Tag Archives: dinner

Oct24

Roast Pork with Potatoes and Sauerkraut

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Roast Pork with Potatoes and Sauerkraut

Makes 6 servings or more

I read that pork is supposed to go up in price soon, however so far, I’ve found that here in our valley it’s been extremely reasonably priced.  So, I couldn’t resist and I bought another Boston butt pork shoulder roast (bone in). BRRR– at this time of the year I start thinking about warm sauerkraut.  I sure do enjoy it on cold days and you can always improvise a bit and make a yummy Reuben sandwich later with the left over sauerkraut and pork.  So, here’s the way I cooked this dish.

Ingredients:

2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1/4  Tsp. fennel seeds

1/2 Tsp. dill weed

A splash of white vermouth

S&P to taste

1 package Boar’s Head sauerkraut not drained—you can use canned, but I happen to like this brand.

S&P to taste

2-3 medium sized peeled baking potatoes cut into 1-inch cubes

2 Tblsp olive oil

1 (3-4 pound) pork loin, bone in, or 1 (2-3) boneless roast

 

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes and sauerkraut in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/sauerkraut mixture with the fennel, dill, S&P, a tad of the sage leaf mixture and vermouth. Place the dish in the 425 degree oven while you prepare the pork.
  4. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  5. Take the hot dish with the potato/sauerkraut mixture out of the oven and nestle pork into the mixture.  Pour the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  6. Place roast nestled in the potato/sauerkraut mixture in the 425 degree oven for 30 minutes.
  7. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ sauerkraut mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/sauerkraut mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  8. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  9. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  10. In the meantime look at your potato/sauerkraut mixture and test to see if everything is done. I bet it will be If not, let it roast a bit more.
  11. If you wish a richer or more unique taste, you might try adding at the beginning of this recipe some raw bacon slivers and maybe some caraway seeds.  I haven’t tried this myself, however, my mind always likes to expand when cooking—and I hope that I am leading my readers to doing this themselves.  As always I am always open to comments or suggestions.
  12. Lastly, once again, thank you everyone for giving me the encouragements and compliments for these columns I am writing.  You all have made my day if not my year.  Additionally, I want

to thank everyone at the Weekly Sun for their fabulous support.  I hope that all my readers will give them their support as well.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Oct24

Chicken with Avgolemono Sauce

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chicken avgolemono ingredientsChicken with Avgolemono Sauce

Avgolemono Sauce comes from Greece and is made with lemon juice and egg yolks

Serves 4

One of our markets had a very good special going on packages of various chicken parts; so I loaded up. Shortly after,  I heard a bit of Greek music on the radio and this wonderful recipe came to my mind.  I had to make it right away. Avgolemono or egg-lemon sauce may originally be a Sephardic Jewish dish.  It is a sauce used often in the Mediterranean. You may have experienced it even as a soup.  I do enjoy the unique taste of it and in this chicken recipe, I think that it’s excellent.  I serve it with white rice and a good veggie dish or a nice salad.  I hope that you’ll enjoy it as well.

Ingredients:

8 chicken thighs (or chicken pieces of your choice amount to match up to 8 thighs if you wish to serve 4)

1 Tsp. safflower or olive oil

1 small onion, minced

6 mushrooms, minced ( I used my frozen mushrooms duxelles from my freezer-recipe given in a previous issue)

1 celery stalk, chopped

3 C. chicken broth

S&P to taste

1 bay leaf

Paprika to sprinkle on the dish at the end

For the sauce:

2 Tblsp. water

2 Tsp. cornstarch

2 egg yolks

1/4 C. lemon juice

Directions:

  1. I actually used a wok like pan for this dish but I’m sure another larger deep pot would work as well.  Place wok over medium heat; add oil.
  2. When hot add onion, mushrooms and celery; stir-fry till crisp-tender.
  3. Add broth; bring to a simmer and add chicken parts, S&P, and bay leaf; simmer uncovered till chicken is done—depending on the parts used, anywhere from 30 minutes to 1 hour.
  4. Remove chicken and cover to keep warm.
  5. At this point, you may only have about 2 cups of liquid left, however if not, simmer more uncovered till you only have 2 cups or so of liquid. Remove wok from hot burner.
  6. Strain the broth and put back in wok.  Reserve the veggies with the covered chicken to keep warm.
  7. In a small bowl or cup, stir together the water and cornstarch till smooth.
  8. In another bowl beat the egg yolks till light and lemon colored.  Slowly beat in the lemon juice.
  9. To the strained broth in the wok add the cornstarch mixture stirring till smooth.  Place wok on medium burner; bring to a simmer, stirring frequently until slightly thickened.
  10. Remove wok from heat and stir in the egg mixture.  Season with S&P.
  11. Place chicken topped with your veggies on a pretty platter; pour the sauce over all and then sprinkle with paprika.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Sep22

