Asian Inspired Marinade

Ingredients:

  • 1 cup rice wine vinegar
  • 1/2 cup sesame oil
  • 1/4-1/2 cup honey (to taste)
  • 2 teaspoons garlic, minced finely
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons gochujang (Korean red pepper paste) or to taste
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon salt

Directions:

  1. Whisk together all ingredients in a bowl.
  2. Adjust seasoning as needed.
  3. Pour over pork or your protein of choice and marinate a few hour to overnight.

Source: My kitchen

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Pickled Veggies

Ingredients:

  • 1 cauliflower, broken into florets
  • 1/2 pound carrots, cut into pieces
  • 1/2 pound green beans, cleaned and halved
  • 1 medium onion, sliced
  • 1 head garlic, broken into cloves
  • 4 cups white vinegar
  • 4 cups water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons pickling spices
  • 2 tablespoons peppercorns

Directions:

  1. Clean and cut all vegetables and set aside.
  2. In a large pot, boil 6, 1 pint canning jars and rings.
  3. In another pot, combine the garlic, vinegar, water, salt, sugar and spices and bring to a boil.
  4. Pack the vegetables into the jars layering as desired.
  5. Pour brine into the jars, tapping them gently to remove air bubbles.
  6. Cover with a lid and screw on the ring.
  7. Let cool and then refrigerate about a week before eating.

Source: My kitchen

Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon garlic, finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese, grated

 

Directions:

  1. Preheat the oven to 450.
  2. Put the cauliflower florets in a large oven safe pan.
  3. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  4. Bake for 20 minutes, stirring occasionally to ensure even roasting.
  5. Remove from the oven and sprinkle with the cheese.

Source: My kitchen

Dinner Menu – Week of June 8, 2014

Sunday:  ??

Monday:  Grilled chicken sandwiches, Grandma Marks’ baked beans, Loaded baked potato salad, Pasta salad

Tuesday: Swiss steak, Mashed potatoes, Vegetable

Wednesday:  Ravioli, Garlic bread

Thursday:  General Tso’s chicken, Fried rice, Egg rolls

Friday:  Tuna noodle casserole, Pickled beets

Saturday:  Take-out

Kathryn’s Loaded Potato Salad

Ingredients:

  • 2 pounds russet potatoes
  • 3/4 cup sour cream
  • 3/4 cup french onion chip dip
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese, divided
  • 1 bunch of green onions
  • 1/2 pound bacon, divided
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon pepper

Directions:

  1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
  2. Drain the potatoes and chill.
  3. Fry the bacon until crisp and chop into small pieces.
  4. Chop the onions and set aside.
  5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
  6. Pour the dressing over the potatoes.
  7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

Italian Pasta Salad

Ingredients:

  • 1 pound garden rotini
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 cups of olive oil
  • 1/4 cup lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sugar
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon salt
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 1 bell pepper, diced
  • 1 medium red onion, diced

Directions:

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Whisk together the vinegars, oil and seasonings.
  4. Combine the vegetables with the pasta.
  5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen

Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Angel Food Cake with Pineapple Frosting

Ingredients:

  • 1 box of Angel Food cake mix or your favorite recipe
  • 1 large package instant vanilla pudding
  • 16 ounce container Cool Whip
  • 1 large can crushed pineapple, drained

Directions:

  1. Bake the cake according to directions and cool completely.
  2. In a large bowl combine the remaining ingredients and fold together.
  3. Frost the cake, including the inner portion.

Source:  Marks family recipe