Wednesday, August 25, 2010
Tuesday, August 10, 2010
Amy is a beet fanatic. Really, she loves the things. So, because of that, I try to find a lot of ways to prepare them. Let's call them "brownie points." We've enjoyed them in many ways (see post #1), but our absolute favorite has to be with goat cheese and oranges.
Friday, August 6, 2010
Where would I be this week without "the bowl"? It is silver, dented and VERY large. Oh, and I found it on the side of the road. Don't worry, it wasn't garbage, but it was in a pile of things marked "free" in some one's driveway. When we found it, Amy exclaimed that I would never use it, but I have and I do and I will again.....so there.
Thursday, August 5, 2010
That's what makes Salad Week so productive, so simple, so...awesome. For today's word problem, let's tackle Jicama Pineapple Salad with Cilantro Vinaigrette (as adapted from Bon Appetit Cookbook).
Tuesday, August 3, 2010
The market behind my house is a godsend. It allows me to decide what I'm going to make for dinner completely at the last minute.....which is what I do.....almost every day. When I don't have a market in my backyard, I screw-ed.
- 1/2 cup plain fat-free yogurt
- 1/8 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped green onions
- 3 tablespoons white wine vinegar
- 2 teaspoons anchovy paste
- 1 teaspoon chopped fresh tarragon
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 garlic clove, minced
- 8 cups torn romaine lettuce
- 1 1/2 cups chopped cooked chicken breast
- 2 tomatoes, each cut into 8 wedges (about 1 pound)
- 2 hard-cooked large eggs, each cut into 4 wedges
- 1/2 cup diced peeled avocado
- 1/4 cup (1 1/2 ounces) crumbled blue cheese
To prepare dressing, place first 10 ingredients in a blender or food processor; process until smooth. Chill.
To prepare salad, place 4 cups lettuce mixture on each plate. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.
Monday, August 2, 2010
A bag of peaches. That's what I brought home from the farmer's market last week and I had no idea what to do with them. They looked great, but there were a TON of them and they were REALLY ripe....I mean, two handed, juicy faced, two paper toweled, ripe.
2 cups water
1 cup apple juice
1/4 cup honey
Zest and juice of 1 lime
Salt and pepper to taste
Bring a medium pot of water to a boil. Cut a small “X” through the bottom of each peach, then drop them into the water to blanch for 20 seconds. Using a slotted spoon, transfer peaches to a bowl of ice water. When peaches are cooled, drain well then peel them, starting from the “X” at the bottom of each peach. Discard skin and pits and transfer peaches to a blender.
Add water, apple juice, honey, lime zest and juice, salt and pepper and blend until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours.
Serves 6 to 8 (Serving size: just over 1/2 cup (90 calories per)