Martha A. Cheves's Blog, page 111

Vinaigrette

Vinaigrette¼ cup red wine vinegar1 tsp. garlic, minced1 tsp. Dijon style mustard2/3 cup olive oilBlack pepperIn a mixing bowl, blend the garlic and mustard with the vinegar.  With a wire whisk, beat mixture while slowly adding the oil in a steady stream (this can also be made in a food processor).  You can also add your favorite fresh or dried herbs for variations.  Makes 1 cup 

Girard's Apple Poppyseed Dressing

[image error] I had the pleasure of being sent 4 salad dressings to try and review.  My first one to try was the Apple Poppyseed which turned out to be simply wonderful.  It's sweet, apple flavor fits perfectly with my salad of romaine lettuce sprinkle with pecans and all of my other favorite salad fixings... noodles, apples, raisins, oranges.  One other use for the Apple Poppyseed Dressing - coconut shrimp.  It's simply wonderful!

Nectarines - One of my Favorite Fruit.

SELECTION - Ripe fruit are fragrant and give, slightly, to the touch. If they are a under-ripe, leave them at room temperature for 2–3 days to ripen. Look for fruit with smooth unblemished skin. Avoid extremely hard or dull colored fruits and soft fruit with soft, wrinkled, punctured skin.

STORAGE - Nectarines keep for 5 days if stored in a plastic bag in the coldest part of your refrigerator.

PREPARATION - Nectarines can be used and prepared in the same ways as peaches, with no need to ...

Mushroom Rice

1 pkg (5.9 oz.) Rice-a-Roni (any flavor)
1 can (4 oz.) sliced mushrooms, drained
1/3 cup slivered almonds
1 carton (8 oz.) sour cream

Preheat oven to 350 degrees. Prepare rice according to package directions. Fold in mushrooms and sour cream. Place in a 3 qt. casserole dish sprayed with non-stick spray. Bake 25 - 30 minutes.

You can also add my favorite, a little shredded cheese during the last 5 minutes. You can also add sliced water chestnuts along with the mushrooms.

Personal Pizzas

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These little pizzas are perfect for kids to make but don't tell them that they are actually a little healthier than most pizzas due to their crust.  These are made with Multi-Grain Sandwich Thins. 

For the crust I used 1/2 of a Sandwich Thin, topped it with about a Tablespoon full of pizza sauce (you can use spaghetti sauce if you want), I topped that with cheese and then my favorite toppings - bell pepper, onion, black olives and pepperoni.  Preheat the oven to 400 degrees and bake for 10-15 ...

Poaching?

Poaching is a wonderful option for a healthy approach to cooking fish, poultry and meat.  Poaching is the gentle simmering in liquid.  The most common poaching broth is combining vegetables and aromatics in liquid, such as onions, garlic, fresh ginger, carrots or celery in water, stock, wine or vermouth. 

Veggie Dip

2 cups plain low-fat yogurt10 oz. frozen spinach, thawed, drained and chopped2-3 Tbsp. milk1 Tbsp. honey½ onion, minced2 cloves garlic, minced2 Tbsp. fresh basil, chopped¼ tsp. red pepper flakesAssorted raw veggies for dippingIn a medium bowl, combine all ingredients (except veggies).  Cover and refrigerate until ready to serve.  Makes 3 cups.

Apricots and Walnuts

I found these 2 walnut ideas in a magazine and thought I would share. Place 20 dried apricot halves on a plate, cut side up.  Spread each with ½ tsp. softened cream cheese or goat cheese.  Press a walnut half into cheese.  Sandwich apricot halves together.  Great Appetizer!Toss 1 cup walnuts with 1 tsp. olive oil and 1 tsp. ground cumin.  Add salt and cayenne pepper to taste.  Bake at 350 degrees for 25-30 minutes, stirring occasionally.Sounds delicious! 

Macaroni Caesar Salad

1 pkg (16 oz.) tri-colored macaroni, cooked and drained
1 red bell pepper, sliced into very thin strips
1 cup broccoli florets
1 cup Caesar salad dressing

Combine macaroni, bell pepper and broccoli. Toss with dressing. Chill.

Changes - use your favorite pasta.. shells, spirals, etc. Add shredded carrots for color and taste. Maybe a little purple onion or spring onions with tops. Sprinkle with cheese.

Why Sift Dry Ingredients

Sifting breaks up clumps and to allow air to circulate throughout your ingredients. But what do you do if you don't have a sifter? You can use a fork or egg whisk. Just place your dry ingredients into a bowl and stir them with a fork or egg whisk. Stir thoroughly until the ingredients are smooth and light. This will fluff up flour, powdered sugar and any added dry ingredients.