Crunch Time

So far on the Paleo diet I’ve found that making meals is actually easy!  Not much prep, fewer dishes to clean, and it takes almost no time to put everything together.  Today I went for a light salad for lunch, with fruits, veggies, and the ever-important protein.  

Apple and Celery Salad

I used a Gala apple for this salad because it’s what I already had in the fridge, but you could go with your own favorite variety.  I would suggest steering clear of Granny Smith, however, since it might be too tart for this dish.  The recipe below is for one:

• 1 stalk celery, leaves included
• 1 apple, skin on
• Finely chopped nuts (I used a combination of raw almonds and walnuts)
• Juice of 1/2-1 fresh lemon

Wash and thinly slice the celery stalk and chop the leaves at the top of the stalk.  Add everything to your bowl.  Core your apple and cut it into bite-sized pieces.  Add the apple to your bowl.  Add the chopped nuts to the bowl, squeeze your lemon over everything and toss to combine.  

This salad was very refreshing!  I was concerned it might be too bitter, but I really enjoyed the combination of the celery with the sweet apples and buttery nuts.  If you have a craving for crunch or an urge to eat light and bright, this salad is a great option.  Enjoy…

Basil Instinct

Whenever I get fresh basil I tend to use it with sliced buffalo mozzarella and vine-ripened tomatoes (because that combination just never gets old).  But when my neighbor brought over a bundle of basil from her garden, I wanted to try something completely different with it with ingredients I already had at home.

Lemon Basil Walnut Vinaigrette

I used this as a marinade in which I baked fillets of white fish, but this could be used just as easily as a homemade salad dressing.  The walnuts are processed down finely, so while they aren’t crunchy in the vinaigrette, the oils in the nuts help to emulsify the dressing and give it a thicker, creamier consistency.  This recipe makes just under 1/2 cup of dressing.

• Zest of 1 lemon
• Juice of 2 lemons (about 1/4 cup of lemon juice)
• 1/4 cup packed basil leaves
• 1/4 cup walnuts
• 2 teaspoons honey
• 2 teaspoons mayonnaise
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

Place all of the ingredients in a food processor (or blender) and process until everything is finely ground and the vinaigrette is smooth.  Jar and refrigerate this vinaigrette to use as a salad topper, or pour it in a baking pan with fresh fish fillets for 15-30 minutes and then bake the fish with the sauce until opaque and flaky.  

I’m always looking for new ways to cook fish and this was a snap to bring together.  It is a bright vinaigrette with full citrus and herb flavors that will go well with any seafood or poured over the top of your favorite summer salad.  Enjoy…

Red and Blue Salad

Sometimes I just crave random foods.  Yesterday was no exception, and with a little prep ahead of time I was able to toss together a quick side salad that would work well next to many grilled summer meats or sandwiches.  

Red Cabbage and Gorgonzola Salad with Candied Pecans

I halved my own recipe for candied pecans for the nuts in this salad and made them in advance, but you could use candied pecans from the store if you can find them.  This recipe made about 7 cups worth of salad.

• 1/2 head of red cabbage
• About 1 1/2 cups candied pecans (or slightly less than half of my own recipe)
• 2-3 ounces crumbled bleu cheese (I used gorgonzola, as it is a bit milder)
• 1 green onion, minced
• 3 tablespoons cider vineger
• 2 tablespoons mayonnaise
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

Chop the cabbage into bite-sized pieces, breaking up the tightly-packed layers with your hands if necessary.  Place the cabbage in a medium-sized mixing bowl, add the green onion and blue cheese and toss to mix.  In a small bowl, whisk together the vinegar, mayo, sugar, and salt until smooth.  Pour the dressing over the cabbage mixture and toss again to coat everything evenly.  Eat immediately or chill until ready to serve (the longer you chill this, the softer the nuts will become).

