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Roasted Chicken and Fresh Fig Salad

Monday, September 14th, 2009

roasted-chicken-and-fig-salad

Figs are in season now and they are sweet reminders that fall is just around the corner.  Figs were the first fruit cultivated by ancient civilizations.  They were used for sweeteners before sugar cane was discovered and are still used in Northern Africa and the Middle East to sweeten confections and savory dishes.  Its been proposed that Eve tempted Adam not with an apple but with a fig. 

The explorers brought figs to the new world in 1520.  Black California Mission figs and a white variety make excellent preserves.  They are dripping with syrup when ripe and add elegant flavor to meats, make delightful confections such as clafoutis and cookies and wonderfully smooth butter like apple butter.  Walnuts and fresh figs go well together as stuffing for chicken breasts.  Figs with Gorgonzola cheese and fresh tomatoes, or with fresh mozzarella make great bruschetta.  Figs wrapped in prosciutto with goats cheese and arugula make perfect hors d’oeuvres.   Fresh or dried, figs make great out-of-hand snacks and are good for you.

This salad will satisfy your hunger pangs for something sweet, meaty and crunchy.  Dress it with your favorite vinaigrette or just a little extra virgin olive oil, a squeeze of lemon, fresh ground black pepper and sea salt.  Serve with crusty French bread and a glass of wine for a light dinner.

Ingredients:

  • 1 package of baby spring lettuce greens
  • 1 roasted chicken breast, chilled and sliced
  • 1/2 ripe avocado, sliced
  • 6 cherry tomatoes, halved
  • 3 fresh button mushrooms, sliced thin
  • 6 fresh white figs, halved or quartered
  • 2 scallions sliced thin
  • 6 bocconcini (mini mozzarella cheese balls)
  • vinaigrette of choice
  • sea salt and fresh ground black pepper

Arrange everything on top of lettuce greens,  drizzle with vinaigrette, season and enjoy.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Salads & Dressings | 3 Comments »

Crab Salad with Mandarin Vinaigrette

Friday, June 19th, 2009

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You don’t need a lengthy shopping list to create a healthy crunchy salad for supper. This really isn’t a recipe so much as it is a list of options based on what you have on hand. That’s usually the way great dishes are developed. The idea is to balance textures and flavors while packing in lots of nutrition. And the addition of protein will satisfy the hunger pangs and stay with you longer than carbohydrates alone.

It couldn’t be simpler or quicker on a warm summer evening to throw a main dish salad together. Fresh ginger and pureed Mandarin oranges in a vinaigrette gives this salad an Asian tweak. The balance of nutrition from protein rich lump crab and vitamin rich mango and avocado makes this a dieter’s delight. Some crunchy radishes and cucumbers are added to round out the textures and flavors. Serve it with a tomato zucchini gazpacho and a crusty baguette. Carry the Asian theme further with a mango lime sorbet for dessert.

For more crunch add mung bean sprouts and fresh snow peas. Substitute asparagus for the avocado. Use julienned daikon radish instead of red radishes. Julienned carrots and cabbage may be added and chopped romaine lettuce may be used instead of mixed baby greens. Substitute tuna packed in water, poached salmon, or leftover baked tilapia for the lump crab or use a can of baby shrimp. For a vegan version use a can of black beans or cannelini beans in place of the fish and add sweet corn or corn tortilla strips to make a perfect protein. Canned or fresh peaches will also work in place of the ripe mango and a few slices of pureed peach will definitely add a new flavor dimension to the vinaigrette.

