Cashew Chicken Salad with Honey Mustard Dressing

Whenever I see a recipe for any kind of nut-crusted chicken I'm completely sold.  Something about that pairing gets me every single time.  Combine that with my favorite dressing, honey mustard, and it's a total win.  I loved this salad.  It was simple and straightforward and it totally hit the spot!

If you feel inclined you could do a few simple things to jazz this salad up.  A few dried cranberries or cherries would be a great addition, as well as a sprinkle or two of blue cheese, and maybe a few sprinkles of crushed cashews just for added texture, but only if you're in the mood! The idea is to keep it nice and simple!

Cashew Chicken Salad with Honey Mustard Dressing

Adapted from Simple Essentials Chicken

by Donna Hay

Serves 4

1 cup cashew nuts

1/2 pound or so (7-8 ounces) chicken tenders

salt and pepper

2 tablespoons olive oil

1 - 2 heads romaine lettuce

Honey Mustard Dressing:

1 tablespoon dijon mustard

2 tablespoons honey

1 tablespoon white vinegar

 To make the honey mustard dressing:  Combine the mustard, honey, and vinegar.  Set aside.

To make the salad: Place the cashews in a food processor and process for 2 - 3 minutes.  Coat the chicken with the cashew and salt and pepper.  Heat a medium non-stick frying pan over medium-high heat.  Add the oil to the pan and cook the chicken for 2- 3 minutes each side or until cooked through.  To serve, toss the chicken with the lettuce and spoon over the dressing and serve.

We are introducing a new chef over at I Heart Cooking Clubs this week.  We will be cooking the recipes of the great Donna Hay for the next six months.  If you're interested in joining us then head on over and check out the details. 

Theme: G'day Donna Hay!

Every Sunday @ Kahakai Kitchen

California Chopped Salad with Shrimp

Sometimes I've just gotta keep it real, so here goes.  I've been wanting to make this salad ever since I received my copy of Weeknights with Giada, which was over a year ago. In fact, it was the number one recipe I wanted to make after paging through the book.  Any reasonable person would have went out, bought the ingredients, and made the salad. What did I do?  I stared at the recipe in the book and thought about all the washing, chopping, grilling, whisking, and tossing.  Then I just flipped the page to something easier and more convenient.  For an entire year! 

Last week I was flipping through the book again and this recipe was staring me right in the face.  I decided it was time to make the salad.  I bought the ingredients with the intention to make the salad for dinner that night.  Truth: it took me three days to psych myself up and make the salad! I may just be the Queen of Procrastination!

I had to force myself to get started on the salad, but I'm so glad I did!  This salad is bursting with bright fresh flavor and hits all the notes that a good salad should.  You get the crispness form the lettuce and tortilla strips, the creaminess of the avocado, the smokiness from the grilled corn and zucchini, tender bites of sweet grilled shrimp, and the fresh flavor of juicy summer-ripe tomatoes.  This colorful salad gets tossed in a zingy and refreshing lemon vinaigrette that quite simply brings all the flavors to life. 

I might just have it in me to make another one.

California Chopped Salad with Shrimp

Adapted from Weeknights with Giada

by Giada De Laurentiis

Serves 4

1 head of romaine lettuce, trimmed and halved lengthwise

1 ear of corn, husk and silk removed

2 medium zucchini, halved lengthwise

6 colossal or 12 extra large shrimp, peeled and deveined

olive oil, for drizzling

salt and black pepper

1/2 head butter lettuce, torn

2 medium tomatoes, chopped into 1/2" pieces

1 avocado, peeled, seeded, and cut into 1/2" cubes

2 cups store-bought tortilla strips

Dressing:

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1-1/2 tablespoons agave nectar or honey

1 garlic clove, minced or grated 

salt and pepper to taste

Drizzle the corn, zucchini, and shrimp with olive oil.  Season with salt and pepper to taste.  Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.  Grill the shrimp for 2 to 3 minutes on each side, until the shrimp is opaque and cooked through.

Add the romaine and butter lettuce to a large salad bowl.  Using a sharp knife, remove the kernels from the corn and add to the salad bowl.  Chop the zucchini into 1/2-inch pieces and add to the bowl.  Cut the shrimp into 1/2" pieces and add to the bowl (I used medium shrimp so I just left them whole).  Add the tomatoes and avocado to the bowl.  

