Corn Tomato Red Cabbage Salad

 I just used red cabbage for this, because that's what I had on hand, and I like to use olive oil mayo.  

Corn Tomato Red Cabbage Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Amazing red cabbage salad recipe with white cabbage, tomatoes, corn and cucumbers with a garlic mayo dressing. 

Servings: 4 servings

Author: Valentina's Corner

INGREDIENTS

• 1 cup red cabbage, finely shredded
• 1 cup white cabbage, finely shredded
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, julienned
• 3/4 cup canned corn, drained
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• salt and pepper, to taste

INSTRUCTIONS

• Finely shred cabbages with a mandoline slicer. Cut the tomatoes in half. Julienne cucumbers. Drain corn.
• Add mayonnaise and minced garlic. Season with salt and pepper to taste. Mix.
• Enjoy, friends:).

Salmon with Tabbouleh Salad

This is a yummy and healthy dinner that's fresh and leaves you feeling full. Naturally, the onion is completely optional. 😉

Salmon with Tabbouleh Salad

 

 

3 C water

1 C bulgur

1 lb skinless salmon, cut into 4 filets 

1 tsp salt

½ tsp pepper 

1 small red onion

1 Tbsp extra-virgin olive oil 

2 Tbsp red wine vinegar 

4 plum tomatoes

8 black olives

1 – 1 ½ C mixed baby salad greens

1/3 C fresh basil, chopped 

 

In a large saucepan, bring water to a boil.  Turn off the heat, add the bulgur, cover, and set aside until cooked, about 30 minutes. 

 

While bulgur cooks, sprinkle salmon with ½ tsp each salt and pepper.  Spray large skillet with cooking spray and warm over medium-high heat.  Add salmon and cook until opaque in the center, about 3 minutes on each side.  Transfer salmon to a plate and let cool to room temperature. 

 

Halve and thinly slice the onion.  Cut up tomatoes and halve olives.  Combine oil and vinegar in small bowl, and add the remaining ½ tsp salt.  Drain bulgur and put in large bowl with dressing, vegetables, salad, and basil.  Toss to coat well. 

 

Divide salad between 4 plates and top each with a salmon filet.  

 

 

 

Serves 4

 

 

 

From Noom.

Baked Pasta with Zucchini and Bechamel

 Baked Pasta with Zucchini and Bechamel

Ingredients

For the Pasta:

·        1 pound Cavatappi pasta

·        3 medium zucchini sliced into thin rounds

·        oil for frying (I prefer 100% Olive Oil but Vegetable Oil will work too)

·        4 ounces Fontina cheese shredded (or parmesan)

·        4 ounces Asiago Cheese shredded (or parmesan)

·        12 ounces fresh Mozzarella shredded

For the Bechamel:

·        1 3/4 cups milk

·        3 tablesppons unsalted butter

·        4 tablespoons all purpose flour

·        dash of nutmeg

·        salt to taste

Directions

Preheat oven to 400 Degrees.

In a large saute pan fry the Zucchini until golden brown in 2-3 batches. Transfer them onto a plate lined with paper towels.  Try to lightly salt them as they come out of the oil. Set aside.  Reserve about 5-6 pieces to put on the very top.

Cook the Pasta half way through in salted boiling water.  Drain and rinse with cold water and set aside adding a few drops of olibve oil to prevent them from sticking to each other.

In a small sauce pan add the flour to the butter once it's melted until it begins to brown.  Add the milk whisking until the mixture thickens.  Add Salt to taste and Nutmeg.

To assemble the Pasta al Forno, spread a thin layer of the Bechamel on the bottom of a 12 x 9 1/2 inch baking pan and add about half the pasta.

Arrange a layer of the fried Zucchini and sprinkle half the shredded Fontina and Asiago. Top with Mozzarella. Repeat the process beginning with a thin layer of Bechamel, then Zucchini, cheeses and Mozzarella. If any Bechamel remains spoon it over the top and finish with the reserved Zucchini. 

