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I have been doing a pretty poor job of both working out and cooking lately. The Spring seems to be doing me in. We have a great outdoor living space and lately I have been taking advantage of it more than I should. After work it seems much more appealing to lounge on our outdoor sofa reading a book than it does to make dinner or, gasp, go to the gym. Eventually that may catch up with me, but for now I’m just rolling with it.

Yesterday morning I went to my first PT appointment to get fitted for orthotics, learn a set of exercises to improve the stability of my left foot, and get my back to running program. Now that working out involves running, I have a feeling that I will be more driven to get my tail out the door. That whole cooking dinner on a regular basis thing may still be out the window though. Chris has been on a pizza-making kick and I’m quite comfortable with eating as much pizza as he is willing to make.

So how about this Curried Pineapple Qunioa? After serving some pretty disappointing and bland quinoa on Saturday night, I decided that the leftovers needed to become something spectacular for Sunday’s dinner. Ok, spectacular is a strong word to use to describe any grain based dish, but this hit the spot. The cold sweet pineapple made this dish light enough to serve outside on a hot, not quite summer day while the curry, red onion, and cilnatro packed a flavorful punch!

 Adapted from Poor Girl Eats Well.

Ingredients:

  • 3 cups cooked quinoa
  • 1 1/2 cups pineapple tidbits
  • 1/2 cup diced red onion
  • 1/2 cup finely chopped cilantro
  • Curry Vinaigrette:
    • 1.5 tbsp canola oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp honey
    • 2 1/2 tsp curry powder
    • 1 clove garlic, minced
    • salt to taste

 Directions:

  • Combine the dressing ingredients in a small bowl and whisk together to combine. Set aside.
  • In a large bowl, combine the salad ingredients and toss together.
  • Fold in the dressing until well mixed.
  • Serve cold or room temperature.

Servings ~ 6
Calories ~ 206, Fat ~ 5.5 g, Carbohydrates ~ 36.1 g, Protein ~ 4.3 g

In lieu of a Mother’s Day celebration on Sunday, Chris and I decided to grill. It isn’t that we didn’t want to celebrate Mother’s Day, it is just that our mothers live way too far away for a proper celebration.

The weather in Indiana was beautiful this weekend except for a few short rain showers on Saturday and we got so much accomplished. We were able to get all most of our grass mowed, our flower beds weeded, changed the oil in our cars and the tractor, went grocery shopping, went out for sushi, took the dogs out for a walk, went to the gym, and spent a decent amount of time preparing for a big change, still under wraps for a little while, at Duke’s House.

(No, there are no tiny humans involved with this change. Why do I feel like I have to clarify that all the time? Ahem, people who jump to conclusions…)

Finally, we had some down time on Sunday night and got to grill and hang out on our back porch. Too bad everyone else we knew was busy with Mother’s Day because the kale was good enough to serve to company.

This was both of our first times grilling kale and it was a big time win! I almost always like to have some type of salad-y element to my dinner, but I do not always feel like dealing with making a salad. Grilled kale was a much easier alternative.

From Daily Unadventures in Cooking.

Ingredients:

  • one bunch kale
  • aluminum foil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • fresh lemon, the juice of one to two wedges

Directions:

  • Place two sheets of aluminum foil, about 18″ each, perpendicular to each other on your work surface to form a cross.
  • Chop kale into bite size pieces, removing stems, and place the kale in the center of the foil.
  • Sprinkle with salt, pepper and olive oil and lightly toss.
  • Roll the top sheet of foil tightly around the kale. Fold the bottom sheet around the top roll, burrito style to form an airtight pouch.
  • Heat a grill to a medium heat, then place the pouch on the grill for about 12 minutes with the lid closed.
  • Remove from grill, carefully unwrap package and drizzle with lemon juice.
  • Plate and serve.

Servings ~ 4
Calories ~ 103, Fat ~ 4.4 g, Carbohydrates ~ 14.9 g, Protein ~ 5.0 g

Warning: Do not read this immediately before making the dressing.

