Kale Salad for Eye Health

  

Kale is an excellent source of lutein and zeaxanthin, a couple of powerful antioxidants that protect the eyes by shielding them from harmful UV rays. Kale also prevents cataracts.

Ingredients 

Salad 

• 2 cups kale, chopped into strips 

• 1 cup roasted almonds, chopped

• 1 onion, chopped 

• 3 peaches, cubed 

• ¾ cup raisins 

Dressing  

• 1½ cup virgin olive oil 

• ½ cup apple cider vinegar 

• 1½ tbsp Dijon mustard 

• 1 tbsp honey

Preparation  

1. Wash and chop the kale, peaches and onion. 

2. Roast the almonds and chop them. 

3. Combine the dressing ingredients in a bowl, add salt and pepper to taste. 

4. Add the dressing to the salad and allow it to marinate for a few hours.

 

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Cucumber & White Bean Sandwiches

  

 Ingredients

 1 (15-ounce) can no-salt-added white beans, rinsed

1 tbsp mayonnaise

¼ tsp pepper pdr

¼ cup minced celery

1½ tbsp dill pickle relish

1 tbsp minced shallot

2½ tsp Dijon mustard

4 slices whole-wheat sandwich bread, lightly toasted

2 Persian cucumbers, shaved into ribbons

1 small tomato, cut into 8 slices

1 small avocado, sliced

1 small yellow bell pepper, sliced

1 tsp lemon juice

8 medium butter lettuce leaves

Preparations

Combine rinsed white beans, 1 tablespoon mayonnaise and ¼ teaspoon pepper in a medium bowl; mash with a fork until well combined but slightly chunky. Add ¼ cup celery, 1½ tablespoons relish, 1 tablespoon shallot and 2½ teaspoons mustard; stir to combine. 

Spread the bean mixture evenly over 2 toast slices. Top each with cucumber ribbons, tomato slices, avocado slices and bell pepper slices. Drizzle each sandwich with ½ teaspoon lemon juice, then top each with 4 lettuce leaves. Top with the remaining toast slices. Cut in half and serve.  

 

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Crispy Pasta Salad with Chickpeas and Creamy Garlic Dressing

 

Ingredients

Crispy Pasta

2 cups cooked pasta, cooled and lightly dried

1 tbsp olive oil 

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp dried oregano

Kosher salt, to taste

Black pepper, to taste

Chickpea Salad with Creamy Garlic Dressing

15 ounces canned chickpeas, drained and rinsed

1 cup pickled red cabbage

 1 romaine heart, chopped

1/2 cucumber, diced

4 tbsp mayonnaise

3 tbsp Greek yogurt

2 cloves garlic, minced

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp water

Kosher salt, to taste

Black pepper, to taste

 

Preparations

Crisp Pasta 

Preheat the air fryer to 400°F.

In a medium bowl, toss the cooked pasta with the olive oil, garlic powder, smoked paprika, dried oregano, kosher salt, and black pepper.

Add the pasta to the air fryer basket in an even layer and cook for 10–15 minutes at 400°F, shaking the basket halfway through, until golden and crisp. Let cool slightly.

Chickpea Salad with Creamy Garlic Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, Dijon mustard, and water until smooth. Season with kosher salt and black pepper.

In a large bowl, combine the chickpeas, pickled red cabbage, romaine, and cucumber.

Add the dressing and toss until evenly coated.

Add the crispy pasta and toss just before serving.

 

 

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Arugula Caesar Salad with Crouton

  

 Ingredients:

• 1 tbsp olive oil
• ¼ cup breadcrumbs OR bread cut into small pieces
• 1 tablespoon grated Parmesan cheese
• ½ tsp EACH: Italian seasoning and garlic powder
• 1 pinch salt and pepper
• 4 ounces baby arugula
• ¼ cup shaved Parmesan cheese

 The Dressing

• ¼ cup plain, Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp grated Parmesan cheese
• 2-3 tsp lemon juice as per your taste
• 1 ½ teaspoons anchovy paste
• ½ teaspoon Dijon mustard
• 1 small clove garlic
• ½ teaspoon pepper
• 1 pinch salt

 

Instructions 

• Mix the dressing ingredients together, then place the bowl in the fridge while you prepare the rest of the salad.
  