This is not your average summer salad, but the bitter cabbage, creamy pungent cheese, and sweet nuts play surprisingly well off each other.  Try this slaw as a side or green salad topper for a sophisticated addition to your picnic table.  Enjoy…

Life’s A Beach

It’s summertime here in south Texas and my girlfriend, Michelle, and I planned a picnic on the beach to enjoy the surf and sun.  Knowing that we’d be outside all day, we consciously made dishes that would sit out well in the heat of the day.  While our husbands worked on a grill cooking the burgers and dogs, Michelle and I got to work setting up a buffet for the drinks and sides.

Bloody Mary Skewers

    

I love bloody mary’s and something about going to the beach always puts me in the mood for a spicy tomato juice cocktail.  Michelle and I assembled a few skewers to garnish our drinks, and I have to say they made all the difference.  We went the easy route and just used Mr. &. Mrs. T’s Bold and Spicy Bloody Mary Mix, but you can find my own recipe for the drink here.

• Long Skewers
• Lemons
• Whole dill pickles
• Cocktail onions (found in a jar)
• Green olives (ours were stuffed with a garlic clove instead of pimento)
• Pickled okra (found in a jar)
• Pickled cauliflower (found in a jar) — we forgot to use these though!
• Fresh celery 
• Old Bay seasoning

Slice the dill pickles and okra into rounds and cut each lemon into about 8 wedges.  Wash the celery stalks and cut them into about 1 inch long pieces.  Thread at least one of each piece of garnish onto a skewer, finishing with the lemon wedge so that the drinker can easily remove the lemon and squeeze its juice into their glass.  Sprinkle the assembled skewers with some Old Bay and refrigerate until ready to serve.

 

Italian Pasta Salad

This is Michelle’s specialty pasta salad and it’s become a favorite in our household as well.  The following recipe fills a 4 quart bowl, enough to feed a large party.

• 1 box of your favorite ‘short’ pasta (she used the ‘wheels’)
• 1 1/2 packets Good Seasoning Italian dressing mix, mixed with vinegar, water and oil according to package directions
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 3/4 cup grated parmesan cheese
• As much of the following as you’d like to add:

                        -Monterey Jack cheese, cut into small cubes

                        -Green olives, sliced (she used the olives with red pepper flakes from

                          the pepper bar)

                        -Hard salami, cut into small cubes or small slices

The night before you plan on eating, boil and drain the pasta.  Toss the cooked pasta with about 2/3 of the salad dressing and refrigerate overnight to allow the noodles to absorb the dressing.  Before serving, toss in the remaining ingredients and add more salad dressing as needed. 

 

Crudites with Herb and Feta Dip

This veggie dip is not only good for an outdoor picnic, it’s easy to make and healthy to boot.  The original recipe is from Eating Well, and I’ve made it both as written and as it is below.  This recipe yields 2 cups of dip.

• 1 15 ounce can cannellini beans, drained and rinsed
• 3/4 cup plain, nonfat yogurt
• 1/2 cup (4 ounces) feta cheese, crumbled
• 1-2 tablespoons fresh lemon juice, to taste
• 1/4 cup roughly chopped fresh flat leaf Italian parsley
• 1/4 cup roughly chopped fresh dill
• 1/4 cup roughly chopped fresh chives
• 1 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon garlic salt
• Sprinkle of salt, to taste (optional)

Throw everything together in a food processor and mix until smooth.  Refrigerate until ready to serve.  We ate this with raw broccoli and cauliflower florets, cucumber rounds, sliced red bell pepper, and celery stalks.

 

Corn and Green Bean Salad

Unfortunately I threw this salad together without writing the complete instructions down, but I’ll give you the basics to make it.  It’s light and summery and works well by itself or on top of greens for a salad.  This recipe makes slightly less than 4 quarts.

• About 2 pounds fresh green beans, ends trimmed
• 6 medium-sized ears fresh corn on the cob
• 1 package grape tomatoes, halved
• 1 tup mini fresh mozzarella balls, drained
• 5-6 shallots, sliced
• Canola oil
• White balsamic vinegar
• Salt and freshly ground black pepper, to taste

Cut the corn off of each ear, and discard the cleaned ears.  Bring a large pot of water to a boil and put the green beans in the water for about 1-2 minutes.  Add the corn kernels and sliced shallots to the water and blanch for about 1-2 minutes more.  Use a slotted spoon to transfer the veggies to a bowl of ice water, then drain the water with a colander.  Stir in the grape tomato halves and mozzarella balls.  Toss with about equal parts oil and vinegar, and add salt and pepper to taste.  Refrigerate until ready to serve.

