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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2021, I’ll still participate, but the two daughters are going to do more posting from here on out.

We participate in an amazon program that rewards a little tiny $ something (pennies, really) if you purchase any books recommended (below), or buy products occasionally mentioned on the blog with an amazon link. 

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BOOK READING:

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping. This book is about a young man, a young father also, who loses his beloved wife. He’s barely functioning, trying to get through a day, taking care of his young son. And visiting the cemetery (the one in Montmartre, Paris). There are several peripheral characters (his son, a neighbor and best friend of his departed wife, a good guy friend too, plus a young woman he befriends at the cemetery). As a parting request, his wife asks him to write 33 letters to her after she’s gone, and to put them in a special box hidden in the cemetery monument. And that begins the story.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. It became a monument, of sorts, a lovely garden too, and people became friends, heard their stories of the tsunami and watched as they approached the phone booth, entered, and began to talk solemnly to their loved ones. This book is just amazing. I found myself tearing up several times. Maybe not for everyone, but I can’t imagine anyone not appreciating the poignancy of this special phone booth. And what it did to heal people through grief. I sure could identify.

As you’ve read here many times, I marvel at authors who come up with unusual premises for their books. This one Meet Me in Monaco: A Novel of Grace Kelly’s Royal Wedding. And yes, it IS somewhat about Grace Kelly’s wedding, but most of the novel is about a young woman perfume designer, Sophie, who accidentally rescues Grace Kelly from the relentless photographers who hound her every move. It begins when Grace visits Monaco for the Cannes Film Festival, and a few days later she meets Prince Rainier. Young Sophie becomes Grace’s friend, and actually, so does the relentless photographer. I can remember when Grace Kelly married the Prince – the fairy tale come true. It was quite the big news (I was in my late teens then). Definitely this story is a romance, but not the sappy type you may be used to. Loved the book.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. The book IS a novel, but the event is true. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. On the voyage the ship encounters a hurricane and several giraffes are lost, but two young ones survive. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission. A young boy (barely an adult) becomes the driver (his only goal is his desire to go to California), with the zoo’s delegate (a middle-aged man with a past), and it’s the story about these two misfits and their caring for the giraffes, feeding them (that’s a laugh – onions play a big part). No freeways existed back then, and the mental picture of the vehicle they used (basically a small truck) with the two giraffes confined within two tall boxes precariously strapped to the truck, and their driving and carrying-on getting under bridges and over rivers is just a hoot. I so wanted this story to be true – parts of it ARE true. Worth reading if you enjoy such animal stories. The giraffes survive, thankfully, and they both lived to a ripe old age at the zoo!

Also a kind of quirky book by Beth Miller, The Missing Letters of Mrs. Bright. Picture a middle-aged woman, slogging through life with a not-very-attentive husband, grown children, and one day she decides to leave. Completely. Maybe she had a bucket list of sorts, and she knew none of those places would ever happen in her life if she stayed put. She sets off to find a long-lost girlfriend. The book is about her journey. Her travels. Friendships, and lost friendships. Everyone can probably empathize with Kay Bright as she examines her life. And yes, there are letters and chapters with her daughter, Stella. Cute book.

Katherine Center’s book, Things You Save in a Fire: A Novel is certainly vivid. There aren’t very many women firefighters out there in the world – this is about one. A novel, however. About her work life and the harrassment she endures (some of it’s with love, some not) and about her relationships. The pros and cons of transferring to a different fire station (just like any job move, not always smooth). Good read.

Riveting story of post-WWII- Japan in Ana Johns novel, The Woman in the White Kimono: A Novel. About a young Japanese girl who falls in love with an American serviceman. Such relationships were fraught with problems from the very strict Japanese families who resented the American presence in their country, to the American military higher-ups who made it impossible for the servicemen to marry Japanese nationals. Could hardly put it down. Yes, it’s a romance of sorts, but not in the typical sense of today’s novel-romance-writing. There aren’t always happy beginnings, middles or endings, but the in between made for very interesting reading.

Also read Rishi Reddi’s novel, Passage West: A Novel with a very different take on the migration of Indians (East India) to the California agricultural lands east of San Diego during the 1920s and 30s. Wow. What an eye-opener. Of their small but loyal family enclaves, the hard-scrabble lives they led, the near poverty level of farming. I’d never heard that any Indian migrants were a part of farming here in California. Obviously they made up a very small percentage of the immigrants who settled there.

Maybe not everyone’s cup of tea, but the Mary Morris book, A Very Private Diary: A Nurse in Wartime tells the true day to day life of a young Irish girl who becomes a nurse, in England, France and Belgium in the midst of WWII and immediately after the war. Fascinating glimpse into the hardships not only for patients (the war-wounded) but for the underappreciated and hardworking staff at various hospitals (even a tent one in Normandy where she worked for many months after D-Day). She meets her to-be husband and even that is fraught with difficulty from many angles.

Could hardly put down Krueger’s book, This Tender Land: A Novel. My friend Ann recommended it. I was gripped with the story within the first paragraph, and it never stopped until I turned the last page. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. Some very ugly things happen at that school. Eventually they  escape, and they are “on the run.” With a few others with them. If you loved Huckleberry Finn, you’ll have a great appreciation for this story as they use a canoe to get themselves down river. Never having very much to eat and getting into trouble way too often, and authorities on their tail. Well, you just have to read the book to find out what happens.

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children. The book is heartbreaking, but one of those that everyone should read. The hardship, the hunger, the dirt and dust, the failed crops, the lack of rain, then the story picks up again in central California, back in the day when the wealthy growers just used up the migrants. I don’t want to spoil the story. So worth reading. Hannah really knows how to weave a story.

