Secret Recipe Club Reveal – Chicken Potato Salad Mold?! No, its Causa Rellena…in a mold

Posted on March 25, 2013 by Renee {Eat.Live.Blog.}

Secret Recipe Club

For my second month in the SRC, I was given assigned the blog Oh! You Cook! to peruse.  As soon as I realized that Dena was a kosher cook, I had to bring Lara in on the fun to help me choose what recipe to make. We had a tough time choosing between Mock Chopped Liver, Passover Almond Cake with Lemon Honey, and all types of other yummy recipes that are just in time for the upcoming Passover holiday! Chicken Salad Mold 2

But there was no question when we found it, the winner was the Gold Potato and Chicken Salad Mold…if for no other reason than pure curiosity. The pictures were not showing up when we tried to view this recipe, so you can imagine the things that popped into my head! Think 1960′s floating jello mold made out of chicken… Chicken Salad Mold

But then I read further and saw that this dish is based on a traditional Peruvian dish called Causa Rellena. The traditional version looks more like arepas than a jello mold…but I didn’t let that stop me!Chicken Salad Mold 3

This recipe involves 3 “sub-recipes”. A chicken salad, a mashed potato salad and a tapanade. I have listed each recipe separately, then instructions on how to put it all together. Enjoy!

Causa Rellena

Chicken Salad Ingredients

  • 2 cups cook chicken breast, shredded (I boiled 1 ld of chicken breast and shredded)
  • 1/2 cup mayonnaise
  • 1/2 tsp yellow mustard
  • 1/2 tsp brown mustard
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp paprika

Chicken Salad Directions

  • Place all ingredients in a bowl
  • Mix well with a fork, breaking the chicken down further as you go
  • If using in Causa Rellena, set bowl aside. If eating on its own, refrigerate until cold.

Mashed Potato Salad Ingredients

  • 1.5 lb Yukon Gold Potatoes, peeled and chopped into 1 inch cubes (about 4 potatoes)
  • water
  • 1/2 tsp chili powder
  • 2 garlic cloves, crushed
  • 1 tsp olive oil
  • Juice of 1 large lime
  • Salt & pepper to taste

Mashed Potato Salad Directions

  • Place potatoes in a medium saucepan and cover with water
  • Place on medium-high heat and bring to a boil
  • Once boiling, continue to cook on a slow boil for 12 minutes until potatoes are cooked through
  • Drain potatoes and place in a mixing bowl
  • Add chili powder, crushed garlic, oil and lime
  • Mix, using a spoon, crushing the potatoes as you stir
  • Add salt and pepper to taste
  • If using in Causa Rellena, set bowl aside. If eating on its own, may be eating chilled or warm.

Tapanade Ingredients

  • 1/2 cup fresh parsley
  • 20 Stuffed Manzanilla Olives
  • 2 cloves garlic
  • 1 tsp olive oil

Tapanade Directions

  • Place all ingredients in a food processor or blender
  • Pulse 10 -20 times until parsley is blended into all ingredients

To make the Causa Rellena:

  • Potato salad and chicken salad should still be warm
  • Line the bowl you would like to use as your mold with plastic wrap. Make sure plastic wrap comes up over the sides of the bowl.
  • Place the potato salad into the bottom of the bowl
  • Smooth down potatoes so the top is smooth and even
  • Spread the tapanade over the potato layer
  • Smooth chicken salad onto the top of the bowl. Make sure to smooth this layer down
  • Cover dish with plastic wrap and place in the refrigerator
  • When dish is cold, remove plastic wrap from the top of the bowl
  • Place your serving dish, upside down, on top of the bowl
  • Flip bowl over so that mold is now on the serving dish. Pull on the plastic wrap a little if the mold doesn’t come right out.
  • Once mold is out of the bowl and on the serving dish, remove the rest of the plastic wrap
  • Traditioinal toppings you may want to sprinkle over the top are parsley, olives and hard boiled eggs.



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Healthy Snack Wednesday: Homegrown Veggie Salad w/ Mint

Posted on September 7, 2011 by Renee {Eat.Live.Blog.}

My eating has gone to new limits lately. With blogger events like Lil Vinny’s Dinner, and Local 149 brunch (I’ll post about that soon), I have been consuming entirely too much indulgent food too often. Healthy Snack Wednesday could not have come sooner!

