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Posts Tagged ‘Salad’

While I was menu planning this week I pulled out my recipe notebook that I use to write down family or passed down recipes and to store recipes I’ve cut from magazines. I started this notebook right after college and haven’t really looked through it in a while.

I found this recipe that I cut from the May 2007 Cooking Light for Tuna with White Bean and Charred Onion Salad. I was in the mood for a lighter dinner and had fish in mind so this was perfect.

The original recipe calls for grilling the tuna and the onions but our gas grill is not working and Brandon didn’t want to fire up the Egg for a three minute tuna sear so I decided to prepare this inside. Although there are several elements to this dish, nothing is too complicated and it was easy to put together. Instead of grilling the onions, I cooked them in a cast iron skillet and let the edges get a little charred. I seared the tuna in a hot skillet for about 2 minutes per side.

I made several modifications  to the recipe. First, I doubled the marinade and only used two tuna steaks. I still made the full recipe for the white bean salad because I wanted to use the leftovers for lunch. Second, I omitted the parsley from the white bean salad and used a mixture of fresh rosemary and basil instead. And third, I omitted the capers because I detest them!

I was very pleased with how this dish turned out. The white bean salad was delicious and paired nicely with the tuna. I enjoyed plating the tuna and white bean salad over mixed greens but you could easily skip the mixed greens and just do a vegetable on the side.

Maybe I’ll have to turn to my recipe notebook for inspiration more often!

Tuna with White Bean and Charred Onion Salad
(Recipe adapted from Cooking Light, May 2007)

Ingredients:

FOR THE TUNA
1  tablespoon  grated lemon rind
3  tablespoons  fresh lemon juice
1  teaspoon  Dijon mustard
1  teaspoon  olive oil
1/2  teaspoon  freshly ground black pepper
1  garlic clove, minced
4  (6-ounce) tuna steaks

FOR THE SALAD
1  medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
3  tablespoons  red wine vinegar
1  tablespoon  olive oil
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1/4  teaspoon  Dijon mustard
1  garlic clove, minced
1/2  cup  chopped seeded peeled cucumber
1/4  cup  chopped flat-leaf parsley (I subbed basil and rosemary)
1  tablespoon  capers (omitted)
1  (15-ounce) can cannellini beans, rinsed and drained
6  cups  mixed salad greens

Directions:

FOR THE TUNA
Combine the marinade ingredients in a large zip-top plastic bag or a shallow dish. Add tuna to bag or dish and seal or cover. Marinate at room temperature for 30 minutes, turning once. Remove tuna from bag and discard marinade. Prepare grill if cooking outside. Place tuna on grill rack coated with cooking spray and grill 2 minutes on each side for rare or until desired degree of doneness. Alternatively, cook in a skillet over medium high heat with a bit of olive oil for about two minutes per side.

FOR THE SALAD
Place onion slices on grill rack coated with cooking spray and grill 5 minutes on each side or until tender. Cool and chop. Alternatively, cook onions in a cast iron skillet over medium heat with olive oil, salt and pepper until tender and browned.

Combine vinegar and next five ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley (or herbs), capers and beans to vinegar mixture and toss to coat. Arrange 1 1/2 cups salad greens on each of four plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

Yield: 4 servings

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In the past I’ve been pretty indifferent to pasta salads. I never feel like they really deliver on flavor. I’ve been lucky in the past couple months to try two outstanding pasta salads. First there was the Whole Wheat Pasta Salad with Zucchini and Olives and last night my mother in law served this Orzo Salad as part of our joint birthday/Father’s Day celebration. (My birthday was last Wednesday and Brandon’s is this Tuesday.) I went back for seconds and took leftovers home for lunch. It is so full of flavor and I think it’s a very pretty and colorful pasta salad.

The ingredient list is a little long but the preparation is simple. I think it would be easy to cut down on the ingredients.  Although pretty, I don’t think it’s necessary to use three different colors of peppers and I also think you could get away with using one variety of olives instead of two. But I do recommend the recipe as is. I’m definitely keeping this one in my summer side dish lineup.

One Year Ago: Seared Tuna with Herbed Aioli

Orzo Salad
(Recipe source In Order to Serve: Christ Church Cooks II)

Ingredients:

1 cup uncooked orzo
1/4 cup sun-dried tomatoes, chopped (rehydrated in hot water if necessary)
1 cup feta cheese, crumbled
1/4 cup red onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons green olives, chopped
2 tablespoons black olives, chopped
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste

Directions:

Cook orzo according to package directions and drain. Combine all ingredients in a large bowl and mix well. Chill before serving.

Yield: 4 servings

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I saw a beautiful bunch of beets with the greens still attached at the farmer’s market this weekend. They were definitely coming home with me. I’ve been wanting to roast beets and experiment with beet greens for a while now. I’ve been so inspired  by everyone’s CSA boxes full of interesting ingredients!

