Tag Archives: Fridge

No Potato Salad

 

Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing  satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.

Ingredients: (8 servings)

1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste

Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.

No Cholesterol Deviled Eggs

This is NOT a TYPO!  there is absolutely no cholesterol in these deviled eggs!

HOW can this be? All the cholesterol (and fat) is concentrated in the yolk of the egg; remove the yolk and form the fillings and voila! the cholesterol is gone! The key is to replace the yolk with something as tasty, filling and satisfying.

We used our very own nut-free hummusand it was a tremendous success! If you decide to use store-bought, make sure to read the ingredients since commercially produced hummus contains tahini ( sesame seed paste) which could trigger nut allergies

Try these in your  New Years appetizer party and ther will sure be a hit!

Ingredients: for 4 portions

4 Hard-boiled eggs
1/4 to 1/2 cup
nut free hummus
red peppers to garnish
salt and pepper to taste

Boil the eggs , peel and cut in half lengthwise while still warm. Remove the  yolks. Salt and pepper the eggs and fill in with hummus.
You can get as fancy or as simple as you like by pipping it in; we spread with a spoon and covered the whole surface of the egg, you may just want to do a “mock yolk” for fun.

Garnish with red peppers and brush with some olive oil for sheen. Arrange on serving dish and cover with plastic wrap. Let it refrigerate for at least hour.

Before serving, let it stand for 10 mins out of the fridge.

 

ENJOY!

Sweet & Spicy Tomato Glaze

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!

Ingredients:

  • 2 1/2 lbs plum tomatoes, peeled and coarsely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 Tbls fresh ginger
  • 1 Tbls butter
  • 1 cinnamon stick
  • 1/4 tps ground clove
  • 1/4 tps cayenne pepper
  • salt & pepper to taste
  • Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

    The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

    Tomatoes Stuffed With California Style Chicken Salad

     

    This is a wonderful dish to serve as an appetizer, or as a light lunch and it “brown bags”  very well!

    Make up to two days ahead for a party and chill in plastic covered trays. We tried many chicken salad recipes but they were all bland once placed in the tomatoes.  

    Finally, we tried it ” california style” with fresh red grapes and it was PERFECT! . Grapes not in season? Try using California raisins instead , you will still get the hint of sweetness to the salad that makes it satisfying and unique.

    The recipe is great for using “less than perfect”  tomatoes; once the salad is in they will look scrumptious !

     

    Ingredients:

    8 medium size tomatoes

    For The Salad:
    2 cups cooked chicken breast, finely chopped
    1 cup California seedless grapes, quartered
    1/2 cup chopped celery
    1/4 cup chopped walnuts
    1 tablespoon chopped shallot
    1 cup canola oil mayonnaise
    Salt & pepper to taste

    Mix the chicken with the rest of the ingredients, remember to taste for salt & pepper before adding the mayo. Let it rest in the fridge for 30 to 45 minutes so the flavors blend.
    Meanwhile, cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid ( about 15 minutes).
    Fill the tomatoes with the mix and return to the fridge for 10 minutes or until chilled . Serve over a bed of mixed greens or white rice salad Click here to see recipe for Tuscan Rice Salad .

    Very Simple Tomato Jam


    For time, I tried to find the simplest recipe for sweet tomato jam,  and here it is! It only uses 3 ingredients and a little time. Best of all : it makes good  use of very ripe or much less than perfect tomatoes .

    The flavor is memorable, it renders to accompany cracker sand “high- end” dishes alike!.

     The jam keeps well in the fridge . This it is a no-preservative jam, perfect for those who are hoping to reduce the amount of unnecessary chemicals in our diet.

     

    Ingredients:

    2 1/2 lbs plum tomatoes, peeled and coarsely chopped (keep all the juices)
    2 1/2 lbs sugar
    1 Tbsp vanilla extract or vanilla bean

    Place the tomatoes and the sugar in a non-reactive pot. Adjust the temperature so the mixture barely simmers. Let cook for two hours, stirring frequently. The jam will be ready when it thickens to a soupy consistency (it will congeal even more once cool).  Remove from heat,  add the vanilla and let cool to room temperature.

    The jam will keep for one week in the fridge.

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