This year, on our tiny patio garden, we were able to grow tomatoes, habaneros and bell peppers. That statement is somewhat understating what we grew. These vegetables are fabulous! I guess its kind of like a dog, when it is yours, it is always the cutest. Well, we grew these vegetables, and they are the best I have eaten.

Whenever you have vegetables this good, you really want to showcase their flavor, not hide it in a heavy recipe loaded with spices and anything else. I collected some fresh mint from our neighbor’s garden (with permission of course) and my snack was making itself!

Homegrown Veggie Salad

Ingredients:

  • 2 sprigs of fresh mint (washed and torn)
  • 1/4 cup olive oil
  • 2 large tomatoes (cut into chunks)
  • 1 bell pepper (sliced)
  • salt & pepper
  • 1/4 lime
  • crumbled feta cheese

Directions:

  • Pour olive oil into a sealable container
  • Add mint leaves to oil and let sit, covered, for at least 1 hour
  • Place tomato and bell peppers on a plate
  • Sprinkle with the desired amount of feta cheese
  • Sprinkle veggies with salt and pepper to taste
  • Squeeze lime over salad
  • Drizzle desired amount of mint oil on salad (about 1 tablespoon)
  • Enjoy and feel the healthiness!

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Summer Travel in New England: Nauset Beach & Harwich Treasure Chest, Cape Cod

Posted on August 4, 2011 by Renee {Eat.Live.Blog.}

In this edition of Summer Travel in New England, I am going to share with you my second most favorite place to completely unwind and a great recipe to take with you to that place. But first, some back story….

This is my friend Alicia.

Alicia is awesome for a number of reasons:

  1. She is in the Roller Derby. Told ya, awesome.
  2. She shaved her head for charity
  3. She raves about my cooking and even remakes my recipes (this makes me unendingly happy)

With boyfriend Eamon (a super talented tattoo artist), they make up one of our very favorite couples. A few years back A&E started to invite us out to Harwich for some super fun Cape weekends. And also introduced us to one of the most beautiful beaches in the Cape, Nauset Beach.

The reason I love Nauset is that on top of being a beautifully pristine beach with pretty good-sized waves, this beach is also “user-friendly”. The parking is close, Liam’s Clam Shack is there, and you only have to walk about a 100 yards from the main stairs to have absolute peace and quiet.

That’s right folks, here’s the secret of Cape beaches….if you don’t sit on top of the stairs down, you can get away from the crowds. Shocking, I know.

And yes, I am kicking myself for not having pictures of said beach right now. I guess I am always just enjoying myself too much to bother!

After leaving a day at Nauset Beach (which is very, very hard to do!), this area of the Cape has another surprise in store for you….The Harwich Dump. That’s right, the dump. But this is not an ordinary dump, this is the Harwich Treasure Chest!

The Treasure Chest is a magical place where you can drop off things that you want to throw away, but others may get use of. You know, the whole “one man’s trash” deal… You can find everything from records, to cookbooks, to bicycles, to furniture to….

…like I said, everything! I walked away with a pretty cool cookbook, while another friend took home a board game and a dress. This place is pretty neat indeed.

Our day was not devoid of food, of course! I had forgotten to bring my favorite beach treat, Combos, so I found these delicious vitals:

We all know how much I love pickles, so these Lay’s Dill Pickle Potato Chips were a great snack! In S. Africa Dill Pickle chips are as common as BBQ is here, so it is about time USA caught up with that trend!

And another reason we love Alicia, she made us this fabulous pasta salad to nibble on at the beach. Packed in individual ziplock baggies with our names on them, it was quite perfect!

