mmmMonday :: Taco Salad

I'm all about the layered salads. There's something about hiding certain ingredients below all the fresh veggies that just makes it so much more exciting to eat. This specific salad is one I ate on repeat during the weeks leading up to our wedding last summer. It has the perfect combination of protein, legumes and fresh veg to keep you healthy, stuffed and satisfied.

MEAT

Although incredibly less photogenic than the other ingredients, the salad just isn't the same without it. We make our own taco-esq spice using powdered chilli, cumin, salt, oregano and chilli flakes. We usually we this as our base and then edit depending on which ingredients we forgot to restock.

To prepare ground beef [we usually use a 1/2 pound for 3 - 4 salads], begin by sauteing diced onions. Add ground beef, taco spice and 1/4 water. Mix together and let beef brown until cooked. Set aside. 

GUACAMOLE

I'm a sucker for a fresh guacamole, especially if I'm going to skip cheese and sour cream. All the ingredients in my guacamole are roughly the same as what I put in my fresh salsa, minus the avocado and times a bunch more tomatoes.

1 avocado 

2 Tbsp diced tomatoes

2 Tbsp diced green peppers

2 Tbsp diced onions

1 clove garlic

1/4 lime

1 Tbsp chopped cilantro

1 tsp chilli flakes

dash of salt and pepper

Mash avocado. Add the rest. Stir. All done!

Whether you're using dried or canned, black beans [or turtle beans] really round out the dish. Once ready, heat a pan with 1 tablespoon oil. Add diced onions and saute. Once softened, add black beans and cook until warm.

Now for the layering. Add black beans to the bottom, top with cooked taco meat and mounds of fresh veggies on top. Finish the dish with a spoon full of salsa and guacamole on top and enjoy! 

mmmMonday: CPK Greek Salad

Lately, all I've been able to think about is the leafy stuff. Christmas is far enough gone that I have kicked my need for a diet of breads, cheeses and sweets, sending me on the hunt for all things healthy. 

Under regular circumstances I would be wary to suggest a dish inspired by the cpk as being healthy. I have only eaten there once but I got the feeling this wasn't their forte. But as everyone knows, it's all about modesty. ...modesty and feigning ignorance about the differences between sour cream and restaurant sour cream.

This salad is all about layers. Begin by chopping your fresh veggies into modest chunks and combine in a bowl.

fresh INGREDIENTS

2 cups chopped lettuce

1 tomato

1/2 green pepper

1/2 cucumber

1/4 red onion

2 stalks green onion

*makes two salads

Next, mix the lemon, olive oil, pepper and oregano and immediately drizzle onto the chopped veggies. Set aside to chill. 

dressing INGREDIENTS

1.5 Tablespoons Olive Oil

1 Tablespoon lemon juice

1/2 teaspoon dried oregano

dash of salt and pepper

Put your sundried tomatoes to blanch and then cut into thin strips. Chop up the olives. Set both aside.

fun INGREDIENTS

6 kalamata olives

4 or 5 sundried tomatoes

4 Tablespoons hummus

2 Tablespoon tzatziki 

Spread two tablespoons of hummus on each plate - if you're dangerous, spread more! If you're allergic to chickpeas - skip it. ...unless of course you're allergic to chick peas and dangerous. If that's the case, you know what to do.

Layer a cup or two of the fresh salad mixture onto the hummus. Since I'm part rabbit I tend to be very generous and end up with a  heaping pile. 

Sprinkle the chopped olives and sundried tomatoes overtop your veggie mound.

Finish it all off by drizzling / tossing a little less than a tablespoon of tzatziki over it all. Serve with pita, and/or souvlaki skewers.

mmmMonday: Smoked Salmon Salad

I got a lot of feedback the other day about an instagram of a healthy dinner Jack and I made and I thought well, sheeeeit this will be an awesome post to kick off my mmmmmMondays*

Eating healthy is important to me, and something I strive for on a daily basis**. I don't tend to talk about it much though because who likes listening to some chick with a blog explanabrag about all the things she thinks she's doing right? Exactly. No one. I mean we barely tolerate that behavior from friends and family***. Besides, I like to focus on the deliciousness of food. Healthy or not all that matters to me is how good it tastes. 

