Simple Cucumber and Tomato Salad

Author: Cortney McArthur   |   0 Comments   |   Categories: Recipes

Simple Cucumber and Tomato Salad

Use more or less of these ingredients as you like. You can also cut vegetables in larger pieces if you desire or slice your cucumbers.

Ingredients

  • 2 cups pickling cucumbers (can used sliced if pickling cucumbers are not available)
  • 1 cups diced tomatoes (look for vine-ripened tomatoes or slice firm ripe grape tomatoes in half)
  • 1/2 cup sliced green onions (use the larger bulb onions if you can find them or red onions)
  • 1/2 cup diced green and or red bell peppers – optional
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon red wine vinegar
  • ¼ cup good olive oil
  • Small amount of sweetner of your choice; ½ tea sugar or a few drops of stevia
  • Salt and pepper to taste

  1. Mix all ingredients well, chill and eat. Should be eaten in 1-2 days for best freshness.

Pesto

Author: Cortney McArthur   |   1 Comment   |   Categories: Recipes

Pesto

Fresh Mint Pesto Ingredients

  • 2 cups loosely packed fresh mint leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup almonds (toasted)
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 1 tbsp water
  • Salt and pepper to taste

Fresh Herb Pesto Ingredients

  • 2/3 cup olive oil
  • 1/2 cup loosely packed torn basil leaves
  • 1/2 cup flat leaf parsley
  • 2 tbsp oregano leaves
  • 1 tbsp rosemary leaves
  • 1/3 cup pine nuts (toasted)
  • 1 tbsp lemon juice
  • 1 tbsp water
  • Salt and pepper to taste
  1. Process: Add everything to your processor and whirl it around until it has a thick paste-like consistency. I like mine on the chunky side but you may like it smoother. If it’s too thick, add a bit of water.
  2. Pesto can be frozen in ice cube trays and added to other recipes long after herb growing season is over. Just fill ice cube trays, freeze, then pop into a plastic baggy to store in the freezer.

Peach & Orange Conserve

Author: Cortney McArthur   |   0 Comments   |   Categories: Recipes

Peach & Orange Conserve

Conserves look just like jam and they have the same consistency, except they take it up a notch or two. A Conserve is made with a combination of fruits, including citrus, nuts and/or raisins. Conserves are excellent paired with meat and poultry dishes, and also very good as a topping for desserts –or just on a good biscuit. This is one of my favorite conserve recipes.

Ingredients

  • Peach and Orange Conserve Recipe
  • Ingredients:
  • 1 large orange – chopped (including peel)
  • 1 cup water
  • 1 teaspoon fresh squeeze lemon juice
  • ¼ teaspoon ground ginger
  • 5 cups chopped (peeled peaches (about 6 large))
  • 4 cups white sugar
  • ½ cup slivered almonds

Instructions

  1. Wash orange and chop finely, discarding seeds. I chop mine in my food processor.
  2. Place orange in a large heavy pot with the water and simmer, covered, over low heat until soft – about 20 minutes.
  3. Add lemon juice, peaches and sugar and stir well
  4. Over high heat bring peach mixture to a boil.
  5. Reduce heat and cook, uncovered to a steady simmer until the mixture thickens and the peaches turn translucent. Will take about 45 minutes. Be sure to stir often and reduce heat if needed to prevent sticking.
  6. During the last 5 minutes of cooking, add the slivered almonds.
  7. Remove from heat and skim off foam if needed.
  8. Fill hot sterilized canning jars and seal with prepared lids.
  9. Processing in Boiling Water Bath for 5 minutes.

Makes about 6 half pint jars

Lemon Chicken Stir-Fry

Author: Cortney McArthur   |   0 Comments   |   Categories: Recipes

Lemon Chicken Stir-Fry

This lemony chicken stir-fry is easy, quick and delicious. Use any vegetables you like if you want a little variation!

  • Zest and juice of one lemon
  • 3 tbsp soy sauce
  • 1/2 cup chicken or vegetable stock
  • 2 tsp cornstarch
  • 1 tbsp olive oil
  • 1 lb boneless (skinless chicken breasts, cut in 1-inch chunks)
  • 10 oz mushrooms (portobella, crimini or button work well)
  • 1 cup carrots (sliced diagonally (1/4 inch thick))
  • 2 cups broccoli florets
  • 1 cup scallions (sliced diagonally in 1-inch pieces)
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (minced)