Greek Couscous Salad

From Friday to Tuesday we had a glimpse of spring weather. Indeed, Monday and Tuesday got into the 60s! The sun was shining. Scarves, hats, and mittens were unnecessary. Boots were left on the mat at home.

Then there was last night. The rain/hail/snow/windstorm came back with vengeance. It woke me in the middle of the night for a few hours while it was trying to break through my windows. In the morning I could hear people scraping the icy snow mixture off their cars. I almost threw the covers over my head and declared I wasn't coming out until winter leaves us alone.

Unfortunately real life doesn't allow me to do that. So I'll settle for spring on my plate. In the form of this couscous salad. It goes perfect as a side to a grilled pork chop, chicken breast, or piece of fish. Make it. Sip a fruity cocktail. Pretend spring is out of hibernation for real.

Greek Couscous Salad 
Ingredients:
1 1/2 cups cooked couscous
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/4 cup diced red onion
kernels from one ear of corn
1/3 cup sliced black olives
1/3 cup feta cheese
juice of 1 lemon
salt and pepper, to taste

Directions:
Stir together the couscous, vegetables, olives, and cheese. Squeeze the lemon juice on top and toss to coat. Season with salt and pepper, to your own taste.

Refrigerate until ready to serve.

Mom's Potato Salad

Let's talk about the miracle of life for a few moments.

My friends in college used to laugh at me because I told them that I was really excited one day to be pregnant. I mean, it is a little baby growing inside of you. It starts as two little cells and becomes a person! How amazing is that?! It truly is the miracle of life.

No, no, this is not a pregnancy announcement. I was just reminded of this perfect creation of new life when I went to visit my new baby niece this past weekend. She is this little bundle of joy (and squeaks) that makes everyone in the room glow with happiness. She is so tiny yet so full of life. I could have sat there holding her and staring at her precious face forever. My sister and her husband have this baby making thing down to perfection--they make the most adorable little kiddos. Both of my nieces are probably the prettiest little babies ever (not that I'm biased at all). Who would dare to contradict these faces?

Speaking of family, today I'm sharing my mom's potato salad. Feel free to double it if you are feeding a large family. I love that mine keeps growing.

Mom's Potato Salad (adapted from Better Homes and Gardens Cookbook)
Ingredients:
1 lb yukon potatoes
1/2 cup miracle whip light
1/2 tbsp yellow mustard
1 tbsp dill pickle juice
salt and freshly ground pepper, to taste
1 stalk celery, thinly sliced
1/2 small onion, thinly diced
2 small dill pickles, diced
3 hard boiled eggs, peeled and chopped
paprika

Directions:
Place the potatoes in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer for 20-25 minutes until just tender. Drain well. Cool. Peel and cube potatoes.

Mix together the miracle whip, mustard, pickle juice and salt and pepper.

Combine the potatoes, celery, onion, pickles and eggs in a large bowl. Add the dressing and toss to coat. Cover and chill for at least 6 hours.

To serve, top with paprika.

Barley Salad with Chickpeas

Salads are perfect for hot, humid summer evenings. They come together so quickly. They require no heating source so your air conditioning doesn't have to go into overdrive keeping your apartment cool. However, lettuce topped with chopped veggies can get a little boring. Adding grains is a great way to step up your salad to that next level. If you really want to put it over the top, add some dried fruit and nuts. Make your way to the fresh greens section of your grocery store and try something new. Chickpeas make a great alternative to meat as your protein source.

This recipe is adapted from my cooking for one cookbook, Serve Yourself. Originally it was designed with farro but I subbed barley because I had that in my pantry. It was refreshing and delicious!

Barley Salad with Chickpeas (adapted from Serve Yourself cookbook)
Ingredients:
2 tbsp chopped pecans
1 cup cooked pearl barley, cooled
1/3 cup chickpeas, rinsed and drained
1/2 cup lightly packed arugula leaves, coarsely chopped
1/4 cup canned diced tomatoes including juice
2 tbsp dried cherries
1 green onion, thinly sliced
6 large mint leaves, thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
kosher salt and freshly ground pepper, to taste

Directions:
Toast the pecans in a dry skillet over medium-high heat until they turn dark brown and smell fragrant. Remove to a plate to cool.

Combine the pecans, barley, chickpeas, arugula, tomatoes, cherries, green onion, and mint in a bowl. Mix. Drizzle with the oil and vinegar and mix to combine. Season with salt and pepper, to taste.

Vinaigrette Coleslaw

Summertime = pool time, barbecues, bonfires, and mosquitoes.