Read Part 1 of Summer Travel in New England

Read Part 2 of Summer Travel in New England

Read Part 3 of Summer Travel in New England

Beach Ready Pasta Salad Recipe

Ingredients

  • 1 package spiral pasta (prepared per box instructions)
  • 1 package elbow pasta (prepared per box instructions)
  • 1 jar roasted red peppers (chopped)
  • 1 cucumber (peeled and chopped)
  • 1 box grape tomatoes (halved)
  • 1/2 lb asparagus (Prepared to your liking. I usually saute them in EVOO for about 3 minutes. Cut into bite sized pieces)
  • 1 can garbanzo beans (drained and rinsed)
  • 1 small red onion (chopped)
  • Peperoncini (quantity of your liking – chopped)
  • Feta cheese
  • 2/3 cup Olive Oil
  • 1.5 cup red wine vinegar
  • 1 tsp sugar
  • Dried oregano
  • Salt
  • Pepper

Directions:

  • Combine pasta, veggies and cheese in a large bowl. Add any extra veggies you would like
  • Mix well
  • In a separate container, mix oil, vinegar, sugar and spices to your taste
  • Shake dressing well
  • Coat salad until moist, but not drowning in dressing
  • Cover and refrigerate overnight, reserving remaining dressing
  • Taste before serving and add more dressing as needed

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Eating Cool with a Top Chef Contestant – Guest Post from The Gringo Chapin

Posted on July 29, 2011 by Renee {Eat.Live.Blog.}

 

Brian, author of The Gringo Chapin, is yet another blogger I met through the Boston Bloggers circuit. His smiling face, mouth-watering pictures, and amazing Guatemalan recipes, are always a welcome addition to any blogger event! I was thrilled when Brian agreed to do a guest post for Eat.Live.Blog, with his many writing gigs I didn’t think he would have the time! You can hear more from Brian on Wednesday, August 3rd, when we host the #CrockPotWed Twitter Party! Now on to the guest post…

Ever wonder why you crave salads and fruits in summer? It’s your body telling you what you should be eating. I recently went to a cooking demonstration at Whole Foods on River Street in Cambridge at the suggestion of their Marketing and Community Relations team member David Remillard. This was no ordinary cooking demo; this one was being conducted by former Top Chef contestant Andrea Beaman, now an influential holistic health leader.

Andrea was on the Veria Wellness Unlock Summer tour of select Whole Foods stores in the southern part of the Northeast. The River Street stop was the last one on the tour, and they saved the best for last. Andrea was warm and friendly and approachable right from the beginning, even before the beginning. David introduced me and my friend Vicky to Andrea before her demo and she was just as bubbly and welcoming as I remember on television while signing the tour aprons.

Andrea started out her demo by talking about cooling foods. She was keeping this demo seasonally appropriate since we are coming into prime fruit and vegetable season. It was all about buying local and/or organic. Being in Whole Foods of course she was suggesting what you could find and at farmers markets. Buy what is in season in your area! Our bodies naturally crave what is in season in our neck of the woods-fruits and vegetables full of water. Water is what we need in the summer to keep us hydrated and our skin healthy. 

To get back to cooling foods, these are primarily fruits and vegetables and are what are in season now- corn, summer squashes, lettuce, green beans, peppers etc. Since we live in the northeast our summer fruits local to the area are limited-watermelons, strawberries, raspberries, blueberries. But we can also find organic plums, peaches, nectarines etc that are not coming from the other side of the world. Cooling produce grows faster and are higher in water content than heaty produce-butternut squash, kale, pumpkins, apples, and potatoes to name a few. These cooling items help keep you hydrated, satiated and help our bodies to cool down. Light, flaky white fish, shrimp and scallops are also cooling foods and a good alternative to heavy meats.

Heaty food is not just winter vegetables but also meat. Think about how you feel after eating a hamburger or grilled chicken or ribs at a BBQ in the middle of summer. You feel bloated, heavy, weighted down and this is because these foods heat you up. In summer you need less of these because your body is trying to cool down versus in the winter when we love to make heart stews, chicken and beef dishes to warm us up. Oily fish such as salmon, mackerel, blue fish etc. are heaty foods and should be avoided in summer.

