Greek Salad on Lavash with Tzatziki Sauce

A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

3/4 C Tzatziki Sauce

1/2 C feta cheese crumbled

Greek Salad Ingredients

1/2 C English cucumber diced

1/2 C tomato diced

1/3 C shallot or red onion sliced thin

½ C red or yellow pepper diced

1 T mint chopped

3 T Kalamata olives chopped

2 C baby romaine

1/3 C Greek salad dressing

Directions

Serves 2 or 4.

Preheat oven to 420º F. Line baking sheet with parchment paper.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2 minutes per side and remove from oven and cool.

Salad

Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.

Assemble the Lavash

Place the flatbread on large serving platter.

Spread tzatziki sauce onto lavash.

Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.

Sprinkle with feta and cut the lavash into two or four pieces.

Serve

Note:

This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.

 

 

Southwest Lavash (Flatbread) Pizza

Use lavash as a flatbread to make  fun fresh pizza salad that has great flavor and a light texture.  This recipe is great for cutting carbs and making veggies more fun to eat.

Ingredients

1 lavash flatbread (9 x 12″)

1/2 C chèvre

1/3 C mozzarella

1/2 – 3/4 C black bean corn salsa

1 tomato diced

1/4 C black olives sliced

1 shallot thin sliced

1/4 -1/3 C cilantro sliced

1/2 C lettuce fine sliced

1/4 C sour cream

1/4 C cheddar shredded (optional)

Directions

Serves 2 for lunch

Preheat oven 450º F. Line baking sheet with parchment paper.

Combine veggies:

Mix tomatoes, shallots, olives, and cilantro in small bowl and set aside.

Make pizza:

For sauces, the flatbread is prenaked.  For a soft cheese spread, you can prebake or move to the next step.  For prebaking, place flatbread on baking sheet and apply thin coat of olive oil to both sides. Bake for 3 minutes and turn over and bake for another 3 minutes.*  The flatbread should crisp and somewhat flexible.

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If prebaked, remove flatbread from oven. Otherwise, gently spread chèvre (or other soft cheese) and then sprinkle mozzarella on the flatbread. Bake for 3-4 minutes and remove from oven.

Add the black bean corn salsa and then the tomato mixture to the prepared flatbread. Sprinkle the lettuce and sour cream to finish dressing the pizza. (If desired, add shredded cheddar cheese.) Cut into quarters and serve.

Notes

* With cheese, I may not prebake the flatbread.  For sauces, prebaking is important since sauces can make flatbread soggy. I recommend experimenting to find what works for you.

Blackened chicken, cod, or halibut can be added.

Do not add so many ingredients that the flatbread breaks from the weight of the toppings.

Alaska Cod Burger with Spicy Slaw

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A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 

Ingredients

5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)

Directions

Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.

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Serve.

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Notes 

Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.

 

 

 

 

 

Easy Tasty Roasted Chicken Patty Recipe

A fun twist on leftover rotisserie chicken breast is a tasty chicken patty.  We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.

Ingredients

1-1/2 C rotisserie chicken breast, finely chopped

1/2 C mayonnaise

1/4 t hot sauce

2 t Old Bay seasoning

1 t thyme minced

1 egg

2/3 C Panko or bread crumbs

Directions

Serves 4.

Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.

Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.

Remove and serve on pretzel buns with a blue cheese mayonnaise  or on a romaine salad.   We also love this champaign vinaigrette on salad.

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Compound Butter

Ingredients 

1/4 pound butter chunked

3 T leftover fresh herbs

Directions

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Notes

I have logs of thyme, rosemary, sage, marjoram, and basil in my refrigerator. I use for seasoning vegetables, scrambled eggs, and  meats.

 

Curly Kale Salad with Lemon Garlic Parmesan Dressing*

Ingredients

1 bunch  of curly kale

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

Salt and pepper

Directions

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop.

Pour into salad dressing shaker, olive oil and lemon juice. Add minced garlic and cheese and shake. Add pinch of salt and ground black pepper

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Toss kale with about 1/2 of the dressing. Sprinkle with set aside cheese and serve. Serve 2-4

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Note: I have used Lacinato Kale and Red Russian Kale also but prefer curly kale for this recipe as its ruffled leaves capture and hold the cheese and garlic.

Notes

*Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping..

*I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.

 

 

 

Cauliflower Cheddar Cheese Chowder

Chunky caulifower cheddar cheese soup that is a favorite on cool fall evenings.

Ingredients

1 carrot chopped

1 medium onion minced

2 garlic cloves minced

2 T olive oil

1 medium cauliflower

4 C vegetable broth

2 T butter

2 T flour

2 C milk

2 C shedded cheddar cheese

Salt and pepper

Directions

Serves 4-6

Cut cauliflower in half and decore. Coarse chop florets and set aside in medium bowl

Add olive oil to large sauce pan over medium high heat.

Add carrots and onion and saute for two minutes, Add garlic and cook until fragrant.

Add chopped cauliflower and broth and bring to boil and then cover and simmer for 20 minutes.

