Tuesday, August 24, 2010
This is a salad that I first had at my mother-in-laws house but have changed it a little bit. I really like this salad this time of the year with fresh tomatoes. It is very fresh and hearty at the same time.
Garbanzo Bean Salad
From: My Mother-in-Law
1 can Garbanzo Beans (Chick Peas)
1-2 Roma Tomatoes
Juice of 1/2 - 1 lemon
salt and pepper
1. Drain and rinse Garbanzo Beans, and chop tomatoes and combine in a shallow bowl
2. Squeeze lemon over beans and tomatoes, drizzle with olive oil and add salt and pepper to taste. Stir and let sit for a few minutes and let the flavors mingle. Serve
Monday, August 16, 2010
This is a recipe from the Pioneer Woman that I have been wanting to try for a long time now. I hesitated because it makes so much, it involves a lot of ingredients and chopping, and I wanted to make sure I made it for people I thought would like it (since it made too much for me to make it for just the 2 of us). An opportunity arose for me to make this salad when tailgating with some friends of ours last weekend who I thought would appreciate the salad. It turns out everyone I served it to liked it! It was healthy and cool for a hot summer day and the extra I had (it makes a TON - I had to use 2 of my largest bowls) we ate with my in-laws who liked it as well! So definitely a keeper, but I can really only make it for a large group considering the amount it makes. I also don't think it would keep much after 1 day.
Asian Noodle Salad
From: The Pioneer Woman
1 pkg Linguine Noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (I couldn't find an orange pepper, so I used green)
1 bag bean sprouts
chopped cilantro (up to 1 bunch, to taste)
3 scallions, sliced
3 cucumbers peeled and sliced
1 can whole cashews (10 oz), lightly toasted in skillet
juice of 1 lime
8 Tbsp Olive Oil
8 Tbsp Soy Sauce
2 Tbsp (up to 3 Tbsp) Sesame Oil
1/3 cup brown sugar
3 Tbsp fresh ginger, minced
2 cloves Garlic, minced
2 Jalapenos, chopped small
1. Mix salad ingredients together.
2. Whisk dressing ingredients together and pour over salad. Mix with Tongs or hands and serve on large platter
Note: dressing keeps for up to three days before serving, without cilantro - also the salad was still delicious the next day... a little soggier, but still delicious!
Sunday, August 8, 2010
This is a recipe from my mom - she put this in the recipe book she gave me when I got married of all our favorite recipes growing up. I love all the fresh berries and how light the dessert is for the summer. Perfect for a hot summers eve and looks fancier than it is to make!
From: My Mom
Angel food cake (cubed)
3 oz. cooked vanilla pudding package
8 oz cool whip
Fruit - strawberries, bananas, blueberries, or raspberries
1. Cook vanilla pudding as directed. let sit in pan and cool
2. Slice fruit and cube angel food cake
3. Layer half of the angel food cake on the bottom of a trifle or class bowl.
4. After pudding has somewhat cooled and thickened add half of it over the angel food cake. Then layer half of the whipped cream over the pudding and add a layer of Fruit (don't skimp).
5. Repeat layering with the rest of the angel food cake, then pudding, whipped cream and top with fruit. (Optional - you can add sliced almonds on top)
6. Cover and refrigerate for several hours or overnight.