Tag Archives: dinner

Pasta Primavera

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Pasta Primavera

Pasta Primavera

This dish is a big favorite at our house.  My husband ordered it once while we were on vacation, and absolutely loved it.  He still talks about how wonderful it was.  Just between you and me I think his memory has greatly enhanced it over time,  but since he first ate this meal, I have tried to recreate it.  These are the requirements:  pasta must be farfalle (bow-tie pasta), vegetables must be julian cut, sauce must be loose/wet, not creamy.    Several years ago I hit on the right combination, and he pronounced it “perfect”.  Hooray!

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Primavera is the Italian word for “spring”, and when I make it during the springtime, I use vegetables in season during the spring.  In today’s version I use vegetables that are more available in the summer with so much that is garden fresh now.  That’s the versatility of this recipe, you can change up what you put in it, and it still tastes great.

The recipe that gave me a basis to work with came from Giada DeLaurentiis’ book, Everyday Italian.   I made some modifications, mainly with the seasonings, to try to recapture the flavor Mr. D. remembers.  I also roasted the vegetables all together on a baking sheet seasoned with some olive oil and Italian herbs.  If all the vegetables are cut into the same size pieces, they will all cook up in the same time frame.  While they are roasting, you can have the pasta cooking, and you can be sauteing onion and garlic along with the other ingredients for the sauce.  Once the parts are cooked, put them all together, and you’re done. Simple and delicious!

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PASTA PRIMAVERA

Yield:   Serves 4

Ingredients:

  • 3 carrots, peeled

    An assortment of vegetables and pasta make the meal.

    An assortment of vegetables and pasta make the meal.

  • 2 medium zucchini
  • 2 yellow summer squash
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/4 cup olive oil, divided
  • 1 Tablespoon dried Italian herbs or herbes de Provence
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pound dried farfalle pasta (bow-tie pasta)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1  1/2 Tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • fresh basil, chopped for garnish
  • shredded Parmesan cheese, for topping

1.  Preheat the oven to 450*F.   Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips.  On a heavy baking sheet toss the vegetable strips with 2 Tablespoons olive oil, Italian herbs, salt and  pepper.  Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over  both sheets.

Colorful vegetables, julian cut, before roasting.

Colorful vegetables, julian cut, before roasting.

2.  Bake, stirring after the first 10 minutes, and continue baking until carrots are tender and the other vegetables begin to brown, about 20 minutes, total.   Note:  my vegetables were fork tender at the 10 minute time, so watch carefully.  They should have a little chew to them and not be over cooked.

3.  Meanwhile bring a large pot of salted water to a boil.  Add the farfalle and cook, stirring occasionally, until tender but still firm to the bite, about 8-9  minutes.  Drain, reserving 1 cup of the cooking liquid.

4.   In a large skillet, heat the remaining olive oil.  Add the chopped onion, and minced garlic.  Cook on low until they are tender.  Add the lemon zest, lemon juice, and balsamic vinegar.  Mix to incorporate.  Add the pasta and roast vegetables and toss together.  Add the reserved pasta water a little at a time to liquify the sauce to your taste.

Add the pasta and vegetables to the sauce .

Add the pasta and vegetables to the sauce .

5.  Put into a large bowl, garnish with chopped basil and serve with Parmesan cheese to sprinkle on top.

Serve in a large bowl, garnished with fresh basil.

Serve in a large bowl, garnished with fresh basil.

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SOURCE:   Modified from  Everyday Italian, by Giada DeLaurentiis

Chicken on the Barbie

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Chicken with honey-chipotle BBQ sauce.

Chicken with honey-chipotle BBQ sauce.

Recipes for making BBQ chicken on the outdoor grill are a dime a dozen.  They seem to be in every food publication you look at, and I think most folks have their favorite way of doing it.  So what can I add that’s new?  Probably not a whole lot!!

