Pots and Pins

Marinated Tomatoes...

This year I had less than a stellar crop of home-grown tomatoes, some things never change.  I grew 11 golf-ball-sized tomatoes on  my deck and while I'm mighty proud of those tiny 11 tomatoes, I'm also SO disappointed, yet again.  Eleven!!!  The mister very gently told me I was not a tomato farmer and he's right...I am tomato-depressed.  It's a thing. 

I didn't stay tomato-depressed for long though because I had marinated tomatoes to make!  This super easy, one-bowl recipe is not only mouth-watering-good but it can be used as a salad dressing (my favorite) or on top of pasta or chicken or as a topping for bruschetta.  Take my advice and use it on everything.

Try to find the best tomatoes, from a farm stand if you can because they do taste so much better than those in grocery stores.  Fresh herbs are key here, too; basil and parsley which I happen to be able to grow (!) but you can add whatever herbs you want, this is also great with rosemary and/or oregano, too.  If you want to get really carried away chop up some fresh zucchini or fennel!

After everything is mixed in one big bowl, cover it with plastic and let it sit in the sun for 4 to 5 hours to marinate.  I swear the sun works some kind of tomato-magic, you will be amazed!  What to do if you don't have sun?  This still works on a cloudy day as the ultra-violet rays still go through clouds but it does not work if you have smoke-filled skies like we've had in Seattle for the last few days.  So wait until the sun shines to make this!  We are hoping we'll get some rain or wind to blow this smoke out of here soon, the experts say we have the 3rd worst air in the WORLD right now!  If you're keeping track:  Covid, quarantine, isolation, riots, murder hornets, hurricanes, election crap, fires, and now toxic air...did I miss anything?  

Marinated Tomatoes - Adapted From Susan Branch

8 vine-ripened tomatoes, roughly chopped

3 cloves garlic, minced

3 shallots, chopped

1 cup good fruity olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh basil, thinly sliced

2 tablespoons parsley, chopped

1 teaspoon sugar

salt and freshly ground pepper to taste

Put all ingredients in a large bowl, stir to combine and cover tightly with plastic wrap.  Set in sun for 4 to 5 hours.  Use as a salad dressing (you can put in a blender if you want but I love it chunky) or on toast for bruschetta or on pasta* or chicken.  Makes 6 to 7 pints, depending on size of tomatoes. Store in jars in refrigerator, will keep for a week.

*When I use this on pasta I let it simmer on the stove top for about 20 minutes until some of the liquid has evaporated and then I toss it with buttered pasta.  

 

Mango Slaw...

It's been nothing but quilts around here for a long time so I need to post a dang good recipe to break the cycle and this one is just that, dang good!  It's not like I haven't been baking/cooking, in between the quilting I've been in the kitchen making and eating pretty much non-stop since March, like everyone else I suppose.  I've been trying new recipes, some I've liked, some have lined the trash can before they even hit the plate.  This recipe, well this is a keeper for me and it should be for you, too.

Millie Peartree  (such an interesting name!) is worth Googling, she owns a food truck in the Bronx called Millie Peartree's Fish Fry and Soul Food but got her start in the food industry with cupcakes.  Her recipe for Mango Slaw was published in the NYT Cooking section and once you try it you'll know why it's now as famous as Millie herself!  Go read about her, she's had an interesting life!  But first, make her slaw, which is not only the perfect summer side dish but absolutely outstanding on top of a sandwich - its crunchy, sweet and refreshing!

Mango Slaw - Adapted from NYT Cooking via Millie Peartree

1 (8 oz.) bag coleslaw (about 3 cups)

2 large, slightly firm mangoes, peeled, pitted and thinly sliced (about 2 cups)

1/2 cup chopped fresh cilantro

3 tablespoons freshly squeezed lime juice

2 tablespoons honey

1/4 teaspoon celery salt

freshly ground black pepper to taste

In a large bowl, combine all ingredients.  Toss with tongs to make sure everything is coated well with the honey and lime.  Refrigerate for at least 1 hour before serving.  Serve cold.  Serves 4 as a side dish.

 

 

 

Strawberry-Arugula Salad...

