Wednesday, 3 June 2009

Tonight's Dinner

Tho our temperatures are not really summer like yet , lucky if daytime highs are over 20C decided to make a supper salad.
Tonight is a Turkey, Veggie, Macaroni Salad, a meal; all in one.
Reading the ingredients one wonders at the dill pickle , apple ,turkey but I can tell you the combo is surprisingly good.
A bite of sweet apple with the dill pickle , touch of egg , crunch of celery, smoothness of cheddar cheese , touch of mustard in the dressing, Yum!
Ingredients:
3 stalks of celery, diced
500 g elbow macaroni, cooked
1 1/2 cup diced turkey breast(used extra lean cold meat slices)
1 cup diced Cheddar cheese
5 stalks of green onion, chopped
1/2 cup dill pickle , diced
1/2 cup cucumber, diced
1 large apple , diced
2 eggs, hard boiled, diced
1 tomato, diced
Salt and pepper
After cooking macaroni, drain and cool. Add remaining ingredients.

Dressing;
3 TBSP. mayonnaise
2 TBSP. cider vinegar
2 TBSP. dill pickle juice
2 tsp. Dijon mustard
1/2 tsp. Mrs. Dash, garlic and herb blend
4 TBSP. extra virgin Olive oil
Salt and pepper
Whisk together Dressing ingredients.
Pour over salad macaroni mixture. Chill for 4-6 hours to blend flavours.
Serve on bed of lettuce.

Makes 6-8 main courses or 8-12 side salads
Calories approx. 500
Need an early summer dessert to go with salad , searched , found in
The Toronto Star this Best-Ever Rhubarb Crisp recipe.
I am always challenged by boasts of best ever of anything.
Decided to see if I think is anything better than a usual crisp.

1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp. lemon rind
Topping:
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats(used regular quick oats)
1/2 cup butter, melted
DIRECTIONS
In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes.

Makes 8 servings
So is it good?
Yes! Tangy, sweet and crunchy .
Best ever?
No.
Wonder if I will ever find the bestest ever of any dish?

2 comments:

Rosanne said...

The salad recipe is unusual but I think I'd like to try it and I pretty much will eat crisp of any kind!

Kim and Victoria said...

Oh Rosemary, when oh when are you coming to our house to cook???