You are here: Home / Archives for Vinegar

Marinated Summer Garden Salad

April 23, 2010 By The Recipe Mom Leave a Comment
tomscukespep

What You Need:

2 Tbsp vinegar
2 Tbsp salad oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp celery seeds
1 cucumber, peeled, halved and sliced thin
1 sweet onion, sliced thin
1 C cherry tomatoes, halved
1 green bell pepper, cut into strips

How to Make It:

Place the vinegar, oil, sugar, salt and celery seed into a bowl and whisk until combined.
Gently stir in the cucumber and onion slices.
Add the tomatoes and bell pepper strips and stir gently to coat.
Cover and chill 4 hours or longer being sure to stir occasionally to evenly marinate.

Makes 6 servings

By using those extra vegetables from the garden this salad will keep well under your budget. Use red, yellow or orange bell peppers if you want to give your salad a little color. Make this salad ahead of time as it can be chilled for up to 24 hours before serving.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours
Total Time: approximately 4 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 54; Fat 5g; Saturated fat 1g; Carbohydrates 3g; Fiber 1g; Protein 0g;
Cholesterol 0 mg; Sodium 195 mg

Filed Under: Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , ,

Fruited Beef Pot Roast

April 4, 2010 By The Recipe Mom Leave a Comment
roast

roastWhat You Need:

1 (17 oz.) pkg. refrigerated cooked beef roast with juice
1 T of butter
2 T shallots, minced
2 T of tarragon vinegar
1 C fresh apple wedges
1 C fresh peach wedges

How to Make It:

Reserve the juice from the roast in a mixing bowl.
Place the butter into a skillet over medium heat.
When the butter has melted stir in the shallots and cook for 1 minute.
Reduce the heat to low and add the roast to the skillet.
Cover and cook the roast for 10 minutes or until heated through.
Add the vinegar to the reserved roast juice and whisk to combine.
Pour the mixture over the meat.
Place the apple and peaches along the sides of the meat in the skillet.
Cover and cook for 2 minutes.

Makes 4 servings

This throw it together pot roast is well worth the short time it takes to fix. Mix and match your fruits such as pears and plums to make this quick meal a family favorite.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)
Calories 230; Fat 8g; Saturated Fat 3g; Carbohydrates 15g; Fiber 2g;
Protein 23g; Cholesterol 72 mg; Sodium 386 mg

Filed Under: Beef, Dinner Ideas, Recipe Cards, Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , ,

Italian Bean and Veggie Salad

April 2, 2010 By The Recipe Mom Leave a Comment
beans

beansWhat You Need:

1 (15 oz.) can garbanzo beans, rinsed and drained well
1 (15 oz.) can butter beans, rinsed and drained well
1 cucumber, quartered lengthwise and sliced
2 tomatoes cut into wedges
1/4 C green onions, sliced thin
1/2 C oil and vinegar salad dressing
1 (8 oz.) pkg. mozzarella cheese, shredded

How to Make It:

Toss the beans together in a large salad bowl.
Gently toss in the cucumber, tomatoes and onions.
Drizzle the oil and vinegar dressing over the salad and toss to coat.
Top with the mozzarella cheese before serving.

Makes 4 servings

Having pasta for supper? Add this salad to complete the meal. Great Northern beans or lima beans may be used if you prefer. To make this main course meals just add crumbled cooked sausage or chopped pepperoni.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 462; Fat 28g; Saturated Fat 11g; Carbohydrates 34g; Fiber 10g; Protein 20g; Cholesterol 40 mg; Sodium 954 mg

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , ,

Cubed Turkey Salad with Strawberry Vinaigrette

March 31, 2010 By The Recipe Mom Leave a Comment
stawberries

stawberriesWhat You Need:

8 C of salad greens
2 1/2 C cooked turkey cut into cubes
2 C of kiwi, peeled and sliced
1 C of cherry tomatoes
1/2 C toasted almonds, sliced
1 C fresh strawberries, chopped coarsely
2 T of red wine vinegar
1/8 t pepper

How to Make It:

Place the salad greens into a large salad bowl.
Add the turkey and toss to combine.
Spread the kiwi over the top of the salad.
Add the cherry tomatoes.
Top with the sliced almonds.
Put the strawberries, vinegar and pepper into the blender.
Blend until smooth then drizzle the vinaigrette over the salad tossing to coat well.

