Tag Archives: Salad

Recipe: Pork Schnitzel

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Being a food blogger sometimes has some major perks. Like opening my door to a box full of bags of free Pretzel Crips. Awesome.

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After mowing my way through a few of the packages, I decided it would be cool to cook with the pretzels in a different way. What’s a better way to use pretzels than to bread some thinly sliced pork cutlets? With a simple arugula salad, this is a quick and easy meal for any night (even cinco de mayo!). Using the mustard flavor compliments the pork and the pretzels are a nice crunch that can be hard to achieve with regular breadcrumbs.

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Ingredients
1 bag pretzel crips mustard flavor (or any flavor) [$4]
1 package thinly sliced pork cutlets [$3]
1 egg [$1]
Ap flour (in most pantries but runs about $3)
Arugula [$3]
Cherry tomatoes [$2]

Directions

Grind the Pretzel Crips in a food processor until crushed. Heat some oil in a pan over medium heat. Pound cutlets til nice and thin, the dip in the flour, then the egg (beaten), and then the Pretzel Crisps. Place cutlets in the hot oil in the pan and cook for about 3 minutes per side, being careful not to let the pretzels burn.
Meanwhile, take the cherry tomatoes and arugula and dress how you would like (personally, I like olive oil, lemon juice, salt and pepper).
When the cutlets are done, top with the salad and serve.

Happy cinco de mayo!
-L

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Recipe: Roast Beef and Endive

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Now that springtime is FINALLY here (for a while there I thought winter would never end), its time for fun light salads that are easy to make and fill you up after a run, or in my case, a challenging yoga class. Endive is a great lettuce, totally under-utilized if you ask me, so I was thrilled when I saw a recipe for an endive salad on Food Network, so I just tweaked it a little and made it a simpler lighter salad.

Ingredients
1/2 lb deli roast beef, thickly sliced [$5]
3 heads endive [$7]
Dijon mustard [$2]
1 shallot [$1]
Parsley [$2]
Smoked Gouda cheese [$6]
Red wine vinegar and olive oil, which are in most pantries

Directions
Thinly slice the shallot and place in a bowl of cold water and let sit while you prepare the other ingredients. Slice the endive and cheese and rough chop the roast beef. Place in a large bowl then prepare the dressing.
Whisk the shallot, some chopped parsley, olive oil, red wine vinegar, dijon, and salt and pepper to taste in a bowl. Dressing will be a bit chunky with the parsley and shallot, but I think it’s richer this way. Toss dressing with the salad and serve.

A simple springtime salad that can be enjoyed in a rolling field or a park bench in between work or classes. Happy spring everyone!

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-L

Recipe: Classic Greek Salad with Steak

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Who doesn’t love a Greek salad? No one, that’s who. I personally like mine without lettuce, a simpler salad that lets the veggies shine (and the traditional salad is without lettuce also, so it’s more accurate). Thanks to Food Network for inspiring the dressing, but you can really use any dressing you choose (or just a simple oil and vinegar). You can also change up the protein to a healthier one, or none at all and use the salad as a starter for dinner. I used steak cause, well, I love steak. There’s no right way to have this salad, though. I just love Greek salads so much I had to share.

Ingredients
1 cucumber [$2]
3 tomatoes [$3]
1 small jar Kalamata olives (the most expensive on this list) [$6]
1 small package feta cheese [$3]
1 small red onion [$1]
1 lemon [.50 cents]
Fresh oregano [$2]
1 small package steak [$4]
Honey, olive oil, and red wine vinegar ( I had these on hand but they’ll run about $7 for everything, depending on how big of bottles you get)

Directions
Thinly slice the red onion and place in a bowl with ice and salt water. This will get rid of some of the onions aggressive bite.
Whisk 1/4 each cup vinegar and olive oil with a few teaspoons honey, fresh chopped oregano, and the zest and juice of the lemon in a bowl.
Chop the veggies and crumble the feta and place in the bowl. Add the red onion. Mix very well.
Heat a small pan over medium heat. Rub the steak with salt, pepper, and garlic powder and sear until medium rare (about 3 or 4 minutes per side). Let rest and slice meat and place on the salad.
It’s that simple.

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Enjoy!
-L

Recipe: Pomegranate–Balsamic Glazed Salmon

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IMG_2473Here’s another recipe that I love with some great fall flavors.  Pomegranate, balsamic, and whole grain mustard come together in this glaze that is flavorful but will not overpower the fish.  Super simple to make and a sure crowd–pleaser, this recipe is perfect for a quick dinner on the nights leading up to Thanksgiving. I served the salmon with some potatoes I roasted in the oven on 425 with chopped rosemary, chopped garlic, and a little olive oil and salt for flavor. To add some greens, I tossed a simple salad together and served with the salmon.  Easy, flavorful, and filling, just how I like my fall meals.

Healthy, flavorful, filling.  A Great combo.

Healthy, flavorful, filling. A Great combo.

Ingredients:

Salmon filets [around $9/lb]

1 small pomegranate juice [$3]

whole grain mustard [$3]

light brown sugar [$2]

balsamic vinegar, which I had on hand [otherwise it’s around $3]

cornstarch [I also had this on hand, but its around $2]

roasted potatoes and salad, for serving [optional]

Directions:

Preheat the oven to 425.

If desired, toss some cubed potatoes with chopped rosemary, salt, olive oil, and some chopped garlic and throw in the oven for about 40 minutes.

