Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Eating low carb can be a real challenge for someone who loves pasta and whose favorite vegetable is the potato. I have been trying to do better on that score. As a type 2 diabetic, I really need to be watching my carb intake.
It was more difficult when I shared a house with someone else, but now that I am on my own, I really have no excuse not to be stricter with myself. Our health is so important after all.
I have noticed of late that I feel so much better when I am stricter with myself. On the days that I am naughty and throw caution to the wind I am in a lot of pain. That is a lesson to me to be much more careful about what I put into my mouth.
With that in mind I have been experimenting lately with lower carb foods and recipes that will be much better for myself to eat. My father is a diabetic as well, and my sister is pre-diabetic, so we are all watching the carbs!
.JPG "Creamy Loaded Fauxtato Salad")
This recipe I am sharing with you today for a cream fauxtato salad is one which I have adapted from a magazine I bought a month or so ago called Keto Made Easy. It is by the people at delish.
I have cut the recipe in half as there is only me in the house and although I can certainly take some over to my sister for her to try (and I will definitely be doing that), neither one of us wants to be eating this type of thing for days and days!!!
.JPG "Creamy Loaded Fauxtato Salad")
WHAT YOU NEED TO MAKE CREAMY LOADED FAUXTATO SALAD
The ingredient list for this delicious salad is very simple. You can certainly double everything if you are wanting something tasty to take to a pot luck or family gathering!
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
.JPG "Creamy Loaded Fauxtato Salad")
If you can't find a small head of cauliflower then use half of a larger one. Do try to use the freshest cauliflower you can find. Frozen cauliflower is not suitable for this recipe.
Using full fat anything flies in the face of everything I have tried to do for years and years in an effort to control my weight. However, low fat ingredients usually have sugars and things added to make them taste better. (You got to replace the flavor of fat somehow.) So do use full fat mayo.
.JPG "Creamy Loaded Fauxtato Salad")
I like to use sharp (strong) cheddar cheese. You get a lot more flavor from this stronger cheese and as a consequence don't need to use quite as much.
I had thought it a lot of garlic powder (make sure you don't use salt) but really it works just as is!
.JPG "Creamy Loaded Fauxtato Salad")
I used thick cut streaky bacon. When I buy my bacon I take it all out of the package and I roll up each individual rasher into a tight cylinder. I then place them all into an air tight freezer container.
They keep for ages and you can easily take out just as many rashers as you need at any given time. They don't take very long to thaw out, and if you are wanting chopped bacon, they are really easy to chop from frozen.
Remember both cheese and bacon are salty so do be judicious with your use of salt in this recipe.
.JPG "Creamy Loaded Fauxtato Salad")
HOW TO MAKE CREAMY LOADED FAUXTATO SALAD
This is relatively easy to make and goes together very quickly if you have everything ready to go before you start!
Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
Set aside and allow to cool.
.JPG "Creamy Loaded Fauxtato Salad")
Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
.JPG "Creamy Loaded Fauxtato Salad")
Fold in most of the cheese, bacon and chives, reserving some for on top.
Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
.JPG "Creamy Loaded Fauxtato Salad")
If you are not watching the carbs, you might be interested in some of my other potato salad recipes. I can promise you all of them are incredibly delicious! (And I'm not just saying that!!)
CLASSIC POTATO SALAD (SMALL BATCH) - This is a smaller sized recipe of my regular potato salad. This is how my mother made it and its perfect in my opinion. No bells and whistles. Just simple good ingredients put together in a most delicious way!
HONEY MUSTARD POTATO SALAD - A tasty combination of both white and sweet potatoes in a lush tangy honey mustard vinaigrette dressing. This is excellent with cold sliced meats!
BISTRO POTATO SALAD - This is one of my all time favorite potato salads. It boasts a lovely herby vinaigrette dressing, hard boiled egg, radishes, etc. This is a real winning combination!
.JPG "Creamy Loaded Fauxtato Salad")
Whether you double the recipe to share with friends or make as is to please yourself, or your small family, I think this is something you are really going to enjoy!
