I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Lyn came over a little while ago and said do you think…. We use Misfit Market for our veggies, well for most. They now allow you to choose which you want rather than the surprise package both have their benefits. Coming up with recipes for stuff you normally would not get and now especially these days ordering stuff you really need. Well last week we choose to get some collard greens which Lyn likes to use as wraps but I challenged her to find something different. After making what she came up with this morning I can’t wait until lunch.
1 In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
2 In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine.
Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.
Ingredients 3 tablespoons fresh squeezed lemon juice 2 tablespoon honey 1 tablespoon finely grated fresh ginger ½ cup extra virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper 1 ½ teaspoons poppy seeds
This is a hard one
Place all ingredient in jar and shake well. Alternatively place in a blender and give it a few spurts. this come out a more creamy dressing.
I had and my 3 year old niece would say a situation here with the last batch I made. I was making a double batch and the container I like very much broke. I’ll write them and they should replace, they are very good about that this is not my first time I guess I’m rough on them. I held back the tears and dumped it into the blender as Lyn suggested.
Chef’n Emulstir Salad Dressing Mixer
Then got replaced with lets see what they send next
We went to the mountains to find our Zen and get medical, metaphysical and general outlook on health enlightening, Canyon ranch highly recommended. The fist night we went to dinner the service was great the food excellent and the servings were perfect size, maybe small to some but a good reminder of what it really should be. Concepts like changing back our focus from what for dinner well lets see steak maybe chicken and some vegetables to lets make some roasted veggies and maybe steaks for the side. Did that for a long time can’t remember how we slipped away. Anyway I took a lot of hands on cooking classes and they always had a lunch and learn demo where you sit, listen learn make a few new friends as you eat some great food. I sharpened my knife skills, diced, minced and nibbled oh sorry chef’s treats, and thoroughly enjoyed my self. Maggie the Demo chef was great, open and warm after the week she got to know me and we compared notes mostly me stealing some of her ideas.
Anyway home and trying out a few things.
1 small head Napa cabbage, about 1 pound shredded
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 red onion, diced ( if this is too string for you try scallions they are milder
2 Tablespoons chopped cilantro
3/4 cup diced pineapple – fresh is best, in a pinch like today canned
1/4 cup Dijon mustard
2 tablespoons honey
2 table spoons pineapple juice concentrate.
Combine all vegetables and in large bowl and toss.
Combine mustard, honey, pineapple and pineapple juice concentrate. Pour over vegetables and mix well.
I believe this will be better later in day or tomorrow, my general rule, taught by Mom .
Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce. Easy to prepare cooks in no time.
Cook Time: 15 minutes
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!
Place the chicken breasts, 1 at a time, in a Ziploc bag.
Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
Place pounded chicken breasts back into bag and set aside.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
Pour the marinade into the bag with the chicken, massaging it to evenly coat.
Refrigerate and marinate for at least 1 hour, up to overnight.
In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
Stir to combine and refrigerate until ready to use.
Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
Turn the chicken and grill an additional 3-4 minutes.
Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
Top each breast with 2 tablespoons sauce and a sprinkle of parsley.
I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.
it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.
Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.
Kathy inspired us with her broccoli salad so we searched for other recipes.
After checking out Moe’s Southwest Grill for the first time this afternoon we were so full that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good. We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s.
This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.
This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.
Cooking Light SEPTEMBER 2014
Yield: Serves 9 (serving size: about 1 cup)
Total:3 Hours, 15 Minutes
3 tablespoons cider vinegar
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 shallot, thinly sliced
1/3 cup plain fat-free Greek yogurt
3 tablespoons canola mayonnaise
1 tablespoon plus 1 teaspoon chopped fresh tarragon
12 ounces broccoli florets
1 tablespoon fresh lemon juice
2 Jazz or Gala apples, cored and cut into wedges
2 Applewood-smoked bacon slices, cooked and crumbled
Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.
With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.
Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.
Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.
My Finished Dish not as pretty as their but mighty tasty
Every year we all look forward to the company BBQ at Bruce’s good food, drinks and company. Horseshoes was replaced by a similar game that you toss bean bags and instead of a pole it’s a hole. Stewart’s kids make a beeline for the pool while the rest of us watch and chat. I loved when Stewart’s youngest son tried the dark chocolate coated ice cream, “ DISGUSTING” as he handed it to his mother, his face must have resembled mine at that age the first time I tasted semisweet cooking chocolate, not what I expected. Anyway, Bruce’s wife Kathy made the best broccoli salad I have ever had, it disappeared very quickly.
Thanks Kathy’s this was great!!
She said that she does not follow the amounts exactly and to me that is what cooking is all about tweaking to your likes.
1 lb of bacon – cooked and broken into pieces
Broccoli maybe 1 to 2 heads
12 oZ white cheddar cheese- shreddedDressing¾ cup sugar
Blend in blender
Add to all other ingredients ½ hour before serving
4 TBSP Cider Vinegar
2 cups Mayo
Blend in blender
Add to all other ingredients ½ hour before serving