I'll share my recipes, if you'll share yours - July 7, 2010

13 years ago

Magnificent Meatless Meals!

Greek Garbanzo Bean Salad

Allrecipes.com

"This is a delightful salad that doesn't skimp on taste."

________________________________________

PREP TIME 10 Min

READY IN 2 Hrs 10 Min

INGREDIENTS

Â 2 (15 ounce) cans garbanzo beans, drained

Â 2 cucumbers, halved lengthwise and sliced

Â 12 cherry tomatoes, halved

Â 1/2 red onion, chopped

Â 2 cloves garlic, minced

Â 1 (15 ounce) can black olives, drained and chopped

Â 1 ounce crumbled feta cheese

Â 1/2 cup Italian-style salad dressing

Â 1/2 lemon, juiced

Â 1/2 teaspoon garlic salt

Â 1/2 teaspoon ground black pepper

DIRECTIONS

1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Sort by:Oldest

Comments (7)

Jasdip
13 years ago
I was going to make this for Father's Day, but it turned out we had lots of salads being promised. So I brought something else.

This really looks delicious, and I AM going to make it one of these days (cut it down somewhat for the 2 of us).

Mediterranean Barley Rice Salad 12- 1 cup servings
(Canadian Living)

1 cup pearl barley, rinsed
1 cup basmati rice
3 cups cherry tomatoes
half large red onion
1 sweet red pepper
1 English cucumber
4 cups baby spinach, coarsely chopped
1 pkg feta cheese, crumbled

Dressing
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1 tsp dried oregano
salt and pepper

In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand 10 minutes to dry. Transfer to a large bowl.

Meanwhile, in separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover and simmer about 15 minutes until liquid is absorbed. Let stand 5 minutes. Add to barley mixture, let cool.

Cut tomatoes in half, add to barley. Cut onion, red pepper and cucumber into 1" chunks, add to barley, tossing to combine.

Whisk dressing ingredients and pour over salad and toss to coat. Refrigerate 30 minutes or up to 24 hours.
tobygirl
13 years ago
SESAME VEGETABLE STIR-FRY

4 oz. egg noodles, cooked al dente (reserve some liquid)
1 T. vegetable oil
2 T. finely chopped ginger
2 cloves garlic, finely chopped
3 green onions, chopped
2 c. shredded cabbage
1 c. sliced carrots
1 onion, chopped
1 green pepper, thinly sliced
2 t. sesame oil
1 T. low sodium soy sauce
1 T. oyster sauce
3/4 c. pasta cooking water
salt and pepper to taste

Heat oil in skillet over med.-high heat. Add ginger, garlic, and all remaining vegetables. Saute about 8 min. or until tender.