Bake for 20-25 minutes or until the top has colored. You may also broil it for 1-2 minutes to get a slightly charred effect on top.

https://www.cookingwithnonna.com/italian-cuisine/3-cheese-baked-pasta-with-zucchini-and-bechamel.html

Crispy Baked Oatmeal

I'm not sure where I first came upon this recipe but after some fiddling with it I've got a version that we really like.  And it's flexible so you can switch out the type of nuts or chips or even fruit to make it what you like. 

                         

Crispy Baked Oatmeal

 

2 eggs

½ C vegetable oil

1/3 C packed brown sugar

3 C old-fashioned oats

3 tsp baking powder 

¼ tsp salt

1 tsp ground cinnamon 

½ C flaked coconut

½ C golden raisins

½ C chopped pecans

½ C chocolate chips or cinnamon chips

Warmed milk

 

In a small bowl, combine eggs, oil, and brown sugar with whisk.  In a large bowl, combine oats, baking powder, salt, pecans, and cinnamon; add egg mixture, stirring just until moistened through.  Add in the coconut, raisins, and chips and stir to combine well.

 

Pour into a greased 9x13 pan.  Bake, uncovered, at 350° for 20-25 minutes or until edges are golden brown.  Serve with warm milk. 

 

 

 

Serves 4-6

Maple Blueberry Scones (Whole Wheat

Maple Blueberry Scones (Whole Wheat)

1 2/3 C whole wheat flour

1 C all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

¾ C butter, cold

½ crème fraiche

½ C maple syrup (pure)

1/3 C buttermilk

1 large egg yolk (room temp)

1 C fresh or frozen blueberries

Maple glaze

Line baking sheet with parchment paper.

In large bowl, mix dry ingredients well. Cut in butter until crumbly. In a small bowl, mix crème fraiche, syrup, buttermilk and egg yolk. Mix wet ingredients into dry ingredients until just barely combined. Gather dough with hands and turn over in bowl to mix in loose flour. Gently mix in blueberries.

Drop scones onto parchment paper in about ½ cup scoops. Leave several inches between each. Cover loosely and refrigerate 1 hour.

Preheat oven to 350 degrees. Bake for 15-25 minutes, until scones are golden brown and firm when you push down on them.

Let cool most of the way and then drizzle with maple glaze (1/2 C powdered sugar and 3 Tbsp maple syrup).

*From Pastry Love by Joanne Chang

**Make crème fraiche a day ahead: add ½ Tbsp buttermilk to ½ C heavy whipping cream. Let sit covered at room temperature for at least 10 hours or overnight. Store in refrigerator for up to 2 weeks. To make more, add a few tablespoons of old crème fraiche to heavy cream, rather than using buttermilk.

Jam-n-Butter Biscuits

You can really taste the vanilla in these and it's delish with jam.

Jam-n-Butter Biscuits

2 ¾ C flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ C butter, cold

½ C buttermilk

½ C heavy cream

1 large egg (room temp)

1 tsp vanilla extract

Seeds scraped from vanilla bean (or extra 1 tsp extract)

Preheat oven to 350 degrees.

In large bowl, mix together dry ingredients. Cut in butter with pastry blender until butter is in small pieces. In small bowl, whisk together buttermilk, cream, egg and vanilla extract until well mixed. Place vanilla seeds in separate small bowl, add a bit of the buttermilk mixture and mix until seeds loosen and mix into liquid. Scrape this into the rest of the mixture and whisk well.

Pour liquid into dry ingredients and mix until just barely combined. Flick flour over silicone mat and pat dough onto mat into a rectangle, about 1 ½ inches thick. Cut biscuits into squares and place on baking sheet lined with parchment paper.

Bake for 15-25 minutes (until lightly browned and no longer doughy). Let cool slightly. Serve with butter and strawberry jam.

*From Pastry Love by Joanne Chang