- Cooking Recipe: Warm Chicken Salad With Tangy Mayo Dressing
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- Cooking Recipe: Tagliatelle With Spinach, Mushrooms and Fennel
- Cooking Recipe: Marinated Broccoli Salad
- Cooking Recipe: Fresh Fruit Salad
- Meal Plans 101
- Cooking Recipe: Simple and Delicious Garlicky Mini Lentils
- Cooking Recipe: Lentil Salad
- Great Tip For Bad Breath
- Relax! Sniff Some Lavender!
- Cooking Recipe: Lavender Scones
- Cooking Recipe: Ranch Dressing
- Cooking Recipe: Potatoes a la Crème
- Cooking Recipe: Pozole
- Cooking Recipe: Pink Mashed Potatoes
- Cooking Recipe: "Something Different" Salad
- Cooking Recipe: Another "Something Different" Salad
- Cooking Recipe: Creamy Chicken Soup with Herbs
- ABC OF SOUP MAKING
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- Home Cooked Beans

This salad makes a very nice light meal on a hot summer night,
accompanied by a glass of good, chilled white wine.

Ingredients
7-8 oz (200 grs) chicken breast,
cut into thick strips
salt/pepper
1/2 tsp cumin
1/2 tsp paprika
1/4 cup olive oil
1 tbls butter
1 garlic clove, chopped
1 undrained can artichoke hearts, sliced in half
5 large mushrooms, sliced
dry white wine for deglazing
4-6 large Romain lettuce leaves, sliced 3-4 times
1 large tomato, cut in wedges
1 medium onion, thinly sliced
3-4 oz (100 grs) mayonaise
1/2 cube chicken stock,
dissolved in 1/2 cup warm water
splash of fresh lemon juice

Method
Sprinkle chicken strips with salt, pepper, cumin and paprika.

Heat olive oil and butter in large frying pan. Fry chicken strips on high temperature till browned on all sides. Add garlic and continue cooking till garlic is light brown in color. Remove chicken and garlic from pan.

Add mushrooms to the frying pan. Cook for abt 2 minutes till browned.

Return chicken and garlic to the pan with mushrooms, and then deglaze with a good splash of white wine.

Immediately after, pour in the undrained, sliced artichokes and the water with the dissolved chicken stock. Cover and simmer for 10 minutes.

Remove from heat and uncover.

Drain the chicken reserving the liquid for the dressing.

In the meantime wash and cut the lettuce, tomato and onion.

Prepare dressing by putting mayonaise and reserved chicken liquid in a bowl and mixing very well with a wire wisk till smooth. Add a splash of lemon juice and stir.

Serve by arranging salad on individual plates, topped by the warm chicken and dressing.

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Ingredients
-Tagliatelle (enough for 2 persons)
-2 oz (60 ml) olive oil
-about 10 small mushrooms, sliced
-1 small yellow onion, sliced
-1 garlic clove, chopped
-1 small fennel bulb, sliced
-1/2 bunch fresh spinach (including stemps) chopped into 1 in. pieces
-splash of white wine
-6 oz (180 ml) heavy cream
-salt and pepper
-pinch of dry dill (optional)

Method
Cook tagiatelle according to the instructions on the package, until "al dente". Drain and pour a little olive oil, stirring to prevent the tagliatelle from sticking.

In the meantime, heat the 2 oz. olive oil in a frying pan and fry mushrooms over high heat until they start to brown. Add onion, garlic and fennel and continue cooking for a couple of minutes.

Add a splash of white wine to deglaze the pan.

Add the chopped spinach and continue cooking until it's wilted.

Lower heat and add cream. Continue cooking until cream is slightly thickened.

Season with salt and pepper. Adding a pinch of dill will bring out the taste of the fennel.

Mix the vegetables with the tagliatelle.

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I find this is a perfect combination of tanginess (sun dried tomatoes) and the more bland taste of the broccoli and asparagus with just the right amount of bitterness from the olives and capers.

Ingredients

-1/4 lb marinated broccoli florets, cut into 1 in. pcs.
-2 tsp capers
-7 slices sun dried tomatoes, chopped
-10 small asparagus (either home boiled or from a jar), cut into 1 in pcs.
-10 pimento stuffed green olives, sliced in half, length wise
-1/2 cup olive oil
-fresh lemon juice
-3 garlic cloves (for the marinade), sliced length wise

Method

One day ahead, marinade the broccoli as follows:
Wash it and steam it for NO LONGER than a couple of minutes. Broccoli must be still a bit crunchy, and not mushy and soft. So it's better to steam it instead of boiling it.

