Grilled Ginger-Sesame Chicken Salad

So I’m trying to get more creative with my salads.  And this is definitely going to be filed under filling, delicious, interesting salads.  This is a great summer salad, full of fresh, strong flavors.  The marinade is wonderful on the chicken, and then it’s very easily transformed into a dressing for the salad.  If you’re looking for a new, interesting salad, you’ll definitely want to give this one try.  I made this on a grill pan, but it’ll be great for outdoor summer barbecues too!

Grilled Ginger-Sesame Chicken Salad

Serves 4-6

Adapted from Menu Musings

Marinade/dressing:

• 1/4 cup soy sauce
• 1/4 cup canola oil
• 3 Tbsp minced fresh ginger
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 tsp sriracha sauce
• 1 tsp kosher salt
• 1 pkg chicken tenders, or two large chicken breasts cut into strips
• 1/4 cup red wine vinegar
• 3 scallions, thinly sliced

Salad:

• 1 lb Napa cabbage (1/2 a large head), thinly chopped
• 2 carrots, grated
• 3 scallions, thinly sliced
• 1/2 cucumber, chopped
• 1 bunch cilantro, chopped
• 2 tsp white toasted sesame seeds
• 2 tsp black toasted sesame seeds

In a measuring cup, whisk together the soy sauce, canola oil, ginger, hoisin sauce, sesame oil, sriracha, and salt.  Add the chicken to a large ziploc bag, then add in 3 Tbsp of the marinade.  Seal the bag and allow to marinade for at least 30 minutes. Add red wine vinegar and scallions to the remaining marinade and set aside.

While the chicken is marinating, prepare the salad ingredients, and toss together in a large bowl.

Grill the chicken for about 4-5 minutes on each side, until cooked through.  Slice the chicken, and place on top of the salad.  Dress the salad, and serve.

Greek Kale Salad

Back to my kale eating ways!  This was something I was able to throw together with whatever I had on hand.  It’s easy and super delicious.  It’s easy to keep feta and olives on hand and during the summer months I usually have some tomatoes, cucumbers on hand too, so this is perfect when you don’t feel like putting a lot of work into your salad but you still want to eat your vegetables.  Kale adds some extra nutrients and staying power to this Greek salad.  If you want to make this more of a main dish just add in some chickpeas or grilled chicken.  Perfect for a weeknight dinner or lunch.

Greek Kale Salad

Serves 4-6

• 1 bunch kale, stems removed and chopped
• 1 cucumber, chopped
• 2 bell peppers, chopped
• 2 medium tomatoes, chopped
• 4 oz feta, crumbled
• 1/4 cup kalamata olives, chopped
• Italian dressing to taste

In a large bowl, add kale and about 2-3 Tbsp of Italian dressing, massage the kale until tender.  Add remaining ingredients and serve.

Ginger-Scallion Cold Tofu

With summer approaching and the temperatures rising, you can bet I will be eating a lot more of this tofu.  This is super simple to prepare, it’s refreshing and cold and light.  This goes great with a salad (I’d recommend an Asian cabbage salad like this or this or this) for a quick, light summer meal.  Tofu is also a great vegetarian (vegan too!) source of protein, iron and calcium.  And while the biggest complaint with tofu is that it’s bland, this dish adds spicy fresh ginger, scallions and soy sauce…I think it’s anything but bland with all those flavors going on.  Try it and let me know what you think.

I like Silken brand soft tofu for this, it has a really smooth texture.  If I’m really lazy I even cheat on using fresh ginger and use some from a squeeze tube.  But using fresh ginger does taste a bit better and is pretty easy to use with a proper sharp knife.

I like to store gingerroot in the freezer and break off a knob when I need to use it.  I use a pairing knife to carefully peel the outer layer (you can run some warm water over the root for a little so it’s not quite so cold to hold).  Once it’s peeled I use a sharp knife and slice, then mince the still mostly frozen ginger.  This works great for getting a good mince.  Ginger can get a bit stringy, so I’ve found this to be the best way.  You can also try using a microplane to grate the ginger, but that takes longer in my opinion.

Ginger-Scallion Cold Tofu

Serves 2-4

• 1 block Silken soft tofu, preferably chilled
• 1-2 scallions, thinly sliced
• 1 tsp fresh ginger, minced (about 1/2 inch knob)
• 1 Tbsp soy sauce (more or less to taste)
• 1/2 tsp ponzu (optional, this adds a hint of citrus…you could try a squeeze of lime juice too)

Carefully open the box of tofu and squeeze tofu out onto your serving dish (something with a bit of an edge to hold soy sauce).  Sprinkle with scallions, place ginger on top of the tofu block, then drizzle with soy sauce and ponzu.  Serve and enjoy!

