Chinese Chicken Salad

I have fond memories of chicken salad.

6 years ago - when Adam and I lived in a one bedroom apartment and I was just getting into cooking, I would make chicken salad every Wednesday night. Adam had just started playing hockey as an adult, and would have practice on Wednesday nights and the abominable hour of 10PM. So clearly he would need a lot of protein and energy to stay up late and skate and score goals and whaveter else they do out there on the ice.

So every Wednesday like a dutiful girlfriend I would defrost some chicken breasts, break out the mayo and celery and whatever else I had on hand that day that might be good and make a chicken salad to serve over a bed of lettuce. And even if I knew I would be busy on Wednesday, I would make the chicken salad on Tuesdays and keep it in the fridge for him. It was a tradition and I kept at it for an entire hockey season. Then when next season rolled around they weren't having regular practices and the chicken salad on Wednesdays tradition kind of tapered off. I must say I think it is NO coincidence that not long after I stopped making chicken salad on Wednesdays, he broke his ankle at a hockey game

There is power in rituals! Especially if the ritual occasionally resembles a Waldorf salad with chicken in it. Yum!


Now for the second part of the lead in which has nothing to do with hockey. I am of late, obsessed with sesame oil. A tiny amount of this amber colored aromatic goes a LONG way in adding flavor to Asian recipes. A little mixed with some rice vinegar is amazing on salads. A few drops in a marinade brings meat to new depths. It's just great!!!

So when I found this recipe for Chinese Chicken Salad, that invoved both my long lost chicken salad, and sesame oil - I pounced on it. This is a fantstic make ahead meal as the longer you let it chill in the fridge, the more the flavors blend. If you're going to have it the same night let it chill at least an hour before serving.

Chinese Chicken Salad
Serves 4, 5 pts each

2 cups cubed cooked chicken
1 red pepper sliced
1 8 oz can sliced water chestnuts, drained
6 scallions, cut into 1 inch pieces
1.5 cups cellophane noodles
3/4 cup fat free yogurt
1 tbsp smooth peanut butter
1 tbsp sesame oil
1 tbsp rice vinegar
1 clove garlic, minced
Spring mix/Romaine/Whatever green you like


Prepare the cellophane noodles

Place the dried noodles in a bowl and pour boiling water over them. Let sit for 2-3 minutes then drain.

Whisk the yogurt, peanut butter, oil, vinegar and garlic together until well blended.

Stir in the noodles, chicken and vegetables except greens.





Cover and chill for at least one hour. Serve over a bed of greens!

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Orzo Salad with Roasted Vegetables

Last week I was contemplating dinner when a coworker remarked on the Vegetable Tart I had posted earlier in the week. She was going to make it for dinner that night, and wanted to share with me one of her favorite recipes as thanks. I am always interested in trying other people's "go-to" recipes and when I saw it was a Barefoot Contessa recipe, even more so.

You should know that I am involved in a love affair with orzo. The shape and size of rice, with the texture of pasta - it is ideal for anything from pasta salads to stir fries. When cooked correctly it has this silky texture that is to die for. I forsee a lot of orzo salads and sides happening this summer - and this recipe is certain to be one of them!

Orzo Salad with Roasted Vegetables
from the Barefoot Contessa

Ingredients for salad
1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta or rice-shaped pasta
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted (pine nuts)
3/4 lb good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

For the dressing
1/3 cup fresh lemon juice (2 lemons)
1/3 cup olive oil
Salt and pepper to taste

This really couldn't be easier. Preheat the oven to 400.

Take your chopped eggplant, peppers and red onion and combine in a bowl.



Toss with olive oil and salt and pepper to taste. Spread out on foil lined baking pan.



Roast for 40 minutes / until slightly browned.

While the vegetables are roasting prepare the orzo per the instructions. When it is done drain and rinse in cold water.

Toss with roasted vegetables and let cool to room temperature. Add basil, scallions, feta and pine nuts. Toss with dressing.



Look how festive!

And a taste explosion to boot. My brother, when I told him I was making an Orzo Salad with Roasted Vegetables, wanted no part of it. But when it was done he had some and liked it so much he even had seconds! It is fool proof and I think would appeal to anyone. Thus it would be a simple,tasty and well recieved addition to any cookout!

Hail To The Caesar

I get in food ruts. Actually rut has kind of a bad, boring connotation so let’s say instead that I get in food moods. And these moods last for months at a time. Last year I was in a crab cake mood for 3-4 months and so every time I went out to eat (more or less) I ordered crab cakes. I also tried THREE TIMES to make them at home and barely made it to mediocre so a spectacular crab cake is still on my cooking wish list. This year, as you may have realized, I was on a burger kick for a while – all kinds of burgers from turkey to beef and lamb, not to mention veggie. But now another mood has taken hold of me and won’t let go. And this is a Caesar Salad kind of mood.

Seriously, can you go wrong with a Caesar salad? The zippy dressing? The crisp romaine? The CROUTONS dear God the Croutons. Have it as an appetizer or throw some grilled chicken on there and have it as an entrée. It is the perfect food (at least it has been for me over the past few months)

So it’s no surprise that I searched high and low for the perfect recipe and finally got it together last week. On Epicurious.com t hey have just such a Caesar Salad recipe that perfectly captures the zesty awesomeness of Caesar dressing and not to mention the PERFECT herbed crouton

I must warn you: this is a true blue Caesar salad which means, of course, you will have to get into the anchovy and all it’s slimy.salty goodness.



mmmmmmmmm.



Don't worry though - the dressing is perfect – everything you want in a Caesar dressing and easy to prepare to boot.

Let’s get to it

Caesar Salad with Herbed Croutons

For dressing
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
8 anchovy fillets
3 tablespoons fresh lemon juice
3 garlic cloves
2 tablespoons Dijon mustard
3/4 cup olive oil

For croutons and salad
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
12 cups coarsely torn hearts of romaine (about 9 ounces)
1/2 cup freshly grated Parmesan cheese
Cracked black pepper

Make dressing:

Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor.



Blend well. With processor running, slowly add olive oil. Season with salt and pepper.



Make croutons and salad:

Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saute until fragrant, about 1 minute.



Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.



Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

Ooooooooh.



Ahhhhhhhhh.



Helpful hints:

* I used regular sandwich wheat bread for my croutons and they came out great! Use whatever bread you have around and even if they feel a little soft when they come out of the oven it's okay, they crunch up as they cool.

* I added grilled chicken to mine since I was serving it for dinner. You can either make the dressing ahead of time and marinade the chicken in a bit of it before grilling, OR just salt and pepper and add whatever seasonings you like.

* This serves about 6-8 people so if you are not going to be consuming all of it then only put the dressing on what you will be eating, so you can save the rest of salad for later and it won't be soggy!

Every month, Marty's (a liquor/gourmet food store in Newton I visit weekly) sends out a brochure of their specials, new wines that have come in, upcoming tastings. I like to peruse the wine section and circle what I would like to try. One sauvignon blanc was described as "Perfection with a cold crab salad" and ever since I read that I could not get the idea of making a cold crab salad out of my head. So I went on the hunt yesterday for the perfect recipe (after first visiting Marty's and purchasing the wine) and after some googling I found the following recipe on RecipeZaar.com. Don't be scared of the imitation crab! It is delicious!. I added in some green pepper since I had some in the kitchen. And in the end it came out SO GREAT. It is fantastic on it's own, mixed in with salad greens, in a sandwich or even as a dip with crackers.

California Crab Salad

16 ounces surimi (imitation crab) or lump crabmeat (picked through)
1 avocado
1 (10 ounce) can blck olives
1 tablespoon red onions, chopped finely
2 tablespoons celery, chopped (optional)
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 1/2 teaspoons dill (dried dill weed)
1 dash worcestershire sauce
1/2 cup mayonnaise
salt and pepper

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
1. Flake crab with 1 t lemon juice in large bowl.
2. Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1t dill
3. Stir until mixed.
4. Stir in mayonnaise (adjust amount according to taste).
5. Add salt and pepper to taste.
6. Slice avocado into small pieces and sprinkle with remaining lemon and dill
7. Gently stir avocados and olives into the salad.
8. Taste and adjust seasonings as needed.
9. Serve or refrigerate for several hours

Now that cookout season is upon us, I am always on the lookout for new, fun, "cookout" type dishes to bring with me to friends' bbqs. When I was young, my mom was famous for her rice salad (or rather, for The Silver Palate Cookbook's rice salad)and she would make a big batch of it every time we had company over in the summer. My first summer in my apartment I got the recipe from her, modified it a little, and served it when I had company over for dinner and it was a big hit. It is colorful, cool, and delicious, not to mention relatively easy to make. I chose to use a red onion instead of a purple, and I nixed the currants all together which is what my mom did as well.

Silver Palate's Rice and Vegetable Salad

8 cups hot cooked rice
1 1/2 to 2 cups Our Favorite Vinaigrette (recipe follows)
1 sweet red pepper, stemmed, cored and cut into thin julienne
1 green pepper, stemmed, cored and cut into thin julienne
1 medium size purple onion, peeled and diced
6 scallions (green onions), cleaned and finely sliced
1 cup dried currants
2 shallots, peeled and finely diced
1 package (10 ounces) frozen peas, thawed and blanched in boiling salted water for 3 minutes
1/2 cup pitted black olives, finely chopped
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and freshly ground black pepper, to taste

1. Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature.
2. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like.
3. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.
8 to 10 portions.



Our Favorite Vinaigrette (of you can just use regular balsamic vinaigrette which is what I do when pressed for time)

1 tablespoon prepared Dijon-style mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
minced parsley and/or snipped fresh chives, to taste
1/2 cup olive oil

1. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.
2. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use (vinaigrette is best if made just before it is to be used.) If necessary, whisk again before serving.