This is a simple and tasty take on coleslaw. From Taste of Home magazine, it went beautifully with the walleye Mike and Lauren so kindly provided from Eaglesnest Lake.
8 cups coleslaw mix (or shredded cabbage)
2 cups shredded carrots
1 medium onion, finely chopped
3/4 cup mayonnaise
1/3 cup sugar
1 tablespoon prepared horseradish
1 tablespoon lemon juice
In a large bowl, combine the coleslaw mix, carrots, and onion. In a small bowl, combine the mayonnaise, sugar, horseradish, and lemon juice. Pour over coleslaw mixture and toss to coat.
Thursday, August 5, 2010
Allison's Faux Fried Ice Cream
(adapted from Taste of Home magazine, July 2o1o - by Allison Loughner, August 4, 2010)1 quart container Stoneyfield Farm Cream Top Vanilla Yogurt
1 1/2 cup frosted cornflakes, crushed
1/3 cup sugar
3 teaspoons ground cinnamon
1/4 cup honey
Freeze yogurt in an ice cream freezer or in a shallow pan, stirring every hour. Form frozen yogurt into 1/2 cup scoop balls. Freeze yogurt balls 1 hour until firm.
In a shallow bowl, combine the cornflake crumbs, sugar, and cinnamon. Roll yogurt balls in crumb mixture to coat. Freeze until serving. Drizzle each serving with honey. Serve topped with whipped cream if desired. YUMMY!
Saturday, June 12, 2010
Grilled Halibut with Peach and Pepper Salsa
I tried another new recipe a couple of weeks ago and I thought it was really yummy. It is another good one for summer because it contains peaches and bell peppers. Yum!
I wanted to pretend like I am a 'real' cook, so I even took a photo for your viewing pleasure. :)
I served the halibut with creamy mashed potatoes and steamed asparagus. I would like to try this salsa on grilled chicken also.
Salsa:
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula (I used baby spinach instead)
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 habanero pepper, seeded and minced (I used a jalapeno)
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 cloves garlic, minced
6 (6 ounce) skinless halibut fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooking spray
To prepare salsa, combine first 9 ingredients and toss gently. Let stand 30 minutes before serving.
Prepare grill to med-high heat.
To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade and discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray. Grill on each side 3 minutes or until desired degree of doneness. Serve fish with salsa.
Yield 6 servings. Serving size: 1 fillet and 2/3 cup of salsa.
Enjoy!
Colleen :)
I wanted to pretend like I am a 'real' cook, so I even took a photo for your viewing pleasure. :)
I served the halibut with creamy mashed potatoes and steamed asparagus. I would like to try this salsa on grilled chicken also.
Salsa:
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula (I used baby spinach instead)
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 habanero pepper, seeded and minced (I used a jalapeno)
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 cloves garlic, minced
6 (6 ounce) skinless halibut fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooking spray
To prepare salsa, combine first 9 ingredients and toss gently. Let stand 30 minutes before serving.
Prepare grill to med-high heat.
To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade and discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray. Grill on each side 3 minutes or until desired degree of doneness. Serve fish with salsa.
Yield 6 servings. Serving size: 1 fillet and 2/3 cup of salsa.
Enjoy!
Colleen :)
To My Fellow CSA Junkies!
I have a yummy Garlic Potato Salad recipe that uses garlic scapes that I would like to share. I was not aware of garlic scapes until I started the CSA....so I am going on the assumption that only fellow CSAers will know of them....hence the title of my post!
Garlic Potato Salad
6 cups / 1.5 L new potatoes (cubed)
Boil in water until tender...about 5 minutes. Set aside.
6 garlic scapes or 3 cloves garlic (minced)
1 cup / 240 ml green onions (minced)
1/4 cup / 60 ml olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary (chopped, or 1 tsp. dried)
salt and pepper to taste
Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.
Enjoy!
Colleen :)
Garlic Potato Salad
6 cups / 1.5 L new potatoes (cubed)
Boil in water until tender...about 5 minutes. Set aside.
6 garlic scapes or 3 cloves garlic (minced)
1 cup / 240 ml green onions (minced)
1/4 cup / 60 ml olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary (chopped, or 1 tsp. dried)
salt and pepper to taste
Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.
Enjoy!
Colleen :)
Thursday, May 27, 2010
Bringing Out Our Inner 'Veggie-ness'
It has been an ongoing effort in our house (on my part, anyways) to reduce the amount of meat that we consume and increase the number of veggies. This can be difficult considering that my husband is not even remotely close to a veg-head. Honestly, it is usually easier to get the kids to eat their veggies!
Last night I decided to try a new recipe, and was pleasantly surprised at the reception it received at our kitchen table. The kids ate it with only minimal complaints and Kevin ate it and said it was good! Yay, me!
Black Bean Burritos
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped (you can use a Vivaldi onion if you like....LOL)
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
1 tablespoons chopped fresh cilantro
1) Wrap tortillas in foil and place in oven heated to 350 degrees F; bake for 15 min. or until heated through
2) Heat oil in a skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet and cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3) Add cream cheese to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4) Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
** Some changes that I made......
Instead of regular flour tortillas I used whole wheat, extra fiber, low calorie kind of tortillas. I also didn't want to turn on the oven the warm them, given the temps these days, so I wrapped them in a paper towel and warmed them in the microwave for 20 seconds. They came out perfectly.
