Chicken, Artichoke, Oven Dried Tomato Salad with Pesto Dressing

I finally made the salad I've been wanting to make since making my first batch of oven-dried tomatoes a few weeks ago. I made a second batch of tomatoes on Saturday with tomatoes from my in-laws' garden. I didn't pack them in olive oil this time so they wouldn't be soggy for my salad. Oven-dried tomatoes is a perfect way to use up extra tomatoes from your garden.

This yummy salad is a recreation of something I had a few years ago at a little cafe. It was the first time I had oven-dried tomatoes, and I fell in love with them that day. I also adored the creamy pesto dressing.

I don't have exact amounts for anything with this salad. Just throw it in a bowl and enjoy. I also made two pesto dressings - one creamy and one not. No exact amounts with the dressings either. I just add and taste until I'm happy with the outcome.

Ingredients

• Romaine lettuce, chopped
  
• Spinach
• Grilled lemon chicken (recipe here)
  
• Oven-dried tomatoes
• Artichoke hearts (I used marinated ones, rinsed & drained.)
  
• Pine nuts, toasted

I like half romaine and half spinach to add some variety. I like the crunch of the romaine. Spinach by itself as a salad is a little too wimpy for me.

Pesto Dressing

• A couple tablespoons of pesto (I used basil, pine nut, parmesan pesto.)
• Splash of balsamic vinegar
• Squeeze of lemon (I like lots of lemon.)
  
• Salt & pepper to taste

Just mix everything together. If it's too thick, add a bit of olive oil.

Creamy Pesto Dressing

• About 1/4 cup of pesto
• A couple tablespoons of Greek yogurt
• A spoonful of mayo (optional)
• Splash of balsamic vinegar
  
• Squeeze of lemon
• Salt & pepper to taste

Mix everything together.

That's it. Easy salad to throw together. I had the pesto dressing, and Husband loved the creamy pesto. I think the salad would be equally delicious with just plain pesto as well. Hope you like it!

Moroccan Carrot Soup

Source: epicurious.com via Laura on Pinterest

I received two pounds of carrots in my last bountiful basket. I decided to look for a new recipe that would use a bunch of the carrots. While on our cruise, I had the most delicious curried pumpkin soup. It sounded good, and it tasted better than I had expected. So when I found this Moroccan Carrot Soup recipe, I had to try it.

I made this for lunch today, and it was a hit. I loved it topped with yogurt and an extra squeeze of lemon. The kids enjoyed it, too.


Moroccan Carrot Soup
adapted from Bon Appetit via Pinterest via epicurious

• 2 T butter
• 1 C chopped yellow onion
• 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 C low-salt chicken broth
• 1/2 t cumin
  
• 1 T honey
• 2 t fresh lemon juice, plus more for serving
  
• 1/8 t ground allspice
• 1/2 cup plain yogurt
  

Melt butter over medium heat. Add onions and cook until softened. Add carrots. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are soft, about 20 minutes.

Remove soup from heat and puree in blender. Return to pan and add cumin, honey, lemon juice and allspice. Serve with a dollop of yogurt, lemon wedges, and extra cumin if desired.


I think I already know what I'll be using the other pound of carrots for. Yum!

Oven-dried Tomatoes

I love tomatoes. Not just any tomato. I love cooked tomatoes. I used to stand by a pot of anything that had tomatoes in it - soup, pasta sauce, whatever, so I could eat stir it. (I also love to stir things, but we'll save that for another time.)

Last summer, I had the most delicious salad. One of the amazing ingredients was oven-dried tomatoes. That is the first time I tasted them, and it was love at first bite. They were full of the yummy tomato flavor I love. I even like them better than sun-dried tomatoes. A whole lot better, and I like sun-dried tomatoes pretty well.

When I received some beautiful tomatoes in my produce basket one week, I decided to make my own oven-dried tomatoes.

I couldn't decide if I wanted to slice thin or in wedges so I did both. First, I placed the slices on paper towels to absorb some of the juice. Then I tossed them with a bit of olive oil, some chopped garlic, and salt & pepper. I put them in the oven at 200 degrees. I checked on them every 30-45 minutes and would turn them over as needed. Due to the varying thickness of my tomato slices, some were done sooner, so I just took them out along the way. The thickest ones took about 5 hours. The wedges held up better over time, but the slices looked really pretty.