  
• Heat the oil in a small pan over medium heat. Add the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper and mix well. Continue to mix until the breadcrumbs is golden brown and crispy and then remove the pan from the heat.
  
  
• Add the arugula to a salad bowl and pour enough of the dressing over top to lightly coat the greens – about half. Add half of the crouton crispies and the shaved Parmesan and toss gently to coat. Sprinkle the rest of the crouton crispies over top and serve right away.
  4 ounces baby arugula, ¼ cup shaved Parmesan
  
  

Notes

Make-ahead tips: The dressing can be made ahead and kept in your fridge for up to a week. The crouton crispies stay crisp for many days if kept in a sealed container on your counter.  Dressing amount: The amount of dressing is more than you need for one salad, but I can’t bear to go through the effort of making only enough dressing for one salad, especially when it keeps so well. You can save the rest for a salad tomorrow, drizzle the extra over your main dish, or cut the dressing recipe in half if you only want one salad. 

 

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Cheese Soufflé

 

 

Ingredients

2 tbsp fine bread crumbs

3 tbsp unsalted butter

3 tbsp all-purpose flour

1 1/4 cups 3.25% milk

1 tsp grainy or Dijon mustard

3/4 tsp kosher salt

1/4 tsp cayenne pepper

4 large eggs, at room temperature, separated

1 1/4 cups packed grated sharp cheese (gruyère is traditional, but cheddar works too)

 1/4 tsp cream of tartar (optional, see tip)

 

Preparations

Position rack in bottom-third of oven, then preheat to 375F. Butter a 6-cup soufflé dish (or other 6-cup baking dish) and dust with breadcrumbs. Shake out excess.

Melt butter in a medium saucepan set over medium. Whisk in flour and cook for 1 min. Slowly whisk in milk until smooth and thickened. Whisk in mustard, salt and cayenne. Remove from heat.

Whisk a spoonful of hot milk mixture into egg yolks to temper them, then whisk yolks into saucepan. Add cheese, a handful at a time, whisking each time until melted. Set aside.

Beat egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until stiff peaks form.

With a large spatula, fold 1/3 of whites into cheese base to loosen it. Fold in remaining whites gently, keeping as much volume as possible.

Spoon mixture into prepared dish. Bake until puffed, golden and just set in the centre, 27 to 32 min. The centre should reach about 185F. Cover loosely with foil if the top darkens too quickly. Serve immediately.

Tips

 Use freshly shredded cheese for a smooth melt.

For individual servings, divide mixture among six prepared 1-cup ramekins set on a baking sheet, filling each about ¾ full. Bake at 375F until puffed and just set, 18 to 22 min.

Cream of tartar, chemically known as potassium bitartrate, helps stabilize egg whites while whipping.

 

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Herbed Potato Salad without Mayonnaise

  

 Ingredients:

3 pounds Small Red Potatoes – scrubbed, washed and quartered

2 tbsp Granulated Sugar – PLUS a pinch for dressing

4 tbsp White Wine Vinegar – DIVIDED

as needed Kosher Salt & Ground Black Pepper

½ Cup Extra Virgin Olive Oil

2-3 cloves Garlic – minced

2 tsp Dijon Mustard

¼ – ½ tsp Crushed Red Pepper Flakes – to taste

½ Cup Fresh Parsley – gently packed & chopped

¼ Cup Fresh Dill – gently packed & chopped

3 tbsp Fresh Cilantro – gently packed & chopped

4 whole Scallions (green part only) – thinly sliced (about ½ cup)

3 whole Ribs Celery – finely diced (about 1 cup)

1 small Red Onion – finely diced (about ¾ cup)

 

Preparations

Boil the Potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Then, add the cut potatoes and bring the water to a gentle boil over high heat (SEE NOTES).

