Waldorf salad

June 10, 2019

classic waldorf salad

  • 3 apples chopped
  • ½ C golden raisins
  • ½ C walnuts
  • 1 C celery
  • chicken (optional)
  • ½ C mayo
  • 1 tsp lemon juice

 

 

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QED WSJ June 2-19

 

  • buy some crab cakes
  • shred or buy coleslaw mix  (cabbage, carrots, etc)
  • chopped mint

DRESSING – mix and let sit 15 minutes

  • ½ tsp lemon zest
  • ¼ C lemon juice
  • 2 tsp honey
  • 1 tsp Dijon
  • 1 small shallot chopped
  • 8 TB olive oil

QED WSJ June 2019 Svgs 4-6

1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes

Mix together:

  • 3 TB oil
  • 2 Tb red wine vingar
  • 2 C diced tomatoes
  • 1 ½ C diced cucumber
  • ½ C diced red pepper
  • ½ C diced yellow pepper
  • ¼ C diced red onion
  • ¼ C chopped fresh parsley
  • 2 TB chopped fresh mint
  • 4 Belgian endives, cleaned and separated
  • 1 C feta

Tarragon Dijon Chicken

January 17, 2019

Williams Sonoma? Svgs 4-6

INGREDIENTS

  • 3 TB oil
  • 2 LB ~6 skinless chicken thighs
  • 3 TB chopped shallots
  • 3/4 C dry white wine
  • 2/3 C chicken broth
  • 6 TB (3oz) Cream
  • 3 TB Dijon mustard
  • 2 TB chopped tarragon

DIRECTIONS

  1. 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
  2. Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
  3. Stir in 3/4C wine, simmer, reduce by half ~ 3min.
  4. Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
  5. Add Tarragon
  6. Return chicken to pan, cook until chicken warmed

5 Minute Hummus

January 16, 2019

The Week 2018.  Makes 4 Cups

INGREDIENTS

  • 1 garlic clove
  • juice 1 lemon
  • 1 (16oz) jar Tahini )or buy bulk at rainbow
  • 1 TBs salt
  • 1 tsp ground cumin
  • 1 -1½ C ice water
  • 2 (15 oz) cans drained, rinsed chickpeas

DIRECTIONS – use food processor

  • Garlic & lemon juice andTahini into bowl, salt & cumin.
  • Process until peanut buttery ~ 1 minute
  • Motor running, stream in ice water. Process until light & creamy and color of light sand
  • Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

 

2017   4 svgs, 400° oven

  • 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
  • 5 TB olive oil
  • 2 tsp fresh thyme leaves chopped
  • s & p
  • ¼ C pistachios (toast 5 min, 400°)
  • 1 ½ C quinoa
  • 4 C broth (vegetable or water for Quinoa)
  • ¼ C cranberries
  • 1 TB white wine vinegar
  • 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).