SOUPER Easy~Cabbage Patch Soup

As promised I want to share some recipes that utilize Fall Seasonal Fruits, Vegetables and Herbs *see 11/9/2011 blog entry for a list*.

Today it's all about Cabbage Patch Soup.  A soup that is easy to make, economical, healthy and sooo tasty.  I am giving you a SOUPER size recipe so that you can have not only one meal but also some leftovers to stick in your freezer for another day.  Another option for leftovers: I LOVE giving home-made treats/gifts to my friends and a container of soup and a loaf of artisan bread is always smiled upon.

Who Wants Some Soup?

A really great thing about this recipe is that it is easily converted to "vegetarian" and if you omit the potatoes as well, this soup has now become a "zero calorie" menu item.  What that means is that your body will burn more calories digesting the soup then is actually in it.  However, it is so full of vitamins and fiber I really don't feel guilty having mine with the potatoes in it.

One last note before the recipe and it is something I will say often.."This is how I make it but don't be afraid to make it YOUR own"!  Whether you omit or add some veggies to what I have listed, don't be afraid to play with recipes.  Beyond the cabbage, tomatoes and spice I never make this soup the same way twice.

Cabbage Patch Soup

You will need a LARGE stock/soup pot for this recipe. The vegetables will cook down so don't be to alarmed with the amount of raw vegetables you have.

Ingredients:

• 1 lb. Ground Beef
• 3 Cloves Garlic, Minced
• 2 C. Chopped Onion
• 1/2 C. Chopped Celery
• 1 C. Chopped Zucchini
• 2 Cans (16 OZ.) Kidney Beans, drained and rinsed.
• 1 Can (28 OZ.) Stewed Tomatoes
• 1 Small Head Cabbage, chopped.
• 1 Packet Taco Seasoning
• 1 Small Head Cauliflower, broken into florets
• 1 lb. Potatoes, cubed
• Vegetable, Beef or Chicken Stock (Approx. two 32 cartons)
• Salt and Pepper to taste

  Directions:

• Brown Hamburger with garlic and onion, drain any excess fat, set aside.
• Chunk up cabbage and remaining veggies into one inch size pieces, break down cauliflower into florets (this will help them cook evenly).  You don't have to be concise, this is a rustic soup. *smile
• Pile veggies, meat mixture, beans, tomatoes and spice packet into your soup pot. Add in stock.  You will want the stock to just cover all your ingredients.  If you are short of stock just add a wee bit of water. 
• Bring soup up to a light boil and then turn heat down and let simmer till veggies are done but still firm.

 

Don't forget to taste as you cook; halfway through cook check your flavors, add salt and pepper as needed.  If you want a bolder flavor you can also add a cube or two of bouillon.

Top with shaved or grated parmesan and a drizzle of extra virgin olive oil, serve with a loaf of artisan bread and you are ready to eat. Forget slicing your bread, there is something really fun about tearing/breaking the bread as you sit and enjoy your soup as a family!

  

Time Saving Tips:

Use frozen, peas, beans, carrots, corn....whatever! ....for some of your veggies.

Use your slow cooker.  This is a great recipe for the slow cooker.  You can brown and add your hamburger before or after cook time.

Please note that all recipes are original to Cobwebs To Cookies. I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do. Thank YOU!

Cornucopia of Crunch! ~ What's In Season, Fall Fresh Fruits and Vegetables

Next to Summer; when I look forward to fresh berries and all things "Garden", like tomatoes plucked from the vine and devoured before you make it back to the house. I love the Fall and the cornucopia of wonderfulness that this time of HARVEST brings.

                                                                                           Photo by:Woolanthropy
Truth be told, we are pretty spoiled here in America and can find most vegetables, fruits and herbs that we want, year round at our grocery story.  BUT! every vegetable, fruit and herb has a "natural" season when it is at it's best and that is the time you want to grab'em up and enjoy.

Below is a list of Fall Season, vegetables, fruits and herbs.  Please stay tuned over the next few weeks for recipes that incorporate this bounty of tasty treasures.  Also, feel free to share some recipes YOU enjoy that feature Fall vegetables, fruits and herbs.

OH! and don't forget, our taste buds are constantly changing.  The YUCKY veggies of your youth may turn into a new favorite if you give them a try!