For those barbecues, you'll be needing something delicious to serve up with your hamburgers and hotdogs. How about this delicious vinaigrette coleslaw? It works great if you are going to be outside for the day because there is no mayo to go rancid in the sun. I made it a long time ago for a pig roast in grad school and one of my friends raved that it was the best coleslaw he has ever had. He was eating it straight from the bowl. But that's his opinion, you make the decision yourself.

And don't forget your bug spray!

Vinaigrette Coleslaw (adapted from Better Homes and Gardens Cookbook)
Ingredients:
3 tbsp cider vinegar
2 tbsp sugar
2 tbsp extra virgin olive oil
1/2 tsp celery seeds
1/4 tsp dry mustard
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
4 cups shredded cabbage
1 1/2 cups shredded carrots
2 green onions, thinly sliced

Directions:
Combine the vinegar, sugar, oil, celery seeds, mustard, salt, and pepper in a jar. Shake well to mix. Combine the cabbage, carrots and green onions in a large bowl. Drizzle with the vinaigrette and toss to coat. Cover and chill.

Greek Salad

Today was a "I put my boot on the wrong foot" day. Similar to a "I used conditioner before shampoo" day. Or a "I made my lunch but left it sitting on the kitchen counter" day. Or a "I burned my tongue on my morning coffee" day.

You know those days that I'm talking about. When you probably should have stayed in bed because something, or multiple somethings, just did not go right. Today, I literally pulled on one of my boots to realize it was on the wrong foot. To give myself a little credit, these boots don't have a zipper or laces or anything, they are just slipons so at first glance both feet look similar. Although I've had them for over a year and this was the first mishap. Ok, go ahead and laugh at my stupidity but only if you haven't done one of the aforementioned or something as equally dumb. Any stories you'd like to tell to make me feel better? Comment below!

What wasn't a dumb thing was this Greek salad-- refreshing, delicious and healthy. Guaranteed to take your "I knocked over a full glass of juice" day from dreary to bright.

Greek Salad (adapted from Cooking Light's The Complete Quick Cook)
Ingredients:
For dressing:
1 anchovy fillet
2 1/2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp worcesteshire sauce
1 tsp dried oregano (or 4 tsp fresh oregano)
1 tsp fresh dill, chopped (or 1/4 tsp dried dill)
1/4 tsp freshly ground black pepper
1 garlic clove, pressed

For salad (one serving):
2 cups torn lettuce (romaine, green leaf or red leaf)
1 small roma tomato, chopped
1 1/8-inch red onion slice, rings separated and chopped into quarters
2 tbsp pitted olives
2 tbsp crumbled feta cheese
2 canned artichoke hearts, quartered
1/2 cup chopped cucumber

Directions:
Mash the anchovy fillet in a small bowl. Whisk in the remaining ingredients until completely combined. Store in refrigerator. Makes approximately 1/2 cup.

To assemble the salad, combine the salad ingredients in a large bowl. Drizzle in about 2 tbsp dressing and toss to mix completely.

Serves 1.

Mandarin Orange Spinach Salad

The holidays are over and we're back into the swing of things.

I guess I'm still a novice food blogger because although I had great intentions of posting delicious recipes and witty commentary during my time off from work, I found myself relaxing and enjoying the time almost completely unplugged. The lack of turning on my computer resulted in a lack of blog posts.

I did some cooking and baking with the family for the holidays (don't worry, recipes to come!). I got to spend time with the cutest niece in the entire world. When I got back to town last Thursday, I had a nasty cold that kept me on the couch on Friday (despite my plans of working that day). Then Scott came to town, well we spent the weekend in St. Louis, for New Years. All in all a successful holiday season for this girl.

I also got to meet up with some friends from college and from high school while I was in Michigan. With the latter group, we had pizza lunch and I volunteered to bring a salad. This salad was quick and easy to whip together and enjoyed by everyone the girls, in particular. A healthy start for the new year!

Happy 2013!

Mandarin Orange Spinach Salad
Ingredients:
8-10 oz fresh baby spinach
15 oz can mandarin oranges, drained
1/4 large red onion, chopped thinly
1/3 cup craisins
1/4 cup sliced almonds
1/3 cup crumbled feta cheese
4 tbsp red wine vinegar
1 tbsp dijon mustard
1/3 cup extra virgin olive oil

Directions:
Toss together the spinach, oranges, onion, craisins, almonds and cheese.

Whisk the mustard and vinegar in a small bowl. While whisking, stream in the oil.

Either serve with the dressing on the side or toss with the spinach mixture.

Red Red Salad (Beets, Pomegranates and Bacon)

I voted. Did you?

