This is my favorite lunch salad hands-down because it is loaded with protein so it keeps me full until dinner. It serves two people so it is our grown-up lunch while the kids eat something simpler. I double the recipe and then save the other 2 servings in glass containers in the fridge to take for lunches when I'm teaching. I just add half a lime and the avocado later. This is a fresh and super enjoyable lunch!
BLT Chopped Salad
Ingredients:
2 cups Romaine or Butter Lettuce, chopped
2 cups Arugula
handful of cherry tomatoes, halved
1 ear of fresh bicolor sweet corn, kernels removed with a knife (Yep, you eat them raw, uncooked!)
1/2 cup feta cheese
4 slices of applewood bacon, cooked and chopped
1 or 2 hard-boiled eggs, chopped (optional)
1 avocado, chopped
1 lime
extra virgin olive oil
salt and pepper
Directions:
Divide all of the salad ingredients between two plates. Cut the lime in half and squeeze half the lime over each plate. Drizzle with olive oil and season to taste with salt and pepper.
Sunday, September 8, 2013
Wednesday, September 4, 2013
Grilled Rosemary Chicken Skewers with Berry Sauce
Ingredients:
For the chicken:
4-6 chicken breasts, cut into chunks
2 Tbsp fresh rosemary, chopped
1/4 cup white wine (I used T.J.'s $2.99 Chardonnay)
1 tsp pepper
2 Tbsp Extra Virgin Olive Oil
For the berry sauce:
2 cups frozen blackberries, thawed
1 Tbsp raw apple cider vinegar
2 Tbsp of jelly or jam
1/4 tsp nutmeg
Directions:
Combine the rosemary, wine, pepper and oil in a large glass dish. Add chicken and mix to cover. Marinate in the fridge for an hour or so.
Remove chicken from marinade and thread onto skewers. Season with salt and pepper. Reserve marinade. Grill chicken on grates brushed with olive oil for 8-10 minutes, turning to cook evenly. Remove from grill and let rest under foil. Meanwhile, place marinade and blackberries in a sauce pan and simmer gently until the berries are soft. Once soft press through a mesh strainer and discard the pulp. Return the marinade/berry mixture to the pan and whisk in the vinegar, jelly and nutmeg and bring to a boil. Simmer uncovered until it has reduced to a syrup-like consistency. Pour over chicken and enjoy!
For the chicken:
4-6 chicken breasts, cut into chunks
2 Tbsp fresh rosemary, chopped
1/4 cup white wine (I used T.J.'s $2.99 Chardonnay)
1 tsp pepper
2 Tbsp Extra Virgin Olive Oil
For the berry sauce:
2 cups frozen blackberries, thawed
1 Tbsp raw apple cider vinegar
2 Tbsp of jelly or jam
1/4 tsp nutmeg
Directions:
Combine the rosemary, wine, pepper and oil in a large glass dish. Add chicken and mix to cover. Marinate in the fridge for an hour or so.
Remove chicken from marinade and thread onto skewers. Season with salt and pepper. Reserve marinade. Grill chicken on grates brushed with olive oil for 8-10 minutes, turning to cook evenly. Remove from grill and let rest under foil. Meanwhile, place marinade and blackberries in a sauce pan and simmer gently until the berries are soft. Once soft press through a mesh strainer and discard the pulp. Return the marinade/berry mixture to the pan and whisk in the vinegar, jelly and nutmeg and bring to a boil. Simmer uncovered until it has reduced to a syrup-like consistency. Pour over chicken and enjoy!
Easy Shepherd's Pie
Ingredients:
1 1/2 lb ground beef or lamb
1 onion, chopped
2 cups frozen vegetables-corn, carrots, peas (I use Trader Joe's Organic Quatro)
1 1/2-2lbs russet potatoes
1 stick of butter
1/2 cup beef broth
2 tsp naturally fermented soy sauce
2 tsp tomato paste
1 tsp rosemary
1 tsp thyme
salt & pepper to taste
splash of cream
Directions:
Peel and quarter the potatoes and boil in salted water for 20 minutes or so until soft. Meanwhile, melt half of the stick of butter in a large frying pan. Cook the onion until soft over medium heat. Add frozen veggies and cook for a few more minutes. Add ground beef and cook until no longer pink. Add thyme, roesmary and salt and pepper to taste. Add soy sauce, tomato paste and beef broth. Reduce heat to low and simmer for 10 minutes. Transfer beef and onion mixture to one 9x13 greased baking dish. Mash the potatoes with the remaining 1/2 stick of butter and some cream or whole milk and distribute on top of the beef and onions. Use a fork to smooth out the potatoes.
Bake at 400 for about 30 minutes until bubbling and brown.
*I sometimes make two 8x8 dishes instead of a 9x13 and then freeze one for later. If you decide to do this then freeze the second one before baking it in the oven. When you are ready to eat it then just thaw it in the fridge and then follow baking instructions.
1 1/2 lb ground beef or lamb
1 onion, chopped
2 cups frozen vegetables-corn, carrots, peas (I use Trader Joe's Organic Quatro)
1 1/2-2lbs russet potatoes
1 stick of butter
1/2 cup beef broth
2 tsp naturally fermented soy sauce
2 tsp tomato paste
1 tsp rosemary
1 tsp thyme
salt & pepper to taste
splash of cream
Directions:
Peel and quarter the potatoes and boil in salted water for 20 minutes or so until soft. Meanwhile, melt half of the stick of butter in a large frying pan. Cook the onion until soft over medium heat. Add frozen veggies and cook for a few more minutes. Add ground beef and cook until no longer pink. Add thyme, roesmary and salt and pepper to taste. Add soy sauce, tomato paste and beef broth. Reduce heat to low and simmer for 10 minutes. Transfer beef and onion mixture to one 9x13 greased baking dish. Mash the potatoes with the remaining 1/2 stick of butter and some cream or whole milk and distribute on top of the beef and onions. Use a fork to smooth out the potatoes.
Bake at 400 for about 30 minutes until bubbling and brown.
*I sometimes make two 8x8 dishes instead of a 9x13 and then freeze one for later. If you decide to do this then freeze the second one before baking it in the oven. When you are ready to eat it then just thaw it in the fridge and then follow baking instructions.
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