German Style Potato Salad

German Style Potato Salad

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Although potato salad is quite popular in the United States, it is not an American creation. The dish is said to have been created by the Teutons, an early Germanic people. Unlike most potato salads, the German style is hot and usually prepared with onion, bacon, and a dressing made of vinegar. In the late 1800s, this recipe was widely accepted and called German potato salad because of the many German immigrants who made it in their new North American homes.

Throughout history, recipes always tend to be altered as they are passed down from one generation to the next. However, the recipe for German style potato salad has mostly stayed the same. Always served warm, this recipe is made up of baby new potatoes that are quartered and boiled. Some prefer to boil the potatoes whole and then cut them, but either way is fine. To the cooked potatoes bacon, onion, or both is added and then tossed with vinegar. Sometimes a little bit of sugar is added to subdue the bite of the vinegar. Also, if the ingredient was on hand, coarse mustard was added. A common step in fixing the German side dish is adding the grease drippings from the fried bacon. Many insist that this step is a must because it really brings out the flavor of the potato salad.

When it comes to the preparation of this dish, one ingredient that will generally not be found in this recipe is mayonnaise. Introduced by the French, a creamy salad dish that uses cream or mayonnaise is best when served cold. Even though most do not serve this recipe cold, it easily can be. Great for spring and summer meals, this dish is bright and refreshing. In regards to the vinegar that is used in this recipe, either cider or white can be used. Many find that cider works better since its flavor profile isn't too harsh on the palette, yet it still provides a good tartness to the dish. However, when using cider vinegar, expect a slight color change in the potato salad. Whether served hot or cold, German style potato salad is a delightful dish that is full of flavor and a lot of tradition.

German style is one of the most popular ways to prepare and serve an incredible salad using potatoes. The dish can be prepared in an infinite number of ways. Once you have tried a few recipes and master a few techniques you will be ready to create your own versions of this delicious and versatile dish.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Lentil Types

Lentil Types

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One of the earliest domesticated foods that have been traced back to the Near East is the lentil. Proof of lentils was found in Egyptian tombs as far back as 2200 BC, and even further back in time in Middle Eastern Neolithic villages around 7000-6000 BC. In ancient Germany, lentils were an important part of a peasant's limited diet, along with cabbage and rye bread. Although there are dozens of varieties of lentils, the most common types used in America are the orange, green and brown.

Lentil soups and stews should be made with beans that plump and breakdown while cooking while absorbing the flavors of the other ingredients. Orange lentils, or Egyptian lentils, are very small and most often available in the split form with their skin removed. They become soft and a bit mushy in stews and soups, and make a bright, cheery color in a bowl. Orange lentils are the most commonly used legumes in the making of the popular Indian dishes called dahls, although dahl is also us ed in reference to the bean itself. Dahls are dried and split lentils, while grams are whole lentils.

Brown lentils, also known as Masoor lentils, are larger in size than their orange counterparts. They are sold whole with their skins in tact, maintain their shape, stay firm while cooking, and make a great choice for topping salads. Spanish Pardina is another brown lentil variety that is popular in Europe. In the Umbria region of Italy, brown lentils are eaten on New Year's Eve or New Years Day to symbolize prosperity for the upcoming year.

There are several types of green lentils found in grocery stores or health food store. The smaller Eston green, medium-sized Richlea and larger Laird lentils are sold either split or whole and can be found with their skins on or removed. They maintain their shape when cooked, but not quite as well as brown lentils. They are versatile enough to use in soups and stews or in salads. French Greens, or Verte du Puy lentils, are con sidered the most delicate lentils with the most flavor, and consequently the highest price tag.

Lentils provide an amazing amount of nutritional value. They are full of protein, iron and fiber, making them the perfect solution to vegetarian or vegan diets. While the flavors of the different varieties are very similar, choosing the lentil with the right consistency and stability for the dish will provide the best results. Whether topping a crisp salad, simmering a tasty stew, or creating a savory dahl, lentils are a colorful, delicious addition to any menu.

Lentil soup is a delicious choice for those looking for healthy alternatives to the proteins in the diet. Browse dozens of recipes and find the perfect lentil soup recipe for brunch, lunch or dinner.

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Chinese Noodle Salad With Roast Beef and Fresh Vegetables

Chinese Noodle Salad With Roast Beef and Fresh Vegetables

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At the end of a busy day you want to kick off your shoes, relax, and enjoy a tasty meal. Hungry as you are, you don't want to spend lots of time on cooking. Frozen meals may be the answer, but they tend to be loaded with fat, salt, and preservatives.

How can you get a quick and delicious meal on the table?

Pre-chopping vegetables one answer. If you are cutting the tips off fresh string beans, for example, and cutting them into pieces, you may as well fix extra. The same is true of carrots and mushrooms. Weekends are a good time to prepare vegetables for the days ahead.

Cooking extra is another answer. When I'm cooking spaghetti or any other kind of pasta, I cook double the quantity I need. I drizzle a little olive oil over the drained pasta to keep it from sticking together. Extra pasta is refrigerated or frozen in plastic zipper bags.

A few days ago I bought a package of Chinese noodles. These curly noodle are packaged in separate bundles and cook in a matter of minutes. One bundle was enough for the low mein I was making, but I cooked the entire package. I put the extra noodles in a plastic bowl, fastened the lid securely, and popped them into the refrigerator.

It was extremely not the next day, and since I didn't want to stand over a hot stove, I decided to fix a salad. Chinese noodle salad sounded good to me and I checked the refrigerator vegetable drawer to see the produce I had on hand. I found half of a red pepper, a hunk of red onion, and leftover green beans. I also had some leftover roast beef.

All of these ingredients would go well in a salad. Slicing the beef into matchstick pieces took only a couple of minutes. Cutting the red pepper and green beans took a few minutes more and, before I knew it, dinner was on the table. Though I considered a soy sauce dressing, I chose bottled Italian dressing instead. The result was one of the best salads I've ever tasted.

You may use a package of Ramen noodles for the salad. Shredded chicken may be substituted for the roast beef. Other vegetables, such as sliced fresh mushrooms, green pepper, and pea pods would also work well. Follow the directions on the Chinese noodle package to avoid over-cooking them. You may also use a different bottled dressing.

2 cups cooked Chinese noodles
1 cup cooked green beans, cut into one-inch pieces
2 tablespoons very thinly sliced purple onion
1/2 a red pepper, cut into thin strips
1 cup, or more, cooked roast beef, cut into strips
Bottle of Italian salad dressing with basil and Romano cheese
Small head of red leaf or green leaf lettuce

Put the cooked noodles and cut vegetables into a salad bowl. Drizzle with dressing, toss gently, and refrigerate for 15 minutes to blend flavors. Tear lettuce into bite-size pieces and divide among plates. Spoon salad mixture over lettuce and lay roast beef strips on top. Pass extra dressing if needed. Makes four servings .

Copyright 2011 by Harriet Hodgson

http://www.harriethodgson.com/

Harriet Hodgson has been an independent journalist for 30+ years. He 24th book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, Writing to Recover: The Journey from Loss and Grief to a New Life, a companion journal, The Spiritual Woman: Quotes to Refresh and Sustain Your Soul, and the forthcoming Happy Again!

Hodgson has two other new books, 101 Affirmations to Ease Your Grief Journey and Real Meals on 18 Wheels: A Guide for Healthy Living on the Highway, Kathryn Clements, RD, co-author, and available from Amazon soon. Please visit her website and learn more about this busy author.

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What to Do With Leftover Salad Ingredients

What to Do With Leftover Salad Ingredients

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Preparing lunch or salads for dinner is very difficult if you are a single person, or if you are just cooking for two. In fact when making salads have you ever noticed that you have left-overs after you're done cutting? It happens all the time because you don't want to put so much of a certain type of vegetable into your salad, otherwise it overwhelms the salad, and then more or less you have either a tomato salad, or cucumber salad. Likewise it's nice to put a few carrot pieces in, but then you have half to carrot left, because one is not enough, and two happens to be too many.

Further, if you know anything about nutritional health, you probably realize that once you cut open a fruit or vegetable it loses much of its antioxidants value very quickly. Therefore it's of less nutritional value the second time around when you cut the rest of it. Because of this fact, I've been known to take the leftover salad ingredients and; Soup It!

That is to say I chop up the leftover ingredients in very small little cubes and put it into a small pot, throw in some spices, the types of spices you need in your diet, but probably don't want in a salad. And then I boil it slightly with the lid on the pot, let it cool, and put in the refrigerator for later. This helps because now you have extremely good soup base and all those antioxidants are trapped in the water. Later you can add anything to that soup that you'd like, therefore all that chopping you did on your salad will not go to waste, nor will any of the other ingredients.

Some people will chop up the ingredients for their salad, and then put all the leftover ingredients into small Ziploc bags. But that will not hold all those escaping antioxidants, nor will it prevent the leftover vegetables from losing their nutritional value. Yes, it will prevent a bit of that nutritional value from being lost, but most of it will be gone. This is why it makes sense to put it into a soup.

If you have leftover such as tomatoes, onions, and other items that would make for a nice chunky salsa, then you might be able to save yourself some money and buy the less expensive, and less chunky salsa at the grocery store, and add those ingredients to it, therefore you have the home makings of a more expensive salsa with many more ingredients. Well, I hope you've enjoyed my home chef tip of the day. Please consider all this and think on it.