I think you should go out there and exercise your rights. I was talking to one of the visiting scientists in my lab and she was asking if I was going to vote. I said, yes. She replied and told me she has never voted and that that is what happens in communism. You see, she's from China. But here in the United States, despite all the problems our government has, the imperfectness of our society and the people (no matter who you vote for, they aren't perfect) that make and pass the laws, we still have the ability to go out there and make our voices heard.

So I really hope you have voted already or that you plan on doing it today. You may have to wait in a long line in the bitter cold, but it is worth it. Get out there, make an informed decision, and act on it!

Ok, that's it. I'm done being political. Let's get back to food that is important to everyone no matter what your political affiliation. Here's another easy fall salad. It's beautifully red from the beets, pomegranates and bacon.

Roasted Beet, Pomegranate and Bacon Salad
Ingredients:
2-3 cups green leaf lettuce (or other lettuce)
1/8 cup thinly sliced red onion
2 slices bacon, crisp cooked and crumbled
handful croutons (homemade or storebought)
2 roasted beets, peeled and sliced*
handful pomegranates
freshly grated parmesan cheese
1-2 tbsp salad dressing (I used poppy seed, but raspberry vinaigrette would be great too)

Directions:
*To roast the beets, preheat the oven to 400 F. Wash the beets and cut off the stems. Cut large beets in half, to decrease cooking time. Place the beets on a piece of aluminum foil and drizzle with olive oil. Bring together the ends of the foil to seal into a package. Bake for 35-55 minutes until the beets are softened through. Let cool until you can handle them, peel and slice.

Place the lettuce on a large plate. Top with the red onion, bacon, croutons, beets pomegranates and cheese. Finally top with the salad dressing.

Serves 1.

A Fall Salad

It has literally been raining on my way home from work every day this week. I think my toes have constantly been cold and wet. And with the days getting shorter, it is also dark when I leave work. When I get home, I'm longing to cuddle up with a blanket on my couch and slurp hot soup, stew or chowder out of a bowl that is warming my hands. Of course, the chipotle cheddar ale soup is long gone and most days I'm craving dinner faster than it takes to make a hearty stew. I think it's time to whip out that crockpot; next week, we'll have something warm to eat, promise.

But for today, we'll have to turn to hot chocolate or coffee to warm our souls because we're eating a nice cold and crisp fall salad. Really though it encompasses just about everything autumn related- apples, pears, roasted pumpkin seeds and cranberries. Throw in some spinach leaves, red onion, celery, and feta cheese and you're set to go. Oh wait, don't forget the bacon crumbles.

I used a combo of poppy seed dressing and balsamic vinegar for dressing as suggested on the food blog that inspired this dish. The combination added enough creaminess but was still tangy enough to balance the sweetness of the fruit in the salad.

Fall Salad (inspired by Iowa Girl Eats)
Ingredients:
2 cups spinach leaves, washed and coarsely chopped
2 thin slices of red onion, coarsely chopped
1/2 apple (whatever kind you like), coarsely chopped
1/2 pear (whatever kind you like), coarsely chopped
1/2 stalk celery, coarsely chopped
handful of dried cranberries
handful of roasted pumpkin seeds
1-2 tbsp feta cheese crumbles
2 slices of bacon, crisp cooked, drained and chopped
1 tbsp poppy seed dressing
1/2 tbsp balsamic vinegar

Directions:
Combine everything through the bacon in large bowl and mix. Drizzle on the poppy seed dressing and balsamic vinegar and toss to coat everything.

Serve immediately.

Serves 1.

Sunchoke, Edamame and Quinoa Pilaf

I have spoken many times about my love for cookbooks and cooking magazines. Every month I look forward to reading through the new issues of the magazines but there are certain sections within each one that get me particularly excited. In "Everyday with Rachael Ray", she always has a section labeled "seasonal superfood". I love eating seasonal foods and I'm always willing to try out a new vegetable or fruit. So when the October issue donned my mailbox a few weeks ago, I was intrigued by these little guys:

They may look like ginger root, but, no, they are sunchokes! For those of you who have never heard of sunchokes before, you are not alone; they are new to me too! Sunchokes are the root of sunflowers and are also known as jerusalem artichokes. Their peak season is October to February. They are less starchy than potatoes and are loaded full of iron and potassium.

Imagine my excitement when last weekend I found sunchokes at the farmer's market! I immediately purchased a couple and added them to my menu for the week. Although Rachael had some interesting recipes in her magazine, I did some internet searching to see if there was anything else that jumped out at me. I came across a quinoa pilaf that contained sunchokes and I knew I had a winner. I changed a number of things around, added a little bit of garlic for extra flavor, removed the chickpeas and replaced the peas with edamame. Between the sunchokes, edamame and quinoa, I would say this is quite a nutritious and delicious meal. The sunchokes reminded me of softer water chestnuts with a sweeter flavor. I also used a combination of red and white quinoa because I had them both and they added a little extra color pop. :)

Try out sunchokes! They get my full endorsement.

