Fresh Salads With Feta Cheese

Crumble feta cheese over your favorite salad greens, vegetables, and dressing or whip up a quick appetizer with soft feta cheese, fine bread crumbs, extra virgin olive oil, and black pepper. Form patties and fry each side for a few minutes over medium heat in the olive oil until golden brown.

Penne Pasta and Feta Cheese Spinach Salad Recipe

What You Need

• 6 ounces penne pasta
• 2 medium tomatoes, peeled, seeded, chopped
• 1/2 cup feta cheese, crumbled
• 1/3 cup Italian salad dressing
• 1/4 cup green onions, sliced
• 3 tablespoons pitted ripe olives, sliced
• 6 cups fresh spinach, torn
• Freshly ground black pepper to taste

How to Make It

Cook the penne pasta according to the directions on the package, drain, and then rinse in cold water and drain again.

In a large mixing bowl, combine the cooked pasta with the chopped tomatoes, crumbled feta cheese, Italian dressing, and the sliced onions and olives. Cover the bowl and chill in the refrigerator for at least 4 hours but preferably overnight for 8 hours.

Arrange the torn spinach leaves on serving plates and distribute the penne pasta and spinach salad evenly on top. Sprinkle freshly ground black pepper to taste on the salads and serve.

Recipe of Tuna Fish Lasagna

Canned tuna is cheap and healthy as well, consisting of lot of acids, proteins, minerals and vitamins. You can make easy meal from it, what tastes extra good with fresh salad.

Ingredients You'll Need:

12 sheets of lasagna
1 dl of mozzarella cheese

Tuna fish sauce:
2 onions
4 cloves of garlic
2 tablespoons of oil
800 g of crushed tomatoes
200 g of canned tuna
2 dl of sliced green olives
1/2 tablespoons of salt
1 tablespoon of oregano
2 teaspoons of thyme

Cheese sauce:
2 dl of ricotta cheese
2 dl of sliced mozzarella cheese
3/4 teaspoons of salt
1/2 teaspoons of black pepper

About 20 minutes for preparation + 30 minutes for cooking.

First preheat the oven to 200 degrees. Chop the onion and cloves of garlics. Cook them with oil until soft. Add tomatoes, tuna, slices of olives and spices. Boil on medium heat for about 10 minutes. First pour tuna sauce to the bottom of the baking dish and then cover with lasagna sheets. Sprinkle with mozzarella and ricotta cheese. Repeat the layers. Cook for about 30 minutes. Remove from oven and let it rest under folio dor another 10 minutes.

Versatile Celery Casserole

Celery is a delicious, nutritious, and surprisingly versatile vegetable. Its juicy, crunchy texture makes it a popular choice for raw vegetable plates and salads, and its uniquely salty taste adds flavor to many recipes. But celery is more than a crunchy snack or add-in; it stands on its own as the star ingredient in many scrumptious dishes.

Start by purchasing the best celery available. For optimum flavor and texture, look for medium-sized stalks that are firm, crispy, and light green in color. The larger, darker green stalks tend to be tougher and stringier.

Avoid celery bunches that have limp or wilted stalks - a sure sign that the celery is past its peak of freshness - and stay away from bunches that have bruised stalks.

Celery should be promptly refrigerated. It will keep for about a week.

To prepare celery for cooking, rinse well under cold running water to remove any residual sand or dirt that may have been trapped between the stalks. Trim off the tough bottom where the stalk was attached to the bunch, and cut off the leaves but don't throw them away! The leaves are high in both nutrients and flavor and can be added to soups, stews, and casseroles.

When celery is cooked the flesh softens, but the "strings" that are prominent on the outside of the stalk remain intact. If you don't want the strings to be part of your finished dish, simple strip them away from the stalk before cooking.

Celery tends to lose color when cooked. This is the result of a completely natural chemical reaction that occurs when the chlorophyll and acids in the plant interact in the presence of heat and it has no effect on flavor. However if you want keep the color bright and vibrant, cooking celery quickly in plenty of water will help.

