Tag: tomatoes

Green Salad with Candied Nuts

For years, this green salad has been a hit at family dinners and parties. I’ll never forget when after a big Thanksgiving dinner with many scrumptious dishes, one guest leaned back from the table and proclaimed my green salad to be the best dish of the meal.

Lettuce for green salad
Lettuce washed and ready for salad

This salad goes great with chicken, beef, pork, pasta, and fish dishes. Keep in mind that the crumbled cheese is strong, so don’t pair with another cheesy dish like Alfredo.

The recipe below is 3 parts:
1. Salad dressing
2. Candied nuts
3. Green Salad

Salad dressing – Ingredients:
1 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1 small clove garlic, minced (can be omitted)

Salad dressing – Directions:
Wisk all ingredients together and store in air tight bottle in refrigerator. I recommend making this one day ahead so flavors blend.

Candied Nuts – Ingredients:
2 cups walnut or pecans, ideally the half pieces not little bits
1/2 cup brown sugar
2 tablespoon butter
1 teaspoon cinnamon OR 1/4 teaspoon ground clove
1/4 teaspoon cayenne pepper (can be omitted if you don’t want spicy nuts)

Candied Nuts – Directions:
1. Medium sized pan, medium high heat.
2. Add butter and nuts at same time and stir continuously moving nuts around pan so don’t burn.
3. Add brown sugar and spices at same time and keep stirring so doesn’t burn.
4. As soon as sugar is melted and coating all the nuts, turn off burner and remove from heat immediately. This should happen within a minute of adding sugar and spices.
5. Spread out nuts evenly along bottom of pan. Allow to cook in the pan – at least 30 minutes before out on salad. Break apart because will probably stick together.

I usually make these in advance so I have on hand for quick salad prep. Store in air tight container in the refrigerator for up to 2 weeks – if they last that long.

Note: I’ve used these nuts in other dishes too. Try with pork, chicken salad sandwiches, garnish steamed green beans or roasted Brussels sprouts, but always a great addition to green salads!

Green Salad – Ingredients:
1 head romaine, green leaf, or red leaf lettuce, leafy edges torn from rib, rinsed and dried. I like a combination of two different lettuces.
1/2 cup blue cheese or gorgonzola cheese crumbles
1 cup grape tomatoes, cut in half
2 green onion stalks, sliced thin on the bias (diagonally cut)
1 cup candied nuts
Dressing
Optional – your favorite seasoned croutons

Green Salad – Directions:
Part of the enjoyment of this salad is presentation. I recommend not tossing all the ingredients together until you’re ready to eat.

To assemble, use large salad bowl. Start with lettuce on the bottom and add ingredients in this order:
Tomatoes
Cheese crumbles
Green onion
Candied nuts

When ready to eat, drizzle 1/2 cup of salad dressing on top, toss to coat. If you’re using croutons, add 1 cup and toss to combine after already tossing once before with dressing. I do this because I don’t want the croutons to soak up all the dressing.

Sit back and watch the flavor explosion in their mouths and smiles of delight!

I’ll see you at the table!

Recipe: Warm Quinoa with pine nuts, olives and tomatoes

warmquinoaIngredients: 1/4 white onion small dice
1 large tomato, diced
1 cup black olives, sliced
1 cup parsley, chopped
1/4 cup pine nuts
1 tablespoon No-Salt seasoning
1/2 teaspoon cayenne (omit if you don’t like spice)
1 teaspoon black pepper
2 cups water for quinoa
Water for water sautéing

Directions: In medium size pan, on medium high heat water sauté the onion for 2-4 minutes until soft.
Turn up heat to high, add 2 cups water and bring to boil then add quinoa and seasonings. Stir until boiling again, turn down to simmer, cover and cook for 5-6 minutes.
Add tomatoes, olives and parsley.
Mix through.
Remove from heat and add pine nuts.
Serve warm as side dish.
Leftovers are great reheated or use cold on green salad. E
njoy!

Healthy travel eating tip

einsteinA great meal when on the run at the airport, the Veg Up! Bagel Sandwich at Einstein’s is a yummy quick treat. Instead of getting the cream cheese veggie schmear, ask for the hummus instead. I love the abundance of veggies, including cucumber, tomatoes, lettuce, spinach.

To be nice to the people you’re traveling next to, forgo the onions… 😉

Recipe: Minestrone Soup

image

Minestrone soup is one of my all-time favorites! As with most of my soups, I love to make a big pot, eat for few meals and freeze extra in individual serving size containers to enjoy later. That way I don’t get bored with a good thing but also to have quick and healthy meals for reheating later.

Ingredients:
1 medium yellow onion, diced
3 cloves garlic, diced
1-14.5 ounce canned diced tomatoes
1-10 ounce mild Rotel
2 cups elbow noodles
1 cup frozen fresh corn
1 cup frozen peas
2 cups cubed carrots
1 tablespoon black pepper (use less if you don’t like the spice kick)
1 teaspoon red pepper flakes (may be omitted if you’re a spice wimp)
2 tablespoons Italian seasoning
2 tablespoons organic no-salt seasoning
1-15 ounce can kidney beans, rinsed (red or white)
4 cups water

Directions:
Boil elbow noodles for 5 minutes, drain. Don’t wash the pot, just put empty pot back on the stove on medium-high heat.
Water sautee onion and garlic for 3 minutes. Add water as needed, then add carrots and continue water sauteeing for 3 more minutes.
Add tomatoes, Rotel, and spices. Stir and heat together for 2 minutes.
Add water, corn, peas, beans and noodles. Bring to a slow boil for 5 minutes, turn down heat to medium, cover and cook for 15 minutes.

Serve warm with fresh local bakery bread – ask the baker for something unique. For those family members who want traditional minestrone, serve individual servings with a drizzle of olive oil and sprinkle parmesan cheese. Avoid those two ingredients and you have a wonderful vegan soup that’s much healthier!

Note: Minestrone always tastes better the second day, so if you plan well cook the soup the day before you want to eat. When reheating, make sure to not over boil, just slow bubble. Avoid microwave too!

I’ll see you at the table!

Recipe: Hominy Soup

hominy-soupHominy soup is served! This is one of my favs! Great to make a large batch, then eat for few meals. Filling dish and super easy to make. Enjoy!

Recipe:
In medium pot, on medium-high heat, water sauté 1 white onion, diced, and 3 garlic cloves, minced, for 3 minutes.
Add 5 roma tomatoes, diced
1/2 jalapeno, diced (omit if you don’t want heat)
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon cumin seeds
1-20 oz can hominy (posole), drained
1-10 oz can corn, with water
1-10 o can black beans, with water
Heat through on medium-low heat for 20 minutes.
Serve with tortilla chips, lime wedges, avocado cubes, cilantro.