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.

Berries and Coconut Cream

This is a really easy way to make berries and cream a little bit more fancy and delicious!

2 lbs. mixed berries
2 Tbs. granulated sugar
2 Tbs. fresh lime juice
1 cup heavy whipping cream
1/2 cup cream of coconut

-Gently toss the berries, sugar and lime juice.

-With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with berries.


Note: I had a difficult time finding the cream of coconut. I heard that you can find it in the asian/ethnic isle in most grocery stores. Supposedly the most popular brand is Coco Lopez. All I could find there was coconut milk (not the same thing). This is the kind that I found, in the liquor isle:

Watermelon Aquas Frescas

Watermelon Aquas Frescas - Yuka's recipe

Blend equal parts cut up watermelon with water until smooth. Chill and enjoy.

Notes:
1.If you don't want to wait for it to chill and want it icy, just add ice instead of water.
I tried this after watching someone make it at dona rosa, here's what they did: for a single serving: get out the cup you'll be serving the drink in as a measuring guide. Cut up enough watermelon to apporx. fit in cup, add a cup full of ice, blend. You may have to add a tiny bit of water to this to get the ice going.

Summer Dessert Salad

This is one of the easiest and tastiest salads/desserts you'll ever try!! :)

4-5 green or tart apples

1 large bag of Reese's Peanut butter cups

1 tub cool whip

Cut apples into 1/2 inch cubes (do not peel apple)

Cut peanut butter cups into fourths

Combine apples, peanut butter cups and cool whip in a large mixing bowl

Keep refrigerated

ENJOY!!!!

Sticky Rice With Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk

1/3 cup plus 3 TBS sugar

1/4 tsp salt

1 TBS sesame seeds, toasted lightly

1 large mango, peeled, pitted and cut into thin slices

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water covered overnight

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered 30 minutes or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing in a cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 TBS of sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6

Frog Eye Salad

**Warning: This recipe makes a very large amount!

Ingredients:

1 box of Acini de pepe (pasta)

1 Cup Sugar

2 Tablespoons flour

1/2 teaspoon salt

1 3/4 Cup pineapple juice (use drained pineapple juice and add enough water to make full amount)

3 egg yolks (beaten)

1 can crushed pineapple

1 can pineapple tidbits

2 cans mandarin oranges

Small tub of cool whip

Bag of miniature marshmallows

Directions:

1. Cook Acini de pepe. (I only used 3/4 of the box). Drain and rinse with cool water.

2. Mix together the sugar, flour, salt, pineapple juice and egg yolks. Cook until thick. Cool completely and then add to cooked pasta.

3. Once mixture is completely cooled add pineapple tidbits, crushed pineapple, cool whip and miniature marshmallows. (you probably don't want to use the whole tub of cool whip or bag of marshmallows.

4. Mix all together and cool.

Sesame Peanut Noodles

*I found this recipe on the "cook yourself thin" website from the show on Lifetime. It was a lot more work than I thought it would be and has a lot of random ingredients. But if you are up for something adventurous it is definitely worth a try!

For the noodles:

8 ounces whole-wheat spaghetti

For the dressing:

2 tablespoons rice vinegar

1/4 cup low-sodium soy sauce

1/4 cup peanut butter

2 tablespoons grated ginger

1 tablespoon dark sesame oil

1 teaspoon brown sugar

1 lime

1/2 cup hot water

For assembling:

1/2 bag store-bought coleslaw mix

1/2 cup red pepper

1/2 cup cilantro, chopped

1/2 lime, squeezed

1/2 cup apple
1/2 cup jicama

1 teaspoon toasted sesame seeds

2 scallions, julienne

1/2 cup dry-roasted peanuts, for garnish

Cilantro, chopped, for garnish

Lime wedges, for garnish

1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.

2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.

3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.