Once boiling, add 2 tablespoons of salt, 2 tablespoons of sugar, and 2 tablespoons of vinegar to the water. Immediately reduce the heat to maintain a simmer. Let the potatoes simmer, stirring occasionally, until they're fork tender, about 10-12 minutes. Remove the pot from the heat, drain the potatoes in a colander, and then transfer the warm potatoes to a large mixing bowl. Meanwhile, Make the Mayo-Free Vinaigrette Dressing: To a small bowl, add the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, and crushed red pepper flakes, along with a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper.  Then, grab a whisk and vigorously stir until all the ingredients are emulsified and fully combined. Add in the fresh parsley, dill, and cilantro. Whisk again until fully combined. Taste the herb vinaigrette dressing and adjust to suit your personal taste before setting it aside.

Toss the Potato Salad with Dressing and Herbs: Drizzle half of the dressing over the warm potatoes and gently toss to combine (SEE NOTES).

Add in the scallions, celery, and red onion. Then gently toss the potato salad again. Next, taste the potato salad and adjust as you see fit, adding more dressing if the potatoes seem dry, salt and pepper for overall flavor, and herbs for freshness. Then, gently toss the potatoes again.  Serve The No Mayo Potato Salad: Serve the herb potato salad warm, at room temperature or chilled, depending upon your personal preferences. Serving Warm: For the best flavor, let the no-mayo potato salad sit out on the counter for 10 minutes before serving – this gives the flavor a chance to marry and meld. Serving at Room Temperature: Follow instruction above; however, let the herb potato salad sit at room temperature for 20-30 minutes. (Do not leave the potatoes salad at room temp. for more than 2 hours.) Serving Chilled: Store the potato salad in the refrigerator. Remove the salad from the fridge and let sit at room temperature for 20-30 minutes (Note: You want the potatoes to be chilled, not freezing cold). Gently toss the herb potato salad before serving. 

Notes

Potatoes: Waxy potato varieties, such as Yukon, baby, and fingerling potatoes work great. Just be sure to check on the potatoes while they’re boiling as the cooking times may vary. 

Boiling potatoes: Make sure you simmer the potatoes – don’t continuously and harshly boil the potatoes or they will be more susceptible to falling apart and becoming mushy.

Dressing potatoes: Be sure the potatoes are still warm when you toss them with the dressing. Warm potatoes will soak up the dressing much better than cool potatoes.

Storage: Potato salad can be kept in an airtight container in the refrigerator for up to 4 days.

 

 

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Autumn Veggie Casserole

 

 

Ingredients

1 8-oz. bunch Swiss chard, trimmed

 

2 tbsp olive oil

 

8 oz. mixed mushrooms, sliced (about 3 cups)

 

1cup chopped onion

1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

2 tsp. kosher salt, divided

1 16-oz. loaf stale crusty bread, torn into bite-size pieces (about 12 cups)

Cooking spray  

4 oz. Gruyère cheese, shredded (about 1 cup), divided

8 large eggs

2 1/2 cups whole milk

1 1/2 Tbsp. Dijon mustard

 

 Preparations

 Prepare Swiss chard:

Separate chard leaves from stems. Roughly chop leaves and stems.

Prepare mushroom mixture.

Heat oil in a large skillet over medium high. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add onion, garlic, thyme, chard stems, and 1∕2 teaspoon salt; cook over medium, stirring occasionally, until onion is tender, about 5 minutes. Add chard leaves; stir until wilted. 

Assemble casserole:

Place half of bread in a 13-by-9-inch baking dish coated with cooking spray. Sprinkle with 1∕2 cup cheese. Spoon in half of mushroom mixture. Top with remaining bread and mushroom mixture

Add egg mixture:

Whisk eggs, milk, mustard, and remaining 1 1∕2 teaspoons salt in a large bowl. Pour over casserole; press bread into egg mixture. Top with remaining 1∕2 cup cheese. Cover with aluminum foil and let stand at room temperature for 1 hour. (Or refrigerate for up to 12 hours; let stand at room temperature for 30 minutes before baking.)

Bake:

Preheat oven to 350°F. Bake for 40 minutes. Uncover and bake until golden brown and set, about 10 minutes. Let stand for 10 minutes. Garnish with thyme.

Make-Ahead and Storage Instructions

Assemble the casserole through Step 4, cover, and refrigerate overnight or up to 12 hours. Let the dish come to room temperature before baking, about 30 minutes. 

