I'll share my recipe, if you'll share yours, May 2, 2011

15 years ago

SPINACH PEA & RICOTTA SALAD

Serves: 8

This lovely salad is topped with light ricotta and two types of peas. Mint adds an extra hint of fresh flavour.

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice (approx. 2 lemons)

1 tbsp Compliments Honey

1/2 tsp salt

Pepper to taste

1 pkg Compliments Organic Baby Spinach

1 cup frozen Compliments Petite Peas, cooked according to package directions and cooled

1 cup sugar snap peas, ends trimmed and cut into thirds

6 leaves fresh Compliments Mint, finely chopped

1/2 cup light ricotta

In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth.

Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well.

Use two spoons to shape ricotta into 6 to 8 football-shaped ovals and place them on top of the salad. Serve immediately.

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Comments (7)

Jasdip
15 years ago
Pineapple Upside-Down Coffee Cake (Better Homes and Gardens)

1/2 cup (1 stick) butter
1 cup packed brown sugar
12 canned pineapple rings in juice*
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1/2 cup milk
1 tsp. vanilla
Vanilla Greek yogurt or sweetened whipped cream (optional)
1 Tbsp. packed brown sugar (optional)
12 maraschino cherries (optional)

1. Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside.

For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan.

2. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined.

On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.

3. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert.
4. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings.

* You will need one 20-ounce can plus one 8-ounce can of pineapple slices for 12 rings. Reserve the remaining pineapple for another use.
Marilyn Sue
15 years ago
Cranberry Nut Orange Muffin Tops

1 1/4 cups all purpose fkiyr
3/4 cup rye, whole wheat, or all purpose flour
3 Tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons cold butter
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup dried cranberries
1/2 cup walnut pieces

Directions

Preheat the oven to 375 degrees. Grease a muffin tops pan.

In a large bowl, stire together the flour, brown sugar, salt baking powder, baking soda and cinnamon. Stir in the grated orange peel.

Use a pasty knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.

In another bolw, stir together the orange juice, buttermilk, vanilla extract and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the cranberries and nuts. Stir to combine. (Do not over stir. Some lumps are acceptable.)

Spoon the batter into muffin tops tin that has been greased well. Place the muffin tops in the oven and bake for 15 to 16 minutes or until the tops are lightly browned. Remove from the pan to a rack to cool. After a few minutes, remove the muffin tops from the tin to completely cool on a baking rack.

Sue
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Garlicky Chicken Thighs in Red Pepper Sauce (Fine Cooking) This got lots of good reviews, and breasts can be substitued 2 Tbs. olive oil 8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin Kosher salt and freshly ground black pepper 6 cloves garlic, smashed 2 tsp. fresh thyme leaves 1 cup lower-salt chicken broth 3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups) 1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups) 1 Tbs. sherry vinegar Crusty baguette for serving Position a rack in the center of the oven and heat the oven to 425F. Heat the oil in a large, oven-proof saute pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken, brown and transfer to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and place in the oven. Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.
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patti43
15 years ago
We really like asparagus, especially this way.

Asparagus with Sour Cream Sauce (Southern Living 1983)

1-1/2 lb. fresh asparagus
1/2 c. sour cream
1/2 c. Parmesan cheese
2 Tbsp. mayonnaise

Snap off the tough ends of the asparagus. Cook, covered, in boiling water until tender (8-10 minutes). Drain and arrange on serving platter. Keep warm.

Combine remaining ingredients in top of a double boiler over boiling water. Heat thoroughly, stirring frequently. Pour sauce over asparagus and serve immediately. 6 servings.
User
15 years ago
I just made some Cantaloupe Bread, the recipes is posted in Our Recipes if you want to try it. Its so good.
I'll take a pic then put it in later.
glenda_al
15 years ago
I've made cantaloupe bread bunches of times. You'll love it!
bulldinkie
15 years ago
Is that first ingred flour?
User
15 years ago
Cantaloupe Bread
(posted by Glenda) makes 2 loaves

3 eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
3 tsp pure vanilla extract
1 cantaloupe (about 2 cups), cut into 2" chunks and pureed ( I pulsed mine, so had some small bits, which I liked, and then had the puree)

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp. ground ginger
1 cup chopped nuts (I prefer walnuts) I DID NOT USE NUTS.

Mix eggs, oil, sugar and vanilla. Add pureed canteloupe to mixture.
Sift dry ingredients. Add to liquid.
Pour into 2 greased and floured 9x5 loaf pans (I spray them with Baker's Joy). Bake 325* for 1 hour or until done.
Enjoy!
MINE BAKED IN 50 MINUTES. I also let it set on a cooling rack in pan for 10 minutes.
******I had a large cantalope, so half made 2 cups.

I'll share my recipe, if you'll share yours, May 2, 2011

Comments (7)

Jasdip

Marilyn Sue

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