Recipes

[Calibeach]

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@Puppy Galore wrote:

@Calibeach 

Would canned corn kernels be acceptable instead of fresh or frozen corn?

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@Puppy Galore  Yes, you can use canned corn for this and any salad recipe. The canned corn is already cooked, just drain and rinse before adding. 

[Calibeach]

The Quinoa salad was delicious!

For next week, our main course salad will be:

Delicious Marinated Shrimp Salad with Creamy Dill Dressing

Ingredients (Yields 4 servings)

• 12 oz. frozen peeled and deveined cooked shrimp thawed

• 3 Tbsp. lemon juice

• 1 Tbsp. fresh dill, chopped

• ½ cup plain fat-free Greek yogurt

• ⅓ cup fresh dill, chopped

• ½ tsp. salt

• 2 heads butterhead (Boston or Bibb) lettuce, quartered

• 1¼ cup English cucumber, thinly sliced

• 1¼ cup radishes, thinly sliced

• 1 cup Sungold or cherry tomatoes, halved

• 1 avocado, halved, peeled, and sliced

Directions

1. Marinate the Shrimp

   In a medium bowl, toss the shrimp with 1 tablespoon of the lemon juice, 1 tablespoon of the dill, and 1 tablespoon of olive oil. Season with salt and ground black pepper, then cover and refrigerate for 30 minutes.

2. Make the Creamy Dill Dressing

   In a small food processor or personal blender combine the remaining lemon juice, the remaining dill, the yogurt, and 1/2 teaspoon of salt. Process until the dressing is smooth.

3. Assemble the Shrimp Salad

   Arrange the lettuce, cucumber, radishes, tomatoes, and avocado on a large platter, then add the marinated shrimp mixture and sprinkle additional fresh dill over top. Serve the shrimp salad with the creamy dill dressing.

[Calibeach]

I like the option to make extras to keep (deconstructed) for a couple of days. Going to make extras of everything and also cook some bacon. The Swiss Burger variation with swiss cheese, sauteed onions and mushrooms sounds good, will do that another time. I'm sure turkey burgers would also be a good option instead of beef burgers

The main course salad for this week is:

Cheeseburger Bowl

Ingredients

• 1 pound lean ground beef (90% lean)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup reduced-fat ranch salad dressing
• 2 tablespoons ketchup
• 4 cups shredded lettuce
• 4 cups torn romaine
• 1 medium cucumber, finely chopped
• 1 medium tomato, finely chopped
• 1/2 cup chopped dill pickles
• 1/4 cup finely chopped red onion
• 3/4 cup shredded cheddar cheese
• Crushed potato chips, optional

Directions

1. In a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.

2. Grill burgers, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°

3. Meanwhile, whisk salad dressing and ketchup. In a large bowl, toss lettuces with half the dressing mixture; divide among 4 plates. Top with burger, cucumber, tomato, pickles, onion and cheese. Serve with remaining dressing. Top with potato chips if desired.

Recipe Variations

• Use crumbled beef: Not into patties? You can also prepare burger bowls with crumbled cooked ground beef instead. Simply brown the ground beef in a skillet until no longer pink, breaking it into crumbles as it cooks.
• Choose an alternative protein: For a leaner option, swap in ground turkey, ground chicken or ground bison for the beef. For a vegetarian option, grill your favorite plant-based burger patties
• Make it a bacon cheeseburger bowl: Bacon makes everything better! For smoky flavor and crunch, add cooked and crumbled bacon to your burger bowls.
• Try a mushroom Swiss burger bowl: Swap the cheese and toppings for shredded Swiss cheese, caramelized onions and sauteed garlic mushrooms 
• Add heat for a southwest burger bowl: Choose a combination of sliced jalapeno peppers, red onion, a scoop of your favorite salsa, pepper jack cheese and some guacamole. And don’t forget to add crushed tortilla chips instead of potato chips.

How to Store Cheeseburger Bowls

Burger bowls are best stored deconstructed. Store the patties and toppings in individual airtight food storage containers, and keep them refrigerated for up to five days. To reheat, warm the patties over medium heat on the stovetop or in the microwave until heated through.

Can you make cheeseburger bowls ahead of time?

Yes! Cheeseburger bowls make a great meal prep option for lunch or dinner. Prepare the burger patties as directed in the recipe, cool them completely and store them in an airtight food storage container for up to five days. Wash and chop the toppings, and refrigerate them in individual containers until ready to use.

[cusegirl]

@ Calibeach, That looks delicious. I am going to make that next week. Thanks for the recipe.

[Calibeach]

This week we are having "The Perfect Salad" (that's the name of it). Going to make extra since it can be stored for up to 5 days. 

