Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Tuesday, November 15, 2016

#Thanksgiving week -- Crunchy Kale and Chickpea Salad


LESLIE BUDEWITZ: My constitutional law professor liked to joke that there are two kinds of people: those who constantly divide the world into two kinds of people, and those who don’t.

Let me suggest another way to divide the world: people who insist on eating the same dishes for a particular holiday, year after year, and those who like to mix things up.

Count Mr. Right and me in that latter group. It may be because we are both cabooses, much younger children in our families, and have never actually been allowed to become the hosts of annual family gatherings! Or for me, it may be memories of less-than-stellar holiday cooking. (My mother was an indifferent cook, but a FABULOUS pie and Christmas cookie baker!) Or perhaps, we just enjoy experimenting with the amazing variety of foods available this time of year, which was not the case in our childhoods. (And as proof of the amazing differences between children in the same family, my husband would make tacos for Thanksgiving, while his sister puts her serving dishes away after each holiday meal with a note in them about what dish they hold!)

So if you enjoy rearranging your menu from time to time, this dish is perfect. Plus it counts as both the salad course and a vegetable dish, leaving more room for mashed potatoes and pie. (Maybe not on the same plate, especially if you’re a gravy fan—another way we could divide the world!)

Patting the chickpeas slightly dry allows them to roast rather than steam. The chickpeas and dressing can be prepared ahead of time, with the kale sauteed and the dish assembled just before serving.

Crunchy Chickpea Kale Caesar

2 - 15 ounce cans chickpeas (aka garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
scant 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon kosher salt
1 large bunch kale
olive oil, for sauteeing
1 red bell pepper, julienned
1 jalapeno pepper, seeded and finely chopped
additional Parmesan for serving, if desired

Preheat the oven to 425 degrees. Pat the chickpeas dry and toss them, on a rimmed baking sheet, with the oil, ½ teaspoon salt, and black pepper. Roast for 30 minutes, shaking and turning the baking sheet occasionally to cook evenly. Set aside to cool.


In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, garlic, and 1/4 teaspoon salt.




Trim the kale, discarding any tough stems, and roughly chop it. Heat oil in a large pan and saute briefly, 2-3 minutes; greens should remain well-colored and tender-crisp. Place in a large flat serving bowl.


Add the bell pepper and jalapeno and stir to mix. Add the dressing and toss to coat. Top with chickpeas and additional Parmesan.




Serves 6-8.

Wishing you all a lovely Thanksgiving – thank you for being part of the Mystery Lovers’ Kitchen community!

Are you a traditionalist, or a daring holiday cook? 

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, August 30, 2016

Erin’s Two Bean and Pesto Salad


LESLIE BUDEWITZ: This recipe appeared in CRIME RIB, the second Food Lovers’ Village Mystery, set in high summer in the village of Jewel Bay, Montana. It’s perfect for this time of year because everything is in season, it’s easy to prepare, and only one ingredient—the green beans—require any cooking. I’ve also made it in winter—the red and green color combination makes it a holiday fave—and taken it to numerous potlucks. I’ve tweaked the recipe a bit since then—as all honest cooks do.

I like wandering out to my garden and picking fresh green beans. In the off season, we use the thin French style, also called haricots vert.  Since then, I’ve migrated from steaming green beans to cooking them briefly in boiling water; steaming occasionally leaves tough skins.

Although I’ve included an easy pesto recipe, I will confess we often use jarred pesto from Costco—it’s thin and pourable, unlike Mr. Right’s heartier version.

On the onion: we prefer a small white onion; sweet, red, or even green onions also work well, but the one time I used a yellow onion, I found it too strong.

We served the salad with Mr. Right's Famous Stuffed Burgers---I'll save that recipe for another time. It's wonderful with pretty much any meat, fish, or chicken, especially grilled!

So, with no further ado —

Erin’s Two Bean and Pesto Salad

one pound of fresh green beans, stemmed and cut in bite-sized pieces
1-14 oz can white beans
about a cup of cherry or grape tomatoes, cut in half
a small white onion, chopped fine
1/4 cup fresh pesto (recipe below) or more, to taste
kosher salt and fresh ground black or white pepper







Bring 2-3 quarts water to a boil. Stir in the beans and cook until tender-crunchy, 2-3 minutes. Pour into a colander and rinse with cold water to stop the cooking; drain and cool, and place in your serving bowl.

Rinse and drain the white beans and add to your bowl, along with the tomatoes and onions. Toss with the pesto. Add sea salt and fresh ground pepper to taste. Serve at room temperature or chilled, by itself or on a bed of greens.

Pesto:

2 cups fresh basil leaves
1 or 2 cloves garlic, to taste
½ cup olive oil, more or less, to taste
½ cup Parmesan, grated
1/4 cup pine nuts or walnuts (optional)

Toast the nuts in the oven at 300 degrees for about 10 minutes, or toss in a dry saute pan over medium heat for 3-5 minutes, until they begin to darken and become fragrant. (Don’t overcook; they will continue to cook as they cool.)

In a small (2 cup) food processor, loosely chop about fresh basil leaves. Toss in the garlic—the pesto will blend more easily if you slice or chop the cloves first. Drizzle in olive oil and pulse. Add oil and pulse until you get a good consistency for mixing with other ingredients. Add grated Parmesan and nuts, and pulse to mix well.







From the cover of KILLING THYME. coming October 4 and available for pre-order now: 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. When Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But when Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Saturday, July 30, 2016

Black Bean Salad #Recipe @PegCochran


This salad is a perfect addition to a summer meal—it functions as both a starch and a vegetable getting you out of the kitchen faster and back to enjoying the warm weather.  And if it’s hot, there’s no need to turn on the stove with this recipe.

The recipe is quite “loose” in that you can add/remove whatever you do or don’t like!  It goes especially well with grilled fish or meat.

Ingredients:
1 15 ½ oz can black beans, drained and rinsed
1 avocado, diced
1 small red onion (or half a large one), diced
1 cup of corn (frozen and defrosted or fresh)
1 red and/or yellow pepper, diced
Juice of two fresh limes  
1/3 cup olive oil
Cilantro, chopped (more or less to taste)



Directions:
Putting this together is super simple.  Prepare all your ingredients and toss in a large bowl.  Whisk lime juice and olive oil, pour over salad and toss again.  


Beautiful fresh vegetables!


Whisk together dressing


Delicious and healthy! 


Coming September 6!

 A Romantic Times Magazine TOP PICK!


On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.

Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .

 

Tuesday, June 21, 2016

Lemony Sugar Snap Pea Salad

LESLIE BUDEWITZ: “Summer time, and the living is easy.” And one reason, of course, is the abundance of fresh fruits and vegetables. Even if we aren’t growing them ourselves – and I confess that since I started writing two books a year, my gardens have not gotten the care and feeding – let alone the weeding – they deserve.

Happily, chives and mint need no tending – if they grow at your house, you know both those tasty herbs have minds of their own and spread on the wings of the wind. It’s fun to snip them into summer teas, pastas, and salads. This salad – a variation of a Weight Watchers recipe – takes full advantage of that herby tang. I’ve made it with both mojito mint, a classic green mint, and a combination of mojito and a nameless darker variety that seems to have appeared in my garden without a name tag!

Enjoy!

Lemony Sugar Snap Pea Salad

Salad:
1/4 pound sugar snap peas, about two cups, trimmed (Chinese or flat peas will do fine, if that’s what you’ve got)
1 English cucumber, cut in half lengthwise and thinly sliced
1/4 cup crumbled feta
2-3 tablespoons fresh chives, chopped
2-3 tablespoons fresh mint, chopped

Dressing:
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper

Bring a large saucepan of water to a boil and toss in the peas. Cook 1-2 minutes, until peas are bright green and still tender crisp. Drain and rinse in cold water, stirring or tossing to release the heat. Drain and set aside while you prepare the other ingredients. Then slice the peas once, lengthwise, and toss into a large flat bowl with the cucumber, feta, and herbs.

In a small bowl or measuring cup, whisk together the lemon juice, oil, salt, and pepper. Pour over the other ingredients and toss to mix and coat.

Makes 4 one-cup servings that taste like summer!


(That's feta, not butter!)


Mint and chives, so fresh they're practically still growing!








This salad is terrific with shrimp or any kind of fish, and even by itself!

From the cover of KILLING THYME -- out October 4, available for pre-order now:  

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer… 

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. When Bonnie is murdered only days later, Pepper is determined to uncover the truth. 


But when Pepper roots out long-buried secrets, will she be digging her own grave?



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by her website  and join the mailing list for my seasonal newsletter. And join her on Facebookwhere she often shares news of new books and giveaways from cozy writer friends.


Saturday, April 30, 2016

Massaged Kale Salad #Recipe @Peg Cochran

I first read about the concept of "massaging" kale in the Huffington Post. It's not as kinky as it sounds--trust me, this is a G rated recipe!  Since I am always looking for new ways to get my husband to like kale, I decided to give it a try.  Ingredients are simple:

Bunch of kale
Olive oil - a tablespoon or two
Salt

First you need to remove the tough center stems from the kale.  The easiest way to do this is to fold the leaf in half and run your knife down the stem.  Then while the leaf is folded in half, you can slice across it to make salad-sized pieces.



 Kale stripped of its stems and cut into bite-sized pieces.  
This is pre-massage.  It looks a little tense, doesn't it?

Place your cut up kale in a salad bowl.  Add approximately one tablespoon of olive oil (quantity depends on how big your bunch of kale is.)  Add a sprinkling of salt to taste then begin the massage!  Rub the pieces of kale between your fingertips.  As you rub, you will notice the leaves become silkier and less "scratchy" to the touch.  Continue until you have massaged all of the leaves--it will take a couple of minutes.  The kale should be soft and silky and taste almost sweet.


 Ahhhhh.   Doesn't that kale look more relaxed now?  
This is the salad post-massage. 

Serve as is or add a dash of your favorite vinegar.


GIVEAWAY!

To celebrate the release of Berry the Hatchet, the second book in my Cranberry Cove series, I am giving away one copy to someone who leaves a comment below!



The entire town of Cranberry Cove is popping with excitement. Monica Albertson is baking cranberry goodies by the dozen and shopkeepers are decking out their storefronts for the first annual Winter Walk—an event dreamed up by the mayor to bring visitors to the town during a normally dead time of year.

But it’s the mayor who turns up dead during the grand opening ceremony, his lifeless body making its entrance in a horse-drawn sleigh. Monica’s mother and stepmother quickly become the prime suspects when it’s discovered that the mayor was dating both of them, and to make things worse, her half brother Jeff uncovers a clue buried near one of the bogs on Sassamanash Farm. Now it’s up to Monica to find out who really put the mayor on ice.


Thursday, April 21, 2016

Salad with Mango, Cherries, and Toasted Walnuts #recipe @LucyBurdette


 LUCY BURDETTE: This year for Christmas my wonderful uncle sent me a big box of dried Michigan cherries. They are so sweet and delicious! I've used them in granola and cookies, but I wanted to find a salad to showcase them as well. This combination does just that.

1 head red leaf or butter lettuce
2 small cucumbers
2 sticks celery
One ripe avocado
One half ripe mango
1/2 cup dried Michigan cherries
1/2 cup walnuts, broken into pieces and toasted




Wash and dry the lettuce, tear into bite-sized pieces and layer at the bottom of the salad bowl. Slice the cucumber and the celery and mix this in.



Toast the walnuts until slightly brown and crunchy.




Peel and dice the avocado. Slice the ripe sections of the mango off the pit, and dice. Layer the avocado and the mango onto the salad. Sprinkle with cherries. Top with cooled walnuts.

