Salad Week: Steak and Gorgonzola

I'd like to wrap up "Salad Week" by first starting with a little love note to two things I use in all my tossed salads. The first is Romaine lettuce (vs. iceberg lettuce). It has such a high nutritional value compared with the much less useful iceberg, stays fresh in the fridge for a very long time, lots of flavor and plenty of crunch, too. My future kids will never know from iceberg lettuce, because Mommy doesn't like it. Look how pretty!



And the second item is my salad spinner. I use the OXO Good Grips spinner, which I got as a wedding gift. I hadn't registered for one, I just got it as an office gift with other salad supplies. Now I wonder, how did I ever live without this thing? I find it is the easiest way to clean the lettuce. Spin it up, and "Bob's your uncle." Never any gross water in the bottom of your salad. Lots of gadgets are unnecessary, I find, but this one is a must for me. (No one is paying me to say that, but they are certainly invited to do so.)



Anyhoo, this salad uses an inexpensive cut of meat, and for the life of me, I can't remember what it is. I just grabbed a sirloin-something-or-other that cost under $4, and looked fairly lean. Two very small steaks were plenty for two people (salad stretches meat nicely). You could also use leftover steak. I marinated this one in chili oil, olive oil, chopped garlic and soy sauce. Then I grilled it in my grill pan, let it rest a bit, and sliced it up. I used gorgonzola crumbles, red apple chunks, carrot shreds, (yes, I buy pre-sliced apples and shredded carrots, and it is totally worth it), pecans, and scallions.



For the dressing, I like something light to balance out the "manlier" flavors in this one. I love Paul Newman's raspberry and walnut vinaigrette (even though he hasn't given me a dime, either... and I thought he was into charity cases?)

Salad Week: Asian Salad

Here's another simple tossed salad, with some Asian-inspired flavors.



I marinated chicken breasts (pounded flat or purchased thin) in peanut oil and teriyaki sauce for about an hour. I grilled that, sliced it, and topped some mixed greens with it. I also added feta cheese, scallions, walnuts, and green apple chunks. For the dressing, I mixed a little sesame seed oil, olive oil (because the sesame seed is expensive, and you can taste it while not adding much), about two tablespoons soy sauce, and a chunky tablespoon of peanut butter. Whisk it all together, pour it on, and enjoy!

Salad Week: Ants on a Log, and Cambezola!

Is it a salad? Well, I think so. It ain't BBQ...



(Heeeyyyy... Check out those aging carrot sticks! Appetizing, no?) I don't remember where I first saw this snack called "Ants on a Log," but I think it's cute. I like to spread it not with whole peanut butter, but instead to make a lower-fat spread first. I empty a container of lowfat or fat-free cream cheese into a bowl, add a couple of tablespoons peanut butter, a couple tablespoons of honey, and beat it with the mixer. It spreads easier, and I don't feel guilty about eating several. Then, of course, I add raisins as the "ants." Do yourself a favor: just dump out a bunch of raisins and press the "logs" into them. Don't press them one at a time onto the celery... Duh. Guess who wasted precious eating time on that endeavor?

This is really a kid-type snack, but last time my brother visited, he and my husband were content to snack on these with a couple of beers while I made dinner. And no, my house is not nearly so misogynist as that sounds. Because I totally deserved the beating they gave me before that.

And here's a little "double," since I didn't post on Sunday (I was sweating my baby off at the Brewer's game. What was I thinking? Deadly heartburn set in from the nachos supreme, my hands got to be the size of boxing mitts, and my feet took on a Flintstone-like appearance. Fred, not Wilma. We left at the seventh.)

They sell a bastard cheese at Trader Joe's called Cambezola! (And no, I can't say that without the exclamation mark attached at the end. The name reminds me of some type of drug-fueled sixties happening.) It appears to be a combo of Camembert and Gorgonzola, and is quite good, and it makes a fantastic snack with green apples. You'll feel like you're eating... Well... salad!

Salad Week: Herbed Chicken Salad

These salads are so simple, honestly, I had to post a week's worth just to avoid feeling guilty.

This one came out quite well, and made me feel just a little French. (And since I'm not a redneck, I'm okay with that.)



I pulled some chicken off a grocery store rotisserie chicken (or use leftover chicken), combined it with several diced and boiled Yukon Gold potatoes, and added lowfat mayonnaise (or regular) until it looked right to me. I diced and added scallions, parsley, and dill, then salt and pepper. You could really use whatever fresh herbs you have on hand, because the rest of the dish is "tabula rasa."

I like to serve a few big scoops of it on top of some greens, and drizzle dressing around the outside. Keeps in the fridge for over a week!

Salad Week: Chop Salad

Some folks call this one "garbage salad," but... ucchh. I can't cope with that. Let's never speak of the un-tasty name again. It's too pretty!



The great thing about a chop salad is that you can alter the ingredients easily according to what you have. Change the type of berry, add some cold pasta (like rotini or farfalle) to stretch your lettuce out (seriously), add croutons, use any kind of cheese, switch to beef, whatever. Check out the good stuff in this guy:

chopped Romaine
chopped turkey bacon
green onions
diced breaded chicken
diced avocado
pecans
strawberries
feta cheese

I just whisked up some balsamic vinaigrette (1 part vinegar to four parts olive oil) with lemon juice, Italian seasoning, pinch of salt & pepper and a little sugar to taste, but this would go with lots of different kinds of dressing.

Chop your heart out! (Eyw, that's worse than the other phrase...)

