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Peach & Tomato Summer Salad

11. July 2012 · 1 comment · Categories: Cooking, Food & Drink, Gluten-Free, Vegetarian · Tags: , , , , , , , , , ,

Remember when I mentioned that the July section of my Cooking Light cookbook focuses heavily on peaches? After reading that, I stumbled across flats of peaches at Trader Joe’s for $5.99 and decided to pick one up. Mine has 13 peaches in it, so it equals out to about $.46 per peach- not bad!

Peach & Tomato Summer Salad

Now that I’m a wild child who makes sweet and savory salads {like watermelon & feta!}, I decided to try a peach & tomato summer salad from MyRecipes.com. It turned out so well and I would absolutely make it again. It would be the best salad to take to a July potluck!

Peach & Tomato Summer Salad

For exact measurements, see the recipe or just follow my haphazard winging it approach (serves 1).

  • Chopped red onion
  • 1/2 ripe peach, pitted and cut into wedges
  • 1/2 large tomato or a handful or cherry tomatoes
  • A dash of red wine vinegar and extra-virgin olive oil
  • A very small spoonful of honey
  • A dash each of sea salt and ground pepper
  • A small handful of crumbled feta cheese
  • A sprinkling of torn basil leaves
Combine all ingredients and let marinate anywhere just a few minutes or overnight.

Next on my peach agenda? Peach salsa!

korean pickled cucumbers

14. November 2011 · Write a comment · Categories: Cooking, Food & Drink, Gluten-Free, Vegetarian · Tags: , , , , , , , ,
korean pickled cucumbers korean pickled cucumbers

Via Flickr user chiotsrun

Korean Pickled Cucumbers

My recent obsession with Korean food and home pickling in Mason jars has led me to try homemade Korean pickled cucumbers, which have a similar flavor to kimchi.

Cut a cucumber (I used an English cucumber, seeds and skin intact) into long, thin strips. Place in a bowl with water and salt for several hours. Remove from water and place in a Mason jar with the following: several dashes of rice vinegar; a teaspoon or so of minced garlic; a touch of grated ginger; some chopped onion; a sprinkling of paprika {for color}; and a pinch of cayenne pepper (the amount depends on your preference for spiciness). Fill the jar to the top with water, shake, and refrigerate for at least several hours. Eat within 2-3 days.

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P.S. Unsure about photo copyright laws? Err on the safe side and use Flickr’s Creative Commons photos. This copyright allows owners to determine which rights they want to maintain over their photos; most users using Creative Commons allow you to use their work as long as you attribute it to them. Simply go to Flickr.com, click Advanced Search, and select the checkbox for “Only search within Creative Commons-licensed content.” Thank you to Mital Patel and other members of The Raleigh Forum for teaching me this! The photo above was found on Flickr.

proving that girls can grill!

29. May 2011 · Write a comment · Categories: Cooking · Tags: , , , , , , , ,

screen shot 2011 05 29 at 1 25 21 pm proving that girls can grill!

I recently discovered that I have a grill in my apartment’s garden patio, so my friend and I decided to try our hand at grilling. I was on a mission to prove that girls can grill, and I was definitely successful. And I say “I” instead of “we” because her only job was to make the margaritas haha.

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on the menu

Roasted Garlic Teeny Tiny Potatoes: based on this recipe; for tomorrow’s BBQ, I’m going to parboil the potatoes to ensure that they are cooked throughout. I’m also using Tuscan Italian dressing as a marinade this time around.

Italian-Style Mini Zucchini: based on this recipe; I simply cut the mini zucchinis in half and marinated them in homemade Italian dressing. Amazing!

Chile Lime Chicken Burgers: from the frozen section of Trader Joe’s. Incredibly easy to prepare.

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For tomorrow’s BBQ, I am making the above adjustments to the potatoes; preparing more mini zucchinis; marinating peppers, onion, tomatoes, and more zucchini in Island Soyaki; grilling summer squash; brushing herb butter on husked corn; and tossing together a crunchy cabbage salad.