I guess I just want to brag about how great my latest batch of grilled chicken came out.  It was very well done, but not dried out;  flavorful, but not overly sweet or spicy;  a little charred but not burned beyond recognition.  AND, I made the spice rub and the basting sauce from scratch.  Along side the chicken I grilled corn on the cob and cooked fresh green beans with a little bacon for added flavor.  This turned out to be a  wonderful summertime meal that was pretty fuss-free.

The recipe calls for a quantity of chicken that could be all thighs, or a mixture of thighs and drumsticks.  It’s worth making a lot if you do it because  its great cold for lunch cut up over a green salad, or used to make a chicken salad.  Anyway you eat this chicken it is enjoyable, hot or cold.

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GRILLED CHICKEN WITH HONEY-CHIPOTLE BBQ SAUCE

Yield:  4- 6 servings

Ingredients:IMG_4602

  •  2 tsp. olive oil
  • 1/4 cup minced shallots
  • 1/4 cup low sodium catsup
  • 2 Tbsp. water
  • 1  1/2 Tbsp. honey
  • 2 tsp. cider vinegar
  • 1/2 tsp. dry mustard  ( I used 1 tsp. spicy brown mustard.)
  • 1/2 tsp. chipotle chile powder
  • 1/2 kosher salt, divided
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 4 bone-in chicken leg-quarters, legs and thighs separated or all thighs or all drumsticks for a total of 8 pieces
  • cooking spray

1.  Preheat grill to medium-high heat.

2.  Heat a small saucepan over medium-high heat.  Add oil, swirl to coat.  Add shallots, sauté  2 minutes or until tender.  Stir in catsup and next 5 ingredients (through chipotle powder), and 1/4 teaspoon kosher salt.  Reduce heat to low and cook 5 minutes stirring occasionally.

3.  Combine 1/4 tsp. salt, garlic powder, cumin and black pepper;  sprinkle over the chicken,  Place chicken on grill coated with cooking spray;  Grill 15 minutes on each side until done.

4.  Baste chicken generously with sauce; turn over, and grill 1 minute.  Baste again; turn over, and grill 1 minute.  Serve with any remaining sauce.

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SOURCE:  Cooking Light

Ravioli and Vegetable Soup

Posted by deliciousonadollar in Main Dish, Quick Meals, Soups and tagged with , , , , , , , ,
Ravioli and vegetable soup.

Ravioli and vegetable soup.

My recipe today is targeted at week night cooking when you are short on time.  Perfect for those evenings when you want to go meatless, or prepare a meal that’s vegetarian.  It’s a hearty, nutritious and delicious soup and you can include greens and vegetables to your liking.  The broth can be beef or vegetable, so it offers a lot of leeway to tailor it to your dietary needs.

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The basis of the soup is a package of small cheese ravioli; either frozen or fresh.   You begin by sautéing the usual trio of veggies:  onions, carrots and celery.  Add the broth, bring to a boil.  Add the ravioli and cook till tender; then add the greens to wilt them.  That’s it!   Sprinkle on some parmesan cheese at the table and serve with a whole-grain bread.  This whole meal took me no more than 30 minutes to prepare.  The recipe can be easily doubled for more servings or just to have some for another meal.

RAVIOLI AND VEGETABLE SOUP

Getting all the ingredients ready.

Getting all the ingredients ready.

Servings:    About 4

Ingredients:

  • 1 Tbsp. olive oil
  • 1 small onion, diced
  • 3 medium carrots, halved lengthwise and sliced
  • 3 stalks celery, sliced
  • 1 tsp. chopped fresh thyme, or 1/2 tsp. dried
  • 2 cups fat-free low-sodium beef or vegetable broth
  • 1 9 ounce pkg. small cheese ravioli
  • 1 small bunch escarole, kale, or 5 cups spinach, roughly chopped
  • kosher salt and freshly ground pepper
  • 3 Tbsp. grated parmesan cheese
  • 8 slices whole wheat baguette

1.  Heat the oil in a large pot over medium heat.  Add the onion, carrots, celery and thyme and cook, stirring occasionally , until the vegetables begin to soften, about 4 minutes.  Add the broth and 3 cups water and increase the heat to high.  Cover and bring to a boil, then add the ravioli.  Reduce the heat to medium and simmer until the ravioli are tender ( according to package directions for cooking).

