Jun 23, 2010

Shrimp, Watercress, and Millet Salad

Shrimp, Watercress, and Millet Salad

Time: 30 minutes.

Yield: Serves 4-6

1/2 cup millet*
2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
1 to 2 lemons
1 teaspoon kosher salt
7 1/2 cups loosely packed stemmed watercress (about 2 bunches)
1/4 cup loosely packed mint leaves, chopped
1/3 cup finely chopped red onion,
1 cup roasted shrimp

1. In a small saucepan, bring millet, 1 tsp. olive oil, and 1 1/2 cups salted water or chicken broth to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.

Make sure shell is removed from shrimp then toss with olive oil and salt and pepper. Roast shrimp at 450º for 3-6 minutes depending on size until shrimp is pink on the outside and opaque inside. Place aside to cool slightly.

2. Meanwhile, zest 1 1/2 tsp. peel and 3 1/2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.

3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.

*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.

Note: Nutritional analysis is per serving.

CALORIES 179 (47% from fat); FAT 9.3g (sat 1.4g); CHOLESTEROL 69mg; CARBOHYDRATE 14g; SODIUM 325mg; PROTEIN 11g; FIBER 4.6g

Apple Waffles

adapted from Isa Chandra Moskowitz

These are yummy any time of year, but especially good during the fall when you can feel at one with the foliage. It's like Apple Pie without all the hassle. Roll out of bed, invite your friends over and make them feel loved.

1 large or two small apples (I use granny smith), grated

Dry ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Wet ingredients:
1 cup applejuice
3/4 cup soymilk
1/3 cup applesauce
2 tablepoons corn oil (canola or veg oil will do)
4 Tablespoons sugar
2 teaspoon vanilla

Preheat waffle iron.

Sift together the dry ingredients in a large mixing bowl. In a medium bowl, mix together all the wet ingredients (including sugar) until well combined. Create a well in the center of the flour mixture and slowly blend in the wet ingredients until combined. Fold in the grated apple.

Make your waffles according to manufacturers directions. I use a belgian waffle iron and 1 cup of batter per waffle works for me, but you should consult your directions. For crispier waffles, let cook 30 seconds to a minute longer than the directions suggest.

Mixed Berry Compote

Adapted from Isa Chandra Moskowitz


1 pound frozen mixed berries, partially thawed
2 tablespoons arrowroot powder (You could use cornstarch, but it will make it a little cloudy)
1/2 cup Xagave
1 teaspoon pure vanilla extract

In the sauce pan, off the heat, toss the berries with the arrowroot until it is dissolved. This takes about 5 minutes, mix occasionally.

Over medium heat, cook until moisture is released and blueberries are warm. Add maple syrup and vanilla, heat 5 more minutes, until sauce thickens a bit.

Serve warm!

Lemon Corn Waffles with Mixed Berry Compote

Lemon Corn Waffles w/ Mixed Berry Compote
adapted from Isa Chandra Moskowitz

Dry ingredients
1 1/4 cups +2 Tablespoons flour (I used 2 cups of Multi Grain Mix)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cornmeal

Wet ingredients
1/4 cup corn oil (veg or canola oil will do)
2 cups soy milk (I use regular milk most times)
1/4 cup soy yogurt (I also use regular yogurt sometimes)
zest and juice from 2 lemons
1/4 cup sugar (I use Xagave)

Preheat waffle iron.

Wisk the dry ingredients in a large mixing bowl. In a medium bowl, mix together all the wet ingredients (including sugar and lemon juice/zest) until well combined. Create a well in the center of the flour mixture and slowly blend in the wet ingredients until combined.

Make your waffles according to manufacturers directions. I use a belgian waffle iron and 1 cup of batter per waffle works for me.

Serve with mixed berry compote or pure maple syrup.

Jun 15, 2010

Tex Mex Salad

1 cup Newman's Own Olive Oil/Vinegar Dressing
1/4 cup red wine vinegar
4 ounces can green chiles, chopped
2 tablespoons lime juice
1 tablespoon cumin
2 teaspoons salt
3 cans black beans, rinsed and drained
3 cups cooked rice, white or brown
2 cans whole corn, drained
1/4 cup red onion, chopped
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
2 large tomatoes, coarsely chopped
Mix all of the ingredients together, except the tomatoes. Cover and refrigerate up to one day. Add tomatoes and mix when serving. Serve on bed of lettuce.

Fresh Corn Salad with Black Beans and Tomatoes

    This is the perfect barbecue dish. It goes with everything and tastes of summer.

Fresh Corn Salad
source: Cook's Country

Serves 8

Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.

6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon
red wine vinegar
1 jalapeno chile , stemmed, seeded, and minced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon
table salt
1/4 teaspoon ground black pepper

8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro
Table salt and ground black pepper

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight fitting lid.
2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
To Make Ahead
This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.

