Feeds:
Posts
Comments

Archive for the ‘Bell Pepper’ Category

Early morning, time to make lunches. We had almost everything I needed for a couple of rocking southwestern salads, so I pulled all my ingredients out and got to work. No radishes in the house, so I used yellow bell pepper for extra crunchiness, and I went for pinto beans instead of black beans because, well, I felt like it.

Ingredients for Recipe for Salad with Southwestern Avocado Citronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

All of the ingredients, ready to go.

Ingredients:
(Serves one as a meal.)
4 cups of arugula.
1/2 can of pinto beans, rinsed and drained.
1/2 yellow bell pepper, deseeded and sliced.
2 mandarins, peeled and sectioned.
2 scallions, sliced.
1 fistful of fresh cilantro.
Zest of 1/2 a lemon.

Southwestern Avocado Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1/2 avocado, spooned into jar.
1/2 clove of garlic, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Recipe for Salad with Southwestern Avocado Citronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

The finished salad, ready for the dressing to rain down and the fork to attack like lightning.


Since I was making two salads, one for me to eat at home and one for my husband to eat at work, I doubled all of the ingredients listed above. I started by laying down my lovely beds of arugula — mine in a bowl, his in a stainless steel container with a tight fitting lid. I rinsed and drained the pinto beans, setting them aside in a sieve to drain a little more while I worked. I zested the lemon over the greens, and crafted my salad dressings in twin jars. In this case, that included measuring out the ingredients, and spooning the avocado into the jars as well. I shook them up and tested them by dipping a leaf of arugula into the citronette and tasting for salt and flavor balance. I peeled and sectioned the mandarins. (Yes, they are far more beautiful when they are sliced open and the jeweled fruit is exposed, but those plain little membranes keep the citrus juices from wilting the greens.) I chopped the yellow bell pepper, the scallions, and the cilantro, and added all of my ingredients to my beds of arugula. I nestled my husband’s jar of citronette in with his salad and snapped a picture before popping the lid back on.

Salads just don’t take that long to make — twenty minutes or less of chopping and mixing, and you’ve got a deliciously nutritious meal, for now or later.

Recipe for Salad with Southwestern Avocado CItronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

Here's the same salad, packed to go!


The Verdict:
You know what I thought of this. I loved it. Juicy citrus, creamy beans, crunchy bell pepper, peppery arugula… This is a can’t fail recipe for me, and, once again, it succeeded.

Make it a Meal:
Done.

Pack it to Go:
Done.

Advertisements

Read Full Post »

When I was little, and we had a big enough group of people gathered together, sometimes we went to a local ice cream parlor that had an enormous, crazy sundae called “The Kitchen Sink.” It had everything. It was the size of an actual kitchen sink, with an obscenely large number of different flavors of ice cream, covered in all the toppings they had. Every bite was different, and fun, and I ate it with a gaggle of happy friends at birthday parties, after soccer games, or after drama and dance performances.

This salad reminded me of that sundae.

I had plans for pork tonkatsu (or at least my made-up bastardized version of it) for dinner. I also had nice little brown and serve sourdough rolls from a local bakery. I wanted a big, crazy salad to complete the meal. I like sweet with pork, so I knew I’d be including some candied pecans. I was in the mood for blue cheese, so I added that to the mix. I had gorgeous baby greens, so the bed was determined. I needed some crunch, so I grabbed half a cucumber and what was left of a red bell pepper. A balsamic vinaigrette would tie it all together, and I tossed in some mushrooms to soak up the tasty salad dressing like little sponges. Mushrooms, as you know, are made to be coated in balsamic vinaigrette. It was a wild, vibrant combination. My own little kitchen sink of a salad.

Ingredients for Recipe for Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

Ingredients, ready for their transformation!

