Cowboy Caviar

 

Cowboy Caviar with Tortilla Chips

Why wait for a party? Here's a great snack for when you want to eat some beans and veggies. You'll get so much protein from the beans. 

I used chickpeas, black beans, and black-eyed peas. 
Using this chopper makes quick work of the chopping! 

There's even a $5 coupon on Amazon available now. The chopper works so well!

Place in a large bowl:

1 can rinsed black beans

1 can rinsed black-eyed peas

1 can rinsed chickpeas

1 orange pepper, diced small

1 small can white shoepeg corn, rinsed

1 jalapeño (diced very small, ribs and seeds removed)

1/2 small red onion, diced small

1/2 cup fresh cilantro or parsley, chopped fine

For the dressing, in a small jar combine:

1/2 cup red wine vinegar

1/2 cup extra virgin olive oil

1 T sugar

2 small cloves garlic, grated

Salt & Pepper to taste (needs a lot of salt!)

Dress the salad and stir to combine. Tastes even better the next day. Serve with warm tortilla chips.

Farro Salad

My Attempt to Re-Create

a Fun and Tasty Lunch at Uno's

 

 

This past March, I got together with my four best friends from college for our Winter Getaway.  Our first stop was to shop at the outlets.  Not long after we bought a few things, we became parched and hungry.  Off to Uno's we went! 

 

My friend Margo recommended we all try their Farro Salad.  I had never heard of farro, but I was immediately hooked.  I loved the curious chew in each bite. 

According to Wikipedia, the exact definition of farro is debated.  Farro is grown in Italy, and it is sometimes confused with barley.  In the U.S., we can buy "common wheat berries" if we want to make this dish.

I found wheat berries at Whole Foods.  I bought them in the bulk food section which was a bargain.  I hate having to buy a huge bag of something...then lose my enthusiasm...then I feel guilty if I don't use it all. 
 

Uno describes their salad as "fantastically healthy for you."  Turns out, for a 1/4 cup serving, you get 6 grams of fiber, 6 grams of protein, and it also has iron and folic acid. 

 

In my endless effort to eat healthfully, I made this wheat berry salad this morning.  It's chilling now.  I'm thinking about adding some feta cheese to round it out.  The Uno's version has cucumber in it.  I think I'll add that too, but I'll do so closer to when I'm going to eat it.  I don't want it to get watery.

I got the recipe from Giada DeLaurentis on the Food Network which is linked below.  It's very tasty!  Now if I could only re-create Uno's amazing Bloody Mary, that would be great!





 

Farro Salad



 



 

 





Lentil Soup with Chickpeas

Lentil Soup with Chickpeas

Regular lentil soup is a bit boring and bland to me.  It always looks so...well, brown.  The color of this soup is much more appealing and satisfying than typical lentil soup. 

This soup combines three flavors and textures that go well together -- lentils, curry, and chickpeas.  The color of the curry adds a much appreciated visual appeal.  The protein from the chickpeas also makes it really hearty.

This soup needs to be thinned out with water before serving.  Don't forget the fresh lemon as it  needs that brightness at the end.  If you don't have a lemon in the house now, go get one.  I'll wait...

LENTIL SOUP WITH CHICKPEAS

1 medium onion, chopped

3 carrots, chopped

3 T olive oil, divided

2 garlic cloves, minced

2 T curry powder

1 cup lentils, rinsed well

1 can chickpeas, rinsed and drained

2 T lemon juice

salt & pepper

Saute the onion and carrot in 1 T olive oil over medium heat until softened, about 8 minutes.  Add the garlic and curry powder, and saute for about a minute.  Add the lentils and 4 cups of water.  Bring to a boil and simmer over medium heat for 45 minutes.  Puree chickpeas in food processor with 1/4 cup water, 2 T lemon juice, and remaining olive oil.  Mix chickpea puree into soup at end of 45 minutes.  Add water to thin it out as desired.  When serving, each bowl should be garnished with a wedge of lemon.  Makes about 4 good sized servings.

My First Attempt at Potato Latkes and Applesauce

Today is the first day of April Vacation, so that means it's time to start relaxing and getting back into the blog mood.

This morning I realized I had some organic russet potatoes that needed to be used, and I happen to have a box of Matzo Meal (Matzo Ball soup is on the horizon...), so I thought I'd give them a try. Latkes have been on my must try to make list for a long time.

They are delicious and were a bit hit with my family. I adapted my recipe from one I found from Good Housekeeping. Their recipe used a lot of oil, which I'm sure would have made them even more tasty. But, ever conscious of my family's health, I tried reducing the oil by about two thirds. The color of the latkes probably would have been more golden had I "fried" them rather than "sauteed" them.

I also made some homemade applesauce to serve alongside the latkes. This was the first time I made applesauce without using cinnamon. It was quite tasty without. If you prefer, you could cook the applesauce and then let it cool, or you can serve it warm.

