Remember that beet salad I mentioned on Monday? There’s a recipe on the other blog! Check out this fabulous Lime and Beet Salad. And make it. You won’t regret it.
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Dorie’s Cheese Souffle
Whew. The last two weeks, nay, the past month has been crazy nuts. We have been BUSY. There’s been traveling, and hiking, and visiting with friends and family. There’s been working and more working. There has been stress, but thankfully, there has also been plenty of laughter to alleviate some of it, and there has also been some darn good food here and there along the way.
Like this souffle. I made this weeks ago, right before things got hectic, and I’ve been waiting, sometimes less than patiently, to share it with you. If you’ve ever thought of making a souffle, and pushed the idea aside thinking it’s too hard, think again. I, too, left my souffle dreams unfulfilled because I thought I wasn’t up to the task. They have a reputation as demanding and persnickety, and I’m not always good with persnickety. But this was surprisingly easy. And wow, delightful. It made an ordinary Sunday night dinner feel so special.
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Oat and Apple Crisp
Fruit crisps are the best desserts. Effortless to put together, sweet, buttery, with layers of textures, and totally guilt free of course, because, duh, fruit. (Ok, I guess that last part isn’t entirely true, but the rest of it is so good that you really shouldn’t feel guilty.) If you’re not sure how you feel about baking, I’d recommend starting with a fruit crisp. You don’t have to get the measurements exactly right, there is room for variation, you can use seasonal fruit, or just fruit that you like, and the amount of work required is minimal. Peeling the apples was the hardest part of this process.
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Classic Curried Chicken Salad
This week Sean is out of town, and I am eating like a total single lady. By that I mean on the couch, surrounded by magazines and watching How I Met Your Mother. By that I also mean I’m eating super easy salads, for which most of the prep work was done Sunday night. This Curried Chicken Salad is a perfect example a of single lady dinner. It took me about 15 minutes to throw together, it’s simple and summery, and its served in endive leaves, for goodness sake.
I love Curried Chicken Salad because it is totally classic, but still a little unexpected. It’s easy, but seems kind of decadent. It can be varied in endless ways, or kept simple and basic. I had originally intended to eat this chicken salad wrapped in lettuce leaves, but I couldn’t find any with that good cup shape. However, the endive was perfect: It added just the right amount of bitter crunch. This salad is also great wrapped in a soft whole wheat or green spinach-y tortilla.
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Healthy Salads for Spring and Summer
There is something about warmer weather that just calls out for us to start eating more healthy salads. They are cool and crunchy, and full of thing that make us feel better about ourselves going into those seasons-of-lesser-clothing. Well, some people go into seasons-of-lesser-clothing. I’ve been known to wear cardigans all through summer, because I’m a total weirdo. But I still want big, crunchy salads. Unfortunately, I think with salads I can occasionally feel a little stuck. What goes after lettuce? Which vegetables go well together? And when is fruit acceptable? Can I think of another salad dressing besides a basic vinaigrette? Sometimes I need some healthy salad inspiration. Do you?
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Julia Child’s French Onion Soup: An Easy Way In
Julia Child. Just her name is intimidating. Her blue and white tome
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Not-So-Meaty Meatloaf
Toward the end of March I started realizing that I was eating a lot of sweets. And french fries. And more pizza than usual. My carefully developed healthy habits had taken a nosedive, and I was feeling it. I decided to declare April Health Month. My intention wasn’t to embark on a month of strictness and deprivation, but to remind myself how much better I feel when I’m eating more vegetables, and being thoughtful and conscientious about the amount of sugar, meat, and fried things I’m putting in my body. I re-read Mark Bittman’s Food Matters
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Turnip Soup with Greens from Greens
I have recently become a little bit addicted to cookbooks. Awhile ago, I realized (duh) that I could check them out from the library, and decided that was an excellent way to test drive a book to see if I would really cook from it before shelling out the big bucks. Of course, what I discovered is that I’m very likely to fall in love with a book, even if the likelihood it would make its way off the shelf often is nill. That’s what happened with The Greens Cookbook, by Deborah Madison and Edward Espe Brown.
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Thai Chicken Satay Pasta
The Midwestern girl in me loves a baked pasta dish. If you spend enough time digging through the archives of this site you’ll probably feel sort of appalled at the number of casseroles and casserole-like dishes I’ve managed to kludge together over the years. Give me a baking dish and a hodgepodge of ingredients, and I’ll make you a casserole. Some people aren’t into those kinds of things, but to those people I say, you are missing out. Unless you don’t like pasta (in which case, who are you?) what could be wrong with pasta baked into a dish with other yummy things?
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Grandma Joan’s Banana Bread
Bananas don’t usually last long enough in this house to make it to banana bread. But a few weeks ago, we were having dinner with my friend Eunice and I happened to glance into her freezer and see piles and piles of frozen, perfectly browned bananas. She sighed that she never had time to do anything with them, so I offered to take a few off her hands. I love banana bread because it’s another one of those baked goods that I can pretend is healthy. Because, hey, fruit!
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