Salad Week: Buffalo Chicken

Are you ready for something fun and exciting? I THOUGHT YOU WERE. And I'm here to help.

In honor of this mother of a hot summer, and in honor of the fact that my beloved lettuce no longer makes me sick to look at, I'm posting a new salad every day for a week. Because we've been eating a lot of them, because they keep you regular, and because dang, did I mention? IT IS FREAKING HOT OUTSIDE.

First up is the fattiest salad of the bunch. Still, when you consider that every time I eat this, I don't have my fat ass over at Hooters with my face in a platter of chicken wings, it's almost like a diet food.



I've got Romaine lettuce, diced celery, full-fat Marie's bleu cheese dressing, a few chow mein noodles, shredded cheddar, and about three diced buffalo-style chicken fingers on this sweet baby. And I think I'm gonna have this one again tonight. Not for the faint of heart! You could lighten it up by using vinaigrette and a few bleu cheese crumbles instead of the Marie's (and no cheddar), but I won't be messing with that until after baby arrives, because studies show that higher-fat dairy products are good for pregnant women (and women who are trying to conceive). Jealous?

My Fancy Hostess

While getting larger and larger, I think Chris has lost more and more weight "stepping and fetching" for me: because getting up off the couch is just hard right now. While sick in the first trimester, I didn't get up much at all. I'd like to say that I'm just as active as I was before I got pregnant, but contrary to my high expectations for myself, taking a slow walk for a half hour is a real source of pride for me right now. When I used to be heard saying, "Hey! I did FIVE miles in under 45 minutes today!" you might now hear me saying, "Hey! I totally got up and walked after my nap today, instead of just eating and going back to bed!" I need a t-shirt that says, "Just Happy to be Ambulatory." And maybe it should have one of those slow-moving alert triangles on the back.

To further disappoint those who haven't yet walked a half-mile in a pregnant lady's overstuffed shoes, I must also admit that I've fallen into the habit of a little something sweet and a big glass of milk before bed. I sleep so much better this way. And I've been watching a lot of cook shows, like "Next Food Network Star" since the nausea left town. I think it is rubbing off on Chris, because he fancied up my snack the other day. Dig the chocolate swirl!



The plates are some that I found on deep discount after last Halloween at Jewel. They were in stacks as sets, with the black crow figure interchanged with a black cat silhouette, a jack-o-lantern, or a spider. I mined out all the crows that I could find and just bought those (and I don't remember where I acquired the Miss Piggy "Pigs in Space" Welch's glass, but she's been with me a long time.)

Thanks, Chris, for all your stepping and fetching. You'll get your wife back, at least somewhat, before the year is out!

Marinara Sauce from Scratch

I have some friends who, since the advent in recent years of competitive cooking shows, have flattered me by saying that I should try out for one of those shows. The truth is, I am really just someone who likes to eat, and experiment at home. I have no clue as to certain types of cooking technique. There are areas I just haven't ventured into yet (see the following), and areas I never intend to venture into (why would I try and make great Chicago-style pizza at home when Lou Malnati's makes the perfect pie?) I would be sure to make a total ass of myself on national television. Want a for instance? Here is my shame: until last summer, I never ever made marinara sauce from scratch - meaning, from real, whole, fresh tomatoes.

But you can't say that about me now!



I have friends, blog-reading friends, and adamant strangers tell me that (especially as an Italian) I should be loaded into a cannon and shot straight into hell for not making my sauce from scratch every week. Maybe they're right. But how do you sustain this 100% of the time? Humbly and truly, I just do not get it. The sauce I was taught to make comes from canned tomatoes. That's not really "from scratch." (Maybe that's what some of these people mean, as opposed to jar sauce. Well, if that's what they mean, then THEY'RE not making sauce from scratch, either.) Anyway, that's all I've ever done: either dad's sauce or marinara from canned tomatoes, or a good jar sauce when in a hurry, sick, or hung-over. (I know, I know. But don't throw your tomatoes. Save them for sauce!)



Here's what happened. Ma came to visit, and brought (sorry Ma) a SHIT-ton of beautiful, fresh tomatoes and a lorry-load of okra. What I usually do with tomatoes from her garden is grab a salt shaker, slice, and eat. But this was more than we could have gotten through before the fully ripe beauties went bad. We ate our fill (she, Chris and I) at every meal, and I still had a ton left when she left. So I called my brother and said, "How the hell do I do this?" He said to wash up the tomatoes (natch) and to dip them for a minute or two in boiling water. Then you could peel off the skin, and seed them. These garden tomatoes were so ripe, I just had to run them under hot tap water. I peeled off the skin, split them open in my hands, and scooped out the seeds with my fingers. I set them all aside in a bowl.

I heated a deep skillet with some olive oil, then heated some garlic in it. I finely diced as much onion as I wanted in it, then heated that. I added some "baby bellos," (small portobello mushrooms), and sweated those. Then I added the tomatoes, as much fresh oregano and basil as I thought proper, and some red wine. I kept letting it cook down, adding salt, pepper and about a bit of sugar as I went (it cuts the acid). I just kept tasting it, and soon it was definitely sauce. Whoopee! The bellos are optional, and I like to add a bit of red pepper flakes, but if you don't care for a spicier sauce, you could leave that out, too. You could add green pepper but... guh. Not for this kid.

I had plenty of sauce left over for pizza and pasta throughout the week, so perhaps if I ever get a deep freeze and the garden going next year, I can make enough over a summer to ALWAYS make my sauce from scratch (or at least defrost it that way).