Tag Archives: corn

Hurricane Salad

10 Oct

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Right now, leaves are rustling due to a nice, cool, dry breeze, the windows are open in my always-ever-locked house, and I am enjoying what feels like the very first taste of autumn.  When I walk outside, I’m not immediately suffocated by heat and humidity, and there are very few biting bugs flying around (always a good day when this happens in Florida).

It also happens to be a Monday, a day when I’m usually working at school.  But today was a “virtual planning day” per our lovely contract, which allowed me to finish my report cards, or do anything else teacher-y (like cut out paper pumpkins), in my sweatpants.

All in thanks to Matthew.

No, I’m not talking about my husband’s many family members of that name (on my side it’s Bob, and I think the Bobs still win that rodeo).  I’m talking about the crazy, high-intensity, slow-as-a-freaking-snail hurricane that crawled its way through north Florida a few days ago.

Thinking back to those rare times when public school actually got cancelled for things, I’ve seen the gamut.  I’ve had a fire day (thank you SoCal wildfires), a wind day, snow days, a tsunami day (that was a crazy phone call to wake up to), and now Florida has gifted my very first hurricane days.

Growing up mostly in the Southwest, I had never been in a proper hurricane before.  But let me tell you, it’s an event.  The prep alone was beyond stressful – moving all the patio furniture to the garage, securing the house, digging through all the camping equipment to find white gas stoves and lanterns.  With my parents’ help, we got it all done which made me feel prepared – and proud.  I was stocked with water and ice (I bought the last 4 bags at the grocery store, thank you very much), lots of fresh fruits and veggies, and dried/canned/preserved goods to last a long, potential power outage.  And of course I also bought the absolute essentials for any long, drawn out, stressful event: chardonnay and pumpkin donuts.

I was ready.

The storm was what it was.  A storm.  Big, loud, mean, wet, wild, windy, and everything a person might imagine a hurricane to be.  I was scared, nervous, and at times peaceful as my family and I sat in pajamas watching continued news reports.  There was nothing else to do.

But eat.

What a fabulous excuse a hurricane is for eating junk food!  I thought it was just us with our chardonnay and donuts – oh, and beanie weenie casserole – but the grocery store trip afterwards showed us what people really thought was important.

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Bread, chips, bananas all topped the list of hurricane necessities – the empty shelves couldn’t hide it.

But spin around to those green, fresh, healthy things?

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Why golly, those shelves were chalked full.

So funny, because despite our little junk food splurge, we also made a conscious effort to make sure some nutrition did make its way into our bodies, basically to give us the right kind of energy and lack of mental lethargy to face whatever it was that we needed to face with this storm (again, our first major hurricane, folks).

My mom whipped up what she ended up calling the Hurricane Salad.  It was really just a veggie salad full of ingredients that are health-wise important: mixed greens, yellow bell pepper, soy beans, cucumber, celery, corn, and a simple ranch dressing.  That was it.  But boy did it hit the spot.  We ate it for two days.

With only some chopping, it literally took a few minutes to assemble and a fantastic dinner salad was ready.

Now, you definitely don’t need a hurricane to make this salad.  In fact, let’s hope you don’t have a hurricane to enjoy this salad.  But, it would be great as a take-along dish (dressing separate), easy lunch, fast dinner, or anything else in between.

People – oh those proverbial “people” – always say that something good comes out of something negative.  However, I wouldn’t call this salad good.  I’d call it delicious!  (Too cheesy?  Oh, some cheese would be good on the salad too!)

Try it – sans storms – and let me know what you think!

Enjoy!

(Feel free to use your favorite ranch dressing here – and ranch really is the best for this salad, I think.  But here’s my recipe for a good homemade version that will last you and your favorite salads all week.)

Hurricane Salad

This salad is completely flexible.  Add or subtract as much or as little as you want.  So it can easily be a single serving, or enough to feed a crowd.  Just toss together the following ingredients: mixed greens, yellow bell pepper, soy beans (cooked, I boil mine), cucumber, celery, and corn (cooked or raw).  Sprinkle a bit of s&p, and serve with the dressing on the side (to appease any finicky pourers).

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Homemade Ranch
(makes 1 pt)

Finely mix together 1/2 tsp dried oregano, pinch of ground thyme, 1/8 tsp celery seed, 1/4 tsp garlic powder, and s&p to taste. Use a mortar and pestle to mix (this makes more spice mix than you need- great for chicken, shrimp, or a olive oil dip). Then pour 1 tsp of the spice mixture into a bowl with 1 c mayo, 1 c Greek yogurt, and juice of 1 lemon. Mix and taste for seasoning. 

