From epicurious http://www.epicurious.com/recipes/food/reviews/roasted-halibut-and-green-beans-with-asian-cilantro-sauce-234134?page=2
This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast. These needed a few extra minutes to cook, so string beans would be easier. Shiitake mushrooms have become my favorite variety. They are soft and readily take up dressings. The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route. Just a sprinkle of salt and pepper at the end, and it was perfect. No leftovers here!! Serve over quinoa or couscous.
YIELD Makes 2 servings
Ingredients:
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (optional)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)
Directions:
1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.
Tuesday, February 16, 2016
Monday, February 15, 2016
Chicken Molé
Adapted from www.foodnetwork.com http://www.foodnetwork.com/recipes/paula-deen/quick-chicken-mole-recipe.html
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
Saturday, February 13, 2016
Italian Vegetable Soup - Ribollita
Adapted from The Washington Post 1/27/16 Ellie Krieger https://www.washingtonpost.com/pb/recipes/ribollita/15114/
I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.
From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...
Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."
Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup. I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean. It has a nutty taste and is best known as the grain used in tabbouleh.
SERVINGS:
Tested size: 6 servings; makes about 12 cups
Ingredients:
Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.
2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
3) Stir in the garlic and zucchini; cook for 1 minute.
4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).
5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.
6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.
(At this point, the stew can be cooled, covered and refrigerated or frozen.)
7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.
Serve hot, garnished with the cheese.
From nutritionist and cookbook author Ellie Krieger.
I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.
From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...
Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."
Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup. I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean. It has a nutty taste and is best known as the grain used in tabbouleh.
SERVINGS:
Tested size: 6 servings; makes about 12 cups
Ingredients:
Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.
2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
3) Stir in the garlic and zucchini; cook for 1 minute.
4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).
5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.
6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.
(At this point, the stew can be cooled, covered and refrigerated or frozen.)
7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.
Serve hot, garnished with the cheese.
From nutritionist and cookbook author Ellie Krieger.
Wednesday, February 10, 2016
Asian Chicken Salad
This is my adaptation of a recipe that was in our Sisterhood cookbook and said to come from a California Pizza Kitchen cookbook. The original dressing seemed too dense and almost bitter from the hoisin sauce, so I adjusted the other ingredients to my taste. Truth be told, I didn't prepare chicken with it, so I can't attest to that part of it. Perhaps firm tofu can be substituted with the same marinade. Here goes:
Serves about 16
Dressing:
1 cup hoisin sauce
1/2 cup red wine vinegar
3 Tbsp minced ginger
3 Tbsp Dijon mustard
2 tsp Asian chili sauce
3/4 cup olive oil
3 Tbsp Asian toasted sesame oil
Put all dressing ingredients except oils together in a mixing bowl. Blend using a whisk or hand-held mixer on low speed. Mixing continuously, add oils, stirring until thoroughly blended. Refrigerate until ready to use.
Chicken:
1/4 cup teriyaki sauce
1 1/3 tsp olive oil
1 tsp minced fresh ginger
1 tsp minced garlic
4 skinless, boneless chicken breasts
Mix teriyaki, olive oil, garlic and ginger in bowl. Add chicken breasts and marinate at room temperature for 10 minutes. Grill or broil chicken oil cooked through. Chill and then cut crosswise into strips.
Salad:
1 head iceberg lettuce, cut in strips
1 head Romaine, cut in strips. I used some darker greens as well.
1/2 head Napa cabbage
1 large cucumber, halved lengthwise and seeds removed, then sliced
1 c shredded carrots
1/3 cup sesame seeds, toasted in pan over low heat (or purchase toasted)
1/3 cup minced cilantro
12 large basil leaves, cut into thin strips
1 cup thinly sliced scallions, more for garnish
toasted almonds, or chow mein noodles, or something else crunchy for additional garnish
In a large bowl, combine lettuces, carrots, sesame, cilantro, basil and scallions. Add dressing slowly and toss as you go. There will be more than enough dressing. It is thick, and makes the salad wilt if used too generously. Top with grilled chicken, crunchy garnish and and leftover scallions.