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Creamy Loaded Fauxtato Salad
Yield: 3
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
I down sized a recipe I found in a magazine for a loaded cauliflower fauxtato salad! This is not only low carb, keto and diabetic friendly, but delicious as well!
Ingredients
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
Instructions
- Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
- Set aside and allow to cool.
- Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
- Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
- Fold in most of the cheese, bacon and chives, reserving some for on top.
- Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
Thanks so much for visiting. Do come again!
I have always been a huge lover of salads and of coleslaw in general. I never tire of them, and if they are quick and easy to make, so much the better.
That is the way with this crunchy cashew slaw salad recipe I am sharing with you today. Not only is it very quick and easy to make, but it is incredibly delicious!
I know I say that about everything I cook and make, but its true. It is delicious. Its a fabulous combination of all things crunchy, salty, sweet and tangy!
Plus it only uses six (if you count all the nuts and seeds as one) basic ingredients. It makes for a great mid-week salad for the whole family, filled with plenty of color, fiber and crunch!
The recipe is one which I adapted from a cookbook I have by Gooseberry Patch, entitled Best Church Suppers and is attributed to Lori Comer of North Carolina.
I have always loved the Gooseberry Patch cookbooks. I used to have quite a few of them. I can remember when they put out a lovely catalogue a few times a year filled with sweet little illustrations and the company used to sell all sorts of things besides cookbooks.
I loved their catalogues.
I cut the original recipe in half today because I just did not need 12 servings of anything. I will save the full recipe for sometime when I have a potluck or some such to go to. God willing we will not be restricted from gathering for too much longer.
Who would have ever thought that this would carry on for more than two years? I can remember at the beginning of the pandemic I thought maybe six months or so at most. I think we all did.
WHAT YOU NEED TO MAKE CRUNCHY CASHEW SLAW
Very simple ingredients that can be as complicated or as uncomplicated as you wish.
- 8 ounces (226g) of coleslaw mix (grated cabbage and carrot)
- 1 package chicken flavored ramen noodles
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (60ml) light olive oil
- 1/2 cup (55g) roasted cashew halves
- 1/2 cup (55g) shelled sunflower seeds
If you are not able to get the ready made coleslaw mix where you live (and I can appreciate it is not available everywhere) then you can very easily make your own. Just shred cabbage and carrot in the same measure.
I would use 1/3 carrot to 2/3 cabbage. I do not recommend using anything other than the white/hard cabbage for this. Red cabbage would dye everything an unsightly color.
Ramen noodles are those square packages of instant noodles that you see in the stores. They come in a lot of different flavors. Some spicy some not so spicy.
You will need the chicken ones for this recipe and you will also be using the flavor packet which is included.
I used Chinese rice wine vinegar in this. You can use just plain white vinegar. It will work just as well.
I like to use light olive oil, but you can use canola oil if you wish. I also have a confession to make here. I used a one to one sugar substitute in this as I am a diabetic. Swerve granulated sugar. It works very well.
Also I used salted cashew nuts and unsalted sunflower seeds.
HOW TO MAKE CRUNCHY CASHEW SLAW
Nothing could be easier. This goes together in a flash, especially if you are using a prepared package of coleslaw mix. Otherwise you will need to take the time to shred your own, but even so, that doesn't take too long.
Place the coleslaw mix in a bowl. Crush the noodles from the packet of ramen and add them to the coleslaw. Reserve the seasoning packet.
Whisk together the oil, vinegar, sugar and reserved seasoning mix.
Pour this dressing over the coleslaw/noodle mix in the bowl and toss to combine. Cover and chill for two hours. (Don't chill it overnight as the noodles become soggy.)
When you are ready to serve add the cashew halves and the sunflower seeds, tossing to mix them in well. Serve immediately.
It is not recommended that you make this much more than a few hours ahead of time as the noodles will soften in the dressing. That doesn't really bother me overly much however, and so I am just as happy with this the second day as I am on the first day!
