Thursday, January 15, 2009
Pasta with Lamb Ragu and Cucumber-Tomato Salad
This was a quick meal that reinvented some leftover lamb stew. Alexis simply reheated the lamb stew and tossed it with some pasta. The salad was simply cucumbers and tomatoes, tossed with a homemade vinaigrette.
Labels: dinner recipes, homemade, lamb, pasta, salad
Friday, November 28, 2008
Chupaqueso Taco Salad at Home
It had been a while since we had made use of the chupaqueso, so we decided to make some chupaqueso taco salads. We only had mozzerella, however, instead of the Mexican blend cheese we usually use, and it did not crisp up as well as the blend does. It was still tasty, however.
Labels: beef, chupaqueso, dinner recipes, homemade, Mexican, salad
Steak, Salad and Stuffed Tomatoes
A simple, weeknight dinner.
The steak is simply marinated in worcestershire and steak seasoning, then pan fried in a bit of butter and oil for approx 4 minutes on each side (for med-rare).
The salad is just some lettuce simply dressed in a homemade balsamic vinaigrette.
The stuffed tomatoes are a new favorite of mine.
Labels: beef, dinner recipes, grains, homemade, salad, tomatos
Saturday, October 25, 2008
Garlic Prawn Salad
Simple, tasty and healthy.
-1 lb shrimp
-5 cloves garlic, minced
-4 scallions, chopped
-lemon juice
-salt and pepper to taste
Sautee the garlic and scallions in a bit of olive oil until beginning to brown. Add the shrimp and cook until just done (only a couple of minutes).
-greens
-balsamic vinaigrette
Dress the salad and place some prawns on top. Devour.
-5 cloves garlic, minced
-4 scallions, chopped
-lemon juice
-salt and pepper to taste
Sautee the garlic and scallions in a bit of olive oil until beginning to brown. Add the shrimp and cook until just done (only a couple of minutes).
-greens
-balsamic vinaigrette
Dress the salad and place some prawns on top. Devour.
Labels: dinner recipes, homemade, salad, seafood, shrimp
Friday, October 17, 2008
Roasted Leg of Lamb with Orange-Basil Beets
A nice Friday night meal at home, with friends:
Green Salad with Balsamic Vinaigrette
I made this vinaigrette with whole grain mustard and sweet-hot mustard.
Beets with Orange Juice and Basil
This was a simple side dish that can be served warm, cold, or room temperature.
-8 beets, trimmed
-1 handful basil, minced
-juice of 1 orange
-salt and pepper to taste
Boil the beets whole until you can insert and remove a knife point easily. Then drain and run under cold water while slipping off the skins with your hands. Dice the beets, then toss with the basil and orange juice and season with salt and pepper.
Roasted Leg of Lamb
A leg of lamb is a great main that takes very little hands-on time. Marinating the lamb over night really helps it become fully infused with flavor, and then when you get home from work Friday night, you can just pop it in the oven.
Green Salad with Balsamic Vinaigrette
I made this vinaigrette with whole grain mustard and sweet-hot mustard.
Beets with Orange Juice and Basil
This was a simple side dish that can be served warm, cold, or room temperature.
-8 beets, trimmed
-1 handful basil, minced
-juice of 1 orange
-salt and pepper to taste
Boil the beets whole until you can insert and remove a knife point easily. Then drain and run under cold water while slipping off the skins with your hands. Dice the beets, then toss with the basil and orange juice and season with salt and pepper.
Roasted Leg of Lamb
A leg of lamb is a great main that takes very little hands-on time. Marinating the lamb over night really helps it become fully infused with flavor, and then when you get home from work Friday night, you can just pop it in the oven.
-1 leg of lamb
-3 tb dijon
-2 tb olive oil
-3 tb balsamic
-1 tb salt
-1 ts pepper
-10 cloves garlic, minced
Combine all ingredients except lamb into a paste and then rub all over the lamb and place the lamb in a covered bowl overnight. Then roast the lamb on 375 until the internal temp reads 118. Then let the lamb rest for about 20-30 minutes, or until the internal temp reads about 135. Slice and serve.
