January 13, 2013
Quinoa and Lentil Salad
Here is another quinoa dish that I made for a vegan potluck. This recipe is from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (links to Worldcat - get it at a library). The recipe is on page 148. It is a great source of protein with both Quinoa and Lentils! A nice lemon taste as well! Quinoa is a wonder food that I want to use more of this year!
Ingredients
2 cups Quinoa (to be cooked with 4 cups of water)
1 cup Lentins (to be cooked with 2 cups of water)
1/2 tsp Taragon
1/2 tsp Kosher salt
1/2 tsp Black pepper
3 tbsp Lemon juice
2 tbsp Olive oil
1 tbsp Dijon mustart
1 cup Parsley, chopped
Directions
1. Prepare the lentils. Bring 4 cups of water to a boil. Add lentils and lower heat to a simmer. Cook lentils for 30 minutes and let cool.
2. Prepare the quinoa. Rinse the quinoa thoroughly. Add to pan with two cups of water. Bring to a boil, then cover and lower to a simmer. Cook for 15-18 minutes until all the water is absorbed. Remove from pan and let cool in a bowl.
3. Prepare dressing by whisking taragon, kosher salt, black pepper, lemon juice, olive oil and dijon mustard.
4. Once the lentils and quinoa are cool, mix together and add the parsley. Then add the taragon mix.
5. Refrigerate for an hour or more before serving.
Enjoy!
Posted by cseeman at 02:10 PM | Comments (0)
March 21, 2012
Warm Chicken Salad Piccata
This was adapted from a recipe from Every Day with Rachael Ray and my Warm Tuna Niçoise salad.
Ingredients
1 1/2 lbs Baby red potatoes, scrubbed and quartered
3/4 lbs green beans, cut to 2-3" long
1/4 cup Olive oil
2 tbsp Capers, rinsed
1/2 cup Parsley, chopped
1 tbsp Grated lemon peel
2 tbsp Lemon juice
2 Eggs
1/2 cup Flour
1/2 tsp Kosher salt
1/4 or 1/2 tsp Black Pepper (to taste)
2-3 tbsp Canola Oil
2 Skinless, boneless chicken breast halves, cut into 1/3" slices
1/2 cup chicken broth
Directions
1. Place cleaned and cut potatoes in a steamer basket over boiling water. Cover and steam until tender (around 10 to 15 minutes).
2. Transfer potatoes to a serving bowl and then add the green beans to the steamer and cook for around 6 minutes.
3. In a large serving bowl, whisk together 1/4 cup olive oil, 1 tbsp capers, 1/4 cup chopped parsley, lemon peel and 1 tbsp lemon juice. Add the potatoes and beans and toss. Add salt and pepper (if desired).
4. While the potatoes and beans are steaming, beat two eggs in a shallow bowl. In another bowl, season the flour with salt and pepper. In a large skillet, heat 2 tbsp canola oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, about 7-8 minutes (around 4 minutes a side). Transfer to a cutting board and cut into strips.
5. When all the chicken is cooked, add the chicken broth to the skillet along with 1 tsp of the flour mixture used to coat the chicken. Whisk the broth over medium high heat for around 3 minutes until blended (along with the browned bits in the pan). Then remove from heat and stir in the remaining 1 tbsp capers, 1/4 cup parsley and 1 tbsp lemon juice. Top the salad with the chicken and drizzle with the pan sauce.
Enjoy!
Posted by cseeman at 11:30 AM | Comments (0)
February 23, 2012
Warm Tuna Niçoise
Warm Tuna Niçoise
This was adapted from a recipe on the excellent EatingWell site. The recipe first was in Eating Well Magazine in September/October 1991. This is a definite keeper as we both loved it!
Ingredients
5 medium red potatoes, scrubbed and quartered
1/4 cup red-wine vinegar, divided
3-4 tbsp olive oil, divided
Kosher salt & ground pepper to taste
8 oz green beans, cut to 2-3" long
8 oz tuna steak, cut into 1/4” thick slices
2 tsp chopped garlic (around 2 cloves)
4 anchovy fillets, chopped
1/4 cup chicken broth
2 tbsp Dijon mustard
1/3 cup roasted red pepper, cut into thin strips (adjust to taste)
2 tbsp capers, rinsed
12 Kalamata Olives (pitted) and cut in half lengthwise
1/2 tsp Lemon juice (adjust to taste)
Directions
1. Place cleaned and cut potatoes in a steamer basket over boiling water. Cover and steam until tender (around 10 to 15 minutes).
2. Transfer potatoes to a serving bowl and then add the green beans to the steamer and cook for around 6 minutes.
3. In the serving bowl, add 1 tbsp red-wine vinegar and 1 tbsp olive oil to the potatoes and toss gently. Season with salt and pepper and set aside.
4. When beans are done, add them to the serving bowl (with the potatoes) and gently toss again (adding salt and pepper if wanted).