Quinoa Salad with Lemon Vinaigrette

Serving Size: 6
This is one of my personal favorites. Friends often request this quinoa salad and I happily oblige because it's a snap to make and goes well with everything. The quinoa cooks in 15 minutes, and just a simple dressing of lemon juice and olive oil seasons it perfectly.
1 cup quinoa, rinsed
1/4 teaspoon kosher salt
1 bunch watercress, roughly chopped about 2 cups
1 cucumber, peeled, seeded and diced
1 large carrot, peeled and grated
5 radishes, cut into matchticks or grated
1 roasted red pepper, diced
1/4 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1. Add quinoa, salt and 1 & 1/2 cups water to a saucepan. Bring to a boil and then reduce heat to low, cover and cook for 13-15 minutes, until the water is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.
2. In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes and red pepper.
3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Add to the quinoa and vegetables and toss gently to combine. If there is any salad left over, refresh it with a bit of lemon juice and olive oil and serve at room temperature.

Strawberry Spinach Salad

baby spinach
red onion, thinly sliced
strawberries, halved
pecan halves, toasted for 6-10 minutes in a 350 degree oven

1 1/2 tablespoon poppy seeds
3/4 cup white vinegar
1 1/2 cups oil (canola or vegetable)
3/4 cup sugar
1 1/2 tablespoon grated red onion
1/2 teaspoon salt
3/4 teaspoon dry mustard

Place all dressing ingredients in a blender and blend.
Notes: The dressing makes a lot so don't use the whole amount unless you make a really BIG salad. The dressing will also keep in a container for up to 2 weeks in the fridge.
If you want to soften the red onion you can marinate it for a few hours in a small amount of dressing.

Roasted Shrimp and Orzo

  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined (I used 1 1/2 pounds)
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced (I used 1/2 pound and small diced)


Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Quinoa Salad with Mangoes and Curry Vinaigrette

  • Salt
  • 1 ⅓ cups quinoa, rinsed thoroughly (I used red quinoa, but white or black can be used as well)
  • 2 large mangoes
  • 1 jalapeno chile, seeded and diced (I removed ribs and seeds for less heat)
  • 3 scallions, including 1 inch of the greens, thinly sliced
  • Curry vinaigrette (see attached recipe)
  • cup roasted almonds
  • Curry Vinaigrette
  • 1 garlic clove
  • Salt
  • 2 tablespoons yogurt, mayonnaise or sour cream (I used plain yogurt)
  • 2 teaspoons curry powder (I used sweet curry powder from Penzey's spices)
  • 1 ½ tablespoons fresh lemon juice (Use Real Lemons - not lemon juice concentrate)
  • 5 tablespoons light olive or sunflower seed oil
  • 2 tablespoons finely chopped cilantro

Br Bring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 minutes. Drain. Do not overcook.

Cut the mangoes by standing each 1 upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the 2 pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, chile, scallions and vinaigrette.

Chop the almonds and add them last so they stay crisp.


Pound or mince the garlic and 1/4 teaspoon salt in a mortar until smooth, or put the garlic through a press.

Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Makes about half a cup, or 4 servings.

r    Recipe Source: Deborah Madison

Chinese Cabbage Salad

1 head of cabbage, shredded
2-3 packages of ramen noodles, cooked
3 green onions, chopped
sliced almonds
chicken, optional

1/2 cup canola or vegetable oil
4 tablespoons sugar
2 teaspoons salt
6 tablespoons rice vinegar
1/2 teaspoon pepper

*Discard seasoning packets from ramen noodles

Chicken Caesar Salad

One large head romaine lettuce
1 box croutons (Mrs. Cubbison's Seasoned Flavor is good)
4 boneless, skinless chicken breasts


6 tablespoons extra virgin olive oil
1-2 cloves garlic, minced or pressed
3 tablespoons white wine vinegar
1 lemon, juiced
1/4 teaspoon dry mustard
salt and pepper to taste
1 egg, beaten well
3 tablespoon, parmesan cheese (may add more if you like more)

Mix dressing ingredients well. Allow to sit long enough for flavors to combine and parmesan to plump up.

Wash, dry and cut/tear the romaine into pieces.

Pour some of the dressing (2 tablespoons) into a bowl. Brush this dressing onto the chicken. Marinate for 2-3 hours. Broil or grill the chicken.

Just before serving, mix together the lettuce, dressing and 1/2-1 full box of croutons. Dish onto plates. Slice the broiled chicken into strips and place on lettuce. Serve with tomatoes, olives or hard boiled eggs on side.

Chicken Caribbean Salad with Honey Lime Dressing

grilled chicken breast, cut into bite sized pieces
mixed greens
pineapple tidbits
mandarine orange segments
diced tomatoes
diced avocado
crushed tortilla chips

Toss first six ingredients together. Add tortilla chips and serve with honey lime dressing.

