healthy cooking tips: Salads

BONAPETIT!

Thu, 28 Aug 2008 04:27:32 GMT

Farro Salad with Grilled Eggplant, Tomatoes and Onion

1 1/2 cups farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2
1/4 cup chopped fresh dill, plus more for garnish
Sherry Vinaigrette, recipe follows

Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.

Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.

Sherry Vinaigrette:

1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

HEALTH AT IT'S BEST

Mon, 14 Jul 2008 19:00:31 GMT

Hearts of Palm,Black Beans,Onion and Corn Salad

3 tablespoons olive oil
2 tablespoons cane vinegar
2 tablespoons lime juice
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped parsley leaves
1 tablespoon freshly chopped cilantro leaves
1 jalapeno pepper, stem and seeds removed and minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14-ounce) can hearts of palm, drained
1 small red onion, thinly sliced
1 cup cooked black beans
1 cup cooked corn
1/2 cup thinly sliced yellow bell pepper
1/4 cup sliced bias cut green onions
Mixed greens, if desired, for serving

In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.

Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.

Yield: 4 servings

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

HEALTHY CHOICES

Wed, 21 May 2008 15:00:33 GMT

Spinach Salad with Strawberries

This Spinach Salad may be prepared before the serving, but the dressing for this Spinach Salad with Strawberries may be prepared few hours before serving.

Take a large salad bowl and sprinkle sesame seeds of spinach in the bowl.Â Add some strawberries to the salad.Â After you have done this, combine the dressing ingredients provided below and shake well in a screw-top jar and chill.

This is a very simple Spinach Salad to prepare with Strawberries.Â After you have parepared the dressing pour chilled dressing over the mixture of spinach salad and strawberry in bowl and toss to distribute well.

The ingredients for Spinach Salad with Strawberries.

Take1/2 teaspoon Toasted sesame seeds
2-3 cus of fresh strawberries, hulled and halved if large
About 6 cups of Fresh Spinach torn leaves
1/4 cup Olive Oil
1.5 tablespoons sugar
1/8 teaspoon Onion powder
2 tablespoons of Red wine vinegar
1/2 teaspoon Dried dill weed
1/8 teaspoon Garlic powder
1/8 teaspoon Dry mustard

Enjoy this Spinach Salad on your table.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

LUNCH or DINNER

Wed, 21 May 2008 14:27:45 GMT

Asian Chicken Salad with Snap Peas and Bok Choy

Ingredients

2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu*
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

Preparation

Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.

Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

Healthy

Sat, 07 Oct 2006 20:38:20 GMT

Southwestern Black Bean, Corn and Jicama Salad

Preparation time: 15 min.
Cooking time:

Ingredients

· 1/2 Serrano chili, seeded and minced

· 1 tsp. ground cinnamon

· 1 tsp. ground cumin

· 1/2 tsp. ground coriander

· 1/2 cup extra virgin olive oil

· 1 clove garlic, pressed

· 1/2 cup fresh lime juice

· 1 lb. canned black beans

· 2 cups fresh corn kernels

· 1 red onion, chopped

· 1 red bell pepper, seeded and chopped

· 3/4 cup jicama, peeled and diced or shredded

· 1 bunch scallions, minced

Cooking Directions

Combine first 7 ingredients in a jar with a tight-fitting lid. Shake
vigorously and set aside. Combine remaining ingredients in a bowl.
Shake dressing and pour over salad. Chill 30-60 minutes before
serving.

Courtesy of Healthy Cooking Tips

Chef Tim

Mixed Greens of Life

Sun, 17 Sep 2006 14:37:59 GMT

Salads

Researchers in the field of natural foods maintain that greens, grown organically, are one of the most powerful types of food grown.

All life on this planet is maintained primarily by the sun. Plants know how to capture the solar energy and mix it with the minerals from the earth, absorbed through the roots, and this arrangement enables the human bloodstream to receive the elements so necessary for cleansing and building. It has been noted that the elements making up the chlorophyll in plants are approximately the same elements from which red blood cells are constructed.

Chlorophyll cleanses, heals, and builds the body cells. It banishes anemic conditions quickly, reduces blood pressure, and aids the heart. It frees clogged arteries, smoothes out arthritic conditions, and improves digestion. As a result of a diet rich in chlorophyll, health is improved and a happier mental outlook is experienced.

With that said, I highly recommend eating more salads! Not only with greens, though...

A tossed or arranged salad can be spectacular by adding colors and shapes.

· A grated carrot or beet can dramatize leafy greens
· Cookie cutters can shape cucumber or turnip slices
· Olives or toasted seeds add wonderful flavor
· Vegetables left whole add a wholesome flair
· Arranging simply cut vegetables and/or fruit by colors adds a dazzling touch to any meal
· Use a melon baller (or 2 spoons) to form round (or oval) shapes from cooked potatoes, yams, squash, etc
· Use a variety of leafy greens in season
· Add radish slices, grated onion, fresh corn kernels

Tossed salad tips:

· Rub the inside of a wooden salad bowl with a clove of peeled, crushed garlic
· If you use oil, first toss the vegetables lightly with it, next add lemon juice, vinegar and herbs
· If you use a dressing, pour it in the bottom of the salad bowl and toss lightly just before serving to keep vegetables from getting soggy.

Remember...Grace is upon you so eat to live!™

Chef Tim

Courtesy of Healthy Cooking Tips