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Tomato & Avocado Salad

ingredients:

Serves 2 (adjust the amounts to how many people you want to serve.)

• 1 large, ripe tomato
  
• 1 large, ripe avocado
  
• salt & pepper to taste
  
• olive oil - just a drizzle, don't overdo the oil!
  
• white balsamic vinegar (anything else is too heavy)
  

Cut all ingredients and put in bowl.
Season with salt and pepper
Drizzle olive oil and shake some vinegar on.
Toss, chill and serve!



  tomatoavocado.JPG (Size: 2.99 MB / Downloads: 0) ]]>
Tomato & Avocado Salad

ingredients:

Serves 2 (adjust the amounts to how many people you want to serve.)

• 1 large, ripe tomato
  
• 1 large, ripe avocado
  
• salt & pepper to taste
  
• olive oil - just a drizzle, don't overdo the oil!
  
• white balsamic vinegar (anything else is too heavy)
  

Cut all ingredients and put in bowl.
Season with salt and pepper
Drizzle olive oil and shake some vinegar on.
Toss, chill and serve!



  tomatoavocado.JPG (Size: 2.99 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-569.html Mon, 27 Jun 2016 11:41:30 -0400 https://twitchinkitchen.com/thread-569.html This is really one of those things you can easily "wing-it" with.
I use Italian pearled farro and this stuff is a main staple in my house. Easy to make and really good hot or cold. You can find it in your "health / organic" section of your supermarket.

calories: 236 per 1/2 cup

Serves 5

ingredients:

• 1 cup farro - prepared and cooled
  
• 2 celery stalks, chopped coarse
  
• shredded carrot (about 1/4 cup give or take)
  
• 1/2 tart-ish apple (fuji, macintosh, pink lady, winesap)
  
• handful coarsely chopped unsalted walnuts
  
• handful coarsely chopped craisins (dried cranberries)
  
• Olive oil
  
• Lemon Juice
  

Follow instructions on the package of farro and cook and cool to room temperature.
You can run this through a strainer under cold water and then let dry for faster cooling if you want. I put mine in a bowl with some paper towels underneath to speed up drying a bit.
Add your ingredients and then throw a drizzle of olive oil and splash some lemon juice  (this prevents the apples from turning brown). You don't want this too "lemony" so go a little at a time.
Chill and enjoy!


  farrosalad.jpg (Size: 416.92 KB / Downloads: 1) ]]> This is really one of those things you can easily "wing-it" with.
I use Italian pearled farro and this stuff is a main staple in my house. Easy to make and really good hot or cold. You can find it in your "health / organic" section of your supermarket.

calories: 236 per 1/2 cup

Serves 5

ingredients:

• 1 cup farro - prepared and cooled
  
• 2 celery stalks, chopped coarse
  
• shredded carrot (about 1/4 cup give or take)
  
• 1/2 tart-ish apple (fuji, macintosh, pink lady, winesap)
  
• handful coarsely chopped unsalted walnuts
  
• handful coarsely chopped craisins (dried cranberries)
  
• Olive oil
  
• Lemon Juice
  

Follow instructions on the package of farro and cook and cool to room temperature.
You can run this through a strainer under cold water and then let dry for faster cooling if you want. I put mine in a bowl with some paper towels underneath to speed up drying a bit.
Add your ingredients and then throw a drizzle of olive oil and splash some lemon juice  (this prevents the apples from turning brown). You don't want this too "lemony" so go a little at a time.
Chill and enjoy!


  farrosalad.jpg (Size: 416.92 KB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-491.html Fri, 27 Jul 2012 15:46:59 -0400 https://twitchinkitchen.com/thread-491.html This is really easy to make and healthy for you. Great as a summer side with BBQ or as a starch replacement for a lighter meal on hot days.

TK Cold Chick Pea Salad

calories per 1/2 cup serving: 132

Ingredients:

• 1 pound dry chick peas - reconstituted and cooked to desired tenderness - cool to room temperature or colder.
  
• 1/2 very large red onion - sliced very thin
  
• 1/2 green bell pepper, chopped fine
  
• 1 carrot - chopped fine
  
• 1 stalk celery - shopped fine
  
• 3 Tbsp fresh mint - chopped very fine
  
• 2 Tbsp fresh (or dried) Italian flat leaf parsley, chopped very fine
  
• Salt and pepper to taste
  
• Extra virgin olive oil
  
• Red vinegar * you can use any flavor you like. I use Blueberry flavored vinegar for this dish.
  

Prepare the ingredients according to the list above.
Put everything in a large bowl and add the oil and vinegar.

Let cool for several hours in the refrigerator and enjoy!


  chick pea salad.jpg (Size: 80.49 KB / Downloads: 2) ]]> This is really easy to make and healthy for you. Great as a summer side with BBQ or as a starch replacement for a lighter meal on hot days.

TK Cold Chick Pea Salad

calories per 1/2 cup serving: 132

Ingredients:

• 1 pound dry chick peas - reconstituted and cooked to desired tenderness - cool to room temperature or colder.
  