Lance Winslow is a retired Founder of a Nationwide Franchise Chain, and now runs the Online Think Tank. Lance Winslow believes writing 23,777 articles by 7 PM on June 27, 2011 is going to be difficult because all the letters on his keyboard are now worn off now..

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Brighten Up Your Meals With These Old Fashion Salad Recipes

Brighten Up Your Meals With These Old Fashion Salad Recipes

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Salads add so much to meals and are often eaten as a meal. If you are looking for some new salad recipes for your recipe files, check out this old-time salads. Two are gelatin salads and one is a garden salad. All are delicious. Both of the gelatin salads incorporate cranberries making them perfect not only anytime but especially at the holidays.

CRANBERRY ORANGE WITH CHERRY GELATIN
This is an old recipe from my childhood that my mother made every year for the holidays.

2 pkgs (3-oz each) cherry flavored gelatin
2 1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg (10-oz) frozen cranberry orange sauce, thawed (Mom used the brand Indian Trail)

Dissolve the gelatin in boiling water. Stir in the cranberry orange sauce and the pineapple. Stir to blend well. Pour into a mold and chill overnight or until set.

Note: This makes a good recipe for busy days as it needs to be made ahead of time anyway.

CRAN-STRAWBERRY G ELATIN SALAD
1 pkg (6-oz)strawberry gelatin
1 can (20-oz)crushed pineapple
1 pkg (8-oz)cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz)whole-berry cranberry sauce
1 can (12-oz)evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

GARDEN SUPPER SALAD
2 ears corn, cooked
1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. In another bowl whisk together the salad dressing, half and half cream, salt, pepper, and vinegar. Add the combined dressing ingredients to the vegetables and toss together to coat all the vegetables well.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/

For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/

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Try These Delicious Healthy Quick and Easy Salad Recipes

Try These Delicious Healthy Quick and Easy Salad Recipes

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There is so much more to salad than a bowl of greens! The recipes in this article offer salad recipes based on that thought! From Bean 'N Bacon Salad to Cranberry Relish Salad, these recipes will brighten up your meals. Green beans are one of my favorite foods so this first recipe is a favorite of mine. With veggies, eggs, bacon, and more, this is a great salad. The Cranberry Relish Salad is quick to make. It does, however, need to refrigerate for several hours to firm up. It is a great salad to make a day ahead, making it perfect for the holidays. I don't know about you, but I love make-ahead holiday recipes! Talk about a healthy quick and easy vegetable and fruit salad, the Carrot Salad fills the bill! With carrots, apples, and raisins mixed with pecans, it so go good and the little ones will love it, too.

BEAN 'N BACON SALAD
2 cans (16-oz each)whole green beans, drained
1/2 cup chopped red onion
1/3 cup canola oil
1/4 cup vinegar
1/2 tsp salt
1/4 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 tsp yellow mustard
2 tsp vinegar
1/4 tsp salt
4 slices bacon, crisply fried and crumbled
Crisp salad greens
Paprika

Combine the beans, onion, canola oil, 1/4 cup vinegar, 1/2 teaspoon salt, and the pepper together. Toss lightly, cover, and chill.

Mix the eggs, mayonnaise, mustard, 2 teaspoons vinegar, and 1/4 teaspoon salt.

Just before serving, drain the bean mixture and toss with the bacon. Serve on a crisp bed of the salad greens. Top bean mixture with the egg mixture and sprinkle with paprika.

Yield: 6 servings.

CRANBERRY RELISH SALAD

1 pkg (3 oz) cherry gelatin
1 pkg (3 oz) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12 oz) lemon-lime soda
1 can (8 oz) crushed pineapple with juice
2 pkgs (10 oz each) frozen cranberry-orange sauce

In a large bowl, dissolve the gelatins and sugar in the boi ling water. Add the soda, pineapple with the juice and the cranberry-orange sauce (relish). Pour into an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.

QUICK AND EASY CARROT SALAD
2 cups shredded carrots
2 cups chopped apples
1/2 cup mayonnaise or salad dressing
1/2 cup raisins
1/2 cup chopped pecans

Combine all the ingredients together and mix lightly.

Yield: 12 servings.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For her large collection of old fashion recipes visit her at http://grandmasvintagerecipes.blogspot.com/

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Southern Style Potato Salad

Southern Style Potato Salad

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Sweet iced tea, honey glazed ham, and potato salad are items that make up a typical lunch or dinner served in the south during the spring and summer months. Potato salad has a long and historic past with roots that reach back to Germany. Throughout the centuries this warm salad traveled with immigrants all over before it settled in America. Upon its arrival it became hugely popular, however not by all. Like the French, the Americans chose to serve potato salad cold and with a French creamy dressing of whipped eggs, oil, and herbs.

Although there is no recorded history as to when this recipe took on its new southern look and taste, many suppose that it occurred during the early 1900s. During this time the dressing mentioned above became industrialized and widely known as mayonnaise. Among mayonnaise, there were many other additions that helped to slowly change this Germanic recipe into a charming dish that is now considered the cornerstone of all things southern.

This style of potato salad is unique because for it to be truly southern, there can only be six ingredients. Those ingredients are potatoes, hard-boiled eggs, onions, sweet pickles, mayonnaise, and yellow mustard. There are many variations to this recipe, however this recipe is considered to be what many call "the way Grandmother use to make". Cold, creamy, and absolutely delicious, southern style potato salad is typically found palatable by those living in southern United States.

When preparing this potato salad, choose the potatoes carefully. Small varieties are best, and they should be drained well. The reason for this is so that upon adding the mayonnaise it does not become soupy. Also, remember that less is always better. Once ingredients are added they cannot be removed. As for the onions, eggs, and sweet pickles, these should be roughly chopped.

As for herbs and spices, this is generally done by personal taste. Dill and parsley can be added sparingly, w here as salt and pepper are a must to enhance the flavor of the potatoes. For a finishing touch, paprika is sometimes sprinkled atop the dish before it is served to give it a pop of color and spice. Southern style potato salad is a wonderful recipe that tastes old-fashioned and is packed full of memories, especially for those who played under weeping willow trees when they were little. After you have mastered a few simple recipes you can experiment and create your own variations of this delicious dish.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Salad Recipes That Are Delicious For All and That Includes Diabetics!

Salad Recipes That Are Delicious For All and That Includes Diabetics!

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The salad recipes in this article are tasty for one and all and that does include diabetics. If you are diabetic, cook for a diabetic or plan to entertain a diabetic, these salad recipes can be included in your recipe files. The first recipe is for a Ginger and Lime Vinaigrette you can use on your favorite salad. The other recipes are for salads. Garbanzo beans are one of the healthiest foods for diabetics so the Zucchini Garbanzo Salad is perfect for a diabetic's meal. The Apple Salad is perfect for those who prefer mostly fruit in their salads.

GINGER & LIME VINAIGRETTE
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp canola or extra-virgin olive oil
1 1/2 teaspoons grated fresh ginger*
dash of salt
dash of freshly ground black pepper

In a small bowl, whisk all ingredients together using a wire whisk. Serve over pasta or green salads.

ZUCCHINI GARBANZO SALAD
3 medium zucchini
1/2 tsp salt
5 tbsp white vi negar
1 garlic clove, minced
1/4 tsp thyme
1/2 cup olive or canola oil
1 cup garbanzo beans, drained
1/2 cup sliced pitted black olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avocado
3 tbsp grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes for garnish
fresh cilantro sprigs for garnish

Cut the zucchini lengthwise in half and then cut crosswise into 1/4-inch slices. Place in a medium bowl with the salt and toss to mix. Spread zucchini out on multiple layers of paper towels and let stand at room temperature 30 minutes to drain.

Combine the vinegar, garlic, and thyme in a large bowl. Gradually whisk in the oil in a steady stream and continue whisking until thoroughly blended.

Pat the zucchini dry and add to the dressing. Add the beans, olives, and green onions tossing lightly to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.

Add the chipotle chili to the salad just before serving. Stir gently to mix in. Peel, pit, and cut the avocado into 1/2-inch cubes. Add the avocado and the Romano cheese; toss lightly to mix.

Serve in a shallow lettuce-lined bowl or rimmed plate. Garnish with the sliced tomatoes and cilantro sprigs, if desired.

CHOPPED APPLE SALAD
1/2 cup lite mayonnaise
1 tsp Splenda Granulated
1/4 tsp ground cinnamon
3 cups chopped apples*
1 cup thinly sliced celery
1 cup halved grapes
2 tbsp toasted chopped walnuts

In a large bowl combine the Splenda with the mayonnaise and cinnamon. Add the chopped apples, the celery and the grapes; toss to coat well. Refrigerate approximately 1 hour. Sprinkle with the chopped walnuts before serving.

*May use 2 cups chopped apples + 1 cup chopped pears

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabetice njoyingfood.blogspot.com/
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com/

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Two Great Weight Loss Salads for the Desk Job Workers

Two Great Weight Loss Salads for the Desk Job Workers

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Thai Beef Salad

This is a great salad. It's fresh, light and packed with flavour. If you're feeling s little adventurous, and you want to go and find it, adding some raw vegetables to it like pea and apple eggplant, cabbage and snake beans, best found in Asian markets.

