Keto Cranberry Salad

One of my favorite Thanksgiving dishes is this cranberry salad.  I used to make it every year. Dave doesn't like cranberries so I would get the whole salad to myself.  Well, it has sugar and pineapple, not keto friendly ingredients, so I haven't had it the last couple of years.  This year I decided I wanted, no needed, that salad, so I set out to make it keto friendly.

The sugar substitution is easy, I just used swerve, but the pineapple was a little harder to manage.  I did buy pineapple extract and thought I could do something with that and it was perfect.

I followed the directions exactly the first time and realized the salad set up too tight because of the lack of extra moisture from the pineapple so the second time I added an extra 1/2 cup of water and more celery.

I do love this salad and I'll be eating it often now that I have a sugar free option.  When I put this recipe in Carb Manager with 8 servings (about 1/2 cup), it came to 5 carbs or 3 net carbs so definitely something that doesn't need to be in the treat category.  You're welcome.

Keto Cranberry Salad

1 Tbsp. plain gelatin
3 Tbsp. water
2 cups cranberries
1/4 tsp. salt
1 1/2 cups water
1/2 cup sweetener, I use Swerve
1/2 - 1 tsp. pineapple extract
1 1/2 cups  diced celery
1/2 cup chopped walnuts

Bloom gelatin in 3 Tbsp. water, set aside.  Cook cranberries and salt in 1 1/2 cups water until skins start to pop.  Add sweetener and cook for 5 minutes.  Remove from heat and add bloomed gelatin and pineapple extract.  Stir until gelatin is completely melted and mixed.  Transfer to a bowl and refrigerate for at least 1 hour.

Once cranberries are cooled, add celery and walnuts.  Refrigerate for at least 4 hours. 
Serves 8

1 year ago:    Zucchini Chips and the New Food Dehydrator
3 years ago:  Orangesicle Champagne
5 years ago:  Peppermint Pretzels

December 4, 2019  Sunrise 10:27 am  Sunset 2:54 pm  Temp H -15/ L -21°F

Roasted Broccoli Salad

I'm feeling very healthy these days. Mostly because I am getting my exercise in.  Our new offices are on the 5th floor of our building and the elevator is soooooo sssslllloooowww (really, we timed it and I can walk up to our floor, down to the first floor and up to our office floor BEFORE the elevator arrives). So, I walk the stairs every morning to get to my office.

Everyone in my office has been talking about what great shape we will be in as we huff and puff up those stairs.  I wonder how long it will take up to climb those flights of stairs and not be out of breath?

And because my new office is literally across the hall from the ladies room and so I don't get my steps in, I have decided to walk down the stairs and up the stairs every time I go to the bathroom...like 16 times a day. And, I placed little exercise cards in the windows of each floor so when I get to that floor I will do 10 wall push ups or 10 squats etc. So you see, I am getting a lot of exercise.

So continue my healthy habits I made this delicious roasted broccoli salad and have been bringing it for my lunch.  Broccoli is not my favorite, but I love it in this salad.  It has just enough crunch left in the broccoli and the bacon bits to make it very satisfying.  I think it gives me enough energy to climb those 5 flights of stairs up and down one extra time after lunch.

Roasted Broccoli Salad

4 slices bacon, chopped
1/2 cup avocado oil
2 bunches of broccoli, about 4 cups, separated into bite sized florets
1/4 cup onion
1/2 cup mayo
1/2 cup sour cream
1 Tbsp. sweetener, I used swerve confectioners, optional
1/4 tsp. salt, more or less to taste
1/4 tsp. pepper, more or less to taste
3 Tbsp. salted sunflower seeds

Preheat oven to 400°F.  Toss broccoli with avocado oil and spread in a single layer.  Roast for 15-20 minutes until just beginning to crisp edges.  Remove from oven and let cool.

Meanwhile, in a medium frying pan.  Cook chopped bacon until crisp.  Remove from heat to a paper towel to drain.  Add onion to bacon fat and sauté until translucent.  Remove to paper towel to drain. 

In a small bowl mix mayo, sour cream, sweetener, salt and pepper. 

In a large bowl toss broccoli with mayo/ sour cream mixture, add onion and bacon.  Pour into serving bowl and top with sunflower seeds.

