Cold Couscous Salad with Vegies

INGREDIENTS:

1 ½ cups pearl couscous 

 Salt and fresh ground black pepper 

1/4 cup extra-virgin olive oil 

1/4 cup red wine vinegar

1 teaspoon Dijon mustard 

1 clove garlic. minced

2 to 4 tablespoons lemon juice

1 medium cucumber, deseeded, diced 

1 large tomato, diced or 1 cup cherry tomatoes, halved

4 oz Feta Cheese, crumbled

1/2 cup Kalamata olives, pitted

1/2 cup coarsely chopped fresh herbs; fresh parsley, cilantro, basil, dill, or mint 

Directions 

Cook Couscous as directed on box.

While the couscous cooks, in a large bowl, whisk the oil, vinegar, mustard, garlic, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. 

Stir in the cucumber, tomato, herbs, olives and Feta. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Pickled Red Onions

 

Ingredients

• 1 large red onion, halved and thinly sliced
• 1/2 cup red wine vinegar
• 3 tablespoons sumac
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint

Instructions

• Combine the ingredients: In a medium bowl, combine the onion slices with vinegar, sumac, salt, parsley, and mint.
• Toss everything together: Use your hands to toss everything together, massaging gently.
• Let it sit: Cover and refrigerate for 30 minutes to 1 hour.
• Serve: Use immediately or store in the fridge in a tightly covered jar for up to 1 week.

Notes

• Switch it up: If you don’t have a red onion on hand use a white or yellow one.
• Vinegar: I prefer red wine vinegar for this recipe, but you can use white wine vinegar as well. The flavor might be a little sharper and the color won’t be as bright, but the pickled onion will still taste amazing

Zesty no mayo tuna salad dressing

 

For 15 oz of tuna:

• ▢2 1/2 teaspoon good quality Dijon mustard
• ▢Zest of 1 lime
• ▢1 1/2 limes, juice of
• ▢1/3 cup extra virgin olive oil
• ▢1/2 tsp sumac
• ▢Pinch of kosher salt and black pepper
• ▢1/2 teaspoon crushed red pepper flakes, optional

Pumpkin Swirl Cheesecake

 

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar, divided
• 1 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place graham cracker crumbs in a bowl with the sugar.  Add melted butter and combine. Press onto the bottom of springform pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.
4. In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
5. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan.
6. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Hero's Feast Hand Pies

Pie Filling

1 pound ground beef

6 slices thick cut bacon (this is just a minimum)

8 oz Yukon gold potatoes cut into 1/2" cubes (You can use a bag of Simply Potatoes)

2 leeks, chopped (clean in salad spinner) (you can use any onions)

4 cloves garlic minced

2 teaspoons dried thyme

3 table spoons flour

2/3 cup low sodium beef broth

Salt & Pepper to taste

You can add any vegetables you like, I use carrots sometimes. Saute the carrots with the leeks and add a few minutes.

Instructions

Cook the ground beef in a large skillet.

Add the broth, thyme, salt and pepper and the flour after draining the ground beef. Cook stirring for 5 minutes to thicken broth. Remove to a mixing bowl and wipe out the skillet.

Fry the bacon in the large skillet. Keep some of the bacon fat in the skillet. Set the bacon aside and crumble into smaller pieces.

Cook the potato cubes in the large skillet in the bacon fat. Cook 7 minutes.

Remove potatoes to the mixing bowl.

Saute the leeks and garlic in a small skillet, 5 minutes. Add to the mixing bowl.

Assemble

Prepare a pie shell in a pie dish. I use the rolled pastry in the refrigerated section. 

Combine all of the above ingredients in the mixing bowl and add to the pie dish.

Top with the second pastry roll, cut to vent or make a lattice as you wish.

To make hand pies, I like philo dough, but it is pricy to buy. You could also make individual sized pot pies.

Bake

Preheat the oven to 375. Bake on middle rack 40 to 45 minutes.

Chocolate Chili

2 pounds ground meat, cooked and drained

1 pound smoked meat, shredded

2 onions chopped

3 cloves garlic, minced

2 jalapenos, chopped

1 red bell pepper chopped

1 table spoon + 2 teaspoons chili powder

1 tablespoon ground cumin

2 table spoons cocoa powder (unsweetened/baking)

1 teaspoon oregano

1 teaspoon cinnamon

1/4 teaspoon cloves

4 cups tomato sauce

2 cups beef broth

1 15 oz can diced tomatoes

1 15 oz cans pinto beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

Cook and drain the ground beef. 

Chop all the vegetables to the size you like. 

Saute the chopped vegetables in butter in the kettle for 5 - 10 minutes.

Add in all of the spices, canned beans, diced tomatoes, tomato sauce and beef broth.

Add shredded smoked meat.

Simmer 30 minutes.

Irish Potato and Leek Soup

 Ingredients

2 teaspoons vegetable oil

2 cups leeks, chopped

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, coarsely chopped

4 cups vegetable stock or 4 cups water

1 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried tarragon 

1 1⁄2 cups light cream 

Directions

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft. about 5 minutes.

Stir in the vegetable stock or water, potatoes, salt, pepper thyme, tarragon and dill; bring to a boil.

Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the cream and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.

Tips:

Buy a bag of baby yellow potatoes and cut in half or quarters instead of using regular size potatoes.

Cut the leeks and clean in a salad spinner.