Persimmon, Orange, and Pomegranate Salad

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

You could easily serve with pan seared chicken or better yet, grab a rotisserie at the store!

~The ovenlesschef

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.


Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

Cilantro Lime Hummus

image courtesy ovenlesschef


1 lb cooked chickpeas(you can find dried in Asia Marts, canned at Homeplus or MegaMart)
Fist full of fresh cilantro (nicedeli.com)
3-4 cloves garlic
2 Tbsp Lime juice (Lemon will work)
1 tsp Cumin
1 tsp chili powder (Korean will work)
1 tsp salt
1 tsp black pepper
3 T olive oil
add water, iced tea, or even beer as needed to get consistency desired
(For a more rounded flavor, try adding a few Tbsp of shredded coconut or coconut oil!)

Combine all ingredients in blender or food processor. Blend until smooth. Enjoy. It's addictive!

Courtesy ovenless chef

No-bake Desserts

Sweet Chocolate log:

http://www.myrecipes.com/recipe/sweet-chocolate-log-10000000630131/
*you can find vanilla wafers at Home Plus in the cookie/cracker aisle

Peanut Butter Tart:

http://www.marthastewart.com/333937/peanut-butter-tart

* could use any crisp cookie for crust, cream and cream cheese at HomePlus, condensed milk at a local Asian mart. (check side streets for these, the signs are usually in English)

Allrecipes Top No-Bake Cookies:

http://allrecipes.com/Recipes/Desserts/Cookies/No-Bake-Cookies/Top.aspx

27 no bake recipes from Martha Stewart... some ingredients might be hard to get a hold of. But feel free to check out iherb.com or nicedeli.com to see what you can get a hold of! (You'd be surprised... especially with iherb.com)

http://www.marthastewart.com/275742/no-bake-desserts/@center/276943/grilling-recipes#/281740


Espresso Cereal Bars:

http://www.tablespoon.com/recipes/espresso-cereal-bars-recipe/1/


TO find more No-bake desserts, cookies and treats... simply use your favorite search engine and type in "Best No-Bake Recipes" or "Best No-Bake Desserts" or even "Best No-Bake Cookies."

If you have questions on where to find ingredients, ingredient substituion ideas, or anything foodie in general... feel free to leave a comment and I will try to get back with you ASAP! :)

No Bake Peanut Butter Pie

image courtesy allrecipes

1 (8 ounce) package cream cheese
1 1/2 cups powdered sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Directions
1.Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2.Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Half filling ingredients for just one pie!
And to make your own no bake crust:

Crust:
10-12 crushed cookies/Oreos
enough butter to hold crumbs together. 2-ish T

1. mix butter and crumbs together. I used my blender to crumb cookies, then added the butter in and mixed until I got a good "dough" for the crust.
2. Press crumb mixture into foil pie pan and press down, try to get some up on the sides

Top your pie with Oreo crumbs, peanut butter cups, or drizzle with choclate or peanut butter sauce! :)

modified from allrecipes

Italian Dressing Mix

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

Directions
1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Courtesy allrecipes

Ranch Dressing or Dip

1 cup mayonnaise
1/2 cup sour cream for dip or ½ C buttermilk for dressing **
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
** You can make your own buttermilk by adding 1 T white vinegar or lemon juice per cup of milk.

Courtesy allrecipe

Grandma's Dressing (Catalina Style)

1 cup vegetable oil
3/4 cup white wine vinegar
1 cup white sugar
1/2 cup ketchup
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 onion, chopped

Directions
1. Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.

Courtesy allrecipes

Honey Mustard Dressing

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Directions
1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

courtesy allrecipes

Oriental Vinaigrette

3 tablespoons honey
2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon sesame oil

Directions
1. In a small bowl, whisk together the honey, vinegar, mayonnaise, mustard and sesame oil. Pour atop salad and serve.