Remove about 1/3 of the caulifower mixture to bowl and puree using immersion blender and then add back to large saucepan.

Melt butter in medium size skillet and add flour and stir for 3 minutes. Add milk gradually while whisking and cook for 5 minutes.

Add cheese and mix until blended and simmer for 5 minutes.

Add into cauliflower mixture and stir until combined. Season to taste with salt and pepper

Simmer for 15-20 minutes and serve with green salad and crusty rustic bread.

NOTE:

Toppings such as chives, croutons, crispy onion flakes, sour cream, or popcorn can be added.

If you desire a thicker soup. Make the roux with 3 tablespoons of butter and flour.

If I have leftover soup, I cook pasta elbows* and add in the leftover soup. Pour into baking dish. Pour 1/2 cup shedded cheese on the top.  Cook in the oven at 350º F for 15 minutes. I serve this as a side dish.  * Amount of pasta depends on how much leftover soup.

 

 

Turkey Dumpling Stew

Comfort food for cool fall evenings. Delicious dumplings and stew made using leftover turkey.

Ingredients

Stew

2 T butter

2 T olive oil

2 shallots minced

2 garlic cloves minced

5 T all purpose flour

4 C chicken or turkey broth¹

2 carrots sliced

2 celery stalks diced

1 t thyme

1/2 t Herbes de Provence

1 C frozen peas

1 1/2 C leftover cooked turkey breast cut into 1/4 inch pieces

Salt and pepper

Dumplings

1 3/4 C all-purpose flour

2 t  baking powder

1/2 t baking soda

1 t salt

3 T chilled butter cubed

1/4 C chives minced

1/3 C parsley minced

1 large egg

3/4 C buttermilk

Directions

Preheat oven 350º F   Serves 4

Over medium high heat add butter and olive oil to 4 1/2 quart covered pot. Add shallots and cook for 2 minutes. Add garlic and cook until fragrant.  Add flour and cook for 3 minutes.

Whisk in liquid gradually until flour is combined and all lumps are gone.

Add carrots, celery, herbs, peas, turkey, broth and season to taste with salt and pepper. Bring to boil and then simmer covered for 10 minutes.

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Dumplings

Add flour, baking powder, baking soda, and salt to medium bowl and combine.

Add egg and buttermilk into small bowl and whisk together

Cut chilled butter into flour mixture until coarse crumbs form.

Stir in mixed herbs to flour mixture.

Add in buttermilk mixture and stir until just combined.

Remove lid from pot and drop tablespoonfuls of dumpling batter into the stew.

Cover and move to preheated oven and cook for 20 minutes.

Serve with hearty bread and green salad.

Notes

¹I save leftover defatted turkey jus and use in place of or with broth to add more depth of flavor.

 

 

 

 

Fennel Cabbage Slaw

An easy to make flavorful slaw that captures in a single bite sweetness from the red cabbage, spiciness from the radishes, and anise from the fennel.

Ingresients

1 C finely sliced red cabbage

1 fennel bulb

8 radishes sliced

Lemon Galic DressingLemon Garlic Dressing

Salt and pepper

Directions

4 Servings

Remove stalks from fennel bulb and set aside.

Core the bulb and then fine slice and place in medium bowl.

Cut fronds from stalks and coarse chop. Add to bowl.

Add sliced cabbage and radishes to bowl.

Dress with lemon garlic dressing, Season to taste with salt and pepper

Serve.

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Cilantro Basil Pesto

An easy to make pesto with cilantro and basil that has a fresh summery taste. It is delicious served with fresh pasta and seared shrimp or diver seallops with a dusting of fresh grated parmesan.

Ingredients

2 C cilantro leaves and stems rough chopped

1 C packed basil leaves

3 garlic cloves

1/2 C cashews unsalted

1/2 to 2/3 C olive oil

1/3 C Parmesan cheese shredded

1/4 to 1/2 t salt

Directions

Makes about 2 cups

Place cilantro, basil, garlic, and cashews in food processor and pulse until coarsely chopped.

Scrape down sides of bowl then add Parmesan.

Turn on processor and slowly add in olive oil until pesto is smooth.

Add salt and pulse to combine.

Ready to serve or freeze¹.

Note:

¹You can freeze the pesto in ice cream trays and transfer to air tight plastic bags or  freeze it small plastic containers that have air tight lids.

 

Chicken Barley Corn Soup

A barley corn soup with shredded chicken in a delicate chicken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.

Ingredients

Soup Stock

½ medium onion diced

1 carrot diced

1 celery stick diced

½ skinless bone in chicken breast¹

2 C chicken broth

4 C water plus 1 cup.

Barley

½ C pearled barley washed and soak about 30 minutes

Remaing soup ingredients

1 C corn

1 medium Yukon Gold peeled and diced

½ avocado diced

2 serrano chilies diced

1 lime juiced

½ C  cilantro chopped

Salt and pepper to taste

Condiments optional

½ C sour cream

¼ C capers

Directions

Serves 4

Chicken and broth preparation

In large saucepan over medium high heat add vegetables, broth, water, and chicken breast.