Serves about 16
Dressing:
1 cup hoisin sauce
1/2 cup red wine vinegar
3 Tbsp minced ginger
3 Tbsp Dijon mustard
2 tsp Asian chili sauce
3/4 cup olive oil
3 Tbsp Asian toasted sesame oil
Put all dressing ingredients except oils together in a mixing bowl. Blend using a whisk or hand-held mixer on low speed. Mixing continuously, add oils, stirring until thoroughly blended. Refrigerate until ready to use.
Chicken:
1/4 cup teriyaki sauce
1 1/3 tsp olive oil
1 tsp minced fresh ginger
1 tsp minced garlic
4 skinless, boneless chicken breasts
Mix teriyaki, olive oil, garlic and ginger in bowl. Add chicken breasts and marinate at room temperature for 10 minutes. Grill or broil chicken oil cooked through. Chill and then cut crosswise into strips.
Salad:
1 head iceberg lettuce, cut in strips
1 head Romaine, cut in strips. I used some darker greens as well.
1/2 head Napa cabbage
1 large cucumber, halved lengthwise and seeds removed, then sliced
1 c shredded carrots
1/3 cup sesame seeds, toasted in pan over low heat (or purchase toasted)
1/3 cup minced cilantro
12 large basil leaves, cut into thin strips
1 cup thinly sliced scallions, more for garnish
toasted almonds, or chow mein noodles, or something else crunchy for additional garnish
In a large bowl, combine lettuces, carrots, sesame, cilantro, basil and scallions. Add dressing slowly and toss as you go. There will be more than enough dressing. It is thick, and makes the salad wilt if used too generously. Top with grilled chicken, crunchy garnish and and leftover scallions.
Kale Chips
I've tried several recipes for kale chips that just didn't work. This time, I happened to have some kale in the fridge that wasn't going to make it too much longer. I was baking chicken and turkey cutlets, so I thought I might a well put the kale in the oven, side by side.
I tossed the kale with olive oil, sprinkled the dish with salt, pepper and ras el hanout, a Whole Foods spice blend of coriander, cinnamon, cloves and nutmeg. It's meant to be used with rice but it can easily be used to flavor chicken or veggies. Any spice can be tried on the kale. Toasted sesame seeds are great sprinkled on top after removing the kale from the oven.
I baked the chicken and kale in separate baking dishes for 20 minutes at 365 degrees (for those of us who can't decide between 350 and 375). The thinner cutlets were perfect at 20 minutes, the thicker chicken breasts needed an extra 5 minutes. No fuss no muss and dinner is ready!
I tossed the kale with olive oil, sprinkled the dish with salt, pepper and ras el hanout, a Whole Foods spice blend of coriander, cinnamon, cloves and nutmeg. It's meant to be used with rice but it can easily be used to flavor chicken or veggies. Any spice can be tried on the kale. Toasted sesame seeds are great sprinkled on top after removing the kale from the oven.
I baked the chicken and kale in separate baking dishes for 20 minutes at 365 degrees (for those of us who can't decide between 350 and 375). The thinner cutlets were perfect at 20 minutes, the thicker chicken breasts needed an extra 5 minutes. No fuss no muss and dinner is ready!
Saturday, January 9, 2016
Moroccan Carrot and Chickpea Salad
From Once Upon A Chef
http://www.onceuponachef.com/2014/10/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html
Servings: 6 - 8 (as a side dish)
Very tasty! If the final taste is a little too curry-ish for you, add a LITTLE extra lemon.
Ingredients:
For the Dressing
1/4 cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
1/4 cup freshly squeezed orange juice, from one large orange
1-1/2 tablespoons honey
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
For the Salad
1 pound carrots, peeled and coarsely grated
1/3 cup currants (or raisins)
1/2 cup slivered almonds, toasted (Add only 30-60 minutes before serving so they don't get too soggy)
1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons finely minced shallots, from one large shallot
1 garlic clove, minced
Instructions:
1) In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
2) To the dressing, add all of the ingredients for the salad except the almonds and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots).
3) Transfer to a serving dish, add almonds and garnish with more fresh chopped herbs. Serve cold.
Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.
Nutrition Information:
Powered by Edamam
Per serving (6 servings)
Calories:312
Fat:15g
Saturated fat:2g
Carbohydrates:40g
Sugar:19g
Fiber:9g
Protein:8g
Sodium:522mg
Cholesterol:0mg
http://www.onceuponachef.com/2014/10/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html
Servings: 6 - 8 (as a side dish)
Very tasty! If the final taste is a little too curry-ish for you, add a LITTLE extra lemon.
