Asian Cucumber and Carrot Salad

This recipe is so delicious and easy. It reminds me of the light cucumber salads I have eaten at Thai restaurants. I found it on Pinterest, but here is the original link.

Asian Cucumber and Carrot Salad

1 large cucumber, thinly sliced (I use an English cucumber.)

1 large carrot, julienned

1 tablespoon grape seed oil

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Combine the cucumbers and carrots in a bowl and set aside.

In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.

Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight. Serves about 4.

Pasta with Beans

I cut this recipe out of Southern Living years ago. It was submitted by Karen C. Greenlee of Lawrenceville, Georgia. It's a nice meatless meal, and I love it.

Pasta with Beans

1 (15-ounce) can tomatoes, undrained
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh or 1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar (optional)
1 (16-ounce) can cannellini or white kidney beans, rinsed and drained
8 ounces elbow macaroni, cooked
2 tablespoons butter
1/4 cup shredded Parmesan cheese
Garnish: fresh basil sprigs

Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes.

Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender. Add tomatoes, reserved liquid, salt, pepper, and if desired, sugar. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cover and simmer 10 minutes.

Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese. Serve immediately with French bread. Garnish, if desired.

Yields: 4 servings

Julie's Notes:  I successfully found this recipe online. It's from October 1999 Southern Living. You can print it here.

Sally's Stoneless Stone Soup

This recipe is included in the instructions for the fun family game Stone Soup by Gamewright. My daughter, Rachel, was inspired one day to give it a try. It is delicious and definitely a family favorite!

Sally's Stoneless Stone Soup

1/2-1 pound sweet or spicy Italian sausage (or a combination), taken out of casing and crumbled
1 Spanish onion, chopped (I used a sweet onion.)
2 garlic cloves, minced (I used 4.)
5 carrots, quartered lengthwise and chopped
2 celery stalks, quartered lengthwise and chopped
1/2 head Savoy cabbage, cored and chopped (I used regular cabbage.)
1 28-ounce can whole tomatoes, drained and chopped (I used undrained diced tomatoes.)
2 red new potatoes, cubed and cooked (I used 3-4 regular potatoes.)
7-8 cups chicken stock
1 cup frozen or fresh green peas (I forgot the peas this time.)
salt and black pepper to taste
1/4 cup chopped fresh parsley leaves
grated Parmesan cheese

Place a 6-quart pot over medium high heat and when it is hot, add the crumbled sausage. Cook, stirring occasionally, until the fat begins to render. Discard excess fat.

Add the onion, garlic, carrots and celery, stirring well after each addition. Cook for 5 minutes.

Add the cabbage and cook, stirring occasionally, until everything looks droopy and golden, about 15-20 minutes.

Add the tomatoes, potatoes and chicken stock and bring to a boil.  Reduce the heat to low and cook for about 20 minutes.

Add the peas just prior to serving. Add salt and pepper to taste.

Serve with chopped parsley and grated Parmesan cheese.

Variations: When you add the tomatoes, you can also add 1 cup of corn kernels, kidney or white beans, or when you add the peas, add 1 cup of cooked pasta or chopped fresh spinach. Increase 1 cup of chicken stock for every extra cup of additionals.

Keeps for 5 days if covered and refrigerated.  Yields 10-12 cups.


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Balsamic Baby Carrots

When we had this for dinner the other night, the bowl was practically licked clean. It is my kids favorite carrot dish. I found the recipe years ago (perhaps in Southern Living magazine?) It was contributed by Gloria Pleasants of Williamsburg, Virginia.

Balsamic Baby Carrots

3 cups water

1 pound baby carrots

2 large shallots, thinly sliced

1 medium-size red bell pepper, diced

1 tablespoon olive oil

3 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped fresh Italian parsley

Garnish: fresh Italian parsley sprig

Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, return to a boil, and cook 4 minutes. Remove from heat; drain well.

Saute shallots and bell pepper in hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Stir in carrots, vinegar, and next 3 ingredients, and cook 4 to 5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat; stir in chopped parsley. Garnish, if desired. Makes 4 to 6 servings.