Enjoy! 

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The Galette that Saved My Life

22 Apr

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No, my life wasn’t literally in danger.  No, there weren’t superhero galettes flying around donning colorful capes and swords.  Nor were there any galettes with magical powers.  I simply had a stressful day, and this galette made things better (apparently I’m a little dramatic).

Here’s what the galette did do. For one, the crispy, crispy protein-packed crust took no time at all.  Also, with seasonal vegetables, I knew the nutritional value was there.  And with the smell of freshness roasting away in the oven, it brought about the memories of comforting home-cooked meals I grew up eating.

And boy could I go for one of those meals.

Growing up, I was fortunate. It wasn’t until about the middle of college – when I needed to cook on my own – that I realized just how fortunate I was.  Other coeds in my environment experienced only tv dinners throughout their childhood (it was the 80s after all), leaving them with limited taste preferences, food experiences, and nutritional prowess.  While I was never deprived of the famous Kid Cuisine (anyone remember the chocolate pudding?!), I also was scarfing down raw veggies as snacks, Cornish game hens, salads at every meal, and a variety of edible colors.  Because of this, I ate.  I ate well.

Vividly I remember coming home from basketball practice, showering and getting to work on my homework on my mom’s old roll-top antique desk. The soft, outside ambient light was turning dark, and the house always had lingering warmth from the SoCal day.  Downstairs, Tom Brokaw’s velvety voice reported the day’s happenings, and my sister was probably sitting on the step in time-out (sorry, Jenn, but you did spend a lot of time there).  A pot was on the stove, or something was in the oven, and the smells were always delicious.  I sat in a holey blanket struggling through my pre-calculus, a soggy messy ponytail dampening my sweatshirt, Casey the dog at my feet (before he got old and stinky), and the comfort of knowing a home-cooked dinner with my family enrobed me.

The computer screen just got foggy. I miss those days.

So rather than fall into a swamp of reminiscence wishing I had my mom cook me an old-fashioned meal while I do my precalc homework, I decided to create it myself. (My mom does live 8 doors down from us so maybe this could happen, minus the math homework – or maybe my dad would give me some problems just to see if I can remember how to solve changes in functions with respect to independent variables.  Eh?  Like that, Dad?)

Wanting to fill the house with the smell of warmth, I knew baking or roasting something would be ideal. I roast veg a lot, but wanted to spice things up a bit and make the meal special – average weeknight special.  So finding some leftover quinoa flour, I whipped up a quick dough with cold butter and cold yogurt.  Free-forming the rolled out dough around some seasonal veggies held them together with a sprinkling of very sharp cheddar cheese.  After 40 minutes in the oven, a beautiful, rustic galette was born.

And the house smelled weeknight wonderful.

Of course the circumstances were different, but when the light gets low and the house starts to smell like the love someone put into a good meal, it’s like a big, necessary hug (sans homework).

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Spring Veg Galette
(serves 2-4)

Dough:

  • 1 ½ c ground organic quinoa flour (I use Bob’s Red Mill)
  • ½ c all purpose flour, plus more for dusting
  • 4 tbsp cold butter, cut into chunks
  • ½ c cold greek yogurt
  • ½ tsp salt
  • 5-7 tbsp cold water

Filling:

  • 1 pint asparagus, ends trimmed
  • Fresh corn cut off 1 cob
  • 1 medium radish, thinly sliced
  • ½ c sharp cheddar cheese, shredded
  • 1 tbsp olive oil
  • s&p
  • *Optional: 1 egg, beaten

Preheat the oven to 375 degrees.

To make the dough, cut the yogurt and butter into the flours with salt until the dough shows pieces the size of peas. NOTE: use a pastry cutter, or two large forks to cut the dough.  Add in the cold water, a tbsp at a time, mixing until dough holds together when squeezed.  On a floured surface, pour out the dough and form into a disk.  Working quickly to keep the dough cold, roll out the dough with a rolling pin until it is 1/8 in thick.  Using as much surface area as possible, use a paring knife to cut the dough into a large circle, discarding the few outside scraps.  Roll the circle of dough over a rolling pin, and lay it onto a parchment paper-lined baking sheet. 

In the center of the circle, layer the asparagus (I used thinner stalks here), corn, and radishes, leaving about an inch border all the way around. Sprinkle the veg with s&p and a tbsp drizzle of olive oil.  To create the galette, start with a piece of the edge and fold over the veg to create a little crust.  Go all the way around folding (and crimping the pieces together if you want to), until a little open pie is formed. 

