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Tag: Vegetables

Seven Layer Salad

by on May.11, 2012, under Yummies

I went to a baby shower a little over a month ago, and in all my 30 years, I believe that was the first time I had even seen a seven layer salad. Maybe that just means I don’t get out enough, or that I haven’t been going to the types of pot lucks where someone makes things like this. As a veggie lover and artistic food enthusiast, this appealed to me on several levels. I freely admit I went back, not just for seconds, but for thirds. I tried to corner the girl that brought it and ask here where she got the recipe. She must have misunderstood me however, because she proceeded to try and tell me the ACTUAL recipe, ingredient by ingredient, as if my blissed-out brain could absorb it all and remember any of it for more then a split second.

Fast forward to this morning, where this recipe found it’s way into my inbox from The Cottage Journal. Not only did it have my mouth watering all over again, it contained the trifecta of ingredients that makes just about any recipe awesome – bacon, cheese, a creamy sauce (in this case dressing).

salad lettuce dressing

Seven Layer Salad
 
By:
Type: Side Dish
Serves: 10-12
Prep Time:
Total Time:

 
Ingredients
  • 5 cups chopped green leaf lettuce
  • 2 cups seeded, chopped tomatoes
  • 2 cups chopped yellow bell pepper
  • 1 (12-ounce) package frozen green peas, thawed
  • 2 cups chopped radishes
  • 2 cups diced seedless cucumber
  • Seven-Layer Salad Dressing (recipe follows)
  • Garnish: shredded Cheddar cheese, crumbled cooked bacon
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
Instructions
  1. In a 3½-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber.
  2. Top with dressing, spreading to edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.
Notes
SEVEN-LAYER SALAD DRESSING Makes about 2 cups
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper

1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.

 

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Summer of the Skewer

by on Jun.29, 2011, under Yummies

ke·bab (or ke·bob also ka·bob): cubes of meat (as lamb or beef) marinated and cooked with vegetables usually on a skewer

Merriam-Webster.com. Merriam-Webster, 2011.
Web. 28 June 2011.

My first kabob (I know it should have an ‘a’ not an ‘o’, but I don’t care) encounter of the summer was several weeks ago. My best friend and her fiancee were visiting from out of state with family down at a lake house not far from where I live. They invited The Man, The Bean, and myself over for dinner. There we were served some simple and delicious lamb kabobs. These were pure in flavor and content, easy for all to eat, and offered a verity of delicious grilled veggies that were a good complement to the lamb flavor (recipe below). As I spent the next several days visiting with them, there were were a variety of other kabobs to be had.

This got me thinking about what a quintessential summer cook-out food kabobs are.  If you are tired of burgers and hot dogs, these can be a yummy, and often healthier, alternative. They are generally not difficult to assemble (so long as you stay away from exotic ingredients), they offer endless combination options, are typically kid-friendly, and can be tweaked for even the most picky of eaters. Don’t care for onions, here’s a skewer without. Only want the meat, no problem. Also, with adding a marinade to the meat (and veggies, if your so inclined), you can pump up the flavor even more.

Within just a few days of the kabob-filled lake house weekend, seemingly by coincidence (but who knows), I came across several more delicious-looking skewer-fillers.

Garlic Balsamic Pork Kabobs by Pam of Once a Month Mom
pork kabob kabab pineapple

With this, I added some large pineapple chunks to my skewers, as I am a HUGE fan of grilled pineapple. For the first time ever I bought a whole pineapple and peeled, cored, and diced it myself. Not nearly as hard as I thought. If you think you can’t do this, your wrong, you totally can. All you need is a sharp knife and a large cutting board (I did make a bit of a mess). The kabobs were AMAZINGLY good. The Man and The Bean both loved them. I could have kept eating them too, but I wanted to save the last bit for lunch the next day. Six thumbs way up. (continue reading…)

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What’s in Season?

by on Jul.20, 2010, under Yummies

Photo / Natalie Maynor

I was struggling with this problem just the other day at the grocery store. Then in related indecent, I was at a party over the weekend and someone whipped out a Clementine for their child to snack on and it caught me totally off guard. For me, these delicious little orbs have always been synonymous with winter and the coming of the holiday season. To see one, ripe and juicy, in the middle of hotter-than-hot July, I was baffled. I felt like I needed to check the calendar. Was that nap I took on the couch really a summer hibernation?!?

This is just one illustration of how imported produce confuses and blurs the perception of what is actually currently in season in your local growing area, disconnecting us from our local growing region and the organic world in our immediate vicinity. I have been making an effort over the last few months to increase the amount of fresh fruits and vegetables I include in my diet for several reasons; improve my overall health, develop better eating habits, support the local economy, and put myself in a position to set a good example for my child. In part, I feel we are spoiled for having such a great variety available to us at any given time, but then I am also shocked at times when I go to the store and they don’t have the fruit or vegetable I’m craving. Nothing like finding a great-looking recipe only to discover that the star ingredient isn’t really in season and will either cost me more then I want to spend on a single meal or is completely unavailable. (I’m looking at you, fresh artichokes!)

All that being said, I have a terrible memory for when specific produce items are actually in season, but leave it to the internet to have a solution! There are now several easy to use  sites available that will give you lists by region and time frame as to what should be in season and available in your area. Also, it is suggested (and seems logical to me) that you can also lower your over-all grocery bill by buying in-season produce rather then more expensive imported out-of-season items. Not to say you shouldn’t give in to that Christmas-in-July Clementine craving, but you might end up paying a lot more for the privilege in Summer.

Epicurious’s Seasonal Ingredient Map

Eat the Seasons

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A New Way to Look at Your Food

by on Jul.19, 2010, under Miscellanea, Yummies

Ever wonder what your favorite fruits or vegetables looked like inside before you hacked into them? Well wonder no longer. The site InsideInsides has a set of MRI videos showing scans of several popular foods. Warning: it does take a few seconds to load all of the animation. One they are going though, it is so cool!

Magnetic Resonance Imaging of Foods

Pineapple

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