Category Archives: Salad

Green Bean Potato Salad

Over the summer I feel like Food Network becomes mayonnaise nation. All the potato salads (which seems like the only thing that all Food Network chefs seem to be making during summer season) contain unimaginable amounts of mayonnaise. Maybe it’s cuz I am always watching Food Network around the time when Paula Deen, Ina Garten and Rachel Ray shows are on and these ladies love anything with mayonnaise and butter but I just can’t eat mayo filled salads in the heat.

This salad is perfect for the summer. The apple cider vinegar (don’t try to replace it with any other vinegar!!!!!) makes the onions pickled and so delicious. I used haricot vert but you can use regular green beans even though I think haricot vert are more tender and tend to be more crunchier even after being steamed and boiled.

Ingredients: 1 bag of trimmed haricot vert, 1 pound of small potatoes (like fingerling or teenie meenie ones from Trader Joes), 1/2 chopped red onion, 1/4 cup apple cider vinegar, 2 tablespoons of honey, 2 teaspoons of Dijon mustard, salt and pepper to season

Begin by steaming the haricot vert for 5 to 8 minutes. Drain the beans and throw them into an ice bath to stop the cooking process. Cut the beans in half and add to a bowl.

Add the red onion

Boil the potatoes and add them to the onions and haricot vert. Make the dressing by mixing the vinegar, honey, Dijon mustard, salt and pepper. If the dressing is too acidic for your taste (let the dressing soak into the potatoes and onions for 10 minutes though before deciding that though) add some olive oil.

Let the potato salad stand in the fridge 10 to 30 minutes for the onions and the potatoes absorb the pickled taste from the vinegar.

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Vegetarian Delight

There are two things I can’t cook for the life of me. Dough (pie crust, pizza dough, bread…no matter what kind) and rice. I know rice sounds pathetic for a person who leads a food blog but it’s true. I always either undercook it, overcook it or straight up burn it. So I typically buy boil-in-a-bag rice and just throw it into boiling water for 5 minutes. Yesterday i discovered an even simpler method. Cooked brown rice from Trader Joes. Yet another reason to love Trader Joes (in addition to the frozen falafel, croissants and chicken tikka masala). When I saw cooked lentils, I knew it was meant to be. Dinner in 15 minutes!

Ingredients: 1 tablespoon olive oil, 1 chopped onion, 3 chopped carrots, 3 minced cloves, 3 cups cooked lentils, 1/2 cup broth, 3 cups cooked brown rice, fresh cilantro, 1/2 cup crumbled feta cheese, juice from 1/2 lemon (optional), salt and pepper to season

To a skillet or pot, on medium heat, add the olive oil. Add the onion, carrots and garlic. Cook for 10 minutes or until the onion softens. Season with salt and pepper.

Add lentils

Add broth and allow to cook for 5 more minutes

Add the brown rice

Mix together and add more salt and pepper. Ladle into bowls and top with cilantro and feta cheese. Sprinkle with fresh lemon juice if desired.

 

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Beet and Goat Cheese Salad

I am back from Las Vegas. Well that’s not true. I have been back since Sunday but I have been catching up with school work since I did nothing for the last week except eat, drink margaritas, lay in the sun and go out. While in Vegas, I got an opportunity to go to Beso which is Eva Longoria’s restaurant. I love her!  Ever since I saw some of her recipes in Glamour’s January 2010 issue, I’ve dying to try her food.

We got a tasting course which was composed of Guacamole with habanero and regular chips, steak tacos with chipotle aioli and churros. These were the best steak soft shell tacos I’ve ever had. A must try if you are in LA or Las Vegas area.

With too much heavy food in the last week, I decided to share one of my favorite salad recipes. It is super delicious but don’t underestimate it. The flavor of the sole three ingredients blend amazingly with each other. You can also add toasted pine nuts but since the whole Pine Mouth incident, I am kind of reluctant to add them to anything.

Ingredients: 4 cups fresh baby arugula, 1 small can drained and cubed beets, 2.5 oz goat cheese (1/2 small goat cheese log), 3 tablespoons olive oil, 2 teaspoons Balsamic vinegar, salt and pepper to season

Begin by adding arugula to a bowl

Add beets

Top with goat cheese

Dress with olive oil, balsamic vinegar, salt and pepper and mix together. Serve

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Out of Order: Quickfire Salad

I am sick with a cold. It’s terrible. I can’t cook anything that takes any effort. This salad is great when you can only spend 5 minutes in the kitchen. Now back to bed! Hopefully will be back in a few days. My favorite mushroom soup recipe will be posted soon. It has been known to cure all illness.

Ingredients: 2 cups chopped mushrooms, 1 avocado chopped, juice from 1 lemon, salt and pepper to season

Begin by adding the mushrooms to a bowl

Add avocados

Add lemon juice, salt and pepper.