Ingredients:
(Side salad, serves 3-4.)
6 cups of mixed baby greens.
5 scallions, sliced.
1/2 red bell pepper, deseeded and sliced.
1/2 english cucumber, quartered vertically and sliced.
5 medium mushrooms, sliced.
1/2 cup crumbled blue cheese.
1/2 cup candied pecans.

Greens for Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

A colorful bed of baby greens, ready for the party.

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 Tbsp extra virgin olive oil.
1 Tbsp balsamic vinegar.
1 small clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I created a lush bed of baby greens, and quickly mixed up my balsamic vinaigrette in a small jar. I quickly chopped my vegetables and gently laid them in the salad bowl. I added the nuts and cheese, and let it all sit for a moment while I dealt with the tonkatsu. Once the rolls were out of the oven and the pork was ready to eat, I drizzled my balsamic vinaigrette over the salad, tossed it, and served it up.

Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

Ready for that yummy balsamic vinaigrette!


The Verdict:
I got exactly what I wanted — crazy, strong, fun flavors. The sweet nuts worked well with the pork, the mushrooms were delicious, and the blue cheese gave it all an extra creamy flavor kick. I loved it. The kids were not impressed, but my husband gobbled it up right alongside me.
Plated Salad with Blue Cheese, Candied Pecans, and the Kitchen Sink

On the plate, ready to be devoured!


Make it a Meal:
With the nuts and the cheese, I think it would already work as an amazing meal.

Pack it to Go:
Easy. Put your salad in a glass or stainless steel container with a tight fitting lid, and your vinaigrette in a small jar, nestled in the greens. Drizzle the dressing (just as much as you want, to taste) over the salad, fork toss or put the lid back on and give it a few quick shakes to combine. Enjoy!

Read Full Post »

Time to make lunch!

We both had busy days planned, so I made two salads, one to go and one for me to eat at home before heading out with the kids for the afternoon. I’ve been on a citrus kick, so I decided to make a lemon citronette. I added navel orange for a sweet citrus punch, as well as daikon, red onion, and lots of cilantro and mint to give it a little bit of an asian fusion feel. I’ve always loved those fresh vietnamese spring rolls, and cilantro plus mint is an easy winning flavor combo for me. The daikon and red bell bepper added necessary crunch, and leftover roasted chicken provided plenty of protein.

Ingredients for Recipe for Salad with Citrus, Chicken, Daikon, Cilantro, and Mint

A rainbow of ingredients!

Ingredients:
(Serves one as a meal.)
4 cups of mixed greens, including red leaf, mizuna, radicchio, and frisee.
1/2 roasted chicken breast, skin removed, chopped.
1 roasted chicken thigh, skin removed, meat torn into bite sized bits.
1/2 navel orange, peel sliced off, quartered, and sliced.
1 large mushroom.
1/2 red bell pepper.
1/2 persian cucumber, sliced into wheels.
8 thin slices of daikon (use a sharp cheese slicer or a mandoline), halved.
1 thin slice of red onion, quartered.
1 fistful of cilantro.
1 fistful of mint.
Zest of one lemon.

Lemon Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T lemon juice.
1small clove of garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I doubled all of the ingredients above to make two identical salads.

As usual, I prepared a lush bed of greens and zested my lemon over the top. I mixed up two batches of citronette in small jars, and I added the navel orange to the salad dressing so that it wouldn’t wilt the greens. Then I sliced the veggies, herbs, and chicken, layering it all over the greens. For the daikon, I like peeling it with a vegetable peeler and then using a really good cheese slicer (mine were all brought over from Norway in our suitcases) to get nice thin slices quickly. Once the salads were made, I nestled my husband’s jar of dressing in his bowl and snapped a quick picture.

Salad with Citrus, Chicken, Daikon, Cilantro and Mint Ready to Go

Two salads, one packed to go and one ready to stay home.

The Verdict:
Great meal salad. The chicken works well with the citronette, and the diverse veggies and herbs added color, crunch, and flavor.

Salad with Chicken, Daikon, Cilantro and Mint

Ready to eat!