Versatile Celery Casserole

- 4 cups (about 10 - 12 large ribs) of celery cut into 1-inch pieces
- 1 can cream of chicken soup
- 1 stick of butter or margarine
- 1 can of water chestnuts or 1/2 cup of slivered blanched almonds
- 1/4 cup diced pimento (optional)
- 3 slices of bread, OR 1/2 cup seasoned breadcrumbs

Boil the celery in salted water till barely tender (about 5 - 8 minutes). Drain and put in casserole dish. Add half the butter or margarine while the celery is still hot and allow it to melt, stirring occasionally. Add the soup, water chestnuts or almonds, pimentos if desired, and salt and pepper to taste.

In a separate pan, melt the remaining butter and add the crumbled bread or dried breadcrumbs. Saute briefly, tossing to coat completely.

Sprinkle the coated crumbs over the top of the celery mixture in the casserole dish and bake uncovered in a moderate over (350 degrees) for 30 to 40 minutes, or until the mixture is hot and bubbly and the crumbs are golden brown.

Celery And Apples: Crispy, Crunchy, and Complimentar

Celery and apples have a lot in common; they're crispy, juicy and delicious sources of dietary fiber and vitamin C. But it's the ways in which they differ that makes them such a unique and complimentary combo.

The crispy sweetness of apples and the crunchy saltiness of celery work together to create a tantalizing texture in salads. Both flavors are strong enough to remain distinct and identifiable in combination's, even with a savory dressing like the one below:

Celery-Apple Matchstick Salad Dijon

- 1/4 cup mayonnaise (regular, lite, or fat-free)
- 1 tbsp Dijon-style mustard
- 1 tsp cider vinegar
- 1/2 tsp sugar or 1/2 packet of artificial sweetener
- 1/2 tsp dried tarragon
- salt and pepper to taste
- 4 - 6 celery ribs cut into 1-1/2" matchsticks
- 1 tart apple (any tart apple will work, including "baking apple" varieties) cut into 1-1/2" matchsticks.
- 1/2 up dried cranberries or currants (optional)

Mix the mayonnaise, mustard, vinegar, sugar or sweetener, and tarragon together in a medium large bowl and whisk till smooth and creamy. Season with salt and pepper (NOTE: go light on the salt at first, as the celery will add some saltiness). Add the celery and apples and stir together, making sure all the sticks are well coated. If desired, add dried currants or cranberries and toss lightly. Serve chilled on lettuce leaves.

But the magic of the apple/celery pairing isn't just in their complimentary crispness. Cooked together, each brings out the essence of the other in a remarkable way. The salty savor of cooked celery highlights the tangy sweetness of cooked apples and together they form a remarkable flavor that's an ideal accompaniment to chicken, turkey, or pork.

Apple and Celery Stuffing

- 1/2 stick of butter or margarine
- 1 medium onion, chopped fine
- 1/2 tsp of minced garlic (optional)
- 1 tsp dried sage
- 1 tsp dried thyme
- 4 - 6 celery ribs, washed and chopped fine
- 1 sweet apple (any variety) peeled, cored, and chopped fine
- about 8 ounces of dried breadcrumbs or stuffing cubes
- 1/2 cup chicken stock or broth

Melt the butter in a large frying pan and saute the onion and garlic over low heat until just softened. Add the celery and apples; mix well and continue to saute for several minutes, until all ingredients are coated and are beginning to soften. Add the breadcrumbs or stuffing cubes and toss in the pan to coat, then add the stock and continue to cook for about three minutes, or until the liquid is well absorbed and the crumbs or cubes are all moistened.

This makes an outstanding stuffing for turkey or chicken, but it's equally good simply baked in a casserole dish at 350 degrees for 25-30 minutes.

A Chocolate Cookie Recipe That Others Will Rave About

This chocolate cookie recipe is for the true chocolate lover, combining the rich taste of dark with the sweetness of white chocolate. They are also among the easiest cookies to make as there is no rolling and cutting out shapes. Simply drop the mixture from a spoon onto a baking tray.

Ingredients

115 g / 4 oz unsalted butter
115 g / 4 oz / 2/3 cup light muscovado sugar (if unavailable substitute with dark brown sugar)
1 egg
1 teaspoon vanilla essence
150 g / 6 oz / 1 ¼ cups self raising flour
75 g / 3 oz / ¾ cup porridge oats
115 g / 4 oz dark (semisweet or plain) chocolate, roughly chopped
115 g / 4 oz white chocolate, roughly chopped

Preheat the oven to 190oC / 375oF. Line two baking sheets with parchment or baking paper. This will prevent the cookies sticking to the baking sheet and is preferable to greasing the trays. It also prevents them spreading too much during baking.