You’re totally going to read it now, aren’t you?

I bought my very first can of anchovies to make this dressing. I’m typically a pretty adventurous eater, but something about eating whole fish kind of skeeved me out. Whatever. I was instructed to use anchovy in the dressing. I figured that I would at least comply the first time that I made it.

As I was standing in the kitchen mixing up the ingredients, I got to the anchovy part, thought “Here goes nothin’!” and threw them in there. It smelled a bit fishy, not so much in the dressing, but just because I was standing next to an open tin of anchovies. I immediately tossed them in the trash.

I continued to mix up the dressing, with Duke by my side sniffing like a mad man when it occurred to me that those anchovies in the trash can might not smell so good in a few days. It also occurred to me that since Chris was out of town it might be quite a while before I filled the kitchen trash can enough to take it out to the garage. (Well, without wasting a trash bag anyway.)

What would a logical person do here? They would dig the anchovies out of the kitchen trash and place them in the garage trash.

What did I do? I saw Duke with his nose in the air sniffing like crazy. I dug the anchovies out of the trash and poured them in a bowl. I set the bowl in front of Duke and told him to “wait” for what probably seemed like an eternity to him.

Duke is a drooler. He waited, and waited, and as the drool began to hang in long ribbons from his cheeks I finally said “Good boy! Go on!” Duke promptly ate his anchovies. He loved the anchovies. He licked the bowl and the whole floor surrounding the bowl clean.

So why was this such a bad move?

For the rest of the night, my puppy, who trails me around the house like a shadow and sits next to my favorite chair with his head on level with mine was burping anchovy. Duke is big, he weighs in at over 200 lbs. Duke’s burps are like man burps.

That smell like anchovy.

The moral of the story is that you should have a plan for how to use the remainder of the anchovies when you open the can. A better plan than I had.

One last thing:  Although I don’t recommend feeding the anchovies to your giant dog, I did really enjoy them in the salad dressing.

Adapted from Back to Her Roots

  • 1/4 cup silken tofu
  • 1 tbsp lemon juice
  • 2 anchovies, minced
  • 1/4 cup grated parmesan cheese
  • 2 tbsp fat free mayonnaise
  • Dash Worcestershire sauce
  • 1/4 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 small clove garlic, minced
  • 1/4 cup white balsamic vinegar

Directions:

  • Whisk all ingredients together.
  • Let chill in refrigerator at least two hours for flavors to meld.

As Cassie mentions in her recipe, don’t leave out the anchovies! I was hesitant to put them in also, but they didn’t make the dressing fishy. All was well!

Servings ~ 8
Calories ~ 26, Fat ~ 1 g, Carbohydrates ~ 2 g, Protein ~ 2 g

When I decided to do a Caesar dressing post, I envisioned a beautiful Caesar salad with shaved Parmesan and perfectly browned home-made crutons. I did make some pretty nice looking crutons, but I failed miserably with the shaved Parmesan.

I forgot to buy “real” Parmesan at the grocery store, so I was relegated to dressing my salad with the bottled kind. It wasn’t the end of the world, but it certainly didn’t have the same effect in pictures as the shaved variety. As a means to compensate for my lack of shaved cheese, I decided to fry up some of the “fake” stuff into Frico Crisps.

Enjoy!

Ingredients (per crisp):

  • 1 tsp yogurt butter
  • 1/4 cup Parmesan cheese

Directions:

  • Melt butter in a skillet over a medium heat.
  • Sprinkle Parmesan in the skillet and swirl the skillet around to coat the bottom of the skillet.
  • Cook Parmesan for 3 minutes or until the edges begin to brown.
  • Carefully flip the crisp and cook for not quite a minute.
  • Place crisp on a paper towel on a flat surface to cool.
  • When cooled, cut into desired shapes.

Servings ~ 1
Calories ~ 129, Fat ~ 9 g, Carbohydrates ~ 1 g, Protein ~ 10 g

Can you guess what my CSA gave me today?

That’s right, watermelon!