Letting it simmer till tender.

Letting it simmer till tender.

2.  Add the escarole to the soup and cook, stirring, until wilted.  Season with salt and pepper.  Ladle the soup into bowls and sprinkle with the cheese.  Serve with the bread.

Ravioli and vegetable soup. Serve with grated cheese.

Ravioli and vegetable soup. Serve with grated cheese.

Nutritional Profile:    Calories:  262;  Fat,  9 g.;  Carbohydrate  34 g.;  Protein 12 g.

SOURCE:   Food Network Magazine

Salade Niçoise

Posted by deliciousonadollar in Main Dish, Salads and tagged with , , , , , ,
Salade Niçoise

Salade Niçoise

Let’s pretend we are vacationing in the South of France, in the little seaside town of Nice.  We’re sitting outdoors at an umbrella table overlooking the blue waters of the Mediterranian Sea, while below us boats and yachts are floating at anchor, and we are enjoying a delicious salad for lunch.  Ah, yes— we can dream.  But the rest of this is not a dream. The salad is called Salade Niçoise and you can have it right in your own home.  Today!

While no one claims to have invented this French salad (niçoise just means “in the style of Nice”),  credit is given to Julia Childs for popularizing it in the U.S. during the 1960’s.  I, for one, am so glad she did.  Thank you, Julia!

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Over the years I have made this salad many times.  It is one of my go-to meals when the weather turns so warm that you don’t want to cook, and barely have an appetite at all.  This salad will change all that.   When there is fresh produce available at the supermarket and roadside stands, it is so easy to prepare.  You can vary the vegetables you use, and it is also a good way to use up small amounts of leftovers.   The classic Salade Niçoise, usually contains small cooked potatoes, thin green beans, hard-cooked eggs, tomatoes, radishes, olives, and tuna on a bed of lettuce.   These ingredients are laid out on a large platter so everything is visible, making a rather grand presentation.  At serving time, simply dress with your favorite oil and vinegar dressing.  Enjoy with a crunchy loaf of French bread.

Although the recipe below outlines all the steps for cooking the various components of this salad, I usually make it when I have some left over red-skin potatoes, and green beans on hand from a previous meal.  This saves times when you want to make the salad.  Also, a good quality tuna is usually used here, but I have substituted cooked shrimp at various times, with the same wonderful results.

NIÇOISE SALAD

Yield:  Serves 4

Ingredients:

  • 1 head of Romaine lettuce or Boston lettuceIMG_4614
  • 8 – 10 small whole red-skin potatoes
  • 2 Tablespoons dry white wine
  • 10 0z. thin green beans, or haricots verts, trimmed
  • 4 large eggs
  • 1/4 cup white wine vinegar
  • 1/2 shallot, minced
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon fresh thyme, or 1 tsp. dried
  • freshly ground pepper
  • 3/4 cup extra virgin olive oil
  • 12 small grape tomatoes
  • 6 radishes, trimmed and quartered
  • 2  (5 1/2-ounce) cans Italian or Spanish tuna packed in olive oil, drained
  • 1/2 cup black olives

1.  Put potatoes in a medium saucepan; cover with cold water and season with salt.  Bring to a simmer over medium-high heat and cook until fork tender, about 5-6 minutes.  Drain and transfer to a bowl.  Drizzle with the white wine and let cool.  Reserve the saucepan.

2.  In another saucepan, bring salted water to a boil.  Add the green beans and cook until crisp-tender and bright green,  2 – 4 minutes. Drain and immediately rinse with cold water to stop the cooking action.  Drain and pat dry.

