Macaroni Salad. An Easy Classic!

Macaroni Salad - An Easy Classic!

Hi folks! Its been a while since I've posted. During the recent Christmas season, I had opportunity to put together some of the easy classics that we all enjoy. Whether it be summer or winter, macaroni salad is a favorite when you have a gathering. I was surprised that although some had eaten it all their lives, they did not know how easy it is to prepare it. Well, to make sure that such a classic survives the test of time and doesn't disappear into obscurity, I've written it down for others to enjoy.

Ingredients:
2-cups dry elbow macaroni
2/3 cup yellow onion - diced medium to fine
2/3 cup celery - sliced thin
2/3 cup green bell pepper (or add some red/orange pepper for color)
1/4 cup carrot - shredded
1/4 cup tomato (diced fine and seeds/juice removed) (option ingredient)
1/4 tsp salt
1/4 tsp pepper
1 cup mayonnaise (add last)


Cook macaroni to tender, usually 7-9 minutes after boiling starts. Drain and chill. I speed up the chilling process by submerging the cooked macaroni into ice cold water and leave it there while I cut up the other ingredients. Once chilled, remove and drain the macaroni well.

Add the mayo last. 

Mix all ingredients with the drained macaroni except the mayo. Add the salt and pepper slowly as you mix to insure good distribution of the seasoning.

Finally add the mayo, stir well and chill. The macaroni may tend to absorb some of the mayo as it sits, so you may need to add a tablespoon or two back to the dish before you serve it. Macaroni salad is always best the following day, so I tend to make it a day before I need it.

Anyway, feed back is always enjoyed. Please let you friends know about my site and feel free to write in if their is anything you would like to see on Cooking With Harv.

Thanks again, Take care. Just Harv.

mitchellhw@comcast.net

Chill and Serve! 

Tuna Salad - Easy But Delicious

Harv's Tuna Salad! A Favorite!

Tuna Salad - A Long Time Favorite!


Hi folks! I have something a little different for you today. It's my super simple tuna salad. I've made this stuff for years and never really considered it all that special. Well, turns outs that other folks thought so highly of it that they advised that I should write it down and post it.
So, here it is. It serves well right out of the mixing bowl, but left overnight in the fridge, it gets only better! The flavors mellow out and really begin to combine and get to know one another.

I like to serve it over baby salad greens or any other leaf style lettuce. It is also terrific on toasted semolina bread. I cut the bread first, drizzle it with some olive oil and dress it out with some Italian seasoning before I toast it under the broiler. Add a small wedge of cheese and a couple of capers and you've got a delicious and highly presentable snack for your family or guests.

Give it a try and let me know your thoughts.

Oops! I forgot to put the tomatoes in the picture. 

Ingredients:
* - Tuna - 2 - 5 oz. cans
* - Mayo - 1/2 cup.
* - Red (purple) Onion - 1/3 cup (fine diced)
* - Ground Cumin - 1/4 tsp.
* - Italian Seasoning - 1 tbsp.
* - Dill Weed - 1/4 tsp. (fresh is better)
* - Tomatoes - 1/3 cup diced fresh tomatoes (about 1/2 a regular tomato or 4-5 cherry tomatoes)
* - Salt & Pepper ( a dash of each to taste )


Thats all it takes.
Combine all ingredients in a mixing bowl, mix well, chill and serve.

Thanks again for coming by Cooking With Harv! I hope to hear from some of you that try the super simple recipe above. If you like it (or dont like it), gimme a shout.
-Just Harv.

Shrimp Vera Cruz!

Shrimp Vera Cruz simmering away!! Lets eat!

Hi folks! Its been a while again. I've been traveling a lot with work, but have managed to do some cooking here at the house in Abingdon, VA. Recently while home, I saw an advertisement for a restuarant with some very nice dinner offerings. One of the dishes listed was called Shrimp Vera Cruz. I saw brief description for the dish and decided to try a creation of my own. Maybe we oughtta call this Shrimp Vera Harv instead! Anyway, I've tried it several times and made some refinements. It goes terrific served on top of fettucine or as a topping for other dishes like the cajun broiled swai that I prepare so often.
Give it a try and send me some feed back. I enjoy hearing from you all!. Thanks again for visiting Cooking With Harv! Enjoy!

Ingredients: (Serves Four)

Setup your ingredients for ease of preparation.

1 lb. - shrimp, peeled and deveined - (31/40 size)
3 - cloves garlic, fresh, crushed
1 cup - tomatoes - small cherry or grape, sliced or diced
6 leaves basil (fresh)
2 tbsp. - capers (small, drained)
1 - lemon (three thin slices, use remainder for garnish)
1 - tsp. lemon zest
1/4 cup olive oil
1/2 tsp. salt

Smell that basil!

Peel and devein the shrimp, set aside in the fridge to keep them chilled.
Cut the basil leaves into thin slices. This really releases the flavor and aroma of any herb. Crushing the leaves a little during the cooking also releases more flavor.


Zest your lemon first. You will need a teaspoon of zest for the dish during cooking.

Cut three thin slices of the lemon. Cut the thin slices into small pie shaped pieces. Set aside.
Slice or dice the tomatoes and crush the garlic. Gather the capers.
Once all ingredients have been staged, heat the olive oil in a nice sized pan or wok. I prefer to use a wok. It makes stirring and flipping the food over onto itself much easier and faster.

Now that the oil is hot, toss in the shrimp and salt. Allow this to sear, stirring frequently for one minute.
Add in ALL remaining ingredients. Continue cooking and stirring until shrimp has lightly firmed up and the tomatoes have reduced a little. This process takes only about 5 minutes.
You should now have a nice sauce in the bottom of the pan.

Serve over hot fettucine with a side salad and bread or serve the shrimp as a topping over oven broiled fish such as swai, tilapia, or cod. Enjoy!
Post your reviews or send me a note letting me know how you like it!

Remember to bookmark the Cooking With Harv Index page. It will take you to the list of favorites and updates any time a new dish comes out!.

http://www.cookingwithharv.blogspot.com/p/index-favorites-and-quick-index.html

Thanks again for stopping by Cooking With Harv. btw - Ask your friends to consider signing up. I would greatly appreciate the outcoming.
Thanks
Harvey M. (Just Harv)