couscous, lentil & arugula salad with garlic-dijon vinaigrette

eatingwell.com (see a picture of the salad at this link, too!)

Last year Eating Well magazine did this amazing spread on salads - I got several great recipes from just one article!  This is the first one I am sharing here...more to come.

I love this salad because it is easy, hearty enough for a meal, and the flavors are bright and fresh. 

VINAIGRETTE

• 1/2 cup extra-virgin olive oil
• 1/2 cup lemon juice
• 1/2 cup red-wine vinegar
• 1/4 cup Dijon mustard
• 4 small cloves garlic, minced
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

SALAD

• 1 1/4 cups vegetable broth, or water
• 1 cup whole-wheat couscous
• 2 1/2 cups water
• 1 cup French green lentils, or brown lentils, rinsed
• 4 cups arugula, any tough stems removed, or mixed salad greens
• 1 small cucumber, peeled, seeded and diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 
  

1. To prepare vinaigrette: combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.
2. To prepare salad: Bring 1 1/4 cups broth (or water) to a boil in a small saucepan. Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, about 5 minutes.
3. Combine 2 1/2 cups water and lentils in another saucepan. Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes. (Green lentils will be done sooner than brown lentils.) Be careful not to overcook the lentils or they will fall apart in the salad. Drain any excess water and let cool for about 10 minutes.
4. If arugula leaves are large, tear into bite-size pieces. Toss arugula (or greens) with 1/4 cup of the vinaigrette in a large bowl, then divide among 4 large plates. In the same bowl, toss the couscous and lentils with another 1/4 cup vinaigrette; divide the mixture among the plates. Top each salad with cucumber, tomatoes and feta and drizzle each with 1 tablespoon vinaigrette. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 1 week.)

grilling season coming to an end...

As grilling season comes to an end, it seems timely to share the most exciting thing I've learned about grilling this summer.  Our friends Chris and Paola know a gentleman from Argentina who taught them how to cook an egg in the most amazing way I've heard of!  For someone (like me) who is a big fan of eggs - and grilling - this is a perfect combination. 

Ingredients
Bell peppers (red, yellow, orange, or green will do) one per person
Eggs one per person
Salt
Pepper

Preheat your grill by turning on burners (or getting charcoal hot) and covering with the lid. 

Meanwhile, cut away the top of the pepper(s) by creating a large circle around the stem.  Remove the stem and any remaining seeds from the pepper(s). 

Crack one egg directly inside each pepper, just as you would put an egg in a pan for sunny side up.  Sprinkle the raw egg with salt and pepper to your liking (and any other seasonings that inspire you). 

Place the pepper(s) directly on the grill, covering with the lid.  Depending on the temperature of your grill (ours is usually about 400 F), cook for 20 minutes or more.  Check the egg regularly, removing the pepper from the grill when desired egg doneness is reached. 

Serve as a side or the main entree!  I would like to have these with Eating Well's Corn & Basil Cakes sometime soon.

poblanos stuffed with cheddar and chicken

Good Lord, these are good. I recommend making them on a weekend for your first go-'round, because the first attempt can be a bit labor intensive (can take about an hour and a half). We got started a little to late the first time we tried them, and ended up having one of those meals where you're so tired by the time you eat that you almost forget you were hungry.  Completely worth it, and I have told myself that the next time I make them I will remember to cook the rice first, which should save me some time! Eeeeh...

We served them with Eating Well's Corn & Basil Cakes (a savory pancake). These are great too!

poblanos stuffed with cheddar and chicken
finecooking.com

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano (I used fresh, but remember dried has a stronger flavor per volume)
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken (I used chicken breast, the recipe calls for dark meat)
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

Cook rice

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip (not all the way through to both sides, only opening one side to stuff) and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed. The peppers will probably tear, but who cares...you're not cooking for the president.  If you are cooking for the president, take extra care.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Yoooowwwwwwww!!

fresh green bean, potato and steak salad

My sweetie grilled this salad up for me on a lovely summer evening.

The potatoes are tender, the beans crunchy, and the whole dish is bright and hearty.

What a nice meal (and man!) to come home to...

fresh green bean, potato and steak salad with horseradish dressing

eatingwell.com

ingredients

• 1 pound baby potatoes, scrubbed (you can prepare these ahead of time and refrigerate up to 3 days)
• 12 ounces green beans (about 3 cups), trimmed
• 1/2 cup sliced fresh chives or scallion greens
• 1/4 cup reduced-fat sour cream
• 3 tablespoons white-wine vinegar or red-wine vinegar
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly ground pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
• 1/4 teaspoon salt
• 2 ears corn, husked
• 
  
• 1. Preheat grill to medium.
• 2. Steam potatoes in a saucepan fitted with a steamer basket, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
• 3. Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
• 4. Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob. Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing (dress lightly to start, adding more to taste - I find that this salad can be easily overdressed).

melon panzanella

This salad is too good to be true. Only it is true. It's hearty enough for a meal, but I also like to bring it as a side to parties so I can impress all of my friends.

