Parsley Pasta Salad With Chickpeas

If you like real tabbouleh, I think you will love this. The parsley is the star. This was just going to be Saturday lunch and a way to use up a half bag of the TJ’s grilled veg, so of course I have no knolled ingredients or process photos to include. But, this was yummy enough to warrant a share – so forgive me.

This is hearty, and fresh, and makes for a filling lunch. You could add some tuna to boost it up, if you wanted. Or just serve it as a side to some rotissimat chicken you picked up on the way home.
If you are lucky enough to be able to eat cheese, some chunks of feta in this would push it into the orgiastically good zone.

Try this – I am totally loving it, and I think you will, too.

Parsley Pasta Salad With Chickpeas in Garlic Dijon Vinaigrette
Salad Ingredients
½ pound rotini pasta, cooked according to package directions
1 can chickpeas, rinsed and peeled
1 small bunch ruffled parsley, chopped coarsely. (About 2.5-3c.)
12 ish pitted kalamata olives, sliced laterally in half
1/2 small white onion, diced
1.5-2c chopped grilled vegetables (I used ½ bag of the Trader Joe’s misto alla griglia – it is red bells, eggplant and zucchini.)
Garlic Dijon Vinaigrette
3 fat cloves of garlic, minced or pressed
1/3 c. red wine vinegar
2 Tbsp. dijon mustard
½ c. extra virgin olive oil
A ton of freshly ground black pepper.

Directions:
Ok, while the water is boiling for your pasta, make the dressing. In a large bowl, whisk together everything but the oil, then drizzle and whisk it in last until you have a nice emulsion. Pour half of the dressing into a medium-sized microwave safe bowl. This dressing is really intense, do not panic. Once is mixed with everything it will mellow out.
Peel the chickpeas, put them in the bowl with the dressing and toss to coat. Microwave for one minute, stir and set aside.
While the pasta is cooking, chop your vegetable and layer them on top of the dressing in the bowl (but do not mix!) and put that in the fridge to wait for the last step.
When the pasta is al dente, drain it and then immediately put the hot pasta in the bowl with the chick peas and give it a stir.
Once the pea/pasta mixture has cooled to room temperature, toss it with the rest of the ingredients and it is ready to eat. Or, stick it back in the fridge. Because you coated the beans and pasta with that super-strong dressing while they were hot, you don’t have to wait until tomorrow to enjoy this. It is ready right now.

This makes 4 meal-sized portions, or 8-10 sides.

Nutritional Info
for the meal size, verywell.com says each serving has:

927 cal
38.7g fat
123.8g carbs (fiber 21.9g, sugar 12.5g)
29g protein
Plus – 110% Vitamin A, 93% vitamin C and 56% Iron.

Jalapeno Cilantro Slaw with Lime


My new favorite coleslaw is easy, fast, zesty and bright. And easy. Wait, I said that. Oh! And no mayo! This is zippy the day you make it, the next day it will have more juice from the cabbage and it will be hotter because the jalapeno has been infusing everything.

We love this with grilled chicken, or pork. As a side with tacos, and actually ON fish tacos. It is super yummy.
You ready? Let’s do this!

Whisk together:
3 Tbsp. mild oil
¼ c. agave sweetener (or 2 Tbsp sugar)
¼ c. freshy squeezed lime juice.
Pour over:
3 c. napa or green cabbage, chopped for slaw
¼ c. chopped cilantro
¼ c. white onion in wafter thin crescents
½ to 1 small fresh jalapeno, in wafer thin rings or crescents.
Toss. Eat. Add S&P to taste.

Nutritional info for four servings (according to verywell.com recipe analyzer).
Cal 164
Fat 10.3g
Carb: 19.1g (sugars 17.2g)
Protein: 1g
Vitamin A 79%, Vitamin C 49% of daily allowance.

Lemony Carrot Salad with Fig & Pistachio


SUMMER! The rains are finally here. It took a long time this year, so long we began to wonder if they would ever get here. But now it is officially summer. Hot, sticky days beg for cold, crunchy salads.

You know how much I love me some carrot salad. It’s a summer staple in our house. I made this one for my mom’s birthday lunch, and loved it so much I’ve made it again and again.
This is an easy-peasy salad, almost like that carrot raisin salad from childhood, but with a grown-up (and mayonnaise-free!) twist.

