Tag Archives: Goat cheese (chevre)

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Let’s talk sandwiches …

Excuse my absence on the blog as of late, it’s been a busy couple of weeks at home between helping my family with a couple of things, enjoying time with my vacationing Wifey Nadia and celebrating the last birthday of my 20’s on Catalina Island.

I’ve cooked one of the meals for our upcoming “Southern Comfort” week, but then I put on the brakes because, well, I have been eating meals out lately. I know I said I wouldn’t, but it wasn’t as easy as I thought it would be, especially with late nights, birthday meals, incoming visitors–life in general.

But I will be hunkering down, and as I explained with that lasagna cupcakes recipe, I’m looking for ways to make quick meals that fit into, well, life in general. On a positive note, my weight has stayed relatively the same, and I’m not falling victim to processed fast foods, so at least some of my old habits have permanently changed for the better … though not all of them, obviously, lol.

When I need a quick meal, chances are I turn to my panini press. I love sandwiches because you can do pretty much anything with them–I recently made a Southern Chicken Sandwich with chicken breast, havarti cheese, fresh tomatoes, kale and Red Rooster mayonnaise.

Thinking up that crazy combo reminded me of Chef Brian’s Christmas Cookbook, which had quite a few yummy sandwiches in it. If you’re into sandwiches or paninis, try some of these:

-Roast beef with sliced tomato, Swiss cheese, Dijon mustard and horseradish mayonnaise

-Smoked turkey with avocado, applewood smoked bacon, cheddar cheese, Dijon mustard and olive oil mayonnaise

-Sliced tomato, basil, fresh mozzarella and basil pesto (recipe)

-Roasted chicken with bacon, tomato, avocado and chipotle mayonnaise (two chopped chipotle peppersĀ  in adobo mixed with olive oil mayonnaise)

-Hot turkey pastrami, cole slaw, Swiss cheese, homemade Russian dressing (Olive oil mayonnaise, ketchup, small diced pickle, easy black pepper)

-Turkey Italian sausage, arugula, ricotta cheese, roasted red bell pepper and basil pesto (recipe)

-Media Noche (recipe after the jump) with citrus-marinated pork, Swiss and pickles

-Roast pork (Media noche recipe below, minus all the Cuban marinade ingredients–so, just salt and pepper), goat cheese, bacon, arugula and fig jam (recipe)

I know that’s a lot to take in, but they’re mostly simple to put together and you’ll have a solid meal in no time. Follow the jump for Chef Brian’s Media Noche recipe.

As a final tip, if you’re in Orange County, check out Cafe Chiarini in Santa Ana for your bread. They’re only open on weekdays, and each (massive) loaf is $10, but split one with a friend and you’ll still have enough to make sandwiches all week (one slice in half is enough for one sandwich, the loaf is that large). It’s my favorite sandwich bread in OC, and totally worth trying if you haven’t yet.

Anyways, on to that Media Noche … Continue reading Let’s talk sandwiches …

Week 24, Meal 1: This sandwich has it all

Even with half the amount of bread, this sandwich is doing double-time.

It’s crunchy, fatty, creamy, tart, sweet, salty, peppery, herbaceous … and … and I’ve run out of adjectives. Just look at the picture and eat with your eyes. I’m sure you get what I’m talking about.

Here’s Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw. Continue reading Week 24, Meal 1: This sandwich has it all

Week 24: Sandwitches

Chef Brian’s a good thinker-aheader.

He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich.

Two of the meals are really quick to make and the finale to the menu isn’t bad either. Three cheers for an easy week in the kitchen. Here’s the menu:

Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw

Week 24, Meal 2: Roasted turkey with gruyere and cornichons

Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree

Each recipe makes two servings. Continue reading for the shopping list.

Continue reading Week 24: Sandwitches

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