Andrea focused on corn and watermelon on the night I saw her at Whole Foods. Since corn is coming into season soon she did a corn and red pepper sauté. I do a version of this dish all the time in summer. I love fresh corn but hate how it gets stuck in my teeth when I eat it off the cob.  Andrea’s dish that she made for us was butter, corn, red peppers, jalapenos, cilantro and a pinch of sea salt. Yes you read correctly, she used butter. Her motto is the best of everything in moderation and none of those fat free products that have had the fat taken away by science. She promotes whole milk, full fat yogurt and cheese and real butter. She advised us to stay away from butter substitutes (margarine, soy butter etc.) and fat free anything. Like produce, you should be eating things in their most natural form possible.

Eating in natural forms also includes salt. Andrea recommends using sea salt. Yes we all have been programmed to use kosher or table salt when cooking. But the problem with those are that most have iodine added to them, whereas sea salt is in its most natural form, salt, no additives, nothing. Nothing added to collect in your body and make you sick. When you do eat meat and she does recommend it, try to buy all natural, organic and grass fed meat. All those things they manmade things they inject and feed the animals is bound to affect your body.

Besides her corn sauté dish, Andrea made a second very simple but juicy, sweet and tangy watermelon salad. It was simply watermelon, lime juice and fresh mint. That’s it! I have made this dish at least 4 times since I have seen her make it at Whole Foods and everyone loves it. I serve it as a light side dish for grilled meat, yes I know meat is a heaty food, but the meat takes on the role of a side dish with us, and the watermelon is the main component. I know most people think watermelon is for breakfast or dessert, but try serving this watermelon at your next meal. Do one portion of meat and lots of watermelon salad, no starches such as rice or potatoes and see how great you feel after eating. You will probably be ready to go play tennis or run instead of wanting to curl up and take a nap.

And if you think that Andreas eating habits are misguided, I will leave you with this bit of information. Andrea successfully healed her own supposedly incurable thyroid disease with the help of health-promoting foods, exercise and other natural therapies. So she knows what she is talking about.

 

Andrea’s Watermelon Salad (serves 4)

Prepare this salad right before serving as the lime juice will begin to break the watermelon down after a while.

  • 4 pounds of rind on watermelon
  • ¼ cup of chopped fresh mint
  • ¼ cup of lime juice, around 2 limes

 

  1. Slice watermelon off the rind and cut into 1 inch chunks and add to a large bowl.
  2. Chop mint and juice the limes and add to the bowl.
  3. Mix gently using your clean hands.

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Healthy Snack Wednesday: Sweet & Spicy Cucumbers

Posted on May 11, 2011 by Renee {Eat.Live.Blog.}

Although New England refuses to admit it, spring IS actually here. And although the beef stew I have planned for dinner tonight is more fitting of this weather than, say, a spinach salad, I will continue to plan my health snack Wednesdays as though Boston likes to play nice with Mother Nature. That being said, today’s healthy snack was mirrored after two of my all time favorite munchies. One is pickles (pickles- you will ALWAYS be #1 to me!). Two is something I crave constantly, but haven’t found a Boston version to match my Florida taste buds, Thai Cucumber Salad.

The challenge of matching two of my favorite snacks, in a healthy way, was not so hard. I wanted sweet, I wanted spicy, I wanted cucumbers. Done! Imagine my surprise when the ingredients I threw together, in amounts I just guessed at, came out to be quite possible the perfect cucumber snack! They are not to tart from the vinegar or too sweet from the sugar. I also didn’t think they were too spicy to eat all day – although I am sure others would disagree with me on that!  I did drain the rest of the marinade after 12 hours of soaking, just FYI.

As a matter of fact, I don’t even want to take them to the work fridge today. I just want to keep them on my desk so I can keep on snacking on! And I think I may do just that….

Before I leave you with the recipe, tell me readers, what is your favorite road trip snack? I am looking for some road trip worthy healthy snack posts and would love your ideas! Even if you have a favorite not-so-healthy road trip snack, you know I like a challenge!

Sweet & Spicy Cucumbers

Click here for printable recipe

Ingredients:

  • 5 small “salad” or “pickling” cucumbers
  • 1 tsp salt
  • 1/4 cup fresh chopped cilantro
  • 1/4 vidalia onion thinly sliced
  • 2/3 cup white vinegar
  • 3 Tbsp sugar
  • Sriracha
  • Red pepper flakes

Directions

  • Slice cucumbers very thinly (I use a mandolin slicer). You may remove the peel first or leave it on (I left it on).
  • Place cucumber slices in a colander over a bowl or the sink.
  • Sprinkle cucumbers with salt and allow to sit in the colander for 15 minutes.
  • Rinse and drain cucumbers and place in your mixing bowl.
  • Add cilantro, onion and the desired amount of red pepper flakes to the cucumbers and toss.
  • In a separate bowl, combine vinegar, sugar and sriracha (I use 10 drops)
  • Whisk the vinegar mixture until the sugar completely dissolves
  • Pour marinade over cucumbers and toss well
  • Cover and refrigerate for at least 1 hour
  • Enjoy cucumbers as a refreshing and zesty snack, or as a side dish!

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Healthy Snack Wednesday – What the Metch? Recipe: Eetch

Posted on February 9, 2011 by Renee {Eat.Live.Blog.}

Make sure to read to the bottom for winner of the Popchips contest!

My ethnic past now well documented, as well as my love for all foods ethnic. So when I moved to New England, and learned that we share a building with an Armenian family, well instantly my thoughts turned to tabouli, hummus and grape leaves! And I was not disappointed.

The one day, Lara and I were at the farmers’ market, and we came across Seta. Seta was selling something called Metch. What? A middle eastern food I have never heard of? How can this be? I had to have it. I was instantly in love.

Fast forward a couple of months, I am speaking with my neighbor and I say “what is that heavenly smell?” (I am always inviting myself to eat their food by the way…) She says “Oh, that’s eetch.” “Eetch?” I say, and peek around the corner. Low and behold, there was a beautiful mound of the delicious Metch which Seta first introduced me to. Angels sang and the sun shined down, and I enjoyed another bowl of Metch (which I now know is also called Eetch).

Well what is this amazing salad you ask? Well, it is bulgar wheat with lemon, tomato, spices, parsley, and spring onions. It can be served hot or cold and can be either refreshing or comforting…now that is a food! Wait, what is bulgar you ask?

Well only my very favorite grain ever! It is essentially cracked, dried wheat. You can find it in ethnic grocery stores, or in the grains bins and Whole Foods. Bulgar is super versatile, and can be replaced for any grain in most recipes.

 

Don’t forget to keep reading the Popchips winner!

Do you “Like” Eat.Live.Blog on Facebook yet?

If you are in the Boston area, I am running a contest for a great event!

Metch (Eetch Recipe)

Ingredients

  • 1 cup uncooked bulgar wheat
  • 1/2 vidalia onion (chopped)
  • 1 jalapeno – optional (seeded & chopped)
  • 1/2 red bell pepper (seeded & chopped)
  • 1/2 green bell pepper (seeded & chopped)
  • 1/2 cup olive oil
  • 8 oz tomato sauce
  • Water (use the tomato sauce can for 8 oz measure of water)
  • 1/2 cup fresh squeezed lemon juice
  • 1 tbsp paprika
  • Salt & pepper to taste
  • 1/2 – 1 cup fresh chopped parsley (according to taste. I like more, so I used 1 cup)
  • 1/2 cup chopped scallions

Directions

  • Heat olive oil in a medium pan over medium heat
  • Add onions and all 3 peppers
  • Bring to a simmer and reduce heat
  • Allow to simmer, covered, for 30 minutes
  • Using a slotted spoon, remove onions and peppers and discard (or use for something else). Make sure to leave as much liquid as possible in the pot
  • Add tomato sauce, water and lemon and stir well
  • Add paprika and bring mixture to a boil
  • Add bulgar wheat
  • Cover and remove from heat
  • Allow to sit until the liquid disappears, approximately 15 minutes
  • Salt and pepper to taste
  • Add parsley and scallions and stir well
  • Serve as a side dish or salad, hot or cold!

Popchips Winner!

Wow! You all REALLY like your Popchips! And I don’t blaim you! With well over 60 entries, I used Random.org to select the winner. Congratulations to Jordi and Robyn L! Please email renh77 at gmail dot com with your mailing address and I will send you your Popchips!

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Healthy Snack Wednesday!

