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Chili Recipe - A Red Chili Nightmare!
This chili recipe is, indeed, a really nightmare! Taste it only when curiosity becomes unbearable and courage is strong! :o) Ingredients: 1 cup Pinto beans, dried 1 tsp Paprika 5 cups Water 1 Nutmeg, ground, whole 2 tbsp Lard 1 tsp...
Food As Medicine - The Tasty Approach To Better Health
Annemarie Colbin, in her book, Food and Healing, presents a chapter on altering diet to combat specific conditions. Her recommendations are based on her own experience as a student of macrobiotics and health food, and a teacher of natural healing...
How to Make Beer
Making beer is easy, inexpensive, and most of all, fun. With the rise in popularity of homebrewing, there are a wide variety of top quality ingredients available. You can literally make hundreds of styles of beer that will taste great and...
Pear and Walnut Salad with Roquette and Parmesan
This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status. The only thing that needs any preparation to...
Tips on buying Steak Online for the best Summer Barbeques
The perfect grilled T bone steak begins with great steak. You could head down to your local grocery store and ponder over the rows of steaks - but a better bet would be to order your beef online. You can't beat the choice of a prime cut of beef...
 
Heart Healthy Baslamic Vinegar Salad

This is a fresh, crisp salad that is also good for the heart. This tasty salad goes well with just about any meat, poultry, fish or pasta dish.

Recipe:

1 red Pepper
1 Yellow Pepper
1/2 Cucumber
1/4 Red Onion
1 C. Black Olives or Green Olives
4 Roma Tomatoes
3 T. Chopped Garlic
1/2 C. Fresh Herbs
3/4 C. Baslamic Vinegar
Salt and Pepper

Instructions:

Chop and slice all of the above vegetables to desired size. Add Baslamic Vinegar and salt & pepper to taste. Throw into an airtight container. Allow to marinate for at least one hour in the refrigerator.

Make this salad about you, and your love of fresh vegetables. I tend to slice all of mine into julienne strips. But what works for me may not work for you.

Serving Suggestions:

Serve over a bed of cold pasta.
Serve over a bed of fresh greens.
Serve with grilled fish or poultry.

Tips From Chef


Bek:

- The longer your salad marinates, the better the flavor.
- Julienne: Slice vegetable into 2-inch x 1/4-inch slices. Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips.
- When chopping garlic, toss about 1/4 teaspoon of kosher salt into the mixture. This will keep your garlic from dancing around the cutting board.


About the Author: Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites: http://modernmomnetwork.com, http://free-recipes-reprint.blogspot.com, and http://iwebdesigns.org.

Source: www.isnare.com

 

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