What can I say...I love creating fresh and delicious salads! Here's one I came up with that is a great way to get protein, carbs, nutrients, and oh yeah, flavor!
Ingredients:
Approx 8-10 medium-sized red or yukon gold potatoes
2 cans pinto beans, drained
1/2 cup red onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper,chopped
1 jalapeno pepper, chopped (use more/less seeds for desired heat)
1 tbsp garlic, minced
1/2 cup of fresh parsley, chopped
1/4 cup of fresh cilantro, chopped
1/4 cup of fresh dill, chopped
salt and pepper, to taste
EVOO & white wine or champagne vinegar, to taste
1/2 tsp cumin seeds
Peel potatoes and boil until tender. Strain water and place potatoes in large bowl filled with ice water to stop cooking and cool. Let sit in ice water for at least 10-15 minutes, or until potatoes are chilled thoroughly. Drain and cut into small cubes. Combine all ingredients in large mixing bowl with rubber spatula, taking care not to break up potatoes too much. Adjust seasonings to taste and serve or store in fridge until ready to eat. Enjoy!
Sunday, January 24, 2010
Panzanella Caprese
This dish is inspired by Italian freshness, at least my interpretation of what that is because I've never been there! This salad is simple and delicious. Enjoy!
Ingredients:
6-8 roma or plum tomatoes, diced
1 cup fresh basil, chopped
3 cups baby spinach, chopped
1 can black olives, drained and sliced
1 lb fresh mozzerella, cut into small cubes
1/2 of a red onion, thinly sliced
loaf of whole grain bakery bread, cut into 1/2 inch cubes
EVOO & White wine or champagne vinegar, to taste
Salt and Pepper, to taste
Place the cubes of whole grain bread onto a cookie sheet and bake at 350 for around 10 minutes, or until desired level of toastiness is reached. Remove and set aside.
Mix all of the other ingredients in a large bowl and stir to coat with oil and vinegar. Taste and adjust salt and pepper accordingly. If serving family style, mix cubed bread into salad and serve. Otherwise, store salad and bread separately and mix per serving when ready to eat. Enjoy!
Ingredients:
6-8 roma or plum tomatoes, diced
1 cup fresh basil, chopped
3 cups baby spinach, chopped
1 can black olives, drained and sliced
1 lb fresh mozzerella, cut into small cubes
1/2 of a red onion, thinly sliced
loaf of whole grain bakery bread, cut into 1/2 inch cubes
EVOO & White wine or champagne vinegar, to taste
Salt and Pepper, to taste
Place the cubes of whole grain bread onto a cookie sheet and bake at 350 for around 10 minutes, or until desired level of toastiness is reached. Remove and set aside.
Mix all of the other ingredients in a large bowl and stir to coat with oil and vinegar. Taste and adjust salt and pepper accordingly. If serving family style, mix cubed bread into salad and serve. Otherwise, store salad and bread separately and mix per serving when ready to eat. Enjoy!
Saturday, January 2, 2010
Heart-ichoke Spinach Dip
This is something I came up with for our New Year's Eve celebration. It's easy, nutritious, and delicious!
You will need:
1 package Fat-Free Philadelphia Cream Cheese
1/2 cup mozzerella cheese
1 can artichoke hearts, drained and chopped
1/2 cup chopped red onion
1 jalapeno, seeded and chopped
1/4 cup chopped celery
1/4 cup chopped parsley
1/4 cup chopped green or red bell pepper
1 cup fresh baby spinach
ground sea salt
ground black pepper
-optional ingredients-
1 tube "Hooray Puree" broccoli puree
1 tube "Hooray Puree" Cauliflower puree
Combine all ingredients in large mixing bowl, then move mixture to a 8x8 or similar size pyrex baking dish and bake at a preheated 350 degree oven for approximately 30 minutes. Time may vary but the dip is done when the top becomes golden brown and begins to bubble. Remove from oven and allow to cool for 5-10 mins. serve with celery and carrot sticks and whole-grain artisan bread or toast. Enjoy!
You will need:
1 package Fat-Free Philadelphia Cream Cheese
1/2 cup mozzerella cheese
1 can artichoke hearts, drained and chopped
1/2 cup chopped red onion
1 jalapeno, seeded and chopped
1/4 cup chopped celery
1/4 cup chopped parsley
1/4 cup chopped green or red bell pepper
1 cup fresh baby spinach
ground sea salt
ground black pepper
-optional ingredients-
1 tube "Hooray Puree" broccoli puree
1 tube "Hooray Puree" Cauliflower puree
Combine all ingredients in large mixing bowl, then move mixture to a 8x8 or similar size pyrex baking dish and bake at a preheated 350 degree oven for approximately 30 minutes. Time may vary but the dip is done when the top becomes golden brown and begins to bubble. Remove from oven and allow to cool for 5-10 mins. serve with celery and carrot sticks and whole-grain artisan bread or toast. Enjoy!
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