Chicken Marengo

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Chicken Marengo

My mother used to make Chicken Marengo and we always both loved it.  So, when I ran across this recipe, it gave me good memories of sharing this dish with my mother. This dish is of historical value:  Napoleon and his traveling chef, Dunand, were the men who made this dish famous. After the battle at Marengo (Piedmont, Italy), Napoleon demanded from his chef a quick meal—imagine this after a treacherous journey over the Alps in mid-May. Cooking legend has it that even in these hinterlands, Napoleon’s forever challenged chef found a chicken, tomatoes, onions, garlic, herbs, olive oil and crayfish.  He cut the chicken up with his “saber” and made a dish very much like this recipe. Reportedly being thoroughly French, Dunand also added a dash of cognac from Napoleon’s flask.  Napoleon liked the dish immensely and since he won the battle, considered Chicken Marengo lucky.  So he asked for it often just as Dunand had originally made it.  My recipe here doesn’t have crayfish or cognac in it, however, I think that it might taste very good with a similarity of both of those ingredients: shrimp and brandy maybe?  Other variations could include white wine and black olives.   Crusty bread served with it is delicious or rice will do. It’s also very good served with a lightly cubed peeled baked potato and thinly sliced onion that has been sauteed in a pan with some olive oil and sprinkled with some S&P, fresh thyme and paprika.  And don’t forget a fragrant white wine to drink.

Ingredients:

  • 2 ½ Tblsp. Olive oil or other good oil
  • 8 chicken drumsticks
  • S&P
  • 1 oz. bacon cut into small strips ( I freeze bacon to make sure I have a bit when I need it)
  • 1 ½ Tblsp. flour
  • 1 medium onion, thinly sliced
  • 1 garlic clove, thinly sliced ( You can also use some minced garlic from the jar)
  • 1 large tomato coarsely chopped (or you can use drained canned tomatoes amount to equal approximately 1 large tomato)
  • 1 Tsp. tomato paste (from the tube or I freeze mine in 1 tsp. amts. and use that)
  • 1/4 C. chicken or beef broth (I use chicken)
  • 1 C. 2-percent milk (you can use whole milk or half and half diluted if you wish)
  • Several parsley sprigs plus 2 Tsp. chopped parsley(I’ve used dried parsley as well)

Directions:

  • Preheat oven to 375
  • In an ovenproof skillet, heat 1 Tblsp. oil over medium high heat.  Add chicken, season with S&P, and lightly brown on all sides—about 8 minutes.  Transfer chicken to a platter.
  • Add bacon to the skillet and cook, stirring until the fat is rendered—about 2 minutes. If there is a lot of fat, drain most of it and add the remaining 1 ½ Tblsp. of oil to the skillet.  Stir in the flour until smooth.  Add the onion and garlic and cook over moderate heat, stirring until slightly softened—about 3 minutes.
  • Add the tomato and tomato paste. Cook, stirring, until the tomato softens slightly-about 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened-about 3 minutes.
  • Return the chicken to the skillet and add the parsley sprigs.
  • Cover the chicken and braise in the oven for about 20 minutes—until the meat is cooked through.
  •  Transfer chicken with tongs to a pretty platter and return the skillet to the stove top. Over moderate heat cook the gravy whisking constantly until smooth, about 2 minutes and add the chopped parsley to it.
  • Pour the sauce over the chicken legs and serve with crusty French bread.
  • For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.
  • Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.
Sep7

Chili Relleno Casserole

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chilli rellano casserole (7)

Chili Relleno Casserole

Serves 4

Ingredients:

4 eggs

2 or 3 Poblano Peppers (roasted, peeled, and seeded, and cut in halves or thirds long way)

2 Tblsp. flour

1/2 Tsp. Baking Powder

1 Tblsp. finely chopped cilantro

2 Tblsp. green enchilada sauce

1 to 1 1/2 C. mixture of shredded Mozzarella and shredded Mixed Mexican Cheese

For Accompaniment: corn tortillas, chopped tomatoes, salsa or Chipolata Sauce, chopped black olives for garnish along with sour cream and avocados or guacamole.