 

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Autumn Veggie Casserole

  

Ingredients

• 1 8-oz. bunch Swiss chard, trimmed

• 2 Tbsp. olive oil

• 8 oz. mixed mushrooms, sliced (about 3 cups)

• 1 cup chopped yellow onion (from 1 onion)

• 1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

• 1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

• 2 tsp. kosher salt, divided

• 1 16-oz. loaf stale crusty bread, torn into bite-size pieces (about 12 cups)

• Cooking spray

• 4 oz. Gruyère cheese, shredded (about 1 cup), divided

• 8 large eggs

• 2 1/2 cups whole milk

• 1 1/2 Tbsp. Dijon mustard

Directions

1. Separate chard leaves from stems. Roughly chop leaves and stems.

2. Heat oil in a large skillet over medium high. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add onion, garlic, thyme, chard stems, and 1∕2 teaspoon salt; cook over medium, stirring occasionally, until onion is tender, about 5 minutes. Add chard leaves; stir until wilted. 

3. Place half of bread in a 13-by-9-inch baking dish coated with cooking spray. Sprinkle with 1∕2 cup cheese. Spoon in half of mushroom mixture. Top with remaining bread and mushroom mixture

4. Whisk eggs, milk, mustard, and remaining 1 1∕2 teaspoons salt in a large bowl. Pour over casserole; press bread into egg mixture. Top with remaining 1∕2 cup cheese. Cover with aluminum foil and let stand at room temperature for 1 hour. (Or refrigerate for up to 12 hours; let stand at room temperature for 30 minutes before baking.)

5. Preheat oven to 350°F. Bake for 40 minutes. Uncover and bake until golden brown and set, about 10 minutes. Let stand for 10 minutes. Garnish with thyme.

Make-Ahead and Storage Instructions

Assemble the casserole through Step 4, cover, and refrigerate overnight or up to 12 hours. Let the dish come to room temperature before baking, about 30 minutes. 

 

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Roasted Leek and Goat Cheese Tart

     leek

Ingredients

• 5 cups thinly sliced leeks (from 4 leeks)

• 2 tsp fresh thyme leaves, plus more for garnish

• 3 Tbsp extra-virgin olive oil

• 1 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 4-oz. log garlic-and-herb goat cheese, softened

• 1 tsp Dijon mustard

• 1 frozen puff pastry sheet (from a 17.3-oz. pkg.),  thawed and chilled

• All-purpose flour, for rolling

• 1 large egg, beaten

• Lemon zest, for garnish

Directions

1. Preheat oven and prepare baking sheets:

   Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Place leeks and thyme on 1 baking sheet; drizzle with oil and season with salt and pepper. Toss gently.

2. Bake the leeks:

   Bake until leeks are tender and lightly browned, 25 to 30 minutes, stirring gently after 15 minutes. Let cool for 15 minutes. Increase oven temperature to 400°F. 

3. Combine cheese and mustard:

   Meanwhile, stir together cheese and mustard in a small bowl. If mixture is crumbly, stir in 1 to 2 teaspoons oil.

4. Roll out puff pastry:

   Roll puff pastry sheet into a 13-by-11-inch rectangle on a floured work surface. Transfer to other prepared baking sheet. Using a fork, prick a 1-inch border around edges of pastry. Add a few pricks in center of pastry.

5. Add cheese mixture:

   Dollop cheese mixture inside scored border; use a spatula to spread mixture across entire pastry inside border. 

6. Bake the tart:

   Spoon leek mixture over cheese. Lightly drizzle with oil and brush border of tart with egg. Bake until pastry is puffed, golden, and cooked through, about 25 minutes. 

7. Garnish and serve:

   Top with lemon zest, thyme leaves, and pepper. Let cool for 10 minutes. Cut into squares and serve warm or at room temperature. 

Recipe Variations

• Use rosemary instead of thyme.
• Add crushed red pepper to the leek mixture for a touch of heat.
• Swap in Boursin for the goat cheese.
• Stir some Parmesan cheese into the goat cheese mixture for a savory boost.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs