Greek Salad with Seasoned Flatbread

Serves 4

Recipe from Everyday Food Great Food Fast by Martha Stewart

Husband-Tested in Alice’s Kitchen

Cold crisp lettuce and cucumber lightly coated with a flavorful vinaigrette and tossed with salty olives and feta cheese. What’s not to like?  Serve this tasty salad with Balsamic Chicken with Baby Spinach and Couscous for a special dinner with friends.

3 Tablespoons olive oil, divided

3 Tablespoons red wine vinegar

1 teaspoon minced garlic

Kosher salt, to taste

Freshly ground pepper, to taste

1 head of romaine lettuce, cut into bite-size pieces

½ medium red onion, sliced thinly

1 pint cherry tomatoes, halved

1½ cups crumbled feta cheese (8 oz.)

1 large cucumber, peeled, halved and thinly sliced

½ cup Kalamata olives, pitted

Season Flatbread (recipe below)

In a large bowl, whisk the oil with the vinegar and garlic and season with salt and pepper.  Add the remaining ingredients and toss.  Serve the salad with Seasoned Flatbread.

Seasoned Flatbread

2 pieces lavash (or 2 large pita bread, split in half)

1 Tablespoon olive oil

2 teaspoons red wine vinegar

½ teaspoon finely grated lemon peel

1 clove garlic, minced

1 teaspoon dried oregano

Kosher salt, to taste

Freshly ground pepper, to taste

Preheat oven to 400 F.  Line a baking sheet with parchment paper; place the lavash on top.  In a small bowl, whisk together the olive oil, vinegar, zest, and garlic.  Brush the mixture evenly over the lavash; sprinkle with the oregano and season with salt and pepper.  Bake until golden and crisp, 5 to 10 minutes (It took about 12 minutes in my oven.)  Break into pieces and serve alongside the salad.

Nutritional Information: 389 calories; 31 grams fat; 12.2 grams protein; 18.2 grams carbs; 4.2 grams fiber

Tofu Tacos

You can also use Tofu Taco to make a taco salad like this one.

Makes 4 large tacos

Recipe adapted from Food Network Magazine

Husband-Tested in Alice’s Kitchen

I’ve had fun experimenting with tofu and this recipe is a keeper.  Much of it can be made in advance (the Homemade Taco Seasoning, the yogurt sauce, and the lettuce mixture.)  As you can see it’s pretty enough to serve at a party. When we had this for dinner, there was enough of everything to make a tofu taco salad for lunch the next day.  Be sure and add this to your Meatless Monday repertoire.

1 16 oz. package of extra firm tofu

1 Tablespoon olive oil, divided

1 Tablespoon Homemade Taco Seasoning

1 lime (1 zested and juiced)

¼ cup nonfat plain Greek yogurt

Kosher salt and freshly ground pepper

2 to 3 cups shredded lettuce (I used romaine.)

3 to 4 scallions, sliced

3 to 4 radishes, sliced or chopped (You could substitute and/or add other crunchy veggies like carrots, cucumbers, zucchini or snap peas.)

1 Tablespoon olive oil

4 whole-wheat lavash or whole-wheat tortillas

Mix and match toppings for the tacos:

1 cup shredded pepper jack or mozzarella cheese (I used habanero cheese.)

1 tomato chopped

½ cup fresh salsa

½ cup fresh cilantro, chopped

lime wedges

Hot sauce

Lay the tofu block flat on a stack of paper towels; top with more paper towels, and then put a heavy skillet on top to press out the excess water, about 10 minutes.  Cut into 1-inch cubes.

Meanwhile, toss the lettuce, radishes, scallions, 1 Tablespoon olive oil, the lime zest and half the lime juice in a large bowl.

Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.

Drizzle the tofu cubes with ½ Tablespoon olive oil.  Sprinkle with the taco seasoning. Toss until completely coated. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp on all sides, turning as you go, about 7 minutes or so.

Toast the lavash or tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, lettuce mixture, and then drizzle with the yogurt sauce. Serve with your choice of toppings.

Homemade Taco Seasoning (Recipe from Allrecipes.com)

1 Tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1½ teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground pepper

Mix together the ingredients and store in an airtight container.

Prosciutto and Mushroom Quesadillas

Quesadillas Before Adding the Top Layer of Cheese and Tortilla

Serves 4

Everyday Food, March 2010

Husband-Tested in Alice’s Kitchen

Make these quesadillas for a special lunch with family or friends. Serve with Local Folks Hot Sauce or your favorite salsa.

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1/2 medium red onion, diced medium

2 garlic cloves, minced

Salt and pepper

2 packages (20 ounces total) button mushrooms, trimmed and sliced

1 tablespoon fresh lemon juice

1/4 pound thinly sliced prosciutto

1/4 pound grated Gruyere cheese or other favorite cheese

6 cups baby arugula (4 ounces) or baby spinach

4 pieces lavash bread or 10-inch flour tortillas

           

1. In a large nonstick skillet, heat 1 Tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

2. Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.

Local Folks Quick Quesadilla

Husband-Tested Recipe from Alice’s Kitchen

We were hungry. We were tired. The fridge was full of leftovers. What was I to do? Make a quesadilla, of course! I call it Local Folks because I used my favorite Local Folks Mustard and Local Folks Hot Sauce. These are available at Lost River Market & Deli. If you don’t live in our neck of the woods, you can use your favorite kind of hot sauce and mustard. (Serve these for quick lunch, a snack or an appetizer.)

Here’s how to make a quick Local Folks Quesadilla:

Place one whole wheat lavash (or tortilla) on a cutting board. Spread a thin layer of Local Folks Mustard over the lavash. Sprinkle a layer of shredded mozzarella cheese (or pepper cheese or cheddar cheese) over the mustard layer. Place bite sized pieces of leftover chicken over the cheese layer. Place a handful of arugula (or spinach) over the chicken layer. (You can also add about ½ cup of rinsed black beans, if you have them around.) Place another whole wheat lavash on top. Place the quesadilla into a non-stick skillet over medium heat. Cook a few minutes until the bottom becomes lightly browned and the cheese begins to melt. (You’ll just have to peek.) Using a large spatula, carefully flip the quesadilla over so that the other side can brown too. This just takes a few minutes. Slide the finished quesadilla onto the cutting board. With a large knife, pizza wheel or kitchen shears, cut the quesadilla into wedges. Sprinkle with Local Folk Hot Sauce.

Other additions from your pantry or refrigerator: avocado, sour cream or Greek yogurt, peppers, scallions, salsa, tomatoes….. You get the idea.

Sardine, Kale, and Bean Wraps

Husband-Tested Recipe from the Kitchen of Alice Wootton

My husband loves wraps. This is one of his favorites. Doesn't it look good?? Go ahead, be brave. Try the sardine. I bet you'll love it. Sardines are a good source of calcium and omega-3. (If you don't, just substitute with a bit of salmon or tuna.) This wrap is tasty, healthy and filling. Here's how to make it.

Begin with a lavash. We use either whole wheat, tomato (pictured) or spinach. Place it on a plate and zap it in the microwave for about 10 seconds to make it easier to work with. Next, place a couple of leaves of kale (stems removed) on the lavash. Crumble a couple of tablespoons of goat cheese over the top. Add about 1/8 cup of rinsed and drained cannellini beans (or black beans or chick peas.) Add a few slices of fresh tomato (if they aren't in season, substitute with half a roasted red pepper.) On the top of the heap, add one sardine fillet (We use Brunswick Sardines in Mustard & Dill Sauce from can.) Roll the lavash with its fillings up like a burrito. Then pop it in the microwave for about 10 seconds to melt the cheese a bit. Slice it in half crossways and you have a delicious healthful lunch!

Easy Lunch Box Idea

Now that school is in session, I'll post some lunch ideas for you and the kids.










In my Easy Lunch Box today, I packed the following:

• Spinach Lavash Wrap spread with 1 Tablespoons goat cheese, 1 slice of procuitto, a handful of spring lettuce mix, 1/2 local tomato
• 6 slices of cucumber
• 1 apple, peeled and cut into chunks mixed with 1/4 cup of fresh blackberries
• 1/4 cup whole almonds with 3 dried plums (prunes)
• 2 small pieces of dark chocolate (wrapped in planet earth foil paper)

Easy Lunch Boxes will soon be available at Lost River Market & Deli. Check out the Easy Lunch Box website for even more lunch ideas! http://www.easylunchboxes.com/

Bacon, Lettuce, Tomato on Lavash (with Chipotle Mayonnaise)

Husband-Tested Recipe from Alice’s Kitchen

Last week, I bought several packages of local bacon from Lost River Market & Deli because it’s peak tomato season and I knew what my husband would be requesting….BLT’s. To prevent smelling up the house or creating a greasy mess in the kitchen, I fry up the bacon on the porch in big batches, freeze the crispy bacon in plastic freezer bags and then, take out what I need and reheat it in the microwave. Freeze the bacon grease to use when making cornbread, Me Me’s Hoe Cakes, or Fried Green Tomatoes (recipes on this blog.) If you prefer to go meatless, try TLT Wraps (Tempeh, Lettuce, Tomato, etc…) (recipe on this blog)
I like to make wraps using whole wheat lavash (similar to a tortilla) because it’s not all about the bread. When the BLT is in a wrap, you can really taste the salty, crunchy bacon and the other wonderful fillings you include. (Pictured is what it will look like before rolling.)

