Football Salad

Ah, Football Salad. So many memories, so little time.

First things first.

The huz graduated from the University of Oregon. He is a duck, through and through. I graduated from Oregon State, but I'm allowed to talk about that. I did go to the U of O my freshman year, though, and the huz prefers that I leave it at that.

Go Ducks!!!

The first few years of our marriage we were season ticket holders to U of O football games. Every Saturday we would travel down to Eugene with my brother and sister-in-law, and spend the day enjoying great food, football talk, and of course, the big game.

When you tailgate you need to find food that can (1) hold up to travel, (2) taste great at room temperature, and (3) satisfy a vegetarian and a group of carnivores. This salad fit the bill. The original recipe is Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette. To us it became known as Football Salad. It's amazingly easy, flavorful, VEGETARIAN, and has the perfect blend of carbs, protein, and fat. It is a meal in and of itself, but carnivores love it right along side of their grilled sausages, hamburgers, or chicken.

I have made this recipe MANY times, and people LOVE it. I can't believe I'm sharing it with the blog universe, but here it is. I'm getting a little emotional.

Football Salad
Yields 6 main dish servings, many more side dishes
This recipe is modified from the book "The Best 125 Meatless Main Dishes"

Salad - Combine the following
1 can kidney beans, drained and rinsed
2 cups cooked basmati or long grain rice
1 red bell pepper, chopped
4 scallions, sliced
2 celery stalks, diced
3/4 cup smoked Gouda, grated
1 cup frozen peas

Dressing - whisk together, and mix into salad
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 lemon, juiced
3 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried dill

Refrigerate for 4 hours or overnight. Sit at room temperature for at least a half hour before serving (that's why it's such a great potluck/tailgating dish).

That's it. Seriously. Honestly, while the rice is cooking I chop, mince, and dice all the veggies, and mix the dressing. I let the rice cool a bit, so it doesn't melt the cheese, and then combine everything together. It's so easy.

Mmmmm, Football Salad

We actually had this for dinner Friday night, with some steak for the huz. We had it for dinner last night, with some steamed veggies and the three cheese sourdough bread I mentioned earlier today. And the huz had some tonight with his tortellini soup (I actually have a little contained of it to take for lunch tomorrow as well). It makes a lot of salad, but it is wonderful. I really hope you love it as much as we do.

Week 16 Dinner Menu

Week 16? Wow. That's four months, right?  I can't believe I'm already a quarter through my commitment. My how time flies!!!

Now, I know I still owe you a recipe from last week, and I have not forgotten. I will write a separate post for that, tonight, I hope.

Week 16. Where shall I begin?  I guess it starts with the complete brain freeze I had last week trying to come up with my menu. I actually had a conversation with the huz about it. Here's a question I'm throwing out to the universe - Do you feel compelled to keep your weekly menu interesting?

Now some of you are saying, "Weekly what?" Or, "I don't know what I'm eating tonight, let alone Wednesday." And I hear ya'.

I don't know why, but whenever I am working on my menu I try to mix things up. For example, if I'm cooking pasta on Sunday, I'm not cooking pasta on Monday. If I'm grilling chicken on Tuesday, I'm not baking chicken on Wednesday. The huz and I were talking about this, because I started thinking, "You know people in Japan eat rice everyday." Or, "People in Mexico probably eat tortillas everyday." Why can't I?

This propelled our discussion even further. Why not have a theme week? Let's take a tour of the globe one week at a time. Ironically we agreed to go with an Italian inspiration this week, and I'm not doing pasta everyday. I know there is more to the Italian diet than pasta, and I planned my menu as such...although we probably will be eating more pasta this week, than we normally do.  I'm actually a little excited, and it did make my meal planning a little bit easier this week. Fortunately it looks like we have a dry week ahead, and the grill will definitely come in handy.

Sunday: Tortellini Soup with Three Cheese Sourdough Bread and Cannelini Bean Spread.  We picked up this great artisan bread yesterday, and need to consume it ASAP. I'm going to toast it, and make a bean spread to enjoy with our tortellini soup. I feel like I'm already in Italy just thinking about it.