Let cool completely.

Place the steamed broccoli along with the sliced garlic in a container and pour about 1/2 cup olive oil (the oil doesn't necessarily have to completely cover the broccoli). Stir carefully, cover and refrigerate over night.

Next day, remove broccoli from refrigerator and let stand about 10 min. for oil to melt back to it's original state.

Mix all ingredients in a bowl (except the garlic).

Dress the salad with oil from the marinade, lemon juice and salt to taste.

(p.s. you will probably have some olive oil left, which you can keep refrigerated with the garlic soaking in it and use it in other salads.)

Enjoy!
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This fruit salad is so delicious and easy to prepare that you will never go back to the canned stuff.

You may try your own version by omitting or adding the fruit of your choice, but I find that the below combination is simply refreshing.

Also, you can easily double or triple the amount of fruit for larger crowds to enjoy.

Ingedients:
3 oranges
1 mandarin
1 apple
1 banana
1 kiwi
1 peach
5 medium straberries
10 sultana grapes (Thompson Seedless)
juice of 1/2 lemon or lime
2 tbsp sugar

Method
Peel 1 orange and the mandarin. Separate the sections of both fruits and cut up into 2 or 3 pcs, removing the seeds.

Wash or peel the rest of the fruit listed above and cut into smallish pieces about 1/2 in. size (you can just cut the grapes in half lengthwise).

Put all fruit in a bowl.

Cut the remainder 2 oranges in half, squeeze out the juice (removing seeds) and mix with the lemon or lime juice and the sugar.

Pour the juice mixture in the fruit bowl and stir carefully to mix.

Tip: If only adults are eating the fruit salad then you can add about an ounce of brandy or orange liqueur (Cointreau) to the fruit juice mixture, if you wish.

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This is a delicious way to make lentils. It's the way I always make them, and if you have leftovers you can always freeze them (and later make lentil salad -- see recipe below "Lentil Salad")

For this recipe I use either Castillo Lentils or French Green Lentils. They have a wonderful, nutty, earthy flavor.

Ingredients
1 cup mini lentils, rinsed
3-4 garlic cloves, chopped
olive oil
1 tsp coarse sea salt

Method
Heat enough olive oil (in medium-high heat) to just cover a deep skillet (you will need a lid).

Fry the garlic for about a minute, stirring so that it cooks evenly.

Add the rinsed mini lentils and keep frying and stirring for another minute.

Pour about 2 cups water and bring to a full boil in high heat.

Cover and let boil in high heat for exactly 20 minutes from the moment that the water comes to a rolling boil.

Check every few minutes to make sure you don't run out of water. If you do, then pour 1/2 cup water at a time until the full 20 minutes have lapsed.

You don't want to put too much water because by the end of the 20 minutes all the water must have been absorbed.

Remove from heat and serve.

Above goes really well with a salad made with sliced tomatoes, thinly sliced brown onion, olive oil, apple cider vinegar and some salt.

You can make this delicious salad with leftovers from above garlicky lentils. If you don't have any leftovers then just cook some more lentils especially for this salad.

Ingredients
leftover lentils, OR 1 cup dried lentils (cooked following above recipe "Simple and Delicious Garlicky Mini Lentils") and cooled completely
1/2 bunch parsley leaves, chopped
1 small brown onion, chopped
1 anchovie fillet, mashed up
salt/pepper
pinch of nutmeg
1 oz (30 ml) balsamic vinegar
1 oz (39 ml) olive oil

Method
Place the cooked lentils, onion and parsley in a salad bowl and mix.

Make the dressing by mixing the mashed up anchovie fillet, nutmeg, salt, pepper, pinch of nutmeg (don't put more than a pinch or it will render a bitter taste), balsamic vinegar and olive oil.

Pour the dressing on the lentil mixture and stir well to mix all ingredients.

This salad is nicer when it's really cold, so it's a good idea to place it in the refrigerator for about 1/2 hour before serving.

This is a great tip for that yucky, unsociable smelly breath!

Next time you need to refreshen your breath chew on 1-2 spearmint leaves.

Spearmint is an herb which you can easily grow in your garden or even in a pot.

Every morning cut off a few leaves and put in a pill case to carry with you. Instead of reaching for commercial breath fresheners full of unhealthy chemicals just pull 1-2 spirmint leaves from your pill case and chew on them.

