Sunday, May 22, 2016

I don't know how we missed this salad

We don't make this salad really frequently but we really like it.  It's just that it's a bit picky to make, and it makes a lot - so we usually reserve it for potlucks and things like that.


1 1/2 cups prepared chicken broth
1 1/2 cups couscous (or if you're going gluten-free, use quinoa)
Combine and cook couscous in broth.  Let stand while you get other things ready.

Cook 1 cup lentils in a separate pot and let cool.

Combine in another bowl:
Mayonnaise Mixture
1 cup mayonnaise
1 cup plain yogurt
1/4 cup each chopped fresh mint and parsley
2 TLB liquid honey
1 TLB ground cumin
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp pepper

Mix together 1/2 of the mayonnaise mixture with the lentils and couscous.

Layer the following ingredients in the order given:

Mayonnaise mixture
2 cups thinly sliced carrots
2 cups sliced English cucumber
2 cups cherry tomatoes
Mayonnaise mixture

Top with 1/2 cup each of dried apricot (sliced smaller), dried cranberries and seeds or nuts.

Serve with lettuce if desired.

Monday, May 9, 2016

Three recipes

We tried a new salad Mother's Day - and I think it's a good one that we'll make again.  This was a cucumber pasta salad - and because Rose is with me right now, we made it gluten-free.  The recipe was originally from a Walmart flyer- but of course we changed it and made it our own.

Asian Cucumber Pasta Salad
1 package (400 g) rice vermicelli
2 English cucumbers, sliced thinly (or cut into chunks)
1 green onion, sliced diagonally (we were out of green onion so we used finely diced onion)
1/4 cup cilantro, chopped finely
1/2 cup peanuts, coarsely chopped

1/4 cup gluten-free soya sauce
3 TLB apple cider vinegar
1 1/2 TLB sesame oil
1 1/2 tsp brown sugar
1 TLB grated ginger
1 tsp chopped garlic
2 TLB lime juice

Pour boiling water over the rice vermicelli and let it stand while you cut up the cucumbers.  When the noodles are softened, drain the water, cut the vermicelli into smaller pieces, then add the cucumbers, onion, cilantro and peanuts.

Combine all the dressing ingredients and pour over the salad.

Now I normally don't like cilantro - I think it tastes like soap; but it was ok in this recipe.  It's still not something I'd voluntarily buy (it was in the clearance section at the grocery store in a bag, and I thought I was buying parsley).

I also learned how to make iced tea so it's not too strong, not too weak and not too bitter; with just the right amount of sugar.  Here you go:

Iced Tea
8 cups boiling water
5 tea bags
2 -3 TLB sugar syrup*

When the water comes to a boil, turn it off, add the tea bags and let it steep 5 minutes.  Remove the tea bags.  Add the sugar syrup.  Serve it over ice.

First of all, it does make a difference what brand of lemon juice you buy.  The stuff from the dollar store is horrible; RealLemon is much, much better.

for 1 cup of lemonade:
1/4 cup lemon juice
1/4 cup sugar syrup*
3/4 cup cold water

Serve over ice again.

You can adjust for strength and sweetness, but that's the basic proportions.

*I make my sugar syrup by putting equal amounts of water and sugar in a jar and zapping it in the microwave until the sugar is totally dissolved.  I then keep it in the fridge and use it to make lemonade or iced tea.