Салат «Нежность»

Ингредиенты

• 500 г куриного филе
• 7 яиц
• 200 г лука
• соль
• майонез
• растительное масло

Рецепт приготовления

Яичные блинчики придают очень интересный вкус салату.
Вместо отварного куриного филе можно использовать копченое филе или окорочок.
Также, можно добавить свежий огурчик, он придаст салату легкость.
Из указанного количества ингредиентов получается 6-8 порций.

Куриное филе отварить до готовности (варить около 20 минут после закипания).

Филе остудить, мелко нарезать.

Лук мелко нарезать.

Залить его кипятком и оставить на 10 минут, затем воду слить, лук промыть в холодной воде (это делается для того, чтобы лук не горчил).

Яйца (каждое отдельно) взбить, немного посолить.

Вылить на разогретую, смазанную растительным маслом сковороду, пожарить.

Перевернуть блинчик, и пожарить другую сторону.

Блинчики остудить, нарезать соломкой.

Смешать филе, блинчики, лук, немного посолить.

Заправить майонезом.

Салат «Гранатовый браслет»

Ингредиенты

• 300 г куриного филе
• 150 г лука
• 300 г картофеля
• 300 г свеклы
• 50 г грецких орехов
• 1 большой гранат
• соль
• майонез

Рецепт приготовления

Салат эффектно смотрится на столе и имеет необычный, неизбитый вкус.
Если вас сильно смущают косточки граната, можно найти гранат без косточек, либо попробовать использовать бруснику.
Из указанного количества ингредиентов получается 6-8 порций.

Филе отварить до готовности (варить около 20 минут после закипания).

Картофель отварить.

Свеклу отварить.

Лук мелко нарезать.

Куриное филе мелко нарезать.

Обжарить лук на небольшом количестве растительного масла до золотистого цвета.

Добавить филе, посолить, немного обжарить.
Остудить.

Свеклу натереть на мелкой терке.

Орехи измельчить в блендере или мелко порубить ножом.

Смешать орехи и свеклу, немного посолить.

Картофель натереть на мелкой терке.

Гранат почистить, зерна отделить.

В центр большого плоского блюда поставить стакан.
Вокруг него выложить картофель, смазать майонезом.

На картофель выложить филе с луком, смазать майонезом.

На филе выложить свеклу с орехами, смазать майонезом.

На свеклу выложить зерна граната, аккуратно убрать стакан.

Heirloom Tomato Salad

Heirloom Tomato Salad

heirloom tomatoes (as many as your heart desires)
olive oil
salt
fresh basil (optional)

Cut the tomatoes into bite-size chunks (or slice thin for carpaccio). Drizzle a little olive oil over the tomatoes. Sprinkle some salt. Garnish with fresh basil and serve.

Cucumber and Radish Carpaccio Salad

Cucumber and Radish Carpaccio Salad

 

A perfect elegant summer salad !

 

Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• 2 Tbs. fresh Lemon Juice
• 1 Tbs. finely chopped fresh Mint
• 1 Tbs. finely chopped fresh Dill or Fennel
• 5 Radishes, sliced paper thin
• 2 Cucumbers, sliced paper thin
• 1/2 tsp Kosher or Sea Salt
• 2 Tbs crumbled Feta Cheese
• fresh cracked Black Pepper
• 2 garlic clove, minced

 

 

Directions:

Combine olive oil, lemon juice, mint, dill or fennel, and garlic in a medium bowl and whisk together to combine. Set aside.

 

 

Arrange sliced cucumbers and radishes on a large platter, alternating radishes slices with the cucumber slices.

 

 

Sprinkle slices lightly with kosher salt. Drizzle 3 Tbs of dressing over the slices. Sprinkle with crumbled feta, and fresh cracked black pepper.

Serve immediately. If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add dressing at last moment.

 

Tomato and Peach Salad with Mint

This salad is like a fun sweetened up, dairy free version of a caprese salad. The mint and balsalmic really compliment the flavors of the tomatoes and peaches.





Tomato and Peach Salad with Mint - from A Couple Cooks
Printable Recipe
Tomatoes
Peaches
Fresh mint
Aged balsamic vinegar
Kosher salt

Wash the tomatoes and peaches. Peel the peaches and cut the tomatoes and peaches into slices. Chiffonade the mint.

Arrange the tomato and peach slices in a pattern on a plate. Sprinkle with mint and kosher salt, and drizzle with balsamic vinegar.

Pico de Gallo

Pico de Gallo

Mexican food is as varied as it is glorious.  I have so many recipes that I want to share, but I need to get to some of the basics/condiments before doing so.  And since tomatoes are still peaking, I wanted to highlight this recipe.  In my estimation, a good pico de gallo can go with just about any dish in the category.

