Jun 252016
 

Natalie’s pasta salad  is a group favorite at summer gatherings. She gets lots of requests for it, and it keeps well in the summer heat.

Natalie’s Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 pound tri-colored rotini pasta
  • ½ Bottle McCormick’s Salad Supreme (2.62 oz. bottle)
  • 1 cup (8 oz.) Kraft Viva Italian Dressing
  • 3 tomatoes (chopped) or 1 lb. grape tomatoes halved or quartered.
  • 1 large cucumber (peeled, seeded and & diced)
  • 8 green onions (chopped)
  • Fresh grated Parmesan cheese

Instructions

  1. Cook pasta to al dente and drain.
  2. Chop vegetables while the pasta is cooking.
  3. Mix all ingredients together.
  4. Top with fresh grated Parmesan cheese.
  5. Refrigerate for an hour or more to let flavors blend.
http://karneyfamilyrecipes.com/2016/06/25/natalies-pasta-salad/

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Jun 222016
 

The idea for this came from and old Woman’s Day Encyclopedia of Cookery that we’ve had since we were first married. As usual, it has been modifies for our taste and for ease of preparation. These are nice, light, summer sandwiches that we often take to Ravinia, an outdoor summer music theater that is known for on-the-lawn picnics. Natalie makes up the filling and we put it in the cooler. We split the bread on-site and spray it with olive oil and put in the filling, thus avoiding soggy sandwiches.

Vegetable Picnic Sandwiches

Prep Time: 1 hour

Total Time: 1 hour

Ingredients

  • 12 French rolls
  • 2 red onions diced fine
  • 2 green peppers diced fine
  • 2 cucumbers, peeled and seeded and diced fine
  • 4 large ripe tomatoes, seeded and diced fine
  • 40 pitted black or Kalamata olives, chopped (1 can, 6 oz. drained)
  • 24 anchovy fillets, chopped (1 small tin)
  • 1 3 oz. jar of capers
  • 1/3 cup chopped parsley
  • Arugula if desired
  • Mayonnaise (Smart Balance Light)

Instructions

  1. Chop all the vegetables except the arugula as directed (1/4 dice or less).
  2. Combine all the vegetables except the arugula. Mix well.
  3. Add just enough mayonnaise to moisten and continue mixing.
  4. When you are ready to serve, Split each roll almost all the way through.
  5. Spray or brush the inside of the roll with olive oil, add some arugula leaves if desired and then spoon in the filling.

Notes

You can adjust the ingredients to your taste. Substitute Anchovy Paste for the Anchovies if desired.

You probably won't need to add salt as the olives, anchovies and capers provide enough salt.

The arugula is a later addition to the recipe as I had a lot of it growing, but it really adds to the flavor.

If we are going on a picnic, we usually carry the veggie mixture separately, and assemble the rolls onsite to avoid having soggy bread.

http://karneyfamilyrecipes.com/2016/06/22/vegetable-picnic-sandwiches/

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Jun 192016
 

This recipe has been very popular to those who have tried it, so I feel compelled to add one more Hummus recipe to the website. I’m not sure that it is technically Hummus as it is made from Cannelini beans and not Garabanzo beans, but I’ll leave the arguments to the connoisseurs of correctness. The Rosemary gives this Hummus quite a different flavor than the traditional ones and we like it especially with vegetables even though it is very good with Pita bread. Another selection for my growing list of vegetarian friends.

Roasted Garlic & Rosemary Hummus

Ingredients

  • 2 cans Cannelini beans
  • 12 Cloves of garlic, basically a whole head
  • 1/3 cup extra-virgin olive oil
  • 3 or 4 sprigs of fresh Rosemary
  • Juice of 1 lemon
  • Dash of Cayenne pepper to taste
  • Salt to taste

Instructions

  1. Peel the garlic cloves and cut in half.
  2. Put the olive oil and garlic in a small frying pan and cook uncovered over medium heat until the garlic starts turning golden brown. (About 5 to 7 minutes)
  3. Remove from heat and let cool.
  4. Rinse the Cannelini beans an place in food processor.
  5. Remove the Rosemary leaves from the stem and add to the food processor.
  6. Add the salt, lemon juice and Cayenne pepper.
  7. When the garlic and oil have cooled, add them to the food processor.
  8. Process until the mixture is smooth, adding a little water if it is too thick.
  9. Taste and adjust seasonings.
http://karneyfamilyrecipes.com/2016/06/19/roasted-garlic-rosemary-hummus/

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Jun 182016
 

Avocado ToastI’m always looking for healthy breakfast alternatives. Most American breakfast foods are laden with fat, sugar and refined carbs, and oatmeal with fruit gets a little old after a while.

Avocado toast is a quick, healthy breakfast that uses fresh ingredients. There are a lot of variations and it’s easy to come up with your own. This is one that turned out particularly well and is easy to make. Enjoy!

Avocado Toast

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 breakfast servings

Serving Size: 2 toasts

Ingredients

  • 1 ripe avocado
  • 1 jalapeno pepper (diced fine)
  • 3 Tbsp chopped pistachio nuts
  • Baby arugula
  • Lime juice
  • Garlic powder
  • Pepper
  • Salt
  • Good extra-virgin olive oil
  • 4 pieces good whole-grain bread

Instructions

  1. Chop the jalapeno and add to the avocado and mash with a fork.
  2. Add salt, pepper, garlic powder and fresh-squeezed lime juice to taste.
  3. Toast the bread.
  4. Spray the bread with a bit of olive oil, and top with a layer of baby arugula.
  5. Spread 1/4 of the avocado mixture mixture on each of the toasts and top with the chopped pistachios. Finish with a spritz of olive oil.
http://karneyfamilyrecipes.com/2016/06/18/avocado-toast/

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Jun 182016
 

About August we are looking for as many ways as possible to use up the zucchini that is overtaking the garden. Our neighbor, Charlotte Welch, came up with this recipe for zucchini pancakes. It’s the best we’ve ever found. They can be served for breakfast or brunch and even as a side for dinner. Personally, I like them with Thai Sweet Chili Sauce or red pepper jelly, but you can serve them with butter or butter and syrup.

Char’s Zucchini Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

  • 2 cups grated zucchini
  • 1/3 cup flour
  • ½ t salt
  • ½ t sugar
  • ½ t baking powder
  • ¼ t black pepper
  • ½ c parmesan cheese
  • 2 Tbsp melted butter
  • 2 eggs, beaten

Instructions

  1. Mix all ingredients together.
  2. Cook on a griddle at medium heat.
  3. Serve plain or with your choice of topping.

Notes

Serve with butter, butter and syrup, Thai Sweet Hot Sauce, or red pepper jelly.

http://karneyfamilyrecipes.com/2016/06/18/chars-zucchini-pancakes/

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