get your yummy back

musings from a health supportive culinary artist

Quinoa and Corn Salad with Citrus Vinaigrette May 6, 2012

Filed under: how to make it — chezdesblog @ 5:20 pm
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We’re having dinner with family tonight and I got assigned a quinoa salad. I came up with this recipe for Quinoa and Corn Salad with Citrus Vinaigrette on the fly, using what I had on hand, and like it enough to share here. It’s herb-y and citrus-y, perfect for this warm May day we’re having. If you don’t use all of the dressing for the salad, save it for mixed greens during the week or as a dipping sauce for grilled chicken or fish.

In fact, while you’re at it, why not make a double batch of quinoa? Use half of it for this salad and set the rest aside for later this week in Herbed Quinoa and Chickpea Salad, Curried Quinoa Salad, or in place of barley in this delicious Halibut with Artichokes, Tomatoes and White Beans. Good stuff!

 

Fantastic Party Menu for Cinco de Mayo April 22, 2012

Filed under: how to make it — chezdesblog @ 3:58 pm
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I created this menu for an engagement party where the hosts wanted to feature my tamales. As a party menu, it worked really well. Many of the elements can be made ahead of time and reheated or refrigerated until go-time. I am really pleased with how it all turned out – and so were they. I thought I’d share the menu with you as I think it would be great for a Cinco de Mayo party. Many of the recipes came from my recipe index. Enjoy!

Appetizers:

~ Mango Gazpacho Shooters

~ Seared Coriander-Crusted Tuna and Crunchy Slaw on Crisps

~ Grilled Cheddar Cornmeal Cakes with Avocado Mousse and Pico de Gallo

Main Buffet:

~ Green Chili Chicken Tamales with Chipotle Crema, Salsa Verde and Pico de Gallo

~ Wild Mushroom Quesadillas

~ Shredded Pork Tacos

~ Farro Salad with Chipotle Lime Vinaigrette

~ Jicama, Radish and Pepita Salad with Citrus Herb Vinaigrette

Dessert Buffet:

~ Coconut Layer Cake

~ Tequila Lime Tartlets

 

Hungry yet?

 

Quick Three Bean Chili! January 22, 2012

Filed under: Uncategorized — chezdesblog @ 1:26 am
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On Saturday, after a day out and about, we got home later than expected and I was without a dinner plan. Thankfully, I had been to the store earlier and had stocked up on staples, among them a variety of beans, diced tomatoes, fresh vegetables, plain yogurt and maple syrup.

Upon scanning my pantry, I immediately envisioned a pot of Three Bean Chili, with Maple Corn Bread and Zesty Coleslaw. Within an hour, I had a delicious homemade meal on the table. This vegetarian chili is hearty, satisfying and packs some heat. (Just the way I like it!) I always use my Le Creuset Dutch Oven for soups and stews. Made of enameled cast iron, it distributes and retains heat well, is oven-proof and cleans up easily. I love it.

Back to the chili. I set aside some aside for another meal this week and froze the remainder for that emergency meal I don’t yet know I need. I made the Maple Corn Bread into muffins because the leftovers freeze easily and can be thawed for breakfast, lunch, dinner or breadcrumbs. As for the coleslaw, well, I’ll crunch on that until it’s gone. Tangy and mayo-free, it doesn’t last long around here…

 

Pumpkin-Peanut Soup January 1, 2012

Filed under: Uncategorized — chezdesblog @ 12:17 pm
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If you’re like me, you still have pumpkin puree in your pantry leftover from Thanksgiving. Don’t let it go to waste! This delicious Pumpkin-Peanut Soup is a great way to use it and other pantry staples for a healthy, quick and delicious mid-week meal.

Last week, I enjoyed my Farro with Winter Fruit, Pistachios and Ginger for breakfast over plain yogurt. Um – yum!

We’ve got friends and family coming in for the weekend, so I’ve got happy hours in my future. In preparation, I’ve made Crushed Peas with Feta and Scallions to spread on crostini. I’ve also made some Cranberry Nut Bread to put out with breakfast. I’m also trying a few new things, and if they go well, you’ll see them here in the weeks to come. Happy New Year!

 

Marinated White Bean Salad September 4, 2011

Filed under: how to make it — chezdesblog @ 2:47 pm
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Over the weekend, I found some of my Mom’s old recipe boxes. She had several, organized by category – appetizer, salads, desserts, etc. I’ve been clinging to these over the years since she passed away. I love sifting through the recipe cards, seeing her hand writing, discovering what she found worthy of clipping, deciphering her notes, additions, and substitutions.

I came across this recipe for Marinated White Bean Salad, hand-written by one of her best friends. I imagine Mom loving this salad at some event and asking for her friend for the recipe. Remember recipe cards? Mom’s friend transcribed the recipe onto a card – “For: Barb,” “From the Kitchen of: Susan,” “Serves: 12 for a party.”

I can see why she wanted this recipe – these beans are simply delicious! They make a wonderful and versatile side dish. Make them for yourself, and then share the recipe with a friend!

