Roasted Chick Pea and Artichoke Salad

Roasted chick peas have become one of our favorite things.  Slow roasting them makes them a little crunchy and they become the perfect satisfying snack or side.  In what may have been a mini stroke of genius, I threw them on a top of a salad.  Such a great alternative to croutons!  I made these to go with our chicken shawarma, so they have a Middle Eastern/North African twist with ras el hanout.  I used Al'fez, which you can find at World Market.  It is earthy, smokey, a little spicy, with just a touch of sweetness.

Ras el Hanout Roasted Chick Peas
2 cans organic (or no salt added) chick peas, drained and rinsed
1-1 1/2 Tbsp extra virgin olive oil
1 Tbsp ras el hanout*
1/2 tsp sweet paprika (use a high quality Hungarian paprika if you want flavor and not just color)

   Toss chick peas with oil and spices.  Spread into a single layer on a baking sheet.
   375 deg F for 25-30 minutes, until they reach the desired texture.
   Serves 4.  6-8 if you are putting them on a salad.
*The blend I used had enough salt for the dish, but if your blend does not have much, adjust salt to taste.

Roasted Chick Pea and Artichoke Salad
(per salad)
2 C mixed greens (I used spinach and green leaf lettuce)
~1/3 C roasted chick peas
~1/3 C sliced marinated artichokes
a sprinkle of crumbled feta
tangy dressing (like Greek, a lemon vinaigrette, or my obvious old stand by.)
*Kalamata olives were supposed to go on the salad, but I didn't realize I was out of them.

Baby Kale Salad w/ Roasted Tomatoes

A few weeks ago at our local farmers' market, The Murfreesboro Saturday Market, we found baby kale.  It is fresh, tender, and surprisingly sweet.  There is almost no trace of bitterness that you would expect from a dark green.  I couldn't bear to cook it.  Salad seemed like the logical answer.

Baby Kale Salad w/ Roasted Tomatoes
1 bunch baby kale, torn into pieces (about 2 C)
2 C mixed baby field greens
~1/4 C shards of Swiss cheese
1 med tomato cut into thin wedges
extra virgin olive oil
salt and pepper
your favorite dressing (big surprise, we used Roasted Garlic & Mustard Vinaigrette)

   Toss tomatoes in oil, salt, and pepper.  Roast at 400 deg F for about 15 minutes until soft and a little charred.
   Combine lettuces.  Assemble salad.
   Makes 2 large side salads.  (Some crunchy, homemade croutons would be really delicious on this, we just didn't have any bread appropriate for making croutons at the time.)

First Cookout of the Season

 Last Sunday, my parents came over for the first cookout of the year.  Yes, we have grilled before this.  I consider a cookout to be a meal of at least 2-3 grilled items, shared with people who don't live in your house, and eaten outdoors.  It was fantastic!  My parents brought the protein and we did everything else.

First Cookout of 2012 Menu

Appetizer:

Coastal Blend Goat Cheese Dip w/ Veggies and Crackers

Entree:

New Orleans BBQ Shrimp, grilled

Slightly Smoked Filet Mignon seasoned w/ Pirates Bite

Salad w/ Roasted Asparagus, Bacon and Roasted Garlic Mustard Vinaigrette

Roasted Potatoes w/ Thyme

Dessert:

Grilled Pineapple w/ Greek Yogurt, Honey Berry Sauce, and Hazelnuts

Roasted Yellow Squash Salad

This started as just a throw together side dish, but was so delicious.  It is only a few ingredients, but the flavors play so well together that I figured I would share.

Roasted Yellow Squash Salad
2 med yellow squash, cut into half moons
extra virgin olive oil
salt, pepper, cayenne
~3 C baby arugula
1/4 C chopped kalamata olives
Roasted Garlic and Mustard Vinaigrette

   Toss squash with about 1 Tbsp oil, ~1/2 tsp salt, ~1/4 black pepper, and a pinch of cayenne.  Roast at 400 deg F for 10-12 minutes.
   Place on top of fresh baby arugula.  (The lettuce is supposed to wilt a little under the heat of the squash.)  Top with olives and a drizzle of vinaigrette.
   Serves 2.

Edamame and Ramen Salad w/ Carrot Ginger Dressing

I don't know about you, but I love soy beans: bright green, nutty, and packed with good-for-you things.  I seriously wish movie theaters sold huge bags of the salty pods instead of popcorn.  They are not something I cook with often because they are not always available around here.  Sometimes the stores have them, sometimes they don't, and sometimes they have only one brand and they are unnecessarily expensive.  But last weekend, I went to the (nice) Kroger near me and they had 1 lb frozen bags of them on sale!  So I snatched up a few and I was a very happy girl.

Edamame and Ramen Salad
2 3oz blocks ramen noodles (flavor packet discarded)
1 lb shelled soy beans (the steam-in-bag is very nice)
1/2 an English cucumber chopped, 5-6 inches
4 scallions, sliced on a bias
lime
Carrot Ginger Dressing:
1 C grated carrots
scant 1/4 C water
2 Tbsp oil
2 Tbsp rice vinegar
1 Tbsp chopped, fresh ginger
1 tsp hot pepper relish or your favorite hot sauce (optional)
1 tsp minced garlic
salt

   Break up noodles while dry.  Cook in 4 C boiling water for 3 minutes.  Drain.  Allow to cool.
   Cook soy beans according to package directions.  Salt while still hot (if not already salted).  Allow to cool.
   In a blender, combine ingredients for dressing, except salt.  Puree until mostly smooth or the carrots are at least a very fine grate.  (The water may not incorporate fully, don't worry about it.)  Salt to taste.
   Toss noodles, vegetables, and dressing together.  Refrigerate for at least 30 minutes.  Just before serving, squeeze some lime over the top.
   Serves 4

Fried Eggplant Salad w/ Garlic Caper Vinaigrette

   Eggplants are just coming into season.  If you frequent farmers' markets, in a few weeks you'll have quite the variety to choose from.  I made this salad with the best eggplant I could find as the wonderfully upscale Food  Lion (............) near me.  I had never worked with eggplant before, which means I had never purchased one.  Even though I knew the criteria of choosing: firm, not too large, heavy for its size; I was skeptical of my selection, but Louis really wanted to try this salad.  (I bought an extra box pasta and some tomatoes as a quick backup, just in case.)  Before I even cut into it I knew there would be seeds and it would be slightly spongy.  I was right, but went on through with it.  Despite it's dubious produce origins and seemingly lackluster interior, it was delicious.  It was not the dreadfully bitter, mushy vegetable I had prepared myself for.  (Still try to find the best eggplant possible.  I lucked out, but try not to buy one from Walmart or Food Lion.  I just didn't have any other choice... but I am moving soon! Yay Publix!)

Fried Eggplant Salad
1 head romaine, chopped
Goat cheese, crumbled
Lemon wedges
1/2 of a large eggplant or 1 small eggplant
~1/2 C flour
1 tsp dried basil
1/2 tsp sugar (If you are nervous about the eggplant being bitter)
1/4 tsp salt
1/4 tsp pepper
1 egg, beaten
1/2 C season bread crumbs
oil, for frying
Garlic Caper Vinaigrette:
2 cloves garlic, minced
2 Tbsp extra virgin olive oil
1 Tbsp capers
~1 tsp caper brine
2 tsp white wine vinegar (up to 1 Tbsp depending on personal taste)
salt and pepper

   For Vinaigrette:  Heat oil and garlic together in a small pot over med-low heat for about 5 minutes.  When garlic just begins to sizzle a little, remove from heat.  Add the rest of the ingredients.  Salt and pepper to taste.
   Cut eggplant into thick slices, about 1 inch thick.  (4-6 slices)
   Combine flour, basil, sugar, salt and pepper.  Coat eggplant slices in flour, then egg, and then coat with bread crumbs.  Allow to sit for 5-10 minutes.
   Heat about 1/4-1/2 inch of oil in a heavy bottomed pan over medium heat.  Fry eggplant for 3-4 minutes per side.  Drain on paper towels over a cooling rack.
   Place eggplant alongside lettuce.  Drizzle vinaigrette over the top and sprinkle with cheese.  Add lemon wedges on the side.
   Serves 2
  

Black Pepper Vinaigrette

   I love having versatile vinaigrettes.  It is so nice to make something really simple, but special that can go on pretty much anything.  This sauce... dressing... vinaigrette... fits the bill.  We slathered it on smoked chicken, fabulous.  We tossed a simple salad with it, wonderful.  And we poured it over green beans, amazing.  You can do so much with this one recipe.  It is delicious and way better than those bottled vinaigrettes in the store, but is light enough in flavor that it will compliment anything you want to dress up with it.  (This is yet another recipe adapted from Bobby Flay.  Oh, and whenever I say "adapted from BF" that means Louis made it!<3)

Chopped romaine, green and black olives, thinly sliced red bell pepper

Black Pepper Vinaigrette
1/2 C extra virgin olive oil
1/4 C white wine vinegar
4 Tbsp deli-style mustard
1 Tbsp chopped parsley
1 tsp fresh cracked black pepper
1 tsp sea salt

   Combine and whisk all ingredients until mixture is smooth.
   Makes about 1 C.  ~8-10 servings?  It all depends how you use it.  Go ahead and make a full batch; it will keep in the refrigerator for 2-3 weeks.

Fresh green beans, boiled in salted water 5-7 min until tender.

Spanish Summer Pasta Salad

   I know people who trick themselves into thinking they don't like pasta for weird fad diets.  However, I don't know anyone who truly hates pasta.  A big bowl of hot or cold pasta is irresistible even to people who have wheat allergies.  It is something we are hard wired to adore.  For summer, a cold pasta salad is perfect for a light dinner with a salad, on a BBQ buffet, for a picnic, or as starch alternative to potatoes for those really hot days.

   This particular pasta salad was inspired by an old vegetarian cookbook that I've had for about 10 years.  It has great ideas for unique side dishes when I get in a rut.

Spanish Summer Pasta Salad
1 box (13 oz) whole wheat penne, bow tie, or rotini pasta
1 large sweet bell pepper (red, yellow, or orange), cut into thin strips
2 Tbsp extra virgin olive oil
2 Tbsp capers
1 Tbsp chopped parsley
1 Tbsp chopped cilantro
2 tsp pasted garlic
1 tsp honey
juice of 1 large lemon
red pepper flakes (optional)
salt and pepper

   In a large bowl, oil, lemon juice, honey, garlic, herbs, garlic, and capers.  Add a little salt and pepper
   Cook pasta according to package directions in very salty water.  2 minutes before pasta is done add bell pepper strips.  Drain.  Add to dressing while still very warm.  Toss.  Sprinkle with red pepper flakes.
   Cover and refrigerate for 30 minutes to overnight.
   Serves 4-6.

Corn and Carrot "Slaw" Salad with Creamy Cumin Lime Dressing

   Spring is approaching and the weather is getting a little warmer.  I promised more salads and I hope I am satisfying the request.  I feel like a salad is what you make it but we can definitely get in a rut with dressings and and the things we put on top of our lettuce.  This was a thrown together salad I made last week but it ended up really good.  I had the idea for the dressing, but since the salad was our only side I felt something other than just lettuce was needed.

Corn and Carrot "Slaw" Salad
1 C shaved carrots (just use a veg peeler to get thin strips)
1/2 corn kernels
1/4 C sliced olives
1 large heart of romaine, chopped
Creamy Cumin Lime Dressing:
1/8 tsp cumin seeds
2 Tbsp extra virgin olive oil
1 tsp (heaping) light sour creamjuice of 1 lime*
zest of 1/2 lime
1/4 tsp pasted or grated garlic
dash crushed red pepper flake
salt and pepper

   In a dry pan over medium heat toast cumin seeds for 2-3 minutes.  When you start to smell them they are done; cool.  Lightly crush seeds.  (I used the curved back of a heavy ice cream scoop because I didn't want to get out the mortar and pestle for such a small amount.... worked really well). 
   Combine all dressing ingredients.  Salt and pepper to taste. 
   *If the lime does not give off a lot of juice, use red wine vinegar or other mild vinegar.  You want 2 tsp-1 Tbsp total of acid.
   Combine corn, carrots, and olives.  Add about 2 tsp of dressing; mix.  Let sit 30 minutes.
   Toss lettuce in half of remaining dressing.  Top with "slaw".  Serve the rest of the dressing on the side.
   Serves 4.

