Recipes: Soups, Salads, Sandwiches

January 07, 2013

Asian Quinoa Salad

9781588167293_a540

The first time I tried Quinoa was on a work trip to New York City. We were at the beautiful new Hearst building having lunch with Country Living Magazine colleagues in their amazing cafeteria. I tried a bit on top of a green salad and was instantly hooked. At the time, Quinoa was fairly new to the U.S. and was hard to find. But now, it's available in most supermarkets. Quinoa is pronounced: keen-wa and is a seed that seems much like a grain and is really high in protein.

Asian Quinoa Salad

1 small piece fresh ginger (about 1 1/4 inches)

4 cups vegetable or chicken broth (1 32 ounce carton)

2 cups quinoa

1/4 cup plus 2 tablespoons vegetable or canola oil

2 tablespoons rice wine vinegar

4 teaspoons peanut butter

2 teaspoons soy sauce

2 teaspoons honey

1 teaspoon sesame oil

1-2 cloves garlic, minced

1/3 cup diced red bell pepper (1/4" dice)

1/3 cup diced yellow bell pepper (1/4" dice)

1/3 cup sliced green onions

Roasted, unsalted peanuts. chopped, for serving (optional)

Cook the quinoa: Peel the ginger and grate enough to equal 1 teaspoon; cover and set aside. Then place the remaining whole piece ginger in a medium-size saucepan. Add the broth and quinoa, and cook according to the quinoa package directions. Discard the ginger and transfer the quinoa to a medium-size salad bowl; set aside to cool.

Make the dressing and salad: Meanwhile, whisk together the oil, vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, and reserved grated ginger in a small bowl until combined. Add the peppers and green onions to the quinoa in the salad bowl; pour the dressing over the top and toss to thoroughly combine. If you wish, sprinkle some peanuts over the salad just before serving.

9781588167293_a541
Images by John Granen

This recipe and many more can be found in my first book, The Farm Chicks in the Kitchen.

 

November 21, 2012

The Best Turkey Soup Ever

This soup is so tasty that I buy turkey during the year just to make it. And after Thanksgiving, it's the perfect way to use up some of your leftovers.

Creamy Turkey & Wild Rice Soup

5 tablespoons butter (1 tablespoon for sauteing, 4 tablespoons for cream sauce)

1/3 cup diced celery (1/4" dice)

1/2 cup diced carrots (1/4" dice)

1 small onion, finely chopped (about 1/2 cup)

4 cups chicken broth (1 32-ounce carton)

1 cup water

3/4 cup wild rice

2 cups diced cooked turkey (about 1 pound)

6 tablespoons all-purpose flour

1/4 teaspoon poultry seasoning

1 1/4 cups half-and-half

2 tablespoons white wine (optional)

3 slices bacon, cooked and crumbled

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Make the soup: Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the celery, carrots, and onions, sauteing until softened - about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally.

Make the cream sauce: Meanwhile, melt the remaining 4 tablespoons butter in a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened - about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Serve.

Cover

You can find this recipe and many more in my cookbook, The Farm Chicks in the Kitchen.

June 12, 2012

Italian Veggie Sandwich

The last year brought a lot of changes to my world - many of them health related. I've always really prided myself on cooking healthy food for my family, but I've never tried harder than I do now, really in an effort to be as healthy as I can be (and my family too!) As I've made big changes to what I've been cooking, it's been a challenge. For me, someone who has always cooked for enjoyment, it feels like I'm learning to walk again. I recently created this delicious veggie sandwich, which is an adaptation of my Olivada Crostini recipe from the first Farm Chicks cookbook, and a success in my quest for more healthy eating.

Italian Veggie Sandwich

2 small hearty Italian bread rounds or 1 regular-sized

4.25 ounce can chopped black olives

1/3 cup pimento stuffed green olives, chopped

1/2 cup bottled roasted red or yellow peppers, chopped

3 teaspoons red wine vinegar

1 large clove garlic, minced fine

Fresh onion slices

Fresh zucchini slices

Romaine lettuce

Cut rounds in half and remove soft inner bread, leaving just the crust. (Save the soft bread for snacking!)

IMG_2180

Add the olives, peppers, vinegar and garlic to a small mixing bowl and stir until combined.

IMG_2181

Spoon about 1/4 of the mixture onto the inner base of the bread round and spread evenly.

IMG_2182

Top with the onions, zucchini, and lettuce.

IMG_2183 IMG_2184 IMG_2185

Add a bit more of the olive mixture to the inner top of the bread round.

IMG_2186

Place top round onto bottom veggie-filled round and press. Cut in half or in fourths and serve. (These sandwiches are also really delicious if they are wrapped and placed in the refrigerator overnight).

IMG_2189

Repeat the process with the remaining bread round, filling, and veggies.

January 03, 2012

Hearts of Palm Salad

IMG_0021

I have an obsession with hearts of palm and am always trying new ways to incorporate them.  This salad is one of my favorite creations.

IMG_0028

Hearts of Palm Salad

(Prepare your desired amount of salad fixings, for one or several servings).

Romaine lettuce, washed and torn

White onion, thinly sliced (optional)

Canned hearts of palm, sliced thinly

If making a single salad serving, mound fixings on a plate and drizzle with dressing (recipe below).  If making a full salad, place fixings in a salad bowl, toss with dressing and serve immediately.

Dressing:

1/4 cup extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon light sour cream

1 small clove garlic, squeezed through garlic press

Salt & pepper to taste

Whisk dressing ingredients together until thoroughly combined. Store any leftover dressing in an airtight container in the refrigerator for up to 2 days.

IMG_0031

Note:

Canned hearts of palm can be found in most grocery stores, usually near the canned artichoke hearts.

IMG_0042

January 18, 2011

Roasted Corn Pasta Salad

The Farm Chicks Website has moved. You can find The Roasted Corn Pasta Salad recipe here.

January 06, 2011

Black Bean Burgers

My website has moved. You can visit me here.

November 21, 2010

Thanksgiving Salad

My website has moved. You can visit me here.

January 07, 2009

Rosey Lunch Party

The Farm Chicks Website has moved. You can find the Rosey Lunch Party here.

November 21, 2008

Chicken, Avocado, & Green Onion Soup

My website has moved. You can visit me here.


Learn about my show!

About Me

My Books

Email Serena



Follow Serena on Pinterest

Follow Serena on Twitter





Spread the love!