Good morning gentle readers. Today is my last lunch before I leave you for about three months. While I'm gone, Patricia will be cooking fantastic meals for you; please give her the consideration you have given me while she adjusts to the position. As a special treat, I will be making mussels in a white wine broth. To accompany the mussels I made broccolini, a mixed greens salad featuring dried cranberries, and sautéed chicken for those that don't enjoy shellfish. A nice french bread is perfect for sopping up the sauce. Enjoy.
Mussels in a White Wine Sauce
Serves 12
Ingredients:
1 stick of butter
6 shallots, finely chopped
6 cloves garlic, minced
3 cups white wine (choose something you would drink)
1 bunch parsley, chopped
6 lbs mussels, scrubbed and debearded
1/2 tsp salt
3 loaves french bread, sliced
Preparation:
1. In a large pot, melt the butter.
2. Add shallots and garlic, saute until things start to smell good.
3. Add wine, parsley, and salt, bring to a boil.
4. Reduce heat to low and simmer until flavors have combined, about 5 minutes.
5. Add mussels, increase heat to high, and cover.
6. Cook until the mussels open, stirring a couple of times to get them even, about 5 minutes.
7. Serve mussels in a bowl with some of the broth and the bread. If you're gluten free, try sweet potato fries as a substitute.
Broccolini
Serves 12
Ingredients:
6 lbs broccolini
everyday seasoning, to taste
Preparation:
1. In a large pot heat a few inches of water and as much broccolini as will reasonably fit in the pot over high heat. Cover.
2. Steam the broccolini until it is a vibrant emerald green and they start to smell yummy.
3. Set aside broccolini and season with everyday seasoning.
4. If there is more broccolini, repeat steps 1-3 with the same water.
Sautéed Chicken
Serves 6
Ingredients:
4 lbs chicken breast tenders
2 Tbs olive oil
2-3 Tbs liquid aminos (I use Brags) or soy sauce.
Preparation:
1. Heat olive oil in a skillet over high heat until it starts to smell like olives but not smoking.
2. Carefully place the chicken into the pan so you don't splash yourself.
3. Cook chicken until it is turning white around the edges when looking down on it and the bottom has some browned bits.
4. Flip chicken and cover with aminos. Cook until no longer pink in middle of the thickest piece.
Mixed Greens Salad Featuring Dried Cranberries
Serves 12
Ingredients:
1 large box mixed herb salad
2 large handfuls dried cranberries
1 large handful roasted pumpkin seeds
1 large handful parmesan cheese
2-3 Tbs red wine rosemary dressing
Preparation:
1. Dress the greens so that the leaves are evenly covered but not drowning.
2. Layer toppings over the dressed greens.
Showing posts with label alternative greens salad. Show all posts
Showing posts with label alternative greens salad. Show all posts
Tuesday, January 15, 2013
Monday, January 7, 2013
Roasted Root Veggies, Dandelion Blueberry Salad, Scrambled Eggs with Sun-Dried Tomatoes Roasted Garlic and Sautéed Leeks
This morning I had a case of the Mondays; though I hate this phrase, it feels apt to describe how I felt this morning. Getting out of bed was such a chore that I didn't have time to go shopping and so this lunch is more eclectic than usual because I had to make do with what I had in my fridge. The result turned out pleasantly delicious, but it means that portion control is even more important so that everyone gets to taste everything. If I were to make the eggs again, I would double or triple what I made, but I stretched the meal with the leeks, sun-dried tomatoes, and roasted garlic. Enjoy.
Roasted Alternate Root Veggies
Serves 12
Ingredients:
3 fennel bulbs, chopped
2 celery roots, peeled and chopped
1 lbs golden beets, peeled and chopped
2 cans quartered artichoke hearts
olive oil
salt and pepper
Preparation:
1. Preheat oven to 400 degrees F.
2. Line three baking sheets with tinfoil and place one type of root veggie on each baking sheet so that they can be roasted separately.
3. Drizzle the root veggies with olive oil, about 2 Tbs per baking sheet, and season with salt and pepper to taste. Fresh ground tastes better.