In an attempt to keep things normal, I'm doing what I usually do two weeks before Easter - reading recipes for our Easter feast!  I'm not sure who will be attending our feast this year, maybe it will be just the two of us and if so, that's okay, the feast must go on.

Strawberries are a sure sign of spring and their sweetness adds the perfect balance to the slight bitterness of the arugula.  Of course, candied almonds help with that, too.  This salad is very adaptable, if you don't want to use strawberries, use chopped apples.  If you don't want to use feta cheese, use crumbled blue cheese.  If you don't want to use candied almonds use candied pecans - but whatever you do, don't mess with the dressing, it's divine.

The dressing could not be easier to make and it's deliciousness will coat every piece of yummy goodness in this festive spring salad, making it the perfect salad for our Easter feast.  Sure we'll have ham and scalloped potatoes and asparagus - those are part of our tradition - but we also need to balance out the heavy food with something bright and tasty and this salad is it!

I've decided this Easter we will stick with the favorites mentioned above along with hot cross buns, wouldn't be Easter without them.   You can check out all of my Easter recipes by scrolling down to Easter in the categories on the right - you might even find something else that your feast needs.

Strawberry-Arugula Salad - Southern Living Magazine

 1 small sweet onion, chopped, divided

1/2 cup light olive oil

3 tablespoons white balsamic vinegar 

1 tablespoon plus 2 teaspoons sugar

1 tablespoon mayonnaise

1/2 teaspoon Dijon mustard

1/4 teaspoon salt and black pepper to taste

1 (10 oz.) package fresh arugula 

1 lb. fresh strawberries, stemmed and halved (about 2 to 2 1/2 cups)

4 oz. feta cheese, crumbled (about 1 cup)

1 cup chopped candied slivered almonds

In a food processor or blender, process half of the onion, oil, vinegar, sugar, mayonnaise, mustard, salt and pepper until creamy.  Arrange arugula, strawberries,  remaining onion, feta cheese and slivered almonds on a large platter.  Drizzle with dressing and serve.  Serves 8 to 10.  

 

There's one last thing I want to tell you about and that's the serving tongs I love and use for salads.  I've had these tongs for about 10 years and they still look brand new because they are stainless steal and they don't tarnish.  You can find them on Amazon, click here for the link.  I have 3 of these Oneida 11-1/2 tongs, a gal can never have too many!

Trust me, these are study, well-made, they look nice if you're using china and crystal or paper plates and plastic.  I get nothing from recommending these but the satisfaction of knowing your Easter guests will be able to scoop up a portion of salad without dropping anything in their laps.  I've lost track of what day of coronavirus quarantine this is - I just know that my daily routine consists of these choices:  Netflix, laundry, walking the dog, sewing or baking.   But if I keep choosing to bake then I'll be dealing with the quarantine 15 (pounds) that I'm sure is in my future! Stay safe and keep washing your hands.

Truly Green Salad...

The Easter Feast is around the corner and with the spiral sliced ham, cheesy potatoes, mashed carrots, hot cross buns, etc., there are enough carbs to put us all in a coma.  So how about a green salad?  Something different than the run-of-the-mill green salad...something crunchy, delicious and healthy!  Yes, it's really me, occasionally I do make healthy food and this is one of those times.  Because between bites of Potatoes Nan-a and Carrot Cake, filling a fork with beautiful green, crisp veggies is the only way to keep from nodding off into the souffle.

Green peas, asparagus and sugar snap peas provide some of the crunch in this salad.  But they don't go into the salad raw, they are blanched until crisp tender, then drained and rinsed with cold water so their color stays bright and green.  

More crunch comes with celery, cucumber and green onion but that's not where the fun ends, nope, there's creaminess that comes with avocado and the surprise of mint.  The perfect salad for Easter or any spring-time feast!

The salad is dressed with a zippy lemon dressing, which makes it even more Spring-ier!  This salad pairs well with everything and the blanching of the veggies and the dressing can be made up to 2 days ahead so everything can be ready to serve when you are.