In a small bowl, whisk together the lemon juice, extra virgin olive oil, agave nectar, minced/grated garlic, and salt and pepper to taste.  Whisk until smooth.

Pour the dressing over the salad (use discretion as you may not need to use it all) and toss until all the ingredients are coated.  Season to taste with salt and pepper.  Garnish with tortilla strips and serve.

Potluck Week at IHCC!

Every Sunday @ Kahakai Kitchen

Ottolenghi's Pasta and Fried Zucchini Salad

At the beginning of each week I like to make a healthy salad to keep in the fridge for snacking, lunches, and quick little nibbles here and there.  I find that if I have something ready and waiting I am much less likely to eat impulsively.   

This week I made Ottolenghi's Pasta and Fried Zucchini Salad, which is a completely different take on pasta salad than what I'm accustomed to.  First of all, this salad is brimming with shades of green: glorious rounds of fried zucchini, pale green edamame, and an herby pesto-based sauce. The salad is brightened up with lemon zest, capers, and a splash of red wine vinegar then tossed with the pasta and soft chunks of fresh mozzarella.  I must admit, my favorite part are those squishy little bites of fresh mozzarella (I am a cheese lover after all).  This is definitely a keeper!

Pasta and Fried Zucchini Salad

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

1/4 cup vegetable oil

3 medium zucchini, cut into 1/4 inch thick slices

1-1/2 tablespoon red wine vinegar

3/4 cup frozen edamame

2 cups basil leaves, shredded ocarsely

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces penne

grated zest of 1 lemon

1-1/2 tablespoon capers

7 ounces buffalo mozzarella, torn by hand (or any fresh mozzarella)

salt and pepper, to taste

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente; drain and rinse under a stream of cold water.  Return to the pan in which it was cooked.

Fry the zucchini slices in a few batches in a large saucepan over medium-high heat, about 3 minutes or until they are golden brown.  As they are cooked, transfer to a colander to drain.  Tip the zucchini slices into a bowl, pour over the vinegar and stir, then set aside.   

Blanch the edamame for 3 minutes in boiling water; drain, refresh under running cold water and set aside to dry.   

Combine half the basil, all of the parsley and the olive oil in a food processor, adding a bit of salt and pepper.  Blitz to a smooth sauce.

Pour the zucchini and their juices over the pasta.  Add the edamame, pesto, lemon zest, capers and mozzarella.  Stir gently together, then taste and season with plenty of salt and pepper.  Before serving, stir in the remaining basil. 

Theme: A squash is a squash, of course of course

Every Sunday @ Kahakai Kitchen

Farro and Roasted Pepper Salad with Smoky Paprika Dressing

Farro is an ancient grain that has a high content of protein, fiber, magnesium, vitamins, and amino acids.  It has a nutty, almost earthy flavor, with a chewy texture making it ideal for soups, salads, and stuffing.  Farro can be rather hard to find, but I was lucky enough to locate a bag in a health food store.

My first attempt at cooking with farro was back when I made Giada's Cheesy Baked Farro.  It was okay, but I didn't love it.  Since then I've been looking for another way to enjoy farro and I've finally found it.  This Farro and Roasted Pepper Salad with Smoky Paprika Dressing from Yotam Ottolenghi is really delicious. 

The farro is chewy and nutty and really holds up well to all the components of the salad (roasted red peppers, olives, green onion, and feta cheese).  I wanted to make my salad more of a main course so I took a tip from my friend Joanne, at Eats Well With Others, and added beans to my salad.  The addition of beans was genius, making the salad even more healthy and filling.  My favorite part of the salad, however, was the smoky paprika dressing.  The dressing was rather complex with a hint of smokiness from the paprika, a refreshing zing from the lemon juice, and a touch of sweetness from the honey.  I felt like the dressing really brought everything together.  Thanks to all the flavors and textures I found this salad very addictive.  

Farro and Roasted Pepper Salad

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

Dressing:

Juice of 1 medium lemon

3 tablespoons olive oil

1 tablespoon honey

1/4 teaspoon ground allspice

1/4 teaspoon smoked paprika, plus extra to garnish

1 garlic clove, minced

1/4 teaspoon salt

Salad:

1 cup farro

2 red bell peppers*

1 can cannellini beans, drained

10 pitted black olives, quartered lengthways

1 tablespoon chopped fresh oregano or thyme

3 green onions, sliced

4 ounces feta, crumbled

*Note: I'm all about quick and easy lately, so I bought a jar of roasted bell peppers instead of making them as directed below. Either option will work.  It is entirely up to you.

