Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Tuesday, July 18, 2023

Chicken and Wild Rice Salad

 


Here's another no-recipe recipe for another day when it's simply too hot to cook.

Early in the morning, I cooked one package of Lundberg Wild Rice blend according to the package directions, but I used chicken broth instead of water.

At the same time, I poached a chicken breast, but you could use sliced chicken from the deli or leftover rotisserie chicken. 

Ingredients
  • Cooked wild rice blend
  • minced red onion
  • sliced or shredded cooked chicken breast
  • diced cooked bacon (I used turkey bacon)
  • sliced avocado
  • sliced nectarine
  • chopped smoked almonds (optional)
I tucked a bit of chopped napa cabbage in there (just because) and drizzled the salad with a mango balsamic vinaigrette. 

Balsamic Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons mango balsamic (any flavor of balsamic will do)
  • 2 teaspoons honey
  • salt and pepper


Monday, July 3, 2023

Two Main Dish Salads (the "No Recipe" Recipe)

 


Oh, mercy it's hot! When the temperatures soar, the last thing I want is a heavy meal for dinner. So, I've been making dinner salads. These two required almost no time at the stove. And what I really love is that you can use both of them as an opportunity to clean out the vegetable drawer in your fridge.

The first salad is a cold tortellini salad. I used 1 1/2 cups of dry cheese-stuffed tortellini (the mini ones) and cooked according to package directions. Then I added:

  • 1/2 cup sliced oil-packed sundried tomatoes
  • 1/2 cup black olives
  • 1 sliced zucchini
  • 2 slices of provolone cheese, diced
  • 1/2 cup basil pesto

Of course, you could add or substitute other vegetables (cucumber, shredded carrot, diced tomato, red onion), change the cheese, add cooked chicken, beef, ham, or salami. 


The second salad is cold salmon. I poached a 1-pound filet. Here's how to get perfect poached salmon every time.

  1. Fill a large saucepan (with lid) with enough water to cover your salmon filet completely. Add 1/2 cup lemon juice and some aromatics. I added one onion, a bay leaf, and two generous sprigs of fresh dill.
  2. Place the salmon filet in the water.
  3. Turn on the heat to high and bring the water to a boil. 
  4. As soon as the water is boiling, turn off the heat and place the lid on the saucepan. Let sit for 30 minutes (no peeking).
  5. Your salmon will be perfectly cooked but not overcooked. 
I flaked the salmon (and had leftovers). The base of the salad is a mix of salad greens, then grape tomatoes, sliced cucumber, black olives, avocado, and feta cheese. I garnished with French-fried onions (you could substitute croutons). 

The dressing was a tart-sweet blend of:
  • 2 tablespoons olive oil
  • 2 tablespoons green apple infused balsamic (any flavor of balsamic will do)
  • 1 teaspoon honey
  • salt and pepper
By the way, each of these made enough for 4 servings.

Enjoy!


 

Friday, June 16, 2023

Chicken Salad With Blueberries

 



Yesterday we invited a dear friend from our old neighborhood for lunch. He is a retired teacher and artist and so in addition to good food, I wanted to present a pretty plate for him. 

Ingredients

  • 3 cups cooked chicken, diced (I think white meat is best in this recipe)
  • 1/2 cup celery, diced
  • 1/2 cup dried blueberries
  • 1 teaspoon fresh rosemary, minced
  • 2 tablespoons minced red onion
  • 1/3 cup mayonnaise, (I used non-fat)
  • 1/3 cup plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Combine all ingredients in a large mixing bowl. Cover and chill for at least one hour to allow flavors to blend.
Garnish
  • bed of shredded napa cabbage (tender tops and center leaves)
  • red romaine leaf(s)
  • crumbled blue cheese
  • crushed smoked almonds
  • fresh blueberries
  • fresh avocado slices
  • fresh dill weed
  • fresh edible flowers (I used johnny jump-ups from my garden)

Wednesday, April 19, 2023

A Healthier Potato Salad



Despite the weather (I wonder if the rain will EVER stop!), I am determined to create a summer-like dinner for my family this evening. 

On the menu are oven-barbequed chicken tenders, corn on the cob, some canned baked beans, a dried cranberry coleslaw, and a lighter and brighter potato salad.

I love my Mom's traditional potato salad, with russet potatoes (that become a bit soft when cooked and lend to the creaminess of the salad), dill pickle, hard-cooked eggs, celery, mayonnaise, and (here is the secret ingredient!) finely minced radishes. But I wanted to create something a bit lighter this evening. So I used white potatoes (a less starchy potato that remains firm when cooked), some fresh herbs, and an acidic dressing rather than mayonnaise.