Make the glaze: Mix about 2 teaspoons cornstarch, 6 tablespoons light brown sugar, 6 tablespoons pomegranate juice, 4 tablespoons balsamic vinegar, and 2 tablespoons mustard with a pinch of crushed red pepper for some heat.

When the potatoes are almost done, glaze the salmon and place in the oven for about 10 minutes, or until the glaze is sticky and the salmon cooked through.  Serve with the potatoes and a salad, if desired.

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Recipe: Chicken Taco Salad

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IMG_2354It’s taco Tuesday guys, so get excited.  I think this recipe for a taco salad definitely qualifies as a fun way to celebrate the weekly holiday (it’s a holiday, right?).  I found this on The Pioneer Woman but I switched it up a little.  I had a whole mess of chicken thighs in my freezer and decided to roast, season, and pull them to save a little money and add a richness of flavor that I would miss with chicken breast.  I love dark meat, though, so feel free to use white meat if that’s what gets ya going. The best part is this meal began with the idea of having leftover frozen meat and wanting to use it, so if you have leftover ground beef or steak or anything hanging out in your freezer, throw that in. Most types of meat work on the taco salad, just like most types of meat work in a taco.

Ingredients

Chicken thighs [$4, or any meat you have hanging around your freezer]

Taco seasoning [about $1 a bag}

Avocados [$1]

Tomatoes [$1]

Frozen corn [$2 a bag or so]

Bunch cilantro [$1.50]

Bag romaine hearts [$3]

1 bottle of ranch dressing [$2]

1 bottle salsa [$3]

1 bag tortilla chips [$3]

1 bag shredded cheese [$3]

Directions:

Begin by rubbing the taco mix on the thighs and throwing them in a 425 degree oven for about 45 minutes or until juicy.

While the thighs are roasting, make the salad: shred the lettuce and heat up about 1 cup of the frozen corn and let cool. Slice the avocados and add to the salad along with chopped tomato and cilantro, and the cooled corn. Add about 1 cup of shredded cheese to the salad.

Let the chicken thighs cool, then pull the meat off the bones and add more taco seasoning to the meat.  Add to the salad and top with some crushed tortilla chips.

You’re welcome to leave the salad at this step, it looks lovely and is pretty healthy at this point.

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I, however, love dressing, especially ranch.  Salsa ranch? Great idea.

Mix about 1/2 cup each of salsa and ranch, or tweak to your preference.  I probably used a little more ranch than salsa.  Add to the salad, toss, and serve.

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Have lots of salad, you’ll definitely want to .  The creamy avocado, the juicy spiced chicken, and the fresh veg are all great contrasts and tastes, and the crispy tortillas really make it feel like you were eating on of those hard shell tacos that broke and now you’re eating the remains.  I love when that happens. Happy Taco Tuesday!

-L

Recipe: Apple–Blue Cheese Slaw

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So normally, I like to write about dishes that are more main courses than anything, but this slaw is awesome, and a great side dish to pair with my fried chicken that I’ve written about before.  You can find uses of this slaw past a chicken partner, though.  Top it with chicken, use it to top a burger, or whatever you want.

pictured here with some fried chicken and biscuits.  Home cooking at is best.

pictured here with some fried chicken and biscuits. Home cooking at is best.

Ingredients:

1 head cabbage [$2]

1 bag shredded carrots [$2]

fresh parsley [$2]

fresh chives [$2]

1 small package blue cheese [$3]

1 apple [.50 cents]

1 sm package sour cream [$1.50]

apple cider vinegar, mayo, and sugar I had on hand.

Directions:

Peel waxy outer leaves off cabbage and shred as thinly as possible (mine were pretty chunky and it was fine though). Slice apple.

Whisk mayo, sour cream (about 1/3 up each), cider vinegar, a pinch of sugar and salt and pepper to taste in a bowl.  Add cabbage, carrots, apple, chopped parsley and chives, and the package of blue cheese to the bowl and mix well to combine.  Serve and enjoy!

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-L

 

 

 

Cheap Eats: Earl of Sandwich

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On days that are bright and sunny (like today, although I am sitting at home watching The Matrix), I like to meet The Russian near his job downtown and have lunch in the commons.

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Who wouldn’t want to spend more time around here? Especially if the time is spent eating.

Since we’re both adventurous folk , we like to try new places to eat.  Yesterday was Earl of Sandwich, which has a cute spot right in the center of The Boston Common. Since they claim to have “The world’s best hot sandwich,”  I was interested.  You know what? It wasn’t bad at all. It was quite delicious and a perfect lunch bite.

First off, the sandwich looks like a brick of gold.  Keeping it classy, I see.

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“I’m rich with flavor”– the sandwich

The Russian got the club sandwich, which was indeed hot and delicious.

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I got the Cobb salad, as I wasn’t feeling like a heavy lunch.  It was very tasty, and the cranberries were a smart touch.  Also, the ranch dressing was awesome (I kinda judge places on their quality of ranch dressing).  So that was a good decision.

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The whole meal only set us back $19, and we both got drinks and a bag of chips (so much for my light meal). Good looks.

-L

Earl of Sandwich

1 B Charles Street
Boston, MA 02114

617.426.1395

Boston Common photo: By Leslie Williams (My own photograph) [Public domain], via Wikimedia Commons