What Did You Cook From Scratch Today - Feb - Page 7

amyschiff · 04-30-2008, 08:40 AM

I adapted a recipe from Rachael Ray and made it for 3 separate dinners Most of the adaptation was because I was too lazy to cut up an onion and I dislike celery...so I just put together what I had. It's super flexible and actually quite filling. Oh yeah, AND delicious. My version is:

Salad

bed of Arugula (similar to spinach in texture but described often as "peppery")
some portobello mushroom chunks (I bought one GIANT bulk mushroom cap from Meijer and used it for all three dinner sized servings) . I peeled the skin off the top of the mushroom... not sure if I was supposed to but i didn't recall seeing the skin on the prewashed ones in the store
grape tomatoes, halved (optional... I like that they add a little sweetness)
crumbled prosciutto ham (bake on a foil lined tray in one layer for 15 min at 350 degrees)-- OPTIONAL (but does add a nice salty taste)
1 cooked veggie sausage cut into chunks--OPTIONAL (i added this because I am usually ravenously hungry when I get home from work and the gym at 7pm.. it was just easier to throw it into the salad rather than eat it separate)

Dressing

olive oil
lemon juice (fresh squeezed preferred)
1 clove garlic, minced
black pepper
kosher salt
dijon mustard (OPTIONAL)

Mix the dressing ingredients to taste. Adding a hint of dijon helps to emulsify the dressing as well as gives it a little kick.

I don't really have any measurements for things because I do it different every time and honestly it doesn't matter as long as it tastes good. It's a pretty basic salad, which is why i like it. You can bake up the prosciutto and make the dressing once and then use it as needed, so the prep time is really minimal.

If you don't want to get the portobellos or prosciutto you can substitute them for button mushrooms and lean bacon.

elieat · 04-30-2008, 12:07 PM

Yesterday I made Super Sloppy Joes and Potato Salad from scratch. Love Rachel Ray recipes. Have always tasted good!

amyschiff · 05-01-2008, 04:36 AM

mmmm potato salad. makes me think of warm weather and picnics!

Frugal Fannie · 05-02-2008, 04:46 AM

Made Black Beans & Rice last night. Not spicy enough for DH. He was looking through the cookbook and found the recipe for Cuban Black Beans. He thought it sounded good so we'll try that next. Beans are cheap eating!!

04-30-2008, 08:40 AM	#61
amyschiff Senior Member Join Date: Feb 2008 Location: Lansing, MI Posts: 308 Reputation: (44)	Arugula and Portobello Dinner Salad I adapted a recipe from Rachael Ray and made it for 3 separate dinners Most of the adaptation was because I was too lazy to cut up an onion and I dislike celery...so I just put together what I had. It's super flexible and actually quite filling. Oh yeah, AND delicious. My version is: Salad bed of Arugula (similar to spinach in texture but described often as "peppery") some portobello mushroom chunks (I bought one GIANT bulk mushroom cap from Meijer and used it for all three dinner sized servings) . I peeled the skin off the top of the mushroom... not sure if I was supposed to but i didn't recall seeing the skin on the prewashed ones in the store grape tomatoes, halved (optional... I like that they add a little sweetness) crumbled prosciutto ham (bake on a foil lined tray in one layer for 15 min at 350 degrees)-- OPTIONAL (but does add a nice salty taste) 1 cooked veggie sausage cut into chunks--OPTIONAL (i added this because I am usually ravenously hungry when I get home from work and the gym at 7pm.. it was just easier to throw it into the salad rather than eat it separate) Dressing olive oil lemon juice (fresh squeezed preferred) 1 clove garlic, minced black pepper kosher salt dijon mustard (OPTIONAL) Mix the dressing ingredients to taste. Adding a hint of dijon helps to emulsify the dressing as well as gives it a little kick. I don't really have any measurements for things because I do it different every time and honestly it doesn't matter as long as it tastes good. It's a pretty basic salad, which is why i like it. You can bake up the prosciutto and make the dressing once and then use it as needed, so the prep time is really minimal. If you don't want to get the portobellos or prosciutto you can substitute them for button mushrooms and lean bacon.

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04-30-2008, 12:07 PM	#62
elieat Junior Member Join Date: Apr 2008 Posts: 2 Reputation: (10)	Yesterday I made Super Sloppy Joes and Potato Salad from scratch. Love Rachel Ray recipes. Have always tasted good!

05-01-2008, 04:36 AM	#63
amyschiff Senior Member Join Date: Feb 2008 Location: Lansing, MI Posts: 308 Reputation: (44)	mmmm potato salad. makes me think of warm weather and picnics!

05-02-2008, 04:46 AM	#64
Frugal Fannie Member Join Date: Feb 2008 Location: Adirondacks Posts: 40 Reputation: (10)	Made Black Beans & Rice last night. Not spicy enough for DH. He was looking through the cookbook and found the recipe for Cuban Black Beans. He thought it sounded good so we'll try that next. Beans are cheap eating!!