Courtesy allrecipes

Raspberry Vinaigrette

1/2 C vegetable oil/ canola oil
1/2 C applecider or redwine vinegar
1/2 C raspberry preserves (Homeplus)
2 tsp Dijon mustard
1/4 tsp dried oregano
1/4 tsp black pepper

Whisk all ingredients together or blend in blender and set in fridge for about 0 minutes before use to allow flavors to meld.

Disappearing Taco Dip

1 Cup (8oz) Cream Cheese, room temp
2 C (16oz) Sour Cream or Plain Yogurt
1 Pkg Taco Seasoning
1 1/2 C shredded cheese (Cheddar, Pepper Jack, or Mexican blend)
1/2 small head Lettuce, chopped
2 Tomatoes, diced
*optional toppings include Jalapenos, Black Olives, Black Beans

1. In mixing bowl, combine cream cheese, sour cream and taco seasoning until fully incorporated.
2. Spread mixture evenly in bottom of serving dish with high edge. (pyrex dish, casserole dish)
3. Layer Shredded Cheese, lettuce and top with tomato.
4. Keep refridgerated until ready to serve. Serve with Tortilla Chips. Watch it disappear.

You can add additional toppings while layering or include on the side as "add ons" for guests.

Courtesy Ashleigh Johnson

Oreo Truffles

Image courtesy Tanda Belanger

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted


MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Refridgerate until firm.

DIP in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

(courtesy kraftrecipes.com)

Easy Cheese Ball

Serves 4... easily doubled or tripled to suite your crowd.

1 (8 ounce) package cream cheese, softened
1/8 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 tsp chili powder
3/4 C finely shredded Cheddar cheese
2 tsp dried parsley

(optional) 1/3 C chopped Pecans


Directions
1. Combine cream cheese, garlic, Worcestershire sauce, parsley and chili powder. Blend well.
2. Add cheddar and combine until fully mixed in.
3. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
4.While the balls are in the freezer, finely chop the pecans. Remove the balls from the freezer and roll them in the pecans. You can also roll the ball in more shredded cheddar.

Serve with knife and crackers. :)

(courtesy Ovenless Chef)

Cookie Dough Dips!!!

(Images courtesy howsweeteats.com)

The Hardest part is choosing your flavor!!!!

Cookie Dough Dip (Base)

makes about 1 1/2 cups

1/2 cup butter

1/3 cup brown sugar

1 8-ounce block of cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

*Add ins for Chocolate Chip Cookie Dough Dip:
3/4 C Chocolate Chips

*Add ins for Snickerdoodles Cookie Dough Dip:
2 T Cinnamon

*Add ins for Peanut Butter Cookie Dough Dip:
1/2 C Peanut Butter and 1/2 C Chocolate Chips

* Add ins for Chocolate Fudge Cookie Dough Dip:
1/2 C cocoa powder and 1/2 C Chocolate Chips

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serve with sliced fruit, cookies, crackers, pretzels or a spoon.Whatever your heart delights in!
****************************************************************************

You can make the base and then make THREE dips out of one batch. Simply use these measurements after dividing the base Dough Dip into thirds... roughly 1/2 C each.
Now pick your 3 favorite flavors and enjoy!

Chocolate Chip Cookie Dough Dip:
1/3 C Chocolate Chips

Snickerdoodle Cookie Dough Dip:
1/2 T Cinnamon

Peanut Butter Cookie Dough Dip:
1/4 C Peanut Butter and 1/4 C chocolate Chips

Chocolate Fudge Cookie Dough Dip:
1/4 C Cocoa Powder and 1/4 C Chocolate Chips

Dip away my friends... Dip away!

