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Cosmo Hippie Chef

~ Local Seasonal Food, Nutrition, Love

Cosmo Hippie Chef

Tag Archives: salad

The ‘Big’ Salad

14 Monday May 2012

Posted by cosmohippiechef in beans, dressing, salad, seasonal

≈ 2 Comments

Tags

asparagus, beets, parsley, peas, salad, seasonal, spinach, vegetables

Food:

The Big Salad

Spinach, chopped (in season)

Arugula

Roasted Chickpeas (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt- bake 400 degrees for 30-45 min.)

Beets, roasted or raw and diced (in season)

Asparagus, roasted and chopped (in season)

Peas, steamed (in season)

Parsley, chopped

Clifford Farms Bacon, chopped (local, I bake mine @375 for 15 minutes)

Avocado, diced

Goat cheese, crumbled (local)

1. Toss lightly all of the ingredients into a BIG bowl. Season with a squeeze of lemon, salt and pepper.

2. Dress with your favorite salad dressing. Here are two you might try,

Hummus Dressing or Tomato Vinaigrette

Nutrition:

Spinach, beets, asparagus and peas are all in season right now. When the Downtown Farmers Market opens June 9 these will be some of the first seasons picks. Local, seasonal produce is the best bang for your bite. Take advantage and make this salad!

Love:

When I was a kid I would spent hours in the kitchen making these very elaborate salads with iceberg lettuce, tomatoes, cucumbers, radishes and anything else I could get my hands on. Plus, I would make my then signature dressing of oil, vinegar, lemon salt and pepper. I loved those salads! They are what sustained my childhood. Now days I still love salads but I think my taste buds have grown up a bit, no more iceberg!  Last week when I was at a loss on what to make for dinner I thought ‘why not a BIG salad?’ and Viola! dinner was done. We enjoyed these all week, the color of the beets, peas and asparagus, the crunch from the crispy chickpeas and the creamy tart flavor of the goat cheese took our senses to a whole other level. With the weather warming up this was the perfect meal to enjoy outside in the backyard, and the bonus is that I prepped all the ingredients at the beginning of the week so they were ready to go each night. I hope this inspires you to make your own BIG salad, ENJOY!

An Oldie But A Goodie- Beet, Spinach and Quinoa Salad

11 Sunday Mar 2012

Posted by cosmohippiechef in dressing, quinoa, salad, seasonal, Uncategorized

≈ 2 Comments

Tags

beets, quinoa, salad, seasonal, spinach

Food:

Beet, Spinach and Quinoa Salad

*Update: This time I made my own homemade goat milk ricotta cheese to go on top.

Nutrition:

Beets: Beetroots are a great source of fiber, manganese and potassium. Beetroots have been shown to help disorders of the liver, mainly for their stimulating effects on the liver’s detoxification process. The pigment that gives beets their rich, purple-crimson color, betacyanin, is a powerful cancer-fighting agent.

Love:

This is one of mine and Billy’s favorite salads to have for lunch. Beets and spinach are spring veggies and since SLC is going to be feeling like spring this week I thought it was the perfect time to make this salad again. Enjoy!

P.S. Pictured below is the Tomato Vinaigrette that I make to go with this salad. This dressing is shaken not stirred.

Shaken not stirred

What’s Cookin’

26 Sunday Feb 2012

Posted by cosmohippiechef in beans, breakfast, DIY, quinoa, salad, seasonal, Side dish, vegan

≈ 5 Comments

Tags

cheese, gluten free, kale, lentils, local, nuts, oats, quinoa, salad, seasonal, soup, vegan

Love:

You know what I love about blogging? Other blogs! Do you ever wish you could live in someone elses kitchen? Well, I do. That’s what I get from other blogs, they do the work and I look fabulous. My hope is that I do that for all of you.

So have fun seeing what I have been busy in the kitchen whipping up, and thanks for the other blogs I follow for inspiring me to get in the kitchen keep cookin’.

Food:

Lentil Meatballs

 I found this fun recipe on Pinterest, which lead me to this great new blog Sprouted Kitchen. These Lentil Meatballs were easy to whip up, and there was also a recipe for a Lemon Pesto to go with them (I switched parsley for basil and walnuts for pine nuts). Billy loved these. They were what was for lunch last week.

Quinoa Spinach Bake

 I thought I had a pic of the finished project, sorry. I found this great recipe on Whole Living. I love all things quinoa, it is so versatile. I thought this Quinoa Spinach Bake would be great with the Lentil Meatballs and I was right. I chopped up some fresh spinach, tossed in the Lentil Meatballs, topped it with the Quinoa Bake and finished it off with the Lemon Pesto. Voila! Lunch was fantastic.

