Orchard Green Salad with Apples

Filed under: RECIPES - Soup / Salad

To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings

Technorati Tags: candied pecans, champagne vinaigrette, Christmas, fall, johnny appleseed, salad

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Peas and Radish Salad

Filed under: RECIPES - Soup / Salad

Salads do not have to be boring. For a long time I was in a rut of using lettuce, celery and carrots. Yes, that was it. The kids were even getting burned out. I took a piece of advice from one of Ellie Krieger’s books that suggested buying 3-4 different varieties of vegetables and fruits each week in addition to basic salad ingredients. I use the vegetables and fruits for snacks or side dishes but they are also utilized in salads, soups, omelets or muffins.

Salads are super fast and a great way to fill up hungry bellies. Pair a salad such as this pea and radish salad with a lean protein and you have a complete healthy meal.

Source: Health.com
Makes 4 servings
2 tbsp white wine vinegar
2 tbsp reduced fat sour cream
1 tbsp olive oil
1 tsp honey
2 tsp chopped fresh tarragon
3/4 cup frozen peas
3/4 cup frozen shelled edamame
1 (18-oz) package sugar snap peas, trimmed
4 cups spring mixed salad greens
1/2 cup Radishes thinly sliced (about 4 large)

Bring a large pot of water with a pinch of salt to a boil.

In a small bowl, whisk together the vinegar, sour cream, olive oil, honey and tarragon; set aside.

Add the peas and edamame to the pot; cook 3-4 minutes or until just cooked through. Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp. Drain and rinse under cold water until no longer warm. Drain well and pat dry.

To serve place salad greens in a serving bowl. Add the peas and radishes. Drizzle with dressing right before serving.

Technorati Tags: health.com, healthy meals, kids, menu, Peas and radish salad, quick meal ideas

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Tomatoes Stuffed with Tuna and Cellini Beans

Filed under: RECIPES - Soup / Salad

When my oldest does not like something he tells me “Mom, we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

Technorati Tags: Charlie and Lola, tuna stuffed tomatoes with beans, vegetarian recipes

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Spinach and Fruit Salad

Filed under: RECIPES - Soup / Salad

The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, boiled, peeled and chopped
4 slices bacon, browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Technorati Tags: salad recipes, spinach and fruit salad

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Modern Take on Chicken Waldorf Salad

Filed under: RECIPES - Soup / Salad

When I think of Waldorf Salad I conjure up chopped apples, walnuts, celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to try this modern take on chicken Waldorf salad from Salon DeVille Day Spa.

Unfortunately with the economy as it is the spa had to close down and I am left with my memory which at certain times is not so good. I do remember the white chocolate chips. I thought they added an interesting depth to the salad.

1 head leafy green lettuce, torn into bite sized pieces
1 cup cooked chicken, chopped
1 celery stalk, chopped
1 tart apple, chopped
1 small cucumber, sliced
Raisins
White chocolate chips
Croutons
Walnuts

Toss together. Serve with a honey mustard vinaigrette.

Technorati Tags: chicken salad with white chocolate chips, food, Improved Waldorf salad, lunch, RECIPES, salads

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Champagne Vinaigrette Salad Dressing

Filed under: RECIPES - Soup / Salad

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

1 small shallot, peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.

Technorati Tags: champagne vinaigrette, dijon mustard dressing, food, salad dressing recipes, Shallots

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Chicken Spinach Salad with Potatoes and Warm Mustard Dressing

Filed under: RECIPES - Soup / Salad

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.

Technorati Tags: brine, Chicken spinach salad, food, mustard dressing, picnics, RECIPES, summer

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Chicken and Corn Chowder with Sweet Potatoes

Filed under: RECIPES - Soup / Salad

The combination of sweet potatoes and muffin mix was the deciding factor in trying this version of corn chowder. Surprisingly the soup was light with a hint of sweet.

Source: Cook’s Country
serves 6-8
3 cups whole milk
1 cup yellow corn Jiffy muffin mix
2 tbsp butter
1 onion, chopped
3 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 ” cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2″ pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn
1/2 cup chopped fresh parsley
Salt and pepper

Mix milk and muffin mix in bowl until well combined.

Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Technorati Tags: chicken corn chowder with sweet potatoes, Cook's country, food, RECIPES, soup, summer

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Watermelon, Feta and Grilled Shrimp Salad

Filed under: RECIPES - Soup / Salad

This salad is by far one of my favorite summer dinnertime passions. I love seafood. It is one food Florida offered plenty of while the valley of California does not. While I lived in Texas a friend of mine would drive to the coast about an hour away to bring back fresh shrimp. The night before my departure we enjoyed a shrimp feast of grilled jumbo shrimp and boiled shrimp on ice. These days I like to keep some in the freezer for special occasions.

I used frozen cooked shrimp thawed in cold water. I added the oil, salt and pepper to the drained srimp then let sit for about five minutes. Since it was already cooked I added the shrimp to a hot skillet for 1-2 seconds tossing to heat through. Cooking the shrimp any longer would have resulted in tough dry shrimp.

I also omitted a few ingredients from the dressing. I loved the lime juice and honey by itself. It tasted sweet and tangy without the weight of the oil.

Source: Adapted from Health.com
Serves 4
1 pound shrimp, peeled and devined (21-25 shrimp)
1 tbsp plus 2 tsp olive oil, divided
1/4 tsp Kosher salt, divided
1/4 tsp pepper
2 tbsp lime juice
1 tsp honey
1/2 small red onion, thinly sliced
4 cups mixed salad greens
8 seedless watermelon wedges
4 ounces crumbled feta cheese

Preheat grill or grill pan to medium-high.

Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.

Meanwhile, in a small bowl, whisk together lime juice and honey (see variations for alternate dressing).

To serve, place 1 cup greens on each of 4 plates and top with 2 melon wedges, onion slices, feta, about 6 shrimp each and a drizzle of dressing. Serve immediately.

Variation:
The dressing originally included a 1/2 teaspoon salt, pepper to taste and 1 tablespoon olive oil.

Technorati Tags: feta, food, grilled shrimp, RECIPES, summer, watermelon

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Cheap and Tasty: Super Quick Minestrone

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

I really jumped on the eating fresh band wagon years ago when I spotted Michael Chiarello on the Food Network. His dishes looked amazing. He made making gnocchi and tomato puree look so simple.

In some recipes that call for pancetta I will go ahead and substitute thick bacon. But in this recipe I suggest stopping by the deli to purchase the real thing. One alternative to using bacon in the place of pancetta would be to cook the bacon in the pot but remove before adding the rest of the ingredients then crumble the bacon and sprinkle over the soup ladled in individual bowls before serving.

Source: Michael Chiarello

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Technorati Tags: cheap meals, Italian, michael chiarello, Minestrone, soup, summer

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