• Apples~Available year round, we forget that Fall Time is Apple Time!  At their best and brightest and with unique varieties at hand, now is the time to "Apple A Day"!
• Artichokes~TAKE TWO!  Artichokes have both spring and fall harvest times.  Start melting the butter.
• Arugula~Still available for the next month or so, a peppery green that goes great with beets. Speaking of..
• Beets~Earthy and sweet, a great addition to any salad, made into soup or create a relish to have on your Oktoberfest Braut.
• Broccoli and Broccoli Rabe~Fall harvest means less bitter, sweeter and more tender greens.  Anyone for broccoli cheddar soup?
• Brussel Sprouts~Best when you can buy them on the stalk, TRY THEM!  Roasted and tossed with bacon or prepared "green bean casserole" style.  So good for you and worth a second try for those of us who turned our nose up at them as kids.
• Cabbage~Such a versatile veggy!  Cooked or raw the more cool exposure it has the sweeter cabbage gets, kind of like "late harvest wine grapes", this effect is called "frost kissed".
• Carrots~Now is the time when, like apples, you are going to see special varieties of carrots that are sweet and juicy.  Great in cakes, soups and fresh squeezed juices...EAT UP!
• Cauliflower~Mashed with potatoes, "Frosted" *please ask for recipe* or in a "Chop Salad" a great source of Vitamin C.
• Celeriac/Celery Root~Ugly to look at but so yummy to eat!  I love Celery Root Soup *please ask for recipe*.
• Celery~My mom loves celery! She puts it in her soups and stews.  I am a BIG fan of raw celery as a snack or chopped up in chicken salad.
• Chard~ A super food, chard is packed full of vitamins.  My favorite way to eat it: clean and chop chard, fry 2-3 pieces of bacon, remove bacon and add chard to bacon grease, cook till tender and top bacon crumbles!
• Chile's~Warm up your palette with some Chile's!  Now is the time to harvest and dry or enjoy in salsa and other dishes.
• Cranberries~OH YEAH!  We are already on our second batch of home-made cranberry relish.  Great for decorating and great for eating! Cranberry relish is great as a dinner side, on sandwiches or vanilla bean ice cream.
• Edamame~Late Summer, early Fall, a big bowl of these fresh soybeans are a fun and healthy snack or appetizer. Boil in the shell and toss with a wee bit of melted butter and some sea salt. They also make a great addition to succotash.
• Endive/Chicories~Including *escarole, curly & belgian endive, radicchio* This is when they are at their best! Any other time of the year you are getting "forced" production..and hey, who likes anything that is forced?!
• Eggplant~Also late Summer, early Fall, these beautiful jewels are crazy good, breaded in eggplant parmesan or diced up in minestrone.
• Fennel~If you like licorice you will love Fennel.  Roast it, saute it, chop it in a salad.
• Figs~Like artichokes have two harvests.  Keep your eyes peeled right before Thanksgiving they will make an appearance. Stuffed figs, figs wrapped in prosciutto...OMGOODNESS!
• Garlic~YUP! it has a season and now is the time.  Who doesn't love roasted garlic spread on fresh bread? It stinks up the house in such a good way.
• Grapes~Scrumptious orbs of juicy goodness. Try popping a few in your green salad tonight.
• Herbs~Hearty herbs like rosemary, sage, parsley and thyme are in season.  Great for everything on your Fall menu.
• Horseradish~A root veggie, it joins the rest of the dirt dwellers that are now ready to be dug up and enjoyed.
• Kale~Beautiful frosty green leaves, you often see Kale used as a garnish in your local deli case.  This hearty green is also so good to eat, tasty in soups and is full of..yup, you guessed it! VITAMINS!
• Kohlrabi~Not quite yet, but late Fall and early Winter, snatch up this uber crunchy green or purple veggie for your salads or make into a slaw.
• Leeks~Mmm this mild flavored "onion" is a great add in to your saute, stir-fry or soup.  Try sauteing up so leeks then add in some heavy cream, butter, a splash of white wine, salt and pepper. Reduce sauce down and spoon over broiled or barbecued salmon.  Then get back to me when you are in HEAVEN! 
• Mushrooms~As cold damp weather increases, so increases the conditions that mushrooms thrive in.  chantrelles are my favorite Fall FUNGI!
• Okra~While it needs HOT weather to thrive in it's growth, you will still find plenty of plump green pods to add to your gumbo in the early part of Fall.
• Onions~While cultivated year round, fall is harvest time. Where my parents live in Idaho there are so many onions being transported right now it is not uncommon to find a stray, or two or three by the side of the road.  A tasty bowl of french onion soup, is the kick-arss way to ward of the sudden chill in air..mmmmm.
• Parsnips~This cousin to the carrot is great roasted.  Make sure you go for slender parsnips as they are the most tender.  Larger parsnips develop a "woody core" that you will want to remove as you would an apple core.
• Pears~I adore pears!  In my salads, eaten as a snack, poached with chocolate sauce, juiced, in a tart... the list goes on, YIPEEE it's pear season!
• Peppers~Both sweet and spicy have come into their vibrant, sweet goodness right now. Red, Yellow and Orange peppers retain their sweetness when cooked while Green peppers can turn a wee bit bitter.  All are full of antioxidants and vitamins so EAT UP!
• Persimmons~OK, I have only had this fruit once, when I lived in Los Angeles.  Asian in origin here is a wee bit more information on this fruit: http://www.nutrition-and-you.com/persimmon-fruit.html
• Potatoes~Believe it or not the potatoes you eat in the Winter, Spring and Summer have been harvested in the Fall and kept in cold storage.  This Idaho girl loves potatoes and when eaten in moderation, this is a good carb to have as part of your daily diet.
• Pumpkins~SURPRISE! *wink* But, how many of you eat as well as carve your pumpkins?  My husband is a huge fan of toasted pumpkin seeds but I admit, that is about all I do with fresh pumpkin. This is a great article which shares not only how easy it is to cook pumpkin but also shares the health benefits of this GREAT PUMPKIN! : http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
• Quinces~I have never had a Quince or anything made with this fruit. I know they are relative to apples and pears like their cousins, their flavor evolves as they ripen.  If you would like to know more about this fruit, check out: http://www.wisegeek.com/what-is-quince.htm
• Radishes~While a few radishes are ending their season, don't fret you can still get peppery, crunchy diakon variety radishes in the Fall.
• Rutabagas~Not only a very fun thing to say "Rutabaga, Rutabaga, Rutabaga"! but also a tasty nutritious root vegetable that has a buttery, nutty taste and like all root vegetables is AMAZING when roasted.
• Spinach~is in season in cooler climates.  How about a cheese and spinach quiche for breakfast, lunch or dinner?
• Sweet Potatoes and Yams~NOT the same thing!  But both are on hand this time of year and there are many ways to prep and enjoy them. There is the traditional way with marshmellows but don't miss out on the new craze of sweet potatoe fries, so good for you and so tasty. Don't stop there! There is a multitude of sweet potato and yam recipes at your finger tips just 'search'.  For more info on what separates the potatoes from the yams, check out:
• http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm
• Tomatillo's~Cute baby green tomatoes swaddled in a thin paper husk, these little guys make the best salsa!  Cut them up and use them fresh or roast them to add depth of flavor.
• Turnips~Worth their weight, maybe not in gold but when buying this root veggie, do pick ones that are "heavier" then they look to get the best flavor.
• Winter Squash~OH MERCY, where to start?!  This might be a separate blog.  At the end of the summer the squash has grown and is ready to be harvested and stored in a cool dry place, enjoyed throughout Fall and Winter. I love acorn squash with a drizzle of balsamic reduction and freshly shaved parmesan.  Don't get me started on my love affair with butternuts. 
• Zucchini~Like squash, these veggies burst forth at the end of the summer and many of us have more then we anticipated on our hands.  Don't forget that zucchini can be shredded and frozen to be used in sauces, cookies, cakes and breads.