Salad - Carb Diva's Healthier Potato Salad

Ingredients
  • 2 pounds white (all-purpose) or Yukon gold potatoes
  • 4 scallions, sliced
  • 2 tsp. lemon zest
  • 1 tsp. dry mustard
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1/4 cup fresh parsley, minced
Instructions
  1. Place potatoes in a large pot with a lid. Cover with water and bring to a boil over medium heat. Turn heat to low and simmer until potatoes are tender (a sharp knife inserted in the middle of a potato will enter easily).
  2. Drain the potatoes and place them on the chopping board. Let sit a few minutes until cool enough to handle.
  3. Remove the skins from the potatoes. They should slip off easily with the tip of a knife. Chop the potatoes and place them in a large bowl.
  4. Whisk together the lemon zest, dry mustard, olive oil, and lemon juice. Drizzle over the still-warm potatoes. Toss to coat. Add salt and pepper and toss again.
  5. Just before serving stir in chopped parsley. Salad can be served chilled or at room temperature.
What makes this recipe work?
  • Use the proper potato—Mom always used russet (Idaho) potatoes. Russets are wonderful baked or used in casseroles; their low-moisture high-starch flesh is the perfect foil for cream and butter. But cook a moment too long and they make horrible potato salad. A better choice is the white all-purpose or Yukon gold. With their rich, buttery flavor and moist, creamy texture they make exceptionally good mashed potatoes, French fries, and potato salad. Their medium starch content makes them good all-purpose potatoes suitable for both boiling and baking.
  • Shake the salt—High blood pressure is at epidemic levels in the United States and our passion for sodium-laden fast foods and processed foods is a major contributor to the problem. How do you add flavor to your foods without using the salt shaker? In this recipe, lemon zest and lemon juice provide a tang and brightness without the addition of sodium.
  • Parsley is more than just a pretty face—This ubiquitous garnish on dinner plates is so much more than a decorative afterthought. Parsley is a nutritional powerhouse--a source of vitamins C, and K, and is rich in antioxidants.

    The two most popular types of parsley are curly parsley and Italian flat-leaf parsley. The Italian variety is more fragrant and less bitter than the curly variety. When shopping for parsley select a bunch that is deep green in color and looks fresh and crisp. Keep your fresh parsley in a plastic bag in the refrigerator. Don't wash it when you bring it home. It is highly fragile and should be washed just before use. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

Wednesday, December 30, 2020

New Year's Eve Dinner



I'm going to take a shortcut today. Rather than reinvent the wheel, I'm directing you to the site on the internet where I do most of my writing. Here's the link to an article I wrote for Hub Pages. 

Click here to learn how to make my New Year's Eve Dinner. On the menu:

Crostini with Wild Mushrooms

Wilted Greens Salad

Potatoes Delmonico

Reverse-sear prime rib



Wednesday, November 25, 2020

Thanksgiving Recipes - Side Dishes



It's time to think about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for side dishes.


Carb Diva's Potatoes Delmonico 

Here's a link to my recipe as featured on the website Delishably.



Parsley Potatoes


Ingredients

  • 1 1/2 pounds new (white, red, or Yukon gold) potatoes
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.
  2. Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.


Apple, Pecan, and Blue Cheese Salad

Ingredients for Salad

  • 6 cups baby spinach leaves, washed
  • 1 small-sized tart-crisp apple, cored and sliced thinly (Granny Smith is an excellent choice for this)
  • 1 cup sliced celery
  • 1/2 cup glazed pecans
  • 1/2 cup crumbled Roquefort
Ingredients for Raspberry Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons raspberry-flavored vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
Instructions

Toss all salad ingredients together in a large bowl. Whisk together the vinaigrette ingredients in a small bowl. Do not add the dressing until you are ready to serve the salad.


Carrot Souffle

This is not your typical fluffy, eggy, light-as-a-feather souffle; it is dense and rich. If you like Stouffer's Spinach souffle, you will enjoy this.

Ingredients
  • 1/2 pound carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1 teaspoon dry thyme leaves
  • 2 large eggs
  • 1/4 cup flour
  • salt and pepper to taste
Instructions

(1) Preheat oven to 400 degrees F.

Place the carrots, onion, water, and thyme in a saucepan with a lid. Cook 20 minutes or until the carrots are very tender. Drain.

(3) Puree the carrot/onion mixture in a food processor. Add eggs, flour, and seasoning and pulse until well blended.

(4) Pour mixture into a lightly-greased 8-inch springform pan. Bake in preheated oven 45 minutes. Serve warm or at room temperature.


Kale and Brussels Sprouts Salad

Ingredients
  • 3 cups Brussels sprouts
  • 1 large bunch of Tuscan kale, center stems removed
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup toasted walnuts, chopped
  • 2 tablespoons Dijon mustard
  • Juice and zest of 2 lemons
  • Salt and black pepper to taste
Instructions

  1. Thinly slice the Brussels sports with a sharp knife or food processor.
  2. Thinly slice the kale.
  3. Whisk together the cheese, olive oil, nuts, Dijon, lemon juice and zest, and salt and pepper.
  4. Add the Brussels sprouts and kale and toss to coat the vegetables.


Wednesday, July 15, 2020

How to Build Your Perfect Pasta Salad, and How to Plan a Picnic

It's been far too long since I've shared any recipes with you. But rather than reinventing the wheel, why not help you leap over to my other blog, where my alter-ego reigns supreme with summer salad recipes and tips, and menus for the perfect picnic?

