Lentil Salad

4 – 5 cups cooked lentils (I used canned lentils)

1 clove fresh garlic, crushed

1/3 cup chopped roasted red pepper

1/4 cup chopped sweet onion

1 tbsp. chopped fresh mint (dried can be substituted)

1/2 cup crumbled feta cheese

1/4 cup extra virgin olive oil

salt and pepper to taste

Mix all ingredients together, allow to marinate for a few hours to develop taste.  If using canned lentils, be sure to drain and rinse first.

Quick Black Bean Soup

This recipe calls for using canned black beans, eliminating the soaking of dried beans step.  Easy to make at any moment.

4 cans black beans

1 can chicken broth

1 medium onion, chopped

1/2 green pepper, diced

1/2 red pepper, diced

2 cloves garlic, crushed

1 tbsp. each, cumin and chili powder

Drain and rinse one of the cans of black beans.  Add to a medium saucepan along with the remaining unrinsed beans and all ingredients.  Bring to a slow boil.  Turn to medium heat and allow to cook on a low boil for 45 minutes.  Serve with optional sides such as, chopped avocado and sour cream.

Ratatouille

This is such a versatile dish, a great intro to summer food and a great way to use up vegetables when you only have a few of this or that…

2 yellow summer squash, sliced

2 zucchini, sliced

1 medium onion, sliced in rings or wedges

3 medium tomatoes, chopped OR 1 15 oz. can diced tomatoes

1 clove garlic, crushed

2 tbsp. olive oil

1 tbsp. herbs de provence*

salt and pepper to taste

Combine all ingredients in a medium saucepan.  Cook covered on medium to low heat until bubbling.  Turn heat to low and continue to cook with lid slightly ajar, until vegetables are tender.  Serve with a slotted spoon.

*if you don’t have herbs de provence, fresh or dried rosemary and thyme can be used.

 

Spring luncheon salad recipe

This recipe calls for your creativity.  The example is just that – you can copy or use as an example.  Start with a base of lettuce leaves, any type you desire.  If you use leaf lettuce, spread the leaves out flat to make a base.  Upon that layer your desired salad toppings.  Hard-boiled eggs are always on the traditional Dutch dish.  Cold peas, sliced olives, lentils, etc.  If serving as a main course, canned albacore tuna is often used or rolled meats.  Feta or Blue cheese can be used in place of the mozzarella balls.  The goal is a shallow layered salad that is served on a platter.  Drizzle with a light olive oil/vinegar blend or serve on the side.

Mexican Rice Casserole

Coming up with a dinner idea every night can be challenging.  Especially in between seasons, when we’re a little tired of comfort food but not quite ready for summery salads.  Here is an easy casserole that is always a hit at my house.  It can be prepared early in the day and just have it ready to slip into the oven.

1 cup uncooked rice

2 lbs. ground beef or turkey

1/2 of 1 oz. package of taco seasoning

1 15 oz. corn, drained

1 15 oz. can kidney beans, drained

1 15 oz. can of diced tomatoes (I prefer Hunt’s Fire Roasted)

1/2 of a 2 oz. can of sliced black olives (optional)

1 1/2 cup grated cheddar cheese

Preheat the oven to 350F. Cook the rice according to instructions, set aside.  Brown the meat thoroughly, add the taco seasoning to combine.  Place the meat in a 13 x 9 casserole dish and distribute evenly.  Layer with the corn, the beans and then the rice.  Again, distribute evenly.  Pour the tomatoes over the rice and sprinkle on the olives.  Cover with aluminum foil and cook until heated through, 45 minutes.  Remove from oven, uncover and sprinkle with the cheese. Return to the oven uncovered to allow the cheese to melt.  Remove and serve.

This is a great dish to serve with taco shells, just scoop in and enjoy!

Coconut Cake with option for lemon filling

Of all the things in this world, diet or not, I find a great coconut cake irrisistable.  I can’t tell you what it is, the flavor, the texture or just the plain big, tall, fluff of white.  Coconut cake is heaven on a pedestal!  There are so many versions and each one is delicious.  I haven’t run across a bad one yet!  Here is a recipe that I have found close to perfection.  If you feel inclined I haved included a lemon filling recipe.  You can put this between the layers instead of the frosting for an extra indulgent finish.

  • 3 cups (360g) cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 cups (396g) granulated sugar
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup canola oil
  • 1 1/3 cups well shaken canned coconut milk, at room temperature*
  • 2 large eggs, at room temperature, yolks and whites separated
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 4 large egg whites, at room temperature
  • 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

  • 12 oz. cream cheese, nearly at room temperature
  • 3/4 cup unsalted butter, at room temperature
  • 1 tsp coconut extract
  • 5 cups (596g) powdered sugar
  • 1 1/2 cups shredded coconut

For the cake:

  • Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
  • Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don’t have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
  • In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don’t over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 – 22 minutes. Allow to cool in cake pan 5 – 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
  • Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up – not a must). Store in an airtight container.