1 year ago:    Homemade Coffee Liqueur and Keeping Traditions
5 years ago:   Garlic Chili Chicken and My Saturday Afternoon Date
7 years ago:   Chocolate Chip Banana Cake

October 17, 2010  Sunrise 8:49 am  Sunset 6:21 pm  Temp. H 31/ L 20°F

Steak Salad Niçoise and Losing my Memory

So, along with the repeating conversation after all those meds from my surgery, I have discovered my memory has not completely recovered yet.  I was cleaning out my closet to find that one last Christmas gift for the baby boy I could never find in time for Christmas and I came across a cross stitch kit.  Not that big of a deal, except that I was working on the exact same cross stitch, which I purchased sometime in January.  And this unopened kit was also purchased sometime in January.  I don't remember buying two...

Then a couple days later I got a new pair of shoes I ordered, in the mail.  They are basic black shoes to wear with slacks, my old ones squeak, and add the lift in my shoe since my legs are not the same length anymore, they really squeak, so I replaced them.  Only to have the exact same pair show up in the mail a couple of days later.  I ordered the same two pairs of shoes, days apart, and didn't remember doing it.

THEN a couple days later...I got a pair of pants in the mail.  They are the kind you order by how big your butt is.  An A is a flat butt, I ordered the C for the big butt.  A basic black pair of pants for work, and when I got to work and checked my email, I see that I ordered the same pair of pants again.  The second pair should show up any day now.

So, apparently my memory does not do well with medication and it is a good thing I am off everything now.  I will say that I have sworn off shopping for a couple months, just in case.  And I've given up anything that could be considered a toxin, like diet soda, adult beverages, cooking in plastic...just to give my whole body a break.  I'm sure I'll be back to normal in nothing flat.

In the meantime, I'm eating healthy and drinking lots of water.  This salad was dinner the other night.  It was huge, and I didn't finish mine, I took the left-overs for lunch the next day.  At least I remembered to eat it!

Steak Salad Niçoise

4 large eggs, refrigerator-cold

10 oz. red potatoes

12 oz. haricot verts

Cooking spray

8 oz. trimmed New York strip 

1/2 tsp. salt

1/4 cup chopped fresh flat leaf parsley

1 Tbsp. fresh thyme leaves

2 1/2 Tbsp. olive oil

2 Tbsp. white wine vinegar

1 tsp. dijon mustard

1 small garlic clove, grated

3 cups chopped romaine lettuce

1 cup halved cherry tomatoes

20 niçoise olives

1 avocado, diced

1/2 cup fresh mushrooms, sliced

1/2 English cucumber, sliced

1/2 bell pepper, diced

1/2 cup fresh or frozen corn kernels, thawed if frozen

Blue cheese, optional

Place eggs and potatoes in a large saucepan; cover with cold water to 2 inches above eggs.  Bring to a boil; reduce heat to medium-low and cook 7 minutes.  Remove eggs from pan; place in a large ice water-filled bowl.  Continue cooking potatoes 13 more minutes or until tender.  Remove potatoes with a slotted spoon.  Cool slightly; cut into quarters.  Add beans to boiling water; cook 4 minutes or until crisp-tender; drain and place in ice water.  Drain well; place potatoes and beans in a large bowl.  Peel eggs; cut in half, and set aside.  

Heat grill to hot, cook steak 4 minutes per side or until desired degree of doneness.  Remove from grill and let stand 5 minutes.  Cut across the grain into thin slices; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper.

Combine remaining 3/8 tsp. salt and remaining 3/8 tsp. pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar; stir with a whisk or shake until well blended.  Drizzle half of the dressing potato mixture; toss to coat.  Divide potatoes, beans, steak lettuce and all the veggies evenly among 4 plates.  Drizzle remaining dressing over servings.  Serve with blue cheese on the side.

