Monthly Archives: July 2013

White Bean and Radish Salad

Posted by deliciousonadollar in Salads, Side Dish and tagged with , , , , , ,
White Bean and Radish Salad

White Bean and Radish Salad

Summer is for salad, folks.  When the weather turns this warm, I just want a cool, easy to fix salad for my meal.  One that looks good on the plate, tastes good, and is healthy for you are all necessary attributes.  If it is made with readily available staples that I have in my pantry that’s even better.  Well, I’m happy to tell you, this salad fills all those criteria and more.

I put this salad together in about 15 minutes.  Once made I let it chill so it would be nice and cool by dinnertime, and served it with some salmon kabobs, cooked quickly on the grill.

Opening a can of white beans is one of my favorite ways to start cooking.  There are so many ways you can spin them into salads and side dishes.  They can be paired with whatever you have in the fridge or what looks good at the market.   In this case the beans are mixed with fresh radishes, scallions, black olives and lots of fresh parsley in the dressing.  I would also not hesitate to pair them up with some tuna fish, cherry tomatoes, goat cheese, some herbs, and a drizzle of lemon juice and olive oil.  When using an ingredient like beans in a salad, you want to combine them with something that offers a contrasting crunch and a pop of color.  Here, we have red, white, black and green.  So pretty when you plate it up!

IMG_4399

This satisfying salad was great served alongside fish, but it will also go well with grilled or roast chicken or steak.  It can even become a completely vegetarian meal just by adding some wedges of hard boiled egg.  Give this one a test run, it might become your new favorite go-to salad.     Its also a great take along if you’re going to a pot-luck picnic over the July 4th weekend.

WHITE BEAN AND RADISH SALAD

Servings:   6 – 8

Ingredients:IMG_4402

  • 2 anchovy fillets packed in oil, drained**
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. drained capers
  • 2 cups (packed ) fresh flat-leaf parsley, divided
  • 1/4 cup (or more) white vinegar
  • Kosher salt, black pepper
  • 1 bunch radishes, trimmed, cut into thin wedges
  • 2 scallions, thinly sliced
  • 3  (15-oz) cans cannellini -white kidney beans- rinsed and drained
  • 3/4 cup oil-cured black olives, pitted, quartered

1.  Blend anchovies, oil, capers and 1 cup parsley in a blender until a coarse puree forms.  Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt and pepper and more vinegar, if desired.

2.  Add radishes, scallions, beans, olives, and remaining 1 cup parsley to bowl and toss to combine.

3.  Cover and chill till ready to serve.  May be made 4 hours ahead.

**Many recipes call for just one or two anchovies to be incorporated in a dish, leaving you to wonder what to do with the remainder of the tin.  I keep a spare ice cube tray available for just such times when I will put 2-3 anchovies with their oil, into each of the depressions, add a small amount of water to cover and freeze them.  Once frozen, place into a zip-top baggie, keep frozen, and use as needed in future recipes.

IMG_4403

SOURCE:  This recipe was derived from Bon Appetit magazine.

Grilled Salmon Kebabs

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Grilled Salmon Kebabs

Grilled Salmon Kebabs

These grilled salmon kebabs are so easy to make and delicious to eat–and loaded with omega 3’s in every bite.  Isn’t it super when something you love to eat is also good for you?   Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

I made these this past weekend on a really hot day, when I did not want to be indoors cooking at the stove. I served them with a cold salad  (white bean and radish salad, tomorrow’s post)  and a quick potato hash and we loved it all.  It was the perfect meal to eat outdoors.

If you are growing your own fresh herbs in the garden, this is a great way to use some oregano.  It is combined with cumin and sesame seeds, and sprinkled over the kebabs after brushing them with a little olive oil.  In between each piece of salmon is a thin slice of lemon that makes the kebabs look nice, but also bathes the fish in its juice while cooking.  I plan to make this dish again this summer and perhaps vary the kind of fish used.

GRILLED SALMON KEBABSIMG_4406

Servings:  4   (2 kebabs each)

Ingredients:

  • 16 bamboo skewers soaked in water 1 hour
  • 2 Tbsp. chopped fresh oregano
  • 2 Tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1/4 tsp. crushed red pepper flakes
  • 1  1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, sliced into very thin rounds
  • olive oil cooking spray
  • 1 tsp. kosher salt

Directions:

1.  Heat the grill on medium heat and spray the grates with oil.  (Or wipe the grates with a paper towel sprayed with oil).

