I was wondering if anyone has a good recipe for a macaroni salad? Thanks for sharing!
MElissa
Posted by randibear (Member # 11290) on :
i have a wonderful recipe for a salad made with spaghetti, but not macaroni.
let me know if you're interested. it's a cold salad with black olives and celery, yummmm...
Posted by merrygirl (Member # 12041) on :
Hi Randi-
I would love to know your recipe. Thanks so much. I have a big cookout/bday party for my daughter next month. I never make a pasta/macaroni salad I buy it. I do make a mean potato salad though!
melissa
Posted by randibear (Member # 11290) on :
oh hon, thanks for being interested. this makes a BIG bowl, so you don't have to double. and it's refrigerated so make it the night before so it can,ummm, what's the word, mix the flavors. sorry can't remember words right now.
here goes.
Vermicelli Salad
1 pound cooked vermicelli or spaghetti.
Marinade: 1 tablespoon Accent seasoning (the little red and white container) 1 tablespoon lowry's seasoned salt 3 tablespoons lemon juice 4 tablespoons crisco oil
Marinade sphaghetti or vermicelli overnight in marinade. Add:
1 cup chopped green peppers 3/4 chopped green onion 1 or 2 cans chopped pitted black olives 2 cups diced celery 1 1/2 cups Hellman's mayonnaise (must be Hellman's, I tried others and yuck, didn't work)
Mix with spagheeti or vermicelli and chill overnight.
Makes a large bowl.
I also have a recipe for marbled brownies that makes a big jelly roll size pan, made with cream cheese and nuts....delicious but rich...
and i've got a really good recipe for potatoe salad too.
i love to cook, so ask away. i've got my mom's old recipes adn they're the best.
Posted by merrygirl (Member # 12041) on :
yum
That sounds good. I think I will try to make this. Thanks!! The brownies sound good too. I love to cook too. I havent done it too much lately because of the way I feel.
Thanks again
Melissa Posted by lou4656 (Member # 10300) on :
Hey Melissa!
I have a chicken pasta salad recipe if you are interested. It uses cold chicken and the tri-colored pasta. There are 2 ways to make it . . . one with an olive oil/vinegar base and the other with a mayonnaise base.
Interested?
Posted by merrygirl (Member # 12041) on :
Hi Lou I am interested ! Sounds yummy..
Thanks!
Melissa Posted by Keebler (Member # 12673) on :
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not to rain on anyone's macaroni, but for anyone with neurotoxin concerns, you might want to avoid using Accent seasoning - as it is MSG creates excited nerve firings and a sense of being wired.
some authors (Blaylock) say it's toxic and that's why the excitability reaction occurs.
MSG (in all of its many names) should definitely be avoided by anyone with a seizure disorder as it can lower the seizure threshold (by it stimulating the glutamate receptors).
more can be found with a Google Search of "MSG, Blaylock"
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Posted by kam (Member # 3410) on :
I have cut out pasta from my diet. I thought it was yeast producing???
Posted by Caryn (Member # 366) on :
well, not actually a recipe. funny story about my husband before we were a pair, but too tired to tell about it now.
where i live, some of the supermarkets sell spelt pasta. it's a whole grain and i think better than wheat.
so, start with elbow shaped spelt pasta.
then, add as many raw vegies as you like. celery (along with minced celery leaves is an obvious one). tomatoe, green onion or purple onion or shallots or...don't pick all or it will be too onion. bell peppers. any color but several colors are pretty. fresh flat leaf parsley. other freash herbs might be nice, but be careful. cilantro if you are adding freash (sp?) lime juice will work nice. rosemary, i think too strong for a salad.
for dressing, a nice vinigar with some olive oil, more oil than vinigar ( approx. one part vinigar to two parts oil ), salt, white pepper, dijon mustard ( use the kind imported from france - suprisingly, it is not much more expensive or even about the same as the american brands heavily advertised).
lemon juice or lime juice in the dressing might be nice. i would opt for lemon usually.
should be yum!
oh, i forgot about celery seeds. not too many or the salad would have too much of a bitter-earthy taste.
and, on the subject of pasta salads, why not make cole slaw instead? my current fave food.
Posted by Keebler (Member # 12673) on :
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Spelt is nice and some have no trouble with that. It does contain gluten, however, so if that is a concern you might want to try some wonderful brown rice pasta.
Mostly in penne and swirls - and best if used the same day or kept very moist in fridge. In a cold salad a day old, the rice noodles get a little rubbery and hard.
Trader Joe's carries it - organic, too. Good prices.
Tinkyada is a another brand that makes a variey - and some are organic, some not.
And, although is it gluten-free and from brown rice, as it's ground to a fine flour, it would still be high on the glycemic index unless mixed with veggies and protein.
Addding a bit of olive oil right before serving will also help balance the carbs in this if one is watching glucose levels.
I've also figured out that most pasta sauce has added sugar. I get an organic tomato paste and add all my own herbs and spices. You could also add diced tomatoes.
Whole grain pasta, in a modest amount and not every day might be a nice treat. If yeast/candida is flared, however, it might be better to wait.
The consistency of this - eaten just after cooking - is wonderful.
Posted by lou4656 (Member # 10300) on :
For those that can eat pasta, here are the recipes.
3 cold diced chicken breasts 1 box cooked tri-colored pasta (cold) cut up veggies -- whatever kind you like I use celery, broccoli, cauliflower, peppers, onions, cucumbers, carrots Mix all together.
Oil/vinegar dressing 2/3 c. olive oil 1/4 c. red wine vinegar 1 t. soy sauce 1/2 t. oregano, 1/2 t. basil 1/2 t. garlic powder 1/2 t. black pepper (if you can eat sugar, add 1/4 t. sugar) Mix all together and pour over pasta salad.
If you are making the salad with a mayonnaise dressing: Add to the pasta salad: 6 diced hard boiled eggs 2 T. sweet pickle relish
Mix 2/3 c. mayo 1/2 t. black pepper 1 t. mustard Pour over pasta salad and mix.
Posted by Keebler (Member # 12673) on :
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As for carbs, remember that the brain NEEDS carbs. The heart, too.
If a reasonable portion is balanced with protein and colorful produce - and the right oils, it will not have the same effect as if eating it straight. It will be slowly absorbed and not produce the sugar highs.
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Posted by bsigel (Member # 11810) on :
Cook one pound elbow macaroni as directed.
Drain and rinse with cold water.
In saucepan add
5 eggs 1/4 cup sugar or equivalent of stevia 1/4 cup apple cider vinegar
Mix well, turn to med heat, stir until it looks like lightly done scrambled eggs. Remove from heat.
Add 1 cup mayo or salad dressing. 2 stalks of diced celery 1 onion chopped finely 2 Tablespoons of prepared mustard
Hard boil a few eggs and slice for on top after you have mixed up the dressing with the macaroni.
Posted by Cobweb (Member # 10053) on :
I love macaroni salad-this inspires me. I'll just use rice pasta.
Posted by Keebler (Member # 12673) on :
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Just remember with the rice pasta that it can get hard when stored and cooled in fridge.
If you have moisture/oil mixed in with all the pasta and then stir it well before serving, this helps.
Still, better than no pasta at all. It actually holds up pretty well.
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Posted by Cobweb (Member # 10053) on :
Thanks for the tip Keebler- we always eat it right away-hadn't thought about how it might store in fridge.
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