Banana Walnut Pancakes (I call them love pancakes)

 Raw Slaw w/Tahani Dressing

Homemade Goat Milk Ricotta

Raw Cashew Dreamcake

All four of these recipes came from the same blog, My New Roots! I know, I know a little obsessed, but I don’t care. The creator of this blog is into Holistic eating, living, being, cooking just like me! I have to say that I hope my food is as awesome to y’all as hers is to me.

The Pancakes are vegan, gluten-free and are made with walnut flour. We have made them two weeks in row-yum! New favorite.

The Raw Slaw is great for this time of year, all the ingredients are seasonal (bonus). We had it last Monday for Soup and Salad Night. I strive to have a balance between raw and cooked foods in my diet and this salad is perfect for that. Not to mention that it is fabulous to look at!

Homemade Goat Milk Ricotta was too easy to make and went perfect with my Roasted Bell Pepper Tempanade for Oscar night on the couch. This recipe will definitely make another appearance in my kitchen, so good. I made my own cheese!!! Bonus: I got to use local Drake Family Farms Goat Milk.

Raw Cashew Dreamcake, you had me at hello. A raw dessert that taste like cheesecake? Sorry people this one is a no brainer, and the bonus is that I got to use honey from my buddy Dean’s bees and local raspberries that I had in the freezer.

Thanks for the blog love. Enjoy!

Hummus Dressing

18 Saturday Feb 2012

Posted by cosmohippiechef in dips, DIY, dressing, salad, vegan

≈ Leave a comment

Tags

garlic, gluten free, lemon, salad, vegan

Food:

Hummus Dressing- makes 1 1/4c.

2 scallions (green onions), chopped white and greens

1 garlic clove, chopped

1 lemon, zest and juice

1/4c. parsley, chopped

1/4c. tahini (I use Artisana Raw Tahini)

1/2c. canola oil or olive oil (I used a combo of both)

1 tsp. cumin

1/8 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. onion powder

1/4c. water

Directions:

1. Place the scallions, garlic, parsley, lemon juice and zest in the food processor, pulse to combine. Next add tahini, cumin, cayenne, salt, garlic salt and onion powder to the pulsed mixture and pulse again to combine.

2. With the motor running add the oil until combined. Turn off, scrape down sides. With the motor running again add the water. If you think you need more, add it until you get the desired consistency.

3. Taste for seasoning and then store in a container and refrigerate.

Nutrition:

Tahini- Tahini is a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium and iron.

Lemon- Lemons are a good source of vitamin C, B6, potassium, folic acid, flavonoids and the important  phytochemical limonene.

Parsley- Extremely rich in a number of nutrients including chlorophyll and carotenes. Parsley is a good source of vitamin C, folic acid and iron. It is also a good source of minerals including magnesium, calcium, potassium and zinc.

Olive oil- Healthy oils are important in the prevention and treatment of asthma, arthritis and cancer. Healthy oils are important for lowering systemic inflammation. Research has shown that women who regularly ingest olive oil have a smaller risk of breast cancer.

Love:

Lately I have been getting request from friends like, “can you develop an app for my phone of your blog, so that I can just click on it and it tell me what to make for dinner.” Maybe someday! Or “hey can you break down the nutrition stats for each recipe, example fats, carbs, protein, etc?” I wish! That takes more time than you think. But the other day I got a request that I thought was doable, my client Cindy is in love with this ‘hummus dressing’ from Trader Joe’s. Well, we don’t have a Trader Joe’s so she asked me if I could work on a recipe for her craving. I did just that, VOILA! Hummus Dressing. I think this will work just fine, just before I got started on the recipe I sent my friend Sadie in California a text that read “if you go to Trader Joe’s today can you look for ‘hummus dressing’ and take a picture of the ingredient label for me? Thanks.” My under cover mission worked and guess what? My version was much healthier and I was happy to finally meet one of these request.

Cauliflower- Mac and Cheese Style

22 Sunday Jan 2012

Posted by cosmohippiechef in seasonal, Side dish

≈ Leave a comment

Tags

cauliflower, cheese, gluten free, salad, seasonal, vegetables

Cauliflower ready for cheese sauce!

