Posts Tagged ‘salad’

East meets West salad

east west salad

A mixed baby greens salad with Indian Naan and General Tso’s Chicken, with the veggies who were hanging out in the crisper. Drizzle of Caesar dressing and it’s dinner in under 10 minutes!


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You are a size four

“Hey, damn it, listen already.  You are not a size two, trust me on this, you are a size four.  The laws of physics are simply not in your favor, honey.  Accept it.  Just.  Fucking. Accept it!”

That was me cursing out some C++ code today.

Yes indeedy, I’m that nerdy.  I talk to my computer and threaten it anytime it gets out of line.  If you’re wondering WTF was wrong, I had a bitstring that kept coming up as two bytes instead of four like it should have.  Arg!

This is also a reflection of how I feel about my weight lately.  A recent trip to the doctor had me on the scale and it took me by surprise.  When the nurse read the number I was incredulous.  I wanted to strip down to my granny panties and have a do-over.  There’s no way I was back up (and over) 150 pounds.  Ha, and I’m far from a size four!

I know y’all will flatter me with the “but you look awesome” and the “who cares, it’s not showing on your frame” comments.  I’m a woman.  It matters.  For no other reason, I hate shopping for clothes and I don’t want to have to buy more pants because I ate too much BBQ.   Although, there are a few maternity pieces languishing in my closet….

Naaah!  (I should really donate those, not having anymore wee ones this side of hell freezing over.)

Exercise might be the answer.  And less stress, that would be nice.  Anyone have a magic genie I could borrow?  POOF!  Size 4!

fried croutons for salad

I’ll just go wallow in my salad topped with garlic oil fried croutons.  Suppose “fried” is not my friend anymore, guess I should lay off the burgers and poutine for a while, eh?

Maybe the kids will let me chase them to the park.

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When I opened the latest fluorescent green tote box full of local organic vegetables and fruit I was immediately drawn to a bundle of dark green leaves.  Tatsoi.  What the hell is tatsoi?  Thank goodness my adventure into tatsoi territory was guided by the clever recipe suggestions that come with the veggies.

This was a salad with the tatsoi, lettuce, orange, avocado, green onion and English cucumber.  For the dressing, I eyeballed EVOO, rice wine vinegar, gluten-free soy sauce, tahini and a bit of the juice from the orange into a glass container.  Easier than whisking and any leftover dressing is already in a sealable container!  I saw the layers in the narrow jar and took a picture of it, I thought it was neat.

The tatsoi (from Gundermann Acres) reminded me of bok choy, like a miniature version of it.  I always wondered what was in some of those stir-fry dishes, I think this was it.  Yum!

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My father has always told me to get my vitamins by eating the rainbow.  The most colorful foods (naturally occurring that is) are the best ones to eat.  And don’t forget dark leafies!

A plate of fresh fruit is a common occurrence around here.  The little ones peck at the mounds of their favorites all morning.  This gives me time to write my blog, watch some FN, or read a book!

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Ceviche Salad

My friend made a huge bowl of ceviche, how could you not after returning from Cancun?

We swapped dessert for appetizer today.  All I did was add some garden tomatoes, a bed of arugula and spinach, and a drizzle of olive oil.  The ceviche was made with bay scallops, tilapia, red pepper, avocado, red onion, cilantro and lime.  The lime juice cooks the scallops and tilapia while it marinades in the fridge.

Perfect post-vacation dinner to bring the surf home with you!

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My colleagues asked me to join them for Cheese Steak Thursday at Delaware, I declined with a mouthful of this salad….

  • Red lettuce
  • Arugula
  • Spinach
  • Cucumber
  • Orange Bell Pepper
  • Garden Tomato
  • Garlic Naan “croutons”
  • Sweet Onion Dressing

The lure of cheese is sometimes overwhelming.  However, I’m trying to eat less gluten to see if it helps my rosacea situation.  See that pie looking thing behind the plate of salad?  I’ll be writing about it as part of my review of Babycakes by Erin McKenna.  Stay tuned for it!

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Yeah, yeah.  I can hear your groans from here.  Poor Heather is stuck in the land of eternal summer, no snow in July, no blizzards in November.  I’ve been informed of the “heat wave” that hit Alberta with temperatures soaring to 35ºC.  So y’all know what I’m complaining about.