I was searching for a recipe that used both the beets and the greens. I found this Roasted Beet Salad with Oranges and Beet Greens from Bon Appetit on Epicurious and knew it was something I could work with. I made a few modifications to the recipe – I left out the garlic, caramelized the onions, reduced the amount of oil and vinegar in the dressing and added goat cheese. The results were fabulous. I loved this dish and all the flavors in it. The added plus was that it was pretty healthy – the beet greens are loaded with nutrients.

Unfortunately, my husband was not such a big fan. I will honestly say that he tried really hard to like it but he’s just not a fan of beets. Sad for me because I would love to make this again.

And now I have a ton of leftover roasted beets to use! Please let me know if you have any suggestions on favorite beet recipes.

One year ago: Barbecue Chicken Pizza

Roasted Beet Salad with Oranges, Goat Cheese and Beet Greens
(Recipe adapted from Bon Appetit, January 2004)

Ingredients:

6 medium beets with beet greens attached
1 large orange
1 small sweet onion, cut through root end into thin wedges
1/8 cup red wine vinegar (add more, up to 1/3 cup, to taste)
1/8 cup extra-virgin olive oil (add more, up to 1/4 cup, to taste)
1/2 teaspoon grated orange peel
2 ounces goat cheese, crumbled

Directions:

Preheat oven to 400 degrees. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil and place directly on oven rack. Roast until tender when pierced with fork, about 1 hour 30 minutes (mine smaller beets tool about an hour and the larger ones closer to 90 minutes). Cool and peel beets – you might want to wear gloves to avoid staining your hands. Cut each beet into eight wedges and place in a medium bowl.

Cook onions in a heavy skillet (I used cast iron) with olive oil, salt and pepper over medium heat for about 15 minutes, or until golden and soft.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain and cool. Squeeze greens to remove excess water. Add greens to bowl with beets. Peel and remove white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil and orange peel in small bowl to blend and add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour (mine only stood for about 20 minutes). Top with crumbled goat cheese and serve.

Yield: 4-6 first course/side dish servings

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68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

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68 Days of Gourmet: Day 53

I didn’t get a great photo of this salad…it was late and dark and we were hungry…but it’s really delicious. I don’t think a salad can get any better than warm melty goat cheese atop a bed of baby greens with a simple vinaigrette. The warm goat cheese rounds are so easy to make and definitely worth the extra effort. This salad is an easy way to kick up a date night or company dinner another notch!

After our late night Sunday (we didn’t get home until 3:45 a.m.!), it’s taken a while to get caught up this week. I decided to take Monday as a rest day in an effort not to push my tired body too hard. I ran a quick 1.5 mile sprint on the treadmill and taught BodyPump on Tuesday. I went suuuppperrr heavy on my weights and as a result my lower body is really sore! Sometimes it just feels good to push it! This morning I went to a hot vinyasa yoga class before work and took Sullie for a 3 mile jog after work. The weather was beautiful. I think it was 75 degrees today. I can’t wait until this weather is here to stay. I am so much more motivated to run when the days are longer and the weather is nice.

Let’s talk quickly about early morning yoga classes. When I first started practicing, morning classes were a huge struggle. My balance was off and my focus just wasn’t there. Over time, I have become more accustomed to practicing in the morning and I can’t believe the difference in my energy level when I get a good class in before work. I don’t know if it’s the backbends or what but I feel so great and energetic for the rest of the day. And I can compare this to the mornings I teach BodyPump – completely different energy levels. So that’s my interesting tidbit for the day!

Also, just wanted to throw out to you guys that I am ALWAYS open to feedback and suggestions. Please let me know how you’re feeling about the new fitness spin in the posts. I’m still figuring out how I really want to blog about fitness and nutrition – I don’t know if it will be an evolution of this blog or a new blog? Let me know your thoughts!

And one more note…I have 12 recipes left to make for 68 Days of Gourmet and I’m looking for inspiration! Leave a comment or send me an email at bakinandeggs (at) gmail (dot) com if you have suggestions or something you’d like to see. It would be most appreciated :)

One Year Ago: Indian Spiced Chicken Burgers (still one of our favorites – we love this dinner!)

Baby Greens with Warm Goat Cheese
(Recipe source The Gourmet Cookbook, published in Gourmet January 2002)

Ingredients:

1 large egg white
2 teaspoon water
4-6 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting)
1/3 cup dry bread crumbs (preferably Japanese panko)
2 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil, divided
4 cups mesclun (mixed baby salad greens – about 2 ounces)

Directions:

Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.

Whisk together vinegar, salt, mustard, sugar and a pinch of pepper in a small salad bowl. Add 2 tablespoon oil in a slow stream, whisking until emulsified.

Heat remaining tablespoon oil in a small nonstick skillet over medium-high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove cheese rounds from pan.

Add greens to dressing and toss gently to coat. Top with warm goat cheese rounds.

