Salad Central

It's been Salad Central in our house over the last week - not only did we vastly over-indulge recently what with stressing over college acceptances and (the decidedly more pleasant) celebrating of family visits, graduations and birthdays, salad is also the only thing I can look forward to preparing in this kind of hot weather. I have to fire up the oven more than enough earlier in the day for my baking business, BiteSize Baking, and I like to give our poor old air-conditioning a break later on when it comes to dinner time, so I send my husband outside to stand over a hot grill cooking the meat for these salads (bwahahahaha!).

Again, it's been a while since I last posted (did I mention college, family visits, graduations and birthdays?), so as a reward, I am gifting you three great main-dish salad recipes. My growing teenagers are more than sated with a plateful of these, and in case not, I simply plonk a bowl of bread in the middle of the table to soak up any remaining hunger pangs.

BBQ Chicken Cobb Salad
Serves 5

1 1/2 lbs skinless boneless chicken breasts
1 bottle of your favorite pre-made BBQ sauce
1/2 cup chopped fresh cilantro (coriander leaves)
2 heads Romaine lettuce, chopped
1 cup black beans (from a can), drained and rinsed
1 cup halved cherry or grape tomatoes
1 cup chopped cucumber
2 avocados, peeled and sliced
4 hard-boiled eggs, chopped
6 crisp cooked bacon slices, sliced
1 TBSP fresh chives, snipped

For dressing:
1 cup buttermilk
1 ripe avocado
1/4 cup fresh cilantro (coriander leaves)
juice of 1 lime
1 TBSP snipped fresh chives
salt and pepper

1. Cut the chicken breasts in half horizontally, and then again vertically, so each breast yields four smaller pieces. The marinate the chicken in the BBQ sauce and then grill until just done (but not nuked!)
2. Meanwhile make the dressing by putting all the ingredients in a food processor or blender and whizzing until smooth.
3. In a large bowl toss the Romaine, cilantro, black beans, cucumber and tomatoes with the dressing.
4. Sprinkle with the bacon, and then arrange the avocado slices, eggs and chicken over the top.
5. Serve sprinkled with the chives.

Zesty Chile Pork Tenderloin Salad
Serves 4

For rub (recipe from Barbecues 101 by Rick Rodgers):
2 TBSP chile powder
1 TBSP garlic granules
1 TBSP sweet paprika
1 TBSP ground black pepper
1/8 tsp cayenne

For dressing (recipe adapted from Skinnytaste.com)
3/4 cup buttermilk
1 small jalapeño pepper, seeded (optional)
1/4 cup fresh cilantro (coriander leaves)
1 medium avocado
1 clove garlic
juice of 1 lime
1/4 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp salt

1 large pork tenderloin, trimmed of fat
canola oil spray
1/2 cup Mexican style shredded cheese blend
1 can garbanzo beans/chick peas, drained and rinsed
2 heads Romaine lettuce or Oak lettuce, chopped
1/2 cup chopped fresh cilantro (coriander leaves)
1/2 cup unsalted pepitas (roasted pumpkin seeds
handful of tortilla strips, or broken up tortilla chips

1. Spray the pork tenderloin with oil spray and then rub with the spice rub mixture (you won't need all of it).
2. Grill until just done. Then leave on a chopping board to rest while you prepare the salad.
3. Prepare the dressing by putting all the ingredients in a blender or food processor and whizzing until smooth.
4. In a large bowl, toss the lettuce and garbanzo beans with the dressing (you won't need it all).
5. Sprinkle salad with cheese, cilantro and pepitas.
6. Slice the pork and arrange on top of salad.

Chicken Gyro Salad
Adapted from: The Dinner Salad Cookbook by Nicole Pavlovsky
Serves 4

1lb chicken breasts, cut in half horizontally so thinner
salt
ground black pepper
1 1/2 TBSP Shawarma seasoning (less if that's too much spice for your crowd)
olive oil spray
8 cups shredded Romaine lettuce
2 Persian (mini) cucumbers, cut into half moons
1 cup cherry/grape tomatoes, halved
1 cup crumbled Feta cheese

For dressing:
1 cup low fat sour cream
1/ 4 cup coarsely chopped fresh dill
juice of 1 lemon
1 small garlic clove, minced
salt and black pepper to taste

1. Spray chicken breasts with oil, then sprinkle with salt, pepper and Shawarma seasoning, and rub to distribute evenly.
2. Grill chicken until just done. Then set aside until ready to assemble salad.
3. Make dressing by whisking ingredients together in a bowl (it will make more than you need).
4. In a large bowl, toss together the lettuce, cucumber, tomatoes and feta with enough dressing to coat.
5. Slice chicken breasts on the diagonal and arrange slices on top of salad.

