Calgarypuck Forums - The Unofficial Calgary Flames Fan Community - View Single Post - Fruit & Vegetables, Got a Recipe to eat more ?

redforever · 08-27-2010, 02:33 PM

Serve more salad type dishes that are meals in one.

COBB SALAD-1

1/2 head Romaine lettuce
1/2 head Boston lettuce
1 small bunch frisée (curly endive)
1/2 head iceberg lettuce
8 slices bacon, cooked and crumbled
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
2 whole skinless boneless chicken breasts, halved, cooked, and diced
2 tomatoes, seeded and chopped
4 hard-boiled eggs, separated, yolk finely chopped, white finely chopped
4 Tbsp chopped fresh chives
1/2 cup finely crumbled blue cheese (optional)

3 Tbsp oil
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon Mustard
1 tsp Worcestershire sauce
1 small clove garlic, finely minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
Sugar to taste (optional)

1 All lettuce should be rinsed, dried, coarsely chopped and tossed together.
2 This salad is nicest served in individual bowls. Put a layer of lettuce on the bottom.
Arrange other ingredients on top and sprinkle with chives and cheese if using.
3 Whisk together the ingredients for the dressing until the dressing is emulsified and
slightly thickened. If necessary, add sugar to taste, 1/2 tsp at a time. Serve the dressing on the side allowing everyone to add as much as they want.

You can change the vegetables and meat so you don't get bored with the same salad.

Serves 4.

Chicken Cobb Salad with Blue Cheese Buttermilk Dressing-2

Salad Ingredients:
4-6 cups chopped romaine lettuce or mixed greens
1 large chicken breast, poached, cooled, and chopped
1 cup grape tomatoes, halved
1/2 large avocado, diced
2 hard-boiled eggs, peeled and chopped
4 slices center-cut bacon, cooked and drained, chopped

Lay chopped lettuce out onto two plates. In side-by-side rows, divide the chicken, tomatoes, avocado, eggs, and bacon evenly between the two beds of lettuce.
Either drizzle dressing over the top, or serve alongside the salad.

Blue Cheese Buttermilk Dressing
3/4 cup buttermilk
3/4 cup plain Greek yogurt
1 Tbsp white vinegar
3/4 cup crumbled blue cheese
Salt and freshly ground black pepper, to taste
Chopped dill, parsley or chives (optional)

In a bowl, whisk together the buttermilk, yogurt, and vinegar until smooth. Stir in the crumbled blue cheese and season to taste with salt and pepper. Add other herbs if using. Refrigerate an hour or two before using. Yields 1 1/2 cups, more dressing than you will need for these two salads. Keep leftover dressing in a sealed container in the refrigerator for up to a 10 days.

Directions for Poached Chicken:
Put some cold water and a little salt in a small pot and bring to a boil. Slide chicken into the hot water, reduce heat to low, and cook for 15-20 minutes, depending on size of chicken breast. Remove cooked chicken breast from water, let cool a few minutes, and cut into bite-sized pieces. Chill until ready to use.

Directions for Hard-boiled Eggs:
Place eggs into a small pot and completely cover eggs with cold water. Bring water to a boil over high heat. As soon as water comes to a rolling boil, cover pot tightly and remove from heat. Let eggs sit in hot water, covered, for 15 minutes to 20 minutes, depending on size of eggs. Drain hot water from pot and gently shake eggs to lightly crack the shells. Cover cooked eggs with cold water and let sit until cool. Dry eggs, peel, and refrigerate until ready to use.

If you prefer a simple oil and vinegar type dressing, try this recipe from Julia Child.

1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar, white or red
1/3 to 1/2 cup oil
Freshly ground pepper

Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows.

Stir the shallots or scallions together with the mustard and salt.

Whisk in the lemon juice and vinegar. When well blended, start whisking in the oil by droplets to form a smooth emulsion.

Add freshly ground pepper.

Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.