Brit Bennett has written quite a book, The Vanishing Half: A Novel. It’s a novel, yet I’m sure there are such real-life situations. Twin girls are born to a young woman in the South. Into a town (that probably doesn’t exist) that prides itself on being light-skinned blacks. The father was very dark, but he plays no part, really, in this story. Growing up, the girls leave home at 18 to find their way in New Orleans. Suddenly, one twin disappears (her clothes and suitcase all gone in the wink of an eye). Her twin left behind has no idea what’s happened to her. As the story reveals, with divided paths, one twin continues her life as a black woman, and the other twin, the one who left, is able to pass as a white woman. She marries well, has a daughter. Well, let’s just say that there are lots of wicked webs woven throughout the story, starting from the girls’ mother who never wants to speak again of her lost daughter. But you know where this is going, don’t you? Things are found out. The author does a great job of weaving the story apart and then back together.

What a book. The Only Woman in the Room: A Novel by Marie Benedict. A novelized biography of Hedy Lamarr, the famous actress. She was a brilliant mind, and a beautiful woman. It tells the story of her coming of age, how she navigated the world of acting back in that time period (she was Austrian, and Hitler was in power). The writing was very well done – to tell Hedy’s story with detail and poignancy. Eventually Hedy made it to the U.S. and her life story changed, but still had its difficulties. I loved the book, beginning to end. She should have become an engineer as she invented several war related bomb tools. Very much worth reading.

Also read The Secret of the Chateau: Gripping and heartbreaking historical fiction with a mystery at its heart by Kathleen McGurl. There are two stories here. The historical part is just prior to and up to the French Revolution, when aristocrats were chased and killed, guillotined in many cases. There is a young couple (part of the royal court) who escape to a remote small castle owned by his family, located on the edge of France and Italy, hoping to wait out the revolution and hoping the villagers love and care about them. Then jump to current day as a small English group of close friends decide to retire somewhere on the continent, and settle on a small abandoned castle in the remote hills of France along the Italian border. Got the picture? The historian in the group is quite interested in the history of the home, and clues are revealed (in the tower) that lead her and the group on a quest to discover what happened to the couple who used to live there. There was a fire once upon a time. There’s an pesky ghost. There’s also a very old child’s doll/playhouse on the grounds. Plus there’s a small graveyard. It is VERY intriguing. Very interesting. I love historical novels like this, and this one in particular does have quite a mystery involved, too.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture, does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Salads, on May 8th, 2021.

A lovely, very curry-centric green salad with chicken, fat glossy grapes, fresh asparagus and toasted pine nuts

To digress just a little bit – the blog has now been “migrated,” they call it, to a different platform, and I won’t be getting any of those overage charges. Whew. I’ve lost sleep over this whole thing. So stressful. Mostly the hard work is done now, although I still need to figure out the email subscriptions and some other things. I was shocked to discover that 487 of you have subscribed to the blog. Wow. Thank you, friends and readers! The subscription function doesn’t work the same on this platform, so soon I’ll be adding email subscriptions (in the background) and you may get some kind of email asking you to authorize it. Don’t know about that, as I haven’t delved into it deeply enough yet. And the window where readers input an email address (on the home page) doesn’t function correctly, so I’ve got to figure this out. There are several other things I’m not able to access or accomplish, but hopefully I’ll get it figured out eventually. Need to understand it well enough so I can teach Karen and Sara how to do it too.

So, on to salads. Last weekend I went out to the condo in the desert (Palm Desert) to spend the weekend with daughter Sara and her husband John, and son Powell, his wife Karen and their son, Vaughan. We had a busy weekend, with them visiting an air museum in Palm Springs, and another day all of them going out into the deep desert to go shooting at targets. Not my thing, so I stayed home and did some cooking. We went out to a nice restaurant one night, cooked burgers another (with birthday cake for two family members). It was beastly hot, unfortunately (unseasonably), but we still enjoyed being together as a family. Do note, the new photo on the sidebar of the blog. New picture of the three of us.

When Karen and family arrived it was 106° outside. It was nice and cool inside, thank goodness, so I’d made this salad. Originally, the recipe came from Kalyn’s Kitchen, but I did a lot of tweaking of the recipe itself, adding other ingredients to both the salad and the dressing.

First off, I had really huge chicken breasts, so I poached them – really I steeped them. I mixed orange juice and water, with some salt and pepper, brought it to a boil, slid in the chicken, brought it back up to a simmer, covered it, turned off the heat and let it steep (like tea) for an hour. The chicken was fully cooked, and so very tender and juicy. Once cooled, I cut the chicken into cubes and bite-sized pieces. The dressing I’d made ahead, but I’d added some vinegar (my Meyer lemons were too sweet, so thought the dressing needed a bit more acid), some EVOO too. I tossed the salad with the grape halves, arugula, Romaine and also the asparagus I’d cooked earlier and chilled. The toasted pine nuts sprinkled on the top made for nice texture too. The picture above doesn’t do it justice, really. The family thought the salad was well worth blogging about.

What’s GOOD: lovely for a warm summer’s evening, tender juicy chicken, powerful curry dressing (if you aren’t enamored with curry, either eliminate it or reduce the quantity of curry powder), and the texture from the asparagus, grapes and pine nuts.

What’s NOT: only that there are several steps (steeping the chicken, cooking the asparagus and the other general prep).