Better than the heated car seat..

There are days when, if it wasn't for the heated car seat, I would probably end up losing some fingers or toes to frostbite. (I am a delicate flower). But there is something about feeling that gradual onset of heat on your rear end that makes you feel (a) like you may have inadvertently wet yourself; and (b) like you may be able to get through this cold rainy day after all. And then that heat permeates from your bottom to your extremities, and all is well with the world once more.

Today was one of those cold, rainy days, and, having made copious use of the heated seat (thank you Honda!) during the day, this evening I found another way of warming myself down to my pinkies. This soup is a doozy - just enough heat to spread a sensation of delicious warmth speedily through your veins, but not so much heat that you run spluttering and gasping for a glass of water while steam emanates from your ears. And it's veggie. And it's vegan if you skip the dollop of yoghurt on the top. And the kids ate it. Ha! I have clearly peaked, so show me a sofa and a blanket and I will beach myself there for the rest of the evening!

Curried Lentil and Spinach Soup
Serves 6
Adapted from Bon Appetit

1 large onion, chopped
6 garlic cloves, minced
1 3" piece of ginger root, grated
2 TBSP canola oil
5 tsp curry powder
1/8 tsp cayenne pepper (more if you like it spicy)
1 14oz can lite coconut milk
1 cup split red lentils
1 1/2 tsp salt
1 10oz box frozen chopped spinach, thawed and squeezed dry
1 15 oz can crushed tomatoes

to serve:
plain yoghurt
chopped fresh cilantro (coriander leaves)

1. Saute the onion with the canola oil in a large saucepan over medium heat until translucent and starting to brown.
2. Add garlic and ginger root and cook stirring for a further minute.
3. Add curry powder and cayenne pepper and stir until spices are fragrant and starting to stick to pan.
4. Add coconut milk and stir to loosen the spices from the bottom of the pan. Then stir in lentils, salt and 5 cups of water.
5. Bring to the boil and turn heat down to a low heat so that the soup simmers gently, uncovered. Leave to simmer for 25 minutes, stirring occasionally, by which time the soup will have thickened and the lentils will be breaking down.
6. Stir in spinach and tomatoes until heated through, and taste to see if more salt is needed.
7. Serve with a dollop of yoghurt on top and sprinkled with chopped fresh cilantro.

Yay for small victories!

There are days when success as a parent seems unattainable, and you end the day in the knowledge that, without exception, every one of your children currently hates you for the latest situation in which you:
(a) didn't do something for them that they should have done themselves, but clearly thought you were their personal slave;
(b) did something for them that they are "perfectly capable of doing for themselves, thank you very much!";
(c) embarrassed them by breathing/speaking/being yourself in a public or private space;
(d) noticed that they were upset and tried to talk to them;
(e) noticed that they were upset and didn't try to talk to them;
(f) didn't notice they were upset....

Some days the eye-rolls outnumber the hugs when your house is full of teenagers.

Therefore I vote we all celebrate the small victories, and today's small victory is that now (drum-roll please) all three of my children like avocado! I know, earth-shattering and life-changing. I discovered this by chance because the avocados I was insisting on buying anyway for my husband and I, despite numerous protests of "Ugh, how can you eat those disgusting green slimy things?", were disappearing from the fridge. An investigation revealed that no, the dog hasn't learned how to open the fridge (although given the chance, and opposable thumbs, this is would probably be the first of many food-related accomplishments), but rather that the daughter (Princess of eye-rolling and (former) avocado hatred) has been making herself avocado toast after school. I am clearly raising hipsters.

Whilst this development has clearly had the result of increasing the avocado expenditure budget in our house, it does also make for some great meals, not least the one below, which not only did everyone eat, but the one box of leftovers was snaffled by youngest son for breakfast this morning.

