Sunday, June 26, 2011

Greek Salad

In my husband's family we call this salad "The Uncle Frank Salad". Whenever you are invited for dinner at Uncle Frank's, you secretly hope that this salad is being served.  It's a bit expensive to make, but well worth every penny.  

  • 1 zucchini
  • 1 English cucumber
  • 1 purple onion
  • 1 each yellow, green, and red peppers
  • 2 boxes of cherry tomatoes, or 2 large tomatoes
  • 1 jar Kalamata olives
  • 1-2 heads romaine lettuce (optional)
  • 2/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 3-4 cloves garlic
  • 1 tbsp oregano
  • 1/4 tsp pepper

Cut all veggies into bite sized pieces.  

Toss veggies together (add romaine lettuce if you like). 

Crumble Feta and mix with veggies.

Blend dressing using a small hand blender (the Magic Bullet works great for this).

Pour dressing over salad and enjoy!

Sunday, June 19, 2011

Raspberry Muffins

  • 7 tablespoons unsalted butter
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt (omit if using salted butter)
  • 1 1/2 cups brown sugar, plus more for sprinkling
  • 2-3 tablespoons wild oats
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup milk
  • 1 3/4 cups raspberries

Preheat the oven to 375 degrees.

Butter a muffin tin (medium), and set aside.

In a large bowl, sift together flour, baking powder, and salt; set aside.

Cream butter and sugar until light and fluffy.

Add egg, egg yolks, and vanilla; mix until well combined.

Alternate adding reserved flour mixture and milk to bowl, beginning and ending with flour.

Gently fold in raspberries by hand.

Divide batter evenly among muffin tins; sprinkle generously with sugar and wild oats.

Bake until light golden, about 30-35 minutes.

Cool in pan 15 minutes.

Remove from pan; transfer to wire rack, and let cool completely.

Sunday, June 12, 2011

Classic Lemonade

There is nothing better than a glass of homemade lemonade on a hot summer day.  This recipe is so easy, you'll wonder why you didn't try making your own lemonade sooner.

  • 1 1/2 cups lemon juice (about 10 lemons)
  • 1 cup sugar
  • 2-3 cups water, depending on desired strength
Before juicing the lemons, heat in the microwave for about 20 seconds. Next, roll the lemons against the counter with the palm of your hand until you feel the flesh loosen. This will make juicing much easier. 

Cut the lemons in half and juice, either by hand or with a juicer.

Add sugar and stir until disolved.  Add water.  Enjoy!

Sunday, June 5, 2011

Cheddar Cream of Broccoli Soup

You can make pretty much any cream of vegetable soup following this recipe by swapping the broccoli for your favourite vegetable.  The key is sautéing the vegetables first; it really brings the flavours of the vegetable to life.

  • 2 cups chopped raw broccoli
  • 3 tbsp butter (divided)
  • 2 tbsp flour
  • 4 cups milk
  • 30 g cheddar cheese, shredded
  • salt & pepper to taste

Preheat a saucepan over medium heat.  Melt 1 tbsp butter, and add broccoli, sautéing for 5 minutes until broccoli is par cooked.

Warm pan back up to medium heat and melt 2 tbsp butter.  Add 2 tbsp flour to create a roux.  Cook 1-2 minutes, stirring often.  Add milk, and bring to a boil.  Stir in broccoli and simmer for about 10 minutes.  

Stir in cheese and cook an additional 2-3 minutes, until soup is smooth.

Serve blended or with full pieces of broccoli.

Nutritional Info (entire recipe)

Calories -     Fat -   Carbs - Protein - Iron -     Fibre -  
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