Patriotic Salad

Here's a recipe from author Billie A. Williams.  And she gives us some interesting information about jicama! This is definitely a salad I'm going to try, both at home and as a possible addition to my school lunch menus.

Patriotic Salad

Ingredients:

·         3 cups cubed seeded watermelon

·         2 cups blueberries

·         1 cup julienned jicama *

·         1/4 cup lemon juice

·         2 Tbsp. oil

·         2 Tbsp. honey

·         1/4 tsp. salt

·         1/8 tsp. white pepper

Preparation:

Combine lime juice, oil, honey, salt and pepper in small bowl and blend well. Mix immediately with the fruits and jicama. Chill well before serving. Serves 6

*The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

In cooking Jícama is often paired with chilli powder, cilantro, ginger, lemon,lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish

A Starberry?

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May 31--Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

3 Tablespoons margarine-melted
2 1/2 cups chocolate cookie crumbs
2 pounds softened cream cheese
1 cup sugar
4 eggs
1 teaspoon flour
1 teaspoon vanilla
1 cup sour cream
1 tube refrigerated chocolate chip cookie dough-rolled into 1 inch balls
2 ounces chocolate chips

Grease the bottom and sides of a 10 inch springform pan

Combine margarine and cookie crumbs. press into the bottom and sides of the pan.

beat cream cheese, sugar, eggs and flour until smooth. Add vanilla and sour cream and mix until just blended.

Pour 1/2 the batter into the prepared crust.

Gently stir chocolate chips and cookie dough balls into the remaining batter. Then pour into pan.

Bake at 325 degrees for 1 hour.

Turn off oven and prop door open several inches. Allow the cake to remain in the oven for 30 minutes.

Cool then refrigerate until service. Garnish with whipped cream and chocolate chips or chocolate curls.

Serves 10

Day 30--Chinese Coleslaw

Chinese Coleslaw

2 bags of coleslaw mix
2 packages chicken ramen noodles
1/4 cup chopped scallions
1/2 cup sunflower seeds
1/2 cup sliced almonds

Dressing
3/4 cup oil
2 Tablespoons vinegar
2 teaspoons sugar
2 teaspoons Accent
1/2 teaspoon salt
2 teaspoons pepper

Crush the ramen noodles and add to the salad ingredients. Add the chicken seasoning packets from the noodles to the dressing ingredients and mix well. Pour over the salad mixture and toss to coat. Chill well. 

Day 29--Couscous Salad with Apples and Spinach

Couscous Salad with Apples and Spinach
8 Apples, Gala or Fuji work well
2 cups fine grain Couscous
1 quart fresh spinach, washed and julienned
1/2 cup chopped scallions

Dressing:
1 cup orange juice
2 Tablespoons + 2 teaspoons Rice Wine Vinegar
2 Tablespoons + 2 teaspoons Lime juice 
1 Tablespoon light soy sauce
1 Tablespoon canola oil
1 teaspoon dark sesame oil
1 teaspoon sesame seeds

Core and chop apples.

Prepare couscous according to package directions. Make dressing by whisking together all the ingredients together. Place the warm couscous in a large bowl, pour the dressing over the couscous then stir well to combine.

Add apples, spinach, and scallions. Chill until serving.

Serves 8 

Day 28--Steak and Asparagus Quiche

Steak and Asparagus Quiche

2 Tablespoons butter, softened (plus more for pan)
1 pound frozen, shredded hashbrowns
4 eggs
2 cups half and half
coarse salt
ground pepper
1 1/2 cup reduced fat sour cream
4-5 oz soft goat cheese at room temperature
3/4 cup steak, cubed
1/4 cup asparagus chopped in 1 inch pieces
1/4 cup roasted red peppers cut in 1 inch pieces
scallions-thinly sliced

Preheat oven to 375 degrees. Brush 9 inch springform pan with butter then line the sides with strips of waxed paper. Brush paper with butter.

Squeeze excess water from hashbrowns. Mix with butter, 1 teaspoon salt and 1.4 teaspoon pepper.  press into bottom and side of pan. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.

In a large bowl whisk sour chream, goat cheese, 1 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Whisk in eggs and half and half. Add steak, asparagus and peppers. Pour into crust and sprinkle with scallions.

Bake unti set, 45 to 50 minutes. Remove from pan and peel off wax paper.

Serves 6

Note: gently tap or shake the pan to test if the quiche is done. If the filling jiggles slightly in the middle but not on the sides, the quiche is set.

Day 27--Mozzarella-Tomato Skewers

Mozzarella-Tomato Skewers

Grape Tomatoes

Fresh Mozzarella Boconccini, rinsed and drained

1/2 cup vinaigrette dressing

splash of red wine vinegar

splash of olive oil

Salt and pepper to taste

Marinated vegetables such as olives or mushrooms

Toothpicks

Halve or quarter the boconccini (The size should correspond to the size of the tomatoes) Add red wine vinegar, olive oil and salt and pepper to vinaigrette. Add the cheese. Marinate for several hours. This step can be done up to a week prior to serving!

Skewer a tomatoe, a chunk of cheese and olive or mushroom on a toothpick.

Drizzle with olive oil, salt and pepper then garnish with chopped fresh herbs if desired.