150gm piece of eye fillet or scotch fillet

Oyster sauce and sweet soy sauce

2 stems of spring onions, sliced thinly

1 Lebanese cucumber cut in half and sliced thinly lengthways

6 - 8 cherry tomatoes, halved

½ bunch mint

½ bunch coriander

1 stick of lemongrass sliced finely

1 red chilli, julienned

100gm crushed peanuts

2 tbsp roasted rice (optional)

For the dressing:

Juice of two limes

Fish sauce to taste

Sweet chilli sauce

Chilli powder - optional

2 tbsp white sugar

Rub beef with oyster and sweet soy, leave for around 10 mins then sear in a hot pan till medium rare or to your liking and rest. Mix remainder of salad ingredients together and set aside. Slice beef thinly and add to salad.

For the dressing, mix ingredients together in a bowl. The taste should be hot, sweet, salty, and sour. I have deliberately left the amounts up to you, as everyone has their own tastes.

Again, if you're preparing it for a next day, make sure you don't dress it till you need to eat it. It's the freshness of this salad, as with most, that is most important.

For the roasted rice, roast half a cup of glutinous rice in a dry pan over moderate heat till golden brown. Grind to a fine powder in a spice grinder, or a mortar and pestle. The rice gives it a unique texture, and will keep well in an airtight container. If you decide to use raw vegetables for a condiment, cut apple eggplant into ¼'s, break up cabbage, and cut snake beans into 2 cm lengths, whilst leaving pea eggplants whole. The raw vegetable provides a good balance to the dish. But you don't need them if you'r e taking to work.

Roast Kingfish with Strawberry and Almond Salad

Believe it or not, the flavour combinations in this salad work quite well. You could alternatively, poach the fish, in a light vegetable stock with aromatics.

1 180gm piece of kingfish or any firm white fleshed fish

Olive oil for cooking

¼ punnet strawberries, quartered

½ cup mint shredded

¼ cup dill tips

2 tbsp pine nuts toasted

100gm crumbled goat's cheese

1 cup watercress

¼ of a red onion finely sliced

1 spring onion finely sliced

1 tbsp black sesame seeds

Dressing:

30ml balsamic vinegar

50ml olive oil

Salt and pepper

Preheat an oven to 200°C. In a hot pan place Kingfish skin down and season with salt and pepper. Allow to brown slightly and place in oven. Cook for around 7 minutes, the turn over and leave in oven till cooked. Remove from oven and rest. Mix salad ingredients together. If you're ta king to work the next day, keep fish separate so you can reheat. For poaching fish: Get a good quality vegetable stock, such as Campbell's stocks. Heat in a pot, and add a couple of bay leaves, a sprig of thyme, a shallot, some peppercorns and a little salt. Bring to the boil, and then simmer. Add fish and simmer till cooked through, but not falling apart.

If you wish you could flake the fish in this salad.

Scott draffin is the author of the Desk Job diet. A scientist common sense approach to dieting in the modern day office environment. http://www.thedeskjobdiet.com/ Scott has a master degree in science

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Wild Edible Plants Of Utah and The West

Wild Edible Plants Of Utah and The West

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I have thoroughly enjoyed learning about wild edible plants over the past couple years and while it was tough in the beginning finding the identification and finding resources for the plants I was seeing it has been a thrill to learn how much there is available in the wild. I have to stay I am often stunned at the number of wild edibles available even in the Utah desert where I live. Not only are there a lot of wild edibles but many of them are quite tasty. With spring just around the corner I am thinking about it again and looking forward to some foraging and looking forward to a better diet. I'll bet you didn't think that eating wild edible greens could actually improve your diet!

That is one of the things I found as I began this journey. What most people don't realize when it comes to wild edibles is that these plants we call weeds and wild greens and such were once cultivated. Many of my favorite wild plants were brought to the USA as a vegetable and some are st ill grown here as a vegetable. These wild vegetables are often far more nutritious for you than what you can find in the stores. One such example is the famed Lamb's Quarter or Wild Spinach. It is known by many names but the truth is simply that the plant we all call Lamb's Quarter is a Spinach brought to the US by early immigrants and it has been strong enough to propagate itself easily and so we now have it all across the country. It now grows "wild" even though it is not a native plant. this is quite often the case.

Spring brings one of my favorites which is a mustard plant. I love the blue mustard and I wish I could keep it growing year round but it simply does not like hot dry weather so here in Utah we have it abundantly in the early spring sometimes as early as February. It is a delicious radish flavored green with a mild spicy flavor. I like it on sandwiches and in salads and it even makes a great cooked green. It can be added to any recipe in place of spinach as can many greens. This is the plant that offers you a beautiful view when the little lavender flowers poke up. It will often cover entire fields coming up before farmers plant their crops. The blue mustard also has quite a pungent smell that some find distasteful. Personally it brings back memories for me of rolling green hills I played on as a child. I did not know what the smell was at that time and did not know why the soft green plant did not stick around all summer for me to roll in but now that I recognize the plant the smell brings nothing but joy to me.

If you would like to learn more about wild edibles and find out what can be eaten and when to expect it take a look at http://wildutahedibles.com/ for more details. You will find a great selection of plants and flowers that you can enjoy throughout the year and you will be surprised how many of these plants are available even in the desert.

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Blanching Vegetables for Pasta Salad

Blanching Vegetables for Pasta Salad

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Vegetables are a must when putting together a pasta salad. While some garden goodies like cucumbers and tomatoes are best served raw, other vegetables like broccoli, cauliflower and bell peppers can benefit from blanching. Blanching helps brighten the color, preserve the flavor, and clean the dirt and other organisms off the surface of the food. It also makes the vegetables easier to digest. Blanching is most often done in water, but steam and microwave blanching are other common methods.

Blanching in water is a quick and easy procedure. Bring to a boil one gallon of water for each pound of vegetables. While the water is heating, trim and cut the vegetables. Once the water is rapidly boiling, carefully submerge a small quantity of the vegetables in it, making sure they are completely covered. The vegetables should remain in the boiling water for one to five minutes depending on their size, and then be plunged directly into an ice bath for an additional one to five m inutes to stop the cooking process.

Broccoli and winter squash can be either water or steam blanched. Blanching with steam takes longer than blanching with water, but it is just as simple. Follow the same method as with water, only instead of submerging the vegetables they should be placed in a blanching basket and suspended three inches or so above an inch or two of boiling water. Arrange the vegetables in a single layer on the bottom of the basket to ensure the steam reaches the vegetables evenly and keep the pot covered during cooking time.

While some people choose to blanch vegetables in the microwave, this method has not proven to be effective in producing the same results as water or steam blanching. It does not take any less time and there is a greater risk of overcooking the vegetables in the microwave. Microwave blanching can cause off-flavors and on occasion it actually causes a loss of color and texture. If there is no option of water or steam blanchin g, it might be advisable to simply add the vegetables to the pasta salad in a raw state instead of risking spoiling them in the microwave.

Pasta salads should be filled with a wide variety of vegetables to create a tasty, colorful dish. Blanching vegetables does not take much time and the results are brighter, more flavorful vegetables, which produces a more beautiful, succulent pasta salad. Vegetables are a healthy addition to pasta salad and blanching them is a great way to make the vegetables look and taste wonderful.

Pasta salad is healthy and delicious way to take advantage of seasonal vegetables. Check out our growing collection of the best pasta salad recipes, and create something new and tasty in the comfort of your own kitchen. Find a great entrée or side dish, and enhance your pasta salad making skills with our recipe cooking tips and techniques.

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Apple Salads

Apple Salads

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Apples are wonderful eaten whole or in baked goods, but there is nothing as light and delicious as an apple salad. The most familiar is the Waldorf, but apple salads do not stop there. There are endless combinations of apples, vegetables and dressings to please people of all ages. The flavorful light dishes are perfect as a starter or a main course.

The main ingredient in any apple salad is, of course, the apple. Some people prefer the sweeter flavor that comes with Red Delicious, Fuji or Granny Smith, while others would rather use a tart apple like Cortland or Jonathan. The apples should be fresh and free of any brown or soft spots. The skin needs to be washed thoroughly with water and a mild soap before cutting into the apple. Once cut, coat the pieces with an acidic liquid like lemon juice to keep it from turning brown.

Traditional Waldorf salad combines the apple chunks with chopped celery, walnuts and mayonnaise. Updated versions can contain raisins, grap es or dried cranberries and additional ingredients such as onion, mandarin oranges or pears. The salad is served over a bed or Romaine lettuce or watercress, and can easily change transform from starter into main dish by adding slices or chunks of turkey, chicken, ham or flaked salmon.

Apple salads are not just warm weather food. A winter salad calls for radicchio, endive and frisee combined with tart apple slices and toasted walnuts. The salad is dressed with vinaigrette made of cider vinegar and extra virgin olive or walnut oil, and the entire dish is topped with shaved, fresh cheddar cheese. Another all-season salad recipe starts with a base of watercress, julienned carrots, cherry tomatoes and smoked turkey. Apples are peeled, cored and quartered and deep-fried in vegetable oil. Once the apples are drained on paper towels, they are added to the salad and the whole thing is drizzled with vinaigrette made of cider vinegar, extra virgin olive oil and Dijon mustard. Th e end result is warm yet cool, light yet filling, and 100% delicious.

