Homemade Porcini Ravoli and Poached Egg on a bed of Escarole lettuce
12 - 14 Porcini Ravioli * see recipe
2 c Escarole lettuce
1 poached egg
2 tbsp olive oil
1/8 tsp sea salt
1 garlic clove minced
1/2 c sherry lemon white wine
1 tbsp Italian flat parsley
1/2 tbsp unsalted whipped butter
Vinaigrette for salad
Juice of 1/2 lemon
1/2 c finely chopped onion
2 - 3 tbsp extra virgin olive oil
The ravioli were pre frozen and all I did was boiled them for 7- 10, until they float to the top. These ravioli were prepared and frozen the very same way and day the chicken ravioli * see recipe. Check out that recipe. Pour out the water and add the ingredients for the sauce. With wooden stir gently and let cook for about another 3 minute. Serve and plate hot.
In a salad bowl separate and wash escarole greens, set aside.
Now lets make the vinaigrette. Very easy add everything except the olive oil. You gonna emulsify it by pour it slowly as you whisk it. Then pour over the escarole. Garnish with poached egg and cracked black pepper.
1/2 c low-fat plain yogurt
2 tbsp of mayonnaise of choice (I used Hellmann's)
2 tbsp ketchup
2 tbsp non-fat milk
3 tbsp minced red bell pepper
3 tbsp sweet pickled relish
2 tsp onion finely minced
1 tsp distilled vinegar
1/8 tsp sea salt
1 1/2 tsp of sugar crystals (or sugar of choice)
1 tsp of Worcestershire sauce
a dash of black pepper
Add and mix to combine. Store in sealed container and fridge.
Hahah this taco salad I invented many moons ago. Every single person that I plated this for have come back for seconds and thirds. Even my grandmother whom sadly is no longer with us loved this salad and asked for the recipe.
I recalled when I served this salad to my Irish fiancé Michael. He frowned and said it looked like dog food. Hahah I nearly made him wear it for saying that. lol But he tried it , then couldn't stop eating it. Went for seconds and thirds and even ate the left overs cold from the fridge. That was like 12 years ago and till today he fights anyone going for seconds because he says its HIS salad lol. He even said I better not give out this recipe. Lol
So yeah, as of yet, that's what usually happens when I serve this.
This salad works excellent for parties or any large gatherings. Feeds many for very little money. Can be eaten hot or cold. So if you have left overs and your husband or kids haven't got to it, would be perfect for lunch the next day.
Give it a try! See if you and your love ones like it as much my peeps do.
Here it is :
I'm going to give you the original ingredients first and then my present recipe which is a lighter version for the conscience ones.
4 lbs of lean ground beef
1/2 - 1 c Kraft Thousand Island Dressing
Head of lettuce chopped
2 - 3 large beefsteak tomatoes diced
I small can of sliced mushrooms
1 small can of kidney beans
1 envelope of taco seasoning
1/2 bag shredded cheddar
1 bag of plain Fritos corn chips
In a large Dutch pan add meat and seasoning. Stir with wooden spoon to brown meat. Cook for about 5 minutes then add kidney beans and water. Let simmer for about ten minutes and or until kidney beans are fork tender and all water evaporated. Then add the mushroom stir and cook for another 5 minutes. Cook cover and set aside to cool.
Once cooled add the rest the lettuce, tomatoes, Fritos corn chips, cheese and dressing and stir to coat evenly. Eye the dressing as well. As you stir you add if you need more. Balance it out. Not too much dressing. You get what I'm saying 😉.
Serve immediately. Note eye the chips as well. Only add them when ready to serve. No one like soggy chips. So add a bit serve and repeat. To help keep the chips crunchy.