I hope this list will help you pick some tasty treasures to enjoy "IN SEASON"!  Don't forget to keep your eye's peeled (pun intended *smile*) for some recipe that incorporate a few of these veggies that might be "new to you".  Please feel free to ask me for recipes, I love any excuse to get lost in my cookbook collection.

FALL FOOD ~ Cinnamon Roasted Chicken

BREAK OUT THE CINNAMON!

Am I the only one who starts CRAVING cinnamon when Fall hits?  I don't think I am alone because as I drive down the street, I see espresso stands advertising that "Egg Nog and Pumpkin Spice" are "NOW AVAILABLE"  *smile*.

A fun way to bring cinnamon into the savory side of your life is by making Cinnamon Roasted Chicken.  This recipe was inspired by an episode of "Little House on the Prairie".  In the episode, Nellie Olsen wants to impress Almanzo Wilder by "cooking" him dinner. So she asks Caroline Ingalls to be her stunt cook and hide in the kitchen so Almanzo will she has cooked the meal herself.  Laura Ingalls can't have that, SHE loves Almanzo! So she devises a plan and volunteers to do the cooking. Instead of cinnamon Laura uses cayenne and needless to say Almanzo and Nellie's evening is cut short.  SOOOOO, when making this recipe, unless you like it spicy, make sure you grab the cinnamon not the cayenne!

Before I give you the recipe I want to explain why I use chicken that has the skin on and is still on the bone.
1. It is far less expensive when you buy it in store, usually a difference of $2.00-3.00 per lb.
2. Roasting on the bone and with the skin on is going to give you JUICY chicken every time.  If you are watching calories and don't want the skin, just take it off when you are done cooking, but leaving it on helps trap all the juices inside.  Trust me on this one! 
3. The bones!  Whether with this recipe where the bone is left on during cooking; or another recipe where you de-bone the chicken before cooking, those bones put in some water with a few seasonings makes AMAZING chicken stock to be used for steaming rice, in soups..etc.  Another money saver and really easy.

PLEASE promise to ask me if you have questions about how it is "easy".  I know before I learned how to cook certain things, it seemed daunting or time consuming.  My goal is to show you how easy it is to cook great food and to save you money when doing it.  MY email is always open!  :)

Roasted Cinnamon Chicken

Preheat Oven 375 Degrees.

• 4~ Bone In Skin On, Split Chicken Breast  (They usually come split, if buying from butcher ask him to split it for you)
• Olive Oil
• 2 Tb. Melted Butter
• 4 tsp. Kosher Salt
• 1 1/2 tsp. Ground Pepper
• 1 1/2 tsp. Cinnamon or Allspice (This is for Sharon Sowell: you can substitute Allspice if you are allergic to Cinnamon)

1. Mix dry spices together
2. Wash and pat dry chicken breasts.  *(Use paper towels for this)
3. Gently left on side of chicken skin, creating a pocket between skin and chicken, sprinkle a healthy pinch of dry spices in pocket and using your fingers spread around. Repeat with the remaining pieces.
4. Place chicken an inch apart on  baking sheet and drizzle each piece with olive oil.  I would say approx. 1/2 TB. per piece.
5. Sprinkle Remaining dry spice over chicken pieces and rub in. 
6. Pop in oven for 20 minutes then drizzle chicken with melted butter, cook an additional 20 minutes. 
7. Turn oven up to 400 Degrees and move chicken to top rack for 5-10 minutes. This will really crisp up your skin if you are going to eat it.
8. Take chicken out of oven and let rest 5-7 minutes. 
9. ENJOY!

Yummy pan drippings make great gravy!

A few tips:

• I serve this chicken with plain mashed potatoes and gravy I make from pan drippings. Wild rice with craisens and walnuts is also a good "starch" then add whatever veggie you are craving that night and you have a KICK-ARSS meal.  Roasted squash is great side with this recipe. 
• Please note if you substitute boneless skinless chicken breasts in this recipe you will want to adjust your cook time.
• I am a big fan of pan searing my chicken before I roast it.  However, with this recipe you want to avoid that as cinnamon burns easily.  Skip the searing with this recipe.  :)

* To wash chicken: Lay out double layer of paper towels, rinse each piece of chicken under cold water and place breast side down on paper towels, let sit for 2-3 minutes then use more paper towels to pat dry rib side of breast.  This is important as it allows the oils and spices you use to adhere to the chicken!

Ch, Ch, Chili Cream Cheese Chimichanga's!

Here in The Pacific Northwest, Fall has hit!  One of the first things I do every Fall is make a ginormous pot of chili (scroll down a few posts to find a simple chili recipe)!  First night chili is good, second night even better, as the chili thickens up and the spices have totally developed. Basically with soups, stews and chili's, the more you cook them, the more flavorful they get!

I never really get tired of chili but I like variety and after one or two nights, I like to change things up.  So I will usually take what chili I have left and put it in the freezer for another time or try to come up with a creative way to "recycle" it into something NEW later on in the week.

OK, I know the word "recycle" might have thrown a few of you, but think about it.  You are taking something you already have and rather then tossing it you are making it into something new.  I actually love the term "recycle" when it comes to food, as it means I am cutting out any waste, which stretches my grocery budget, gotta love that!  It also forces me to be creative, which I LOVE as that usually results in a new recipe. 

