Back to the kitchen!

-
I wasn't allowed to put any weight at all on my left leg for 10 weeks which is a very long time. The work that the surgeon did was successful and now I'm starting to get around my condo with the aid of a walker.

I've also started to do some cooking while hanging onto counters, etc. Last night I made a very simple supper but the salad was excellent and the pasta dish quite good as well.

Apple Spinach Salad

4 cups baby spinach
1 medium apple, sliced (I also peeled mine because I don't like apple peels)
1/2 small red onion cut into thin wedges
2 tablespoon roughly chopped dried tart cherries
1/4 cup pecan pieces
1/2 cup blue cheese (about 2 ounces) or you could substitute feta

Thyme-Dijon Vinaigrette
1/4 cup olive oil
1/4 cup white wine vinegar
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoon Dijon-style mustard
1/4 teaspoon salt

Put ingredients for dressing in jar and shake well. Use the amount you want on the salad.

Adapted from a recipe from Heart Healthy magazine

Mini Cheese Ravioli & Butternut Squash

1/2 butternut squash, peeled and cubed, you should have about 2 cups. More is fine.
1 package fresh mini ravioli (the original recipe called for cheese tortellini which I didn't have) *
2 slices bacon, cut into thin strips
2 tablespoons unsalted butter
1 large sprig of fresh sage (about 10 leaves) or 1-2 teaspoons dried sage leaves
2 tablespoons dry white wine
1 teaspoon sugar
Salt & pepper to taste
Chopped fresh parsley for garnish if available

Steam squash until tender or cook in microwave for about 5 minutes with 2 tablespoons water. Cook the ravioli according to package directions. Drain & set aside.
Cook bacon strips until crisp. Drain on paper towel lined plate. Return skillet to stove with drippings. Melt butter in the skillet. Add sage and cook until butter browns. Remove sage and discard. If you use dried sage you won't need to discard it. Stir in wine, sugar and squash. Cook for 30 seconds. Add pasta and heat through. Top with bacon, salt, pepper and parsley.

* If you live in Wisconsin, Minnesota or Illinois, try using RP's Fresh Pasta which is a product made in Madison. They make lots of varieties and all of them are very good.

Recipe adapted from Cuisine at Home magazine

Comments

Post a Comment

Popular posts from this blog

Fresh Amaranth (Red Spinach)

-
Image
Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick...
Read more

Roasted Beets & Carrots with Couscous and Citrus Dressing

-
This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetable...
Read more

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

-
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp...
Read more