In all, we had a wonderful day on the Gulf coastline.  With a good group of friends, food a plenty, and a few drinks to go around, it was the perfect way to kick off the beach season here.  Enjoy…

Cool As A Cucumber

One herb that I don’t buy often enough is dill. Among my favorite things to put with dill is cucumbers, either on a tea sandwich or in a crunchy summer salad. Since I finally had fresh dill in the house and a whole cucumber I made a creamy dressing to pour over cucumber slices for a light spring lunch.

Creamy Cucumber Dill Salad

I used one regular cucumber for this recipe, but if you use an English (seedless) variety of cucumber you might want to double the recipe as they tend to be a bit longer. This recipe makes about 2 cups of salad.

• 1 medium cucumber
• 1 tablespoon plain yogurt (I used nonfat)
• 2 teaspoons sour cream (I used light sour cream)
• 2 teaspoons chopped fresh dill
• Juice of 1/2 a lime
• Generous pinch of salt
• Pinch of garlic powder
• Pinch of sugar
• Freshly ground black pepper to taste

Peel and slice your cucumber and set the rounds aside. In a medium mixing bowl, whisk together the remaining ingredients. Add the cucumbers to the dressing and stir to coat. Serve chilled.

I just love the cool crisp cucumber slices paired with the creamy herbed dressing. It is perfect next to a fillet of salmon, as a light lunch salad, or for a side at a potluck. You can never go wrong with cucumber and dill, and this recipe highlights it’s classic flavor combination while offering a healthy side dish. Enjoy…

Lighten Up

Since we have company in town we have been eating out at restaurants more than usual.  When it came time for dinner last night we decided that we just wanted something light that was quick to make and easy on the bellies.  I put together a meal with just chicken and greens and it was satisfying without being at all heavy.  

Parmesan Chicken Cutlets and Spring Greens with Lemon Vinaigrette

I used very thinly cut pieces of chicken for this meal but if you only have thicker cuts you can pound them between sheets of wax paper or plastic wrap to get that thin, cutlet size.  Also, the vinaigrette that I made is very tangy, as I prefer it, so if you like a more mild dressing you could add more olive oil, or just use your favorite pre-made kind.

For the chicken:

• 1 package thin cut, boneless, skinless chicken (my package was 1.15 pounds with 4 pieces of chicken)
• 1/2 cup plain bread crumbs
• 1/2 cup grated parmesan cheese
• 1-2 tablespoons chopped parsley, to taste
• 2 eggs
• 1 tablespoon water
• 1/2 cup flour
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste
• 3 tablespoons extra virgin olive oil

For the salad:

• 1 bag of spring green salad mix
• Juice of two lemons
• 1 generous pinch of salt
• Freshly ground black pepper to taste
• Dash or two garlic powder
• 2 teaspoons mayo, optional (I used mayo made with olive oil)
• 2 teaspoons grated parmesan cheese
• 2 tablespoons extra virgin olive oil

Rinse and trim your raw chicken.  Mix the flour, salt, pepper, garlic powder, and cayenne together on one large plate.  Mix the eggs and water together on a second large plate.  On a third plate, mix together the bread crumbs, parmesan cheese, and parsley.  (I had some extra of each of these when I was finished coating my chicken but I prefer that to scraping the plates to get enough to cover the meat.)

Dredge each piece of chicken first in the flour, then in the egg mixture, and finally in the bread crumb mixture, making sure that each piece is coated evenly and completely.  Heat your 3 tablespoons of olive oil in a large skillet over medium high heat until the oil runs thin.  Place your coated chicken pieces in the skillet (I had to do two at a time); flip the pieces over after about 2-3 minutes, or until the coating is a nice golden brown.  Cook the second side until your chicken is firm and nicely browned.  

