Fiesta Friday

October – Health Food Salad
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October – Health Food Salad

Health Food Salad

Health Food Salad

I am giving you a post Thanksgiving recipe today, a salad you may want to eat after the glorious overindulgence in traditional Thanksgiving sides and desserts. I know I will be serving it. You could even toss in some leftover turkey to make it a whole meal. I think the folks over at Fiesta Friday may want to tag it. Fiesta Friday is hosted by Angie, it’s Fiesta Friday #458 this week. Come on over and plan your menus for the holidays, decorate your home, or keep the kids busy with activities or baking.

This is another recipe from salad freak. You are going to be seeing more great recipes from this book. My version, as usual, has some changes as not all the ingredients were available. But it is definitely true to the spirit of the recipe. I added a small handful of shredded pecorino which was not in the book, leave it out for a vegan version.

Adding the cheese was inspired by a recipe in Molly Wizenberg’s book A Homemade Life. She has a very simple but delicious Red Cabbage Salad with Lemon and Black Pepper which couldn’t be easier. Here it is:

In a small bowl whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of grated garlic, 1/8 teaspoon of kosher salt. Very finely (essential) shred about 1-1/2 lbs of cored red cabbage. Discard any with white cores. Toss the cabbage in a bowl with a large spoonful or two of the dressing. Add the Parmesan and toss again. Add a generous grind of fresh pepper. Taste and add more dressing or salt and pepper.

Anyway, on to the current version of this cabbage salad.

I used the fine blade of my food processor to shredd the cored cabbage, and the shredding blade for the carrots. You could certainly do this with a knife (a bread knife might be easier for the cabbage) and the large shredding side of a box grater.

Feel free to improvise here with whatever is in your fridge. Thinly sliced fennel would be good, celery as well.

Health Food Salad

Health Food Salad

Health Food Salad

Ingredients:

  • 1 small head of red cabbage
  • 4 carrots, peeled
  • 2 large handfuls of sprouts, any kind you find. I used sunflower and pea shoots, but radish, lentils or alfalfa would all be fine.
  • 1 lemon
  • 1 cup of raisins (I used a mix of golden and black currents because of was out of the dark ones…much to my last minute surprise)
  • 1 cup of roasted shelled sunflower seeds (I think pumpkin seeds would also be delicious)
  • 1/4 cup of hemp seeds (I didn’t have any and left them out)
  • 1 tablespoon of poppy seeds
  • 1/2 cup of shredded Parmesan (leave out for a vegan version)
  • Extra virgin olive oil
  • Kosher salt

Method:

  1. Core the cabbage and shave it thinly into a large bowl. Grate the carrots into the same bowl.
  2. Toss in the sprouts, raisins, sunflower seeds, poppy seeds and hemp seeds, if using. Mix it all up and then add a large pinch of salt, a glug of olive oil and the juice of half the lemon. Taste and add more lemon juice, salt, Parmesan or olive oil if needed.

This salad keeps incredibly well and was still delicious the next night for dinner with some added rotisserie chicken.

Health Food Salad

Health Food Salad

From:

salad freak

Salad Freak by Jess Damuck

October – Marinated Cherry Tomato Bruschetta with Mozzarella
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October – Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Mozzarella

Late fall and winter are my favorite seasons of the year. I know it’s unusual, but I love the rain. I probably wouldn’t feel the same way if I had to deal with snow and freezing weather. But, I’m lucky enough to live in a place where the temperatures rarely get below 35 degrees F. I do miss the wonderful fresh ripe tomatoes of summer though.

In most places cherry tomatoes are available 12 months of the year, and with a little doctoring they can be quite delicious even in the dead of winter.

This is the perfect way to perk them up. Add a little pesto and mozzarella and you’ll swear it’s late August.

Marinated Cherry Tomato Bruschetta

Ingredients:

  • 2 cups halved cherry tomatoes
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon capers
  • 10 oil-packed anchovy fillets, finely chopped (2 tablespoons)
  • Crushed red chili flakes
  • Kosher salt and freshly ground pepper
  • Slices of mozzarella or a ball of burrata
  • Pesto
  • Baguettes, halved and toasted

Method:

  1. In a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chili flakes, and a generous pinch of salt and pepper. Stir well to combine. Cover with plastic wrap and rest on the countertop (if serving immediately) or in the refrigerator for 8 hours or up to overnight. Bring to room temperature before preparing.
  2. Top each toasted bread slice with a smear of pesto, a slice of mozzarella, and some of the tomato salad.
  3. Or, top the bread with tomato salad and a piece of burrata.
  4. Garnish with microgreens of some chopped basil, if available.