Melon Panzanella

from eatingwell.com

4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)

3 tablespoons extra-virgin olive oil

1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)

2 cloves garlic, minced

3 tablespoons red-wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups torn arugula leaves

2 cups cubed firm ripe melon

2 tablespoons chopped fresh basil

1. Preheat oven to 250 F

2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.

3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper. Sometimes I add extra vinegar and/or olive oil for extra dressing.

4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.

Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 3 g fiber;

Nutrition Bonus: Vitamin C (16% daily value).

the joy of beets

Last week I made this salad for dinner, and I was asking myself - why don't I make beets more often? ? So easy, so nutritious, and absolutely delicious. I used to think they tasted like dirt - the result of trying them as a kid in a recipe that didn't quite suit my tastes. Now I love their rich, earthy flavor.

Plus, beets are packed with lycopene and anthocyanins, which are powerful antioxidants. According to the ADA, "Red" fruits and vegetables such as beets help maintain a healthy heart, vision, and strong immune system and may reduce cancer risks. Beware while cooking beets though, because they can stain your clothes!

beet salad with oregano, pecans, and goat cheese

fine cooking magazine

serves 3 to 4

4 or 5 medium beets (red, golden, or a combination)

1 1/2 Tbs extra-virgin olive oil

1 1/2 Tbs balsamic vinegar

Sea salt or kosher salt and freshly ground black pepper

2 oz soft goat cheese, crumbled

1 Tbs chopped fresh oregano

2 Tbs chopped, lightly toasted pecans

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a pot with a steamer basket, steam beets until a knife enters them easily (25-40 minutes, depending on size). Set aside until cool enough to handle, but still warm.

Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve. Serve at about room temperature.

spinach salad with strawberries & goat cheese

Makes: 4 servings, about 1 1/2 c. each

I also like to split the whole amount, top with chicken or salmon, and make it a meal for two.

Dressing

1 Tbs pure maple syrup (or brown sugar)

2 Tbs red wine vinegar

1 Tbs extra-virgin olive oil

1/4 tsp salt

1/4 tsp freshly ground pepper

1 tsp packed, chopped fresh basil (about 2-4 leaves)

Whisk above ingredients together in small bowl or measuring cup with spout for dressing.

Salad

3 cups baby spinach

2 1/2 c sliced fresh strawberries (12 oz-ish)

1/3 c fresh chives, chopped

1/2 c toasted pecans, chopped (if you don't know how to toast nuts, I can help! let me know...)

1/4 c crumbled goat cheese

Add spinach, strawberries, and chives to a salad bowl. Toss with dressing. Divide among plates and top with pecans and goat cheese. Sometimes I put a bit of the goat cheese in before tossing the salad with the dressing, because it makes the dressing a bit creamy. Yum! Goat cheese...

Nutrition: Vitamin C, Vitamin A, Folate, Magnesium

Did you know...I planted chives in my herb garden outdoors 3 years ago, and it is still alive? That is a testament to its resilience, considering I really don't care for it from about September - February. It starts going crazy around April, and by the time strawberries are ripe for this recipe, I've got more than I could possibly use. I heart Seattle.

NY style grilled corn

Corn on the Cob has arrived in grocery stores just in time for grilling season! Okay, I know it's not truly "in season" in the northwest, but I just get too excited to wait. My sweetie and I gave up cooking COTB any other way after discovering this recipe in Eating Well magazine. It's super easy to make and brings a full, slightly tangy flavor to this grilling staple. This recipe is a light version of the delightful street corn sold by vendors in Mexico and NYC.

New York Style Grilled Corn
Eating Well Magazine

2 Tbs lowfat mayonnaise
2 Tbs nonfat plain yogurt
1/2 tsp chili powder
4 ears corn on the cob, husked
4 Tbs finely shredded Cotija cheese (can sub parmesan in a pinch)
1 lime, quartered

1. Preheat grill to medium-high
2. Combine mayo, yogurt, and chili powder in small bowl
3. Grill corn, turning occasionally until marked on each side and tender, 8-12 min total. Remove from grill.
4. Spread each ear with 1 Tbs of the sauce and sprinkle with 1 Tbs Cotija. Serve with lime wedges, squeezing over before eating.
5. Fall in love

Per serving: 98 cals, 3 g fat (1g sat)