Inspired by: Grandma's Layered Salad
Note: the ingredients are based on using a trifle dish to serve, if you are using a larger dish you will need to make adjustments to the amount of each ingredient.
Ingredients
1/2 head iceberg lettuce, shredded
1 green bell pepper, diced
3-4 plum tomatoes, diced
4 kirby cucumbers, diced
1-2 bunches scallions, thinly sliced
2 cups low-fat mayonaise
1 cup reduced fat sour cream
1 (1 ounce) package Hidden Valley Ranch Dressing mix
8 ounces reduced fat shredded chedder cheese
Directions
In a trifle dish, layer the lettuce, green bell pepper, tomatoes, cucumbers and scallions.
Combine the mayo through dressing mix . Make sure to mix thoroughly. Then pour over the top of the vegetables, making sure to seal the edges.
Sprinkle the cheddar cheese over the top. Cover with plastic wrap, and refrigerate for at least 4 hours prior to serving.
Peanut Butter & Banana Smoothie
Source: Patsyk
Ingredients
1 cup low-fat vanilla yogurt
1/2 cup low-fat milk
1/4 cup peanut butter
1 ripe banana
about 1-2 teaspoons chocolate syrup
2 cups ice cubes
Directions
Combine all ingredients in a blender and blend until smooth. If you like a thicker consistency, add more ice.
Ingredients
1 cup low-fat vanilla yogurt
1/2 cup low-fat milk
1/4 cup peanut butter
1 ripe banana
about 1-2 teaspoons chocolate syrup
2 cups ice cubes
Directions
Combine all ingredients in a blender and blend until smooth. If you like a thicker consistency, add more ice.
Grilled Portobello Mushrooms
Source: Cook's Illustrated, Summer Grilling & Entertaining - Summer 2008
Ingredients
1/2 cup olive oil
3 tablespoons juice from 1 lemon
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 teaspoon table salt
4 portobello mushrooms, each 5-6 inches, stems removed and discarded, caps wiped clean
Directions
Combine oil through salt in a large zip-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour.
Meanwhile, cut 4 12-inch square pieces of foil (I used one large piece of foil that all mushrooms could fit inside).
Remove mushrooms from marinade. Place foil square on work surface and set mushroom(s) on top, gill side up. Fold foil edges over to enclose the mushroom and seal the edges.
Cook over high heat on gas grill for 7-9 minutes. Then, using tongs unseal the foil and remove mushrooms to grill top. Place gill side up so that the top will get grill marks. Cook for about 1 minute.
Ingredients
1/2 cup olive oil
3 tablespoons juice from 1 lemon
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 teaspoon table salt
4 portobello mushrooms, each 5-6 inches, stems removed and discarded, caps wiped clean
Directions
Combine oil through salt in a large zip-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour.
Meanwhile, cut 4 12-inch square pieces of foil (I used one large piece of foil that all mushrooms could fit inside).
Remove mushrooms from marinade. Place foil square on work surface and set mushroom(s) on top, gill side up. Fold foil edges over to enclose the mushroom and seal the edges.
Cook over high heat on gas grill for 7-9 minutes. Then, using tongs unseal the foil and remove mushrooms to grill top. Place gill side up so that the top will get grill marks. Cook for about 1 minute.
Raspberry Streusal Bars
Source: Cook's Illustrated, Summer Grilling & Entertaining - Summer 2008
Ingredients
2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed light or dark brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup pecans, chopped fine (I left these out since I didn't know if there were any nut allergies)
3/4 cup raspberry preserves
3/4 cup fresh raspberries (or frozen, be sure they are defrosted prior to mixing with the preserves)
1 tablespoon juice from 1 lemon
Directions
Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 9x13 baking dish, pushing it into the corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
In bowl of stand mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter 1 piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.
Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking dish. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14-18 minutes.
While crust is baking, add brown sugar, oats and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons of butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized lumps; set streusal aside.
Combine preserves, raspberries and lemon juice in a small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle stresual topping evenly over filling (do not press stresual into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, about 22-25 minutes. Cool to room temperature on wire rack, 1-2 hours; remove from baking pan by lifting foil extensions. Using a chef's knife, cut into squares and serve.
Ingredients
2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed light or dark brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup pecans, chopped fine (I left these out since I didn't know if there were any nut allergies)
3/4 cup raspberry preserves
3/4 cup fresh raspberries (or frozen, be sure they are defrosted prior to mixing with the preserves)
1 tablespoon juice from 1 lemon
Directions
Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 9x13 baking dish, pushing it into the corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
In bowl of stand mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter 1 piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.
Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking dish. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14-18 minutes.
While crust is baking, add brown sugar, oats and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons of butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized lumps; set streusal aside.
Combine preserves, raspberries and lemon juice in a small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle stresual topping evenly over filling (do not press stresual into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, about 22-25 minutes. Cool to room temperature on wire rack, 1-2 hours; remove from baking pan by lifting foil extensions. Using a chef's knife, cut into squares and serve.
Orzo with Toasted Corn and Scallions
Adapted from: Summer Gatherings, Rick Rodgers
Ingredients
1 cup orzo
1 tablespoon EVOO
3 tablespoons unsalted butter, divided (I used a little less - probably 2 1/2 tablespoons)
1 1/2 cups fresh corn kernals, cut from 2 large ears corn (I subbed frozen organic corn from Trader Joe's)
2 small scallions, white & green parts, finely chopped
1/2 cup freshly grated Parmesan
salt and freshly ground pepper to taste
Directions
Bring a medium saucepan of water to a boil. Add the orzo and cook according to package instructions. Drain in a wire sieve, rinse under cold water. Then, toss with the EVOO and set aside.
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the corn and cook until the corn is lightly toasted - about 5-6 minutes (taste to make sure it's heated if using frozen corn).
Stir in the scallions and cook about 1 minute, then add the orzo and remaining butter. Cook, stirring all together for about 1 minute.
Transfer to a serving dish, then stir in the Parmesan. Season with salt and pepper to taste.
Ingredients
1 cup orzo
1 tablespoon EVOO
3 tablespoons unsalted butter, divided (I used a little less - probably 2 1/2 tablespoons)
1 1/2 cups fresh corn kernals, cut from 2 large ears corn (I subbed frozen organic corn from Trader Joe's)
2 small scallions, white & green parts, finely chopped
1/2 cup freshly grated Parmesan
salt and freshly ground pepper to taste
Directions
Bring a medium saucepan of water to a boil. Add the orzo and cook according to package instructions. Drain in a wire sieve, rinse under cold water. Then, toss with the EVOO and set aside.
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the corn and cook until the corn is lightly toasted - about 5-6 minutes (taste to make sure it's heated if using frozen corn).
Stir in the scallions and cook about 1 minute, then add the orzo and remaining butter. Cook, stirring all together for about 1 minute.
Transfer to a serving dish, then stir in the Parmesan. Season with salt and pepper to taste.
Pizza Dough, Grilling Instructions
Basic Grilled Pizza Dough - makes 2 12-inch pizzas
Ingredients
3/4 cup warm water
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
1 1/2 cups unbleached flour
1/4 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, preferably white, plus additional for the pan
2 tablespoons EVOO, plus 1/4 teaspoon for the bowl.
Directions
Making the dough:
Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on the counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.
Kneading with a stand mixer: Add the flours, salt and cornmeal to a 4-5 quart standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then, move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it's too wet or sticky. If so, add only enough flour to prevent it from sticking. the dough should come off the sides cleanly and form a ball.
Put the remaining 1/4 teaspoon of EVOO in a medium bowl. the dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in the oil. This prevents a crust from forming on it's surface as it rises.
Cover with plastic wrap, and place in a draft-free, warm place (70-80 degrees F), for 2 hours, until it rises to almost double in appearance.
Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.
Rolling out the dough:
Your refrigerated dough should have doubled in size. Punch it down gently to remove gas.
Lightly flour about a foot of space on a clean, dry countertop. Flatten the dough with your hands to about 1-inch thickness. Cut in half with a knife.
Put one piece of dough in the center of the floured space and sprinkle a little flour over the top. Using a rolling pin, make smooth strokes to roll out the dough starting from the center out to the edges.
Work around the diameter of the dough to form a circular crust with an even thickness. It is not necessary to maintain a perfect circle. Roll the dough out to about a 12-inch diameter, about 1/9 inch thick. Sprinkle the crust with a fine layer of flour, it will make the dough easier to handle, and prevents stickiness.
Position 2 cookie sheets with no sides, or 2 pizza screens, next to your dough. Sprinkle them generously with flour or cornmeal, so the dough will not stick. Pick up the dough with two hands and fold it gently in half.
