Hello and we at Dining with Donna are pleased to share some recipes with you for today.
We’ll do our best to share every Thursday and recipes are sent in and chosen by a panel of diners.
So just enjoy.
To engage with me write to me at either donnajodhan@gmail.com or askdonnaonblindlife@gmail.com
For May 28
See you again at the end of June
1) Wagon Wheel Pasta Salad
2 cups wagon wheel pasta
3/4 cup salsa
1/3 cup mayonnaise
1/2 tsp. ground cumin
1/2 tsp. salt
3/4 cup canned kidney beans, rinsed and drained 1 cup diced Cheddar
cheese
1 cup small cherry tomatoes, halved or quartered 1 medium bell pepper,
chopped
1/4 cup sliced green onions with tops
Cook pasta according to directions; drain. Transfer to a large bowl;
cool. In small bowl, mix salsa, mayonnaise, cumin and salt. Pour over
pasta; mix. Add beans, cheese, tomatoes, green pepper and onions. Add
more salsa to taste.
Makes 10 to 12 servings (6 cups)
2) Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)
Total Time
30 minutes
Rating
4(2,800)
Crisp at the edges, soft at the center and filled with scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It’s extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don’t have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein. —Melissa Clark
Ingredients
Yield:3 to 4 servings
For the Pancakes
*½cup all-purpose flour
*½cup potato starch (or ¼ cup each white rice flour and cornstarch)
*¾teaspoon fine sea salt, plus more as needed
*½teaspoon baking powder
*¾cup ice water
*1large egg
*¼cup finely chopped kimchi
*4cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
*4scallions, cut into 2-inch-long sections and thinly sliced lengthwise
*2tablespoons grapeseed or peanut oil, plus more as needed
For the Dipping Sauce
*3tablespoons soy sauce
*2teaspoons rice wine vinegar, plus more to taste
*1teaspoon finely grated fresh ginger or garlic (optional)
*½teaspoon sesame oil, plus more to taste
*Pinch of granulated sugar
Ingredient Substitution Guide <https://cooking.nytimes.com/article/ingredient-substitutions>
Nutritional Information
Preparation
1. Step 1
Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
2. Step 2
In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
3. Step 3
In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop ¼ cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
4. Step 4
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
3) Chicken And Wild Rice Salad from MarketGrow.com
Ingredients
For the Salad:
* 1 cup wild rice, cooked and cooled
* 2 cups cooked chicken, shredded or diced (rotisserie works well)
* 1 cup chopped celery
* 1/2 cup dried cranberries or cherries
* 1/3 cup toasted slivered almonds or chopped pecans
* 2 green onions, thinly sliced
* 1/4 cup fresh parsley, chopped
For the Dressing:
* 1/4 cup olive oil
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon honey or maple syrup
* Salt and black pepper, to taste
Instructions
1. Cook the Wild Rice: Rinse the wild rice under cold water. Cook according to package instructions, then let it cool completely before using.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
3. Assemble the Salad: In a large mixing bowl, combine the cooked wild rice, chicken, celery, dried cranberries, almonds, green onions, and parsley. Toss gently to mix.
4. Add the Dressing: Pour the dressing over the salad and toss until all the ingredients are evenly coated. Taste and adjust the seasoning with additional salt or pepper if needed.
5. Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
This Chicken and Wild Rice Salad is versatile and satisfying, perfect for a quick meal or as a refreshing addition to your potluck spread. It’s a deliciously balanced dish that’s sure to please!