My first big job out of high school was at a local steakhouse. We made a cranberry salad around the holidays that was so sweet/sour/addictive I had a hard time not eating myself sick on it. This recipe I found in an old cookbook that was a gift from my boss at that time-I don’t think it was the same exact salad, but I have the same difficulty not eating the entire batch in one night.

Cranberries are so intensely sour and coupled with the sweet pineapple and marshmallows, creates the ultimate combination.

1 package fresh cranberries

1 cup sugar

1 cup drained crushed pineapple

4 cups mini marshmallows

1 cup whipped cream or cool whip

process cranberries in food processor until finely ground. add sugar and pineapple, then marshmallows.

*At this point you can allow it to set overnight if you want/need to.

Add whipped cream just before serving

One of my personal favorites is this curry pasta salad. I used take this over to my bachelor friends house for a potluck and it never failed to be finished. It has a wonderful mix of mild curry flavor with a touch of sweetness. One key-do not substitute miracle whip for the mayo.

1 package rotelle pasta, cooked and rinsed until cool

1/2 frozen peas, defrosted in cool water and drained

3/4 cup diced Tillimook Sharp Cheddar cheese

Mix dressing:

1 1/2 cup mayo

3 TB lemon juice

3 tsp sugar

3 tsp curry powder

Mix dressing in bowl, add cheese chunks,stir to coat, add pasta and peas.  Serve immediately or can be made in advance. The flavors will mellow as it sits.

Enjoy!!!

I love the taste of fresh lime and cilantro. I love pretty much any sweet/sour type dressing I think. This dressing I made worked for about 3 days as the cilantro turns very quickly. You can certainly vary a bit according to your personal tastes. I like this on a salad with diced chicken or sliced egg.

In blender or food processor:

juice of 3 limes

1 cup mayo

1/3 cup honey

1/2 bunch of fresh cilantro

2 cloves peeled garlic

salt and pepper to taste

blend until fully incorporated, chill 1 hour before serving over your favorite salad.

I tend to make only one pasta salad, so today I thought I would try creating an italian version. I always use rotelle noodles, and cook slightly al dente. I also used fresh garden cucumbers and tomatoes (it’s that time of year) and I am pretty happy with the result. I didn’t take any pictures today, but trust me. It’s yummy.

Noodles: cook 1 package rotelle noodles according to directions. After straining, run cold water until cooled, stirring to make sure all the noodles quit cooking. I leave them in the strainer while I make the dressing.

Dressing: whisk together in large bowl

1/2 cup veggie oil (I’m out of olive oil, I would have used that instead)

1/2 red wine vinegar

1/4 cup sugar

1 tsp pesto (I use a very nice pesto, or make my own)

2 tsp dijon mustard

1 tsp oregano, rub fine between palms as you put it in-grinds it finer

1/2 tsp dill, rub as you put it in

dash celery seed

Then add:

1 cucumber, diced small

1/4 cup minced green bell pepper (I want to try this with my grill red peppers instead sometime)

1/2 cup tomatoes, small bite size

On tomatoes: I used grape tomatoes and quarterd them, I would dice regular size.

Then add in the noodles and stir to coat well. Sprinkle with 1/4 cup parmesan cheese, stirring often. At this point I have a small cup on the counter that I have been putting sample spoonfuls in to taste test. I found that before the cheese it was a little strong on the vinegar-the cheese actually mellowed it out a little. I had to put it away in the fridge or there would have been nothing left after all my ‘tasting’.

For best results chill at least one hour before serving, stirring occaisonally if you can. Dressing will collect in the bottom.Stir and lightly sprinkle with more parmesan before serving and enjoy!

This has to be one of the best parts of having my own little garden. If I didn’t have room for a garden, I would raise grape or cherry tomatoes and cucumbers in pots in my house. This salad speaks of fresh, late summer to me. My dressings vary every time as I rarely follow a set recipe, but it’s so forgiving it makes a wonderful dish to experiment with! I also decided to share a pic of what I managed to get out of my garden this morning. I had to thin the carrots, so we have some lovely baby bites, the first of the tomatoes, and fresh sweet cucumbers. If you have never grown your own, at this size even the skin is sweet, thin, and delicious. I decided I had better start expanding my site just a bit, and share the beauty of food!

Fresh and wonderful garden veggies!!

As fresh as it gets!

During the hot summer days I barely feel like cooking and heating up the kitchen. One of my favorites is an Asian style salad that originated based off Old Chicago’s Oriental Chicken Salad. That is my all-time favorite salad from a restaurant. When I worked near there I ate there once a week, just to have that salad.

My version is altered in various ways, but the textures and flavors are just as delicous. I also change toppings based on my current veggies, dressing may vary a little, but the basics make a wonderful, crunchy, spicy, slightly sweet meal, perfect for hot summer days.

I find it hard to give measurements, it depends on how many you have for dinner and what toppings they like. I usually find a handful or a sprinkling of each works for my plate. About 1/2 cup cooked noodles per person, 1/2 cup chicken per person, or 1/2 chicken breast each. Everything can be prepared a day ahead, like grilling chicken,chopping veggies, and cooking the noodles. Simply refrigerate and serve cool. Leftover veggies and chicken work just as well on this.