-3 tb dijon
-2 tb olive oil
-3 tb balsamic
-1 tb salt
-1 ts pepper
-10 cloves garlic, minced
Combine all ingredients except lamb into a paste and then rub all over the lamb and place the lamb in a covered bowl overnight. Then roast the lamb on 375 until the internal temp reads 118. Then let the lamb rest for about 20-30 minutes, or until the internal temp reads about 135. Slice and serve.
Labels: beets, dinner recipes, homemade, lamb, salad
Wednesday, October 15, 2008
Steaks, Salad and Mini Pumpkins
I received these little pumpkins in our CSA box and was surprised to learn that you can actually cook them. I'd always assumed they were bred for decoration and were not flavorful, but I was wrong. They are sweet and tasty and bake in no time.
-1 mini pumpkin per person
-nutmeg, sumac, salt, pepper and honey to taste
Cut the top off the pumpkins and scrape out the seeds. Sprinkle in some spices, put the tops back on and bake on a cookie sheet, on 375 for about 30 minutes (until a knife goes in easily).
-nutmeg, sumac, salt, pepper and honey to taste
Cut the top off the pumpkins and scrape out the seeds. Sprinkle in some spices, put the tops back on and bake on a cookie sheet, on 375 for about 30 minutes (until a knife goes in easily).
Labels: beef, dinner recipes, homemade, pumpkin, salad
Monday, October 06, 2008
Lobsters!
Giao's mom made us some delicious lobsters.
Lobsters
She roasted these lobsters on cookie sheets on 400 for about 45 minutes, or until totally red.
Garlic Butter and Lemon Slices
The perfect accompaniments for lobster.
Lettuce-less Salad
A tasty, autumn salad, dressed in homemade, whole grain mustard and balsamic vinaigrette.
Lobsters
She roasted these lobsters on cookie sheets on 400 for about 45 minutes, or until totally red.
Garlic Butter and Lemon Slices
The perfect accompaniments for lobster.
Lettuce-less Salad
A tasty, autumn salad, dressed in homemade, whole grain mustard and balsamic vinaigrette.
-4 small squash, thinly sliced
-3 heirloom tomatoes, diced
-6 radishes, thinly sliced
-1 tb whole grain mustard
-2 tb balsamic
-2 tb olive oil
Whisk together the mustard, vinegar and oil to form a vinaigrette. Then pour the vinaigrette over the sliced veggies, toss and serve.
-3 heirloom tomatoes, diced
-6 radishes, thinly sliced
-1 tb whole grain mustard
-2 tb balsamic
-2 tb olive oil
Whisk together the mustard, vinegar and oil to form a vinaigrette. Then pour the vinaigrette over the sliced veggies, toss and serve.
Labels: dinner recipes, homemade, lobster, salad, seafood
Sunday, September 21, 2008
An Eclectic Dinner at Home
Green Bean Salad with Sesame
This was a riff on a recipe from the New York Times Magazine.
-1 lb of green beans, trim and cut into 1" long lengths
-juice of 1 lime
-2 tb sesame seeds, toasted and coarsely ground
-2 hot peppers, seeded and thinly sliced
-salt and pepper to taste
Boil the green beans until tender/crisp (about 5 minutes), then plunge into ice water to stop the cooking. Drain and set aside. In a small pan, fry the peppers in a bit of oil for about a minute, then pour over the beans. Add the lime juice and the sesame seeds and stir to combine. Serve warm, or at room temperature.
-juice of 1 lime
-2 tb sesame seeds, toasted and coarsely ground
-2 hot peppers, seeded and thinly sliced
-salt and pepper to taste
Boil the green beans until tender/crisp (about 5 minutes), then plunge into ice water to stop the cooking. Drain and set aside. In a small pan, fry the peppers in a bit of oil for about a minute, then pour over the beans. Add the lime juice and the sesame seeds and stir to combine. Serve warm, or at room temperature.
Hearty Veggie, Bean and Barley Soup
This is truly a winter soup, which we enjoyed despite the current season.
-1 cup mixed dried beans and lentils
-1 cup barley
-1 bulb fennel, diced
-2 bell peppers, diced
-4 baby turnips, diced
-3 carrots, diced
-1 onion, diced
-3 cloves garlic, minced
-6 cans chicken broth
-pepper to taste
Sautee all the veggies in a little oil in a deep pot for a few minutes, until beginning to color. Then add the broth and bring to a boil. Add everything else and reduce to a simmer. Simmer for about an hour. Serve when the desired consistency has been reached.
-1 cup barley
-1 bulb fennel, diced
-2 bell peppers, diced
-4 baby turnips, diced
-3 carrots, diced
-1 onion, diced
-3 cloves garlic, minced
-6 cans chicken broth
-pepper to taste
Sautee all the veggies in a little oil in a deep pot for a few minutes, until beginning to color. Then add the broth and bring to a boil. Add everything else and reduce to a simmer. Simmer for about an hour. Serve when the desired consistency has been reached.
Labels: dinner recipes, green beans, homemade, pork, ribs, salad, soup
Monday, September 01, 2008
An All American Meal, With a Twist
This meal was our riff on meat and potatoes with salad.
Fennel Salad
Fresh and unexpected.
Roasted Garlic and Horseradish Crusted Ribeye Roast
We basically used a ribeye roast and gave it the same treatment as our standing prime rib roast. The main difference was that it took a lot less time to cook because there was no bone.
Roasted Beets and Carrots
Sweet, filling and so easy.
Plum Pie
I'm not sure why plums are not used more frequently in pies. Plums are sweet and tart and hold up well to baking.
Serve with freshly whipped cream.
Fennel Salad
Fresh and unexpected.
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-2 bell peppers, thinly sliced
-homemade vinaigrette
Stir all ingredients to combine.
-1/2 onion, thinly sliced
-2 bell peppers, thinly sliced
-homemade vinaigrette
Stir all ingredients to combine.
Roasted Garlic and Horseradish Crusted Ribeye Roast
We basically used a ribeye roast and gave it the same treatment as our standing prime rib roast. The main difference was that it took a lot less time to cook because there was no bone.
Roasted Beets and Carrots
Sweet, filling and so easy.
-6 beets, peeled and cut in chunks
-4 carrots, peeled and cut in chunks
-salt and pepper to taste
-a bit of olive oil
Toss the beets and carrots with the olive oil and the salt and pepper. Spread in a 9x13 baking dish. Cover with foil and bake on 400 for about 45 mins. Uncover and continue to bake, turning occasionally until caramelized.
-4 carrots, peeled and cut in chunks
-salt and pepper to taste
-a bit of olive oil
Toss the beets and carrots with the olive oil and the salt and pepper. Spread in a 9x13 baking dish. Cover with foil and bake on 400 for about 45 mins. Uncover and continue to bake, turning occasionally until caramelized.
Plum Pie
I'm not sure why plums are not used more frequently in pies. Plums are sweet and tart and hold up well to baking.
-2 1/4 cups flour
-2 stick butter
-20 Italian plums, pitted and quartered
-1/3 cup sugar
Cut the butter into cubes and work it into the flour with your fingers until the mixture resembled cornmeal. Add water 1tb at a time until you can form the dough into a ball. Split the ball in two. Press one ball into a pie pan for the bottom crust. Pre-bake on 375 for about 10 minutes. While the crust is pre-baking, toss the quartered plums with the sugar. Roll out the other dough ball fo rthe top crust. When the bottom crust has been in the oven for about 10 minutes, take it out and pour in the plum/sugar mixture. Then place the rolled out top crust over the top and pinch the edges to secure it to the bottom crust. Poke a bunch of holes in the top crust to release steam while the pie is baking. Bake at 375 for about an hour, or until the crust is golden brown.
-2 stick butter
-20 Italian plums, pitted and quartered
-1/3 cup sugar
Cut the butter into cubes and work it into the flour with your fingers until the mixture resembled cornmeal. Add water 1tb at a time until you can form the dough into a ball. Split the ball in two. Press one ball into a pie pan for the bottom crust. Pre-bake on 375 for about 10 minutes. While the crust is pre-baking, toss the quartered plums with the sugar. Roll out the other dough ball fo rthe top crust. When the bottom crust has been in the oven for about 10 minutes, take it out and pour in the plum/sugar mixture. Then place the rolled out top crust over the top and pinch the edges to secure it to the bottom crust. Poke a bunch of holes in the top crust to release steam while the pie is baking. Bake at 375 for about an hour, or until the crust is golden brown.
Serve with freshly whipped cream.
Labels: beef, beets, dessert recipes, dinner recipes, fennel, homemade, plums, salad
Saturday, August 09, 2008
Summer BBQ
We had a housewarming party at our new place and took full advantage of the backyard and the grill it came with.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
-1 head red cabbage, shredded
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
Labels: black beans, burger, cabbage, carrot, corn, cucumber, homemade, salad, tomatos
Homemade Burgers and Spicy Oven Baked Potato Wedges
Spicy Oven-Baked Potato Wedges
Rarely do we cook, or even eat, potatoes, but they came in the CSA box, so we had to find a use for them. These were crispy on the outside and creamy on the inside.
-6 red potatoes, cut into wedges, lengthwise
-1 ts garlic powder
-1 ts paprika
-1 ts cayenne
-2 ts salt
-a bit of olive oil
Drizzle the olive oil on the potatoes and toss to coat. Add the spices and toss again to coat. Spread the wedges on a large cookie sheet in a single layer. Bake on 350 for about 35-40 minutes, or until crispy on the outside and soft in the middle.
-1 ts garlic powder
-1 ts paprika
-1 ts cayenne
-2 ts salt
-a bit of olive oil
Drizzle the olive oil on the potatoes and toss to coat. Add the spices and toss again to coat. Spread the wedges on a large cookie sheet in a single layer. Bake on 350 for about 35-40 minutes, or until crispy on the outside and soft in the middle.
Simple Green Salad with Balsamic Vinaigrette
Grilled Cheese Burger with Tomato, Onion, Lettuce and Condiments
The meat was seasoned with only salt and pepper and the burgers were grilled outside. There's not much better than a big, juicy burger grilled in the backyard on a warm summer night.
Labels: burger, dinner recipes, homemade, potato, salad
Monday, August 04, 2008
Ribs and Salad
Another simple, summer, weeknight meal.
Chili Rubbed Baby Back Ribs
We make these in our beloved Ron Popiel "Set It and Forget It" Rotisserie Grill. Click here for the recipe.
Cucumber, Tomato and Avocado Salad
This hearty, no-lettuce salad was dressed with the juice of 1 lime, a touch of olive oil, salt and pepper. It was a very good salad.
Chili Rubbed Baby Back Ribs
We make these in our beloved Ron Popiel "Set It and Forget It" Rotisserie Grill. Click here for the recipe.
Cucumber, Tomato and Avocado Salad
This hearty, no-lettuce salad was dressed with the juice of 1 lime, a touch of olive oil, salt and pepper. It was a very good salad.
Labels: avocado, cucumber, dinner recipes, homemade, ribs, salad, tomatos
BBQ Short Ribs and Cucumber Salad
Now that we live so close to the Sunset Super, and we have a big grill out back, we've been eating a lot of short ribs.
Simple Cucumber Salad
We used Armenian cucumbers, which are exceptionally crunchy and sweet, to make this simple salad. The dressing was an emulsion of olive oil, balsamic vinegar and whole grain mustard.
Simple Cucumber Salad
We used Armenian cucumbers, which are exceptionally crunchy and sweet, to make this simple salad. The dressing was an emulsion of olive oil, balsamic vinegar and whole grain mustard.
Labels: cucumber, dinner recipes, homemade, Korean, salad, short ribs
Saturday, July 19, 2008
Egg Salad Sandwich with Creamy Butter Lettuce Salad
Again, not very fancy, but certainly comfort food. Also, we got wonderful baby butter lettuce and lovely, super crunchy, super sweet Armenian cucumbers from the CSA that came together beautifully for this creamy salad.
Egg Salad Sandwich
-4 hard boiled eggs
-1/4 cup mayo
-1 ts garlic powder
-salt and pepper to taste
-4 pieces whole grain toast
Smash the eggs and mix in the salt, pepper, garlic powder and mayo. Spread between 2 pieces of hot toast. Makes 2 sandwiches.
Creamy Butter Lettuce Salad
-2 small heads butter lettuce, quartered
-1/2 Armenian cucumber, peeled and thinly sliced
-15 cherry tomatoes, halved
-2 tb mayo
-2 tb apple cider vinegar
-1 tb whole grain mustard
-1 ts agave nectar
Mix the ingredients for the dressing until smooth. Add the tomatoes and cucumber to the dressing and then pour it all over the butter lettuce.
-4 hard boiled eggs
-1/4 cup mayo
-1 ts garlic powder
-salt and pepper to taste
-4 pieces whole grain toast
Smash the eggs and mix in the salt, pepper, garlic powder and mayo. Spread between 2 pieces of hot toast. Makes 2 sandwiches.
Creamy Butter Lettuce Salad
-2 small heads butter lettuce, quartered
-1/2 Armenian cucumber, peeled and thinly sliced
-15 cherry tomatoes, halved
-2 tb mayo
-2 tb apple cider vinegar
-1 tb whole grain mustard
-1 ts agave nectar
Mix the ingredients for the dressing until smooth. Add the tomatoes and cucumber to the dressing and then pour it all over the butter lettuce.
Labels: eggs, homemade, lunch recipes, salad, sandwich
Wednesday, July 16, 2008
Steak with Cilantro Salsa and Pickled Cauliflower Salad
Simple and fresh.
Steak with Cilantro Salsa
-2 steaks
-steak seasoning
-worcestershire sauce
-a handful of cherry tomatoes, diced
-2 peppers, diced
-1/2 onion, minced
-1 handful of cilantro, chopped
-pinch salt
-juice of 1/2 lime
-2 steaks
-steak seasoning
-worcestershire sauce
-a handful of cherry tomatoes, diced
-2 peppers, diced
-1/2 onion, minced
-1 handful of cilantro, chopped
-pinch salt
-juice of 1/2 lime
Pickled Cauliflower Salad
-1 head cauliflower, cut into florets
-3 scallions, thinly sliced
-1 cup marinated artichoke hearts, chopped
-3 tb balsamic vinegar
-2 tb olive oil
-1 tb dijon
Mix the vinegar, oil and mustard to make a vinaigrette. Boil the cauliflower until fork tender and drain. Mix everything together. Can be served warm, cold or room temperature.
Labels: beef, cauliflour, dinner recipes, homemade, salad
Saturday, June 21, 2008
Caraway Crusted Pork Chop with Summery Rice Salad
This was alight summer meal we ate on the balcony.
Pork Chops
-2 pork chops
-1 tb ground caraway
-1 ts salt
-1 ts pepper
-1 ts powdered orange rind
Mix all the spices and rub all over the pork chops. Panfry the pork chops over medium heat for about 6 minutes on each side.
Rice Salad
-1 cup leftover cooked basmati rice
-10 cherry tomatoes, halved
-1 bulb fennel, thinly sliced
-1/4 onion, thinly sliced
-a few handfuls of spinach, sauteed briefly
- juice of 1/2 lime
-salt and pepper to taste
-1 tb balsamic vinegar
Mix all ingredients and serve room temperature.
-2 pork chops
-1 tb ground caraway
-1 ts salt
-1 ts pepper
-1 ts powdered orange rind
Mix all the spices and rub all over the pork chops. Panfry the pork chops over medium heat for about 6 minutes on each side.
Rice Salad
-1 cup leftover cooked basmati rice
-10 cherry tomatoes, halved
-1 bulb fennel, thinly sliced
-1/4 onion, thinly sliced
-a few handfuls of spinach, sauteed briefly
- juice of 1/2 lime
-salt and pepper to taste
-1 tb balsamic vinegar
Mix all ingredients and serve room temperature.