1# fresh carrots, peeled and grated (about 3 to 4 c.)
¼ c. dried figs, sliced in thin rounds
¼ c. toasted pistachio meats, coarsely chopped
Zest of ½ lemon (1 tsp.)
Juice of ½ lemon (2 Tbps.)
1 Tbsp. agave sweetener (or sugar, or honey)
1 Tbsp. mild vegetable oil

Use a food processor to grate the carrots. Or use children – free labor, quick healers, and all that.

In a medium-sized salad bowl, whisk together the lemon, agave, oil. Dump in the rest, stir and serve. Or, you can stick it in the fridge and eat it later. It is good both ways: crisper with less sauce the first day, crunchy and juicier the next.
This is fantasic for picnics and barbecues (no mayo!), or with a sammie at lunch.
Going with four servings, the calorie calculator at verywell.com says each serving has:
Calories 163
Fat 7.3g
Carbs 23.9g
Fiber 5g
Sugars 14.8g
Protein 3.1g
and…..632% of your Vitamin A for the day!

Roast Butternut Soup

I know, I know. ANOTHER butternut squash recipe? I should be getting some kind of commission from the Butternut Council of America. I am so googling to see if that exists after I finish this post.

So, you know what they say. Soup: it’s what’s for dinner. Or at least, that’s what my poor, long-suffering husband says every time there’s a grey sky. Besides – Costco had two packs of these bad boys. On a cold day, this is a win/win, people.


Roasting concentrates the flavor and brings out the sweetness of the veg. Add some earthiness with the celery and the thyme, and the tartness from the apple, and this is simple goodness all around. Shall we?

Roast Butternut Squash Soup
1 butternut squash, peeled and cubed
½ large (or one small) white onion, large dice
1 small green apple, peeled and diced
1 stalk celery, diced
2 Tbsp olive oil
1 Tsp. dried thyme
S&P
1 ½ to 2 quarts chicken (or veg) stock.

Toss together everything but the stock on a parchment-lined baking sheet. Roast 375* for about an hour
The last twenty minutes, bring one quart of the stock to boil, then reduce to simmer to keep it hot. When the squash et al are done (fork tender, nicely caramelized), toss it all in the pot. The stock should just cover everything (add more if needed). Take a stick blender to it, puree, consume. Add more stock if you’d like a thinner soup.

Or – keep the squash in the fridge, and bring to boil and puree later when you’re ready to eat. It’ll keep in the fridge for several days (as will the soup once it’s done.) If you freeze this one, expect some water separation at the thaw. You can do it, I just wouldn’t recommend it.


I garnished mine with a little greek yogurt and some toasted walnut – butter would also be delish.

P. S. That Butternut Council of America does not exist. I must confess to being disappointed, although another smartass food blogger had the same idea back in 2013. So there’s that.

Chopped Satay Salad

Chopped Satay Salad
Salad with Satay Sauce
If you are like me, and when you go out for a specific kind of food – you order the same baseline item to gauge if you’ll like the rest: Chips and salsa, eggs benedict, fried rice, fish taco. When we go out for Vietnamese or Thai food, we always get the rice paper rolls and peanut sauce. Oh, that sauce. When it is good, I just want ask for a bowl of it and a spoon.
chopped salad with satay

It dawned on me this weekend that (duh!), there is probably a good recipe for it online. And there is – I made this recipe from SheSimmers.com, and it is AMAZEBALLS. Instead of just eating it with a spoon (and believe me, I can neither confirm nor deny that happened), I thought I’d get out the rice paper and make some spring rolls with tofu. Then as I was slicing the jalapeno and the cilantro, I got lazy and said ah, hell. I’m just going to make a chopped salad and dress it in the satay.
So tasty
Holy Peanut Sauce, y’all. This is yum. Just so much yum.
Make the sauce – it takes all of five minutes and you will be SO HAPPY.

Mix together:
1 c. chopped green cabbage
1 c. diced extra firm sprouted tofu
½ c. chopped broccoli
½ c. celery
½ c. diced jicama
½ c. diced cucumber
¼ c. diced red pepper
¼ c. chopped cilantro
2 radishes, sliced thin
¼ jalapeno, sliced thin
1/8 sweet onion, sliced thin
½ c. satay sauce
Toss it, serve with lime wedges and the sauce and some sesame seeds if you feel fancy.

If you don’t like tofu, do chicken. Or grilled fish or shrimp. Or,a add some cold rice vermicelli as a base. That would be delicious, too.