Any vegetables or fruit you'd like to see me try and report back? Any unique seasonal vegetables that you love?

Sunchoke, Edamame and Quinoa Pilaf (adapted from about.com)
Ingredients:
1 tbsp extra virgin olive oil
1/2 cup quinoa (I used a combination of white and red quinoa)
1 small onion, diced
1 garlic clove, minced
1 1/4 cup vegetable broth (low sodium store bought or homemade like corn broth)
3/4 cup scrubbed clean and chopped sunchokes
1 cup frozen edamame
salt and pepper, to taste

Directions:
Rinse quinoa thoroughly until cold water.

Heat the oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring frequently, until it crackles, about 3-4 minutes. Add the onion and garlic and cook until softened, about 3-4 minutes. Add the vegetable broth and bring to a boil. Add the sunchokes and edamame and bring back to a boil. Season with salt and pepper. Reduce the heat to low, cover and simmer for 20 minutes until the liquid is absorbed and the quinoa is cooked completely. Fluff.

Serves 2-3 as a main dish or 5-6 as a side side.

Raw Kale Salad

I really think you should get into kale. According to WebMD, one cup of kale has only 36 calories, but 5 grams of fiber, 15% of your recommended calcium and vitamin B6 intake, 40% of magnesium, 180% of vitamin A, 200% of vitamin C and a whopping 1020% of vitamin K. It also has loads of potassium. Talk about a superfood.

There are lots of ways to prepare kale. You can boil it or saute it in a little bit of fat (think extra virgin olive oil or a small amount of bacon grease for some extra flavor). You can make it into substitute chips (I have to admit this is not my favorite thing; I tried it but I have a disgust for eating paper-like things and I just couldn't get behind more than a few of them. But I know lots of people who really like them). You can blend it into a green smoothie. You can make it into pesto. You can serve it raw like I'm doing here. To break down the toughness of the leaves, you're going to want to massage the kale first with some oil and something acidic. You can use lemon juice (that's what I normally do when I'm making a side salad of kale). Here, though, I'm using balsamic vinegar. Works great. Feel free to experiment with toppings but I went with some bacon, apple, feta cheese and sunflower seeds. It was perfect for a quick and easy (and healthy!) weeknight meal.

Raw Kale Salad with Apples, Bacon, and Feta
Ingredients:
Approximately 2 cups torn kale (stems removed)
1 1/2 tsp balsamic vinegar
1 tsp extra virgin olive oil
1/2 tsp dijon mustard
1 dash salt
1/2 cup diced apple (something tart like Jonathan or Granny Smith)
1 slice bacon, cooked crispy and crumbled*
1 tbsp toasted sunflower seeds**
1/8 cup feta cheese

Directions:
Place the torn kale in a bowl. Whisk together the balsamic vinegar, olive oil, mustard and salt. Pour onto the kale and massage in with your hands. Refrigerate until ready to assemble salad.

Toss the apples with kale. Top with the bacon, sunflower seeds and cheese.

*I typically chop up the raw bacon using kitchen shears and then cook in a pan over medium heat. When the bacon reaches my desired crispiness, I drain off the fat and pat the bacon crumbles dry.

**Toast raw sunflower seeds in a small amount of oil (or leftover bacon fat from above) over medium heat stirring constantly until they are golden brown, about 3-4 minutes.

Tuna Noodle Salad

This is one of those recipes that reminds me of home-- summer nights growing up. My mom would make it, we'd eat it for dinner, and then have leftovers for days. And I loved it.

But before we get right down to the recipe, I have to ask: are you a mayonnaise or miracle whip person?

Growing up, we were definitely a miracle whip household. I don't even remember my parents having mayo in fridge; we actually called the bottle of miracle whip "mayonnaise". However, they are completely different flavors, and nowadays, I always have a bottle or jar of both ready for use. Particular recipes need the creamy mayo while others need the tangy miracle whip. I think this tuna salad necessitates the miracle whip. The tangy flavor accents the crispy celery, green pepper and pickle. It adds enough flavor without overpowering the tuna, yet leaves it light and fresh.

If you are a mayo-only person, I would advise caution when trying to substitute directly in this recipe; I will not be held responsible for poor results.

Tuna Noodle Salad
Ingredients:
1.5 cups small pasta (mini shells or macaroni or others)
6-oz can tuna packed in water, drained
2 stalks celery, diced
1/2 medium green pepper, diced
1 large dill pickle, diced
3 oz sharp cheddar cheese, diced
4 tbsp light miracle whip (more or less to taste)

Directions:
Cook the noodles as indicated on the package omitting the salt. Drain and rinse with cold water.

