red or green?: April 2014

Wednesday, April 30, 2014

Green Salad with Grilled Salmon, Avocado & Tortilla Chips

This easy, healthy and delicious salad is perfect as a main course lunch or dinner. It also makes a perfect first course when Mexican food is on the menu. Feel free to substitute your favorite greens and vegetables...or whatever is in season. Leave out the salmon and use two avocados for a vegetarian version. It is just as delicious.

Green Salad with Grilled Salmon, Avocado & Tortilla Chips
(serves 6 as a main course)

Ingredients:
1 lb fresh salmon fillets
2 cups romaine lettuce leaves, torn into bite sized pieces
2 cups baby spinach leaves
2 cups curly kale leaves, center ribs removed with leaves torn into bite sized pieces
1 cup cabbage, shredded
1 cup cherry tomatoes, cut in half if large
1/2 cup sliced red bell peppers
1/2 cup radishes, sliced
1/2 cup red onion, sliced
1/2 cup cilantro
1 large avocado, diced
3 handfuls corn tortilla chips
2 tbsp extra virgin olive oil
2 tbsp seasoned rice vinegar
juice from 1/2 lime
1/2 cup prepared salsa
1 tsp dried red pepper flakes
sea salt
freshly ground black pepper

Lightly oil grill pan or skillet (cast iron if possible). Heat pan until hot. Season the salmon with salt and pepper. Add salmon and grill 4-5 minutes per side or until fish flakes easily when dragged with a fork. Remove from heat, cut into bite sized pieces and set aside.

Ensure your greens are well washed and spun dry. To a large salad bowl, add the greens, cabbage, tomatoes, bell pepper, radishes, red onion, cilantro and avocado. Toss. Add the tortilla chips crushing very lightly when adding. (note, you want large pieces of chips)

In a small bowl add the oil, vinegar, lime juice, salsa, red pepper flakes and a pinch each salt and pepper. Whisk together and pour over salad. Toss. Top with salmon pieces and toss again. Taste and adjust seasonings if needed. Serve

It is "Salad (lettuces)" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a green salad recipe? Feel free to share in the comments section or link to your blog if you have one.

The Lemon Bowl: Caribbean Salad with Bananas and Red Onions
Jeanette's Healthy Living: Power Berry Avocado Almond Chia Seed Salad
Weelicious: DIY Salad Buffet
Dishin & Dishes: Asian Chicken Lettuce Wraps with Two Dipping Sauces
Taste With The Eyes: Scallop, Micro Lettuce, Farro and Lemon Basil Sauce
Napa Farmhouse 1885: Salad Greens with Balsamic Mushrooms and Roasted Asparagus
Red or Green: Green Salad with Grilled Salmon, Avocado and Tortilla Chips
The Sensitive Epicure: Strawberry Spring Salad with Cilantro Flowers
Virtually Homemade: Thai Beef Salad
Domesticate Me: Vegetable Fajita Salad with Chipotle Vinaigrette
FN Dish: Get Your Leafy Greens

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, April 16, 2014

Spicy Fava Bean Mash

I am a huge fava bean fan and eat them as often as possible during season. I fill bags and bags at the weekly farmers' market and collect numerous recipes to prepare but, here is my confession, I NEVER follow through with the recipes. I prepare them exactly the same three ways every time: as an easy appetizer served fresh with pecorino cheese and terrific wine, or a light lunch/dinner first course mashed into a garlicky delicious puree spread on bruschetta, or tossed in a quick pasta. All three are good, but my favorite is the mash spread on bruschetta.

Of course I will provide a recipe, but first I want to discuss the preparation. Favas seem to scare off many people. The process sounds complicated and labor intensive and, to be honest, it does take a while, but I make the preparation part of the fava bean eating experience. Trust me on this, you will enjoy everything from purchase to prep to consuming.

If you have never seen a raw fava bean you should know that they come in pods, kind of like a giant peapod, and you split the pod to remove the beans the same way you do with peas. The difference is the "interior" of the shell. O.K, you are all going to know just how odd I am when I finish this description, but I can't help it....I love this, the interior is made up of spongy, protective "stuff" (have no idea of the technical term) that cradles and protects the beans. It makes me happy just to shell them. You can't help but feel really close to the farm, even if you live in a major city, and having friends and family participate in the shelling really does become a party.

