Larrupin

Uncommonly Good

I Love Summer Tomatoes!

I didn’t plant a garden this year, but a friend did, and she has been sharing the bounty! I have garden fresh tomatoes for the first time in years, an I am in hog-heaven!

I put this quick snack together a few hours ago.

Fresh Tomato Bruscetta

 

Fresh Tomato Bruschetta

For a Single Serving

  • 6 half-inch slices sour dough bread (or any other dense bread)
  • Olive oil spray
  • Garlic granules
  • Dried basil
  • Dried oregano
  • Parmesan cheese
  • 1 fresh tomato
  • Balsamic vinegar

Directions:

  1. Put the bread slices on a foil lined toaster oven tray.
  2. Spray with olive oil and sprinkle with garlic granules. Turn slices over and repeat on the other side.
  3. Sprinkle with oregano and basil.
    Optional: Toast the bread at 300°–325° to your preferred crunchiness. Skip this if you’re in a hurry or if you want your bread soft.
  4. Top each slice of toast/bread with a slice of tomato.
  5. Sprinkle with more basil and oregano.
  6. Top with slivers of Parmesan cheese. (Feta crumbles are also good if you have any.)
  7. Slide the toast in the oven at about 350° until tomato is warmed through.
  8. Serve with a small bowl of balsamic vinegar. Dip toast in the vinegar before each bite.

Note: if you make more than one serving each person will need a personal bowl of balsamic vinegar. There will be double dipping. 🙂

Larrapin!

 

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July 4, 2012 Posted by | Appetizer, Snacks | , , , , , , , , , , , , , , | Leave a comment

Roast Chicken Salad with Feta

I roasted a chicken in the “cool” of the morning today and put this together for lunch.

Look yummy?

It was!

Chicken, avocado, tomato, feta, spinach, bacon and a few other odd and ends made up this healthy, tasty, warm summer salad. It was only warm because the chicken was less than an hour out of the oven, but it would be just as good if I’d pulled the chicken out of the fridge to build this.

Starting at the bottom of the bowl, here’s what’s in it.

  • 1 roast chicken thigh
  • 1/2 tomato, diced
  • 1/2 avocado, sliced
  • 1 sliced green onion
  • 1 handful torn spinach
  • 1–2 T Athenos Feta
  • 1 slice crispy bacon, crumbled
  • fresh cracked black pepper
Here’s the meat from one cooked chicken thigh.
Add about a half a tomato, diced, and half an avocado, sliced and fanned out.
Next add slices of a green onion and a handful of torn spinach.
Feta and crispy bacon make up the next layer.
Sweet and spicy vinaigrette.

I made the dressing in a recycled pimiento jar. It’s the small jar, the two ounce size I think.

Pour fruit vinegar into small jar with tight fitting lid. I used homemade Cranapple Cider Vinegar. (The red layer in the middle.)
Add an equal amount of olive oil. (Top layer.)
Next add about a teaspoon (or so) of honey mustard, and about a tablespoon of honey. (The botttom layer.)
1/2 teaspoon your favorite herb/s, finely ground.

Tightly cap the jar and shake well. I used about 1/2 of it on this salad. The other half will go on another salad in a couple of days.

July 22, 2010 Posted by | Brown Bag, Salad | , , , , , , , , | 1 Comment

Favorite Ingredient: Feta Cheese

I first tasted feta cheese at Greek House, here in Norman, Oklahoma well over 25 years ago. It was also the first time I had gyros, which by the way, are authentic Greek and the absolute best. Not heart healthy by any means. The gyros meat cooks on vertical spits and the resulting grease is used for the fries.  Oh. My. Gosh. Soooo good. But back to the feta. The gyros plate—a pile of meat, fries, and Greek salad—is garnished with a Greek olive and a cube of feta. It was love at first bite.

For years, eating at Greek House was the only time I ate feta. Here in the big middle of the U S of A,  good ole American processed was the go-to cheese for most families, although sometimes it wasn’t really cheese. I’d long outgrown those orange slices when I came across these scrumptious white cubes of feta. At some point I came across it in the grocery store and put it in my cart. It’s been a staple in my kitchen ever since and I’m always finding, and looking for, new ways to eat it. 

I usually buy Athenos Feta Traditional by the block because it lasts longer than the crumbled feta.  I also like the Athenos packaging because it’s reclosable. When I want some, I’ll slice an appropriately sized slice and break it into chunks to top almost any salad or soup. 

Here it is on my Spinach Steak Salad with lots of fresh cracked pepper. I think I made a red wine vinegar vinaigrette to go with this. It’s a great garnish for soups as well, especially tomato and mushroom soups.

I switched from cheddar to feta as my go-to cheese garnish five or six years ago because I like the different spark of flavor it provides.  Today I found out on the Athenos facebook page that it does more than that. Here’s what they had to say about switching to feta.

Changing your salad topping from cheddar to Feta gives you
1) 6 grams of protein
2) 1/3 less fat and
3) 30% fewer calories!

They didn’t provide a quantity, for the cheeses, but 1/3 less fat and 30% fewer calories for equal portions sounds good to me.

