Gazpacho

This was a recipe given to us by our friend Lindsey, who in turn picked it up from a place called the Shipwreck Restaurant - not sure where it is though. Fair warning - though it be tasty, it does make a lot!

Shipwreck Gazpacho

Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin

Directions:
Combine all ingredients and mix well. Chill and serve.


Yield: 10 cups

Mixed Pea Pod Stir-Fry

I believe I found this in one of a number of quick and easy recipe books somewhere. It's really easy and makes a nice accompaniment to a variety of meals.

Mixed Pea Pod Stir-Fry

Ingredients:
1 tsp salt
8oz green beans, trimmed
2 tsp vegetable oil
4oz snow peas, trimmed and strings removed
4oz sugar snap peas, trimmed and strings removed
1 garlic clove, finely chopped
1 Tbsp soy sauce

Directions:

In 12-inch skillet, combine 4 cups water and salt; heat to boiling over high heat. Add green beans and cook 3 minutes. Drain; wipe skillet dry with paper towels.

In same skillet, heat oil over high heat. Add green beans and cook, stirring frequently (stir frying), until they begin to brown, 2 to 3 minutes. Add snow peas, sugar snap peas, and garlic; stir-fry until snow peas and sugar snap peas are tender crisp, about 1 minute longer. Stir in soy sauce and remove from heat.


Yield: 4 side servings

Vegetable Rice Medley

I found this easy side dish in one of my Quick Cooking magazines. It works great for a fast and simple addition to your meal.

Veggie Rice

Ingredients:
1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 Tbsp onion or vegetable soup mix
2 cups frozen corn, peas, or mixed vegetables

Directions:
In a saucepan, combine the rice, water, and soup mix; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

Yields 4-6 servings.

Notes: I often use brown rice for this recipe as well. I add a little extra water and let the dish simmer for a bit longer.

Parmesan Bow-Ties

Stumbled onto this one at Fitness and Freebies while looking for healthy Christmas snacks.

This is really, really easy to make and tastes pretty good.

Parmesan Bow Ties

Ingredients:
2 cups uncooked bow tie pasta
1/4 cup zesty Non or low-fat Italian salad dressing
1/4 cup shredded non-fat Parmesan cheese
1 tablespoon minced fresh parsley

Directions:
Cook noodles according to package directions; drain. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.

Recipe makes four servings.

Notes: Pasta shells work just as well as bow ties.

Apple Slaw

This little item is something I threw together for our Christmas potluck this year. I originally found the recipe in a book "Semi-Homemade Cooking" by Sandra Lee. It turned our pretty well...

Apple Slaw

Ingredients:
3/4 cup sour cream (I occasionally use unflavored yogurt instead of sour cream)
1/4 cup granulated sugar
3 tbsp apple cider vinegar
2 tbsp ranch seasoning and salad dressing mix
1 package (8 oz) shredded cabbage and carrots
3 green apples, cored and diced
4 green onions, thinly sliced
salt and pepper

Directions:
1. Whisk sour cream, sugar, vinegar, and ranch seasoning in a large bowl to blend.
2. Add cabbage mixture, apples, and green onions.
3. Toss to coat.
4. Season to taste with salt and pepper. (I didn't use much at all)
5. Cover tightly and chill 20 minutes or up to 4 hours.
6. Serve cold.

Makes about 4 servings.