Monday: Grilled Italian "Sausages" with Peppers and Onions. I'm guessing this will help us consume the last of the bread. I'm thinking open faced sandwiches?? I have a tomato pesto (jarred) that I received as a gift, and I think this will be a nice accompaniment as well.

Tuesday: Orzo Salad with Grilled Chicken and Vegetables. I have to make some salads for a potluck and I'm going to save some for our dinner. To me this is quintessential Italian - spinach, sundried tomatoes, olive oil, vinegar, grilled meat and vegetables. Fresh. Flavorful.  Yum.  You can find the recipe here.

Orzo Salad

Wednesday: Green Salad with Grilled Salmon. I'm going to do a nice balsamic vinaigrette, and maybe use some of that tomato pesto on the salmon.

Thursday: Black Bean Lasagna. Realistically this is probably an Americanized recipe, but it's lasagna so it counts. This is actually one of the first dishes I ever made for the huz, when we were dating, and he loved it. Considering what a bacon/salami/hamburger fan he is, for him to LOVE...seriously, LOVE this lasagna, you know it's good.

Friday: Wild Card. I think we are going to go out for pizza Friday night. What's more Italian than pizza? We haven't gone out to dinner in almost two weeks. I think it's time.

Saturday: "Chicken" Parmesan" I made this recipe Week 3, and it is a tried and true favorite for us. I have not made it for a while, because really the huz would have had it every week if he could. Does this look familiar?

"Chicken" Parmesan

 

Just seeing this makes me ready to do some cooking. I think I need to get in the kitchen.

Week 15 Dinner Menu

Well, I’m a day late (no excuse), and $9 richer (thanks to coupons I used at the grocery store yesterday). 

I have to admit, sitting down to write out my menu yesterday was like watching grass grow. I could not have been less motivated, or uncreative (is that a word???). I don’t know what it was. I came off of this fabulous week of great meals (seriously, we were happy eaters last week), and then boom. It was like I hit the proverbial wall (I’m no distance runner, but I hear this happens to the best of them). I was going along, not a care in the world, and then I literally could not move my feet…or in this case my pen. The way I was thumbing through my cookbooks you would think it was the first time I had ever looked at them – and trust me I have looked at them MMMMAAANNNYYY times. Strange.

So I squeaked out a pathetic menu. Pathetic I tell you. I’m actually quite embarrassed. Considering I know only one other person reads this, I’m really not that mortified (Cheryl, I know you’ve got my back).  It could be worse.

I know the anticipation is just killing you.

Sunday: Kung Pow! Vegetables with Chicken/Tofu and Rice. I’ve made this before – the recipe is here, and it is AWESOME!  I had it for lunch today and have another container for tomorrow. Score!

Monday: Pasta with Sausage and Salad.  Really the gist of this recipe is pasta prepared with tomatoes, basil, and cheese, and then you add browned sweet Italian sausage to the mix. I’m doing everything, vegetarian style, and the huz will add the sausage to his pasta. Some people garnish with grated Parmesan. The huz garnishes with crumbled pig. Oink.

Tuesday: Sesame Noodles with Chicken/Tofu and Vegetables. Does this sound like Sunday? Told you. Uncreative. Anyways, this meal traveled so well for my lunch last week, I had to make it again (I’m working out of town on Wednesday).  Plus it gives me an excuse to use up the rest of that tofu brick from Sunday.

Wednesday: Vegetarian Chili. Don’t tell the huz. He’s not the biggest chili fan. I’m thinking this is one of the last times I will be breaking out the slow cooker before we have warm, sunny weather (I’m optimistic that it’s coming).Maybe I can sell it to him with some chips and salsa – kind of like deconstructed nachos.  I, however, love chili. No selling needed. Cheddar cheese, scallions, and sour cream. I’m salivating.