One of the ways I recycle a wee bit of chili, is by making it into Chili Cream Cheese Chimichanga's.  I LOVE, LOVE, LOVE, LOVE Mexican food and chimichanga's are one of my favorite things. You can make just about anything into a chimichanga but before I get ahead of myself and start listing some of them, let me outline how I make Chili Cream Cheese Chimi's.

The Tortilla:  Flour tortilla's can be found in your grocer's Hispanic food aisle or on the end cap of an aisle.  You can use either burrito size or regular size tortillas, it just depends on how big you want your chimi's, I generally use the burrito size.  If you use regular size tortillas, you will want to steam them a wee bit so they are more pliable and do not tear as you fold your chimi's.

*Healthy Option: Use Whole Wheat Tortilla's.

The Chili Filling: Leftover chili or leftover chili and rice, either one works.  Adding rice will help stretch your chili or thicken it, if needed.  I generally steam long-grain rice in broth made with "Knorr" brand, tomato and chicken bouillon or home-made chicken broth.  I mix two parts chili to one part rice, but again, you can do whatever works for you.  You are going to use a HEAPING cupful of filling for burrito size tortillas or 1/2 to 3/4 C. for smaller tortillas.  You are also going to want to work with cold chili, it is much easier to manage during assembly.  :)

*Healthy Option: Use Brown Rice and Turkey or Chicken Chili.

The Cream Cheese: Pretty self explanatory, add as much or as little as you want.  When I use burrito size tortillas, I use 4 OZ. per chimi.  The cream cheese is going to add a pop of flavor, a creamy somewhat cooling effect, much like what you find in a cream cheese jalapeno popper.  Sometimes I will dice up some pickled jalapenos into the cream cheese for a little extra kick!

*Healthy Option: Use Low fat Cream Cheese.

Garnish:  The chili already has a lot of flavor so I keep my garnish simple, things I would put in a bowl of chili.  Fresh pico de gallo and sliced avocado is how we roll.  You could also add sour cream but we find that the cream cheese adds that creamy element and sour cream is not needed.

*Using the healthy options I have listed will still result in a real tasty chimichanga, that is one of the great things about the flavor profiles that chili has, anyway you twist it, it is still GOOD!

Now! Let's assemble and cook, so you can enjoy!

1. Preheat Oven to 375 degree's.
2. Prepare baking sheet by drizzling with  4 TB. of vegetable oil, set aside.

3. Spread cream cheese in center of tortilla.

4. Add desired amount of chili filling .

5. Fold side of tortilla over filling, tuck it up tight like your swaddling a babe.

6. Fold bottom half of tortilla up tight over side folds and then give a final roll.

7. Place on cooking sheet and carefully roll them around to coat them in vegetable oil. 

They will look like this!

*In restaurants they deep fat fry them. You can also do that, but I prefer the baking method as you can do more at once and it is a healthier option*.

8. Bake for 15 minutes in preheated oven and then flip and cook for an additional 15. 

9. DONE~TA-DA! Chili Cream Cheese Chimichanga's and YOU made'm!

 Now, about the other types of  chimi's I mentioned earlier.  I love to use leftover pot roast in chimi's, spiced with salsa it is a really great way to "recycle". You can also slow cook a cheap cut of beef in salsa or canned tomatoes and spices for your filling.  Chicken chimi's are my FAVORITE and poaching a whole chicken or less expensive legs and thighs in garlic, chile powder, salt and pepper is a killer choice for stretching your grocery budget.  Mix in grated cheddar or monterey jack cheese to your beef or chicken.  This mixture is going to take the place of the chili in this recipe.  In lieu of cream cheese, use refried or whole beans.  Serve with a salad and rice.  GREAT meal, super easy, inexpensive and cooked in the oven instead of deep fat fried, pretty darn healthy!

Please feel free to ask me any questions about this recipe or other "recycle" ideas listed below.  For sure let me know what you think when you try any of my recipes.  I love feed-back!

Other ways to "recycle" chili:

• Chili Cheese Nachos
• Taco Salad
• Chili Omelet
• Hot Dog Bar Addition
• Chili Pot Pie (In 8x8 baking pan fill half way with chili.  Pour prepared corn bread mix over chili and bake at 375 degrees for 35-45 minutes). *I use one box of jiffy brand mix*
• Chili Stuffed Peppers (Use chili/rice combo from recipe above. Layer mixture with cream cheese in peppers and top grated cheddar cheese.  Pop in oven at 375 degrees for 35-45 minutes)

Please note that all recipes are original to Cobwebs To Cookies.  I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do.  Thank YOU!

Salads, Part II~Toppings! OR *How I Roll At The Salad Bar* :)

OK, we have our foundation covered.  We know what bed/foundation we want to lay down and now we just have to decide what goes on top.  As I said in my "opening blog" about salads, my goal is to expand your horizons.  I want to share some tips to help you step away from a "standard" green salad.  ALSO, I want to show how easy it is to make a kick-arss salad your evening meal and save a few pennies by making the gourmet salad you enjoy when eating out, at home!

Most of us are going to choose a salad dressing for one of our "toppings", BUT what comes before that?  What morsels of goodness have YOU reaching under the sneeze guard?

• Meat?
• Legumes?
• Veggies?
• Cheese?
• Fruit?
• Nuts?
• Crunchy Toasted Bread?

While I have numerous combos that I enjoy.  This is how I generally roll at the salad bar when I am making a MEAL of it:

• Foundation: Romaine and Mixed Spring Greens
• Toppings... (Get Ready!): Cottage Cheese, Peas, Red Onion, Garbanzos, Bleu Cheese Crumble, Beets, Hard Boiled Egg, Peppercini Slices, REAL Bacon Bits and Sunflower Seeds.
• Dressing: Whatever catches my fancy that day.

This salad has rich coloured veggies, so I know I am getting vitamins.  The cottage cheese and wee bit of bacon and nuts add protein.  Using RICH flavored toppings sparingly also keeps the calories down.

Yummy Veggies!