Mediterranean Quinoa

This is a great grain salad.  It’s got everything you need!  Quinoa is packed with protein, but still has the starchy taste of a grain, the vegetables add fresh flavor and color and vitamins, feta and olives add to the whole Mediterranean deliciousness, and herbs make it fresh and summery.  I expect I’ll be making this a lot more this summer.  It’s easy to make, great for potlucks, picnics, or lunches.  The flavor is a little subtle, which I found to be a great refreshing taste, but if you want to kick it up a notch, add more feta and/or olives, or herbs, just taste as you go (remembering that it’ll come together more the longer it sits).

I can also picture this being a great tomato filling for later in the summer, just leave out the grape tomatoes and stuff a large tomato with this salad for a pretty presentation.

Mediterranean Quinoa

Serves 20

Adapted from Eat Good 4 Life

• 3 cups dried quinoa
• 6 cups water
• 1 tsp salt
• 2/3 cup rice vinegar
• 1/3 cup olive oil
• 1/2 lemon, juiced
• 1 Tbsp dried dill (twice as much if using fresh)
• 1/4 cup minced fresh mint (basil would also be fantastic)
• salt and pepper, to taste
• 1 lb grape tomatoes, halved
• 1 cucumber, chopped
• 1 bell pepper, diced
• 2 large carrots, diced
• 3/4 cup chopped Kalamata olives
• 8 oz feta, crumbled

In a large saucepan, add quinoa over high heat.  Toast the quinoa, stirring the pan frequently, until fragrant and starting to pop.  Carefully add water and salt, reduce heat to a simmer.  Cover the pot and let cook for about 20 minutes, or until all the water has been absorbed.

Meanwhile, in a measuring cup, whisk together the rice vinegar, olive oil, lemon juice, dill, mint, salt and pepper.

Once the quinoa is done, pour about half of the dressing over the quinoa and mix well (adding it to the hot quinoa will allow the quinoa to better absorb the flavors).  Allow the quinoa to cool partially, then add the remaining ingredients, and top off with the remaining dressing.  Mix well and serve room temperature or cold.

Strawberry Avocado Kale Salad

This recipe is a little bit of a different take on Strawberry Spinach Salad.  The kale makes this a bit heartier, the avocado adds some great healthy fats and creaminess; strawberries for sweetness, and pecans for crunch.  The best thing about raw kale salads is that they’re hearty.  You could easily make this at the beginning of the week, and have easy lunches all week long.  Kale is also full of good for you vitamins, and is high in calcium!  While kale might be a bit intimidating, it’s quite easy to turn into a delicious meal.  Since kale is rather tough, if you plan to eat it raw you have to massage it.  I know it sounds weird, and I too have felt the “if anything’s getting a massage it should be me” thoughts, but alas, your raw kale wants a massage too.  All you have to do is rub the salad dressing into the leaves.  You’ll know you’re doing it right when the leaves turn a brighter green, look glossy, and have already softened up a bit.  It doesn’t take long to do a whole bowl of kale, so don’t let this deter your raw kale eating ways!

Strawberry Avocado Kale Salad

Serves 4

Adapted from Two Peas and Their Pod

Lemon Poppyseed Dressing:

• 1/4 cup olive oil
• 1 1/2 lemons, juiced (about 3 Tbsp)
• 1 Tbsp honey
• 1 tsp poppyseeds
• salt and pepper to taste

Salad:

• About 8 cups raw kale, stems removed and torn into bite size pieces (or enough to fill a large bowl, it reduces to about half the amount after it’s massaged)
• 2 cups sliced strawberries
• 1 avocado, chopped
• 2 oz feta, crumbled (optional)
• 3/4 cup pecans, toasted and chopped

In a measuring cup, whisk together the dressing ingredients.  Place raw kale in a large bowl, pour about 1/2 of the dressing onto the kale, and then massage the kale (rub the leaves between your hands), until kale is bright green and glossy.  Add remaining salad ingredients and serve.  Store in the fridge for about 3 days (although best to leave off the pecans until ready to serve).