Green Chicken Enchiladas
Serves 5-6

1 TBSP butter
1 tsp canola oil
3 garlic cloves, minced
1 1/2 TBSP AP flour
1 1/2 cups chicken stock
1 1/2 cups salsa verde/green salsa
2 tsp ground cumin
1/4 tsp salt
1/2 tsp ground black pepper
3/4 cup low fat sour cream
1/2 cup chopped fresh cilantro (coriander leaves), divided
2 1/2 cups chopped cooked chicken breast (2 large chicken breasts should do it)
1 15 oz can black beans, drained and rinsed
1 cup chopped roasted red pepper (use a jar, drain and pat dry before chopping)
2 1/2 cups shredded Mexican cheese blend (or cheddar if you can't get it), divided
4 avocados, peeled, pitted and chopped into 3/4" chunks
10 wholewheat flour tortillas

1. Preheat oven to 375F (190C).
2. In a saucepan, melt the butter with the canola oil and saute the garlic over medium heat without browning.
3. Add the flour and continue to cook stirring for a further minute.
4. Add the stock, cumin and the salsa, stirring to combine, and bring to a boil.
5. Remove from the heat and stir in the sour cream and most of the cilantro (save a couple of TBSP for garnish at the end). Set aside.
6. Mix together the chicken, black beans, red pepper, 2 cups of the cheese and the avocado in a large bowl.
6. Spray a 9"x13" dish with oil spray and pour 3/4 cup of the sauce to cover the bottom of the dish.
7. Take a tortilla and place 3/4 cup of the chicken mixture down the center before rolling up and placing in the dish on top of the sauce.
8. Repeat with remaining tortillas until there is a row of enchiladas filling the dish.
9. Pour over the remaining sauce and sprinkle with remaining 1/2 cup cheese.
10. Bake in oven for 25 minutes to heat through by which point the cheese should be melted and golden.
11. Sprinkle with remaining cilantro before serving.

Riffing on Risotto

It's cold. There was a frost this morning, and I had to wear a fleece to walk the dogs. This is serious stuff, people. We Californians (even the implanted non-native Californians) are not prepared for this! I had to dust off the fleece!

Anyway, all the more reason to celebrate comfort food of a chilly evening. And what says comfort food more than risotto - I mean it's rice, cheese and you eat it with a spoon. Nuff said. These recipe gems though are a tad alternative, in that neither involves rice per se. They are, nevertheless, just as satisfying from a comfort perspective.

You may have noticed the plural there. Why yes, this is a 'three-fer' today, with three risotto recipes using three different bases in place of rice: barley, orzo and farro. Why it's an extravaganza of comfort, all in one post; a veritable cornucopia of stomach-warming goodness. My only regret is that clearly we were too eager to start loading up our spoons with the final recipe and I didn't take a photo of it's delicious orange splendor. Suffice to say, it was gorgeous looking, as well as tasty!

Curried Barley Risotto
Serves 6
Adapted from The Ultimate Vegetarian Slow Cooker Cookbook by Linda Larsen

2 cups pearled barley
1 red onion, chopped
2 leeks, trimmed and sliced thinly
4 garlic cloves, minced
2 cups shiitake mushrooms, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 cups vegetable broth
2-3 TBSP Thai red curry paste*
1 tsp salt
1/4 tsp ground black pepper
1 cup grated parmesan cheese
2 TBSP butter
1/2 cup chopped fresh parsley

*these can vary in heat, so err on the low side and taste before step 2 below, adding more if more spice is required.

1. Place barley, onion, leeks, garlic, mushrooms, bell peppers, broth, curry paste, salt and pepper in the slow cooker stoneware. Cover and cook on low for 4 hours.
2. Stir in the parmesan, butter and parsley, cover and cook for a further 15 minutes until melted.

Leek and Herb Orzotto
Serves 4
Adapted from Cooking Light Magazine

4 cups vegetable stock
2 TBSP butter
2 TBSP olive oil, divided
2 leeks, halved lengthwise and then thinly sliced
1 yellow onion, finely chopped
2 cloves garlic, minced
1 cup orzo
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 cup grated parmesan
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp grated lemon rind
4 large eggs

1. Bring stock to a simmer in a saucepan, then put lid on pan and keep warm over low heat.
2. Melt butter with 1 TBSP olive oil in a large saucepan over medium high heat, then add onions and leeks and saute gently without browning for 8-10 minutes.
3. Add orzo and stir to coat in oil, then pour in wine and cook, stirring, for two minutes until wine is virtually evaporated.
4. Using a label, add stock 2/3 cup at a time, and cook stirring until stock is evaporated before adding more. When the orzo has increased in size and the mixture starts to look starchy, test the orzo to see when it is cooked to the desired consistency (should take about 15 minutes, unless you want it really al dente). You may not need all of the stock.
5. Remove from the heat and add parsley, cheese, salt, pepper, lemon rind and most of the chives.
6. In a frying pan, heat remaining olive oil over medium heat, then break the eggs into the pan. Cook, as you would a fried egg, until it is done to your liking (keep the yolk runny, as it is delicious trickling over the risotto!)
7. Serve risotto with an egg on top, sprinkled with remaining chives.