At home, when we are having a dinner salad before our evening meal, we keep things a little more simple:

• Foundation: Romaine and Mixed Spring Greens
• Toppings: Cottage Cheese, whatever veggies we have on hand ...generally tomatoes, cucumbers, mushrooms, beets.  I try to have *Home-made Croutons on hand and if not, we reach for roasted peanuts or sunflower seeds to add a wee but of crunch.   Sometimes I will toss in berries,  mandarin oranges or sliced apples to add some sweetness. 
• Dressing: *Home-made vinegarette, Dorothy Lynch or Poppyseed are our favorite dressings right now.  They are all light and a small amount adds a lot of flavor without adding calories. 

Mini Salad Bar In Your Own Kitchen

Having a dinner salad before your main meal is a KILLER way to add fiber to your diet AND helps manage your appetite.
Whether you are at a salad bar or making a salad at home the two things you want to remember when building a yummy salad are *texture and taste.  Never be afraid to mix sweet with salty.  Never be afraid to TRY something NEW! 

Now, while I can't list every possible salad topping, below you will find a few ideas.  I have broken the toppings down into categories.  Pick one or two items from a category, pick at least one CRUNCH factor category and I guarantee you are going to end up with a happy mouth and tummy as you enjoy your creation.

After my next blog "Dressings", I hope you will enjoy "Seven Days, Seven Salads".  A week of fun GREEN SALADS....MMMM

Meat~If you want to transform your salad from a side to a MEAL add a punch of protein.  Roasted, poached or blackened chicken breast that has been cooled....Salmon as well.  Ever had a Steak Salad?  SO GOOOD!  Dice up a leftover petite sirloin into your salad or try a *Warm Steak Salad. Pick up a THICK cut of your favorite deli meat and dicer up: ham, chicken, turkey, who doesn't love a good Chef Salad?  I am also going to stick Hard Boiled Eggs into this category, creamy goodness and a protein punch, we really enjoy this as a topping on our salads.

Legumes~ Add protein, add vitamins, add texture, add LEGUMES!  Kidney Beans, Garbanzo Beans, Lima Beans, Edamame!  Bean Salad alone is a refreshing summer treat..have you ever tried a spoonful on your salad!?

Veggies~
Add more CRUNCH and vitamins to your salad by adding any of the following: Carrots, Cabbage, Tomatoes, Peas, Cucumbers, Beets, Corn, Peppers, Jicama, Onion, Fennel, Mushrooms, Celery...of course the list goes ON!  Pickled veggies are so great for adding a huge punch of flavor to your salad.

*Rainbow Fiesta Chicken Salad

Cheese~
Generally if people are reaching for a salad they are "counting calories".  HOWEVER, it is OK to add some cheese to your salad.  There are MANY cheeses out there..MANY! If you choose cheeses that have BOLD flavors, you can not only add flavor, but also protein to your salad without adding a lot of calories.  I reach for  Bleu Cheese and Feta Crumbles for my salads (not at the same time), sometimes a wee bit of cheddar cheese.  Feta adds tangy, salty, creamy goodness and is low in fat.  Bleu Cheese adds a earthy tangy with a hint of sweetness to any salad. 

Fruit~
Aside from actual "Fruit Salads" I had never enjoyed fruit, in a salad till I was in my twenties.  NOW I adore fruit in my salad.  Fruits, fresh or dehydrated add a surprise POP! of flavor, not to mention fun texture to any salad: Apples, Mandarin Oranges, Pears, Grapes, Craisens, Berries, Avocado.  If this is a "new" idea for you, start simple with a sliced apple.  :)

Strawberries, Blueberries, Feta and Pecans~WHOOP!

Nuts~BRING on the PROTEIN and CRUNCH!  Nuts are sooo amazing in any salad.  Pecans, Roasted Peanuts, Roasted Sunflower Seeds are my favorites.  Of course Almonds, slivered or sliced are right up there as well.  Toasting your nuts will bring out their oils and richen their flavor.  You can do this by placing a single layer of nuts in a non-stick pan on your stove top.  Keep the heat at medium and keep a close eye on them; turning every minute, it only takes 5-10 minutes, depending on the nut variety and cut.  REALLY keep an eye on them, nuts can burn quickly.  I LOVE to *candy Pecans and Walnuts before I add them to my salad. 

Croutons~Flavor and crunch factor is what is all about with croutons.  Croutons are the NUMBER #1 topping of choice by Americans on their salads.  In Italy, they actually have a salad that utilizes croutons as the "foundation", Panzanella.  I am a big fan of homemade croutons. Easy and economical, take day old bread, leftover hamburger or hot dog buns and make tastey buttery nuggets that are SOO much better then what you buy in the store.  Scroll on down a few blogs and find my recipe for homemade croutons as well as a recipe for Panzanella Salad.

Homemade Croutons~THE BEST!

Well, there you go!  My take on fun salad toppings.  I would love to hear what YOU enjoy on a salad.  My friend Nancy mentioned her favorite addition to a salad is "Cilantro".  I guess I need to go back and add "Herbs" as another GREEN to add to your salad!  :)

*'s:  Home-made Vinegarette: Recipe on next blog!  Home-made Croutons: Please scroll down to find recipe on blog. Texture and Taste: This is REALLY what will AMP up your salad.  I will talk about this during "Seven Days, Seven Salads", STAY TUNED! :) Warm Steak Salad and Rainbow Fiesta Chicken Salad: Recipes will be posted during "Seven Days, Seven Salads".

Heads Up! Seven Up! ~ Lettuce Varieties

First of all THANK YOU for taking a minute to read my musings about food!

Second, If you missed my blog entry yesterday, take a quick peak, I am spending my next few blog entries talking about the wonderfulness of GREEN SALADS and yesterdays blog gives you an itinerary of how I am breaking down this GINORMOUS subject.  Today we are talking "Foundation", the bed of green lushness that will play host to the toppings and dressings you enjoy.