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Curried Chicken Salad with Asparagus, Red Grapes and Pine Nuts

Recipe By: My adaptation of a Kalyn’s Kitchen recipe
Servings: 6

1 pound asparagus spears — trimmed and cut into diagonal 2 inch pieces
1 whole lemon — (zest the skin and squeeze the juice)
3 large chicken breasts without skin — to yield about 4 cups
1 cup orange juice — mixed with 2 cups water
1 cup green onion — sliced
1/2 cup pine nuts — toasted
1 cup red grapes — halved
salt and fresh-ground black pepper to taste
2 cups arugula — or more if needed
3 cups romaine lettuce — chopped or torn, or more if needed
DRESSING:
5 tablespoons Greek yogurt, full-fat — may substitute sour cream or buttermilk
1/3 cup mayonnaise
2 tablespoons EVOO
1 tablespoon fresh lemon juice — or more if desired
1 tablespoon curry powder
2 teaspoons Dijon mustard
2 teaspoons white vinegar — or more lemon juice
2 teaspoons lemon zest
1/4 teaspoon sea salt

1.  Bring a pot of salted water to a boil.  Cut off woody ends of asparagus.  Cut asparagus on the diagonal into pieces and then cook in salted water for 3 minutes.  Do not overcook – you want the asparagus to be tender-crisp.
2.  Zest the lemon then cut lemon in half and squeeze the juice.  Set aside.
3.  In another saucepan, combine the orange juice and water.  Season liquid with a sprinkling of salt and pepper.  Bring to a simmer.  Gently slide the chicken breasts into the water.  Cover, bring the water back to a simmer, and remove from the heat.  Set pan aside for about 45 minutes to 1 hour.  The chicken will have poached/cooked during that time.  Remove chicken, drain, allow to cool.  Discard the cooking water.  Cut chicken into small bite-sized pieces.  You may also use any leftover chicken or rotisserie chicken for this salad.
4.  Whisk together yogurt, mayo, lemon juice, curry powder, Dijon mustard, EVOO, vinegar (or more lemon juice) lemon zest and sea salt to make the curry dressing.  Taste for seasoning.
5.  Drain asparagus into a colander.  Then lay out a paper towel on the counter and spread out the asparagus on the towel.  Cover with another paper towel and gently blot away as much water as possible.
6.  Slice green onions on the diagonal and toast the pine nuts.
7.  Combine diced chicken, asparagus, green onions, grapes, arugula and Romaine with desired amount of dressing; you may not need all the dressing if you prefer your salads to be fairly dry.  Gently stir in the green onion and grapes.  Season the finished salad to taste with salt and fresh-ground black pepper, and serve, sprinkling the toasted pine nuts all over the top of the salad.  If you have any extra dressing you might want to add a bit more right when you serve the salad.  If you prefer, you can leave the asparagus whole, and serve the spears on top of the salad – with the toasted pine nuts – for a pretty appearance.
Per Serving: 411 Calories; 20g Fat (43.5% calories from fat); 37g Protein; 23g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 285mg Sodium; 13g Total Sugars; 0mcg Vitamin D; 103mg Calcium; 5mg Iron; 1183mg Potassium; 458mg Phosphorus.

Posted in Salads, Veggies/sides, on March 12th, 2021.

jamie_deens_green_bean_salad

Just lovely. So tasty.

Make this. It’s not that hard – although you do have to cut up tomatoes, toast the almonds, and shake together a very simple vinegar/oil combo, mince some fresh basil, red onion, and mince a clove of garlic. But that’s all. Get everything ready ahead of time – then cook the green beans in salted water. Drain them, dry them a bit, then toss them with the dressing.

The recipe comes from Jamie Deen, Paula’s son. Since I had green beans in my frig, and I had red onion – well, I had all the ingredients. The almonds toasted in my toaster oven for about 5 minutes. I went out into my garden and grabbed a nice little sprig of basil, I shook up the red wine vinegar, EVOO and garlic in a jar and let it sit for about 10 minutes. The beans were drained, I rinsed them well under cold water, then to cool to room temp (within about 10 minutes). I put the green beans in the little dish (pictured above) and added the vinaigrette and used my hands to mix it well. A little salt and pepper were added, then I piled on the tomatoes, goat cheese (his recipe called for feta, but I’m in a rut with crumbled goat cheese). Nuts sprinkled on top, the basil and it was ready to eat.

green_bean_salad_jamie_deenTruly, I could have eaten that whole dish full of them, they were that good. But I didn’t. I started with about 1/2 pound of beans, so I have enough for another day. If you’re not going to eat them all in one sitting, don’t put the dressing on the beans as the acid in the vinegar turns the beans kind of gray-ish. Not very pleasing to look at, although the taste isn’t impaired at all. This would make a lovely company side dish – it could easily go on a picnic, and can be assembled at the last minute at someone else’s home. Versatile. Just package everything separately.

What’s GOOD: everything about these were so tasty. Loved the vinaigrette. None of the flavors overwhelmed – just enough of everything. And did I mention how pretty the finished dish is? Gorgeous. Make more than you need so you can have leftovers  – although as I mentioned above, keep everything separate until ready to toss and serve.

What’s NOT: nothing, other than needing to do some prep work.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Green Bean Salad – Jamie Deen

Recipe By: Food Network – Jamie Deen
Serving Size: 5

salt to season the water
1 pound green beans — use slender ones, if available, ends trimmed
1 cup goat cheese — crumbled, or feta
1 cup cherry tomatoes — sliced in half
2 tablespoons red onion — minced
1/2 cup slivered almonds — toasted
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic — minced
Freshly ground black pepper

1. Boil a large pot of water with a generous amount of salt added. Add the green beans and cook until tender crisp, 1 to 4 minutes. Drain and remove to a bowl of ice water. Or rinse well under cold tap water.
2. Allow to rest for about 10 minutes, pat dry and place the beans in a large bowl.
3. In small jar combine red wine vinegar and oil, then add garlic. Shake. Set aside.
3. Pour the dressing over the green beans and toss well. Sprinkle with the toasted almonds. Add the goat or feta cheese, tomatoes and red onions. Garnish with slivered fresh basil.
Per Serving: 344 Calories; 28g Fat (71.4% calories from fat); 15g Protein; 11g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 205mg Sodium; 5g Total Sugars; trace Vitamin D; 211mg Calcium; 2mg Iron; 431mg Potassium; 275mg Phosphorus.