This salad was dreamt up as a byproduct of a nearly empty fridge. We had smoked salmon and then picked out the veggies that usually taste best with it. 

	Smoked salmon		Lettuce
	Red pepper		Tomatoes
	Orange pepper		Red onions
	Yellow pepper

I was inspired to chop everything up extra tiny because I'd never had smoked salmon on a salad and was turned off by the traditional salad-with-choice-of-protein rules - chunks of this fish on a pile of veggie chunks. Don't why, thought made me gag. So small veggies it is!

For the dressing, jack googled "smoked salmon salad" and we whipped up the first one we had the ingredients for and would complement our veggie choices. There's an old saying in my family, "when in doubt, go for tablespoons". Throw a tablespoon of each of the below into a processor and mix - except the salt and pepper, only use a dash of those!

Since salad as a meal rarely fills either of us up in any significant way, we made a nice little side of navy beans. It kind of slipped our minds to take photos of the in-between parts but this is essentially the process. We began with a tablespoon of coconut oil in a frying pan, added diced garlic and onions to sauté, and then tossed in the rest; a can of navy beans, quarter cup of chopped artichoke heats and teaspoon of red chilli flakes. Then you cook everything until it's crispy and delicious. 

OUR HEALTHY DINNER****!

*same as what I ate Wednesdays and food Fridays but now on Mondays! 

**This may be hard to believe because of all my sugar inspired food porn but I swears it! 

***Oh that's very uninteresting please tell me more about the hours you spent at the gym
****brag brag brag brag

Food Friday: Fattoush & Halloum

Never fails, the heat sets in and my appetite plummets. What I could pack away in the winter quickly becomes a pipe dream and I turn to smoothies, salads and other light fare*. While this cycle of eating is surely good for me [as a break from lasagna would be good for anyone] it can also be a little sad [remember, that cheesy lasagna I'm missing?], and that's where you've got to get creative! 

Just because my appetite is smaller doesn't mean I don't still crave all the cheesy, bready goodness of winter foods, it just means I can't eat the same quantities in the same forms. Enter, Fattoush Salad with Halloum i.e. CHEESE FOR DINNER!
I know, right? Who thought eating cheese as your main course would be acceptable? I mean sure, there's a giant salad involved but who cares!? All that matters is the salad is delicious, and because it's there, the cheese counts as contributing to the meal. Obviously, this quickly became a favourite in our house. Aside from it being all so delicious, throwing it together is incredibly easy making it the perfect meal to have on the run - lunch or dinner.

FATTOUSH
Fattoush is like greek salads' less known, much cooler, younger cousin. It's fresh, stuffed with veggies and has crunchy pita in it. I definitely think the key to a great fattoush is seasoning. Make sure you have lemon, oil, sumac, mint and parsley on hand or else you just will not do it justice.

Chop all your veggies and then toss them together in a big bowl. Also, chop up your mint, parsley and pita chips but set those aside. Next, mix together your dressing ingredients - sumac, olive oil & lemon, and pour it over the veggies, tossing as you go. Stir in the mint and parsley, hold off on the pita chips, refrigerate until the halloum is ready.

Right before serving add the pita chips. This helps to make sure they don't go soggy while waiting.

HALLOUM
Cut the halloum into strips - I like mine a little thicker, 1 - 2 cm. Brush each piece in olive oil and then place in a cold pan over medium to high heat. Let the pan and cheese heat up, it will sear the bottom. Once golden brown flip over to the other side. Squeeze some lemon over the pan at this point for added flavouring. Once golden brown on both sides, serve with fattoush salad.

*Includes burgers... obviously. It's the summer, how could it not?

Food Friday: Quinoa Salad a la Mexicana

Oh quinoa, what a tricky little grain you are. So delicious when prepared properly, so horrible when not. Perfect for breakfast [recipe to come soon] but also amazing as dinner. So quick to make me look like a fool in a restaurant [I'll have the quinn-no-ah?] and then a snob in the grocery store [where can I find your keen-wa?]. With all your little quirks it's no wonder I will never rid myself of you.