Watercolour by: Todd Koons

Speaking of ginormous, huge, lots, plenty, plethora...you get the idea.  :)  You would almost not believe the number of lettuce/greens varieties there are: Radicchio, Buttercrunch, Mignonette, Chicory, Red Coral, Romaine, Oakleaf, Cos, Rocket, Celtuce, Mizuna, Arugula, Bib, Iceberg....OH but the list does go on!

These varieties are separated into groups based on how they grow/form: Head, Cos/Romaine, Leaf, Asparagus and Chinese. These groupings also tell us a bit about how different lettuces/greens taste, as well as their water and vitamin content.

BUT! Let's leave that for maybe another time.  Let's talk taste, let's talk texture, let's get to that good green foundation.

HEADS UP! SEVEN UP! 

These are seven basic varieties of lettuce/greens you can find at your local grocer or produce stand. 

Romaine & Oak Leaf Lettuce

Romaine: If you are going to break yourself or anyone else away from the safety blanket of Iceberg Lettuce, this is a good place to start.  Romaine, is crisp and crunchy with a clean refreshing taste.  There are several different varieties of Romaine and all serve as a hearty base for any salad.  This  lettuce will hold up to creamy dressings and is the go to lettuce for the Classic Caesar Salad.

Oak Leaf: OK, this one is a bit tricky as Oak Leaf covers a wide scope of lettuces you see in the store or at your produce stand. Which means there is a wide array of textures and colours. When you see that Red Curly Leaf Lettuce, when you see almost anything that is not a Romaine, it is a Oak Leaf Lettuce. Clean in taste, crunchy in texture any of these lettuces are such a great option for your dinner salad. The wonderful thing about choosing Oak Leaf Lettuces over Iceberg, are the nutrients they contain. The RICHER the colour in the leaves the more vitamins YOU are getting~WHOOP!

Butter Lettuce

Butter: It is what it says it is...it's like "BUTTA".  :)   Soft with a wee bit of crunch as you bite into the silky leaves.  This "head style" lettuce; Butter Lettuce, is the girl you want to treat softly with light dressings, so as to not weigh her down.  Butter Lettuce leaves are pliable and have a cup like quality making them the perfect conduit for Chinese Chicken Wraps.

Arugula

Arugula: Spice'r up baby! Arugula is also known as,  "Rocket Green", it is a green with a bit of "bite" to it, a bit of a peppery taste if you if you will.  It is a great green to mix with any variety of lettuce to add a little KICK!  When eating Arugula you want to be mindful of where it is at in it's growth.  Baby Arugula is primo! The more mature this green gets, the more peppery and bitter it can be. (Hmm is there an analogy in there?)  I could die happy eating a salad of Arugula, Beets, Chev re, Apples and Pecans, drizzled with a vinaigrette.

Radicchio

Radicchio: Another spicy girl, Radicchio is a type of Chicory and has several varieties. The variety we most often see in America is an AMAZING rich plum/purple hue.  This lettuce adds depth and beauty in presentation and taste to your salad bowl.  It is crunchy yet soft in your mouth, toss it with some olive oil, sea salt and pepper and throw it on the grill for a few minutes, WONDERFUL!

Endive/Escarole

                                                    
Endive: Another Chicory or sometimes even called Chicory; LOVE, LOVE, LOVE! Endive! It has a wide scope of growth and flavor profiles, from the less peppery/bitter,compact heads of broad leaves, referred to as Escarole, to the CRAZY MOPS of Green Curly Endive, or Frisée.  Escarole make the best little containers for any filling your heart desires.  Perfect for a green appetizer, fill them with tuna, chicken, egg salad or a mash up of dressed veggies, nuts and fruit. Escarole like Radicchio, is also great on the grill.   On the other hand, Frisée adds a pleasantly surprising texture to your salad while continuing to lend the peppery/bitter flavor of other Chicories.

Watercress

Watercress:  MMMM..Watercress!  I LOVE this water dwelling green!  If you can't find Watercress at your grocer, check your local farmers market or produce stand for Nasturtiums. YES! a flower, but an edible one, one that will add peppery tangy goodness to your salad.  It is also going to be great in those Chinese Chicken Wraps you do with your Butter Lettuce or, for all you Avocado lovers out there (Kaycee this means you!) this great salad I found on Epicurious.
http://www.epicurious.com/recipes/food/views/Avocado-and-Watercress-Salad-242342

WHEW! hope I didn't loose you.  A lot of information!  The main thing I always want to encourage anyone to do is "TRY IT, YOU MIGHT LIKE IT!".  Our taste buds change as we age and what you may not have liked as a child might become a new favorite if you give it a chance.  Also, it is GOOD to step outside of the box and experience new things and a simple way to do that, is also a enjoyable way, tasting NEW FOODS!

Next blog we are going to talk about all sorts of yummy things you can put in your salads...some might even surprise you.  :) 

As always, please let me know if you have recipe quandries I am always happy to pass along a recipe!



ALL content accept noted images are original to Cobwebs To Cookies, please respect my time and creativity and ask permission before copying.

Photo/Image Credits: Romaine/Oak Leaf Lettuce- Stacey Roeber, Salad Greens Watercolour- Todd Koons, Endive-Photobucket:kaveh0dk, Radicchio, Butter Lettuce-www.natures-health-foods.com, Watercress-Blogthismedia, Arugula-Photobucket,Purplebabe85.

Green With Envy~Salads

“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar"  ~Oscar Wilde

I ADORE a good green salad!  Before a meal or as a meal, I am a salad girl. 

I thought it might be kinda fun to spend the next few blog entries talking about salads and how, if you haven't already, you can start exploring some new and wonderful ways of enjoying GREEN GOODNESS!

I know we will only be able to touch the tip of the Iceberg (pun intended :) when it comes to this topic but hopefully I can share some ideas that will have you enjoying some new experiences and possibly breaking out of a rut that we all sometimes fall into when it comes to cooking/food prep.