So that the butter is soft enough to beat easily, remove it from the fridge at least 30 minutes before you plan to start. Unsalted butter is the preferred choice, but if you are going to use margarine, choose the firm block type that is suitable for baking.

Using an electric mixer cream the butter with the sugar in a small bowl until the mixture lightens in color. The mixture should be well aerated and have a light and fluffy texture.

Add the egg and vanilla essence and beat until creamy. The eggs should also be at room temperature or they may curdle the creamed mixture.

Transfer the mixture to a large bowl and sift the flour over the mixture. Using a metal spoon, gently fold through the mixture. Add the oats and chopped dark and white chocolate. Stir until all the ingredients are well mixed.

Take small tablespoons of the mixture and place on the trays spacing them about 2 inches apart to allow room for spreading during baking.

Bake on the center shelf of the oven for 15 - 20 minutes or until the cookies begin to turn a pale golden color.

Remove from the oven and leave on the trays for about 5 minutes. Then using a wide, slotted spatula transfer to wire racks to cool completely. Your cookies will be soft when you first remove them from the oven, but will become crisper as they cool.

This mixture will make approximately 18 - 20 cookies.

Always buy the best quality chocolate you can afford. This is the one time when cost-cutting does not pay. The results are worth the extra cost. Of course the best way to buy it is by the block. Ideally it should contain 70% cocoa solids to achieve that rich chocolaty taste.

For best results it should be eating quality not compound. Other types contain other oils and ingredients and will give inferior results.

Recipes For A Bread Machine

While browsing the internet I came across a few recipes to make in a bread machine, and they just sounded absolutely wonderful, to good to keep to myself.

Banana Nut Bread Recipe

Ingredients:

½ cup margarine, softened
2/3 cup milk
2 eggs
2 ½ cups all purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas ( about 2-3 )
½ cup chopped walnuts

Directions:

Spray the bread machine pan with Pam or any vegetable oil spray.
Premix ingredients in the order they are in the ingredient list. Pour mixture in bread machine pan.
Select the Quick Bread or Cake cycle. Press start. Check after about one minute to see if the dough is well blended.
Cook until cake cycle stops. Remove pan, and completely cool before removing bread from the pan.

The recipe makes a 1 pound loaf with 10 servings.

French Bread

Ingredients:

1 ¼ cups water (70-80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 ½ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon cornmeal
GLAZE
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted

Directions:

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

Cheesy Onion Focaccia

Ingredients:

3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese

Directions

1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer.
3. Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.

Pressure-Cooked Italian Artichokes

How To Cook

First here is some cook's tips on how to prepare your artichokes for cooking and what pans not to use:

1. To trim artichokes, cut the pointed tops off, then cut the stem off flush with the bottom. You may want to pull some of the more unsightly outer leaves off too.

2. Never use cast iron or aluminum pans to cook artichokes, as they will cause a metallic taste and discolor the artichokes.

Now let's get down to the cooking part. You can just boil your artichokes in water until tender, but I believe this is the fastest way to get the best results:

4 SERVINGS (PRESSURE COOKED)

- 2 cups water

1. Put the water in a pressure cooker with the rack in the bottom.

- 4 artichokes, washed and trimmed
- Garlic salt to taste
- Pepper to taste
- Dried parsley to taste
- Extra-virgin olive oil

2. Season the artichokes to taste with the salt, pepper and parsley, then drizzle a little olive oil over the top. (The leaves should be pulled slightly opened to receive the seasoning.)

3. Place the artichokes in the cooker over high heat and bring the cooker to pressure. Turn the heat down and cook under pressure for 15 minutes.

Release the pressure and serve the artichokes plain or with mayonnaise (my favorite).

When eating artichokes, just pull a leaf off and dip the "meaty" end in mayonnaise. Then, while holding the tip of the leaf with your fingers, put the artichoke leaf between your teeth and scrape the soft, delicious "meat" from the leaf.

When you come to the heart (bottom) of the artichoke, spoon or cut the fuzzy part off and you will be left with the heart, which is all "meat" and delicious.