Friday, September 30, 2022

Paella Salad

  

It's so hot here in Sacramento - it was 116F a couple of days ago. All I want to eat are cold salads - but salads that have some interest. Here's a salad based on the ingredients in Paella, but it's cold and delicious!

Ingredients:

1 chicken thigh, cut into 1 inch cubes
8 small scallops, shrimp, or mussels
1 link andouille sausage, thinly sliced
1 Tbs olive oil
1 shallot, chopped
1 clove garlic, minced
1 tsp dried oregano or 1 Tbs fresh oregano

for the salad:
1 cup mixed salad greens
1 cup arugula
1/2 cup thinly sliced sugar snap peas
1/2 cup thinly sliced celery or fennel
1/4 cup thinly sliced green onion

for the vinaigrette:
1/4 cup red wine or sherry vinegar
1 lemon, juice one half, cut the other half cut into wedges for garnish
2 Tbs. honey
1 tsp mustard (whole grain preferred)
1 tsp paprika
1/4 tsp oregano
1 pinch cayenne (optional)
1/4 cup extra virgin olive oil

Directions: Prepare the chicken, scallops, and sausage. Heat the olive oil in a nonstick skillet. Add the shallot and garlic and cook until the shallot begins to soften, about 2 minutes. Add the oregano, then the chicken. Remove the chicken when cooked, usually just a few minutes. Add the scallops to the pan and cook until just opaque, about 3 to 5 minutes. Remove the scallops and add to the chicken. Add the sausage to the pan and cook. Remove the cooked sausage from the pan, placing it on paper towels to drain, and allow to cool. Mix the salad greens with the vegetables in a large salad bowl. Make the vinaigrette by mixing the vinegar with the juice of 1/2 lemon, the honey mustard and the spices. Drizzle in the olive oil, mixing as it is added. Add the cooled chicken, seafood, and sausage to the salad, and toss with two tablespoons of the dressing. Add salt and pepper as desired. Serve, with lemon wedges on the side.

Serves 2 generously


Stealthy Cooking Tip: As you can see, I added some shishito peppers on the side - they just looked so festive with this Spanish inspired dish. If you need must substance with your salad, simply add 1/2 cup of Spanish Rice to each serving. You can find microwavable Spanish Rice by Seed of Change that is ready in 90 seconds, so it won't heat up your kitchen too much!

Friday, September 9, 2022

Summer Bowl with Green Goddess Dressing

I love the story of Green Goddess Dressing - how the dressing was first made at the Palace Hotel in San Francisco as a tribute to the play "Green Goddess". It typically is made from a base of mayonnaise and sour cream, then gets it green tint from the green herbs which are blended into the dressing: chervil, chives, and tarragon. There's just a hint of saltiness from anchovy and a bit of a bite from lemon juice. I've changed things up, just a bit, and use this as a sauce over a bowl full of summertime vegetables with some brown rice. Just the thing for a warm end of summer night. 

Ingredients: 

1/2 cup brown rice
1 cup water
pinch of salt
1 cup broccoli, cut into small florets
1 cup kale, thinly sliced
1/2 cucumber, thinly sliced
10 grape tomatoes
1/2 avocado, sliced

for the dressing: 

1/4 cup ranch dressing (I used Follow Your Heart High Omega Vegan Dressing)
1 tsp finely chopped fresh parsley (1/2 tsp dried)
1 tsp finely chopped fresh chervil (1/2 tsp dried)
1 tsp finely chopped fresh tarragon (1/2 tsp dried)
1 tsp finely chopped chives (optional)
1 Tbs lemon juice

toppings:

2 Tbs pistachios
2 green onions, white parts thinly sliced, green parts cut into 1/2 inch lengths

Directions: 

Add the rice, water, and salt to a small saucepan, bring to a boil, cover and cook until tender, about 30-40 minutes. Or cook the rice in a rice maker. Add several cups of water to a small saucepan and bring to a boil. Add the broccoli, and cook until al dente, about 3 or 4 minutes. Drain the broccoli and run under cool water to stop the cooking process, then set aside. Make the dressing by mixing the ranch dressing with the herbs. You may use a blender to get a pretty green color, or just mix them together for a more rustic looking, speckled dressing. Make two bowls by scooping some of the rice onto each bowl. Then divide the green beans, snap peas, cucumber, tomatoes, and avocado between the bowls. Drizzle some of the dressing on top of each bowl, topping with pistachios and green onions. 

Serves 2


Stealthy Cooking Tip: Imagine my surprise when I added the photo and found that I had used broccoli and kale when my own original recipe called for green beans and sugar snap peas! I always say to use whatever vegetables you have on hand!