8 X 8 oven proof dish

Directions:

 

Preheat oven to 350 degrees

  1. Divide the 4 eggs— yolks in one small bowl and the whites in a larger bowl.
  2. Beat the egg yolks until frothy and light.  Add flour, baking powder, cilantro and

2 Tblsp.green enchilada sauce and beat some more.

  1. Beat the eggs whites until stiff.  Fold yolk mixture into the stiffened whites.
  2. Pam spray your 8X8 oven proof dish and layer in the following way:
  3. First layer half of your egg mixture
  4. Place the peppers on top
  5. Place the mixed cheese on top
  6. Place the remainder of the egg mixture
  7. Bake at 350 degrees for 25 minutes
  8. Remove from oven and check with knife or toothpick in the middle that the soufflé is done. Don’t let it get over done because then it’ll be dry. If you wish when it’s done, you can decorate the top with a combo of all or just one of the following: chopped tomatoes, chopped cilantro, sliced black olives; then let sit for 10 to 15 minutes.
  9. Serve with warm buttered corn tortillas and relishes such as more chopped tomatoes, salsa, chipolata sauce, sour cream and avocados or guacamole.

Hint: To roast Poblanos or other peppers, place over an open flame or in a pan under the broiler until they are very brown, almost burnt.  Place quickly in a sealed paper bag and let sit for about 20 minutes. That way the steam from the peppers will help remove the skin.  Then, with gloved hands, peel the skin off and de-seed.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Sep7

Roast Pork with Sage, Fresh Corn and Potatoes

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roast pork with sage potatoes corn (4) roast pork with sage potatoes corn (15)Roast Pork with Sage, Corn, and Potatoes

Makes 6 servings or more

(There is no need to use a cover for this casserole dish.)

Fresh Hagerman corn is still on my mind and I did note that on sale and for a good price in our markets was pork loin roast, so here you go:

Ingredients:

2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1 onion sliced thin (optional)

S&P to taste

3-4       medium sized peeled baking potatoes cut into 1-inch cubes

1 or 2 ears of corn-kernels cut off from fresh husks or frozen kernels if necessary

2 Tblsp. plus some- olive oil

1 (3-4 pound) pork loin, bone in or 1 (2-3) boneless roast

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes, (thinly sliced onion-optional), and corn in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/corn mixture with 2 Tblsp. olive oil and about 1 tsp. of the garlic-sage mix.
  4. Place the dish with the potato/corn mixture in the 425 degree oven while you prepare the pork.
  5. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  6. Take the hot dish with the potato/corn mixture out of the oven and nestle pork into the mixture.  Pour a bit more of the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  7. Place roast nestled in the potato/corn mixture in the 425 degree oven for 25 minutes.
  8. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ corn mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/corn mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  9. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  10. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  11. In the meantime look at your potato/corn mixture and test to see if everything is done. I bet it will be. Add 2 or 3 tsp. of red wine vinegar and stir well. If the mixture needs to brown crisp a bit more, turn up the oven or even turn on the broiler and let brown/crisp then.  Once again, watch carefully that it won’t crisp too much.
  12. I serve my roast on a pretty platter surrounded by the potato mixture and edged with thinly sliced tomatoes and some parsley to add more color. Tomato goes with this very nicely.
  13. A crisp white wine will go perfectly with this dish.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Aug10

Cheese Souffle With Corn and Jalapenos

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Cheese Soufflé With Corn and Jalapenos

I was walking the Sun Valley Center of the Arts & Crafts Fest when I bumped into my dear friend Lois A., now living in Santa Barbara.  I had made her this dish when she had visited me at my bed and breakfast in Paso, CA. She reminded me how much she enjoyed this dish and that darn, she had lost the recipe.  So Lois, this is for you.  Welcome back to Sun Valley.  And Pat, for you and the other so kind “From My Table to Yours” readers, thank you so much for your on going praises for this column.

Now that our tasty locally grown Hagerman corn is for sale in great abundance in our markets, this is the perfect breakfast or brunch dish to enjoy.  Even for dinner it is good.  This recipe may sound a bit complicated, but it’s really not———so just go for it.

