Farm Stand Greek Salad

I LOVE the Food to Live By cookbook!  I've made this salad many times and it is fabulous.  I always leave out the olives and capers since I'm not a fan.  And although I roasted my own pepper this time (on the gas stove), I think roasted peppers out of a jar are just as good and much easier.

Farm Stand Greek Salad

Courtesy of Food to Live By

• 3 romaine hearts
• 1 small regular cucumber, peeled, seeded, and cut into 1/2 inch dice
• 1/2 small red onion, very thinly sliced
• 15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into 1/2 inch dice
• 2 tablespoons capers, rinsed
• 30 kalamata olives, pitted
• About 1/3 cup Classic Red Wine Vinaigrette (see below)
• 3 ounces feta cheese, grated or crumbled (about 2/3 cup)
• 1 red bell pepper, roasted and cut into 1-inch strips, for garnish

Clean the romaine and cut into 1-inch strips.  Add the cucumber, onion, tomatoes, capers, and olives and toss.  Add the vinaigrette.  Garnish with feta and bell pepper strips.

Serves 6 as a side salad

Classic Red Wine Vinaigrette

• 1 small clove garlic, finely minced
• 1 teaspoon finely minced shallot
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of sugar
• 1/4 cup red wine vinegar
• 2/3 cup extra-virgin olive oil

Place all ingredients in a bowl or measuring cup and whisk to combine.  The vinaigrette can be refrigerated, covered, for up to 1 month. 

Makes about 1 cup

CEiMB: Shrimp Fra Diavlo with Spinach

This recipe was chosen by Jennifer.  I substituted fire roasted tomatoes for the no-salt-added and am so glad I did.  This dish definitely needed a little heat.  Totally easy dinner though!

Shrimp Fra Diavolo

Courtesy of Ellie Krieger

• 3/4 pound whole-wheat thin spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced (I diced this)
• 5 cloves garlic, minced
• 1 14.5-ounce no-salt-added diced tomatoes (I used fire roasted)
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp, peeled and deveined
• 3 cups lightly packed baby spinach leaves (3 ounces), coarsely chopped

Bring a large pot of water to a boil.  Add the spaghetti and cook until al dente and according to the directions on the package.

While the pasta is cooking, heat 1 tablespoon of the oil in a large pot over medium-high heat.  Add the onion and cook, stirring, until softened, about 3 minutes.  Add the garlic and cook, stiffing, for 1 additional minute.  Add the tomatoes, wine, tomato paste, the remaining 1 tablespoon of olive oil, the oregano, red pepper flakes, salt, and pepper, and simmer until the sauce thickens slightly, 8 to 10 minutes.  Add the shrimp and spinach and cook, stirring, until the shrimp is just cooked through, about 5 minutes.  Remove from the heat.  Add the drained cooked pasta to the sauce and toss until well combined.

Makes 4 servings

CEiMB: Panzanella with Chicken Sausage

Peggy of Pantry Revisited chose this Craving Ellie in My Belly recipe.  While this recipe for panzanella was definitely healthier than my usual recipe, I have to say that I prefer this recipe, mostly for the toasted bread.  Even so, this was much enjoyed and I ate the leftovers for breakfast this morning!

Panzanella with Chicken Sausage

Courtesy of Ellie Krieger

• 8     medium ripe tomatoes, cut into wedges (about 1 1/2pounds)
• 1     small English cucumber, cut into half-moons
• 1/2   medium red onion, thinly sliced into half-moons
• 3     tablespoons olive oil
• 1     tablespoon red wine vinegar
• 1/2   teaspoon salt
• 1/4   teaspoon freshly-ground black pepper
• 1     small whole-grain baguette or other crusty bread (preferably day-old, about 8 ounces), cut into 3/4-inch chunks
• 1/3   cup basil leaves, coarsely chopped
• 1     package Italian-style precooked chicken sausage, about 12 ounces total

In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt, and pepper. Add the bread chunks and basil and toss well so all the bread is well moistened.

Preheat a grill or grill pan over medium-high heat.

Add the sausage and cook, turning once or twice, until warmed through and grill marks are formed, about 8 minutes. Serve the sausage, whole, alongside the panzanella.

Chickpea Feta Salad

It's about time I got back to blogging!  I'm not sure if there are even any readers out there anymore!  I've got backed up blog posts from the last few months, but in the meantime, here's something healthy and simple.  We're enjoying this for dinner tonight along with some tomato soup.

Chickpea Feta Salad

• 1 can chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup cherry tomatoes, diced
• 1/2 cup English cucumber, diced
• 1/4 cup feta cheese, crumbled
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 1 tablespoon fresh oregano, minced

Mix all ingredients together and enjoy!

CEiMB: Emerald Stir-Fry with Beef

Let's just say this wasn't my favorite...no flavor!

Emerald Stir-Fry with Beef

•1/4 cup mirin or semisweet white wine, like Riesling
•1/4 cup orange juice
•1/4 cup low-sodium soy sauce
•2 tablespoons rice vinegar
•1/4 teaspoon red pepper flakes
•1/4 cup water
•2 tablespoons canola oil
•8 ounces beef round tip steak, sliced 1/4-inch thick
•3 cloves garlic, minced
•2 cups fresh snow peas (6 ounces)
•1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
•1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
•2 cups (8 ounces) frozen shelled edamame
•1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
•1 teaspoon sesame oil


Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.


In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.


Per Serving:
(1 serving equals 2 cups stir-fry and 3 tablespoons sauce)
Calories 400; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 3 g) ; Protein 29 g; Carb 34 g; Fiber 11 g; Cholesterol 32 mg; Sodium 625 mg
Excellent source of: Protein, Fiber, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Iron, Phosphorus, Zinc
Good source of: Thiamin, Riboflavin, Niacin, Folate, Calcium, Magnesium, Manganese, Potassium, Selenium

CEiMB: Five Layer Mexican Dip

So the picture doesn't do this dip justice!  I halved the recipe, used sugarplum tomatoes, extra chipotle peppers and included the jalapenos - fabulous and spicy!  Thanks to Mama Cooks for choosing the recipe!

Five Layer Mexican Dip

Courtesy of Ellie Krieger

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.


Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per Serving:
Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

Beef Enchiladas

Do you know about The Pioneer Woman?  If not, you should!  While I have tried a couple of her recipes that have come out good, but not great.  These are GREAT!  I did leave out the olives but otherwise made them exactly as written.  The hubs and I fought over the leftovers for lunch the next day.

Beef Enchiladas

Courtesy of Ree Drummond

Prep Time: 1 Hour 30 Minutes

Cook Time: 20 Minutes

Difficulty: Easy

Servings: 6

FOR THE SAUCE

• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• ½ teaspoons Salt
• ½ teaspoons Ground Black Pepper
• 2 Tablespoons Chopped Cilantro

FOR THE MEAT:

• 1-½ pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• ½ teaspoons Salt

FOR THE TORTILLAS:

• 10 whole (to 14) Corn Tortillas
• ½ cups Canola Oil

TO ASSEMBLE:

• 3 cups Grated Sharp Cheddar Cheese
• ½ cups Chopped Black Olives
• 1 cup Chopped Green Onions
• ½ cups Chopped Cilantro

Preparation Instructions


Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.


Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.


Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.


Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.


Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.