With a glass of wine you would swear it was still summer.

Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Burrata

Marinated Cherry Tomato Bruschetta with Mozzarella

Marinated Cherry Tomato Bruschetta with Mozzarella

I think the folks at Fiesta Friday will enjoy these, something to keep in their back pocket to cheer up a dark day in February. This week is Fiesta Friday #453, come on over and join Angie and the gang at this virtual blogging party.

September – Eggs for Dinner or Emergency Dinner
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September – Eggs for Dinner or Emergency Dinner

I call this my back pocket or emergency dinner. It relies on items that are always in my fridge or pantry…eggs, some sort of white liquid, bread and some sort of cheese. I’ve added some asparagus here but a simple green salad would be welcome as well.

But, it’s also the perfect Sunday night dinner after a busy weekend or a long afternoon walk. It’s a cozy dinner. Something that will sit lightly on your tummy for a good nights sleep. Start a fire and sit in front of it to eat, or watch the rain (or snow) outside your window and be thankful for your own dry snug home.

Eggs in a hole

Eggs in a hole

A dense country style loaf is best, sliced thickly. But if you, like me, only have a pre-sliced sourdough loaf on hand, it will work just fine. In that case, don’t leave the bread soaking in the egg for too long or it will dissolve.

For the eggy/milk soaking use anything you have on hand. Cow, goat, nut, oak milk all work. Only have half and half? Go for it. Coconut creamer…sounds good to me.

This a ‘toad-in-the-hole’ idea with eggs. If you are not familiar with ‘toad-in-the-hole’, it’s usually made with sausages and a popover (or Yorkshire pudding) batter. The sausages peek out of the batter which puffs up around them. Personally I don’t think they look much like toads.

Toad in the hole from Delish

Toad in the hole from Delish

This would be a great brunch dish as well as dinner, it’s quick to assemble and is mostly hands off.

Eggs in a hole

Eggs in a hole

This will serve 2 people with 2 eggs each, 4 if you only want 1 egg. Choose bread slices from the middle of the loaf. With larger slices you may be able to put 2 eggs in each bread slice.

Ingredients:

  • 2 to 4 slices of country style bread such as sourdough from the middle of the loaf
  • 5 eggs, 1 for the soaking and 4 to bake
  • 1/3 cup of milk of some kind
  • 1/4 cup grated parmesan or some other grated cheese, I used cheddar
  • 1 tablespoon of melted butter
  • 1 tablespoon of olive oil
  • 1/2 cup cheese for topping
  • Salt and pepper
  • 1 scallion (optional for garnish), sliced

Method:

  1. Preheat the oven to 425 degrees F
  2. Line a sheet pan with parchment paper and grease it lightly with olive oil
  3. In a large shallow dish, whisk together the egg, 1/3 cup milk, melted butter, and 1/4 cup parmesan with a large pinch of salt and a grind of pepper
  4. Soak the bread in the mixture, soaking each side. The bread should be soft and soaked through but not falling apart. The length of time will depend on the thickness of your slices and the type of bread.
  5. Arrange the soaked bread on the baking sheet, pouring any remaining soaking liquid over them. Using a small juice glass or cookie cutter, carefully cut 1 or 2 (2 1/2 inch) holes in each slice of soaked bread. Place the cut out rounds on the cookie sheet beside the bread slices.
  6. Place the sheet in the oven and bake for about 10 minutes until the bread is starting to turn golden on top.
  7. Remove from the oven and flip the bread slices and hole lids.
  8. Crack an egg into each hole and sprinkle with cheese. Season lightly with salt and pepper.
  9. Bake another 5 to 7 minutes until the eggs are barely set (they will continue to cook on the hot pan). If the egg whites are still translucent, bake them for another minute or two.
  10. To serve, place the egg toasts on places, top each toast with its lid and garnish with the scallion.
Eggs in a hole

Eggs in a hole

You can roast asparagus on the other end of the sheet pan as I did. It does somewhat defeat the empty larder concept though.

