Broccoli Raisin Cashew Salad


Broccoli Raisin Cashew Salad
Author: 
Recipe type: Salad, Side
Prep time: 
Cook time: 
Total time: 
Yield: 6-12
 
This is a wonderful salad that surprises people who think they don’t like broccoli and excites people who already know they love it. It is a very simple, easy salad with just 5 ingredients and some seasoning to taste. The sweetness of the raisins makes this a salad that even children enjoy. Sometimes people add a little sugar to the mix, but I don’t find it necessary. If you like it especially sweet, increase the quantity of raisins you include. While this recipe may not make a convert of George H. Bush (who claimed to hate broccoli), you will find that this disappears quickly although it can be refrigerated for a day or two and remain crisp and delicious. Like any recipe, this one can be tweaked to your taste by using dried sweetened cranberries instead of raisins, sunflower seeds instead of cashew pieces, different onion types, or even some yogurt instead of mayonnaise. You can use some bacon bits to add a smoky, meaty flavor. This is my favorite version. I like to use the microwave oven to cook vegetables quickly without a lot of vitamin-robbing water; however, you can choose to steam the broccoli or even drop it into boiling water and remove it as soon as the color changes to bright green and then cool it. The broccoli should remain crisp after cooking, not soft as it might be if you were serving it as a hot vegetable side dish.
Ingredients
  • 2 pounds of broccoli crowns
  • 2 ounces of raisins
  • 4 ounces of roasted salted cashew pieces
  • 4 ounces of finely diced red onion
  • 10 tablespoons of mayonnaise (This salad can be vegan if you use a vegan mayonnaise.)
  • Salt and pepper to taste
Instructions
  1. Cut the broccoli crowns (including the stem parts) into small bite size pieces. Rinse them and drain them, leaving a little water clinging to the florets. Cook on high in a microwave-safe casserole dish (such as Corningware) or bowl for about 4 minutes or until crisp-tender. If you are using Corningware, you can submerge the bottom of your container in cold water to cool it quickly. If you are using something like Pyrex, transfer to a cool bowl.
  2. Add the raisins, cashew pieces, diced red onion, and mayonnaise to the broccoli. Mix gently until all of the ingredients are evenly dispersed. Taste and adjust seasoning with salt and pepper if you like.

 

Chocolate Pudding


Flavored with orange and garnished with orange zest

 

 

 

 

 

 

 

 

 

Chocolate Pudding
Author: 
Recipe type: Desserts, Snacks, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 1/2 cup servings
 
When the weather starts turning colder, my thoughts move to comfort food and nothing says comfort better than chocolate pudding. There is no comparison between home-cooked pudding and instant pudding or those little tubs of pudding you find in the supermarket refrigerated section. Since this comes together in minutes, there is no reason to deprive yourself of the chocolaty goodness. You can use vanilla, almond, orange, or any flavoring you like with chocolate, but start with no more than half a teaspoon and taste before adding more. Some flavoring agents are very strong. My favorite is orange extract. For a mocha flavor, dissolve a teaspoon of instant coffee granules into the mixture before you start cooking it. An attractive way to serve the pudding is to layer it with berries or bananas and whipped cream in a parfait glass. If you need an almost effortless dessert for guests, you can pour the pudding into a pre-baked pie shell or graham cracker crust, chill, and top it shortly before serving with swirls of sweetened whipped cream scented with a little vanilla extract. This is an excellent recipe for making with children, especially if you use the microwave oven method.
Ingredients
  • 3 tbsp granulated sugar
  • 3 tbsp cornstarch
  • 4 tbsp unsweetened cocoa powder
  • A pinch of salt (optional)
  • 2 cups milk, half and half, or soy milk
  • 1 tsp vanilla extract or 1/2 to 1 teaspoon of other flavoring
Instructions
  1. In a medium sauce pan (stove-top method) or 2 quart microwave-safe bowl, sift the dry ingredients together or whisk them together thoroughly until there are no little lumps. Whisk in the cold milk using a small amount at first and then the rest once all the dry ingredients are moistened. Using the stove-top, cook over medium heat, stirring constantly at the end, until the mixture comes to a boil and thickens. In a microwave oven, cook on high stirring at 1 minute intervals for about 5 to 6 minutes. Remove the pan from the heat and stir in the flavoring. Spoon into serving dishes. If you are not cooling the pudding in individual serving dishes, you can cover the surface of the pudding with plastic wrap to avoid the formation of a “skin”. Garnish and serve.