Salads

Second Annual Barbecue Recipe Contest

Posted by on Jun 2, 2013 in BBQ, Salads | 0 comments

Second Annual Barbecue Recipe Contest

Memorial Day weekend is here, the unofficial start of summer.  And you know what that means – barbecue!  Time to haul out the grill if you haven’t already, clean it, check the propane or lay on some charcoal, and fire it up for another summer of great food and good times. And if that isn’t fun enough, Home Star Cuisine is announcing its 2nd Annual Barbecue Recipe Contest.Like last year, I am asking you to share your favorite barbecue recipes with us.  Whether it is for a Southern-style low-and-slow cooked ribs, a great grilled chicken marinade, or a delicious side dish that wows your guests at all your cook-outs, I want to try your best summer recipes.  And the top three recipes we receive will earn their creators a $25 gift certificate to Omaha Steaks.  Just send your recipe to me by e-mail before July 31, 2013, and I will announce the winners in the August newsletter and they will be receiving their gift certificates by Labor Day weekend.I had a great time last year trying all the recipes that I received, and some of them have found their way into my permanent repertoire.  I hope this year brings me another good crop of recipes, especially for side dishes, a category that was noticeably under-represented last year.  So to prime the pump, I’m sharing with you an unusual and delicious Asian Cole Slaw.  And it goes well with the Korean Barbecue recipe I kicked off the contest with you last year.  I wish you all a fantastic summer! South Asian Cabbage Slaw Vinaigrette: ¼ cup soy sauce or tamari 1 tablespoon light brown sugar 1 tablespoon Asian fish sauce zest and juice of one lime ½ teaspoon crushed red pepper 1 clove garlic, minced ¼ cup vegetable or peanut oil   Slaw: ½ cabbage, shredded or finely sliced 1 large carrot, grated 1 red pepper, julienned ¼ cup chopped cilantro ½ cup chopped dry roasted, salted peanuts Whisk together the vinaigrette ingredients, or shake well in a small glass jar with a tight fitting lid. Toss together the cabbage, carrots, cilantro, and peanuts.  Add vinaigrette and toss to evenly distribute.   Serves 6 –...

Read More

A super salad for your Easter or Passover dinner

Posted by on Jun 2, 2013 in Salads | 0 comments

A super salad for your Easter or Passover dinner

Spring is here, at least officially, though it does seem like the snow doesn’t want to stop this year. But with Easter and Passover here it won’t be long before the weather will warm and we’ll be putting the first plants in our gardens. So to get us looking forward to those first crops from the garden I would like to share with you a recipe for a salad that will go well with an Easter ham or lamb, or a Passover meal (in that case, you just need to look for vinegar marked “Kosher for Passover”). Springtime Salad 1 cup arugula 1 head Boston lettuce, broken into bite-sized pieces 1 baby bok choy, cut into chiffonade ½ bunch mint leaves, torn 1 cup sugar snap peas, diagonally sliced into ½ inch lengths 6 large radishes, thinly sliced 1 carrot grated ¼ cup golden raisins   Dressing: grated rind and juice of 1 lime 2 tablespoons white balsamic vinegar 2 teaspoons honey large pinch salt 6 tablespoons extra virgin olive oil   In a salad bowl, place greens and sprinkle with the other vegetables and the raisins. In a glass jar, combine dressing ingredients except oil. Shake well to blend and then add oil. Shake again and drizzle over the greens. Toss gently and serve. Serves...

Read More

Cooking demo at The Villages on Mount Hope Bay

Posted by on Jun 1, 2013 in Salads | 0 comments

Cooking demo at The Villages on Mount Hope Bay

One of the things I love about my business is doing cooking demonstrations, particularly for seniors. Why? Typically, seniors tend to be very enthusiastic students for any number of reasons. One of those reasons is that many are on special diets or have dietary restrictions and are looking for ways to eat healthier. With these cooking demonstrations, I can show them how to not only make meals that please the palate but are also healthier.Recently, Home Star Cuisine held a cooking demonstration at The Villages on Mount Hope Bay, an over 55 active lifestyle community in Tiverton, Rhode Island. Twenty-eight residents attended and we walked them through how to create Quinoa Salad. We also made a delicious Bulgur Pilaf with Dried Apricots, Wild Rice with Cranberries and Hazelnuts, and an unusual but tasty and nutritious Chia Pudding (remember Chia pets? It’s the same seed, but who knew it was this versatile and packed with fiber and omega-3 fatty acids that are great for your heart?!).Besides enjoying a sampling of these dishes, everyone was interested in the health benefits of these foods as well as experiencing the different tastes, textures, and flavors. Needless to say, the demo was a big hit and many attendees wanted the recipe, which is in the article below. If you’re interested in hosting a demo where you live-either in your home or at a common area in your condo association or 55+ community-please drop me a line.  Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing Ingredients 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained 4 cups (packed) baby spinach leaves 1 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups) 1 cup (packed) fresh mint leaves 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided 1/4 cup Sherry wine vinegar 2 1/2 teaspoons smoked paprika 1/2 cup olive oil Directions Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool. Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over. Makes 6 – 8 Servings   Adapted from Bon...

Read More

Entire Site Copyright © 2017 Home Star Cuisine, LLC All Rights Reserved.