So the process is as follows:

*split each pod down the center seam (just use a fingernail to get started) and open like a book.

* pop out each bean

a fava popping out of the skin

At this point the prep depends on the season...mid season, you need to peel each bean...very early in the season you do not and you can eat them raw, straight from the shell. My mother-in-law, who was 100% Italian, shared the tradition of inviting friends over and serving early season favas this way. Everyone would shell their own beans and eat with sea salt, pecorino cheese and wine. The shelling, eating, drinking, talking and laughing makes a terrific party.

After the first couple of weeks of fava season you need to peel the beans because the skin gets tough and a bit bitter. So the next step after removing the beans from their pods is to:

*Add the favas to a pot of rapidly boiling water for just a minute (do not overcook)

*Remove from pot with a slotted spoon and plunge immediately into a bowl of ice water to stop the cooking process.

favas with skin, out of skin and one popping out to show the difference

*When the favas are completely cool, drain and remove the outer skin. This is pretty easy as they will have started to pop out themselves...you just need to give a very light squeeze and they will do the work for you. This is easy,but time consuming,so either plan ahead or solicit help :)

You are now ready to use your favas in your favorite recipes. They need just a quick saute and they are good to go.

I told you my favorite way to eat favas is mashed into a garlicky spread. Easy and delicious. Enjoy!

Spicy Fava Bean Mash

3 pounds favas (peeled and skinned following the techniques listed above)

3 tbsp extra virgin olive oil

3 peeled garlic cloves, smashed

additional extra virgin olive oil

1-2 tsp dried red pepper flakes

grey salt

freshly cracked black pepper

Add prepared favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more olive oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste. I like some texture but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp, add the red pepper flakes, pulse again and season to taste with salt and pepper

Serve the fava bean mash with slices of bruschetta and pecorino or parmigiano-reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!!

It is "Something Mashed" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite mashed recipe? Feel free to share in the comments section or link to your blog if you have one.
Napa Farmhouse 1885: Broccoli, Leek and Sweet Potato Mash
Red or Green: Spicy Fava Bean Mash
Jeanette's Healthy Living: Cauliflower Mashed Potatoes with Truffle Oil
Weelicious: Vegan Whipped Coconut Sweet Potatoes
Cooking With Elise: Brown Sugar and Spice Banana Bread
Devour: 5 Fresh Takes on Hummus
Virtually Homemade: Smashed Cauliflower Gratin with Goat Cheese
Domesticate Me: Chipotle Mashed Sweet Potatoes with Pomegranate-Pistachio Guacamole
Bacon and Souffle: The Best and Smoothest Hummus
The Sensitive Epicure: Trinxat (Pan-Fried Mashed Potato Cake with Swiss Chard)
FN Dish: More to Mash (Side Dish Recipes)

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Green Bean and Potato Salad with Feta & Peppers

I surprised my parents this morning by telling them I was coming home for Easter. My dog, Mose, was diagnosed with cancer early in December and we cancelled our plans to visit family for Christmas. I have been focusing a lot of time on oncology appointments, radiation therapy and just being with him. He is doing as well as can be expected...happy, no pain, good appetite...so I have decided I need to go to California to see everyone...it has been way too long. My sisters and I are calling the day "Christer" since we will be celebrating Christmas and Easter since we have all the gifts from both holidays.

Once my mom got over the initial excitement of hearing I was coming we immediately started discussing the menu. We always have a ham on Easter but this year, since it is projected to be 85 degrees, we settled on a cold buffet. Coleslaw, fruit salad, green salad and my spicy green bean & potato salad along with baked beans and warm dinner rolls. Oh..and coconut cake for dessert. This menu makes me very happy.

The green bean & potato salad is light and fresh. Crunchy sweet red bell peppers, white onion, crisp fresh organic green beans, steamed red potatoes married with an olive oil and cider vinegar vinaigrette (instead of mayo) and salty feta is perfect with the ham. The dried red pepper flakes add a bit of heat which is perfect with the rest of the dishes. Enjoy and Happy Easter (or Christer if you are a member of my family!)