Apple coleslaw incorporates diced apples into standard coleslaw of shredded cabbage and carrots, chopped celery, sliced green onions, apple cider vinegar, sugar and sour cream. Green apples like Granny Smith work wonderfully in this dish, adding a crisp, sweet component to the vinegary slaw. Mixing sliced apples with cooked, cold tortellini, salad greens, strawberries, celery and green onions produces a terrific blend of flavors. The salad is topped with a sweet sauce made with apple juice concentrate, apple cider vinegar, light corn syrup, brown sugar and garlic salt. The sauce should be prepared ahead and left to sit in the refrigerator to give the flavors time to marry before it is tossed into the salad to produce the best, most flavorful results.

Apples are a delicious treat to snack on and a pleasure to cook with in the kitchen. Browse our collection of the best apple recipes and find the perfect dish for your next meal. Waldorf salad has never been more popular and is a delicious way to start any brunch, lunch or dinner.

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Tips for Making a Leafy Green Salad

Tips for Making a Leafy Green Salad

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A leafy green salad is a great addition to any meal, as vegetables go good with all foods, including meats and starches. The salads are generally low in calories, but high in nutrients, which means that they will fill you up without all the extra calories. Leafy green salads are also high in fiber, which latches onto the buildup within the digestive tract and eliminates it from the body. You can enjoy these salads as a snack, or even in a meal by themselves, or as a side dish.

Leafy green salads are easy to make, and you can add just about any ingredient that you like. But there a few things to keep in mind in order to make the salad the best that it can be.

Use Fresh Produce

Produce begins to lose its freshness and its nutrients as soon as it is picked. Therefore, always eat your produce the day that you purchase it, or at least within the next day or two. Even better, grow your own vegetables if you have a garden. And if you do not hav e a garden, you might want to consider growing a patio garden, or even an indoor vegetable garden, as vegetables are fairly easy to grow.

Make Your Own Dressing

Next, always, always, always make your own salad dressings for your leafy green salads. The bottled stuff that you can buy contains many artificial ingredients and food additives that do not belong in the human body.

Salad dressings are very easy and quick to make. All you need is a bit of olive oil, lemon juice, and a hint of sea salt and pepper, and you are all set. You can also add vinegar, herbs and many other spices to make a rich dressing. Avocados and ground flax seed are also great for a dressing.

Just make sure that you use the dressing up that same day, or at least the next day, as fresh produce such as lemon juice and avocados go rancid very quick.

Add Nuts and Seeds

For a salad topping, you can add your favorite nuts and seeds. They not only add to the flavor of the salad, but they are also rich with proteins, and healthy fats that can help with the absorption of fat soluble vitamins.

To enhance the flavor of the nuts, you can lightly toast them. Just make sure that you allow them to cool thoroughly before adding them in with the leafy greens, as the warmth can cause the greens to wilt fast.

For more information on how to prevent disease and live a long and healthy life, visit LivingFood101 There you will find tasty raw food recipes along with other raw food diet tips. You can also visit http://livingfood101.blogspot.com/ for more articles.

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How to Keep a Salad From Getting Unhealthy

How to Keep a Salad From Getting Unhealthy

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While there are plenty of ways to make salad, you are going to find that there are some that aren't healthy. The problem is that people will often add certain foods into them and this can result in our bodies taking in more fat and calories than actually benefiting from the vitamins and nutrients in the actual foods that are good for us.

Keeping in mind that some of these foods are better for us than others, it is important that you look at the options that you have and come up with a great salad that is going to leave your entire family satisfied and well nourished at the same time.

Perhaps one of the best foods to add to your salad to keep it healthy will be tomatoes. These are packed with antioxidants and even lycopene which is great for the heart and as well as the male prostate. Keep in mind that if you are looking for a healthy choice, these tomatoes are best when the vine is still attached prior to serving.

Another good choice for your salad is of course going to be a carrot. These are jammed packed with beta carotene. Along with this, you are going to find that lettuce is essential and it contains Vitamins C and K as well as chlorophyll. When you add those together and throw in some onions that have been proven to help prevent atherosclerosis, you can be sure that your salad is going to remain good for you.

In this process, you can even choose to add other items as well. This will include things like spinach, broccoli, cauliflower, corn, squash, sugar snap peas, and the list goes on, all are good additions. What you need to keep in mind is that vegetables that have been washed and prepared properly are always going to be an excellent option. If you want to add some depth to the salad, you can get your protein from sunflower seeds, peanuts, pine nuts and even walnuts.

Now, when most people are making a salad they do great up until the point of salad dressings. Since this can actually ruin the salad that y ou are making, you will want to be sure that you consider the basics. A good idea is always to go with a little olive oil and even to mix in some vinegar in it. If you choose to go with more common choices, make sure that they are low in bad fats and contain little to no cholesterol at all. Along with that, you are going to want to be sure that they are not filled with a bunch of preservatives either.

Along with all this, consider that meats and cheeses tend to reduce the health factors of these salads as well. If you are looking for a health meal that is quick and easy, you can do it with natural vegetables, fruits and nuts. They will fill you and give you all the nutrition that you need. Best of all, they can be prepared in a fraction of the time that it would take to make a fully fried meal.

Rick Mongiovi shares his recipe for tomato salad recipe and more appetizer recipes for salads, fillings, cheese service and more on his site at Best-Made-Appetizers.com.

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Quick and Easy Salad Recipes for Busy Cooks and Families

Quick and Easy Salad Recipes for Busy Cooks and Families

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Salad is more than lettuce! Here are a variety of salad recipes that are great ways to feed the busy family. Try Couscous Confetti for a refreshing dish chock full of healthy ingredients. The Easy Orange Pineapple Salad can easily be made for diabetics by using sugar-free whipped topping and orange gelatin. The Treasure Island Salad is an old Tuna Salad recipe. All of these salads can be enjoyed by diabetics, too.

COUSCOUS CONFETTI
1 cup vegetable broth
1 cup uncooked couscous
1 can (15-oz)rinsed and drained black beans
3/4 cup whole kernel corn (canned drained or frozen thawed)
1 medium red bell pepper, diced
5 or 6 chopped green onions
1/4 cup minced fresh cilantro*

DRESSING:
2 tablespoons + 1 teaspoon olive oil
2 tablespoons lime juice
1 1/2 teaspoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
dash of fresh ground black pepper
1/4 cup chopped pecans, optional

Bring the vegetable broth t o a boil in a large saucepan. Stir in couscous, remove from heat, cover and allow to set for 5 to 10 minutes or until all the broth is absorbed.

When broth is absorbed, fluff couscous with a fork. Stir in the black beans, corn, bell pepper, green onions, and cilantro.

In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt, and pepper with a wire whisk until well blended. Place couscous mixture into a large bowl and drizzle with the dressing, tossing to coat. Sprinkle the chopped pecans over the top, if using.

EASY ORANGE PINEAPPLE SALAD
1 tub frozen whipped topping, thawed
1 small carton large curd cottage cheese
1 can (11-oz) mandarin oranges, drained and chopped
1 small can crushed pineapple, drained
1 pkg (4-serving size) orange gelatin

In a large mixing bowl, mix together the cottage cheese and the thawed whipped topping. Add the dry gelatin and still until it is totally dissolved. Add the pineapple and oranges; mix w ell. Refrigerate until serving time.

TREASURE ISLAND SALAD
This is from my vintage recipe collection.

2 cans (6 1/2 or 7-oz each) tuna, drained and flaked
1/3 cup mayonnaise
2 teaspoons lemon juice
shredded lettuce
1 large tomato, sliced
4 hard cooked eggs, finely chopped

Combine the tuna, mayonnaise and lemon juice together and chill. Place shredded lettuce on 6 salad plates; top each with tomato slice and a sixth of the tuna salad mixture. Sprinkle chopped egg around the rim of lettuce. Top with Pirate's Dressing; recipe follows.

PIRATE'S DRESSING

1 cup mayonnaise
1/2 cup tomato catsup
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon sweet pickle relish
dash salt
dash pepper

Combine all the ingredients together well and chill.
Yield: approximately 2 cups dressing. Store in refrigerator.

Enjoy!

You can find more of Linda's quick and easy recipes at http://gran dmasquickfixrecipes.blogspot.com/
Her diabetic recipes and information are available at her diabetic blog at http://diabeticenjoyingfood.blogspot.com/

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How to Make Various Salads for Diabetics That Others Will Enjoy, Too

How to Make Various Salads for Diabetics That Others Will Enjoy, Too

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Just because you or someone you cook for is diabetic, that doesn't mean you have to prepare two different types of meals. Diabetics can enjoy food along with the rest of the family with few, if any, adjustments. These salad recipes are perfect examples. While healthy for the diabetic diet, they are also perfect for anyone. Most people would never know these are diabetic-friendly salads! Choose from Diabetics Watergate Salad, or an Apple-Walnut Salad. The Watergate Salad is a perfect example of how you can take your regular recipes and adjust them to the diabetic. The change in taste is so subtle that my grandchildren, who absolutely love this salad, never know if they are eating the original version or my diabetic version. When recipes pass the grandchildren taste test, I know they will work for anyone! If your grocery store doesn't carry the sugar-free frozen whipped topping, ask them to stock it or check with another store. It is made by Cool Whip and should be in every major grocery store but can be hard to find. We as diabetics need to speak up about such matters. Diabetes has reached epidemic status in the United States. Sometimes we need to remind our grocers of that fact!

