Pesto Pasta Salad

Original Link: http://homeiswheretheholmansare.blogspot.com/search/label/Side%20Dish

Pesto Pasta Salad
Pesto recipe adapted from Food Network

1 cup packed basil leaves
2 cloves garlic
1/4 cup pine nuts
1/3 cup olive oil
1 tsp salt
1/4 cup Parmesan cheese
1 pound rotini
1/3 cup roasted red pepper strips, chopped
1/3 cup sliced black olives
1/3 cup red onion, chopped
2 oz fresh mozzarella cheese, cubed
1/4 - 1/2 tsp crushed red pepper flakes

Boil a large pot of water over high heat. When the water reaches a boil, add salt and add pasta. Cook according to package directions to al dente. Drain and rinse with cold water. Transfer to a large bowl. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform. Stir in cheese and pour over pasta. Toss to distribute and add red peppers, olives, onions, and mozzarella cheese. Mix in crushed red pepper flakes. Cover and refrigerate at least 30 minutes prior to serving.


My notes: I used store bought pesto instead of making my own. Also, I added more than 1/3 cup of the olives and red pepper strips. I also added more cheese. I just added as much as I thought it needed.

Strawberry Peach Trifle Dessert

I got this recipe from this link: http://www.tasteofhome.com/Recipes/Strawberry-Peach-Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 2 cups fresh or frozen sliced unsweetened peaches
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Additional sliced fresh strawberries

Directions

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.

*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.

Cook's BBQ Beans from Erica's Back Yard BBQ night

FYI:

Warning- these take a long time, although I think they are worth it for a special BBQ. I stopped at step 2.5- I didn't do the ribs. Also in the BBQ sauce recipe I substituted half of the ketchup with tomato paste. :) Yuka

Cook's BBQ Beans

SERVES 4 TO 6

This recipe is meant for a charcoal grill. If you’re cooking on a gas grill, omit step 3 and finish cooking the beans in a 300-degree oven for 2 to 2 1/2 hours.

INGREDIENTS

• 4slice bacon, chopped fine
• 1minced onion
• 4cloves garlic, minced
• 1pound pinto beans, soaked overnight
• 6cups water
• 1cup barbecue sauce (see related recipe)
• 1/3cup packed light brown sugar
• 2tablespoons brown mustard
• 1teaspoon hot sauce
• Table salt

INSTRUCTIONS

1. 1. Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
2. 2. Stir in 1/2 cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 tea-spoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13 by 9-inch disposable aluminum pan and wrap tightly with aluminum foil. Using paring knife or skewer, poke holes in foil.
3. 3. In step 4 of Kansas City Sticky Ribs recipe (when new coals are added), nestle pan with beans inside disposable pan already in grill. Replace cooking grate and position ribs directly above beans. Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining 1/2 cup barbecue sauce, and season with salt. Serve.
   
   
   
   
   Cook's Quick BBQ Sauce
   
   

   MAKES ABOUT 1 1/2 CUPS

   Classic barbecue sauce must simmer for a long time for the whole tomatoes in it to break down. However, we found that starting with ketchup can shorten the process. Use this sauce as you would any other barbecue sauce—either brushed on foods during the last minutes of grilling or served at the table as a dipping sauce with ribs or brisket.

   INGREDIENTS

   • 1medium onion, peeled and quartered
   • 1/4cup water
   • 1cup ketchup
   • 5tablespoons molasses
   • 2tablespoons cider vinegar
   • 2tablespoons Worcestershire sauce
   • 2tablespoons Dijon mustard
   • 1 1/2teaspoons liquid smoke (optional)
   • 1teaspoon hot pepper sauce
   • 1/4teaspoon ground black pepper
   • 2tablespoons vegetable oil
   • 1medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
   • 1teaspoon chili powder
   • 1/4teaspoon cayenne pepper

   INSTRUCTIONS

   1. 1. Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup juice. Discard the solids.
   2. 2. Whisk the onion juice, ketchup, molasses, vinegar, Worcestershire, mustard, liquid smoke (if using), hot pepper sauce, and black pepper together in a medium bowl.
   3. 3. Heat the oil in a large nonreactive saucepan over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.)

Ina's panzanella salad

3 tablespoons good olive oil


1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.



For the vinaigrette, whisk all the ingredients together.



In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Emeril's Macaroni Salad

courtesy Martha Stewart; from Everyday Food, July/August 2008

• Prep Time30 minutes
• Total Time35 minutes plus cooling
• YieldServes 6

Ingredients

Coarse salt and ground pepper

• 1 pound elbow macaroni
• 2 ounces thinly sliced prosciutto, cut into strips
• 1 small shallot, minced
• 1/4 cup red-wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, chopped
• 1/2 cup crumbled goat cheese (2 ounces)
• 1/4 cup pitted Cerignola olives (or your favorite olives), sliced
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley

Directions

1. In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
2. Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
3. Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

Cook's Note

To store, refrigerate up to 1 day.