This has several layers:

1. Crunchy noodles; chow mein noodles, any brand
2.  salad/veggies; shredded cabbage and baby greens; favorite veggies I like are sweet yellow pepper, snap peas, fresh cucumber
3. Fresh cilantro, minced
4.  balsamic dressing; I like Newmans Own with a touch of sugar & toasted sesame oil added
5.  cooked noodles; I use Sun Luck brand Somen noodles, cooked then rinsed until cool. Toss to coat with Iron Chef brand Sweet pepper & garlic dressing for spicy.  (or teriyaki dressing for an all sweet salad). If you can’t find these, angel hair noodles work as well.
6.  diced chicken-grilled is best, cold or hot works fine
7. optional: baby mandarin oranges, canned version and drained of juice

To assemble, sprinkle plate with chow mein noodles. Add handful of shredded cabbage and lettuce, sprinkle fresh cilantro. Add handful of veggies, drizzle generously with balsamic vinagrette.  Pile about 1/2 cup sauced noodles, then 1/4-1/2 cup diced chicken.

This is a great salad to experiment with. I like to mix random sesame, ginger, garlic, and teriyaki sauces to create unique dressings. Simply add some to a balsamic vinagrette. The noodles I ALWAYs do the pepper garlic because it is sooooo yummy. Like it super spicy? add more of that on top of your chicken! The texture of the crunchy noodles, soft sweet/spicy noodles and grilled chicken are a combination I could eat all day. This is fun for a group where each person can add toppings they like, but it’s important to get the order right so the balsamic flavor is over the salad but not on top of the soft noodles or the chicken.

This is a side dish I like because the beans actually have a little protein-good thing since corn is virtually useless, other than sugars. This is absolutely delish on taco salad or in burritos. It’s very simple and takes all of about 5-10 minutes to put together, although the longer it sits the stronger the flavor.

Dressing: In mixing bowl whisk together 3/4 cup cider vinegar, 1/4 veg oil or little less of olive oil, 1/4 sugar, 2 TBS ground cumin, dash salt and pepper

Add:

2 cans Organic Black beans, rinsed (3 bean mix works as well)

1 can corn, (I rinse because of added sugars and salts)

1/4 minced onion or 3 stems green onions (optional)

1/2 bell pepper, any color, diced (optional)

Stir gently to coat, stir again before serving

As summer hits I lose my appetite for heavy and hot foods. Not only does hot food not appeal, but heating up my kitchen by cooking is not so pleasant either. Salad are one of my favorites. I have yet to meet a veggie I don’t like, and sometimes I can sit down and eat a serving bowl size salad when I’m craving veggies.

Taco salad is a way to get a little more protein than just my regular salads. I like to use a crockpot in the summer because it doesn’t put off as much heat in my kitchen, and I can walk away from it. I also use the meat cold the following day.

Shredded meat: 2-3 lbs meat, 1 onion, 1 bell pepper

In crockpot put 2-3 lbs meat (chicken beef or pork) cut into large hunks. add 1 sliced onion, 1 sliced bell pepper, and 1 cup water. cook on high for 6-8 hours or until you can pull meat apart, shredded, with two forks.

Taco salad:

Corn tortilla chips (I prefer Mission)

1 can black beans, rinsed

2 cups shredded/chopped lettuce

1/2 cup grated good cheddar cheese

1/4 cup minced fresh cilantro

1/2 cup ranch dressing (Hidden Valley is my oNLY choice) mixed with 1/4-1/3 cup salsa

Start with a handful of chips, slightly broken up on the plate, then add lettuce, meat, then other toppings. Drizzle with generous portion of salsa ranch dressing.

obviously you can add other toppings of choice, like tomatoes, sour cream, guacamole, etc. This is just a basic for  me. I like beans of most kinds, black, kidney or garbonzo are my favorite on a salad. One of these days I will post black bean and corn salad that can substitute for the plain beans on here and is even better!

Well after a delicious dinner, I decided it was time to commit. For years I have considered writing out my favorite recipes, and even started a few pages. Of course over time and the hectic rush of life my priorities have been eslewhere.

I am renewed in my interest in writing by my childhood friend currently residing in China. To read her words is like the soft melting of a decadent chocolate truffle in your mouth for the first time-and again every time after. Her latest blog regarding the joy of a Thanksgiving dinner cooked on hotplates and in a toaster oven are indeed fascinating.

I doubt my words will ever be such an experience, however, I do enjoy cooking and sharing recipes. I love being creative in the kitchen, and here will be my thoughts on food and ideas on what to do with it. Some may be original as far as I know, some may just be my own twist.

Tonights pleasure:

Christmas Coleslaw

dressing:

1 cup mayonnaise

1 orange-use juice and 1 TBS zest

2 Tbls sugar

1 cup dried cranberries

Mix dressing, set aside and thinly slice or shred cabbage, add to dressing and stir.

My thoughts:

I have made my own coleslaw for years with a more traditional dressing with lemon. I love this fresh, and with the cranberries it adds a tasty twist. I prefer my slaw hand slivered rather the super fine shredding. This is a very easy, fast way to add some pizzaz to your table. I love the color the cranberries offer, and cabbage is a great source of vitamin C.