fit food: super tasty Asian vinaigrette

 I came up with this super tasty vinaigrette to add to my Big Ass Salad repertoire.  Not only is it a great salad accessory, but it can also be used for a stir fry sauce, spring roll dip, or marinade.  I have used it for two salads; one with grilled salmon and one with grilled tuna.  I have also tossed sliced sweet peppers with it for a quick n' easy appetizer.

SUPER TASTY ASIAN VINAIGRETTE

1 Small clove of garlic

1 Small piece, about 1" of ginger

2 T rice wine vinegar (I've been using the mango one)

1 T soy sauce

2 T extra virgin olive oil or grapeseed oil

1 T chopped cilantro

Grate garlic and ginger into a small bowl.  Add vinegar and soy, whisk together.  Slowly whisk in oil.  Add cilantro.

Enjoy!

kale and white bean salad with lemon truffle vinaigrette

A tasty new favorite to add to the "kale files"...

Lemon Truffle Vinaigrette

3 T extra virgin olive oil

1 T truffle oil

1.5 T of fresh lemon juice

1/4 tsp. truffle salt

1/4 tsp. fresh ground black pepper

Combine all above ingredients and whisk until blended. 

Salad

4 C kale, thinly sliced or torn into small pieces

1 1/2 C white beans, if using canned; drain and rinse, use the whole can

Combine kale, beans and dressing in a plastic container with lid. Shake container vigorously. Serve with Parmesan. 

Enjoy!

dining in: pasta with mussels and kale

My New Year started out squealishly tasty, and there wasn't even any bacon involved!  This delish dinner was super simple to make, great for last minute entertaining or just a nice midweek taste splurge.  To make it quick and easy, I used frozen mussels.  They are pre-steamed, plump, meaty and delicious!

2 oz extra virgin olive oil

1 clove of garlic, thinly sliced

Large pinch of red pepper flakes

1/2 T Italian seasoning (or 1 T of fresh herbs)

6 oz long pasta of your choice

1# mussels 

1/2 C Dry Vermouth

2-3 C kale leaves, torn

Heat oil in a 12 inch pan.  Add garlic, pepper flakes and Italian seasoning.  Sauté until garlic is soft, do not overcook.  

Start pasta water and cook when ready.  The mussels and kale take about 8 minutes, so cook pasta accordingly. 

Add mussels.  Cook over med-high heat for about 2 minutes.  Add vermouth, simmer 3 minutes.  Add kale, tossing for 3 minutes until wilted. 

Add pasta to mussels and kale goodness.  Toss.  Serve.  Enjoy!

fit food: oatmeal with berries and nuts

I was not a fan of oatmeal growing up.  Sure I would go through stages eating Apples & Cinnamon Instant Oatmeal from time to time, but "regular" oatmeal was not a friend of mine.  I have to blame myself, I would drag my feet in the morning to eat it, so it would be cold and pasty, bleh...well, with a little inspiration from Starbucks, I am now an oatmeal lovah!

 

T's Oatmeal with Berries and Nuts

 

1/8 C steel cut oats

3-1/8 C amounts of old fashioned oatmeal

(A total of 1/2 C oatmeal)

1/4 C frozen blueberries

1/2 C hot water

1/8 C dried cranberries

1/8 C walnuts

2 T brown sugar

 

Place the oatmeal and blueberries in a bowl, preferably one with a lid.  Add the hot water and set timer for five minutes.  After three minutes, add the remaining ingredients, put the lid back on for the last two minutes.  Stir.  I also add a splash of cream.

 

If you are familiar with steel cut oats, you know they cook for about 25-30 minutes, not exactly conducive to a quick breakfast.  By only cooking for five minutes, they add a fun chewy texture.  You may want to adjust the water, depending on how thick you like your oatmeal, I like mine thick, so even a little less than 1/2 C works due to a little moisture coming from the frozen blueberries.

 

Enjoy!

 

 

 

dining in: pasta with avocado & arugula pesto

A delish pasta dish, tangy, zippy and easy!  The original recipe is from Giada De Laurentiis on Food Network.  I substituted lemon for lime and added red pepper flakes for a little  heat.

 

Pasta with Avocado and Arugula Pesto

 

1# pasta

2 medium avocados

3 C arugula

1 C basil, packed

3 T lemon

2 cloves garlic

Pinch of sea salt

½ tsp. ground black pepper

Pinch of red pepper flakes

1 C grated Parmesan cheese

1 T extra virgin olive oil

 

Cook pasta. 

 

While pasta is cooking blend avocado through Parmesan in a food processor.  Blend until smooth.  Drizzle in olive oil to loosen up pesto a bit.

 

Add pesto to cooked pasta.  You can add a little pasta water to loosen up sauce a bit more, I did not need to using Bow Tie pasta, but long skinny pastas would definitely benefit from the addition of pasta water.

 

Enjoy!

 

 

 

 



fit food: thai kale salad with salmon and avo

If you are in the mood for something fresh, tangy and totally satisfying, then you have come to the right place! 