Posted on January 12, 2011 by Renee {Eat.Live.Blog.}

Don’t forget to
read to the bottom of this post for a great contest from http://eatliveblog.com/2011/01/05/healthy-snack-wednesday-recipe-bean-bruschetta-salad/”>Pretzel
Crisps and Tribe Hummus! For our 2nd week of “Healthy
Snack Wednesday”, Lara and I decided
our highlighted ingredient would be oatmeal. When you think
healthy, oatmeal is one of the first things to come into mind,
right? Unfortunately my creativity when it comes to this ingredient
is less than enlightened. All I could think of was cookies or
granola. Since Lara has plans to make granola soon, I took the
cookie route. After talking over oatmeal recipes with the great
nutrition team over at BU’s Sargent
College, and consulting the internet for some
inspiration, I finally found a TRULY healthy recipe.
This one did not include butter, it did not include shortening, and
it did not include 2 pounds of sugar. It was the perfect starter
recipe for me to play with, and utilize the Quaker Bran I had
picked up at the market. So how does an
ultra healthy cookie taste? Well, it tastes healthy! If you are
expecting this cookie to become your new favorite, or to replace
brownies all together, you might want to adjust your expectations.
BUT, if you are looking for something to cure that mid-afternoon
sugar fix, or to add some extra fiber and protein into your day in
an enjoyable way, than this is the perfect recipe for you!

Recipe: Wicked Healthy
Oatmeal & Craisin Cookies

(Adjusted from Cooks.com recipe “Low
Fat Oatmeal Raisin Cookies”)

Ingredients:

  • 1/8 cup vegetable oil
  • 1.5
    cup firmly packed brown sugar
  • 3 egg
    whites
  • 2 tbsp skim or 1% milk
  • 1/4 cup vanilla yogurt
  • 1 3/4 cup
    flour
  • 3/4 tsp salt
  • 1/2
    tsp baking soda
  • 1 tsp cinnamon
  • 2 1/4 cup quick cooking oats
  • 1/4 cup
    unprocessed bran
  • 1 cup Craisins

Directions:

  • Preheat oven to 350. Line baking sheet with parchment
    paper.
  • In a large bowl, mix together brown
    sugar and oil
  • Add egg whites and mix
    well
  • Add milk & yogurt and mix
    well
  • In a separate bowl, combine flour, salt,
    baking soda and cinnamon
  • Mix the dry mixture
    into the wet mixture
  • Once well mixed, fold in
    oats, bran and craisins
  • Use a spoon to scoop
    cookie sized balls of dough onto cookie sheet
  • Use the back of the spoon to flatten dough.
  • NOTE- The shape of the cookie on the sheet will remain
    the same, these will NOT flatten or spread during
    baking.
  • Bake for 10 minutes, or until the
    bottom of the cookie is lightly brown.
  • Cool on
    baking sheet for 2 minutes then remove to tray to cool.

And
now a contest…

Pretzel Crisps and
Tribe
Hummus have been amazing supporters of my blog, as well
as of our work’s Biggest Loser type contest! Continuing that
support, they have joined forces to bring you a Healthy Snack
Wednesday give away!

Visit both of these great snacks’
websites, and comment on my blog on which flavor Pretzel Crisps and
which flavor Tribe Origins Hummus you would like to try (My personal faves
are Buffalo Pretzel Crisps, and Horseradish Hummus). This should be
one comment and counts as one entry. For a second entry, become a
fan of Pretzel
Crisps and Tribe Hummus on
Facebook, and leave me a comment saying you did so. For a third and
final entry, subscribe to my blog and leave another comment saying
you did so.

Winners
will be chosen at random using http://www.random.org. One winner will win
a case (12 packs) of Pretzel Crisps in the flavor(s) of their
choice. 3 additional winners will win 2 vouchers for their choice
of Tribe Origins Hummus. Winners will be announced on www.eatliveblog.com
on Monday, January 17, 2011.

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Healthy Snack Wednesday – Recipe: Bean Bruschetta Salad

Posted on January 5, 2011 by Renee {Eat.Live.Blog.}

It’s the New Year…just in case no one had told you yet! I don’t necessarily believe in New Year’s resolutions, but I do believe in recommitting to my healthy lifestyle…from which I have been missing in action since about October. This commitment means eating healthier foods, stopping eating when I am full (a novel concept), and actually getting out of bed and to the gym when my alarm goes off at 5:10 am.