(Courtesy howsweeteats.com)

Peanut Butter Pretzel Truffles

1/2 C creamy peanut butter
1/3 C chopped pretzels
1/2 C powdered sugar
1/2 C melted chocolate

1. In bowl, mix peanut butter, pretzels and powdered sugar.
2. Microwave for 25 seconds and stir until fully combined.
3. Place in freezer or fridge until firm.
4. Using about a tsp of mixture, roll dough in hands to form small balls. (You should get between 12-18)
5. Then return balls to fridge or freezer until hardened.
6. While dough hardens, melt chocolate in double boiler or in the microwave for 30 second increments, stirring between each cycle.
7. Then using two spoons, dip balls in chocolate and coat. Place coated balls on a cookie sheet or tray and place in fridge after all balls are coated.
Enjoy your truffles!

These are best stored in an airtight container or bag in the fridge.

*These are also good with crunchy peanut butter. (use only 1/3 c of p. sugar with the crunchy p.b.)
* Also tasty with a little drizzle of honey… about 1/2- 3/4 tsp.

Courtesy Ovenless Chef

Dipped P.B. Zec Cookies

3-4 sleeves Zec crackers (equal to one box Ritz crackers)
jar of Peanut Butter
Bag of Chocolate chips or melting Chocolate

Spread p.b. on crackers and form sandwiches.
Melt chocolate over double boiler or in microwave... stirring often.
Dip sandwiches in chocolate to cover and place on tray to put in fridge.
Allow Chocolate to harden.... and eat! ;)
Store the remaining cookies in airtight container or bag.
Enjoy.

courtesy Anna Schuett

Choc. Chip Cookies... ovenless style!

Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen

2 1/2 C flour
1 tsp salt
1/4 tsp baking soda
1 C (2 sticks) butter
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla
1/3 C milk
1 c mini semi-sweet chocolate chips (can use chopped chocolate bar)

2+ C dark chocolate chips (Again can use chopped chocolate bars)

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy(or by hand with whisk... let butter get really soft/not melted though). Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. (I used a chocolate bar, chopped to size of mini chips)

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Half batch: 1-2 dozen

1 1/4 C flour
1/2 tsp salt
1/8 baking soda
1/2 C butter
6 T gran. sugar
6 T packed brown sugar
1/2 tsp vanilla
5 T milk
1/2 C chocolate chips

1+ C Chocolate for dipping

Enjoy!

Courtesy loveandoliveoil.com

Erik's Broccoli Salad

5/6 C broccoli florets
1 red onion, finely diced
1/2 C raisins
1/2 C dried cranberries
10/12 slices of cooked bacon

Dressing:
1 C mayo
2 T balsamic vinegar
1 T sugar

1.Chop veggies and bacon and place in large salad bowl
2.In separate bowl, whisk together dressing ingredients.
3. Pour dressing over salad and stir until fully incorporated.
Chill until ready to serve! :)

courtesy Erik Floyd

Cabbage Chicken Salad with Ramen

2 chicken breasts, cooked and cut up (or equivalent)
2 Tbsp. toasted sesame seeds (bake on cookie sheet until light brown)
2 oz. slivered toasted almonds (bake as above, but keep separate since they brown faster than the sesame seeds)
1/2 of a large head of green cabbage, finely shredded
1/4 head red (purple) cabbage, finely shredded (optional, but it's good for you and makes it much prettier) (:
2 carrots, grated
2 green onions, sliced
1 pkg. (3 oz.) chicken (or other) flavor Ramen noodles

Salad Dressing:
Ramen noodles seasoning mix
3 Tbsp. sugar
1/2 c. vegetable oil (I use a few Tbsps. of sesame oil for part of it--fabulous flavor)
3 Tbsp. rice vinegar (or wine vinegar)
1/2 tsp. pepper

Combine the chicken with sesame seeds, almonds, cabbage, carrots, onions, and the UNCOOKED noodles which have been broken apart into chunks. Combine all dressing ingredients; pour over salad and toss well. Cover and refrigerate for at least a few hours, until serving time.

Note: If served after several hours, the noodles retain some crunch. If served the next day, the noodles absorb the juices from the vegetables, and taste like cooked noodles. Either way it's yummy.

(Courtesy Melody Thibodeau)