In a small bowl whisk together the lemon juice, salt, pepper to taste, and parmesan cheese for your salad dressing.  Add the mayo and olive oil  and whisk rapidly until the vinaigrette is smooth.  In a medium bowl, pour the dressing over the salad greens and toss to coat.  Serve each piece of chicken topped with a generous portion of the dressed salad greens.

The hot-out-of-the-skillet chicken cutlets were just right under the delicate salad and tart vinaigrette.  The meal was easy to throw together, easy to clean up, and was just the light sort of thing we were looking for.  Enjoy…

Garlic, Gorgonzola, and Greens

Since green bean casserole hardly counts as a vegetable, I think every Thanksgiving table should at least have a simple green salad.  My sister, Brooke, found a winning recipe online at www.epicurious.com and we have both been making it for special occasions ever since, including this past Thanksgiving.

Romaine Salad With Roasted Garlic Dressing , Gorgonzola Crumbles, and Spiced Pecans

For the salad:

• 6 tablespoons extra virgin olive oil
• 10 large garlic cloves, unpeeled
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider
• 1 tablespoon dijon mustard
• Salt and pepper to taste
• 8 cups bite-sized pieces of romaine
• 1 cup crumbled gorgonzola cheese

For the spiced pecans:

• 3 tabelspoons light corn syrup
• 1 1/2 tablespoons sugar
• 3/4 teaspoons salt
• 1/4 (generous) teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups pecan pieces

Directions for the dressing:

Preheat the oven to 350 degrees.  In a small baking dish, toss the garlic with the olive oil and cover tightly with foil.  Bake about 45 minutes, or until the garlic is golden and tender.  Allow to cool, then squeeze the garlic from its skin, reserving oil. 

In a food processor, add the roasted garlic, honey, vinegar, cider, and mustard and blend well.  With the food processor running, slowly drizzle in the garlic oil.  Season to taste with salt and pepper.  Set aside, or refrigerate until serving time.

Directions for the spiced pecans:

Preheat your oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.  In a large bowl, combine the corn syrup, sugar, salt, black pepper, and cayenne and stir to blend.  Add the pecans and stir gently to coat.  Transfer to the baking sheet, spreading them into an even layer.

Bake pecans for 5 minutes, and then remove.  Stir the pecans and continue baking for about 10 more minutes, or until the nuts are golden and bubbly.  Lay a large sheet of foil on your counter and transfer the baked nuts to the foil, quickly separating them with a fork.  Set aside, or store in an airtight container for up to 3 days.

Directions for the salad:

Toss the lettuce with 1/2 cup gorgonzola and enough dressing to coat.  Sprinkle the top with the pecans and the second 1/2 cup gorgonzola. 

This recipe serves 4, so it might be a good idea to double everything if you’re feeding a crowd.  Additional salad toppings could include sliced red onions or sliced ripe pears.  I’ve also served this salad with my candied pecans instead of the spiced ones, and it works just as well.  Either way, this salad is chock full of flavors and textures, and is an unexpected but always appreciated side dish at any meal.  Enjoy…

Feta Fetish

My girlfriend recently made a Rachael Ray-inspired orzo and feta dish for her husband that made my mouth water.  Since I have a slight obsession with feta cheese, I thought I would try to recreate its basic flavors and embellish it a bit to make this dish my own.  The result was just what I was craving, full of bright flavors and colors and the perfect complement to my lemon yogurt chicken.

Warm Orzo and Feta Salad

Orzo is a small, rice-shaped or tear drop-shaped pasta that cooks up quickly.  I chose orange bell peppers for this salad for its color, but any color sweet bell peppers would work.  Also, I used grape tomatoes but you could de-seed and chop regular tomatoes is you have those at hand. 

• 1 cup dry orzo
• 1 cup halved grape tomatoes
• 1 orange bell pepper, cut into chunks
• 1 green onion, chopped
• 1/4 chopped fresh, flat-leaf Italian parsley
• Sea salt and freshly ground black pepper to taste
• 1/2  or 3/4 cup feta cheese crumbles, or to taste

Bring a medium saucepan with salted water to a rolling boil.  Add the orzo and boil until tender but not mushy.  Drain and pour into a medium-sized mixing bowl.  Add the rest of the ingredients and stir to mix.  Since feta is a salty cheese I went pretty light on the salt, adding only a sprinkle or two. 

