A pretty uneventful week overall. Weather has been beautiful, I've enjoyed some time on the porch, and was able to make several new recipes this week.
The Meal Plan:
Sat (L) Broccoli Apple Salad (S)Hummus with Grilled Veggies
Sun (L) leftovers (S) leftover Jalapeno Popper burgers
Mon (yoga) leftover hummus
Tues -
Wed - Roast chicken Bahn-mi
Thurs (yoga) leftovers
Fri - leftovers
Creamy Broccoli and Apple Salad (Turning Back the Clock Blog) vegetarian
It was my intent to make this for lunches for the previous week, but things got wonky; I didn't get it made, work had a potluck...yeah. So I assembled this while the Husband was off helping build a friends garage. It takes about 20-30 minutes from pulling stuff out of the fridge to tossing in a bowl. Less if you use packaged, pre-cut broccoli (which I don't). I julienned baby carrots instead of shredded and I skipped the red onion completely. Not a fan in my salads.
Refreshing, easy, perfect for lunches during hot weather. This would also be great for a potluck. Recommended!
Serves about 5ish as a main-dish. 10-12 as a side.
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| photo from Turning Back the Clock |
2 large apples, chopped
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tbsp Lemon juice (about half a lemon)
1/2 cup Mayonnaise,
1/2 cup Greek yogurt [plain]
1/8 tsp Pepper
1/4 tsp Salt
1 tbsp Sugar
In a large bowl, place the broccoli, apples, cranberries, pecans, onion and shredded carrot.
In a smaller bowl, whisk together the mayonnaise, yogurt, salt, pepper, sugar and lemon juice.
Pour the dressing over the salad ingredients and mix until everything is coated. Serve!
Hummus with Slow-Roasted Vegetables (Eating Well, May 2019) vegetarian/vegan
When I saw this in Eating Well, I knew this was a "must make", it just took me a while to get around to it. I had one modification - I grilled the veggies (as directed for the oven - on a sheet pan). It has been too warm to have the oven going for an hour and the flavors a grill can add to veggies - no brainer. Toss'm on the grill! Delish!
I LOVED this. Tangy, spicy, creamy hummus with roasted veggies and a side of warm lavash/pita (ooo! Naan would be stupendous!) was absolutely delicious! I will note, if you are not a garlic person, cut back on the garlic. Seven cloves is enough to stay with you for hours to come and you won't have any problems with vampires. If you are not a fan of jalapenos, skip. This is a versatile dish - change up the veggies!
As for the za'atar, I did get a small bag from the bulk bin at the co-op as a trial taste-test. I've been hearing how wonderful this spice blend is, but I'm uncertain how much I'd use it. Stay tuned!
Recommended.
Serves 4.
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| photo from Eating Well.com |
2 small tomatoes
2 small onions, halved
2 large jalapeño peppers
¼ cup extra-virgin olive oil plus 2 teaspoons, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper
7 large cloves garlic, peeled, divided
1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved
½ cup lemon juice
¼ cup tahini
2 large hard-boiled eggs, quartered
1 teaspoon za'atar (see Tip)
Preheat oven to 325°F. Line a rimmed baking sheet with foil.
Place tomatoes, onions and jalapeños on the prepared pan. Drizzle with ¼ cup oil and stir to coat; sprinkle with ½ teaspoon salt and pepper. Roast for 25 minutes. Stir in 4 garlic cloves and continue roasting until the tomatoes are very soft and the onions are golden and tender, 25 to 30 minutes more.
Meanwhile, combine chickpeas, ¼ cup chickpea liquid, lemon juice, tahini, the remaining 3 garlic cloves and ¼ teaspoon salt in a food processor. Process, scraping down the sides as needed, until smooth and creamy, 2 to 3 minutes.
Spread the hummus in a shallow bowl. Cut the tomatoes and jalapeños in half and place on top of the hummus, along with the onions, garlic and hard-boiled eggs. Sprinkle with za'atar and drizzle with the remaining 2 teaspoons oil.
Roast Chicken Banh Mi Sandwiches (Eating Well, Jan/Feb 2019)
If you have leftover chicken (or turkey), these are a snap to make and assemble. I had leftover rotisserie chicken, shredded and waiting in the freezer for something. I was debating about the ubiquitous chicken salad for a couple meals, when I came across this recipe. Perfect!
The "pickled" carrots and cucumber require a tich of pre-planning (you'll need about 30 minutes), but everything else can be assembled, ready and dishes cleaned up in the interim. What was notable (for myself) was given the flavors of the pickled veggies, the flavored mayo, cilantro, and jalapeno - it was kinda a bland sandwich. I'm glad I added some thinly sliced jalapeno because that added a nice bit of zing!
Would I make these again? Oh yes. Definitely. Recommended.
Serves 4.
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| Photo from Eatingwell.com |
1 cup rice vinegar
⅔ cup granulated sugar
1¼ cups matchstick carrots
1 cup thinly sliced unpeeled English cucumber
¼ cup mayonnaise
½ tablespoons lime juice
1¼ teaspoons fish sauce
½ teaspoon ground pepper
1 (16 ounce) baguette, cut into 4 portions
10 ounces pulled cooked chicken
1 cup cilantro sprigs
¼ cup thinly sliced seeded jalapeño pepper (optional)
Combine water, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Add carrots and cucumber; cook for 1 minute. Let cool completely, about 30 minutes. Drain.
Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.
Split baguette portions horizontally. Hollow out the tops and bottoms, leaving a ½-inch border.
Spread the mayonnaise mixture on the top halves. Layer chicken, the carrot mixture and cilantro on the bottom halves. Top with jalapeño, if desired.
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