Tag Archives: vinaigrette

Guest Foodies: Juancho & Green Beans, Tomatoes and Feta Salad

A few days ago, we got together with some friends to celebrate a double birthday. It’s funny how in this group there are two sets of friends that share a birthday. Two of them on August 15th, and the second pair are Juancho and myself! It’s funny how after a few years of knowing each other, we realized that we shared a birthday on April 17th. It’s definitely a cool thing… I’ve never met  someone who I shared a birthday with, much less another two people sharing a birthday in the same group of friends.

Since it was a small dinner, and Juancho shares a love for food the same as I do, we decided to cook that day. I prepared a Wild Rice with Mushrooms and Chicken (soon we will be sharing the recipe) and a Rhubarb Apple Cake (added Rhubarb replacing half the apples on my Grandma Lucy’s Apple Cake recipe), and Juancho made this delicious salad. He told me about it over the phone and after tasting it, I can say that he was absolutely right. The salad is tasty, not bland and goes perfect with the Wild Rice.

We hope you love it as much as we do, and most important… gather a few friends around the table, share delicious meals and create new memories.

Kitty

Guest Foodies: Juancho & Green Bean, Cherry Tomatoes and Feta Salad

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Quinoa and Apple Salad with Curry Dressing

I made this salad last week at home, for one of our weekday meals. We’re looking for nutritious ingredients that pack vitamins and proteins into our diet, but we don’t want to sacrifice on flavor. This salad is a delight for the taste buds, the combination of fruits with the particular texture of quinoa and the tangy vinaigrette will have you asking for seconds, I promise. And, as we set out to do at the beginning of the year, we are trying to consistently include healthy recipes here at The Foodies’ Kitchen that you can share with your family.

You can try to use quinoa instead of rice to accompany any meal. The great thing about this seed, is that it takes less time to cook than rice, at only 15 min. It’s virtually fool proof (unlike rice, which… it took me some time to master), it has a high level of protein, provides all 9 essential amino acids and it is gluten free. I will definitely try other recipes using this ingredient, so be on the lookout for our Facebook post announcements. For now, you can also check out our Sweet Corn & Quinoa with Lemon Vinaigrette recipe. The original recipe calls for mint leaves. I’m not crazy about mint, so I substituted for cilantro.

And just a little reminder, you can still enter our Cocina al Chile contest! You have until June 5th to do so! Click here for more info.

Helga

Quinoa and Apple Salad with Curry Dressing

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Avocado and Corn Salad with Cilantro Vinaigrette

I found THE BEST salad recipe! I know you will love this and it will become one of your favorites.  It’s so good, I’ve already made it about 4 times.  I know we’re all trying to eat more healthy foods, and I for one do try to include healthy and low fat meals during the week so we can indulge and eat things like pizza, cake or a cheeseburger on the weekend.  So, if I absolutely HAVE TO eat more vegetables, this is how I want to eat them… this is my kind of healthy dish.

It is not only an avocado and corn salad, it includes other chopped fresh veggies and a flavorful vinaigrette, I’m still not sold on the leafy salad variety…they’re not so filling.  This has a mixture of textures and flavors that balance off wonderfully, not to mention it looks great.  (Well, my photo isn’t so hot, the avocado I used was a little soft… but I promise it looks great served on a plate).  The crisp cucumber against the soft cheese, tart tomatillos with buttery avocados and all the flavors blended with a perfect cilantro vinaigrette are a real treat to your taste buds.   I’ve paired this with spicy chicken wings, or grilled chicken and I have had great comments about it from my family.

I did mess around with the original recipe, which called from grilled corn (not gonna happen), feta cheese (eeeeh…I prefer farmer’s cheese for this salad) and it did not include tomatillos.  In Guatemala, we use tomatillos to make “Salsa Verde”  which is  a sauce used in a variety of Latin recipes. The thing is, we mostly use cooked tomatillos for our dishes.  Go ahead and try to slice up a few of them on your next salad (uncooked), you will love them!

For our Guatemalan readers, use queso fresco, queso de capas or queso panela for this.

Helga

Corn and Avocado Salad with Cilantro Vinaigrette

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Sweet Corn & Quinoa with Honey Lemon Vinaigrette

I’m always trying out new things in the kitchen, and I had been wanting to try Quinoa for some time. In fact, I’ve had a box of Quinoa sitting on my cabinet for a while now. As always, I want to keep my Foodies informed, so I did a little research on this “pseudo cereal” as it is called. Quinoa is closely related to species such as beets, spinach, and tumbleweeds. Tumbleweeds? makes your mouth water, doesn’t it?…

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein.It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.

Impressive, right? Since it’s so good for you, I wanted to try a recipe that I could get my daughter to eat. I succeeded with this one, so I recommend you try it at home. As far as preparation is concerned, no big deal. It takes 15 minutes.

Helga

Sweet Corn & Quinoa with Honey Lemon Vinaigrette

Sweet Corn & Quinoa
with Honey Lemon Vinaigrette

Serves 3-4
Adapted from Iowa Girl Eats

Ingredients:

1 cup dry quinoa
2 cups water
2 tablespoons unsalted butter
2 scallions, sliced
2 ears sweet corn
salt & pepper

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 garlic clove, microplaned or finely minced
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon pepper

Procedure:

  1. Rinse quinoa thoroughly under running water in a fine mesh sieve. Combine with water in a saucepan, bring to a boil, then place a lid on top and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  2. Meanwhile, combine all the ingredients for the Honey Lemon Vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside.
  3. Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn, season with salt & pepper, then saute until corn is tender, about 3 minutes. Add in cooked quinoa and Honey Lemon Vinaigrette, then toss thoroughly to combine. Taste, add more salt & pepper if necessary, then serve.

Sweet Corn & Quinoa with Honey Lemon Vinaigrette

Sweet Corn & Quinoa with Honey Lemon Vinaigrette

Sweet Corn & Quinoa with Honey Lemon Vinaigrette

Sweet Corn & Quinoa with Honey Lemon Vinaigrette

Sweet Corn & Quinoa with Honey Lemon Vinaigrette