Tag Archive: dressing


Kale Ceasar Salad

salad-carol-scottSo it seems we find ourselves in the New Year (yay!) and yet in the depths of Winter…still. Oh but it’s not so bad, right? And there’s of course more than comfort food around to lift our spirits 🙂 I am happy to remember all those winter foods that weren’t in season and weren’t around, even a couple months ago. And somehow, I’m now hungrier – all the time! 😦 Mostly, I just end up wanting to make soup, but it’s good to diversify. And this brings me to my post.

So, is salad in season? No. But Kale is. I know what you’re thinking. Salad. Bor-ing. Ceasar, bleh – but no, I promise you this is worth the effort. Because, let’s just be honest here – caesar is awesome – emperor actually, and I’ll be the first to admit I don’t care for anchovies BUT then there’s CAESAR (I am trying to make my point, although I may just end up being redundant, but seriously) there are other perks to the wintertime salad. First, you cancaesar_salad scratch most fruit off that list because, darn, it’s just not ripe or even available and the first rule of any caesar is that it’s all about salty. In the absence of sweeter fillers, it’s good to add a go-to-protein or two to the salad that’ll contribute some texture and quantity. My choice: cubed cheddar cheese (instead of Parmesan) and ham, but the recipe I used suggested roasted chicken too. Remember, science (as reported by the Business Insider) just debunked 5 of the silly myths about meat that are out there so now we know that it is healthy, a great source of protein, our bodies can (and do) digest it well, and that it does not cause disease, or make you fat. Thank you, science.

Julius_Caesar_Coustou_LouvreThe secret ingredient here? Brown rice. I know I hate rice too, hate it. It’s the absence of something, I think, what’s it called? Oh yeah: flavor. But what’s the second rule about making a caesar salad? (I’m totally making this up, but still) It must have carbs. CARBS, say what, how can that be a rule?! Ask the Romans, they invented this. I’m only kidding, this dish is very American so I think it’s safe to assume that for it to be a caesar salad, there must be some carbohydrates in it. So the typical caesar has croutons and I try to avoid these tasty little treats full of empty calories (darn!) You know what packs a ton of (not empty) wholesome calories and can count itself as a good carb? That’s right, rice. Brown rice happens to be holier than thou when it comes to getting whole grains. Well thank god it’s good for something. I first came across this recipe in last September’s Cooking Light. Granted it called for quinoa, but brown rice is just as good.dressing

The labor intensive part of any salad is in the processing or chopping of all the raw veggies. The bad news? Caesar dressing from the store is over-rated and has waaaay too much sodium in it. The good news? You can make your own in about 24 seconds if you have handy some of the classic ingredients like a couple anchovies (yes, those slippery little suckers), olive oil, light milk or creme fraiche, and lemon. For me, the key to saving time in making this recipe lies in using a blender to puree everything – but this can just as easily be hand-chopped and mixed well.

I’ve included a quick & easy infographic from Women’s Health that breaks down all kinds of salad dressings you can make in 3 minutes, like a boss. Talk about easy, so you aren’t required to make creamy, salty dressing if you don’t want to; Greek, Honey Mustard, and Asian Dressing would all go just as well here 🙂

salad dressings

Kale Caesar Salad with Brown Rice, Bell Peppers, and Ham

Ingredients

(for the salad)Brown-Rice

4.7 dl (about 2 cups) brown rice

1 bunch of kale (any color)

1 block of sharp cheddar, cubed

3 bell peppers, seeded & sliced

2 red onions, thinly slicedkale

500g (or 2 cups) cubed ham

5 tomatoes, coarsely chopped

(for the dressing)