I was raised in a land where salads consisted ONLY of iceberg lettuce, tomatoes..sometimes cucumbers and on occasion a smattering of croutons. The only dressings I knew existed were: Ranch, Thousand Island, Bleu Cheese and my mom's homemade French Dressing.  It wasn't until I started my travels and culinary explorations that I discovered how BIG the Salad Bowl really is!

Tomorrow we tackle FOUNDATION~ What types of lettuces are out there, what do they taste like, feel like on your tongue.

Then it is on to TOPPINGS~ Cheeses, nuts, fruits, veggies.  WHEW! that might be a long blog!

We will finish with DRESSINGS~ From CREAMY rich goodness, to barely there, again, this might take a while.

I would love to hear what questions you might have about salads, any of the components, even if it is a dressing recipe you would like to have.  I will be sharing a few of my favorites.

GET READY TO TOSS!

KILLER Daffodils!?!

I LOVE the Spring time! 

The Skagit Valley, my home till last year, is 30 miles North of us. Tucked into this little valley are the largest producers of Tulip Bulbs in the world. If you are lucky enough to be in this area in April, you might just get to see the amazing Tulip and Daffodil Fields in full bloom. Rolling acres of colour that will amaze you!  

This means from February through April and sometimes into May, TONS of cut Daffodils and Tulips are available to us locals at such great prices I can't help but load my house up with fresh flowers. 

AND while I LOVE how the two blooms look together in a arrangement; if you are going to do this, it is important that you prep your Daffodils as they omit a toxic sap that will kill off your Tulips if you just cut and put straightaway into a vase or arrangement. Here are some tips...

Blushing Daffodils, I love their pink hue.

Pike Place Plethora!

...Do not harden freshly cut tulip flowers with freshly cut daffodils (Narcissus)! Freshly cut daffodil flowers exude a sap which contains chemicals that are toxic to cut tulips. .

For immediate use of freshly cut tulip flowers with freshly cut daffodil flowers, two systems are available:

1. Place the cut daffodil flowers in water overnight and then rinse the stems prior to use with the cut tulips.

2. Use 20-25 drops of bleach per gallon of water. Place the cut daffodil flowers in the solution for a minimum of one hour and a maximum of six hours. Subsequently, rinse the stems and use the flowers with the cut tulips.

If you look closely, EACH stem has two heads! Siamese Tulips!

Possible new variety?  Not sure about that but I am enjoying them!

PLEASE NOTE!  You can intermix bulbs when planting, this is only a caution for a cut arrangement.

Happy Spring Everyone!

A Whole Lotta Croutons Going On!

OK! You might get tired of hearing me say this..or rather "write this"..however, I am a big fan of tasty treats that save money and prevent waste.

Homemade Croutons are one of those tasty treats and also one of my favorite things to eat. I have yet to meet anyone that can resist them.  Even my carb conscious Aunt Bobbi, is a fan of these crunchy, herby, buttery morsels of goodness.

Not only do they cut down on waste, they are less expensive and a BAZILLION times tastier then store bought.

If you have 30 minutes, some bread that needs to be used up and a few extras, you are good to go.  If you don't have some bread lying around, no worries!  Grab a loaf of day-old from  your local grocer or bakery.  Here is the thing, you can use ANY kind of bread, even sliced sandwich bread will work.  Rye, Wheat, White, French, Olive...ANY kind of bread!

Once you have your bread base you can decide how you want to spice it up.  You can even make sweet spiced croutons which are yummy on top of pudding/yogurt, dipped in peanut butter or plain, paired with some fruit and cheese for a quick snack.

Savory croutons are also great paired with some fruit and cheese for a quick snack, sprinkled on top of a bowl of soup or of course next to salad dressing, America's top choice for a salad topping. 

There is even a Italian Salad called Panzanella that is made of croutons and veggies...MMMMMMMMMM! (Croutons for Panzanella are not toasted as long as regular croutons).  Below you will find links to a few of my favorite Panzanella recipes AND one of my own creations.

Suggested Savory Spices (My Favorites):

Kosher Salt
Pepper
Garlic~Powdered, Granulated or Fresh Minced)
Rosemary
Dill
Parmesan

These are the ones I utilize the most but there are TONS of spices, try some of your favorites.  Use a combo of what I have listed or just one.  My standard mix is Salt, Pepper and Fresh Minced Garlic.  I put the garlic in with the butter and oil as it cooks to infuse flavor.

Sweet Spices:

Sugar
Cinnamon
Vanilla Bean
Orange Sugar *see below*

*Orange Sugar~Zest of one orange per 1/2 C. of sugar.  Zest orange and in bowl with spoon or with mortar and pestle mix/force into sugar.  Store and use till gone.  Orange flavor will be most prominant the first few days after mixing.*

In addition to your chosen spices you are going to need a oil of some type to bind the spices to the bread and aid in the cooking.  I like to use a combo of butter and olive oil for my savory croutons and for my sweet, butter and a whisper of vegetable oil.  You can just just use oil if you want but I like the flavor the butter adds.

When making sweet croutons you can omit the vegetable oil but adding oil to your butter when melting; will keep your butter from burning, a trick I learned from watching Nigella Lawson, one of my favorite cooks.  You don't need to a lot, a few tablespoons will work.

You will need approximately 1/4-C. oil/butter combo, per 3 C. of cubed bread.  You can use less or you can even use a wee bit more, if you want some truly decadent Croutons. *wink* 

Whole Lotta Croutons ~ Stacey Harmon-Roeber

Day old or stale bread

Butter

Olive Oil or Vegetable Oil

Spices

Directions:

1. Preheat oven to 350 degrees F
2. In small saucepan on med/low melt butter and oil together. (If using fresh garlic, add now)
3. Cut or tear bread into cubes/pieces.  (As big or as small as you like)
4. Place bread on cookie sheet, heap into a pile.
5. Drizzle with butter/oil mixture
6. Sprinkle on whatever dry spices you have chosen.
7. Use spatula or hands and toss it all together.
8. Spread Croutons out evenly on cookie sheet.
9. Place in oven, center rack.
10. Bake for 15 minutes, turning/tossing every five minutes.
11. Enjoy!