Tacos de Camotes (Sweet Potato Tacos)

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I toyed with some pretentious hipster title for this puppy – caramelized sweet potato tacos in a chipotle garlic emulsion. But, nah. This are simple and good – so tacos de camotes is much better. I want to try it with pumpkin, too. One day….. Anyway, if you get tired of turkey day leftovers in a couple of weeks, or want to use up that leftover sweet potato on the counter, or hell! Make an awesome first course to Thanksgiving dinner, these are ready to roll. Fast, easy and yummy. I can’t really say ‘no pica’, but the heat isn’t bad.
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These are crunchy and soft, tangy, sweet and spicy. Truly lovely.
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This is enough for two people as a main dish, or four for a side.

For the Taco filling:
2 large sweet potatoes, diced*
1/2 white onion, diced
1 Tbps. olive oil
garlic salt
For the chipotle emulsion:
2 large cloves garlic
1 tsp. Mexican oregano
2 whole chipotle peppers en adobo
2 Tbsp wine/cider/sherry vinegar
2 Tbsp olive olive
(A little water mixed with some adobo if needed)
And…..
Soft corn tortillas

*(diced means 1/2” cubes, people)
Preheat oven to 375*. Line a cookie sheet with parchment. spread out evenly the sweet potato and onion, drizzle with the olive oil. Sprinkle with the garlic salt.
Roast about 20-30 minutes, until really nicely caramelized.
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While that’s roasting, put the dressing ingredients in the blender and puree. You may need to add a little water/adobo sauce mix to get enough liquid to blend. Transfer to a bowl large enough to hold all the potato/onion mix when it comes out of the oven.
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When the potato/onion mix is done, remove from the oven and set aside just for a few minutes. (This lets the outside crust on the sweet potato cubes develop just a tidge more). Heat your tortillas and get your serving plate. Toss the hot sweet potato/onion mix in the chipotle emulsion, fill the tortillas and consume immediately.

These would be awesome with a smoked fontina cheese. Or avocado slices. Or even with some scrambled egg for an amazeballs breakfast taco. Or hell, underneath some poached eggs for that matter.

** This would also work with kabucha squash.
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Bon apétit

Herbed White Bean Tomato Stew

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It finally happened. Stepping outside in the morning one day last week, I could feel it. The air was cool(er?). Summer is leaving. Then, we had a rainy day. And as Himself will tell you, I’ll use that as an excuse to make soup every time. Even if it’s 85*. But, c’mon – after 104*, the eighties are practically cold. It’s all relative, man.
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Every time I start to make soup, two thoughts come to me. The first is Joan Cusak’s character Marcella in Grosse Pointe Blank, trying to explain a recipe to a friend on the phone, “No, I, it’s not going to be a boring soup! It just, that’s just the base! Carrots and celery are just a base of a soup!”
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The other is that genius Beth over at Budget Bytes, who taught me whenever I’m making a mirepoix for a soup to double it and freeze half so the next time it’s like a little time-saving gift waiting for you in the freezer.

This was quick and yummy. Drizzle it with a little balsamic vinegar before serving.
Bon apétit.

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Herbed White Bean Tomato Stew
Ingredients
5 celery stalks, chopped
2 large carrots, sliced for soup
½ white onion, diced
A fingerwidth of fresh thyme with a couple sprigs of parsley tied in a bouquet garni
1 28oz can diced San Marzano tomatoes
2 cans drained low-sodium cannelini beans
1 Tbsp. sugar
1 quart chicken broth (or veg if you don’t do the meat stuff)
¼ c good olive oil
1 cup dry red wine

In a large soup pot, sweat the celery, onion, and carrots in the olive oil. Add the rest of the ingredients, plus half a tomato can of water. Raise heat to medium and simmer for half an hour. (Remove the garni before consuming.)

And, btw, the fresh thyme and the San Marzano’s are really essential. Spring for the toms, for this and your pasta sauce. You will be glad. Safeway has them under their house label, so they’re not insanely expensive. They really do make a difference.

Melon Cucumber Basil Salad

Oh, that you could taste this right now. Icy cold, crisp, slightly sweet – with accent of fresh basil leaves and lemon and the slightest drizzle of honey. I am in heaven.
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I absolutely love those yellow melons at Costco – I think they’re called sunshine? They’re amazing – the flesh is mostly like a honeydew. If they are not super ripe, they are crisp and still sweet. When they are ripe, they are a dripping juicy mass of honey sweetness. It’s a win/win.
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Dammit, I love summer. Make this – you will be so happy.
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There isn’t really a recipe, per se. Just this:
Cube or ball as much melon as you’ d like to use.
Peel and dice an equal volume of English cucumber. (If you use the normal kind, I’d seed it.)
Toss in a bowl.
Rinse and chiffonade a couple of basil leaves (more or less to your taste).
Zest some lemon on to the mix, and then squeeze in a little lemon juice.
Drizzle with some honey.
Toss and eat.