3.  In the reserved saucepan, place the eggs and cover with cold water by about 1 inch.  Bring to a simmer, then cover, remove from the heat and let stand 10 – 12 minutes.  Drain, then run under cold water to cool.  Peel immediately under cold running water.

4.  Make the dressing:  Whisk the vinegar, shallot, mustard, thyme, 1/2 tsp. salt and peper to taste in a bowl.  Whisk in the olive oil in a slow, steady stream until emulsified.

5.Toss the tomatoes in a small bowl with salt, pepper and a little dressing.  Add about 1/4 cup dressing to the potatoes and toss.  Quarter the hard-cooked eggs.

6.  Wash the lettuce, dry with paper towels and chop into bite sized pieces.

Assemble the Salad:

1.  Place the lettuce on a large platter

2.  Begin by placing the tomatoes in the center of the platter, then work your way out to the edges making small piles with the other ingredients.  There is no required pattern, just make it attractive.    A nice presentation is your goal.

3.  Drizzle more dressing over all, or serve  dressing on the side.

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SOURCE:   French Cooking Made Easy,   Julia Childs

Jalapeño Cheddar Chicken Burgers

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Jalapeño cheddar chicken burgers with guacamole.

Jalapeño cheddar chicken burgers with guacamole.

Folks, I’m doing you all a hugh favor by introducing you to these incredible burgers.  While I love all the recipes I post on this site, once in a while a recipe stands out from all the others and really needs some extra bragging about.  These burgers deserve all the attention I’m giving them.

First of all they are cooked outside on the grill,  and during the summer we want to make use of the grill as much as possible.  Secondly they’re made of chicken;  lean, low in fat, but moist and very flavorful.  Third,  they are very easy to make, but a few simple additions take them to a whole new level.  A burger is not always just a burger, this one is a burger in fancy clothes!

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One of the additions we will be using to “dress” our burgers is Guacamole.  This just about guarantees that they will be awesome, but besides that there’s jalapeño pepper, cheddar cheese, and cilantro.  These could very easily replace the traditional beef burgers on my menus for the remainder of the summer months.  Give them a try and see if you don’t agree.

JALAPEÑO CHEDDAR CHICKEN BURGERS WITH GUACAMOLE

Yield:  serves 4 – 5

Ingredients:

  • oil, for oiling the grill grates
  • 1  1/2  lb. ground chicken
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup minced fresh cilantro
  • 2 cloves garlic, minced or pressed
  • 1 jalapeño, seeded, cored and minced  (adjust amount to your desired level of heat)
  • 1 tsp. ground cumin
  • 1 tsp. paprikaIMG_4585
  • juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

To serve:

  • Burger buns**
  • Guacamole

Optional toppings:

  • Salsa
  • Sour Cream
  • Minced fresh cilantro
  • Sliced tomatoes

1.  Heat a grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 4-5 patties.

2.  Cook the burgers on the heated grill, about 3 – 4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese,  (if desired).  Cook until an instant-read thermometer inserted in the center registers 160*F.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns, guacamole, salsa, and minced cilantro as desired.

Fresh off the grill, ready to finish getting "dressed".

Fresh off the grill, ready to finish getting “dressed”.

Do we love these burgers? Oh, yeah!

Do we love these burgers? Oh, yeah!

**When you are making fancy pants burgers like these they really deserve to be served on a good quality bun.  It makes such a difference in the total enjoyment of what you have created.

P. S.   If you’re more into turkey burgers than chicken you could easily substitute ground turkey here and still have a fabulous burger!

SOURCE:  What’s Gabby Cooking?

Keeping it Cool!

Posted by deliciousonadollar in Pies, Pastry, Quick Meals, Salads and tagged with , , , , , , ,
Creamy Watermelon Pie

Creamy Watermelon Pie

Watermelon and Cucumber Salad

Watermelon and Cucumber Salad

The heat wave in the East continues.  This is day #7, with at least one more day of it before some promised cooler weather makes its way here sometime over the weekend.  The electric company is asking us to limit power usage during peak times, so I’m not using the stove or oven, and it’s too darn hot to stand outside over the grill cooking.  What’s my solution to preparing meals?

