Tuesday, October 18, 2011
Wednesday, September 14, 2011
Saturday, February 19, 2011
Monday, February 7, 2011
The trick with this pasta salad is that the dressing is a little vinegary-- which I thought would be weird at first, but honestly turned out to be quite delicious (I'm so lucky to have been able to try it!!). It melds really well with the broccoli, carrots, olives.... I especially loved the olives, tomatoes, and cubes of cheese. The chicken that Brian had used was a precooked lemon chicken breast, I believe, and the lemon to the chicken provided a really nice combination of flavours.
This recipe makes a huuuge portion, we ate it for like a week! So next time I make it I know that I'll be able to eat it for basically forever. It seems like such a great dish to take to a family potluck or picnic or something-- and I can't wait to make it again. Now all I need is to get their grasshopper pie recipe. :)
Mary's Pasta Salad
Recipe by Mary Retchless
1/3 Cup Olive Oil
½ Cup White Wine Vinegar (or up to 2/3 Cup if you like a stronger vinegar taste)
1 Tbs. Dijon Mustard
1 tsp. Sea Salt
1 tsp. Fresh Ground Black Pepper
1 Cloves Garlic minced or crushed
2 tsp. Basil Leaves
Combine all and whisk together
2 Cups Broccoli Flowerets (boil in water 2 minutes, remove and rinse under cold water)
1 Cup Chopped Carrots (boil in water 2 minutes, remove and rinse under cold water)
½ Red Bell Pepper, sliced thin into 1” long strips
4 Scallions chopped with green ends included
2 Cups Cherry Tomatoes
¼ Cup Cilantro chopped
1 Cup sliced black olives
1 Cup Monterey Jack Cheese, cubed
Grilled Chicken Breast, cut into small bite-sized pieces
1 16oz pkg. of Tri-Color or Whole Wheat Rotini Pasta, cooked el dente and rinsed with cold water.
Combine all the above ingredients. Pour in dressing. Toss thoroughly. Add salt and pepper to taste.
Sunday, January 23, 2011
I served it with green beans and a rich and flavorful mushroom and wild rice pilaf. I was trying to get some healthier options in my diet at the time, so I used brown rice with the wild rice. The mushrooms were a pleasing addition, especially with the rich earthiness of the lamb and mushrooms. I think I should make this again-- I can give everyone a better opinion then.
Lamb with Basil-Mint Pesto
1/4 cup Brown Rice
1/8 cup Wild Rice
1/2 pound Mushrooms
1/2 teaspoon Dried Thyme
1/4 Onion, chopped
1 tablespoon Olive Oil
1 tablespoon Butter
2 cloves garlic, minced
1 cup Chicken Stock
1/8 cup Red Wine
Heat the oil and butter in a skillet over medium heat. Add the onions, garlic, mushrooms, and thyme. Cook until the mushrooms are tender.
Stir the wild rice and broth into the skillet and heat to a boil. Reduce the heat to low, cover and cook for 10 minutes. Stir in the brown rice, cover, and cook for 45 minutes, or until the rice is tender. Season with salt and pepper to taste.
Garlic Green Beans
1/4 pound Green Beans, trimmed
1 tablespoon Olive Oil
2 cloves Garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon stock
In a large skillet, heat the olive oil. Add the green beans, garlic, and red pepper flakes, sautéing until tender. Add chicken stock if necessary to keep beans moist and from drying out. Season with salt and pepper to taste.