Wednesday, April 28, 2010

What I've been eating

So based on my first pick-up, you might guess that I’ve been eating a lot of salad. I’ve eaten salad with shrimp, salad with turkey and salads with just lettuce and dressing salads. Yes, it’s been a lot of greens for me, but I have to say the Bibb lettuce is way better than any bag of salad I’ve ever had.

I did make a salad dressing to go on all of these salads. Here’s the recipe:
Honey Vinaigrette Salad Dressing
  • 2 sm. cloves garlic (I used minced garlic because I had it, but I see the advantage the cloves.)
  • 3 3/4 tbsp. red wine vinegar
  • 3 tbsp. honey
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 3/4 tsp. oregano
  • 3/4 c. olive oil
Mix first 6 ingredients very well. Whisk; add oil. Mix again. (Also, lesson learned, this is not a dressing that is stored in the refrigerator.)

I had all this watercress, and my mom pointed me to an entire chapter in a cookbook full of watercress. But I ended up using this recipe for watercress pesto because I had all the ingredients, and it's excellent.  I put it on some pasta, and I think I will use it as a spread on my turkey sandwich today. I halved this recipe because I didn’t have enough cheese:
Watercress Pesto
  • 1/2 clove garlic
  • 1/3 cup walnuts
  • 3 ounces watercress, rinsed and dried (I have no idea how much 3 oz. is, I just used what I had.)
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons mayonnaise
Place the garlic, walnuts, watercress, Parmesan cheese, and mayonnaise into a food processor or blender. Pulse until a finely chopped paste has formed.

I also attempted to saute spinach based on the recipe in the link above. Total failure:

My weekend away put me a little behind on cooking, so I haven’t cooked the chicken. It’s defrosting for me to cook this weekend. I’ll let you know how it goes.

1 comment:

  1. Thanks for sharing the dressing recipe! I'm going to whip it up soon.