Also, I put the black beans in my mini food processor. I didn't want the kids to recognize them as beans. I passed it off to them as a meat mixture and they both ate it.
Next time I might consider boosting the amounts of jalapenos and cilantro. I love fresh cilantro and the flavour was very subtle. The jalapenos couldn't be tasted at all (and remember, I am a wimp when it comes to spicy foods!).
Oh, and before wrapping the burritos up, I added Mexican grated cheese.
This amount of filling made two small burritos for the kids, and a reasonable sized burrito for each Kevin and I.
I would say this was a huge success for such a quick dinner. I will definitely make it again.
I served the burritos with homemade guacamole and chips. The kids won't eat it, but Kevin loves it. The recipe I have is from Renee Zellweger's Restaurant called the Blue Parrot in East Hampton.
Guacamole
1 ripe tomato, diced
1/2 Spanish onion, chopped
1 Serrano chili, seeded and minced (I always us fresh jalapeno)
juice of two limes
salt
5 ripe avocados, diced
1/2 cup chopped fresh cilantro
Mash the avocado and mix with all of the other ingredients. Enjoy!
Happy cooking! :)
Last night I decided to try a new recipe, and was pleasantly surprised at the reception it received at our kitchen table. The kids ate it with only minimal complaints and Kevin ate it and said it was good! Yay, me!
Black Bean Burritos
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped (you can use a Vivaldi onion if you like....LOL)
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
1 tablespoons chopped fresh cilantro
1) Wrap tortillas in foil and place in oven heated to 350 degrees F; bake for 15 min. or until heated through
2) Heat oil in a skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet and cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3) Add cream cheese to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4) Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
** Some changes that I made......
Instead of regular flour tortillas I used whole wheat, extra fiber, low calorie kind of tortillas. I also didn't want to turn on the oven the warm them, given the temps these days, so I wrapped them in a paper towel and warmed them in the microwave for 20 seconds. They came out perfectly.
Also, I put the black beans in my mini food processor. I didn't want the kids to recognize them as beans. I passed it off to them as a meat mixture and they both ate it.
Next time I might consider boosting the amounts of jalapenos and cilantro. I love fresh cilantro and the flavour was very subtle. The jalapenos couldn't be tasted at all (and remember, I am a wimp when it comes to spicy foods!).
Oh, and before wrapping the burritos up, I added Mexican grated cheese.
This amount of filling made two small burritos for the kids, and a reasonable sized burrito for each Kevin and I.
I would say this was a huge success for such a quick dinner. I will definitely make it again.
I served the burritos with homemade guacamole and chips. The kids won't eat it, but Kevin loves it. The recipe I have is from Renee Zellweger's Restaurant called the Blue Parrot in East Hampton.
Guacamole
1 ripe tomato, diced
1/2 Spanish onion, chopped
1 Serrano chili, seeded and minced (I always us fresh jalapeno)
juice of two limes
salt
5 ripe avocados, diced
1/2 cup chopped fresh cilantro
Mash the avocado and mix with all of the other ingredients. Enjoy!
Happy cooking! :)
Wednesday, May 26, 2010
Easy Skillet Beef and Peppers
In hono(u)r of our blog "re-launch," here's one to start us off.
(Re-posted from www.wecaneatthis.blogspot.com)
Before now, when I had a bunch of green peppers from the garden, I made stuffed peppers (or stuffed "mangoes" as my west-side family used to call them). The other night, I was looking for a quick meal that used up a bunch of green peppers. I browned and drained about 3/4 pounds ground beef, then chopped one onion and 3 peppers and sauteed them in 1 tablespoon or so of olive oil added to the beef. Then, I sprinkled in some salt and pepper and added 1 can of tomato soup plus around 1/2 soup can of water. I let this simmer for a bit then mixed in about 3/4 c cooked brown rice and some cheese. I used muenster and cheddar because I had them, but you could try all sorts of cheeses. My picky family LOVED it. Tim even told me how much better it was than those awful stuffed peppers I make. Funny, it's the EXACT same ingredients assembled a little differently. I think he doesn't like to have to cut his food!
(Re-posted from www.wecaneatthis.blogspot.com)
Before now, when I had a bunch of green peppers from the garden, I made stuffed peppers (or stuffed "mangoes" as my west-side family used to call them). The other night, I was looking for a quick meal that used up a bunch of green peppers. I browned and drained about 3/4 pounds ground beef, then chopped one onion and 3 peppers and sauteed them in 1 tablespoon or so of olive oil added to the beef. Then, I sprinkled in some salt and pepper and added 1 can of tomato soup plus around 1/2 soup can of water. I let this simmer for a bit then mixed in about 3/4 c cooked brown rice and some cheese. I used muenster and cheddar because I had them, but you could try all sorts of cheeses. My picky family LOVED it. Tim even told me how much better it was than those awful stuffed peppers I make. Funny, it's the EXACT same ingredients assembled a little differently. I think he doesn't like to have to cut his food!
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