JENNIE'S NOTES:

I was worried about adding the pasta (while it was still warm) to the goat cheese; I ended up adding everything together BUT the goat cheese before I stirred the pasta in. Then I added the goat cheese. It mixed in anyway, but I think I like it better that way-- distributes among all of it, makes a creamy kind of sauce. The picture that comes with the recipe online looks like nothing was really mixed together; I like it better how it is above.

I used three Roma tomatoes instead of one medium.

I used Barilla small elbow macaroni; it has little ridges which hold everything better.

I didn't want to have to search out Cerignola olives at a specialty store, so I bought pitted green olives (in a can) from Trader Joe's. They aren't that great, I found... (more sweet, than brine-tasting like most other olives I like). I added them anyway since I had them, don't know if they added anything to the taste. I'd try a stronger-tasting green olive next time; I think Kalamatas would overpower the salad though.

Next time I'm going to try sautéing/slightly caramelizing the shallots first. Shallots are strong! and I don't like the heavy lingering onion taste that pervades my mouth. And I did use a small one.

Make sure you use Italian/flat-leaf parsley.

I think this makes way more than six servings... unless you're serving it as a main dish-?

Watermelon and Feta Salad

 I first had this as an appetizer on a cruise ship... and LOVED it! So fresh tasting. I couldn't quite tell what it contained besides watermelon, feta, and pumpkin seeds... and it looks like it might have had scallions in it.

Looked up a bunch of recipes and found some included kalamata olives, most included mint. A little olive oil, etc. When I made it for Artichokes, I used the first recipe below (basically), except I omitted the olives, added basil, and forgot to add the pumpkin seeds (oops). Tried to make my own dressing version using their balsamic vinegar and orange juice idea, but it turned the feta brown and I didn't like that (though I could have sprinkled the feta on at the end if I'd plated the salad like above, OR just drizzled the dressing over it instead of mixing it all together). Yuka made the genius suggestion to use lime juice and I agree with that.

Since then, I was looking through one of my breakfast cookbooks, and-- lo and behold-- it had a recipe for "Watermelon with feta cheese and mint"-- and looks perfect! (and with lime) (but no pumpkin seeds). That one is listed second and then a more specific (in terms of amounts) is listed third. Personally, I say just cube your watermelon and feta to 1/2-to-1-inch cubes, mix in some pumpkin seeds, sprinkle over a little olive oil, lime juice, salt and ground pepper, and add a little mint... but I know some people like exact measurements :).

I also realize this is a lengthy writeup for a suuuuper simple recipe, hah.

Oh! One last thing--? BJ's Pizza now has a watermelon and feta salad on their menu! So it MUST be cool! :)

RECIPE ONE--
Watermelon and Feta Salad
courtesy of:  cookingweekends.blogspot.com

The flavours in this light and refreshing salad are amazing; sweet, salty, sour and a bit of mint.
salad
4 cups cold seedless watermelon, cut into bite-sized pieces
1/2 cup feta, cut into 1/2" cubes
1/2 cup Kalamata olives
2 tbsp salted pumpkin seeds
1 1/2 tsp fresh mint, finely chopped
freshly ground black pepper

Divide and arrange the ingredients between 2 plates. Grind a bit of fresh pepper over the salads.
dressing
2 tbsp balsamic vinegar
2 tbsp orange juice

Combine the vinegar and orange juice. Sprinkle evenly over the salads and serve.

courtesy of:  cookingweekends.blogspot.com

RECIPE TWO--
Watermelon with Feta Cheese and Mint
courtesy of: "Breakfasts", Jacque Malouf
serves 4
preparation time: 5 minutes

Sounds unusual, but the combination of salty feta, sweet watermelon, and zingy mint is a deliciously refreshing one.

5 1/2 C watermelon flesh, chilled
7 oz feta cheese
10 large mint leaves, roughly chopped

Cut the watermelon in large cubes, removing as many seeds as you can. Place in a large serving bowl.
Crumble the feta cheese over the watermelon and top with the chopped mint. Sprinkle over some olive oil and lime juice and top with a few grindings of black pepper. Toss lightly and serve.

RECIPE THREE--

Watermelon Feta Salad with Mint

Servings: 8 servings

Kosher Key: Dairy

Total Time: 20 Minutes

INGREDIENTS

• 1 7-8 lb. seedless watermelon, chilled
• 1/2 cup extra virgin olive oil
• 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 cup fresh chopped mint leaves
• 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

• Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.
• Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
• In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
• Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
• Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
• The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.

For food photographs and step-by-step instructions, please visit http://www.theshiksa.com.