Combine the tuna, celery, green pepper, pickle and cheese in a medium bowl. Add the pasta and toss to mix. Add the miracle whip and mix to coat.

Refrigerate until ready to eat. Serve on a bed of lettuce, if desired.

Chicken Caesar Salad

Have you been to Ruby Tuesday? If you have, it is most likely that you have eaten their salad bar (since it comes with just about every meal these days). Do you like their croutons? I do! They are the only place where I've eaten pumpernickel croutons. But besides the unique flavor, I think what makes them superior croutons is that they are crunchy on the outside, but soft on the inside. Way different than the "modern" croutons you by at a grocery store or get on salads from other restaurants (not that's I'm knocking those, those are good too).

The croutons that follow in this recipe are exactly that--- crunchy on the outside but chewy in the middle. Perfect as a compliment to the crunchy romaine lettuce and completely capable of soaking up the delicious Caesar dressing. I used a whole wheat baguette for mine, but feel free to use any type of bread. I think next time I'll try pumpernickel in order to recreate the goodness at Ruby Tuesday. :)

This dressing is just perfect. It really tastes exactly like what you would get if you ordered a Caesar salad at a restaurant. I guess I shouldn't be surprised since Cooking Illustrated is the best place to turn to for authentic recipes. If you have no desire to learn that anchovies, egg yolks and tons of garlic and parmesan cheese are what makes Caesar salads so delicious, do not read on...

...oops, I already ruined it for you, you might as well make the recipe.

Chicken Caesar Salad (adapted from Cook's Illustrated February 2011)
Ingredients:
For croutons:
2 tbsp extra-virgin olive oil
1 garlic clove
1/2 loaf whole wheat baguette
1/8 cup water
1 tbsp grated parmesan cheese

For dressing:
1 garlic clove
juice of 1 lemon
1/4 tsp Worcestershire sauce
3 anchovy fillets, patted dry with paper towels and mashed with a fork
1 large egg yolk
3 tbsp canola oil
2 tbsp extra-virgin olive oil
1/4 cup grated parmesan cheese
freshly ground pepper, to taste

For assembly:
4-5 cups of romaine lettuce
1 large chicken breast, grilled, cut into bite sized pieces
1/4 cup grated parmesan cheese

Directions:
For croutons: Grate the garlic clove into a small bowl and combine it with 1/2 tbsp oil. Place the bread cubes in a bowl and sprinkle with water and salt. Toss, squeezing gently with your hands so the bread absorbs the water. Heat 1 1/2 tbsp of oil over medium-high heat in a large skillet. Add the bread cubes and cook, stirring frequently, until browned and crispy about 10 minutes. Remove from the heat and add the garlic/oil mixture and cheese. Mix until evenly distributed.

For the dressing: Grate the garlic clove into a large bowl and add the juice from the lemon. Let stand at room temperature for 10 minutes. Whisk the Worcestershire sauce, anchovies and egg yolk into the garlic/lemon mixture. While whisking constantly, drizzle in the oils in a slow and steady stream. Whisk until it is fully emulsified. Add the parmesan and pepper, to taste, and whisk to incorporate.

When ready to serve, add the romaine to the dressing and toss to coat. Add the croutons, chicken pieces and mix gently to distribute. Serve immediately, topping with additional parmesan cheese.

**Note: This recipe serves 2 as a main course. The dressing/croutons would serve 4-6 as a side salad. If you are not planning on eating everything in one sitting, only mix the dressing with the lettuce and croutons you are going to use, otherwise it will get soggy.

**Precaution: Eat raw eggs with caution. You may substitute 1/8 cup egg beaters for the egg yolk if you are worried. As there is a raw egg yolk in the recipe, I would not suggest keeping the dressing for longer than 2-3 days (in the fridge, of course).

Cabbage Salad

"On the other side of a street I knew

Stood a girl that looks like you

I guess that's deja vu

But I thought this can't be true

Cause you moved to west L.A. or New York or Santa Fe

Or wherever to get away from me

Oh but that one night

Was more than just right

I didn't leave you 'cause I was all through

Oh I was overwhelmed and frankly scared as hell

Because I really fell for you

Oh I swear to you

I'll be there for you

This is not a drive by (y y y y)"

Train (Drive By)

Last night I went to the Train concert at the Illinois State Fair with one of my most wonderful cousins, Mallory. Here we are with them in the background:

We had a blast! 

And I love Train. :) 

Can you really believe that it has been over 10 years since "Drops of Jupiter" came out? Reminds me of the high school days. I didn't realize "Drive By" was Train when I first heard it on the radio because it was super upbeat and even more pop-y. But I love it. When I found out they were coming to the fair, I knew I had to go. And it did not disappoint. 