 

Asian Salmon

 

Soy Sauce

Lime juice

Garlic olive oil

Sriracha

Extra virgin olive oil

 

I don't have exact measurements for the salmon marinade, I kinda just eyeball it.  I would start with 1 T soy, 1 T lime, 1/2 tsp. garlic oil, 1/2 to 1 tsp. Sriracha and 1-2 T olive oil, for one fillet and adjust accordingly.

 

Grill at about 400° 3-4 minutes on each side, depending on thickness of fillet.

 

Thai Salad

 

1/2 T fish sauce

1/2 T lime juice

1/2 T Sriracha

1/2 T soy sauce

1/2 tsp. rice wine vinegar

1 clove of garlic, pressed

1 tsp. sugar

Kale, cleaned and torn into bite size pieces, enough for a meal size salad

Avocado, sliced

 

This recipe is for one big ass meal size salad, again, adjust accordingly.

 

Wisk together fish sauce through sugar.  Toss dressing with kale.  Top with salmon fillets and avocado.

 

Enjoy!

 

 

 

 

 

dining in: ciabatta* pizza with turkey italian* sausage, clams & shrooms, cooking light may 1999

One of my absolute faves!  It may sound "different", but it is one of the most tastiest and easiest dishes to create for a fun, relaxed, comfy food kinda night.  I have to admit I stayed at the dining table for about 4 hours this night; listening to a mix of 80's on Spotify, mostly Genesis, and feeding the girls cat nip...very entertaining!

 

 

 

 

Ciabatta* Pizza with Turkey Italian* Sausage, Clams & Shrooms

 

1 (4 oz.) link sweet Italian turkey or chicken sausage

2 T flour

1 1/2 C sliced mushrooms

1/2 C skim or 1% low-fat milk

1/2 tsp. dried oregano

1/8 tsp. black pepper

Pinch of red pepper flakes

1 (6 ½ oz.) can chopped clams, undrained

3/4 C grated fresh Parmesan cheese, divided

1 loaf of Ciabatta, cut in half horizontally

2 T chopped fresh parsley

 

Preheat oven to 400°.

 

Remove casing from sausage.  Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.  Add flour, and cook 2 min., stirring frequently.  Add the mushrooms, milk, oregano, pepper, pepper flakes, and clams; bring to a boil, stirring constantly.  Reduce heat; simmer 5 minutes or until thick.  Remove from heat.  Stir in 1/2 C cheese.

 

Place bread halves on a baking sheet; spread clam mixture evenly over cut sides of bread.  Sprinkle with 1/4 C cheese and parsley.  Bake at 400° for 12 minutes or until golden brown.  Cut each half into 3 or 4 pieces.

 

Enjoy!

 



dining in: salmon on arugula with lime-ginger dressing, cooking light may 1999

One of my favorite salads from one of my favorite Cooking Light magazines.  Making another fave from May 1999 tonight!

Salmon on Arugula with Lime-Ginger Dressing

2/3 C fresh lime juice (about 5 limes)
1/2 C honey
1/2 tsp. fresh ginger
1 T soy sauce*
4 (6 oz) skinned salmon fillets
8 C arugula

Preheat broiler.

Combine first 3 ingredients in a small bowl, reserving 3/4 C juice mixture for dressing.  Place salmon fillets on foil lined baking dish.  Add soy sauce to remaining juice mixture, baste fillets.  Broil 4 minutes on each side or until desired degree of doneness, basting once after turning.

Divide arugula among 4 plates; arrange salmon on top of greens.  Drizzle with reserved dressing.

Enjoy!

fit food: quinoa salad with asparagus & cha cha cha chia seeds

 

I had some asparagus I needed to use up, so into a quinoa salad it went...

 

Quinoa Salad with Asparagus and Chia Seeds

 

½ bunch asparagus (about 1 C), cut into ½ inch pieces

2 C water (add 2 tsp. of Better Than Bouillon, Chicken when cooking quinoa) or chicken broth

1 C quinoa, rinsed in cold water

1 clove of garlic, crushed

¼ C chia seeds

 

Dressing

 

1 ½ T Champagne vinegar

1 ½ T fresh lemon juice

2-3 T extra virgin olive oil

1 clove of garlic, crushed

¼ tsp. red pepper flakes

S & P

 

In a medium bowl mix all dressing ingredients together.  Bring water/broth to a boil in a 2 quart saucepan and blanch asparagus for 2 minutes.  Remove asparagus from saucepan with strainer and rinse with cold water.  Place asparagus in medium bowl and toss with dressing.

 

Bring "asparagus" water/broth back to a boil.  Add BTB at this time if broth wasn't used, add rinsed quinoa and crushed garlic, reduce to a simmer and place lid on saucepan.  Cook 12 to 18 minutes, until liquid is gone. 

 

Add quinoa to the bowl with asparagus and dressing as well as the chia seeds.  Toss together.  Eat.  Enjoy!