Green Bean and Potato Salad with Feta & Peppers
(serve 6)
1 1/2 lbs tiny new potatoes cut in half or qtrs depending on size
1/2 lb fresh green beans ends trimmed and cut in half
1/2 red bell pepper, diced
1/2 sweet white onion, diced
1 tsp dried red pepper flakes
1/2 cup crumbled feta cheese
2 tbsp chopped Italian parsley
4 tbsp extra virgin olive oil
2 tbsp cider vinegar
sea salt
freshly cracked black pepper

Steam new potatoes until tender. Remove from heat, drain and place in large bowl. Steam the green beans until tender (about 4 minutes) and plunge in a bowl of ice water to stop them from cooking any further. Drain and add to potatoes. Add the bell pepper, onion, red pepper flakes and feta to the bowl and stir gently to combine. Fold in a small pinch each salt and pepper. Set aside.

In a mason jar, combine the olive oil, vinegar and 1 tbsp parsley and shake. Add a pinch each salt and pepper and shake again. Pour dressing over salad and stir to combine. Allow to sit at room temperature for at least an hour to allow flavors to meld. Taste and adjust seasonings if desired. Serve at room temperature sprinkling remaining parsley over top.

It is "Easy Easter Sides" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Easter recipe? Feel free to share in the comments section or link to your blog if you have one.
Feed Me Phoebe: Roasted Carrots with Za'atar
Jeanette's Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za'atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, April 9, 2014

Busy Mom's Chicken Tacos

It took me longer to settle on the name for this post than to actually make the tacos! I started with Working Mom's Chicken Tacos and then realized I needed to include the very busy stay-at-home moms. Then I worried a bit that I was leaving out the Dad's. I don't have children living at home so I realized I was leaving myself out of the equation. But this is Kid Friendly week at Food Network's Spring Sensational Sides blog fest so Busy Mom's won.

These tacos are so incredibly easy I am almost embarrassed to list this as a recipe. When I want chicken tacos on a weekend I roast a whole chicken, make homemade salsa, homemade guacamole and fry the corn tortillas to make the shells. But weeknights are a different matter. My local organic market always has freshly roasted whole chickens and excellent store made guacamole. Garden of Eatin' and/or Bearitos make ready made organic taco shells...you just heat them up. All you need to do is prepare the toppings and you are set.

I simmer the cooked and shredded chicken with store bought salsa and add sliced pickled peppadew peppers. The smoky/sweet taste of the peppers with just a bit of a bite is usually not too spicy for kid's palates. If you have a very sensitive child just leave out the peppers and use mild salsa.

the chicken taco filling

I serve both soft and hard shells and allow everyone to customize their tacos to their liking. I find if children are given the option...and your toppings are fresh, beautiful and full of colors...children will pile on the vegetables along with the meat and cheese. If necessary, give them a bit of a nudge...the tacos really taste better with lettuce, tomatoes, peppers, onions and radishes. Serve with refried beans and dinner is served. What is your favorite kid friendly dish? Why?

Busy Mom's Chicken Tacos
(makes 10 tacos)
1 tsp extra virgin olive oil
1/2 roasted chicken, meat pulled from carcass and shredded
5 pickled peppadew peppers(from a jar or deli case) sliced into thin slivers
1 1/2 cups prepared salsa
5 prepared hard taco shells
5 corn tortillas
shredded cheese
baby lettuce leaves and baby spinach
chopped white or red onions
sliced radishes
chopped tomatoes (in season)
taco sauce
guacamole (this recipe or purchased)

Heat oil in large skillet. Add chicken and cook for 3 minutes. Add peppers and 1 1/2 cups salsa. Cook for 3-4 minutes or until hot.

Follow package instructions to heat hard taco shells. Place corn tortillas in a clean tea towel, Microwave for 20 seconds or until hot, soft and pliable. Divide chicken mixture between the shells. Serve with accompaniments so everyone can create their own taco fillings.

Other kid friendly recipes to try...just reduce or eliminate the chiles if you need it less spicy: