How To Make Quinoa Tabbouleh

Quinoa--cucumbers--tomatoes--red onions--mint--parsley--a few other basic ingredients, and voila, healthy, deliciousness in a bowl. 

The hostess made this for book group last week and it was a huge hit.  Remember my new year's resolution about eating a variety of grains?  Well, I haven't exactly adhered to it.  Ok, if I'm to be completely honest, I've been a dismal failure.  But this dish reminded me of my intention, so I am trying again.  With summer's arrival, cool, light, grain-based salads make a wonderful healthy meal--or a well-chosen, all-purpose side for a barbecue.

Here's my best guess at the quinoa tabbouleh recipe:

1 cup quinoa
1 large cucumber, seeded, peeled, and chopped
1 pint cherry tomatoes (or 1 large tomato, or 3 plums), chopped
1/2 red onion, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 clove garlic, minced
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tsp each salt and pepper (to taste)

Cook quinoa according to package directions.  (Do not over cook or it will be mushy).  Cool quinoa and mix with remaining ingredients.  Mix, and allow to set for at least 1 hr to blend flavors.  

Quinoa seems to be the new 'it' food--it kinds of eats like a carb but contains substantial amounts of protein.  Works for me.

Salad Days

As this burst of spring weather has exploded upon us, I can't help but crave lighter, greener fare.  This is partly due to the fact that beach season is just around the corner, and after a hedonistic and gustatory winter of cooking, dining, and blogging, I may risk being harpooned come June.  But it's also due to the fact that as the warmer weather arrives, we naturally steer away from the heavy stews and braises of winter in favor of salads and grills.

We know we're not quite there in terms of veggies and fruits yet.  Butch at Iovine's, our go-to guy for all things produce, tells us that we've got some weeks to go before fresh and local become the norm on our tables.

But that doesn't mean that we can't enjoy our favorite salads, either from our own kitchens or at some of our regular restaurant haunts.  If you're making your own, we can definitely recommend Butch's winter salad and our signature Caesar.  I'm also a huge fan of baby arugula tossed in a basic balsamic vinaigrette--a wonderful refreshing side at dinner or for lunch as a healthy bed for a scoop of tuna salad, a few slices of grilled chicken, or a slab of frittata.

If you prefer to let someone else cook it, have you tried Zento's tuna sashimi salad?  Or Las Bugambilla's Ensalada Mexicana?

I adore Amada's Express Lunch--can never decided between the ensalada verde, with its gorgeous combo of greens, beans, avocado and shaved Manchego,

or the more indulgent Serrano Ham and fig salad with Cabrales (Spanish bleu cheese.)

Other strong salad combos to make at home:

• Romaine, black beans, red onions, corn, and shredded sharp cheddar with a lime and cumin dressing.
• Spinach, apples, crumbled bleu cheese, sweet onions and salted cashews with a simple vinaigrette.
• Romaine, cucumbers, tomatoes, black olives, red onions and feta cheese in oil and vinegar.

As the warmer weather arrives, what is your favorite salad?

Fall Fennel and Fruit Salad

My sister Kristen, source of the now famous Chicken Bruschetta recipe, sent us one of her latest creations.  While many things run in the family (blue eyes, weak bones, a taste for pinot noir) the fondness for fennel does not.  Claire, however, is a fennel fan, and was inspired to try this with dinner last night.   It was a hit--the perfect complement to her simple grilled fish.

Waiting to be transformed....

Fall Fennel and Autumn Fruit Salad

Toss in large salad bowl:
1 fennel bulb, chopped very fine
1 pear, chopped
1 apple, chopped
toss with a 10 oz pkg baby greens - could be  arugula/spinach/endive/pea shoots or a combo
1/4 cup chopped walnuts (or use candied walnuts for extra crunch and sweetness, a nice touch)
Optional:  garnish with large slivers of Parmesan (use a potato peeler for slicing)

Mix dressing:
1/4 cup Olive oil
juice from one whole lemon
salt/pepper to taste

dress-toss-serve.

Bon Appetit!

Viva Chicken Bruschetta

And they all love Chicken Bruschetta!

Easy, delicious, elegant chicken recipe with Italian ingredients and wide appeal?  Coming right up! 

My sister Kristen, who is an excellent cook and the busy mother of four, is forever on the prowl for high volume, nutritious, time saving, and crowd pleasing dinners.  She shared the following dish as one of the best in her arsenal.  "Chicken Bruschetta is my go-to dish for a party.  It makes a beautiful presentation, is incredibly flavorful, and even the pickiest eaters will accept a chicken cutlet.  Pair it with a loaf of crusty semolina bread, a bottle of pinot noir or pinot grigio, and you're golden.  Every time I serve this dish, at least one guest asks for the recipe."

I was skeptical, but had reason to test her streak a week or so ago, when we invited friends to dinner.

Chicken Bruschetta
Serves 6 people

2 pkgs THINLY sliced chicken breast cutlets, about 8 pieces.   (Optional:   marinate in 1/2 cup oil, 1/2 cup white wine, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder for added moistness and flavor).
1 1/2 cups bread crumbs (seasoned, italian style)
2 eggs
olive oil for pan(s)

Marinate chicken if desired for 1-4 hours.  Dredge chicken in egg, then bread crumbs.  Place in well oiled baking dish, and drizzle the top of chicken generously with more oil.  Bake at 400 degrees approx 30 mins or more til done; flip cutlets half way through cooking.    When done, chicken should be slightly brown and crispy.

While chicken cooks, prepare the bruschetta dressing:

2 pints cherry tomatoes
1/2 red onion, chopped
2 garlic cloves, crushed
1 cup basil leaves, chopped
1/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1 TBSP balsamic vinegar
2 TBSP olive oil

In blender, coarsely puree tomatoes.  In bowl, mix tomatoes with remaining ingredients.

Assemble dish:


1 or 2 pkgs baby lettuce (arugula or spring mix)
aged Parmesan, sliced thin

Wash, spin and place lettuces on a large serving platter.   Top with most of the dressing, reserving a small amount to top the dish.  Toss the dressing w/ the lettuce.  Place chicken pieces atop salad, then place thin slices of Parmesan cheese on top, and drizzle with remaining dressing and chopped basil if desired.

Serve with crusty bread.

NOTE:  chicken can be done ahead and either served at room temp or heated up quickly before serving.  Bruschetta dressing can also be made ahead of time, so this is a good dish for parties!

 I'm delighted to report that the streak continues.

Sorry, couldn't resist. (Different kind of streak, of course.)