Ingredients:

  • 4 cups baby spring greens (or lettuce of your choice)
  • 1 ripe mango, cubed or sliced (or fruit of your choice)
  • 1 ripe avocado, sliced (or vegetable of your choice)
  • 1 cup lump crab (or other protein of your choice)
  • 1 cup mixed vegetables such as radishes and cucumber
  • 1 6 oz can Mandarin oranges
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • 1-2 dashes of Tabasco or chili sauce of choice
  • 1 tsp grated ginger
  • 1 Tbsp minced parsley or cilantro
  • Sea salt and fresh ground black pepper to taste

Method:

  1. Wash and spin dry greens.
  2. Arrange fruit and vegetables on top of greens. Cover and chill.
  3. Place mandarin oranges, oil, lemon juice, chili sauce, ginger, parsley, salt and pepper in a blender and puree until smooth.
  4. Spoon dressing over salad and toss just before serving.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Salads & Dressings | 1 Comment »

Tuna Pasta Shell Salad

Monday, June 15th, 2009

pasta tuna salad 001

When its just too hot to eat heavy hot meals this pasta salad with tuna is the perfect alternative. Its light with lots of fresh veggies, olives, eggs and a citrus vinaigrette. Easy on calories, definitely filling, and all you need is crusty rolls or a baguette, a glass of wine and a slice of watermelon for dessert

This recipe is from the late 1960’s when I was a newly wed and living in Spokane, Washington. It started out as a potato salad with pasta instead of potatoes, a mayonnaise dressing with mustard and dill pickles, a can of tuna, onions and radishes. Even in those days no one complained and there was never any leftovers. That was quite a compliment considering some of my cooking disasters. I loved to bake and can fruit but hadn’t had a lot of experience cooking dinners way back then.

Over the years, this dish has taken on new dimensions as I’ve added more veggies, olives, roasted red peppers, even artichoke hearts and switched to a vinaigrette instead of the calorie laden mayonnaise. This main dish salad can be made with shrimp, lump crab, poached salmon, roasted chicken or even ham.

Any size pasta shells will do or try it with your favorite type of pasta. Just a cup and a half of pasta will make 4 ample servings, very economical, and quick to prepare. Prep all the veggies and whip up the vinaigrette while the pasta and eggs cook. The pasta will absorb less oil if rinsed in cold water before assembling salad.

Ingredients:

  • 1 1/2 cups small pasta shells
  • 2 hard boiled eggs, sliced or chopped
  • 4 scallions, sliced
  • 1/2 cucumber, peeled and diced
  • 1 stalk celery with leaves, diced
  • 1 small red bell pepper, seeded and diced
  • 5 or 6 red radishes, sliced
  • 1/2 carrot, julienned
  • handful of black ripe olives
  • handful of pimento stuffed green olives
  • 1 can of tuna (or 1 cup poached tuna fillet)
  • 1/4 cup lemon or lime juice
  • 1/4 cup olive oil
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • 1/2 tsp garlic salt
  • fresh ground black pepper to taste
  • 2-3 dashes of Tabasco sauce

Method:

  1. Bring 6 cups of water to a boil, add 1 tsp salt, pasta shells and eggs.
  2. Cook for 7 minutes until pasta is al dente.
  3. Drain pasta and rinse in cold water. Run cold water over eggs and shell while holding eggs under water.
  4. Place pasta, eggs, diced veggies, tuna and olives in a large bowl.
  5. In a small bowl, pour lemon juice, olive oil, herbs, garlic salt, pepper and Tabasco sauce. Whisk until well incorporated. You may use a jar with a screw lid and shake vinaigrette vigorously.
  6. Pour over salad and toss. Check seasoning and adjust if necessary.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Main Dishes, Salads & Dressings | 2 Comments »

Mediterranean Black Bean Salad

Wednesday, June 10th, 2009

black bean saladYou can never have too many salad/salsa dishes in your culinary repertoire. This recipe is from my Jordanian friends in Seattle. It is a marinated bean salad that just gets better and better the longer it marinates. It has all the essential flavors of the Mediterranean with lemon, olive oil, cumin, cilantro and mint. The addition of chipotle chilies, capers, olives, artichokes or sun-dried tomatoes would give this dish a whole new dimension. Whatever you add to make this your own, it will be well received.