To make the dressing:  Whisk together all the ingredients in a bowl and set aside.  I like to make the dressing a few hours in advance if at all possible.  The extra time allows the flavors to blend.

Bring a large pot of water to a boil (you will need to use lots of water as the farro absorbs quite a bit).  Add farro and simmer until tender.  I noticed the farro took a between 40-45 minutes until it reached a tender but slighty chewy texture.  Drain in a sieve, rinse under cold water and set aside.  

To make the roasted red peppers:  Preheat a grill pan to high.  Use a small, sharp knife to cut around the stem of each bell pepper and lift it out with the seeds attached.  Put the peppers on the grill pan and grill, turning them every now and then, until they are totally black on the outside; this will take 30 minutes or more.  When ready, remove the pan from the heat and cover it with foil.  Once peppers are cool enough to handle, remove and discard the skin.  Tear them by hand into roughly 3/8-inch-wide slices.  Note: I wanted my roasted bell peppers to be the same size as the farro so I diced them rather small.

Place the cooked farro in a large mixing bowl and add the peppers, olives, oregano or thyme, green onions and most of the feat, reserving some to finish.  Pour over the dressing and gently mix everything together.  Taste and add more salt, if you like.

To serve, pile up the salad on a plate or in a bowl and finish with the reserved feta and a sprinkle of paprika. 

Note:  Take care when dressing this salad. Depending on the juiciness of your lemon you may end up with a little more dressing than is needed for the salad.  Add the dressing to taste, reserving some for later if you wish.

Theme: Going WITH the Grain!

Souper Sundays @ Kahakai Kitchen

Barbecue Chicken Salad with Cornbread Croutons

I fell in love with this salad at first bite.  Quite possibly one of the best salads ever.  I knew it was a major hit when my non-salad-eating husband swooned in delight and sang it's praises all through dinner.  I think it blew his mind.


This salad has all the components of your favorite barbecue.  Lettuce and coleslaw are mixed with red onion, corn, poppy seeds and coleslaw dressing to create a creamy and textured base for this salad.  The salad is topped with a blend of cheddar and Monterey Jack cheese and graced with a sweet and smoky mound of tender barbecued chicken.  The crowning glory is the buttery, garlicky, crisp cornbread croutons.  It's like a party in your mouth!

The best part is, this is another semi-homemade rotisserie chicken kind of meal. You only need to cook one thing and the rest is all assembly.  Simply prepared a boxed mix of cornbread in an 8x8 lined pan (I used Jiffy).  Let the cornbread cool, cut into cubes, brush with a butter mixture and pop in the oven until crisp and golden.  The rest is in the assembly.  Easy peasy and oh so delicious!

 Barbecue Chicken Salad with Cornbread Croutons

Adapted from The Rotisserie Chicken Cookbook

Serves 4-6

1 (8.5 ounce) package corn bread mix, prepared according to package directions*

3 tablespoons butter, melted

1 teaspoon garlic powder

1 teaspoon dried basil

2 heaping cups coarsely chopped rotisserie chicken

1/2 cup prepared barbecue sauce

1 (10 ounce) package iceberg lettuce salad mix*

1 (16 ounce) package coleslaw mix

1 small red onion, peeled and diced*

1 cup frozen corn, thawed

1 cup prepared coleslaw dressing*

1/4 cup poppy seeds

2 cups shredded Cheddar and Monterey Jack cheese

1 (2.25 ounce) can sliced olives, drained*

*Notes: I used a package of Jiffy cornbread mix.  I bought a 10 ounce package of iceberg lettuce mix that included radishes.  I omitted the red onion and olives (not because I wanted to) but because I didn't have them on hand.  I used Marzetti's brand coleslaw dressing.  I added a bit of sliced green onion to make up for the red onion that I omitted.

Make the cornbread: Grease an 8x8 baking dish with butter.  For easy removal, line the pan with parchment paper and butter it well. Cornbread is very delicate and crumbly so lining the pan will be very helpful when it's time to cut the cornbread into cubes for croutons.  Prepare the cornbread according to package directions.  Transfer the cornbread mixture to the prepared 8x8 baking dish and bake according to package directions (Jiffy brand bakes for about 15 minutes at 400F).  Let cool completely.

