Food Matters Project #38: Spinach Cobb Salad with a Caper-Anchovy Vinaigrette

I absolutely love salads for lunch!  If you choose one that has fresh ingredients, lots of vegetables and a delicious dressing- it’s the perfect dish that won’t weigh you down, or make you sleepy in the afternoon.  Fortunately, this week’s Food Matters Project recipe was a salad I can add to our meal rotation!

When I saw that Sara, of Pidge’s Pantry, chose Mark Bittman’s recipe for the Mediterranean Cobb Salad, I was excited to see what changes he made to the salad to pack it with flavor and nutrients.  I’ve never been too happy after ordering a cobb salad at a restaurant- it’s usually served with iceberg lettuce, tomato, bacon, egg, and blue cheese.  Not the healthiest of ingredients, and definitely not a refreshing salad.

I made additional changes to Bittman’s recipe.  I wanted the salad to have a bit more nutrients and vegetables, so I mixed the romaine with spinach.  I also had some red bell peppers, cucumbers and green onions which I added to the salad.  For those who are not fans of anchovies, I can sense your apprehension- I had that once myself.  But if you’ve had a good dressing with anchovies in it, then you just might be a convert.  This dressing fit perfectly with the salad, providing that tangy, salty flavor that it needed.  But if you’re not that adventurous just yet, then double the capers, and skip the anchovies.  You’ll make this salad again- so there is plenty of time to try new ingredients down the road.

Check out Sara’s version of the Mediterranean Cobb Salad, and all other Food Matters Project participants variations here.

With spring here, and summer just around the corner, here are some additional salads we’ve shared and eaten in the past: Greek Panzanella Salad, Lentil & Summer Vegetable Salad, Penn Quarter Farmer’s Market Salad, Spicy Asian Salad with Sunflower Seeds, Arugula Salad with Eggs & Mushrooms, and Asparagus, Tuna & Bean Salad.

Spinach Cobb Salad with a Caper-Anchovy Vinaigrette
Adapted from: Food Matters Cookbook (pg 149)

I’m not providing specific amount of the ingredients since this can be tailored to how many people you plan on feeding, or if you want more of certain ingredients.  The dressing produces about a 1/2 cup of liquid- enough for at least 4 servings.  If you don’t want to use anchovies in the dressing, just double the amount of capers.

spinach, chopped
romaine lettuce, chopped
tomato, chopped
red bell pepper, chopped
cucumber, chopped
hard-boiled egg, chopped/crumbled
chickpeas
green onion, finely chopped

Dressing:
1/3 cup olive oil
2 tbsp red wine vinegar
3 anchovy fillets, with a bit of their oil
1 tbsp capers
2 tbsp parsley
pinch of pepper

To make the vinaigrette combine the oil, vinegar, anchovies, capers, parsley and pepper into a food processor.  Blend together until a creamy emulsion forms, within 30 seconds.  Taste and add more vinegar or pepper if necessary.

Mix the spinach and romaine lettuce together on a large plate.  Then spoon the ingredients on top (the order doesn’t matter): tomatoes, red bell peppers, cucumbers, egg, chickpeas and green onions.  Then drizzle the vinaigrette on top, right before serving.

Chicken Salad with Greens

I apologize for the lack of posting in the last week.  Unfortunately, we caught the flu that has been lurking around, and there hasn’t been much cooking in this kitchen.  But we’re all better now and excited to share some delicious meals.

As I’ve mentioned before, Sam and I like to make our own vegetable and chicken stock.  It’s healthier- you know what ingredients you’re putting in, especially the amount of salt.  Throughout the month I save odds and ends of various vegetables, and add them to a bag in the freezer.  Using up these scarps (asparagus ends, broccoli stems, celery ends or parsley) also helps with less garbage, and better use of all of your groceries.  The broth or stock is then frozen, and can be defrosted any time we need it for soups.

My favorite part is actually taking the chicken meat, and making something with it.  The last time I posted a recipe like this it was the Indian Chicken Soup, which is a top 3 most viewed post on this blog.  To make the Indian Chicken Soup, or this Chicken Salad, you can also use cooked chicken breasts or leftover rotisserie chicken.

This is a perfect recipe for an easy lunch, or dinner.  And with the weather getting nicer by the day (spring, where are you?!?) hopefully you’ll be attending cookouts and get together with friends soon enough.  Eat it with a fork, or enjoy it between two slices of fresh bread.  It’s light, refreshing and it’s got a little crunch.

Chicken Salad with Greens
A Fifth Floor Kitchen Original

4 cups of shredded chicken
1 small onion, finely chopped
4 garlic cloves, minced
3 celery stalks, chopped
2 cups of fresh spinach, chopped
1 cup green peas
1 red bell pepper, chopped
1/2 cup green onions, chopped
1 cup mayonnaise
1/2 cup plain Greek yogurt
2 tbsp Dijon mustard
juice of 1 lemon
1 tsp salt
1/2 tsp pepper

Add all of the ingredients into a large bowl, then stir together.  Taste test if the salad is wet enough for you, if not add a little more mayo/yogurt mixture.  Also, check on the salt and pepper amounts if they are to your liking.

*The wetness and salt amounts will differ on what kind of chicken you’re using- rotisserie or fresh, or one that has been used to make broth.

Food Matters Project #36: Dal with Lots of Vegetables

To make it 3-in-a-row, yesterday was another gloomy Monday.  Last week we made the Provencal Pasta Sauce to keep us warm and toasty.  But yesterday it wasn’t just rain, there was even a little bit of snow on the ground here in DC!

Yes, we got snow on March 25th, it must be a record.  Fortunately, today it’s sunny and getting warmer by the hour- I think everyone is ready for spring!

Yesterday’s Food Matters Project recipe was perfect for a gloomy day.  It was chosen by Anita, of Cooking Poetry.  She hosted Dal with Lots of Vegetables from Mark Bittman’s Food Matters Cookbook.  Check out her blog and the Indian feast she had made- I’m a little jealous, everything looks delicious!  There are also other versions of the meal from other FMP participants here.

I’m a huge fan of Indian food, thanks to Sam.  He introduced me to the spice  soon after we started dating, and I have craved this cuisine ever since.  My favorite reason behind it is because you can make most of the dishes vegetarian, and not feel like you’re missing out.  Slow cooking the lentils and vegetables gives them extra flavor and fills you right up.

Want to try some of our other Indian creations?  Golden Red Lentil Soup; Indian Chicken Soup; Indian Chicken Curry Wrap; Baingan Bharta; Curry with Vegetables; Samosa Casserole; Spicy Veggie Lentil Curry.

Dal with Lots of Vegetables
Adapted from: Food Matters Cookbook (page 362)

Feel free to swap vegetables for what you have on hand- for example, I’ve had half a bag of green beans I’ve been needing to use up.  If you don’t want this dish to be as spicy, don’t use the jalapeño or chili powder.  Not into a deep curry flavor?  Just halve, or quarter, the Indian spices. 

2 tbsp olive oil
1 large onion, chopped
6 garlic cloves, minced
1 tbsp minced ginger
1 jalapeño, chopped
1/2 head of cauliflower, florets & stems cut into small pieces
1 medium eggplant, cubed
1 zucchini, cubed
1 cup green beans (I used frozen)
2 cups fresh spinach
3 cups of water
1 cup dried brown lentils
1 tsp curry powder
1 tsp garam masala
1 tsp Punjam Red Tandoori powder
1 tsp chili powder
2 tsp salt
1/2 tsp pepper

Add oil to a large pot, and allow to heat up.  Then add the onion, allow to simmer until the onion is translucent.  Next, add in the garlic and ginger and cook for about 3 minutes.  Then add in the rest of the vegetables: jalapeño, cauliflower, eggplant, zucchini,  green beans, and spinach.  Cook the vegetables, while stirring, for at least 5 minutes.  Then add in the water, lentils, curry powder, garam masala, Punjab Red Tandoori, chili powder, salt and pepper.  Stir all of the ingredients together, bring to a boil.  Then turn the heat to low and simmer for at least an hour (up to 2 hours).

Serve over rice, or with a piece of naan.

Food Matters Project #34: Rice & Lamb Burgers with Spinach & Tzatziki Sauce

It’s another Monday post of the Food Matters Project.  This week we’re hosting the recipe, and have chosen Mark Bittman’s Brown Rice and Lamb Burgers with Spinach, from The Food Matters Cookbook.

To catch up all of our readers, we joined the Food Matters Project with these fellow bloggers last winter.  Each week we have a new host, who chooses a recipe from The Food Matters Cookbook.  The recipes are your own interpretation, and it’s great to see the creativity from all of the blogging participants.  To read more about the project, check out the web site here, and this is our schedule.  We’d love to have you join in!

Sam and I had hosted one dish so far on Fifth Floor Kitchen.  Almost exactly a year ago we hosted the Vegetables au Vin with Coq.  If you’d like to see the rest of our recipe interpretations, check out this list.

To host our 2nd recipe we chose another delicious one, although as always, we did make some changes.  As you all know, we recently moved from a condo to a house.  One of the bigger changes (aside from having more space and a bigger kitchen), is that we can finally have a grill!  Our fantastic realtor, Peter Raia, got us a wonderful housewarming gift- a new grill! What perfect timing to enjoy a burger, especially since yesterday DC had amazing weather- sunny and in the 60’s!

How did we change the recipe from Mark Bittman’s original?  First, we added a tzatziki sauce, rather than using feta cheese.  We also used less rice (he had 1 cup) and more onion (1 whole one).  The biggest change is he did not use burger buns as we did, instead he placed each burger on the bed of spinach (and more of it, 1 lb).  Check out what creative ideas other bloggers came up with here.