Lara & I in the "healthier" summer months!

My quest to find the healthier me has been helped by the “Biggest Loser” type challenge going on at my work for the next two months…complete with a cash prize! Now, I realize I only have a maximum of 8 lbs to lose, so my chances of winning are pretty slim. But that is okay, because my main goal is to be healthy, and it is somehow easier with a group of co-workers beside you.

Plus, Lara and I are the official “Healthy Snack Bloggers” for the challenge! This means that every Wednesday we will both bring you a healthy snack recipe to try. We decided that we would theme our snacks each week, and this week would be “white beans”. I tweeted about our challenge on Monday, and the amazing Jackie of Pretzel Crisps replied, and arranged to bring Lara and I some delicious, all natural, healthy, Pretzel Crisps! She even included some Tribe Hummus, doing her research and knowing my favorite is the horseradish!

Well, inspired by white beans and Pretzel Crisps, I came up with a refreshing and fresh Bean Bruschetta Salad. It can be eaten on  its own, or served on top of a Pretzel Crisp, which also makes a beautiful presentation. This salad is ULTRA healthy, so eat up, enjoy, and get out there and be the best you that you can be!

Note- As with all my recipes, I would love to inspire your creativity to change it up, add a vegetable you love or haven’t tried yet. Change the type of beans listed, go crazy! What’s the worst that could happen…

What is your go-to afternoon snack? What ingredient would you like to see us highlight next week on Healthy Snack Wednesday?

Recipe: Bean Bruschetta Salad

Ingredients:

  • 16 oz White Beans – drained & rinsed (soaked and par-boiled or canned)
  • 16 oz Black Beans – drained & rinsed (soaked and par-boiled or canned)
  • 1 small orange pepper -  diced
  • 1 small green pepper – diced
  • 1 stick of celery – diced
  • 2 large limes (room temperature)
  • 2 tbsp olive oil
  • 1 cup fresh cilantro
  • 1 jalapeno – seeded and quartered
  • 2 cloves of garlic – chopped
  • 1/4 tsp sugar
  • 1 tsp white vinegar
  • salt & pepper

Directions:

  • In a bowl, layer the beans, celery, orange & green peppers
  • In a food processor or blender, combine the juice of the 2 limes, olive oil, cilantro, jalapeno and garlic.
  • Blend for 15 seconds
  • Add vinegar, sugar, salt and pepper – adjusting these ingredients to taste
  • Blend for 30 more seconds until well blended
  • Pour dressing over the salad mixture and mix well
  • Cover and refrigerate for a minimum of 1 hour, but is best over night
  • Enjoy out of the container, or scoop a teaspoon full on top of a Pretzel Crisp!

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The secret family recipe – Greek Salad!

Posted on November 21, 2010 by Renee {Eat.Live.Blog.}

 My plan today was to write a post about my car buying experience this weekend, which I was hoping to culminate in pictures of me in my new ride. Alas, the process is still ongoing, so that post will have to wait!

In its place, I will post a recipe that my sister-in-law has been begging me to put up for months. The Hirschberg Family’s Famous Greek Salad. Its true, we are known for this delicious, nutritious meal in itself, or an amazing side dish.

I know, I know, a salad recipe seems like a cop-out, but it totally isn’t! This dressing and method has taken generations of Hirschbergs to make it just right…or maybe just my dad and me…

Yes, you will also note that this recipe calls for iceberg lettuce. This is NOT a suggestion. The only way that a greek salad can reach its delicious best is with iceberg, as generic as that may seem.