Straightforward and tasty, but not elegant or refined. This is a fun, hearty meal. Enjoy!

Make it a Meal:
Done.

Pack it to Go:
Done.

Read Full Post »

Soup and salad. One of my favorite meals. I had the lentil soup bubbling on the stove, I just needed a salad to go along with it. I opted for a straightforward, assertive balsamic vinaigrette. I like extra crunchy salads to go with soup, so I grabbed the romaine lettuce and a really crisp bell pepper. I added lots of mushrooms to soak up the vinaigrette and help deepen the flavors of the salad. Parsley for fun, and I was ready to chop.

Ingredients for Recipe for Salad with Balsamic Vinaigrette, Orange Bell Pepper, Mushrooms, and Parsley

Simple ingredients, ready to be transformed into a delicious salad.

Ingredients:
(Side salad, serves 4-6.)
2 heart of romaine.
1 orange bell pepper, seeded and sliced.
5 medium mushrooms, sliced.
1 fistful of fresh parsley, chopped.

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T balsamic vinegar.
1 small clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

As usual, I started with the balsamic vinaigrette. I like making that first so that the garlic has time to mellow and infuse the salad dressing with yumminess. Once my vinaigrette ingredients were in the small jar I had on hand, I built my bed of romaine lettuce. I sliced up my bell pepper and mushrooms, and tossed them over the greens, and then I chopped the parsley and sprinkled it on top.

Once the soup was dished up and ready to eat, I drizzled my vinaigrette over my salad, tossed it, and served it up.

Recipe for Salad with Balsamic Vinaigrette, Orange Bell Pepper, Mushrooms, and Parsley

Dive in!

The Verdict:
Delicious, straightforward, hearty salad. It was perfect with the lentil soup. The flavors complemented each other, and we devoured it all. I really like parsley with a good balsamic vinaigrette — it’s a remarkably simple herb with a flavor that blends well.

Make it a Meal:
Kidney beans work particularly well with balsamic vinaigrette, bell pepper, and mushrooms, so that’s my first choice. Leftover dinner meat, like roast chicken or sliced steak, would also work well.

Pack it to Go:
This one is easy to pack — put all of the salad ingredients into a nice large glass or stainless steel container with a good sealing rubber lid. The Ssalad dressing remains in it’s jar until you’re ready to eat. If you have a small jar for the dressing, just nestle it in with the salad ingredients. When lunchtime hits, simply drizzle as much dressing as you want over your salad, fork toss, and enjoy.

Read Full Post »

When life gives you leftovers, make salad!

Leftover protein and vegetables are amazing in salads. It’s a quick, easy way to make a delicious, nutritious meal. It’s cost-effective, because the leftover ingredients go further in a salad than they would on their own, and it’s fun, because you’re not actually eating the same damn thing twice in a week.

So, I was short on time and creativity, and I had some excellent leftover chicken tenderloins and some cooked corn. I rooted around for lettuce, mandarins, fresh herbs, and other veggies, and I made the best of it.

Ingredients for Recipe for Salad with Lime Citronette, Leftover Chicken, Mandarins, Mint, and Cilantro

The ingredients, ready to be transformed!

Ingredients:
(Serves two as a meal.)
2 hearts of romaine lettuce, chopped.
2 scallions, chopped.
3 mandarins, peeled, cut in half, and quartered.
4 button mushrooms, quartered.
1 avocado, quartered and sliced.
1 red bell pepper, sliced.
2 chicken tenderloins, leftover, cooked with onion, chopped.
1/2 cup of cooked corn.
1 fistful of mint, chopped.
1 fistful of cilantro, chopped.
Zest of one lime.