Salads are perfect while it’s too hot to attempt turning on a stove.

The first salad incorporates tomatoes from the green house.  A hint of arugula spices up red lettuce and spinach.  Threw some roasted chicken breast for protein.  Creamy Caesar dressing to top it all off.

The second salad can be done on the grill or on the stove.  It’s really a toss-up for me: get a sunburn while cooking outside or heat up the house a little and crank up the fans.  I decided to save my skin this time and used a grill pan on the stove.  While I was assembling this salad, I had the jar of home-made dressing in one hand and tongs in the other.  I decided to give the dressing one more shake to mix it up again just before adding some to the zucchini and shallots in a bowl.  The lid was loose.  Dressing went everywhere!  The kids asked me what happened and all that came out was “Mommy made a BIG mess!”

Prawn Summer Salad

  • 1/4 cup pine nuts
  • 1/3 orange bell pepper, sliced
  • 1/2 small shallot, sliced
  • handful or so of greens (arugula, spinach, lettuce)
  • 1 zucchini, peeled with a veggie peeler to make ribbons
  • 2-3 prawns, heads on and all, rinsed
  • Ponzu dressing (1 part Ponzu + 1 part agave nectar + 1 part lemon juice + 3 parts good olive oil + red chili flakes)

Toast the pine nuts in a dry pan, if you left the pan to pre-heat you might burn the pine nuts!  Just a word of caution for you.  Set the lightly toasted pine nuts aside.  Add a little olive oil to the pan and grill the pepper and shallot.  Meanwhile, put the lettuce(s) on the plate.  You can briefly grill the zucchini, if it’s a baby and tender it doesn’t need to be cooked at all.  Put the zucchini in a bowl and add the peppers and shallot. Grill the prawns until they are pink on both sides and curl into a C-shape.  A couple of minutes per side.  While the prawns cook, pour the parts of the Ponzu dressing in a narrow jar, put the lid on tightly and shake to emulsify.  Pour some dressing into the bowl with the zucchini, peppers and shallot, toss to coat.  Pile the zucchini on the lettuce.  Rest the prawns on the pile.  Garnish with toasted pine nuts.  Additional dressing can be used from the jar, I like to leave it on the table during dinner.

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A modern made-from-scratch bakery has landed in the Arboretum, it’s the Blue Baker. The line to order lunch wraps around the plexiglass enclosure housing bakers making bread.

Not to worry, the line moves quickly because there is a small army of blue aproned staff to receive your orders.  Merchandise is displayed to the hungry folks waiting in line, ready to be plucked off the shelves.  I cringed a little at the sight of loaves of bread for sale, I found my competition!  Well, not exactly.  My bread is different, it’s made with love!

I ordered the D’Vinchee pizza for lunch.  You can smell the pizza oven doing its work while salivating over those pesky loaves of challah, rosemary bread, and fendu.  There are cookies too, but beware if you have nut allergies!  Also ask if the chicken salad contains nuts, as many other places add nuts to it.

Being in the Arboretum, this is not a cheap lunch by any means.  My 13-inch pizza was $12, and another $2 for a drink (with free refills).  The pizza was good overall but it had no sauce on it.  I’m a saucy girl so this was the only disappointment.  The amount of toppings applied was enough to satisfy a grumbling tummy.

Will I go back again? Maybe.

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Take a break from the heat of summer with a cool and refreshing salad.

Just a few ingredients before you can put those aching feet up.

  • seedless watermelon, cubed
  • jicama, peeled and sliced into match sticks
  • 1/2 the juice of a lime (or use a whole key lime)
  • fresh mint leaves, chiffonade

Toss the watermelon and jicama in a bowl.  You want less than half of the salad to be jicama, you can change it to your taste though.

Lime juice is poured over the salad, toss gently.

Garnish with fresh mint and enjoy!

Doing anything for the 4th of July?

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Toss the following:

  • steak, cooked how you like and sliced (leave off for vegetarian option)
  • spinach
  • tomato
  • red bell pepper
  • cheddar cheese, cubed
  • croutons
  • jicama shards (those are the white pieces)
  • italian dressing

A view of a half-eaten salad that I decided was tasty and wanted to share it with you.  Too bad your screen isn’t scratch’n’nibble!

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