Ingredients:
For the Dressing
1/4 cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
1/4 cup freshly squeezed orange juice, from one large orange
1-1/2 tablespoons honey
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
For the Salad
1 pound carrots, peeled and coarsely grated
1/3 cup currants (or raisins)
1/2 cup slivered almonds, toasted (Add only 30-60 minutes before serving so they don't get too soggy)
1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons finely minced shallots, from one large shallot
1 garlic clove, minced
Instructions:
1) In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
2) To the dressing, add all of the ingredients for the salad except the almonds and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots).
3) Transfer to a serving dish, add almonds and garnish with more fresh chopped herbs. Serve cold.
Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.
Nutrition Information:
Powered by Edamam
Per serving (6 servings)
Calories:312
Fat:15g
Saturated fat:2g
Carbohydrates:40g
Sugar:19g
Fiber:9g
Protein:8g
Sodium:522mg
Cholesterol:0mg
Thursday, December 24, 2015
Roasted Brussels Sprouts with Medjool Dates
http://veganheritagepress.com/2015/03/oven-roasted-brussels-sprouts-with-medjool-dates/
Sunday, December 6, 2015
Cucumber Salad with Mint
http://www.onceuponachef.com/2012/09/minted-cucumber-salad.html
This was meant to be made with slices of cucumber, which would probably be better, but I was trying to make use of my spiralizer tool. This looks more creative, but is not as crunchy as thicker slices would be.
Servings: 4-6
Total Time: 50 Minutes
Ingredients
2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2-1/2 teaspoons sugar (or less)
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
Instructions
1) Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2) Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3) In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.
Nutrition Information
Powered by Edamam
Per serving (6 servings)
Calories:108
Fat:9g
Saturated fat:1g
Carbohydrates:6g
Sugar:4g
Fiber:1g
Protein:1g
Sodium:391mg
Cholesterol:0mg
photos IMG_1793.jpg and IMG_1798.jpg
This was meant to be made with slices of cucumber, which would probably be better, but I was trying to make use of my spiralizer tool. This looks more creative, but is not as crunchy as thicker slices would be.
Servings: 4-6
Total Time: 50 Minutes
Ingredients
2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2-1/2 teaspoons sugar (or less)
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
Instructions
1) Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2) Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3) In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.
Nutrition Information
Powered by Edamam
Per serving (6 servings)
Calories:108
Fat:9g
Saturated fat:1g
Carbohydrates:6g
Sugar:4g
Fiber:1g
Protein:1g
Sodium:391mg
Cholesterol:0mg
photos IMG_1793.jpg and IMG_1798.jpg
Saturday, December 5, 2015
Brussels sprouts gratin
Adapted from onceuponachef.com:
http://www.onceuponachef.com/2015/11/brussels-sprouts-gratin.html
I'm a fan of Brussels sprouts just roasted with olive oil, salt and pepper, but this recipe was enticing. The original version had more cream than I wanted to use, so I minimized it and added a little almond milk. The topping adds some crunch and a bit of a different taste than the plain sprouts. I was able to make it a day ahead and just reheat at 250 degrees.
Servings: 6-8
Ingredients:
2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
2/3 cup coarse fresh breadcrumbs, from about 2 slices whole wheat bread toasted, crusts removed
1/2 cup finely grated cheddar or Gruyere
1/2 cups light cream
1/2 cup almond milk
Instructions:
1) Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
2) While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.
3) When the sprouts are tender and browned, pour the cream and milk evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.
4) Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.
Nutrition Information (using My Fitness Pal)
Per serving (8 servings):
Calories: 188
Fat 12.9 gm, 7.2 gm saturated
Carbs 13.3 gm, sugar 2.6 gm
Fiber 4.6 gm
Protein 8.4 gm
Vitamin A 22%
Vitamin C 130%
Calcium 16%
Iron 7%
photo IMG_1769.jpg
http://www.onceuponachef.com/2015/11/brussels-sprouts-gratin.html
I'm a fan of Brussels sprouts just roasted with olive oil, salt and pepper, but this recipe was enticing. The original version had more cream than I wanted to use, so I minimized it and added a little almond milk. The topping adds some crunch and a bit of a different taste than the plain sprouts. I was able to make it a day ahead and just reheat at 250 degrees.