All cut up.

Stacked and ready to be coated.

Mix'r up!  (I ditched the spatula and used my hands)

Warm, garlic, buttery crunchy GOODNESS!

Shorter cook time will make for softer croutons and longer cook time, crunchier croutons.  If making sweet croutons or using a lot of spices, keep a close eye on them as sugar and some spices can burn easily.

IF they last that long, croutons can be stored in air-tight container for up to one week. 

These are easy, economical, amazing YUMMINESS! Make them once and you will think twice before buying pre-made at the store.

Have your kids join you!  They will love sprinkling on the spices or helping tear/cut up the bread into small pieces.

Let me know what you think or if you have any questions!

Panzanella Recipes:

Fruit Basket Upset Panzanella ~ Stacey Harmon-Roeber

• 1 lb. Strawberries (topped and halved)
• 1/2 lb. Grapes (seeded and halved)
• 1 Pint Blueberries 
• 1 Pint Raspberries 
• 1 log Goat Cheese, refrigerated
• 4 tablespoons butter melted with 2 tablespoons vegetable oil.
• 1 loaf Italian Bread cut into 1-2" cubes.
• 4 tablespoons orange sugar *see below*
• 1/2 lemon, juiced
• 1/2 orange, juiced (use rind for orange sugar)
• 1/4 cup honey 
• 2 tablespoons balsamic vinegar

*Orange sugar- zest half orange and in bowl with spoon or with mortar and pestle mix/force into sugar*

Directions:

1. Preheat oven to 350 degrees F.

2. Toss the bread chunks with oil/butter mixture until the bread is wet with the oil, sprinkle with orange sugar. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes (toss/mix halfway through cook time). Remove and cool slightly.

3. While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons safflower or vegetable oil and whisk together.

4. In bowl mix fruit and slightly cooled bread, drizzle with vinaigrette and gently toss. Crumble goat cheese on top and serve. (If you don't like goat cheese, top with creme fraiche or whipped cream)

This is a fun and surprising Spring and Summer Dessert, that takes little time but will WOW your friends and family.

Jamie Oliver~ http://www.jamieoliver.com/magazine/recipes-view.php?title=panzanella
Ina Garten~ http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html
Tyler Florence~ http://www.foodnetwork.com/recipes/tyler-florence/winter-panzanella-recipe/index.html

Recycled Hearts

My mom says that even as a kid I was "Earth conscience" ...but NOW I really feel a sense of urgency when it comes to respecting the GIFT that the Earth is to us.   
 
I also feel our society has turned too disposable.  How often do we THINK before we throw something away? When was the last time you took something to be repaired instead of buying something new? In some ways I think this attitude ebbs into our relationships as well.

I could go into a huge diatribe about how wasteful we Americans are and how I would really like us to value not only our resources but also, each other more.   Instead, I want to talk about ways you can NOT be wasteful.  How you can re-purpose items you might readily throw away and in turn, make a co-worker, friend or loved one smile.

Valentines is just a few days away and I love giving gifts. This is a perfect time for me to take some containers I have saved from the land-fill and turn them into something fun.  Two Slim-Jim canisters will carry treats to my niece and nephew in Idaho and a plastic deli bowl will be the perfect vessel for cookies. (I am not saying who that is for, they might read this) *smile*

 All you need on hand for these cute quick carriers is: Scissors, Double Stick Tape or Glue and Paper of your choice.  (I buy sheets of scrap-booking paper, use wrapping paper or cut up brown paper bags..another way to re-purpose).  If you are going to mail the carriers/containers you will also want: Super Glue and or Clear Packing Tape.

Not only will you be saving our land-fills, you will also be saving money on gift bags and wrapping paper and I betcha the money that you save, your friends and family will LOVE the creativity and care you put in. 

Recycled/Repurposed Containers

1. Pour yourself a glass of your favorite beverage, turn off the T.V, turn on your favorite C.D.

2. Measure and cut paper to size of area you want to cover.

3. Apply Double Stick tape  along edges and in middle area of what you want to cover. (You can use glue-stick or glue if you wish.  I like the adhesive power and ease of use, Double Stick Tape provides)

4. Press paper firmly to area that has been prepped.

5. If using containers for mail, apply super glue to inner rim of lid and place on container.  You might also want to add some clear packing tape.  *I checked with the local Post Office.  They will mail anything as long as it is properly packed/secured*

All you need!

Apply adhesive, then paper of your choice.

From "Slim" to P-H...PHAT!

                                              

The Stuffings.

Off to Idaho.

 "Forget LOVE, I'd rather have Chocolate" written in Pink Sharpe. 

You can add even more decorations.

HOW easy is THAT?  Your kids will LOVE this as a project as well!

You can also use these containers as storage around your house.  In your bathroom, office, garage, for your children's toys.....the uses are ENDLESS!

Other uses for re-purposing containers:

• Leftovers (Remember to NOT reheat in these containers or put hot foods in them).
• Carry home containers for dinner guests.
• Fill with sand or beans~great noisemakers for your toddlers.
• Toy storage
• In camp bin (sooo many uses for containers like these when camping.  From food storage to bug collecting)
• Vase for graveside flowers or drop and dash on a friends doorstop.
• Donate to local school or daycare.
• The list and decoration possibilities are endless as your imagination!

A easy decorative solution for office storage

or

fill me up and tie a bow on me for a fun gift wrap!

End cost~Approx. $.60

Now, stop throwing those plastic containers away or even in the recycle bin, re-purpose and re-use. 

OH! and Happy Heart Day to you all~xoxo Stacey