Posted in Salads, on February 2nd, 2021.

mixed_lettuce_snap_pea_salad

Nice, refreshing salad with Meyer lemons.

We had a gathering at my house a week or so ago, finally celebrating Christmas with my two families who live here in Southern California. All done outside except for some food prep. My son Powell brought a beautiful, big smoked ham he’d done in his fancy barbecue. I made Ina Garten’s zucchini gratin, a favorite of mine. We had a casserole of smashed sweet potatoes, and then I made this salad. Karen brought some fresh strawberries that could be dipped in crème fraiche and brown sugar, and I’d put out a big cheese platter ahead of time.

meyer_lemon_cream_dressingAn entire package of sugar snap peas is in that salad, above, but I don’t think you can see a single one of them in the picture . . . but they’re there. And there are more lemons than I thought, but each serving maybe had two slices of them (halved). I used a combination of Romaine lettuce and baby spinach. Then tons of radishes (an entire bunch) were added too. But the crown of the recipe is the lemon cream dressing. It starts with a minced shallot, then Meyer lemon juice, EVOO, salt, pepper, and lastly, a big glug of heavy cream. The dressing made enough to dress two big salads, so I used it on my dinner salad for a few days. Taste the dressing with a leaf of lettuce – if you think it’s too tart, add another little jot of EVOO. The recipe came from Sunset Magazine some years ago.0

All of the salad could be made ahead and tossed at the last minute. And it could easily be taken to someone else’s home and assembled there.

What’s GOOD: the lemony flavored tart dressing. I actually enjoyed eating the little thin wedges of lemon too. It made a very pretty salad with lots of crunch (from the sugar snaps and radishes) and the dressing was just lovely. Definitely I’d make this again. Loved the mint in the salad too. Such a nice addition to salads.

What’s NOT: nothing, really. I might put in even more radishes and sugar snaps next time.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Lettuce Snap Pea Salad with Meyer Lemon Cream

Recipe By: Sunset 1/15
Serving Size: 6

1 whole Meyer lemon
1 1/4 pounds lettuce — mixed types, ends trimmed; or use 10 oz. salad mix
1 cup sugar snap peas — thinly sliced on a diagonal
3/4 cup radishes — thinly sliced
1/2 cup fresh mint leaves — torn into small pieces
DRESSING:
2 tablespoons shallot — finely minced
1/4 cup Meyer lemon juice
3/4 teaspoon kosher salt — divided
1/2 cup extra-virgin olive oil — plus 2 tbsp.
1/8 teaspoon freshly ground black pepper
1/3 cup heavy whipping cream

1. Very thinly slice lemon crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends. If the lemon is large, you may only use half the lemon. Cut lemon slices in half.
2. Toss lettuces in a large bowl with about 1/2 cup dressing. Add snap peas, radishes, and a little more dressing and toss again. Arrange salad on chilled plates and tuck in lemon slices and mint. Serve with more dressing if you like.
3. DRESSING: To a jar add shallot, lemon juice, and 1/4 tsp. salt and let stand 5 minutes. Add oil, then cover and shake well. Add in 1/2 tsp. more salt, 1/8 tsp. pepper, and the cream. Taste and add more salt, pepper or EVOO (if it tastes too tart) if you like. Shake before using. Make ahead: up to 3 days, chilled.
Per Serving (you don’t use all the dressing on this salad above, so calorie count is way too high): 236 Calories; 23g Fat (84.3% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 334mg Sodium; 3g Total Sugars; trace Vitamin D; 74mg Calcium; 2mg Iron; 346mg Potassium; 55mg Phosphorus.

Posted in Salad Dressings, Salads, on November 3rd, 2020.

spinach_cabbage_herb_slaw

What a super salad! Perfect for a barbecue. It’s kind of a mixture between a green (spinach) salad and a cabbage (slaw) salad. Note the cashews, halved red grapes and the grilled pineapple on top?

A couple of weeks ago my son and his wife invited me to their house for a Saturday dinner. Powell was smoking a whole beef brisket. I didn’t want to miss out on that. The last time he prepared a smoked brisket, Karen sent me home with a big chunk of the brisket and I made a recipe that’s a favorite in her family (and now for me, too) for Smoked Brisket Chili. Oh my goodness was that something special. So I made this salad to go along with the meal.

The recipe came from a cooking class more than 2 years ago with Phillis Carey. I don’t know why I hadn’t posted it before – for whatever reason I didn’t have a picture of this salad from back then. I’ve modified the recipe just a tad – I didn’t have bean sprouts (none at the market when I shopped), didn’t have green onions, either, because I forgot to buy them. Everything else I had – and since I’d purchased a big, beautiful fresh pineapple, I grilled it (stovetop) and chopped up some of it in the salad, and most of it we had as dessert.