Last night I ate some amazing Cuban nachos and drank a few beers at the fair. You know all that healthy, good-for-you fair food. 

In honor of the healthy food I ate last night, I'm bringing you a....

....SALAD. :)

This cabbage salad is great. My mom makes it every time my sister and I go home. Although, growing up it was never my favorite (it was always my sister's fav), I have learned to love it; so much so, that I've started making it myself. I have no idea where my mom originally got the recipe, so I can't share a source with you. But, you should make it anyway. It would be great for a picnic or as an alternative to a green salad as a side for dinner any night of the week. I would suggest keeping the cabbage, nuts, and dressing separate and mixing it up fresh right before you serve it.

Cabbage Salad (from my mommy's kitchen to yours)

Ingredients:

Grated cabbage (1/2-1 head)

1/2 stick unsalted butter (or margarine)

1 package of Ramen noodles, broken into pieces (discard flavoring packet)

1/2 cup slivered or chopped almonds

1/4 cup sunflower seeds

1/8 cup sesame seeds

1/4 cup canola oil

1/8 cup apple cider vinegar

1/8 cup sugar

1 tbsp low sodium soy sauce

Directions:

Melt the butter in a skillet over medium heat. Add the Ramen, almonds, sunflower seeds and sesame seeds and saute for approximately 10-15 minutes, stirring frequently until toasted and golden.

Heat the oil, vinegar, sugar and soy sauce in a small saucepan over medium heat, stirring to dissolve the sugar, for approximately 10 minutes.

Cool the dressing and nuts (store both separately in the fridge). Pour over grated cabbage, mix and serve.

White Bean Edamame Salad

Hey there hot weather. I missed you dearly for that one week that you decided to leave IL. Now here you are back in full force. Welcome. (note: a slight hint of sarcasm)

Actually, hot weather doesn't bother me too much because I spend my days in an (over)air-conditioned building. The biggest issue is the walk to and from my car in my jeans and tennis shoes. That said, if you want a bowl of summer-y goodness, you have come to the right place. The white beans and edamame are hearty but light. The tang of the red onion mixed with the red wine vinegar and honey makes the flavor delectable. Plus, don't forget the bacon. The bacon threatens to make this a meal in and of itself, or a perfect side dish for a picnic at the beach (or pool or backyard or etc).

If you want to adapt it for a vegetarian or vegan diet, just substitute some olive oil for the bacon grease and omit the bacon crumbles. However, I wouldn't suggest it... this recipe is perfect and doesn't require tweaking. :)

White Bean Edamame Salad (adapted from A Spicy Perspective)
Ingredients:
1 1/2 cups cooked Northern Beans (or 15 oz can, drained and rinsed)
1 cup frozen edamame, thawed
1/2 cup chopped red onion
3 pieces bacon (plus + 1 tbsp bacon grease after cooked)
1 tbsp red wine vinegar
1 tbsp honey
1 tbsp dried parsley (or 3 tbsp of chopped fresh parsley)
1/4 tsp paprika
dash of salt and pepper

Directions:
Using kitchen shears, cut the bacon into small pieces. Cook in a skillet over medium heat, stirring occasionally until crispy. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels to soak up grease.

Combine 1 tbsp of bacon grease, red wine vinegar, honey, parsley, paprika, salt and pepper in a small bowl. Whisk to mix thoroughly.

In a larger bowl, combine the beans, edamame and onion. Drizzle with the dressing and toss to mix. Chill in fridge until ready to serve. Top with bacon before serving.

Note: You can add the bacon before you chill the salad, but it will get a little soggy from the dressing. Still tastes good, but at least the first time around you may want crispy bacon. Leftovers with soggy bacon are still great :)

Cucumber Ranch Dressing

10 years.


That's how long it has been since I graduated from high school. It seems not too long ago when I was spending hours at pom practice in Eyeball alley (don't ask) or marching in the parking lot for band practice until the late hours on Wednesday evenings in the fall. There were countless hours on the golf course in the spring hitting multiple balls in the woods and, of course, sinking those 30 foot putts to birdie a hole and beat our cross town rivals. There are many memories of classes, teachers, dances, parties, and so on. And although it doesn't seem that long ago, it also seems that it has been a lifetime. I've spent nine and a half years in higher education and am currently living in my third new city. I've grown so much and changed significantly over the past 10 years.