July 7, 2010 Posted by | Salad | , | 1 Comment

Salads, Baked Potatoes, Crackers and Cheese

Here’s what I’ve had for lunch the past few days.

Tuna on Salad

Tuna on Salad

Friday I put the leftover tuna salad on top of a bed of romaine and butter leaf lettuce topped with a few tomatoes, bread and butter pickles and honey mustard dressing.

I planned to get my lunches for the week organized over the weekend and have them read to go on Monday, but alas, I didn’t. I spent the weekend researching my family tree and editing a paper for my nephew so, nothing happened in the kitchen.

Baked Potato and Salad

Baked Potato and Salad

On Monday, I put together a pile of lettuce for a simple salad, grabbed an already baked potato, some sour cream, green onion, cheese and I was good to go. The salad was romaine, butter leaf lettuce, feta cheese, sunflower seeds, croutons, and honey mustard dressing. I cut the potato in half and zapped it in the microwave and then add butter, sour cream, green onion, and grated cheddar cheese.

The baked potato was planned, I just didn’t know when I would need it. One evening last week I baked about 5 potatoes. I doused them in olive oil and wrapped them in foil and put them in my toaster oven until they were tender. I ate one when they were done and turned a couple of small ones into hash browns sometime over the past few days and I had two left. I ate one Monday and had the last one today. Yesterday I had another salad and some crackers and cheese and tomato juice.

My desk is stocked with almonds, pistachios, peanuts, and dried apricots. I also have some crackers, cream cheese and Major Grey’s Chutney in the fridge at work in case of emergency. That has come in handy this week with my lack of preparation.

My crisper is running low, but I want to empty it before restock. If I buy too frequently I overlook something and end up having to toss it. With my slim budget I don’t need to be throwing food way.

I stopped by Target this evening for some dog food and got the very basics on my grocery list: milk, eggs, bananas, grapes, olive oil, yogurt… I think that’s about it. Tomorrow I’ll make a banana drink for breakfast. For lunch I think I’ll pull a frozen sloppy Joe patty out of the freezer and that for lunch. We’ll see if that pans out in the morning. 😉

April 28, 2010 Posted by | Brown Bag, Salad | , , , , , , | Leave a comment

Eighteen Ingredient Salad

I took a few days off work last week, so I was out of practice when it came to getting my lunch together this morning, but it was worth it when it came time to eat. I’ll do better tomorrow. I listed all the ingredients below since it’s so deep you can’t see everything that’s there.

Salad, Monday, April 19

Eighteen ingredients plus a deviled egg made this tasty Monday salad.

For me, salads taste better when there is a lot of color, a lot of texture, and a variety of flavors. I like something unexpected in amongst the greens, something that pops when I bite into it. There were two pops in this salad. Craisins, and grape tomatoes.

I also prefer salads that aren’t a lot of trouble to eat.  I want to be able to stab my fork into the pile and pull up a little of everything, which is why I make paper thin slices of carrot, radishes, zucchini, yellow squash and cucumbers.

I don’t want to have to use a knife to cut my lettuce so I tear all the leafy greens into bite sized pieces. Broccoli or cauliflower gets cut or broken into small bites.

I use grape tomatoes for several reasons. They don’t make the salad soggy like cut tomatoes do, and they are bite sized. Sometimes even cherry tomatoes can be a mouthful.

The plastic bowl I used came from Target. They make a pretty good Salmon Mango salad with poppy seed dressing that I’ve enjoyed a few times. I put the lettuces, and sliced veggies in the bowl, usually piled separately instead of tossed to keep from crushing the lettuce. A small block of feta cheese goes in too. I break it up as I eat the salad. Craisins and nuts go in separate small lidded containers and are tossed on when I’m ready to eat.

To make sure this lasts me all afternoon I make sure to add some protein. Today I piled on no-fat cottage cheese, and a deviled egg. Other, more filling options are well-drained tuna, salmon, baked or roast chicken, turkey, steak… and I’ll get into all that in another post.

Here’s my list of ingredients:

  • Romaine
  • Spinach
  • Butter Lettuce
  • Red Cabbage, thin sliced like for slaw
  • Broccoli, small florets (better blanched than raw)
  • Zucchini, paper thin slices
  • Yellow squash, paper thin slices
  • Green onion
  • Carrot, paper thin slices
  • Radish, paper thin slices
  • Grape Tomatoes
  • Feta Cheese
  • Craisins, in a separate container
  • Cottage Cheese, in a separate container
  • Sunflower Seeds, roasted, but not salted
  • Almond Slivers
  • Croutons, rustic, homemade
  • Deviled Egg: picked peppers with jalapenos also added a kick to the salad
  • Dressing: homemade, of course.

Tomorrow will be similar. I already have the lettuce in the bowl ready to go. I’ll try to remember mandarin oranges for tomorrow. I also have some baked chicken I want to add. If I go with the chicken and oranges I’ll probably use walnuts and almonds for garnish.

April 19, 2010 Posted by | Brown Bag, Salad | , , , , , , , , , , , , , , , , | Leave a comment

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