After two fairly nice melting days our thermometer reads –4!! If I can help it I don’t leave the house when its this cold, my old bones rebel! This weather is encouraging me to try a new soup recipe today. If it’s a good one I will share it with you next week! In the meantime, I will share a salad recipe today. Not sure where I found this one. Its fast and easy and I like it. Be warned Pa Lloyd doesn’t, so maybe it’s not one men would get excited about.
Hearts of Palm Salad
1 can (14 oz.) hearts of palm, drained and chopped, I slice them
6 stalks of celery, sliced
2 jars (6 1/2 oz.) marinated artichoke hearts, drained cut in half or fourths
Toss together and add the following dressing:
Red wine vinaigrette Dressing
2 Tablespoons red wine vinegar
1 tsp. dill weed
6 Tablespoons olive oil
Salt and pepper and coarse ground pepper. Brown meat and onions; drain, stir in cheese spread, corn and beans. Cover. Cook over low heat. Stir occasionally until cheese is melted. Fry tortillas in 1/2 inch of hot oil until crisp and golden. Turning once, drain on paper towels. Top tortillas with meat mixture, lettuce, tomatoes and olives. Serve with dressing. Serves four. The cucumber ranch dressing really adds to the dish.
Have a great week!
I must say Sunday’s Vikings game was difficult to watch! Maybe next year? The weather is kind of a downer too. Well, at least we have a fresh layer of snow to make the landscape look clean and fresh.
Today’s recipe comes from a 200 page cook book entitled Chocolate Mousse, all chocolate recipes. I think I could gain weight just reading them! I am sharing a gluten free dessert that I made last week from this luscious book!
Chocolate-Nut Angel Pie
1/2 cup sugar
1/8 tsp. cream of tartar
2 egg whites
1/2 cup chopped pecans
Sift sugar and cream of tartar. Beat egg whites until stiff. Add sifted sugar gradually to the egg whites, beating well after each addition. Continue beating until the meringue is quite stiff and no sugar crystals are present. Fold in nuts. Pour into well greased 9-inch pie plate, forming a crust. Bake in slow oven at 275 degrees for 1 hour or until delicately browned. Cool thoroughly.
3/4 cup semi-sweet chocolate chips
3 Tablespoons hot water
1 tsp. vanilla
1 cup heavy cream
Melt chocolate chips with water in microwave, I start out for 1 minute, then stir and put in a little longer until melted. Stir smooth, cool slightly and add vanilla. Whip cream and fold it into chocolate. Pour into meringue shell and chill 2-3 hours.
Stay warm and safe and have a good week!
I’m sure all of Minnesota is celebrating! The Vikings came through with an unbelievable win. Almost too much excitement for an old lady! This is getting to be a really long winter, which makes me want to make meals to keep us warm. Whenever Pa Lloyd asks me what we are having and I answer salisbury steak he says, “Oh, dressed-up hamburger, huh?” Which is true, but we like it and it is warm and comforting. I hope you will enjoy it too! I received a phone call on my answering machine from a lady last week asking me a question regarding a recipe. I copied the phone number down, but apparently heard it wrong as the call wouldn’t go through, and I deleted the message. So, whoever you are, please call again and I will try to help.
1 lb. ground lean beef
1/4 cup fresh parsley, minced (you can used dry)
2 Tbsp. minced onion
1 tsp. salt
3/4 tsp. pepper
2 Tbsp. flour
1 Tbs. olive oil.
Combine meat, parsley, scallion, salt and pepper.Divide and shape into oblong patties one inch thick. Dredge in flour and brown in heated oil, 3 min. on each side. Set aside.
1 Medium onion, sliced thin
1 tsp. sugar
1 tsp. olive oil
1 Tbsp. tomato paste
1 Tbsp. minced garlic
1 Tbsp. flour
Add oil, onions and sugar to pan. Saute five minutes. Stir in garlic and tomato paste. Saute until paste begins to brown (about 1 minute). Sprinkle with flour. Stir and cook one minute.
2 cups beef broth
1/4 cup red wine or cooking sherry
1/2 tsp. salt
1/2 tsp. dried thyme
4 tsp. minced parsley
4 tsp. parmesan cheese
Stir in broth, wine, salt and thyme. Return meat to pan and bring to boil. Reduce heat to low and simmer 10 minutes, turning meat occasionally. Garnish with parsley and cheese. Serve over mashed potatoes.
Have a great week and stay warm!
I tried a new salad recipe over the holidays and I just love it. For now, it’s my favorite salad recipe until I try another new one. Everything is back to normal at the Lloyd home. Pa Lloyd even took down the outdoor Christmas lights! I suggested he wait for when it warms up, but that would have been too easy. It would have been just a couple of days too! I went to the library and stocked up with some reading material, so I am already to snuggle in for the duration! We are now taking care of our little precious great-granddaughter, Lydia. For two days one week and one day the next, she is so much fun. It takes two of us to care for one bitty little girl, but we love doing it.
Mandarin Pasto Spinach Salad
with Teriyaki Dressing
8 oz. bow tie pasta ( half a box)
4 cups spinach leaves ( I used half a bag)
1/2 cup craisins
1/2 cup cashews
1- 4 oz. can mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped
1/3 cup teriyaki sauce
1/3 cup rice wine vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
1 Tablespoon sugar
1/2 cup oil, such as canola or olive oil
Cook pasta according to package instructions.Drain and rinse with cold water. Set aside.
While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients, cover and shake to combine. Chill until ready to use.
In large bowl toss together pasta, spinach, craisins, nuts, oranges and cilantro. Just before serving, pour dressing over salad, toss and serve.
Stay warm and safe and have a good week!
As I write this I am facing a very busy day getting ready for our Lloyd Christmas. I know Pa Lloyd will be taking the Christmas decorations down the day after everyone leaves! It’s so bitter cold, I feel almost guilty having my family come out in this weather when I’m reluctant to venture out to the grocery store! Yesterday my birthday group traveled to West Concord for a birthday lunch at our friend Bev Chicos’ home. It was a warm cozy afternoon with special friends in a beautifully holiday decorated home for delicious food. It was just the jump start I needed for my busy day today. The recipe I am sharing with you comes from my friend Alice Struss. She says it’s great dipped in ginger or vanilla wafer cookies. She made it for her granddaughter, who is on a gluten free diet, as is my granddaughter,. Luckily you can buy gluten free vanilla wafers and ginger snaps, so I too am going to try it for my granddaughter!
Pumpkin Mousse Dip
1 cup canned pumpkin
1/2 cup powdered sugar
3 oz. cream cheese
1/2 tsp. cinnamon
1-8 oz. thawed cool whip
Beat sugar, cream cheese, pumpkin and cinnamon.Fold in cool whip. Keep chilled in refrigerator.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.