Lemon Ginger Vinaigrette

  This light side salad is a blank slate just waiting to be turned into a complete meal.  Which it will be once I have my beloved, screaming-fresh shrimp again.  As it is, it is a perfect Indian inspired side that is bright and refreshing.  Also, this vinaigrette would make a lovely marinade for a mild fish like tilapia.

Lemon Ginger Vinaigrette
Juice 1 lemon
zest 1/2 lemon
1/2 tsp grated ginger
1 clove garlic, grated or pasted
2 Tbsp extra virgin olive oil
salt and pepper
4 C lettuce
1/2 C chopped pistachios



   Combine lemon juice and zest, garlic, ginger, and oil.  Salt and pepper to taste.  Toss half of vinaigrette with lettuce.  Serve the rest on the side.
   Toast pistachios at 400 deg F for 3-4 minutes.  Sprinkle on top of salad
   Salad serves 4 side portions.
   Vinaigrette serves 4-6 depending on amount of dressing you prefer.

BET Salad

   OK, I am trying to throw this post together really quick before my hectic day of sewing, babysitting, avoiding the numerous workers in the house, and awesome hipster hair cutting commences (go visit Rachel's blog.  Oh, and I would just like to say that I am not a hipster by any means.  My hair is just gonna be hipster-light.)  Honestly, I am already an hour behind schedule.

  Saleds.  Some people keep typing in saled to the search.  (I find this infinitely amusing.)  Sorry guys, no saleds here.  Salads, however... well, I have a few of those, but not nearly enough.  I blame on the time of year I started this blog. (September.)  There will be a lot more salads coming up as the weather gets warmer and my life gets busier.

   The BET salad.  This has nothing to do with black entertainment television.  It is the bacon, egg, and tomato salad.  (Bacon optional.... but highly recommended.)  I am crazy obsessed with fried eggs right now.  They are so fast and easy.  Also cheap and tasty.

BET Salad
~4 C lettuce (I used romaine heart and field greens)
2 eggs
Warm Pan Roasted Tomato Vinaigrette:
3 slices bacon, chopped*
1/2 C grape tomatoes, halved
1/4 C yellow onion, chopped
1 1/2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp minced garlic
1/4 tsp rosemary
salt and pepper

   Render bacon over medium heat until crispy.  Remove from pan and drain on paper towels.  Spoon out extra fat from the pan, leave about a tsp in the pan and reserve the extra.  Add onions to pan.  Cook 5 minutes until soft and translucent.  Add tomatoes.  Cook until onion and tomatoes have caramelized (5-7 minutes.)  Add garlic, rosemary, and balsamic vinegar.  Stir and allow vinegar to get slightly syrupy.  It will only take a couple minutes.  Remove from heat and add olive oil. (This is a very chunky vinaigrette.)  Salt and pepper to taste.
   Heat a little of the reserved bacon fat in a pan over medium-high heat.  Fry eggs until desired doneness.  For over-medium, about 2 minutes per side (or less, depending on how hot your stove runs.)
   Place lettuce on plates.  Top with egg and sprinkle bacon over.  Add dressing..  You will need to randomly dot it oer the lettuce to ensure even distribution.
   Serves 2.

*If you want to make this vegetarian, use olive oil in place of bacon fat.  To add an extra depth of flavor, I suggest using a smoked olive oil to finish the salad.  (Don't cook with it, just use it as the raw olive oil at the end of making the vinaigrette.)  Oil available at Williams-Sonoma

Note:  I wrote that last blurb not knowing if smoked olive oil actually existed.  I assumed it must exist, because it sounds like a delicious idea.  A quick google search lead me to the website above.  Now I am desperate to try these oils!!!  If anyone has had smoke olive oil, let me know how it is, please!

Classic Caesar Salad... Lightened!

   Who doesn't love a classic caesar salad? 

   Alright, bad question.  I don't like classic caesar salads.  The dressing is too creamy without much flavor and there is always too much of it.  I base this statement off of observations of friends ordering caesar salads (as the "healthy" alternative,) and the one time an idiot of a waiter brought me a side caesar instead of my house salad with balsamic on the side.  My first inclination was, "I don't want to be that customer who nit-picks about the salad. (Despite the fact that it was totally wrong.)  How bad can it be, really?  Everyone else seems to love this salad."  I dove in and then I gagged.  One bite and I wanted to run for the bathroom!  This was years ago, but the memory of that mayonnaise clogged (this was not a fancy place that used real egg), limp romaine, terrible crouton mouthful haunts me to this day.  Perhaps my first caesar experience would have been better spent at a lovely steak house or at least a restaurant which had an entree over $13, but alas, it was not.