POTATO LATKES

6 small russet potatoes

1 small onion

1 egg

2 T flour or matzo meal

1 T fresh parsley

1 T lemon juice

1/2 t baking powder

1/2 t salt

1/4 t black pepper

3 T canola oil

Start making the applesauce. Peel and pare four or five small apples. (I used organic Gala.) Place them in a small pan with 1/2 cup water (or apple juice/cider) if you have it and 1/4 cup sugar. Bring it to a boil, reduce heat, cover, and simmer for about 20 minutes. When they are tender, mash the apples.

Meanwhile, peel potatoes. Shred them in your food processor, along with the onion. Put potatoes and onions in a dish towel and squeeze all the water out. When you think you're done, squeeze some more. Place contents in a bowl. Add the rest of the ingredients except for the oil and mix well. Preheat a large non-stick saute pan on medium heat. Drizzle about 1 T of canola oil in pan. After it heats up, scoop about 1/4 cup of the potato mixture and drop into the oil to make about 4 latkes. Use the bottom of the measuring cup to flatten them out. After about 5 minutes, flip and cook another 5 minutes. When they are done, drain on a paper towel. Repeat until you have made a total of about 12 pancakes.

You may want to keep latkes warm in a 250 degree oven as they cook. Serve with warm applesauce.

Tomato, Basil and Feta on Penne

Today we had the good fortune to go to a farmer's market. Included in my many purchases were some juicy tomatoes. For dinner tonight, I wanted to do something with the tomatoes and the gorgeous basil that is multiplying like crazy on my back porch. I made this pasta dish, and it is summer on a plate!

The great flavors of garlic, tomato, fresh basil and feta cheese combine to give you something different to put on that pasta of yours. (Aren't you so sick of marinara. Enough already!) We always have feta on hand. As we always say in our family, "Feta makes it betta."

This recipe is so simple and so delicious. You can eat it hot or cold (think summer buffet), although tonight we had it warm with some grilled lemon chicken, salad, and corn-on-the-cob. It was my first time making it, but it won't be my last.

Tomato, Basil, and Feta on Penne

2 cloves garlic, crushed

2 T olive oil

2 cups tomatoes, seeded and chopped

1/2 pound penne pasta

3 T chopped fresh basil

1 cup chopped feta cheese

Cook penne according to pasta. Meanwhile, warm olive oil in saute pan. Saute garlic for a minute or two (do not let it brown). Add chopped tomatoes. Let it simmer for 5 to 10 minutes so the natural juices come out. Season with salt and pepper. Once penne is cooked, drain and toss with tomato mixture. Add fresh basil and pasta. Toss to combine.

Roasted Beets and Sauteed Beet Greens

At the farmer's market today, I was moved to buy beets. They looked too pretty and fresh to ignore.

I have only eaten sliced beets from the can, usually cold, usually in a three bean salad with red wine vinegar. When I went to college, I ate canned beets on my cottage cheese and lettuce during my I'm-a-vegetarian phase. Nowadays, I rarely have a can of beets in my cabinet.

Now I'm older (much), and I realize I've been missing something by not buying fresh beets. When I saw the price tag, just $1.79, I said "Why not?" I'm glad I tried them. They are tender, delicious, and nothing like what you get in a can.

I must come clean and admit that not everyone in my family will try these. My daughter had a bite of the beet and she liked it. That's about all I'm going to get out of the whole family. Nonetheless, I will continue to expose them to all kinds of foods so that one day they may like more foods.

I read a book in April, "Anticancer, the New Way of Life" by David Servan-Schreiber which described the many health benefits of beets. Among them, beets protect against heart disease, birth defects and certain cancers.

Although the oven made my kitchen so hot (today of all days, I decide to make these), it was well worth it. It really is a simple process to cook fresh beets. Just peel after they are cooked! You mustn't let the beet greens go to waste either. I liked them just as well as the beets themselves. Two side dishes in one!

Roasted Beets

Cut off the greens from one bunch of beets. Wash well. Put the beets in a dish coated with cooking spray. Drizzle a tablespoon of olive oil. Cover with foil, and bake in a 350 oven for about 1 hour, 10 minutes or until they are cooked to your liking. You'll know they are done when a knife can be inserted easily. I like the beets to be fairly tender. After they come out of the oven, let them cool. Peel. Slice thinly. Serve simply with butter, salt and pepper, or drizzle some red wine vinegar.

Sauteed Beet Greens

Wash greens very well. Cut into three to four inch pieces. In a large saute pan, warm a tablespoon or two of olive oil. Add a clove or two of garlic, depending on your taste. Saute the greens on medium heat until they are wilted. Season with salt and pepper. Sprinkle a little sugar (about 1 teaspoon) and sprinkle in some red wine vinegar (about 1 tablespoon).

Veggie Pasta - Simple Abundance Style

The book "Simple Abundance," by Sarah Ban Breathnach, is one that I find myself visiting quite often. It reminds me to be grateful for each day.

My favorite parts of the book are what she calls "Joyful Simplicities." She gives ideas about how to celebrate each month throughout the year, based on the weather, available foods, holidays, etc.

I was recently inspired by her July 10 entry titled "Kitchen Mysticism." Here she explains that through cooking, you mix food with love and emotion to create a sense of balance in your home.

Here's her recipe for this delicious Veggie Pasta. I used regular tomatoes and eggplants, and I didn't have any fresh oregano or yellow peppers, but it still came out excellent. The slow cooking brings out the sweetness of the vegetables.