Servings: 6-8
Ingredients:
2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
2/3 cup coarse fresh breadcrumbs, from about 2 slices whole wheat bread toasted, crusts removed
1/2 cup finely grated cheddar or Gruyere
1/2 cups light cream
1/2 cup almond milk
Instructions:
1) Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
2) While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.
3) When the sprouts are tender and browned, pour the cream and milk evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.
4) Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.
Nutrition Information (using My Fitness Pal)
Per serving (8 servings):
Calories: 188
Fat 12.9 gm, 7.2 gm saturated
Carbs 13.3 gm, sugar 2.6 gm
Fiber 4.6 gm
Protein 8.4 gm
Vitamin A 22%
Vitamin C 130%
Calcium 16%
Iron 7%
photo IMG_1769.jpg
Wednesday, November 25, 2015
Butternut Squash and Sweet Potato Soup
Butternut Squash & Sweet Potato Soup
By Jennifer Segal
Servings: 6-8
I adjusted this for lower fat -- left out the heavy cream, added more honey and doubled the salt, pepper, cinnamon, mace and nutmeg. Using the immersion blender, the apples ended up floating on top and worked at healthy 'croutons'. Used a Honeycrisp apple, one of my favorites.
Ingredients:
3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
3 cups (about 1 pound) sweet potatoes, peeled and cut into 1-inch chunks
8 cups chicken broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1 cup heavy cream
Instructions:
Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat.
Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.
Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
Nutrition Information
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Per serving (8 servings)
Calories:375
Fat:18g
Saturated fat:10g
Carbohydrates:47g
Sugar:19g
Fiber:5g
Protein:9g
Sodium:829mg
Cholesterol:59mg
By Jennifer Segal
Servings: 6-8
I adjusted this for lower fat -- left out the heavy cream, added more honey and doubled the salt, pepper, cinnamon, mace and nutmeg. Using the immersion blender, the apples ended up floating on top and worked at healthy 'croutons'. Used a Honeycrisp apple, one of my favorites.
Ingredients:
3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
3 cups (about 1 pound) sweet potatoes, peeled and cut into 1-inch chunks
8 cups chicken broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1 cup heavy cream
Instructions:
Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat.
Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.
Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
Nutrition Information
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Per serving (8 servings)
Calories:375
Fat:18g
Saturated fat:10g
Carbohydrates:47g
Sugar:19g
Fiber:5g
Protein:9g
Sodium:829mg
Cholesterol:59mg
Sunday, October 18, 2015
Grandma's Eggplant Salad
For many years, I've been trying to re-create my grandmother's version of baba ganouj. It was a lemony-tasting mix that is unlike anything I've had since. I've asked at middle eastern restaurants to see if the chefs were familiar with this taste, but to no avail. She emigrated from Russia, so perhaps it was a recipe native to that area. Although she lived to the ripe old age of 99, she died over 20 years ago and it has probably been 40 years or so since I last tasted that recipe. My memory of the taste is starting to fade.
In any case, today I experimented with adding lemon and garlic to baked eggplant and have the closest match so far. Maybe one of our readers recognizes the dish I'm describing and can share their own version.
Ingredients:
3 lb eggplant (2 large)
1/4 cup + 1 Tbsp fresh-squeezed lemon juice
1/4 cup olive oil
1/4 tsp salt
3 cloves garlic crushed and finely diced
Parsley for garnish - optional
Directions:
1) Pierce the eggplants with a fork and place in the oven at 425 or on a high gas flame or on charcoal and cook for 30 minutes, turning often until the skin blisters on all sides and the eggplants become soft.
2) Let the eggplant cool and cut lengthwise into two. Scoop out the pulp, removing the areas where seeds are most concentrated. Squeeze the moisture out and pulse several times in a food processor. Let drain in a colander.
3) Add the lemon juice, olive oil, salt and garlic. Chill for a half hour before serving.
Serve with pita or cucumber slices.
In any case, today I experimented with adding lemon and garlic to baked eggplant and have the closest match so far. Maybe one of our readers recognizes the dish I'm describing and can share their own version.
