Showing Tag: "salad" (Show all posts)

Chopped Pepper Salad

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
1 cup tomatoes grape work well this time of year they seem to have better flavor) cut into bite size
1 cup cucumbers English work well cut bite size
2 peppers red, green, yellow ( I like a mixture of colors) chopped bite size
1/2 red onion diced small
Kalamata olives to taste, seeded and chopped
feta cheese to taste
salt and pepper

You can dress the salad with either red wine vinegar and olive oil, or balsamic vinegar... recipe
 follows:

3/4 cup oil ( I use canola)
1/4 cup balsamic vinegar
Dijon mustard...
Continue reading ...
 

Grilled Salmon with fresh spinach, pomegranate and walnuts

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Marinade for salmon

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons horseradish
1 tablespoon rice wine vinegar
2 tablespoons brown sugar or honey ( optional on both)
place salmon in the marinade for 30 minutes

Grill salmon until internal temperature of 145
Salt and pepper to taste

Place clean spinach on plate, arrange walnuts ( you can toast the walnuts in a dry saute pan) and pomegranates seeds and add the salmon.  Drizzle with fresh lemon or vinaigrette of choice

Continue reading ...
 

Spinach Salad

Posted by Penny Moline on Saturday, September 19, 2009, In : spinach salad 
Spinach cleaned and the stems removed 6 ounces per person
Hard boiled egg per person
Red onion cut in rounds 2 per person
Cooked and crumbled bacon if desired

Dressing:

2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon pepper

Add your vinegar, soy sauce, sugar, dry mustard, salt, garlic, pepper, and drizzle in the oil slowly while whisking constantly.

Drizzle over the spinach salad or let your guest drizzle...
Continue reading ...
 

Greek Salad... Some insight to tomatos too!

Posted by Penny Moline on Tuesday, September 15, 2009, In : tomatoe what to do with them 
Such as a potato or an eggplant, a tomato is a member of the nightsshade family.  It is a fruit from a vine native to South America.
There are many varities of tomatoes available today.  We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit. 
For the finest flavor keep tomatoes at room temperature. 

Here is anot...
Continue reading ...
 
« Back to posts
 

Showing Tag: "salad" (Show all posts)

Chopped Pepper Salad

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
1 cup tomatoes grape work well this time of year they seem to have better flavor) cut into bite size
1 cup cucumbers English work well cut bite size
2 peppers red, green, yellow ( I like a mixture of colors) chopped bite size
1/2 red onion diced small
Kalamata olives to taste, seeded and chopped
feta cheese to taste
salt and pepper

You can dress the salad with either red wine vinegar and olive oil, or balsamic vinegar... recipe
 follows:

3/4 cup oil ( I use canola)
1/4 cup balsamic vinegar
Dijon mustard...
Continue reading ...
 

Grilled Salmon with fresh spinach, pomegranate and walnuts

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Marinade for salmon

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons horseradish
1 tablespoon rice wine vinegar
2 tablespoons brown sugar or honey ( optional on both)
place salmon in the marinade for 30 minutes

Grill salmon until internal temperature of 145
Salt and pepper to taste

Place clean spinach on plate, arrange walnuts ( you can toast the walnuts in a dry saute pan) and pomegranates seeds and add the salmon.  Drizzle with fresh lemon or vinaigrette of choice

Continue reading ...
 

Spinach Salad

Posted by Penny Moline on Saturday, September 19, 2009, In : spinach salad 
Spinach cleaned and the stems removed 6 ounces per person
Hard boiled egg per person
Red onion cut in rounds 2 per person
Cooked and crumbled bacon if desired

Dressing:

2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon pepper

Add your vinegar, soy sauce, sugar, dry mustard, salt, garlic, pepper, and drizzle in the oil slowly while whisking constantly.

Drizzle over the spinach salad or let your guest drizzle...
Continue reading ...
 

Greek Salad... Some insight to tomatos too!

Posted by Penny Moline on Tuesday, September 15, 2009, In : tomatoe what to do with them 
Such as a potato or an eggplant, a tomato is a member of the nightsshade family.  It is a fruit from a vine native to South America.
There are many varities of tomatoes available today.  We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit. 
For the finest flavor keep tomatoes at room temperature. 

Here is anot...
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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