Salad Bowls for a Crowd

 Dressing

3/4 cups Apple juice concentrate

 3 Tab olive oil

1/3 cups Balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1 Tab. garlic

minced

4 oz. Baby spinach

fresh, leaves

Salad

8 oz. Tomatoes

fresh, diced

4 oz. Cucumbers

fresh, diced

4 oz. Carrots

fresh, shredded

1/3 cup Red onions

fresh, thinly sliced

1/2 lb Cranberries

dried

23 Eggs

boiled, diced

4 oz. Apples

diced, fresh

1/2 lb Baby spinach

fresh, leaves

3/4 lb Romaine lettuce

fresh, shredded

Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. Mix for 3–5 minutes. DO NOT OVERMIX.

Assembly per bowl:

First layer: 2 Tbsp spinach dressing on the bottom of each container.

Second layer: 1⁄4 cup tomatoes on top of spinach.

Third layer: 1⁄8 cup cucumbers on top of tomatoes.

Fourth layer: 1⁄4 cup carrots on top of cucumbers.

Fifth layer: 1⁄4 cup onions on top of carrots.

Sixth layer: 2 Tbsp cranberries on top of onions.

Seventh layer: 1⁄2 cup eggs on top of cranberries.

Eighth layer: 1⁄4 cup apples on top of eggs.

Ninth layer: 1⁄2 cup lettuce on top of apples.

Fresh Salsa/ Pico de Gallo

3 Tab. Onion, finely chopped

2 cloves Garlic, minced

3 Tomatoes, chopped

1 Jalapeno, finely chopped

2 Tab. Cilantro, finely chopped

1 1/2 Tab. Lime juice

salt and pepper, to taste

Mix all ingredients together and enjoy.

Shrimp Tacos

 For the Shrimp:

• 1 lb medium frozen shrimp, precooked, peeled and deveined
• ▢1 tablespoon taco seasoning
• ▢1 cup salsa
• ▢1/2 cup broth
• ▢1 lime freshly juiced
• 
  
For the Tacos:

• 12-20 corn tortillas
• ▢2 cups cole slaw mix
• ▢1/2 jalapeno diced
• ▢1/4 cup cilantro chopped
• ▢1/4 cup honey
• ▢1 lime juiced

In a large skillet add the shrimp, taco seasoning, salsa, broth and lime juice, or marinate to grill.
Cover and heat over medium high heat for about 5 minutes or until the shrimp is heated through, or grill.
Meanwhile, combine the Cole slaw, jalapeno, cilantro, honey and lime in a separate bowl. Stir to combine.
Serve on corn tortillas with the slaw on top.

Grilled Chicken Southwest Salad (McDonald's Copycat)

Source: The Food Xp

Per Person:

½ pound Boneless Chicken
1 teaspoon Lime Juice
1 teaspoon Honey
½ Fresh Cilantro
1 teaspoon Garlic Powder
1 teaspoon Lime Zest
½ cup Romaine Lettuce
½ cup Black beans
½ cup Diced Tomatoes
½ cup Bell Peppers
½ cup Onions
½ cup Avocado
½ cup Tortilla Strips
½ cup Corn
½ cup Cucumbers
teaspoon Salt

 Southwest Salad Dressing, Or, make your own:

1 tablespoon Sour Cream
1 tablespoon Lime Juice
1 tablespoon Smoked Paprika
1 tablespoon Chili Flakes
1 tablespoon Onion Powder
1 tablespoon Black Pepper

Take a bowl to add olive oil, lime juice, honey, fresh cilantro, garlic powder, and lime zest. Mix it well.
Preserve half a cup of marinade and pour the rest on the boneless chicken. Cover the chicken with cling film and set it aside for 40 minutes in the fridge.
Grill the marinated chicken and cook on both sides until golden brown. Keep basting the marinade on top of the grilled chicken while cooking.
Place the grilled chicken in the oven to bake at 375 degrees Fahrenheit for 20 minutes.
Prepare the salad dressing by mixing all the components in a bowl.
Mix sour cream, lime juice, smoked paprika, chili flakes, onion powder, and salt to your taste.
Whisk it evenly to form a smooth and creamy salad dressing.
Finally, begin to assemble. In a salad bowl, add chopped Romaine lettuce, black beans, corn, diced tomatoes, cucumbers, sweet peppers, avocado, onions, tortilla strips, and cooked chicken slices
Pour the Southwest salad dressing on the top and serve!

