With so many more helping hands, we even made dessert! (check out the photos, they are in backwards order a bit).
To start, we made Greek/American Salad - our very own Rebecca's very own creation!
Ingredients:
1/2 crunchy cucumber
1 tomato
1 avocado
1/2 onion (could probably use less, and a red onion might be great)
3/4 cup red cabbage, thinly sliced (we used the stuff that comes pre-sliced in a bag)
2 cups lettuce (of your choice, we used a nice mild one)
1 cup grapes, halved (we used red grapes, recommend the same as you want something sweet)
1.5 cups crushed pita chips (Stacy's brand is the best!)
Dressing:
2 lemons worth of juice (gotta use real lemons)
1/8 tsp salt
1/2 tsp pepper
1/4 cup olive oil
5 large garlic cloves, minced
Directions:
Chop everything, medium-sized slices
In a bowl, mix the dressing and layer salad ingredients in this order: onions on the bottom, then cucumber, tomato, avocado, cabbage, grapes, lettuce, and pita chips on top. Toss JUST before serving so that pita chips don't get soggy (you can even keep the pita chips out and put them into each individual plate).
Second on our list were cod cakes with Thai green apple salsa. THEY WERE SO DELICIOUS.
Cod Cakes:
Ingredients:
2 large potatoes, diced
2 tbsp olive oil
1 cup vegetable oil (although we didn't use this ingredient because we baked them, not fried them)
1 cup chopped onions
1.5 lb of hake or cod
3/4 cup chopped flat leaf parsley
2 eggs
salt and pepper to taste
Directions:
Cube the potatoes and set them to boil for 10-13min or until soft. Cut cod into 1 inch cubes and chop the onion.
Saute onion in olive oil with a 1/8 ts salt for about 5 min or until translucent.
Add the fish and saute until it becomes flaky and mostly cooked.
Mix in the parsley and 1/4 ts pepper; remove from heat.
Drain and mash potatoes.
Allow both mixtures to cool
Combine potatoes and fish mixture in a bowl and mix in 2 beaten eggs (make sure they don't scramble if your fish is still hot).
Place bowl in the fridge for 1 hour to set
Remove cod cake mixture and scoop into oiled muffin tin (the original recipe calls for frying these cakes so the 1 cup vegetable oil is for that purpose).
Bake cod cakes at 450 degrees for 10 min then reduced the heat to 400 for another 10 mins or until they turn a nice golden cooked color.
**If you're not trying to be healthy, it might be worth trying to fry these babies because they were pretty crumbly and maybe not as crunchy and fried-delicious out of the oven**
To go on top of the cod cakes- Thai Green Apple Salsa
Ingredients:
4 granny smith apples (we used Staymen apples, as we had just picked them fresh from the farm the day before!)
1 lime
1 small red onion, thinly sliced
2 small hot red peppers or 1 jalapeno, chopped to your liking
1/4 cup parsley (the original recipe calls for cilantro, but trust us, the parsley tasted AMAZING)
salt to taste
Directions
Thinly slice 4 tart apples and a small red onion. Juice one lime in a bowl add the onion and apples plus 1/4 ts salt. Mix well. Mince one jalapeno pepper (removing seeds and membrane) and chop parsley, add both to the bowl. Mix well and allow to sit at room temp for 30 min. Mix every 10 min within the 30 min sitting time and again just before serving.
Our side dish: Sweet Potato Fries!
(original recipe from http://cookieandkate.com/2010/baked-sweet-potato-fries/)
Ingredients:
4 large sweet potatoes, peeled like a zebra (or less, however much you want to make)
Salt
Pepper
Paprika
Garlic powder
Olive oil
Directions:
Cut potatoes as evenly as possible into fries. In large bowl, mix enough black pepper, paprika, salt, garlic powder, and olive oil to coat all the fries well. (You might think you're putting too much in, but you're not, the seasoning is totally key).
Bake on cookie sheets (don't use foil) at 450 degrees until they start getting crispy, then turn over, and bake on the other side. It was about 15 minutes per side.
MUST dip in sour cream.
Finally, from our guest chef Jane, we had Raspberry Cream Cheese Brownies for dessert!
Ingredients:
1/2 cup butter
4 ounces unsweetened baking chocolate (we used one large bar)
1 cup sugar
1 pint fresh raspberries, mashed
4 large eggs
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Filling:
1 pkg cream cheese, softened
1/3 cup sugar
1 large egg
1/2 tsp pure vanilla extract
1 pint (or less) fresh raspberries, mashed
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Directions
Heat oven to 350 degrees.
Lightly grease a 13 x 9 inch baking pan.
In a 3 quart saucepan, combine butter and chocolate. Melt over low heat, stirring constantly. Remove from heat and cool slightly.
Stir in sugar and mashed raspberries.
Add eggs, one at a time, beating after each addition.
Add flour, baking powder and salt. Stir until well blended. Spread batter evenly in prepared pan and set aside.
In a small mixing bowl, combine cream cheese, sugar, egg, vanilla, and more raspberries.
Beat at medium speed of electric mixer until smooth. Pour filling evenly over batter in pan. Bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. | |
| (Original recipe:http://www.justapinch.com/recipes/dessert/cake/raspberry-cream-cheese-brownies.html) | |
