Sunday, July 24, 2011

Honey Vinaigrette

I had a plastic jar of honey that had a slight amount left that wouldn't come out of the top. So, I used the plastic jar to mix up a vinaigrette that turn out fabulously.

Honey Vinaigrette

1-2 teaspoons honey (I am guessing at the amount left in the jar)
2 tablespoon oil from a jar of sundried tomatoes
1/4 cup apple cider vinegar
2 cloves of garlic, minced

Mix well. In my case I just put the lid back on the bottle and shook hard. I served it over a tomato and onion salad. I think it worked so well because the honey sweetened the slightly tart tomatoes.


Menu 7-24 to

7-24 Sun - Indoor Picnic Food - Cold Roasted Chicken Drumsticks, Tomato, Cucumber and Onion Salad in a honey vinaigrette
7-25 Mon - Hawaiian Meatballs with pineapple over couscous
7-26 Tue - Grilled Chicken Sandwiches, Spinach Salad
7-27 Wed - Stewed Kielbasa in slow cooker with Cabbage and Apples
7-28 Thu - Pasta Amatriciana
7-29 Fri - Out for Wings and Music
7-30 Sat - Out with friends

Thursday, July 21, 2011

Roasted Vegetable Salad

I love roasted vegetables and I am always looking for a new way to fix them. I
have made this recipe a few times and last week, I grilled the veggies instead
of turning my oven on. It was even better grilled. If you decide to grill the
veggies, slice them lengthwise into strips so they don't fall through the grates
of the grill.

Roasted Vegetable Salad
Total Time: 1 hr 5 min
Prep 20 min
Cook 45 min
Yield: 8 cups, 10 to 12 servings
Level: Easy

2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill,
chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)


Preheat the oven to 350 degrees F.

Place the vegetables in a large mixing bowl and toss with the olive oil, salt,
and pepper, to evenly coat.

Spread the vegetables in one layer in a large roasting pan, and roast in the
preheated oven for 45 minutes. Remove the roasting pan from the oven and allow
the vegetables to cool for 15 minutes.

Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive
oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with
the cheese and serve.

The Mayonnaise Spoilage Myth

I have long known that commercial mayonnaise is a preservative, not a spoiler. Most people are under the misconception that it goes bad quickly and causes the foods you eat to be unsafe, especially in the summer. Nothing could be further from the truth. Read about it here:

Wednesday, July 20, 2011

Diane's Chili Mac in Slow Cooker

I am sure many people cook chili in their slow cooker. This is my version. It makes enough for 6 people.

2 lbs ground beef (a mixture of beef and pork also works)
1 29 ounce can tomato sauce
1 29 ounce can diced tomatoes
1 29 ounce can black beans (I often use a mixture of different beans - kidney, white, garbonzo - whatever you prefer)
2 large onions, diced
2 tablespoons chili powder
2 tablespoons minced garlic (approximately 6 cloves)
2 tablespoons cumin
1 tablespoon dried oregano
1-3 teaspoons cayenne pepper or 2-3 diced fresh jalapenos
1/2 pound sturdy whole wheat pasta (like rigatoni, shells, rotini, elbows etc)
1 cup shredded cheddar cheese

Brown ground meat in skillet, breaking up chunks.

While meat is browning put the rest of the ingredients in a slow cooker except the pasta and cheese. When meat is browned add it to slow cooker and stir to combine. Cook on medium for 8-9 hours. One hour before it's done, turn to high and stir in pasta. When done, stir in cheese. Pass hot sauce if not spicy enough.