2 anchovies, packed in oil

2 Tbs. hot water

1 lemon, juiced

1 dl (1/2 cup) creme fraiche or light milk

1/2 dl (or 1/4 cup) olive oil

2 garlic cloves, chopped

1 Tbs. English (or Worcestershire) sauce

sea salt & cracked pepper

(1) Cook the brown rice according to package instructions and let cool completely. (2) Wash the kale and remove the stems, chopping the leaves and putting all greens into a large salad bowl. (3) Add all the other chopped salad ingredients including the brown rice, cheddar cheese, onions, peppers, ham, and tomatoes. (4) To make the dressing, combine the anchovies, hot water, lemon juice, olive oil, garlic, creme fraiche, and Worcestershire sauce in a blender. Pulse until the dressing is creamy and smooth. Season to taste with plenty of salt & cracked pepper (5) When ready to serve, toss the salad with the dressing and heap into bowls, no bread needed, garnished with more cracked pepper and a wedge of lemon. 🙂

Serves 4

cheeseYou’d be amazed just how much I made of this and just how fast it all “disappeared.” I really planned for leftovers but caesar is another one of those things that gets really good by just chillin’ in the fridge. Amazing.

My challenge for the new year: go-to-snacks that I can assemble in less than 10 minutes. Got any ideas for me? Please share! I guess healthy is a priority but emphasis on the easy/quick to assemble part.

Question for this post & its readers: what is your favorite salad dressing ever?!

1.6.2015

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Rise of the Nachos

chips_paintingI can’t believe it’s 2014 – already! I have no excuse for not having a recent post, other than my Master’s thesis being due very soon. Just imagine all the celebratory food cooking and related cacophony of posts I could do after THAT 😀 For now, I wanted to post this simple & sweet blurb on nachos. Ahh, cheese. Where would food be without you? One of my favorite foods is cheese. One of my other favorites? Salsa. I am also a carnivore by nature and can’t help but like eating meat from time to time too. Where do these three meet? Cue in – nachos. This undervalued dish isn’t necessarily unhealthy, just watch the cheese! Nachos are on the rise and if you’ve a bad or nonplussed experience of the dish before, it’s time to make new memories, I mean nachos. We are lucky to be in the era of limitless culinary diversity and the sheer amount of different things you can put on cheesy nachos is kind of mind-boggling.

From what I remember of my restaurant experience with nachos, it’s a little slimy, a little soggy, and kind of anticlimactic. But I do also remember from my bar-tending days that nachos was the one dish that people would NEVER finish. Why? Because there’s too much if it! Granted, there’s nothing better when you’re really hungry than a steaming pile of chips & cheese, but it’s important to transcend the baseline comfort elements in this recipe to reach something better. The 3 recipes or versions I have here I read in last year’s Cooking Light. So easy! So simple! So tasty! I should write ads for this magazine 😉

When it comes to nachos, here’s 3 tips to remember: 1. It’s quality, not quantity. Gourmet ingredients cheese_nachosgive you some deluxe nachos and no matter what, you will be full by the time you’re done (and there will be some left). Spread a baking sheet onto the oven pan and one layer of chips, no need to make mountains – I know tortilla chips are cheap but please refrain, for the sake of your stomach 2. Don’t skimp on the cheese. Broiled chips aren’t very tasty by themselves, but add the right amount of cheese and viola, irresistible goodness. The best part? Broiling this dish takes 1-2 minutes MAX. You put it in and you’re eating moments later, it’s like magic 🙂 3. Be creative. Try making what you’d consider you’re “dream nachos.” Then m???????????????????????????????????????????????????????????????????????????ake a Greek version, a Caribbean version, and/or good ol’ Tex-Mex. Mix it up and have all-veggie nachos or use some crazy ingredients like toasted sesame seeds or capers.. No need to restrain yourself, this dish is messy and sloppy and will turn out del-ish once covered in warm, melted cheese. Have fun, because you have TIME for that when making dinner only takes 15 minutes!