Makes 4 servings

This refreshing summertime salad makes a great quick fix meal. Add slices of French bread, bread sticks or crackers on the side. Chicken may be used in place of the turkey if you like.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 318; Fat 11g; Saturated Fat 2g; Carbohydrates 25f; Fiber 7g;
Protein 30g; Cholesterol 67 mg; Sodium 138 mg

Filed Under: Dinner Ideas, Lunch Ideas, Poultry, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Portobello Mushroom Salad with Balsamic Dressing

March 17, 2010 By The Recipe Mom Leave a Comment
oilvinegar

oilvinegarWhat You Need:

3 T of olive oil, divided
2 C of Portobello mushrooms, sliced
1/2 t crushed red pepper
3 C mixed greens, torn
1 C of mozzarella cheese, cubed
3 T of balsamic vinegar

How to Make It:

Pour 1 T of the oil into a skillet placed over medium heat.
Stir in the mushrooms and peppers and cook 2 minutes stirring constantly.
Remove the pan from the heat.
Place the greens into a salad bowl.
Top with the mushrooms and peppers.
Sprinkle with the cheese and toss to blend all the ingredients well.
Whisk the remaining oil and the vinegar together well.
Pour over the salad and toss again to coat.

Makes 4 servings

If you don’t like the taste of balsamic vinegar, red wine vinegar may be substituted. Try this salad as a beginner for a steak dinner or better yet as a main course for dinner or lunch.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 2 minutes
Total Time: approximately 12 minutes

Nutritional Information: (approximate values per serving)
Calories 400; Fat 14g; Saturated Fat 5g; Carbohydrates 20g; Fiber 1g;
Protein 18g; Cholesterol 59 mg; Sodium 1,270 mg

Filed Under: Brunch Ideas, Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Seasoned Tropical Shrimp

January 16, 2010 By The Recipe Mom Leave a Comment
islshrimp

islshrimpWhat You Need:

1/2 of an onion, sliced thin
6 garlic cloves, crushed
1 t of ginger
1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces
1 1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen spinach
1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Lightly spray a cast iron Dutch oven with a non stick cooking spray.
Place the onions and garlic into the bottom of the pan and season with the ginger.
Layer the sweet potatoes into the pan.
Spread the shrimp over the top of the sweet potatoes.
Place the bananas over the shrimp.
Stick the bell pepper strips between the bananas.
Pour the water into a measuring cup then add the sugar, pepper flakes and vinegar to the cup.
Whisk the mixture until blended together well.
Pour half of the seasoned mixture over the top of the ingredients in the pan.
Place the spinach into the pan evenly over the bananas and peppers.
Top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are fork tender and the shrimp are cooked through.

Makes 4 servings

Sweet potatoes differ in size so be sure to use only enough to make a single layer in the pan. Be sure to cut away any brown spots on the bananas before slicing them. The bananas are what give this dish is tropical taste. Pineapple rings may be substituted for the bananas. You may also add a chopped Serrano pepper to the onions and garlic if you like a little spice.

Preparation Time: approximately 15 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g; Fiber 8g

Filed Under: Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , , ,

Breaded Turkey Bites

November 23, 2009 By The Recipe Mom 1 Comment
turkey-bites

turkey-bitesWhat You Need:

1/2 C of dry bread crumbs
1/2 C of green pepper, chopped
2 egg whites
4 garlic cloves, minced
8 drops of hot sauce
1 lb. lean ground turkey
1 T of canola oil
1 C of ketchup
1/2 C of water
1/4 C of lemon juice
1/4 C red wine vinegar
2 T molasses
2 T of brown sugar
2 t of dry mustard powder
1 t chili powder
1/2 t cayenne pepper
1/2 t pepper

How to Make It:

In a large mixing bowl whisk together the bread crumbs, green pepper, egg whites, garlic and hot sauce.
Break up the turkey into the mixture and mixed well.
Shape the mixture into small meatballs.
Pour the canola oil into a skillet over medium heat.
Lay the meatballs in a single layer into the oil.
Cook 8 minutes, turning frequently until browned on all sides.
Drain the meatballs and put them back in the skillet.
Whisk together in a mixing bowl the ketchup, water, lemon juice, vinegar and molasses.
Add the brown sugar, mustard, chili powder and both peppers and whisk in until combined well.
Cover the meatballs with the sauce.
Allow the mixture to come to a boil then turn the heat to low.
Simmer covered for 10 minutes or until heated through.

Makes 10 servings

If you want turkey on your buffet but don’t want to cook a whole turkey this is the way to go. The hot sauce, chili powder and cayenne pepper may be omitted.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , , ,

Pressure Cook Old Favorites

October 31, 2009 By The Recipe Mom Leave a Comment
potato_salad

potato_saladFamily favorites are hard to put by the way side even when trying new styles of cooking. These old favorites taste just as great when cooked in a pressure cooker and it takes a fraction of the time.

Country Potatoes

Ingredients:
• 1 tbsp. olive oil
• 1/4 lb. fresh mushrooms, sliced, stems trimmed
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1/2 cup chicken stock or water
• 4 cups potatoes in 1/2” slices
• 2 tbsp. minced parsley

Preparation:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients. Lock the lid and bring to pressure. Lower the heat and cook for 3 minutes at 15psi. Allow pressure to drop by quick release or auto release method and remove lid.

Serves 4

Potato Salad

Ingredients:
• 4 slices of bacon
• 4 tsp. sugar
• 3 tbsp. vinegar
• 1 tsp. mustard
• 4 med.-large potatoes, cut in 1/4” slices
• 1 med. Onion thinly sliced
• Salt and pepper to taste
• 1/2 tsp. celery seed

Preparation:

Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. Reserve 1 tbsp. of the drippings and wipe out the pressure cooker. In a small bowl, combine the sugar, vinegar, mustard and bacon drippings. Pour 1-3/4 cups water into the pressure cooker. Layer the potatoes, onions, all of the seasonings above, the sugar and vinegar mixture, and the crumbled bacon in the pressure cooker basket. Lower the basket into the pressure cooker. Lock the lid into place and cook for 2 minutes at 15psi. Release pressure using the natural release method or the auto release method, remove the lid and serve.

Serves 4

Sesame Broccoli

Ingredients:
• 2 tbsp. sesame oil
• 1 large garlic clove peeled and crushed
• 1 slice of fresh ginger, quarter size and peeled
• 1 bunch of broccoli, cut into flowerets
• 6 tbsp. chicken or vegetable stock or water
• 2 tbsp. soy sauce
• Salt and pepper to taste

Preparation:

In the pressure cooker, heat the oil until very hot. Stir fry the garlic and ginger until the garlic is golden. Add the broccoli and stir fry until it’s bright green. Sprinkle with salt and transfer the broccoli to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker and lower the basket into it. Lock the lid in place, bring to pressure, then lower the heat and cook for 2 minutes. Release pressure using the quick release method or the auto release method and remove lid. Remove the basket and serve using some of the soy sauce liquid.

Serves 4

Other vegetables such as green beans, asparagus and bell peppers can be used in place of or added to the broccoli.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Bacon Laced Pear Salad

March 13, 2009 By The Recipe Mom Leave a Comment
Parmigiano Reggiano
Image via Wikipedia

What You Need:

8 slices of bacon
4 green onions
1 1/2 T red wine vinegar
1/4 C extra virgin olive oil
1/2 t salt, divided
1/2 t pepper, divided
8 C mixed salad greens
4 pears, peeled and sliced
1/2 C Parmesan cheese, shaved

How to Make It:

Set the oven temperature to 400 degrees and allow the oven to heat.
Place the bacon on a wire rack in a single layer.
Line a rimmed baking sheet with heavy duty aluminum foil.
Place the green onions on the prepared baking sheet.
Set the wire rack of bacon over the top of the green onions.
Bake 25 minutes or until the bacon is crisp, allowing the bacon drippings to fall onto the green onions.
Drain the bacon and green onions on paper towel and once drained and cool crumble the bacon into a bowl.
Place the cooled green onions in a bowl.
Pour the vinegar into the bowl with the onions.
Whisk in the oil and 1/4 t of the salt and 1/4 t of the pepper.
Place the salad greens into a large salad bowl.
Pour the vinegar mixture over the greens and toss to coat well.
Place the pear slices on top of the greens.
Sprinkle the crumbled bacon over the entire salad.
Sprinkle the remaining salt and pepper over the salad.
Top with the cheese before serving.

Serves: 8

Use a vegetable peeler is easily shave blocks of cheese. If you can’t find Parmesan cheese in a block, grated from a jar will work just as well. The green onions in this recipe take on a flavorful taste due to the bacon drippings. Be sure to rimmed baking sheet so that the drippings don’t over flow onto the oven surface.

Reblog this post [with Zemanta]
Filed Under: Soups and Salads Tagged With: , , , , ,
« Older Posts