Tag Archives: Salad

It’s A Salad Time of Year

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It is that time of year when heating up the kitchen ends up heating up the house … at least it does when you live in southern Tennessee!  A salad lunch or dinner often times is just right.  But on Thursday what does the lettuce or spinach look like that you bought on the weekend?  I shared this little-known secret back in 2011 and I beg your forgiveness if this is old news for you.

For my entire adult life I have thrown away yucky lettuce and spinach. I put it in Tupperware – and it turns brown in a couple of days, I put it in plastic bags and it wilts, I buy super-duper green specially made to keep lettuce bags – and it doesn’t last a week! Then, one day I was surfing through some foodie websites and I read this blog post about how storing greens in a mason jar will keep them for a week or two! “Oh ya, I’ll bet” I thought.

But wait there’s more! Click to continue reading

Fresh Kale Salad You Are Gonna Love!

Kale Salad upclose I have to admit that I see “fresh kale” this and “fresh kale” that all over the food blogs.  I usually just keep on moving past them.  My Chief kale-lover husband would appreciate a kale dish now and then, but my kale-loathing sous-chef dish-washer mom turns her nose up at kale!


Enter Heidy.  Heidy is a lovely woman and talented artist who just happened to fix lunch for us at Hephzibah House on a recent visit to NYC.
But wait there’s more! Click to continue reading

Spring Is In The Details

Cave spring watercress This is the cave spring that feeds the little creek that runs in front of our home.  The cave is located on our neighbor’s property.  Lucky for us she doesn’t mind us walking down her lane and across her front yard so that we can view this lovely spring.  During the winter everything surrounding the water turns a dullish gray-brown. The leaves pile up and freeze. The flowers along the creek lose their blooms and die.  It is winter after all.

Cave Spring 2014Yet, before the daffodils bloom, before the grass turns green, and before the spring wildflowers pop up everywhere this beautiful little creek glows green with watercress. Wikipedia tells me that watercress is one of the oldest known leaf vegetables consumed by humans.

If I were Martha Stewart I would be making watercress salad. When my Chief Culinary Consultant first saw the watercress in our creek he said “you should make watercress salad.”  Being the ever dutiful wife, I said, “Okay.”  But before I ventured out to gather the leafy green water-laden vegetable I Googled it.  I quickly found that the USDA says it should not be eaten if there is any chance an animal or animals have access to the water.  Well, of course they do! The article I read went on to mention contamination and all that.

Our friend Tom, who has lived in these parts all his life (and is a medical doctor) says that’s crazy. He says “just wash it well and enjoy it!”  Dutiful wife or not I have chosen not to poison  treat my family to watercress salad — until now.

A recent early spring walk up to the cave spring unveiled this stunning leafy watercress sitting right at the cave’s opening in flowing fresh water.  Soon I will venture down the creek embankment and harvest some fresh watercress.

Have you ever eaten watercress salad? How was it?

Martha Stewart salad watercressThis is a picture taken by Jose’ Manuel Picayo Rivera for Martha Stewart. It is a Roasted Sweet Potato Watercress Salad.  Looks good doesn’t it?

Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in him!   Psalm 34:8

Psalm 34:8 is one of my favorite Bible verses and it seems so fitting for this first day of April.  Have a blessed day and Happy Spring!


Thai Peanut Chicken Salad

thai chicken salad
This past summer the Brown Eyed Baker posted a recipe similar to this one, sans the chicken.  I like Thai peanut flavoring and was on a salad kick trying to get in shape for eating myself silly on an Alaskan cruise with The Chief and my sous-chef dish-washing mom! This salad made for a wonderfully main dish meal.

Last year I posted a recipe for Chicken Thai Salad that is fast and tasty covered in a Kraft Asian Toasted Sesame dressing.  I like using this dressing when I cook chicken to be asian shredded chickenshredded.  I put chicken breast in the crock pot and pour some of the dressing over it.  For the first hour I like to cook this on high to get things heated up and then turn to medium or low until the chicken is easy to shred, leaving the meat moist, usually in 3 or 4 hours.

For this Thai Peanut Chicken salad I started by cooking the chicken in the morning.  Once shredded I put it in the refrigerator until I was ready to use it.

This homemade Thai peanut dressing is really easy to make and it is especially delicious tasting every bit homemade!  It only takes a couple of minutes to whip up in a small food processor.

bowlful thai chicken salad
Tossing this all together and including some peanuts makes a full meal in one dish.  I served this with a veggie egg roll and it made for a filling, but light meal!

It’s never too late for salad season!

Follow the pattern of the sound words that you have heard from me, in the faith and love that are in Christ Jesus. By the Holy Spirit who dwells within us, guard the good deposit entrusted to you. 2 Timothy 1:13-14 ESV

Thai Peanut Chicken Salad
Packed with flavor this all-in-one meal is a keeper!
For the Dressing:
  • 1 Granny Smith apple, peeled, cored & chopped
  • 2 tablespoons creamy peanut butter
  • 1½ tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
For the Coleslaw:
  • 16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
  • ½ red or green bell pepper, thinly sliced and cut into 1-inch pieces
  • 2 green onions, thinly sliced (white and green parts)
  • 1 cup green peas, fresh or frozen
  • ½ cup roasted salted peanuts, coarsely chopped
  • 1 cup Crispy Rice Noodles
  • 2 cups cooked shredded chicken*Optional
  1. Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
  2. In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Rice noodles may get a little soft, just add some crispy ones before serving leftovers.
Recipe Adapted from The Brown Eyed Baker


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