Tag: celery

Recipes, Sides, Vegetables

SRC: Minty Asian Slaw

Sarah

It’s a Secret Recipe Club kinda Monday! The best kind, in my opinion. 🙂 If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month my assigned blog was Sustainable Cooking for One, which is the product of Stephanie’s passion for local, sustainable eating. Stephanie has a ton of original and adapted recipes on her site, and has even published a cookbook! How cool.

I was looking for a side dish to make for our 4th of July BBQ, so when I saw Stephanie’s twist on cole slaw, I was so excited. This isn’t just your average cole slaw… it’s Minty Asian Slaw!

This isn't just your average cole slaw... it's Minty Asian Slaw!Minty Asian Slaw is a refreshing twist on a classic summertime dish. Unlike most cole slaw recipes, Stephanie’s encourages the use of lots of fresh veggies and fruit [not just cabbage!], vinegar, and oil… instead of globby mayo and limp cabbage. What a great idea, me thinks! For the most part, I stuck with the recipe but I did make a few changes. The original recipe called for cabbage, carrots, and cucumber along with the minty vinegar and oil dressing. Since Ben isn’t a huge cucumber fan, I decided to take a cue from Stephanie’s other slaw recipe and use an apple for crunch instead! I also added more mint than the recipe called for… what a great decision! Both of them. 🙂 And let me just say for the record that a bite of minty apple, no matter how weird it may sound, is pretty amazing.

This isn't just your average cole slaw... it's Minty Asian Slaw!This crisp Minty Asian Slaw is fresh, exotic, and perfect for summer, and that abundance of mint growing in your garden [or is that just me?], so I hope you enjoy as much as we did!

Minty Asian Slaw

  • Servings: 10-12
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Minty Asian Slaw | thepajamachef #secretrecipeclubadapted from Susatainable Cooking for One mostly here and but also here

Ingredients:

  • 1 medium cabbage, sliced thin
  • 1 tablespoon salt
  • 1 carrot, grated
  • 1 apple, cut into matchsticks [I used Granny Smith]
  • 2 stalks celery, finely diced
  • ~2-3 tablespoons fresh mint, chopped [I didn’t measure]
  • lemon juice
  • 3 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • up to 1/2 tablespoon sugar, if desired

Directions:

Place cabbage in a large collandar and pour salt over. Use your hands to massage salt into cabbage, then let sit for about 45 minutes [Mark Bittman suggests 1-2 hours but I didn’t have that kind of time, so I helped the process by massaging it]. Then rinse and drain cabbage thoroughly–about six times–to remove the salt. Dry cabbage with kitchen towels or a salad spinner.

Meanwhile, combine carrot, apple, celery, and mint in a large bowl. Toss with lemon juice–about 1 tablespoon. In a small bowl, whisk together vinegar and oil. Add cabbage and dressing mixture alternately so everything combines well. Taste and add sugar as desired.

Serve immediately.

Be sure to check out other great SRC recipes posted today!



Pasta, Recipes, Sides

BBQ Ranch Pasta Salad

Sarah

So… high school lunch. While most people I know have horror stories of inedible cafeteria food or exciting tales of sneaking off school property to go out for lunch during their high school years, I was fortunate enough to have an open campus… and an entire hour for lunch. It was pretty sweet, I do admit. My lunch hour as a high school student typically were spent one of three ways: 1) going out to lunch with friends, 2) eating a packed lunch at school to attend one of my many extracurricular activity meetings, or 3) going home. Even though I had great friends and thoroughly enjoyed being an involved high school student, as soon as I got my driver’s license and a car, I absolutely adored going home for lunch. It was bit of relaxing bliss during a busy school day. By graduation day [9 years ago…yikes!] I had my routine perfected down to the minute how I would rush through the hallways to get to the parking lot and beat the underclassmen [walking] crowd to my car, quickly making the sometimes tricksy left turn in order to have smooth sailing home… and subsequently, maximum time to heat up leftovers or make a tasty hot lunch at home.

