Green Salad with Apples and Blue Cheese

 
To the serious chefs/cooks who might see this... yes, I should toss the lettuce leaves with the salad dressing before adding the toppings.

To the serious photographers... see above and I would certainly have a prettier photograph.

The thing is Thursdays are long, long days. The thing is that I pass a Wendy's that serves a similar fast food salad, but I drove right by and prepared my own.

Having said that... this is my very favorite salad because it has all my favorites - Granny Smith green apples, green leaf lettuce, blue cheese, and balsamic vinaigrette.

Green Salad with Apples and Blue Cheese
Yield: To appetite or energy-level

Directions:
Wash and tear green leaf lettuce leaves
Wash and slice Granny Smith green apples into bite-size pieces
Crumble blue cheese
Prepare salad dressing
Kick up your feet, relax, and enjoy.

Salad Dressing
Just the word 'vinaigrette' used to frighten this novice cook. But, if you are still buying preprepared salad dressings, stop. It is easier than it sounds and it tastes so much better!

Balsamic Vinaigrette

Ingredients

• 1/4 cup good olive oil
• 11/2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

Directions:
Combine vinegar, mustard, garlic, pepper, and salt. Slowly whisk in olive oil to create emulsion.

Nutrition Tip:
Using an oil-based salad dressing rather than a thicker, creamier salad dressing will actually help you save calories. Oil-based salad dressings cover more surface area, thus resulting in the need for less dressing. Less salad dressing = fewer calories.

Crispy Tilapia Fillet with Tzatziki

Why did I stop eating fish again? Catfish, bass, and bream were regular entrees on our table when I was a child, and I'm fairly certain I ate fish three to four times a week at one point in my adult life. After enjoying this crispy tiliapia, I know I'll be including this more often:  Pros: inexpensive, fast, easy, delicious.

Crispy Tilapia Fillets with Tzatziki
Recipe adapted from Bon Appetit on Epicurious, January 2011

Yield: 4 servings

Ingredients:

• 1 cup finely diced cucumber, seeded (peeled, if desired)
• 3/4 cup whole-milk plain yogurt, drained to thicken*
• 1 1/2 tablespoons chopped fresh mint
• 1 teaspoon white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 4 large tilapia fillets
• 1 large egg white, beaten until frothy
• 2 cups (about) panko (Japanese breadcrumbs) or fresh breadcrumbs

Directions:

Place cucumber, yogurt, mint, vinegar in food processor and blend to desired texture.. Season to taste with salt and pepper.

Sprinkle 1 side of each fillet with salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko. 

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

* Using Greek-style yogurt is ideal since it can be purchased and will prevent you from having to drain the regular plan yogurt. If Greek-style yogurt is unavailable, you may strain regular plain yogurt for several hours to remove the liquid and thicken the yogurt. If you have a yogurt strainer, that would be great. If not, and I don't, use two coffee filters placed in a colander then placed in a bowl with enough room below to catch the drained liquid.


Original recipe may be seen here.

Breakfast Couscous

Isn't it more appealing and satisfying to eat a fresh orange than it is to drink four ounces of orange juice? I think so! That is one of the reasons I was drawn to this particular recipe: 1) I love fresh oranges, and 2) couscous is a staple in my pantry, although I had not thought of eating it for breakfast before I found this recipe.

The wonderful part of this recipe, aside from the taste, is that it leaves numerous opportunities to be creative in one's preparation and make it a fresh idea every time it is served. The original recipe by Martha Rose Shulman is listed below; however, I have used various dried and fresh fruits, toasted almonds or other various nuts... whatever is available in the pantry and needs to be used. Quite honestly, it is hard to mess up this recipe if one sticks to the basic idea.

Morning Couscous with Oranges and Dates
Recipe by Martha Rose Shulman, Recipes for Health, The New York Times, 2009
Yield: 4-6 servings


Ingredients:
1 1/2 cups water
2 to 3 tablespoons brown sugar or honey (to taste)
1 teaspoon orange flower water (optional; available at Middle Eastern markets)
3 tablespoons chopped dried apricots
2 tablespoons currants or raisins
1 tablespoon unsalted butter (optional)
1 cup couscous
1/4 to 1/2 teaspoon cinnamon, to taste
1/4 teaspoon salt (optional)
2 navel oranges
6 dates, pitted and cut in quarters lengthwise
Pomegranate seeds for garnish

Directions:
1. Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.

2. Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.

3. Shortly before serving, steam the couscous in one of two ways.
Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts.
Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.

4. With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.

5. Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.


Advance preparation: You can make the dish through step 3, and keep the couscous in the refrigerator for up to five days.

This morning it was fresh oranges, dried cherries, and raisins. Easy, nutritious, delicious.














(Oranges photo by iStock)

Spicy English Muffin Breakfast

Remember the scene in  Julie and Julia when Julie tried to poach an egg? If I recall, it took two cheerleaders to help her get it just right. That one scene almost prevented me from trying what I thought would be an awful experience and a waste of two good eggs. I don't know if these are 'just right' or not but these are officially my first two poached eggs, and I am very proud!

