Cucumber salad

This is a wonder spring /summer pasta salad.  I made some adjustments to my liking and they will be noted with an asterisk.

The lunch light meal was roasted turkey breast ( Boars Head) fresh sliced white bread, fruit salad, imported cheese wedges and Pasta salad served on green butter lettuce.  Dessert was angel food cake with fresh strawberries and real whipped cream.  Delicious and light.

• 12 ounces whole-wheat orecchiette pasta *small ditali pasta ) not whole wheat 

• 1 medium English cucumber, halved lengthwise and thinly sliced*small English cucumbers 

• 1 pint cherry tomatoes, halved

• 1 cup thinly sliced red onion* 1/4 cup

• ¼ cup chopped fresh dill*( 1tsp. Dried dill

• ¾ cup mayonnaise

• 3 tablespoons white vinegar*(cider vinegar)

• 1 ½ teaspoons sugar*(pinch sugar)

• 1 teaspoon salt

• ½ teaspoon ground pepper

  I served it over baby lettuce

Cook pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in cucumber, tomatoes, onion and dill.

Whisk mayonnaise, vinegar, sugar, salt and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.

Classic Macaroni salad

I decided to separate some of my summer salads in posts for easy label access.

This is my recipe for macaroni salad and I often add white albacore tuna to it for a nice lunch.  Served over a bed of lettuce adds to make it a beautiful presentation.

Enjoy!

NOTE:  Since my last post I decided to use onion powder instead of fresh onion in my macaroni and potato salad. I like it better.  Your choice.

I use 1/2 tsp.

Of onion powder

In my recipe

Instead of fresh onion.

Italian spaghetti salad

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• I made this spaghetti salad today and it’s delicious.
• I adapted it to our liking.  Eliminating the oregano, green pepper and but using the homemade dressing recipe.

Enjoy!

Delicious pasta salad using spaghetti.  A nice recipe to update a traditional pasta salad.

• ENJOY!
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• 1 pound spaghetti pasta broken in half
• ▢ 1 cup quartered and sliced cucumber
• 1/2 cup roughly chopped celery 
• ▢ 1/2 cup chopped red bell pepper
• Oregano (optional)
• ***Note:  oregano can be overpowering so watch amount.  Start with 1/4 teaspoon.  You can always add more.
• ▢ 1/2 cup chopped green bell pepper **optional
• ▢ 1 cup cherry tomatoes halved
• ▢ 1/3 cup finely diced green onion(scallions)
• ▢ 2/3 cup sliced black olives
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• ▢ 1/4 cup grated parmesan cheese
• ▢ 1 1/4 cups homemade or you can use store bought dressing.

FOR THE DRESSING

• ▢ 3/4 cup extra virgin olive oil
• ▢ 1/4 cup white wine or red wine vinegar
• ▢ 3 tablespoons grated parmesan cheese
• I teaspoon onion powder
• 1 teaspoon minced red pepper

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• tablespoon dried parsl
• ▢ 1/2 teaspoon dried basil
• 1 teaspoon dried parsley 
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• ▢ 1/2 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon sugar
• ▢ 1/2 teaspoon black pepper

• For the dressing:
• Combine all of the ingredients in a measuring cup and whisk thoroughly.
  
  
  Store in the refrigerator until ready to use.
• For the salad:
• Cook the spaghetti in salted water according to package directions. Rinse under cool water and drain well. 

Pour the dressing over the pasta and vegetables and toss to coat. Season with salt and pepper to taste if desired. Sprinkle the parmesan cheese and top right before serving. Salad can be made up to 4 hours in advance.

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Giada’s Orzo salad

Note:  the first time I made this salad I did it Giada’s way.

NOTE:***The second time I cooked the orzo with a little oil in water.  I thought using all the chicken broth was wasteful and I don’t like to waste.

Note: (optional ) I topped with Feta cheese ( you could use shredded mozzarella)and added less vinegar to dressing.

It was delicious!

Today I wanted something different to have with a few sautéed chicken breasts.  Giada to my rescue.

I seldom try any chefs recipe other than my favorite Ina Garten but this was a nice change.  I should try more!

The salad took more prep than the chicken!!! But it’s DELICIOUS!

4 cups chicken broth( ***note above)

1 1/2 cups orzo (dry)

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved***I used red cherry)

3/4 cup finely chopped red onion( ***I used slightly less)

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
2. Yield: 1 3/4 cups

I seasoned the chicken with salt and pepper and sautéed it in butter and olive oil until lightly browned and there is no visible pink in center.  It was moist!

Enjoy!