1 year ago:    Lessons from the Road: Wear your Glasses
2 years ago:  Potato Sourdough Rolls
3 years ago:  Prime Rib
4 years ago:  The Manhattan and Remembering Robert

February 29, 2016   Sunrise 8:01 am  Sunset 6:07 pm   Temp. H 28/ L 7°F

Beet and Orange Salad

I'm almost done with torture physical therapy. I don't care what anyone says, that much pushing and pulling on a person just can't be good.  First, I start with 10 minutes on a bike, so I'm hot and sweaty for the rest of the appointment, then the cute little therapist has me use these bands to push, pull, and stretch my muscles and legs.  I think she lays awake at night thinking of torturous activities for me.  And, if it isn't something that is going to hurt, it is something that is going to be hard and embarrassing...like trying to balance on one leg on this soft mat that makes you fall over, in front of everyone. Just to make the last couple of sessions special she is working on "loosening scar tissue" this entails her pushing as hard as she can on the very tender scar tissue across my hip and down my leg making me cry. (I don't care if Dave says she is hardly rubbing, he is lying).

So I decided I needed a treat.  And I saw these lovely beets at the store.  I don't care if I am the only one in my family that likes beets, everyone is going to eat them, because I'm thoughtful like that.  Besides, beets are good for you, and they are really delicious.  

I roasted these beets by washing them and then wrapping them in foil.  Threw them into a 350° F oven for 45 minutes and then let them cool.  I wore gloves and the skins just slip off, then I cut them into wedges.  If your store has more than one color beets, use  a combination.  The sweet beets, the citrusy oranges, the crunch of the walnuts and the greens were the perfect combination to put me in a better mood.

I might just have to make this again next week after my torture physical therapy.

Beet and Orange Salad
makes 4 salads

4 small beets, roasted, peeled and cut into bite-size wedges
1 orange, peeled and sectioned
1/4 cup walnuts, toasted
8 cups mixed baby greens

Dressing
3 Tbsp. red wine vinegar
3 Tbsp. honey
1 tsp. grated orange zest
2 tsp. extra virgin olive oil
2 tsp. dijon mustard
1/2 tsp. kosher salt

Whisk dressing ingredients together.  Put greens in a large bowl and drizzle dressing over greens, reserving about 4 tsp. for later.  (Sometimes I use all the dressing, sometimes I don't.  Use the amount of dressing that you like)
Divide greens between 4 plates, divide the beet wedges, orange sections and walnuts among the 4 salads.  Drizzle with reserved dressing.

1 year ago:    Music for the Pug
2 years ago:  Birthday Soap Ball and Chocolate Waffles
3 years ago:  Rain Days and Hot Chocolate Peppermint Affogato
4 years ago:  Lemon Drop Martini

January 26, 2016   Sunrise 9:56 am  Sunset 4:11 pm  Temp. H 22/ L 18°F

Updated Wedge Salad for Salad Summer

Ahh, the old wedge salad.  This is one of my favorite salads.  I love the cold, crisp iceberg lettuce, I love the bacon bits, the blue cheese dressing...

This is a little updated, with romaine instead of iceberg, I added tomatoes, bacon, and blue cheese crumbles.  This was my dinner, I added a grilled steak and a little blue cheese dressing to Dave's plate to keep him quiet happy.

Updated Wedge Salad
serves 2

1 head romain lettuce
2 pieces bacon, chopped and cooked until crisp
12 cherry tomatoes, halved
1 oz. blue cheese, crumbled

optional: blue cheese dressing

Cut the bottom core off the romaine and cut in half lengthwise.  Place each half on a separate plate.  Top with 1/2 the cooked bacon, 1/2 the cherry tomato halves, and 1/2 of the blue cheese crumbles.
Serve.

1 year ago:   Bacon Burgers for Burger Fridays
2 years ago:  Compound Butter and the Joys of and Airline Upgrade
3 years ago:  Spinach Salad with Warm Bacon and Mushroom Dressing

May 8, 2015  Sunrise 4:53 am  Sunset 10:44 pm  Temp H 64/ L 43°F

Salad Summer - Baby Greens and Artichoke Salad

I am home now from my big work trip, I've been home for 6 days now but have been trying to catch up on housework, mail, and sleep.  I caught a lovely cold the last 4 days of my trip (I blame the Seattle rain) and I've been sleeping like a dead person every night and most afternoons when I come home for a nap.

Now, I am feeling a little caught up...the house has been vacuumed at least once, parts twice, the bathrooms have been scrubbed, I dusted and mopped the floors, the bills all got paid and there is only one small pile of mail left for me to go through.  Feeling accomplished, I jumped on the scale...