As you can see quinoa and I got wayy back - like a whole 3 years back. It's been a great run but recently my eye started to wander. Couscous, millet and multi-grain rice began to tempt me with their novelty and versatility. I started to paint my poor friend quinoa as a grain who only liked to play with olives, feta & tomato. Lucky for quinoa and I, I had a fit of inspiration that has not only rekindled my love but has allowed me to see quinoa in a whole new light.

Grain salads are delicious, simple recipes that can be eaten at lunch or dinner and usually offer enough food to last an entire week of lunches!

INGREDIENTS:

1cup Quinoa 1 Avocado 1 Red Pepper 1 Green Pepper   1cup Corn kernels  1 Grape Tomatoes

Dressing: 1 Tbsp Cilantro 2 Tbsp Lime 2 Tbsp Olive Oil 2 tsp Chili Pepper Flakes

METHOD:

Now pay attention because this is so easy you may blink and miss something. First I cooked the quinoa - Add 1 cup quinoa to 2 cups boiling water. Bring to a boil and then turn down the heat and simmer for 20 minutes. While the quinoa was cooking I began chopping the veggies. Once it was ready I fluffed the cooked quinoa with a fork and then placed it in the freezer to help with the cooling process.

Toss together the dressing while the quinoa is cooling [I tend to like a very light dressing so if you like more double or triple the above dressing recipe]. Take the dressing and toss with the cooled quinoa. Add the veggies, toss and eat! 

Notes:

By the time I finished the salad, I had doubled all the veggies and the dressing. The doubled recipe is above, however the photos are of my initial light-on-veggies attempt.

I think black beans may also be a great addition to this salad.

I used frozen corn that I thawed over a couple hours before adding.

What I ate: Nicoise Salad

I first discovered Nicoise salad last summer when I took the plunge and ordered it from FRED. 
I had heard of it prior to that occasion but had never actually had the opportunity to give it a try. 

It was delicious, I was hooked.  

We ate it once a week for the entire summer.

Usually the idea of a salad as a main course makes me cringe. I've tried to do it, but always end up hungry again within the hour regretting my attempt at being dainty as my growling stomach rarrrrrs and arrrggs for the rest of the night. However, Nicoise salad has so much to it (potatos, fish, egg) that I am sufficed for hours following the meal. I didn't have any on hand but usually, I like to serve the salad with a slice of french bread which makes it all even better.

INGREDIENTS:

1 large head of Boston lettuce

1 pound green beans, cooked and refreshed

2 tablespoons minced shallots
1/3 cup basic vinaigrette (below)
Salt and freshly ground pepper
3 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
3 tablespoons capers
3 tablespoons minced fresh parsley

Serves 6

Put the potatoes on to cook, and the eggs on to boil. Once each are finished, set aside to cool. Arrange the lettuce leaves on a plate or in a shallow bowl. Clip the ends off the green beans and cut into inch-long pieces. Boil for 2 minutes and then plunge into cold water. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. 

Prep the eggs, capers, olives and parsley. 

Arrange all ingredients on plate in a way that you think looks nice. 
Once you've got everything on there, add the tuna and then drizzle with dressing and serve with french bread.

FOR THE DRESSING:

1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper.

Notes:

There are many variations on Nicoise Salad, all of them delicious. 

For this meal I tried to not vary any of the ingredients. 

The one change I did make was using kalamata olives rather than nicoise olives. I know, right? It's only the essence of the salad! My reason for the switch is that I really enjoy olives and kalamata are meatier than nicoise, so I like them more.

I used a mesclun mix with romaine lettuce because I had it on hand.

This recipe is for 6. I did not check that when I started. 

For two people: I used 3 eggs, half the potatoes and kept everything else the same.

What I ate: Oma's Potato Salad

This potato salad recipe is not only incredibly easy to throw together, 

but it also uses wonderfully simple ingredients. 

Jack and I made this very last minute (1 hour prior) for a BBQ we were attending, 

and we still arrived [relatively] on time!

As with all circumstances in which we need a quick and delicious meal,

we clicked on over to food52 to discover what awaited us 
in their assortment of potato salad recipes.

At first glance, I was a little hesitant to commit to this recipe. 

I eyed the simplicity of ingredients and directions with suspicion and wary,

but Jack's heart was set on it, so I put aside my reservations.

We dove right in, boiling water for the potatoes and eggs

and prepping the parsley, onion and lemons.

