Cooking Hodge Podge

Saturday was a rough day for me. I spent the afternoon studying for a grueling test that I'll be taking in a couple of weeks and then got sick on the way home from the session...not my idea of a good time!  So, Sunday, when I was feeling normal again, I wanted to cook...a lot.  I wound up narrowing it down to 3 dishes. Two were new and one was an old favorite.

I love "old favorites" since they bring back so many memories.  This one brought back memories as far away as elementary school. My mom use to make Pasties and I would love to take them for lunch. All the kids would look at me like I was crazy--and why wouldn't I be? How many fourth graders bring cold meat pies to school for lunch?  Regardless, I loved the attention and I loved the lunch.  I remember that whenever I make them.

The new dishes I made I found out of a bargain cookbook from Border's: Appetizers Finger Food Buffets & Parties by Bridget Jones. (Not of the Bridget Jones' Diary fame, I'm sure...anyone remember blue soup?) The first was Smoked Salmon and Rice Salad Parcels and the other was Cold Lemon Souffle with Almonds.  Let me tell you they all turned out great!  Other than a little time consuming, they are all easy to make.  Still, 4 hours in the kitchen doesn't seem all that bad when the therapy aspect is considered.  It was the ideal therapy session, indeed.  I made dinner and felt giddy by the time the plates were filled. Seeing the happy faces of my kids trying something new and hearing the comments that follow, well, that just makes my heart soar.

Smoked Salmon and Rice Salad Parcels

Serves 4

1 cup mixed wild rice and basmati rice (I used Near East without the seasoning packet)
8 slices smoked salmon, approx. 12 oz. worth

4 inch piece of cucumber, finely diced

8 oz. feta cheese, cubed
8 cherry tomatoes, quartered

1/4 cup diced onion

2 Tbsp mayonnaise

2 tsp. lime juice

1 Tbsp. chopped curly leaf parsley

salt & fresh ground pepper

Lime slices & parsley for garnish

1. Cook the rice according to package directions. Drain any excess liquid and transfer to a bowl to cool completely.

2. Line 4 ramekins (or small cereal bowls) with plastic wrap, then line each with smoked salmon, allowing the ends to overlap the edges of the dishes. (I had extra salmon, so I used about 3 slices each.)

3. Add the cucumber, cubes of feta, and tomato quarters to the rice and stir in the mayonnaise, lime juice and parsley. Mix together well. Season with salt and pepper to taste.

4. Spoon the rice salad mixture into the salmon-lined bowls. Carefully fold over the overlapping ends of the salmon so that the rice mixture is completely encased.

5. Chill the parcels in the refrigerator 30-60 minutes, then invert each parcel onto a plate, using the plastic wrap to ease them out of the bowls. Carefully peel off the wrap, then garnish with parsley and lime. Serve.

Note: The extra rice mixture can be served as a separate salad.

Confetti Macaroni Salad

My girls love pasta. Not as much as potatoes, but mac n cheese is a big hit...and so is spaghetti (which I'll post later!). But, on a hot summer holiday, macaroni salad is a refreshing treat...especially when it's colorful and full of a variety of flavors and textures. Did I mention that we hate boring food? Well, this salad has a lot of flavors and colors. That's how it got it's name. It's best when it's been allowed to develop overnight, but don't worry if you want to dive into it right away.

Confetti Macaroni Salad

1 lb small shell macaroni

2 hard boiled eggs
2 ears roasted corn
2 green onions, chopped
6 stalks celery, chopped
1/2 small red onion, diced
1 small jar roasted red peppers, drained and chopped
1 small can sliced black olives
1/2 lb sharp cheddar cheese, shredded

Dressing

12 oz. light sour cream

16 oz. light mayonaise
3 TBSP apple cider vinegar
2 tsp. fresh ground pepper
1 TBSP salt
1 1/2 tsp mustard powder
2 tsp garlic powder
1 1/2 tsp fresh garlic, diced
Cayenne Pepper-to taste

For the salad, cook macaroni according to package directions. Cook eggs and corn. To roast corn, place corn still in husks in a preheated 350 degree oven for 20-25 minutes. You want it to be crisp-tender. When done, peel back the husks and remove silk. Rinse well. Remove the kernals and place in a medium size bowl. Add vegetables to this bowl as they are prepared. Remove macaroni from the water when just tender and rinse under cold water until cool. Drain completely. Peel and dice eggs. All ingredients should be at room temperature when assembled together. Place everything in a large mixing or serving bowl; one with a lid/seal is ideal.

In a seperate bowl, add together all ingredients for dressing. Taste. Make adjustment according to your liking. I like mine a little less salty and with a little "zip". When thoroughly mixed, add to salad and blend well, making sure all pasta is coated and all ingredients have dispersed through the salad. Refrigerate at least 2 hours if possible...overnight is best.

Serve cold.