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TONI'S
TAKE
RECIPES

Toni’s Special
RECIPES...
Send your comments to: TonisTaken@aol.com
Rules & Regulations: please read...
Quite a few of you have written to ask for more recipes. I am NOT Rachel Ray, but I do have a couple of things I make for Daryl that meet his “healthy diet” criteria.

- LENTILS VINAIGRETTE -


Here is the recipe for LENTILS VINAIGRETTE, the dish I made for Daryl on his birthday. It takes a while to prepare, but it is delicious, and the leftover lentil mixture keeps well in the fridge for a couple of days. I hope you enjoy it as much as we do.
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LENTILS VINAIGRETTE
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1 1/2 cups lentils
1 quart water
2 1/2 teaspoons salt
7 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar
1 red onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
1 cup sliced almonds
1/2 cup fresh parsley, chopped
1/4 pound (about 2 quarts) mixed salad greens
Ground pepper to taste
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Put the lentils in a medium saucepan with the water and 1/2 teaspoon of salt. Bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender...about 25 minutes. Drain and return to the pan. Add 1 tablespoon of the olive oil, 1 tablespoon of the vinegar, and 1/2 teaspoon salt. Mix gently and set aside.
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After the lentils have been cooking for a while, heat 3 tablespoons olive oil in a large frying pan, over moderately low heat. Add the onion and cook, stirring occasionally, until translucent (about 5 minutes). Add the carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender...about 10 minutes.
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Remove the vegetables from the heat and add 2 tablespoons of the vinegar. Combine the cooked lentils with the vegetables.
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In a small frying pan, toast the sliced almonds over moderately low heat, stirring frequently, until golden brown.....about 5 or 10 minutes. You can do this ahead of time, if you like.
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Shortly before serving, stir the toasted almonds and chopped parsley into the lentil mixture.
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Put the salad greens in a large bowl and toss with the remaining 3 tablespoons oil, 1 tablespoon vinegar and 1/2 teaspoon salt. Serve the lentil mixture over the greens. Makes enough for six to eight people. Healthy and delicious!
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And remember, you can adjust the salt in the recipe according to your own taste and health requirements.



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A SUMMER SALAD


A reader recently asked if I had any ideas for a summer recipe. Actually, I do. I found this salad recipe in a newspaper years ago. Daryl and I liked it so much, I make it often. It is perfect for a hot summer evening. Serve it with a nice Sauvignon Blanc and some crusty, whole grain bread you can dip in extra virgin olive oil.
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LAYERED GREEK SALAD
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- For the dressing....

3/4 Cup Olive oil
1/3 Cup freshly Squeezed Lemon Juice
1 teaspoon Salt
- For the Salad...
Romaine Lettuce, 1 pre-washed Bag
5 medium tomatoes (or 4 1/2 cups chopped smaller ones)
1 medium red onion
1/2 Cup Chopped fresh Parsley
1/2 Cup Chopped Fresh Mint
1/4 Cup Chopped Fresh Baby Dill
2 cups chopped English Cucumber
1 cup chopped Kalamata Olives
1 Cup Crumbled Feta Cheese
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First make the dressing: Combine dressing ingredients in a jar. Shake well to disolve salt. Taste for seasoning (add black pepper if desired), but remember that there are a bunch of chopped herbs in the salad. You may want to make it more or less tart by using more or less lemon juice.
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Make the salad: Chop the lettuce and then layer it in the bottom of a large, preferably glass bowl (it is pretty if you can see the layers through the glass).
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Toss the tomatoes with a tablespoon of the dressing and distribute evenly over the lettuce. Repeat with the red onion.
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Combine all the chopped herbs and sprinkle them evenly over the salad. Then add the chopped cucumber, then the olives, and finally, the feta cheese.
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Pour half of the remaining dressing over the salad and pass what is left. Serves four people as an entree salad..... six to eight as an appetizer salad.

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CAPTAIN'S SALMON FEAST


One of Daryl's favorite dinners is Pan-Roasted Salmon with Mango Salsa and Tabbouleh with Snow Peas and Red Peppers. By the way, if you can’t find fresh mangos in your market, pineapple makes a pretty good substitute for the mangos. You can make the Tabbouleh (sometimes spelled “tabouli”) ahead of time. It actually tastes even better once the flavors have had a chance to blend in the fridge. Also....be aware that you have to combine the bulgar and the boiling water, and wait 40 minutes for the water to be absorbed before finishing preparation of the Tabbouleh.



TABBOULEH WITH SNOW PEAS AND RED BELL PEPPER
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1 and 1/2 cups uncooked bulgar (cracked wheat)
1 and 1/2 cups boiling water (+ a couple of extra tablespoons)
1 cup chopped English cucumber (the ones in shrink wrap that are seedless and don’t need to be peeled)
1/2 cup diagonally sliced snow peas
1/2 cup chopped red bell pepper
1/3 cup (or more to taste) lemon juice
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
2 tablespoons minced fresh mint
2 and 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
dash of pepper
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Combine bulgar and boiling water in a large bowl. Stir well. Let stand 40 minutes or until water is absorbed. Add remaining ingredients. Toss well. Cover and chill. Serves 8.


MANGO SALSA
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2 and 1/2 cups chopped, peeled mango (about 2 mangos)
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped, seeded jalapeno pepper (more or less, according to your “heat” tolerance)
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
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Combine all ingredients in a large bowl. Stir well. Cover and chill at least one hour. Serves 8.


PAN ROASTED SALMON
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4 salmon filets, about 6 ounces each
olive oil
salt and pepper
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Preheat oven to 400 degrees.
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Rinse salmon filets and pat dry with paper towel. Brush filets with olive oil. Pour olive oil into a WIDE cast iron (or other oven-safe) skillet just to coat the bottom. Place skillet over high heat.
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Sprinkle salmon with salt and pepper (or commerically prepared dry rub made for fish). Place filets in the skillet skin side UP and cook for 2 minutes. Turn the filets over and cook one more minute.
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Place skillet in the oven and cook 8 (or more) minutes or so until the filets are just translucent in the middle. My fish cooking rule is TEN MINUTES TO ONE INCH OF THICKNESS. I don’t like “gelatinous surprises” when I cut into my salmon, so I cook it just over “medium”. (When I think it’s done, I make a discreet poke in the center with a slender knife and take a look).
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Remove from the oven and serve with the mango salsa and tabbouleh. Serves four.
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Contact / Fans / other C&T-oriented Information:
Frank Draggonnii
Moonlight & Magnolias / Arizona, Prod.

Prescott, AZ

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This Page Last Updated: May 29, 2015

 


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