Black Bean and Espresso Chili with Three Cheese Cornmeal Mush (soft polenta)

1/4 cup olive oil
2-3 large onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1/8 cup dried oregano leaves
1-28-ounce cans crushed tomatoes
3 Tab. honey
3 large garlic cloves, minced
1 pound of black beans, cooked
2 cups water
1 tablespoon salt
1/4 teaspoon liquid smoke
Large pinch of ground cinnamon

Optional Toppings:
sour cream
chopped fresh cilantro
chopped green onions
shredded cheese
sliced jalapenos
shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, liquid smoke, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.
(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

Source: modified slightly from the recipe at Epicurious

Serve with:

Three Cheese Cornmeal Mush (soft polenta)

1 cup cornmeal
1 tea. garlic salt
3 Tab butter or margarine
1 cup sharp cheddar
1/4 cup Parmesan cheese
8 ounces mascarpone cheese

Put 3 cups water in a pot and heat to boiling. Meanwhile, mix cornmeal with 1 cup cold water in a bowl with a whisk. This is to prevent the cornmeal from clumping. Once the water boils, add the cornmeal-water mixture to the boiling water. Add garlic salt and butter or margarine. Bring back to a boil, reduce heat and simmer, stirring frequently with a whisk, for 8-10 minutes. Stir in cheddar, Parmesan and mascarpone cheeses and stir until melted.
Serve with chili by putting a portion of the mush in the bowl and then top with the chili. Add toppings and then serve.

Middle Eastern Balela Salad

source: The Mediterranean Dish

Salad
3 1/2 cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
1/2 green bell pepper, cored and chopped
1 jalapeno, finely chopped
2 1/2 cups grape tomatoes (or cherry tomatoes), slice in halves
3-5 green onions, both white and green parts, chopped
1/2 cup sun-dried tomatoes (preserved in jars with olive oil)

1/3 cup pitted Kalamata olives
1/4 cup pitted green olives
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped mint or basil leaves

One recipe of dressing, see below

In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed.

Dressing
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 garlic clove, minced
Salt and black pepper, a generous pinch to your taste
1 tsp ground sumac, optional
1/4 to 1/2 tsp crushed red pepper

In a separate smaller bowl or jar, mix together olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.


Serves 7, Per Serving: Calories 267, Fat 7.6 g, Carbohydrate 39.5 g, Protein 12.4 g

Turn your babela into a meal! This wholesome, nutrition-packed salad can easily be turned into a meal. Serve it in warm pita pockets with a drizzle of tahini. Or add it to an impressive vegetarian mezze platter with baba ganoush and hummus.

source: The Mediterranean Dish

Spicy Tomato Soup

1 onion, chopped
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. ground coriander
1-2 Tab. tomato paste
28-32 oz. canned tomatoes (I used diced)
1/2 cup red lentils
2 cups stock, vegetable or chicken
Optional: yogurt or sour cream, chopped parsley or basil

Heat oil in a pot and add onion and garlic and cook until onions are soft. Add red pepper flakes, cumin, coriander and tomato paste. Stir well. Add canned tomatoes, lentils and stock and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Set aside to cool enough to safely blend. Puree the soup until smooth. Season to taste and reheat, if necessary. Serve with a spoon of yogurt or sour cream, chopped parsley or basil and additional red pepper flakes, if desired.

Quick and Simple Italian Soup

1 (32 oz.) box (4 @cups) Vegetable broth
1 can (@15 oz.) diced tomatoes (with basil, garlic and oregano is best)
1 Tab. Italian seasoning
1 large bag (@ 12 oz.) frozen Italian vegetable mix (Cauliflower, Broccoli, Zucchini, Italian Green Beans, Red Peppers, Carrots, Baby Lima Beans)
1-9 oz. package tortellini
Heat broth and tomatoes to boiling. Add frozen vegetables according to package directions (or @ 8 minutes) minus the time it takes to cook the tortellini, (or @3 minutes) according to that package's direction. Add tortellini and finish cooking the soup.