Carrot Farrotto
Serves 6
Adapted from The Skinnytaste Cookbook by Gina Homolka

For salad:
1 medium carrot, peeled into long ribbons
2 TBSP fresh lemon juice
1 tsp olive oil
salt and pepper
1 1/2 cups fresh baby arugula (rocket)

For carrot puree:
1 TBSP olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 1/2 cups chopped carrots
2 cups vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper

For farro:
1 3/4 cups semi-pearled farro
4 1/2 cups vegetable broth
1/2 cup grated parmesan cheese

1. In a medium tupperware place the carrot ribbons, lemon juice, olive oil, salt and pepper. Shake to combine and then set aside until ready to serve.
2. To make the carrot puree, saute the onion in the olive oil in a large saucepan for 3-4 minutes over medium heat until soft and translucent. Add the carrots, broth, salt and pepper and simmer, covered, over medium-low heat for about 30 minutes until the carrots are soft. Remove from the heat and allow to cool slightly.
3. Use an immersion blender to puree the carrot mixture until smooth. Set aside.
4. In a large saucepan, combine the farro and remaining vegetable broth. Bring to a low boil, and cook until the farro is al dente - should take about 15-20 minutes. Drain using a sieve, and return to the same saucepan. Stir in the carrot puree and cook until creamy - about 5 minutes. If the mixture is too thick, add a little more broth.
5. Stir in the parmesan cheese.
6. Toss the arugula with the reserved carrot salad, and serve on top of the plated farrotto.

Cassoulet? Pourquoi pas!

Cassoulet is a traditional French stew "containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs)" (from Wikipedia, so it must be true). Yeah, well unfortunately I have a life, so skinning pigs, trying to find goose in the local supermarket, and soaking beans isn't exactly convenient. I'd probably have to give up something less important to fit in such culinary exploits, like sleep.

Nevertheless, slow cooked stews are kind of a staple in our house this time of year. There is nothing I love more than a meal that requires just a bowl, a spoon and an appetite. And I figure if you eat enough comfort food, you will, at some point, feel comforted and less stressed. This is an ongoing experiment, so I'll keep you posted on the 'less stressed' thing. 

One thing is for sure - this particular cassoulet recipe was easy peasy, does not require chasing after domesticated, or indeed undomesticated, fowl, and comforted our bellies, if not our frazzled nerves (work in progress - like I said, I'll keep you posted).

Slow Cooker Sausage Cassoulet
Adapted from Cooking Light Magazine
Serves 6

olive oil
2 large yellow onions, chopped
1 1/2 cups carrots, cut into 3/4" chunks
1 cup chopped peeled turnip
1/2 cup finely chopped celery
3 garlic cloves, minced
2 cans cannellini/white beans, drained and rinsed
4 fully cooked Italian style chicken sausages, cut into 1/2" thick slices
1 28oz can chopped tomatoes
3/4 cup chicken stock
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 bay leaf
1 TBSP salted butter
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley

1. Heat oil in a large skillet over medium heat. Add onions, celery, carrot, turnip and garlic and cook stirring for around 5 minutes until vegetables are becoming tender.
2. Place vegetable mixture into the stoneware of a large crockpot/slow cooker. Add beans, sausage, tomatoes, stock, thyme, salt, pepper and bay leaf and stir to combine.
3. Cover and cook on low for 8 hours.
4. Melt butter in a small skillet and fry breadcrumbs for a few minutes until browned. Stir frequently, otherwise they will burn!
5. Remove skillet from heat and stir in the parmesan.
6. Take half of the breadcrumb mixture and stir it into the cassoulet in the slow cooker. 
7. Serve in bowls, sprinkled with chopped parsley and remaining breadcrumb mixture.

Winner, winner, chickpea dinner!