Why the walk down memory lane? Well, I was back in my hometown this past weekend for my high school reunion. I had a blast catching up with folks and seeing how everyone is doing. We had a very nice turnout at the events and from how it appeared, most everyone seemed to have fun. Isn't it funny how you can not see someone for 10 years (or 5 or 1 or so on) and when you get together, you can fall back into a comfortable conversation? I love that. I may not be your best friend, I may not talk to you once a week, but know that I care and am genuinely glad to hear about your life.



Ok, ok, sorry about the side wanderings unrelated to food. Let's get back to the topic at hand. After a weekend of driving (and necessitating fast food meals) and some beer drinking, I needed a fresh and cleansing meal. How about a nice chopped salad with homemade cucumber ranch dressing? For me, the more things you throw into a salad, the better it gets. I typically clean out the vegetable crisper, chop everything up, mix it, and enjoy. This cucumber ranch dressing is excellent to bring it all together and super easy to make... plus it is better for you then what you would buy in a grocery store isle. Homemade dressings should not be daunting, try it out and let me know how you feel!

Cucumber Ranch Dressing (adapted slightly from Skinny Taste)
Ingredients:
1/2 cup low-fat buttermilk
1/4 cup light mayo
1/4 cup fat free plain Greek yogurt
1/2 large cucumber, peeled, seeds removed and coarsely chopped
1 tbsp dried parsley (or 3 tbsp fresh parsley)
1/4 cup scallions (mostly green parts with some white)
1 clove garlic
juice of 1/2 lemon
1/8 tsp garlic powder
salt and pepper, to taste

Directions:
Combine the cucumber, scallions and garlic in a food processor. Pulse until finely chopped. Add the buttermilk, mayo, yogurt and lemon juice and pulse until almost smooth. Finally, add the parsley, garlic powder and salt and pepper and pulse to mix completely. Keep refrigerated for up to a week.

Chicken and Barley Greek Salad

One of my favorite grains is barley. I love the way it can be malted into a delicious, refreshing beer that quenches my thirst at the end of a summer (or winter or fall or spring) day. :)

When it comes to cooking with barley, I used to classify it with hearty stews like beef and barley in the crockpot. Perfect for the winter months. However, a few years ago I came across this cold barley salad in a Cooking Light magazine. I love the flavors of a Greek salad-- the salty feta cheese with the refreshing dressing and the pop of black olives. I thought this salad was be a perfect way to turn barley into a yummy summer salad. Boy, did Cooking Light do it right! This is the second (or is it third?) time I've made this salad. It is great because you can make the large batch on the weekend for dinner and continue to eat it for lunch throughout the week. You may find that the cucumbers, tomatoes and peppers get a little soggy by the end of the week, but my guess is it won't last that long. It never does in my house; that's for sure!

Chicken and Barley Greek Salad (adapted from Cooking Light)
Ingredients:
1 boneless, skinless chicken breast
1 tsp olive oil
3 cups chicken broth (fat free, low sodium, preferred)
2/3 cup uncooked pearl barley
1 1/2 cup cucumber, cubed
1 cup grape tomatoes, halved
1/2 cup red bell pepper (or any color), cubed
1/2 cup feta cheese (reduced fat, preferred)
1/4 cup black olives, chopped
2 tbsp olive oil
1 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tsp dried basil
1/4 tsp dried thyme
1 tsp red wine vinegar
2 garlic cloves, minced

Directions:
Heat 1 tsp oil in a skillet over med high heat. Add chicken and cook 2 minutes on each side until browned. Add 1 cup broth, cover, reduce heat and simmer 10 minutes or until cooked thoroughly. Discard broth and shred chicken when cool enough to handle.

Bring the other 2 cups of broth to a boil in a large pan. Add barley, cover, reduce heat and simmer 35 minutes or until the liquid is completely absorbed. Fluff with a fork and cool.

Combine chicken, barley, cucumber, tomatoes, pepper, cheese and olives in a large bowl.

Whisk the olive oil, lemon rind, lemon juice, seasonings, garlic and vinegar in another bowl. Add the dressing to the larger bowl and toss to combine. Cover and chill in fridge until ready to eat.

Avocado Egg Salad

This one's for you, Mom.



Do you have those certain meals that you always eat the same sides with?

Like pork chops, applesauce and macaroni and cheese? Or lasagna, garlic bread and salad with Italian dressing? Or meatballs, mashed potatoes and green beans? Those are just a few that we had in my house growing up. Even to this day, I have trouble eating certain main dishes without the sides that I have been trained to eat alongside them.

