Watermelon Salad

Memorial Day is in just a few short days! The official start of summer: BBQ's, lazy days at the beach,  fun in the sun, out door festivals and music concerts, and delicious summer fruits like peaches, plums and watermelon!

Nothing puts in summer mood more than a slice of watermelon. Red, sweet, and so juicy-watermelon is refreshing and so good for you. It's packed with some of the most important antioxidants in nature: Vitamin C, Vitamin A, and lycopene.  Slice it up often and enjoy.

Now that you know how good it is for you:  here is a delicious and different recipe for watermelon salad.  It's perfect to serve or bring to your Memorial Day BBQ.

This recipe was on the California Olive Ranch website.  I adjusted it slightly (converting metric measurements to more familiar US measurements) and for us Vegans  in the group, I have included a recipe for Vegan feta to replace the cheese called for in this dish. (see below).

Ingredients:

• 1 small red onion
• 2-4 limes, depending on juiciness
• 3lbs sweet, ripe watermelon
• 1 cup feta cheese or Mock Feta Cheese Recipe
• Bunch fresh flat-leaf parsley
• Bunch fresh mint, chopped
• 3-4 tablespoons extra virgin olive oil
• 1 cup pitted black olives
• Black pepper

Serves: 8

1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
2. Remove the rind and pips from the watermelon, and cut into approximately 1.5 inch triangular chunks, if that makes sense (math is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
3. Pour the onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Refreshing. Delicious. Healthy. Cynfully Good.......

Meatless Monday Spinach and Sundried Tomato Stuffed Pizza

If the idea of a bean dish doesn't turn you on for Meatless Monday, how about homemade stuffed pizza? This is the most amazingly easy and delicious recipe. Don't panic over homemade pizza.  It really is not difficult. This recipe takes about 20 minutes to prepare and will be ready for your family to enjoy in less than an hour.  As it cooks, you can watch the news, help the kids with homework, or pour yourself a glass of wine or sip a cup of tea and just relax.

Serve this dish with your favorite marinara sauce and a big tossed green salad! This recipe will satisfy carnivores, vegetarians and vegans (just substitute the parmesan and mozzarella cheese with your favorite vegan varieties). Enjoy!



• Cooking spray, preferably canola or olive oil
• 1 14-ounce package firm water-packed tofu, drained
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup chopped soft or reconstituted sun-dried tomatoes (see Tip)
• 1/2 cup finely shredded Parmesan cheese (or Vegan alternative)
• 1/2 cup shredded part-skim mozzarella cheese (or Vegan alternative)
• 1/4 cup chopped fresh basil
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound prepared pizza dough, preferably whole-wheat

1. Position rack in lower third of oven; preheat to 475°F. Coat a large baking sheet with cooking spray.
2. Finely crumble tofu; pat dry. Place in a large bowl and use your hands to combine with spinach, tomatoes, Parmesan, mozzarella, basil, onion powder, salt and pepper.
3. Roll out dough on a lightly floured surface to about the length of the prepared baking sheet and twice as wide (approximately 16 by 18 inches). Transfer the dough to the baking sheet, allowing the extra width to hang over on one side onto a clean surface. Spread the filling on the dough in the pan, leaving a 1-inch border. Fold the overhanging dough over the filling. Fold the edges closed and crimp with a fork to seal. Make several small slits in the top to vent steam; lightly coat the top with cooking spray.
4. Bake the stuffed pizza until well browned on top, 18 to 20 minutes. Let cool slightly before cutting.

Tip: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, drain, chop and then add to the pizza filling.

Recipe from: http://www.eatingwell.com/ . Check out their site. They have a whole section of Vegetarian dishes I know you will love.

So Cynfully Good......

Meatless Monday Black Bean Croquettes

It's Meatless Monday! Every day is meatless for me but for those of you wishing to add a few dishes a week that are vegetarian or vegan, here is a great recipe:

Black Bean Croquettes. 

These are easy to make and BAKED, not fried so they are better for you and lower in fat and calories.  Serve them with warm whole wheat tortillas, homemade coleslaw or a tossed green salad.  These are so good and so satisfying, no one will ever miss the meat!

• 2 15-ounce cans black beans, rinsed
• 1 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
• 2 cups finely chopped tomatoes
• 2 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder, hot if desired, divided
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 avocado, diced

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. To make the salsa: combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture. Reserve the rest to serve with the croquettes later.
3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Recipe from http://www.eatingwell.com/

Healthy. Easy. Meatless. Cynfully Good......