I made the dressing the night before (it’s easy as long as you have the oranges – – I used OJ concentrate, diluted correctly — and fresh limes). I used EVOO in the dressing, so it needs to sit out at room temp to warm up and homogenize correctly – otherwise the oil sits on top. Be sure to mix it well before pouring over the salad. I was a bit startled at how much the cashews cost – I think I bought about a cup of them from a bin-type dispenser, and they were nearly $4.00. Wow. Really? You could easily use almonds in this, or even peanuts. I expect they’d be cheaper than these dear cashews! The herbs are fresh mint and cilantro. Lots of both. And of course, the fresh spinach. I ended up adding a little bit more cabbage to this salad, so the recipe has been altered to change the little things I did differently. Everything can be prepared ahead of time, except for tossing it.

You don’t want to let this sit – the citrus juices will wilt the spinach and herbs – so if you happen to make a big portion of this – only put out in the salad bowl what you think you’ll eat, no left overs. The dressing amount makes more than you’ll need – but I’m happy to have some leftover dressing for a salad on another day. I won’t have any cashews or grilled pineapple, but everything else I do have on hand now.

What’s GOOD: everything about this salad was wonderful. My son said this was, by far, his most favorite slaw he’s ever had. Nearly everyone at the table had seconds, so I’m glad I made salad for 8 people (there were 6 of us). We ate it all.

What’s NOT: only that you might not have everything on hand to make this. You can eliminate the pineapple (it wasn’t in the original) but I really liked that addition.

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Spinach, Cabbage and Fresh Herb Slaw with Spicy Ginger-Citrus Dressing

Recipe By: Adapted from Phillis Carey
Serving Size: 6

DRESSING: (makes about twice what is needed for the salad)
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup light brown sugar
2 teaspoons soy sauce
1/2 teaspoon black pepper
1/2 cup avocado oil — or grapeseed oil
2 tablespoons serrano chile — minced
4 teaspoons fresh ginger — minced
SLAW:
4 cups fresh spinach — shredded
4 cups cabbage — green type, thinly sliced
1 1/2 cups red grapes — halved
1 1/2 cups bean sprouts — optional
1 cup sugar snap peas — julienned or snow peas
1 cup red onion — thinly sliced, acidulated
1/2 cup green onions — julienned
3 cups fresh pineapple — grilled, chopped (optional)
6 tablespoons fresh mint — chopped
6 tablespoons fresh cilantro — chopped
2/3 cup cashews — salted, toasted, for garnish

Note: How to acidulate onions: Soak red onion in cold water to cover with about a tablespoon of vinegar – soak for 10 minutes to take away the sharp, raw taste.
1. DRESSING: Whisk together orange juice, lime juice, brown sugar, soy sauce and salt in a medium bowl until sugar dissolves. Whisk in oil or shake all in a jar. Stir in serrano chile and ginger. Cover and refrigerate up to 24 hours.
2. SALAD: Mix all vegetables, grapes, pineapple and herbs in a large bowl. Toss with dressing and serve with cashews sprinkled on top. Serve immediately. This slaw won’t keep, so dress only the amount of salad you’ll eat at that meal.
Per Serving: 517 Calories; 30g Fat (49.1% calories from fat); 9g Protein; 61g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 142mg Sodium; 41g Total Sugars; 0mcg Vitamin D; 126mg Calcium; 5mg Iron; 905mg Potassium; 252mg Phosphorus.

Posted in Salads, Veggies/sides, on October 1st, 2020.

shaved_carrot_salad_poppy_seeds

An easy something-different, colorful side salad.

You may remember at least a month ago I mentioned that on September 1st, I was going to dig into my big plastic storage bin and bring out my fall décor, no matter that the temperatures here in SoCal are still hovering around 90 nearly every day and our state is being ravaged by wildfires. And I did get out the plates and décor. So the plate the carrots are resting upon are my fall/pumpkin plates that I’ve been using all month. I simply love this set of plates I bought at Williams-Sonoma last fall. They were on sale, so they weren’t as “dear” as they could have been. I’ll use them through Thanksgiving, then they’ll get put away and I’ll bring out my old Christmas set. Albeit I may be spending the holidays alone. Hope not, but all depends on Covid.

Anyway, when I had read the recipe for this carrot salad it just sounded different and relatively easy. I don’t buy big, honkin’ carrots anymore, but I get the smaller ones, so my “ribbons” weren’t quite as big as they might have been. But that makes no difference in the taste or texture. The carrot strips are tossed with salt and microwaved briefly – just until crisp-tender. Do NOT overcook them or you’ll lose the whole point of making this salad. Poppy seeds are toasted – let me just say that it’s kind of hard to determine that poppy seeds are toasted, unless there happen to be some white ones in the mix – and even then it was difficult. You’re not toasting them for color, merely for the toasted flavor. I don’t think I’ve ever in my cooking life toasted poppy seeds. Have you?

The dressing is made in the same saucepan you used for the poppy seeds, then that’s poured over the carrots and tossed. Once cool, you add the poppy seeds and parsley. Done. There is no reason this couldn’t be made hours ahead. I made a smaller batch and had enough for two servings, and it was fine the 2nd day.

What’s GOOD: loved the colorful quality, and enjoyed the just barely crisp tender texture. The lemon juice and EVOO dressing was lovely with the moderate hint of garlic. I couldn’t really taste the star anise. It was delicious altogether. Nice for guests, or a picnic too.

What’s NOT: only that  you do have to prep the carrots – not difficult. Even children who are safe with a vegetable peeler could do that part. You need to use a Y-shape peeler for this, in order to get the wide ribbons.

