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Posts Tagged ‘salads’

A few new recipe ideas

I've tried several new recipes that we have enjoyed recently. Sometimes my motivation for trying a new recipe is to try to use up things that I have on hand. Two of the following recipes met that criteria. I checked out a book of Middle Eastern cookery from the library and saw a picture of a salad which looked very colorful and tasty and which would also use up a few radishes that I had on hand. Here is my version of the recipe:


Jerusalem Salad

2-3 small (mini) cucumbers
3 roma tomatoes
1/2 of a sweet red pepper
4-6 radishes
1/2 of a red onion
1/4 cup chopped fresh parsley
5 Tbsps. olive oil
zest of one lemon
2 Tbsps. lemon juice
1 1/2 Tbsp. rice vinegar (could use red wine vinegar or cider)
1 clove garlic crushed or sliced
1 tsp. sugar
1 can or about 2 cups cooked chick peas

Clean and dice all the vegetables into about 1/2 inch pieces. Mix in parsley. In a bowl whisk together the olive oil, lemon zest, lemon juice, vinegar, and sugar. Add salt and pepper to taste. Pour over vegetables. Serve on plates topped with some of the chick peas. You could also add Feta Cheese and/or black olives if desired.

I tried this recipe for white bean dip because I had some sun dried tomatoes in the freezer that I wanted to use. It went together very quickly and we enjoyed eating it with fresh vegetables and some pita chips. Please keep in mind that dips and casseroles rarely photograph well, but be assured both of these recipes taste very good. ๐Ÿ™‚


I tried this recipe for Crunchy Beef Casserole from the Southern Plate website because it had rave reviews and because I had everything the recipe called for including a can of French fried onion rings. Rob really enjoyed it and encouraged me to be sure to make it again. That's always a good sign. ๐Ÿ™‚


Do you ever search for recipes to use up ingredients that you have on hand? Have you found any new favorites that way?


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A couple of good recipes

My DH Rob had a birthday this week and we had two celebrations to commemorate this event. I had seen this recipe for Buckeye Brownies that my friend Kristen had pinned on Pinterest and decided that it would be the perfect birthday dessert which could be served at both events. These brownies are very rich and very scrumptious. I recommend that you try them at your next special event.

I have been wanting to post the recipe for this salad for quite some time. The problem was I didn't really have a recipe--it was sort of a compilation of several recipes. A few weeks ago I finally analyzed how I made it and came up with this recipe. Be sure to try it, it's really good!

Couscous Salad

3/4 cup couscous (dry)
1 cup chicken broth
1 cup diced tomato or red pepper
1 cup diced peeled cucumber
1/2 cup chopped Kalamata olives
1/4 cup chopped green or red onion
2 Tbsps. lemon juice
2 Tbsps. olive oil
2 Tbsps. crumbled feta cheese
dash of black pepper
pinch of thyme

Heat broth to boiling and then add couscous. Remove from heat and let stand for 5 minutes. In a large bowl whisk together the oil and lemon juice and then add the hydrated couscous and the vegetables. Mix and then fold in the cheese. Season with pepper and thyme. You will probably want to double this because it is so good. ๐Ÿ™‚

Have you found any new favorites recently?


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Mitford coleslaw

picture of Mitford Birthday

I mentioned a while back that my friend Kathy got me the Mitford cookbook for my birthday. The first recipe I have tried from it was called Ray's Coleslaw. We all agreed that it was delicious. I have heard of other recipes for slaw that ask you to salt the cabbage and then drain it, but this was the first time I had tried this technique. I did think that it was a little salty, so I have cut down on the salt a little in the following recipe.

Ray's Coleslaw (From Mitford Cookbook)
8-10 cups coarsely grated cabbage
2 tsps. salt (this is less than the original recipe)
5 green onions, sliced
1/2 cup sour cream
1/2 cup mayonnaise
3 Tbsps. cider vinegar
1 Tbsp. lemon juice
1/4 cup sugar
dash freshly ground black pepper

Toss the cabbage with the salt in a colander set in a medium bowl. Cover with plastic wrap and set a plate on top. Refrigerate for at least an hour to allow the water to drain from the cabbage. Mix together the cabbage and green onions in a large bowl. In another bowl combine sour cream, mayonnaise, vinegar, lemon juice, sugar, and pepper. Add the dressing to the cabbage and onions. Mix well and refrigerate until well chilled.

