Cold Chinese Noodle and Carrot Salad

As you can see from the faded appearance, this recipe is an old favorite. I haven't really made it for a while, but I remember making it ahead on hot summer days when a trip to the pool was in order.
I would make the salad early in the day, head off to the pool with my daughter and friends for the afternoon...dinner was then a matter of setting the table and pulling my dinner out of the fridge.

WW points: 9 per serving

Market Salad

 

 

 

Market Salad

serves 8

 

 

 

 

 

 

 

1/2 c. distilled white vinegar

1/2 c. extra virgin olive oil

1 tsp. dried oregano

2 cloves garlic, minced

1/2 tsp. salt

2 c. broccoli florets

2 c. cauliflower florets

2 medium carrots, peeled and cut into thin short strips

1 16 oz can red kidney beans, rinsed and drained

2 c. shredded fat free mozzarella cheese

In large bowl, whisk together first five ingredients. Add the vegetables, tossing thoroughly to blend. Add cheese, tossing lightly.

Cover and chill for 2 to 3 hours, stirring occasionally.

WW points: 6 per serving

recipe courtesy HJ Heinz and Sargento Inc.

Frittata

A frittata is an Italian style egg dish, similar to an omelet.  There are three differences that come to mind:

1) An omelet is  cooked completely on the stove top, while a frittata is started on the stove top and finished under the broiler.

2) A frittata can be eaten warm or cold, while omelets are always eaten while warm. Frittatas make great picnic fare!

3) Presentation:  an omelet has an egg  outside folded over the desired fillings. A frittata has other ingredients mixed into the eggs and is served in wedges, similar to pizza.

Below is a basic frittata recipe. You can use almost any vegetables that you like in a frittata, should you decide to try making one!

Spinach & Tomato Frittata

Basic Frittata Recipe

serves 4

1 small  red onion, sliced

1 clove garlic, minced

1/2 pound fresh spinach, rinsed and cleaned

4 ounces mushrooms, cleaned and sliced

8 eggs, beaten

1 T. grated parmesan cheese

2-3 ounces ham, cut into cubes or julienne

salt and pepper to taste

olive oil, a drizzle

Heat a large ovenproof skillet (nonstick is preferred) on the stove while you prep the vegetables.  Preheat the broiler.  Add a drizzle of olive oil to the skillet, then the red onion.  Add the mushrooms and cook until the vegetables are softened. Add the garlic and cook another minute or two.  Finally, add the spinach. Cover the pan until the spinach is wilted.  Remove all the vegetables from the skillet and set aside. Return the empty skillet to the burner and allow it to heat up again.

Break open the eggs and beat them in a small bowl.  Add the parmesan cheese, ham, and some salt and pepper and mix together.  Add another small drizzle of oil to the pan and add the egg mixture. As it begins to cook, press the cooked vegetables into the top of the egg mixture. 

Continue to cook on the stove top until the sides of the frittata are set.  Remove from burner and place under broiler for 3-4 minutes, or until eggs are browned and fluffy.  

Transfer cooked frittata to a platter. It can be served cut into wedges, either warm or cooled.

WW points: 4 per serving

Bring on Summer...bring out the salad!

The hot days of summer are soon to come.  For a lot of us that means eating lighter, yet satisfying foods.  Here is an idea for a summer salad that you might like to make over and over again!

Satisfying Summer Salad

serves 2

10-12 oz baby spinach, cleaned

1  6 oz. chicken breast, grilled and sliced

3 slices bacon, cooked and crumbled

1 seedless navel orange, peeled and cut into segments

1/2 red onion, sliced

12 toasted walnuts halves chopped

Make a bed of spinach on serving platter.  Artfully arrange bacon, orange slices,onion,walnuts and chicken slices over top.  

Serve with dressing of choice. Some ideas are champagne vinaigrette

or  citrus vinaigrette.

WW points: 7 per serving, excluding dressing

Cranberry Hootycreeks

It's time to post another "splurge" recipe...and these cookies are just soooo good!
They are really a variation of oatmeal raisin cookies..so I guess you you want to eat more oats this is one way of doing it!

Craisins
Image source: Mt. Craisin

Cranberry Hootycreeks

yield: 18-24 cookies

1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 1⁄8 cup sifted flour, all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup rolled oats, uncooked
1⁄3 cup granulated sugar
1⁄3 cup brown sugar, packed
1 cup dried cranberries
1⁄2 cup white chocolate baking chips
1⁄2 cup walnuts or pecans, chopped



Preheat oven to 350°F. Grease cookie sheet or line with parchment paper.
Sift flour before measuring. In a small bowl, combine flour, baking soda, and salt. Set aside.


In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon vanilla 
until fluffy. Mix with brown sugar. Add dry ingredients and mix until well blended. Add oats. Fold in cranberries, white chocolate chips, and nuts.