Yield: 2 servings

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68 Days of Gourmet: Day 21

I have to admit that I had a mini-meltdown during menu planning this week. I was all over the place and couldn’t make a decision. Sometimes menu planning is so simple for me – it all just comes together. Other times – not so much.  I was just really over thinking it for some reason. While we were unpacking groceries, I was rambling off the menu selections for the week. Brandon seemed pretty pleased with his options so I guess I pulled it off.

We decided to keep it simple tonight with salad and a baked potato. But not just any salad…Frisee Salad with Lardons and Poached Eggs. I flagged this one in The Gourmet Cookbook because a) Brandon loves bacon and b) he thinks pretty much any food is even more delicious topped with an egg. One of his recent favorites has been a fried egg on hamburgers. Extra protein?

I actually made several changes to this recipe but it still turned out fabulously. First, we don’t love frisee – we usually pick it out of the salad mix or its left uneaten on the plate. You can’t even buy it on its own at the grocery store  where we shop and I was not going to make  a special trip for it. I had some baby arugula mix in the fridge so decided to go with that. Second, I realized I was out of red wine vinegar so I used a splash of white wine vinegar and a splash of balsamic instead. And last, I opted to use my egg poacher rather than use the written method for poaching eggs.

I will definitely be making this salad again. How can you not love this combination? And the warm bacon dressing is amazing…although I had to put it in the back of my head that it was essentially bacon grease and vinegar. This is a great easy weeknight dinner paired with soup or a baked potato. It would also be an impressive first course for a dinner party.

Frisee Salad with Lardons and Poached Eggs
(Recipe adapted from The Gourmet Cookbook, printed in Gourmet February 1999)
Printable Recipe: Frisee Salad with Lardons and Poached Eggs

Ingredients:

1/2 pound frisée (French curly endive)
6 ounces slab bacon or thick-cut bacon slices (about 6 slices)
2 tablespoons distilled white vinegar
4 large eggs
2 tablespoons shallot, chopped
3 tablespoons red wine vinegar

Directions:

Tear frisee into bite-sized pieces and place in a large bowl. If using slab bacon, cut lengthwise into 1/4 inch thick slices. Then cut bacon slices crosswise into 1/4 inch thick strips (these are your lardons).

In a heavy skillet over medium heat, cook bacon, stirring occasionally. Remove skillet from heat when bacon is golden and beginning to crisp. Set skillet aside.

In another skillet, place 1 inch of warm water and set aside. Fill up a 4-quart saucepan halfway with water and stir in white vinegar. Bring liquid to a simmer. Break each egg into a teacup one at a time and slide into simmering liquid. Immediately push white around yolk with a slotted spoon, working gently. Egg should be oval in shape and yolk should be completely covered by white. Using the same method, add the remaining 3 eggs. Simmer eggs for about 1 1/2 minutes for runny yolks up to about 3 minutes for firmer yolks. Immediately transfer eggs to skillet of warm water.

Reheat bacon in its skillet over medium heat. Add shallot and cook for about 1 minute, stirring often. Add red wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisée and toss with salt and pepper to taste.

Divide salad among 4 plates and top with drained poached eggs. Season eggs with salt and pepper and serve immediately.

Yield: 4 servings

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caesarwithpancetta

This is a lightened and eggless variation of one of my favorite Caesar salads from Ina Garten. I love Ina’s Caesar salad for entertaining. It’s great with home made croutons. We had Italian night last Sunday and I wanted to make this salad but was looking for something lighter and without the raw egg. I decided to take my favorite elements from her salad (the cherry tomatoes and crispy pancetta) and pair it with a Caesar dressing I found on Cooking Light.

I will admit that the dressing definitely doesn’t live up to Ina’s but it’s very easy and much lighter. I prefer to make my own dressings and I think it adds so much to a salad. And when it’s this easy…you really don’t have an excuse not to!

Lightened Caesar Salad with Pancetta and Cherry Tomatoes
(Recipe inspired by Ina Garten, dressing source Cooking Light)

Ingredients:

FOR THE SALAD
1-2 heads romaine lettuce (depending on size)
1/4 pound pancetta, sliced to a similar thickness to bacon
1/2 cup cherry tomatoes, cut in half
Salt
Freshly ground pepper

FOR THE DRESSING
1/3  cup  plain fat-free yogurt
2  tablespoons  fresh lemon juice
1  tablespoon  olive oil
2  teaspoons  red wine vinegar
2  teaspoons  Worcestershire sauce
1  teaspoon  anchovy paste
1  teaspoon  Dijon mustard
1/2  teaspoon  freshly ground pepper
1  garlic clove, minced

Directions:

Cut pancetta into cubes. Place in a skillet over medium-high heat and cook for about 10-15 minutes, until browned and crispy. Remove from pan and drain on paper towels.

Wash lettuce well and dry in a salad spinner. Cut into 1 1/2 inch slices. Place in a large bowl.

Whisk together dressing ingredients. Pour over salad greens and toss to coat. Top with tomatoes and pancetta. Season with salt and pepper and serve.

Yield: 4 servings

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