So, this weekend when I decided to finally try my hand at the avocado egg salad from Skinnytaste that has been sweeping the Pinterest and blogging communities, I knew I was missing something. You see, whenever my mom makes egg salad (which at her house, and typically at mine, consists of hard boiled eggs chopped and mixed with light Miracle Whip, no mayo), she ALWAYS has barbecue potato chips. Now, I don't normally keep chips in my house this days (because I'll eat them all since I have no self control when it comes to food), so I decided to try my hand at making some homemade bbq potato chips. I cut the potatoes really thin with my mandolin, then brushed them with some bbq sauce mixed with a little salt. I baked them until they got crispy. I must admit that they were pretty good, but that the bbq flavor was not quite as good as a bag of Lays. I need to come up with a spice mix to toss with the chips as opposed to the sauce... that would be better, I think. I'll keep you posted. As for the egg salad, I adapted the recipe slightly to adjust for size and flavor preferences. If you like avocado, I would definitely suggest making this. Although, I won't be removing the old faithful Miracle Whip egg salad from the rotation quite yet.

Avocado Egg Salad (adapted from Skinnytaste)
Ingredients:
2 hard boiled eggs, chopped
1/2 avocado, chopped
1 tbsp light mayo
1 tsp red wine vinegar
salt and pepper, to taste

Directions:
Combine the avocado, mayo and vinegar and mash with a fork until smooth. Add the eggs and mix to combine. Season with salt and pepper.

Baked Barbecue Potato Chips
Ingredients:
1 medium potato, sliced very thinly
2 tbsp barbecue sauce
1/4 cup water
1/2 tsp salt

Directions:
Preheat oven to 450 F.

Spread the potato slices on a baking sheet.

Mix the barbecue sauce, water and salt in a small bowl until the salt dissolves completely. Brush on both sides of the potato slices.

Bake for approximately 20 minutes, flipping over halfway through. When you pull the potatoes out they should be slightly crispy, but they will become crispier as they sit out of the oven. If they are not crispy after 2 minutes out of oven, bake for longer. Watch closely because the cooking time really depends on the size of your potato slices.

Serve egg salad as a sandwich, wrap or whatever you desire with potato chips on the side.



Oh and don't forget a pickle. We always have a pickle with this meal as well.

A long time coming…

Or so I’ve been told. 

Over the past few years, actually mostly during my graduate studies, I have become quite “food-obsessed.” I love to cook and more than anything I love to read recipes. How weird it that? When I open up the mailbox and a new Food Network magazine is there, my heart jumps and I can wait to get to my couch, cuddle up with a blanket and get to reading! Food blogs have more recently become a big part of my life; there are certain ones that I read at least a few times a week (depending the week, maybe even every day). With the invention of Pinterest (I was definitely a little late to this game—just started after the new year), my scope of food blogs has expanded and I keep finding recipes everywhere. So that brings us to today. Today is the day that I start my own food blog. The timing seems right because now I’m done with my Ph.D., have moved cross country to the cornfields of Illinois, and am spending a lot more of my evening with my nose in a good book (or cookbook) or watching television. That means my schedule has relaxed a little bit and I have time to experiment a little more in the kitchen. So when I proposed that I might start a food blog, my boyfriend said “I’m surprised you hadn’t already done that.” So here goes nothing. Thanks for reading and for coming with me on this adventure!

Please note that I’m taking the pictures from my phone and so there is no way the food will look as good as it tastes. Please no judgments.

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Let’s jump in head first with a recipe I made the other day. My first experience with quinoa last summer was not the best… I wasn’t sure how I felt despite all the great reviews of this little nutrient-packed grain. But since it’s not in my nature to give up, I tried again (and again and again…) and now I’m falling in love. It is super easy to make and can soak up lots of flavor. Especially in the following recipe with a honey lemon vinaigrette that was just perfect the other day when I left work at 7:00 pm and the temperature outside was a very humid 84. To add more, corn has been on sale for the past few weeks so it really is a perfect summer meal.

Honey Lemon Quinoa with Corn (adapted slightly from Iowa Girl Eats)

Ingredients:
½ cup dry quinoa
1 cup water
½ tbsp unsalted butter
1 green onion (green and white), sliced thinly
1 ear sweet corn, kernels cut off
Honey Lemon Vinaigrette:
Juice of ½ lemon
1 tbsp lemon zest
1 garlic clove, finely minced
1 tbsp honey
salt and pepper, to taste

Directions:
Rinse quinoa with cold water and then combine with the 1 cup water in a saucepan and bring to a boil. Cover and cook until the water is absorbed approximately 15 min.
Combine all the ingredients for the vinaigrette in a mason jar and shake to mix.
Melt butter in a large skillet over medium heat. Add green onions and sweet corn and saute until corn is tender, about 5 minutes. Add cooked quinoa and vinaigrette to pan and stir mix. Add additional salt and pepper to taste. Enjoy!

**This makes 2 servings. I had the leftovers for the lunch the following day and I didn’t bother to heat it back up and it was just as good!