Olive oil, lemon juice, zest, minced shallots, salt, pepper and Dijon...it's bright, slightly tart and the perfect balance for the fresh veggies.  This is also a great vinaigrette for any other green salad you might make so you'll want to keep this dressing recipe handy...trust me!

Yes, those are bacon bits...while I don't normally put them into this salad, I had to add them because I served this salad with an asparagus tart and the mister was up in arms about all the vegetables!  Where's the beef???  Bacon bits satisfied his carnivorous needs...you might say they soothed the savage beast.  So while they're not part of the recipe, you can add them if your beast needs a bit more than just greens!

Truly Green Salad - Adapted from Cooking Light

1 1/2 cups frozen green peas

1 lb. asparagus, trimmed and cut diagonally into 2 1/2-inch pieces

12 oz. sugar snap peas, trimmed

1/2 of a large English cucumber, thinly sliced

1 celery stalk, thinly sliced

2 green onions, finely chopped

4 green leaf lettuce or romaine leaves, rinsed, dried and torn into pieces

1 cup loosely packed fresh flat-leaf parsley

1/2 cup torn fresh mint leaves

1 firm, ripe avocado, cubed

bacon bits, optional

For the dressing:

3 tablespoons olive oil

3 tablespoons minced shallots

1 1/2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

Bring a large pot filled with water to a boil over high heat.  Add green peas, asparagus and sugar snap peas; boil until crisp-tender, about 3 minutes.  Drain and rinse well with cold water;  drain well.  Set aside.

In a small bowl whisk together all of the dressing ingredients.  Put blanched vegetables into a serving bowl.  Add cucumber, celery, green onion, lettuce, parsley, mint and cubed avocado.  Add bacon bits if using.  Pour dressing over top and toss gently.  Serves 8.

Since this is Easter week, I'll leave you with this quote - one of my favorites by Albert Einstein:  "There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as though everything is a miracle." 

Wishing you a miraculous week! 

 

 

Strawberry Poof...

49 years ago the mister's base blew up in Danang, Vietnam.  He likes to tell the story, to anyone who will listen; I've heard it a zillion times.  I have to admit, it's a pretty interesting story as it was the ammo dump that blew and it continued to blow for 3 days as the Marines hunkered down in trenches, unable to do anything.  The story involves a Marine's arm being blown off by shrapnel, (so nice to hear while slurping pho), the mister helping him and getting hit by shrapnel himself, then arranging for a tank to be sent in to get the severely injured Marine taken for help.  The mister got a medal out of the deal and he lived to tell the tale...over and over again.  So to celebrate this auspicious anniversary, we went to our favorite pho place.  Once again the mister started to tell me the story, and I decided the Vietnamese waitress needed to hear it, too, so when she came over I said, "We are celebrating an anniversary."  That's as far as I got before she said, "Congratulations!" and walked off!   After we were through eating she brought us our bill and said, "On the house, happy anniversary!"   She thought it was our wedding anniversary!  The mister was thrilled that lunch was comped, but I was a bit miffed that she thought I looked old enough to be celebrating 49 years of marriage!!!  Never going there again!!! 

Strawberry Poof, a funny name for a "salad" or dessert that kids of all ages will love!  Easter Eve my friend Shelly called me and asked me if I had the recipe for Strawberry Poof, said her 15 year old son had requested it for Easter dinner!  Now, when a kid can remember a food and asks for it by name, well, then you move Heaven and Earth to make it!  And if her kid liked it then I knew mine would, too!  Through a series of texts we tracked down the recipe; it's a family recipe from our friend Lori.  I didn't remember ever tasting it before and when I read the recipe I knew the mister would love it, too, and he did! 

It is super easy to make and super easy to eat...before you've had time to reach for your napkin to wipe your lips, poof, it's gone!  At our Easter dinner, it was scooped up and devoured in record time! 

When you make this, because you really should, start out by making it in a large bowl and then when everything is combined you will pour it into a 9x13-inch baking dish.  I started out with the baking dish and while everything worked just great, it would be easier mixing it in a large bowl.  Just so you know - pictures don't always tell the whole story!