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Shaved Carrot Salad with Poppy Seeds and Parsley

Recipe By: Milk St. Magazine
Serving Size: 5

1 1/2 pounds carrots — peeled (about 4-5 large)
3/4 teaspoon salt — or more if needed
1 tablespoon poppy seeds
1/4 cup EVOO
2 medium garlic cloves — peeled, smashed
2 whole star anise
1/4 cup lemon juice — or more as needed
1 teaspoon sugar — or substitute
1/2 cup flat leaf parsley — chopped

1. Using Y-style vegetable peeler or mandoline, shave carrots from top to bottom into long, wide ribbons, rotating carrot as you go. If using smaller carrots it may be easier to go from bottom to top. Discard cores. Place ribbons in a large microwave-safe bowl and toss with 3/4 tsp salt. Cover and microwave on high until crisp-tender. Depending on the thickness of the carrots, this may be 1 1/2 to 3 or up to 5 minutes total. Stir once during cooking time and taste – don’t overcook. Set aside, uncovered, leaving any juices in the bowl.
2. In a small saucepan over medium heat, toast poppy seeds until they are darkened just slightly, about 2 minutes. Transfer to small bowl and set aside. In the same saucepan over medium heat add oil, garlic, and star anise, stirring occasionally, until the garlic begins to brown on the edges, 1-2 minutes. Reduce heat to low, add lemon juice and sugar, then whisk occasionally until sugar dissolves. Cook for about 3 minutes. Remove and discard (spoon out) the garlic and star anise.
3. Pour warm dressing over the carrots and toss. Let stand for 15 minutes. Add poppy seeds and parsley, then toss again. Taste and season with salt, sugar or more lemon juice as needed. Transfer to serving bowl and add more parsley as garnish.
Per Serving: 173 Calories; 12g Fat (59.5% calories from fat); 2g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 446mg Sodium; 8g Total Sugars; 0mcg Vitamin D; 86mg Calcium; 1mg Iron; 511mg Potassium; 72mg Phosphorus.

Posted in Chicken, Salads, on September 25th, 2020.

chicken_salad_grapes_dill

Maybe I’m bored with my own cooking of late. Decided to do something outside the box.

As I’ve mentioned many times here, most days I have soup (laden with lots of veggies) for lunch. But you probably heard earlier this month here in SoCal, the temps were in the 100s. One day it was 108 here at my house. Even though I have AC in my house (thank you, Lord!) I could still feel hot around the edges. I didn’t want hot soup, and the soup I had in the frig wasn’t one that could be eaten cold. So I decided to fix myself an open faced sandwich. I didn’t even have leftover chicken – so I used canned chicken. I do that sometimes when I’m not wanting to cook a chicken breast. Costco’s canned chicken is very good, if you’ve never tried it.

These days, with the pandemic still keeping me at home (oh, I’m so very tired of it), I don’t always have food items I need to make something new. So I used what I had and created a chicken salad and served it atop a nice wheat type thin slice of toast, some sliced avocado (hidden under the greenery) and with arugula. So, I thought about what I could do to make this salad different. Well, I had dill. Good, that would work. I had almonds in the freezer, so that was easy, although I didn’t toast them (it was just too hot even to turn on the toaster oven). I combined the chicken, Best Foods mayo, some minutely diced celery, lemon juice, a minced up green onion, some red grapes that I diced up (optional) and then I threw in a heaping tablespoon of mango chutney. That chutney was just the ticket. It added that slight bit of sweetness and flavor variation that I was seeking. I had enough to make this sandwich three times, although only the first time did I use the toast and avocados.

It took me very few minutes to make the salad, toast the bread, slice the avocado, chop up the arugula, mince the dill, and it was done. Don’t add salt until after you’ve tasted it – the mayo has some already – so I didn’t add any, though I did grind in some pepper.

What’s GOOD: very easy and quick to make. The mango chutney was the surprise flavor here, and I really liked it. The dill was another flavor profile I enjoyed. I don’t suppose this recipe will win any county fair prizes, but it was just the answer to my wish for something easy and different.

What’s NOT: well, during a pandemic, you might not have all the ingredients. I always keep Major Gray’s mango chutney in my refrigerator – it virtually keeps forever, and the other ingredients were all staples, except for the dill. I wish I could grow dill at my house, but it’s always too hot. This sandwich isn’t low calorie – I was kind of surprised when I looked at the nutrition count. Must be the mayonnaise!

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Chicken Salad – for open faced sandwich

Recipe By: My own combo, 2020
Serving Size: 3

CHICKEN MIXTURE:
1 1/4 cups cooked chicken — chopped
1/3 cup mayonnaise — Best Foods
1 tablespoon lemon juice — or more to taste
2 tablespoons red grapes — chopped
1 1/2 tablespoons mango chutney
1/4 cup celery — minced
1 tablespoon fresh dill — chopped
1 whole green onion — diced
freshly ground pepper to taste
2 tablespoons sliced almonds
SANDWICH:
3 slices whole grain bread — toasted
1 avocado — thinly sliced
1 1/2 cups arugula — chopped
3 sprigs fresh dill — for garnish
2 tablespoons sliced almonds — for garnish

1. In a bowl combine all the chicken salad ingredients, reserving some of the almonds. Taste for seasoning. It may not need salt, but pepper for sure.
2. Place toast on individual plates, add avocado slices, mound arugula next, then spoon the chicken salad on top. Garnish with additional almond slices, and a sprig of dill.
Per Serving: 490 Calories; 24g Fat (43.5% calories from fat); 38g Protein; 32g Carbohydrate; 8g Dietary Fiber; 89mg Cholesterol; 406mg Sodium; 6g Total Sugars; trace Vitamin D; 120mg Calcium; 3mg Iron; 817mg Potassium; 378mg Phosphorus.

Posted in Salad Dressings, Salads, on May 27th, 2020.

crunchy_asian_cabbage_salad_chicken

A great way to get a Chinese chicken salad but without the carbs.