Its all a matter of taste I guess! Crusty bread goes very well with this as well. It also makes an excellent side dish for a week night supper and I will be honest, I enjoy it in a packed lunch, but again, I don't mind soggy noodles.
There are a lot of versions of this salad out there. You can add all sorts of things. I have even seen it with mayonnaise added. Spring onions go well.
I like it in this very basic version myself. It quick, easy and delicious. That works for me on every level!!
Cashew Slaw
Yield: 5 to 6
Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M
Simple to make and scrumptious. I could eat a bowl full of this and nothing else. It is crunchy, salty, sweet, yummy.
Ingredients
- 8 ounces (226g) of coleslaw mix (grated cabbage and carrot)
- 1 package chicken flavored ramen noodles
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (60ml) light olive oil
- 1/2 cup (55g) roasted cashew halves
- 1/2 cup (55g) shelled sunflower seeds
Instructions
- Place the coleslaw mix in a bowl. Crush the noodles from the packet of ramen and add them to the coleslaw. Reserve the seasoning packet.
- Whisk together the oil, vinegar, sugar and reserved seasoning mix.
- Pour this dressing over the coleslaw/noodle mix in the bowl and toss to combine.
- Cover and chill for two hours. (Don't chill it overnight as the noodles become soggy.)
- When you are ready to serve add the cashew halves and the sunflower seeds, tossing to mix them in well. Serve immediately.
One of my favorite dinner salad options in the summer has to be the Grilled Chicken Caesar Salad. Caesar salad is my favorite salad anyways!
Add some grilled chicken and I am one very happy camper! It makes a salad a meal!
We have had some stinking hot weather these past few days here in the Valley. Combine that with high humidity and nobody feels like cooking much!
Quick, easy and painless is the order of the day. I am not sure about you, but for me, when it gets hot and sticky like this, I don't really have much of an appetite anyways!
If I can have my dinner as a main dish salad, then I am perfectly content, and its more than enough for me to enjoy.
Today I created my favorite Chicken Caesar Salad in a size small enough to feed just two people. It may be smaller in size, but lacks none of the delicious flavors of the original!
Caesar Salad is such an easy salad to make. I can't understand why so many restaurants get it so wrong! I'll be honest here.
Its been a very long time since I have had a decent Caesar Salad in a restaurant. You pay an arm and a leg for it, and when it comes the lettuce is limp, the dressing weak and the whole thing looks like a complete afterthought.
I hate being disappointed when it comes to ordering and paying for good food! I have now gotten to the point where I don't order salads at all in restaurants. I find them to be a complete and total waste of money.
Which is a shame really. I started my culinary career as the pastry chef in a local hotel here in the Valley. I was responsible for the appetizers, salads and desserts. I can promise you, nobody got a weak salad, dessert or appetizer when I was on the job!
Its not that hard really to put together a good salad, with fresh crisp ingredients, and a tasty dressing. Not that hard at all.
I don't know why so many get it wrong! Its sad really.
For this tasty take on the delicious Caesar Salad you begin by rubbing some chicken with a Montreal Chicken Seasoning and grilling it to perfection.
You can do this outside if you have an outdoor grill, or you can do it inside on an indoor grill or a frying pan. (That's what I had to do this time.)
The dressing itself is a very simple and easy one to make. Lemon juice, garlic, yogurt, Anchovy paste, Dijon, Worcestershire and Parmesan cheese . . . simple ingredients.
You can also use a purchased dressing if you wish, but use a well flavored and good quality one. (In the UK, I liked Newman's Own, here in Canada, I like Renee's.)
I use real bacon, normally popping the rashers of streaky bacon onto a baking sheet and baking them in the oven to perfection while I am cooking the chicken.
Its really simple and if you line your baking sheet with baking parchment, there's no flipping and very little clean up involved. (Yes, I am that lazy!)
You could also use a really good quality of ready made bacon bits. Just don't use those nasty soy ones.
Well, I suppose you could if you were a vegetarian, but then why are you eating a Caesar salad anyways! Especially one with chicken, lol.
