That's a Wrap

The other day someone told me that I was obsessed with scarves. This may be true. When reorganizing my closet, I had to finally move my scarves from the overflowing hanger and dedicate a separate shelf for them. This colorful, folded pile of fabric begs for me to sift through it and wrap one around myself to top off my daily wardrobe. They are fun. They are easy. Wrapping one in a certain way can help conceal my tummy. Scarves are a good wrapping.

Bacon is a good wrapping, too. Wrap a beef tenderloin with bacon and make a perfect filet mignon. Wrap asparagus spears or bundles of green beans with bacon for an extra special side dish. Wrap water chestnuts with bacon and drown in a spicy-sweet glaze for Rumaki that is lick-your-fingers-good. Wrap shrimp with bacon and and grill while brushing with a garlic butter for skewers that can bring summer to mind in the dead of winter. Bacon wrapping possibilities are endless, and I haven't met a single one that I haven't liked. (Which might explain why I need to conceal my tummy...)

It is no surprise that I was all over a salad that featured bacon-wrapped pears. Salty, crispy bacon highlights the sweetness of roasted pears so well.  I just love a sweet and salty combo, don't you? Toss in the earthiness of pecans with fresh greens and drizzle with a light, savory dressing and you have wrapped up an incredible salad. Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing is a beautiful (and impressive...but oh so easy!) starter to a meal, but is hearty enough to be the meal itself.

That's a wrap On My Plate.

Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing

12 slices bacon

3 large pears, quartered

6 cups mixed salad greens

2/3 cup pecans, toasted

2/3 cup Parmesan cheese, shaved

Dressing:

2 tablespoons honey or agave nectar

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar (or apple cider vinegar)

2-3 tablespoons olive oil

Preheat oven to 350.

Mustard Dressing: 

Whisk all dressing ingredients together. Set aside for flavors to meld while preparing the rest of the salad.

Meanwhile, between layers of paper toweling on a plate, heat bacon in a microwave until partially cooked. It should still be "bendy" and not crispy. (I hesitate to give exact cook times, because all microwaves cook differently.)

Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. 

Place pear quarters on a wire rack over a jelly-roll pan.

Bake bacon-wrapped pears for 10 minutes, or until fruit is juicy and bacon is crispy.

Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. 

Place 3 pear quarters on each salad.

Drizzle with Mustard Dressing before serving. (Serves 4)

Children of the Corn

I was a main character in my own horror movie today. No, I didn't fall prey to demonic corn-cult worshipers. It was much more urban than that. The black walnut tree that I have watched mature from a mere seedling when we bought this house was hacked up by some over-zealous tree trimmers working for the area telephone company. I no longer have a tree with branches, I have a pole with a little green stuff on top.

I am not an idiot. I do understand the importance of keeping a 6-foot radius clear around the overhead telephone/power lines. I don't want my trees rubbing against the lines and shorting out phone service or icing up in winter and taking down the entire grid in a storm. But, I also don't see why a ladder or truck couldn't be used to properly trim the trees instead of just standing on the ground and whacking off any branch that you can reach. I don't get it. I guess I just don't have the lack of caring (or common sense?) that would make me a good tree trimming employee.

To the telephone company's credit, they did respond very promptly to my call with the complaint. Someone was at my home within just a couple hours to investigate the damages. After our conference under the branchless, shadeless tree, the contractor for the tree service was brought over to discuss the next actions. The pole (that was formerly known as a black walnut tree) will be completely removed tomorrow, along with some proper trimming of other trees that could possibly cause issue for the lines in the future. Replacement is still being considered. I am weighing those options. The ending of my tree chopping horror movie is still being drafted. What other innocent souls may perish upon the return of the evil tree trimmers remains to be seen.

What does this have to do with corn? I don't know. It is just that last night I threw together what we thought was a great corn recipe and I had been trying to think of an avenue to share it here on the blog. In no way shape or form is Creamed Corn with Roasted Green Chiles and Spinach a horror. Even though it does require grasping the sweet corn nearest you and blindly whacking the corn from the cob, there is no evil in its preparation. I promise. It is also a pure common sense (possibly even for those that have none) alternative for serving up some of that sweet and juicy sweet corn that is flowing in from the gardens and fields.

So...that's my story. While I don't have any recommendations for a good tree trimming service, I do have what I think is a great side dish of Creamed Corn with Roasted Green Chiles and Spinach On My Plate.

