I love salads. Love to make them, love to eat them, love 'em! Making a "fancy" green salad is really so easy if you follow a simple equation. Greens + fruit + nuts + cheese. And dressing. Easy! And when you choose really great ingredients, a simple flavorful dressing is the best. Here is my favorite dressing and then I'll give you some different variations of salad ingredients.
6 Tbsp olive oil
2 tsp Dijon mustard
2 Tbsp sherry wine vinegar (or red wine vinegar)
salt and freshly ground pepper (to taste - I really like mine salty - I use kosher salt)
3 Tbsp finely chopped shallot
Whisk all ingredients EXCEPT oil together. In a slow, steady stream, add oil, whisking until emulsified. Check your salt & pepper. You can also substitue any other kind of vinegar depending on your taste - strawberry champagne vinegar, grapefruit vinegar, balsamic vinegar, etc.
As for the greens + fruit + nuts + cheese, just have fun! For example:
spring greens + dried cranberries + toasted slivered almonds + crumbled bleu cheese
arugula + pomegranate seeds + sugared pecans + shaved romano
red leaf lettuce + tangerine segments + bbq pecans + bleu cheese
baby spinach & frisee + pepperoncinis + toasted pine nuts + feta
(okay, that doesn't have a "fruit" but it still adds that type of "wet" ingredient to complement the crunchy, salty, leafy stuff)
curly endive + red pears + BBQ pecans + crumbled Stilton (this is my favorite!)
But are you getting it? Try something new! And maybe I will post the BBQ pecan recipe - it's great as a snack or on salads.
Oh! One last note - sugared pecans or almonds or walnuts are fabulous on salad, especially if you have stronger flavors in the cheese and dressing and they are so so easy to make! A handful of nuts, sprinkle with a good amount of sugar in a skillet and heat until toasted and sugar melts, stirring constantly. Be careful not to burn them, they can go from good to bad quickly. Pour out on a plate to cool. You can get creative and add some balsamic vinegar, or use brown sugar, whatever floats your boat.
Friday, January 30, 2009
Tuscan Pumpkin and White Bean Soup
While I'm on the pumpkin kick, I might as well add this easy, yummy and actually pretty healthy soup. LOVE this stuff!!!
Tuscan Pumpkin and White Bean Soup
2 Tbsp olive oil
1 large onion, chopped (about 1 cup)
1 cup chopped celery (I usually omit this, or at least chop it VERY finely)
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
2 cans (14.5 oz ea) chicken broth
1 can (15 oz) pumpkin
1 can (15 oz) cannellini beans, draine & rinsed
1 package turkey kielbasa, sliced
grated parmesan cheese
Brown sliced kielbasa over medium-high heat. Add oil, onions, celery and garlic; cook and stir 8 minutes or until vegetable are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes; stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese if desired.
Tuscan Pumpkin and White Bean Soup
2 Tbsp olive oil
1 large onion, chopped (about 1 cup)
1 cup chopped celery (I usually omit this, or at least chop it VERY finely)
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
2 cans (14.5 oz ea) chicken broth
1 can (15 oz) pumpkin
1 can (15 oz) cannellini beans, draine & rinsed
1 package turkey kielbasa, sliced
grated parmesan cheese
Brown sliced kielbasa over medium-high heat. Add oil, onions, celery and garlic; cook and stir 8 minutes or until vegetable are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes; stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese if desired.
Pumpkin Pancakes
I know people typically make things like this in the fall but I needed a quick dinner last night and didn't really want regular pancakes. And my family loves these and they are really oh so easy. They are best served with real maple syrup, but that can be spendy and they are still really good with regular syrup. I think we had Log Cabin. And let me point out that my picky husband ate 6 of these yummies.
Pumpkin Pancakes
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1-1/2 cups milk
1 cup pumpkin puree (canned or fresh)
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar (I usually use apple cider vinegar)
In a large bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled or buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Pumpkin Pancakes
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1-1/2 cups milk
1 cup pumpkin puree (canned or fresh)
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar (I usually use apple cider vinegar)
In a large bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled or buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Homemade Hummus....better than store-bought!
