Saturday, November 13, 2010

Carrot and Tuna Salad

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This recipe comes from Harumi's Japanese Cooking Cookbook. Harumi Kurihara is called the Martha Stewart of Japan, and this recipe is one of her most popular recipes. You can serve the salad hot or cold. You cook the carrots in the microwave so they are still crispy and lightly cooked. So good!

3 medium carrots, julienne sliced (I used Trader Joe's shredded carrots)
1/4 cup finely chopped onion
1 tsp chopped garlic
1 T vegetable oil (I used extra virgin olive oil)
1, 3-oz, can of tuna, drained

2 T white vinegar
1 T Dijon whole-grain mustard
Salt and pepper, to taste
Soy sauce, to taste

Cut or grate the carrots.  Microwave them with the onion, garlic and oil for 1 to 1-1/2 minutes.  Add and mix in the drained tuna and the dressing. Season with salt, pepper and soy sauce.  Serve hot or cold.

Beer Bread

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I found the perfect quick bread to serve with soups and stews.  It has a biscuit consistency and is a perfect companion for a hearty soup like Michelle's Black Bean Soup.  It is also delicious toasted the second day. This recipe gets 5-star ratings as posted on multiple recipe internet sites.  I hope you like it.

3 cups flour (sifted)
3 tsp baking powder
1 tsp salt
1/4 cup sugar
12 oz. beer
1/4 cup melted butter

Sift the flour (don't omit this step).  Measure the flour with using a spoon into a mixing bowl. Add the baking powder, salt and sugar. Gently stir these ingredients together. Add the beer and mix. Your batter will be lumpy.  Place in a greased loaf pan.  Pour the melted butter on top.  Bake at 375 degrees for 50-60 min. Cool 15 min. before you remove it from the pan.  Serve with your favorite jam.

Italian Wedding Soup

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Here is a hearty, healthy and delicious soup recipe, originally from the Cooking with Trader Joe's Cookbook. This recipe can be prepared at a moment's notice if you use frozen meatballs.  This dish is filling, so it will please even the hungriest of appetites. Denny loved it -- I will definitely make this again.

20 party size mini-meatballs (I used 1/2 package Trader Joe's frozen turkey meatballs)
1 Tbsp extra virgin olive oil
1 small onion chopped
1 tsp crushed garlic
½ cup diced carrots
4 cups (32-oz. carton) low sodium chicken broth
3 cups Swiss chard or fresh spinach (if using frozen spinach, use only 1 cup)
¼ cup fresh parsley, chopped
½ cup grated or shredded Parmesan cheese

Heat olive oil over medium-high heat. Add onions, garlic, and carrots. Cook for 5 minutes.  Add chicken broth and meatballs. Bring mixture to a boil. Reduce heat and simmer for 20-30 minutes.  Add the spinach and parsley and simmer for 5 minutes.  Spoon into serving bowls and top with Parmesan cheese.