Ingredients:
3 lb eggplant (2 large)
1/4 cup + 1 Tbsp fresh-squeezed lemon juice
1/4 cup olive oil
1/4 tsp salt
3 cloves garlic crushed and finely diced
Parsley for garnish - optional
Directions:
1) Pierce the eggplants with a fork and place in the oven at 425 or on a high gas flame or on charcoal and cook for 30 minutes, turning often until the skin blisters on all sides and the eggplants become soft.
2) Let the eggplant cool and cut lengthwise into two. Scoop out the pulp, removing the areas where seeds are most concentrated. Squeeze the moisture out and pulse several times in a food processor. Let drain in a colander.
3) Add the lemon juice, olive oil, salt and garlic. Chill for a half hour before serving.
Serve with pita or cucumber slices.
Sunday, October 11, 2015
Butternut Squash Farinata
From Washington Post 10/7/2015
This version of an Italian chickpea pancake includes winter squash in the batter for extra heft.
Serve with a salad of greens of your choice.
NOTE: The butternut squash I had was going bad, so I used sweet potatoes instead. Also didn't have Kosher salt, so I used regular salt. And dried thyme.
I thought there weren't enough veggies in it, so I increased the sweet potatoes to 3 cups and added an extra 1/4 cup of red onion.
Make Ahead: The farinata batter need to rest at room temperature for at least 1 hour and up to 2 hours.
SERVINGS:
Tested size: 8 servings
INGREDIENTS
1 1/2 to 2 cups chickpea flour
2 cups water, preferably filtered, at room temperature
5 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon vegan butter (may substitute regular unsalted butter)
2 cups finely diced butternut squash (from a 1 1/2-pound peeled squash) --> used 3 c. sweet potatoes
1 shallot, minced (about 1/4 cup) --> and added another 1/4 cup of red onion
DIRECTIONS
1) Whisk together 1 1/2 cups of the chickpea flour and the water in a mixing bowl until smooth and free of lumps. Add 3 tablespoons of the oil, the thyme, parsley, salt and pepper, whisking until the mixture has the consistency of thin pancake batter; add some or all the remaining chickpea flour as needed. Cover and let stand at room temperature for at least 1 hour and up to 2 hours.
2) Preheat the oven to 425 degrees. Place a 10-inch cast-iron or other heavy, ovenproof skillet over medium heat.
3) Whisk the batter again to bring it back together. Combine the vegan butter and the remaining 2 tablespoons of oil in the hot skillet, swirling to coat. Once the vegan butter has melted, stir in the squash and shallot; cook, stirring, until soft, 5 minutes. Season lightly with salt and pepper.
4) Make sure the squash and shallot are spread evenly in the skillet; pour the rested batter over them. Carefully transfer to the hot oven; bake for 30 minutes or until the farinata is no longer wet at the center and the edges are browned and pulling away from the sides of the pan. Remove from the oven; cool in the pan for 10 minutes.
To serve, flip the farinata onto a cutting board and cut into 8 equal wedges, or cut the wedges out of the pan.
This version of an Italian chickpea pancake includes winter squash in the batter for extra heft.
Serve with a salad of greens of your choice.
NOTE: The butternut squash I had was going bad, so I used sweet potatoes instead. Also didn't have Kosher salt, so I used regular salt. And dried thyme.
I thought there weren't enough veggies in it, so I increased the sweet potatoes to 3 cups and added an extra 1/4 cup of red onion.
Make Ahead: The farinata batter need to rest at room temperature for at least 1 hour and up to 2 hours.
SERVINGS:
Tested size: 8 servings
INGREDIENTS
1 1/2 to 2 cups chickpea flour
2 cups water, preferably filtered, at room temperature
5 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon vegan butter (may substitute regular unsalted butter)
2 cups finely diced butternut squash (from a 1 1/2-pound peeled squash) --> used 3 c. sweet potatoes
1 shallot, minced (about 1/4 cup) --> and added another 1/4 cup of red onion
DIRECTIONS
1) Whisk together 1 1/2 cups of the chickpea flour and the water in a mixing bowl until smooth and free of lumps. Add 3 tablespoons of the oil, the thyme, parsley, salt and pepper, whisking until the mixture has the consistency of thin pancake batter; add some or all the remaining chickpea flour as needed. Cover and let stand at room temperature for at least 1 hour and up to 2 hours.
2) Preheat the oven to 425 degrees. Place a 10-inch cast-iron or other heavy, ovenproof skillet over medium heat.