DIABETICS WATERGATE SALAD
1 can (20-oz)crushed pineapple in juice, drained very well
1 box (3.4-oz) sugar-free pistachio pudding mix
1/2 cup marshmallows*
1 cup chopped pecans
1 tub (8-oz) frozen whipped sugar-free topping, thawed

In a large bowl combine the drained pineapple with the pistachio pudding mix until well combined. Stir in the thawed whipped topping and blend well. Stir in the pecans then gently fold in the marshmallows. Cover and refrigerate for at least an hour before serving.

Note: This salad can be made day ahead and refrigerated overnight making it great for busy cooks.

*Severe diabetics who have trouble controlling their blood sugar should omit the marshmallows.

HEALTHY APPLE-WALNUT SALAD
1/4 cup chopped toasted walnuts
1 tbsp white wine vinegar
2 teaspoons canola or olive oil
1 1/2 tsp honey*
1/4 tsp salt, optional
dash of fresh ground black pepper
2 tbsp crumbled blue cheese
1 head of Bibb lettuce, separate into leaves
1 red apple, thinly sliced
1 Granny Smith apple, thinly sliced

In a small bowl,using a wire whisk, combine the vinegar, oil, honey, salt, and black pepper. Whisk together well. Stir in the cheese.

On four salad plates evenly divide the Bibb lettuce leaves. Divide the apple slices evenly and arrange over the lettuce leaves. Drizzle the dressing over the four salads and sprinkle the toasted chopped walnuts over the top.

Nutritional information per salad: Approximately 147 calories, 8 g (2 sat.)fat, 3 g protein, 18 g carbohydrates, 3 mg cholesterol, 3 g fiber, 207 mg sodium

*Those suffering from severe uncontrolled diabetes should change the amount of honey to 1 teaspoon or omit and sweeten wi th their favorite artificial sweetener.

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/ For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com/

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See How Easily You Can Prepare a Homemade Caesar Dressing

See How Easily You Can Prepare a Homemade Caesar Dressing

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The famous Caesar salad and dressing is believed by most historians to have been born in a kitchen with depleted supplies-Caesar Cardini's restaurant kitchen to be exact. A restaurateur in Tijuana, Mexico, Cardini was running short on ingredients one particular Fourth of July weekend in 1924. It was then that he gathered what was left of the basic ingredients, tossed them together in front of patrons at the tableside, and fathered the legendary Caesar salad. It gained popularity reaching even the Hollywood crowd, and from then on the Caesar salad and dressing has never left the world cuisine.

There has been multiple variations of the recipe for the Caesar dressing, but the main ingredients remain the same, more or less: olive oil, lemon juice, Worcestershire sauce, egg, and black pepper. If you've been to the salad dressings lane of grocery stores, you'll surely notice a lot of brands of bottled Caesar dressing, ready to be purchased and poured over your romaine let tuce and croutons. But why not avoid the MSG and other additives by being a home chef and making your own homemade Caesar dressing?

To put together your own homemade Caesar dressing, get a hold of the key ingredients: eggs, olive oil, black pepper, lemon juice and Worcestershire sauce, along with today's commonly added flavor enhancers for the Caesar dressing, such as anchovy fillets or paste, garlic, Dijon mustard and salt. Some even mix in red wine vinegar. If you use anchovy fillets and garlic, mash them with salt in a bowl, then beat the mixture with egg yolks, pepper and mustard until creamy. Stir in lemon juice. To make sure your dressing is emulsified well, add the olive oil into the bowl very slowly, drop by drop, whisking constantly. As the mixture begins to thicken, you can gradually pour in the oil in a slow, steady stream. Continue to beat the dressing until it reaches a thick and creamy consistency.

Plain yogurt also makes an excellent base for homem ade Caesar dressing. Simply add plain yogurt and red wine vinegar to the recipe above for a tasty, creamy and healthy version of this classic dressing. Caesar dressing is typically used on salads topped with croutons, parmesan cheese, shrimp and chicken but it can also be applied as a glaze to chicken or fish when grilling. The pepper and anchovies create a sensational flavor for your white meats that is sure to please even the pickiest of pallets. This is an excellent idea for any leftover dressing that you have.

The Caesar salad and dressing has come a long way from its humble beginnings. Learning to make your own homemade Caesar dressing can be an invaluable kitchen skill, because today its popularity wouldn't make anyone think it was once just a combination of left-over ingredients in a busy restaurant kitchen one Fourth of July weekend.

Before getting ready to prepare your homemade caesar dressing, you need to make sure that you have a strong culinary founda tion. Click on the link below to receive your 17 part, FREE Basic Knife Skills and Vegetable Cuts video lessons and start building your culinary foundation.

Click Here Now [http://basicknifeskills.weekendhomechef.com] to download your 17 part, FREE Basic Knife Skills and Vegetable Cuts video series!

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Tips and Techniques to Making the Perfect Potato Salad

Tips and Techniques to Making the Perfect Potato Salad

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Potato salad, hot or cold, is a dish that has been around for a very long time. Although there many variations of this recipe, it is quite easy to make. With a few tips and techniques, potato salad recipes will always come out perfect and full of flavor.

The Potatoes

New, also known as baby or small, potatoes are the best choice for this dish. However, if they are not available then boiling potatoes will also be fine. With over 5,000 types of potatoes growing around the world, many people go by size when selecting potatoes for recipes. Also, in international markets the potatoes are generally not labeled with names like "Yukon Gold".

The reason large varieties are not good choices for potato salad is due to the fact that they have more starch, and they tend to fall apart. Using large potatoes will leave any the dish mushy and visually unappealing. Upon placing potatoes in boiling water, always add salt to enhance and bring out the flavor of the potatoes.

The Dressing

Since potatoes absorb more dressing when hot, marinate them in vinegar and olive oil while they are still warm. This is also the time to add other ingredients like mustard or mayonnaise. Once the potatoes have been fully mixed, chill the salad in the refrigerator until it is cooled completely. This will infuse and add a lot of flavor to the dish. If preparing the German style recipe, all ingredients will be added while potatoes are steaming hot so that it can be served warm.

Extra Ingredients

From bacon and onions to sweet relish and boiled eggs, the additions to potato salad are endless. When adding bacon, the drippings of grease can be combined with the vinegar to add a savory flavor. In the southern states of America, cold potato salads are prepared often. Usually mustard or mayonnaise based, these creamy recipes are packed with additions like sweet pickles and boiled eggs. When choosing to add these ingredients, do so once the salad has cooled.

It is important to note that cold potato salad, especially those with mayonnaise, should not be left out in warm weather for more than 2 hours. Left unrefrigerated, the dish can cause food poisoning. By using the above tips and techniques, potato salad recipes will always be simple to prepare. Once you have mastered some basic techniques and sampled a few recipes you can begin experimenting with your own creations and produce new family favorites.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Quick and Easy No Lettuce Salad Recipes - Honeymoon Pineapple Hash or Festive Pineapple Lime Molds

Quick and Easy No Lettuce Salad Recipes - Honeymoon Pineapple Hash or Festive Pineapple Lime Molds

best salads recipes - italian salads recipes - pasta salads recipes

When you hear the word salad do you automatically think of a bowl of lettuce and inwardly groan? While lettuce salads are delicious and good for us, sometimes we want something different in a salad. Next time you are told to "bring a salad", give one of these recipes a try. Honeymoon Pineapple Hash, Festive Pineapple Lime Molds, and 24-Hour Bean Salad are all good options! The Pineapple Hash has a graham cracker crumb crust and is frozen before serving. Perfect for hot summer days or any other time. Both of these recipes are from my large collection of old fashion recipes.

HONEYMOON PINEAPPLE HASH

36 large marshmallows
1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the e vaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

FESTIVE PINEAPPLE LIME MOLDS

This recipe is from the 1950s at least, probably older. Read to the end. You will enjoy the explanations about lime juice!

1 cup syrup from canned pineapple tidbits
1/2 cup water
1/3 cup white dinner wine
1/4 cup sugar
1 cup pineapple tidbits
1/2 cup chopped walnuts
1 package lime gelatin
2 tablespoons lime juice
dash salt
1 cup finely cut celery
green food coloring

Heat pineapple syrup an d water to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, lime juice, sugar and salt; stir to dissolve sugar. Tint mixture a deep green with food coloring, if desired. Cool, then chill. When mixture begins to thicken, fold in pineapple, celery, and nuts. Spoon into 6 individual molds that have been rinsed with cold water. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise or a fruit salad dressing. (When fresh limes are not available, use the juice that comes in the plastic lime containers. These are on most produce counters. Lemon juice is also sold the same way.)