Ingredients:

2 medium onions, sliced

2 Tbls. unsalted butter

2 more Tblsp. unsalted butter melted

2 fresh jalapeno chilies cut into halves lengthwise, seeded and cut into strips

2 garlic cloves, minced

1 1/2 C. fresh corn kernels cut off the cob (2 1/2 to 3 ears will do)

S&P

10 oz. shredded Monterey Jack cheese

5 oz. shredded sharp Cheddar cheese

6 eggs, lightly beaten

1/2 C. milk

Directions:

Preheat oven to 350

Cook onions in 2 Tblsp. butter in an ovenproof skillet ( I use my large cast iron one) over low heat till tender but not brown. Stir in the jalapenos and garlic and cook for 2 minutes more—stirring continually. Add the corn, S&P to taste, and mix well.  Cook for about a minute more stirring as before. Spoon 2/3 of the corn mixture into a bowl and add the 2 melted tblsp. of butter in the 1/3 corn mixture left in the skillet.

Toss the Monterey Jack and Cheddar in a bowl.

(So now you have two side bowls: one with the cheese mixture and one with the 2/3’s corn mixture.)

Into the skillet start layering: 1/3 of the cheese mixture over the corn mixture; then spread with ½ the remaining corn mixture in the bowl; then spread with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl.  Well, you get the idea.  Just make sure to layer and to leave some cheese for the very last topping.

Whisk the eggs, milk and a dash of S&P in another bowl until blended and pour over the prepared layers.

Sprinkle the top with the last of the remaining cheese mixture.

Bake in the cast iron skillet for 25 minutes or until puffed and brown.

Tie a pretty napkin around the skillet’s handle and serve hot or at room temp.

tortillas or focaccia make a nice accompaniment for this dish.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Aug9

Curried Game Hens and Millet

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Curried Game Hens a la Muffy Ritz as shown in the Sun Valley Celebrities and Local Heroes Cookbook benefiting The Advocates (2001)

Serves 2 big appetites or 4 smaller ones

The Ketchum Art’s and Craft’s fair was really a wonderful one this year.  I went with a dear friend and she played the game at the Advocate’s booth and won this beautiful cook book with fabulous recipes and gorgeous pictures by our own Will Caldwell.  My friend never uses cookbooks so lucky me was gifted the winnings.  I read it from front to back and honestly, it has fabulous recipes in it.  One I really like is by Muffy Ritz.  So I called her and she gave me permission to reprint it here in my column in the Weekly Sun.  She prefaces this recipe by saying:  “Sauces make the world go ‘round! I don’t like spending too much time cooking when there are so many other things to do, but I love good food.  This recipe is very easy, very fast and very good”.  And indeed, every word quoted is true.  So, for those of you who don’t have this book YET, here is Muffy’s recipe:

Ingredients:

2 game hens (20 oz.) defrosted (you also can use regular chicken)

1 1/2 to 2 Tblsp. curry powder (Muffy uses a combo of sweet curry and hot curry in this recipe and reminds cooks that curry powder’s shelf life is about 6 months.)

2 Tbls. Soy sauce

1/2 C. mustard (I used the yellow ordinary kind)

1/2 C. honey

Optional: raisins (I used currents), sliced onion, sliced mushrooms

Directions:

Preheat oven to 350.  Combine the above ingredients, including the optional ones, and place in a casserole dish.  Place the game hens in the dish and marinate for 10-15 minutes, turning frequently.  Cover with foil and bake for 30 min., then flip the hens over, remove the foil and bake another 30 minutes and until done.

Serve with couscous (I used millet) and colorful vegetables.  This sauce is great on the couscous.

Additional notes from Margot:

How to cook Millet

Millet which I buy out of the bin is a staple throughout Africa and in much of Asia. It is gluten free where as couscous is not and is rich in the B vitamins as well as containing other valuable nutrients. So for those wishing a gluten free side dish that tastes like couscous, millet is your perfect substitute.

Ingredients:

2 Tblsp. olive oil &/or butter

1 C. rinsed millet

S&P

2 C. chicken stock

Minced fresh parsley leaves for garnish

Directions:

Place oil/butter in a medium sauce pan and turn heat to medium. When oil/butter is hot, add the millet,  S&P, and stir cooking until the millet has a glossy look to it—1 to 2 minutes.

Add the liquid, cover, turn heat to low and cook about 20 minutes or until the liquid is absorbed and the millet is tender.

Garnish with parsley leaves.

Jul16

Kale and Spinach Get Together

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Kale and Spinach Get Together

Can Serve 4  portions, however, I can eat the whole thing

 

This is an easy and healthy dish to enjoy by itself or with almost any kind of entrée. Personally, I do love my greens so I’ll make this my whole meal.