5. In a saute pan, heat around 1 1/2 tbsp olive oil over medium-high heat. Add sliced tuna and cook until browned on each side (around 2-3 minutes per side). Place tuna in bowl with potatoes and green beans.
6. Add remaining 1 1/2 tbsp oil to the pan. Add garlic and anchovies and saute, stirring for less than a minute until garlic starts to brown.
7. Add remaining 3 tbsp red-wine vinegar and broth to the pan, and bringing it to a boil. Stir continually for 1-2 minutes and then remove from heat. Add mustard into the sauce and mix thoroughly.
8. Pour sauce over the potatoes and green beans, gently tossing. Then add red peppers, capers, olives and lemon juice and toss gently.
Enjoy!
Posted by cseeman at 09:21 AM | Comments (0)
August 28, 2011
Tuna Pasta Salad
Wonderful pasta salad that is actually great all year long, and very easy to make.
Ingredients
1 14oz box of Pasta shells or other shape
2 5oz cans of chunk tuna in water
4 stalks of celery, trimmed, cleaned and cut into thin slices (1/8" - 1/4")
1 tsp Lemon Juice
1/2 tsp Black Pepper
1/2 tsp Celery Salt
1/4 tsp Celery Seeds
1/2-3/4 Cup of Mayonnaise or Miracle Whip
Directions:
1. Cook pasta per the directions on the box and let cool with cold running water. Add the pasta to a mixing bowl.
2. Add the tuna, celery, lemon juice, black pepper, celery salt and celery seeds and mix.
3. Add the Mayonnaise or Miracle Whip (adjust amount to taste) and mix thoroughly. Enjoy!
Posted by cseeman at 08:55 PM | Comments (0)
June 06, 2010
'Christmas' Orzo Pesto Salad
Ingredients:
2 oz Pine Nuts
1 lb Orzo
1/2 green pepper - diced finely
1 6-7oz jar prepared Pesto (like Delallo)
3-4 roasted red pepper sections
1 tbs Extra Virgin Olive Oil
Directions:
1. Lightly toast pine nuts in a dry pan. Stir often so they do not burn (10-12 minutes over low heat). Set aside and let cool.
2. Cook orzo as directed for "al dente." When fully cooked, drain and rinse with cool water.
3. Dice green peppers (very small) and cut roasted red peppers into thin strips, about 1/4" wide and 1" long. Does not have to be precise.
4. In a large bowl, combine green and red peppers, pesto and toasted pine nuts. Add olive oil to keep moist.
5. Chill for at least 30 minutes and serve.
This is a photo: http://www.flickr.com/photos/cseeman/4675308306/
Posted by cseeman at 11:54 AM | Comments (0)
July 18, 2008
Curried Chicken Salad
Been a while! Love this recipe - but loved it more with some changes.
Adapted from a recipe at Cooking.com
INGREDIENTS
2-3 tablespoons chutney
1/3 cup light mayonnaise
1/2 teaspoon curry powder (or a little more to taste)
1/2 cup raw sliced almonds (or chopped whole almonds)
2 cups chopped cooked chicken
1 1/2 cups 2 red or green grapes, quatered
1. In a small mixing bowl stir together chutney, light mayonnaise, and curry powder.
2. In a large bowl combine chicken, grapes, and chopped almonds. Add mayonnaise mixture and mix well. Cover and chill for 2 to 24 hours.
That's it!
Posted by cseeman at 09:48 PM | Comments (0)
March 13, 2007
Cherry Almond Chicken Salad
OK...everyone has a Chicken Salad recipe, but this is really great. I will not call it the best chicken salad or the pen-ultimate chicken salad, but it is pretty darn close.
Ingredients:
2 cups cooked and diced chicken (great use of the chicken from the soup recipe)
2 stalks celery, diced
1/2 cup dried cherries
1/3 cup almond thin slices (raw are best, but use what you have)
1/2 cup Mayo or Miracle Whip (use to taste)
salt and pepper to taste.
Steps.
Throw everything in a bowl and mix like mad!
If you are using the chicken from the chicken soup, then it will break apart as you stir. This is quite alright. If you are using grilled chicken, then it will hold its shape. Either way, it is fantastic.
Posted by cseeman at 08:45 AM | Comments (0)
August 03, 2006
Egg Salad
Egg Salad
NOTE: OK...this is kinda silly, such a simple recipe. But this is an updated version of what my grandmother (Meta Beer) made. I loved her egg salad, but I hate what I get elsewhere because it is so-mayo-nasiey (is that even a word). Not much, but it is very good.
Mix these ingredients fully
• 5 Hard Boiled Eggs (diced small – twice in a standard egg slicer)
• 1 cup Celery (diced small)
• ¼ + pinch (to taste) teaspoon Paprika
• ¼ teaspoon Ground mustard powder
• 1/3 cup light mayonnaise or Miracle Whip
Posted by cseeman at 06:23 AM | Comments (0)