As we moved down the list of recipe to-dos, we began to realize that 
the instructions were a little vague and subjective -

"bunch of parsley" "olive oil"

- causing us to slow down a little, tweak, and proceed with caution.

We changed very little, choosing to add less lemon and parsley initially

with the intention of including more if necessary - it was not.

When I first read the recipe, I was struck by the fact that there was no mayonnaise listed.

The amazing thing about the dressing (especially for a mayo-lover like myself)

is that you are essentially creating your own, from scratch -

AND it's not some tendinitis-inducing aioli.

Although it was touch and go for a bit, the potato salad turned out AMAZING.
Everyone at the BBQ loved it and even made space for seconds.

Notes:

This is a VERY lemony recipe - and we only used three lemons.

Initially, we were both a little horrified with what we had created,

and what we were stuck bringing to the BBQ.

Once we had seasoned with salt and pepper and let the dish sit for half an hour,

the flavours really began to work together.

I warn anyone planning to make this to be cautious, beginning with the juice of two lemons,

adding more as needed, once everything has been combined.

A "bunch of parsley" is pretty subjective.

We used a third of our bunch and, as you can see, it went far.

I would start with a half cup of fresh, chopped parsley, 

adding more (if you'd like) once everything has been mixed together.

Olive Oil.

Doesn't say much, does it? 

I think we used about a quarter cup.

So start by mixing that much into the yolks and, if you think you need more,

proceed from there.

Dress it up.
Try adding some paprika for an edge, and to soften the lemon.
- OR -
Go carnivore and throw in chunks of thick, chopped bacon -
pancetta, if you're fancy.

What I ate: Quinoa Salad

So, here's the thing. 

I've been really enjoying the "What I ate" posts. 

What can I say? I love food.

I love cooking. I love taking photos of my food.

I love talking about how delicious it was when I ate it. 

Now, I want to know, are you enjoying the "What I ate" posts?
Because I have been considering whether to make it a weekly feature on my blog!

I know, long time coming right? 

I have realized that although I seem like a cool aunt and do things all willy nilly

we need a little structure around here.

So, as long as you all are down for it,
What I ate Wednesdays will become a thing...

whaddya' say?? are you up for it?

---------------------------

Quinoa. I've been eating it for over four years, have known how good it is for me for the past two and just learnt how to pronounce it properly in the last six months - it's keen-wa. And guess what? I still usually pronounce it: quinn-no-ah. I just like it better, no bigs. In any case, if you aren't eating it - you should be (especially if you're a vegetarian), so check it out.

There are many different ways to dress up your quinoa to make an extra tasty salad. Usually I go with my tried and true greek theme - you know, delicious olives, tomatoes, sundried tomatoes, cukes, red onions, feta, oregano, olive oil &  lemon juice. However, as fantastic as all those things are, sometimes it's nice to switch it up. Usually, as you know, I would hit up food52 but since we're switching things up I decided to use a recipe I was handed a few months back during an event.

INGREDIENTS: 

- 2 cups quinoa  

- 1 onion peeled - sliced thick 

- 2 red peppers - cut i half & cored

- 3 zucchinis - cut in half
- 1 cup marinated artichoke - sliced 

- 1 granny smith apple - peeled & diced

FOR THE DRESSING:

- 1/2 cup apple cider vinegar

- 1/2 cup maple syrup

- 1 cup olive oil

- 2 tbsp Dijon mustard

- Fresh chopped parsley & tarragon

Place quinoa in a saucepan with 4 cups water and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes - or until all the water is absorbed. Set aside to cool. Pre-heat oven to 400 F - toss onions, red peppers and zucchini in a little oil, spread evenly on a baking sheet and roast for 10 minutes, cool and dice. Slice artichokes, chop apple and set aside. Whisk together all dressing ingredients in a bowl, and set aside. Fold together apples, artichokes, roasted vegetables into the cooked quinoa, add dressing. Chill and serve.

Notes:

When I am strapped for time and need to cool the quinoa quickly 

I spread it out on a plate and put it in the freezer, stirring it once in a while 

- make sure it doesn't freeze though!

I cut the dressing recipe in half to avoid an overly oily salad.

The half recipe of dressing worked really well for me, 

although Jack wanted a little more.