3) Whisk the batter again to bring it back together. Combine the vegan butter and the remaining 2 tablespoons of oil in the hot skillet, swirling to coat. Once the vegan butter has melted, stir in the squash and shallot; cook, stirring, until soft, 5 minutes. Season lightly with salt and pepper.
4) Make sure the squash and shallot are spread evenly in the skillet; pour the rested batter over them. Carefully transfer to the hot oven; bake for 30 minutes or until the farinata is no longer wet at the center and the edges are browned and pulling away from the sides of the pan. Remove from the oven; cool in the pan for 10 minutes.
To serve, flip the farinata onto a cutting board and cut into 8 equal wedges, or cut the wedges out of the pan.
Thursday, September 24, 2015
Cauliflower Puree
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. I’m not sure if it’s just my eyes playing tricks on me, but it really does! It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason — it’s delicious in its own right. In fact, when my friend Heather tested the recipe for me, she sent me a text that read, “OMG so good, just licked the bowl of my Cuisinart.” Try serving it with my Onion-Braised Beef Brisket, Grilled Flank Steak with Garlic & Rosemary, Roast Chicken or Easy BBQ Boneless Short Ribs.
ingredients
There are a lot of mashed cauliflower recipes out there; what I like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. This adds flavor and eliminates the need to add cream to thin out the purée.
Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 2o minutes, or until the cauliflower is very tender.
Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
Add the chopped thyme and process until evenly mixed.
Transfer to a bowl and serve.
By Jennifer Segal, inspired by Sara Foster's Casual Cooking
Servings: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Ingredients
1 head cauliflower, cut into 1/2-inch pieces (don't worry about keeping florets intact)
1 cup chicken broth
1 teaspoon salt, plus more to taste
3 tablespoons unsalted butter, cut into chunks
1 teaspoon chopped fresh thyme
Freshly ground black pepper, to taste
Instructions
In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
Nutrition Information
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Per serving (4 servings)
Calories:151
Fat:10g
Saturated fat:6g
Carbohydrates:13g
Sugar:5g
Fiber:4g
Protein:6g
Sodium:731mg
Cholesterol:25mg
Monday, September 7, 2015
Thai Cucumber Salad with Peanuts
Thai Cucumber Salad with Peanuts
By Jennifer Segal, inspired by Food & Wine
Servings: 4
Total Time: 20 Minutes
It's difficult to keep the salt content down if fish sauce is one of the ingredients in a recipe - one of the reasons that Thai food is so high in sodium. But I did change the salted peanuts to unsalted.
I went to have leftovers the next day but they were gone - guess that's a good sign!
Ingredients:
For the Salad
1/2 red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
1/3 cup packed chopped fresh cilantro
1/2 cup peanuts
up to 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
1/4 teaspoon salt (optional)
For the Dressing
1/4 cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable or canola oil
1-1/2 tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
Instructions:
1) Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. Since the onions are eaten raw, this takes the 'bite' out of them.
2) In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
3) Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.
Nutrition Information
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Per serving (4 servings)
Calories: 238
Fat:16g
Saturated fat: 2g
Carbohydrates: 21g
Sugar:12g
Fiber: 3g
Protein: 6g
Sodium: 600mg
Cholesterol: 0mg
By Jennifer Segal, inspired by Food & Wine
Servings: 4
Total Time: 20 Minutes
It's difficult to keep the salt content down if fish sauce is one of the ingredients in a recipe - one of the reasons that Thai food is so high in sodium. But I did change the salted peanuts to unsalted.
I went to have leftovers the next day but they were gone - guess that's a good sign!
Ingredients:
For the Salad
1/2 red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
1/3 cup packed chopped fresh cilantro
1/2 cup peanuts
up to 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
1/4 teaspoon salt (optional)
For the Dressing
1/4 cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable or canola oil
1-1/2 tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
Instructions:
1) Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. Since the onions are eaten raw, this takes the 'bite' out of them.
2) In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
3) Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.
Nutrition Information
Powered by Edamam
Per serving (4 servings)
Calories: 238
Fat:16g
Saturated fat: 2g
Carbohydrates: 21g
Sugar:12g
Fiber: 3g
Protein: 6g
Sodium: 600mg
Cholesterol: 0mg
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