Chickpea Salad with Cilantro and Spinach

Chickpeas?  Spinach?  What?  Okay, this recipe is über healthy.  If you're thinking enough with the health stuff, why don't you check out this, my bacon cornbread recipe? :)  For those of you still reading, this recipe may not look like much, but it is packed with lots of flavor, protein and nutrients!

I would have to say this is my new favorite thing to eat for lunch.  Chickpeas are tossed with chopped onions, garlic, cilantro and spinach.  Two full cups of spinach are incorporated into the recipe.  The best part is you don't even notice them!  Amazing.  Cumin, one of my favorite seasonings, compliments the protein rich chickpeas.  Altogether though, cilantro shines as the star of this meal.  

It is easy to prepare, and you can make a big batch in advance.  Nothing is simpler than just reaching into the fridge for a fully prepared, don't have to do anything for, lunch! 

Ingredients
recipe adapted from Oh She Glows

1 15-oz can chickpeas, drained and rinsed
2 cups baby spinach
1/4 cup yellow onion, chopped finely
1 tbsp lime juice
3/4 cup fresh Cilantro
1/2 tsp sugar (or to taste)
1 tsp minced garlic
1 tsp extra virgin olive oil
1/2 tsp ground cumin
1 tsp salt (more to taste, I ended up salting it each time I had some)
freshly ground pepper

Method

In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

In the food processor (no need to rinse the bowl), add the lime juice, onions, cilantro, sugar, garlic, cumin and oil. Process until smooth, scraping down the sides of the bowl as needed.

Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop.  Serve cold alone or over a whole grain such as brown rice.  Enjoy!

Lemon Chia Seed Dressing

I kinda have really been into chia seeds lately.  Have you tried using them yet? If not, give them a shot.  They are PACKED full of good for you stuff and don't have a strong flavor.   Chia seeds are an excellent source of fiber, antioxidants, calcium, protein and omega 3 fatty acids. 

Actually.... when I came home from the store my husband thought I was crazy.  Like I lost my marbles (which I swear, he must lovingly think once a day).  Our conversation went sorta like this:

Me: Look babe, I picked up chia seeds for us!  They are really good for you.
Chris:  Huh??  Chia seeds.. like the chia pet?  (starts to sing the chia pet commercial song)
Me: Yes, but now you eat them instead of growing things with them.
Chris: You've lost your mind.

So I started out adding them into our smoothie's in place of flax seeds.  We have a bag of whole flax seeds that your body can't break down unless you have put them through a coffee grinder - which we don't have.  So instead of grinding them by hand, I welcomed the idea of trying out these so-called chia seeds.  Worked pretty good!  Then I started sneaking them into all sorts of dishes... oatmeal, cookies, salmon seasoning, even vegetable sautes.   I also realized they sorta look like poppy seeds, and could be used in their place.

This dressing is one of my favorite ways to use chia seeds, it's simple and light.  And it can be used on a ton of different salads!  I served this with my Apple and Pomegranate Salad.  In an effort to be healthy, you can replace typically used granulated sugar with stevia, agave, etc.   But feel free to use whatever natural sugar substitute you prefer.

Ingredients

1/4 cup extra virgin olive oil
juice of one lemon
1/2 tsp chia seeds
1 tbsp agave syrup (or stevia/your choice of natural sweetener)

Method

Whisk together all of the ingredients and enjoy right away.  Chi chi chi chia...........!!

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Pomegranate and Apple Salad

Things are going OK in our house in terms of eating healthy through this holiday season.  We do really well throughout the week... and then the weekend comes.  Our weekend was full of lazy days and evening holiday parties.  And pizza ordered from the couch.  Does this ever happen to you??  So in attempt to turn things around, we made this salad and it was exactly what we needed.  The pomegranate seeds add a juicy and crunchy addition to the tart granny smith apples.  (Be sure to buy organic apples, I just read in multiple places it is the numero uno fruit to buy organic as the skin of regular apples contains the most pesticide.  You can also learn how to de-seed a pomegranate here).  I added walnuts give the salad a wonderful nutty layer.  For one of the holiday parties I went to on Monday, I did a pomegranate, goat cheese (of course) and walnut combination.  Very delicious, but I really think this one using apples is the best.  Did you also notice how this salad is not only seasonal, but also in holiday colors?  I just love it!!