Photo credits: here, here, & here

on the menu this week

23. May 2011 · Write a comment · Categories: Cooking, On the Menu · Tags: , , , , , , , , , , , , ,

taco soup via lauren conrad

cheesy zucchini pizza via eat live run

green monsters via oh she glows [coconut, soy milk, almond butter, spinach, grated carrots, flax seed...all in my new magic bullet!]

creative salad mixes via cristina roman [chickpeas, walnuts, feta, corn...]

masala tofu stir fry via cristina roman

balsamic roasted brussel sprouts via cristina roman

roasted brussel sprouts, leeks, & onion

30. April 2011 · 2 comments · Categories: Cooking · Tags: , , , , , , , ,

Last year, my good friend Dominique taught me how to roast brussel sprouts. Before she taught me, I had the stigma most people do: that they’re a gross, inedible vegetable. Little did I know!

That way: Preheat oven to 400. Cut fresh brussel sprouts in half. Blanch in boiling water for 1-2 minutes. Place on a cookie sheet or in a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20-30 minutes. Enjoy as a healthy side dish to a meal.

A new way: Preheat oven to 400. Shred fresh brussel sprouts with a grater or a just a knife. Blanch in boiling water for 1 minute. Place in roasting pan with strips of onion and chopped (and trimmed!) leeks. Drizzle with balsamic vinegar and olive oil. Sprinkle salt, pepper, garlic powder, and a tiny dash of cayenne over top. Layer with parmesan cheese (preferably freshly shaved). Roast for 15 minutes then throw chopped walnuts on top. Roast for about 10 more minutes, tossing occasionally. So flavorful- nutty, cheesy, and healthy!

screen shot 2011 04 30 at 3 24 41 pm roasted brussel sprouts, leeks, & onion

Before & After

Recipe inspiration: Kalyn’s Kitchen, Dishing Up Delights, & 101 Cookbooks

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P.S. Happy belated birthday to Miss Dominique! You’re the best tapi a girl could have icon smile roasted brussel sprouts, leeks, & onion

quinoa chicken vegetable soup

20. April 2011 · Write a comment · Categories: Cooking · Tags: , , , , , , , , ,

Since I’m going out of town tomorrow, I wanted to use up ingredients that I already had in my fridge. Last night I made a quick pot of quinoa chicken vegetable soup, inspired by this produce-filled soup.

Directions

First, prepare chicken and quinoa.

Chicken: bake olive oil-drizzled chicken tenderloins or breasts at 350 until cooked through (about 15 minutes). When it has cooled enough, cut into bite-sized pieces.

Quinoa: prepare according to instructions (usually 2 parts water to 1 part quinoa; bring to boil; simmer on low for 10-15 minutes or until water is absorbed)

All the rest: Like the other soup, saute chopped celery, carrots, and onion for a few minutes in a skillet then combine in a pot with: 4 cups of broth, a peeled and chopped potato, a pinch of salt and pepper, and dashes of crushed red pepper, dried parsley, and cumin. Simmer on low for 15-20 minutes (my test for doneness is when the celery is soft).  Toss in spinach (I used frozen), chard leaves, chicken, and quinoa, and simmer for an additional 3 minutes.

The vegetables add color and nutrients, the chicken adds protein, and the quinoa adds texture and healthy carbs.

Edited: I just threw in roasted cherry tomatoes and cut pieces of roasted red pepper, along with a sprinkling of parmesan cheese. Oh my goodness, heaven!
quinoa soup quinoa chicken vegetable soup

polychromatic vegetable soup

13. April 2011 · Write a comment · Categories: Cooking · Tags: , , , , , , , , , , , , , , ,

vegetable soup polychromatic vegetable soupIn case you didn’t know, polychromatic = multi-colored. How’s that for “spicing” up a soup title?

(Okay, done with the puns)

I sauteed chopped celery, carrots, garlic, onion, and trimmed leeks for a few minutes in a skillet then threw it into a pot with: 5 cups of water, 4 1/2 chicken bouillon cubes, canned corn, leftover canned diced tomatoes, a peeled and chopped potato, chopped zucchini, a pinch of salt and pepper, and dashes of crushed red pepper, dried parsley, and cumin. It’s now simmering on low for 15-20 minutes. The last step: toss in baby spinach and chard leaves.

I promise, it sounds much more labor intensive than it is. That is a wholeeee bunch of vegetables packed into one soup- enjoy!

[photo credit- here]

pixel polychromatic vegetable soup
+Cristina Roman