Creamed Corn with Roasted Green Chiles and Spinach

2 tablespoons unsalted butter

1/2-3/4 cup diced onions

2 cloves garlic, minced

1 4oz can diced roasted green chiles (I used chiles from last year's garden that I had roasted, chopped, and frozen in ice cube trays...then popped into freezer bags for storage...3 cubes for this dish.)

fresh corn cut from 4-5 ears of sweet corn (or, if you must, frozen corn will work when sweet corn is not in season)

1/2 tablespoon flour

1/2-3/4 cup heavy cream

kosher salt

fresh ground black pepper

4 cups chopped fresh baby spinach

In a large skillet over medium heat, melt the butter.
Add the onions and saute until translucent.
Add the garlic, being careful not to burn.
Add the sweet corn and stir to coat with butter & onions in the pan.
Allow corn to cook slowly and almost caramelize or brown, but not burn. Stir, but not too frequently, you want a little crust.
Add the green chiles and heat through.
Add the flour and stir to coat the kernels of corn and cook out the "raw" taste.
Add the cream and bring to low simmer.
Reduce heat and simmer to desired thickness for the cream.
Season with salt and pepper to taste.
Add the chopped spinach, stir to combine with other ingredients and coat with cream sauce.
Cover skillet and simmer until spinach is wilted. (Serves 4-6)

Fridge Friday, episode 6

Week 6 of Fridge Friday? Can you believe that I have actually kept up with this? Can you believe that I haven't made excuses and put it off and let is slide? Yes. I am still here, and frankly, it amazes me. My focus seems to be pulled in so many directions these days that my stick-to-it-ness suffers greatly. But, this *is* about food. Food does hold my attention...too much of the time, according to the every-growing size of my butt. But, I don't want to talk about my butt. Want to see my fridge?

So...what am I going to make? I am in the mood for a salad again. It is summer time. Thunderstorms moved through the region last night, and you can cut the humidity with a knife. Something crisp and refreshing would be good, but it has to be hearty and filling for my Midwestern appetite. I don't want to eat a big bowl of greens only to have hunger and cravings force me to dive face first into a pan of brownies a few hours later. A few years ago, I found a recipe online for a Broiled Feta and Caper Salad. Melty cheese AND crisp greens AND capers? Be still my heart. Grab the fixings and let's start cooking.

Did I mention that this salad has capers? I don't care if the sodium level is through the roof. 

I.Can't.Get.Enough.Of.Those.Salty.Little.Buds.

Broiled Feta and Caper Salad is truly a masterpiece with contrasts in flavors and textures. The crisp, sturdy romaine stands up well to the warm, gooey feta. Thin sliced red onions add depth that balances the pert, little capers. And what isn't better with tomatoes, basil, a drizzle of olive oil, and a squeeze of lemon. Nom. Nom. Nom. This is not a puny salad. There will be no hunger diving with Broiled Feta and Caper Salad On My Plate.

Broiled Feta and Caper Salad

4 slices feta cheese (about 1/2-inch thick)

2 cups shredded romaine lettuce

1/2 small red onion, sliced thinly

2 Roma tomatoes, sliced

4 tablespoons olive oil (chose a fruity one for this simple dressing)

4 tablespoons capers, drained

2 tablespoons chopped fresh basil

fresh ground black pepper

4 lemon wedges

Preheat oven to BROIL.
Place the feta slices on a parchment lined baking sheet and broil until lightly browned.
On 4 salad plates divide and arrange the lettuce. 
Garnish with the onion slices.
Place a slice of the broiled feta cheese on top of each lettuce-onion mound. 
Place 2 tomato slices on each.
Drizzle the olive oil over the mixture and top with the capers and basil. 
Sprinkle each serving with black pepper.
Garnish a lemon wedge on top of each serving. (Serves 4)

Fridge Friday, episode 2

It is Friday! As promised, I am going to try to keep up with Fridge Friday photo shots. Here is my refrigerator today:

Two things have occurred since last Friday. 1) My basement refrigerator which is supposed to hold beverages and worms for fishing, but often holds overflow from the kitchen refrigerator died. (Note the surplus of butter now living in the bottom right corner of the kitchen fridge.) and 2) Hubs had a doctor's appointment in the big city, so we did some stock up of produce. My fridge runneth over. Therefore, today's focus will be using as many ingredients from the fridge as possible. Some are hidden in the crisper and deli drawers; others are out in plain sight. A simple Roasted Eggplant Sandwich should fit the bill nicely.

This quick and even pretty healthy sandwich will use up some of the enormous jar of Pesto that I picked up at Sam's Club. I love to make my own pesto, but it is too early for basil from my garden and purchasing the quantity of basil needed for pesto at the area groceries (if they even had it) would be horribly cost prohibitive even for a compulsive food shopper like me.

Other players pulled from the cold for this sandwich will include eggplants and peppers (to be roasted), baby greens, and goat cheese. I realize as I circle the goat cheese in the deli drawer that the Laughing Cow cheese would have made a great stand in if goat cheese wasn't available or wasn't to your taste. Both are flavorful and would spread easily on the toasted bread. I used a toasted sour dough hoagie roll for my Roasted Eggplant Sandwich, but any firm bread would be great.

