Greek Salad

I could eat a Greek Salad for lunch every day. They are so fresh and tasty with big chunks of crisp cucumber, juicy tomato, and salty kalamata olives. The tricky thing about Greek salads, though, is that they really vary in calorie content when dining out. Many salads are loaded with cheese and full-fat dressing, some come with stuffed grape leaves full of rice, or pita bread, which can add hundreds of unwanted calories. If you make your own at home, you know that you can feel good about eating as much as you want!

I like to cut the vegetables and herbs in this salad into big chunks--that way, every bite tastes a little different...one bite might have cucumber and olive...and the next be more tomato and feta. It's more fun to eat if every bite doesn't taste exactly the same.

3 Persian cucumbers or 1 English cucumber, cubed
3 small tomatoes, chunked
1 head romaine lettuce
1/4 c. kalamata olives
1/2 red onion, sliced thinly (optional)*
2 oz. feta cheese, cut into small cubes (or buy crumbled)
2 Tablespoons fresh mint leaves, torn or slightly chopped
1/4 cup fresh parsley, torn or slightly chopped
1 teaspoon dijon mustard
1 1/2 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
salt and pepper

1. In a large bowl, combine cucumbers through parsley.

2. In a small bowl, whisk together the mustard, vinegar, and a pinch of salt. Slowly drizzle in oil while whisking to emulsify.

3. Toss the dressing with the salad and finish with fresh pepper.

Serves 2.

*If you like the taste of onion but raw is a little too sharp for your tastes, soak them in ice water while you prep the rest of the ingredients--this should take the sharp edge off of them.

Printable version here.

Grilled Salmon with Maple, Orange, and Thyme Glaze

We love salmon in our house, but the same old grilled salmon gets really boring! This glaze will take you about 2 minutes to prepare, and when brushed on the salmon towards the end of the grilling process, it adds a wonderful tangy sweetness to the fish. If you like Teriyaki, you will love this!

2 salmon filets
3 Tablespoons real maple syrup
2 Tablespoons orange juice
1 teaspoon fresh thyme leaves
olive oil
salt and pepper

1. Preheat grill or grill pan to medium-high heat.

2. Pat filets with paper towel, then rub lightly with olive oil, and sprinkle with salt and pepper.

3. In a small saucepan, combine maple syrup, orange juice, and thyme leaves over medium-low heat.

4. Put salmon on the grill, skin side up.

5. Stir the maple mixture, making sure not to burn the maple syrup. You want a very slight bubble, not a boil.

6. After a few minutes, flip the salmon. Close the lid. Go get the glaze and a brush.

7. Lift the lid of the grill and brush the salmon with the glaze. Close the lid. After another minute or so, reapply glaze. Depending on how you like your fish, take off the grill when cooked. (Rule of thumb for cooking fish is 10 minutes per inch of thickness--but on a high-heat grill, it takes even less time than that. I cooked my salmon for a total of 8 minutes and it was done.)

Serves 2.

Printable version here.

Grilled Brussel Sprouts with Warm Bacon-Date Vinaigrette

(If you omit the bacon, this would be angelic!)

I learned this technique from a warm sweet potato salad that Bobby Flay put in his Grilling for Life book. It works great with brussel sprouts (which get a very bad rap, by the way). Brussel sprouts are delicious, but are often overcooked or cooked poorly which makes them end up tasting like...well....feet. I promise you these brussel sprouts taste nothing like feet! They have the wonderful charred flavor from the grill, paired with the smoky richness of the bacon, sweet candy-like dates, and the tang of sherry vinegar. I promise that if you think you don't like brussel sprouts, you will be a convert after you try these!

1 lb brussel sprouts, washed, trimmed but left whole (just thinly slice the root and remove outer dried leaves)
4 oz bacon, roughly chopped
1 shallot, minced
5 dates, pitted and chopped
splash sherry vinegar
olive oil
salt and pepper

1. Preheat grill to medium-high heat.

2. Put a pot of water over the stove and bring to a boil. When the water is boiling, add a generous amount of salt and add brussel sprouts. Boil for 4-5 minutes, or until just tender. Drain and dry thoroughly.

3. Drizzle the brussel sprouts with olive oil, and sprinkle with salt and pepper.

4. In a skillet, turn burner to medium heat and add bacon. Cook the bacon until crisp and remove with a slotted spoon to a paper towel, leaving the bacon fat in the pan. Turn heat to low. Add the shallots and let sweat, stirring occassionally, for 2-3 minutes. Add the vinegar (to taste...if you like it tangy, add a little more...if you want a subtle vinegar taste, add only a Tablespoon or so) and whisk mixture. Stir in dates.

5. Put brussel sprouts on the grill, and let them char slightly, rotating to prevent burning, 2-3 mintues. Take off grill.

6. Toss the brussel sprouts in the warm viniagrette, toss in the crisp bacon bits, and let everything finish together on low heat for another couple minutes.

*Wash the brussel sprouts to make sure there is no dirt hiding between the layers. Cut off a very thin slice of the stem, maybe 1/16", score an X in the stem to make sure it cooks evenly with the less tough leaves, and take off any outer leaves that look dried out or discolored.

Printable version here.

Guilt-Free Potato Chip Chicken

My mom used to make Potato Chip Chicken once a week when I was growing up, so this dish is very familiar and comforting to me. I altered my mom's recipe a bit to make it less fattening. Look for your favorite baked potato chip--I used Kettle. These chips are great because they're super crispy, and you should be able to find them easily at any grocery store. Serve with a side of steamed green beans and you're set! The best thing about this dish, though, is that it can be made in under 30 minutes, so it's a great week-night option. Watch out, Rachael Ray!!!