• 1/2 very large red onion - sliced very thin
  
• 1/2 green bell pepper, chopped fine
  
• 1 carrot - chopped fine
  
• 1 stalk celery - shopped fine
  
• 3 Tbsp fresh mint - chopped very fine
  
• 2 Tbsp fresh (or dried) Italian flat leaf parsley, chopped very fine
  
• Salt and pepper to taste
  
• Extra virgin olive oil
  
• Red vinegar * you can use any flavor you like. I use Blueberry flavored vinegar for this dish.
  

Prepare the ingredients according to the list above.
Put everything in a large bowl and add the oil and vinegar.

Let cool for several hours in the refrigerator and enjoy!


  chick pea salad.jpg (Size: 80.49 KB / Downloads: 2) ]]> https://twitchinkitchen.com/thread-372.html Sun, 05 Jul 2009 14:17:56 -0400 https://twitchinkitchen.com/thread-372.html This is my own recipe. You can use any kind of pre-packaged cabbage/cole slaw mix or buy a head of cabbage and shred it yourself and add shredded carrots to that.

Please bear in mind this makes a rather large batch and my measurements are not exact as I kind of 'wing it' until it's right!

Twitchy's Creamy Cole Slaw

calories per 1/2 cup serving: 184

Ingredients:

• One head cabbage - stem taken out and shredded into easy bite sized pieces
  
• Carrots - shredded - add until you are satisfied there are 'enough'
  
• Mayonnaise
  
• Sugar
  
• Milk
  
• White Vinegar
  

Shred your cabbage and carrots and put in a clean, dry bowl.

In another bowl prepare your dressing. It's ok if you make too much, you can save it for a short while or keep it to add to your personal dish of cole slaw if you like it 'sloppy'.

Take about a cup or two of mayo and put it in a glass bowl.
Grab about a small handful of sugar and with a wire whisk, whip this up until it stops sounding like you're mixing sand into mayo. Let this sit for two minutes, the sugar will dissolve more - whisk up again.

Taste. This should taste like sweetened mayo. Add more sugar if you want sweeter.

Add about two tablespoons white vinegar, whisk up until it's loose and blended well.

Taste again. If you like it you're ready to go.
If not, add more sugar or vinegar. ADD VINEGAR SLOWLY AND A FEW DROPS AT A TIME or you'll get a dressing that is too tart.

If your dressing is still too thick but the taste is right, add milk a few drops at a time until it's a nice loose consistency.

Add this to your shredded cabbage SLOWLY, folding it in until all the cabbage is covered evenly. You want to make sure you don't add too much at once or you'll have cabbage sitting in soup! Less is ok just as long as it's all covered evenly.

Place in a container with a tight fitting lid and refrigerate a couple hours to let the flavors blend. This is where the cabbage will settle and you'll start to see the dressing loosen more and 'grow' in the bowl. This is why you want to be careful how much you add at first! If you want more, and have leftover dressing, you can add more in now.

Click for full view:

  Twitchy\'s Creamy Coleslaw.JPG (Size: 867.73 KB / Downloads: 2) ]]> This is my own recipe. You can use any kind of pre-packaged cabbage/cole slaw mix or buy a head of cabbage and shred it yourself and add shredded carrots to that.

Please bear in mind this makes a rather large batch and my measurements are not exact as I kind of 'wing it' until it's right!

Twitchy's Creamy Cole Slaw

calories per 1/2 cup serving: 184

Ingredients:

• One head cabbage - stem taken out and shredded into easy bite sized pieces
  
• Carrots - shredded - add until you are satisfied there are 'enough'
  
• Mayonnaise
  
• Sugar
  
• Milk
  
• White Vinegar
  

Shred your cabbage and carrots and put in a clean, dry bowl.

In another bowl prepare your dressing. It's ok if you make too much, you can save it for a short while or keep it to add to your personal dish of cole slaw if you like it 'sloppy'.

Take about a cup or two of mayo and put it in a glass bowl.
Grab about a small handful of sugar and with a wire whisk, whip this up until it stops sounding like you're mixing sand into mayo. Let this sit for two minutes, the sugar will dissolve more - whisk up again.

Taste. This should taste like sweetened mayo. Add more sugar if you want sweeter.

Add about two tablespoons white vinegar, whisk up until it's loose and blended well.

Taste again. If you like it you're ready to go.
If not, add more sugar or vinegar. ADD VINEGAR SLOWLY AND A FEW DROPS AT A TIME or you'll get a dressing that is too tart.

If your dressing is still too thick but the taste is right, add milk a few drops at a time until it's a nice loose consistency.

Add this to your shredded cabbage SLOWLY, folding it in until all the cabbage is covered evenly. You want to make sure you don't add too much at once or you'll have cabbage sitting in soup! Less is ok just as long as it's all covered evenly.

Place in a container with a tight fitting lid and refrigerate a couple hours to let the flavors blend. This is where the cabbage will settle and you'll start to see the dressing loosen more and 'grow' in the bowl. This is why you want to be careful how much you add at first! If you want more, and have leftover dressing, you can add more in now.

