Yummy Kitchen

Well everyone it is summer and to me that means salads.  This evening my husband was working. This means I can make something to eat that he wouldn’t touch with a barge pole and quinoa is right on the top of the list.  I love to make it because it is such a complete food.  It has also been called a superfood.  High in protein, contains fibre phosphorous, magnesium, and iron.  Also is a source of calcium and considered to be gluten free. It is easy to make and I always think if it contains all those nutrients I don’t have to have anything else with it.  Which makes my meal so uncomplicated, quick and easy.  Noticing when I opened my refrigerator, I had tomatoes and buffalo mozeralla that I wanted to use up.  Caprese salad was my first thought, then I thought why not add the quinoa.  I was on my way.  Here is what I came up with.  Always remember I make more so I leftovers for the next day.

Prepare your quinoa  according to package instructions and place into a bowl.  Allow to cool.  To be honest I omitted that step because I was hungry.  Didn’t matter to me if it was a bit warm.

Chop your Roma tomatoes, mozzarella ball and basil leaves.

Add your olive oil.

Salt

Pepper

And your red wine vinegar.  When I got to this stage I decided to change it up.  I added balsamic vinegar instead.

Next add your tomatoes, mozzarella ball and basil.  Gently toss it.

Give it a taste to see if you need a little extra of something.

Doesn’t that look yummy!

RECIPE

INGREDIENTS

3 cups Quinoa

1/4 – 1/2 cup Olive Oil

Salt and Pepper To Taste

Red Wine Vinegar To Taste

3 – 4 Roma Tomatoes, Chopped

1 Large Ball Buffalo Mozzarella Ball, Cubed

A Bunch Of Basil Leaves, Finely Chopped (chiffonade)

PREPARATION INSTRUCTIONS

Prepare the quinoa according to package instructions.  When ready allow to cool.  The quiona may be prepared ahead of time and place in the fridge, covered. To prepare the salad place the quinoa into a bowl, add your tomatoes,mozzarella salt, pepper, olive oil and red wine vinegar.  Gently toss then add your basil.  Give it a taste and add what is needed according to your taste.

I love it and had enough for two more meals.  For lunch the next day I added cucumbers green onions, strawberries and a secret ingredient, tabasco sauce.  That’s something else my husband won’t eat. That’s ok I just add it when he’s not around.  It was YUMMY!!

There are so many ways to make Cobb Salad.  I think it all comes down to what your favorite ingredients are and you just apply them to the salad.  That’s what cooking is all about.  Putting your own spin on everything , your  signature so to speak.

This is my version.  I hope you like it.  Please forgive me because I was deleting some of my pictures and I lost some of my images.  When I make this again I will retake some of the pictures.

Today I decided to use  chicken thighs in my salad. You seasoned them with salt and pepper.  Place them in a fry pan cook them on both sides……and slice them up.  You should let them cool first.

Now on a broiling pan nicely place your bacon and place the pan in the oven under the broiler to cook.  This I had to do twice.  I mean really, you can never have to much bacon.  This is also the ingredient, well at least in my kitchen that gets tasted the most. Lucky to have any left by the time you need it.  Next you place it on a cutting board a proceed to chop.  Once your done, place on a plate and set aside but not before you have a nibble.  Please forgive me for some of the shadows in the pictures.  When I noticed it was too late.

Place your eggs in pot and immerse them with water, boil them until they reach the hard boiled stage.  Whether it’s right or wrong, I boil mine for ten minutes, place them under cold water and immediately peel them from the wider end.  My father told me that they are easier to peel that way and he was right.

Slice or chop them, whatever floats your boat.  Place in a bowl and set aside.

Cut your lettuce into bit size pieces.   Place in a bowl, set aside.

Slice strawberries, green onions, cherry tomatoes, cucumber……

Place in container, set aside.

Don’t forget your avocado.  Such a nutritious fruit that is so under used……Place in a bowl, set aside.

Grate some cheese.  Then line up your ingredients, choose your plates and start to assemble.  You can do this process in a bowl, on a platter, in a casserole dish, any way you like.  I have chosen to serve it on individual plates.  First, place your lettuce on your dishes then in rows of each  item per row, eggs, cucumbers, strawberries, bacon, cheese chicken,  place your prepared and waiting items.

Sprinkle with green onions! Top with your favourite salad dressing and your good to go.  I did one other simple thing.

I toasted some bread.  Rubbed both sides with garlic…….

Poured some olive oil on them, sliced each piece and served it along side of the salad.  You’ll love this salad.  It has become my favorite.  I ALWAYS make extra everything when I prepare for it, so I have everything sitting in a container in the fridge and when the mood strikes me I can make it without starting from the beginning.  My husband is not big on salads but will eat this one and even take it to work for his lunches.

RECIPE

INGREDIENTS

4 Boneless Skinless Chicken Thighs, Fried And Sliced

Salt And Pepper

Olive Oil

1 Clove Garlic

2 heads of Romaine Lettuce, Cut Into Chunks

10 whole Hardboiled Eggs, Peeled And Sliced

2 Packages of Bacon, Broiled Until Crisp

1 1/2 – 2 Cups of Cherry Tomatoes Sliced In Half

1 – 2 Cups of Strawberries Sliced

1 – 2 Avocados, Removed From Skin And Diced

3 Green Onions Chopped

1 Cup Of Shredded Cheese – I Used Marble

Salt And Pepper To Taste

3 – 4 Slices Of Toasted Bread, Rubbed With A Garlic Clove

Dressing Of Your Choice – I Used Kraft Poppyseed Dressing

PREPARATION INSTRUCTIONS

Heat a heavy skillet drizzled with olive oil and fry chicken until the meat is no longer pink inside.  Remove from pan and set aside to cool.  Broil your bacon in the oven until crisp, also set aside to cool.  Cut both the way you like.

Arrange lettuce on plates, platter or bowl then place chicken, bacon, eggs, strawberries, cherry tomatoes, avocados, grated cheese in rows, one item per row.  Sprinkle with green onions and salt and pepper.

Serve with toasted garlic bread and salad dressing of your choice!