   I have since had wonderful caesars, but I always hesitate.  As my mother and I have been making more of these New York classics at home, I have grown to [almost] love them.  The lingering memory still takes hold occasionally, but I am much better now, truly.  This version, I really do love:  there is no mayonnaise and it is fun to make! 

"Classic" Caesar Salad
1/2 tsp pasted garlic (1 medium sized clove)
1 Tbsp extra virgin olive oil
1 tsp anchovy paste
1 tsp lemon juice (1 1/2 tsp if using bottled variety)
1 tsp dijon or deli mustard
1 tsp worcestershire sauce (use 1 1/2 tsp if you don't have anchovy paste)
1 1/2 C baby spinach
1 large heart of romaine, chopped
1/4 C grated parmesan cheese
cracked black pepper
**Wooden bowl

   To paste garlic:  mince, sprinkle with salt, and crush with the flat of your knife blade.  Spread around the bottom of the wooden bowl.  (Somehow the combination of smeared garlic in a wooden bowl makes all the difference.  I can't explain the magic.)  Add oil, anchovy paste, lemon, mustard, and worcestershire sauce to bowl and mix.  Making the dressing in the bottom of your serving bowl prevents overdressing the greens and helps to ensure even coverage.
   Toss spinach, romaine, and cheese in dressing.  Freshly crack black pepper over the top.
   Serves 4 side salad portions or two meal portions.  (For a meal, add grilled chicken, shrimp or steak.)

Total Ingredient Cost:  $3.75  That is the price of one side salad at a chain restaurant!
Per Serving:  Calories 65, Fat 4g, Total Carb 2g, Fiber 1g, Protein 0.5g
Daily Values:  Vit A 19%, Vit C 6%, Calcium 9.25%, Iron 3%

Fall Salad with Pumpkin Croutons and Maple Vinaigarette

   Remember those pumpkin muffins from yesterday?  Here is an awesome way to use left over muffins that have gotten a little stale.  They don't have to be stale, fresh ones work just as well.  This would also work with left over pumpkin bread as long as it isn't extremely sweet.  The apples are really delicious in this salad.  We used a Winesap apple which is sweet with just a little tartness (not as much as a Granny Smith.)  Gala or breaburn would also be great.  When my mom suggested a maple vinaigrette, I hesitated and all those horribly sweet, sugary dressings (that sound fantastic in words)that I have tried in my life came flooding into my memory:  repulsive raspberry vinaigrettes, orange concoctions, ghastly ginger dressings, and (*gag*) honey-mustard.  I have found good varieties of all these, but some..... some make me want to swear of salad just thinking about them.  This dressing isn't too sweet, trust me.  The cider vinegar and dijon balance it out very nicely      

Fall Salad with Pumpkin Croutons
2 slices bacon, chopped (optional)*
2 pumpkin muffins, cut into small cubes
1/2 Tbsp butter
1/2 C toasted walnuts, chopped
1 small firm fleshed apple, thinly sliced
1/4 red onion, thinly sliced
8-10 oz mixed field greens (or you favorite kind of lettuce)

   Render bacon until crisp.  Remove bacon from pan, add butter to bacon drippings.  Toss cubed muffins in bacon fat and butter.  Spread on a baking sheet
   *If you are not using bacon, melt 1 1/2-2 Tbsp butter and toss the muffin cubes in it. 
   Bake 350 deg F for 15-20 min.  Tossing every 5 minutes.  The outside should be lightly crispy and in the inside still tender.
   Toss apples, lettuce and onion together with a little bit of the vinaigarette.  Plate and top with walnuts, croutons, and bacon.  Add extra dressing if needed.
4 large side salad servings .

Maple Vinaigrette
1/4 C cider or red wine vinegar
1/3 C extra virgin olive oil
2 Tbsp real maple syrup
1 Tbsp dijon mustard
1/2 tsp thyme
salt and pepper

   Whisk together all ingredients.  Or shake them in a small jar.  Salt and pepper to taste.
   ~8 servings