Last time we got watermelon I ended up eating the entire thing myself. It was huge and I didn’t know if I could do it, but I polished that sucker off! (See Chris, I told you so!)

This time I decided to get a bit more creative with the watermelon in hopes that I will get some help eating it. (Hint! Hint!)

Anyway, watermelon salad is great on a hot summer evening (it sounds weird to say that in September). My watermelon salad was cool and refreshing enough to eat outside in spite of the 90 degree temperatures.

Can you see a theme here? I have been feeling pressure to use our back porch now that I know that summer is ending. It is funny how easy it is to say ‘Nah, it’s too hot tonight.’ when you have two months of summer left, but suddenly when you only have a few precious weeks of nice weather left there is no ‘too hot’.

I hope you’re making the most of yours also!

Adapted from: Good Life Eats and Bon Appetit.

Ingredients:

  • 8 cups watermelon, chopped
  • 8 oz fat free feta
  • 1/4 cup white balsamic vinegar
  • 2 tbsp mint, finely chopped

Directions:

  • Combine ingredients.
  • Serve cold.

Servings ~ 4 (This really depends, but we tend to eat huge servings of things at Duke’s House.)
Calories ~ 165, Fat ~ 1 g, Carbohydrates ~ 28 g, Protein ~ 14 g

This simple dish hit the spot on one of our last 90 degree August evenings. I liked that there was no actual cooking required and that since it is served cold I could actually stand to eat it outside.

In the last few weeks of summer, I have been trying to make a conscious effort to use our back porch more. We seem to gravitate indoors during June and July when the heat combined with the humidity can make it absolutely stifling to hang out outside. August has still been warm, but not especially humid.

The fresh flavor of this dish would work great with grilled chicken or grilled fish.

From Cate’s World Kitchen.

Ingredients:

  • 1 medium zucchini, cut into matchsticks
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp fresh mint, chopped
  • 2 tbsp chopped walnuts

Directions:

  • Toss the zucchini with salt and let stand 5 minutes.
  • Drain off any liquid that accumulates in the bowl.
  • Add the lemon juice and mint, and let stand for about 20 minutes.
  • Taste and adjust lemon, mint, and salt, then top with walnuts to serve.

Servings ~ 2
Calories ~ 70, Fat ~ 5 g, Carbohydrates ~ 5 g, Protein ~ 2 g

As usual, we have more corn than we know what to do with. Surprised? No, I’m not either. We did join a CSA in Indiana after all.

Fun Indiana fact: Indiana is the 4th highest corn producing state. In a typical year, Indiana farmers plant about 6.5 million acres of corn. Considering that the state has only 6.4 million people, that is pretty crazy to think about! I think most of it is feeder corn, but I’m convinced that my CSA is giving out one acre of corn per customer this summer!

When I saw this recipe on Sing for Your Supper, it sounded perfect to me! I really enjoy the combined flavors of honey, lime, and cilantro and this recipe uses them well. This fresh tasting, sweet, but tangy side dish can hold its own at any barbeque!

I have grilled the corn in this recipe, although you could just as easily use frozen or canned corn. I hate washing pots and pans and our corn was on the cob, so grilled corn seemed to be a perfect alternative for a lazy time restricted chef like me!

Adapted from Sing For Your Supper and For the Love of Cooking.

Ingredients:

  • 4 ears of fresh corn, grilled
  • 1 large tomato, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 small jalapeño, diced
  • 1/2 avocado, diced
  • 1/4 cup cilantro, chopped
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp cumin
  • 1 tsp ground coriander
  • salt and pepper to taste

Directions:

  • Combine honey, lime juice, cumin, and coriander in a small bowl.
  • Slowly whisk in the olive oil.
  • Add salt and pepper to taste.
  • Cut the corn off of the cobs and place in a large bowl with tomatoes, bell peppers, jalapeño, avocado and cilantro.
  • Toss with dressing.
  • Chill before serving.

Servings ~ 4
Calories ~ 203, Fat ~ 8 g, Carbohydrates ~ 34 g, Protein ~ 4 g