For the Coconut Cream Cheese Frosting:

  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).
  • Recipe Source: Cooking Classy

Lemon Filling

  • 1/2 cup sugar
  • 3 tbsp. cornstarch
  • 1/2 tsp salt
  • 2 egg yolks
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 2 tbsp. butter

Mix sugar, cornstarch and salt in medium saucepan. Stir in egg yolks and water with a whisk.  Cook, stirring constantly, until mixture thickens and bubbles 1 minute.  Remove from heat.  Stir in lemon juice and butter until well blended.  Cool completely.

Ham with Honey Mustard Glaze

Sure you can easily go out and buy a ham already glazed and slide it into the oven – believe me, it’s been done at my home! I can assure you, though, making a glaze and roasting your own ham is just as easy.

1 8 – 12 lb. ham, smoked and bone-in (the size is entirely up to you and number of guests)

1 – 2 cups of apple cider

1 cup honey

1/3 cup packed dark brown sugar

1/4 cup Dijon or whole grain mustard (again, your preference)

1/2 stick of butter – preferably unsalted

Place your ham, cut side down, fat side up, in a deep baking sheet.  Pour over the apple cider. Cover the ham with aluminum foil sealing the sides and bake for 45 minutes at 350F.  In a saucepan combine the honey, brown sugar, mustard and butter and cook over low heat until sugar is dissolved.  Set aside and allow to cool to room temperature.  After 45 minutes remove the ham.  Turn the oven up to 425F. With a sharp knife score the fat into a diamond pattern over the entire ham.  Brush the ham with a generous amount of the glaze, working into the fat, about 1/3 cup.  Return to the oven and cook uncovered for about 15 minutes.  Remove and brush with more glaze.  Repeat every 15 min. or so until all the glaze has been used, about 45 – 60 minutes total.  The ham should form a deep golden crust.  Remove and let rest 15 minutes before serving.

Spinach Salad

This salad is almost a meal unto itself.  Try warming the bacon dressing. This recipe will produce a large salad, cut recipe in half if serving for a dinner side.

1 bag of fresh baby spinach, washed and dried

1 bag of regular large leaf spinach, washed, coarse stems removed and broken into coarse pieces

1/3 red onion cut thinly into rings

1 1/2 cup fresh sliced white button mushrooms

3 hard boiled eggs chopped

1/3 cup garbanzo beans

1 small (2oz.) can sliced black olives, drained

1 small can French Fried onions

Hot Bacon Salad Dressing – readily available in most supermarkets

Place the spinach in a large salad bowl and toss to combine.  Add all the remaining ingredients in a layering effect.  To serve: if placing on a buffet, just leave the salad as is, it makes a colorful presentation and guests will toss lightly their serving.  Serve the dressing on the side, warmed.  If serving at the table toss with the dressing and serve immediately.

 

Marinated Shrimp and Scallops

This recipe is a take on the classic ceviche, a Mexican dish with acidic lime or lemon juice that “cooks” the seafood.  This has a wonderful fresh and light taste.  Serve well chilled.

1 lb. fresh bay scallops (these are the smaller variety)

3/4 cup fresh squeezed lime juice

3/4 lb. fresh, shelled, deveined shrimp

1/2 avocado, peeled and chopped into cubes

1/4 cup chopped onion

1 1/2 tbsp. extra virgin olive oil

1 tbsp. minced fresh cilantro

salt and pepper to taste

Place the uncooked scallops in a glass bowl, pour lime juice over and let stand 1 hour, covered. Stir in the uncooked shrimp and remaining ingredients and refrigerate covered 8 hours or overnight.  To Serve, spoon the scallop mixture into a non-metallic serving dish and place in a large bowl of crushed ice.  Garnish with lime slices if desired.

Homemade Granola

This is a terrific natural granola just perfect for topping yogurt or even ice cream.

3 cups of old fashioned oats

1 cup wheat germ (honey crunch or regular)

1/2 cup chia seeds

1/2 cup chopped nuts – your choice, pecans, walnuts, hazelnuts…

3/4 cup cinnamon chips

1/4 cup packed brown sugar

1/2 cup honey

1/2 cup each raisins* and chocolate or butterscotch chips

In a large bowl mix all ingredients together thoroughly except the raisins and chocolate chips. Spread on a baking sheet and bake in a 350F oven for approx. one hour, checking every 15 minutes or so to toss so that the granola toasts evenly.  Remove from oven and let stand to cool thoroughly.  Add the raisins and chocolate chips. Transfer to a tight fitting container only after thoroughly cooled.

*Dried cranberries can be added instead of the raisins if desired.