Black and White Chocolate Cupcakes

These cupcakes are delicious.  The chocolate cake is super moist and so tender.  It has a rich, dark chocolate flavor that really shines.  It’s almost brownie-like.  Topped with a rich white chocolate frosting these are decadent and sure to be a new classic.  I’m not usually a fan of white chocolate, but the combination of white chocolate and cream cheese works wonderfully.  Make sure you use white chocolate bars as chips are coated with something to keep them in their chip shape and won’t melt as smoothly.  The cake batter is very runny, don’t be surprised when you’re mostly pouring it into the cupcake liners, but it just means it’s going to be the most amazingly moist cake you’ve ever had.

Black and White Cupcakes

Makes about 20 cupcakes

Adapted from Orangette and Just a Pinch

• 2 oz good quality semisweet chocolate
• 2/3 cup hot brewed coffee
• 1 cup granulated sugar
• 1 1/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 1/2 cup canola oil
• 1 cup lowfat buttermilk
• 1/2 tsp vanilla extract

Preheat oven to 300°F.  Line your muffin tin with paper liners and set aside.

Finely chop chocolate and combine with hot coffee, let stand for a few minutes, then whisk together until chocolate has fully dissolved.

In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.  In another bowl, beat eggs on high until slightly thickened and lemon-colored.  Slowly add oil, buttermilk, vanilla and melted-chocolate mixture, beating until well mixed.  Slowly add dry ingredients, beating on low until just combined.  Carefully pour batter into prepared muffin tins.  Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool completely in the tins on wire racks.

White Chocolate Cream Cheese Frosting:

• 1 1/2 pkgs (12 oz) cream cheese frosting, room temperature
• 9 oz white chocolate squares (not chips!), chopped and melted
• 3/4 cup butter
• 1 1/2 Tbsp milk
• 1/4 cup confectioners’ sugar

Beat cream cheese until light and fluffy.  Pour in cooled chocolate and beat well. Add butter, then milk and sugar, beating after each addition.  Taste and adjust sugar as needed.

Miso Glazed Tofu and Bok Choy

This is based off of a recipe I saw in a magazine, I thought it sounded delicious, and went to the grocery store intending to make it later in the week.  And yet some how I forgot to get half of the ingredients.  So when trying to eat up all the produce before leaving for a weekend trip, I decided to use the miso-glaze from the recipe for the tofu, and just add some bok choy and serve it over rice.  It turned out fabulous.  Tofu can be rather bland, but this miso-glaze is super flavorful, full of salty umami flavors.  The best part is that you don’t even need to marinate the tofu!  If you have the forethought, press the tofu during the day, but at least press it for about 30 minutes.

Miso Glazed Tofu and Bok Choy

Serves 4-6

Adapted from Cooking Light (May 2013)

• 6 Tbsp rice vinegar
• 1/4 cup white (shiro) miso
• 2 Tbsp minced peeled ginger
• 4 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 2 tsp dark sesame oil
• 2 pkgs extra-firm tofu, drained and pressed
• 2 Tbsp canola oil
• about 2 lbs baby bok choy, quartered and washed
• 2 Tbsp water

In a bowl, whisk together the first 7 ingredients.  Cut the tofu into large cubes.  Heat 1 Tbsp canola oil over medium-high heat in a large skillet.  Add 1/2 the tofu in a single layer, pour 1/3 of the glaze over the top.  Let cook for about 3 minutes, until tofu has browned on one side.  Flip the tofu and cook for a few more minutes until browned.  Remove tofu from the pan and then repeat with the remaining tofu.  Once the tofu has finished cooking, add the bok choy to the pan and add the remaining glaze and water, cover and let cook for a few minutes, or until the bok choy is tender.  Add the tofu back into the pan and give a stir.  Serve over rice.

Lemon Poppy Seed Muffins

Lemon poppy seed is my favorite muffin flavor.  It’s been ages since I’ve had one, so I decided it was time to make a batch.  These were very yummy.  The glaze adds quite a bit of sweetness with a balance of tart lemon zest.  The poppy seeds give a nice little crunch to the delicate crumb.  This are great for breakfast or a snack since they aren’t too sweet.  The lemon adds a bright burst of flavor and most of the sweetness comes from the glaze on top.