It is suggested this is a good salad for holiday meals.
Note: Don't use wine? Substitute water.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/ For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/

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Spicing With Radishes - Horse, Red, Daikon and Wasabi

Spicing With Radishes - Horse, Red, Daikon and Wasabi

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I am most familiar with the red radish, which I grow in my garden. If you want to introduce your children to the miracle of turning a seed into something on your dining room table (a.k.a. gardening), the red radish is your answer. It grows quickly in mediocre soil and is usually the first thing I pick from my garden each spring. Just don't let them plop one in their mouths, or they may never want to garden again.

Alas, the red radish has very little energy value, but it is high in vitamin C compared to other root vegetables. It does perk up a salad or coleslaw, not only with its peppery, pungent flavor, but also with its bright, Christmas red color. The leaves are also edible and have more nutrients than the vegetable itself. That makes it a great little filler when you are low on salad greens. Soak the leaves and radishes in ice water to make them crisp before serving. Another reason to include radishes in your salad is for its crunchy texture.

Both the red r adish and the horseradish are members of the mustard family, which explains their spicy flavor. Because of this bite, a little goes a long way. They are the small and tall of radishes. The horseradish can be five feet in height, while the red radish is the height of most ground cover. The root of the horseradish is bland until you grate it, which releases its pungent mustard oil. Mix it quickly with vinegar or it will lose its bite, darken and become bitter. It is best to use roots soon after you pick them or get them from the grocery store. Horseradish leaves are also edible, unless you are a horse, in which case it is poisonous. But I digress.

Vinegar and lemon juice complement horseradish by adding a sour flavor to it. Vinegar acts as a preservative and keeps the root from loosing flavor. If your jar of prepared horseradish has darkened from its original creamy white color, it is time to replenish it. Cream or mayonnaise improves the taste of horseradish by adding s weetness. Thus, it is often found in the form of a relish, but you may buy the light yellow roots as fresh produce. Fresh is better than dried. Add ¾ teaspoon of salt and 2/3 of a cup of white vinegar for every 1½ cups of grated horseradish root. You'll like it better than the prepared stuff.

Horseradish is often associated with seafood, roast beef and cocktail sauces. It is also great with cream cheese in dips and with hard-boiled eggs. As with many salad fixings, you don't have to cook radishes. A little known fact is that southwestern Illinois grows about 85% of the world's horseradish market.

In Japan horseradish is often dyed green and served as a substitute for the more expensive wasabi radish. Daikon is also a radish used mostly in Japan. It looks like a white carrot and is peeled like one. It is often pickled in soy sauce and sugar.

This is probably more than you ever wanted to know about radishes. All in all they are easy to grow, colorful, spicy , crunchy and full of vitamin C with edible leaves. What else do you need to know?

Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are also included. Spices and how to use them are in the front of the book. To learn more go to http://bellwetherbooks.com/

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How To Make Raw Food Salads

How To Make Raw Food Salads

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Raw food salads are always a hit for those pursuing the raw food diet. Not only are they fast and easy to make, but they are also tasty and filling. There really are no rules on how to make them, as just about anything goes, and everyone will have to experiment what they like best. Most people tend to favor fruit salads over leafy green salads, as well as over garden salads. This is mainly due to their sweetness, but leafy greens and garden salads can be just as tasty.

Fruit Salads

Fruit salads are a great pick-me-up in the afternoon due to their natural sugar content. They are also a hit when served as a dessert, even for those who are not raw foodists, as the fruit is naturally sweet.

To make a fruit salad, all one needs is a variety of different fruits such as grapes, mangoes, pineapple, peaches and pears. These foods, when combined in a salad will be naturally sweet. However, if extra sweetness is desired, one can drizzle over a natu ral sweetener such as honey, agave nectar or stevia. Spices such as cinnamon, nutmeg and cloves also add to the great flavor of fruit salads.

Garden and Leafy Green Salads

Garden salads are another easy salad to make. Just about anything that grows in the garden such as tomatoes, cucumber, peppers, radishes and leafy greens go well in a garden salad.

Leafy green salads might not always be the first item on the list for foods to eat. They are nonetheless, one of the healthiest salads to add into the diet. They offer up many essential nutrients such as calcium, amino acids and natural sodium that the body needs. However, due to the bitterness of many leafy greens, the salads might take some getting used to.

With raw food salads, one cannot use the commercial salad dressings that are available for garden and leafy green salads. Therefore, it is important to learn how to make homemade salad dressings from scratch using fresh fruits, oils, and herbs and spices. It may sound daunting, but really, making a salad dressing at home is quite simple, and can taste just as great, if not better than anything that can be purchased in a bottle.

A common way to make a salad dressing is to start off with the basics such as an oil, lemon juice and sea salt. Then from there, one can add other herbs such as dill, rosemary, thyme, garlic and many others. A mashed avocado and fruit juices such as pineapple, mango or apple juices can also serve as a base for the dressing, thus eliminating the need for the oil.

For more information on how to prevent disease and live a long and healthy life, visit LivingFood101. There you will find tasty raw food recipes along with other raw food diet tips. You can also visit http://livingfood101.blogspot.com/ for more articles.

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Old-Fashion Salads to Brighten Up Your Dinner Table or Buffet Salad Selection

Old-Fashion Salads to Brighten Up Your Dinner Table or Buffet Salad Selection

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When we talk about salads we are not necessarily talking about a bowl full of greens! There are many types of salads including greens. But what about gelatin, and beans or other vegetables. These recipes will help you have a selection of tasty, easy salads to offer your family and friends. Mixed Vegetable Bean Salad combines healthy kidney beans with vegetables in a cooked sauce. The Cream Cheese-Lime Salad is from the community where I went to school. Notice I didn't say what type of school. That is because I went from first grade through twelfth grade in the same building! We never heard of kindergarten and pre-K back in those days. My parents went there and so did my oldest child! This tells you just how vintage this recipe is.

MIXED VEGETABLE-BEAN SALAD
1 can (15-oz) kidney beans, drained
1 can (15-oz) mixed vegetables, drained
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery

In a medium bowl, mix the kidne y beans and mixed vegetables together. Add the bell pepper, onion, and celery to the mixture. Make the sauce and pour over the vegetable mixture.

SAUCE:
1/2 cup sugar (or Splenda granular for diabetics)
2 tbsp all-purpose flour
1/2 cup vinegar
1 tsp mustard

Cook the sauce ingredients together in a saucepan, stirring, until the mixture thickens. Allow to cool then add the sauce to the vegetable mixture and toss to coat well.

I like to update this salad for my meals today. I am diabetic so I substitute Splenda for the sugar in the sauce. I also like to substitute a small bag of Chinese-style frozen vegetables for the can of mixed vegetables. I buy them in the steamer pack but only cook them 3 or 4 minutes to just heat them for use in the salad.

CREAM CHEESE-LIME JELLO SALAD
This recipe is from the community where I went to school. (Yes, I didn't say what type of school and that's because I went from first grade through twelfth grade in the same building! My parents went there and so did my oldest child!)

1 regular can of milnot, chilled until ice crystals start to form
8-oz pkg cream cheese, softened
1 cup sugar
2 tsp vanilla
3-oz pkg lime jello
1 cup boiling water

Add the sugar and vanilla to the softened cream cheese. Dissolve the jello in the boiling water, stirring to completely dissolve the jello. Cool until syrupy. Combined the cooled jello and the cream cheese mixture. Whip the milnot until stiff and fold into the other mixture being gentle. Pour into a jello mold that has been wiped with a vegetable oiled paper towel. Chill until firm.

Note: You can use your choice of Jello flavors.

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/ For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/

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Potato Salad Recipe Ideas With a Twist

Potato Salad Recipe Ideas With a Twist

best salads recipes - italian salads recipes - pasta salads recipes

When spring and summer roll around, summer salads like pasta, potato, and fruit bring life to lunch and dinner. Refreshing and bright, a classic potato salad is not only one of the tastiest but also one of the simplest to make. The best condiments for warm or cold potato salad are extra virgin olive oil, fresh herbs, bacon, and onions. This German based recipe is the perfect dish for picnics and barbecues.

Potato salad throughout history has been altered depending on where it is prepared. From additions like mayonnaise and mustard to hard-boiled eggs, the dish has become a very versatile, easy recipe that will certainly feed the masses. There are several variations of this recipe that will make use of leftovers, as well as unique ingredients that most would not consider adding to this summertime favorite.

Like a pasta salad, potato salad tastes great when introduced to Italian flavors. Fresh cherry tomatoes, parsley, basil, and black olives combined with potat oes dressed in olive oil and vinegar will produce a dish that is great when served with grilled chicken. To use barbecue or ham leftovers, cut thin slices and add to potatoes. Along with peas or green beans, parsley, and olive oil, this recipe becomes a one dish dinner. The dish is often served after holidays when there always seems to be a lot of leftovers.

To satisfy summer cravings for something cold and creamy, try potato salad with roasted peppers, prosciutto, plain yogurt, and fresh basil. Another recipe idea with a twist is using fresh ricotta, grilled zucchini, garlic, and black olives in the dish to achieve a Mediterranean flavor. Lastly, for a salad that has a Greek flare, try feta cheese, artichokes, and cherry tomatoes mixed with mayonnaise.