Ingredients
Serves 4

2 organic granny smith apples, cleaned and thinly sliced
1 package of spinach
1 pomegranate, de-seeded
1/2 cup walnut pieces

Method

Combine all ingredients in a large bowl and toss with your favorite dressing.  Be healthy and enjoy!

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Ginger Lime Shrimp Quinoa with Red Pepper and Yellow Corn

Hope "ya'll" had a great Thanksgiving!  We spent the holiday in Paula Deen's hometown, Savannah GA and also visited what I consider to be the South's best kept secret- Beaufort, SC.  Both cities provided a ton of beauty, history and exceptional food.  If you indulged like we did, then this week is all about Thanksgiving damage control!

Actually, Chris and I have decided to make a commitment between now and Christmas to fill our body with healthy and nutritional things. Our Fall weekend get-a-ways have been fun and we have eaten at some amazing restaurants, but with a looming trip to the Caribbean with my husband's family between Christmas and New Years, things have to change!  The next few weeks of recipes are going to be about using fresh, unprocessed food and seasonal ingredients.  Though there might be a couple with some butter or sugar in one or two, because well, we're not perfect ;)

This recipe is one I threw together and loved the resulted flavor combination.  Healthy quinoa is topped with a ginger lime shrimp and accented with crunchy yellow corn and bright red pepper.  The flavors are bold yet taste fresh and simple.  I didn't write down how much of the red bell pepper and carrots I used (oops), so just eye-ball it to your preference.  Give this recipe a try if you're looking for something different!

Ingredients

1 cup quinoa
1 tbsp lime zest
1/4 cup lime juice
1 tsp minced ginger
1 tsp lemon juice
1/4 cup freshly chopped cilantro
Red bell pepper chopped
Carrots chopped
1/2 cup yellow corn
1/4 lb shrimp
1 tbsp extra virgin olive oil
peanut oil
1 tsp minced garlic
1 tsp cumin
pinch of cayenne pepper
Sea Salt to taste

Method

Prepare quinoa as directed to on box and set aside.  In a medium skillet heat oil and add garlic and ginger.  Saute for 2 minutes.  Add shrimp and cook for 3 minutes on each side until they are no longer opaque.  Add lemon juice, corn, carrots and red pepper and saute until soft.

To make the dressing, whisk together lime juice, lime zest, peanut oil, cumin, salt and cayenne pepper.  Combine dressing with shrimp and quinoa.  Serve either warm or cold!

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Pear, Arugula, Walnut and Parmesan Salad

Do you have a go-to salad for when you are entertaining?  My go-to salad is always an arugula parmesan combination.  I think that most people don't buy themselves arugula so it can be unexpected and delightful to serve guests.  There is something appealing about arugula's distinct peppery flavor that "tantalizes the tastes buds".  (Since I started this blog I have always wanted to say something "tantalizes the tastes buds" so there, I said it... about arugula no less!)  But I really do love it paired with a nutty, salty cheese such as good quality parmesan reggiano. 

This week I was trying to decide what to make for my parents who were going to be visiting from Maryland.  I decided to top my "go-to salad" with pears and toasted walnuts.  It was a great first course and everyone loved it!  For the entree I served the my Almond Crusted Chicken with a medley of rosemary potatoes.  We wanted to have a simple, healthy and relaxing meal at home in Charlotte before continuing on to Charleston for a weekend of southern foodie indulgence.  This salad, as it always does, hit the spot!  The addition of toasty walnuts pairs well with ripe barrlett pear slices.