Make the croutons: Preheat oven to 350F.  Dice half the prepared cornbread into 1-inch cubes, being careful so as not to break apart the cornbread (reserve the remaining cornbread for another use).  Place the cubed cornbread on a buttered baking tray.  In a small bowl melt the butter and add in the garlic powder and dried basil.  Using a pastry brush, brush the butter mixture onto the cubed cornbread being careful not to break up the cornbread. Bake the croutons for 8 minutes on one side, turn over, then bake another 8 minutes, or until crisp and golden.

Prepare the chicken:  Mix together the chicken and the barbecue sauce in a medium-sized bowl.  Cover and refrigerate until use.

Assemble the salad:  Toss together the iceberg salad mix, the coleslaw mix, red onion, corn, dressing, and poppy seeds in a large serving bowl.  Taste the salad mixture, add more dressing if needed, and/or salt and pepper to taste.  Plate the salad individually, putting the desired amount of salad down on the plate.  Sprinkle the salad with the cheddar and Monterey jack cheese.  At this point I chose to heat my barbecue chicken very slightly in the microwave just enough to remove the chill.  Mound the barbecue chicken in the middle of the salad and top with the cornbread croutons and olives (if using).  Enjoy!

A weekly celebration of soups, sammies, and salads @Kahakai Kitchen

Couscous Salad with Chickpeas, Sun-dried Tomatoes, and Goat Cheese

While away on vacation I literally ate and drank everything in sight.  Every morning we had eggs, bacon, and biscuits and gravy for breakfast. Some mornings there were even pancakes added to the mix. Then there were the racks of ribs, the crazy good filet mignon, and the one-pound baked potatoes.  Let's not forget about the pizza, the burgers, the macaroni and cheese, the brownies, or the cookies.  Couple all that food along with wine, margaritas, and the moonshine and I think you can imagine how I feel.  I need to detox.  In a major way.

My body is craving light dishes filled to the brim with veggies, grains, and you guessed it......beans!  If you haven't noticed it by now, I am a total bean fanatic. When I settled on the recipe for this couscous salad I immediately knew I would have to make some changes to accommodate my cravings. First, and most importantly, I knew I had to add a can of chickpeas. It was a no brainer.  I also knew I would sub zucchini in place of the cucumber (just because it's what I had on hand). In addition to that, I subbed parsley for the mint (no one in my family enjoys mint besides me).  This salad originally called for only 3 tablespoons of lemon juice which after tasting, was nowhere near enough lemon, so I doubled the amount of lemon juice to 6 tablespoons.  Six tablespoons of lemon is right around the perfect amount.  However, if you really enjoy a strong lemon flavor then I would suggest adding between 6-8 tablespoons of lemon.  Lastly, this salad benefits from the addition of salt, quite a bit of salt.  I found myself tasting and adding salt.  Tasting again and adding more salt, etc. 

I really enjoyed this salad. I loved the bright flavors and all the different textures, as well as the lovely little chunks of goat cheese.  I found this salad hearty and filling yet light at the same time.  My Mom, however, did not enjoy it at all.  She's decided that she is not a fan of couscous.  She said she felt like she was eating a salad made with breadcrumbs.  Then she preceded to pick out all the veggies and beans, leaving the couscous on the plate.  The kids thought it was pretty funny to see Grandma pushing her couscous aside on the plate.  She's not likely to live it down anytime soon.

Couscous Salad with Chickpeas, Sun-dried Tomatoes and Goat Cheese

Adapted from Falling Cloudberries by Tessa Kiros

Serves 6-8

1 & 2/3 cups couscous (I used a green spinach couscous)

About 1 cup sun-dried tomatoes in oil (tomatoes chopped into bite sized pieces, oil reserved)

1 can of chickpeas, drained

1 small zucchini (quartered and chopped into bite-sized pieces)

5 scallions, chopped

1/2 cup parsley, chopped

6 tablespoons lemon juice

1/3 cup olive oil (or used reserved sun-dried tomato oil)

1 cup goat cheese, crumbled

quite a bit of salt and pepper

Put the couscous in a large bowl and season well with salt and pepper.  Add a splash of the oil from your jar of sun-dried tomatoes and 2 cups of just-boiled water.  Stir, cover, and let cool completely, fluffing it up gently now and then, so that the bottom does not become stiff.

Add the zucchini, scallions, chickpeas, parsley, and lemon juice to the couscous.  Add the tomatoes and the rest of their oil, topping off the 1/3 cup with regular olive oil if there is not enough from the tomatoes, and stir well.  Add the goat cheese and stir in carefully, especially if it is soft.  Taste for seasoning, adjust if necessary, and serve.

Couscous is one of those things that you either love or hate.

How do you feel about couscous?

Theme: Lighten Up

 

Every Sunday @ Kahakai Kitchen

Roasted Shrimp Salad

There were a couple of reasons why I was drawn to this recipe.  First and foremost, it's hot as hell here and for the first time in a long time I haven't really felt like standing over the stove.  Maybe more importantly though is the fact that I've never had shrimp salad before and I was really drawn to all the gorgeous flavors in this recipe.  Plus, I've watched and listened as Ina has went on and on about how roasting shrimp really brings out it's flavor and I was curious to give it a try.

The pictures of the salad in her book are gorgeous and I've grown to have high expectations for Ina's recipes.  She almost always delivers and I've never really had a recipe of hers be a "fail" for me, until now. 

So, did roasting the shrimp bring out any extra flavor? It was certainly an easier way to cook the shrimp, but I didn't feel like it added any additional flavor.  The shrimp were perfectly cook and they were good, it's just that I don't think the roasting really added anything.

The major problem with this recipe for me was that there was just too much flavor.  "Too much flavor" usually isn't ever an issue for me, but in this case I felt that the flavor of the shrimp was masked by the other ingredients.  While I love the flavors of orange zest, dill, capers, and red onion it was just a little too much for the delicate flavors of the shrimp.  However, this recipe has received a five star rating on the Food Network and quite a few people have sung it's praises, so it could be that it's just me.  Either way, I learned a good lesson in how I like to enjoy my shrimp and from now on I will be sure to pair it with more delicate flavors (unless of course we're talking about garlic and in that case I say the more the better).

Roasted Shrimp Salad

Adapted from Ina Garten's How Easy Is That?

Serves 6

2-1/2 pounds (16 to 20) per pound) peeled shrimp

1 tablespoon good olive oil

Kosher salt and freshly ground black pepper

1 cup good mayo

1 tablespoon grated orange zest (2 oranges)

2 tablespoons freshly squeezed orange juice

1 tablespoon good white wine vinegar

1/4 cup minced fresh dill

2 tablespoons drained capers

2 tablespoons small-diced red onion

Preheat the oven to 400 degrees.

Pat the shrimp dry with paper towels and place them on a sheet pan.  Drizzle with the olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss together.  Spread the shrimp in one layer and roast for 6 to 8 minutes, turning once while cooking, just until pink and firm and cooked through.  Allow to cool on the pan for 3 minutes.

Meanwhile, make the sauce.  In a large bowl, whisk together the mayo, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  When the shrimp have cooled, add them to the sauce and toss.  Add the dill, capers, and red onion and toss well.  The flavors will improve if you cover the salad with plastic wrap and allow it to sit at room temp for 30 minutes.  Otherwise, chill for up to 6 hours and serve at room temp.

Notes/Results:  We didn't care for this one too much, but that doesn't mean that it's not for someone else.  Many reviewers indicated that at first they weren't sure of the orange zest with the shrimp but then declared that they loved the combination.  Although I love the flavor of orange I really didn't care for the flavor when it was mixed with the shrimp.  Additionally, dill and capers are some of my favorite ways to flavor food but in the case of this recipe it was just too briney and too tangy.  I think the dill and capers could really be scaled back in this recipe.  That said, I'm glad I tried this one because I learned quite a bit about how I like to enjoy shrimp.

What about you?  Do you think you would enjoy these dominate flavors with shrimp OR are you more into delicate flavors when it comes to seafood and fish?

For Deb @ Kahakai Kitchen for Souper Sundays

Jamie's Evolution Potato Salad

A quickie post to share Jamie Oliver's Evolution Potato Salad with you, just in time for the holiday weekend.  Jamie's recipe is rather free form in that he gives several variations of potato salad ranging from a potato salad with a light dressing to a potato salad that is decked out with herbs, yogurt, and bacon.  In true form, I chose the decked out version.  What can I say?  I'm not really a minimalist....at least not when it comes to food.

Evolution Potato Salad

Adapted from Jamie's Food Revolution

Serves 4

1-3/4 pounds baby potatoes

6 tablespoons extra virgin olive oil

2 tablespoons of lemon juice, reserve lemon for zest

sea salt and freshly ground black pepper

small bunch of fresh chives

zest of 1 lemon *see above

1/4 cup yogurt

2-3 slices of bacon or pancetta 

Bring a pan of salted water to a boil.  Peel 1-3/4 pounds of baby potatoes, if you like, or leave them unpeeled, chopping any larger ones in half; leaving the smaller ones whole.  When the water is boiling, add the potatoes to the pan and bring back to a boil for about 10-15 minutes, depending on the size of your potatoes.  Test them with the point of a knife to make sure they're cooked through.  As soon as they're ready, drain them well in a colander and put them into a bowl.  The trick is to dress the potatoes while they are still hot - mix 6 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice in a bowl.  Season with sea salt and freshly ground black pepper and stir well.  Toss the hot potatoes in the dressing.  Serve right away, as it is, or move on to the next steps...

Finely chop a small bunch of fresh chives and sprinkle them over the potatoes.  Toss well before serving.

Toss the dressed potato salad and chives with the zest of 1 lemon and 1/4 cup of yogurt.

Put a frying pan on the heat and add a splash of olive oil.  Thinly cut slices of smoked bacon or pancetta into small pieces and add to the pan.  Toss and cook for 2-3 minutes, or until the bacon is crispy and golden.  Remove from the heat.  Sprinkle over your potato salad and serve.

Notes/Results: We really enjoyed this potato salad.  It was quite tangy from the addition of the yogurt and the lemon, making it different than your standard potato salad.  I still prefer the traditional potato salad, but I would definitely eat this one again.  

Featured every Sunday @ Kahakai Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

I hope everyone is having a great holiday weekend! I am on vacation visiting my family in Ohio and will be taking a short break from blogging this week.  (I accidentally left my camera with all my pictures on it at home).  Have a great week!

April & May French Fridays with Dorie Roundup

The months of April and May are extremely busy for me and I didn't manage to make all of the FFwD recipes, but I did manage to squeeze in 5 of the 8 or 9 recipes planned.  Lately I have been finding it increasingly harder to fit in the FFwD recipes, but I really don't want to give up on the project because I've been so pleased with the recipes and I've learned quite a bit along the way.  The following recipes are no exception.

 Bistrot Paul Bert Pepper Steak

Okay, first up is this gorgeous Bistrot Paul Bert Pepper Steak and let me tell you, I made this over a month ago and I can still remember taking every luscious bite of it.  I didn't even know that a supermarket fillet could be this good.  Wow!  Dorie's recipe uses a fillet cut which is pressed into cracked pepper, pan-seared, and covered in a sauce of Cognac and cream.  Worth every calorie.....

Garlicky Crumb-Coated Broccoli

On the side I served this wonderful side dish, which I could totally make into a meal by the way, Dorie's Garlicky Crumb-Coated Broccoli.  Holy cow...I think I inhaled this.  I really did!  I absolutely adore broccoli and Dorie's recipe left the broccoli perfectly cooked with a good bite to it.  Of course, it was those amazing garlicky breadcrumbs that had me going back for more and more.  The recipe indicated that this dish didn't keep, or reheat well, and I needn't have worried about that.  We devoured it!  This recipe was probably my favorite of all the recipes I tried in April and May and I will definitely make broccoli this way from now on.

Quinoa, Fruit, and Nut Salad

I keep trying and trying to like quinoa.  Really I do.  This is the third time I've tried quinoa and I was really hoping that Dorie's recipe for Quinoa, Fruit and Nut Salad would make me a believer.  It didn't.  The recipe came together well and I really loved the idea of adding all the dried fruit and nuts,  but I guess I don't like quinoa and most likely never will.  I should point out that plenty of others tried this recipe and thoroughly enjoyed it.