Before Mother’s Day, my daughter Sara drove to my house, and we visited. Albeit, shelter-in-place style. We sat outside (without masks, but 6 feet apart). I made lattes for each of us and we just visited. SO nice. SO fun. So needed. I was just sorry I couldn’t hug her!

I made a salad for us to enjoy outside for lunch (it was a lovely day). I started with a recipe from Kalyn’s Kitchen. But I veered off a little bit from her recipe – I wanted chicken, and I added a few other ingredients, and used some different proportions of things also. Technically, it’s not a “pure” Chinese chicken salad. It’s got asparagus in it and arugula. But during this shelter-in-place, we use what we have, right?

crunchy_asian_salad_chicken_dressingThe dressing starts with mayo – but then you add in a little sugar or sweetener, white wine vinegar, soy sauce, garlic, freshly grated ginger, mashed-up garlic and a bit of Sriracha. Oh, that dressing is wonderful. I’m sorry I didn’t make more! I recommend you make DOUBLE of it, use what you need for this salad, and keep the rest for another day.

Taste the salad as you add the dressing – it might need a bit more. Then serve on plates and sprinkle the top with sliced almonds (I should have toasted them – forgot). And don’t forget the cilantro garnish too – to me that’s an essential ingredient in any semblance of a Chinese chicken salad. It’s in the salad itself, but you can add more as a garnish also.

What’s GOOD: loved everything about it – the crunchiness of the cabbage, all the different textures. And loved-loved the dressing. As I mentioned – make double so you can use it on another salad a day or two later. No crunchy won ton strips on this, unfortunately, but I didn’t miss them. There’s very little sesame oil in this, but it adds a lovely flavor.

What’s NOT: nothing at all.

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Crunchy Cabbage Asian Slaw with Chicken

Recipe By: Adapted from Kalyn’s Kitchen
Serving Size: 4

4 cups Napa cabbage — thinly sliced then coarsely chopped
1 cup sugar snap peas — ends trimmed, sliced
1/2 cup radishes — sliced into half-moon shapes
1/3 cup green onion — sliced
1/2 cup cilantro — chopped
2 cups cooked chicken — cubed
1 cup fresh asparagus — steamed and cooled
3 cups arugula — chopped
1/2 cup sliced almonds — toasted, for garnish
1/4 cup cilantro — for garnish
ASIAN MAYO DRESSING:
1 tablespoon white wine vinegar
1 teaspoon Monkfruit sweetener — or sugar or honey
2 teaspoons soy sauce — low sodium if possible
1 teaspoon garlic — smashed and minced
1 teaspoon dark sesame oil
1/2 teaspoon grated ginger root
1/2 teaspoon Sriracha sauce
1/3 cup mayonnaise
Salt and freshly ground black pepper to taste

1. Thinly slice Napa cabbage, then coarsely chop. Add to a large bowl.
2. Add sugar snap peas, radishes, green onion, cilantro, asparagus, chicken and arugula.
3. DRESSING: In a bowl or glass measuring cup stir together the white wine vinegar, sweetener, soy sauce, garlic, sesame oil, ginger puree, and Sriracha sauce. Whisk in the mayo until ingredients are well combined.
4. Toss salad ingredients, add enough dressing to coat ingredients, and toss again. Add salt and pepper to taste.
10. Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant). Add almonds as a garnish to the salad. Add more cilantro on top if desired.
Per Serving: 432 Calories; 30g Fat (59.1% calories from fat); 30g Protein; 17g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 370mg Sodium.

Posted in Salads, Vegetarian, on March 25th, 2020.

veg_sheetpan_bowl_arugula_wh_beans

A great combo of flavors – all tasty by themselves, but tossed with a light balsamic dressing, it takes it to a tastier level.

When this veggie bowl was served to me I was certain I wasn’t going to care for it. I was at a cooking class, and often this instructor includes a vegetarian entrée at her classes. Then I took a bite, and decided it was really quite wonderful. I don’t eat very many beans (carbs) and I definitely don’t eat hardly any potatoes, either (more carbs) so I ate a bite or two of those things and devoured the rest of the bowl. It’s the dressing that pulls it all together.

Truly, I love sheetpan dinners – and this one is very easy – it’s just done in stages – pine nuts first (and removed), then potatoes and garlic, and zucchini last. Meanwhile, you make up the dressing – adding the roasted garlic to it once you take the sheetpan out of the oven. The arugula adds a lovely texture to this – making it equally a salad rather than just roasted vegetables, and as I mentioned, the dressing just enhances it all. When I make it myself, I’ll probably use sweet potatoes since they are healthier for me.

I’ve adjusted the recipe to use fewer potatoes (and added the sweet potato option). Do chop up the arugula – if it’s mature arugula it can be quite unruly to eat – easier to eat if chopped. The cold halved tomatoes also add a nice textural contrast. Making it for myself I’d add more zucchini and fewer beans, but that’s totally up to you. I don’t think you can buy half cans of cannellini beans!

What’s GOOD: for me the dressing brought all the various ingredients together and made it more of a salad than a sheetpan dinner, exactly. Loved the dressing element. Liked the contrast using chopped arugula and fresh tomatoes.

What’s NOT: only that it helps to have everything out and ready when you start – you make this in stages, but still, all on one pan. Yeah!