Transfer the dough to a cookie sheet.
Unfold the dough onto the pan to make it flat.
Stretch out the dough to an approximate 12-inch diameter.
Repeat with the second piece of dough on the second cookie sheet.
Grilling the Crust:
When your grill is at the right temperature (400 degrees F), hold the cookie sheet close to it and slide the dough onto the grill. If the dough fold onto itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crus is about 12 x 12 inches, don't worry that the shape is irregular.
The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. Soon it will set and firm up.
To check whether your crust is done, life the underside. it should be an even light brown with brown grill marks. A charred crust adds to the flavor.
Pick up the crust from the middle, using tongs, and place it on your cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.
Ingredients
3/4 cup warm water
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
1 1/2 cups unbleached flour
1/4 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, preferably white, plus additional for the pan
2 tablespoons EVOO, plus 1/4 teaspoon for the bowl.
Directions
Making the dough:
Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on the counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.
Kneading with a stand mixer: Add the flours, salt and cornmeal to a 4-5 quart standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then, move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it's too wet or sticky. If so, add only enough flour to prevent it from sticking. the dough should come off the sides cleanly and form a ball.
Put the remaining 1/4 teaspoon of EVOO in a medium bowl. the dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in the oil. This prevents a crust from forming on it's surface as it rises.
Cover with plastic wrap, and place in a draft-free, warm place (70-80 degrees F), for 2 hours, until it rises to almost double in appearance.
Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.
Rolling out the dough:
Your refrigerated dough should have doubled in size. Punch it down gently to remove gas.
Lightly flour about a foot of space on a clean, dry countertop. Flatten the dough with your hands to about 1-inch thickness. Cut in half with a knife.
Put one piece of dough in the center of the floured space and sprinkle a little flour over the top. Using a rolling pin, make smooth strokes to roll out the dough starting from the center out to the edges.
Work around the diameter of the dough to form a circular crust with an even thickness. It is not necessary to maintain a perfect circle. Roll the dough out to about a 12-inch diameter, about 1/9 inch thick. Sprinkle the crust with a fine layer of flour, it will make the dough easier to handle, and prevents stickiness.
Position 2 cookie sheets with no sides, or 2 pizza screens, next to your dough. Sprinkle them generously with flour or cornmeal, so the dough will not stick. Pick up the dough with two hands and fold it gently in half.
Transfer the dough to a cookie sheet.
Unfold the dough onto the pan to make it flat.
Stretch out the dough to an approximate 12-inch diameter.
Repeat with the second piece of dough on the second cookie sheet.
Grilling the Crust:
When your grill is at the right temperature (400 degrees F), hold the cookie sheet close to it and slide the dough onto the grill. If the dough fold onto itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crus is about 12 x 12 inches, don't worry that the shape is irregular.
The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. Soon it will set and firm up.
To check whether your crust is done, life the underside. it should be an even light brown with brown grill marks. A charred crust adds to the flavor.
Pick up the crust from the middle, using tongs, and place it on your cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.
Salmon Cakes
Source: Inspired by My Mom and an Ellie Krieger recipe
Ingredients
4 slices of whole grain sandwich bread
24 oz. canned pink salmon, drained
2 large eggs, lightly beaten
4 scallions, chopped - green parts only
2 tablespoons EVOO
Directions
Cut the crusts off the bread and then pulse in a food processor until you have a fine crumb.
In a medium bowl, break up the salmon with a fork. Add the egg and mix thoroughly. Add the bread crumbs and scallions mix until combined.
Form the salmon mixture into 8-10 salmon patties. Heat the oil in a large non-stick skillet over medium-high heat. Add 5 patties to the pan and cook for about 5 minutes on each side. Once complete, remove and set aside - keep warm, while cooking the remaining patties.
Ingredients
4 slices of whole grain sandwich bread
24 oz. canned pink salmon, drained
2 large eggs, lightly beaten
4 scallions, chopped - green parts only
2 tablespoons EVOO
Directions
Cut the crusts off the bread and then pulse in a food processor until you have a fine crumb.
In a medium bowl, break up the salmon with a fork. Add the egg and mix thoroughly. Add the bread crumbs and scallions mix until combined.
Form the salmon mixture into 8-10 salmon patties. Heat the oil in a large non-stick skillet over medium-high heat. Add 5 patties to the pan and cook for about 5 minutes on each side. Once complete, remove and set aside - keep warm, while cooking the remaining patties.
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