So, I have named this summer "Salad Summer."  Yes, my big girl pants were feeling a little tight, but I contributed that to all the salt in restaurant food, and I did eat out, every meal, for the last three weeks.  But no, that really was not the case and there needs to be a plan to get me into the new clothes I purchased at the Mall of America and the Seattle shopping malls I visited (no, I didn't try them on, because I knew I was retaining water from all that salt you know and yes, I did have to buy another suitcase to bring them all home in).

I figure if we have a salad based dinner a couple times a week it will 1) be healthy for all of us, 2) not be too often for my husband to complain, 3) be easy prep, cooking, and clean-up, 4) be fresh and delicious!  A win-win-win situation for all of us.  After dinner, with a quick clean-up we can all go for a walk.  I'll get into those new clothes soon enough.

Baby Greens and Artichoke Salad
Cooking Light, May 2015

4 tsp. good olive oil
1 Tbsp. fresh lemon juice
2 tsp. minced shallots
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
9 oz. package frozen artichoke hearts, thawed and quartered
5-6 cups baby greens
4-5 radishes, sliced

In a large bowl add olive oil, lemon juice, minced shallots, Dijon mustard, sugar, salt and pepper.  Whisk together.  Add artichoke hearts and toss to coat.  Let marinade for 30 minutes.  Add salad greens, toss to combine and coat with the dressing.  Divide between 4 plates and top with sliced radishes.
 Serves 4

I added grilled chicken for a protein and we called it dinner.  Delicious!

1 year ago:   Strawberry Eating Season and Strawberry Mousse
2 years ago:  Cherry Tart and the Weight Loss Challenge
3 years ago:  Hiving the Bees and Bee Cupcakes

May 1, 2015  Sunrise 5:18 am  Sunset 10:20 pm  Temp.  H 55/L 32

Walnut and Blue Cheese Stuffed Poached Pear Salad

I am starting dinner with a salad every night now.  And in order not to get too many complaints, I am trying to mix it up a bit and make some of them look a little fancy, so my husband doesn't realize I'm getting him to eat his greens first, and maybe slow down on the red meat.  Yea, my husband needs it.

I made these poached pears on Sunday and served them as a first course for dinner.  The nice thing is you can poach them when you have time and they can sit in the refrigerator until you are ready to use them, just let them sit out about 30 minutes to come to room temperature. The spicy arugula is a nice bite next to the sweet pear and savory blue cheese.  If you haven't achieved blue cheese, a nice goat cheese would work, or leave it out like I did for the dairy free kids at the table, the walnuts and dried cranberries are still delicious in this salad.

Walnut and Blue Cheese Stuffed Poached Pear Salad
adapted from Barefoot Contessa, Back to Basics

2 ripe but firm Anjou pears
2 lemons, juiced
2 oz. blue cheese
1/4 cup toasted walnuts
1/2 cup apple juice
3 Tbsp. brandy
1/3 cup brown sugar
1/4 cup good olive oil
4 oz. baby arugula
salt and pepper to taste

Preheat the oven to 375°F.

Peel the pears and slice them lengthwise into halves.  With a small, sharp knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling.  Trim a small slice away from the rounded sides of each pear half so they will sit on the baking dish without wobbling.  Toss the pears with lemon juice to prevent them from turning brown.  Arrange them, core side up in a baking dish large enough to hold the pears snugly.
     Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl.  Divide the mixture among the pears, mounding it on top of the indentation.
     In the same small bowl, combine the apple cider, brandy and brown sugar, stirring to dissolve the sugar.  Pour the mixture over and around the pears.  Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender.  Set aside until warm or at room temperature.
     Just before serving, whisk together the olive oil, 1/4 cup lemon juice, and 1/4 cup of the basting liquid in a large bowl.  Add the arugula and toss well.  Divide the arugula among 4 plates and top each with a pear half.  Drizzle each pear with some of the dressing, sprinkle with salt and pepper and serve.
Serves 4

1 year ago:   Moose outside my Window and Lobster Bisque
2 years ago:  Vodka Martini for a Hard Week
3 years ago:  Grapefruit Poundcake for Sunday Dinner

January 13, 2014  Sunrise 10:32  Sunset 3:28  Temp. H 25/ L 10°F

Chicken Salad

Fairbanks has had a pretty cool and very wet summer so far.  As a matter of fact, the one week it was sunny and hot (in Fairbanks terms) we were in Seattle for the Curly Haired boy's wedding.  So last night, when I got home from work and my husband had a fire going I was 1) thrilled to death, 2) knew I had the best husband in the whole world, and 3) really sad that it was so blessed cold we needed a fire in July! (Some cheap ass in our house turns the heater zones off for the summer because she doesn't want to waste fuel on heating the house in the summer and my husband is cold because of it.  He can put on a damn sweater).