I ended up with extremely flavorful little tomatoes. I could have eaten the whole pan right there. I decided to put the in a jar covered with olive oil, rosemary, and basil. They looked so pretty in the jar.

Over the next few weeks I used them in pasta dishes and on sandwiches. I will say when eating simply eating them, I liked them much better before they were drenched in olive oil. The olive oil has a nice flavor and has made a great addition to pasta sauces and salads though.

I can't wait to make them again.
This is such a great way to use up all those garden tomatoes.

I have a yummy salad recipe using these beauties to share with you soon.

What's your favorite way to eat a tomato?

Apple Hearts

When I was thinking about what to make for dinner the other night, I decided to do something quick and simple that involved Miss M. She hadn't eaten much that day or the day before since she wasn't feeling well, so I wanted to make something she'd be excited about.

I decided mini pizzas and apples would be perfect to make with a little kid-help. I pulled out a little heart cookie cutter and the ingredients. Miss M was excited to cut out little cheese hearts and put the pizzas together. While they were cooking, I sliced an apple and cut the core out with the cookie cutter. Miss M loved the apples and ate twice as many as usual. She had a great time looking through the holes and trying to wear them as bracelets.

It was such a hit! I need to find more simple ways to make her food that exciting. I definitely think food is more fun when presented differently.

Do you have any fun food ideas?

Fresh, Homemade Dill Pickles

I had been wanting to try a food co-op for a while, and a few weeks ago I finally decided to give it a shot. I joined Bountiful Baskets and have loved it. One week I had three cucumbers in my basket. I'm not a big cucumber lover. I like it in tzatziki. I can tolerate it alright in a salad if I have to, but that's about it. However, I do like dill pickles. I remembered my sister-in-law had let me try some fresh pickles she made a few months ago. She sent me the recipe, and I ended up with some very delicious homemade dill pickles.

I made an oops and added too much garlic. I do love garlic, but these little pickles are pretty strong. They are amazingly delicious chopped up in tuna or chicken salad.

If you have too many cucumbers or are a pickle lover, give these a try. They are crunchy and yummy.

Recent Meatless Favorites

Husband and I are meat-lovers. It's true. However, we have been trying to incorporate more meatless dishes into our lives. Here are three winners I have tried recently plus an incredibly rich, chocolatey dessert.

First up we have Curry Chickpea Cakes with Yogurt Cucumber Sauce from one of my current favorite cookbooks. They were fantastic. Husband loved them and said he didn't even miss the meat. You can find an almost identical version here.

This soup was surprisingly delicious with yummy asparagus, spinach, and creamy rice. Both kids loved the rice. Still working on these particular green veggies. Another hit with Husband.

Decided to make a tart last night and needed a quick crust. Tried this recipe from Chocolate & Zucchini which uses olive oil and whole wheat flour. Verdict? Delicious! I topped my crust with a mixture of yukon gold potatoes, leeks, and fontina cheese. Yum!

Cookie & brownie together is a glorious combo. Miss M shouted out, "This is amazing!" Simply take your favorite brownie recipe and your favorite cookie recipe. Put the brownie batter in the pan first and then layer the cookie dough on top. Bake and try not to eat the entire pan. Try really hard.

What are some of your favorite meatless dishes?

Roasted chickpeas

Chickpeas, or garbanzo beans, are a favorite snack at my house. (I like to call them chickpeas because it sounds cuter.) The kids both love them, and so do Husband and I. Well, I think Husband just "likes" them or tolerates them.

I cooked up a batch of dry chickpeas on the stove this morning during breakfast with the intent to roast them for snack time. Mr. T couldn't even wait for them to cool down after cooking, so I pulled a bunch out and set them in a little bowl. He would toddle over with his empty bowl and hold it up to get more. Miss M soon followed with a request for her own bowl.

Mr. T devouring his chickpeas.

My favorite way to eat them is roasted. I love foods with a good crunch. Roasted chickpeas are a great replacement for your favorite high fat, salty snack. Chickpeas are a good source of fiber and protein. They are also high in copper, folate, and manganese. To learn more about chickpea nutrition facts, go here and here.

My finished chickpeas. Crunchy and delicious!

