Menus for this week
Monday
lunch Pike Market Salad with walnuts (but not the cheese!) from Cooking Light
dinner- Black Beans and Rice, romaine salad, steamed kale
Tuesday
dinner- Black Eyed Pea Patties with Garlic Pepper Salsa from Oct 07 Cooking Light, served on a bun for DH and over a bed of finely chopped romaine for me
Thursday
dinner- leftover Mixed Vegetable Coo-Coo with Tomato Sauce from Oct 07 Cooking Light, steamed collards
Sunday, October 14, 2007
Chocolate Chip Cookies
I made Dreena Burton's Chocolate Chip Cookies from Vive le Vegan and they are delicious! They taste like chocolate chip cookies- yum! I used Trader Joe's turbinado sugar which didn't fully dissolve but left a fun crunch in the cookie.
5 flamingos!!
I'm wondering about adding some bourbon to these...........
5 flamingos!!
I'm wondering about adding some bourbon to these...........
Back with a yummy salad and chocolate chips cookies
Now that the school year has settled, I'm back to the blog. I still need to work through organizing the recipes. DH has started to eat much more vegetarian which has made planning and cooking meals both easier and harder. Easier, well because it's back to one meal cooking. Harder because I'm more restricted in choices for the meals. I am very pleased that he is eating less meat and he seems pleased with his choice.
Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.
The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).
Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray
Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled
To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.
To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.
To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.
Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005
Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.
The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).
Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray
Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled
To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.
To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.
To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.
Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005
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