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Cucumber Salsa

February 17, 2010 By Leave a Comment

The easiest recipe you’re ever going to love me for!

4 kirby cucumbers, peeled and chopped
2 tomatoes chopped
1 jalapeno seeded, ribs removed and finely chopped
juice of half a lemon
Mediterranean sea salt
2 large pinches of finely chopped cilantro
1 large clove of garlic finely chopped

Combine ingredients in a sealable container.

cukesals1 300x225 Cucumber Salsa

Combine and chill till ready to serve.

cukesals2 300x225 Cucumber Salsa

Prepare the same day that you’re going to use it as the raw garlic will get too strong for most people the next day.

Serve with chips, or chicken… Goes terrific with guacamole. Really fresh and delicious!



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Filed Under: All, Healthy, Lowcarb, Party Food, Recipes, Vegetarian Tagged With: , , , ,

Roasted Cauliflower

September 25, 2009 By 2 Comments

I love cauliflower… Raw. Cooked? Not so much. Until this.
Roasted cauliflower is the most delightful treat. A terrific substitute for french fries. The trick is to make sure it’s completely dry. Cut the florets, wash and then either just let them dry in the colander, or pat them dry with a clean towel. Make sure they are completely dry. I have tried to skip this step, but they’re just not as good, they don’t crisp up as nicely if there’s any water.
Once they’re dry, preheat your oven to 400. Put the cauliflower, a couple of tablespoons of EVOO, and a healthy couple of pinches of kosher or sea salt. Using your hands, toss to really combine and then spread out on a foil lined baking sheet in one layer.

Put them in the oven and every ten minutes pull them out, and toss them with a spatula or spoon. Cook until they’re done to your liking (mine was about 30 minutes, but I could have gone another ten.

Let them cool just a bit and then try not to eat them all.
cauliroast 300x203 Roasted Cauliflower

Looking for more low carb recipes? Try my low carb section!



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Slow Roasted Tomatoes

April 16, 2009 By 1 Comment

I like to make a whole tray of these to use wherever and whenever, they’re so delicious and I know I’ve mentioned them before, but I thought I’d devote a whole post to them. I like to use plum tomatoes here as they’re usually quite inexpensive, available year round and you don’t need the ripest, most beautiful, freshest tomatoes here. I’ve used these with fresh mozzarella and basil for an ensalada caprese, or on top of grilled chicken with spinach and goat cheese or chopped and tossed with pasta, or…

12 plum tomatoes
4 large cloves of garlic, chopped
Extra Virgin Olive Oil
Salt

Preheat Oven to 250.

tomato1 300x200 Slow Roasted Tomatoes

Fresh and yummy!

Halve the tomatoes, and with your fingers remove the seeds, but leave the hull. Just a quick swipe of your finger on each side of the hull does the trick.
Place the tomatoes, cut side up on a lipped baking sheet. Sprinkle the garlic and salt on top of each tomato then drizzle with the Oil.  Place in oven and let them roast for at least 2 hours.  Sometimes I let them go 2.5.  When you transfer them to whatever container you’re going to store them in, make sure you pour the oil from the pan in too.  It’s amazing.

tomato2 300x268 Slow Roasted Tomatoes

Yummy roasted!



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Filed Under: All, Healthy, Lowcarb, Recipes, Vegetarian Tagged With: , , ,

Incredible Chicken Salad (low carb)

April 14, 2009 By 4 Comments
chixrst 300x237 Incredible Chicken Salad (low carb)

Delicious Roast Chicken Quarters

You know how chicken salad usually has poached chicken pieces as its base?  Well, I don’t do that.  I roast the chicken and make sure it has tons of flavor before adding classic chicken salad ingredients

Roast Chicken Pieces

1 Package Chicken Quarters
Extra Virgin Olive Oil
1 Lemon
1 Bunch Fresh Rosemary (substitute 4 T. dried)
Salt and Pepper

Preheat oven to 400.  Line a lipped baking sheet with Foil and place chicken pieces on foil, making sure they’re not too crowded.  Salt and Pepper liberally.  Drizzle Olive Oil over chicken.  Grate some lemon zest on top of chicken, then cut lemon in half and squeeze juice on top. Leave the lemon halves on the sheet.   Rip some rosemary off stems and scatter over chicken.  If you have too much, just put the twigs on top. Put in oven and start checking after 40 minutes.  Skin should be slightly crisp and juices run clear when done.  Remove from oven, loosely cover with foil and allow to cool until you can easily handle.

When you can handle the chicken, clean all the meat from the bones, reserving skin, or feeding it to your family who loves it.  I don’t like this job much, so Jim always does it for me.  At this point, you can put the chicken into a container and refrigerate until you’re ready to make the salad, but I warn you – the chicken is so good that it may get picked at all day, not leaving enough for the salad.

Chicken Salad

Roast chicken removed from bone
1/2 red onion diced
7-10 stalks of celery diced
1 T. white balsamic vinegar
2/3 c. mayo
1/2 bunch fresh tarragon chopped
Salt and pepper to taste.