Ingredients

• 1 cup quinoa, uncooked (can substitute bulgur wheat)
• 2 cups water
• 1 English cucumber, chopped (about 1 cup)
• 1⁄2 packed cup parsley, chopped
• 1⁄2 packed cup mint leaves, chopped
• 1⁄3 cup red onion, chopped
• 1⁄2 cup roasted and salted pistachios, chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 lemons, juiced (about 5-6 tablespoons)
• 1⁄4 cup extra virgin olive oil
• 1⁄2 teaspoon sea salt (or to taste)
• 1⁄4 teaspoon ground pepper (or to taste)
• 1⁄2 cup crumbled feta cheese
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Instructions

• Rinse the quinoa and drain it thoroughly.
• Combine the quinoa and water in a small pot. Bring the water to a boil before reducing the heat. Cover the pot, and allow the quinoa and water to simmer for 15 minutes.
• Remove the quinoa from the heat, and fluff it with a fork. Set it aside, and allow it to cool for approximately 5 to 10 minutes.
• Combine the cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, and olive oil in a medium bowl. Top with salt and pepper to taste, then add the feta. Mix thoroughly.
• Place the salad in the fridge for 2 hours to chill before serving. Alternatively, you can serve the salad immediately.

Substitutions and Variations

• Use bulgur wheat instead of quinoa. I prefer quinoa's size and texture. But use bulgur wheat for a more authentic salad. Farro is another good option.
• Experiment with herbs. Parsley and mint aren't the only fresh herbs that taste great in this recipe. Experiment with flavors like fresh thyme, chives, or cilantro.
• Swap out the nuts. I've also made the salad with roasted almonds or toasted pecans.
• Choose a milder cheese. I love feta, but it isn't for everyone! If it's too tangy for you, use something like parmesan instead.
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How to Make It

1. Prepare the quinoa. Start by rinsing and draining it. Then, add it to a small part with water. Bring the water to a boil, then reduce the heat.

Cover the pot with a lid and let the quinoa simmer for 15 minutes. After it's done, remove it from the stove and use a fork to fluff it.

1. Let the quinoa cool. It needs to rest for at least 5 to 10 minutes to cool.
2. Make the salad. Mix the quinoa with the other ingredients. (Cucumbers, parsley, mint, onions, pistachios, chickpeas, lemon juice, and olive oil.)

Then, add salt and pepper to suit your tastes and top with feta cheese. Mix well.

1. Refrigerate. You can serve this salad immediately. However, it tastes best when it's had at least 2 hours to chill first.

Tips and Tricks 

Truthfully, this salad doesn't need a lot of tips and tricks to make it good. You can pretty much follow the recipe, and it turns out delicious. 

However, you can do a few things to make it even better.

• Don't be afraid to experiment. I've provided a few variations for you to try above, but don't stop there. You can also add kale, fresh garlic, and other yummy things.
• Let the salad chill before serving it. Giving the salad a few hours in the fridge allows all the flavors to sink in and combine. It also just tastes better cold.
• Use fresh cheese. Even if you aren't using feta, be sure your cheese is fresh. Try freshly grating your parmesan or other cheese variety.
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How to Store 

Storing this salad is a breeze. Because it has so few leafy greens, it doesn't wilt or lose its texture.

(That makes it an excellent choice for meal-prepping, too!)

Whether you're prepping or have leftovers, storage is the same.

Transfer everything to an air-tight, refrigerator-safe container, and pop it in the fridge. That's all it takes.

It should stay fresh for up to 5 days and usually tastes best on day 2.

The lemon vinaigrette has time to sink into everything, really making the flavors pop!

[Calibeach]

Hello - In planning mode for this weekend meal planning. Want to complete the shopping by Friday because Saturday will be crazy at the stores.

Will be having a very easy to prepare main course salad for dinner tomorrow. This recipe looks so good, going to add deli turkey and avocado + substitute frozen corn for the canned corn. Going to make the Buttermilk dressing instead of using our go to Italian or Ranch dressings. Will also be making garlic bread

Chopped Salad

Ingredients

Buttermilk Dressing:

• 1/2 cup crème fraîche

• 1/4 cup mayonnaise (such as Duke’s)

• 2 Tbsp. whole buttermilk

• 1 tsp. red wine vinegar

• 1 tsp. granulated sugar

• 1/2 tsp. grated garlic (from 1 medium clove)

• 1/2 tsp. kosher salt

• 1/2 tsp. black pepper

Chopped Salad:

• 6 cups chopped romaine lettuce hearts (from 2 [9-oz.] hearts)

• 1 can (15 oz.) corn kernels, drained (will substitute with frozen corn)

• 2 oz. Gorgonzola cheese or blue cheese, crumbled (about 1/2 cup), divided

• 1 cup (8 oz.) halved grape tomatoes

• 1 cup chopped English cucumber (from 1 [14-oz.] cucumber)

• Adding diced avocado

• 4 oz. smoked deli ham, cut into strips (about 1 cup)

• Adding some deli turkey

• 4 oz. sharp Cheddar cheese, cut into (1/4- x 1/2-in.) cubes

• 3/4 cup chopped red onion (from 1 small red onion)

• 1/2 cup cooked, crumbled bacon, plus more for serving

• 1/2 cup chopped pecans, toasted

Directions

1. Prepare the Buttermilk Dressing:

   Whisk together crème fraîche, mayonnaise, buttermilk, vinegar, sugar, garlic, salt, and pepper until smooth.