As an added bonus your body will welcome the health benefits that the natural herb offers.

Ingredients

2 cups flour
1 tbsp baking powder
4 tbsp butter
1/4 cup sugar
2 tsp fresh lavender florets
or 1 tsp dried culinary lavender,
roughly chopped
about 2/3 cup milk

Method
Heat oven to 425F degrees. Sift together the flour and baking powder. Rub butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar and lavender florets, reserving a pinch of lavender to sprinkle on top of the scones before baking them.

Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured work surface.

Shape the dough into a circle, gently patting the top to give a 1 in depth. Using a floured cutter, stamp out 12 scones.

Place on a baking sheet. Brush the tops with a little milk and sprinkle with the reserved lavender.

Bake for 10-12 min. till golden.

Serve warm with your favorite jam.

I love Ranch Dressing. I found this really nice recipe for the homemade stuff, but I altered it a bit just to give it my personal touch.

(Tip: by omitting the soy milk this dressing will be thick enough to dip your doritos in.... yum)

Ingredients:
1 small garlic clove (or half of a larger one)
3/4 cup Greek type plain yoghurt
1/2 cup mayonaise
1/2 cup soy milk
juice from 1/2 fresh lime
3 tbsp fresh cilantro, chopped
2 tsp dried chives
salt/pepper to taste

Method
Mash the garlic with a garlic press into a bowl (discarding the skin that's left behind inside the garlic press).

Mix in all other ingredients and whisk to completely dissolve the yoghurt and the mayo.

Cover and let rest inside the fridge for at least about 1/2 hour for all the flavors to infuse.

I like my Ranch Dressing in a green salad made with Romain lettuce, rocket (arugula), thinly sliced brown onion and firm tomato wedges.

Ingredients
6 medium potatoes
1-2 slices feta cheese, crumbled
8 oz whipping cream
2 tbsp Olive oil
½ tsp dried oregano
Salt/pepper

Method
Preheat oven to 420F (220C)

Wash and peel potatoes, and cut in round slices about ½ in. thick.

Place sliced potatoes and crumbled feta cheese in an oven-proof container, and sprinkle them with olive oil, salt, pepper, and oregano mixing well (I like to mix with my bare hand while sprinkling with the other one).

Pour the whipping cream on the potato mixture and place in hot oven for about 45-50 minutes, stirring occasionally. (Potatoes are ready when a fork goes smoothly in)

Next time you make mashed potatoes, try this delicious and simple variation to make pink mashed potatoes which your kids will eat in fascination:

Ingredients:
-abt 10 small potatoes, peeled
-1 medium beetroot
-water
-sea salt
-butter

Place potatoes and beetroot in a pot and cover with water. Cover pot and bring to a boil.

When potatoes and beetroot are soft enough, drain, keeping the water.

Mash vegetables together with a potato ricer.

Mix in some of the boiled water until you reach the desired creamy consistency.

Add butter and sea salt and mix to blend.

Optional: if you are not lactose sensitive you may use milk in the mixture instead of the boiled water.

Pozole is a traditional Mexican soup made from hominy, pork ribs, chile, seasonings and garnish, but in my version I use chicken instead of pork and chick peas instead of hominy (which I pre-cook). The results are equally delicious and this hearty soup is very popular in my house during the winter months.

(You'll need 2 large pots for this recipe)

Ingredients (POT NO. 1)
4-5 cups water
1 large onion, peeled and quartered
6 garlic cloves, peeled, sliced
3 whole dried ancho chiles, rinsed (no need to trim the stems)
3 whole dried pasilla chiles, rinsed (no need to trim the stems)
½ bunch coriander, thoroughly washed, and roughly cut
Salt/pepper to taste

Place all above ingredients in a large pot. Bring to a boil and let simmer for abt 45 min. When ready, let cool slightly and transfer to a food processor. Process until fully pureed. Pass thru a sieve, pressing with the back of a large spoon to squeeze out as much liquid as possible. Keep the liquid and discard the solids.