Lime Citronette:
(Use only what you need. Refrigerate extra for a day or two.)
1 T lime juice.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I made a lovely bed of romaine lettuce and zested my lime over it. Then I whipped up my citronette in a small jar, and started chopping. I added the chicken, vegetables, and herbs first, saving the avocado and mandarin for last so that they would be bright and colorful. I don’t like brown avocado, and I prefer for citrus fruit to go into salads at the last minute so it doesn’t wilt the lettuce. Once all of my ingredients were properly sliced and diced, I drizzled the dressing over the top and tossed it before serving it up.

Recipe for Salad with Lime Citronette, Leftover Chicken, Mandarins, Mint, and Cilantro

Rainbow deliciousness, ready to eat!


The Verdict:
Straightforward and delicious. The mint and cilantro brighten up the salad, and the juicy mandarins work well with the creamy avocado. The simplicity of the lime citronette works well with the leftover chicken and corn, and helps bring all of the flavors together. The crunchy red bell pepper and the crisp romaine lettuce keep the salad fresh and the textures diverse. This was a perfect example of how using leftovers meat and cooked veggies in salads is a great way to streamline cooking while keeping the food fun, tasty, and interesting.

Make it a Meal:
Done. For a vegan salad, swap out the chicken for garbanzo beans, cannellini beans, shelled edamame, or lightly seasoned tofu, and add a smashed and minced clove of garlic to the lime citronette for a little extra flavor.

Pack it to Go:
As usual, the avocado and citrus fruit go in the jar with the salad dressing (this keeps the avocado from browning and the mandarin juices from wilting the lettuce). Everything else goes in a large glass or stainless steel container with a lid. Combine when you’re ready to fork toss and enjoy!

Read Full Post »

Improvising for dinner again, I needed a kid-friendly salad to accompany the chicken tacos they wanted. I went for a southwestern citronette, happy for a chance to play with the ingredients for one of my favorite salads.

I pulled a heart of romaine and some arugula out of the fridge, and grabbed a yellow bell pepper, mushrooms, a cucumber, cilantro, scallions, and of course some citrus fruits. Impressed by the beautiful colors, I snapped a picture and got to work.

Ingredients and Recipe for Salad with Sweet Southwestern Citronette, Arugula, Avocado, and Navel Orange

Here are the ingredients, ready to chop.

Ingredients:
(Side salad, serves 4-6.)
1 heart of romaine.
2-4 cups of arugula.
1 fistful of cilantro.
1 yellow bell pepper, sliced.
1 avocado, quartered lengthwise and sliced.
5 mushrooms, quartered.
1/4 english cucumber, quartered lengthwise and sliced.
3 scallions, sliced.
1 navel orange, skin sliced off, quartered and sliced.
Zest of one navel orange.
Zest of one lemon.

Southwestern Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T lemon juice.
1 tsp maple syrup.
1 garlic clove, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
Pinch of salt, to taste.

Recipe for Salad with Sweet Southwestern Citronette, Arugula, Avocado, and Navel Orange

Tossed and ready to serve!


While the chicken for the tacos cooked, and my husband crisped the corn tortillas, I created a gorgeous bed of salad greens and zested the citrus fruit over the top. Then I juiced the lemon and prepared my citronette in a small jar. I doubled the maple syrup this time (from my typical half of a teaspoon for this type of salad to a full teaspoon). I’m not sure why I did that — in part to appeal to the kids, but it also just tasted right to have a sweeter dressing with the spicy arugula.

With the citronette made and mellowing, I started chopping and adding vegetables to my bowl. I saved the avocado and the navel orange for last so that the avocado would be lusciously green and the citrus juice wouldn’t wilt the lettuce.

Recipe for Salad with Sweet Southwestern Citronette with Arugula, Avocado, and Navel Orange: Plated

On the plate and ready to enjoy!

The Verdict:
The salad was delicious. It worked really well with the tacos, and was devoured by everyone at the table. Complete success!

Make it a Meal:
Easy enough — add pinto beans, black beans, leftover chicken, steak, carnitas, or shrimp, and then sprinkle some corn chips over it for extra crouton-style crunch.

