This was a my quick lunch a couple of weeks ago. It’s another salad that was part of my cookbook, but mostly magazine, challenge and something I would never think to make on my own. I actually got my ingredients a little confused when I put this together, but it all worked out okay. The recipe uses oranges rather than grapefruit, which I think would be a lot better even though I love grapefruit more than oranges. I’m also not too sure how I feel about fennel…I’ll be honest and tell you that I didn’t eat all of the fennel on my plate. Something about it was just weird to me. I’ve had it chopped up in smaller pieces in salad before and really liked it though! On the more positive side, I can’t believe I never realized how good tuna and avocado are together! I’m embarrassed. So tasty! Next time, oranges! And I’ll try cutting up the fennel. And maybe not roasting it? Or maybe just ditch it? How do you feel about fennel??
The cookbook/magazine challenge is still doing strange things to my recipe selection. I don’t want to say that I’m not a salad person, because I do enjoy a nice big salad sometimes…but I can’t say that it’s normal for me to flip through a magazine and be drawn to so many salad recipes. Simple ones too! Since I don’t make salad very often, I really like making my own small batches of dressing when the impulse hits. It’s way easier than you might think and it’s pretty sweet that you can make a tasty dressing with only a few ingredients rather than the loads of complicated things that are listed on a bottle. This salad was very fresh with nice crunch and paired well with my…oh.so.sophisticated mac & cheese bites. Heh, kind of cut down on the classy, healthy thing didn’t I? I tend to do that. Paul bought us the Trader Joe’s mac & cheese bites so that I would have something quick to eat when I returned from my Colorado trip. They were good! Try both, I say!
Crispy & Lemony Salad (From Martha Stewart Everyday Food March 2013)
1 head romain, chopped
1/4 cup dill sprigs
1 english cucumber
1/4 cup olive oil
2 tablespoons lemon juice
Combine the salad ingredients in one bowl. Whisk together dressing ingredients in another; season. Drizzle over salad and toss. Top with cracked black pepper. Serves 4.
Are you sick of hearing about kale yet? Yeah, me too, but I had to try out the craze. It seems like everyone is always completely surprised that they end up enjoying raw kale. Needless to say, I was skeptical and thought wow, this stuff must taste really weird. Turns out, it doesn’t taste weird at all. It tastes like leafy broccoli to me, and I love broccoli. I can’t say that I’ve purchased a bundle of kale since I made these chips, but I’m certainly not scared of it anymore.
These kale chips actually were really tasty. I tried out three flavors to make this experiment more interesting: sesame oil, soy sauce, and plain olive oil with sea salt. I liked all of the flavors, but be really careful about adding salt. See, I tossed my whole tray with olive oil and salt before I decided to break them up into three groups. Sooo, my soy sauce chips were mega salty! Valuable lessons in this post: 1. don’t over salt your kale chips and 2. don’t be scared of kale because it just tastes like broccoli…really leafy broccoli that kind of gets stuck in your throat…do you think it tastes like broccoli, or am I the crazy one??
Ok, so I’m not really that into quinoa. And these are pretty much my only two quinoa recipes. But, they are really good and I’ve been making them for years. I was inspired by a Southwestern style quinoa salad that my mom and I picked up randomly at Whole Foods once. It was surprisingly enjoyable so we decided to recreate it for our work lunches. Quinoa salad makes a great to-go lunch because it’s filling, flavorful, and doesn’t even need to be heated up. Plus, there are tons of ways to switch up the recipes to get some variety in your daily brown bag.
There are two variations that I tend to stick to: Southwest and Mediterranean. When I have the urge to make these for the work week, I usually make one big batch of quinoa and then divide it in two containers. That way I can make both flavors at once and alternate throughout the week. Once you’ve made the quinoa, the rest is just tossing in veggies and seasonings. There’s not really a recipe, but I’ll list the combinations I use below. One big tip though: the last time I made these I added taco seasoning to the Southwest salad, which is now a must! Gives it a nice kick and ties the theme all together. Let me know if you have any quinoa combos that I should try! We have way too much of it in the pantry and it would be nice to switch things up a bit!
Mediterranean: cucumber, tomato, lemon juice, feta, salt and pepper. I can’t remember the exact herbs/seasoning I used, but I think I kept it simple! I had a little extra steak and avocado from the Southwest salad, so I threw it in here too.
Southwest: corn, black beans, tomato, avocado, taco seasoning, lime juice. Perfect lunch!
I bought a bunch of spinach this week and it managed to sneak it’s way into almost every meal I made. Luckily, I was able to keep it sealed up long enough to make some cookies that look like tiny little sand castles, thanks to a baking pan I got for Christmas last year!
This was my first time making my homemade gnocchi and my first time grilling steak. I have to be honest and say that both dishes photographed a little better than they tasted. They weren’t bad by any means though. The sauce that went with the sweet potato gnocchi was amazing and could easily be used as a light and healthy side dish. It just did not hold up well as a leftover. And the steak dinner was enjoyable, but I totally overcooked the steaks – eek! They were a little pink in the middle, but I was aiming for more of a medium rare.
But hey, this blog is not at all about showing what a great cook I am! It’s about my real, everyday life. And in my real everyday life, I love cooking, taking pictures of what I eat, and sometimes it doesn’t go as planned. C’est la vie!
:: Cute little sand castle cakes! And gluten free! I used my regular blondie recipe but substituted this flour that I found at TJ Maxx recently ::