Mix all together

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Rice Citrus Salad

After the last two posts, I felt like I needed to compensate for all the unhealthy food that I’ve been eating lately. I saw this recipe on Giada at Home and decided to try it out. Recently I was talking to my friends about Giada and we all came to the conclusion that she really overdoes it when she says Italian food names with her ‘accent’. “Mozallella, proshutto, panshetta…” Giada we know you cook Italian and you know a lot about Italian food but really drop the accent that you don’t have when you say regular things. It is unnecessary and at times borderline annoying. Nevertheless your recipes are amazing. This salad was a hit and officially made my roomate’s favorite dishes list.

Ingredients: 1/2 cup sliced almonds, 4 cups chicken broth, 2 cups uncooked basmati rice (I used brown instead), 1 lemon zested, 1 orange zested, 3/4 cup chopped flat-leaf parsley, 1 cups sliced green onions, 1/2 teaspoon kosher salt, 2 tablespoons extra-virgin olive oil

Vinaigrette: 1/2 cup extra-virgin olive oil, 1/4 cup fresh orange juice,  fresh lemon juice from 1 lemon, 2 tablespoons soy sauce, 1 tablespoon honey, 1 1/2 teaspoons ground cumin, salt and black pepper to season

Preheat to 350. Lay the almonds on a cookie sheet in a single layer and roast for 5 to 6 minutes. Let the almonds cool.

Bring the chicken broth, salt and oil to a boil and add the rice. Cover the saucepan and reduce heat to simmer. Cook the rice until all liquid has been absorbed for about 40 minutes. Let the rice sit for 5 minutes and add to a bowl. Add the almonds.

Add the parsley, green onions, orange zest and half of the lemon zest. Mix together.

In a blender combine all the vinaigrette ingredients.

Blend until smooth. Pour the vinaigrette over the rice salad

Mix together and season with salt and pepper. Enjoy!

 

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Why does every post with Quinoa start with this?

Pronounced: Keen-wa. Why does every post regarding Quinoa start with this? Then the history and the benefits of Quinoa soon follow. I feel like Quinoa has now been around fairly long enough for people to know how it is pronounced. What is a fairly new phenomena is the use of quinoa in desserts and as stuffing for Turkeys (anyone willing to go a little exotic for Thanksgiving Day this year?). This salad is not that unusual but I feel like a lot of people do the typical red onion-tomato-cilantro-lemon juice recipe over and over again so this can be another quinoa salad recipe that they can add to their collection.

Ingredients: 1 1/2 cup uncooked Quinoa (it like triples in quantity once you cook it), 10-12 small radishes, 3 cucumbers, bunches of fresh cilantro chopped, fresh juice of 1 lemon, 1 cup of feta or goat cheese crumbled, 1/4 cup olive oil, salt and pepper to season

Begin by cooking the quinoa according to the instructions on the box. Let the quinoa cool.

Once the quinoa is cooled add the cilantro

Next chop up the radishes and the cucumbers

Add to the quinoa. Crumble the cheese into the bowl

Add the lemon juice, salt and pepper.

Pour in the olive oil and mix all together.

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Warm Goat Cheese Salad

Stephanie’s on Newbury always gets to come back for two dishes. The Pecan Crusted Warm Goat Cheese Salad and the Classic Chunky Chicken Salad. While I doubt my abilities to recreate the flavorful chicken salad on the Irish Soda Bread, I have decided to make my version of the warm goat cheese salad. Instead of pecans, I used walnuts and I gave up the pears altogether. While it looks pretty simple, the flavors turn out really complex and delicious.

Ingredients: 1 goat cheese log (8-10 oz) room temperature, 3/4 cup walnuts, 1 cup Panko crumbs, 1 egg, juice and zest of 1 lemon, 1/2 cup olive oil, 1 tablespoon balsamic vinegar, 10 oz spring mix or baby greens, vegetable oil for frying, salt and pepper to season

Begin by crushing the walnuts with a rolling pin

Add to a small bowl and mix with the Panko breadcrumbs

Add the goat cheese to a bowl. I had black pepper goat cheese so I only added lemon zest and salt. If you use regular goat cheese, add black pepper, salt and lemon zest.

Mix the goat cheese and the zest together and form into small flat patties. I made seven. Next lightly beat 1 egg.

Dip the goat cheese patties into the egg wash and then into the breadcrumbs/walnuts mix. Heat vegetable oil in a skillet on medium heat. Transfer the goat cheese into the skillet and cook for 1 minute on each side until golden.

Mix together olive oil, balsamic vinegar and lemon juice and spread over the spring mix. Transfer the goat cheese to the mixed greens. Enjoy!

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