Now for my new lighter version
Light Taco salad
2 1/2 lbs lean ground turkey
1 1/2 tbsp of homemade taco seasoning *see recipe
1 c medium onion diced small
1/2 c light homemade thousand island dressing *see recipe
Low salt plain Fritos corn chips
1 c reduced fat Cabot sharp cheddar
2 1/2 c fresh white mushroom sliced
2 c romaine hearts (or any leafy green)
1/2 - 3/4 c homemade thousand island dressing
1/2 c kidney beans precooked ( 1 c of dried kidney beans was soaking in water two nights ago , then cooked with 2 c of water, a tbsp of my green Sofrito ( see recipe) and dry thyme in slow cooker over night to be soft and ready for today's meal )
Be Advised - I only used 1/2 c for this recipe. The other 1/2 I froze for future use. As you can see I pre-plan my meals. If I plan to use the dry beans instead of cans, which I strongly prefer, I pre-soak them the night before or do as I did here and slow cooked them over night. But no salt are added just herbs for seasoning. The salt seasoning I add the day of.
Okay back to salad.
In a large Dutch pan add the onions stir and let sweat. Then add the ground turkey, homemade taco seasoning. Stir to coat the poultry and brown evenly. Now add the cooked kidney beans, stir and let cook for about 7 minutes. Now add the fresh sliced mushrooms, stir and taste. See if you want to add more seasoning sprinkle a bit more of the taco seasoning. Cover and let cool.
Uncover and add the remaining ingredients chopped leafy greens, cheese, dressing and the corn chips.
This salad is just as delicious and can enjoy without the guilt.
It's also vegan friendly just replace the poultry with more kidney beans and mushroom and voilaaaa!!! Lol 💋
One of my favorite go tos' chicken salads during these hot summer days.
"Ain't nobody got time" to slave over a hot stove, specially during the summer.
So when I do cook in that hot kitchen I try to knock out a couple dishes or at least get a head start on prepping.
When I did the raviolis the other night I quickly boiled some chicken breast then let them cool down and stored them in the fridge for this yummy easy, light but filling salad. Perfect for lunch or dinner.
Partner this salad with a refreshing iced brew tea or juicing a couple fruits and vegetable as I did (see my cucumber apple lemon juice recipe). You'll be good to go!
2 baked/roasted/boiled chicken breast shredded
1 small yellow apple cored and diced
1 c red seedless grapes diced
1 small red onion diced
2 tbsp light sour cream *may use less
1 tsp Dijon mustard
1 tsp Hellmann mayonnaise
Black pepper to garnish
Romaine Hearts greens
In a bowl add shredded chicken, onion,apples and grapes and set aside.
Wash romaine leaves and set aside.
In a small bowl mix throughly the sour cream, mustard and mayo then pour over the chicken salad. Stir to coat evenly then fridge before serving.
When ready to serve spoon (as desired) salad mix onto the romaine leaves and sprinkle black pepper.
3 garlic cloves grated or 1 tbsp of my onion/garlic Sofrito *see recipe
1 16 oz can of peeled tomatoes
1 tsp of tomato paste
1 tbsp flat Italian parsley
1 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp sea salt
1/4 c sherry
1/4 c red cooking wine
1 tbsp extra virgin olive oil
Red pepper flakes *optional
In a large sauce pan on medium high heat add all the ingredients for the tomato sauce and simmer for about a 3 minutes. Then add the thawed ravioli to the sauce, stir and cover. Cook ravioli through for about 5 minutes as the sauce thickens.
Steamed 1 c broccoli florets , cauliflower and carrots combined
Marinate fillets in a medium bowl and set aside.
I used my bamboo steamer over 1 1/2 of water brought to boil on high heat. Layed the romaine lettuce on the bottom of the basketand the marinated fillets on top. Covered the baskets and steamed the fillets for about 7-10 minutes.
Carefully remove from basket when done. Plate and serve.
Combine salad in medium bowl and serve with your fillet and steamed veggies.
* Note - see recipe for "tamales". You can see what a bamboo basket steamer looks like. You may use other methods if you prefer.
*Note - I had no more organic cucumbers so for non-cucumbers I remove the peel.
Tzatziki sauce - see recipe in my blog for Mediterranean Turkey burgers.
Gather all ingredients for the Tzatziki sauce a in a container with lid and put in fridge till ready for use.
In a salad bowl arrange the watercress, tomato and cucumber and set aside.
In a medium size bowl add the ground lamb, chopped watercress, chopped dill and bouillon. Mix to combine evenly and with shape the mixture into rolls large enough to fit in your choice of wrap when done.