Well, since the refrigerator can’t be turned off, I am making use of it to the max and we are eating cold foods.  Today, I went to the super market early in the morning to get some necessary items for my menu.  You know, I actually Shivered while shopping in the frozen foods isle.  Yikes, almost didn’t recognize what was happening!   When I got home I did a little preliminary cooking (morning is not peak time for power usage.), so that I could put together a cold salad plate for dinner.  It turned into a Salad Niçoise, but I’ll save that for another day.

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Two foods that always suggest coolness to me are watermelon and cucumbers.  Having purchased some of each of those foods, I was  led  to create a salad combining both of them.  Chilled watermelon and chunks of cucumber tossed with feta cheese, fresh basil and a drizzle of balsamic dressing.  I love that salty-sweet-tangy thing going on.  It is guaranteed to keep you cool as a cucumber when the temperature outside will have you melting.  I could be happy eating just this for lunch;  it is so refreshing and cool.

The second item I made using watermelon was Creamy Watermelon Pie.  A pie so refreshing that it never lasts long on a hot summer day.  Using just a few convenience foods, you can make it in a flash, then sit back and wait for it to thicken.  Dee-lightful!

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CHILLED WATERMELON, CUCUMBER AND FETA SALAD

Yield:   Servings,  4IMG_4632

Ingredients:

  • 4 cups chilled seedless watermelon, diced large
  • 1 medium chilled seedless cucumber, peeled and diced
  • 1/4 cup crumbled feta cheese
  • 1 Tablespoon fresh mint – or basil- thinly sliced
  • 3 Tbsp. balsamic vinaigrette

In a large bowl, place the watermelon and cucumbers.  Top with feta and mint or basil.   When ready to serve, drizzle with the balsamic vinaigrette, and toss to combine.

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SOURCE:   adapted from  Skinny Taste.com

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CREAMY WATERMELON PIE

Yield:  6 – 8 servings

Ingredients:IMG_4608

  • 1 package  (3 ounces) watermelon flavor gelatin  (I used Jolly Rancher Brand)
  • 1/4 cup boiling water
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 cups cubed seeded watermelon
  • 1  ( 9-inch) graham cracker (or other) pie crust.  (I always use Shortbread Cookie Crust)

Directions:

In a large bowl, dissolve gelatin in boiling water.  Allow to cool to room temperature.  Meanwhile cut up watermelon into small cubes. Whisk the whipped topping into the gelatin; then fold in the watermelon.  Spoon into the crust.  Refrigerate for 2 hours until set.  Yield 6 – 8 servings

Pour filling into crust and chill for at least two hours.

Pour filling into crust and chill for at least two hours.

Such a pretty pink.

Such a pretty pink.

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SOURCE:   Taste of Home

Barbecue-Rubbed Pork Chops with Grilled Pineapple

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
A colorful presentation of grilled pork chops and pineapple.

A colorful presentation of grilled pork chops and pineapple.

To me, this meal represents summertime cooking at its best.  The aroma of the meat sizzling on the grill, made it very hard to wait for it all to be cooked and ready for eating.   Our neighbor wandered over to share a glass of wine with us and commented on what was cooking and how delicious it smelled!  😀

Everything cooks in about the same time on the grill.

Everything cooks in about the same time on the grill.

One of the meats we particularly like is pork chops cooked on the grill.  We spent a leisurely weekend at home when I planned this  meal cooked completely on the grill that included this recipe for pork chops and grilled pineapple.  The spice rub on the chops is made up of seven spices, giving the meat a bold and zesty flavor. This is counterbalanced by the sweetness of fresh pineapple.  Along with this I made Hasselbach potatoes and cooked them on the grill also.  Stay tuned for this recipe coming up tomorrow. To round out the meal we had fresh asparagus and homemade ice cream for dessert.  (Also coming up this week.)

