Monday, September 1, 2014

Salsa

Submitted by: Mediterranean Wellness Participant Margaret Raines


We want to highlight this recipe for the next few days because it first is sounds delightful and two it was submitted by a participant. You can also submit recipes you would like to share on or recipe blogs at info@willclower.com  Thanks a bunch Margaret!





Salsa – (this makes a HUGE amount, you may want to cut it in half or plan to make Mexican rice, etc with it. Keeps good in the refrigerator for a week. In time you will learn what you like more or less of. Hot or Hotter. I absolutely love the cilantro – I tend to put more than called for.

HINT: after making this you can put it in a food processor and the flavor and consistency is completely different once processed

FRESH VEGTABLE SALSA:

8 ROMAN TOMATOES
8 REGULAR TOMATOES (MEDIUM SIZE)
1 BUNDLE CILANTRO
1 MEDIUM RED ONION
2 CLOVES GARLIC
5 STALKS CELERY
1 CUP JARRED JALAPENO PEPPERS CHOPPED
1 CAN GREEN CHILIES CHOPPED
1-2 FRESH SERRANO PEPPERS CHOPPED
1 TSP SALT
1 TSP CAYENNE PEPPER
1 TSP BLACK PEPPER

CHOP ALL AND MIX WELL.
This gets better as it sits. The longer it sits the hotter it will become. Adjust to your taste.


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Friday, August 29, 2014

Creme Fraiche

Creme Fraiche the perfect topping for fresh fruit. With a dollop of Creme Fraiche you can take some fresh fruit and turn into a very delightful dessert!

You’ll Need
· ¼ buttermilk
· ½ cup heavy cream

Directions

Note: This recipe must stand for 6-8 hours, and then be chilled so make sure to plan accordingly.

In a saucepan, heat buttermilk and cream to 98.6 F.

Pour into a container and partially cover.

Allow to stand for 6 to 8 hours at room temperature, when it will become thickened and slightly acid in taste.

Stir, cover and refrigerate until well chilled

Note

You could also try using sour cream or yogurt instead of the buttermilk.



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Thursday, August 28, 2014

Fresh Fruit Dip


You’ll Need:

·         8 ounces plain yogurt
·         1 to 1½ teaspoons honey
·         Grated peel of  a half an orange  

Directions:
  • In a small bowl, combine yogurt, honey and orange peel.
  • Serve as a dip with fresh sliced fruit of choice.

Tip:

If serving apple or banana slices you can sprinkle them with a small amount of orange or lemon juice to prevent fruit from browning.

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Wednesday, August 27, 2014

Lavender Lemonade

You’ll Need

  • 3 Tablespoons dried lavender flowers
  • 1 tray of ice cubes
  • 2 cups boiling water
  • 1/4 cup sugar (or less)
  • The juice from 8 lemons
  • 5 cups cold water (you may want to add more to adjust for personal taste)


Directions

  • Place the ice cubes into a pitcher that can hold at least 2 quarts.
  • Put the lavender into a bowl, and pour the boiling water over it. Allow it to steep for approximately ten minutes. Then strain out the lavender and discard.
  • Mix in sugar (it is better to start at the lower end and then if you need more you can always add it) into the lavender mixture and then pour this mixture into the pitcher that contains the ice.
  • Add the lemon juice to the pitcher. Then add the cold water and stir. Taste and adjust the sugar and water to your liking. Enjoy!!

Tuesday, August 26, 2014

Endive Beet and Red Onion Salad

You’ll Need
  • ½ pound raw beets, trimmed
  • 3 heads of Belgian Endives, medium
  • 1 red onion
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon red wine vinegar
  • salt and pepper
  • 3 Tablespoons olive oil
  • 4 Tablespoons finely chopped parsley
Directions
  • Place the beets in a saucepan and add water to cover.
  • Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
  • Drain and let cool.
  • Remove the skins and slice the beets.
  • Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
  • Drop the pieces into cold water.
  • Drain and pat dry.
  • Peel and slice the onion.
  • Combine the mustard, vinegar, salt and pepper in a salad bowl.
  • Add the oil and blend well with a wire whisk.
  • Add the beets, endive, onion and parsley.
  • Toss well and serve.

Monday, August 25, 2014

Green Beans with Basil and Tomatoes

You’ll Need
· 2 Tablespoons butter
· 1 ½ pounds fresh green beans
· 1 large tomato peeled and chopped
· ½ cup green onion, chopped
· 1 teaspoon salt
· 1/8 teaspoon pepper
· ½ teaspoon dried basil

Directions
Melt butter in medium skillet.
Add beans, then remaining ingredients.
Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes)

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Friday, August 22, 2014

Walnut Chicken

You’ll Need
  • 4 boneless chicken breast halves
  • Lemon juice
  • 6 Tablespoons melted butter
  • 3 cups bread crumbs, toasted
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons parsley flakes
  • 3/4 cup chopped walnuts
  • 1/2 teaspoon seasoned salt
  • Seasoned salt and pepper


First
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Then
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Finally
Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

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