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.

Baby Spinach with Pine Nuts

I've had this recipe for years. It is originally from Southern Living and it's a "keeper" in my home.

Baby Spinach with Pine Nuts

2 (7-ounce) packages baby spinach
2 garlic cloves, minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts, toasted*

Saute spinach and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach wilts. Stir in salt and pepper; sprinkle with pine nuts. Serve immediately.

*2 tablespoons chopped, toasted pecans or toasted sliced almonds may be substituted.

Makes 4 servings

Cucumber Salad with Radish and Dill

"It tastes like spring," my daughter said when we gave this salad a try. I wished I had doubled the recipe because it disappeared so quickly. It is originally from Martha Stewart and you can print it here.

Cucumber Salad with Radish and Dill

1 English cucumber or 3 kirby cucumbers, halved lengthwise, seeded, and thinly sliced

4 large radishes (about 6 ounces), thinly sliced

Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)

6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

2 tablespoons white wine vinegar

1 tablespoon finely chopped fresh dill, plus more, torn, for garnish

1/2 teaspoon sugar

1 garlic clove, crushed with the flat side of a large knife

Coarse salt and freshly ground pepper

1/4 cup plus 1 tablespoon olive oil

1. Put cucumber, radishes, and lemon zest in a medium bowl. Add cheese.

2. Make the vinaigrette: Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.

3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container (or store in a chilled cooler) up to 1 hour.

Serves 4 to 6

Brussels Sprouts with Shallots

Yes, we do indeed eat and enjoy Brussels sprouts at my house, and this recipe is definitely a keeper. I found it last fall in Good Housekeeping magazine. You can print it here.

Brussels Sprouts with Shallots

1 1/4 lb. Brussels sprouts, trimmed and cut into halves
1 1/2 Tbsp. butter
1 shallot, finely chopped
salt and pepper
1 tsp. sugar
2 Tbsp. white wine vinegar
1/2 c. lower-sodium chicken broth
1 Tbsp. snipped fresh chives

1. Heat large covered pot with salted water to boiling on high. Fill large bowl with ice and water. Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender. (A knife should pierce through core with little resistance.) Drain; transfer to ice water. When cool, drain again. (Brussels sprouts can be covered and refrigerated up to 2 days ahead.)

2. In same large pot, melt half of butter on medium. Add shallot and 1/8 teaspoon salt and cook 2 to 5 minutes or until tender, stirring frequently.

3. Add sugar and vinegar and stir well. Cook until liquid evaporates. Stir in broth, heat to boiling on high, and boil until mixture is almost dry.

4. Reduce heat to medium and stir in remaining margarine, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.  Return drained Brussels sprouts to pot. Cook until heated through, stirring frequently. Transfer to serving dish and top with chives.

King's Arms Tavern Sweet Potatoes

My family insists we have these sweet potatoes every Thanksgiving. Sometimes they may even appear at Christmas time as well. They are the only sweet potatoes that I enjoy. Perhaps it is due to the brown sugar, butter, cinnamon, and nutmeg? Nevertheless, these are fabulous.

This recipe is from The Williamsburg Cookbook given to me by my father. I am quite attached to this book--lots of memories associated with the place and the recipes within its pages. If there is one recipe I am sentimental about, this is it.

King's Arms Tavern Sweet Potatoes

3 pounds sweet potatoes

3/4 cup light brown sugar, packed, divided

3 tablespoons butter

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup milk

Preheat the oven to 400˚ F.

Grease a 1 1/2-quart casserole.

Cook the sweet potatoes in boiling salted water until done; drain, peel, and mash them.

Stir in all of the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture into the prepared casserole and sprinkle with the remaining sugar.

Bake at 400˚ F. for 30 minutes.

(8-10 servings)

Barley Burger Stew

I feel so healthy when I eat this stew. I'm sure it is the barley, which I don't eat regularly (unless Grape-Nuts count.)

This recipe is from a cookbook Brian and I received for our wedding (Betty Crocker's Dinner for Two) but over the years I've modified it to serve our current family.

Barley Burger Stew

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped celery
4 1/2 cups tomato juice (I use one extra large can.)
1 cup water
1 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
1/2 cup uncooked barley (I almost always double this amount of barley. I like lots of it.)

In a large saucepan, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until barley is done and stew is desired consistency, about 1 hour.

Julie's Notes: The cooking time will be greatly reduced if you use quick barley. Follow the label for whichever type of barley you choose. You also may need to add more water depending on desired consistency.


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Pasta with Fresh Tomato Sauce

For some reason I was quite surprised that this was an uncooked (raw) tomato sauce, but oh, my goodness, it is fabulous! This is a great way to use up the last of your summer tomatoes. The recipe is from Martha Stewart. You can print it here.

Pasta with Fresh Tomato Sauce

2 1/4 pounds unrefrigerated ripe tomatoes
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves)
1/4 cup extra-virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
1 pound spaghetti
grated Parmesan cheese, for serving (optional)

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend.)

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Serve with cheese.

Spicy Beans with Coconut Milk

I clipped this recipe out of Southern Living years ago. It was submitted by Judy Johnson of Birmingham, Alabama. The coconut milk, lime, and curry paste give it a tangy delicious flavor. You can print the recipe here.

Spicy Beans with Coconut Milk

1 sweet onion, chopped
Vegetable cooking spray (I just use Canola Oil.)
2 garlic cloves, minced
1 to 2 tablespoons red curry paste (depending on how spicy you like it)
2 (15-ounce) cans kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can lite coconut milk (I always use regular coconut milk.)
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt
4 cups hot cooked basmati or long grain rice

Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

Saute chopped onion over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients.

Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with topppings, if desired.

Julie's Note: I use Thai Kitchen Red Curry Paste.

Baked Parmesan Tomatoes

Oh boy! This is a deliciously fantastic way to use your summer tomatoes. They almost taste like crustless mini pizzas. I originally "pinned" this recipe, but it comes from EatingWell. You can print it here.

Baked Parmesan Tomatoes

4 tomatoes, halved horizontally (I cut them into at least fourths horizontally.)
1/4 cup freshly grated Parmesan cheese
1 teaspoon fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450˚ F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.



  

  

Tomato-Chicken Salad

This salad is perfect for late summer when all the vegetables and herbs are fresh from the garden. It was a big hit with my family--definitely a keeper. I found the recipe in Southern Living last year. You can print it here.

Tomato-Chicken Salad

Preheat grill to 400˚ to 450˚ (high) heat. Rub 6 (1-inch-thick) ciabatta or French bead baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.

1 lemon
2 lb. assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup crumbled feta cheese

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

Julie's Note: I toasted the ciabatta in the oven for a few minutes rather than on the grill.