For a hot weather no-cook salad, this is such a vibrant and scrumptious side dish or, it could be a complete light dinner, also. Adapted from a Whole Foods recipe. You don’t have to ‘shave’ the zucchini into noodles, you can roughly chop and add to the salad, but the noodles give the salad a uniqueness that is pretty and interesting.
Zucchini “Noodle” & Cannellini Bean Salad
1 medium-size (about 1 lb.) zucchini and/or yellow summer squash
3/4 cups corn (frozen, canned or fresh off the cob)
1/2 cup minced red onion
1 jalapeno, minced (seeded and membranes removed, if desired)
15 1/2 oz can Cannellini (white kidney) beans, drained and rinsed
3/4 cup crumbled feta chees
1/2 cup chopped pea pods or frozen peas
1-2 hard-cooked eggs, roughly chopped
Other veggies that need to be used found in your fridge
3 Tbs balsamic vinegar
3 tsp Dijon mustard
3 tsp Extra-virgin olive oil
Using a vegetable peeler or mandolin, cut squash lengthwise into long thin ‘noodles’ rotating the squash as you peel. Discard seedy core. In a large bowl, combine the ‘noodles’ and rest of the salad ingredients adding whatever options you choose. Salt and pepper to taste.
Whisk together the dressing ingredients and pour about half the dressing over the salad and gently combine. Add more dressing as desired, but you don’t want it soupy. Keep any remaining dressing to add to a green salad.
a Chef’s Journey Tip: Wne: 2-Vine Shiraz, Pinot Grigio and 14 Hands Hot to Trot have all been very good with this salad.
Lots of fast and easy cooking and eating for the next few months while we remodel our new (to us) little farmhouse. Today was a combination of an old recipe used in a different way. I’ve had MasterCook program on my computer for years and years and Thai Pork Burritos is a recipe I’ve made many times. I made a large batch a few days ago to package up in small, fast and easy to use sizes and while they are wonderful used in burritos, today I mixed with cooked rice and cheddar cheese to fill bell peppers. Topped with a little hot sauce, we were happy and contented eaters.
Burritos – wonderful
Stuffed Bell Peppers, also wonderful
Thai Pork Burritos
1 lb lean ground pork
2 Tbs grated fresh ginger root
1 garlic clove — peeled and crushed
2 cups cole slaw mix with carrots
1 tsp sesame oil
3 Tbs soy sauce
2 Tbs lime juice
1 Tbs honey
2 tsp ground coriander
1/2 tsp crushed red pepper
4 large (10-inch) flour tortillas — warmed
Fresh cilantro — chopped (garnish)
Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic, onion and cole slaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted.
Combine all remaining ingredients except tortillas and cilantro in small bowl and add to skillet. Stir constantly to blend all ingredients well, about one minute. Spoon equal portions of mixture onto warm flour tortillas, garnish with cilantro, roll up to encase filling and serve.
Source: From MasterCook – “National Pork Producers Council” http://www.nppc.org
Mother’s Day is Sunday and here is my favorite brunch drink ever! Ramos Fizzes is a luscious, frothy drink my old friend Susan Mitchell Ayers brought into my life in the 70s and I have loved since. You’ll want to plan a light brunch because these drinks are very filling. In fact, these are the only drinks I’ve ever planned food around – except wine, of course.
6 oz gin
2 oz white crème de cocoa
2 oz triple sec
4 oz sweet & sour
2 egg whites
6 oz half & half
Add all ingredients in a blender; add ice to the thickness you prefer – Swirl them up good!.
BECHAMEL SAUCE (Makes about 2 cups)
2 cup hot milk
4 T.(1/4 cup) butter
6 T. flour
For the Crab melt:
8 oz. crab meat, pick out and discard any cartilage or shell
2 English muffins
Cheddar cheese for garnish
In a heavy 2- to 3-quart saucepan, melt butter over moderate heat, and stir in the flour. Cook, whisking constantly, for 2 minutes. Do not let this roux brown. This step will cook out the floury taste.
Remove the pan from the heat and blend in the hot milk; return to high heat and cook, whisking constantly, until the sauce comes to a boil.
Reduce the heat and simmer, still stirring, for 2 or 3 minutes, or until the sauce is thick enough to coat the back of a spoon heavily. Season with salt and white pepper to taste.
Add the crab, breaking it up and combine. Over low heat cook just until the crab is heated through.
Toast muffins halves and put one or two on each plate; spoon the crab mixture over the muffins and top with cheddar cheese. Put under the broiler to just melt the cheese and enjoy immediately after refilling your glass with another Fizz!!
Happy Mother’s Day to us all!