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Tag Archives: Salad

Roasted Tomatoes with Barley

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Seriously, y’all, why aren’t we roasting tomatoes every day, or at least once a week?


Toss your tomatoes with 2 tablespoons each of olive oil and balsamic vinegar and roast for 45 minutes at 350.  You will not be disappointed.  CK actually calls for two cups of cherry tomatoes on the vine.  Good luck finding that at your local supermarket.  I used these little San Marzanos.


The dressing is just the basics:  2 tablespoons of olive oil and red wine vinegar with 1 tablespoon of Dijon and 1/4 teaspoon of sea salt.  So easy.


I don’t know if you can see it in there, but there’s actually some thinly shaved fennel.  I used the mandolin and then stirred it into the barley as it cooled.  I think it pretty much melted.  Toss with arugula and goat cheese.   It’s a hearty salad for a fall day.

I often will write the date and a note on the recipe page.  The word I chose for this one:  heavenly.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.


Sunday Summary

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Monday:  I had a short morning job with an economist.  Good times.  Jake had to take the MARTA to the airport.  I’m not too broken up about that.


Tuesday and Wednesday:  I worked all day.  I hate when that happens.

Wednesday is weigh-in day and I’m sorry to report that there was no loss this week.  But never fear.  I am one of those crazies that get on the scale every day; so I know there was some fluctuation down the past couple of days.   I am not ready to trade in Candice Kumai just yet.

Thursday:  My first day off in 12 days.  There’s nothing like drinking a latte on my own couch.  The rest of the day is a blur; it took the whole day to recover from Tuesday and Wednesday.

Friday:  I had a 1:00 downtown at the courthouse.  You know what that means?  That means a latte two days in a row.

I made this Kale and Fennel Caesar from Cook Yourself Sexy.


Yeah.  It was pretty gross.  I’m not a fan of Caesar salads to begin with.  I can tell you right off that that sardine was only on the plate for the picture.  I like to think I’m culinarily adventurous, but I just couldn’t do it.  Maybe I should have chopped it up.

I finally watched The Blind Side.  It only took three years for it to get to the top of my Netflix queue.   I didn’t actually cry, but it was touching for sure.

Saturday:  I went to World Market today.  I feel that I should go to some sort of meeting and confess that I bought some Christmas ornaments.

I also made some Faux Peanut Butter-Banana Ice Cream from — guess where — Cook Yourself Sexy, which I always want to call Crazy Sexy Cool.


This is faux because it’s made with frozen bananas and a little bit of almond milk.  Fine by me.

I also watched My Week with Marilyn.  It was good, but I was more intrigued by the Vivien Leigh portion.

Sunday:  I went on the hunt for dried rose petals today.  Williams-Sonoma?  Nope.  Fresh Market?  Nada.  Whole Foods?  None.  Trader Joe’s?  Negatory.  BUT the guy at the check-out suggested an Asian market.  Uh, maybe like the International Farmers Market right down the street from my house.

Good Deed of the Week:  Be kind to yourself.  Seriously?  When are these deeds going to start to be challenging?  My whole existence is predicated on being kind to myself.  If it makes me sound any better I usually encourage other people to do the same for themselves.

Eat Well and Savor.

Detox Apple and Cabbage Salad

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I actually wasn’t too thrilled about this salad either.

But, boy, was I wrong.  This is fabulous.


The apples are hiding underneath.

The dressing is just nonfat Greek yogurt with apple cider vinegar and agave.  Throw some fennel seeds and salt in there.  And cayenne, if you feel so inclined.

The slaw itself only uses half of a head of red cabbage and half of a Savoy.  All week I’ve been trying to figure out what to do with the other half.  If finally dawned on me:  make this recipe again!

From Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.


So Cali Nicoise

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I’m no expert, but I’m guessing Candice Kumai calls this Cali because there’s an avocado in it.  I suppose that’s legit since technically it’s a Nicoise because of the olives.


Admittedly, I wasn’t so excited about having this for lunch four days in a row.  But the kidneys were a nice addition and the balsamic dressing has just a hint of agave.


And I do love some arugula.   The rest of the cast includes eggs and capers with tuna.  CK recommends red onion, but I just don’t go for that raw.

CK says:  Lean, fresh, and lovely . . . you are what you eat!

So true.   Cupcakes are fun to look at on the Web, but I don’t want to be one.

Eat Well and Savor.

Lobster Cobb Salad

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I grew up in Maine, y’all.  This is not how we ate lobster.


Sorry that the telltale red color isn’t there.  I was too lazy to deal with a whole lobster; so I just got the tail and baked it in the toaster oven.  I’m not sure they’ll let me go home after that.  Yes, I love some lobster mac when I get the chance.  But the old boiled and dipped in butter combo cannot be beat.

All right.  I’m done with that.

I got this recipe from Barefoot Contessa Family Style.  Unfortunately, there’s really not much to say about it.  I mean, it’s a cobb salad.  Been there.  Done that.

Here’s a little secret:  I don’t really like gorgonzola unless it’s on  cheese plate.  It’s just too overpowering.  You see the things I do for you.  Don’t worry; the avocado and bacon more than made up for it.


One more thing:  those couple of pieces of yellow pear tomatoes represent the extent of my tomato harvest this year.  Six plants + 40 days of rain = no sunshine and time to start building the ark.  Don’t even ask about the zucchini plant.

Eat Well and Savor.


Herbed Chicken Salad

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I had to dress it up with some toast and yellow tomatoes.


It started out so nicely:  poached with lemon and tarragon.


There’s even lemon juice mixed in there with the mayo and some yogurt.


More tarragon, chives, and celery didn’t help.  I think maybe I am just over chicken in general.


If I had had some cheese I would have thrown a slice on there too.

At least it’s a lightened version: only 190 calories a serving.  Thanks again, Ellie Krieger.

Eat Well and Savor.

Sauteed Vegetable, Chicken, and Quinoa Salad

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I know it’s hard to believe, but sometimes I just don’t have a lot to say.


This recipe is from Brian Boitano’s new book and the veggies in question are what I like to think of as a classic Italian combo.  I don’t know why.  Maybe it’s because they’re the colors of the Italian flag.


One word of advice, cook that garlic.  BB suggests just mixing it in the dressing with the oil and white wine vinegar, but that’s a little risky if you have some super strong garlic on your hands.


btw – the quinoa is a perfect vehicle for the chicken and veggies.  I’m always up for a recipe with quinoa.

Eat Well and Savor.