Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 Oh my, your recipes look yummy. I printed the page to try them out. I have been trying to get in my kitchen more and at work less overtime. Have you had time to breeze through the groups recipe files? You won't be bored with cooking once you look in there. Lawanna , " Joan " <butterflydog wrote: > > > > I am new to this group and hope you enjoy some recipes of mine. My > husband and I are really trying to eat as healthy this summer. ! > I am very big into salads. > > > > > Bountiful Barley Salad > > 1 1/2 cups raw barley > 1 cup crumbled feta cheese > 1/4 cup red chopped onion > 1/4 cup canned black pitted olives chopped > 2 Tbs fresh chopped parsley > 2 Tbs fresh chopped basil > 1 large red tomato chopped > salt and fresh grated black pepper > 1/2 tsp smoked paprika or to taste > > > > I experimented and created this colorful delicious salad which got > raves. No dressing was needed. Just the seasoning with the feta > cheese made a wonderful flavor and colorful salad. Please use fresh > herbs, garden tomatoes and smoked paprika for the best flavor. > > Rinse barley , drain and cook by package directions ( usually takes > about one hour stove top ). Drain , rinse and drain well again.. > Place barley in a large serving bowl and add and mix in the > remaining ingredients. One may add more of everything to taste. > Serve at room temperature or chilled. I was also thinking next time > I make this salad to also add cooked roasted corn kernels. > Yield : 8 to 10 servings. Lemony Spaghetti Squash Salad > > 1 large spaghetti squash > 1 small red onion chopped > 2 Tbs fresh chopped parsley > 2 Tbs fresh chopped basil > 1 large carrot grated or coarse shredded > Juice from large lemon > grated lemon peel from the whole lemon > 1/4 cup extra virgin olive oil. > salt and pepper to taste > > > > > > Another colorful and delicious recipe I created for my vegetarian > company which was also very well received. > > Cook the squash in the microwave ( poke holes in the squash with a > fork or tooth pick ) about 15 to 20 minutes on high power or until > squash is soft. When warm enough to handle cut in half, scrape out > seeds. Use fork to scoop out the strands of the squash. Place in > colander and let drain very well, about 1./2 hour. Place spaghetti > squash strands in a bowl and add the herbs and onions, then the > lemon juice and olive oil. Stir with fork and add salt and pepper > to taste. Serve warm or chilled. Salad should have a refreshing > lemon zing to it. > Yield: 6 to 8 servings > > > > > > Curried Couscous Salad > > 1 1/2 cups uncooked couscous > 3 cups vegetable broth or water > 1 cup dark raisins > 1 small bunch fresh parsley chopped > 1 can of chickpeas rinsed and well drained > 1 red bell pepper chopped > 1 red tomato chopped > 1/4 cup red onion chopped > curry powder to taste ( I used 2 tsp ) > allspice or to taste ( I used 1/2 tsp ) > Juice from one large fresh lemon > 1/2 to 3/4 cup extra virgin olive oil > salt and cracked black pepper to taste > > > > > > I adapted this Net recipe for another delicious vegetarian salad. > > Bring 3 cups of water to a boil and stir in couscous. Cover and > remove from heat and let stand 10 minutes covered or until couscous > has absorbed the water and is soft. Fluff with a fork. Place > couscous in a bowl and add everything else and stir to combine. > Season to taste with salt and pepper. One may use the curry powder > and allspice to taste as desired. > The sweetness of the raisins offset the sharp curry powder. > Yield: 8 to 10 servings > > > > Just tried this from Gourmet, but adapted it a bit > > Eggplant Hummus > > 2 large eggplants > 1 can chickpeas ( 15 oz ) > juice from fresh lemon > olive oil to taste ( few Tbs ) > 1/4 cup seseme tahini > fresh chopped parsley to taste > garlic cloves to taste > salt, cracked black pepper > > Cut eggplants in half, brush cut side with olive oil, place cut side > down on baking sheet. Bake 350F about an hour or until fork tender. > Scoop out flesh ( discard skin ) Place eggplant pulp in food > processor along with desired amount of garlic cloves, drained and > rinsed canned chickpeas, tahini, juice from lemon, olive oil , some > parsley and process until smooth. Season with salt and cracked black > pepper. > > Makes over 2 cups. > Quote Link to comment Share on other sites More sharing options...
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