So...what is in your fridge this Friday? What are you cooking up? Do you have the makings for a healthy and delicious Roasted Eggplant Sandwich On Your Plate?

Roasted Eggplant Sandwiches

8 (1/2-inch-thick) eggplant slices

2 teaspoons olive oil

kosher salt

fresh ground black pepper

1 large red pepper

2 Sour Dough Hoagie rolls

2 tablespoons pesto

1 cup baby greens

2 tablespoons soft goat cheese

Preheat broiler.
Arrange eggplant slices in a single layer on a foil-lined baking sheet. 
Brush both sides of eggplant with 1 teaspoon oil and season with salt and pepper. 
Cut bell pepper in half lengthwise; discard seeds and membrane. 
Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. 
Broil 4 minutes; turn eggplant over (do not turn bell pepper over). 
Broil an additional 4 minutes; remove eggplant from pan.
Broil bell pepper an additional 7 minutes or until blackened. 
Place bell pepper in a zip-top plastic bag; seal. 
Let stand for 15 minutes; peel and discard skin.
Toast bread or buns until lightly browned. 
Spread 1 tablespoon pesto on each of 2 bread slices. 
Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. 
Divide baby greens evenly between sandwiches. 
Spread goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches. (Makes 2 sandwiches)

A Little Bird Told Me

I am fast becoming a devoted fan of Twitter. Several times a day, I use 140 characters (or less) to share what is on my mind. Millions of others do the same, and the real-time, interactive access to opinions, ideas, information, and just idle chit-chat is addictive.

As my number of daily tweets grows, it is no surprise that I would turn to this social media network when searching for a recipe. Sure, I surfed through my bookmarked recipe sites and mentioned my dilemma to some close friends, but it was a Twitter tweet that ultimately brought me to the salad that I prepared to share with friends over their home-cooked prime rib dinner on Valentine's evening.

My request for "Simple, light, WW friendly salad idea to be served with a Prime Rib dinner tonight?" was met with a reply from someone that shares my interest in food, vintage pottery, older homes, and American Idol. People with like interests do commune together, and Twitter exemplifies that. The suggestion of a Cooking Light recipe for Field Greens with Warm Soy Dressing easily modified to suit the ingredients I had on hand, and really was a perfect pairing with our meal. I am so glad to have a little bird helping me put good food On My Plate.

Field Greens with Warm Soy Dressing

2 (5-ounce) bags mixed salad greens (about 16 cups)
1 cup red bell pepper strips
1 cup diagonally sliced snow peas
1/3 cup diagonally sliced green onions
2 tablespoons pine nuts, toasted
1/4 cup low-sodium soy sauce
4 tablespoons apple juice
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced

Combine first 5 ingredients in a salad bowl.
Combine soy sauce and remaining ingredients in a microwave-safe bowl.
Microwave at HIGH 30-90 seconds (depending on microwave), and stir well. (Dressing should be warm, but not boiling.)
Pour dressing over salad, tossing gently to coat. (Serves 8)

Eggs for Dinner

I am home alone tonight, and supper was simple. I decided that this post should be the same. No long story, no ambiguous tie-in, just an egg sandwich created with a nod to a similar Food Network recipe. It was simple, but incredible. Easy can be outstanding. In around just 15 minutes, I can land a Bistro Egg Sandwich On My Plate.

Bistro Egg Sandwiches

6 tablespoons butter, at room temperature
1 to 2 teaspoons Dijon mustard
1 to 2 teaspoons anchovy paste
1 baguette, cut into 4 pieces, each halved lengthwise
4 large eggs
kosher salt and fresh ground black pepper
12 thin slices (shaved) smoked ham
8 thin slices Swiss cheese
1 cup frisee or other greens
snipped chives, for garnish

Preheat broiler to high.
Mix 4 tablespoons butter with the mustard and anchovy paste until smooth.
Spread the anchovy butter on the cut sides of the bread; place buttered side up on a baking sheet and broil until toasted, 1-2 minutes. (Watch carefully to prevent burning.)
Melt the remaining butter in a large skillet over medium-high heat.
Add the eggs; season with salt and pepper and let cook until the yolks just begin to firm (but are still runny) and the edges are slightly crisp, about 3 minutes.
Assemble the sandwiches with toasted baguette, 3 slices of ham, egg, snipped chives, greens, and 2 slices of cheese; top with remaining baguette. (Serves 4)

New Year, New You

I haven't made any New Year's resolutions to lose weight. I probably could stand to drop a few pounds, as my jeans are still a little tighter than I would like. But, instead of focusing on weight loss, I am trying to continue with my previous goal to eat balanced meals and be active. Yes, sometimes my meals are very high in fat, calories, and all of those other sinful components. I like comfort food. I am not going to avoid that. What I do is try to balance a heavy meal with a few lighter ones. Creamy, cheesy baked tortellini is followed by salads for lunch and snacks of fruit, whole grains, and lean proteins. A few extra minutes on the treadmill, or an extra set of sit-ups doesn't hurt either.

