Chopped Salads and How to Use a Big Knife

  As solos cooks, your first line of defense could be a great salad.  There's never a problem with making a salad for one and, if you make a chopped salad, make enough (store without dressing or tomatoes) to last a few days.  That way, you'll get the most out of your shopping and get all the veggies you need. 

If you master a basic salad and understand fresh vegetables, you'll also be able to change that salad up:

• Add cheese or boiled eggs
• Add grilled chicken
• Add leftover shrimp from your take-out from last night
• Add chopped pepperoni from that two-day-old pizza in the frig
• Add homemade croutons (using up that old bread)

Most people never learn how to make a good salad, but you're going to.

I have a great recipe (below) for you, but first....  Watch Jamie Oliver's short video on chopped salad:

Watch Jamie Now!  Make a note of how he uses the knife, too.
 

Making Jamie's salad in my kitchen

 In fact, here's a basic, really quick video on holding and using a chef's knife:

How to use a knife!

Alyce's Salad Notes

• Buy greens you like, but buy good-looking greens and skip iceberg lettuce unless you crave a blue-cheese wedge.  Wash them well (Put them in cold water in the sink or a bowl for 5 minutes, swishing several times.)  Drain them well and lay them out on cotton or linen or paper towels. Wrap well and put in a plastic bag or a covered refrigerator container.  Alternately, you can spin them in a salad spinner.
• Add any vegetable or fruit you like or have.  Google salad recipes or go to epicurious.com (great site) and see lots of recipes.  Be brave and mix things up; the recipe police aren't coming.
• If you have fresh herbs, including parsley, just throw them in; you'll be blown away.  (In fact, you can make a great parsley salad and it's easy to grow.)
• Be loving to yourself and be creative:  Make salads you adore so that you'll eat them.
• Make your own salad dressings...  Ok, you might keep a jar of low-fat Ranch (bought in the produce section cold) for veggie dip or to mix with salsa for a great taco salad dressing or fish taco sauce ...also great for a grilled asparagus dip.)
• Most green salads benefit from a squeeze of fresh lemon juice and a sprinkle of salt and pepper before (or instead of) being dressed.

Cherry Tomato Chicken Pasta with Basil

With rotini.

As cooks, we sometimes wake up with something special on our minds.
Something that just keeps going round and round and, until we make that dish, we just can't do anything.
No one should get in our way then.  No how.
Then we go to the grocery store.
Are way-laid by a point of entrance display of, say, raspberries.  Or avocados.  Or, in this case,
CHERRY TOMATOES.
I had every intention of making a Splendid Table newsletter dish called something like "Sicilian Chicken."
Until I saw cherry tomatoes

10 PINTS FOR $10

And my world went spinning until I could figure out and make  (a large detour from Sicilian Chicken)

Cherry Tomato Chicken Pasta with Basil
  Serves 4 or 2 very hungry people.  Can divide in half to cook only 2 portions

Here with linguine.

• 3 pints cherry tomatoes*  (Can use 6-8 Roma tomatoes, chopped, too)
• 2 tablespoons plus 2t olive oil
• 1/2 teaspoon kosher salt, plus a little extra for chicken
• 1/4 teaspoon fresh ground pepper, ditto
• 5 cloves garlic
• 1 small red onion, sliced
• 8 oz sliced mushrooms* (optional)
• Pinch of crushed red pepper*
• 1/4 cup white wine or chicken broth
• 1/4 cup kalamata olives, chopped* (optional)
• 1 teaspoon fresh rosemary, chopped very finely*
• 4 boneless, skinless chicken breasts*
• 3/4 pound whole wheat linguine or other pasta
• 10-12 fresh basil leaves (or 1-2T dried)*
• 4 tablespoons gruyere or Parmesan cheese, grated, optional*

*To purchase if not in pantry.

1. Put a 10qt pot of salted and peppered water (2/3 full) for linguine to boil.  Add a few leaves of fresh basil if you have them.  Lower heat a little and leave water ready for pasta as you make the sauce
2. In a deep, 12 or 14" saute pan (skillet/fry pan) or a good-sized (3qt+)saucepan,  heat 2T olive oil over heat and add tomatoes, salt and pepper.  Cook 10 minutes until tomatoes begin to pop, stirring often.  Add garlic, onion, mushrooms, dried red pepper, wine, olives and rosemary.   Continue to cook for another 10 minutes as tomatoes begin to fall apart.  Stir regularly.
3. Heat another saute or grill pan and add 2t olive oil. (See Solo Cook's Note below.)  Salt and pepper chicken breasts and grill very briefly, about 1 minute on each side.  Lower heat under tomato sauce and add the chicken to the  sauce.  Cover and cook at a low simmer for about 12 minutes.
4. Bring pasta water back to a rolling boil and add linguine.   Let covered chicken in sauce sit 10  minutes.   Test pasta for doneness (there should be a little resistance to your teeth)  and pour out into colander in sink.
5.  Divide the pasta into four pasta bowls and top each with a piece of chicken and a good serving of the tomato sauce.
6. Garnish with torn fresh basil leaves, if using, and a dusting of fresh ground pepper.  Sprinkle with cheese, if desired.

Options:  Add some finely chopped zucchini to the tomatoes.

Solo Cook's Notes:  If you don't have the required pans, cook the chicken first and set aside, covered, to keep warm until the sauce is done in the large saute (skillet).  Then add the chicken.

Wine:  We liked a not-so-rough chianti with this dish.  Don't buy the bottom of the barrel, literally.  Go up one notch to a chianti classico for a tish more smoothness in your mouth and in your stomach.

Note:  additional photos added 11/7/12

Have fun cooking and taking care of yourself,
Alyce
Note:  Originally posted at http://www.moretimeatthetable.blogspot.com on May 2, 2010