So the house was toasty warm, there were 7 of us around the table, I had a good glass of wine and we had this for dinner.  It was quick, with the store bought rotisserie chicken, delicious with the blueberries added, and a green salad and some watermelon finished the meal.  It almost felt like summer.

Chicken Salad
adapted from Cooking Light, August 2014
I made two batches, one with yogurt, one with mayo for the dairy free kids.

3 cups shredded chicken, I used a rotisserie chicken from the store
1/2 cup non-fat greek yogurt, or light mayo (I made one batch of each)
1/3 cup diced celery
1/4 cup basil, sliced
2 Tbsp. lemon juice
1/2 tsp salt
1/4 tsp. pepper
1 cup blueberries (o.k. I didn't really measure these, I just dumped some in)

In a large bowl add first 7 ingredients.  Mix well, add blueberries, mix carefully to incorporate.
Serve on toasted sandwich rolls or over mixed baby greens.

1 year ago:   Buttermilk Pastry Cream with Berries and the new Stove
2 years ago:  Tiramisu Brownies and Getting Left on the Side of the Road

July 23, 2014  Sunrise 4:20 am  Sunset 11:32  Temp. H 64/L 50°F

Kale Salad

Ahhh, the boys went camping for the weekend and the girls are home alone.  Time for pedicures, chick flicks, chocolate without judgements, and salad for dinner.

I try to make Dave eat salad for dinner about once a week, he does, then he eats about 14 Slim Jims before bed...I don't know if the salad plan is really helping.  We are having this beautiful salad for dinner, just before we eat our weight in buttered popcorn and chocolate as we cry through some movie.

Johnny Jump-Ups from the Garden

Have a healthy, restful weekend, everyone.

Kale Salad
adapted from Ellie Kreiger, Weeknight Wonders
2 bunches organic kale
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. honey
1/4 tsp. salt
1/4 cup pine nuts
6 dried apricots

Remove ribs from kale and tear into bite size pieces.  In a measuring cup add oil, vinegar, honey and salt.  Mix well.  Pour over salad and massage dressing into kale for 30-60 seconds.

Toast pine nuts until golden brown and fragrant.  Pour onto plate to cool.  Dice apricots and add to salad, top with pine nuts.

The Iris are blooming...finally.

1 year ago:   Fear of the Zombie Apocalypse and Zombie Cocktails

2 years ago:  Peach Lemon aide and First Friday Steel Drums

June 13, 2014   Sunrise 3:04 am  Sunset 12:40   Temp: H 69/ L 51°F

Grilled Corn Salad and the Eating of the Flowers

It is planting season in Fairbanks.  I am busy getting all my plants outside, hardened off, and planted.  I love this time of year.

I have 4 pots I plant for the backyard deck.  I put some lovely flowers in the pots, and left them lined up for my husband to move to their corners for me.  Big mistake.  It was the perfect line for one of the dogs to eat the flowers, just grazing walking down the line.

Tucker checking out the flower boxes to see if there is anything to eat!

I thought it was Lily who ate all the flowers, but when my husband discovered this

he did the back teeth check (I never would have done that.  I would just yell at all of them).  Lobo, the oldest, best behaved (and Dave's favorite) had yellow petals stuck to the back of his teeth, Lily did not.  So who is the good dog now? (Lily!)

Well, warmer temps also mean more grilling (yea!  Go Dave) and meals outside.  I love it.  This salad is terrific for a quiet dinner on the deck or is so easy to double (or triple) for a potluck barbecue!  Dinner on the deck happens quite often now, we have to keep an eye on those flower eating dogs.