 

Pluots+Toasted Pistachios+Feta=New Summer Salad! July 27, 2011

Filed under: how to make it — chezdesblog @ 7:48 pm
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Pluots are a hybrid of plums and apricots resulting in a variety of colors and flavors. Some pluots are deep red, others black, and some a mottled green. Their flesh ranges in color from magenta to pale yellow. No matter how you slice them – they’re delicious!

Savory Pluot Salad is a refreshing way to use them in a dish suitable for breakfast, lunch or dinner. The combination of fruit with toasted nuts, feta cheese, onions, and tomatoes is surprising and delightful. For best results, choose fruit on the firm side, suitable for chopping.

Of course, pluots are a delicious snack on their own. And once you’ve entered the land of pluots, you are bound to encounter apriums, peacotums, plumcots, and many other fun varieties to try. These fruits also make a nice and healthy addition to Stone Fruit Salad. Enjoy!

 

Warm Corn Salad July 22, 2011

Filed under: how to make it — chezdesblog @ 10:09 pm
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Sweet summer corn. It’s back! This makes me very happy. I saw a recipe in Food and Wine for Warm Corn Chowder Salad with Bacon and Cider Vinegar. A few tweaks to ingredients and process made it my own Warm Corn Salad – and a new addition to my summer salad repertoire!

Using fresh corn is preferred, but if you don’t have access to it, or if it’s off-season, you can substitute frozen corn kernels. I regularly use Canadian bacon as a lean alternative to bacon-bacon and am happy to report that it works here. I also like the simple dressing of olive oil, apple cider vinegar, and crushed red pepper. This salad is reminiscent of Edamame Succotash. Best served warm or at room temperature, it’s a great addition to your next barbecue. Enjoy!

 

 

Pesto! Pistou! July 13, 2011

Filed under: how to make it — chezdesblog @ 9:23 am
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Traditionally made with fresh basil, garlic, nuts, cheese, and olive oil, pesto is an amazing thing. Once you’ve got a basic recipe to work with, the world is your…um…pesto palace! Different combinations of herbs and nuts produce delicious results. Try parsley and pepitas, arugula and pecans, a combination of mint and cilantro with pine nuts, or a combination of fresh dill and green onions with pistachio nuts. Oh my. If you want to skip the nuts altogether, you will end up with a pistou, a French variant traditionally added to soups, but delightful in many ways.

Use pesto top grilled pizza or salmon, as a dipping sauce for grilled vegetables, or as a flavor bomb in turkey meatballs. It is also delicious as a dip when pureed with low-fat cottage cheese, served as a topping on crostini with roasted red pepper, tossed as a dressing for new potato salad, or stirred into a vinaigrette.

You can freeze pesto in an ice-cube container, pop the frozen pesto cubes into a freezer bag, and keep your stash for several weeks. Simply thaw it when you need it. How yummy is that?

Your assignment, should you choose to accept it, is to hit the farmer’s market this weekend and try something new with pesto! Would love it if you reported back…

 

Outstanding in the Field + Ideas for a Happy 4th June 30, 2011

Filed under: how to make it,where to eat it — chezdesblog @ 12:52 am
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This past weekend, we attended an Outstanding in the Field dinner in Northern California. Drenched in sunshine, the Baia Nacchia farm served as host to some 130-odd diners under the stars. These events are a wonderful way to connect with food, farmers, and the great outdoors. After a guided tour of the farm, we were served a four-course meal prepared by a local chef and his team. Among other interesting things, I learned that Sweet Alyssum is used in organic farming to control pests. They host dinners all across the country, so check it out. Fresh, delicious, and educational – it doesn’t get much better than that!

In preparation for the long weekend, I am searching my recipes for good potluck fare. Some of my recommendations for wowing friends and family with healthy eats include Broccoli Apple Salad, Zesty Coleslaw, Curried Potato Salad,  Soba Noodle Salad, Pea Salad, Tabouli, or a Summer Squash Salad. For grilling, try Grilled Cheddar Cornmeal Cakes or one of these tasty burger recipes. Top it all off with a seasonal fruit crisp or Basil-Blackberry Crumble. Have a great weekend!

 

Another One Bites the Dust: Coleslaw June 10, 2011

Filed under: how to make it,where to eat it — chezdesblog @ 12:19 am
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I am still on my kick to find healthy, tasty ways to reinvent some traditional summer barbecue side dishes. This week’s victim – coleslaw.

Ninety-five percent of the recipes I look at include mayonnaise, sugar, or both. My goal is a tangy, crunchy slaw that rises to the occasion instead of being weighed down by its dressing.

My search is over – thanks to my sister. She sent me a recipe for coleslaw served up on a fried chicken sandwich at Bakesale Betty in Northern California. (Upon further investigation, it appears this sandwich has a bit of a cult following!) I adapted the recipe a bit. Instead of using jalapeno in the slaw, I used chili sauce in my dressing to guarantee I’d get some heat in every bite. It’s great as a side dish or as a topping for fish tacos. This is my new slaw for the season!

 

 
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