I wanted to try a personal twist on the McDonald's Egg McMuffin. I topped it with the hot tomato salsa I purchased at the Pepper Place Summer Market from Spradlin Farm in Vinemont. Delicious!

Ingredients:
1 English Muffin, halved
2 slices smoked ham
Fresh basil leaves
1 Tbsp olive oil (optional)
2 eggs
Tomato Salsa

Directions:
1. Toast English muffin until golden. Brush muffin halves with olive oil. Top with sliced ham and fresh basil leaves.

2. Heat water in a saucepan until bubbles break just before hitting the surface. Break egg into a ramekin. With a slotted spoon, begin stirring the water clockwise to create a well. Carefully slide the egg into the well and leave for 4-5 minutes or up to 9 minutes for a firmer yolk. Remove with slotted spoon and place on top of muffin.

3. Top with tomato salsa.

Substitutions:
Use smoked mozzarella cheese or Canadian bacon, instead of smoked ham.
Use fresh spinach leaves or half spinach/half basil, instead of basil only.
Use a southern tomato gravy, instead of tomato salsa.

How to Cook Everything iPhone App

I won! Late to post but not unappreciated, I recently won the Mark Bittman How to Cook Everything application for my iPhone. The app giveaway was sponsored by Pam at sidewalk shoes,

I own Bittman's cookbook by the same title. It is big and heavy and rarely makes it into my small kitchen. My iPhone goes with me everywhere, even the kitchen, so this is ideal!

I immediately went to kitchen basics, checked out the recipe for "boiled water" - yes, Virginia, there is a recipe for boiled water - and typed out a quick grocery list.

Recipes are presented in two ways:
1) An overview of the recipe; ingredients; steps in preparing the recipe, written in paragraph form; and, variations of the recipe. Excellent! And, 
2)  Quick glance:
F - Fast
M - Make ahead
V - Vegetarian
E - Essential

Following the recipe overview, there is related content, such as, how to mince a shallot and using a Chef's knife, complete with visuals.

I look forward to finding other ways to utilize this app to its fullest. Who knows? I might even try the Tackling Bittman recipe hop in the future.

Guacamole de Frutas

This recipe has been on my desktop since I saw it in The New York Times. This fruit guacamole is served at Toloache (pronounced toe-lo-AH-chay, a kind of Mexican flowering herb), a Mexican restaurant in Manhattan's theater district. The writer listed it as one of his favorite fifteen foods eaten in New York during 2010.

How does someone participating in two Biggest Losers competitions enjoy guacamole and chips and feel good about it? Very, very carefully. Here's are three things I did to reduce the calories:

1. I purchased the smallest bag of chips I could find. No need to keep temptation around the house, right? I checked out the serving size and halved it. For these chips: 10 chips = 130 calories. I ate 5 chips for 65.

2. I reduced the avocados to 1 1/2 rather than 2 whole to reduce the calories, and instead of mashing the avocado until smooth, I left it chunky so there would be the sense of chewing involved. This is a dietitian's old trick. Or, an old dietitian's trick, in my case.

3. I reduced the dried cranberries to 1 Tablespoon and used them as the garnish.

Guacamole de Frutas
Adapted from Julian Medina, Toloache, Manhattan
Yield: 1 1/2 cups

Ingredients:
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
Kosher salt
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds ( I used part of the dried cranberries.)

Directions: 
1. In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.

2. Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.

Notes:
I personally like my guacamole with Louisiana Hot Sauce and tomatoes, so I doubt I would list this among my top fifteen favorites. However, it was very good and I felt good about eating it within the allowed portions.

Biggest Losers Competition 2011: Part Two

I have a tendency to channel Chris Rock's voice more often than most people might find comfortable but here I go again .... Oh, Lawd, Lawd, what I have I done?! I have signed up for another Biggest Losers competition!

My office's Biggest Losers competition ends February 1. I don't expect that $500 to be deposited in my bank account but I am still hopeful. I saw this fluorescent yellow poster at my apartment's gate announcing another Biggest Losers competition and thought it would be a good idea for my continued motivation.

Saturday morning I showed up, late as usual, to a very nice and friendly group of neighbors. Only, the facilitator did not just weigh me and send me on my merry way. Oh, no, no, no (my Chris Rock voice again). She expects me to walk and spin and Zumba.....you know, exercise. AND, WHAT THE HECK IS A ZUMBA?  I didn't say anything at the time but I rushed home and immediately did an online search in the privacy of my own home and, whew, discovered it was only dancing to a video. Okay. Breathe. Breathe. I used to dance back when I could move around without groaning and was not embarrassed to be publicly intoxicated.

And then, something magical happened the following Monday. I fit comfortably into a size smaller pair of jeans with only a vague, very vague visible muffin top. Zumba, here I come. When it warms up.

Stay tuned!