To do so simply trim enough for 2 people, toss with a little olive oil, and place the stalks on the other end of the sheet pan when the bread slices go into the oven. Sprinkle with salt. If the stalks are cooked after the first 10 minutes you can remove them to a warm plate until the eggs are cooked.

Broccolini could be cooked in the same way. Or a bunch of scallions, trimmed but left whole.

A lovely glass of wine elevates this even further.

I think I am going to mosey over to Fiesta Friday #450. I think Angie and the gang might like to have this in their back pocket as well.

Two Easy Sheet Pan Riced Cauliflower Dishes – September
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Two Easy Sheet Pan Riced Cauliflower Dishes – September

Here are two delicious and easy sheet pan ideas for roasting riced cauliflower. The first with chopped sweet peppers and baby spinach, the second with garlic and mushrooms.

These are perfect side dishes for anything grilled or roasted. By themselves they are vegan and paleo, gluten and dairy free.

Sheet Pan Riced Cauliflower

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

 

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 1 lemon, zested – save the juice for the end
  • 1 whole red pepper or 5 baby peppers of various colors
  • 1 clove of garlic, minced or grated
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of baby spinach

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 15 minutes then take out of the oven and mix in the baby spinach, stir and put back in the oven for another 5 minutes or so until the spinach is wilted and the cauliflower is browning on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste. Add a squeeze of lemon.
Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 2 cups of mushrooms, sliced
  • 4 cloves of garlic, minced or grated
  • 4 scallions, white and light green parts, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of something green to garnish…microgreens, chopped arugula, parsley, chives, etc.

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste and add something green. Mix a final time.
Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

June – Garlic Lime Chicken Tacos
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June – Garlic Lime Chicken Tacos

Looking for the perfect way to use up any leftover chicken from your 4th of July BBQ? This one will also get you out of a hot kitchen and put dinner on the table quickly. No leftovers? A rotisserie chicken from the store works well. You could also saute or grill a few boneless chicken breasts or thighs and give them the same treatment. Any way you choose, this is quick and easy.

Lime Garlic Chicken Tacos

Lime Garlic Chicken Tacos

The recipe is simple but toasting the tortillas directly over the gas burner on your range, or on the grill, or even on a grill pan, makes a huge difference. That toasty and roasted flavor adds something special, as does the cilantro and lime crema.

Ingredients:

  • 1 lemon
  • 2 limes
  • 1-2 tablespoons finely minced jalapeno
  • 2 garlic cloves, finely grated or minced
  • 2 avocados, peeled and pits removed, diced or sliced (sprinkle with a little lime or lemon juice to keep them from turning brown)
  • 16 cherry tomatoes, cut in half or quartered (or some jarred tomato salsa)
  • 6 cups of leftover chicken
  • 2 – 3 tablespoons of neutral oil
  • 12 corn tortillas
  • 6 oz of cheese (Cotija, feta, cheddar, Monterey jack, or other) shredded or crumbled
  • 4 tablespoons chopped cilantro for garnish
  • Cilantro and lime crema

See the previous post for the cilantro and lime crema.

Cilantro Lime Crema

Cilantro Lime Crema

If you don’t have any leftover chicken on hand either – saute 2 large cubed boneless chicken breasts or 5 cubed boneless thighs in the oil until cooked through. Remove the pan from the heat and proceed with the recipe.

Or, brush with oil and place the whole breasts or thighs directly on the BBQ. When cooked, remove from the heat, slice and proceed with the recipe.

Method:

  1. Prepare the lime and cilantro crema.
  2. Juice the lemon and limes, place in a small bowl with the minced garlic and jalapeno. Set aside until ready to use.
  3. Place a skillet over medium heat, add the oil. When the oil is hot add the leftover chicken, cook until heated through.
  4. While the chicken cooks, toast the tortillas over a cooktop burner, grill top or grill pan. Use tongs to turn so you toast both sides.
  5. When the chicken is heated, toss with the lime/lemon juice mixture, salt and pepper.
  6. Stuff the tortillas with chicken, avocado, tomato, and cheese. Garnish with the crema and cilantro.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party and I am this weeks cohost.

Click on the Fiesta Friday link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.