Roasted Corn Salad

4-5 ears of corn
1/2 pint cherry tomatoes
1 (15 oz.) can pinto or black beans, rinsed and drained
1 avocado
1/4 cup cilantro
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil
salt and pepper to taste

Preheat grill to medium high heat.

Grill corn until cooked and slightly charred.  Remove from grill and cool until easy to handle.

While corn is cooling, rinse and drain beans, add to small saucepan.  Warm beans with lemon juice, olive oil, salt and pepper, do not bring to a boil.  Cut corn from cobs, chop cilantro, cut tomatoes in half, dice avocado and add to a large bowl.  Pour bean mixture over corn and mix well. Season with salt and pepper. Serve warm or room temperature.

1 year ago:   Um, I'm out of posts for May...and last year's June doesn't look too promising!
2 years ago:  Individual Pineapple Upside Down Cakes

May 30, 2014   Daylight  rises: 3:38 am  sets: 12:03 am (tomorrow)  Temp H 73/ L 52°F

Teriyaki-Beer Steak Sliders/Salad

On my never ending quest to choke down enjoy a variety of salads (and get into my summer clothes), I came across this recipe that would please me and my "I don't want to eat salad every night" family.  This came to me after the Easter Bunny brought my husband a gift for his grill and he wasn't using it, and the need for adapted recipes for me and the rest of the family.

The Easter Bunny brought this grill wok for my husband.  It sat in the pantry after Easter, not getting any use.  I pulled it out and sliced onions and peppers and grilled them while the meat was cooking.  I usually cook flank steak 7 minutes a side for a total of about 14 minutes, that wasn't enough for the onions so I cooked them while I let the meat rest - about 5 more minutes.  Then I pulled the onions and peppers after I sliced the meat.  Perfect!

I sliced the meat as thin as I could (yes, I had to live through lots of knife jokes since I just cut myself bad enough to get stitches) and then tossed the meat with the onions and peppers.

I served the meat mixture on Hawaiian sweet rolls, but a few changes in spices and they would be great fajitas.

I piled my meat and onion mixture on top of my salad and skipped the rolls that night.  It was delicious.
Dave mentioned how nicely the grill wok worked.  Sometimes the Easter Bunny knows what she is doing.

Teriyaki-Beer Flank Steak
adapted from Sandra Lee Grilling

2 lbs. flank steak (my picture shows a double batch)
1/2 cup beer
1/4 cup teriyaki sauce
1/4 cup packed brown sugar
3 Tbsp.  (divided) black pepper seasoning mix
1 yellow bell pepper
1 orange bell pepper
2 sweet onions, cut into 1/2 inch slices
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Hawaiian sweet rolls and/or salad greens for serving

In a zip-top bag, combine steak, beer, teriyaki sauce, brown sugar, and 2 Tbsp. seasoning mix.  Squeeze air out of bag and seal.  Gently massage bag to combine ingredients.  Marinate in refrigerator 1 to 8 hours, or overnight (I did this in the morning before work).

In another zip-top bag, combine peppers, onions, oil, vinegar, and the remaining 1 Tbsp. seasoning mix.  Squeeze air of out bag and seal.  Gently massage bag to combine ingredients.  Marinate in refrigerator 1 to 8 hours (I did this in the morning before work).

Set up grill for direct cooking over medium-high heat.  Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades.  Place vegetables on hot, oiled grill wok.  Cook 15-20 minutes until vegetables are tender.  Cook flank about 7 minutes per side for medium.  Remove steak from grill, let stand 5 minutes.  Thinly slice steak at an angle against the grain.

To serve, fill Hawaiian sweet rolls with meat and vegetables, or serve on a bed of crisp greens.

1 year ago:   Parmesan topped Salmon
2 years ago:  Pimm's Cup and Spiders

April 28, 2014   Daylight 16 hrs. 43 min. 12 sec.  Temp. H 59/L 36°F

Grilled Chicken with Mango and Jicama Salad

I'm home from my spring travel stint and I got on the scale.  Eating at restaurants for 6 weeks, 3 meals a day, is not waist friendly.  Right now I look like 16 lbs. of sausage stuffed into a 5 lb. casing, and that is wearing my big girl pants.  Yea, it's as pretty in person as it sounds.

So, my family is going to have to put up with a lot of salads.  I usually do salad night once a week, but I'm bumping it up to two or three.