Rice & Lamb Burgers with Spinach & Tzatziki Sauce
Inspired & Adapted from: The Food Matters Cookbook

Servings: 4 patties

Tzatziki Sauce
16 oz plain Greek yogurt
9 sprigs of mint leaves
1/2 tsp salt
juice of 1/4 lemon
1 cucumber, peeled

Spinach
1 tbsp olive oil
3 cups of fresh spinach, roughly chopped

Burger Patties
1 1/4 lb ground lamb
1/4 cup cooked rice
3 garlic cloves, minced
1/4 red onion, minced
1/2 tsp ground cumin
1/4 tsp ground sumac
1/4 tsp salt
1/4 tsp pepper

4 burger buns

To make the tzatziki sauce, blend together the Greek yogurt, mint, salt, and lemon juice in a food processor.  Also add in 3/4 of the cucumber and puree it.  Scoop out the tzatziki sauce into a bowl.  Chop the remaining 1/4 cucumber, and add it into the bowl, stir.  The sauce can be made ahead of time, and actually tastes great when it’s served cold.

To make the spinach, add the olive oil to a large skillet and allow to heat up.  Once the olive oil is hot, then add the spinach to the pan.  Stir occasionally until the spinach begins to soften and wilt, about 5 minutes.  Remove from the pan.

To make the burgers, mix the following ingredients in a mixing bowl: ground lamb, cooked rice, garlic, red onion, cumin, sumac, salt, and pepper.  Mix the ingredients together and form 4 patties.  These can be made ahead of time, or be added onto a grill right away.  Grill to 6-8 minutes on each side, depending on your preference of cooked meat.  If you do not have a grill, you can still make these on a skilled over medium-high heat, cooking the patties for about the same time until they are cooked through.

To make the burgers, place some spinach on the bun, then the burger patty.  Lastly, drizzle with tzatziki sauce.  Feel free to add tomato or onion slices.  Enjoy!

Sausage, Egg & Cheese Breakfast Casserole

As I’ve mentioned before, Sam and I do a lot of running.  Currently, we’re training for the Rock ‘n Roll USA Half Marathon, which is held in DC in March!  Are any of you running it?  I would love to see some bloggers and readers out there!

For me, the hardest part about training for distance races (halfs, fulls, etc) is providing your body with enough nutrition and energy.  Specifically, the day you do your long run- ours tend to be Saturdays.  What can you eat after a run during which you’ve burned over 1,000 calories?  A burger definitely hits the spot, but I some mornings all I want are eggs.

A couple of weeks ago, I was perusing my Google Reader and I saw the perfect post-long run breakfast dish.  It was from Liza, of (a)Musing Foodie– a fellow blogger I met at the Eat, Write, Retreat Food Blog Conference.  The best part was, it’s a dish you put together the night before, and just pop it into the oven in the morning.

Even if you don’t have a long run planned for this Saturday, this is a perfect dish for your brunch guests.  Easy, delicious and very versatile!

Sausage, Egg & Cheese Breakfast Casserole
Adapted from: (a)Musing Foodie

Liza used a baguette, I did not have one on hand- so I used leftover whole-wheat bread from Trader Joe’s that had flaxseeds and sunflowers seeds in it.  Feel free to use what you have in your bread box!  Additionally, use any type of milk product for the 2 1/2 cups of liquid (regular milk, soy milk, almond milk, etc)- I ran out of the soy milk so I substituted the rest with the half ‘n half.

2 cups of bread, cubed
6 slices of bacon
1 large onion, chopped
5 garlic cloves, minced
1 jalapeño, chopped (optional)
1 lb Polish sausage, cut into small pieces
8 oz sharp cheddar cheese, grated
2 cups fresh spinach, roughly chopped
1/4 cup green onions, chopped
10 large eggs
2 cups soy milk
1/2 cup half ‘n half
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper

Spray a 9×13” baking dish with cooking spray. Then spread the bread cubes on the bottom of the baking dish.

Heat up a large skillet, place the bacon on it and heat it up until crispy on both sides.  Set aside on a paper towel, but leave the bacon grease in the pan.  Then add in the onion, let it cook until translucent over medium heat, about 5 minutes.  Stir in the garlic and jalapeño, cook for another 2-3 minutes.  Next, add in the sausage and cook for about 5-10 minutes, until it begins to brown.  Add all of these ingredients into a large bowl.

Once the bacon has cooled off, chop it up and add it to the bowl.  Then mix in cheese, spinach, and green onions.  Once the meats and vegetables are mixed, spread this out over the bread cubes in the baking dish.

Next, in a medium bowl whisk together the eggs, soy milk, half and half, Worcestershire sauce, salt, and pepper.  Then pour this mixture over the layers in the casserole dish, and gently press down so the liquid drips down.

Cover the casserole, and let it sit overnight in the fridge.

Once you’re ready to cook it, preheat the oven to 375ºF.  Bake the casserole covered with aluminum foil for 45 minutes.  Then uncover it, and bake it for another 15 minutes when it starts to bubble.

Let it rest for 10-15 minutes before serving.