Thursday: Chicken Meatball Wraps. I found the huz has buffalo chicken meatballs in the freezer that should be gobbled up soon (gotta love Costco).  I thought this might be a creative way to use them up. I will be enjoying a fine Morningstar Farms “Chicken” Patty in mine. I’m thinking of putting together some kind of coleslaw or shredded vegetables and an amazing sauce. Who doesn’t love their protein, veggies, and carbs in one neat little bundle?

Friday: Sandwiches and Football Salad.  We both have a long day on Friday and I wanted to do something easy (I’ll actually make the salad on Thursday to save time). I don’t think I’ve shared my “football salad” recipe yet. I’m reluctant to share because it is SO good. It is one of my favorite things to take to potlucks.  Consider this a gift.

Saturday: Wild Card. I know I’m cooking; I’m just not sure what. The steam officially ran out when I tried finding a recipe for Saturday. I know I have food. I may have to wing it. I’m really thinking I’ll be buying some salmon on Saturday. We need some heart healthy fish this week.

To all the other struggling cooks out there, my apron is off to you this week. Hang in there.  If you cook it, they will come.

Quinoa Salad???

Greetings and Salutations!!!  The huz and I are enjoying some fine rest and relaxation - and much of that I can attribute to my amazing dinner menu this week. Every meal  has been a winner     and it has been so nice cooking and enjoying wonderful food - prepared by me, of course!

Case in point:  Last night I prepared what I thought was a quinoa salad recipe, but really it was a quinoa side dish. Truth be told, I ate it as a salad today, so I think it goes both ways.  The huz gobbled it up along side his juicy hamburger, on three cheese sourdough bread (I even caught his nibbling out of the pan when we were doing the dishes). Not only healthy, and tasty, but huz approved for sure.

Salad or Sidedish?  It's delish either way

Quinoa Salad???

1 1/2 cups cooked quinoa
1/2 cups diced red onion
1/2 cup diced sundried tomotoes (yes, I'm still working on polishing off a jar)
3 cups slivered kale
1 cup frozen corn kernels, thawed
1/4 cup chopped flat leaf parsley
1/2 lemon, juiced
salt and pepper

1.  Saute onion in a large non-stick skillet, over medium heat, two minutes.
2.  Add kale, and saute another minute.
3. Stir in quinoa, corn, and sundried tomatoes. Heat through.
4. Turn off burner and stir in lemon juice, parsley and salt and pepper to taste.
5. Eat!

Easy, right? For lunch today I added some sliced avocado and cooked shrimp meat. Delish.

Have a great Friday, and an even better Saturday!!!

Week 14 Dinner Menu

Here we are. The first official full week of April. I am ready for spring.  Unfortunately I'm not sure that spring is ready for us.  The huz and I are heading out for some R & R later this week, but I planned our menu accordingly. I can't imagine NOT cooking!!!

Sunday: Chicken and Tofu Enchiladas, served over a spinach salad (yes, over a spinach salad. It works! How do I know? Because I just ate it.  Y-U-M

Monday: Asian Noodles with Chicken/Tofu and Veggies - Are you seeing a theme? Have you cracked the code?  I bought a rotisserie chicken today and am using it for the enchiladas on Sunday and the noodles on Monday. Oh...and I'm sure you'll be seeing it on Tuesday, too.

Tuesday: Chicken Sandwich (Morningstar "chicken" for me) and Coleslaw. Have I mentioned that I LOVE coleslaw? I'm not kidding. If coleslaw is an option as a side at at restaurant, I'm all over it.  Now, I'm not talking the drippy, soupy, saucy coleslaw you are probably familiar with. I'm talking crunchy slivered cabbage, carrots, red onion, maybe English cucumber and some type of refreshing vinaigrette.  My instant thought is to do an Asian style vinaigrette (rice vinegar, vegetable oil, soy sauce, sugar, etc.), but it could just be that I have the Asian noodles on my mind. We'll see what happens.

Wednesday: Vegetarian Ziti Gratin I'm almost cringing at the thought that I made this almost two months ago. My how time flies!  When I made this recipe I froze half of the ratatouille, which is the first component (you can read about that here).  We are traveling on Wednesday, so I figured this would be the perfect thing to pull out of the freezer, and complete the recipe at our destination. Easy peasy!

