Thai Green Curry and a Fabulous Salad Dressing

     This little Thai dish has been a family favorite for about a year now.  It was inspired by a Jamie Oliver recipe but morphed into a yummy curry that could be completely vegetarian - or not.  Allison's very good friend, Ashik, is a total vegetarian and every time he came over for dinner I'd serve him the same chickpea korma over and over again.  I knew I could step it up with something different and I remembered a green curry Allison and I had enjoyed at a nearby restaurant that had beans, asparagus, and sweet red peppers.  I tried it out and we all loved it.  This salad dressing came about due to my upbringing; we always had a salad on the table at dinner time.  But how can you serve ranch dressing with Thai food?  On a lark I whipped up the salad dressing ingredients below in my mini food processor and a hit was born!  Jenn even loves the stuff over veggies!  Enjoy - it's yummy!

Thai Green Curry

 

Ingredients for four servings:

 

 

Optional: 2 chicken breasts

1 tablespoon sesame oil

1 tablespoon olive oil

1 pound fresh green beans

1 large bunch of asparagus

1 large sweet red pepper

1 large bunch of cilantro

1 bunch of green onions

1 small jalapeno or serrano pepper

2 cloves garlic, minced

1 tablespoon chopped fresh ginger or 1 teaspoon dried

1 teaspoon dried lemongrass

1 teaspoon ground coriander

1/4 cup light soy sauce (sub out 1 tablespoon for fish sauce if desired)

1 (15 oz.) can of coconut milk

2 Limes, sliced

Directions

 

 

 

Roughly chop the cilantro, green onions, pepper, chili pepper, garlic, ginger and put them in a food processor or blender.  Add the lemongrass, coriander, soy, and fish sauce (if using fish sauce).  Whirl it into a smooth sauce.  Set aside.

If using, rinse and cut the chicken breasts into pieces, Wash and cut the asparagus into pieces, and throw away the woody ends.  Wash and snap the ends off the beans.  Rinse off the red bell pepper, core and cut it into place.  Place all three veggies and chicken in a good sized skillet with 2 tablespoons of olive oil.  Let them "stir fry" for a 2 or 3 minutes.

Pour in the cilantro mixture and the can of coconut milk.  Mix together and simmer until the vegetables are done.  Serve with rice and lime slices.

 

Fabulous Salad Dressing

 

For about 1 cup of dressing

 

1/2 cup fresh cilantro

1/2 cup olive oil

1/4 cup light soy sauce

2 tablespoons diced purple onion

1 garlic clove, minced

1 tablespoon lemon or lime juice

Whirl it in a blender or food processor until smooth. Serve over salad or vegetables.

A Great Grilled Sandwich - Spinach Melt!

Spinach Melt Grilled Sandwich

     The inspiration for this sandwich came from an intense craving for the Spinach Melt Sandwich at Smee's Place in Indianapolis. Smee's spinach melt is not too rich which allows you to enjoy it without feeling guilty and they offer to add sliced turkey to the sandwich as well. I hope you enjoy my copy cat version!

  

Ingredients for Four Servings

For the Creamed Spinach Filling:

2 (10 oz.) packages frozen spinach

1 tablespoon extra virgin olive oil

2 tablespoon diced shallots

1 clove garlic, minced

1 cup whole milk

1/3 cup parmesan cheese

1 tablespoon unsalted butter

1 tablespoon flour

1/16 teaspoon ground nutmeg

salt

pepper

 

For the Spinach Melt Grilled Sandwiches:

Creamed spinach from above

8 slices of bread, buttered on one side

1/2 shredded mozzarella cheese

Slices of chicken or turkey breast

Directions:

Defrost the spinach in the microwave.  Use a colander and towels to squeeze as much water as possible out. 

Heat the olive oil in a sauce pan and sauté the shallots until tender but not brown.  Add the garlic and sauté one more minute.



Then, add the butter and when it is melted, stir in the flour and cook for a minute or two until it is smooth and bubbly.  Whisk in the milk and allow the mixture to thicken. Add the spinach, nutmeg, parmesan cheese, and salt & pepper to taste.  You could stop here and have a great side dish.

Or, you could spread a layer of creamed spinach on four slices of bread (buttered side down), sprinkle each one with 2 tablespoons of the shredded mozzarella cheese and sliced meat and top with another slice of bread, buttered side up. Place the sandwiches in a skillet and cook 3 to 4 minutes per side over medium heat to achieve a nice golden crust.  Yum! Enjoy!

Special, Yet Simple Summer Salads

     Jenn lives in what most people would call an "upscale" suburb community while Caroline lives in a big city, but both have discovered farmer's markets this summer. There is only one in Jenn's  little town, but it's a good one.  It has fun breakfast options like walking waffles and breakfast crepes that people munch on while they walk around and look at the local produce.  Caroline has her choice of many different locations and she and her friends get there more on the lunch end of the market times. Both girls have been experimenting with all the veggies they bring home; Caroline even made pickles with some little cucumbers she bought!  I have also been having been having a lot of fun experimenting with all the wonderful produce summer has to offer. The "caprese" salad posted here developed when I discovered how good balsamic vinegar is on watermelon!  The gazpacho salad is cool and refreshing - it's yummy like the soup it's named after and makes an impressive salad for company.  The last salad in this post is our neighbor and friend John's invention.  It tastes great either still warm or room temperature.

Watermelon "Caprese" Salad 

Ingredients for each serving:

Seedless watermelon

Handful of arugula leaves

Fresh mozzarella cheese slice

Several fresh basil leaves, chopped

A few green grapes, sliced in half

A drizzle of olive oil

A drizzle of balsamic vinegar

Directions:

For each serving desired, cut out a watermelon round by using the open end of a glass like a "cookie cutter".  Place a handful of arugula on each individual serving plate. Place the watermelon round on top of the arugula. Place a cheese slice on top of the watermelon. Sprinkle the basil over the cheese and place some of the grape halves on top of the basil. Drizzle with a bit of olive oil and balsamic vinegar before serving.

Gazpacho Salad

 

Ingredients for Four Servings:

For Salad:

1 (5 oz,) carton of cherry tomatoes

1/2 large cucumber

1/2 large green bell pepper

2 tablespoons chopped white or yellow onion

For Dressing:

1 large tomato

1 tablespoon chopped white or yellow onion

1 clove garlic, put through press

2 tablespoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Cut each cherry tomato in half and place in a bowl along with the onion, diced  green pepper and seeded and diced cucumber.  Place the tomato, 1 tablespoon diced onion, garlic, oil, vinegar, salt, and pepper in a blender or food processor.  Liquefy until well blended. Pour 1/2 cup of the dressing over the vegetables in the bowl.  Reserve the rest of the dressing to drizzle on top of each serving. 

John's Salad

Ingredients for Four Servings:

1 large white or yellow onion

1 large red bell pepper

1 large avocado

1/4 cup fresh cilantro leaves

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Peel and slice the onion. Slice the pepper into strips.  Place the onion and pepper in a skillet along with the olive oil.  Over medium heat, sauté the vegetables are tender and soft, but not mushy.  Meanwhile, peel and chop the avocado.  Roughly chop the cilantro leaves.  When the onion and pepper are ready, toss in the avocado, cilantro, salt and pepper.  Serve immediately.

 

Grilled Flank Steak with Ginger Lime Coleslaw

     Our little lake cabin has been in our family for over 50 years.  Now my sister, brother, and I share, maintain, and try to visit it as much as we can.  It's on a breathtakingly beautiful lake in upper Michigan and there is truly nothing better than being "at the lake".  Over the years we have seen the nearby cottages change hands a few times, but for the most part we have had the same neighbors for quite a while.  The "Dad" of us all is Terry who organizes at least one gathering  each year where everyone pitches in and brings something yummy to share.  Tables are set up right next to the lake, and it's a great opportunity for everyone to catch up.  

Caroline, enjoying a game of Ladders at the lake gathering

     I always love hearing what Terri's and Melanie's kids are doing since they are about the same age as my girls.  This year we were lucky enough to be there when everyone got together.  Ann, Terry's wife, grilled chicken and made great baked calico beans.  Julie and Lyle supplied brats and other delicious sides. Everyone brought terrific dishes but the hit of the night was Sue's Chipotle Cilantro Slaw from Southern Living Magazine.  It was the inspiration for the Ginger Lime Coleslaw in this post.  The spicy heat in the coleslaw goes really well with the flank steak that has been marinated in a healthy mixture (no oil) of pineapple juice, soy sauce, and spices.  Enjoy!

For the Flank Steak

     Ingredients for the Flank Steak Marinade

1/2 cup pineapple juice

2 tablespoons soy sauce

2 cloves minced garlic or 1/2 teaspoon garlic powder

2 tablespoons sliced green onions

1 teaspoon dried ginger or 1 tablespoon fresh grated ginger

Directions:

Combine the ingredients and marinate the flank steak for 10 minutes room temperature or up to 24 hours in the refrigerator.  Grill over medium heat for 5 to 10 minutes per side according to desired doneness.

For Coleslaw:

Ingredients:

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup matchstick or shredded carrot

1/4 cup sliced green onions

1/4 cup chopped cilantro

1/2 cup light mayonnaise

1/2 cup plain Greek yogurt

1/4 cup lime juice

1 1/2 teaspoons grated fresh ginger

1 teaspoon Sriracha Hot Sauce

1/4 teaspoon salt

Directions

Combine the cabbages, carrots, onions, cilantro, and ginger in a bowl.  Whisk together the mayonnaise, yogurt, lime juice, ginger, hot sauce, and salt. Pour the dressing over the slaw mixture and toss to coat.

 

Grilled Peach Salad with Herbed Goat Cheese

     This past Fourth of July, Roy and I were lucky enough to be able to spend it at the lake. We were happy that Caroline and her boyfriend Adam were there with us and glad that Jennifer had worked out a way to join us. However, it started out to be an unusual type of day. When we woke up, the sky was overcast and gray with the threat of rain. Adding to that minor disappointment (the lake is still beautiful, whatever the weather is), was a phone call from Jenn saying she had gotten a flat tire on her way up to join us. The morning was spent watching the sky and talking with Jenn about the how her rental car didn't have a spare and the steps she and her travel companion were going to take to get back on the road. Thankfully, the sun came out about noon, but Jenn didn't resume her trip until three o'clock. Our point of rendezvous was Traverse City and Jenn's ETA was about 7 p.m. We were planning to see the fireworks there that night, so we packed some sandwiches and hopped in the car. We also wanted to see the parade that started at 6:30. And - the National Cherry Festival was also going on. When we drove into town, there were people everywhere!  We found a space to park and made our way through the crowd to a spot to watch the parade. It happened to be right by one of those olive oil/flavored vinegar places that tourist towns seem to have. Of course I went crazy and bought lots of wonderful stuff such as peach balsamic vinegar and basil olive oil.  Just as I was checking out, Jenn texted me that she was trying to locate us, and I went to find her with all my purchases in my arms.  The grilled peach salad in this post is a result of playing around with my impulse buys, but any vinegar or olive oil could be substituted.

Grilled Peach Salad with Herbed Goat Cheese

 

Ingredients:

4 ripe peaches

1 tablespoon olive oil (I used basil infused)

1 large package of salad greens

1/4 cup chopped fresh basil

3 green onions, sliced

1/2 cup cherry tomatoes

4 ounces goat cheese

1 teaspoon finely chopped basil

1/2 teaspoon finely chopped thyme

1 fresh baguette, sliced and toasted

1/2 cup olive oil

1/4 cup any white vinegar (I used peach infused white balsamic vinegar)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Optional: 3 to 4 chicken breasts grilled and sliced

 

Directions:

Cut the peaches in half and remove the pit. Brush each side with the one tablespoon of the olive oil and grill over medium heat  for about 10 minutes per side to achieve nice grill marks.