Powdered sugar and cream cheese get all nice and cozy with frozen strawberries and strawberry Jell-O and then Cool Whip is added - now it's cozy and creamy!  It's simple, old-fashioned, homemade yumminess.  Everything has to set so plan on making this several hours ahead of when you want to serve - my family said it is worth the wait!

The best part about Strawberry Poof is you can keep eating it, even when you can't take one more bite of anything else!  You can be stuffed to the gills and like the old commercial said, "There's always room for J-E-L-L-O." 

Strawberry Poof - With Thanks From Lori Johnson

1 (3 oz.) package strawberry Jell-O

1 (8 oz.) package cream cheese

1 cup boiling water

1/2 cup powdered sugar

1 (16 oz.) package frozen strawberries, cut into small pieces if they are large

1 (9 oz.) container Cool Whip, thawed

In a large mixing bowl, dissolve Jell-O in boiling water.  Add strawberries and mix well. In a medium bowl, beat together cream cheese and powdered sugar with a hand mixer.  Add cream cheese mixture to strawberry mixture and stir to combine.  Gently fold in Cool Whip and mix until there are no streaks.  Pour mixture into a 9 x 13-inch serving dish and refrigerate until set, about 3 hours. 

The Strawberry Poof isn't in the picture!  Must have been on the side-board - but it was there, in all it's glory!  We had a wonderful Easter feast with family, friends, and all the fixin's...Mustard-Apricot-Glazed Ham,  Potatoes Nan-A,  Orange Hot Cross Buns, Bacon-Cheese-Tomato Deviled Eggs, just to name a few of the dishes that graced our table, along side the missing Strawberry Poof.  When it was all said and done the boy asked if I could make another batch of Strawberry Poof...just for him!  Of course I did - I LIVE for moments like that!

PS:  Thanks Debbie for the tablecloth and napkins!

PS:  Thanks Joella for the glasses!

PS:  Thanks Tantillo's for joining us!

PS:  Chocolates from See's Candies

Crunchy Noodle Salad...

Lest you think I spend all of my time in this forum slamming the mister, let me just say right up front, this post will not contain ONE negative word about the mister.  Nope, not that I'm reformed, but I just want to prove to you that I can write a post about a recipe or a quilt or every day life, without rolling my eyes, via the keyboard, about the mister.  So not one negative word, here goes...I was in Utah visiting family for ten days - it was so much fun!  The day after I was home, back into my routine, I was unloading the dishwasher when I noticed the dishes were not very clean - some were, but most were not.  We have not had good luck when it comes to dishwashers - we've had 3 in the last 10 years!   They have all died a slow death which ended with us shelling out almost a grand for a new one each time!  This dishwasher is three years old so maybe it was starting the dying process?  I decided to leave all the dishes in the dishwasher and rewash them - washing them on the high clean cycle to see if that helped.  I put in the little soap-thingy, closed the door, turned it on and one hour later, voila! the dishes were sparkling clean!  

These are the new dishwasher soaps - I'm sure you've all used them by now.  They're great, you just pop them into the dishwasher.  When we first started using these soaps I caught someone trying to remove the plastic covering, he didn't know you could put them in the dishwasher, cover and all.  An easy mistake to make if you didn't know - because who would put plastic in the dishwasher?!?  We've used several different brands, I just grab whichever brand is on sale.

 

This is the brand we are currently using...Finish.  They are a bit different as they have a foil wrapper which HAS to be removed.  As I was putting away my clean dishes, I noticed something shiny in the bottom of the dishwasher...THREE packages of dishwasher soap - still in their foil wrappers!!  NO WONDER the dishes were dirty!!!  Yes, plastic-wrapped soap can go into the dishwasher soap dispenser, but FOIL-wrapped soap cannot!!!  DUH!!  I don't know WHO could have done this, I mean, WHO would be SO dense as to put FOIL-wrapped soap into the dishwasher?!?!?  The boy and the girl no longer live at home.  The dog died.  I live here with one other person.  I know how to remove the foil from the dishwasher soap.  My eyes are not rolling.  They're not.  Well maybe just one.  One eye is rolling. I say nothing.

 

 

 

 

This is one of those summer recipes that makes eating on the deck when it's 85 degrees outside worth the trickle of sweat down your back. The veggies provide the crunch, the pasta provides the ummpfh and the sauce - well, it's why you need to make this...so dang good!

 

Thin spaghetti is tossed in a peanutty-sesame dressing that you could slurp with a straw - but don't - using straws cause wrinkles around the lips!  Of course, so does smoking, so don't smoke either.  That concludes my Public Service Announcements for the day.  This is easy and quick to make and IF you have any leftovers, they are great the next day for lunch...or for a snack...or for a late-night fix!

You can add chicken or pork or fish, too, for a more substantial meal...or, if you have a wonderful neighbor who goes crabbing in Puget Sound and brings you fresh caught crabs, you can add crab!!  Thanks Scott, they were amazing!

Two fresh Dungeness crabs - I cannot possibly describe how absolutely decadent they were...and they were delivered cooked and cleaned!  I was going to add the crab directly into the noodles but can you blame me for wanting to eat it all at once by itself?!? 

Now, if you don't have a crabber who lives across the street who brings you crabs, you need not worry, this salad can stand on it's own - it's a great summer meal and there's still plenty of summer yet to come so make this one soon!

Crunchy Noodle Salad - Adapted from Ian Garten

1 lb. thin spaghetti

1 lb. sugar snap peas or snow peas (I used snow peas)

1 cup vegetable oil

1/3 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds (I had black sesame seeds on hand and that is what I used.  FYI - You can buy white sesame seeds already toasted at Indian markets.)

1/2 cup smooth peanut butter

2 red bell peppers, cored, seeded and thinly sliced

4 scallions (with white and green parts) sliced thinly

1 cucumber, peeled and thinly sliced

3 tablespoons chopped fresh parsley leaves

salt and pepper to taste

Bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions.  Drain, rinse with cold water and set aside. 

Make the dressing:  Whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, sesame seeds and peanut butter in a medium bowl. 

Combine the spaghetti, sugar snap peas/snow peas, peppers, scallions and cucumber in a large bowl.  Pour the dressing over the spaghetti mixture.  Add the parsley and toss together.  Serve at room temperature or refrigerate and serve cold.  Serves 6. 

 "People who love to eat are always the best people."  ~ Julia Child

Earl's Warm Potato Salad...

I'm leaving, on a jet plane, don't know when I'll be back again, ohhhh babe, I hate to go...not really, I'm so excited about my trip I can hardly stand myself!  I'm headed to Vermont, New Hampshire and Maine!!!  Can you say lobstah?!  I plan to eat my weight in lobstah and then I'm going to waddle over to King Arthur Flour in Vermont where I will be taking a week long pastry making class!!  Lobstah and pastry.  Amen.

 

 

 

 

It should go without saying that when I return from Vermont I shall share my newly acquired pastry knowledge with you...but in the meantime, I have a few fun posts coming your way, starting with this amazing salad recipe to tide you over...this is one you need to make ASAP, because this salad has it goin' on!  Fresh roasted corn, bacon, dill, Parmesan cheese and, of course, potatoes...all smothered in a rich sour cream and mayo dressing that is high-jacked with pickle juice and horseradish.  In a word?  Scrumpdiddlyumptious. 

This is a riff on Earl's Warm Potato Salad, which you just can't beat.  If you have an Earl's Restaurant near you, go there and order this salad - you won't be sorry.  If you don't, then this version comes close...and you won't have to leave a tip.

Earl's Warm Potato Salad - Pots and Pins version based on multiple taste tests

3 ears fresh corn (you can use 2 cups frozen corn instead)

4 lbs. small red potatoes, skins left on

1 lb. bacon

1 cup mayonnaise

1 cup sour cream

3 green onions, finely chopped

2 tablespoons fresh dill, finely chopped

1tablespoon dill pickle juice (open a jar of dill pickles and use the juice, if you don't have pickle juice you can use apple cider vinegar)

3 cloves garlic, peeled and slightly smashed

1 teaspoon prepared horseradish (optional but it gives a nice kick)

olive oil for roasting

salt and pepper

Preheat oven to 425 degrees.  Line two baking sheets with parchment or foil and set aside.  Cut potatoes into quarters, or into 1-inch chunks and put into a large bowl.  Remove corn from cob with a knife and add to bowl with potatoes.  (I put the end of the cob into the center hole in a Bundt pan and then slice downwards - the corn goes into the pan instead of all over the kitchen.)  Add garlic to bowl.  Drizzle just enough olive oil over potatoes and corn mixture so everything is coated lightly when tossed.  Spread potatoes, corn and garlic evenly over the baking sheets.  Season with salt and pepper.  Roast in oven for 30 to 35 minutes or until potatoes are golden brown and crispy.