4. Roast veggies, stirring about every 15 minutes, until they can be easily pierced with a fork, about 30 to 45 minutes depending on size of pieces.
5. Combine all of the roasted root veggies and the artichoke hearts, place back into oven for a few minutes so that the artichoke hearts heat up.
Dandelion Blueberry Salad
Serves 12
Ingredients:
3 bunches of dandelion greens, chopped
2 packages of blueberries
1 carton of heirloom cherry tomatoes, cut in half or quarters
1 handful sliced almonds
red wine vinaigrette
Preparation:
1. Dress the greens so that they have a light coating of vinaigrette.
2. Layer the topping over the greens so that they don't fall to the bottom.
Scrambled Eggs with Sun-Dried Tomatoes, Roasted Garlic, and Sautéed Leeks
Serves 6 for just the eggs, with sides serves 12
Ingredients:
12 eggs
1/2 cup lactose free milk
2 leeks thinly sliced
4 heads roasted garlic
1 jar julienned sun-dried tomatoes
2 Tbs olive oil
Preparation:
1. In a large frying pan, heat 2 Tbs olive oil over high heat.
2. Saute leeks stirring constantly until they turn a more vibrant green and start to smell good. Set aside.
3. In a large bowl, whisk eggs and milk until a uniform yellow color with no variation.
4. Return empty pan to stove over medium heat, pour eggs into the pan.
5. Scrape the bottom of the pan to remove cooked eggs and allow still liquid eggs to get access to the bottom, continue doing this until eggs are no longer liquid, light and fluffy is the goal. Scrambled eggs are overcooked when they exude water, so cook eggs until just before they release water.
6. Serve eggs with leeks, sun-dried tomato, and a clove or two of roasted garlic.
Serves 12
Ingredients:
3 fennel bulbs, chopped
2 celery roots, peeled and chopped
1 lbs golden beets, peeled and chopped
2 cans quartered artichoke hearts
olive oil
salt and pepper
Preparation:
1. Preheat oven to 400 degrees F.
2. Line three baking sheets with tinfoil and place one type of root veggie on each baking sheet so that they can be roasted separately.
3. Drizzle the root veggies with olive oil, about 2 Tbs per baking sheet, and season with salt and pepper to taste. Fresh ground tastes better.
4. Roast veggies, stirring about every 15 minutes, until they can be easily pierced with a fork, about 30 to 45 minutes depending on size of pieces.
5. Combine all of the roasted root veggies and the artichoke hearts, place back into oven for a few minutes so that the artichoke hearts heat up.
Dandelion Blueberry Salad
Serves 12
Ingredients:
3 bunches of dandelion greens, chopped
2 packages of blueberries
1 carton of heirloom cherry tomatoes, cut in half or quarters
1 handful sliced almonds
red wine vinaigrette
Preparation:
1. Dress the greens so that they have a light coating of vinaigrette.
2. Layer the topping over the greens so that they don't fall to the bottom.
Scrambled Eggs with Sun-Dried Tomatoes, Roasted Garlic, and Sautéed Leeks
Serves 6 for just the eggs, with sides serves 12
Ingredients:
12 eggs
1/2 cup lactose free milk
2 leeks thinly sliced
4 heads roasted garlic
1 jar julienned sun-dried tomatoes
2 Tbs olive oil
Preparation:
1. In a large frying pan, heat 2 Tbs olive oil over high heat.
2. Saute leeks stirring constantly until they turn a more vibrant green and start to smell good. Set aside.
3. In a large bowl, whisk eggs and milk until a uniform yellow color with no variation.
4. Return empty pan to stove over medium heat, pour eggs into the pan.
5. Scrape the bottom of the pan to remove cooked eggs and allow still liquid eggs to get access to the bottom, continue doing this until eggs are no longer liquid, light and fluffy is the goal. Scrambled eggs are overcooked when they exude water, so cook eggs until just before they release water.
6. Serve eggs with leeks, sun-dried tomato, and a clove or two of roasted garlic.
Subscribe to:
Posts (Atom)