Tag Archives: Salad

Inappropriate

I feel like this post is almost inappropriate tonight. The whole country is gearing itself up for the rugby semi-finals tonight. I’ve read online that the Rugby World Cup may be partly responsible for lowering vegetable prices – everyone is eating takeout so the demand has lessened. And then there is me – eating a salad as my main meal. But this is no ordinary salad – this has got to be the best salad I have had this Spring. It is fresh, filling, delicious and a complete meal in a bowl.  Broccoli, snow peas, peas & chicken are tossed in a tangy Asian-inspired dressing and then sprinkled with toasted almonds and cayenne pepper. Delicious. I recommend you try it!

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Double Pea Spring Salad Recipe
(adapted from Warm Snow Pea & Chicken Salad at EatingWell.com)

(serves 2)

Ingredients

  • 250g chicken breast
  • 1 cup chicken stock
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic, minced
  • 1/2 tablespoon ginger, minced
  • 1 broccoli
  • 100g snow peas
  • 1/2 cup peas

Dressing:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon tahini
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil

Toppings:

  • 1T sliced almonds, toasted
  • dried capsicum flakes (optional)
  • cayenne pepper (optional)

Method

  1. Bring chicken stock to a gentle simmer in a pot. Add chicken and cook until the chicken is cooked through.
  2. Meanwhile, slice the snow peas into strips and cut broccoli into bite sized florets.
  3. Cook peas by microwaving for 2 minutes in a tablespoon of water. Alternatively, boil in water until heated through and bring green.
  4. Place dressing ingredients in a bowl and whisk together until smooth, place aside.
  5. Heat 1 teaspoon of sesame oil over a moderate heat in a fry pan.
  6. Add garlic and ginger to fry pan until fragrant (about 1 minute)
  7. Add broccoli and snow peas to fry pan. Cook for about 5 minutes until the broccoli is tender crisp and heated through.
  8. Meanwhile, drain chicken and tear into pieces.
  9. Add chicken, peas and dressing to fry pan when broccoli is cooked. Mix to combine.
  10. Serve and top with toasted almonds and dried capsicum flakes. Sprinkle with cayenne pepper if you enjoy a little heat.
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Looks Are Deceiving …

I was excited to make dinner tonight. It was a recipe from the bonappetit website for Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing (quite a long recipe title, eh?!) and seemed like the perfect solution for a warm Spring evening.

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I wanted to post the picture this size so you couldn’t see how unappetising the meat looks, but here’s the proper sized picture:

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For once I nearly followed the recipe, only taking a few shortcuts. Usually my kitchen shortcuts don’t make too much of a difference in the final product but today it showed. I really SHOULD have toasted the sesame seeds and I really SHOULD NOT have bought cheap steak and then overcooked it too! Despite this salad’s washed out looks it really DID taste good. The meatiness of the mushrooms goes fantastically with the steak and the dressing is delicious and zingy.

Preparation involves whisking the salad dressing ingredients, toasting the sesame seeds, sautéing the mushrooms and frying the steak – a very achievable week night dinner. I almost wanted to make another one with better meat, just so I could get a photo that might persuade you to try it too!

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Better Than From A Box

Order Envy182

One more night shift to go and once again I really didn’t feel like cooking dinner. After last night’s dinner though, I wasn’t even tempted to get takeaways. I knew I would feel better for eating something fresh and nutritious and I was right. On tonight’s menu was Arabic Spiced Fish with Tahini Salad from An Edible Mosaic.

To prepare the fish, you mix the flour and spices and rub it over the fish then pan-fry the fish. Faith suggests finishing the fish off in the oven until it is cooked through but I omitted this step and just fried it until it was done through. The tahini and fresh flavours of the salad are a great accompaniment to the fish. The salad and dressing is simple enough to quickly assemble as the fish is cooking. I served this dish on top of Israeli cous cous which didn’t really go. Normal cous cous or brown rice would have worked better.

On another note, I have re-organised my “Mains” recipe page so it is easier to navigate instead of just a long list of recipes. It made me realise how much fish and seafood I have been eating lately! Please feel free to leave comments and feedback – I love hearing from you!

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Dinner Winner

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Crispy tortilla + spicy beans & jalapeno + creamy sour cream and avocado + cheese = DINNER WINNER

The idea of this meal did not inspire me at all. The idea of baked beans as part of dinner just seemed so unexciting and lazy. Oh how I was wrong. This Baked Bean and Avocado Tostada recipe was super delicious. The recipe takes only 15 minutes from start to finish and is adapted from the Healthy Food Guide’s Tasty Bean and Avocado Tostada recipe.

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To balance out my meal and add some veges, I served my tostada along a salad drizzled in balsamic vinegar. In the salad was: mesclun, tomato, cucumber, spring onion, red onion, sunflower seeds and dried red capsicum.

Baked Bean and Avocado Recipe (adapted from the Healthy Food Guide’s Tasty Bean and Avocado Tostada Recipe)

Order Envy16

(serves 1)

Ingredients

  • 1 tortilla
  • 1 single serve can Weight Watcher’s baked beans (or 1/3 cup baked beans)
  • 1tsp Mexican seasoning (or taco seasoning)
  • 1/4C grated cheese
  • 1/3 avocado
  • 1TBSP lite sour cream
  • 1tsp jalapeno, chopped finely
  • fresh coriander and ground black pepper to garnish

Method

1. Grill tortilla until lightly browned (approximately 2 minutes at 180 degreesC)
2. Heat baked beans in a saucepan or in the microwave until hot and stir in seasoning
3. Spread baked beans over tortilla
4. Sprinkle grated cheese on top of baked beans
5. Grill until cheese is golden brown and bubbling
6. Remove from oven and top with avocado, sour cream and jalapeno
7. Garnish with fresh coriander and ground black pepper

I tried this without the jalapeno at first. It was still really good but, the jalapeno totally makes it.

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A Tasty Food Explosion

I enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another sunny Spring day and my legs were sore from hill intervals on the stationary bike this afternoon so I felt like something pretty light and fast to throw together. The picture looks like it was literally thrown together but it really did taste far more appetising than it looks, I swear!

15-Minute Greek Beef Salad Recipe

(serves 2)

Ingredients

Meat

  • 250g beef schnitzel
  • 1t ground coriander
  • 1/4t chilli powder
  • 1t ground cumin
  • 2t garlic, finely chopped

Salad

  • 4 large handfuls mixed greens
  • 1 punnet cherry tomatoes, halved
  • 2TBSP coriander, chopped finely
  • 1 spring onion, chopped finely
  • (I also used alfalfa sprouts I needed to use up)
  • 1/2 medium cucumber (I didn’t have any but it would’ve worked really well)

Dressing

  • 3TBSP Cannellini Feta Hummus
  • 1TBSP plain unsweetened yoghurt
  • 1tsp lemon juice
  • water to dilute to a pourable consistency if needed
  • 2TBSP sweet chilli sauce
  • freshly ground black pepper

Method

1. Slice beef into strips
2. Massage ground coriander, cumin, chilli & garlic into beef and set aside (I just put the meat back into the meat tray)
3. Place mixed greens on two plates and prepare tomatoes, coriander and chilli
4. Mix hummus dressing ingredients together in a small bowl until smooth, set aside
5. Heat a lug of olive oil over a medium-high heat in a fry pan
6. Fry meat until cooked then add remaining salad ingredients (tomato, coriander and spring onion), toss to combine
7. Place meat mixture on top of mixed greens and top with hummus dressing and sweet chilli sauce
8. Grind over black pepper

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