Mexican Chopped Salad

Chopped Mexican Salad

Mexican Chopped Salad

  • Servings: 4 - 6
  • Difficulty: Easy
  • Print

Staying with the Healthy Eating aspect of my new fitness regime I’m sharing a modified Mexican Chopped Salad that I borrowed from Rachael Ray.

Now this one is modified because there are ingredients she has in hers (Jicama) that I don’t have and I’m using a couple of things she doesn’t (Turnip and Radishes). Also her particular recipe calls for a vinaigrette while mine has no dressing at all.

Thank you Chef for a great salad idea.

Here’s how we do this one.

Shopping list:

  • 1 1/2 heads Romaine lettuce – rough chopped
  • 1 head Kale – rough chopped
  • 1 medium Turnip – cut into matchsticks
  • 6 – 8 Radishes – quartered
  • 3 Roma tomatoes – diced
  • 1 medium Green Pepper – diced
  • 1/2 large Red Onion – diced
  • 1 handful Cilantro – chopped
  • 1 8 ounce tin Corn kernels
  • 1 9 ounce can Black Beans – drained and rinsed
  • Salt and Pepper to taste
  • Juice of 1 Lime
  • Feta cheese for topping

Putting it all together:

  1. In a large bowl toss all ingredients except the Feta and Lime juice.
  2. Squeeze the lime juice over the salad and top with the Feta cheese.
  3. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                           Bon Appetit

 

Marinara sauce

Marinara sauce

  • Servings: 6-8
  • Difficulty: easy
  • Print

simple-marinara-sauce_large

 

When I was a neophyte (like that word eh?) to the culinary world and I heard the word Marinara it would conjure up an image of a mysterious sauce that was very difficult to make let alone master. Well over the years I have made this sauce many many times and while I won’t go so far as to say I have mastered it I have become very comfortable in making it.

This particular spin on Marinara has kind of morphed over time from what was a very simple basic sauce to the one I like to make and my family loves to devour.

I would also like to mention that this sauce freezes very well for use in future recipes.

Here’s how we do this one…………

Shopping List:

  • 1 large can San Marzano crushed tomatoes (if you can’t find San Marzano then use a good quality crushed tomato)
  • 12 to 15 medium Roma tomatoes- cored and halved
  • Extra virgin olive oil
  • 4 garlic cloves- finely chopped
  • 2 Tablespoons each dried Oregano and Basil
  • 5 fresh Basil leaves- Chiffonade the leaves
  • 1/4 cup grated Parmigiana
  • Salt and pepper to taste

Putting it all together:

  1. Pre heat your oven to 375 degrees
  2. Place the Roma tomatoes on a sheet tray (cut side up) and drizzle with Olive oil. Dust the tomatoes with the Salt, Pepper, Oregano and Basil
  3. Pop the tomatoes in the oven for 20 minutes or until they are tender
  4. In the meantime, heat olive oil in a medium sauce pan
  5. Add the garlic and saute until tender- about three minutes
  6. Pour in the San Marzano tomatoes and mix well
  7. Bring to a boil, reduce heat and simmer for approximately 20 minutes
  8. Add the roasted tomatoes
  9. Using an Immersion blender or regular blender * mix the sauce until smooth
  10. Incorporate the Parmigiana and the basil leaves and simmer for 2-3 minutes
  11. Serve with your favourite pasta.

* If using a regular blender, blend the sauce in batches.

There you have it…. another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                      Bon Apettite