Whether dressed in olive oil, yogurt, mayonnaise, or salad dressing potato salad can be made with many various ingredients. As the seasons change so do the availability of fresh vegetables. Look for your favorite vegetables as they are on sale when freshest and most readily available. Shop smart and deliver fresh, delicious salads throughout the year.

For a successful recipe always have equal amounts of ingredients so that one will not over power the others. Also, when making this salad, either warm or cold, be sure to marinate all ingredients with the potatoes while they are still hot. This helps the salad to become fully infused with flavor. With so many great recipes to choose from, spring and summer meals will surely be bright and deliciously refreshing.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Homemade Salad Dressings - Tips For Making Your Own

Homemade Salad Dressings - Tips For Making Your Own

best salads recipes - italian salads recipes - pasta salads recipes

When it comes to flavor, homemade salad dressings win over store bough dressings any time. Not only can you enjoy better flavor, but you will find that these dressings are extremely easy to make as well. You can avoid the high sodium and preservatives that come in the bottled options you will find at the store. With a few great tips, you can whip up great additions to healthy salads and they can double as great marinades for poultry, fish, and meats as well.

Have the Essential Ingredients on Hand

Most homemade salad dressings are going to include three basic things - a seasoning, an acid, and a fat. Seasonings can include things like chili peppers, herbs, or spices. The acids can include citrus juice or various types of vinegar. For the fat, usually a dairy product, eggs, or some form or oil is going to be necessary. The homemade dressings for your salad can be complex or very simple. With the three ingredients as the base, you can add other o ptions to change up the flavor of the recipe you want to make.

A Few Important Tips

Having the right tools on hand will be important if you are going to make your own homemade salad dressings. Stick blenders, wire whisks, or immersion blenders are all great tools to have on hand. Dressings can easily separate, so you will need to shake or whisk together again right before you serve it on the salad.

As you are making your dressings, make sure you only make enough for a couple days. Most of the homemade options can go bad quickly, since they do not have preservatives. This means that you will want to only make enough for a meal or two. Otherwise, you will end up throwing away the dressing, which is a real waste.

Do not be afraid to do some experimenting on your own as well. Take a look at some recipes, but branch out and try out some of your own combinations too. This allows you to have some fun and come up with new options that you rea lly enjoy.

Low Fat Ranch Salad Dressing Recipe

When making your dressings at home, you have the ability to cut down on the fat. One example is this low fat ranch salad dressing recipe. Enjoy the creamy flavor of ranch without a huge amount of fat and calories.

What You'll Need:
¼ cup of buttermilk½ half cup of mayonnaise, preferably no fat mayo1 green onion, minced¼ cup of sour cream, low or no fat2 tablespoons of cider vinegar¼ cup of fresh parsley, chopped1 clove of garlic, minced1 teaspoon of ground mustard¼ teaspoon of ground black pepper¼ teaspoon of salt

How to Make It:

In a medium size bowl, combine all the ingredients together. Use a whisk to whisk ingredients together until they are well combined. Serve on salad or serve on the side. Refrigerate any leftovers and make sure you use any extra dressing within three days after you make it.

During the summer, a crisp salad and a nice grilled steak make a great dinner. Turn salad dressings into easy steak marinades or look for a nice flank steak marinade recipe to add great flavor to your steak.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Tasty Salad Dressings That Will Not Load Your Salad With Calories

Tasty Salad Dressings That Will Not Load Your Salad With Calories

best salads recipes - italian salads recipes - pasta salads recipes

If you are trying to diet to lose some weight, you probably think that salads are one of the best options when you are counting calories. The problem is that salads may not be saving your diet if you are putting high fat and high calorie dressings on your salads. Have you looked at the bottle before you top off your salad with dressing? Take a look and you may be surprised at what you are dumping on your salad. The good news is that you can easily make some great salad dressings at home that are tasty and they will not load up your salad with extra calories you do not want or need either. Here are a few great salad dressing ideas that you will want to give a try.

Creamed Herb Salad Dressing

One great option to consider when you want a lighter salad dressing is a nice creamed herb salad dressing. This is a dressing you can easily make at home and it is creamy and light. It combines together yogurt, a bit of mayo, sour cream, honey, minced onion , dill, onion salt, white pepper, and even Dijon mustard. A bit of vinegar gives it a nice kick as well. This makes a wonderful dressing for your green salads or you may even want to use it on a potato or a cucumber salad.

Tarragon and Blue Cheese Salad Dressing

Another wonderful low fat and low calories dressing you can start using for a healthier salad is a wonderful tarragon and blue cheese salad dressing. Just a bit of blue cheese is enough to add great flavor to this dressing. A bit of honey also adds some sweetness as well. It includes some tarragon and red wine vinegar, as well as some heart healthy extra virgin olive oil. To make it creamier, some Greek yogurt can be added too.

Roasted Garlic and Soy Salad Dressing

If you enjoy Asian inspired flavors, this roasted garlic and soy salad dressing will be the perfect option, since it has a very rich and nutty flavor that you are sure to enjoy. It includes soy sau ce, sesame oil, some ginger for a nice kick, lime juice, garlic, and more. The combination is full of flavor while being low in calories and fat. However, you may want to go with low sodium soy sauce to reduce the sodium in this dressing.

Sweet and Spicy Mediterranean Salad Dressing Recipe This tasty dressing offers a combination of spicy and sweet for a great dressing that is brightly colored and full of flavor.

Things You'll Need:

¼ teaspoon of ground coriander½ teaspoon of black mustard seeds1/8 teaspoon of ground cumin2 tablespoons of red wine vinegar2 tablespoons of golden raisins½ cup of carrot juice1 tablespoon of plain, nonfat yogurt4 sprigs of cilantro, fresh1 teaspoon of honey¼ teaspoon of salt1½ teaspoons of crushed red pepper flakes¼ cup of olive oil, extra virginGround black pepper to taste

How to Make:

In a dry skillet, heat coriander, mustard seeds, and the cumin on medium for about three minutes. Add the carrot juice and allow to simmer for about 3 minutes, or until reduced. In a blender, put the hot carrot juice mix and the raisins. Allow it to stand for about five minutes until the raisins plump up. Add in the rest of ingredients, except olive oil. Blend until well combined. Add olive oil and then blend until the mixture is smooth.

Green salads are not the only tasty salad option. Consider using great chicken salad recipes for another tasty and cold salad. Look for great grilled chicken recipes, which can be used to top a healthy salad as well.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Yummy Winter Beet and Comte Cheese Salad

Yummy Winter Beet and Comte Cheese Salad

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Grammy & Finding Solace in the Kitchen...

I have found solace in the kitchen since I needed a step stool in my great-grandmother's Missouri home. Grammy would stand me at the sink and I'd wash potatoes, greens, and carrots. She taught me to fill the sink and get to work without complaining. "It ain't gonna git done on its own", she'd say.

And she taught me how to dance. I didn't know it at the time, (sneaky ol' bird) but she'd fill a glass jar with cream, hand it to me with a beautiful southern drawl.."Shake it up--shake it as hard as you can!", she'd say.

And I'd dance and I'd shake until my arms about fell off. I had no idea I was making butter. Grammy had a way of telling you what you did AFTER you did it.

Fast forward 40 years, and I think of her when I make this salad on cold winter days. Simple acts like washing the beets for the salad recipe below bring me comfort. Their earthy flavor and deep red hue speak to me about the inheritance our fa milies pass to us.

It is my view that home-cooked meals & gathering around the table as a family are somewhat forgotten jewels, buried deep under crazy schedules, hectic deadlines, and the drive-through's of our society. Grammy's generation wouldn't understand ours today, not that she'd want to. She made almost everything in her home from scratch, and we still had time to rock on the front porch every night.

I aim to create a family lifestyle which abhors the hasty, pre-made, selfish culture surrounding us. I want my family to learn healthy food choices through my actions. My inheritance to my son will be the same one that Grammy blessed me with--cooking. We might not make butter, but we'll find our solace in the kitchen and find time to rock on the front porch.

I'm going to do what we all know we need to do. I'm going to take a daily personal interest in my family, and cooking will become our shining jewel.

Grammy, I love you---I hope you're giggling at those good ol' times...

Beetroot/Comte Salad:

Boil for ~20 minutes, or roast for ~45 beets thoroughly, so that a sharp knife slides into them easily.
Slice Comte cheese thinly
Plate, heat for a few minutes to melt the Comte cheese, then add S & P.
A bit of olive oil may spark your taste buds, if desired.

Comfort through Family.
Remedy through Food.
Find Solace at http://www.recipesolace.com/
b.b.

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How to Get More Healthy Walnuts Into Your Diet? Delicious Salad Recipes With Walnuts

How to Get More Healthy Walnuts Into Your Diet? Delicious Salad Recipes With Walnuts

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Walnuts are small nutritional gems and doctors and nutritionists say we don't eat enough of them. Many times people stay away from them because of the fat content. The problem is, they provide the healthy fats that our bodies need to function properly. A cup of raw walnuts contains 18 grams of fat. However, that number contains no trans (bad) fats and only 2 grams of saturated fat. So 16 of those grams are healthy fats. The amount of saturated fat you would get in a serving of either of these salads wouldn't even be enough to count and these nuts have no cholesterol.

