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top 10 healthy (and gluten-free!) memorial day recipes
Image by elana’s pantry
Memorial Day weekend is a great time for picnics and barbecues. I’m sharing my top ten favorite festive dishes for this great little three day weekend.
These gluten-free memorial day recipes are perfect for warm weather parties. Packed with nutrition as well as flavor, this simple, healthy grub will wow your guests.
Alex is back in the kitchen 🙂 (+recipe!)
Image by AlextheC@t
Swordfish with cherry tomatoes of Calabria, fagiolini, salad, and black olives of Provence.
Recipe 🙂
Tomatoes are cooked for 30′ in the oven at 160C with garlic, then the oven is brought down to 120C and the swordfish goes in for 35′, after giving it a bathe of olive oil (a couple of spoons) and a pinch of salt. If you want you can pass in in a pan for a while when it comes out. Meanwhile you can prepare the salad, the briefly boiled fagiolini, the black olives and the tomatoes in the dish and then cut the swordfish (but it could be also a salmon if u like:) and dispose it over the veggies. et voila!
I didn’t mention quantities because they really depend on how many and how hungry you are 🙂 this time it was for two and we had a fillet of fish each and then just enough vegetables to fill the dish..
You can garnish with mayonnaise on a separate dish if u want!
“Eat Your Colors Salad” Recipe
A few nice recipes images I found:
“Eat Your Colors Salad” Recipe
Image by cproppe
Close up of organic salad made today from Farmer’s Market fruits and veggies, and backyard flowers, herbs & tomotoes.
Split Pea Soup (Recipe)
Image by Ruthieki
This soup was a mainstay in my house when I was growing up. The end result is thick, delicious, and happens to be exceedingly healthy and fat free. The total ingredient cost, assuming you’ve already got the spices, is around three dollars. Also happens to be vegan, but don’t let that scare you off. This soup disappears from the fridge faster than any of the other soups I’ve made this year.
Split Pea Soup
1 package of green split peas (2 1/2 cups)
8 cups water
2 cups chopped onion
3 carrots, peeled and chopped
1 large potato, chopped
2 ribs celery, chopped
2 bay leaves
1 tsp thyme
1 tsp marjoram
1 tsp salt
Rinse the peas throroughly, and put them in a large soup pot with the water over high heat. Meanwhile, chop all the vegetables and add them to the peas. Add the spices.
Lower the heat so the soup is just at a simmer, and let it cook, stirring ocassionally, for about two hours. The split peas should completely dissolve and the soup should thicken. Taste, and add salt and black pepper to taste.
Vintage Ad #716: Grandma’s Greatest Recipes and Fry’s Cocoa
Image by jbcurio
Source: Canadian Living, November 1979
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President Eisenhower’s recipe for vegetable soup as published in The Marion Sentenel, Linn County, Iowa (page 2 of 3)
Image by The U.S. National Archives
From:: File Unit: Dwight D. Eisenhower Diary September 1954 (1), 09/1954 – 09/1954
Created By:: President (1953-1961 : Eisenhower). (1953 – 1961)
Persistent URL: arcweb.archives.gov/arc/action/ExternalIdSearch?id=186609
Repository: Dwight D. Eisenhower Library, Abilene, KS
For information about ordering reproductions of photographs held by the Still Picture Unit, visit: www.archives.gov/research/order/still-pictures.html
Reproductions may be ordered via an independent vendor. NARA maintains a list of vendors at www.archives.gov/research/order/vendors-photos-maps-dc.html
Access Restrictions: Unrestricted
Use Restrictions: Unrestricted
President Eisenhower’s recipe for vegetable soup as published in The Marion Sentenel, Linn County, Iowa (page 1 of 3)
Image by The U.S. National Archives
From:: File Unit: Dwight D. Eisenhower Diary September 1954 (1), 09/1954 – 09/1954
Created By:: President (1953-1961 : Eisenhower). (1953 – 1961)
Persistent URL: arcweb.archives.gov/arc/action/ExternalIdSearch?id=186609
Repository: Dwight D. Eisenhower Library, Abilene, KS
For information about ordering reproductions of photographs held by the Still Picture Unit, visit: www.archives.gov/research/order/still-pictures.html
Reproductions may be ordered via an independent vendor. NARA maintains a list of vendors at www.archives.gov/research/order/vendors-photos-maps-dc.html
Access Restrictions: Unrestricted
Use Restrictions: Unrestricted
Dinner (with recipe)
Image by Chaomancer
Hot, steamy dinner, messy to make, good to eat. This would probably feed 6 people but I was aiming for 3 single meals 😉 Warning: probably won’t fit in a single pot. Divide all amounts evenly for smaller parties.
