Tag Archives: salad

Edamame Salad with Crisp Steak Bits

Update: My new blog is coming along wonderfully! I can’t wait to share it with all of you. For a reminder as to why I’m switching blogs, go here. I’m currently in the process of uploading my recipes to the new site and then I’m going to activate it in time to chronicle my big move. Stay tuned!

This salad is deceptively attractive. I saw pictures on the Cooking Light website and thought, “wow, what a great, healthy option”. Unfortunately, it looked way better than it tasted. The texture of the cucumbers and edamame was just weird and bf didn’t really like the dressing. Anyway, I thought it was a good effort. In the name of sharing, I will show the recipe and how I created it.

Edamame Salad with Crisp Steak Bits

from Cooking Light Magazine

  • 3 cups frozen shelled edamame
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon dark sesame oil
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups chopped seeded English cucumber (about 1)
  • 4 green onions, chopped
  • 1 tablespoon olive oil
  • 8 ounces flank steak, cut into small pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
First, I mixed together the soy sauce, fresh ginger, mayo, mustard, vinegar and sesame oil to create the dressing. A few notes: I would definitely reduce the amount of sesame oil, it’s really not my favorite. Also, ginger can be annoying to peel and chop, not to mention how to save extras? Ginger comes in those giant pieces that look like troll fingers and no recipe actually needs that much ginger. I have a great trick to fix that problem!  Freeze the ginger with the skin still on in a plastic baggy. Then when you need it, just chop of a piece, slice of the skin and chop it up. Not only does the ginger still smell amazingly fresh, but it chops and skins easily. It’s really and awesome solution.
Then, I sliced the tomatoes in half, chopped the cucumber and green onions, and shelled the edamame. I poured the dressing over the veggies and tossed.
Next, I tossed the cut up steak bits with some salt and pepper. I heated up some vegetable oil in a skillet and then added the steak. As you can see, it gets very smokey, so I had to put the fan on. Also, it sprays oil EVERYWHERE. So cleaning the stove before I cooked was definitely a fool’s errand. I cooked the steak until it was crispy and brown through the center.
While I was making the salad, I also boiled some corn. I served the salad with the steak bites on top. It looked really nice right? Have you ever made any dishes that look great and really fail in the taste department? I hope I’m not the only one!

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Toasted Chickpea and Apricot Salad

This salad is perfect for a (unbearably hot, straight-from-Satan’s Lair) summer night. Yup that’s right. D.C. is miserable right now. Luckily, I found this salad in the recent Cooking Light and I loved it! It’s pretty similar to this salad, (which bf liked better since he doesn’t really like fruit in his salad), but I loved this one!

Toasted Chickpea and Apricot Salad

adapted from Cooking Light Magazine

  • 2 16 ounce cans of chickpeas, rinsed, drained, and patted dry
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup olive oil, divided
  • 1 teaspoon grated orange rind
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons fresh orange juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 of a red onion, sliced thinly
  • 4 large apricots, pitted and sliced
  • 1 bag of arugula and mixed greens, rinsed thoroughly
  • 4 ounces crumbled feta cheese
First, I rinsed my chickpeas in a strainer and patted them dry with paper towels. (I used two 16 ounce cans of chickpeas, it was a little more than the recipe called for, but I think the amount turned out right). I then put the chickpeas in a baking dish, added two tablespoons of olive oil, the cumin and coriander, and stirred everything together with a spoon until the chickpeas were coated. I then baked the peas for 20 minutes at 450 degrees.
While the chickpeas were roasting, I combined the orange rind, the orange juice, the vinegar, salt, pepper and the rest of the olive oil in a large bowl. I whisked it all together using a fork.
I then sliced up four apricots and half of a red onion and tossed them with the dressing. I let the mix sit for about 5-10 minutes while the peas finished roasting.
When the peas were done, I added them to the bowl, along with the arugula. I then sprinkled the feta on top and mixed again.
All done! Super easy, 20 minutes start to finish. Would go great with some crusty bread. Yum!

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Fregola Salad with Broccoli and Cipollini Onions

I have a confession: I have recently started watching cooking shows. I feel like that is a little embarrassing, but it’s such a great way to get recipes! I got this one from Giada. I like her show because the food isn’t dripping in butter and fat. This salad looked amazing. I didn’t make it exactly as the recipe suggested. I didn’t have chives, so I used parsley. I must say- the salad looked better on tv than it tasted. I don’t mean to give a bad impression- it was good, but not great. Very healthy and maybe with chives and some more salt and pepper I’d feel differently. I’ll have some leftovers tomorrow and I’ll get back to you. Here is the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fregola-salad-with-broccoli-and-cipollini-onions-recipe/index.html

I started by peeling and cutting up the Cipollini onions.

I heated up the olive oil and cooked the onions for about 5 minutes, until they were golden brown.

I then added the minced garlic and cooked for another 30-45 seconds.

Next, I added the broccoli and sauteed for about a minute.

Then I added the water in the skillet, put the top on, and cooked for four minutes.

While the broccoli was cooking, I rinsed the cannellini beans, then added them to the skillet. I cooked the mix for about a minute to heat up the beans.

While I was cooking the vegetables, I also boiled the orzo. My grocery store didn’t carry fregola, so orzo was a nice alternative. I then mixed together the orzo and the vegetables.

Then I added the Parmesan and mixed again.

To make the dressing, I whisked together all of the ingredients, substituting the parsley for the chives, like I mentioned before.

Finally, I poured the dressing over the pasta and veggies and mixed one last time.

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Filed under New Recipes, Pasta, grains, etc.