Lay all the chicken out on a large cutting board and give it a nice, rough chop, making sure the pieces are almost cubed and not too big.  Add the chicken to a large bowl and toss with the onion and celery*. Add the mayo – you may not need a whole 2/3 cup, just add little by little with a spoon until it’s all lightly coated with mayo.  Add the vinegar, tarragon, salt and pepper and toss to combine.  Refrigerate for at least 2 hours to let the flavors combine.  Serve with Color Me Coleslaw that’s beautifully shredded with the new processor

chixsalad 300x233 Incredible Chicken Salad (low carb)

Yummy!

*Let’s talk for a minute about celery.  I use it a lot and really like it but I’ve found that most people who don’t like it aren’t cutting it well.  Instead of just slicing each stalk, I slice lenghtwise into 3 pieces and then turn is sideways and slice it across.  It makes the pieces more the size of the diced onion and therefore the salad has a more uniform chop.  I don’t know why it makes it difference, it just does.

Looking for more low carb recipes? Try my low carb section!



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The New Addition to My Kitchen

April 2, 2009 By Leave a Comment

When I shared my recipe for Onion Dip, I introduced you to Sir Mix A Lot – I love Sir Mix A Lot… A Lot.
Get it?

6722681 The New Addition to My Kitchen

But I don’t think I’ve ever introduced you to my other counter top electric, “The Blender” which doesn’t have a nifty name like Sir Mix A Lot, because quite frankly, I’m just not that impressed with “The Blender”.  Oh sure, he’s pretty, but honestly?  I have to take him off the stand and bang him on the counter far too often to spend much time coming up with a  cute name.

ka2kitchenaid3speedermed The New Addition to My Kitchen

I have to tell you how surprised I was… Sir Mix A Lot is so beautifully designed, so superbly engineered, that Blender was a huge shock and less than awe.   So disturbed was I by this disappointment that I had to rethink my obsession with the Kitchen Aid Food Processor.  Still, I continued to flirt with the idea of the Food Processor.  Specifically, the 9 cup bowl with the 4 cup mini bowl.  I couldn’t stop thinking about it. Every time I had to pull out my 13 year old food processor, who has never given me a moment’s trouble, I couldn’t help but feel guilty for the attraction, nay, lust I felt for the Kitchen Aid.

Last Sunday morning I woke up, made myself a cup of coffee, and turned on the television.  I was flipping through the guide when I noticed that QVC was doing a Kitchen Aid thang. I turned to it and saw that they were selling the Kitchen Aid 9 cup, with the 4 cup mini bowl, all the blades and the discs, but that they included a julienne disc that was exclusive to QVC.  The price was very good, but more than that, they had it on EZ pay for 32.00 a month and no shipping and handling charges.  I couldn’t believe my good fortune.  Even in this economy, I can come up with $30 for 5 months in a row and if I didn’t like it, they make it very easy to return.  Beyond that, there was a $15 rebate!  I picked up the phone and ordered my red, 9 Cup Processor, with the 4 Cup Mini Bowl, 3 disc package with free shipping and handling before I even finished my cup of coffee.  They said that I would receive my order by April 7th. I was a happy girl.

Today I received my order.  Five. Days. Early.  I ripped open the box, put all the parts (except the base, of course) into the dishwasher, which was almost full anyway and started it.  An hour later, I unloaded the dishwasher and put my beautiful machine together, hoping against hope that it would be worth the wait. I decided to make a vegetable tian this evening with the baby eggplant, zucchini, and summer squash that I had in the fridge.

Vegetable Tian

1 large sweet onion peeled
2 large garlic cloves
3 zucchini trimmed
3 yellow squash trimmed
3 baby eggplant peeled and trimmed
Extra Virgin Olive Oil
Dried Oregano
Salt
Pepper
Locatelli cheese

Preheat Oven to 425

use your Ultra Fabulous Kitchen Aid Food Processor with the slicing disc that you received this morning (or whatever processor you have on hand). I used mine and you can’t believe how I made these beautifully thin slices of all these vegetables in less than 5 minutes, even when you take into consideration the time it took to empty the bowl three times because I thought I was going to organize the vegetables, even though I didn’t and I wound up just jumbling them all together because they were so beautifully sliced. (It totally would have taken me at least an hour to slice all these vegetables!)

kitchenaid The New Addition to My Kitchen

Pour all the vegetables into a large roasting pan, pour 1/4 c. of Olive Oil over the mixture, salt, pepper and oregano. Use clean hands to toss to coat everythingly evenly.  Cover roasting pan with foil and cook for 30 minutes.  Remove from oven, remove foil and return to oven checking every 20 minutes until slightly browned and fully cooked.

Plate and freshly grate locatelli cheese on top to taste.

tian 300x242 The New Addition to My Kitchen

This was so delicious, you can’t believe it… but I’ll never make it again.   My family ate it in one sitting.  That’s right.  All of it.  in. one. sitting.

Needless to say, I will not be returning the processor and we’re officially taking entries for names.



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Filed Under: Easy Dinner, Geek Girl and Gadgetry, Lowcarb, Recipes Tagged With: , , , , ,

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