Thursday: Quinoa Salad and Burgers.  I really don't have much to say about that, other than this is a new recipe, and of course I'm modifying it. Fingers crossed. I just found quinoa at Costco this weekend (usually I buy it in bulk, as needed).  Since I now have a four pound bag, taking up valuable real estate in my pantry, I better start getting creative with quinoa. Hmmm, maybe that could be a week unto itself.

Friday: PIZZA. Can you say "date night?"

Saturday: Potatoes Au Gratin and Seafood in Foil.  Ever since I made those potatoes a few weeks ago, I have not stopped thinking about them. Sure, the days of slow cooked comfort foods are coming to a close as we embrace the early signs of spring, but I can't help myself. I NEED some creamy, cheesy potatoes. The second part of this dinner is actually inspired by a dining experience I had recently, where I had "shellfish in foil." The name says it all. I think I will do some type of white fish, scallops, and prawns, with lemon juice, broth/wine, butter, S/P, and fresh parsley. Again, that's just thinking off the top of my head, and now that I think about it, I'm not sure putting lemon juice in foil is a good thing - maybe I can hit it with lemon after it cooks. We'll see.

Cauliflower and Chickpea Stew with Couscous

Thursday night I made the best dinner. I think the reason I like this so much is that it is just clean, good food. Nothing fancy. No special ingredients. One pot....one plate...done. The only thing I had to buy was the cauliflower, otherwise all of the other ingredients are pretty standard in my pantry and fridge.

For the carnivores out there, I could easily see adding some rotisserie chicken.  But really? Why ruin a good thing.

This recipe came from the December 2010 Real Simple, but I did modify it, so I am writing the modified version.

Cauliflower and Chickpea Stew with Couscous
Yields 4 generous servings (I actually had some for lunch today, and will probably be having some for lunch tomorrow)

1 tablespoon olive oil
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
Salt and Pepper
1 - 14 oz can diced tomatoes
1 - 15 oz can chickpeas, drained and rinsed
1 head cauliflower, cored and cut into pieces
1/2 cup raisins (golden or regular)
1 - 5 oz package baby spinach, chopped
1 cup couscous

1. Heat the oil in a large pot (I used my dutch oven), over medium heat. Add the onion and saute, stirring occasionally until it begins to soften (about 5 minutes). 
2. Add the cumin, ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring until fragrant (about a minute).
3. Add the tomatoes, and their liquid, chickpeas, cauliflower, raisins, and 1 1/2 cups of water.  Bring to a boil.
4. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are tender (about 15 - 20 minutes)*.
5. Add the spinach, and cook an additional 1 - 2 minutes.
6. Place the couscous in a large bowl. Add 1 cup of boiling water. Cover and let sit for 5 minutes.  Fluff with a fork, and serve with the stew.

* Note: I cut my cauliflower into fairly large pieces, and as the stew simmered I broke them down with a wooden spoon into more bite friendly florets. I only did this because cauliflower is super messy to cut up and this worked really well.

For added protein Real Simple did recommended sprinkling with sliced almonds.  I think I would definitely give this a try - especially toasted, sliced almonds. I think the crunch would add great texture. Don't be afraid to kick up this recipe with a few dashes of chili sauce as well.  Bon apetit!

Week 13 Dinner Menu

This week is a break for me - some old familiars and a couple nights to myself = a very easy cooking week. I hope yours is too.

Sunday: Lemon Pasta with Scallops

Monday: Bulgur Salad and Burgers (just click for recipe)

Tuesday: Roasted Cod with Gnocchi and Veggies

Wednesday: Hummus/Bagel and Soup

Thursday: Cauliflower and Chickpea Stew w/ Couscous

Friday: Probably a combination of leftovers from Wednesday and Thursday night, because I have a lunch date on Friday. Yee Haw!!

And yes, I did change my blog name, which completely messed up my Weekly Dinner Menus tab, but I will have that resolved by the end of the week. Hang in there.