"Slice red and yellow bell peppers, tiny eggplants, and zucchini into strips. Chop red onions, fresh basil, oregano, and Italian plum tomatoes. Saute slowly in good olive oil and minced garlic until the vegetables are soft. Take a sip of wine. Add penne pasta to boiling water for six minutes. Grate fresh Parmigiano-Reggiano cheese...Call everyone to the table. Stop to give thanks. Offer a toast and a thanksgiving for good health, love, companionship, delicious food, and a moment of contentment. A day fully lived, simply abundant."

Insalata Caprese Sandwich

As you may have noticed from my previous posts, DB and I love fresh mozzarella and tomatoes. Last night I made these sandwiches which are so delicious! The "recipe" is so basic, but the result is a yummy mixture of creaminess, tartness, sweetness, and a bit of crunch. It's the perfect recipe for a summer night.

Insalata Caprese Sandwich

Start by warming a 6-inch section of French bread (for each sandwich) slightly. I wrapped mine in aluminum foil and placed it in the toaster oven at 350 degrees for a few minutes. Remove bread from oven. On each side of the bread, sprinkle balsamic vinegar and extra virgin olive oil to taste. Fill sandwich with layers of sliced fresh mozzarella, tomatoes (season them first with kosher salt and pepper), and chopped fresh sweet basil.

Have you made this sandwich before? A layer of prepared pesto would be a nice addition. I am interested in hearing your comments on how you make this, or how you would improve it. Thanks!

Zucchini Pie

Since I last posted, I experienced a little getting-ready-for-party burn-out. Today I felt inspired by all the pretty produce in my refrigerator. I found and adapted, however slightly, a recipe from Allrecipes called "Mimi's Zucchini Pie," and it looks so pretty! Although it looks like a quiche, it tastes a bit more cake-y. I used slightly less oil than what was called for. Next time, I would top each serving with some warm marinara sauce.

Zucchini Pie

4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1/4 cup chopped onion
1 large ripe tomato, sliced
garlic salt, to taste
1/4 cup grated Parmesan cheese

marinara sauce, optional

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese and garlic salt to taste. Bake in preheated oven until puffed and golden brown, about 35 minutes.

The Joys of Summer Food

Yesterday was a day of eating well for me. For lunch, I was inspired to eat a lunch like Oprah. On one of her shows that I caught recently, she mentioned that she eats turkey sandwiches on Wasa crisps. These crisps are curiously satisfying, crunchy, and only 60 calories each. Her sandwich also had cheese, but I chose to stick with: a couple slices of Boar's Head buffalo turkey, Romaine lettuce, tomato and horseradish mustard. It was delicious! May I recommend the "light rye" flavor of the Wasa crisps. Here's a link to Wasa's site: http://us.wasa.com/wasa/smpage.fwx?page=591&main=products.

For dinner, I steamed some of the vegetables that I bought at the farm stand the other day. Somehow the timing worked out well, and each veggie was the perfect tenderness. It also helps that the veggies were so fresh. I put about 2 inches of water in the bottom of a medium saucepan. When it came to a boil, I added the zucchini and summer squash first. On top of the squash, I layered broccoli florets and red peppers. I threw the cover on and let it boil and steam for about 8 minutes. All they needed was a little salt and pepper.

Of course I didn't just eat vegetables for dinner. I also had a sandwich with tuna on whole wheat. My husband and son had baseball practice.

Freshly picked strawberries and peas

Today the kids and I went to our local farmers market and picked strawberries and peas. There were strawberries everywhere! It was hard to stop picking there were so many. Looks like I need to make some strawberry shortcake. I am also tossing around an idea I saw from Ina Garten (the Barefoot Contessa). She sprinkled her strawberries with a bit of balsamic vinegar, sugar and black pepper. As she would say, "How bad can that be?"

I have since learned that I was supposed to pick smaller pea pods, but I am sure they will still taste good lightly steamed. I also couldn't resist buying "their own" broccoli, hot house tomatoes, zucchini and summer squash.

Don't you just love this adorable "Fresh from the Farmers Market" icon? It's free and available for your use. Check it out at the website http://kitchen-parade-veggieventure.blogspot.com/.

Sweet Mustard Chops

I grilled some pork chops last night. I adapted the recipe from Allrecipes. I think they were alright.

The grilled zucchini and red peppers were better than the pork! I marinated them in olive oil and balsamic vinegar.

Sweet Mustard Chops

INGREDIENTS:
1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 teaspoons Montreal Steak seasoning
1/3 cup red wine vinegar
4 (1 inch thick) pork chops


DIRECTIONS:
Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Tomato, Mozzarella and Avocado

I made our usual salad with tomato, mozzarella and balsamic salad, but I added some ripe avocado in the center.

Fixings for a Salad

Tonight we had a busy weeknight's dinner: ground hamburger with beef gravy over mashed potatoes (aka "country style hamburger"). I served a salad on the side. The kids could choose what they wanted in the salad: Romaine lettuce, red pepper slices, tomatoes and feta. Simple but satisfying!