Ingredients:
Bacon strips, fried until very crisp and brown, drain on paper towels or newspapers
Lettuce leaves, washed and spun dry
Tomatoes, sliced thin
Mayonnaise or Chipotle Mayonnaise (recipe below)
Whole Wheat Lavash (Find these in the refrigerated section at Lost River Market & Deli.)
Optional, yummy additions: avocado slices, minced red onions, sautéed mushrooms

Directions:
Warm up the lavash in the microwave to make it more pliable. Spread with a little mayonnaise or chipotle mayonnaise. Place lettuce leaves, and then tomatoes on the lavash. (Add any optional ingredients.) Top with crispy bacon. Roll up the BLT like a burrito and enjoy!

Chipotle Mayonnaise
Makes 16 (2-tablespoon) servings
Recipe from Epicurious August 2006 and Husband-Tested in Alice’s Kitchen

Chipotle Chilies in Abobo Sauce are smoked jalapeno chilies. A little goes a long way. You'll only need a small amount, so put the leftover from the can in the freezer for when you make this again. You can also use them in this easy Husband-Tested Recipe Slow-Cooked Tex-Mex Chicken and Beans or Healthy Fish (or Bean) Tacos with Chipotle Cream (Chipotle Chilies in Abobo Sauce are available in cans at La Comadre, the Mexican grocery store, a neighbor of Lost River Market & Deli.)

1 chipotle chili (This comes in a can.)
3 ounces silken tofu (This is found in small boxes at Lost River Mkt. & Deli.)
3 tablespoons nonfat mayonnaise (I used regular mayo.)
3 tablespoons ketchup (I used Local Folks Ketchup.)
2 teaspoons Dijon mustard

Combine the chipotle chili, tofu, mayonnaise, ketchup and Dijon mustard in a small food processor or blender and process until smooth.

Nutrition per 2 Tablespoon Chipotle Mayonnaise serving: 12 calories, 2 g carbohydrates, 1 g protein, <1>

Healthy Fish (or Bean) Tacos with Chipotle Cream

Recipe from RecipeZaar
Tested by Lost River Market & Deli's Ways of Wellness (WOW) New Beginnings Cooking 101 Class taught by Alice

This recipe was husband-tested and approved, but not by my husband. I recently taught a Cooking 101 class sponsored by Lost River Market & Deli for our community’s Ways of Wellness program. We had eight “students,” three of whom were men. We all tested this dish and agreed that it was delish! If you have your ingredients prepped in advance, this would be a fun meal to serve at a small dinner party. It is wonderfully messy to eat, so have plenty of cloth napkins on hand. If you’d rather go vegetarian with this one, just substitute a can of rinsed and drained black beans for the fish. Now, I'm off to make this yummy dish for my own hubby.

1 cup nonfat sour cream (We used nonfat Greek yogurt.)
1/4 teaspoon Kosher salt
2 canned chipotle chiles in adobo, seeded and minced (This is optional if you can’t take the heat.)

1 tablespoon unsalted butter or olive oil (We used a little of both, but I think you could certainly use just the olive oil.)
1 cup chopped onion
1 cup chopped tomatoes (We used 1 cup of canned Glen Muir Fire Roasted Tomatoes since fresh tomatoes aren’t in season right now.)
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
4 cloves garlic, minced
3 tablespoons chopped fresh cilantro

1 lb. tilapia fillet (We used perch, but you could use any white fish. You can also substitute a can of rinsed and drained black beans for the fish.)

2 tablespoons fresh lime juice
1 teaspoon grated lime zest

4 fat free tortillas (We used Oasis Classic Cuisine Spinach Lavash Thin Bread which has no fat, no cholesterol, no preservatives and contains only 75 calories!)

Additional Optional Condiments (Pick and Choose)
(We used the ingredients marked with an asterisk.)
· roasted corn
· avocado*
· chopped tomatoes*
· chopped scallion
· black beans*
· lime wedges*
· cilantro
· jalapenos
· shredded lettuce or shredded green or red cabbage*

Directions
In a small bowl, mix the sour cream or yogurt, salt and chipotle pepper, if using, to make a sauce and set aside.

In a large skillet, heat the butter or olive oil. Add the onion, tomatoes, cumin, cinnamon, Kosher salt, garlic and cilantro. Cook for 3 minutes. Add the fish or rinsed black beans. Cover and cook 3 minutes or until the fish is opaque or the beans are heated through.

Remove from heat and stir in lime juice and zest.

Have any additional condiments in separate bowls and let each person "build" their own tacos.