Pack it to Go:
Avocado and orange need to be packed in a jar with the salad dressing. The rest of the salad is fine in a nice large glass or stainless steel container with a good rubber lid. Nestle the jar in the salad container and store it in the refrigerator. When you’re ready to eat, simply shake the dressing and pour it over the salad. Use only what you need (use a fork to pull the yummy fruit out of the jar without getting more citronette than you want). Fork toss your salad, or put the lid back on the salad container and give it a few good shakes to combine. Enjoy!

Read Full Post »

We’d all had a big lunch, so I wanted a simple dinner. The kids were happy with sandwiches and fruit, but I craved vegetables. I decided to make a slightly elegant salad — less is more — drenched in a good balsamic vinaigrette.

Salad with Balsamic Vinaigrette, Red Bell Pepper, Basil, and Chicken

The red bell pepper and basil are ready -- time to chop.

Ingredients:
(Serves one as a meal.)
3-4 cups mache and mixed greens.
1/2 red bell pepper, sliced.
1/2 fistful of basil, chopped.
Freshly ground pepper, to taste.
2 small chicken tenderloins (fresh or frozen).
1T butter for cooking the chicken.
Garlic powder for the chicken, to taste.
Pinch of salt for the chicken, to taste.

Balsamic vinaigrette:
(Use only what you need, refrigerate extra for several days.)
1 T balsamic vinegar.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
1 small clove garlic, smashed and minced.
1 pinch of salt, to taste.

I doubled all of the ingredients listed above and made two salads. First I mixed up the vinaigrette, giving the garlic time to mellow and infuse the salad dressing with flavor.

Then I cooked the chicken. I keep a bag of the Trader Joe’s frozen chicken breast tenderloins in the freezer, and I use the following method when I don’t have time to bother with defrosting the chicken. I melted the butter in a stainless steel frying pan over medium heat, and added the frozen chicken just as the butter began bubbling. I sprinkled salt and garlic powder over the chicken tenderloins, and let them cook while I chopped the bell pepper.

When the chicken was nice and brown on the bottom, I flipped the tenderloins over and lightly seasoned the other side. I chopped up the basil and cleaned up my salad prep area, and then I checked on the chicken. Once it had browned on the other side, I used a pair of kitchen shears to snip it into bite-sized pieces. My chicken was still raw in the center, so I stirred it around a bit, turned the heat to low, and covered it. If you use fresh chicken instead of frozen, you can probably skip that last step. After a few minutes on low, I took off the lid and turned off the heat. I added the vinaigrette, a dusting of freshly cracked black pepper, and the hot, juicy chicken to the salads, and served them right away.

Salad with Balsamic Vinaigrette, Red Bell Pepper, Basil, and Chicken

Time to eat!


The Verdict:
Yum!

There is nothing like homemade balsamic vinaigrette. It was my gateway salad dressing — the one I absolutely had to learn how to make, and the one I spent years playing with and refining. It’s friendly, and works well with all kinds of fruits, vegetables and flavor palettes, but sometimes, I have to make a salad where the balsamic vinaigrette is the star. This was one of those salads. It all worked very well together. The juicy chicken soaked up just enough dressing to really sparkle. The tender mache paired nicely with the crispy red bell peppers, and the basil brought all the flavors together.

If the ingredients in my fridge ever align just right, I will happily make this salad again.

Make it a Meal:
Done. For a vegetarian version, replace the chicken with either kidney beans, goat cheese, or feta cheese.

Pack it to Go:
This would be very easy to pack to go. The chicken will be cold, but it will still taste delicious. Just keep the vinaigrette and the salad in separate containers until ready to serve (I recommend making the dressing in a small glass jar, and preparing the salad in a large glass or stainless steel container with a tupperware-style lid.) Use only as much vinaigrette as you need, fork toss or pop the salad container lid back on and give it a few good shakes, then eat and enjoy.

Read Full Post »

Older Posts »