This pico de gallo is more of a guideline than a recipe.  The end result will depend on size, flavor, heat, and personal preference.  The tomatoes, onion, and garlic all vary in size.  The jalapeños will vary in heat.  Some are as mild as a green pepper, while others can really pack a punch.  If I have peppers with little to no heat, I add an extra bit of our favorite green habanero hot sauce to taste.  Then there is the cilantro-- touchy subject.  You either like it or don't.  If you are one of those who thinks it takes like soap, just omit it.  If you love it like we do, go all in and add some more:)  

Serve it with tortilla chips, tacos, flautas, or anything south of the border that strikes your fancy.  Better yet, stay tuned until tomorrow and I'll share with you another simple, but favorite mexican condiment/dip using this recipe.

Printable Recipe

Pico de Gallo

makes about 4 cups

6 large plum tomatoes

1/2 medium white onion, finely diced

1/2 bunch cilantro, chopped

2 jalapeños, seeded, and finely diced

2 cloves garlic, minced

2-4 Tablespoons freshly squeezed lime juice

1/2 teaspoon kosher salt, more to taste

Core, quarter, and remove the seeds from the tomato.  Place the tomato quarters flesh side down on a double thickness of paper towels to drain.  While the tomatoes are draining, add the onion, cilantro, jalapeños, and garlic to a large bowl.  To cut the tomatoes, julienne each quarter, turn, and finely dice.  Add the tomatoes to the onion mixture and toss to combine.  Add the salt and lime juice to taste and toss again.  Allow the flavors to develop at room temperature for at least 30 minutes before serving.  Pico de gallo can be made in one day in advance; covered and refrigerated.  Bring to room temperature before serving.  Enjoy!

Source: The Galley Gourmet  

Ginger Chicken and Sweet Pea Salad

SEPTEMBER 13, 2011

I  declare September as my vegetable month.

You know, that month when I promise that most of the food that I’ll be cooking has vegetables in them.

I had a mental health check these past few days.. and I know most of what I’ve been eating are very unhealthy.

I need to change that.

But don’t get me wrong, I won’t give up my chocolates, cookies, cakes and deep fried pork bellies.

It’s just that I guess I need to eat less of them now..

I think Zucchini Chocolate Cake sprung from this kind of state of mind, hee.

Have your cake, your chocolate and your vegetable in one dish… LOL!

I’ll probably try making one  a few days from now…

what if peanutbutter♥ calls me sweet pea, instead of mahal {love}?

This recipe is a great recipe for South Beach Diet phase 1 because it’s low fat and it has no carbs.  It’s also nice to make even if you’re not on SBD because it tastes great. The original recipe called for snow peas and scallions but I saw some good-looking sweet peas and I want to check out what’s the difference.

..and you know what? THERE IS NO DIFFERENCE!

Ginger Chicken and Sweet Pea Salad
Ingredients:

250g sweet peas, strings removed
1 tbsp plus 2 tbsp canola oil, divided
1 tbsp plus 1 tbsp soy sauce, divided
1 tbsp minced fresh ginger
400g  chicken thigh fillets
2 tsp dark sesame oil

Directions:

• Bring medium saucepan of salted water to a boil.
• Fill a medium mixing bowl with ice and water.
• Boil sweet peas for 2 minutes,drain,place in ice water for 1 minute to chill.
• Drain and pat dry.
• Combine 2 tsp of the canola oil, 1 tbsp  of the sot sauce, and ginger in a shallow bowl.
• Add chicken and toss to coat.
• Heat remaining canola oil in a large skillet over medium-high heat.
• Add chicken and cook until golden and no longer pink inside,5 minutes per side.
• Transfer to cutting board and slice.
• Combine peas, sesame oil and remaining soy sauce in a mixing bowl: toss together.
• Serve pea salad with chicken.

Roasted tomatoes with feta and chickpea salad

Roasted tomatoes with feta and chickpea salad

Ingredients
4 pints grape tomatoes (1 pint = 2 cups), pierced {thanks to Jael for this tip}
olive oil to drizzle
salt & pepper
4 garlic cloves, unpeeled
10 thyme sprigs
1 pound can chickpeas, rinsed and drained
1/3 to 1/2 crumbled feta
arugula

Directions
1. Preheat the oven to 425F. Line a large cookie sheet with aluminum foil.
2. Mix pierced tomatoes with olive oil, salt & pepper, garlic cloves and thyme. Arrange in one layer on a cookie sheet and roast for about 40 minutes.

3. In a bowl combine chickpeas and feta.
4. Remove thyme sprigs from the roasted tomatoes. Crumble the thyme leaves into the bowl with chickpeas and feta. Squeeze out roasted garlic cloves.
5. Add roasted tomatoes with their juices. Mix.
6. Adjust for salt & pepper if necessary and add a bit more olive oil if you wish.
7. Serve over a bed of arugula.

I've had this dish for dinner, breakfast and lunch. I don't think I can get tired of it. Not only is it colorful, pretty healthy and easy to make, but it's pretty satisfying and has so many different flavors: the sweetness of roasted tomatoes, the slight bitterness of arugula and the saltiness of feta. What's not to like?

Have you roasted tomatoes? If so, do you use the slow/low method or the high/fast method? What do you then do with them?