Image via

1 head green cabbage

   
1 head purple cabbage

1 large onion

1 bell pepper (your choice of color)

3 carrots

3 stalks of celery

1 cup sugar

1 cup salad oil

1 1/2 cups vinegar

1 teaspoon dry mustard

1 Tablespoon Mrs. Dash Table Blend Seasoning

Shred or finely chop all vegetables in to a large bowl.  Pour sugar over the entire top of vegetables.  DO NOT MIX IN.  In a medium saucepan, combine salad oil, vinegar, dry mustard and Mrs. Dash.  Bring to boil over high heat, stirring constantly.  Pour over vegetables and sugar.  Gently toss just enough to coat with dressing.  Cover and refrigerate at least 24 hours.

http://notecook.com/desserts/pies/apple-cranberry-salad

http://notecook.com/main-course/leftover-turkey-quiche/

Ingredients:

1 head of romaine lettuce

The juice of 1 large fresh lemon – Do not substitute lemon juice.  

¼ tsp salt

4 tbsp Extra Virgin Olive Oil

Some people do not enjoy the sour flavor of lemon to temper that taste add ½ tsp sugar to the dressing in step three.

Directions:

1. Thoroughly wash and separate romaine lettuce leaves, making sure to remove soil grit.
2. Once clean, pat leaves dry and cut lettuce into bit size pieces.  Place into salad bowl.
3. In a measuring cup, emulsify the olive oil and lemon until mixture becomes cloudy. Pour over salad and thoroughly toss salad. 
4. Sprinkle salt over the top of the salad and toss again.

• 1 cucumber (quartered, remove the seeds and sliced)
• 2 tbsp chopped fresh corriander / mint leaves
• 1/2 cup yoghurt
• 1 tbsp lemon juice
• sugar, salt and pepper to taste

Method:

1. Stir cucumber, chopped fresh corriander leaves/ mint and add lemon juice into yoghurt and season.

Well there certainly is but how many can offer an unusual seasonal twist? Here is a viable alternative to Turkey!

STARTER

picture courtesy BBC Good Food

Grilled Goat’s Cheese with Walnut and Parsley Pesto

This is simply delicious and a great way to start off your festive dinner! It is very light and uses fresh and seasonal walnuts to give a sweeter tasting pesto!

35g shelled walnuts, toasted

bunch flat-leaf parsley

1 and half cloves of garlic, crushed

olive oil

squeeze or two lemon juice

6 thick slices goat’s cheese

dark green and red salad leaves

to serve

Instructions:

1. Put the walnuts, parlsey and garlic into a food processor. Whizz together and adding olive oil until you have a spoonable consistency. Then season and add the lemon juice.
2. Put the goat’s cheese on a non-stick baking sheet and slide under the grill until golden.
3. Serve the cheese on the salad leaves and spoon over the Pesto.

All will be ready in 15 minutes!

Per serving is just 238 calories.

4g of fat. 1g is saturated.

Image via Wikipedia

1. Roasted Tomato

Hands-on time: 10 minutes; Cooking time; 40-45 Minutes; makes:  10 servings

·        15 medium tomatoes, halved

·        2 garlic cloves, sliced

·        5 tbsp extra virgin olive oil

·        1 chilly, finely chopped

·        2 tbsp balsamic or white vinegar

·        3 ripe but firm avocados peeled, stoned and thickly sliced, or 1 cup steamed peas

1 Preheat oven to (200C 400F). Put the tomatoes in to hallow baking tin, cut side up. Season, sprinkle garlic and drizzle over 2tbsp oil. Roast for 40-45 minutes.

2. Mix together 3tbsp oil, chilly and vinegar in a bowl.

3. Transfer tomatoes and any cooking juices to a large serving platter and keep it aside to cool. Add the avocado or steamed peas to the dressing and toss to coat. Spoon dressing over tomatoes 

Each serving: 170 Calories, 17gm fat (2gm saturated), 4gm carbs.

Prepare Ahead: Make to the end of step 2 up to two days in advance, but don’t slice the avocado, if using it.

1. Summer vegetable salad

Hands – on time: 10 minutes; makes: 10 serving s

·        1kg mixed green veggies, such as French beans, peas (you can use packaged peas), asparagus and broccoli.

·         1/4 large cucumber, halved and sliced

·        1 tbsp fresh parsley, chopped

For the dressing

·        1 tbsp vinegar

·        1 tbsp mustard sauce

·        3 tbsp extra virgin olive oil

1. Cook the beans in a large pan of boiling, salted water for 5 minutes, and then add all the other vegetables. Bring the water back to the boil; cook for a further 3-4 minutes. Drain well and put in to a bowl of ice-cold water.
2. Whisk the dressing ingredients together.
3. To serve, drain the veggies, and then toss in the dressing with the cucumber and parsley. 

Each serving: 70 calories, 4gm fat (1gm saturates), 5gm abs.

 Make to the end of step2 up to one day ahead. Chill the dressing and keep the cooked veggies, covered in cold water, until needed.

1. Potato and Spring Onion Salad

Hands-on time: 10 minutes; Cooking time: 30 minutes; makes: 10 servings

·        1 kg small potatoes

·        1 ½ tbsp butter

·        3-4 cloves of garlic sautéed in 1tsp butter and greens of 1 spring onion, or a bunch of chives, finely chopped.

·        Salt and pepper.

1. Take the new potatoes and cut any large ones in half. Simmer in boiling water for 20-25 minutes or until just tender. Drain well.
2. Put into a bowl with the garlic and spring onion greens. Season with salt and pepper. Toss will before serving.

Each serving:  90 Calories, 2gm fat (1gm saturated), 18gm carbs.

