Monthly Archives: September 2019

Mediterranean Cucumber Cups

 

Mediterranean Cucumber Cups

 

Attractive, flavourful and always popular salad appetizers that can compliment many types of dinners and pot-lucks.

 

Mediterranean Cucumber Cups

Ingredients                Makes: 20 to 24 cucumber cups                  Time: 45 minutes
2 large cucumbers
2 Tbsp red onion, finely chopped
1/2 bell pepper, finely chopped
15 cherry tomatoes, seeded and finely chopped
12 black olives, pitted and chopped
2 garlic cloves, finely grated
1/4 cup fresh parsley, de-stemmed and chopped
1/4 cup fresh feta, crumbled
1/4 tsp dried oregano
1 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
sea salt and black pepper to taste

Instructions
Prepare the cucumbers. Peel the cucumbers fully or with the option of leaving thin strips of skin going down the entire length of the cucumber for a more decorative appearance. Trim the ends of the cucumbers and then cut the cucumbers into 1-inch thick pieces. Scoop out the seedy center of each slice with a small spoon, leaving a thin lining on the bottom in order to form little bowls.

Prepare the Mediterranean stuffing and then combine ingredients. Finely chop the red onion and bell pepper, then transfer to a large mixing bowl. De-seed the tomatoes and also finely chop and add to the same bowl. Finely grate the garlic cloves. Pit the olives, slice and then quarter the pieces. De-stem the parsley and then chop and then transfer all to the bowl. Crumble in some rinsed feta, sprinkle in the oregano, sea salt and pepper; and then add the lemon juice and olive oil. Give the salad stuffing mixture a stir just until it is evenly mixed.

Scoop about 1 tablespoon of the Mediterranean salad mixture into each of the cucumber cups. Garnish with small additional pieces of parsley and feta, for best appearances if desired.

Storage. The Mediterranean cucumber cups keep well and can be made ahead of time and stored in a refrigerator for up to 12 hours, though they are best if eaten within a few days.

Recipe shared by: J. Marshall

Nutritional Information

~This recipe is an excellent source for the essential nutrients: Vitamin C, Vitamin K, Vitamin A, Vitamin B6, Iron and Calcium.

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~Eat Well, Live Well, Be Well~

Macaroni Salad

Macaroni Salad

A flavourful pasta salad that serves great at potlucks and compliments many summer menus; made with bell pepper, celery, red onion, pickles and a creamy yogurt-based dressing.

 

Macaroni Salad

Ingredients                    Makes: 6 cups                    Time: 1 hour
2 cups uncooked elbow macaroni
1 red onion, diced
1 cup of celery, diced
1 bell pepper, diced
1/4 cup pickles, diced (sweet or dill)
1 jalapeño pepper, minced
3/4 cup Greek yogurt
1 tsp Dijon mustard
2 tsp maple syrup ~or~ liquid honey
2 Tbsp cider vinegar
1 Tbsp lemon juice
1/2 tsp sea salt or to taste
Freshly ground black pepper

Instructions
Prepare pasta. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse the cooked pasta under cold water until completely cool, drain and set aside.Macaroni Salad

Prepare vegetables. Dice the red onion, celery, bell pepper and pickles, then mince the jalapeño and set aside.

Combine sauce ingredients. In a medium to large bowl combine the Greek yogurt, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, sea salt and pepper.

Stir in vegetables. Sir the prepared vegetables into the yogurt dressing until well mixed. Taste test the salad and add any additional sea salt or black pepper if required.

Chill. Chill the pasta salad for at least 1 hour. While the salad cools the sauce will thicken, and the flavours will absorb into the pasta. Taste test the salad before serving and add any salt or pepper needed for final seasoning. A tablespoon of yogurt could also be stirred in to give the salad a creamier and fresher appearance, but not necessary. Serve chilled and enjoy. Keeps for up to 5 days.

Recipe shared by: J. Marshall

Nutritional Information

*This recipe is an excellent source for the essential nutrients: Vitamin C, Vitamin K and Calcium.

Visit the:

Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

Recipe Archive – View all of our delicious healthful recipes.

Home – Go to top of the home page.

~Eat Well, Live Well, Be Well~

Dads Favourite Oatmeal Cookies

Oatmeal Cookies

 

Perfect oatmeal cookies just the way you like them. Baked to be chewy or crispy, as well can be made with chocolate chips or raisins, depending on your personal preference.

Dads Favourite Oatmeal Cookies

Ingredients           Makes: approx. 20 cookies           Time: 1 hour
1/2 cup unsalted butter (sub. 1/4 cup for coconut oil)
2/3 cup organic sugar
1 tsp vanilla extract
1 egg
2/3 cup all-purpose flour
1/2 tsp cinnamon powder
Pinch sea salt
1/2 tsp baking soda
1 1/2 cup quick rolled oats (sub. 2 Tbsp for ground flax and/or chia seed)
1/4 cup chocolate chips ~or~ raisins (optional)

Note: The substitute options offer nutritional alternatives to the recipe. The coconut oil substitute will cause the cookies to flatten out more when baking than if using only butter.

Instructions
Prepare cookie sheets. Line two cookie sheets with parchment paper to prevent sticking and to reduce burning bottoms of cookies.

Combine wet ingredients. Cream the butter and sugar together well. Add egg and vanilla and beat until light and fluffy.

Combine dry ingredients. Sift together the flour, cinnamon, sea salt and baking soda.

Combine wet and dry ingredients. Fold the dry ingredients into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats; as well the ground flax and chia seeds if including. Lastly stir in the chocolate chips or raisins.

Create cookies. With slightly wet hands, create walnut-sized balls of cookie dough and place them onto the parchment lined aluminum cookie sheet about 2-inches apart. Wet hands prevent the cookie dough from sticking to the hands. Slightly wet hands to flatten cookies to just under 1-inch thickness, they will flatten more while cooking.

Bake. Bake at 350 degrees F. for about 8 to 10 minutes. For a chewy texture bake cookies for 8 minutes, for crispy cookies bake for a full 10 minutes.

Remove cookies from oven immediately after baking and transfer to a cooling rack with a spatula. Cookies keep good for a week, enjoy.

Recipe shared by: J. Marshall

Nutritional Information

~Rolled oats are an excellent source for the essential nutrients: Vitamin B1, Magnesium, and Protein.

Visit the:

Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

Recipe Archive – View all of our delicious healthful recipes.

Home – Go to top of the home page.

~Eat Well, Live Well, Be Well~