Ingredients
Serves 4

1/2 cup walnuts
2 just ripe pears
4 oz arugula
2 oz parmesan, shaved
2 tablespoons extra virgin olive oil
1/4 cup lemon juice
Sea salt and freshly ground black pepper

Method

In a small pan, heat walnuts on medium heat for a couple of minutes until they are golden brown. Quarter the pears, remove the core and cut each quarter into thin slices.  Combine the pears, arugula, walnuts and parmesan in a bowl.  Plate and top with a drizzle of dressing.  Enjoy!

What's your go-to salad for entertaining?

Coriander Scallops with Orange Ginger Dressing

Did you know that coriander seeds come from a cilantro plant?  Who knew!  I certainty didn't. One of the things that I enjoy the most about cooking is trying new recipes and exploring new flavors.  Coriander being my latest adventure. 

While figuring out what to make for my husband and myself as a special dinner last weekend, I got really, really excited when I stumbled on this recipe that used coriander seeds.  Recently when I was wiping things down in the kitchen, and I noticed that we have never touched some of the spices that came with the spice rack we received as wedding gift.  One of these mystery spices was whole coriander seeds.  They smelled delicious, but I had no idea how of what to use them with.

Turns out coriander is the dried seed of a cilantro plant.  The seeds are round like tiny balls.  They can be used whole or ground up as a flavoring for food and as a seasoning. The flavors of coriander, orange and ginger really compliment the sweet scallops in this tasty dinner salad.

Ingredients
Serves 4

1 lb sea scallops, remove side muscles if need be
8 cups mixed field greens
1 naval orange, peel and pith removed, cut into segments between membranes
2 tbsp coriander seeds
1 tbsp cilantro leaves, chopped
2 tsp fresh ginger, peeled and minced
3 tbsp extra virgin olive oil, divided
2 tbsp rice wine vinegar
3 tbsp frozen orange juice concentrate

Method

Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.

In a resealable bag with a kitchen mallet, coarsely crush the coriander seeds.  Set crushed seeds on a plate.  Pat the scallops dry with a paper towel.  Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet (I used my trusty cast iron skillet) over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.

Divide the greens, orange, and scallops among 4 plates. Drizzle dressing over.  Bon Appétit!!

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Watermelon Feta Salad

Summer is still here!  Even as we all look forward to the fall, it is important to take advantage of summer produce while it is still around.  I absolutely love watermelon - it tastes great, is low in calories and has a high amount of vitamin A (major antioxidant), vitamin C and Beta Carotene. This light and refreshing recipe is just quintessential to the summer.  The bright red watermelon in the salad is perfectly complimented by salty feta cheese and toasty pine nuts.  Red and green grapes add texture and color.  Top this salad with fresh mint and a champagne vinaigrette!

I got this recipe from one of my cook book's called "The All American Cheese and Wine Book - Pairings, Profiles and Recipes".  I love this cookbook, it was actually one of the gifts from my husband on the first Valentines Day we ever celebrated while dating.   Such a perfect gift, even back then he knew me very well!!  

I served this at lunch for a friend, and served the salad with BBQ grilled chicken.  The salty feta and sweet watermelon, along with the sweet and savory chicken paired especially well with Sauvignon Blanc.  Take advantage of this before the summer ends!

Ingredients

Serves 4

1 3lb wedge of seedless watermelon, or half of a seedless miniature watermelon
1 cup red and green grapes, halved
3/4 cup feta cheese
1/4 cup pine nuts, lightly toasted
2 tbsp olive oil
2 tbsp champagne vinegar
2 tbsp chopped mint leaves, plus extra for serving

Method

In a small bowl whisk together olive oil, vinegar, and mint.  Set aside.

With a sharp knife cut the watermelon in half lengthwise.  Cut the fruit away from the rind.  Then cut the fruit into cubes 1/4-inch.

In a large bowl, toss the watermelon together with grapes and cheese.  When ready to serve, toss with the dressing and nuts.  Garnish with a mint sprig and serve immediately.

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