Green Tamale Soup

Pretty simple set of ingredients
Pretty simple set of ingredients

We took a staycation the last week of the year, and I got a wild hair to make our own corn tortillas. “How hard could it be,” I thought. Turns out, fairly hard. As in, what are these? Frisbees? This left us with a five pound bag of masa in the pantry. What to do, what to do. Turns out it makes totally delicious corn bread, which is almost cakey in texture. It is also what is often used to thicken chicken tortilla soup – that ubiquitious, obstenisibly Mexican but really more of a gringo dish. Then I saw the bags of frozen roasted and peeled Hatch green chili in the freezer at Trader Joe’s , and a diabolical plot was born.
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I made a pot of this, and took some to work. A co-worker took a taste and said, “Hey! That tastes like green corn tamales!” Yeah, my work here is done.

Put some cubes of colby or mild cheddar in the bottom of the bowl and ladle this on top, and you will be in heaven. Even better, serve it with a cheese crisp. Just remember to taste your chiles – hot chiles mean spicy soup. If you are lucky enough to live near a Mexican supermarket that roasts green chiles in the late summer, they would be even better. I’d avoid the canned variety for this – the central flavor of this soup is the chile, and the canned varieties are so mild they would render a pot of tastelessness.
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This is super fast – start to slurp in under 40 minutes. Give it a try, you ‘ll be glad you did.

Green Tamale Soup
Serves: 4
Ingredients:
2 quarts chicken (or vegetable) broth
¾ c. masa harina (instant corn masa)
3 celery stalks, chopped for soup
3 carrots, peeled & chopped for soup
1 fat zucchini, chopped for soup
½ medium white onion, diced
1 c. roasted and peeled Hatch green chili (fresh or frozen. NOT canned.)
1 c. frozen corn.
1 tsp. sugar (optional)

In a bowl, mix the masa with about a cup and half of the stock to make a paste (or a thick slurry.)
In a large soup pot, dump all the other ingredients. Turn the stove on high. When it reaches a boil, turn the heat to medium low and whisk in the masa slurry.
Simmer about 20-30 minutes, and you’re ready to rock and roll. Don’t put the heat too high or the masa will burn on the bottom of the pan. The longer cook time just means softer veg.
This is even better the next day. And, you could absolutely add some diced cooked chicken breast to this, if you wanted to boost the protein quotient.
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serves 4
calories 189
fat 1.1g
cholesterol 0mg
sodium 1214mg
carbs 34.9g
-fiber 4.6g
-sugars 7.3g
protein 11.5g

Orange Vinaigrette … …. and figs

This dressing! I want to drink it! Those figs! They’re like candy!

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Is this post about the dressing, or the figs? I honestly cannot decide so we’re going to say it is about summer.

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Trader Joe’s had these fun striped figs last night, so of course we had to get them. Because cute food.  When I woke up this morning, I was thinking about a spinach salad I had planned for the blog, one with an orange vinaigrette, and those figs just matched perfectly.

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This dressing is saturated in orange flavor goodness. It is delightful, and would be good on any spring green salad, or grilled chicken, or asparagus, or…well you get the idea. Make this. It’s delicious.  It’ll easily keep in the fridge up to a week. I wouldn’t go longer because of the parsley.

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Can you find the special treat I did when I sat down to lunch after taking the pictures? Oy.

My goodness, but this was delicious.
Ingredients
zest of an entire navel orange (about 1Tb)
juice of the orange (about 1/4c)
¼ c. cider or rice vinegar (or enough to bring juice up to ½ c)
1 tsp. dijon mustard
2 Tbsp honey
2 tsp minced shallot
2 Tbsp minced parsley
2/3 – 1 c. mild oil (canola, light olive, etc.)
Instructions
Whisk together everything but the oil. Then, slowly drizzle in the oil while still whisking until it emulsifies.
Add or subtract honey depending on your preference. Use the rice vinegar if you like things a little less zippy.
Notes
Need to see the whisk/emulsify technique? https://www.youtube.com/watch?v=gdhpIZqUAJ4
By Karen Maginnis
serves 14
calories 114
fat 11g
cholesterol 0mg
sodium 6mg
carbs 5g
-fiber 0g
-sugars 4g
protein 0g