2.  Mix oregano, sesame seeds, cumin and red pepper flakes in a small bowl to combine;  set spice mixture aside.

3.  Beginning and ending with salmon, thread salmon and folded lemon flies onto 8 pairs of parallel skewers to make 8 kebabs total.**  Brush with oil and season with reserved spice mixture.

Alternate salmon and lemon slices onto double skewers.

Alternate salmon and lemon slices onto double skewers.

4.  Grill, turning occasionally, until fish is opaque throughout, 5 – 8 minutes.

Cooking on the grill!

Cooking on the grill!

**Here’s a trick: By threading the salmon onto parallel skewers they won’t flip and spin every time you turn them over.

Grilled Salmon Kebabs

Grilled Salmon Kebabs

SOURCE:  adapted slightly from Bon Appetit

Roasted Strawberry and Toasted Coconut Popsicles

Posted by deliciousonadollar in Snacks and tagged with , , , , , , ,
Roasted Strawberry and Toasted Coconut Popsicles

Roasted Strawberry and Toasted Coconut Popsicles

Today is the beginning of July and it seems that everyone I know is going on vacation; going to the mountains,  going to the beach, or just sitting out by the pool chillin’ out.  Every one but me, that is.  I’d love to be going to the beach, but when you plan to be in a dance competition in August, you just don’t take a vacation until it’s over.  I have work to do.  That’s OK,  I’ll pretend that I’m there by looking at other people’s pictures and daydreaming.  When I sit outside on the deck I’ll slather on the sunscreen that smells of coconut, and eat my popsicles.

IMG_4473

Have you ever made popsicles?   maybe little ones in ice cube trays?  I’ve done that once or twice.  But what I’m proposing is to get yourself a really nice popsicle mold so you can make the real  things.  Popsicles are so easy to make I wonder why I haven’t done this before.

IMG_4450

Today I’m roasting strawberries.  Roasting them concentrates their flavor and brings out their sweetness.  I’m also going to toast the coconut while the oven is on.  Roast and toast is my new motto!

Once the strawberries are roasted, they go into the blender with a bit of lime juice and some sugar.  The coconut is combined with coconut milk, and the next thing that happens is a simple layering of the two into the popsicle molds.   Pop into the freezer and in about 5-6 hours you will have a frozen treat.

Let the others go on their vacations.  I’m happy sitting on the deck chillin” with my cold and frosty popsicle!

STRAWBERRY AND COCONUT POPSICLES

Yield:  Makes 10 – 12 pops  (With my mold I got 10 pops).IMG_4471

Ingredients:

  • 1/3 cup sweetened shredded coconut
  • 1  pound fresh strawberries, hulled
  • 1 Tbsp. olive oil
  • 2 Tbsp. granulated sugar
  • juice of 1 lime, divided
  • 1  (15-ounce) can coconut milk, well shaken (low fat is OK)
  • 2 Tbsp. granulated sugar
  • 1 tsp. vanilla extract

1.  Place a rack in the upper third of the oven and preheat oven to 350*F.  Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown.  Watch it closely as it will toast quickly….usually in 3 – 5 minutes.  Remove from the oven and place in a small bowl to cool.

IMG_4444

2.  Place strawberries on the baking sheet and drizzle with olive oil.  Place in the oven to roast until fragrant and soft, about 18 to 20 minutes.  Remove from the oven and add the strawberries to a blender, or the bowl of a food processor fitted with a blade attachment.  Add 2 tablespoons sugar and juice of half a lime.  Blend until smooth.

IMG_4446

3.  In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract.  Stir in the toasted coconut.

4.   Place a spoonful of strawberry into the bottom of each popsicle mold.  Start by filling 10 molds in case you don’t have enough to fill 12 molds.  Stir coconut milk mixture and add to the popsicle molds, filling 2/3 full.  Spoon more strawberry into each mold and top with remaining coconut milk.

IMG_4449

5.  Add on the popsicle mold lid and then insert the sticks.  Freeze for at least 6 hours before serving.

IMG_4471

SOURCE:   POPS!  Icy Treats for Everyone by Krystina Castella