Bring to boil and reduce heat and simmer until chicken is tender about 45 minutes minutes.

Remove chicken and set aside .

Strain broth through fine mesh strainer to remove fat and vegetables into large saucepan. Add additional cup of water if broth mixture reduce during cooking process.

Shred the chicken when cool enough to handle and set aside.

Soup

Bring to boil strained chicken broth in large saucepan and add in soaked barley.

Simmer for thirty minutes.

Add potatoes, corn, and one chili and simmer for about twenty minutes until barley and potatoes are tender.

Add the shredded chicken, lime juice, and remaining chili and combine.

Season with salt and pepper to taste.

Remove from heat. Add in the cilantro and serve.

Condiments optional

Note:

¹I remove the skin from the bone in chicken breast prior to making the broth,

This soup could be made with boxed chicken broth but I like the delicate flavor of the above broth.

 

 

 

 

 

 

Greek Salad Dressing

A traditional Greek dressing made with fresh herbs. Serve on a Greek salad or any salad, pasta, or dress a cold vegetable plate.

Ingredients

2 garlic cloves minced

2 t basil minced

1 T oregano minced

2 t Dijon mustard

3 T lemon juice

5 T red wine vinegar

1 t salt

1/2 t fresh ground black pepper

1/2 C extra virgin olive oil

Directions

Tools and ingredients

In a small bowl, combine together the garlic, herbs, mustard, lemon juice, vinegar, salt, and pepper.

Then slowly add the olive oil whisking until the dressing is emulsified. Transfer to salad dressing container.

Note:

I used fresh herbs and lemon from my garden for the dressing. I used about three more times fresh herbs than I would dried herbs.

 

Flat Iron Steak Green Salad on Flatbread Pizza

A flat bread pizza topped with grilled flat iron steak and a big flavored salad finished with Southwestern toppings.

Ingredients

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 sour cream

1/4 C pasta sauce

½ C shredded cheddar¹

Steak

12 ounce flatiron steak marinated in favorite marinade.

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

3 T cilantro chopped

2 T Kalamata olives chopped

2 C Little Gem (baby romaine) lettuce chopped

1/3 C white balsamic vinaigrette

¼ Crème or sour cream

1/2 avacado sliced

2 T Roasted Salsa Verde

Directions

Serves 2 or 4. Preheat oven to 450º F. Line baking sheet with parchment paper.

Make Salad

Chop and combine all salad ingredients (except romaine) in medium bowl Set aside.

Steak

Grill or broil steak to desired doneness and rest for 10 minutes. Slice the flat iron steak against the grain and set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil. Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

Combine sour cream and pizza sauce in small bowl. Spread sauce onto lavash then sprinkle cheese. Bake for 3-4 minutes and remove from oven and cool.

Assemble the Flat Bread Pizza

Place the flatbread on large serving platter.

Combine salad ingredients, romaine, and steak. Add salad dressing and toss together.

Sprinkle the salad steak mixture onto flatbread. Add avocado slices and drizzle with crema and tomatilla salsa’.

Cut and serve,

Notes:

¹Use an aged cheddar cheese if possible/ It adds depth to the steak richness.

 

 

Frisée, Radish and Endive Salad

Frisée offers so many textures in a bite from the delicate slightly bitter lacy leaves to the crunch of its stem. The radishes offer spiciness. It is a stunning salad visually.

Ingredients

1 large head of Frisée or curly endive¹

6-8 radishes sliced thin

2 heads of endive rough chop

1/3 C sunflower seeds

Lemon Garlic DressingLemon Garlic Dressing

Directions

Serves 2-4

Wash and shake dry Frisée. Place on serving platter. Add endive, radishes, and sunflower seeds.

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Drizzle with dressing. Cut into halves or quarters and serve.

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NOTES:

¹I used organic Frisée . The heads are very large but tender and slightly bitter to the taste.

Gluten Free Peanutbutter Cookies

An easy to make gluten free cookie that is chocked full of peanutbutter and chcolate. It is has a nice crunch with the addition of the oats.It tstes good crumbled on top of vanilla ice cream.

Ingredients

1/2 C brown sugar

1/2 C white sugar

1/3 stick buteer softened

2 eggs

1 t vanilla

1 C chunky peanut butter

2 t baking soda

3 C old-fashioned oatmeal

10.53 ounce bag Milk Cocolate M&M’s or chocolate chips

Directions

Preheat oven 325º F  Parchment covered baking sheeys

In medium add butter and sugar and beat until fluffy.

Add eggs and vanilla and whisk.

Add peanutbutter and mix until incorporated

Add oatmeal and baking soda and mix.

Add M&M’s and combine.

Drop by teaspoonfuls on baking sheet evenly spaced and bake 10-12 minutes. Do not overtake.

Let cookies rest a couple minutes and then gently lift with spatula to baking rack.