2. Combine lettuce, corn, blue cheese, and some Dressing:

   Place lettuce, corn, and 1/4 cup of the Gorgonzola in a large bowl. Drizzle with 1/2 cup of the Buttermilk Dressing.

3. Toss lettuce:

    Use tongs to toss until well coated. Transfer mixture to a platter.

4. Arrange toppings on bed of lettuce:

   Top evenly with tomatoes, cucumber, ham, Cheddar, red onion, bacon, pecans, and remaining 1/4 cup Gorgonzola.

5. Serve:

   Serve with remaining Buttermilk Dressing on the side.

[m0rgan]

I make my version of a nicoise salad.  I start with some kind of greens and canned tuna.  I put the tuna in the middle of the greens and always add a boiled potato and hard boiled egg.  Around the edges I add grape tomatoes, pickled beats, cucumbers, roasted red peppers, olives, anything else I have in the fridge.  I usually don't have cooked green beans but if I do I add them.  I make it pretty.  The dressing is olive oil, lemon juice, garlic. thyme and mustard.  My husband loves this salad and asks for it.  I just get creative with what I have.

[Calibeach]

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@m0rgan wrote:

I make my version of a nicoise salad.  I start with some kind of greens and canned tuna.  I put the tuna in the middle of the greens and always add a boiled potato and hard boiled egg.  Around the edges I add grape tomatoes, pickled beats, cucumbers, roasted red peppers, olives, anything else I have in the fridge.  I usually don't have cooked green beans but if I do I add them.  I make it pretty.  The dressing is olive oil, lemon juice, garlic. thyme and mustard.  My husband loves this salad and asks for it.  I just get creative with what I have.

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@m0rgan your Nicoise Salad sounds amazing! Made from scratch dressings make such a difference

[Calibeach]

We don't eat much kale; a good substitute is romaine, spinach and arugula for the kale. Hoping this salad recipe is as good as it looks/sounds. Will use Cara Cara oranges instead of grapefuit.

Inspired by Souvla, a popular restaurant in San Francisco. Yoghurt is a terrific marinade for chicken – tenderises, adds juiciness and infuses with flavour. It’s satisfying, filling, fresh, great textures, the dressing is awesome. 

San Fran Chicken Salad with Yoghurt Ranch Dressing

Ingredients

Yoghurt Ranch Dressing:

• 1 cup Greek yoghurt, preferably full fat
• 1/2 – 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper (Note 1)
• 1/2 tsp white sugar
• Squeeze of lemon juice, to taste

Chicken & Marinade:

• 7 – 8 oz chicken breast, halved horizontally
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 – 1 tbsp oil, for cooking

Pickled Onion:

• 1/2 red onion, halved then finely sliced
• 1/2 tsp salt
• 1 tsp white sugar
• 1/2 cup white wine vinegar, or cider vinegar

Marinated Kale:

• 3 cups kale, torn into bite size pieces (Note 2)
• 1 – 2 tsp extra virgin olive oil
• Pinch of salt

Salad:

• 1 grapefruit or orange
• 4 cups cos lettuce, romaine or other crispy lettuce, torn or cut into bite size pieces
• 1/2 fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
• Handful snow pea sprouts, optional
• 1/4 cup shredded parmesan

Instructions

• Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.

• Chicken Marinade: Transfer 1/4 cup of Yoghurt Ranch Dressing into a bowl with the chicken. Add lemon juice and garlic. Toss to coat, marinate for 1 hr – 24 hours.
• Place Pickled Onion ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle).
• Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves – you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
• Segment the grapefruit or orange Do this over a bowl to catch juices. Squeeze all remaining juice out of the membrane after segmenting.
• Pour juices into the Dressing. Mix – it should now be more of a Dressing consistency.
• Cook Chicken: Heat oil in a skillet over high heat. Add chicken and cook for 2 minutes on each side, until nicely charred. Transfer onto plate, cover loosely with foil and rest for 3 minutes. Slice thinly.
• Assemble Salad: Add lettuce, fennel and chicken into the kale bowl. Spoon over most of the dressing to coat everything lightly, then toss well. Transfer into a serving bowl.
• Scatter over grapefruit, onion (not the liquid), top with a handful of snow pea sprouts, sprinkle over parmesan. Drizzle over remaining dressing to taste. Serve!

Recipe Notes:

1. Feel free to swap the dried herbs for fresh. Triple the quantity if using fresh, finely chopped. i.e. 3/4 tsp of each herb.2. KALE: Tear the leaves off the thick stalk running down the middle of each leaf, then tear into bite size pieces. Measure the kale by lightly packing the torn pieces into measuring cups. This is a terrific easy way to prepare raw kale for salads.

[cusegirl]

@ Calibeach, Your chopped salad recipe was delicious. Loved the buttermilk dressing. Thanks for the recipe.