While the peaches are grilling, combine the lettuce, 1/4 cup basil, and green onions. Place the greens mixture on a serving platter or on individual plates.  When the peaches are done, cool slightly, slice and add to greens. Slice the cherry tomatoes in half and place them on top.  If using, add the grilled and sliced chicken.

Combine the goat cheese with the 1 teaspoon basil and 1/2 teaspoon thyme.

The herbed goat cheese is great served to the side with the toasted baguette slices or even sprinkled on top of the salad.  It is especially yummy spread on a toasted baguette slice and topped with a grilled peach slice.  Drizzle a little balsamic over that, and it's heaven!

For the dressing combine the 1/2 cup olive oil, vinegar, salt, pepper, and garlic powder.



Grilled Eggplant Caprese

  Eggplant is one of my daughter Jennifer's favorite vegetables. The other day I was trying to think of different things I could do with it and this recipe - which I had almost forgotten about - popped in my mind. I first found it on the Better Homes and Garden website, but tweaked it a bit. The cheese could easily be left out to make this dish dairy free - and while it couldn't really called a caprese salad anymore - it would still be delicious!

To grill eggplant: cut off ends, slice 1/2 inch thick, brush eash side lightly with olive oil, and sprinkle with salt. Place directly on grate over medium heat. Grill about 5 to 7 minutes per side until their are nice grill marks and the eggplant has a brown exterior but is soft inside.

   Eggplant Caprese Salad 

1 cup boiling water

1/4 cup dried tomatoes (not oil packed)

1 medium eggplant

1 to 2 tablespoons olive oil

                                                               Scant teaspoon salt                                                                   

Scant 1/2 teaspoon pepper

1/3 cup coarsely chopped fresh basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

3 to 4 fresh medium sized tomatoes, sliced

1 to 2 large balls (16 oz,) of fresh mozzarella cheese

A few fresh basil leaves for garnishing

Place the dried tomatoes in a bowl and pour the boiling water over them.  Set them aside and let them sit for at least 20 minutes.

Cut the eggplant into half inch slices.  Brush each side with olive oil and sprinkle with the salt and pepper.

Place the eggplant slices on a grill over medium heat.  Cook about 5 minutes on each side until the eggplant has nice grill marks and is brown but not burnt.

After the 20 minute soak, drain the dried tomatoes, dice them up, and place them in a food processor along with the basil, 1/4 cup olive oil, and vinegar.  Blend until finely chopped.

Slice the mozzarella into slices.  On a platter, alternate and arrange the mozzarella, tomato, and eggplant slices. Spoon the dried tomato mixture on top and garnish with the fresh basil leaves.

A Little Bit of Grilling - Chicken Kabobs

     Although I "retired" from teaching last year, about 10 weeks ago I found myself back at it - filling in for a friend who was unable to complete the year due to some physical problems.  The good thing about it is I am back at my old school, so I know the staff and students.  The bad thing is that teaching takes all day and is exhausting!  I have gotten involved with lots of fun volunteer stuff and I have still been trying to do that as well - which sure doesn't leave much time for cooking and blogging.  One fun thing I do is write for a local magazine.  I've been working on a story about grilling which will run in July.  I "interviewed" one of my coworkers for the story and he shared his secret for turning out juicy, yummy chicken kabobs.  He marinates the chicken in Greek salad dressing.  I whipped some dressing up and tried his method.  They are tangy and tasty! So I'm sharing this little bit of grilling now - enjoy!

 

Chicken Kabobs

 

 

For 8 Kabobs:

Four chicken breasts cut into large cubes, vegetables such as:  cherry tomatoes, yellow squash & zucchini slices, onion cut into eighths, colored bell peppers cut into squares, or mushrooms.  If you are using wooden skewers, soak them in water for at least 20 minutes.

 

For the Marinade:

Whisk together:

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon lemon pepper

1/4 teaspoon dried marjoram

1 clove garlic, put through a press

 

 

Let the chicken cubes marinate in the dressing for about an hour. Remove them from the dressing and thread them on skewers alternating with the cut up vegetables.  Throw the marinade out.  Grill over medium heat for 15 minutes, turning once during that time.