A rice salad is so versatile and using wild rice is a healthier option. Wild rice is a grass and can be as long as one-inch and range in color from brown to black. I prefer a wild rice mix which is a combination of brown basmati and wild rice. A salad of your own creation can take on many forms and if you’re like me, making the same one twice never seems to happen. I find I’m adding whatever is leftover in the fridge. Continue Reading →
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Ever go past the meat counter in your grocery store and pass by the ugly cuts of meat? Guilty as charged, however, it’s only the two of us so a big honking piece of meat such as a pork shoulder would go off before we ever finished it. Having said that, I’ve been wanting to make pulled pork f-o-r-e-v-e-r! The food stars aligned as we had a pot luck to attend and this was my opportunity to make it and not worry what to do with the leftovers. I was delighted! Continue Reading →
As much as I like cooking a whole chicken, I can’t seem pass by a grocery store rotisserie chicken without stopping to inhale its amazing aromas. And, how is it they’re cheaper than buying a raw one? I bought a 4 lb. rotisserie chicken for $7.99 whereas an uncooked 4 lb. one was nearly $11.00. From what I can gather by nosing around the internet, a supermarket sells fresh ingredients before the best-before-date and anything after that gets chopped up and sold in a salad bar and the meat is cooked and sold hot (helps minimize food waste). Continue Reading →
Spring is such a pretty time of the year with new growth, greenery, flowers and birds singing. Many will embark on a Spring cleaning campaign of their homes, open up cottages, and plant gardens all of which require a well-fueled body. This quinoa barley salad will keep you satiated for hours and give you the energy to fulfill those Spring cleanup chores. Barley has a chewy, pasta-like consistency. It’s a super grain in my books – rich in fiber (helps lower cholesterol and good for intestinal health) and helps curb your appetite for high calorie food. Quinoa, the super seed hailing from South America, is high in protein, good source of riboflavin, and is low glycemic index (won’t spike your blood sugar). This salad is perfect for a pot luck gathering, barbeque or picnic.
Serves 4 to 6
1 cup pearl barley
1/2 cup red quinoa
1 tablespoon minced garlic
handful fresh mint leaves, chopped
handful fresh basil leaves, chopped
handful fresh parsley leaves, chopped
zest of one lemon
juice of half a lemon
heirloom tomato, roughly chopped
yellow cherry tomatoes, roughly chopped
sea salt and freshly ground black pepper
Cook barley and quinoa according to package instructions. Allow to cool to room temperature.
In a large bowl add herbs, garlic, lemon zest and juice. Mix to combine and then add quinoa and barley. Toss and add tomatoes. If the mixture looks dry, add enough olive oil to moisten. Adjust seasoning according to taste. Serve room temperature or cold.
The Culinary Chase’s Note: A vegetarian delight! Add crumbled feta cheese, chopped cucumber for added crunch and fresh dill. Enjoy!
Broccoli is a veggie I cannot get enough of and when I see a recipe that includes bacon, it has to be a winning combo. Broccoli is so nutrient-rich I can’t imagine not having it in my diet. This is a light dish as it doesn’t have a heavy sauce nor does it call for cheese. Broccoli and bacon salad is perfect for the buffet table or at a potluck dinner.
Serves 4 to 6
adapted from Simply Recipes
1 lb. broccoli florets
8 strips of bacon, cooked and chopped
1 cup of fresh peas, (or if frozen, thawed)
1 cup mayonnaise
red pepper flakes (optional)
2 tablespoons apple cider vinegar
1/4 cup honey
Bring a pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. Do not cook for more than 2 minutes, or the broccoli will get mushy. Drain broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, bacon, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Sprinkle with red pepper flakes. Chill thoroughly before serving.
The Culinary Chase’s Note: A scrumptious dish that will have your kids asking for more. Enjoy!
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