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Cucumber Wakame Salad

August 11, 2011 By The Recipe Mom Leave a Comment

2 small cucumbers
1 cup wakame seaweed (softened)
4 Tbsp rice vinegar
2 Tbsp sugar
1/2 tsp salt (more or less)
1/4 tsp sesame oil
1/2 tsp sesame seeds

If using dried seaweed (wakame) rinse and soak first in clean cold water for about 10 minutes. Then, remove and slice into very thin strips.
Slice cucumbers into round discs and put in bowl. Add a generous sprinkle of salt to the cucumbers and allow to sit for 15 minutes. Drain cucumbers in a colander or sieve.
In salad bowl, whisk together the rice vinegar and sugar, then taste and add salt, sesame oil, and sesame seeds.
Add the cucumbers and wakame to the dressing and toss together to blend. Serve immediately.

Filed Under: Gourmet, Recipe Cards, Recipes, Soups and Salads Tagged With: , , ,

Summer Bean and Tuna Salad

June 29, 2010 By The Recipe Mom 1 Comment

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , , , , , , ,

Apple Beet Salad with Maple Dressing

June 21, 2010 By The Recipe Mom Leave a Comment

What You Need:

6 small beets
2 tbsp of water
1/2 C olive oil and vinegar dressing
1 tbsp maple syrup
1 Gala apple, quartered, cored and sliced thin
1 Granny Smith apple, quartered, cored and sliced thin
4 C of baby arugula

How to Make It:

Put the beets into a shallow microwave bowl and cover with the water.
Cover the bowl loosely with plastic wrap or a lid and microwave 5 minutes or until tender.
Remove the beets from the microwave and let cool just enough to handle.
When the beets are easily handled run them under cold water and rub off the skins.
Cut the beets into 1 inch chunks and place them in a serving bowl.
Pour the dressing into a bowl and whisk in the syrup until blended in well.
Place both types of apple slices and arugula into the dressing and toss gently to coat.
Divide the mixture into salad bowls and top each salad with the beets.

Makes 6 servings

Just the word salad makes us think “healthy.” This is not always the case though. For instance those deli salads we love may not be very healthy for us. We have no idea how much fat, sugar or sodium may be in those types of salad. This salad however is quite healthy. Arugula is an herb from the mustard family. It has darker leaves and has a mustard pepper flavor. If you can’t find arugula your favorite type of greens including spinach or lettuce may be used in its place. Do not mix the beets into the salad before serving or it will give your salad a purple tint that may not be pleasing to those eating it.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate amounts per serving)
Calories 175; Fat 10g; Saturated Fat 2g; Carbohydrates 21g; Protein 3g; Fiber 2g;
Cholesterol 3mg; Sodium 193mg

Filed Under: Health Concious, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , ,

Turkey Tenders with Eggplant and Zucchini

June 18, 2010 By The Recipe Mom Leave a Comment
grilledturkey

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Whisk together in a bowl the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Remove 1/2 C of the marinade and refrigerate until ready to use.
Place the turkey into the bowl and toss to coat.
Cover the bowl and chill for 45 minutes.
Spray a baking sheet well with a non stick cooking spray.
Cut the eggplant and zucchini into 1/2 thick slices.
Cut the tomatoes in half then place all the vegetables onto the prepared baking sheet.
Preheat the grill.
Transfer the turkey from the marinade to the hot grill.
Cook for 7 minutes per side or until the internal temperature reaches 160 degrees.
Place the cooked turkey onto a platter and cover loosely with foil to keep warm.
Grill the eggplant and zucchini slices for 4 minutes per side or until tender.
Grill the tomato halves for 2 minutes per side or until charred.
When the vegetables have cooled just enough to handle cut them into bite size pieces.
Add the pieces to the reserved marinade and toss to coat.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg

Filed Under: Dinner Ideas, Health Concious, Kid Friendly, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Cantaloupe and Pork Salad

June 11, 2010 By The Recipe Mom Leave a Comment
melonpork

What You Need:

1 (1 lb.) pork tenderloin
1 tbsp + 1 tsp dry Caribbean jerk seasoning, divided
1 tsp lime zest, grated
1/4 C lime juice
1 tbsp honey
8 C of mixed salad greens
1/2 cantaloupe, cut into wedges

How to Make It:

Heat the oven to 425 degrees.
Rub 1 tbsp of jerk seasoning over the loin and place the loin on a rack in a shallow baking pan.
Place in the oven and roast for 30 minutes or until the internal temperature reaches 155 degrees.
Transfer the loin to the cutting board and cover loosely with foil to keep warm.
Let the loin stand at least 10 minutes, uncover and slice.
Whisk together the lime zest, juice and honey.
Place the greens on to a platter, add the cantaloupe wedges and carefully pour the sauce over the top.

Makes 4 servings

Jerk seasoning comes in many forms such as powder, dry paste or even as a marinade. Try making your own by mixing together allspice, hot chilies, salt and thyme then add your own special touch. These touches can be garlic, cinnamon, nutmeg, ginger or even brown sugar. Pork and cantaloupe compliment each other well making this both a healthy and tasty salad main course meal.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 265; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Protein 26g; Fiber 2g Cholesterol 67mg; Sodium 104mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Lunch Ideas, Pork, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , , , , ,

Grilled Balsamic Mushroom Burgers

May 31, 2010 By The Recipe Mom Leave a Comment
mushroom

What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tsp dried thyme
2 tsp parsley
4 slices of Provolone cheese

How to Make It:

Heat the grill to medium high heat and spray the grates with a cooking spray.
Sprinkle all the mushroom caps on both sides with the salt and pepper.
Brush both sides of the mushrooms with the balsamic vinegar and sprinkle with thyme.
Put the mushrooms on the heated grill and cook 3 minutes.
Flip and grill an additional 3 minutes or until tender.
Sprinkle the parsley over the tops of the mushrooms and add a slice of the cheese.
Place a foil tent over the mushrooms and grill for 1 minute or until the cheese melts.
Place on buns and serve with your favorite condiments.