Hasselbach potatoes and asparagus completed the meal.

Hasselbach potatoes and asparagus completed the meal.

BARBECUE-RUBBED PORK CHOPS

Yield:   Serves 4

Ingredients:

  • 1 Tbsp. light brown sugar
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1/4 tsp. dry mustard
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground red pepper
  • 4  (6-ounce) bone-in center cut loin pork chops trimmed (about 1/2 inch thick)
  • cooking spray
  • 1 fresh pineapple, peeled and cut crosswise into 1/2-inch thick slices

1.  Combine the first 9 ingredients;  rub over both sides of pork.  Heat a grill to medium-high heat.  Coat the grid with cooking spray by rubbing with a paper towel sprayed with cooking spray.

2.  When the grill is sufficiently hot, lay the chops and pineapple slices on the grill rack.  The  pork will cook in about 8 minutes, total. At about 4 minutes, turn the chops and pineapple over, and continue cooking until tender but still moist and juicy.

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SOURCE:  Weeknight Grilling with the BBQ Queens

Cobb Salad

Posted by deliciousonadollar in Main Dish, Salads and tagged with , , , ,
Classic Cobb Salad

Classic Cobb Salad

I distinctly remember the first time I had a Cobb salad.  We were on a motor trip, driving through Virginia, when we stopped for lunch at a local restaurant serving “home-cooked” meals.  The day was very warm and since we would be continuing with our driving I wanted something cool and light for lunch.  Cobb salad was what I ordered, not knowing what to expect, but the description of it was enticing.

The salad lived up to its promise, having lots of my favorite foods in it and I thought it was delicious.  Since then I have made this salad many times and we enjoy it as our main meal in the summer  months when there is so much fresh produce available.

Recently Food Network Magazine ran an article on Classic Salads and the Cobb salad was one that was featured.  This is where I learned the background on the salad.  Quoting from the magazine, ” Cobb Salad , 1934.   This popular dinner salad originated as a midnight snack for  Robert Cobb, owner of the Hollywood Brown Derby restaurant in Los Angeles.”   The classic Cobb salad usually contains these essential ingredients:  chicken, bacon, hard cooked eggs, tomatoes, avocado and cheese on a bed of lettuce.

OOPS, I forgot the cheese!

OOPS, I forgot the cheese!

The recipe that follows is the one from the Food Network article.  However I made some modifications when I prepared the salad.  I used some Rotisserie Chicken instead of cooking chicken breasts, and I substituted cheddar cheese for the blue cheese. ( It had not found its way onto the salad at the time of  photography.)

CLASSIC COBB SALAD

Yield:   serves 4 – 6

Ingredients:IMG_4487

  • 8 slices thick cut bacon, chopped
  • 4 large eggs
  • kosher salt
  • 2  6-ounce skinless, boneless, chicken breasts
  • zest – in wide strips – and juice of  1 lemon
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 Tbsp. black peppercorns
  • 1/4 cup apple cider vinegar
  • 1/2 shallot, minced
  • 1 Tbsp. Dijon mustard
  • 1/4 cup extra virgin olive oil
  • freshly ground black pepper
  • 2 avocados
  • 2 tomatoes, chopped
  • 1 large head Bibb lettuce, torn into pieces
  • 1 head romaine lettuce, cut into pieces
  • 4 ounces blue cheese, crumbled

1.  Cook the bacon in a medium skillet over medium heat, until crisp.  Transfer to paper towels to drain.

2.  Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch.  Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand 10 – 12 minutes.  Drain, then run under cold water to cool.  Peel under cold running water.  Chop the hard-cooked eggs and season with salt.

3.  Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and large pinch of salt in a medium saucepan;  Add enough cold water to cover the chicken b 1/2 inch.  Bring to a bare simmer over medium heat ( do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160*, about 7 minutes.  Transfer the chicken to a cutting board and let rest 5 minutes.