Ingredients:
– 300 grams macaroni
– 250 grams mushrooms
– 500 grams green beans
– 300 grams carrots
– 200 grams onions
– 200 grams of cubed bacon (or other meat)
– lots of olive oil, some salt, some black pepper
– 1 red pepper
Start by frying up the bacon, so it will release all the nice grease. Add the mushrooms, red pepper, and onions, all in small pieces. Let it fry for a while, until the mushrooms turn brownish. Meanwhile, cook macaroni as usual, until it is al dente. Drain it, and put it aside until later.
Once mushrooms start to look brownish, add the carrots and beans. Stir frequently and let it cook on medium heat. After a couple of minutes (you may want to try some veggies to see if they’re tasty) add macaroni to the mix. Stir everything and let it cook for another 5 minutes or so, so the macaroni takes on some of the flavor of the other ingredients.
Ready to serve.
Nice Recipes photos
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Wild Rice Soup (Recipe)
Image by Ruthieki
This soup is inspired by the legendary wild rice soup at Lutsen Resort in Lutsen, MN. It’s rich and creamy and not exactly the healthiest soup I’ve ever made, but it’s so delicious and warming that the fat content doesn’t seem to deter anyone from going back for seconds and thirds. This makes about 8-10 servings. Cut the recipe in half if you want less. It freezes very well, though, so I usually make the full batch and freeze several quarts in ziplock bags.
In a medium saucepan, combine:
1 cup Wild Rice
3 cups water
Cook rice and water together on low heat, covered, until the rice is tender, about 45 minutes.
Meanwhile, saute in butter:
1 large onion, diced
3 carrots, diced
2 potatoes, peeled and diced
Add:
2 cups chicken stock
1 cup water
Cover and cook until the potatoes and carrots are tender. Add the cooked rice,
1 cup of milk or 1/2 cup of cream
1 small brick of Velveeta cheese, cut into little pieces.
Simmer gently until the cheese is completely melted into the soup. Add more milk if the soup seems too thick.
Preserving the Recipe Box
Image by Carol VanHook
Dailyshoot Challenge: Containers, boxes, and packages. Make a photo with one or more as a subject and illustrate what they mean to you.
Wow! There are many choices for this challenge. I settled on a nostalgic box. Do they even make recipe boxes anymore? Just make a folder on the computer and store the recipes…easier to search!
However, this fine plastic recipe box has dividers made thirty years ago by a fine young man, age four at the time. The top divider is for desserts. It has a chocolate pirate birthday cake, candy cane, and Valentine cookie decoration. The sauce card below illustrates ketchup coming out of a jar because it is sitting on a ribbon. The young man explained to make ketchup that you cut the tomatoes, cook ’em, eat ’em.
And I quote him, "Tastes good! Put on tator tots!" Thanks for the memories, Jayson!
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Vacherin Mont d’Or (recipe below)
Image by dane brian
This is a super easy, sure to please treat.
nymag.com/restaurants/recipes/inseason/42077/
"As eagerly anticipated among its fervent followers as Christmas Day is among the townsfolk of Whoville, Vacherin Mont d’Or is a truly seasonal cheese, made from the autumn and winter milk of the same speckled Swiss cows that give us Swiss Gruyère. Unless you smuggle the raw-milk variety past Customs, you’ll have to settle for a fromage made from milk that’s been thermized (like pasteurization-lite). Still, when perfectly ripe and properly oozing, it’s a fairly spectacular thing with a relentlessly barnyard-y aroma. Eat it with a spoon from its sprucewood container with some fruit and nuts, or wrap it in foil, box and all, and pop it in the oven for a no-cleanup-required fondue.
Baked Vacherin
1-lb. wheel of Vacherin Mont d’Or (available at Murray’s Cheese Shop and Dean & DeLuca in limited supply)
2–3 cloves garlic
Splash or 2 of white wine
Preheat oven to 375. (1) Discard the box lid, and prick the top of the cheese’s rind a few times with a knife. (2) Insert garlic cloves into the cheese, and drizzle the wine over the top. (3) Wrap the cheese (still in its box) in a piece of aluminum foil, leaving the top open. Place in oven and bake for approximately 20 minutes. Serve hot with crusty bread for dipping and cornichons, or spooned over boiled potatoes. Serves 4. "
