Recipes of the Week - July 21st

Amaranth Leaves in Coconut Milk (adapted from http://www.recipezaar.com/)

• 1 large bunch of amaranth 2 cups water ¾ cup coconut milk 1/2 large onion 1 large tomato 1 1/2 teaspoons vegetable oil 1/2 teaspoon salt 1/2 lemon (optional)

Bring water and salt to the boil in a large pot. Add washed amaranth leaves and boil for 15 minutes or until tender. In a separate pan, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning or add lemon juice to taste.

Mr Foods Fresh Bell Pepper-Celery Chow Chow- from: http://www.bigoven.com/

• 1/2 c Chopped onion -- (coarse) 4 c Chopped celery -- (coarse) 1/2 c Wine vinegar 1 c Green pepper -- coarsely chopped 1 tb Pickling spice -- (mixed) 1/3 c Sugar 1 c Red pepper -- coarsely chopped 1 tb Salt 1 ts Caraway seed

In a large bowl, combine the celery, green and red bell peppers, and onion; set aside. In a small saucepan, combine the vinegar and pickling spice; bring the mixtrue to a boil and boil for 5 minutes. Strain the mixture, then add the sugar, salt, and caraway seed; pour over the vegetables. Cover and chill for at least 24 hours before serving. May be stored in the refrigerator for up to 1 week. Yield: 4-5 cups Sweet and Sour Celery from: http://www.bigoven.com/

• 2 c Celery, diced 2 tb Flour 1 ts Salt 1 Egg 2 tb Sugar 1 c Water 2 tb Vinegar 1/4 c Sour cream

Cook celery in a little salt water until soft and almost dry. Make a dressing of the egg, flour, sugar, vinegar and water. Bring to a boil and when it thickens add the sour cream. Pour this over the celery, heat and serve. Celery Slaw from: http://www.bigoven.com/

• 3 c Celery; thinly sliced 2 tb Sugar(used sugar substitute) 1/2 c Carrots; grated 1/2 ts Salt; 1 Apple; unpeeled, cored, and 2 tb Vinegar; 1/2 c Mayonnaise;(low-cal) 1/2 c Walnuts; coarsely chopped

Combine celery, carrots, and apples. Thoroughly blend remaining ingredients and fold into celery mixture. If desired, fold in walnuts or sprinkle over top as a gamish. Chill at least 30 minutes before serving in lettuce-lined bowl. Delightly crunchy! Crab Salad Croissants w/peaches and pecans from: http://www.bigoven.com/

• 1 c Cooked crab meat (chicken or salmon can be substituted) Mayonnaise Salt 1/4 c Chopped green onion 2 Fresh baked croissants 1/4 c Chopped celery Leaf lettuce 1 lg Peach Alfalfa sprouts 1/4 c Pecan halves

Combine crab, green onion and celery. Peel peach, cut half into slices for garnish, dice remaining half and add to crab mixture along with half the pecans. Add just enough mayonnaise to moisten. Add a little salt to taste if needed. Split croissants and fill with crab salad plus a lettuce leaf. Garnish plate with alfalfa sprouts, reserved peach slices and pecans. Yield: 2 servings. Cucumber Salsa from: http://allrecipes.com/

• 2 medium cucumbers - peeled, seeded, and chopped 2 medium tomatoes, chopped 1/2 cup chopped green bell pepper 1 jalapeno pepper, seeded and minced 1 small onion, chopped 1 clove garlic, minced 2 tablespoons lime juice 1 teaspoon minced fresh parsley 2 teaspoons minced fresh cilantro 1/2 teaspoon dried dill weed 1/2 teaspoon salt 1 (12 ounce) package tortilla chips

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips. Just Peachy Chicken Salad from: http://allrecipes.com/

• 1 cup mayonnaise 1/4 cup peach juice 2/3 cup whipped heavy cream salt and pepper to taste 4 cups cubed, cooked chicken 3 cups pitted and diced fresh peaches

In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve. Zucchini Alfredo from: http://allrecipes.com/

• 1 (12 ounce) package uncooked egg noodles 3 tablespoons vegetable oil 2 cloves garlic, minced 4 cups shredded zucchini 1/2 cup milk 4 ounces cream cheese, cubed 1/2 cup chopped fresh basil salt and pepper to taste grated Parmesan cheese (optional)

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.