Food Photo of the Day ~ Greek Salad

This was an epic salad. Greek salad is a popular one in our house and although I would eat this salad any time during the year, this dish says Spring to me and it also says Summer too. Mounds of fresh chunks of cucumber, green peppers, tomatoes and red onion with whole black olives and loads of feta cheese served on a bed of fresh tender spinach was a glorious platter that disappeared all too quickly. The perfect Springtime salad or any time salad to delightfully ease into and absolutely enjoy.    

Mexican Stew

This straightforward spicy stew takes little effort and just a bit of time however it is satisfying and perfect to warm you up on a chilly Fall or Winter's night. 

Mexican Stew  ( Carne Guisada ) 

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

1 tablespoon vegetable oil

2 pounds stewing beef, cubed

1 large onion, diced

1 green pepper, chopped

1 red pepper, chopped

2 cans (796ml, 28 fl oz) no salt diced tomatoes

2 cans (8oz) crushed tomato sauce

2 jalapeño peppers, finely chopped - optional

2 cloves of garlic, minced

1 tablespoons chili powder

1 teaspoon salt

freshly ground black pepper

1 can of black beans, drained and rinsed - optional

In a large stock pot, heat the vegetable oil over medium-high heat. Add the stew meat and cook until browned on all sides. Add the onion and green and red peppers and sauté for a few more minutes. 

Add the diced tomatoes, tomato sauce, jalapeños, if adding, garlic, and chili powder, and bring to the boil. Reduce the heat to medium-low and let simmer over a gentle boil, covered, for 40 to 50 minutes.

Add the salt and black pepper and adjust the seasoning according your to taste. Stir in the black beans and allow to simmer a few more minutes. Serve into bowls with a warm tortilla on the side. May also be served with rice.

Notes: I added a bit more chili powder then stated. If you can not find crushed tomato sauce then use strained tomatoes or pasta sauce. This recipe does make a large amount so there were leftovers to which I added a cup of frozen corn.   

Leftovers #38 ~ Pasta Salad

The last time I made a pasta salad, with leftover pasta, I used greek yogurt which tends to make a more thick sticky dressing. This time, sour cream was used and it was lighter  and more creamier. Reminiscent of shop pasta salad however far more tastier and less fat. 

Pasta Salad

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

2 cups leftover pasta, any shape will do... I had penne

half of a green pepper, chopped 

half of a red pepper, chopped

1/3 cup of diced red onion

For the dressing:

1 cup light (low fat) sour cream

3 tablespoons light (low fat) mayonnaise

2 tablespoons apple cider vinegar, or any vinegar

1 teaspoon sugar

1 tablespoon mixed herbs of your choice, I used a premixed maple bacon seasoning

some fresh ground pepper

Place leftover pasta into a large serving bowl. Add the chopped veggies. Toss. Set aside.

In another bowl combine the sour cream, mayonnaise, vinegar, sugar, mixed herbs, and the ground pepper. Stir.

Pour the dressing over the pasta and veggies. Toss to coat evenly. Cover and place in the refrigerator to chill and mallow for a few hours.

Notes: revive leftover pasta by placing it in a colander and run a bit of warm water over the pasta and allow to drain. 


Hope everyone had a great weekend! - JD  

Leftovers #32 ~ The Anything Goes Salad

Having little bits of this a that in the refrigerator and pantry can bring together a tasty meal or side under the most creative circumstances. For this salad, anything goes... or went into it. The only thing I bought were the tomatoes; other than that everything else was leftover or on hand. Sometimes, salads do not have to be about the leafy greens. 

First I made the dressing... in a dressing shaker, I mixed together avocado oil with lime zest, lime juice, grainy mustard, honey, summer savoury herb and pepper.   

I had some leftover chickpeas, lentils, and sliced mushrooms which were tossed in oil and seasoned and roasted in a 425ºF oven until browned. As those roasted I chopped and sliced the green pepper, red pepper, and cucumber. They were placed into a large bowl. I then added a handful of cherry tomatoes, almonds and dried cranberries. I found a few slices of multigrain seed bread so I cubed the bread and once the chickpeas, lentils, and mushrooms were finished roasting and placed in a separate bowl to cool, I toasted the cubed bread in the oven, under the same temperature 425ºF, for a few minutes. Creating croutons. 

I then added the cooled roasted mixture to the large bowl of fresh veggies and drizzled the avocado lime dressing over everything. Gave it a really good toss then added the croutons and tossed again. What is not pictured here is the nice golden brown slices of pan-fried halloumi cheese I placed on top. 

Notes: All ingredients made a fairly large salad which there were leftovers; and the next day the croutons softened a bit however very flavourful, crisp and still delicious!