There were many quick meals I made during those high school days–scrambled eggs, grilled cheese, Ramen noodles… you know, the good stuff. These meals had to be quick so I could get back to school on time, but also so I could watch as much of my Mad About You reruns as possible. Oh, and if it was a rerun I’d seen a zillion times, I’d turn on TLC [A Wedding Story=LOVE]. Or some dating game that I now forget the name of. Quality TV at lunch makes for a great day, folks.

But you know what makes for an even better day? A quality lunch, made while watching said reruns on the small kitchen TV, instead of on the comfy family room couch. And as a 17 year old, my idea of the most high quality at-home lunch was…. BBQ Ranch Pasta Salad! And not the version you’re seeing here. That version is almost embarrassing to admit to, because it was pasta + alot of ranch dressing + a little BBQ sauce + some zesty Southwest Mrs. Dash-esque spice blend. That’s it. No veggies, no cheese, no meat, no nothing. It was darn tasty though! In a moment of high school reminiscing last week, I set out to recreate that lunch… in adult style, of course.

This version of BBQ Ranch Pasta Salad brings the old school up to date. Rotini noodles, cooked to al dente perfection are still bathed in a luscious ranch/BBQ sauce blend… but the noodles are whole wheat, and the sauce isn’t quite as thick or overwhelming. A thinner sauce means more room for veggies… and this pasta salad is hearty enough for plenty of raw tomatoes, peppers, corn, and onions. Adding some black beans makes the salad truly hearty enough for a meal, unlike the old pasta salad of days gone by. And my good friend Mrs. Dash? Sorry to say but she has been replaced with not one, not two, not three, but NINE herbs and spices, including three types of pepper. It definitely has a kick to it, but the ranch and lime juice cool it down considerably, so don’t worry about the spice factor.

Absolutely glorious, no?

This isn’t a lunch I would have made during my high school days, but it’s so quick to throw together that I sure could have. And you can too… it’s great hot when first made, but it’s also fabulous chilled. I’ve been enjoying it for lunch over the past week, but I’m sure it’d be the perfect addition to your 4th of July BBQ, so I hope you enjoy!

What were your high school lunches like?

BBQ Ranch Pasta Salad [a TPC original]
click to print

Ingredients:

  • 8 ounces whole wheat rotini
  • 3/4 cup black beans
  • 1 ear corn, kernels sliced off
  • 1 roma tomato, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 1/3 cup ranch
  • 1/4 cup barbecue sauce [I ❤ Sweet Baby Ray’s]
  • 1/2 tablespoon lime juice
  • 1 tablespoon fresh basil, chopped [or 1 teaspoon dried]
  • 1 tablespoon fresh pineapple sage, chopped [can use regular sage; 1 teaspoon dried]
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon cracked black pepper
  • pinch cayenne pepper
  • pinch crushed red pepper

Directions:

Prepare pasta according to package directions.

Meanwhile, combine corn, tomato, celery, and red bell pepper in a large bowl. In a small bowl, whisk together ranch, barbecue sauce, lime juice, basil, sage, garlic, oregano chili powder, parsley, and peppers. After pasta is ready, add to bowl with vegetables, pour on dressing, and toss to combine.

Enjoy warm, or cover and refrigerate for two hours before serving. Refrigerate for up to one week.

Time: 20 minutes.

Yield: 8 servings.

Linked up on Life as Mom’s Ultimate Recipe Swap: Summer Salads.
Main Dishes, Recipes, Soups

Lemon Orzo Chicken Soup

Sarah

I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.

lemon orzo chicken soupAnd this is my new favorite spring soup! It’s tangy yet creamy, filling yet light.  It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now. 🙂

Don’t you just want a bowlful now? I sure do!

Lemon Orzo Chicken Soup [from Good Life Eats]
click to print

Ingredients:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into small chunks
  • freshly ground black pepper
  • 5 tablespoons lemon juice, divided
  • 1 1/2 teaspoons dried parsley, divided
  • 1 1/2 teaspoons dried thyme, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 6 cups chicken broth
  • 3 carrots, sliced into thin rounds
  • 2 stalks celery, chopped
  • 1/2 – 3/4 cup orzo pasta, uncooked
  • 3 egg yolks
  • 1 teaspoon dried sage
  • 2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.

Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.

Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.

Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.

Reduce heat to medium low, partially cover, and cook until pasta and vegetables are tender, about 10-15 minutes. Before serving, add 1 teaspoon each of parsley, thyme, and sage, then stir in spinach/kale.
Time: 45 minutes.
Yield: 6-8 servings.
Main Dishes, Recipes, Sandwiches and Wraps

Hunter Fieri’s Chicken Salad

Sarah

Oh my word. I’m not sure where to even begin. But let’s just say that my packed lunch repertoire has significantly improved. Like, it’s way off the charts now. It’s a revolution.

For serious.

I’m not one to go ga-ga over celebrity chefs [or their offspring], but let’s just say that while I initially thought it was cool that Guy Fieri’s teenage son, Hunter, contributed a recipe to Food Network Magazine, after I made it and tasted it, I was super impressed. This wasn’t just a fringe benefit of having a famous father [though certainly that was the reason Hunter’s recipe was published in a m a g a z i n e!!!]… this kid can cook! And create. Whoa.

Chicken salad has always been something I like but never think to make. I’m not really sure why, because it’s so filling, and when made right–can be awfully healthy. Perfect for a quick weekday lunch. This version has all the makings for a good chicken salad: it’s creamy, crunchy, and flavorful, giving you exactly what you want without weighing you down. A tiny bit of mayonnaise mixed with dijon mustard provides creaminess without excess; celery, carrots, and red onions give some crunch without tons of nuts and grapes that usually end up slightly soggy; and herbs and spices add flavor without compromising the nutrition.

We loved the versatility of this chicken salad. It can be served on a bun or as a wrap, or even on lettuce or crackers. We made it on Sunday night and each enjoyed two servings throughout the week for lunch–enough to be savored, but not too much that we got tired of it. I did cut the recipe in half, so feel free to increase the quantities to suit your needs. By the time I finished my last lunch of it, I was kinda wishing I had done that myself. And that never happens. So be forewarned… this stuff is fantastic!

Hunter Fieri’s Chicken Salad [from Food Network Magazine]
click to print

Ingredients:

  • 1 cup shredded chicken [from a rotisserie or oven roasted chicken]
  • 1/4 cup minced celery
  • 1/4 cup shredded carrot
  • 1/4 cup minced red onion
  • 2-4 tablespoons mayonnaise
  • 1 tablespoon whole grain dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • dash paprika
  • freshly ground black pepper
  • rolls or tortillas, for serving
  • lettuce, for serving
  • tomato slices, for serving

Directions:

In a medium size bowl, mix together chicken, celery, carrots, and onion. Add 2 tablespoons mayonnaise and 1 tablespoon mustard. Stir, then add up to 2 more tablespoons mayonnaise if needed. Add celery salt, garlic powder, and paprika, mixing well to incorporate. Add black pepper to taste, then serve on a roll or in a tortilla, garnished with lettuce and tomato.

Time: 10 minutes.

Yield: 3-4 sandwiches or wraps.

Recipes, Soups

Chicken Noodle Soup

Sarah

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it’s SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it's SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup

  • Servings: 10-12
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Ingredients:

  • 10 cups chicken broth [I used homemade, but if I wasn’t, I would recommend low-sodium.]
  • 1 medium yellow onion, chopped [about 1 cup]
  • 3 large stalks celery, chopped [about 1 1/2 cups]
  • 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
  • 1 large parsnip, peeled and chopped [about 3/4 cup]
  • 4 small turnips, chopped; optional
  • 2 small radishes, chopped; optional
  • 2 large cloves garlic, minced
  • 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 ounces extra broad egg noodles, uncooked
  • 1 tablespoon + 1 teaspoon dried dill
  • 2 teaspoons dried basil
  • crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!