This salad has everything going for it.  It is creamy with crunch, bursting with color, and finished with a bright and verdent herb punch.  I ate it with my lemon yogurt chicken and a cool cucumber and red onion salad for a well-rounded, Mediterranean meal.  Enjoy…

Beet This

Last night I had my first adventures in roasting fresh beets.  It was a cinch, but I do recommend wearing an apron, as those juices can really stain!  I took an idea from another favorite cookbook of mine (At Blanchard’s Table) and morphed it into something slightly different.  It came out as a colorful salad that delighted all of my tastebuds.

Arugula Salad With Roasted Beets, Gorgonzola, Walnuts, and Cranberry Vinaigrette

Canned beets work in this salad too, but roasting fresh ones really wasn’t very hard and they had a much better flavor.  Also, you could use any blue or stilton cheese, but gorgonzola is a favorite of mine in salads since it is a bit milder than others. 

For the Salad:

• 3 fresh beets
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• About 3-5 ounces fresh arugula leaves
• A couple handfuls of gorgonzola cheese
• A couple handfuls of chopped walnuts
• Sea salt and freshly ground black pepper to taste

For the Dressing:

• 2 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon dijon mustard
• 1/2 cup canned, whole berry cranberry sauce
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees.  Wash the beets and cut the stems off both ends.  Cut the beets into quarters and place them on a large sheet of tin foil.  Drizzle them with 1 tablespoon of olive oil and sprinkle with salt and pepper.  Wrap and seal the tin foil around the beets, place the foil packet on a baking sheet, and place the whole thing in the oven.  Roast for about an hour, or until your beets are fork tender. 

When the beets are done, scrape off their skins using the back of a small paring knife, or even a paper towel (they will come off easily).  Discard the skins and slice each beet quarter into about three wedges. 

In a small bowl, whisk together the cider vinegar, dijon mustard, cranberry sauce, olive oil, salt and pepper until smooth.

In a large bowl or on a serving plate, place a bed of the arugula and top it with your beet pieces.  Sprinkle the cheese and walnuts over the beets to taste.  Drizzle the entire salad with a generous amount of the cranberry dressing and serve. 

This is an ideal holiday salad, or an easy side dish to serve to company.  The earthy beets play off the sharp cheese, the peppery arugula, and the acidic cranberry vinaigrette perfectly.  In one bite you get the melt-in-your-mouth, roasted roots, the smooth and creamy gorgonzola, and the buttery crunch of the nuts.  This simple creation is an unexpected harmony of flavors and textures and colors that pleases all of my senses.  Enjoy…

Slawesome Salad

The idea for this slaw came from my friend, Michelle, and it worked perfectly with the fried rice I made last night.  It is an easy side dish that packs a ton of color and flavor, and is simple to throw together.  You could even add some grilled meat to make it a full meal in itself.

Asian-Style Slaw

 

The ingredients for this make enough side salad for about 3 people.  Adjust as needed to what you have, and how many people you are feeding.

• 2 cups red (or green) cabbage, roughly chopped
• 1 1/2 cups cucumber, peeled and chopped into quarter-slices
• 3-4 tablespoons shredded carrots
• 1 heaping tablespoon chopped fresh cilantro
• 1/4 cup green onion, chopped on a diagonal
• *Bean sprouts would have been great in this, but I didn’t have any on hand
• 3 tablespoons Paul Newman’s Light Sesame Ginger salad dressing (amount can be adjusted to taste)

Combine all ingredients (except for the dressing) in a medium bowl and toss to mix.  Right before serving, pour the dressing over the salad and toss again to incorporate it evenly. 

The bottled dressing is just right for this crunchy and healthful slaw.  It creates the perfect accompaniment to the fried rice we had, adding a ton of  texture and an extra helping of veggies to the meal.  Enjoy…