In a non-stick skillet on medium high heat
place in the skillet your lamb rolls. Cook throughly and braise on all sides. You add a tbsp or two to help bring steam in the skillet to make sure it has cooked through. This should take about 10 - 15 minutes.
Once done turn heat and serve on a wrap, watercress, tomato, cucumbers and Tzatziki sauce.
NOT-CHO dinner hahaha now say it faster. Hahahah sorry being silly 😄
Fast, quick, delicious and nutritious !
Serves 3 - 6
4 lbs of lean ground turkey (chicken of beef)
1 tbsp taco seasoning (homemade or store bought)
1 tbsp of Luli's Mom Green Sofrito *optional **note
12 whole wheat hard taco shells (corn hard shells or soft shells)
2 Roma tomatoes diced (or 1 large beefsteak tomato)
1 1/2 dandelion greens chopped (iceberg,romaine, or any leafy green)
1/2 large red onion chopped (or any onion)
1/2 c salsa verde
1 c chunky Luli's tomato salsa (homemade or store bought) **note
In a large non-stick skillet over med/high heat add ground turkey the sofrito and taco seasoning. Stir with wooden spoon to coat mixture evenly. Cook for about 5 - 7 minutes then add 3 cups of water. Let simmer till all water has evaporated about another 10 - 15 minutes.
In the meantime, in a plate set aside the chopped tomato, leafy green, and onion. In another the tomato salsa and salsa verde if using them, also set aside.
Heat oven to 300. Place hard taco shells in a flat baking dish. Heat shells for about 2 - 3 minutes. May have to increase or decrease the time depending on your oven. So keep close eye on them you don't want to burn them. Once warmth through remove from oven and set aside.
Ok back the top of the stove... Check to see all water evaporated and meat is browning nicely and turn off heat.
Now you are done. Plate and serve. You may add sour cream and or guacamole as toppings if desire.
** for sofrito and tomato salsa you may find the recipe in my blog.
Strawberry/Banana iceberg salad w/ lemon/honey red pepper vinaigrette
1 c iceberg lettuce washed & torn to bite size
1 medium raw yellow squash sliced/halved
1 banana sliced
1 Kirby cucumber washed & sliced
4 medium strawberries washed & sliced
1 tsp dried cranberries
1 tsp dried cherries
1 tsp unsalted cashews
1 tbsp honey
1/8 tsp black pepper
1/8 tsp sea salt
1/8 tsp red pepper
1/8 tsp ground cumin
1 tbsp distilled white vinegar
2 tbsp lemon juice *may add more or less
1/4 c extra virgin olive oil (whisk this slowly) **you may add more or less
In medium size salad bowl combine all the salad ingredients and set aside.
In smaller bowl combine all the vinaigrette except for the oil. Now slowly add the oil and whisk until it emulsified. Then drizzle 2-3 tbsp over salad , toss to cover evenly . You may add the remaining vinaigrette.
Sprinkle the toppings (dried cranberries/cherries and cashews over the top of salad.
3 slices of fresh made mozzarella halved (optional)
Tear or chop romaine leaves place in a salad bowl then layer all the other ingredients and set aside.
3 tbsp balsamic vinegar
1 1/2 warm water
1 tsp Dijon mustard
1/2 tsp minced garlic
1/3 c extra virgin olive oil
Sea salt & Black pepper to taste
In a small bowl add all ingredients. Lastly, whisk the olive oil slowly but continuously until it emulsifies. Then drizzle over salad. Serve.
For those that do eat meat I sautéed a chicken strips and added it over my yummy salad.
1 chicken breast sliced into strips
1/8 tsp Sea salt
1/8 tsp black pepper
1/8 tsp turmeric
1 tbsp of olive oil
You may add more spices but I chosed to get lighter because it was going on top of my salad and the vinaigrette.
Wash chicken in cool water, pat dry and slice into strips.
In a medium bowl add chicken strips and all the spices then set aside.
In skillet on medium high heat add oil then add the marinated chicken strips into the heated oil. Toss with wooden spoon cooking all sides of the strip, for about 4-7 minutes. Then remove from heat, let cool then serve over salad.