Labels: dinner recipes, fennel, homemade, pork, rice, salad, spinach, tomatos
Monday, June 02, 2008
Shrimp Fried Rice and Salad
We rarely eat grains, I was craving fried rice, and I had brown rice in the house, so I made a huge platter of it.
Shrimp Fried Rice
Spicy, sweet, salty and shrimpy.
Romaine Salad with Sesame Vinaigrette
Shrimp Fried Rice
Spicy, sweet, salty and shrimpy.
-1.5 cups brown rice
-1 bunch cilantro, chopped
-5 scallions, chopped
-1 lb peeled shrimp
-3 eggs, scrambled
-2 tb soy sauce
-1 tb fish sauce
-2 tb oyster sauce
-2 tb hoisin sauce
-juice of 1 lime
-3 tb chili garlic sauce
While the brown rice is cooking in a separate pot, scramble the egg and set aside. Cook the shrimp in a sautee pan in the lime juice and set aside. Sautee the scallions. When rice is done, add it into a big sautee pan with the egg, shrimp and everything else and sautee in the pan until everything is combined.
-1 bunch cilantro, chopped
-5 scallions, chopped
-1 lb peeled shrimp
-3 eggs, scrambled
-2 tb soy sauce
-1 tb fish sauce
-2 tb oyster sauce
-2 tb hoisin sauce
-juice of 1 lime
-3 tb chili garlic sauce
While the brown rice is cooking in a separate pot, scramble the egg and set aside. Cook the shrimp in a sautee pan in the lime juice and set aside. Sautee the scallions. When rice is done, add it into a big sautee pan with the egg, shrimp and everything else and sautee in the pan until everything is combined.
Romaine Salad with Sesame Vinaigrette
-1 part sesame oil
-1 part yellow mustard
-1 part rice vinegar
Whisk together all of the ingredients and dress the salad.
-1 part yellow mustard
-1 part rice vinegar
Whisk together all of the ingredients and dress the salad.
Labels: dinner recipes, grains, homemade, salad, shrimp
Wednesday, May 21, 2008
Kind of a Cobb
Kind of a Cobb Salad
This was a healthier version of a cobb salad, without the blue cheese or the creamy dressing.
-3 cups mixed greens per person
-1 chicken breast, pan fried and diced, per person
-5 stalks pickles asparagus, chopped, per person
-1 small tomato, chopped, per person
-1 hard boiled egg, chopped, per person
-1/4 diced red onion, per person
-homemade vinaigrette, to taste (equal parts olive oil, balsamic and mustard)
Layer all the chopped stuff on top of the greens, then pour on the dressing.
-1 chicken breast, pan fried and diced, per person
-5 stalks pickles asparagus, chopped, per person
-1 small tomato, chopped, per person
-1 hard boiled egg, chopped, per person
-1/4 diced red onion, per person
-homemade vinaigrette, to taste (equal parts olive oil, balsamic and mustard)
Layer all the chopped stuff on top of the greens, then pour on the dressing.
Labels: chicken, homemade, lunch recipes, salad
Monday, May 19, 2008
Salmon with Spinach and Carmelized Leeks and Sauteed Baby Artichokes
Miso Salmon with Carmelized Leek and Spinach Sautee
Simple, fast and healthy. The recipe for the salmon is clickable above. For the side dish, the leeks were sauteed on low heart until caramelized, then the spinach was added and the dish was seasoned with salt and pepper. Use whatever proportions of leeks and spinach work for you.
Sauteed Baby Artichokes with Garlic
We got more baby artichokes in our CSA box, so we made a nice dish of simple artichokes that were sauteed and steamed until tender.
Labels: artichoke, dinner recipes, homemade, leeks, salad, spinach
Wednesday, April 30, 2008
Peanut Chicken Salad
I'm always trying to think of good uses for the rotisserie chicken from Costco, which has to be the best $6 deal around. This time, I chopped up the chicken and made and Asian-style peanut salad with noodles.
-1 rotisserie chicken, chopped
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
Labels: chicken, homemade, lunch recipes, salad, shirataki noodles
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