Layered Green Salad

December 28, 2013

Ten layers, serves 8-10, make overnight. Use high glass bowl so you can see the layers from the side.

From the bottom up, first layer:

  1. Romain lettuce sliced thin, line bottom of bowl
  2. Bunch Green onions, slice thin and scatter over lettuce layer.
  3. ½ LB mushroom, sliced thin, arrange some around edge to show.
  4. 8 oz can sliced water chestnuts.
  5. ½ red pepper sliced thin.
  6. Celery sliced.
  7. Pack of frozen green peas sprinkled over salad.
  8. 3 hard boiled eggs, coarsely chopped, mostly in center.
  9. ¾ LB bacon crumbled  along side of eggs
  10. Tomatoes cut into wedges on top – final layer 🙂
  • Add favorite dressing or leave on side for each to add their own.

Turkish Red lentil soup

December 14, 2013

WSJ  dec 2013 (Ana Sortun)  35 min Serves 4-6

3 TB butter

1 onion finely minced

1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)

2½ TB tomato paste

1 TB ground cumin seeds

1 ½ C red lentils (rinsed and drained)

8 C water


¼ C fine ground bulgar

1 TB dried spearmint (not fresh)

2 tsp red pepper flakes or Aleppo (or Maras) pepper

2 tsp sumac (optional)

¼ C Greek yogurt

¼ C pomegranate seeds

  • Melt 1 TB butter in pot,  on medium heat, sauté onion & red pepper until softened (5 min)
  • Stir in tomato paste and cumin, cook 2-3 min until aromatic
  • Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
  • Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
  • Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
  • Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.

Mormor’s almond cookies

December 14, 2013

Mormor Karin’s “peasant cookies”, like shortbread.

Bake 350°, 10-12 min.

200 g Butter

200 g Sugar

1 ½ T syrup

75 g almond slivers

300g Flour

1 tsp Baking Soda (mix into flour)

  • Beat sugar & butter until fluffy
  • stir in syrup
  • mix in dry ingredients (almonds,flour, baking soda)
  • roll into 8″ long loaves, 2″ wide
  • refrigerate 24 hours (will last for weeks in refrigerator)
  • Cut into thin  1/8th inch slice
  • BAKE 350°  10-12 min