On to the show-

Ingredients:

  • 1/3 cup Olive Oil (the better the quality, the better the dressing)
  • 1 cup Red Wine Vinegar
  • 2 cloves of fresh garlic- chopped finely
  • 4 large, pitted, olives – chopped finely
  • 3 dashes of Worcestershire sauce
  • 1.5 tsp sugar
  • 1/8 tsp salt (or to taste)
  • 2 tsp dried basil
  • 1 head of iceberg lettuce – chopped well or shredded
  • 1 english cucumber
  • 1 green pepper
  • 1/2 red onion sliced into rings
  • 1/2 lb mixed seeded olives
  • 1/2 cup sliced peperocinis
  • 1/2 lb feta cheese chopped (I adore Bulgarian Feta if you can find it)
  • Optional additions- Chopped celery, grape tomatoes, thinly sliced carrots, thinly sliced radish

Directions:

  • Place oil, chopped olives and garlic into dressing container and allow to marinate while you prepare the salad
  • Place chopped or shredded lettuce into salad bowl
  • Cut the cucumber in half length-wise and de-seed it by running a spoon down the middle of each half to remove the seeds (you may discard the seeds)
  • Chop half of the cucumber and place chopped cucumber in salad
  • Slice the remaining cucumber (should look like smiles) and put aside
  • Chop the top of your pepper off and remove the seeds
  • Cut 3 rings of pepper off the top and put aside
  • Chop the remainder of the pepper and place in salad
  • Chop half of your peperocinis and place in salad
  • If using any of the optional ingredients, place those in the salad now as well
  • Toss the salad well

  • Take your reserved vegetables and feta cheese to decorate the top of the salad (including red onion slices)
  • Now it is time to finish the dressing!
  • Add vinegar, sugar, Worcestershire sauce, salt and basil to the oil/garlic/olive mix. Shake and allow to sit for at least 1 hr.
  • 10 minutes before you serve the salad, shake and pour the dressing EVENLY over the top, do not mix!! It is very important that the salad marinades in the dressing for a minimum of 10 minutes. You do not have to use all of the dressing, use your judgement here.

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Spring in the Middle of Fall

Posted on November 3, 2010 by Renee {Eat.Live.Blog.}

I know it is fall, and I should start craving warm, comfort foods like stew, and pumpkin pie, and chicken pot pie. But as I was doing my shopping this past weekend, I all of a sudden got a hankering (that’s right, I just used the word hankering) for a fresh, spring-like bowl of tabouli.

Sadly, I had already left my vegetable mecca of Russo’s, but luckily I was still at Whole Foods. As much as I hate paying triple the price for vegetables that are QUITE as pretty as Russo’s, Whole Foods is definitely my 2nd choice.

One very exciting note was that when I went to the bulk aisle to get my Bulgar Wheat, I found out that Whole Foods has an entire section of delicious flavored bulk granola! Who knew? Flavors like Pumpkin Spice, Apple Raisen, Cranberry Orange, Vanilla Almond, and so many more! It took me about 30 minutes, but I grabbed a couple of flavors and was on my way!

Aunt Peggy, Cousin Marian, Mom & Baby Me!

Tabouli is a Mideastern salad that I grew up on. My uncle, Eli, is Israeli, and my aunt Peggy spent many years in Israel, where she picked up some truly delicious cooking skills. We always went to her house for meals that included things like cholent, barekas, israeli salad, hummus (before it was the “it” dip) and of course tabouli. I was lucky enough to be introduced to all of these amazing flavors since I was a wee lass. The problem with that is, I always crave these foods and no one can make them quite like Aunt Peggy! Regardless, I give it my best shot! So here it is, tabouli…

Ingredients:

  • 1/2 cup uncooked Bulgar Wheat
  • 1 cup water
  • 2 bunches of parsley washed and chopped
  • 1/4 vidalia onion finely chopped
  • 1/4 english cucumber finely chopped
  • 1/3 cup olive oil
  • 1/3 cup fresh squeezed lemon juice
  • 2 large cloves of garlic- minced
  • salt & pepper

Instructions:

  • Put water & Bulgar into a pot, cover and simmer for 15 minutes
  • Remove from heat and allow to cool with lid on
  • In a large bowl, mix together parsley, onion and cucumber
  • Once Bulgar has cooled, mix it into parsley mixture 1 spoonful at a time
  • In a small bowl, whisk together olive oil, lemon, garlic and salt & pepper to taste
  • Pour dressing over the salad
  • Refrigerate for at least an hour, best if over night.

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