drained
1 1/2 cups water
2 x 400g. (14 oz.) cans chickpeas, rinsed and drained
150 g. (10 oz.) jar char-grilled capsicums (peppers), cut into strips
1 small red onion, finely chopped
1/2 – 1 cup flat – leafed parsley, roughly chopped
1 clove garlic, finely grated
Juice of 1 lemon
1 tsp. horseradish cream (optional)
1/4 cup extra virgin olive oil
Salt and freshly cracked black pepper
150 g. (5 oz.) feta cheese, crumbled
Extra virgin olive oil, extra, to garnish

Method:
Place quinoa in a small saucepan with the water, bring to boil, then reduce the heat, cover and simmer for about 10 minutes until all the water is absorbed. Remove from head and cool.
Combine chickpeas with olives, capsicums, onion and parsley, add the quinoa and mix well.
Whisk together: garlic, lemon juice , horseradish cream, and olive oil. Season with salt and pepper and then gently toss the dressing through the salad.
Scatter the feta on top and drizzle with extra olive oil.

Serves six.

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Peanut Butter Bars

September 16, 2012 — Leave a comment

1 cup brown sugar
1 cup sugar
1 cup creamy butter
1 tsp vanilla
2 large eggs
1 1/4 cups peanut butter
2 cups old fashioned oats
2 cups flour
1 tsp. baking soda
1 tsp. salt

topping:
1 1/2 cups peanut butter
1 1/2 cups semi-sweet chocolate chips

Method:
Preheat oven to 350 degrees. Cream together butter, peanut butter, sugar, brown sugar, eggs and vanilla. Stir in baking soda, salt and flour. Blend well. Fold in oats. Press a thin layer of dough into a cookie sheet. Bake for 15 minutes. Remove from oven. Drop tablespoons of peanut butter over hot cookie. Sprinkle semi-sweet chocolate chips over top of hot cookie and let melt. With a spatula, spread peanut butter and melted chocolate chips like frosting over the entire pan. Let cool so the chocolate and peanut butter firm up. Cut in squares.

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Chicken Stroganoff

September 16, 2012 — Leave a comment

Ingredients:
4 chicken breasts, boneless, skinless
2 cups sour cream
2 cups cream of chicken soup
1 cup 1% milk
1/8 tsp. dried dill
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 red bell pepper
3 cups white rice
1 tsp. chicken bouillon

Method:
Using cooking spray, salt and pepper chicken breasts, and 1/3 cup if water. Let chicken simmer for 20 minutes. Cool. Shred chicken. Set aside. Combine sour cream, soup and seasonings. Pour in milk. As the sauce begins to heat, fold in the shredded chicken. Prepare rice, substituting granulated chicken bouillon for salt. Serve white rice topped with stroganoff, garnished with diced red bell pepper and fresh ground peppercorns.

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Ginger Glazed Flank Kabobs

September 16, 2012 — Leave a comment

3 lbs. flank steak
6 Tbsp. fresh ginger, minced
1 cup extra virgin olive oil
3 cups honey
1 1/2 cups white wine vinegar
3/4 cup aged balsamic vinegar
1 1/2 tsp. coarse ground black peppercorn
1 1/2 tsp. Kosher salt

Method:
Make shallow diagonal cuts on both sides of flank steak, to create a tenderizing effect. Cut steak on the diagonal long strips about 3/4 inch thick. Mix all other ingredients together to make marinate. Take half of the marinade and pour over the flank steak pieces and let it marinate overnight or at least for 8 hours. Weave steak pieces on kabob sticks and cook on grill for 2- 3 minutes on each side. Do not over cook. Take the remaining half of the fresh marinade and simmer to a reduction for 6-8 minutes until a thick glaze forms. Drizzle over potatoes and kabobs just before serving.

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Aged Balsamic Vinaigrette

September 16, 2012 — Leave a comment

Ingredients:
1/3 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
2 tsp. honey
1 tsp. spicy Dijon mustard
2 green onion stalks, minced
1/4 tsp. sea salt
1/4 tsp. coarse pepper

Method:
Mix together well and chill. Shake vigorously before serving.

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Bacon Bow Tie Salad

September 16, 2012 — Leave a comment

Ingredients:
1 1lb. bag bow tie pasta
2 lbs. smoked bacon
2 cups sugar snap peas
1/2 cup purple cabbage, minced

Method:
Cook pasta in salty water following instructions on the bag. Saute bacon and cut into 1 inch pieces. Mince purple cabbage. Clean and cut sugar snap peas in half. Toss together. Add dressing just before serving.

Dill Dressing
Ingredients:
2 Tbsp. fresh dill, gently minced
2/3 cup mayonnaise
3 Tbsp. sugar
2 Tbsp. sour cream
2 Tbsp freshly squeezed lime juice
1/2 tsp. salt
1/2 tsp. fresh ground pepper

Method:
Whisk all ingredients together and chill.

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Red Wine Peppercorn Dressing

September 16, 2012 — Leave a comment

Ingredients:
1/2 cup aged red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp. fresh ground black peppercorn
1/2 tsp. sea salt
1/4 tsp. Tabasco sauce

Method:
Blend together and chill.

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Honey Dijon Vinaigrette

September 16, 2012 — Leave a comment

Ingredients:
2 Tbsp Dijon Mustard
1 small garlic clove
6 Tbsp white wine vinegar
1/2 cup extra virgin olive oil
2 Tbsp mayonnaise
4 Tbsp honey
2 Tbsp sugar
1/4 tsp salt
1/2 tsp pepper
1 tsp capers

Method:
Place all ingredients in food processor and slowly add oil, blend until mixture emulsifies. Toss lightly with salad.

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