Add remaining ingredients, including cooked noodles and bring to boil. Cook until heated through 2 - 3 min.
Related Discussions
I'll share my recipes, if you'll share yours - July 13, 2010
Q
Comments (4)
Sausage and Broccoli-Rabe Pasta If you can't find broccoli rabe, use regular broccoli and increase boiling time 1 minute. 2 tbsp olive oil 1 large onion, chopped 3 springs thyme salt and pepper 3 garlic cloves, chopped 3 lings spicy Italian sausage, casings removed 1 tbsp flour 1 can whole peeled tomatoes 8 oz medium shell pasta 1 bunch broccoli rabe, trimmed and coarsely chopped 6 oz fresh mozzarella, broken into pieces 1/4 cup grated parmesan Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion and thyme, season with salt and pepper. Cook, stirring occasionally until onion is golden-brown, 15 minutes. Add garlic and sausage. Cook, breaking meat up with a wooden spoon until browned, 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking up with a spoon. Cook sauce until slightly thickened, 5-8 minutes. Season with salt and pepper. Discard thyme. Cook pasta 4 minutes less than the package directs. Add broccoli rabe to pot and cook 15 seconds. Drain pasta and broccoli and return to the pot. Stir in the sausage mixture. Transfer to a baking dish. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbly, 15 minutes.
...See More
I'll share my recipes, if you'll share yours - July 25, 2010
Q
Comments (4)
This looks delicious. Making the remoulade with yogurt instead of mayonnaise cuts the calories by more than half. Shrimp Remoulade (Martha Stewart Living) 1 1/4 lb medium shrimp (about 40) shells on 1 1/2 cup reduced fat (2%) plain Greek yogurt 3 scallions, chopped 2 tbsp stone-ground mustard 2 tbsp ketchup 2 tbsp brine-packed capers, drained, rinsed and chopped 1 tbsp fresh lemon juice 3/4 tsp minced garlic cloves cayenne pepper, to taste 1 small head Bibb lettuce, torn lemon wedges for garnish Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. peel and devein shrimp and refrigerate. Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic and cayenne. Toss shrimp in remoulade to coat; refrigerate 30 minutes. Divide lettuce among 4 plates and top with shrimp. Garnish with lemon wedeges.
...See More
i'll share my recipes, if you'll share yours July 3, 2010
Q
Comments (3)
Ultimate Burger (Fine Cooking) 1-1/2 lb. ground chuck (80 to 85% lean) 1 tsp. coarse salt 1/2 tsp. freshly ground black pepper 4 slices best-quality cheddar cheese 4 brioche-style hamburger buns 8 strips bacon, cooked until crisp and drained on paper towels 4 leaves green leaf lettuce 2 medium or 1 large beefsteak or heirloom tomato, thickly sliced 1 avocado, peeled and thickly sliced 1 recipe Kicked-Up Ketchup (recipe below) Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick. Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). DonÂt press on the burgers while theyÂre cookingÂyou want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly. Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup. Kicked-Up Ketchup Sweet caramelized onions and southwestern spices transform ordinary ketchup into something special. Use it to build a burger that speaks to you (we love it on burgers with bacon, lettuce, tomato, avocado, and sharp cheddar cheese).Yields about 3/4 cup. 1 Tbs. canola oil 1 small yellow onion, quartered and thinly sliced crosswise 1 Tbs. cider vinegar 1/2 cup ketchup, preferably Heinz or Del Monte 1/4 tsp. crushed red pepper flakes 1/4 tsp. ancho chili powder 1/4 tsp. ground cumin Pinch ground cinnamon Pinch ground cloves Freshly ground black pepper Heat the oil in a medium sauce pan over medium-low heat. Add the onion and cook, stirring occasionally, until browned and very soft, 15 to 20 minutes. Add the vinegar and scrape up any browned bits from the bottom of the pan. Stir in the ketchup, red pepper flakes, chili powder, cumin, cinnamon, cloves, several grinds of black pepper, and 1/4 cup water. Simmer for 5 minutes to thicken slightly and meld the flavors. The ketchup keeps for about 2 weeks in the refrigerator; serve at room temperature.
...See More
I'll share my recipes, if you'll share yours - July 28, 2010
Q
Comments (6)
Greek Salad with Chicken and Lemon-Mint Vinaigrette One-half medium red onion, thinly sliced (about 1 cup) 1-1/2 lb. chicken tenders Kosher salt and freshly ground black pepper 1/3 cup plus 2 tsp. extra-virgin olive oil 1/3 cup chopped fresh mint 2 Tbs. fresh lemon juice 1 medium clove garlic, minced 1/2 tsp. finely grated lemon zest 12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups) 2 cups cherry tomatoes, washed and halved 1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks 2/3 cup pitted Kalamata olives, halved Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing. In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.
...See More
patti43
13 years ago
VEGETABLE LASAGNE
Low in fat, cholesterol and sodium.

9 whole wheat & spinach or plain lasagna noodles
1 (16 oz.) skim milk Ricotta cheese
2 egg whites
1 (10 oz.) frozen chopped spinach, defrosted & squeezed dry
2 tbsp. chopped fresh parsley
1 clove garlic, minced (more would be better)
32 oz. jar salt-free, meatless spaghetti sauce
2 to 3 sm. zucchini, sliced 1/8" thick
1 lb. shredded skim milk Mozzarella

Prepare noodles; drain. Blend Ricotta, egg whites, spinach and parsley. Add garlic to spaghetti sauce. Spray 9x13 inch pan with non-stick spray. Spoon a layer of sauce into pan. Cover with 3 noodles and top with sauce again. Cover with 1/2 of Ricotta cheese mixture. Cover with layer of zucchini. Sprinkle with 1/3 of Mozzarella. Cover with 3 more noodles and repeat sauce, Ricotta, zucchini and Mozzarella. Top with noodles, sauce and Mozzarella. Bake at 400 degrees for 30-40 minutes.
glenda_al
13 years ago
sorry, I'm a meat lover: no recipe :o)
nodakgal
13 years ago
Not a meal, but the best marinated carrots ever! (I tried a bunch of recipes and believe me its true!)

Marinated Carrots
1 lb carrots (sliced into coins & cooked tender/crisp & drained)
1 small can tomato sauce
1 green bell pepper,diced
1 onion,diced
1/2 cup oil
1/2 cup honey
1/2 cup vinegar
1 teaspoon prepared mustard
salt & pepper to taste

Mix sauce ingredients and toss with hot carrots. Chill 24 hours or longer. These keep a long time.
patti43
13 years ago
I love carrots. I've been looking for a vegetable that would last several meals and those would be perfect. Too hot to cook--almost too hot to eat.
Jasdip
13 years ago
Nodakgal,
My mom makes the carrot recipe all the time for Thanksgiving, in the summer, and Easter! We all love it, it's so yummy!

It's so handy cause you can make it a day or so ahead; it likes to marinade.

I'll share my recipes, if you'll share yours - July 7, 2010

Comments (7)

Jasdip

tobygirl

Related Discussions

patti43

glenda_al

nodakgal

patti43

Jasdip

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US