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  1. Wednesday, January 31, 2007

    Classic Coleslaw

    Classic Coleslaw
     
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    From: Me!
    Author:
    Ingredients
    • ½ cup Mayo
    • 2 tablespoons vinegar
    • 1 teaspoon sugar
    • 2 tablespoons milk
    • 2 teaspoons celery seed
    • ¼ teaspoon dry mustard
    Instructions
    1. Add dressing to 1 bag of coleslaw mix.

    coleslaw web

    Posted by Jane Wallin at 10:22 pm   No Comments
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  2. Rachel Sandwich

    Rachel Sandwich
     
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    I’m about to share with you my all time favorite sandwich. Let me introduce you to Rachel. Yes, Rachel is Reuben’s sister. Similar, but not as greasy and just so delicious. My friend Jami introduced me to this delectable delight. We used to get Rachels at a deli on (I believe) 2nd Street in East Cambridge, MA.
    Author:
    Recipe type: Main Dish, Sandwich
    Ingredients
    • Good bread, sliced (french, wheat, rye, whatever”¦ as long as it’s good – I prefer NOT rye)
    • Sliced Turkey
    • Swiss Cheese
    • Coleslaw (with the dressing, not just plain cabbage)
    • Thousand Island dressing
    Instructions
    1. Construct your sandwich then grill on both sides. Can’t be beat.

    rachel web

    Posted by Jane Wallin at 10:22 pm   12 Comments
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  3. Spinach Grapefruit Salad

    SPINACH GRAPEFRUIT SALAD

    Mix. So simple, so good.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  4. Crab & Cream Cheese Wontons

    Crab & Cream Cheese Wontons
     
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    From Martha Stewart via Emily Wignall
    Author:
    Cuisine: Side Dish, Appetizer
    Ingredients
    • 1 6-ounce package of crab meat
    • 8 ounces cream cheese
    • ¼ red bell pepper
    • 4 water chestnuts, chopped
    • 1 garlic clove
    • ¼ teaspoon black pepper
    • Wonton Skins
    Instructions
    1. Combine ingredients, place in wonton skins (use the directions on the package for stuffing the wontons). Fry. Serve hot.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  5. Margherita Pizza


    Margherita Pizza
     
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    Use Trader Joe’s pizza crust or, if you’re in the mood, make your own! (Click here for crust recipe.)
    Author:
    Recipe type: Main Dish, Pizza
    Cuisine: Italian
    Notes
    I do my margherita pizzas two ways:

    #1: Olive oil spread on crust, salt and papper, a bunch of fresh sliced tomatoes, fresh mozzarella – cook pizza, then toss on fresh chopped basil.

    #2: Tomato sauce, a few fresh sliced tomatoes, fresh mozzarella – cook pizza, then toss on fresh chopped basil.

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  6. Santa Fe Salad

    SANTA FE SALAD
    – 2 hearts of romaine, chopped up
    – 1 granny smith apple, chopped
    – Handful or two of cubed gouda
    – Cornbread croutons
    – 3 handfuls of corn (canned or frozen or fresh”¦whatever you’ve got!)
    – 1/2 can black beans, rinsed and drained
    – Chopped walnuts (optional – I always leave these out)
    – Thinly sliced red onion (also optional)
    – Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
    – Ranch dressing

    Combine all the ingredients and eat!

    Posted by Jane Wallin at 10:22 pm   No Comments
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  7. Kitchen Sink Quesadillas

    Click here to see a dedicated blog post about this recipe, with adaptations and notes on the recipe provided.

    Kitchen Sink Quesadillas
     
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    From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
    Author:
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 4
    Ingredients
    • 1 15.5-ounce can black beans, drained
    • 1 11-ounce can corn kernels, drained
    • ¾ cup salsa, drained
    • 1 8-count package large flour tortillas
    • 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
    • 1 small red onion, thinly sliced
    • ⅓ cup fresh cilantro leaves
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • Juice of 1 to 2 limes
    • 2 tablespoons extra-virgin olive oil
    • 1 head romaine lettuce, sliced 1 inch thick
    Instructions
    1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
    2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
    3. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

     

    Posted by Jane Wallin at 10:22 pm   8 Comments
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  8. Cranberry Chutney & Goat Cheese

    cranberry chutney goat cheese web

    Cranberry Chutney & Goat Cheese
     
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    From Jane Maynard
    Author:
    Ingredients
    • 1 tablespoon olive oil
    • 1 shallot, sliced thin then chopped
    • ~1 tablespoon orange juice
    • 1 can whole cranberry sauce
    • ¼ – ½ teaspoon kosher salt
    • ¼ cup golden raisins
    • 1 logs goat cheese
    • your favorite crackers or a good baguette
    Instructions
    1. Heat olive oil over medium heat in small saucepan. Add shallots and cook until soft. Add the rest of the ingredients and simmer for a few minutes. Spoon chutney over a log of goat cheese (you’ll most definitely have chutney left over”¦freeze for another day or make a meal out of it with grilled chicken and rice). Serve goat cheese & chutney with crackers or sliced baguette.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  9. Cilantro Pesto

    Cilantro Pesto
     
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    From Adrianne Campbell (from Cuisine at Home magazine)
    Author:
    Recipe type: Side Dish
    Ingredients
    • 2 cups fresh cilantro leaves
    • 1 cup fresh parsley leaves
    • ¼ peanuts ”” or pine nuts
    • ¼ fresh lime juice
    • 2 cloves garlic
    • ½ cup olive oil
    • salt to taste
    Instructions
    1. Process all ingredients in a food processor except the olive oil until minced. Add the olive oil, blend until smooth.
    Notes
    This is really good with rice as a side to Chili Chicken Skewers.

    cilantro pesto sm wb

    Posted by Jane Wallin at 10:22 pm   8 Comments
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  10. Classic Waffles

    This is the recipe my mom always used for waffles when I was growing up. It makes a light and fluffy waffle, thanks to separating the eggs, beating the egg whites and then carefully folding them into the batter right before cooking. Enjoy!

    Recipe for Classic Waffles from Better Homes & Gardens, what my mom always made growing up

    This recipe originally came from the Better Homes & Gardens New Cook Book, although the directions written below are in my own words. When I was growing up I always thought it was funny how trashed the waffle and pancake page was in my mom’s copy of the book. Fast forward 30 years and mine looks exactly the same, which makes me mighty happy.

    Classic Waffles
     
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    From Better Homes & Gardens cookbook
    Author:
    Recipe type: Main Dish, Breakfast
    Ingredients
    • 1¾ cups sifted flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • 2 eggs, separating the yolks and whites
    • 1¾ cups milk
    • ½ cup vegetable or canola oil
    Instructions
    1. Sift together dry ingredients (flour, baking powder, salt) into a medium bowl. Set aside.
    2. Whisk together the egg yolk, milk and oil in another bowl. Add wet ingredients to dry ingredients and stir until just combined and still has small lumps.
    3. Using a hand or stand mixer, beat egg whites until stiff peaks form.
    4. Carefully fold the egg whites into the waffle batter, just until uniformly mixed.
    5. Cook waffles per waffle iron instructions and serve hot!
    Notes

    I have made this recipe with half white flour and half white whole wheat flour and they came out great!

    OTHER RECIPES YOU MAY LIKE:

    EQUIPMENT I USED TO MAKE THIS RECIPE:

    Posted by Jane Wallin at 10:22 pm   3 Comments
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