Spinach and Bacon Quiche

I love my greens, so there was no way I was skipping Dorie's Spinach and Bacon Quiche.  Didn't matter to me if no one else in house was interested in eating this or not, I was definitely making it and I'm so thrilled I did.  Dorie's tart dough comes together so easily and bakes up so buttery and flaky.  A beautiful filling of sauteed spinach, crisp bacon, onions, garlic, egg, and cream is topped off with a sprinkling of Parmesan cheese to create an amazing breakfast or brunch treat.  I had no problem eating a slice every day until it was gone. 

Cardamom Rice Pilaf

The last dish I made was Dorie's Cardamom Rice Pilaf.  Cardamom pods are bruised in order to release the tiny seeds inside which contribute both flavor and aroma to the plain white rice.  I made half of the recipe, which called for 1/2 cup rice and about 3 cardamom pods.  I think the flavor of the cardamom was subtle, yet recognizable.   I really enjoyed this rice with Dorie's Spiced and Buttered Glazed Carrots (which also have cardamom) and thought both of these dishes paired wonderfully together.  I will definitely pair both the cardamom rice and the buttery spiced carrots together again!

Shrimp and Avocado with an Old-School Marie Rose Sauce

Happy Mother's Day to all the mother's out there!  In order to beat the crowds, my Mom and I went out for lunch yesterday afternoon.  After lunch we did quite a bit of shopping and I found all sorts of things to buy: a purse, a top, a dress, flip flops, and a new suitcase....because after two years we're finally going on another vacation!  Woo hoo!  I love traveling just as much as cooking so I'm really excited about that.

Today is going to be a low key day, but Mum's the Word so my Mom and I did have a special lunch.  We had this slightly indulgent Shrimp and Avocado with Old-School Marie Rose Sauce. It was simple, quick (12 minutes), and loaded with lots of flavor and texture.

Shrimp and Avocado with an Old-School Marie Rose Sauce

Adapted from Jamie Food Revolution

Serves 2

1 or 2 ripe avocados

1 or 2 large handfuls of sprouted cress or alfafa 

all-purpose flour

1/2 pound large shrimp, peeled and cleaned

olive oil

2 cloves of garlic

1 heaped teaspoon paprika

extra virgin olive oil

For the Marie Rose Sauce:

1/4 cup mayonnaise

2 teaspoons tomato ketchup

1 teaspoon Worcestershire sauce

1 teaspoon whiskey

1 lemon

sea salt and freshly ground black pepper    

Carefully cut into your avocado until you hit the pit, then run the knife around it to halve it.  Gently twist the two halves and pull them apart.  Carefully remove the pit and discard, then peel the skin off and discard that too.  Cut the cress or alfalfa.  Put a handful or two of flour into a bowl.  Drop your shrimp into the bowl of flour and toss until they're completely coated.  To make your sauce, put your mayo into a bowl with the ketchup, a small splash of Worcestershire sauce, and the booze.  Halve the lemon and squeeze in the juice from one of the halves.  Cut the remaining half into wedges for serving.  Add a pinch of salt and pepper and mix well.  Give it a taste and add a touch more salt, pepper, and lemon juice if you think it needs it.

Get yourself a large frying pan and place it on high heat.  When the pan is hot, pour in 2 good lugs of olive oil. Bash and break up your garlic cloves with your hand and add these to the pan, immediately followed by your flour-dusted shrimp.  Toss them well to coat them in the hot oil.  Count to ten, then add a pinch of salt and pepper, and the paprika for flavor and color.  Keep tossing your shrimp, trying to keep them in a single layer in the pan so they cook evenly, for about 3-4 minutes, until crisp and golden.

Divide your avocado halves between your plates.  Divide the cress or alfalfa over the avocados an place the shrimp next to them.  Drizzle a few good spoonfuls of your Marie Rose sauce over the avocados.  Finish with a drizzle of extra virgin olive oil and a sprinkle of paprika.  Serve with wedges of lemon for squeezing over.  Fantastic!

Notes/Results:  Heaven!  Mom and I loved the creaminess of the avocado with the crispy coated shrimp.  I've seen a lot of recipes calling for Marie Rose sauce and had never tried it before today.  Marie Rose sauce is such a simple blend of ingredients, but compliments both the avocado and the shrimp extremely well.  This was an amazing lunch, one we are already craving again.

Note: I couldn't find sprouts so I subbed lettuce leaves. 

