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7 Jul 2008

Onion and Olive Salad Recipe

Written by Chris in Salad

olive_salad

Onion and Olive Salad recipe has a great combination of flavors of a beautiful simple salad. It’s great compliment when served together with roasted chicken or pork. Salad can be prepared before hand and put together up to 1 hour before serving or refrigerated.

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Ingredients:

  • 1 Onion, thinly sliced
  • 1 bunch green onions, chopped
  • 1 cup stuffed olives
  • 1 clove garlic, crushed
  • ¼ teaspoon white pepper
  • ¼ cup wine vinegar
  • 1 teaspoon salt
  • 1 ½ cups black olives
  • ½ cup olive oil



Method:

Put onions into salad bowl, sprinkle with salt and add vinegar. Refrigerate covered for one hour. Then add olives (sliced) and garlic. Pour olive oil over olives and onions and then sprinkle pepper mixing well. Then serve.


Why not try…

Adding 2 cups coarsely chopped orange sections (about 2 pounds) to add that extra flavor.

Recipe by:Yolande Cools-Lartigue
Photo by Randy Mayor; Styling: Jan Gautro via Myrecipes.com

* * * * * 1 votes


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6 Jul 2008

Chickpea Soup Recipe

Written by Chris in Soup And Stew

chickpea soup

Try something different for the vegetarians in your life. Chickpea Soup in a great vegan recipe and it’s super healthy. Usually reading in 20- 25 minutes; everyone can enjoy this quick and delicious recipe - not only vegetarians.

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Ingredients:

  • ¾ lb. lean lamb, diced
  • 2 tablespoons oil
  • 2 tomatoes, chopped
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 6 cups water
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ cup chickpeas
  • 3 celery stalks, chopped finely
  • 2 onions, chopped
  • 1 teaspoon coriander
  • 3 tablespoons parsley, chopped
  • ½ teaspoon cumin
  • 2/3 cup lentils
  • 2 eggs
  • ½ teaspoon pepper

Method:

Soak peas in cold water overnight. Then drain and set aside. In a heated pan start browning lamb in oil. Add celery, onion, tomato, parsley, cinnamon, coriander, turmeric, and cumin and cook for about 3 minutes stirring all the time. Add water, chick peas and lentils bring to a boil and simmer for about 1 hour. Add salt and pepper. In a small bowl beat eggs and lemon juice together. Add simmering soup whisking all the time eggs will form strands. Then serve hot – garnished with parsley.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:bbcgoodfood.com
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24 Jun 2008

Blue Cheese Salad Recipe

Written by Chris in Salad

photo of pear topped with blue cheese salad

“Parmesan cheese, crumbled blue cheese, iceberg lettuce, egg, lemon juice and crushed garlic, combined with olive oil, to make this salad unforgettable. This blue cheese salad recipe is a sure hit worth trying!”

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Ingredients:

  • 1 clove garlic. Crushed
  • 2 cups ¼ fresh bread squares
  • ¼ cup grated parmesan cheese
  • ¾ cup olive oil
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup crumbled blue cheese
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon pepper
  • ¼ cup lemon juice
  • 1 large head iceberg lettuce
  • 1 head leaf lettuce

Method:

About 4 hours before serving time, crush garlic and drop into ¼ cup oil and set aside. Toast bread squares in shallow pan at 300F for about 20 minutes until crisp and dry. Tear lettuce into bits and put into salad bowl and refrigerate. Just before serving, sprinkle lettuce with cheese and drizzle one mixture of ½ cup olive oil, Worcestershire sauce, salt and pepper. Toss gently break raw egg into salad, add lemon juice and toss until egg specks disappear. Now pour remaining ¼ cup oil over bread squares, toss and sprinkle over salad. Toss salad and serve immediately.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:bringonthesalads.com

          0 votes


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