1/4 teaspoon ground ginger
1/4 cup dijon mustard
1/2 cup mayonnaise
1/4 cup honey
1/4 cup lime juice
2 tablespoons sesame oil

Stir ginger into dijon mustard. Mix remaining ingredients. Serve chilled.

Cabbage Salad

1 head of cabbage, chopped
4-6 green onions, chopped
2 skinless, boneless chicken breasts cooked and shredded
2 packages top ramen noodles
4 tablespoons almonds, raw
4 tablespoons sesame seeds

Spread almonds and sesame seeds on a cookie sheet and toast for 7-8 minutes at 350º.

1/2 cup canola oil
2 tablespoons white wine vinegar
4 tablespoons white sugar
1/2 teaspoon pepper
3 teaspoon soy sauce
2 packages ramen seasoning pouches

Broccoli Cauliflower Salad

1 large bunch broccoli, cut into bite sized pieces
1 head cauliflower, cut into bite sized pieces
1 cup red grapes, halved
1/4 cup sunflower seeds, roasted
1/2 red onion, diced
8 slices bacon, cooked and crumbled

1 cup mayonnaise
1/4 - 1/2 cup white sugar
1 - 3 tablespoons raspberry vinegar

Mix the salad ingredients together. Blend dressing ingredients and add to salad. Delicious!

Broccoli Slaw Salad

2 packages top ramen (chicken flavor)

Combine the following:
Seasoning packets from ramen
1/2 cup white sugar
1/2 cup white wine vinegar
1/2 cup oil
1/2 cup water

Mix the above ingredients and pour over noodles. Soften for about 2 hours.

1 package broccoli slaw
2-3 chicken breasts, diced
2-3 green onions, chopped

Allow time to sit in refrigerator. Just before serving, add:
1 cup sunflower seeds
1 cup cashews

Black Bean Mango Salad

1 cup cooked black beans
2 ripe mangoes, peeled seeded and diced
1/2 green bell pepper, diced small
1/2 red bell pepper, diced small
1/2 medium red onion, diced small
3/4 cup pineapple juice
1/2 cup fresh lime juice (3-4 limes)
1/2 cup chopped fresh cilantro
2 tablespoons ground cumin
3 small jalapenos seeds and ribs removed, minced or 1 small can jalapeno peppers, seeded and minced

Mix all ingredients in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

This also works wonderfully as a salsa with tortilla chips or on chicken or fish.

BBQ Chicken Chop Salad

2 boneless skinless chicken breasts
1 cup BBQ sauce
marinate chicken in barbecue sauce, then bake at 350º for 30 minutes. Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3-4 roma tomatoes, chopped
1 jicama, peeled and chopped
1/2 cup cilantro, roughly chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) corn, drained
1/2 lb. monterey jack cheese, grated

Combine chicken in a large bowl with salad ingredients and toss. Serve with ranch dressing, additional barbecue sauce and tortilla chips.

Applebee's Oriental Chicken Salad

Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon dijon mustard
1/8 teaspoon sesame oil


1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless chicken breast half
3 cups romaine lettuce, chopped
1 cup red cabbage
1 cup napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer. Blend together all ingredients for dressing in a small bowl. Place dressing in refrigerator to chill while preparing salad.

In a small, shallow bowl, beat egg, then add milk and mix well. In another bowl, combine flour with corn flake crumbs salt and pepper. Cut chicken into 4 or 5 long strips. Dip each strip of chicken first into egg mixture, then into the flour mixture coating each piece completely. Fry chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the cabbage and carrots.

Sprinkle green onion on top of lettuce Sprinkle almonds over the salad, then the chow mein noodles. Serve with salad dressing on the side.

Almond Orange Salad

Salad Ingredients

1 head romaine lettuce, torn
a few leaves of leafy lettuce, torn
3 ribs celery, diced
5-6 green onions, chopped
1 large can mandarin oranges, drained
1/2 cup slivered almonds
4 tablespoons sugar

Cook almonds and sugar over medium heat until coated. Turn onto wax paper. Cook and break apart. Combine all salad ingredients, except almonds, in a bowl.

Dressing Ingredients

4 tablespoons oil
2 tablespoons white sugar
2 tablespoons white wine vinegar
1/2 tablespoons salt
dash of pepper
1/8 teaspoon almond extract

Mix well, then refrigerate.

Right before serving combine salad with dressing and toss in almonds, so they stay crisp. Serve.

Recipe Overload

I've been getting a lot of requests for recipes lately, so I'm going to start posting my recipes I make on this blog. That way I won't have to type of the recipe more than once and people can still make and print my recipes. Please let me know if there is anything specific that you would like me to post!