Makes 4 servings

Grilling mushrooms gives them a caramelized taste The vinegar and thyme gives the mushroom burgers their vivacious taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , ,

Almond Laced Strawberry Spinach Salad

May 27, 2010 By The Recipe Mom Leave a Comment

What You Need:

8 C of fresh spinach, torn
2 pints of fresh strawberries, sliced
3 ripe bananas cut into small chunks
1/2 C of almonds, toasted and slivered
1/2 C vegetable oil
2 tbsp + 2 tsp red wine vinegar
2 tbsp + 2 tsp sugar
1 1/2 tsp ground mustard
1/2 tsp salt
1/4 C onion, chopped
1 1/2 tsp poppy seeds

How to Make It:

Put the spinach into a salad bowl.
Spread the strawberries over the spinach.
Add the bananas and almonds and toss to combine well.
Place the oil, and vinegar into the blender.
Add the sugar, mustard, salt and onions.
Cover and blend until the sugar has completely dissolved.
Add the poppy seeds and blend just until they are mixed into the dressing.
Pour the dressing over the salad and toss to coat all the ingredients well.

Makes 14 servings

This fresh salad is a great addition to any cookout, potluck supper or just to have when company comes over for dinner. The poppy seed dressing adds just enough tang to make this salad one they will ask for over and over again. Raw fruits and vegetables are very nutritious and a healthy addition to any meal.

Filed Under: Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Fresh Mint Melon Dish

May 22, 2010 By The Recipe Mom Leave a Comment
mint

What You Need:

1 C of water
3/4 C of sugar
3 tbsp lime juice
1 1/2 tsp fresh mint chopped
1/8 tsp salt
1/2 small watermelon, cubed
1 small cantaloupe, cubed
1 small honeydew melon, cubed
1 large peach, sliced
1 C of fresh blueberries

How to Make It:

Place the water into a saucepan and place the pan over medium high heat.
Add the sugar, lime juice, mint and salt and stir to blend in.
Bring the mixture to a boil and boil for 2 minutes.
Remove the pan from the heat, cover and let stand until completely cooled.
Mix the melon cubes together in a large non metal bowl.
Gently fold in the peaches and blueberries.
Add the cooled syrup and gently stir until the fruit is well coated.
Cover the fruit and refrigerate for 2 hours, stirring occasionally.
Drain well before serving.

Makes 6 servings

Fresh melon is a great way to cool off on a hot summer day. Add grapes, strawberries or any of your favorite fruits to this dish. Better yet make it into a delicious dessert by adding a little whipped topping to each serving.

Filed Under: Desserts, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Easy Homemade Taco Salad

April 30, 2010 By The Recipe Mom Leave a Comment
tacosalad

What You Need:

6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 tsp bottled garlic
1 (15 oz.) kidney beans
1 (8 oz.) jar taco sauce
3/4 C frozen corn, thawed
6 C leaf lettuce, shredded
1 C green bell pepper, chopped
1 tomato, chopped
3/4 C sharp cheddar cheese, shredded

How to Make It:

Preset the oven temperature to 350 degrees.
Spray 6 heatproof bowls with a non stick cooking spray.
Spray one side of each tortilla then form one tortilla around each bowl, coated side up.
Bake for 18 minutes or until browned then remove and allow to cool slightly.
Place he meat and garlic into a skillet placed over medium heat.
Brown, stirring often, for 10 minutes or until cooked through.
Drain well and return to the skillet.
Add the beans, taco sauce and corn, stir and bring to a boil.
Cover, reduce the heat to medium low and simmer 10 minutes.
Toss the lettuce, bell pepper and tomato together in a large bowl.
Fill each taco shell bowl with the lettuce mixture.
Top the lettuce with the prepared beef and garlic.
Spread the cheese evenly over each salad.

Makes 6 servings

Making your own salad shells saves money. These shells can be rather expensive not to mention that more often than not they can’t be found on the grocery store shelf. Use leftover ground beef to make them even more budget friendly.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 412; Fat 18g; Saturated Fat 6g; Carbohydrates 45g; Fiber 8g; Protein 21g; Cholesterol 35 mg; Sodium 632 mg

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Marinated Summer Garden Salad

April 23, 2010 By The Recipe Mom Leave a Comment
tomscukespep

What You Need:

2 Tbsp vinegar
2 Tbsp salad oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp celery seeds
1 cucumber, peeled, halved and sliced thin
1 sweet onion, sliced thin
1 C cherry tomatoes, halved
1 green bell pepper, cut into strips

How to Make It:

Place the vinegar, oil, sugar, salt and celery seed into a bowl and whisk until combined.
Gently stir in the cucumber and onion slices.
Add the tomatoes and bell pepper strips and stir gently to coat.
Cover and chill 4 hours or longer being sure to stir occasionally to evenly marinate.

Makes 6 servings

By using those extra vegetables from the garden this salad will keep well under your budget. Use red, yellow or orange bell peppers if you want to give your salad a little color. Make this salad ahead of time as it can be chilled for up to 24 hours before serving.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours
Total Time: approximately 4 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 54; Fat 5g; Saturated fat 1g; Carbohydrates 3g; Fiber 1g; Protein 0g;
Cholesterol 0 mg; Sodium 195 mg

Filed Under: Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , ,
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