Moosewood Mondays: White Rabbit Salad

 

Spring is officially here and that means that bathing suit season is right around the corner.  Every year I tell myself that I'm not going to gain weight over the winter.  Sometimes I even try to convince myself that I'm going to lose weight over the winter.  Who am I kidding though?  It's almost impossible to resist all that good comfort food that winter brings.

So as of right now, I'm on a mission to lighten things up.  Immediately!  Those shorts and tank tops from last year....they don't fit, which is a real problem since it's already in the 70's here.  Over the weekend I revamped the fridge and pantry, stocking up on lots of fruit, veggies, and lean proteins.  Now I'm on the hunt for fun, colorful, and healthy recipes and this White Rabbit Salad is the perfect start!

White Rabbit Salad

Adapted from Moosewood Cookbook by Mollie Katzen

Serves 4-5 as a main course OR 6-8 as a side dish

3 cups cottage cheese (may be lowfat)

1-2 Tablespoons honey (optional), to taste

2-3 Tablespoons lemon juice, to taste

1/4  cup (packed) raisins or currants

1/2 cup chopped, toasted, nuts

1 Tablespoon poppyseeds

2 medium-sized tart apples, diced

Plus Many Options:

Fresh Peach slices

Fresh Pear slices

Seedless red or green grapes

Orange sections

Chunks of ripe honeydew or cantaloupe

Combine everything and chill.

Notes/Results:  It's been ages since I've had cottage cheese and I really enjoyed this salad, both deconstructed and in it's parfait form.  It's got a very nice contrast of flavors and textures and makes for a wonderful and healthy snack or breakfast.  I used 2% cottage cheese and added the lemon juice, honey, raisins, chopped and toasted walnuts, cubes of golden delicious apple, cubes of fresh ripe pear, halved red grapes, cantaloupe, and garnished with poppyseed, honey, and a little sprinkling of chopped walnuts.  The first time I served the salad somewhat deconstructed on top of a cantaloupe wedge.  The second time I mixed it all together, following the recipe, and served it in parfait glasses.  Loved it!

HAPPY SPRING!!!!

This post is linked to Moosewood Mondays and Souper Sundays.

Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing

The original name for this salad was Mexican Caesar Salad and I had a few issues with that.  To begin with, Caesar salad originated in Mexico so the title was a bit redundant.  Secondly, it really doesn't resemble a Caesar Salad - does it?  In the end I decided to rename it Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing.  My new title is a bit long, but I think it's suits the salad better, at least that's what I'm telling myself.

Either way,  this is a fun and unique salad that was a big hit at our Mexican-Inspired Thanksgiving this year.  This salad paired very well with Marcela Valladolid's Jalapeno Roasted Chicken, as well as her Chile and Cheese Rice.  (Both Marcela's Jalapeno Roasted Chicken and her Chile Cheese Rice happen to be two of my favorite new recipes this year).  If you're looking for a wonderful family meal with lots of flavor and a hint of spice, this makes for a great menu.


Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing

Adapted from Food.com
Salad:

4 corn tortillas
2 heads of Romain lettuce, cut into chunks
1/3 cup crumbled Cotija Cheese
1 roasted red pepper
1/2 cup roasted pepitas (shelled pumpkin seeds)
Dressing:
1- 4oz. can chopped green chiles
2 tablespoons roasted pepitas (*see above)
1 garlic clove
dash black pepper
1/4 teaspoon salt
1/3 cup olive oil
1 tablespoon lime juice
1 tablespoon Cotija cheese
1/2 bunch fresh cilantro
3 tablespoons mayo
2 tablespoons water 
Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro, mayo and water and blend until combined .  Place in an airtight container and refrigerate, will keep for 3 days.
Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.

Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.  
NOTE***Cojita is a hard and crumbly cheese, similar in texture to feta, found in some grocery stores and most mexican markets.

Notes/Results:  My Mom and I loved this salad with it's creamy and colorful dressing, chunks of Cotija cheese, and crunchy strips of tortilla strips and pepitas.  I didn't have any red peppers on hand, so I wasn't able to include the roasted red pepper strips, but I imagine that the red color of the peppers would make for a stunning red and green salad this holiday season.  This salad would be equally delicious as a main dish with added vegetables, sliced chicken or maybe even shrimp.  This is one of those salad recipes that people will remember, crave, and ask for again. 

For my friend Deb @ Kahakai Kitchen