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Tag Archives: salad

The weather today has been nothing short of gloomy.  With harsh thunderstorms last night, the temperature today has tapered off drastically, and grey clouds have been hanging in the sky ever since.  In an attempt to bring some color to the lifeless conditions outside, I did what I do best: cook up something colorful.  This salad is so delicious, and definitely packs a substantial crunch.

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Thai Crunch Salad – Jennifer Segal of Once Upon a Chef

Ingredients

For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

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Earlier this year I suffered a cooking “accident” — doesn’t sound so unexpected, being that I’m an avid cook and baker.  However, I did not slice my finger while meticulously chopping vegetables, or burn myself while taking a delicious batch of cookies out of the oven; instead, I cut my hand open while trying to separate two frozen veggie burgers.  It was pretty disastrous, but I definitely learned my lesson about handling sharp knives (so much so, that I shied away from cutting anything for several weeks…).  Now that my hand is totally healed and I’ve regained confidence in the kitchen, I’m back to chopping.  This recipe provided a great opportunity to hone my knife skills, as there is a TON of chopping.  It sort of takes a while to make, if you’re a timid chopper like myself, but prep time aside, this salad is DELICIOUS and lasts for 4-5 days in the refrigerator (totally worth it…).  I follow the recipe pretty much to the letter, however I have experimented with adding chopped fresh jalapeno, and if you like a little kick, I DEFINITELY recommend that addition.   IMG_6497 Superfood Black Bean & Quinoa Salad Recipe – Elizabeth Rider Ingredients:

  • 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
  • 1/2 cup extra virgin olive oil (*I prefer to use less, closer to 1/3 cup)
  • 1 teaspoon ground cumin
  • 1 clove garlic, pressed, grated or finely chopped
  • Juice of one lime (about 2 tablespoons) — DON’T SKIMP ON THIS
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1 15 ounce can black beans, rinsed and drained well
  • 1 red bell pepper, quarter inch chopped (about 1 cup)
  • 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
  • 1 handful of cilantro, rough chopped (about 1/3 cup)

Directions: Prepare the quinoa. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled. 

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It’s no secret that everyone has taken to “hating on” Gwyneth Paltrow lately.  Whether they are  secretly jealous of Gwyneth’s vastly successful career as both an actress and budding chef/cookbook author, envious of her slender frame and glowing complexion, or are genuinely offended by various statements made by Paltrow, the sentiment is the same: they don’t like her.

Being an avid foodie, I was quick to purchase her new cookbook, It’s All Good, even despite the common criticisms.  Gwyneth Paltrow promises to make you “Look Good and Feel Great” by following her “delicious” and “easy” recipes that grace the pages of her New York Times Best-Selling book.  Anything that promises even a shred of her physique is enough for me!  Needless to say, I’ve been working my way through this cookbook and I could not be more impressed… everything I have made so far has been delicious, healthy, and surprisingly easy.  This combination of Lee’s Chopped Vietnamese Salad and Salmon with Lee’s Sriracha + Lime was perfect for a summer evening.  So, for all the haters, try out this new cookbook and I guarantee you’ll be biting your tongue…

Lee’s Chopped Vietnamese Salad – Gwyneth Paltrow, It’s All Good

Serves 4

Ingredients:

  • 4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4-inch pieces, and leaves shredded
  • 4 big leaves napa cabbage, shredded
  • 1 bunch of watercress (discard thick stems), roughly chopped
  • 1 large carrot, peeled and cut into matchsticks
  • leaves from about 8 sprigs each of basil, mint, and cilantro, roughly chopped
  • 1/2 small cucumber, thinly sliced on the bias
  • 1 red thai chili (or more… or less), thinly sliced
  • 1/2 cup roasted, salted peanuts or cashews, roughly chopped
  • vietnamese dressing

Directions:

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of the nuts together with enough dressing to coat.  Serve sprinkled with the remaining nuts.

Vietnamese Dressing – Gwyneth Paltrow, It’s All Good

Makes about 3/4 cup

Ingredients:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 cup fish sauce
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon hot toasted sesame oil
  • 2 tablespoons raw honey or xylitol
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons finely diced red onion or shallot

Directions:

Mix everything together.  Keeps well in a jar in the fridge for up to a week.

Salmon with Lee’s Sriracha + Lime – Gwyneth Paltrow, It’s All Good

Serves 4

Ingredients:

  • zest of 1/2 lime
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoons Lee’s Sriracha (I used store-bought, and it was still delicious!)
  • 1 tablespoon good-quality maple syrup
  • coarse sea salt
  • 1 1/4 pounds salmon filet, skin discarded
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons chopped pickled ginger (optional)

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Whisk together the lime zest and juice, Lee’s Sriracha, and maple syrup alone with a pinch of salt.  Line a baking sheet with parchment paper, place the salmon on top, and pour the mixture over it.  Roast until the salmon is done to your liking — I like it when it’s just cooked through and begins to flake, about 15 minutes, depending on the thickness.  Serve sprinkled with cilantro (and ginger, if using).

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My mom and I are constantly searching for new recipes, and coincidentally, we both sought out the same side salad last week.  I took that as a sign that it would be delicious, and I was right — this salad is not only delicious, but also it’s a beautiful, colorful addition to any plate (and it’s perfect for fall, as the colors of the salad mimic the colors of the changing fall leaves)!

Beet and Pomegranate Salad – LA Times

serves 6

Ingredients:

  • 3 to 4 medium beets
  • 2 tablespoons pomegranate concentrate or molasses
  • 2 to 3 tablespoons lemon juice
  • 2 to 3 small, dried red chile peppers, crushed
  • Coarse sea salt
  • 1/2 cup fresh cilantro leaves
  • 1 cup pomegranate seeds
  • 1/4 cup lightly flavored olive oil

Directions:

1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Each serving: 118 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat;0 cholesterol; 24 mg. sodium.

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I’ve finally smoothed out all of the kinks, and have gotten in the groove of cooking. I’m really enjoying myself, and I can’t wait for you to see all of the delicious meals I have cooked!  This meal was so summer-y, and perfect for the warm weather we have been experiencing.

Arugula, Fennel, and Apricot Salad – Bon Appetit

ingredients:

  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 1 5-ounce container arugula leaves
  • 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
  • 6 large apricots, pitted, sliced
  • 1/4 cup unsalted natural pistachios
directions:
  • Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

Cheese and Pepper Pasta (Cacio e Pepe) – Saveur

Ingredients

Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti (I used fettuccine)
4 tbsp. extra-virgin olive oil
2 tsp. freshly cracked black pepper, plus more
to taste
1 cup finely grated Pecorino Romano
3⁄4 cup finely grated Cacio de Roma

directions:

Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes (DO NOT OVERCOOK!); reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.

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How wonderful it is to be at school with my very own kitchen…  Last night, my roommates and I prepared a housewarming dinner and invited the boys living below us to help enjoy it.  We started off easy with salad, green beans, pasta, and chicken but the flavors did not disappoint.  BHTB is in for a great year!

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