In My World

Quantity : 2 servings Preparation : 5 min 170 calories/servings Ingredients  4 cups mixed greens 100 g (I used spinach) 2 radishes, thinly sliced 30 g 1 green onions/scallions, chopped 40 g feta cheese, crumbled 2 tbsp Classic Vinaigrette 30 mL (I used Italian dressing) 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Wash the mixed greens and blot or spin dry. Put them in a salad bowl. Thinly slice the radish and chop the green onions, then add them to the bowl. Crumble the Feta cheese over the salad. Pour in the Classic Vinaigrette. Add salt and pepper to taste, then toss well and serve.   http://www.soscuisine.com/recipe/mixed-greens-radish-salad-feta-cheese

Contact me at inmyworld@live.ca

Quantity : 2 servings Preparation : 5 min Cooking : 10 min 140 calories/serving Ingredients 1 1/2 cup green/snap beans 150 g 1 tomatoes 120 g 2 tbsp Classic Vinaigrette 30 mL (I used low-fat Italian dressing) 1 pinch salt [optional] 0.2 g (I used Watkins Organic All-Purpose Seasoning Salt-Free) ground pepper to taste [optional] (I used Watkins Pure Ground Black Pepper) Method Blanch the French beans 7-8 min. Drain and shake out the water. Set aside and let cool down a few minutes. Slice the tomatoes and place in the individual plates. Place the beans next to the tomatoes. Sprinkle with the Classic Vinaigrette. Add salt and pepper. Serve. https://www.soscuisine.com/recipe/tomato-green-bean-salad

8 cups water 2 lb bag of frozen bite-sized potato and Cheddar cheese perogies 1 cup baby spinach, lightly packed 1 cup chopped English cucumber 1/2 cup sour cream 1/2 cup wine sauerkraut, drained and finely chopped 1/4 cup thinly sliced green onion 1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill) 4 bacon slices, cooked crisp and crumbled pepper to taste Pour water into Dutch oven.  Bring to a boil.  Add perogies.  Boil, uncovered for about 5 minutes until tender.  Drain.  Rinse with cold water.  Drain well. Combine remaining 8 ingredients in large bowl.  Add perogies.  Toss.  Makes about 7 cups.

Quantity : 2 servings Brining : 1 h Preparation : 10 min 230 calories/serving Ingredients 4 tsp fresh basil, finely chopped 5 g 2 tbsp extra virgin olive oil 30 mL 40 g goat cheese, sliced into rounds 2 tsp wine vinegar 10 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 3/4 cups mixed greens 70 g 1 plums, red or black, cut into thin wedges 100 g Before you start Marinate the cheese for 1 h, as explained below, then assemble the salad just before serving. Method Finely chop half of the basil then put it in a shallow bowl. Pour in the oil then mix well. Slice the goat cheese into rounds then add them to the bowl. Spoon the basil oil over the cheese, cover and let stand about 1 h at room temperature, or overnight in the refrigerator. Remove the cheese from the basil oil and transfer the oil to a large bowl. Pour in the vinegar, add salt and pepper to taste. Wash and spin-dry the mixed greens, then add them to the bowl. Chop the remaining basil then add it to the ...

A delicious salad . . . we really enjoyed the dressing . . .  2 tbsp white vinegar ** 1 tbsp brown sugar 1 tbsp canola oil 2 tbsp water 2 tbsp mayonnaise 1/4 tsp paprika 2-3/4 cup Savoy or green cabbage, thinly sliced ** 2 green onions, thinly sliced 1/2 Granny Smith apple, peeled, cored and thinly sliced ** salt and pepper to taste ** I didn't have any white vinegar left so I used apple cider vinegar.  I like my salads lightly dressed so I added an extra handful of sliced cabbage and the leftover 1/2 apple to the bowl. ** Put the vinegar, brown sugar, oil and water in a saucepan.  Heat 4 minutes over medium heat.  Remove the pan from the heat then add the mayonnaise, paprika, salt and pepper and mix well.  Set aside. Prepare the cabbage, green onions and apple and put slices in a salad bowl.  Pour in the vinaigrette and mix well.  Adjust the seasoning. Cover with plastic w...

I love this recipe: 1 c. chicken broth 3/4 c. couscous 1/2 c. Italian salad dressing 2 c. shredded fresh spinach 12 cherry tomatoes, halved 1/2 of 8 oz. can sliced water chestnuts Spinach leaves In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled. Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings. http://www.cooks.com/rec/view/0,1843,155162-246194,00.html

Except for the whole dirty dishes part of things, I'm really happy to be cooking again.  This salad was a very delicious part of my lunch today. Quantity : 4 servings Preparation : 15 min Cooking : 10 min Standing : 2 h 440 calories/serving Ingredients 200 g salmon fillet 2 tsp olive oil 10 mL 3/4 cup rice, long grain 140 g 2 eggs size large 1/3 cup frozen peas 40 g 1 stalk celery, finely diced 70 g 1 carrots, grated 100 g 1 green onions/scallions, finely chopped 3 tbsp extra virgin olive oil 45 mL 4 tsp lemon juice, freshly squeezed 1/2 lemon 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/4 cup mayonnaise 60 g Method Preheat the oven to 215°C/425°F. Put the salmon on an oiled baking sheet and brush with oil. Season with salt and pepper. Place in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork...