CookDays » Salad

How to use Your Meal Leftovers

angel — Tue, 14 Jul 2009 10:31:49 +0000

I am ready to bet you’ve got some leftovers after eating and you can’t stand the idea that tomorrow you’ll have to eat either reheated meat or old soup. The following tips will help you to turn meals leftovers into an entirely different and tasty dishes. You are welcome to eat tasty food every day:

Tasty and nourishing salmon will do you good this evening but during the next evening it will taste disgusting. So, you can easily turn your salmon leftover into a hearty seafood and sausage paella the next day.

If you have some chicken left you can easily use it in a chicken pizza the next day. tasty and easy!

Your leftover pork can be successfully used in tasty and juicy sandwiches.

If you have some ham left you are welcome to create something like ham, cheese, mayonnaise and croutons salad.

Classic Caesar Salad

angel — Tue, 09 Jun 2009 10:17:50 +0000

I am head over heels about the following Italian salad and I can say that I like it even more than pasta and pizza. It both tastes and looks delicious! Would you like to try it?

You will need:

1/2 cup day-old bread for croutons
3/4 cup garlic oil or garlic crunched in oil
2 small heads romaine lettuce
salt
freshly ground pepper
1 eggs boiled in the shell for 1 minute
8-10 drops of Worcestershire sauce
1/2 cup freshly grated Parmesan cheese

How to cook:

Please, remember that the most important part of this salad is dressing, so make it in the right way and don’t use mayonnaise instead of it.

If you don’t have garlic oil, you can make it on your own – place 4-5 cloves of garlic (munched) in a Extra Virgin olive oil and let it stand at room temperature for several hours. Then make cubed croutons out of your bread and toss these cubes with 1/4 cup garlic oil and spread on a pan or baking sheet. Bake until brown.

Take the leaves of the salad, wash them and crisp in the refrigerator. Tear the leaves in a big pan. Add salt and pepper, and toss gently. Break the egg over the lettuce, add and Worcestershire sauce and mix. Add croutons and cheese.

Bon appetite!

Spring Vegetables: Fiddlehead Fern

angel — Tue, 24 Mar 2009 15:51:27 +0000

Have you ever heard of Fiddlehead Fern? When it hasn’t heard of you either, lol. But the following vegetable is a young fern leaf of the ostrich fern and it taster really delicious. Of course, almost all ferns have fiddleheads, but this type is unlike any other.

Let me tell that fiddleheads are a Maine delicacy and they can be tasted only in the early spring during April and May. It will take you only a couple of minutes to wash and cook the “heads” in a small amount of salted boiling water.

You are welcome to serve this delicacy with melted butter. The flavor is really unsurpassed and fantastic. What is more, you can put them in salads (they taste especially great with sea food), or put on a toast.

Spring Green Salad

angel — Fri, 20 Mar 2009 12:25:07 +0000

Spring is here and soon it will bring us both fresh and full of vitamins fruits and vegetables. Love spring and its dishes. Today I am glad to present you the hottest and easiest spring salad.

You will need:

mixed greens (everything you can find on the market at this particular time)
2 tablespoons finely chopped chives
salt and black pepper
2 to 3 tablespoons extra-virgin olive oil
lemon juice

How to cook:

The following salad will be all things nature and vitamins. You have to was and dry greens, cut them in big slices and put in a large bowl. Afterwards add chives salt and pepper; drizzle olive oil and lemon juice. Serve immediately.