Yield: About 2/3 cup, serving 6 to 8

08-27-2010, 02:33 PM	#65
redforever Franchise Player Join Date: Feb 2006 Exp:	Serve more salad type dishes that are meals in one. COBB SALAD-1 1/2 head Romaine lettuce 1/2 head Boston lettuce 1 small bunch frisée (curly endive) 1/2 head iceberg lettuce 8 slices bacon, cooked and crumbled 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces 2 whole skinless boneless chicken breasts, halved, cooked, and diced 2 tomatoes, seeded and chopped 4 hard-boiled eggs, separated, yolk finely chopped, white finely chopped 4 Tbsp chopped fresh chives 1/2 cup finely crumbled blue cheese (optional) 3 Tbsp oil 2 Tbsp red wine vinegar 1 Tbsp fresh lemon juice 1 tsp Dijon Mustard 1 tsp Worcestershire sauce 1 small clove garlic, finely minced 1/4 tsp salt 1/4 tsp freshly ground black pepper Sugar to taste (optional) 1 All lettuce should be rinsed, dried, coarsely chopped and tossed together. 2 This salad is nicest served in individual bowls. Put a layer of lettuce on the bottom. Arrange other ingredients on top and sprinkle with chives and cheese if using. 3 Whisk together the ingredients for the dressing until the dressing is emulsified and slightly thickened. If necessary, add sugar to taste, 1/2 tsp at a time. Serve the dressing on the side allowing everyone to add as much as they want. You can change the vegetables and meat so you don't get bored with the same salad. Serves 4. Chicken Cobb Salad with Blue Cheese Buttermilk Dressing-2 Salad Ingredients: 4-6 cups chopped romaine lettuce or mixed greens 1 large chicken breast, poached, cooled, and chopped 1 cup grape tomatoes, halved 1/2 large avocado, diced 2 hard-boiled eggs, peeled and chopped 4 slices center-cut bacon, cooked and drained, chopped Lay chopped lettuce out onto two plates. In side-by-side rows, divide the chicken, tomatoes, avocado, eggs, and bacon evenly between the two beds of lettuce. Either drizzle dressing over the top, or serve alongside the salad. Blue Cheese Buttermilk Dressing 3/4 cup buttermilk 3/4 cup plain Greek yogurt 1 Tbsp white vinegar 3/4 cup crumbled blue cheese Salt and freshly ground black pepper, to taste Chopped dill, parsley or chives (optional) In a bowl, whisk together the buttermilk, yogurt, and vinegar until smooth. Stir in the crumbled blue cheese and season to taste with salt and pepper. Add other herbs if using. Refrigerate an hour or two before using. Yields 1 1/2 cups, more dressing than you will need for these two salads. Keep leftover dressing in a sealed container in the refrigerator for up to a 10 days. Directions for Poached Chicken: Put some cold water and a little salt in a small pot and bring to a boil. Slide chicken into the hot water, reduce heat to low, and cook for 15-20 minutes, depending on size of chicken breast. Remove cooked chicken breast from water, let cool a few minutes, and cut into bite-sized pieces. Chill until ready to use. Directions for Hard-boiled Eggs: Place eggs into a small pot and completely cover eggs with cold water. Bring water to a boil over high heat. As soon as water comes to a rolling boil, cover pot tightly and remove from heat. Let eggs sit in hot water, covered, for 15 minutes to 20 minutes, depending on size of eggs. Drain hot water from pot and gently shake eggs to lightly crack the shells. Cover cooked eggs with cold water and let sit until cool. Dry eggs, peel, and refrigerate until ready to use. If you prefer a simple oil and vinegar type dressing, try this recipe from Julia Child. 1/2 Tbsp finely minced shallot or scallion 1/2 Tbsp Dijon-type mustard 1/4 tsp salt 1/2 Tbsp freshly squeezed lemon juice 1/2 Tbsp wine vinegar, white or red 1/3 to 1/2 cup oil Freshly ground pepper Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar. When well blended, start whisking in the oil by droplets to form a smooth emulsion. Add freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice. Yield: About 2/3 cup, serving 6 to 8