A ciabatta or a French bread both work very well. Ordinary sliced white bread, not so good.
I use Romaine lettuce, the heart. One good sized head is enough for two people.
It has a nice slightly bitter taste that goes well with everything else and I think it is fairly traditional in a Caesar Salad for just that reason.
You want to use a robust lettuce that is going to stand up to the flavors and textures of the other ingredients. Romaine does just that.
My mom would never eat any kind of lettuce other than iceberg. I don't think I knew any other kind existed when I was growing up. To be fair however, unless you grew it yourself there were not really any other kinds available.
Don't get me wrong. I adore iceberg lettuce. There are certain salads and applications that would not be the same without iceberg lettuce.
Think of the wedge for instance. It has such a lovely crisp quality that goes very well in burgers and the like as well!
But for other salads like this one, you want a more robust and flavorful lettuce. I cannot imagine making one with any other kind but romaine.
Oh, how I miss the baby gem lettuces that I used to get in the UK. They were like a baby romaine, tiny, crisp and dark green, but were also decidedly bitter.
They lent themselves very well to a blue cheese dressing. I used to make a lovely salad with a blue
cheese vinaigrette and spring onions, along with the baby gem lettuce.
Oh my but it was some good. Maybe next year I can grow some in a window box.
This is a quick and easy salad to make once you have all of the components ready. Cut your lettuce crosswise into chunks and scatter it on two places.
Likewise slice your chicken and lay the pieces on top. Scatter with the croutons and bacon pieces, then drizzle with the dressing.
I like to grind some black pepper over top, scatter with a bit of Parmesan and then pass a bit of extra dressing at the table. This is great summer eating, pure and simple. Enjoy!
Grilled Chicken Caesar Salad for Two
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is a fabulous deliciously light lunch or supper, depending on how hungry you are!
Ingredients
You will need:
- 1 head of Romaine (Cos) lettuce, washed, dried and sliced crosswise
- 4 slices of cooked streaky bacon, cut into slices
For the grilled chicken:
- 2 single free range boneless, skinless chicken breasts
- Montreal Chicken seasoning to taste
For the croutons:
- two firm slices of white bread
- softened butter to spread
- Garlic Italian Seasoning to taste
For the Dressing:
- 2 TBS fresh lemon juice
- 1 small clove garlic, peeled and minced
- 1 tsp Worcestershire sauce
- 1 1/2 tsp anchovy paste
- 1 1/2 tsp Dijon mustard
- 245g low fat Greek Yogurt (1 cup)
- 90g finely grated Parmesan cheese (1/2 cup)
- salt to taste and freshly ground black pepper
You will also need: (optional)
- 2 -3 TBS grated Parmesan Cheese to garnish
- freshly ground black pepper
- wedges of lemon
Instructions
- First make the dressing. Whisk all of the ingredients together and then cover and chill in the refrigerator until you need it. This can be done well ahead. You may not need it all, but it keeps well in the refrigerator for up to 3 days.
- To make the croutons, preheat the oven to 200*C/400*F/ gas mark 6. Have a baking tray ready Butter the bread on both sides lightly. Cut into decorative shapes with a small cutter (about 1 inch in size). Place onto a baking tray in single layer and sprinkle with the Garlic Italian seasoning to taste. Toast in the oven until golden brown. 8 to 10 minutes. Remove and set aside.
- Season the chicken all over with the Montreal Chicken Seasoning. (I make my own seasoning.) Heat a skillet over moderate heat, add a splash of oil. Put the chicken in top side down. Cook until golden brown on that side, about 7 minutes, flip over and cook for a further 6 to 7 minutes until cooked through and the juices run clear. Remove and let sit for about five minutes before slicing diagonally into 1/2 inch slices.
- Divide the salad greens between two large chilled plates. Place an equal portion of chicken in the center of each. Sprinkle on the bacon and croutons and cheese, again dividing them equally. Drizzle with a tiny bit of dressing and grind some fresh black pepper on top to taste. Pass the remaining dressing at the table, so that each person can use as much or as little as they want. Delicious!
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