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squash coconut fry with seed and peel chutney

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Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp
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Bodacious Broccoli Salad

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Recipe by: Cassandra Kennedy This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it! Ingredients 30m 12 servings 273 cals     8 slices bacon     2 heads fresh broccoli, chopped     1 1/2 cups sharp Cheddar cheese, shredded     1/2 large red onion, chopped     1/4 cup red wine vinegar     1/8 cup white sugar     2 teaspoons ground black pepper     1 teaspoon salt     2/3 cup mayonnaise     1 teaspoon fresh lemon juice Directions Prep     15 m Cook     15 m Ready in 30 m   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon and onion. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with sal
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Chicken Fiesta Salad

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 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.     Prepare the salad by tossing t
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Authentic German Potato Salad

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 Recipe by: Angela Louise Miller This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!" Ingredients 50 m 4 servings 183 cals     3 cups diced peeled potatoes     4 slices bacon     1 small onion, diced     1/4 cup white vinegar     2 tablespoons water     3 tablespoons white sugar     1 teaspoon salt     1/8 teaspoon ground black pepper     1 tablespoon chopped fresh parsley Directions Prep     30 m Cook     20 m Ready in 50 m     Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.     Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set a
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Sweet Restaurant Slaw

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Recipe by: Sandi Gregory Johnson This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too! Ingredients  2h 15 m 8 servings 200 cals     1 (16 ounce) bag coleslaw mix     2 tablespoons diced onion     2/3 cup creamy salad dressing (such as Miracle Whip™)     3 tablespoons vegetable oil     1/2 cup white sugar     1 tablespoon white vinegar     1/4 teaspoon salt     1/2 teaspoon poppy seeds Directions        Prep    15 m     Ready In  2h 15m Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.   Footnotes     Tip     Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Source: www.allrecipes.com
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Antipasto Pasta Salad

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Recipe by: Dayna A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic Ingredients 1h 35m 12servings 451 cals     1 pound seashell pasta     1/4 pound Genoa salami, chopped     1/4 pound pepperoni sausage, chopped     1/2 pound Asiago cheese, diced     1 (6 ounce) can black olives, drained and chopped     1 red bell pepper, diced     1 green bell pepper, chopped     3 tomatoes, chopped     1 (.7 ounce) package dry Italian-style salad dressing mix     3/4 cup extra virgin olive oil     1/4 cup balsamic vinegar     2 tablespoons dried oregano     1 tablespoon dried parsley     1 tablespoon grated Parmesan cheese     salt and ground black pepper to taste Directions Prep     20 m Cook     15 m Ready in 1h 35 m     Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.     In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black oliv
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Fresh Broccoli Salad

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Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like Ingredients 30m 9 servings 374 cals     2 heads fresh broccoli     1 red onion     1/2 pound bacon     3/4 cup raisins     3/4 cup sliced almonds     1 cup mayonnaise     1/2 cup white sugar     2 tablespoons white wine vinegar  Directions Prep      15 m Cook     15 m Ready in 30 m     Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.     Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.     To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com
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