Friday, June 23, 2017
   
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Garden to Table

Green goddess dressing/marinade

As a tribute to the “morning goddess”  and in keeping with my series of homemade dressings, this week I want to share my version of Green Goddess Dressing and Marinade.

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Garden ranch dressing

6 Tablespoons plain yogurt (preferably low fat)
6 Tablespoons good quality mayonnaise
8 Tablespoons buttermilk (preferably low fat)
1 clove garlic, very  finely chopped (if you are not a garlic fan, substitute
a mild spring onion)
! Tablespoon fresh parsley, finely  chopped
1 Tablespoon fresh dill weed, finely chopped
1 Tablespoon fresh chives, roughly chopped

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Ginger dressing / marinade

In keeping with Holden’s choice to take care of his body by choosing the foods he eat wisely,

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Lane's Black beans and rice

For the rice:
1 cup long or short grain brown rice, preferably organic
2 Tbsp. olive or safflower oil
2 cups boiling water of stock
salt to taste
In a heavy sauce pan, heat the oil on medium /low heat and add the rice. Stir until the grains of rice are coated with oil and cook until the rice become opaque-about 5 minutes.  Add the boiling liquid and salt, if you use it,  cover the pan and reduce heat to low.  Cooking time will depend on the type of rice you use so follow the package directions for both the amount of liquid and the time. (If you choose to use white rice, it won’t take as much time or liquid). Most brown rice will take about 40-50 minutes to become tender.  

For the beans:
2 16 oz. cans black beans, preferably organic, drained and rinsed
1 16 oz. can diced tomatoes with herbs
1 Tbsp. olive or safflower oil
1 medium onion, chopped fine
3-4 cloves of minced garlic
1-2 tsp. ground cumin*, oregano and thyme
salt and pepper to taste

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Baked salmon patties

Ingredients:
1 16 oz. can salmon, skin and bones removed
1 large egg, slightly beaten
1/2 medium onion, finely diced or grated
1/2 stalk celery, finely diced
1/4 cup dry bread crumbs, panko or crushed crackers. (plus more for coating the patties)
*1tsp. dried of fresh dill weed (if you don’t have this on hand add some diced, sweet or dill pickle)
Red pepper flakes or cayenne to taste -if you like a little “kick” (optional)
2 Tablespoons oil (I use safflower or olive)

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Grandma's mousey potatoes

Ingredients:
4 medium potatoes (white, gold, purple or sweet-your choice)
1 Tbsp. vegetable oil
1/2 cup 2% milk
1/2 cup reduced cheese or cottage cheese
1 &1/2 cups chopped, steamed broccoli (or peas and carrots,
spinach-whatever works for your family)
1 cup chopped meat (ham, turkey, tuna)
Salt and pepper to taste
Herbs-like dill or basil to taste.

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Quick asparagus crepes

For a quick but elegant lunch, dazzle guests with these cream sauce-topped asparagus crepes. For a light dinner, serve with a simple salad garnished with hearts of palm.

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Colcannon (Potatoes and Cabbage)

Ingredients
6-8 medium potatoes, scrubbed
and cut into cubes
½ medium sized cabbage,
washed and cut into fine shreds
¼ stick butter
Salt and pepper to taste
**2 Tbsp. chopped chives
(or herb of your choice)
¾ cup milk, warmed
*4 oz. goat’s cheese, optional

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Chicken with black bean salsa

My daughter, Mandy likes my salads and is blessed when her mama’s ability to “make do with what is available.

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Kitchen sink frittata

1 cup cooked, thinly sliced potatoes
2-3 T olive oil
½ cup diced ham
½ cup sliced mushrooms
½ cup thinly sliced onions
1 cup steamed greens (spinach, Swiss chard or kale)
6 large eggs
3 T. milk or half and half
1 tsp. thyme leaf
Salt and pepper to taste




Preheat oven broiler. On top of the stove melt oil in a 10 inch skillet that can go into the over later. Sautee  the onions and mushrooms until soft and set aside. Squeeze water out of greens. Beat eggs with milk, herbs and salt and pepper. Place potatoes in skillet in a single layer and cook on med-low  heat until lightly browned on bottom. Add the meat and veggies evenly over the layer of potatoes. Pour on the egg mixture and, working with a spatula, tilt the pan to allow the eggs to run under the layers of potatoes and veggies. When the eggs are set but still a bit runny,   place  the skillet under the broiler. Watch it closely and remove from broiler as soon as eggs are done. You can carefully invert the pan onto a large platter or serve directly from the skillet.


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