Ingredients (POT NO. 2)
4-6 Chicken parts (preferably parts with bones for extra flavor), skinned
2 cups chicken stock (preferably homemade)
3 cups water
1 onion, peeled, chopped
2 garlic cloves, peeled, chopped
2 cups chick peas (pre-cooked or canned)

Place pot no. 2 ingredients in another pot (except chick peas). Bring to a boil and let cook in medium heat until chicken is cooked through and no longer pink (abt 20 minutes)

Pour liquid from pot no. 1 into pot no. 2.
Add the chick peas and heat through.
Serve the soup into individual bowls, squeeze about ½ lime into each bowl to bring out the flavors, and garnish with chopped raw vegetables (see below)

Ingredients for Garnish
Any or all of the following chopped ingredients may be used as garnish:
-red or green cabbage
-onion
-coriander
-radish
-avocado
-jalapeño peppers
-lettuce

Mexico:
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Ingredients
1 cup Pre-cooked and cooled chick peas (garbanzo beans)
1 peeled, uncooked beetroot, thinly grated, drained
1 tbs finely chopped fresh parsley leaves
1 small brown onion, thinly sliced
1 small peeled carrot, thinly grated
1 medium tomato, chopped
Salt/pepper
Olive oil
Freshly squeezed lime juice

Mix all ingredients together and EAT!!

Tip: I always boil large batches of chick peas and freeze them in smaller containers to use later. In general I like to try and avoid canned food.

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This amazing cheese is a treasure - open the thin rind from the top to expose the massively flavorful, runny interior. You will need a spoon to serve it!

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Ingredients
½ cup Kohlrabi, cut into match sticks
2 raw Beetroots, thinly grated and drained
1 small red onion
2 small Radishes, cut into match sticks
¼ Radicchio, thinly sliced
2 small Carrots, thinly grated
½ Red bell pepper, cut into small squares
½ cup Haloumi cheese, cut into small squares
3 tbls Homemade mayonnaise
3 tbls Greek type yoghurt
Salt/pepper

Method
Mix all ingredients together. Make salad about ½ hour ahead of time for flavors to blend.

Ingredients
½ chicken, all fat removed, most of the skin removed, cut into pieces
½ Meyer lemon PEEL
2 tomatoes, peeled and cut into quarters
4 medium potatoes, peeled and cut into small squares
1 white or light green squash, cut into small squares
1 garlic clove, finely chopped
1 large scallion or white onion, cut into small squares
½ red bell pepper, cut into small squares
4-5 fresh sage leaves
3 sprigs fresh oregano leaves
finely chopped fresh dill, for garnish
fresh cream

Method
In a large pot put the chicken and Meyer lemon peel, cover with water, bring to a boil and then lower heat to medium high. Remove foam from surface as chicken boils. Boil for about 20 minutes or until chicken is no longer pink inside.

At this point you may remove the lemon peel if you wish (I don't).

Place the rest of the ingredients (except for the dill and the fresh cream) in the pot and keep boiling in medium heat for another 25 minutes.

Serve the soup garnished with the chopped fresh dill and about a tablespoon of fresh cream.

The principal art in composing good rich soup, is to proportion the several ingredients so that the flavor of one will not predominate over another, and that all the ingredients of which it is composed form an agreeable whole.

To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat, vegetables and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups (and half the quantity for gravies). In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup should alwas be made in a well-closed pot, allowing only an occasional exposure to air.

Clear soups must be perfectly transparent, and thickened soups about the consistency of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will make an excellent addition. When the soup appears to be too thin or too weak, the lid should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, barley, wheat flour, oatmeal, bread-raspings, peas, beans, rice, vermicelli, macaroni, potato-mucilage, mushroom, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook (cress-seed, parsley, common thyme, lemon thyme, orange thyme, marjoram, sage, mint, winter savoury, and basil)

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies.

Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.

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Ingredients
2 tbls oil
1 medium onion, coarsely chopped
½ fennel bulb, coarsely chopped
1 tbls fresh ginger root, sliced
10 medium carrots, coarsely chopped
4 medium potatoes, coarsely chopped
4 cups chicken stock (preferably homemade)

salt/pepper

Method
Heat oil in a soup pan, fry onion and fennel in medium heat for about 1 minute. Add the sliced ginger and stir. Add the carrots and potatoes and keep frying for a couple more minutes, stirring often. Add the homemade chicken stock and deglaze the pan with a spatula. Add salt and pepper. Bring to a boil in high heat and then cover and reduce heat again to medium for about 20 minutes or until potatoes and carrots break apart when a fork is inserted.

Transfer solids to a food processor and process till completely smooth. Return the pureed solids to the pot with the liquid and stir to blend all together.

Ladle into individual soup bowls and pour a little cream in each serving.

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Pascualina: Spinach Pie

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