Notice the sun in the picture?  This is an awesome time of the year with over 16 hours of daylight...
but then it is all that more brighter (is that a real word) to see how tight my pants are.

The chicken is grilled, so it reduces some dishes after dinner, I can throw the plates in the dishwasher and head out the door for an after dinner walk.  Life is good here in Fairbanks.

Grilled Chicken Salad with Mango and Jicama
Cooking Light Seasons

For the Chicken:
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 (6 oz.) skinless chicken breast halves

Vinaigrette:
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
2 Tbsp. lime juice
2 Tbsp. tequila
2 Tbsp. extra virgin olive oil
1 1/2 tsp. honey
1/4 tsp. black pepper
1/8 tsp. ground red pepper
Salt

Remaining Ingredients:
Tortilla strips - salad toppers
1 cup strips peeled jicama
1 cup diced mango
6 oz. baby greens

Combine ingredients for chicken in a large zip top bag.  Seal and marinate in refrigerator for 2 hours, turing occasionally.

Prepare vinaigrette, combine cilantro and next 8 ingredients in a bowl, set aside.

Preheat grill.  Remove chicken from bag, discarding marinade.  Sprinkle chicken with 1/2 tsp. salt.  Grill 5 minutes on each side or until done.  Cut chicken into 1/2" slices.  Combine jicama, mango and greens in a large bowl.  Pour vinaigrette over jicama mixture and toss to coat.  Divide salad mixture between 6 plates, top with 1 sliced chicken breast half.  Top with tortilla strips.
Serves 6

1 year ago:   Lemonade Cupcakes with Raspberry Frosting
2 years ago:  Chocolate Silk Torte and Nenana Ice Classic

April 23, 2014   Daylight 16 hrs. 8 min. 23 sec.  Temp. H 55/ L 31°F

Shaved Brussels Sprout Salad with Hazelnuts and Dried Apricots

So I went back to work full time since recruiting season is really getting under way.  I do enjoy my work, but damn, it sure gets in the way of life!  I didn't get done what I wanted to when I worked 6 hrs. a day, now that I work 8 hrs. a day nothing is getting done.

I know all of you who work full time are thinking hateful things about me.  But I am old, and tired, and really wrinkly, so I need my beauty sleep.  And now my 3:30 nap is gone.

Well, one of the things Dave has been complaining about is that I told him about 3 years ago I was making a mosaic piece for the backyard.  Some previous owners of our house took out the bathroom window and just put a piece of plywood in that spot.  I told him I was making this mosaic to cover that.  I bought the concrete board, got the glass, chose a pattern...and there all those materials sit.  So I have made this deal with myself, that I will get it done before summer......hahahahahahahaha.

We all have to have goals.

This salad is delicious and easy to throw together with the help of your food processor.  It gives me more time to watch NCIS and read magazines work on the mosaic.  Even if you have to work a full day.

Shaved Brussels Sprout Salad with Hazelnuts and Dried Apricots

Ellie Krieger, Weeknight Wonders

1/3 cup hazelnuts

3 Tbsp. extra virgin olive oil

2 Tbsp. sherry vinegar

2 Tbsp. fresh orange juice

1 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

1/4 tsp. freshly ground pepper

3/4 pound whole Brussels Sprouts (about 20 medium)

8 dried Turkish apricots

Toast the hazelnuts in a small dry skillet over medium-high heat, stirring frequently, until browned and fragrant, about 4 minutes.  Set aside to cool slightly, 2 minutes.  Wrap the toasted nts in a clean kitchen towel and rub vigorously to remove most of the skins.

In a small bowl, whisk together the oil, vinegar, orange juice, mustard, honey, salt, and pepper.

Trim the ends off the Brussels sprouts, then thinly slice them in a food processor using the slicing blade.  You can do it by hand, but why?  Coarsely chop the hazelnuts and thinly slice the apricot. 

In a large bowl, toss the Brussels sprouts with the dressing, hazelnuts, and apricots until well incorporated. 

Makes 4 servings.

1 year ago:   Fudge Filled Oatmeal Cookies
2 years ago:  Pina Colada

Photo booth pictures from my niece's wedding reception.

February 5, 2014  Daylight 7 hrs. 25 min. 18 sec.  Temp. H15/ L-4°F

Green Bean, Blue Cheese and Bacon Salad

We were sitting down to dinner.  Dave was home and texting his brother who was alone in moose camp.  I jumped up and got my phone and set it on the table.  Now, first of all, we have a "no phones at the table" rule.  So for me to bring my phone to the table is unheard of.

"What did you do that for?" Dave asked.

"I think one of the boys is going to call me."  I answered.

We started dinner, and not three bites into it, my phone rang.  It was the baby boy!  I was right!  

"What's up?  Why did you call?"  I innocently asked.

Dave suddenly looked guilty.

"Um, just thinking of you Mommylou."

"Did Dave text you to call me?"I asked.

"Maybe something like that." he said.

So, because I jumped up for my phone, Dave texted the baby boy and told him to call.  I thought Dave was still texting his brother.  We all had a good laugh, a nice conversation, and went back to dinner.

That night about bedtime, the curly haired boy called me.  "Did Dave tell you to call?"  I accused him.
"No, I was just thinking about you and called." he replied. (He is very good about calling).

So I got to talk to two of my boys today.

It was a good day.

Green Bean, Blue Cheese and Bacon Salad
adapted from Fine Cooking, Oct/Nov 13

1/2 lb. haricot verts, cut into 1/2-inch pieces
3 slices bacon
1 Tbsp. Champagne vinegar
1/4 tsp. Dijon mustard
freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1/2 cup walnuts, toasted and coarsely chopped
1 1/4 oz. crumbled blue cheese
6 large bib lettuce leaves

Bring a 4 quart pot of salted water to a boil.  Boil the haricot verts until crisp-tender, about 4 minutes.  Drain in a colander and cool under cold running water; pat dry.

Fry bacon until crisp.  Crumble and drain on paper towel.

Whisk the vinegar, mustard, and pinch each of slat and pepper in a large bowl.  Whisk un the oil until emulsified.  Add the haricot verts, walnuts, and blue cheese, toss gently to combine.

Arrange the lettuce leaves on a serving platter or individual salad plates and lightly season each with salt and pepper.  Divide the salad among the lettuce leaves, top with crumbled bacon and serve.


September 27, 2013   Daylight 11 hrs. 42 min. 3 sec.   Temp. H 37/ L 28°F

Cob Salad and Putting up Wood

The rule at my house is that there has to be more wood put at at home than at moose camp.  Those boys really like their fire out there.  Since they leave for camp on August 31 and stay until about Sept. 25, or until they get the moose they want, they do go through a lot of wood.

Well, it is that time of year and I began to whine about the woodstove, so the "boys" spent several weekends getting wood cut, split and stacked for the winter.  We went through about 8 cords of wood last year, and I don't see us going through any less this winter.  They worked hard for several weekends, and now we have about 1/2 the wood we are going to need.

Dave is cutting the logs, the son and brother in law are splitting and stacking.

They were satisfied with our stock, for now.  They promise me I have more wood at home then they have at camp (I am doubtful).  But I don't go to camp so there is no way to prove it.

Our oldest son and brother in law in front, my husband in the background.  Hard, dirty work.

At the end of the day they were tired, dirty and hungry.  I  made Cob Salads with grilled chicken and made them eat on the deck.  No need to bring the woodpile in the house (or any part of it) any sooner than we really need to.

Cob Salad with Grilled Chicken

4 chicken breasts
3 heads of romain, chopped
4 hard cooked eggs, sliced
2 carrots, grated
4 oz. blue cheese, crumbled
6 strips bacon, fried until crisp and chopped
1 avocado, sliced
4 small Roma tomatoes (there were from my greenhouse *big smile*), sliced

Pound chicken breasts until uniform in thickness.  Season with salt, pepper and other favorite seasonings (I like Mrs. Dash tomato-basil blend).  Grill on med. heat until cooked through.  Let rest.

Plate lettuce on 4 plates, dividing evenly.  Top with carrot, blue cheese, avocado, egg, and bacon in stripes across top of salad.  Slice chicken and place one chicken breast on top of each salad.
Serve with blue cheese dressing or favorite dressing.

August 28, 2013  Daylight 15 hours, 2 minutes, 2 seconds   Temp. H 61/ L 46°F