Wow, it's really been a long time since my last recipe post! I must apologize to my one or two faithful followers, ha ha ha. So I've pulled out my slapped-together favorite recipe book and I'm going to post several recipes. I hope.
This first one is eeeeeeasy. If you like hummus, you will LOVE this. Homemade hummus is SO easy! And probably way way cheaper than store-bought. Just go for it, it's good stuff.
Hummus
2 cups canned garbanzo beans, drained
1/3 cup tahini ***
1/4 cup lemon juice
1 tsp. salt
2 cloves garlic, halved
1 Tbsp. olive oil
1 pinch paprika
1 tsp. minced fresh parsley
Place the beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over bean mixture. Sprinkle with paprika and parsley. (Occasionally I just add the olive oil to the ingredients in the food processor, along with the paprika...and the parsley can be omitted)
**Tahini is sesame seed paste - it looks like a jar of peanut butter and you will typically find it in the health-food/organic section of the grocery store. DON'T taste it alone, it's not good but it adds fabulous flavor to the hummus! :)
This first one is eeeeeeasy. If you like hummus, you will LOVE this. Homemade hummus is SO easy! And probably way way cheaper than store-bought. Just go for it, it's good stuff.
Hummus
2 cups canned garbanzo beans, drained
1/3 cup tahini ***
1/4 cup lemon juice
1 tsp. salt
2 cloves garlic, halved
1 Tbsp. olive oil
1 pinch paprika
1 tsp. minced fresh parsley
Place the beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over bean mixture. Sprinkle with paprika and parsley. (Occasionally I just add the olive oil to the ingredients in the food processor, along with the paprika...and the parsley can be omitted)
**Tahini is sesame seed paste - it looks like a jar of peanut butter and you will typically find it in the health-food/organic section of the grocery store. DON'T taste it alone, it's not good but it adds fabulous flavor to the hummus! :)
Wednesday, November 26, 2008
Soft & Chewy Molasses Cookies
It's that wonderful time of year when our thoughts turn to baking....apparently we are inbred to fatten ourselves and our families up for the upcoming cold winter! I really just love to bake, and I love to bake for other people, I just don't seem to have enough time to do so. So I'm happy to share my favorite recipes for others to make and enjoy. Does that count? Anyway, I love molasses cookies. Love, love, LOVE them. Especially when they are soft & chewy...so good. So here is my favorite recipe for them - hope you make and enjoy them too!
Soft & Chewy Molasses Cookies
3/4 cup brown sugar
3/4 cup butter -- softened
1 egg
3/4 cup molasses
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Preheat oven to 325 degrees and lightly grease the cookie sheets (I usually use Silpats to line my cookie sheets). In a large bowl cream together the brown sugar and butter until creamy. Beat in the egg and molasses until light and creamy. Whisk together the dry ingredients in a medium bowl. Add the dry ingredients slowly to the butter mixture. Drop by teaspoonsful onto the prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown. DON'T OVERBAKE!!! Cool on the baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.
Soft & Chewy Molasses Cookies
3/4 cup brown sugar
3/4 cup butter -- softened
1 egg
3/4 cup molasses
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Preheat oven to 325 degrees and lightly grease the cookie sheets (I usually use Silpats to line my cookie sheets). In a large bowl cream together the brown sugar and butter until creamy. Beat in the egg and molasses until light and creamy. Whisk together the dry ingredients in a medium bowl. Add the dry ingredients slowly to the butter mixture. Drop by teaspoonsful onto the prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown. DON'T OVERBAKE!!! Cool on the baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.
Wednesday, November 12, 2008
Tortilla Soup
My friend LaMonica nicely reminded me that I haven't updated this thing for TWO months. Yikes. Sorry about that. I actually have lots of recipes to post on here, I just haven't had the time. But here is a quick one that is so so good. It's actually from my friend Michele and it's the easiest recipe and SO YUMMY. Perfect for this blustery weather that western Washington is getting right now. Enjoy!