Roasted Chickpeas

2 C freshly cooked chickpeas*
Olive oil, about 1 T
Garlic salt or another seasoning of your choice

Preheat oven to 400 degrees. Spread chickpeas on a baking sheet and roast 20 minutes. Give it a little shake about 10 minutes in. After the 20 minutes, take it out and lightly drizzle on olive oil and seasoning. Gently toss to coat. Return to oven for another 10-20 minutes. Ovens vary quite a bit, so your time may be longer or shorter to get a nice crunch. I also watch pretty closely the last 10 minutes or so to make sure they don't burn. The chickpeas along the outside will brown quite a bit faster in the end.

*I prefer the taste of freshly cooked, dry chickpeas. I soak them overnight and gently boil them in water for 60-75 minutes or until tender. Adding a bit of salt the last 15 minutes or so. You can use canned chickpeas if you prefer.


Besides being super tasty, I love that my kids will devour them. I much prefer feeding them something like this for a crunchy snack than less-nutritious alternatives.

Leftover roasted chickpeas (if you have any) make a nice, crunchy addition to salads.

Grilled turkey, goat cheese, and roasted red pepper sandwich

Last week, Husband and I made one of the most delicious sandwiches. I've been craving lighter meals as the weather warms up, and this sandwich makes a perfect light meal with a side of veggies.

The sandwich we created was based on this recipe from Cooking Light. First, I decided against using a pre-made pizza crust for the bread. Instead I found a nice, freshly baked loaf of ciabatta bread. After slicing the bread, I drizzled balsamic vinegar on the inside before layering the filling ingredients on. I also layered in some fresh baby spinach to add nutrients and color. Don't skimp on the roasted red pepper or basil. I thought the amount in the original recipe would be overwhelming, so I added less, and it really needed more. The second time I made it, I added one whole red pepper per sandwich and a couple of basil leaves. It was fantastic! Husband gave it a 9 on his 1-10 scale. He doesn't throw his 9's around lightly either. It's a really high number around here.


Grilled turkey, goat cheese, and roasted red peppers sandwiches
Adapted from Cooking Light

1 small loaf of crusty bread (I used ciabatta, but focaccia would be really yummy, too.)
balsamic vinegar
4 oz goat cheese
3/4 lb sliced turkey
1 (7 oz) bottle roasted red peppers or 4 peppers
1 C. baby spinach
fresh basil leaves (I just used a little packet from the store)

Heat a skillet over medium low heat. The sandwich will be thick, so cooking it slowly ensures the cheese melts, the turkey gets warm, and the outside bread gets crispy.

Cut bread in half horizontally if it is thin. You'll build the sandwich and then cut it in quarters. If it's a thick loaf of bread, just slice it and build your sandwiches that way. Drizzle balsamic vinegar on top half of bread. Spread goat cheese on bottom half of bread. Then layer turkey, peppers, spinach and basil on top. Top with balsamic drizzled half. Cut sandwich in quarters. Add to pan and cook until desired crispiness is reached and middle is warm.

I hope you like it!

Chicken Noodle Soup

Still sick over here. Whatever we caught was some fantastic bug. The kids have been sick for over a week. It's day six for me, and I'm actually feeling worse. Boo. Being sick is no fun.

I thought I'd share my favorite chicken noodle soup recipe. It has wonderful flavor, and I love the taste of homemade chicken stock and the ability to control the amount of salt. The turnip and fresh herbs add a great flavor, too. My house always smells amazing when I make this soup. There is something about chicken noodle soup that is so comforting when you are sick. It is one of the only things that actually sounds good when I don't feel good.

Sometimes I like to throw in extra veggies. I also like to make the stock in the morning or the day before so it can chill and the fat floats to the surface. That makes it easier to skim off. I also prefer to strain it through cheesecloth because it catches all the little things that can get through a strainer.

I know the weather is warming up (or at least it is supposed to where I live), but give this soup a try next time you aren't feeling so great. You will love it.

Goat cheese, caramelized onion, and spinach quesadilla

Fitness

I made this last night for dinner. I first tried this recipe a couple years ago. It's a Spring/Summer favorite of mine. During the Fall and Winter, I crave soups and casseroles, but when it finally warms up, I love salads and sandwiches. Less time spent in the kitchen, and more time playing. This quesadilla hits the spot and is simply delicious.

Ingredients

• 1 T olive oil
• 2 C. thinly sliced onion
• 1 t sugar
• 1/4 t salt
• 9 oz baby spinach
• 4 8-inch whole-wheat flour tortillas
• 4 oz semisoft goat cheese
• 2 medium tomatoes, thinly sliced

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat. Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion; fold closed and press lightly. Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.

Enjoy!