Serves 4, @323 calories per serving, 6 g. Fat, 51 g. Carbs.

Source: modified slightly from the recipe at Giant food store via Brenda

Shrimp Scampi with Asparagus and Tomatoes

3/4-1 lb angel hair or regular spaghetti
1 lb (or 1 bundle) asparagus, rinsed
3-4 Tbsp butter, divided
2-3 Tbsp olive oil, divided
2 Tab cloves garlic, minced
1/4 tea. crushed red pepper flakes
1 lb large shrimp, peeled and deveined
Sea Salt and Pepper
1/2 cup white cooking wine
1/2 lemon
3 Tab.fresh parsley, finely chopped
1 Tbsp grated lemon zest
1 cup chopped fresh tomatoes
Grated Parmesan cheese

Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until al dente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

Cut asparagus into thirds. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and saute, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated Parmesan.

source: Saving Room for Dessert

Lamb Curry

This dish takes all day to make. It is a curry recipe given to my husband from a friend who lived in India when he was younger, so it is spicy. When we first made this dish, we didn't see "Curry" listed as one of the spices and we could not figure out how curry could be made without curry powder, so we added some curry powder, and boy, was it hot! It wasn't until later we found out that curry powder is a combination of spices -the combination that is in this recipe!

8 Tab. olive or canola oil

3 lbs. lamb (you can use beef instead), cut into 1 inch cubes
4 cups finely chopped onions
4 tea. finely chopped garlic
3 Tab. finely chopped ginger root
1 Tab. ground cumin
2 1/2 tea. turmeric
3/4 tea. red pepper
1 1/2 cups chopped canned tomatoes (or 2 cups fresh)
1 Tab. salt
2 Tab. ground coriander
4 med. potatoes, peeled and cubed

Brown rice, for serving

Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, brown meat in the pan. Remove meat when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 2o minutes, stirring constantly. Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Return meat to the pan, along with the tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice.

Mushroom-Tomato Bisque

• 
• 1/2 cup sliced leeks or chopped onion (1 medium)
• 1/2 cup sliced celery (1 stalk)
• 2 cloves garlic, minced
• 2 tablespoons butter or margarine
• 1 1/2 cups sliced mushrooms
• 1-14 1/2 ounce can diced tomatoes, undrained
• 1-14 ounce vegetable broth
• 1/2 cup whipping cream
• 1/8 teaspoon ground black pepper
• Sauteed mushrooms, a few fresh basil leaves (optional)

• In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in undrained tomatoes, broth, whipping cream, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
• Let soup cool slightly. Transfer soup mixture, half at a time, to blender or food processor. Cover and blend or process until smooth. Return all of the soup mixture to saucepan; heat through. To serve, ladle soup into bowls. If desired, top each serving with additional mushrooms. Makes 4 servings.

source: bhg

Santa Fe Salad with Chili-Lime Vinaigrette

This recipe and photo come from Recipes for You.

romaine lettuce, chopped
2 tomatoes, chopped
1 cucumber, peeled and chopped
1/2 cup black olives, sliced
1/2 cup black beans, drained
1/2 cup corn (either from a can or frozen) drained

Layer everything in a large bowl.

Chili Lime Vinaigrette
2 Tablespoons honey
2 Tablespoons lime juice, freshly squeezed
2 Tablespoon honey mustard
salt
pepper
1/4 teaspoon chili powder
2 Tablespoon canola oil

Whisk first 6 ingredients in a small bowl. Add oil and continue whisking until smooth and glossy. Drizzle vinaigrette over salad, toss and serve.

Mild Kenyan Curry: Dry Potato Sak

4 boiled potatoes, cut into bite size pieces
1 cup boiled peas
2 tsp cumin
6 Tbsp canola oil
1 tsp turmeric powder
2 onion, chopped
1 hot pepper, chopped (optional)
4 cloves garlic, chopped
1 piece ginger, chopped
2 tomatoes, chopped
1/2 tsp cayenne pepper
1/2 tsp salt

Heat oil. Add cumin and turmeric. Add onions, garlic, and ginger. Cook for a few minutes. Add the tomato and cook for a few more minutes.

Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.

