German Cucumber Salad (Kurkensalat)

 1 large or 2 small cucumbers

6 Tbsp whipping cream

3 Tbsp sunflower oil or vegetable oil

1 1/2 Tbsp white wine vinegar

2 Tbsp sugar

2 Tbsp chopped dill

4 Tbsp chives

splash of lemon juice

1 tsp salt

1/2 tsp black pepper

Peel the cucumber. Use a mandolin slicer and cut the cucumber into fine, thin slices.  Place slices in a colander to drain our any water for a few minutes.  

In a separate bowl, combine the oil, vinegar, whipping cream, lemon juice, salt, pepper, and sugar.  Mix thoroughly.  Cut your washed dill and chives.  Add the herbs to the dressing and mix again.  Pour the dressing over the cucumbers and mix.

Serves 4

Recipe:  the oma way

Avocado and Tuna Salad

 2 cans tuna, drained

 1 avocado, diced

1 cucumber, chopped into half moons 

1/2 red onion, sliced

2 Tbsp cilantro, chopped

10-12 cherry tomatoes, halved

 

Dressing:

1/3 cup lemon juice

1/4 cup olive oil

1 tsp salt

1 tsp pepper

In a large bowl add drained tuna, avocado, onion, cucumber, cherry tomatoes and cilantro.  Mix together well. Pour dressing over salad and combine. Serve.

Greek Chickpea Salad

 For the Salad:

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 small  red onion, finely diced

4 garden cucumbers, diced

2 cups cherry tomatoes, halved

1 bunch of flat-leaf parsley, chopped

1 (15 oz) can chickpeas, rinsed and drained

For the Dressing:

3 Tbsp extra-virgin olive oil

3 Tbsp red wine vinegar, or apple cider vinegar

3 cloves fresh garlic, minced

2 tsp dried oregano

1/2 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

In a large bowl combine salad ingredients. Stir in dressing.  Serves 6

Orange-Pistachio Divinity

 2 large egg whites

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

1 tsp grated orange zest

1 tsp vanilla extract

2/3 cup pistachios, coarsely chopped

1.  Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes.  Meanwhile, line two 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a bow.  Cook, without stirring, over medium heat until a thermometer reads 252 degrees (hard-ball stage).  Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  with mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add orange zest and vanilla.  Beat until candy hold its shape and begins to lose its gloss, 5-6 minutes.  (Do not overbeat, or candy will stiffen and crumble.)  Immediately fold in pistachios.

4.  Quickly drop mixture by Tablespoonfuls onto prepared pans, Let stand at room temperature until dry to the touch.  Store between layers of waxed paper in an airtight container at room temperature.

Grandma's Divinity

 2 large egg whites

3 cups sugar

2/3 cup water

1/2 cup light corn syrup

1 tsp vanilla extract

1 cup chopped pecans

1.  Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes.  Meanwhile, line three 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar.  Cook,  without stirring, over medium heat until a candy thermometer reads 252 degrees ( hard-ball stage).  Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add vanilla.  Beat until candy holds its shape, 5-6 minutes. (Do not over mix or candy will get stiff and crumbly.) Immediately fold in pecans.  

4.  Quickly drop by heaping teaspoonfuls onto prepared pans.  Let stand at room temperature until dry to the touch.  Store between sheets of waxed paper in an airtight container at room temperature.

Yellow Squash Casserole

 4 cups sliced yellow squash

1/2 cup chopped onion

35 Ritz crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

ground pepper, to taste

2 Tbsp butter

1.  Preheat oven to 400 degrees.

2.  Place squash and onion in a large skillet over medium heat.  pour in a small amount of water.  Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl.

3.  In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions.  In  a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into  9x13 inch baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 Tbsp butter.

4.  Bake in preheated oven for 25 minutes, or until lightly browned.

Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6