Greek Broccoli Salad

 

Prep time

15 mins

Total time

15 mins

 

This healthy broccoli salad recipe is packed with my favorite Greek flavors, including sun-dried tomatoes, feta or olives, garlic and lemon. It's really easy to prepare and holds up well in the refrigerator, so it's a great make-ahead side dish or potluck dish. For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing (it's great right away, too, though!). Recipe yields about 4 side servings so multiply if you're feeding a crowd.

Author: Cookie and Kate

Recipe type: Salad

Cuisine: Greek

Serves: 4 side servings

Ingredients

Broccoli salad

• 1 large bunch of broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
• ⅓ cup roughly chopped sun-dried tomatoes*
• ¼ cup chopped shallot or red onion
• ¼ cup crumbled feta cheese or thinly sliced kalamata olives
• ¼ cup sliced almonds

Dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup or agave nectar
• 1 clove garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt, more to taste
• Pinch red pepper flakes

Instructions

1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving (but like I said, it's great right away, too!).

Notes

Recipe based on my Greek salad with chickpeas and broccoli.
*on sun-dried tomatoes. I'm partial to Trader Joe's sun-dried tomatoes that come in a bag because they aren't oily but they're soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you're using tough, dried tomatoes, you'll need to soak them in boiling water until they're pliable, then pat them dry and chop them up.
Make it vegan: Use olives instead of feta and maple syrup or agave instead of honey.
Make it nut-free: Omit the almonds entirely or replace them with raw or roasted, shelled sunflower seeds.

Recipe source: http://cookieandkate.com/2015/greek-broccoli-salad-recipe/

Simple Seedy Slaw

Simple Seedy Slaw

 

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

This healthy coleslaw recipe tastes amazing! It's made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It's gluten free and vegan, which means it's a perfect potluck dish (you might want to double the ingredients if you're serving a crowd). Recipe yields 4 to 6 side servings.

Author: Cookie and Kate

Recipe type: Salad

Serves: 4 to 6 side servings

Ingredients

Coleslaw

• 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
• 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
• 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
• ¼ cup chopped fresh parsley
• Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)

Lemon dressing

• ¼ cup olive oil
• 2 to 3 tablespoons lemon juice, to taste
• 1 clove garlic, pressed or minced
• ½ teaspoon ground cumin
• ½ teaspoon salt

Instructions

1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.

Notes

Recipe adapted from The Adventurous Vegetarian Cookbook by Jane Hughes.
Storage suggestions: I like this slaw best the day it's made, but it keeps well for several days, covered, in the refrigerator.

Recipe source: http://cookieandkate.com/2016/simple-healthy-coleslaw-recipe/

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you're ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime. For a simple side dish, roast 2+ pounds of sprouts and skip the rice and tofu.

Author: Cookie and Kate

Recipe type: Entree

Serves: 4

Ingredients

Brown rice

• 1¼ cup brown rice, preferably short grain

Roasted brussels sprouts

• 1½ pound Brussels sprouts
• 1½ tablespoons olive oil
• Fine grain sea salt

Extra crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari* or soy sauce
• 1 tablespoon arrowroot starch or cornstarch

Spicy honey-sesame glaze

• ¼ cup reduced-sodium tamari or soy sauce
• 3 tablespoons honey (maple syrup also works)
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)

Garnish

• 2 tablespoons sesame seeds
• Big handful fresh cilantro leaves, chopped

Instructions

1. Prep work: Position your oven racks in the lower third and upper third of the oven. Preheat oven to 400 degrees Fahrenheit. Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
2. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu in half lengthwise so you have two one-inch thick slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top (see photo). Top with more towel and place something heavy on top to help the tofu drain.
3. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
4. Transfer the drained tofu to a cutting board. Slice three long columns and five rows on each slab. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 tablespoon arrowroot starch over the tofu, and toss the tofu until the starch is evenly incorporated (no powdery spots remaining). Arrange the tofu in an even layer on a baking sheet (I lined mine with parchment paper for easier cleanup).
5. To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside until you're ready to serve.
6. To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
7. To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary, until the glaze is reduced by about half (about 10 minutes). Remove from heat.
8. To toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
9. To assemble: Divide rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.

Notes

Glazed brussels sprouts adapted from Greens and Chocolate. Tofu adapted from The Kitchn.
Definitely use reduced-sodium tamari or soy sauce, otherwise this dish will taste too salty.
Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.

Recipe source: http://cookieandkate.com/2014/roasted-brussels-sprouts-and-crispy-baked-tofu-with-honey-sesame-glaze/

How to Make Crispy Baked Tofu

How to Make Crispy Baked Tofu

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

summary. Recipe yields 4 servings of tofu, as a complement to a larger meal.

Author: Cookie and Kate

Cuisine: Asian

Serves: 4 servings

Ingredients

• 1 block (12 to 15 ounces) of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon tamari* or soy sauce
• 1 tablespoon arrowroot starch or cornstarch

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Tip the bowl of tofu over onto another large, rimmed baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.

Notes

Recipe adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.

Recipe source: http://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/

Recipes to Try

1.

Bow-tie ‘Lasagna’

by rozanie on May 20, 2010 in Casseroles, Main Courses

Ingredients

• 
  
• 1 pound Ground Chuck
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups Mozzarella Cheese
• ½ cups Sour Cream

Preparation

I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)
Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.

2. 

RECIPE

Cheeseburger Salad

January 1, 2012 492

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

10 Minutes

SERVINGS:

6 Servings

INGREDIENTS

• 2 pounds Ground Beef
• 1/3 cup Ketchup
• 1 teaspoon Yellow Mustard
• 1 Tablespoon Dijon Or Spicy Mustard
• 2 Tablespoons Barbecue Sauce
• 4 whole Hamburger Buns
• 1 stick Butter
• 2 heads Romaine Or Green-Leaf Lettuce, Torn
• 1 cup Grated Sharp Cheddar Cheese
• 4 whole Roma Tomatoes, Diced
• 8 whole Dill Pickle Spears, Cubed
• 1 whole Red Onion, Sliced

INSTRUCTIONS

(Adapted from The Pampered Chef.)

Brown meat in a large skillet over medium heat. Then remove it from the heat and drain off the fat. Add ketchup, mustards and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick of butter in a separate skillet over low heat, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Then sprinkle warm croutons all around the plate.

Serve immediately. Yum yum yum!

3.  Buffalo Chicken Salad

November 14, 2012 298

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

10 Minutes

SERVINGS:

2 Servings

INGREDIENTS

• 1 whole Boneless Skinless Chicken Breast
•  Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1/2 cup Louisiana Hot Sauce (Frank's, Etc.)
•  Salad Greens: Iceberg, Romaine, Mixed Greens
• 1/2 cup Blue Cheese Dressing
•  Extra Blue Cheese Crumbles
•  Celery Hearts, Leaves Intact

INSTRUCTIONS

With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil (but don't clean the pan.)

Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)

Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)

Top the whole thing with more blue cheese crumbles and serve with celery hearts.


4. Taco-Grilled Chicken:

First, cook the chicken: Sprinkle both sides of two chicken breasts with whatever seasoning mix you like. I did a mix of cumin, spicy seasoned salt, and cayenne, but any ol’ seasoning will do. 

Heat a little oil with some butter in a large skillet over medium to medium-high heat…

And throw in the chicken!

Cook the chicken on both sides until the outside is super golden and yummy-looking and the inside is done.

Slice them into strips…

Then slice the strips in half…