 

Ingredients:

3 C. chopped fresh kale freshly water rinsed

2 C. fresh baby spinach freshly water rinsed with the kale

1/2 C. chopped onion

2 chopped garlic cloves

1/2 to 1 Tsp. crushed red pepper

1 Tblsp. olive oil

1/4 to 1/2 C. water or vegetable bouillon

1/2 to 3/4 C. of shredded 6 blend Italian cheese

Grated Parmesan for the topping

 

Directions:

Put the olive oil in a large pot over a medium high burner and when heated, put in the onion, garlic cloves and red pepper.  Stir until onions are translucent and garlic is slightly brown and add the freshly water rinsed kale and spinach and stir a bit more until they are somewhat wilted.  Then add the water or bouillon and let simmer without a cover for about 15 minutes. (If you need a bit more liquid, add some.)  Then add the cheese and let simmer for another 10 to 15 minutes. (Once again, if you need a bit more liquid, add some.) Place in a pretty dish and sprinkle the top with shredded Parmesan.

Variation: Instead of using the olive oil, chop some bacon and let gently fry in pot; remove bacon but leave the bacon oil and in it, sauté the onion, garlic and crushed red pepper. Then proceed as above and stir in the bacon with the veggies at the very end. Then sprinkle top with the Parmesan.

 

 

 

Jul6

Cassoulet with Lamb and White Beans

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Cassoulet With Lamb and White Beans

Serves 4

 

I love a good cassoulet and it can be varied using different kinds of meats, poultry, and beans.  Originally this dish originated in the South of France and was named after the traditional earthenware pot, a cassole that was used specifically for it.  It’s a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin, and white haricot beans.  But it has transformed itself by cooks worldwide to now even containing fish.  I love the traditional version, but I also like this newer one.

 

Ingredients:

2 Tblsp. olive oil

2 lbs. lamb stew meat or pieces (I bought some Cedar Springs Lamb Arm Chops and cut them into pieces and included the bone in the cooking)

2 yellow onions, chopped

8 cloves garlic, minced

2 C. vegetable broth (or you can use water if you prefer)

2/3 C. white wine or vermouth

4 C. small white cooked beans (I made mine earlier with a bay leaf and chopped bacon)

2 carrots cut into 1-inch pieces

1/2 Tsp. fresh rosemary

Several pepper corns

2 whole cloves

1 bay leaf

S&P

 

Directions:

Heat oil in a heavy large pot over medium-high heat.  Add lamb and brown well on all sides (about 5 minutes).  Transfer to a dish and set aside.  Add onions, garlic, and carrots to the pot and sauté until slightly browned (about 4 minutes).  Add stock or water and wine and bring to a simmer.  Add reserved lamb, beans, rosemary, bay leaf, cloves, and pepper corns.  Cover and simmer gently about an hour until the meat is tender when pierced with a fork. Discard the bay leaf, cloves, and pepper corns. Season to taste with S&P.  Spoon into 4 large bowls and serve with crusted bread.  If you wish you can put some fresh bread crumbs on top of each oven proof bowl and bake in oven for 5 to 10 minutes.

 

 For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Jun19

Minty Salad

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Minty Salad

(This recipe serves 4 but you can easily make more or less)

I love fresh salads however, I must admit, I have not thought much about using chopped fresh mint in them.  This healthy ingredient has just recently been brought to my attention and so of course I had to look up (once again) to see the beneficial health properties that it contains.  They are briefly among others that aren’t mentioned: a relief for indigestion, heartburn and IBS symptoms; an antioxidant; a bacteria and fungus inhibitor; breathing, respiratory and congestion aide; a mild sedative and combatant for bad breath.  And besides all of that, it smells so fresh and adds a special zest to a salad. I think that as I, you will really enjoy it.  So, this is a salad that I’ve concocted to share with you.

Ingredients:

Fresh mint chopped (about ½ C)(or more if you wish)

1 C. watercress leaves-stemmed

1 C. baby arugula

1 C. chopped green cabbage

1/3 C. chopped red onion

5 or more baby tomatoes sliced

1/2 fresh avocado bits (I spoon mine out of the shell.  Don’t throw it away and keep the seed. Put it back together as if it were never cut, wrap it in seran wrap, put in frig. for further use.)

Further ingredients that you can add are:

Chopped hard boiled egg

Shrimp

1/4 C. cooked Millet

Parmesan cheese shaved or goat cheese

For the dressing I use:(please use the amounts that suit your individual taste)

Rice Vinegar

Olive Oil

 

Bon Appetit

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.innkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.