This first link will guide you in building your own pasta salad. Pick your pasta shape, and then I'll give you ideas for the fruits or veggies, protein, special add-ins, and even several dressing options.

Next, how to plan a picnic, menu ideas, recipes, and even some packing tips. 

Wednesday, July 1, 2020

Chicken salad -- healthy doesn't have to be boring

















I invited a dear friend over for lunch today. I knew that I wouldn't have much time to prepare a meal, so came up with something I could make the night before. She loves chicken and fresh veggies so why not a chicken salad?
Traditional chicken salads, the ones you buy at the deli counter at your supermarket typically consist of chopped cooked rubbery chicken, a bit of celery, and a LOT of mayonnaise. Yes, creamy is dreamy, but I'd rather be able to actually taste the chicken.

How Do You Make It Memorable?

  1. Use white-meat chicken (dark meat isn't pretty and the flavor is a bit too rich for a delicate salad.)
  2. Use crisp celery and dice it finely.
  3. A bit of chives adds some zip.
  4. Dried cranberries provide a sweetness that contrasts with the other savory flavors.
  5. Rosemary is an aromatic herb that will surprise (and please). Most people won't recognize it, but they'll ask "what is that interesting flavor in the salad?"
  6. Mayonnaise is good, but the tang of Greek yogurt makes this salad even better and reduces the total amount of fat.
  7. Still not sure? I have lots of suggestions at the end of this recipe for substitutions and other ingredients you can add.

Carb Diva's Best Chicken Salad

Ingredients

  • 3 cups cooked chicken, diced (I think white meat is best in this recipe)
  • 1/2 cup celery, diced
  • 1/2 cup dried cranberries
  • 1 tsp. fresh rosemary, minced
  • 2 tablespoons fresh chives, minced
  • 1/3 cup mayonnaise, (I used non-fat)
  • 1/3 cup plain Greek yogurt
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper

Instructions

  1. Combine all ingredients in a large mixing bowl. Cover and chill at least one hour to allow flavors to blend. Spread on the bread of your choice. My personal favorite is honey oatmeal.

Here Are Some Suggested Changes

This is such a versatile recipe. Here are a few suggestions on how to adapt it to what you have on hand:
herbs
  • use fresh minced tarragon in place of the rosemary
fruits
  • sliced seedless grapes
  • diced apple
  • chopped fresh pitted cherries
crunch
  • pumpkin seeds
  • chopped smoked almonds
savory/salty
  • crumbled bacon
  • shredded Cheddar
  • shredded Swiss cheese


Saturday, August 17, 2019

Rice Salad with Chimichurri Dressing

Fresh parsley from the garden


What is chimichurri?

The warm weather of summer has coaxed my garden into a growth spurt of amazing proportions. Parsley and oregano have exploded from every nook and cranny. When given lemons, we make lemonade. When given parsley, we make chimichurri.

No, it's not a new dance. Chimichurri is a popular Argentinian condiment--a green sauce used on grilled meats as commonly as we use catsup.

How did such a simple sauce gain such a strange name? There are many theories. One story claims that it comes from "Jimmy McMurry", an Irishman who invented the sauce. Others say it was "Jimmy Curry", an English meat importer, James C. Hurray, and even an English family who were heard to say "give me the curry" while dining with an Uruguayan family.

All I know is that it is so easy to make.

Chimichurri Sauce

Ingredients

  • 3 cups chopped flat-leaf parsley, firmly packed (leaves only, no stems)
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon salt
  • juice of 1/2 large lemon
  • 3/4 cup olive oil

Instructions

  1. Place all of the ingredients in the bowl of your food processor. Process until smooth.
  2. Cover and chill until ready to use. Can be kept in the refrigerator for 2 days.

OK, so now what do you do with chimichurri? My husband and I had it with chicken. It would be equally fabulous with grilled steaks, fish, or even pork.
But there will be leftovers. We had leftovers. Now what?
Well, I've never been known to throw anything away. Not even a cup of day-old chimichurri. So today you are getting two recipes for the price of one!

Rice Salad with Chimichurri Dressing

Cook Time

Prep time: 15 min
Cook time: 5 min
Ready in: 20 min
Yields: 4 servings

Ingredients

  • 4 cups cooked rice, (long-grain white or brown)
  • 1 cup diced celery
  • 1 cup diced tomato, (with seeds removed)
  • 6 slices bacon, cooked crisp and chopped
  • about 1 cup chimichurri sauce
  • 1/2 cup chopped walnuts, (optional)
  • 1/2 cup minced fresh parsley, (optional)

Instructions

  1. Combine rice, celery, tomato and cooked bacon in a large mixing bowl.
  2. Add chimichurri sauce and toss gently.
  3. Sprinkle walnuts and fresh parsley on top just before serving.
  4. (Note: Can be served immediately, at room temperature, or cover and chill for up to one day to allow flavors to blend).

French Onion Chicken and Pasta

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