Since my daughter started her AP Environmental Studies class this year, she has taken to 'schooling' us on all the things we are doing wrong for the planet. As you can imagine, this has been a lovely addition to having a teenage girl merely schooling us on how we are ruining HER life; now we are ruining EVERYONE'S lives, even people we have never even met, or who have not even been born yet. Our achievement apparently knows no bounds. In my defense, I feel I have to say that this onslaught of criticism does come from a girl who seems incapable of breaking down her Starbucks cup into the bits that go into the recycling bin, those that go into compost and those that are trash... but I digress.

One of her favorite current complaints is that meat, or rather the farming of that meat, is bad for the environment. Whilst I am not planning on giving up meat, I have found myself making the effort to cook more vegetarian meals. Whereas we used to eat vegetarian maybe two evenings per week, we now aim to eschew meat more than we indulge - i.e. go veggie at least four evenings per week. I know that vegan would be even better for the environment, since dairy farming is probably evil too, but I just can't, and here is my reason:

Nuff said.

This change in our diets, has led me discover a fair few new recipes which have entered our regular rotation, and also rekindled my desire to blog and rave about them, so here I am, with apologies for my absence of late.

The recipe below is based on a curry recipe I found in a favorite book by Judith Finlayson: The Vegetarian Slow Cooker. However, I found her recipe resulted in a dish that was a tad watery and not rich enough for my tastes, so I tweaked it and came up with this little gem. We enjoyed this thoroughly and I've even added the recipes below for the accompaniments we had alongside the curry. Apart from adding some naan bread on the table for the kids, the meal was also low carb, since there was no rice or other grain involved. Hopefully that will help further with reducing the post-Christmas-pooch situation we still have going on!

Chickpea and Spinach Curry
Serves 6

1 tbsp canola oil
3 onions, chopped
4 cloves garlic, minced
3 TBSP ginger root, finely grated
1 TBSP ground coriander
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
1 TBSP balsamic vinegar
3 cups chopped Roma/plum tomatoes (no need to skin or de-seed)
3 15oz cans chickpeas/garbanzo beans, drained and rinsed
1/2 cup chopped fresh spinach
1/2 of 15oz can coconut milk
2 tsp cornstarch/cornflour
1/2 cup chopped green/spring onions

1. Heat oil in a large skillet and fry onions over medium heat until starting to brown.
2. Add garlic, ginger, coriander, cumin, salt and pepper and continue to fry, stirring constantly, for a further minute.
3. Add balsamic vinegar and tomatoes and heat through until it starts to bubble.
4. Pour into the slow cooker stoneware, and mix in the chickpeas.
5. Cook on low for 7 hours.
6. Mix the cornstarch with the coconut milk to combine, and then stir that into the crockpot with the spinach. Cook for a further 20 minutes until thickened and bubbly.
7. Serve sprinkled with chopped green onions.



Roasted Spiced Carrots and Parsnips
Adapted from Taste of Home magazine

4 large carrots, cut into 1" pieces
3 large parsnips, cut into 1" chunks
3 TBSP canola/sunflower oil
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp chile powder
1/4 tsp paprika
1/8 tsp ground ginger
1/8 tsp ground cinnamon
dash ground cloves
dash cayenne pepper

1. Preheat oven to 425F (220C).
2. Whisk together the oil, salt, coriander, cumin, pepper, chile powder, paprika, ginger, cinnamon, cloves and cayenne.
3. Toss the carrots and parsnips with the oil mixture, then spread on to a rimmed baking sheet.
4. Roast in the oven for 25-30 minutes or until vegetables are tender.



Roast Cauliflower with Turmeric and Cumin
adapted from Food & Wine magazine
serves 6

1 large head cauliflower, chopped into florets
1/3 cup canola/sunflower oil
1 tsp ground cumin
1 tsp turmeric
1/4 tsp ground cayenne pepper
1/4 tsp salt
2 TBSP toasted pine nuts
1/3 cup chopped fresh cilantro (coriander leaves)

1. Preheat oven to 425F (220 C).
2. Whisk together the oil, cumin, turmeric, cayenne and salt.
3. Toss the cauliflower with the oil mixture to coat, and then spread on to a large rimmed baking sheet.
4. Bake for one hour, tossing in the middle, by which time it should be tinged brown and tender.
5. Toss with the cilantro and the pine nuts and serve warm.