This is the blade I used to cut the cabbage in the food processor:

picture of Slaw Blade

picture of Cut Cabbage

This is how I drained the cabbage in the colandar in the fridge:

picture of DrainCabbage

The following pictures have nothing to do with cole slaw, but I think they are awfully cute:

picture of Happy Ryan 7-24-11

picture of Ryan 7-24-11


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A new favorite

Sometime during the past year I discovered a new blog that I have really enjoyed. It is called Southern Plate and is written by an Alabama girl named Christy Jordan. If you live south of the Mason-Dixon line you may have heard of her, but some of my readers live far to the north or even out of the country, so you may not have had the opportunity. Christy states that she loves to feed people and her blog has lots of recipes as well as many lovely stories about her immediate and extended family. Although she has only been blogging for a few years her blog has become hugely successful and she had the opportunity to publish a cookbook which just came out last fall, shortly before Christmas.

picture of Southern Plate

Guess what? I asked for the book and DH bought it for me for a Christmas present. I know that I really don't need another cookbook, but I have enjoyed her blog so much that I wanted to support her endeavor.

I have tried a number of her recipes and will link to two of them here today. After you read them you might just want to sign up for her blog.

One of our new favorites is this Chicken and wild rice casserole that you cook in the crockpot. While it is not particularly interesting to look at, it is very easy and very tasty. I have made it at least three times. It works great for Sunday dinner.

Another one that I tried recently is this Frozen Cranberry Banana salad. I cut the recipe in half and found that it made twelve servings. It made a nice fruit salad to serve with Sunday dinner.

picture of Cranberry Banana Salad

I hope you will visit the Southern Plate site and enjoy it as much as I have.


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Busy Week

This has been a busy week around our house. We were snowed in on Monday and Tuesday. We got several inches of snow Sunday night and then some rain which turned into ice. Travel was quite treacherous and nearly everything in town was shut down for a couple of days. Nora and I spent some time working on things for her wedding. She made great strides in her planning and I finished up one bridesmaid dress and started on the second. Fortunately our power remained on and we stayed toasty and warm and were able to do some cooking and baking as well.

Here lately just about every time I sit down at the computer my faithful assistant does this:

picture of Kitten on the keys

Have you ever read through a recipe and thought that you probably wouldn't care for it? Well, today I'm going to post a couple of salad recipes that I probably would not have tried if I had just read the recipe. Fortunately I was served both of these unusual salads and discovered that I really liked both of them.

Nora made this Roasted Cauliflower Salad for us a few weeks ago for the first time. She and I made it again last weekend and changed the recipe a little, so I'll post it how we actually made it.

picture of Roasted Cauliflower Salad

Roasted Cauliflower Salad

1 head cauliflower, cut into florets
olive oil
small jar of capers, drained and patted dry
2 radicchio, cut into chiffonade (just slice it crosswise into small shreds) (I couldn't find radicchio after looking at two stores, so I used about 1 cup of finely shredded red cabbage--the radicchio was good though)
1/2 cup parmesan cheese
3 green onions, sliced
juice of one lemon (about 1/4 cup)

Toss cauliflower with olive oil and salt. Roast at 375 degrees for 30-40 mins. or until well-browned. In the meantime heat a small amount of oil in a skillet and fry the capers for 3-4 mins. Drain on paper towels. After the cauliflower is roasted combine with the capers, radicchio (or red cabbage), parmesan cheese, and green onion. Add lemon juice and more oil and salt if needed to season. This is very tangy and would be good with fish or chicken.

I had a salad similar to this next one at a restaurant recently. I found a recipe on-line and adapted it a bit to make this version.

picture of Macaroni Coleslaw

Macaroni Coleslaw

1 cup dry ditalini pasta (these are small tube-shapes) (you could also use elbow macaroni)
14 oz. coleslaw mix
1/2 cup finely chopped onion
2 celery ribs, finely chopped
about 1 cup finely chopped cucumber
about 1/2 cup finely chopped green, red, yellow, or orange pepper (I used orange)

3/4 cup mayonnaise
2 Tbsps. sugar
2 Tbsps. vinegar
1/4 tsp. salt
dash white pepper

Cook pasta according to directions on the box. Drain and rinse with cold water. While the pasta is cooking combine the dressing ingredients in a large bowl. Clean and chop the vegetables and then add them to the dressing along with the pasta. Stir well to combine and chill for at least an hour before serving. Makes about eight servings.

The ditalini is often used in soups.

picture of Ditalini

This makes a very colorful and flavorful salad. We had it tonight with some Easy Beans and Rice.

picture of Mac Slaw Beans

So, if you are looking for a new winter salad recipe you might want to try one of these.


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