Cheddar Corn Chowder

A couples of weeks back I had friends over for dinner (see here), the dining room lights went out and ...yada, yada, yada... I didn't get a picture. However, cheddar corn chowder is a favorite that I eat often during the winter. Even when I try to improvise I end up with something similar (here).

Try it and you can thank me later. Actually, you should thank Ina Garten, as it is her recipe and she inspired me to try it. 

I only make one change when preparing for only me and that is reducing the portions. Otherwise, I follow Ina's directions exactly. Yes. It is rich. Eat smaller bowls and walk, walk, walk.

Cheddar Corn Chowder

Recipe, The Barefoot Contessa Cookbook

Servings: 10-12

Ingredients:

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

Directions:

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. 

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Urban Cookhouse: Local Mix Salad

A couple of later than usual evenings  visiting at UAB Medical Center gave way to a couple of quick, late night meals. That did not mean taste or nutritional value had to suffer. Where to go was a no-brainer - Urban Cookhouse in Homewood. Good food, good atmosphere, and a place to text all the hospital updates and wait for the traffic to clear on 280. (LOL! The traffic clearing is an insider's joke because traffic never clears on 280!)

I was past hunger so I chose the Local Mix Salad and added the recommended grilled chicken. The menu reads: applewood bacon, corn, hard-boiled egg, red onion, cheddar, honey mustard vinaigrette. Thankfully, the order also comes with one of their fabulous warm Millie Ray's orange rolls. The salad dressing was light and perfectly distributed throughout. The spoonful of crisp corn kernels was also a nice touch. There are not enough foodie accolades for applewood bacon. Despite being tired and hungry, I was unable to eat this entire salad although I did save room for my orange roll. Total check plus beverage: $11.22. While slightly pricier than a fast food salad, it was so worth it.

Urban Cookhouse
2846 18th Street South
Homewood, AL 35209
Menu

Tuna Pan Bagnat

I have not mentioned my office's Biggest Losers weight loss competition recently, but I have not forgotten about it or given up. I've lost 11 pounds so far and have one month to go before our weigh-in.

When I'm watching my weight more closely, I focus on balance, moderation, and variety. It is also important to have high-quality, good-tasting food when eating less. This can make a difference between success and failure.

That is why I like this particular sandwich. It isn't the higher fat, higher calorie mayo-based tuna salad we may be accustomed to eating. When fresh tuna is unavailable or too costly, I use canned white chunk tuna in spring water, drained, with similar success. How can you go wrong with capers, artichokes, black olives, and tuna? The bread will soak up the salad juices and olive oil for a wonderful moistness.

If the extra bread is not in your daily meal plan, this can certainly be eaten over salad greens or with crackers.

Tuna Pan Bagnat

Recipe courtesy of Rachael Ray

Servings: 4

Ingredients:

1 French baguette

1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon
3 tablespoons capers, drained
1/4 red onion, chopped
1 can (15-ounces) artichoke hearts in water, drained, coarsely chopped
1/2 cup good quality black olives, pitted
1/4 cup chopped flat leaf parsley
Coarse black pepper, to taste
2 to 3 tablespoons extra-virgin olive oil, to taste

Directions:
1. Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.

2. Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.

3. Coarsely chop the pitted olives and parsley. Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Add black pepper to the bowl and drizzle salad liberally with extra virgin olive oil. Toss tuna salad and adjust pepper and oil to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together.

4. Cut each half baguette in half again, making 4 sandwiches, total.

Too Funny

I love the fact that I got a Facebook 'like' for the one entry I didn't actually cook - the red velvet whoopie pies!! Maybe there is a lesson to be learned from this!

Red Velvet Whoopie Pies

I was in Fresh Market recently when I spotted red velvet whoopie pies. A stylishly dressed woman with a thick foreign accent asked me what they were. I had never seen them before so she laughed and said, "This doesn't translate". 

A few hours later I saw whoopie pies everywhere online. Apparently, they are making a comeback. According to Martha Stewart:

Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations, though their origins are a bit mysterious. Some say they were first created in Pennsylvania Dutch kitchens as a way to put leftover chocolate-cake batter and icing to good use.

Regardless of when they were first introduced, these confections have been manufactured commercially since 1927. They became a popular homemade dessert during the late forties and early fifties, and still remain a beloved favorite in New England and Pennsylvania.

These were perfect for the University of Alabama Crimson Tide's bowl game today. They tasted great with coffee but I think milk might be even better. I plan to try this as a midnight snack.

Recipes:
Red Velvet Whoopie Pies
Whoopie Pie

Foodie Interest: Blogging Power

Body by blogging: Birmingham man credits online efforts in quest to lose 400 pounds

A personal blog has helped Stephen Vinson lose weight -- 230 pounds so far from a high of 632 nearly two years ago.


Growing up the 31-year-old Birmingham man says, he was always the largest person in his class. Now, as he changes, he shares his journey with the blogosphere through Who Ate My Blog?. (continue reading)