While potatoes are roasting, cook bacon in large skillet until crisp.  Remove to paper toweling.  When bacon is cool enough to handle, break into 1-inch pieces.  Set aside.  In a medium bowl combine mayonnaise, sour cream, horseradish, pickle juice, dill and green onions.  Mix well. 

Put roasted potato and corn mixture into a large bowl.  Add bacon and pour dressing over the top.  Mix well.  Serves 8.  Serve warm, but this is equally good cold, especially for breakfast!

Not the best picture but the Parmesan Potato Salad was a hit at this year's Blue Angels picnic!  While the blues were flying overhead we dined on Cuban Pork Roast Sandwiches, guacamole and chips, Deviled Eggs, Tomato Salad with Buttermilk Basil Dressing, Refrigerator Pickles and...and...and...for dessert we had homemade blueberry Pocket Pies with vanilla ice cream!!!  I don't know how we managed to keep the ice cream frozen but we did!  It was great to sit along the shores of Lake Washington and watch the Blues, who were back after a two year absence! 

Mt. Ranier was out, too!  It was a perfect day - and we had front-row seats...while I didn't capture any pictures of the Blues in action, they were too fast and I was too slow, I did manage 12 seconds worth sound...as has always been painfully obvious on this blog, photography is NOT my thang!   

Spinach, Quinoa and Artichoke Salad...

It is wedding season!!  Things are getting kind of crazeeee around here!  Last week I helped with a wedding shower - my friend Linda had it in her back yard and like all outdoor events in Seattle, you have to have a rain plan.  The weather didn't look promising but the day of the shower the rain held off...until right before it was to start!!  Fortunately, Linda's husband is a MacGyver kind of guy - and he had already planned for rain by rigging up a white tarp over the outdoor patio...

The temp was probably in the 60's but the natives arrived with jackets and we even had quilts for them too wrap up in if they got cold...it was memorable, to say the least!  Linda did a great job with the decorating - even down to the cute little diamond ring napkin holders!  I did the flowers on the tables and helped with the food and I think everyone had a great time - especially the bride!  Olivia received wonderful, over-the-top gifts!!  She's a lucky girl to have so much support!  The banner Linda made says, "I found him at Walmart" because that's where Olivia met her future husband!!

 

 

 

 

This salad was served at the shower - it's refreshing and different and the dressing is made from a jar of marinated (in oil) artichoke hearts that are put in the blender!  Could not be easier than that!  You do have to cook the quinoa, but that takes all of about 15 minutes and once it's done everything is tossed in a large bowl together and the dressing is poured on.  This is one salad that will keep after the dressing is on because spinach holds dressing better than lettuce and when the spinach does start to wilt, it still tastes great!  This recipe can be doubled and tripled to feed a crowd.

Blending the marinated artichoke hearts creates a creamy dressing - I add a bit more salt, peppper and sometimes some red pepper flakes.  This also makes a great "sauce" on top of pasta with a little shredded Parmesan cheese!

Aaaaaaand...this is a pretty healthy salad!  Spinach, quinoa, parsley and artichoke hearts (packed in water) make for a great side to any summer-time entree - if you add grilled chicken you've got yourself a meal - one that won't tip the scales, too!