2 small bags (or about 2 oz) baked potato chips
1 egg (or 2 egg whites if you are really watching fat content)
2 boneless skinless chicken breasts
Pepper

1. Preheat overn to 350 degrees.

2. Trim chicken. If you have particularly thick chicken breasts, pound them lightly between two sheets of parchment paper. (You're not making cutlets here--just making your cooking time a little shorter)

3. In a small bowl, crush up the potato chips.

4. In another small bowl, beat the egg.

5. Pepper your chicken breasts. (You don't need salt because the chips are salty). Dip the chicken first in the egg mixture and then in the potato chips. Place on baking sheet or pyrex and repeat with the other breast.

6. Put in the oven and let cook until no longer pink in the center, 20-25 minutes.

Printable version here.

Valentine's Day Menu

What to do on Valentine's Day? Go out to the obligatory prix-fixe at three times the price? It can be nice...but I opt for staying in. A home-cooked meal is the best way that I know to show someone how much you love them. Ok...second best. :)

I've created a pretty easy, light menu for you to create for your significant other...or even just your commiserating friend. The menu has some lovely aphrodisiacs thrown in. Did you know that aphrodisiacs are not so much effective by the chemical reactions they create in your body, but rather, the thoughts that they inspire. Asparagus...eggs...oranges...beets...either by shape, idea, or color, they remind us of...ourselves and of each other....

I think the sure-finder deterrent to a romantic 'end-of-the-night' is getting too full. So, I kept the dishes on the light side. Space them out...take your time...enjoy a bottle of wine and conversation.

I know some people do not like being "forced" to celebrate romance, or consider Valentine's Day a "Hallmark" holiday, but I say: "I will use each and every opportunity to share and celebrate my love!" Really, which party do you think is happier in the end? I hope that you make this meal and feel happy, too. Enjoy.

Menu:

Blanched Asparagus with Chopped Boiled Egg

Seared Salmon with Blood Orange Beurre Rouge

Heart-Shaped Roasted Beets

Valentine's Day S'mores


Decor Ideas:

Keep this simple. A few bud vases with a favorite flower. A few votive candles (odd numbers are more aesthetically pleasing). Apples, pears, and artichokes all make beautiful centerpieces in combination or separately.

Or for something more whimsical, fill up jars with Valentine's candies or just sprinkle conversation hearts in the middle of the table. Use your creativity. It will be appreciated.

Blanched Asparagus with Egg

You can buy hard-boiled eggs pretty readily in the grocery store. However, if you want to boil your egg yourself, put an egg in cold water to cover in a saucepan. Put over high heet and bring to boil. Once you have established a rolling boil, take the saucepan off the heat, cover it, and let sit 10 minutes. Take out egg carefully and put directly into ice water until chilled.

1 bunch asparagus
1 egg, hard-boiled
Rind of 1 lemon
Extra Virgin Olive Oil
Salt and Pepper

1. Put a large saucepan full of water over high heat. Bring to a boil.

2. In the meantime, prepare asparagus. Wash and trim. (You can either peel the ends or snap one to determine where the stem "wants" to break, and then cut them all at about that length.)

3. When water is boiling, add a few pinches of salt and throw in your asparagus. Cook for 2-3 minutes. Take asparagus out and put under very cold water under the sink, or into an ice water bath. (You're doing this to stop the cooking process and lock in the beautiful green color of the asparagus.)

4. Take asparagus out of the water and pat dry. Drizzle the asparagus with olive oil and plate. Sprinkle lemon rind over all.

5. Shell and chop the egg into a fine dice. Sprinkle over the asparagus. Season everything with salt and pepper to taste.

Printable version here.

Seared Salmon with Blood Orange Beurre Rouge

Since it's a butter sauce, I had to rate this "devilish" but it is really light, so it's not too too bad.
This sauce has a beautiful pink color which I think is so appropriate for the holiday. The flavors are delicate, but stand up to the salmon. Use enough sauce to ensure that every bite will have some, but not so much that it is drenched. Serve with the heart-shaped beets.

2 wild salmon fillets
2 blood oranges-grate the rind off one and juice both*
1/8 cup pinot noir (or other light-bodied red wine)
1 shallot, finely chopped
1/4 cup butter, cubed and kept cold
Extra Virgin Olive Oil
Salt and Pepper

1. Preheat the oven to 350 degrees.

2. Preheat a pan on medium-high heat with a couple Tablespoons of olive oil.

3. Generously salt and pepper the salmon fillets.

4. Place salmon fillets, skin side up, into the pan. Don't move them around. Let them cook for a couple minutes (a couple more if you have a particularly thick piece of fish). Protein will release from the pan when it's ready to be cooked, provided that it has enough oil. When the salmon has released, flip it. Cook for another 1-2 minutes, and put into the oven.

5. Place the shallots, orange rind, orange juice, and wine in a small saucepan. Put over Medium-low heat and bring to a simmer. Do not boil--the liquid should be moving but not wildly. Reduce the liquid until it is almost dry (1 Tablespoon or so of liquid left in the pan). Take off the heat. 1 or 2 pieces at a time, swirl the butter into the pan. (This process is done slowly so that the butter does not "break" or separate.) Add a pinch of salt and a couple grinds of pepper--taste and add more salt if needed. When all the butter has been incorporated, strain into a small bowl.

6. Take the salmon out at desired doneness--I recommend medium for maximum flavor potential, and so that it is not dry. Put a little bit of sauce on your serving plate. Top with the salmon fillet. Drizzle a little more sauce on top. Repeat with other fillet.

Note: The beets could be placed in a bunch on the side of the plate, or spaces evenly around the salmon. Whatever floats your boat.

* If you can't find blood oranges, just use smallish naval oranges. The color won't be as dramatic but it'll still taste really good.

Printable version here.