Click for full view:

  Twitchy\'s Creamy Coleslaw.JPG (Size: 867.73 KB / Downloads: 2) ]]> https://twitchinkitchen.com/thread-229.html Fri, 16 May 2008 14:02:40 -0400 https://twitchinkitchen.com/thread-229.html This delicious pasta salad has an "Italian" twist. This salad is light, keeps well and has lots of veggies in it, super easy to make and is great in the summer time.

Give the video time to load!!

Twitchy's Pasta Salad

Ingredients:

1 pound shell shaped pasta - cooked and cooled to room temperature
1 green bell pepper
1 red bell pepper
1 can sliced black olives
1 English cucumber - quartered and sliced
3 stalks celery - chopped into big pieces
4 carrots - sliced thin or julienne cut
3 scallions - chopped
1 package of julienne cut sun dried tomatoes

Optional ingredients:
fistful of cherry or grape tomatoes, cut each in half
onion if you like - (optional)
I don't usually put onions in this salad
1 big bottle of Italian salad dressing - balsamic can be a little strong for this so use 'regular'

Cook and cool the pasta shells and set in a BIG bowl.
Chop all the veggies. Make sure you keep the chunks bite sized BIG not itty bitty pieces.
Add each veggie as you chop and mix so you can gauge how much to keep adding. All those ingredients are estimates as I don't really measure.

Sprinkle on your seasonings. Toss in lots of the salad dressing, taste, adjust if needed.

Put in a big container and refrigerate for at least an hour or two to let it cool more and flavors blend.

This does not last long in this house!

Click for full size:

  pasta salad.jpg (Size: 59.42 KB / Downloads: 4) ]]> This delicious pasta salad has an "Italian" twist. This salad is light, keeps well and has lots of veggies in it, super easy to make and is great in the summer time.

Give the video time to load!!

Twitchy's Pasta Salad

Ingredients:

1 pound shell shaped pasta - cooked and cooled to room temperature
1 green bell pepper
1 red bell pepper
1 can sliced black olives
1 English cucumber - quartered and sliced
3 stalks celery - chopped into big pieces
4 carrots - sliced thin or julienne cut
3 scallions - chopped
1 package of julienne cut sun dried tomatoes

Optional ingredients:
fistful of cherry or grape tomatoes, cut each in half
onion if you like - (optional)
I don't usually put onions in this salad
1 big bottle of Italian salad dressing - balsamic can be a little strong for this so use 'regular'

Cook and cool the pasta shells and set in a BIG bowl.
Chop all the veggies. Make sure you keep the chunks bite sized BIG not itty bitty pieces.
Add each veggie as you chop and mix so you can gauge how much to keep adding. All those ingredients are estimates as I don't really measure.

Sprinkle on your seasonings. Toss in lots of the salad dressing, taste, adjust if needed.

Put in a big container and refrigerate for at least an hour or two to let it cool more and flavors blend.

This does not last long in this house!

Click for full size:

  pasta salad.jpg (Size: 59.42 KB / Downloads: 4) ]]> https://twitchinkitchen.com/thread-89.html Sun, 06 Apr 2008 10:03:55 -0400 https://twitchinkitchen.com/thread-89.html I've had this salad before some years ago before Grand Union supermarkets went out of business here. We used to eat it by the bucket full!


Corn Salad

Ingredients:
5 ears of corn (do NOT use frozen with this recipe!)
1/2 cup red onion, diced fine
3 tbsp good olive oil (extra virgin please!)
3 tbst cider vinegar (balsamic is good too just NOT white)
1/2 teaspoon kosher salt
1/2 tsp fresh ground black pepper
1/4 - 1/2 cup fresh minced basil (again, do NOT use anything but fresh!)

Boil the corn just long enough for it to lose its starchiness - 3-5 minutes. Plunge into ice water to set the color and stop the cooking. Leave in the water to cool.

While it's cooling, mix the onion, oil, vinegar, salt, and pepper with a whisk in a large bowl.

When the corn is cool, cut it from the cobs (a very sharp knife helps with this). Mix the corn with the oil and vinegar mixture.

Add the basil just before serving and toss. Serve either cold or at room temperature.]]> I've had this salad before some years ago before Grand Union supermarkets went out of business here. We used to eat it by the bucket full!


Corn Salad

Ingredients:
5 ears of corn (do NOT use frozen with this recipe!)
1/2 cup red onion, diced fine
3 tbsp good olive oil (extra virgin please!)
3 tbst cider vinegar (balsamic is good too just NOT white)
1/2 teaspoon kosher salt
1/2 tsp fresh ground black pepper
1/4 - 1/2 cup fresh minced basil (again, do NOT use anything but fresh!)

Boil the corn just long enough for it to lose its starchiness - 3-5 minutes. Plunge into ice water to set the color and stop the cooking. Leave in the water to cool.

While it's cooling, mix the onion, oil, vinegar, salt, and pepper with a whisk in a large bowl.

When the corn is cool, cut it from the cobs (a very sharp knife helps with this). Mix the corn with the oil and vinegar mixture.

Add the basil just before serving and toss. Serve either cold or at room temperature.]]>