Spinach, Quinoa and Artichoke Salad - Pots and Pins

 1/2 cup quinoa

1 cup chicken broth

1 can (14 oz.) quartered artichoke hearts in water, drained

1 jar (24 oz.) marinated quartered artichoke hearts (You will only use 1 cup of this for the dressing.  I use the Bonta di Viru brand)

1 teaspoon red wine vinegar (you can add more vinegar depending on your taste buds)

1 bunch Italian parsley, chopped

2 green onions

zest from one lemon

1 teaspoon fresh thyme, minced

3 cups fresh spinach (tightly packed)

red pepper flakes, to taste, optional  (If I made this artichoke dressing for the salad I do not add the red pepper flakes, but when I made the dressing to serve with pasta I add them - but you do what you want!)

Combine the chicken broth and the quinoa in a medium saucepan and bring to a boil, then reduce heat to simmer and cook for 12 to 15 minutes or until all of the broth is absorbed.  Remove from heat and allow to cool. 

Put 1 cup of the marinated artichoke hearts (hearts and oil) in the blender; add red wine vinegar and process till smoth. (You can reserve the rest of the marinated artichokes hearts and oil for another use or drain the artichokes and add them to the salad.) 

In a large bowl combine the spinach, parsley, green onion, lemon zest and thyme.  Add the quartered artichoke hearts (those packed in water and you can add any remaining from the marinated artichokes if desired.)  Season with salt and pepper to taste.  Toss in the cooled quinoa.  Pour the blended artichoke dressing over the spinach mixture and toss to combine.   Serves 6 to 8.

 

Celery Root Salad...

My March Madness Mister is out and about.  You might recognize him under the brim of one of his team's hats, or by the NCAA logo on his sweater, or maybe by his white Converse High Tops.  Or, maybe you'll be lucky enough to see him dunk an imaginary basketball in the middle of Starbucks - he didn't even know he was doing it until I gasped with humiliation!  While he is soaking up every bit of March Madness and regurgitating it to me on an hourly basis (I feigned shock that Ohio State lost, I pretended to weep when BYU fell on the sword, and I even did my best imitation of a whale wailing when he told me Harvard whooped Cincinnati) I have been busy with real life.  You know, work.  Someone's got to be responsible!!  I hate it when it has to be me! 

As you may or may not know, I'm a recent convert to celery root.  I only discovered it last year and it quickly moved into my #1 vegetable category.  I've made Celery Root Soup a half dozen times and have used celery root in other soups and stews but didn't think beyond the pot, (not the kind you smoke - legally in Seattle) as in what else could I do with it?

It's not the most visually appealing veggie, is it?  Celery root can have green shoots coming from the top of the bulb or not and the more firm they are, the fresher.  Don't buy one that's soft...and if you're not yet a fan, not to worry, you don't eat the peel.  When cooked celery root has the texture of a potato but tastes like celery...wonderfully bizarre!

 

 

 

 

This recipe came to me from my dear friends Elizabeth and Bryan - they're both French no matter what he says.  Elizabeth is from Southern France, where I left a part of my heart, so I didn't need any convincing from her when she told me this is a typical French bistro salad.  The Dijon dressing is bright, refreshing and the julienned celery root, uncooked and crisp, gives a sweet brisk crunch that will renew your work-weary-tired-to-the-bone-spirit!

Bryan told me the correct French pronounciation of this dish is Celery-Rave Remolade (sel-leri rawv re-mo-laud) and if you want to say it like a Frenchman, put 6 or 7 ice cubes in your mouth and then give it a go...call it what you want, just as long as you call it good!

Celery Root Salad - Adapted from Saveur Recipes

1 egg yolk

1 1/2 tablespoons Dijon mustard

3/4 cup olive oil (original recipe calls for grapeseed oil, but I was fresh out!)

3 tablespoons fresh lemon juice

kosher salt and freshly ground black pepper, to taste

1 large celery root or 2 medium, peeled

2 tablespoons minced flat-leaf parsley

In a small bow whisk egg yolk and mustard.  Pour in 1 teaspoon of oil to creat a thick mixture.  Continue whisking, adding the oil slowly so it becomes emulsified, thick and creamy.  Whisk in 2 tablespoons of lemon juice, salt and pepper to taste, then cover with plastic wrap and chill until serving.