Sprinkle the galette with the cheddar cheese. If using the egg wash, paint the crust of the galette dough with the beaten egg (this will create a lovely golden, shiny color on the crust once baked). 

Put the sheet pan in the oven and bake until the crust is browned and the veg are cooked through, about 40 minutes.

Slice into pie pieces, and pair with a light salad. Enjoy!

Cookies and Salads

23 Aug

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The other day, Rob and I did some Back To School grocery shopping, and it happened to be a date-night of sorts. We had already eaten dinner, and flashbacks of our Coos Bay days of taking a stroll down the fun-house halls of Walmart at 10 pm rushed in our minds as we stood in the Publix cookie aisle with two other couples. Hushed conversations evolved and we noticed the other couples, slowly and closely meandering, stopping and short-pointing with only a pinky, then whispering some more, were having the exact same musings as Rob and me.

“Remember these?”

“Oh, I ate a box of those ones once.”

“Huh, the packaging has changed on these ones.”

“Strawberry Oreos? Really?”

“Ooo these look so goooooood.”

Then, super-stealthily that short-pointing pinky turned into a swift grabbing hand snatching that Back To School treat. One couple got always-recognizable-even-when-cleverly-stuffed-under-the-16oz.-bag-of-baby-kale Pepperidge Farms cookies, the other couple further down settled with an audible let’s-be-responsible sigh on a cookie/cracker thing, and Rob and I chose Fig Newtons. The original. Always a Back To School classic, at least in my lunch box.

Seams harmless, right? Then, what’s with all the whispering and sideways glances? After further investigation of our late-night cookie aisle recon, this Back To School treat shopping was not for the kids. It was for the adults.

Who knows what happened to the other couples, but Rob and I waited until we got home (there is some restraint), and I dove into the little squares of fruit and cake. After a couple, the “fix” was over, and all was right and just in the world.

Teaching Kindergarten can be a different kind of crazy at beginning of the year, and even in this hot, hot, hot Jacksonville heat, a craving for comfort food spikes at the end of the day. Rather than turning to the cookies, I’ve actually found myself becoming increasingly adventurous with salads. Yes, salads. With the help of our farm basket, I have been experimenting with hot and cold salads, sweet and savory salads, grain and paleo salads, and many more. Come to realize it, more often than not, I have written about salads throughout the years. Well, hold on to your carrots, my friends, cause here comes another.

I called this the Chop Chop Salad, before I realized that there were actually many variations of an actual salad called a Chop Chop. So, I guess I’m adding another variation to the many recipes out there (although I’d like to continue to live in my ignorance that I actually came up with the really cool name). Literally, take every single vegetable that you love and toss it in a bowl. Add lettuce or any other green you’d like, or not. Add grains like quinoa, barley, or spelt, or not. Add a dried fruit or nuts, or not. You get the picture. Pour the contents on a big cutting board. With two chef’s knives, chop chop the heck out of it. Pour it all back into the bowl. Top with your favorite dressing. Voila! Chop Chop Salad! For such an incredibly unrefined technique, it creates such a beautiful presentation, and it’s fabulous for fun entertaining. Here’s how I made mine (everything was just a small handful, fresh and raw, unless otherwise stated):

  • Roasted kale
  • Corn
  • Carrots
  • Crimini mushrooms
  • Roasted green beans
  • Tomatoes (seeded)
  • Celery
  • Green onions
  • Manchego cheese

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The very best part of this salad happened to be the interesting dressing. To me, a big, full Chop Chop salad needs a hearty dressing. These days, however, cream and mayo-based dressings haven’t been making much of an appearance in our house due to the calories they add to the otherwise healthy dish. So to keep the creamy need, yet lose the bulk, I made a Cauliflower Dressing: ½ head of raw cauliflower, ¼ c extra virgin olive oil, ¼ c water, 1 tsp Dijon mustard, 2 tbsp agave nectar, 1 tbsp fresh dill. Throw it all into a blender with some s&p, whir until smooth and pourable, and taste for more seasoning. Pour a desired amount on your Chop Chop Salad, mix, and sit back and crunch away.

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This salad made for a great lunch the next day at school, and I told my kids all about it. At 5-years old, they weren’t so interested in a bowl chalked full of veg. Although I did get many oohs and aahs when I said “corn.” I think even a couple of excited claps.

It’s Back To School – a time for new beginning and taking risks. This salad isn’t risky at all, but try it anyway. It’s easy! It’s your own creation of tastiness! It’s healthy (which means you can dive into those cookies afterwards)!

Enjoy!

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