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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