Drop rounded tablespoons onto the prepared cookie sheet. Bake for 8 to 10 minutes, until 
edges start to brown.

Cool on wire rack. 


Option:  These cookies can make a great gift in a jar...for details, click the photo caption above.

Barbecued Pulled Pork

This recipe comes from a family friend who's an excellent cook...and at one time owned a deli.
Now that summer is approaching, you might like to try this for company or a summer picnic.
We love it!

Barbecued Pulled Pork

Select a pork shoulder roast with bone that will fit into your Crock Pot.

The roast will need to be trimmed of fat and skin; it takes time to do this but the effort really pays off in the end. This is the best cut of pork for this recipe, according to our friend.  I do not doubt him and have never tried any other cut of pork.

Place trimmed roast into your crock pot.

Combine the following ingredients in a bowl:

2 packages McCormick's Slow Cooker Mix for Pulled Pork

4-5 cloves of garlic, crushed

2 small cans tomato paste

4 T. Liquid Smoke (mesquite or hickory)

2/3 c. dark brown sugar, compacted

2/3 c. cider vinegar

Mix together; pour into crock pot.

Cover pot with its lid set to high for about 8 hours.  Cooking time varies with different crock pots, so check after 7 hours to see if meat falls apart easily.  Once shredding is possible, remove the meat from the pot and shred it with two forks. Remove connective tissue, cartilage, etc. from meat as you shred and discard it. 

Strain the sauce,  taking care to remove fat, bones cartilage from it  Mix strained sauce with shredded meat and mix together. 

If extra sauce is needed, Jack Daniels #9 is a good choice; however, you can really use any barbecue sauce that you like.

Note: Tartness/sweetness can be adjusted by increasing/decreasing the vinegar and/or sugar.

A Vintage Recipe: Confetti Bread

I'm posting this recipe in honor of my mother, who passed away in 2001.  I don't really remember
this bread at all. A few years ago a received this in a Christmas card from mom's lifelong friend Mae.
It must have been pretty good...after all, the local paper thought enough to name her a winner in their recipe contest and publish it.

I miss you, Mom. You might be gone from this life, but you certainly aren't forgotten!

Pork & Provolone Burgers with Rapini

  Now that summer is almost here, it's time to think of summer fare.  For a change up from the usual burgers and franks, try these pork and provolone burgers!

 

 Pork and Provolone Burgers with Rapini

serves 6

1 bunch uncooked broccoli rabe, blanched and chopped  
1 tsp sea salt  
1 tsp black pepper  
1/2 tsp crushed red pepper flakes, or to taste  
1 1/2 tsp fennel seed  
3 clove(s) (medium) garlic clove(s), 3 to 4 cloves, grated or pasted  
1 small uncooked onion(s), 2-3 tablespoonfuls finely grated, with juice  
1 Tbsp paprika  
2 oz romano cheese, a rounded handful of grated cheese  
6 slices sargento ultra thin provolone cheese      
1 tsp Olive Oil, for drizzling  
24 oz  ground pork

Bring a pot of water to a boil and salt it. Blanch the broccoli rabe for 5 minutes, drain and cool. Finely chop about 1 cup  and reserve. Place ground meat in a bowl and season with salt, pepper, fennel, chili, garlic, onion and juice, paprika, Romano, chopped rabe and a healthy drizzle of EVOO, twice around the bowl. Mix and form 6 large, thin patties about a half-inch thick. Heat a griddle or cast-iron pan over medium-high heat. Cook patties 3-4 minutes on each side. Melt one slice of cheese atop each burger. Remove to plate. Wipe skillet clean.

Reduce heat to medium. Add remaining broccoli rabe to pan and sauté and for a few minutes as described in my April 11th post, "Please Pass The Rapini!" 

Serve the burgers on a bun if you like, with rapini on the side.


7 WW points per serving excluding bun.

Annie's Fruit Salsa and Cinnamon Chips

Annie's Fruit Salsa and Cinnamon Chips

I cannot take credit for the creation of this recipe, but I can vouch for its deliciousness!

I have made this recipe many times over.  My niece and nephew became extremely fond of it after I shared it with them, as did my daughter and many of my friends.

For full details on ingredients and instructions, follow this link to Allrecipes.com:

Annie's Fruit Salsa and Cinnamon Chips

Asparagus, Pecorino and Red Onion Salad

Seeing that spring is the season for asparagus, I thought it appropriate to share this recipe with you now.  The recipe comes from Anne Burrell, and was featured on "Secrets of A Restaurant Chef" some time ago.  It is a wonderful vegetable for a warm day, because it requires no cooking time.  Try it, you will like it!

Asparagus, Pecorino and Red Onion Salad

serves 6-8

Ingredients

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino romano cheese
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

click here for directions

3-4 WW points/serving, depending on portion size