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Sheetpan Veggie Bowl with Cannellini Beans and Arugula

Recipe By: Cooking class with Susan V, 2/2020
Serving Size: 4

1/4 cup pine nuts
1 1/4 pounds Yukon Gold potatoes — cut into 1-inch cubes (or substitute sweet potatoes)
4 cloves garlic — unpeeled
1/4 cup olive oil — divided
3/4 teaspoon salt — divided
1/2 teaspoon ground black pepper — divided
2 zucchini — quartered and cut into 1-inch slices
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon balsamic vinegar
15 ounces canned cannellini beans — drained and rinsed
3 cups baby arugula — chopped
1 cup grape tomatoes — halved

1. Preheat the oven to 400°F (200 degrees C).
2. Spread pine nuts on a sheetpan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
3. Place potatoes and garlic on the sheetpan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool about 5-10 minutes.
4. Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.
5. Toss roasted potatoes and zucchini in a large bowl with beans, chopped arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.
Per Serving: 670 Calories; 19g Fat (25.0% calories from fat); 32g Protein; 97g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 436mg Sodium.

Posted in Salads, on December 27th, 2019.

cabbage_kale_radishes_buttermilk_dressing

Such a refreshing salad, and so low calorie it hardly counts. Yet it’s got great taste.

This is a salad that’s already in my repertoire, and was posted years ago – I looked it up, in 2012. I altered it a little bit, added a tiny bit more mayo to the dressing, and here it is. The kale is an addition to the original – it was is just a Napa cabbage salad. No darker greens in it except some chives. But this new revision is so much better. It’s a very light salad. Refreshing. Would be wonderful for a summer barbecue. I loved the look of the radishes, that I painstakingly julienned. I tried using my mandoline and it was just impossible to work for radishes. I don’t know why. Took about 10 minutes to do the radishes. The kale was already pre-washed (Trader Joe’s) so I merely chopped it up more finely. Added the celery, made the buttermilk dressing that has no added oil (just the mayo which provides a little bit) and as I mentioned, put in a tad more mayo to it this time. I tossed it just before serving, although those kinds of greens can stand well. There is about a cup of leftovers which I’ll enjoy for my dinner one night soon. I expect it will still be fine.

What’s GOOD: the lightness of it – easy to make, and delicious. I doubled the recipe and I saw several people take seconds. I like this salad a LOT.

What’s NOT: well, maybe just the julienne-ing (is that even a word?) of the radishes, but you don’t have to do that part – just chop them any way you want. I merely wanted the finished dish to be more attractive.

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Cabbage Kale Salad with Buttermilk Dressing

Recipe By: adapted from Gourmet Mag, 2017
Serving Size: 6

1/2 cup buttermilk — well-shaken
3 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar — or use artificial sweetener
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chives — finely chopped
1 pound Napa cabbage — cored and thinly sliced crosswise or Savoy cabbage
3 cups baby kale — finely chopped
6 whole radishes — cut in tiny matchsticks
2 whole celery ribs — thinly sliced diagonally

1. Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, salt, and pepper in a bowl until sugar has dissolved, then whisk in chives.
2. Toss cabbage, radishes, and celery with dressing. It’s perhaps more attractive if the radishes are dressed separately and sprinkled on top.
Per Serving: 103 Calories; 6g Fat (50.9% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 266mg Sodium.

Posted in Gundry-friendly, lectin-free, Salads, Veggies/sides, on November 24th, 2019.

warm_brussels_sprout_salad_bacon_apples

Trust me on this one – so delicious. The Brussels sprouts are raw – it’s the bacon dressing that makes it kind of warm.

This was a stunner of a recipe at a recent class with Phillis Carey. She made a huge amount of it and I gobbled every bite on that plate. I have all the ingredients in my frig right now, to make it myself. The recipe came from Rachel Ray (from her magazine, I think).

Phillis cut up the apples in advance and kept them soaking in Sprite (or use water with some lemon juice) until she was ready to assemble. The pecans were toasted ahead also. The dressing she made at the moment – mostly because you start off with some bacon slices and you use the bacon fat + some EVOO (yes it needs it) to make a bacon vinaigrette. If you made the dressing ahead, the bacon at room temp would congeal and you’d have to heat it up anyway. So just keep the bacon grease in the pan once you’ve fried up the bacon pieces.

She told us that for this salad she uses her food processor to slice the Brussels sprouts – she likes them sliced at 3mm (one of the slicing disks that comes with a food processor) and she stands each trimmed B.S. in upright (several of them in the feed tube) and slices away. It takes just a minute or two to make enough for this entire salad. The Manchego cheese may be grated or in small slices/shaved. The recipe calls for Fuji apples, or Ambrosia. Phillis said she bought Ambrosia and mentioned that if you buy organic (sweet crisp style) you can leave on the peels.

What’s GOOD: this salad is stupendous. It will be my dinner tonight, and probably for a couple of nights to come. I won’t mix it up to keep it, however. Maybe the B.S. can be done ahead, the pecans too. The dressing except the bacon fat could be done ahead too.

What’s NOT: there are several steps to making this . . . would be a marvelous one to make or take to a Thanksgiving dinner, just saying .. .

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Brussels Sprouts Salad with Apples, Pecans and Manchego

Recipe By: Cooking class with Phillis Carey, Nov. 2019
Serving Size: 8

1 pound brussels sprouts — trimmed
3 Ambrosia apples — or other sweet, crisp apple
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon — cut into 1/2-inch pieces
1 large clove garlic — finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar
Salt and pepper
3/4 cup pecan halves — toasted and chopped
3 ounces manchego cheese — shaved or grated

NOTE: Don’t not add the EVOO to the dressing – the salad needs it.
1. Using a food processor fitted with a slicing attachment (use the 3mm one if you have it), thinly slice the brussels sprouts by placing them into the feed tube stem end down (standing up like trees).
2. Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3. In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4. In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette. Make this salad just before serving as the bacon fat will congeal if left to sit – it needs to be served warm.
Per Serving: 139 Calories; 12g Fat (68.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

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