Wednesday, May 30, 2012

Fried Potato and Egg Salad with Balsamic Vinaigrette

No matter how hard you try to be healthy, sometimes you have  a yen for fried potatoes.  Maybe fried eggs.  Ok.  Let's do that.  But we'll add a few veggies to the mix for this wilted salad.  And it won't seem so bad.  So unhealthy.  Oh, geez.  At least there's no bacon in it.  Though you could add it. This is kind of a picture recipe....

Thursday, May 24, 2012

Black Bean and Ham Salad with Lemon-Lime Vinaigrette

I notice the loved ones in my life who live alone eat a lot of chicken.  As do folks on the South Beach Diet or any diet.  (I've been there.)  Maybe everyone who's not a vegetarian eats a lot of chicken.  Granted it's one of the most inexpensive and versatile proteins and is low in fat.   I'm on the bandwagon, too; I eat chicken often.  I roast a whole chicken probably twice a  month or more.   I occasionally buy a deli chicken on Tuesdays from Whole Foods.   I  like to make breasts on the bone for salads, casseroles (we call them hot dish in Minnesota and hot dish is singular or plural), sandwiches (though I don't eat a sandwich in two months unless it's a veggie burger on half a bun), or in omelets.

(Above:   Make my Greek Chicken Salad sometime.)

Thursday, May 17, 2012

An Egg with a Few Greens for Supper

Egg Salad

This is a light lunch/supper or could be a first course for dinner-- done in 5-10 minutes.  Sweet and filling.  Crunchy and soft.  Make extra dressing and keep in the frig.

Note:  Dressing keeps longer without the shallots or onions.  And you can skip the dressing totally if you make the egg quite soft (runny) and use that as dressing.  Yes.

"Egg Salad #2"  serves 2

4 cups fresh baby spinach leaves
2 small tomatoes, sliced (Try the Mexican "brown" tomatoes--tasty and cheaper.)
2 carrots, sliced
1/4 c minced parsley
1/2 English cucumber, cut into thin half-moons
1t fresh lemon juice
2 poached eggs (slide raw eggs, each in a cup, into barely simmering water for 3-4 minutes til white is firm)

Dressing:  1 T balsamic vinegar, healthy pinch each kosher salt and fresh ground pepper, 1t minced shallot or garlic, optional, 1/2 t honey, 1/4 t dijon-style mustard, 2T extra-virgin olive oil--Whisk salt into vinegar.  Whisk in all else, though drizzle in 1T olive oil at a time, being sure it's incorporated well before adding the second,)

  1. Divide greens and vegetables between two large shallow bowls.  Drizzle equally with lemon juice and sprinkle with salt and pepper.
  2. Top with well-drained egg and drizzle with dressing.
  3. Serve with a piece of hot, buttered whole wheat toast. 
 Have fun cooking and taking care of yourself, 

first posted on more time at the table

Tuesday, May 8, 2012

Killer Guac to Take to the Cookout

There's little to say except everyone loves guacamole.  It doesn't matter what the main dish is at the picnic or who's going to be there.  (We took this to a potluck Sunday night where it disappeared very quickly.)   You just dish up a nice big bowl of guac to go with the best tortilla chips you can find, a crunchy veggie tray, or even a plate of rolled up turkey and pepperjack slices for all of those on the South Beach diet.  If there are burgers, you're in luck, because many folks love burgers topped with guac.  Truth be told, there's such bad guac out there that you can buy it pre-made in the produce or frozen section.  Learn to make your own (no cooking except the bacon!) and be the hit of the party.    If you've got some vegetarian or vegan friends coming, leave out the bacon (or have it separate for an add in.)  Guac also makes a tasty salad...just add greens and a vinaigrette.  Try this:

alyce's killer guac  serves 4-6 as a appetizer with chips/doubles easily 

I like the food processor for making pico de gallo.

Saturday, May 5, 2012

Walleye Salad

It's just a fact of life.  If you live in the upper midwest, you  probably love Walleye Pike.  (If you live elsewhere, you maybe don't know from Walleye.)  We travel to northern lakes to fish for them, we serve them at many, many restaurants, and we currently sell them fresh in the grocery store for $18 a pound or so. (Yikes.)  We cut them into "fingers" for starters, fry them up with mountains of fries served up with two cups of mayonnaise coleslaw for mains, nestle them into a bun for a Minnesota fish burger,  and occasionally place them somewhat uncomfortably on a bed of greens.

Tuesday, May 1, 2012

Meatball Frittata

Except for soup, pasta, or salad, there's nearly nothing you can cook that is as versatile as the not-so-humble frittata, which is nothing more than an open-faced omelet.   Just about whatever you've got leftover in your frig, including spaghetti you brought home from the Italian restaurant (and definitely the toppings from that box of cold pizza), can be worked into a frittata and turned into a meal that might feed you a couple times or more.  Will you be happy?  I think so.