Using a mandoline, if you have one, or a very sharp knife, cut celery root into very thin slices.  Stack 2 to 3 slices at a time and cut lengthwise into matchsticks, as small as you can get them, about 1/8" thick.  Repeat until all is julienned. Transfer julienned celery root and remaining juice to a bowl, toss to combine.  Add chilled dressing, season with salt and pepper, toss.  Cover and chill salad until celery root wilts slightly, about 30 minutes.  (It will still be crispy but will not be hard.)  To serve, garnish with minced parsley.  Serves 4 to 6.  It looks like pasta in the pic below!  This is such a good salad - I hope you'll make it soon!

Brussel-Kale Salad...

This is the cure.  Right here - this little unassuming salad - it will make everything better.  All that popcorn you ate at the movie?  All that chocolate you consumed when no one was looking?  All of those long hours dragging in and out of shops looking for the perfect gift for someone who has everything?  Yep, this salad will make all of that better - plus, it will help your aching feet, as long as you get off of them while you eat.

 

 

 

Not a fan of kale?  Not a fan of brussel sprouts?  No worries...you won't even know what you're eating because there are three other very important ingredients that make the kale and brussel sprouts more than  palatable...fresh fennel, Parmesan cheese and  B A C O N.  In fact, I should probably have called this Bacon and Cheese Salad - because while the kale and sprouts are the base, the bacon and cheese are the stars...every crunchy-creamy bite...and then there's the bright fresh taste of the fennel - suprisingly refreshing!  The dressing has just a hint of orange juice to make this salad company worthy...heck, I'm going to give it 4 durn dangs on the Dang Meter because of it's curative properties (I'm not a doctor nor do I play one on TV, just here on my blog!)

I'm going to serve this salad with our annual Spaghetti and Meat-a-Ball feast on Christmas day.  It's pretty, tasty and semi-healthy and I figure the kale and sprouts will cancel out the sauce and the pasta.  I might even toss in some dried cranberries for a bit more Christmasy color!

     

 

Santa could benefit from this Brussel-Kale Salad - not that there's anything wrong with the fat man in the red suit, but maybe I'll make up a special batch and leave it out for him on Christmas Eve - it's so good it might even get me an extra gift!

Brussel-Kale Salad - Pots and Pins

6 brussel sprouts, washed, ends cut off and finely sliced

1 bunch kale, washed and dried, thick stems removed, roughly chopped

3 green onions, chopped

1/2 small fennel bulb, thinly sliced

1/4 cup shredded Parmesan cheese

4 slices bacon, cooked crisp, drained on paper-toweling, crumbled (You can use as much bacon as you want, I won't judge.  I actually cooked 8 pieces of bacon but I couldn't bring myself to put all 8 in the salad, so I ate 4 pieces first and then put the remaining 4 in the salad.)

1/2 cup dried cranberries, optional but very festive!

For the dressing:

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoons orange juice

salt and pepper to taste

In a large bowl combine all of the salad ingredients and toss to loosen the brussel sprout leaves.  In a small bowl combine the vinegar, orange juice and salt and pepper to taste.  Slowly add the olive oil while whisking so it becomes incorporated.  Pour dressing over salad, toss and serve.  Serves 4.

Why yes, those are two pieces of chocolate on the plate - good eyes!  I figured after eating all of that healthy kale, fennel and sprouts I needed to balance things out a bit. 

One year ago:  12 Days of Christmas in a Bag  There's still time to whip up this little gift - because the 12 days of Christmas do not start until December 25th!

Two years ago:  Ho-Ho-Ho! Quilters Jewelry Gifts  Doesn't one of the quilters in your circle need a new shiny bauble or two?  You can easily make her a thimble necklace or a fat-quarter necklace...no kidding!

Three years ago:  Chocolate Snowball  Our 3rd favorite Christmas dessert...so dang good!

Four years ago:  Reindeer Aprons  These are really quick and easy to make for the Rudolphs in your life!

Five years ago:  Thai Chicken Coconut Soup  Not really a Christmasy soup but it sure hits the spot after a long day at the mall!

Six years ago:  Quilt Group Christmas Extravaganza  I think this was the last year our group gave out the most coveted gift in all of quiltdom...the Golden Silver Thimble Award...you really should read all about it!