My star ingredient? Greek yogurt. Greek what?! You don’t need sour cream or creme fraiche, they’re merely nice condiments that should be used in moderation. But, you get some low-fat Greek yogurt and put a big dollop in the center of your nachos? It’s practically the same thing, only better (for your body, I mean). I love sour cream as much as the next American 😉 but hey, there are alternatives to watch the calorie count and Greek yogurt is just as yummy. Below are 3 versions of simple nacho recipes you can make, enjoy and WARNING: you will need napkins 😀

Nachos – 3 Ways

(1) Pork & Bean Nachos with Tomatoes, Onions, and Fresh Herbs

Ingredients

1 bag of tortilla chips, unsalted

1 bag (or 2 cups) of shredded cheddar cheese

1 yellow onion, thinly slicednacho-combos

3 tomatoes, chopped

1 can black or red kidney beans, drained & rinsed

1 pork tenderloin, trimmed

1 bunch fresh cilantro, minced

1 bunch fresh basil (or mint)

1/2 bunch fresh parsley, minced

4-5 pickled or preserved jalapenos, for serving

1/2 cup low fat Greek yogurt, for serving

baking paper

vegetable oil

sea salt & cracked pepper

(1) Season the pork tenderloin generously with salt and pepper. Heat 1 Tbs. oil over medium-high heat in a skillet. When hot, brown the tenderloin on all sides, turning every 4 minutes or so and cook until tenderloin is firm, about 15 minutes total. Remove from heat, cover with foil, and let sit 10 minutes. When cool, slice the cooked pork into chunks and set aside. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips in an even (or not so even layer) across the baking sheet and top with meat and cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from the oven and add beans, tomatoes, and onion. Top with minced herbs, pickled jalapenos, and a dollop of Greek yogurt. Serve immediately.

Serves 4

(2) Spicy Shrimp Nachos with Salsa, fresh Jalapenos, and Avocado

Ingredients

1 bag of tortilla chips, unsaltedfresh-salsa

1 bag (or 2 cups) of shredded mozzarella cheese

1 bag (around 1/2 kg) frozen small shrimp, peeled & de-veined

1 jalapeno, seeded & sliced

3 Tbs. coconut flakes

4 Tbs. seafood seasoning or market spice

2 ripe avocados, slicednachos_02

1 bunch fresh Cilantro, minced

1 cup salsa of your choice or pico de gallo, for serving

1/2 cup low fat Greek yogurt, for serving

vegetable oil

baking paper

(1) Defrost shrimp, drain, and rinse thoroughly. Place in a bowl with seafood seasoning and 1 Tbs. oil and stir until well-coated. Heat another Tablespoon of oil in a saute pan over medium heat. When oil is shimmering, add the shrimp and cook, 1 -2 minutes, or until shrimp is pink and can be easily cut in half with a fork. Put cooked shrimp in a bowl and set aside. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips and coconut flakes in a layer across the baking sheet and top with shrimp and cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from the oven and add spoonfuls of salsa, slices of avocado, and jalapenos. Top with minced cilantro and a big dollop of Greek yogurt. Serve immediately.

Serves 4

(3) BBQ Chicken Nachos with Green Onions, Jack Cheese, and Honey-Mustard Coleslaw

Ingredients

1 bag of tortilla chips, unsaltedbbq-chix

1 bag (or 2 cups) of shredded Jack cheese

2 cups of cooked barbecued chicken, shredded or cubed

1 bunch green onions, thinly sliced

1/2 cup low fat Greek yogurt, for servingColeslaw

(for slaw🙂

2 Tbs. honey

1/4 cup Greek yogurt

2 Tbs. mustard

1 tsp. paprika

sea salt & cracked pepper

1/2 head of red cabbage, thinly sliced

1 head of fennel, thinly sliced

2 carrots, peeled & grated

3 Tbs. fresh dill fronds

baking paper

(1) To make slaw, put honey, paprika, 1/4 cup Greek yogurt, and mustard in a jar or container with a tight-fitting lid. Seal the container and shake until ingredients have combined. Season dressing to taste with salt & pepper and chill at least 20 minutes for flavors to meld. Mix thinly sliced cabbage, fennel, and carrots in a large bowl and add dressing. Stir until combined and chill slaw until ready. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips in a layer across the baking sheet and topnachos_painting with barbecued chicken pieces and Jack cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from oven and add green onions and spoonfuls of coleslaw. Top with a big dollop of Greek yogurt and serve immediately.

Serves 4

My question: what are the craziest (as in crazy delicious) things you can think of to put on nachos?

Come on, I’d love to hear what that could be – I want to make MORE of this cheesy deliciousness and I need some fresh ideas…

1.31.2014