 Cooked potatoes up to two days ahead. Drain, tip into an airtight container. Cover and chill.

Image via Wikipedia

It’s that time again and football season is in full swing. Minnesota takes their Vikings games very seriously. Fans wear purple jerseys and some hang Vikings flags from their homes. Many people get together on a Sunday night to drink beer, eat snacks, and watch the game with friends.

The easy solution is to throw some chips or pretzels into a bowl next to a bowl of store bought dip. However, with a little bit of effort (not too much), there are some delicious and simple snacks which are sure to please any football fan. Invite some friends over for the next Vikings game and serve one or all of these snacks. You will be the best host ever!

Deviled Eggs:

6 eggs, hard boiled, cooled and peeled

2 Tbsp. mayonnaise

1 tsp. Dijon mustard

1 tsp. white wine vinegar

1 Tbsp. celery, minced

½ onion, minced

1 clove garlic, minced

Dash of hot pepper sauce

1/8 celery salt

Salt and pepper to taste

3 sprigs parsley for garnish

Dash of paprika for garnish

Slice the eggs in half and spoon the yolk into a large bowl. Combine mayonnaise, Dijon mustard, vinegar, celery, onion, garlic, pepper sauce, celery salt and salt and pepper.  Mix well. Spoon this mixture back into the egg whites. Sprinkle the paprika over the finished eggs and top with parsley for garnish.

5 Layer Bean Dip:

2 cans black beans

2 C. cheddar cheese, shredded

1 onion, chopped

1 C. Salsa

½  C. sour cream

Place one two cans of black beans into an oven ready dish. Pour the cheese over the beans. Cook in a preheated 350 degree oven until cheese melts and beans are warm (about 15 minutes). Layer the onions, salsa and sour cream. Serve with tortilla chips.

Bruschetta:

1 loaf French or Italian bread, sliced in half lengthwise

2 cloves garlic sliced in half and 1 Tbsp. minced

1 Tbsp olive oil

¼ C. Parmigiano cheese, freshly grated

1/3 C. basil, thinly sliced

2 Tbsp. balsamic

Salt and pepper to taste.

Preheat the broiler and place the rack six inches beneath broiler. Rub the sliced garlic onto the face of the bread halves. Drizzle the olive oil on the bread. Top with the cheese. Place this into the oven until golden brown (about ten minutes). In a separate bowl, combine tomatoes, garlic, basil, vinegar, oil, salt and pepper. Stir. Once you take the bread out of the oven, cut into desired sizes. Top the bread pieces with the tomato mixture. Serve.

1.       Radish salad

What you need:

3-4 bindings of radishes, 1 overripe egg, 2-3 spoons of cream, salt

How to prepare it:

After you wash the radishes you cut them into thin rings. The egg yolk is pounded and mixed with the cream, and you pour it over the radishes. After that you cut the white of the egg into thin slices and you put it over the salad. Add 1-2 pinches of salt (more or less, depending on the taste) and mix it well.

2.       Celery salad with apples

What you need:

2-3 celeries, 2-3 apples, 2 spoons of oil, vinegar, salt

How to prepare it:

You grate the celeries and apples, mix them and leave them like that for about 10 minutes. After this pour in the oil, vinegar and salt (vinegar and salt should be as much as you like). Mix it well then leave it for about 10 minutes and it is done.

3.       Pepper salad

What you need:

12 big peppers, 2-3 spoons of oil, 1 spoon of vinegar, salt a few tomatoes

How to prepare it:

You bake the peppers by turning them in each position so that neither part is over burnt or raw. You the put them in a pot, cover them with a cloth and then a cover and leave them like that for about 20 minutes to cool off. Then you peel the skin off of them without tearing the actual pepper. You add the oil, vinegar and salt over them and after about 10 minutes you add slices of tomatoes over them. Best served with pork or beef.

What you need:

1 middle sized red cabbage, 2 spoons of oil, 2-3 spoons of vinegar, half of teaspoon of sugar, salt

How to prepare it:

After you wash the cabbage well, you cut it very thinly. You mix it with 2-3 pinches (can be more or less depending on your taste) of salt and you grate it by hand until it becomes soft. You add the oil, vinegar and sugar and you stir it well.

Another way to prepare it is to scald the very thinly cut cabbage and you let it stay like that for about 10-15 minutes. Then you sloop the water and mix it with the salt, oil, vinegar and sugar.

It can be served as such or with stakes.

2.       White Cabbage Salad

What you need:

1 middle sized cabbage, 2 spoons of oil, 2-3 spoons of vinegar, salt

How to prepare it:

The thinly cut cabbage is mixed with salt, then you sloop the juice that it leaves. Then you mix it with the oil, vinegar and salt(if it needs some more).

It can be served as such or with stakes.

If you can hard boil an egg, then you can defiantly make this tasty egg salad. The recipe for egg salad is really simple to prepare and it only takes about 20 minutes to make. It has a rich and hearty taste that is memorable. I like to serve this egg salad on top of leafy greens or in some bread as a tasty egg salad sandwich.

Ingredients

• 8 Egg (Chopped)
• 2oz Butter
• 4 Tablespoons Celery (Chopped)
• 2 Tablespoons small Capers (Rinsed and Drained)
• 2 Teaspoons Grain Mustard
• 1 Teaspoon Fresh Tarragon (Chopped)
• Salt and Freshly Ground Black Pepper

Method

Start off by heating water to a boil, place the eggs in the boiling water for about ten minutes. Remove the hard boiled eggs from the water, peel off the shell, and dice into bite sized pieces. In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper and serve on a bed of crisp lettuce or in some bread for an excellent sandwich.