Dress with a mustard vinaigrette and toss, once your guests have admired the presentation:). (You of course should feel free to make your own tweaks, onions if you like them, or some kind of soft cheese, for example.) In this case, we ate the salad with pan-fried yellowtail snapper and roasted rosemary potatoes--yum!

 







The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
Twitter,
Pinterest,
and Instagram

 

Tuesday, March 1, 2016

Celery Salad with Feta and Eggs - #salad


LESLIE BUDEWITZ: A food-loving friend gave me a short stack of cooking magazines last summer, and when I finally flipped through them, this winter, I found myself drooling and ripping out pages. (I started to write “dripping,” and that works, doesn’t it?)

This Celery Salad with Feta and Eggs seems to have originated in Yotam Ottolenghi’s Plenty More, a celebration of vegetables, and then been adapted for Weight Watchers magazine. I’ve adapted it again, changing the white onion to red, increasing the feta and decreasing the lemon, and changing how the eggs are cooked. It’s trendy these days to top an otherwise-perfectly lovely dish with a fried or poached egg, but I am not a fan of runny, yellow goo. If you are, go ahead and soft-boil your eggs. If you’re in my camp, hard-boil them. (We'll call them Sam Spade eggs. Or Marlowe eggs.)

We ended up with leftover vegetables, which held for several days in our fridge. We served the last bits over mixed greens, without eggs, and loved that combination, too.

It's a self-dressing salad, which is fun. Another benefit is that the dish isn’t dependent on seasonal veggies—it’s perfectly possible to get decent celery, peppers, lemons, and herbs all year round, even in smaller towns off the beaten track.

Celery Salad with Feta and Eggs

8 celery stalks, sliced 1/4" thick, cut on the diagonal (about 4 cups)
2 green bell peppers, cored and seeded, sliced julienne (1/4" thick) and cut in half lengthwise
1 small red onion, thinly sliced
1 teaspoon white sugar (superfine, if you have it)
½ teaspoon sea salt
4 eggs
2 lemons
1 cup celery leaves, chopped
½ cup Italian (flat-leaf) parsley, chopped
1 cup cilantro leaves, chopped
4 tablespoons capers, drained
1 tablespoon green chiles, seeded and finely chopped (jarred or fresh peppers work equally well)
2 tablespoons olive oil, plus more for serving
freshly ground black pepper
½ cup feta, cut or crumbled



Place celery, peppers, and onions in a large bowl. Sprinkle with sugar and salt. Mix well and set aside for 30 minutes to soften the vegetables and draw out some of the juices, which will combine with the other ingredients for a dressing.




If you prefer hard-boiled eggs, start them now. Place the eggs in a pan of cool water, cover, and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes. Place the eggs in a colander and run cold water over them 2-3 times to stop the cooking, then allow them to cool enough to peel and slice. If you prefer soft-boiled eggs, wait until the rest of the salad is ready. Boil a pot of water, and carefully spoon in the eggs, simmering 5-6 minutes. Remove carefully and rinse with cold water, then peel for serving.

Trim the ends off the lemons and cut them in half. Over a bowl, to catch the juice, cut the membranes between the segments to remove the individual segments.


Add the lemon segments and juice, celery, parsley, cilantro, capers, and chiles to the celery mixture. Add two tablespoons olive oil and a few twists of black pepper, and stir gently to combine.

To serve, arrange the salad on individual plates. Add a few chunks of feta and an egg, sliced if hard-cooked, cut in half if soft-cooked. Finish with a few additional drops of olive oil and black pepper. Serve immediately.

Serves 4.


 From the cover of GUILTY AS CINNAMON: 

Murder heats up Seattle’s Pike Place Market in the next Spice Shop mystery from the national bestselling author of Assault and Pepper.

Pepper Reece knows that fiery flavors are the spice of life. But when a customer dies of a chili overdose, she finds herself in hot pursuit of a murderer…




Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.