Serve it as part of your party hors d’oeuvres in baby hearts of romaine or endive. Or, serve it with tortilla chips like salsa, add it to tacos or enchiladas. Stuff it in hollowed out crusty rolls with deli meats and cheeses like a muffalatta. Its a great side dish for a dinner with roasted lamb, chicken or fish. Its also a light accompaniment to a vegetarian sandwich.

Ingredients:

  • 3 1/2 cups cooked black turtle beans (or 2 cans 15oz each)
  • 1/2 cup sliced scallions
  • 1 large tomato, seeded and diced
  • 1 stalk celery, diced
  • 1/2 cup cilantro, chopped
  • 1 Tbsp fresh chopped mint (1 tsp dried mint)
  • 1/4 cup lemon juice
  • 1 or 2 dashes of Tabasco sauce
  • 1/4 cup olive oil
  • 1 tsp cumin
  • Salt and fresh ground black pepper to taste

Method:

  1. Rince black beans in a collander. Place in a bowl.
  2. Add remaining ingredients and fold to combine.
  3. Marinate, covered, in the refrigerator overnight or at least 1 hour before serving in order to develop flavors.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Hors d'oeuvres, Marinades, Salads & Dressings | No Comments »

Red, White and Blue Potato Salad for Memorial Day

Friday, May 29th, 2009

peruvian casulaI found this stunning Peruvian causa recipe on veggiebellie.com and thought this would be a perfect salad, with a couple tweaks, for Memorial Day.  The colors are so vibrant and the taste is sensational with lots of lime and garlic in the potatoes, and a red pepper and celery salad with green olives.  A causa is anything layered with mashed potatoes.  So this will not be a causa, strickly speaking, as I’m going to do the layers in a trifle bowl of clear glass with sliced purple and white potatoes instead of mashed potatoes, top it with a layer of roasted red pepper salad and dress it with a Spanish sherry vinegar and avocado oil vinaigrette. purple-pasta-sauce-550x366

Purple and blue potatoes are the latest trend in designer veggies but they’ve been around for decades in Peru and Chile.  Jamie Oliver’s recipe for purple potato salad incorporates sour cream or creme fraiche but it muddles the colors of the potatoes and radishes, though its very tasty and comforting.  Another lovely veggie is the purple cauliflower  (Cafe Liz photo) and it too makes a fabulous salad with fresh asparagus, yellow summer squash, red peppers, ripe olives, fresh dill and a Spanish sherry vinegar vinaigrette.  purple potato-salad-su-523403-lPhoto from Sunset.

Grilled country style ribs, corn on the cob, and strawberry shortcake will complete the menu. Be sure to take flowers to the cemetary on this national day of remembrance.

Ingredients:

  • 2 lb blue or purple potatoes, steamed until tender
  • 2 lb new potatoes, steamed until tender
  • 1/2 cup olive oil
  • juice of 1 lime
  • 3 cloves garlic, pressed or minced
  • 1/2 tsp oregano
  • fresh cracked black pepper
  • Sea salt to taste
  • 1 jar roasted red bell peppers, diced
  • 2 ribs celery, diced
  • 4 scallions, thinly sliced
  • 1/2 cup stuffed green olives, chopped
  • 1/2 cup chopped cilantro or curly parsley
  • juice of 2 limes
  • 2 Tbsp Spanish sherry vinegar
  • 2 Tbsp avocado oil (or olive oil)

Method:

  1. Peel potatoes, slice in half lengthwise, then slice half-moons no more than 1/2 inch thick
  2. Whisk together oil, lime juice, garlic, cracked pepper and salt.
  3. Toss purple potatoes with half the oil mixture.  Layer into bottom of the glass bowl.
  4. Toss new potatoes with remaining oil mixture.  Layer on top of purple potatoes.
  5. Combine remaining ingredients in a bowl.  Spoon on top of white potatoes. 
  6. Cover and refrigerate until serving time.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Recipes, Salads & Dressings | No Comments »

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