Makes 4 servings
source: Mermaid's Creations

Pumpkin-Black Bean Soup

2 tablespoon olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 can (14 1/2 ounces) diced tomatoes
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup milk or milk substitute
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt

Saute onions in the olive oil about 5 minutes. Add tomatoes, black beans and pumpkin puree. Stir to combine ingredients and puree in a food processor. Return to pot and add broth, milk, curry, cumin, cayenne and salt, to taste. Bring soup to a boil. Reduce heat to medium low. Simmer 5 minutes, adjust seasonings and serve.

Adapted from: Plant Based Diet Recipes

Sesame Chicken Salad

4 cups water
4 slices of ginger, about 1⁄4 in  thick

1 medium onion, sliced
3 boneless chicken breasts(1 lb)
1 cucumber, cut into chunks
2 large tomatoes, cut into eighths
6 green onions ( or scallions), finely chopped
1⁄4 cup sesame oil
Vinegrette dressing (see below)
Salt and fresh ground pepper, to taste
Mixed Salad Greens

(Ahead of Time) Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes. Turn off the heat and let chicken sit in the hot liquid 
for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use.


Layer a bed of mixed salad greens on the serving plate. Arrange a layer of cucumbers around a large serving platter. Remove the cold chicken from the stock and place it down the center of the platter. Surround the chicken with the tomato wedges and top it with green onions.
In a small pat, heat the sesame oil over a low flame until bubbles appear (approximately one minute.) Turn off the heat and pour the oil evenly over the green onions and chicken. Drizzle vinaigrette over the chicken and vegetables.

Vinaigrette
1⁄4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon rice vinegar
2 teaspoons sugar
salt & pepper to taste

To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, salt and pepper in a microwave-safe bowl. Heat for one minute and set aside.


Adapted from this recipe at Steamy Kitchen Recipes

Italian Gravy & Meatballs

This recipe is from Suzanne at Blueberry Cottage. She writes, "There was always a big pot of gravy on the stove Saturday's, simmering away for Sunday dinner. The smell of it cooking is heavenly! The meatballs and sausage were cooked right in the gravy and if Nana had a pork chop or slice of sirloin hanging around that was thrown in also. You were also encouraged to "boon" a piece of Italian bread in that big pot too.

After the gravy has cooled you can freeze in ziploc bags or whatever you like to store in. This is a great way to get a few meals ahead and have light cooking duty some eves. Or if you get called to make a meal for someone sick you have it ready so it isn't a burden to make one."

Italian Gravy
2 -28 cans crushed tomatoes
2-28 cans tomato puree
4 cans of water--use the 28oz size cans for this
1-8oz can tomato paste
6 cloves garlic, chopped rough
2lbs sweet or hot sausage, cut each link into 3 pieces
1 cup red wine, cabernet or merlot
1/4 cup olive oil
4 cups parm/romano cheese grated or more if you like it cheesey
Salt and Pepper, to taste
2 teaspoon crushed red pepper flakes
1 tablespoon oregano
1 tablespoon basil
4 basil leaves
1/4 cup garlic powder
2 tablespoons sugar

In a large stockpot heat the pan on med heat. When the pan is hot add the olive oil and the garlic and sausage quickly. Hot pan, cold oil, foods won't stick! Turn the temp down a bit and brown the sausage and garlic then add the wine. Don't let the garlic burn. Let simmer for 5 minutes and add the tomatoes , water and paste. Stir to combine good and add all the rest except add your cheese last. Turn the temp to med/low about 4-5 on electric and cover partially and let simmer. Now you will add the meatballs...

Meatballs:
2 lbs ground chuck/hamburger
3-4 lbs of ground pork or pork/veal mix
1 cup Italian flavored bread crumbs
2 eggs
1 cup milk
Salt and Pepper, to taste
1 1/2 cups Parm /Romano cheese
1/8 cup garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley

Mix this all together. Form into balls the size you would like and drop in the pan. If your pan isn't large enough to hold all the balls you can bake some in a 350 oven for 20 minutes and add to the gravy later. Simmer all this for about 6 hours stirring every 20-30 minutes or so. Adjust seasonings and cheese as the gravy cooks.

Serve over pasta, make pizza, grinders or boon that bread in a nice bowl of gravy!