Walnuts are equal in carbohydrates and protein and very low in sugar with less than a gram of sugar per cup, making them perfect for diabetics. They also provide iron, calcium, vitamins C and E in small amounts. Everyone should include walnuts in their diet and adding them to salads is a good way to do that. This article has recipes for a Chicken, Peach, and Walnut Salad as well as well as an Apple Waln ut Salad. If you aren't fond enough of walnuts to eat them raw, this is a great way to get them into your diet. For this article, I have included the nutritional information.

CHICKEN, PEACH, AND WALNUT SALAD
This recipe works for diabetics because of the carb to protein ratio and the 3 grams of fiber per serving. Remember there is basically no nutritional value in iceberg lettuce so it is best not to use it as a substitute for the mixed spring greens.

2 cups cubed or shredded cooked chicken breast
2 fresh peaches (medium sized), peeled and chopped coarse
1/4 cup raisins
1/2 cup chopped walnuts
1/2 cup mayonnaise (fat-free preferred)
1 tsp curry powder
8 cups packaged spring salad greens

In a medium mixing bowl combine the chicken, peaches, raisins, walnuts, mayonnaise, and curry powder. Gently toss to combine ingredients until coated.

Place salad greens on salad plates and top with the chicken mixture.

Yield: 4 servin gs

HEALTHY APPLE WALNUT SALAD

1/4 cup chopped toasted walnuts
1 tbsp white wine vinegar
2 teaspoons canola or olive oil
1 1/2 tsp honey
1/4 tsp salt, optional
dash of fresh ground black pepper
2 tbsp crumbled blue cheese
1 head of Bibb lettuce, separate into leaves
1 red apple, thinly sliced
1 Granny Smith apple, thinly sliced

In a small bowl,using a wire whisk, combine the vinegar, oil, honey, salt, and black pepper. Whisk together well. Stir in the cheese.

On four salad plates evenly divide the Bibb lettuce leaves. Divide the apple slices evenly and arrange over the lettuce leaves. Drizzle the dressing over the four salads and sprinkle the toasted chopped walnuts over the top.

Nutritional information per salad: Approximately 147 calories, 8 g (2 sat.)fat, 3 g protein, 18 g carbohydrates, 3 mg cholesterol, 3 g fiber, 207 mg sodium

Per serving with 1/2 cup chicken mixture and 2 cups salad greens: 277 cal ories, 19 g carbs, 26 g protein, 3 g fiber, 12 g (1 g sat)fat, 57 mg cholesterol, 295 mg sodium Note: This analysis figured using fat-free mayonnaise!

Diabetic exchanges: 3 lean meats, 1 1/2 fat, 1 starch

Enjoy!

For more of Linda's recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For her diabetic information and recipes visit http://diabeticenjoyingfood.blogspot.com/

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Make Salads for the Crowd Including Diabetics: Spinach Mushroom, Turkey Apple, or Almond Orange

Make Salads for the Crowd Including Diabetics: Spinach Mushroom, Turkey Apple, or Almond Orange

best salads recipes - italian salads recipes - pasta salads recipes

Whether you want a salad with a meal or a salad as an entree, there is a recipe for you in this article. And the great thing about these salads is that you can use them with the diabetics in the crowd, too. Spinach and Mushroom Salad has the nutritional information included. Sorry but I have to get a new nutritional calculator so the other two do not have the values. However, they are great healthy salads!

SPINACH AND MUSHROOM SALAD
4 cups fresh baby spinach greens
1 carton (1/2-lb) fresh white mushrooms, sliced
1/4 -1/3 (depending on taste)thin red onion slices
1/4 cup fat-free balsamic vinaigrette dressing
2 tbsp shredded Parmesan cheese

Combine all ingredients, except Parmesan cheese, in a large salad bowl and toss together well. Sprinkle the Parmesan over the top.

Per 2 cup serving: Approximately 49 calories, 2 g (1 sat)fat, 6 g carbs, 4 g protein, 1 g fiber, 229 mg sodium.
Diabetic exchanges: Carb choices.5, Fat.5, Vegetable 1.5

ALMOND ORANGE SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 cup thin sliced celery
2 tbsp chopped green onion

Combine all the ingredients together in a large salad bowl; set aside.

Dressing:
1/4 cup cider vinegar
1/4 cup Splenda granular
2 tsp canola or olive oil
1/4 cup slivered almonds, toasted

In a small mixing bowl, combine the vinegar, Splenda, and canola or olive oil. Stir with a whisk until mixture is well blended. Drizzle the dressing evenly over the salad and toss gently. Sprinkle the almonds over top of tossed salad.

CURRIED TURKEY APPLE SALAD
1/4 cup diced red onion
1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted wal nuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com/

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How to Make Cool Refreshing Salads - Luau Chicken Salad, Veggie-Pineapple Salad, Oriental Chicken

How to Make Cool Refreshing Salads - Luau Chicken Salad, Veggie-Pineapple Salad, Oriental Chicken

best salads recipes - italian salads recipes - pasta salads recipes

Is there anything easier, especially in the summertime, than to toss together ingredients and come up with a wonderful refreshing salad? You don't have to stand over a hot stove or heat up the kitchen to make delicious salads. Here are some recipes to get your inspirations going. That is the wonderful thing about salads. You can easily substitute ingredients you have on hand, or add a new ingredient to make the recipe your own. You can also try different dressings to make your salad unique or to more suit your taste. Try the fruity Luau-Style Chicken Salad, perfect for hot days and poolside refreshment. The pineapple, oranges, coconut, and macadamia nuts all combine to give you that "Hawaiian" feeling. The Veggie-Pineapple Salad is a refreshing salad for picnics, buffets, etc. The Oriental-Style Tuna Salad uses soy sauce, slivered almonds, and Chinese noodles to turn an ordinary tuna salad into something special.

LUAU-STYLE CHICKEN SALAD

4 cups seasoned cooked chicken, diced
1 can (20-oz) chunk pineapple, well drained
1 can (16-oz) mandarin oranges, well drained
1 cup sliced celery
1/2 cup flaked coconut
1 bottle (8-oz) buttermilk salad dressing
1 firm medium banana
1/2 cup chopped macadamia nuts

In a large bowl, gently toss all ingredients together. Cover and chill for at least an hour. Before serving slice the banana and toss into the salad. Sprinkle the macadamia nuts over the top.

VEGGIE-PINEAPPLE SALAD

1 lb button mushrooms, cleaned and halved
2 cups pineapple chunks, drained
1/2 large green bell pepper, cut into strips
1/2 large red bell pepper, cut into strips
2/3 cup Italian salad dressing
1/2 tsp sugar*

Blend the salad dressing and sugar together in a small bowl.

In a medium bowl that has a lid, combine the mushrooms, pineapple chunks, and the red and green bell peppers. Pour the salad dressing mixture over the vegetable mixture. Toss to coat w ell. Cover and refrigerate for several hours or overnight. Stir a couple of times to keep well coated.

*Splenda granular may be substituted for the sugar.

Yield: 4 cups

ORIENTAL-STYLE TUNA SALAD

1 large can tuna, drained
1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles

Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For her diabetic recipes and information visit her at http://diabeticenjoyingfood.blogspot.com/

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The History of the Potato and Its Many Varieties

The History of the Potato and Its Many Varieties

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Domesticated several thousands of years ago, potatoes are native to the southern areas of Peru. This South American country is located on the western coast of the continent, and is home to over 5,000 varieties of potatoes. Also known as a tuber, this starchy food was once considered to be eaten solely by Incan gods. For this reason, the potato was an integral part of the Incan Empire's diet. The rest of the world did not become aware of this Peruvian delicacy until the Spanish arrived and conquered the Incan Indians.

The potato was introduced to Europe in the late 1500s, but it was not initially embraced. Once European farmers learned how to propagate the potato, it soon became a very important part of their cuisine. Although the potato was largely responsible for the European population boom in the 19th century, no one could have imagined that it would also be the reason for a country's famine and near destruction. Due to the limited varieties, potatoes became vuln erable to disease. In 1845, late blight, a plant disease, attacked crops across Ireland. Quickly spreading, late blight killed crops and was blamed for the Great Potato Famine.

Fast forward to today, and potatoes are one of the largest crops produced in the world. With thousands of varieties still growing in the Andes of Peru and all over the world, the potato is still an essential food eaten in many households. Over the past decade China has become known as the largest potato growing country. More than 300 million tons of potatoes are harvested worldwide each year, and almost one-third of them come from Asia.

With the average of 70 pounds eaten annually by the global citizen, potatoes are unlikely to fade from the culinary spotlight. Potatoes are full of nutrients like Vitamin B1, B6, C, and minerals like potassium and magnesium. Compared to other tubers and root vegetables, potatoes actually have substantial protein content. Depending on how the potato is prepa red, it can be a healthy carbohydrate choice.

Potatoes are popular around the globe for their versatility, flavor, nutrition and cost. Most supermarkets offer several varieties of potatoes that are perfect for preparing appetizers, salads, soups, side dishes, and main courses. There are tens of thousands of recipes available for using potatoes and an infinite number of ways to prepare them. Potatoes are and will continue to be a prominent staple food for many, no matter where they live.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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