Basic Bean Burritos Recipe

What's for dinner??

Basic Bean Burritos

Healthy. Homemade. Easy. Fun. Cynfully Good........

Italian Potato Salad

Craving potato salad but don't want all that unhealthy, fattening mayonnaise? Try this delicious recipe instead.: Italian Potato Salad.... No mayo in sight! Perfect to bring to a Memorial Day BBQ!


6 potatoes, boiled in the skin
1 onion, cut in half and then sliced very thin
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
3 tablespoons fresh parsley, chopped

Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
Toss together with remaining ingredients.
Refrigerate for at least one hour.

From http://www.yummly.com/

Simple. Delicious. Healthy. Cynfully Good..........

Quick and Simple Fruit Salad

I love fruit salad, but I don't always keep such wide variety of fresh fruits on hand. Honestly, when the mood for a nice big fruit salad does strike me, I want it NOW and don't have the patience to wash, peel or cut all that fruit and then clean up the mess.

Here's  a simple and delicious solution.

Quick and Simple Fruit Salad

1 can organic tropical fruit salad - Native Forest is perfect-lots of mango, papaya, pineapple
1 banana, sliced thin
4 or 5 fresh strawberries sliced
handful of fresh organic blueberrys
                                  handful of raw almonds
(if you happen to have shredded coconut on hand, add a bit of that, too)

Toss everything into a bowl and stir gently to mix.  Chill for about 30 minutes (or eat it right away- your choice). Either way, this is simply sensational!

Quick, healthy, delicious and Cynfully Good

Sushi Rice Salad



Sushi Rice Salad Photo: Deirdre Rooney

This recipe was in the food and drink section at http://www.telegraph.co.uk/  and what a great recipe it is. It's a little different, very healthy, and completely Vegan/Vegetarian. 


Sushi rice is a short grain rice and gets sticky when you cook it. You can find it in Asian markets and some larger grocery stores carry it as well. Or, order it here at Amazon.com. Just click the link I've posted. If you are a 'die-hard brown-ricer', you can use that, too.

Do add the baked tofu to this salad. It is so worth it and makes it filling. Serve with miso soup for a real "Sushi Night Out" experience.  This salad is a complete meal and perfect for lunch or a light supper. Enjoy......

Sushi Rice Salad

For the baked tofu
200g (7oz) firm tofu, cut into 2cm (¾in) thick batons
1 tbsp finely grated ginger
2 tbsp soy sauce
1 tbsp mirin or sweet sherry
1 tbsp groundnut oil

For the rice
200g (7oz) brown sushi rice or brown shortgrain rice
1 tbsp sugar
4 tbsp rice vinegar
½ tsp salt

For the salad
100g (3½oz) frozen soy beans (edamame)
2 tbsp sesame seeds
1 large avocado, quartered, stoned, peeled and sliced
2 spring onions, trimmed and finely sliced
2 toasted nori sheets, cut into thin strips with scissors
small handful of radish sprouts or other sprouts such as alfalfa
2 tsp wasabi paste, to serve
2 tbsp Japanese pickled ginger, drained, to serve

Preheat the oven to 200°C/400°F/gas mark 6. Combine the tofu with the ginger, soy sauce, mirin or sherry and oil. Leave to marinate for 30 minutes or just spread out on a lined baking-sheet and cook for about 25 minutes, turning halfway, until golden. Set aside.

Meanwhile, rinse the rice and cover with water. Add a generous pinch of salt and bring to the boil. Cover and simmer for 30 to 40 minutes, until just tender. Drain off excess water and set aside to rest, covered, for 10 minutes. Transfer to a large bowl. Combine the sugar, rice vinegar and salt and sprinkle over the warm rice, stirring in well. Cool, stirring occasionally, for 15 minutes or so while you finish the rest of the salad.

Blanch the soy beans in boiling water for two minutes then refresh in cold water and drain well.

Toast the sesame seeds in a dry frying-pan until golden and fragrant. Set aside to cool.

Mound the rice into four bowls and top with tofu, soy beans, avocado, spring onion, nori and radish sprouts. Scatter with sesame and serve with wasabi and pickled ginger.

 

A fun, asian-inspired complete meal in bowl and Cynfully Good!