Lemon Poppy Seed Muffins

Makes about 15 muffins (I doubled the recipe and got about 32)

Adapted from Annie’s Eats

• 2 cups all-purpose flour
• 2 Tbsp poppy seeds
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2 1/2 lemons, zested
• 1 1/2 tsp vanilla extract
• 1 cup plain yogurt

Glaze:

• 1/2 lemon, zested
• 1 lemon, juiced
• 1/2 cup confectioners’ sugar

Preheat oven to 350°F.  Line a muffin tin with paper liners.

In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

In a large bowl, beat together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then add lemon zest and vanilla extract.  Slowly beat in the dry ingredients, alternating with the yogurt, in three batches.  Mix until just combined.

Scoop batter into prepared muffin tin (I used a 4oz cookie scoop).  Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.  Let cool for about 5 minutes in the pan and then transfer to a wire rack to cool completely.

While the muffins are cooking, whisk together all the ingredients for the glaze.

Once you’ve transfered the muffins to the wire rack, add about 3/4 tsp glaze to each muffin while they’re still warm.

Strawberry Banana Baked Oatmeal

It’s finally happened.  After about a year of eating pretty much the same thing every day, I’m finally ready to find a new breakfast.  As much as I adore fruit, yogurt and granola, and I’m sure it will come back in rotation, but I think this oatmeal might be my new go-to.  This oatmeal is lightly sweet, a little crunchy on top, and baking the banana and strawberry gives it a rich caramelized flavor that’s just awesome.  I went ahead and made a double batch of this and baked it in two pans (I didn’t want to have to extend the bake time for a 9×13″ because I was hungry!)  I’m so glad I did so I’ll have leftovers for a few days!  This is super yummy, goes great with some fresh strawberries on top, and a drizzle of half and half makes it a strawberries and cream dream breakfast.  There’s a subtle cinnamon flavor that goes remarkably well with the strawberries.

Strawberry Banana Baked Oatmeal

Serves 2-4

Adapted from How Sweet It Is

• 2 cups old fashioned oats
• 2 1/2 Tbsp packed brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 large egg
• 1 cup milk (I used unsweetened almond since I had some on hand)
• 1/4 cup plain yogurt (could also use half and half or Greek yogurt)
• 2 tsp vanilla extract
• 1 medium ripe banana, mashed
• 3/4 cup sliced strawberries

Preheat oven to 375°F.  Grease a 8×8″ baking pan or a pie dish with cooking spray and set aside.

In a large bowl, mix together oats, sugar, baking powder, salt and cinnamon.  In a large measuring cup, measure out the milk, then mix in the egg, yogurt and vanilla.  Stir wet ingredients into the dry, then add in the mashed bananas and sliced strawberries.  Pour into your prepared baking dish and bake for 25-30 minutes, or until set and beginning to turn golden on top.

Serve with freshly sliced strawberries and a drizzle of half and half.  If you let the oatmeal sit for about 10 minutes it firms up and you can serve as squares for a more portable breakfast (or snack).

Cabbage Salad with Thai Peanut Dressing

We’re getting temps up in the 90s already in the DC area. So I’m already focusing on meals that don’t require cooking. Salads are also great for taking advantage of spring produce. The star of this is really the dressing, the salad can be made with whatever you have in the fridge (although I am partial to Napa cabbage). This would also be great with chicken or tofu, although I kept it simple by using thawed edamame. And while I’m not usually a huge fan of peanuts, they add a great crunch and extra peanut-y taste to this salad. As with all nuts, make sure you roast them briefly before using them. It really brings out their flavor, and if you’re like me and store nuts in the freezer, it also helps thaw them out. All you need to do is spread the nuts on a dry pan and place them in the oven. Set your oven to 350 or 400 and by the time it beeps to let you know that it’s preheated the nuts will be perfectly toasted.

Cabbage Salad with Thai Peanut Dressing

Serves 6-8

Adapted from Canadian Gift Guide

• 1/2 head Napa cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1 large carrot, shredded
• 1 red pepper, diced
• 1/2 cup cilantro, chopped
• 2 scallions, thinly sliced
• 2 cups frozen edamame, thawed
• 1 cup peanuts, chopped

Combine all ingredients in a large bowl.

Dressing:

• 6 cloves garlic, minced
• 1/4 cup packed cilantro
• 1/4 cup peanut butter
• 1 1/2 limes, juiced
• 2 1/2 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp sambal oelek (chili paste)
• 1 Tbsp sesame oil
• 3 Tbsp peeled and minced ginger
• 1 Tbsp sugar
• 1 cup canola oil

Combine all ingredients in a blender. Blend until smooth. Taste and adjust seasoning as needed.