Michele's Tortilla Soup
3 to 4 chicken breasts (boneless, skinless)
2 cans black beans, undrained
2 cans Mexican stewed tomatoes, undrained
1 4 oz can diced green chiles
1 can tomato sauce
1 cup salsa (any kind, just pick your favorite)
Mix all the ingredients in crockpot. Cook on low for 6-8 hours or high for 4 hours. When ready to serve, take chicken out to shred. Return to crockpot. For serving, crumble tortilla chips in bottom of each bowl, pour soup on top. Top with shredded cheese and sour cream as desired.
Michele's Tortilla Soup
3 to 4 chicken breasts (boneless, skinless)
2 cans black beans, undrained
2 cans Mexican stewed tomatoes, undrained
1 4 oz can diced green chiles
1 can tomato sauce
1 cup salsa (any kind, just pick your favorite)
Mix all the ingredients in crockpot. Cook on low for 6-8 hours or high for 4 hours. When ready to serve, take chicken out to shred. Return to crockpot. For serving, crumble tortilla chips in bottom of each bowl, pour soup on top. Top with shredded cheese and sour cream as desired.
Friday, September 5, 2008
Italian Egg Drop Soup with Meatballs
Yuuuuummmmmm. I made this tonight from a recipe by Rachael Ray, although I changed it up a bit. It was so so so good! And very quick and easy which is an added bonus! :) I will post it the way I made it but here's a link to her original recipe as well: http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/italian-egg-drop-soup-with-meatballs/article.html
Italian Egg Drop Soup with Meatballs
meatballs:
3/4 lb ground turkey
1/2 cup Italian seasoned bread crumbs (I actually crushed up some croutons!)
1 egg
1/3 cup shredded Asiago cheese
1/2 tsp dried parsley
salt & pepper
olive oil
Soup:
2 Tbsp olive oil
1/2 onion, chopped
6 cups chicken broth (I had to sub bouillon cubes as I was out of broth)
2 or 3 handfuls roughly chopped baby spinach
3 eggs
1/2 cup shredded Asiago cheese
Gently mix ground turkey, bread crumbs, egg, cheese, parsley and salt & pepper. Form into 3/4" meatballs. Heat a Tbsp. olive oil over med-high heat and lightly brown meatballs.
Meanwhile, heat 2 Tbsp olive oil over medium heat; add onions and saute until soft and slightly brown, about 8 minutes. Add chicken broth, increase heat to high and bring to a boil. Add meatballs, let come to a boil again. Reduce heat and let simmer until meatballs are cooked through, about 10 minutes. Add spinach. Beat 3 eggs with 2 Tbsp water and salt & pepper. Slowly drizzle eggs into simmering soup, pushing aside meatballs and spinach. Add cheese and serve.
Italian Egg Drop Soup with Meatballs
meatballs:
3/4 lb ground turkey
1/2 cup Italian seasoned bread crumbs (I actually crushed up some croutons!)
1 egg
1/3 cup shredded Asiago cheese
1/2 tsp dried parsley
salt & pepper
olive oil
Soup:
2 Tbsp olive oil
1/2 onion, chopped
6 cups chicken broth (I had to sub bouillon cubes as I was out of broth)
2 or 3 handfuls roughly chopped baby spinach
3 eggs
1/2 cup shredded Asiago cheese
Gently mix ground turkey, bread crumbs, egg, cheese, parsley and salt & pepper. Form into 3/4" meatballs. Heat a Tbsp. olive oil over med-high heat and lightly brown meatballs.
Meanwhile, heat 2 Tbsp olive oil over medium heat; add onions and saute until soft and slightly brown, about 8 minutes. Add chicken broth, increase heat to high and bring to a boil. Add meatballs, let come to a boil again. Reduce heat and let simmer until meatballs are cooked through, about 10 minutes. Add spinach. Beat 3 eggs with 2 Tbsp water and salt & pepper. Slowly drizzle eggs into simmering soup, pushing aside meatballs and spinach. Add cheese and serve.
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