Tag Archives: green onions

Tabouli with Quinoa

Usually I am not a big fan of mint. No mojitos for me.  And definitely none of that flourescent green mint jelly when I have lamb! That is wrong to my taste buds on so many levels. Luckily my husband is not a fan either. So many recipes have mint in them and most of the time, to me anyway, it’s too much. So when I tried Tabouli years ago I was surprised to find that there was mint in it! Imagine that! I liked it in spite of that! And now with my new favorite food, quinoa, I can have that delicious tabouli salad with a more healthy twist! It’s a refreshing and filling salad for lunch or a side dish or just for snacking in the afternoon. I will also add crumbled feta cheese to mine for a little extra zip. You can use goat cheese if you want too, anything you like really. Just don’t go crazy and kill all the good with too much cheese. Moderation! This recipe is also one time where you should have the fresh parsley rather than dried.

INGREDIENTS:

½ cup uncooked quinoa

2 cups water

¼ cup fresh parsley, without stems

2/3 cup green onions (scallions), cut into ¼” pieces

1½ cups peeled cucumbers, cut into ¼” pieces

1½ cups chopped tomatoes, cut into ¼” pieces

1 garlic clove, minced (no garlic powder on this)

½ teaspoon salt

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

¾ teaspoon dried mint (optional)

½ cup crumbled light or fat-free feta cheese (optional)

DIRECTIONS:

1. Put quinoa in a fine strainer and rinse under running water until water runs clear. Drain well. Bring quinoa and water to a boil in a saucepan. Cover pan, reduce heat and simmer for 20 minutes until water is absorbed. Quinoa will be fluffy. Chill in the refrigerator or rinse cooked quinoa in a fine-meshed strainer under COLD running water. Drain well.

2. Toss remaining ingredients with quinoa and serve!

Makes 5 cups (1 cup per serving)

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Creamy Cucumber Pasta Salad

Any excuse to make a pasta salad is good for me. This is a different take on the usual pasta salads because you don’t usually have cucumbers in a pasta salad. This also has peas and cubed ham. Sounds delicious just thinking about it! I always use the lighter versions of mayonnaise and sour cream but you don’t have to. It’s up to you. I will also use the whole wheat pasta in this recipe but if you really don’t like it just use regular pasta. Either way it’s a tasty side dish for a hot summer day! Or cold winter day! Pasta salads are always a good quick meal or side dish for any occasion.

Photo is for illustrative purposes only

INGREDIENTS:

½ cup light mayonnaise

½ cup light sour cream

3 tablespoons white vinegar

1 tablespoon honey

1 teaspoon salt

1 cucumber, peeled and seeded, chopped in chunks

½ teaspoon dried dill weed, crushed

2 green onions (scallions), chopped

¼ cup chopped black olives

1 teaspoon white pepper

8 ounces fusilli pasta (spirals)

1 cup peas (canned is fine)

1 lb. smoked or plain ham, cubed


DIRECTIONS:

1. In a food processor or blender, purée the mayonnaise, sour cream, vinegar, honey, salt, cucumber, dill weed, green onions and pepper.

2. Cook pasta according to package, drain.

3. Toss warm pasta with the dressing ingredients. Stir in the peas and ham and olives. Chill until ready to serve.

You can even add some shredded cheddar or other cheese if you want.

DON’T FORGET TO CHECK MY WEBSITE: http://www.cucinadiandrea.com!!!

Crab Cream Puffs.

I found this recipe over 15 years ago in a newsgroup online somewhere. It’s been a while since I’ve made them but they are so good that I think I’ll make them for my next party! They are certainly worth the extra effort it takes to make them. One of the best things about this recipe is that you can freeze the un-baked puffs and then bake them as needed! If you decide to do this make sure they are totally thawed out before baking or they will not puff up as much. To freeze them, place an entire baking sheet of un-baked puffs in the freezer for about 2 hours or until frozen solid. Once they are frozen they can be stored in a plastic bag or freezer container in your freezer!

This recipe also reminds me of a funny story when I made them last. I had made them and was serving at a get-together with some friends. (Kerry I think you’ll remember this!) My friend Kerry’s then husband John, insisted he hated crab meat and would never eat it. (same thing with lobster but that’s another story!) Well we knew if he tried them he’d like them. So we told him they were cheesy zucchini puffs. He believed us and ate about 6 of them before we told him the truth! He loved them, though he kept insisting he didn’t. Either way, they were delicious! They are pretty rich so go easy on them. Enjoy with a nice glass of Prosecco or Champagne!

Crab Cream Puffs

(Photo is for illustrative purposes only, I did not have a picture of my own so I found one closest to what they should look like)

INGREDIENTS:

10 ounces crab meat, drained & flaked

¾ cup sharp cheddar cheese, shredded

3 green onions, chopped

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 cup water

½ cup butter

1 cup flour

4 eggs

DIRECTIONS:

1. Combine the first five ingredients; stir well and set aside.

2. Combine water and butter in saucepan; bring mixture to a boil. Reduce the heat to low; add flour and stir vigorously until mixture leaves sides of pan and forms a smooth ball. Constant mixing is very important to prevent the batter from sticking to the pan.

3. Remove from the heat and allow flour mixture to cool slightly so it doesn’t cook the eggs when added.

4. Add the eggs, one at a time, mixing with a strong spoon (wooden one) after each addition until the mixture is smooth.

5. Stir crab mixture in the pastry batter.

6. Drop batter by heaping teaspoons (not too big) onto ungreased baking sheet. A large cookie press or pastry bag with a large star tip could also be used to place the individual puffs on the baking sheet.

7. Bake fresh pastries at 400ºF (375ºF convection) for 15 minutes and then reduce heat to 350ºF (325ºF convection) and bake another 10 minutes.

Serve warm.

Makes 36 servings

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