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asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

baked chicken parm & chickpea tomato salad

21 Oct

i’m not a big fan of most stereotypical italian foods all that red sauce all that cheese… blah…..
baked chicken parm i can do occasionally! less oil, less cheese.. hopefully its not swimming in sauce 🙂 served it with a chickpea tomato salad… didn’t really go together all that well.. but the salad was good. just not with the parm.

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baked chicken parm
adapted from foodnetwork

Ingredients
1 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup shredded part-skim mozzarella cheese

Directions
Preheat the oven to 400 degrees F.

Add bread crumbs to bowl. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Chickpea and Tomato Salad with Fresh Basil
adapted from greenlitebites

1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

White Bean and Roasted Chicken Salad

14 Jul

This salad was quick and easy and delicious. Yum!

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White Bean and Roasted Chicken Salad
adapted from cooking light

Ingredients
Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

Dressing:
1/4 cup cider vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Preparation

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Creamy Lemon Basil Potato Salad

17 Aug

I threw some BBQ chicken in the crockpot earlier this week. And i had potatoes and green beans from the csa some decided a potato salad sounded good. This one was a bit different than the traditional potato salad. It was ok, but we decided we like the traditional better! I sautéed the green beans with a little garlic.

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Creamy Lemon Basil Potato Salad
adapted from pioneer woman

Ingredients
2.5-3lbs Potatoes
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves

Instructions
Boil potatoes in lightly salted water until fork tender. Drain, cut in equal size pieces, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

spinach and edamame salad

14 Apr

 

i had a bag of spinach that was begging to be used…  when i asked the husband what he wanted for dinner he suggested a salad…  so this recipe seemed appropriate…  we both really enjoyed it and it was quite filling!

 

Spinach and Edamame Salad:

adapted from bevcooks

What it takes for 4 salads:

* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1 (10 oz) bag of frozen edamame
* 1 cup dried cranberries
* 1/2 cup roasted pine nuts

* 1 bag baby spinach, divided
* 2 lemons, juiced
* 1/2 cup extra virgin olive oil
* coarse salt and freshly ground pepper

cook edamame according to package directions (i microwaved mine)

Once cooked, let cool about 5 minutes.

In a large bowl, toss the edamame with the chickpeas, dried cranberries, and pine nuts.

In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

Arrange 2-ish cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and….lunch!