But, an avid reader reminded me that my blog isn't currently reflecting that balance. My January meals have appeared to be very heavy On My Plate. I think it is time to share something lighter, but still delicious and filling. It is time for a main dish salad that is so yummy that even those who think that the only good salad is covered with ranch dressing and cheese will eat it. Sauteed Mushrooms are a filling source of protein and make a great topping for a bed of mixed greens and cherry tomatoes. As the mushrooms are marinated in flavorful Italian dressing, no additional dressing on the salad is really even necessary. It's a light meal that this comfort food girl loves On My Plate.

Sauteed Mushrooms Over Green Salad
4 Portabello mushrooms
1/2 - 1 cup Italian dressing
salt and pepper
1 bag mixed salad greens
cherry tomatoes

Scrape out belly of mushroom and slice into strips.
Sauté in pan with Italian dressing and seasonings until tender.
Serve on top of bed of mixed salad greens and cherry tomatoes.
Season with salt and pepper. (Serves 4)

Feng Shui?

Hubby and I often join another couple to play a card game called Hand and Foot. The guys pair off against the women and usually win. The only explanation that I have for their constant good luck is that the guys seem to be pushing bad Feng Shui onto us. We (the women) are usually forced to sit with our backs to the doors while playing out our hands at the kitchen table. I haven't done an in depth study of Feng Shui, but isn't this considered a no-no? Doesn't this allow the bad vibes to sneak up on us? The one time that the guys switched places with us and sat with their backs to the doors, they lost. This has to be proof, right? ;~) The guys don't believe us. They just revel in their wins and gloat.

Tonight, our game was no different. Following a meal of take-out pizza and cake to celebrate our friends' daughter's birthday, the women again lost miserably in the card game. :~( We did attempt to achieve balance and harmony with the meal, though. I prepared a Seven-Layer Salad to balance with the pizzas. In harmony with the likes and dislikes of the children of the house, I omitted the onions and peas that are usual standards for layered salads. I searched out another Cooking Light recipe that included kidney beans instead of the peas and added prepared Ranch dressing to the topping instead of the normal sugary mayonnaise mixture. No bad vibes could sneak up on this salad, but I wish that it would have attracted better luck for my cards.

Cooking Light's Seven-Layer Salad

6 cups iceberg lettuce, torn
1 (15 ounce) can kidney beans, rinsed and drained
2 cups tomatoes, diced
1 cup cucumbers, diced
1 cup carrots, shredded
½ cup nonfat sour cream
½ cup low-fat Ranch dressing
½ cup reduced-fat sharp cheddar cheese, shredded

Layer lettuce, beans, tomatoes, cucumbers, and carrots in that order in a large bowl.
Combine sour cream and ranch dressing.
Spread dressing mixture over carrot layer.
Top with shredded cheddar cheese.
Cover and chill. (Serves 6)

One Plate Leads to Another

Yesterday, I received an email from ArcaMax with the recipe for a Warm Salmon Salad with Crispy Potatoes. When I read that the salad used arugula (which I finally have on hand after a trip to Hy-Vee last week), I couldn't get it out of my mind. I had to make it for lunch today. I didn't have the canned salmon on hand, but did have a pouch of pink salmon that worked well in the downsized-for-one version of the recipe. The salad was remarkable! The potatoes fried up crispy on the outside and tender on the inside of the thin slices and provided a hearty balance to the slightly tangy dressed salmon and the spicy arugula greens. I was in love...so much in love that my lunch plate has led to our dinner plate.

I am preparing a simple broiled salmon fillet for dinner (with a garlic cream sauce to serve on the side) just so that I can use the leftovers to make this Warm Salmon Salad with Crispy Potatoes again for lunch tomorrow. I think it is that good. Sometimes, one plate does lead to another.

Warm Salmon Salad with Crispy Potatoes

2 tablespoons extra-virgin olive oil, divided
2 small “new” potatoes, cut into 1/8-inch slices
½ teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
¼ cup buttermilk
2 (7 ounce) cans boneless, skinless salmon, drained
4 cups arugula

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with ¼ teaspoon salt; cover with foil to keep warm.

Combine the remaining 1 tablespoon oil, ¼ teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon. (Serves 4.)