4.  Meanwhile, make the dressing:  whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl.  Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper.  Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.

5.  Halve, pit and dice the avocados.  Season the tomatoes with salt.  Add the Bibb and romaine lettuce to the serving bowl on top of the dressing.  Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and cheese in rows on top of the lettuce.  When ready to serve toss the salad and season with salt and pepper.

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SOURCE:  Food Network Magazine

Soba Noodles with Miso-Glazed Chicken (or Tofu) and Vegetables

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , , ,
Soba noodles with miso-glazed chicken and vegetables.

Soba noodles with miso-glazed chicken and vegetables.

My first question is–what are soba noodles?  Uninformed as I am I decided to find out, and for anyone else who also doesn’t know,  I’ll share what I learned.

Soba noodles are a traditional flat Japanese noodle made from buckwheat flour and wheat flour and used widely in Japanese cookery. (Dictionery.com)  Called a “whole grain”, buckwheat is actually the fruit of the buckwheat plant.  The plants are harvested and dried, the fruits hulled and then ground into flour.  Soba noodles look like flat spaghetti and are usually light beige in color, have a somewhat nutty flavor, and are shelf stable like other pastas.  They should be stored in a cool, dry place.  You generally cook these noodles the same way you cook any other kind of pasta; in a large pot of boiling salted water.

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A few years ago it was difficult to find Asian noodles except in an Asian market, but happily, most large supermarkets now carry them.  I was fortunate in finding them at the market where I shop as fresh soba that only needed to be heated in the microwave.

Once I learned what soba noodles are and then actually found them, I was ready to try making this recipe.  I must say that both Mr. D. and I loved it and we ate most of the whole amount that is meant to serve 4.  There was only a small amount left over and we both wanted it for lunch the next day.  (He won!)

SOBA NOODLES WITH MISO-GLAZED CHICKEN AND VEGETABLES

Servings:   about 4

Ingredients:

Chicken and all the seasonings are ready.

Chicken and all the seasonings are ready.

  • 2  1/2 Tablespoons canola oil, divided
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. white miso
  • 1 Tbsp. minced peeled ginger
  • 1 Tbsp. minced garlic
  • 1 Tbsp. lower-sodium soy sauce
  • 1 1/2 tsp. sugar
  • 1 tsp. dark sesame oil
  • 4 ounces uncooked soba noodles
  • 1 pound chicken breast tenders  (14-ounce pkg. extra-firm tofu, may be substituted)
  • 6 ounces mushrooms, sliced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 1/4 cup thinly sliced green onions

1.  Combine 1 Tbsp. canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.

2.  Cook noodles according to package directions; drain and rinse.  Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.

3.  Heat a large nonstick skillet over medium-high heat.  Add 1 Tbsp. canola oil to pan; swirl to coat.  Cut any large pieces of chicken crosswise into smaller pieces. (Cut tofu crosswise into 4 (1-inch thick) slices.  Add to pan; cook 3 minutes on each side or until browned.  Add 1 Tbsp. miso mixture to pan; toss to coat.

This is the tofu version, courtesy of Cooking Light.

This is the tofu version, courtesy of Cooking Light.

4.  Remove chicken/tofu from pan; keep warm.  Add remaining 1 1/2 tsp. canola oil to pan; swirl to coat.  Add mushrooms and asparagus to pan; sauté 4 minutes or until tender.

Sauteing the veggies and the miso mixture.

Sauteing the veggies and the miso mixture.

Add remaining 2 Tablespoons miso mixture to pan;  toss to coat.  Sprinkle with green onions.  Arrange 1/2 cup noodle mixture in each bowl.  Top with 1/2 cup vegetable mixture and chicken or tofu.

IMG_4426

Soba noodles with miso-glazed chicken and vegetables.

Soba noodles with miso-glazed chicken and vegetables.

SOURCE:  COOKING LIGHT

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