Food:

Cauliflower- Mac and Cheese Style

1 lrg. head of cauliflower, stem and leaves removed cut in half and then slice both sides in 1/2 slices

1c. milk (I used unflavored coconut milk not canned, Use whatever kind of milk you have)

1/2 fresno chile, chopped (fresno chiles are like jalapeno’s but red and have a sweet heat)

1/2 lrg. purple onion, chopped

2 cloves garlic, chopped

2 T. butter

2 T. whole wheat flour (if gluten intolerant sub w/gluten free flour such as buckwheat flour)

1c. reserved water from steaming

1c. sharp white cheddar, shredded (I used Beehive Cheese, local, Full Moon)

1/4 tsp. salt

1/4 tsp. onion powder

1/4 tsp. fresh ground pepper

1/4 tsp. paprika

a few fresh grates of nutmeg

Olive oil (for topping)

-topping-

1 1/2c. bread crumbs (I used high-five fiber bread crumbs, if you have a gluten intolerance sub w/ almond meal- I haven’t tried it but I can’t see why it wouldn’t be great)

1/4c. grated Pecorino or Parmesan cheese

1/4c. chopped parsley

-mix altogether and set aside

1. Start by steaming the cauliflower for 5 minutes. I place a steamer basket in a medium pot, I fill the bottom of the pot with about 1 1/2c. water. Turn the stove to medium, when the water begins to boil place the lid on the pot and steam for 5 min.

2. When the cauliflower is done steaming, remove the lid and let cool to the touch before you place the steamed cauliflower in a baking dish. (Choose one that will fit the cauliflower comfortably.) Arrange the cauliflower in the baking dish and set aside.

3. Let’s make the sauce! Start by placing a saucepan over medium heat and melt the butter, saute the onion, fresno chile and garlic for just a few minutes. Next sprinkle in the flour and whisk for 1 min. Then whisk in the milk, and preserved water from steaming, whisk until smooth. Add the seasonings to the smooth mixture and let simmer until just thickened. Take the sauce off the heat and add the cheese, stir to melt. Taste to check salt and pepper and add more if needed.

4. Pour the lovely cheese sauce over the prepared steamed cauliflower. Sprinkle on the topping and drizzle with olive oil. Bake @350 for 30 mins. Serve hot! Enjoy!

Cauliflower is ready for the oven!

Nutrition:

Cauliflower- One cup of raw cauliflower is an excellent source of vitamin K and vitamin C and is a very good source of fiber, potassium, phosphorus and B vitamins. Caulifower and other cruciferous veggies like broccoli, cabbage, and kale contain compounds that may help prevent cancer. They increase the activity of enzymes that disable and eliminate carcinogens.

Cheese- Cheese contains a high concentration of essential nutrients, in a particular high-quality protein and calcium, as well as other nutrients sush as phosphorus, zinc, vitamin A, riboflavin and vitamin B12.(Courtesy of ‘The Encyclopedia of Healing Foods’)

Love:

The only way I can keep my sweet husband Bill-y on an eating for health plan is to treat him to dishes like this from time to time. It was the perfect dish in the middle of the week when he needs a dinner that feels like a splurge. I served it along side a huge spinach/arugula salad that I topped with pomegranate seeds and pumpkin seeds. It was a fun dish and my sweetie was happy to eat his veggies even if they were covered in cheese! Remember cauliflower is a great winter veg.

Perfect Roast Chicken Salad- Perfect Lunch w/ my Sweetie

27 Monday Jun 2011

Posted by cosmohippiechef in chicken, salad

≈ Leave a comment

Tags

chicken, local, salad

Just thought I would share a photo of the our Perfect Roast Chicken Salad’s, we actually got to sit out on our deck at the end of the week and share our lunch together. Perfect!

‘Fakin Bacon’, Egg and Avocado Salad – It’s what’s for lunch this week

01 Wednesday Jun 2011

Posted by cosmohippiechef in salad

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Tags

salad

So lucky for me my garden is sprouting up greens. We have kale, spinach, micro greens and Swiss chard (the chard isn’t quite ready). I wanted to take advantage of the beautiful bounty, so I took a look in the fridge to see what I could throw together for our lunch this week, and this is what I came up with. Enjoy!

-Fakin Bacon, Egg and Avocado Salad- (this is just a blueprint, you do what works for you) I made 6 salads

1 package fakin bacon tempeh, cooked
12 hard boiled eggs, two for each salad
about 6 cups of greens, I used kale and micro greens
2-3 avocados
sun dried tomatoes, you could use fresh
salt and pepper

1. I divided all of this between 6 lunch containers.

-Dressing-
* see post for Broccoli Romaine Salad (posted June 21, 2010) I used the dressing from that recipe

1. Divide dressing into 6 separate containers to go along with the salad.

** To see a picture of this salad please visit my fan page on Facebook under the same name Cosmopolitan Hippie Chef, click the LIKE IT button and receive updates when I post something new.

Thanks for the support- B

Komen Walk and Mother’s Day Dinner- Boobs, Friends and Food

09 Monday May 2011

Posted by cosmohippiechef in appetizer, dessert, DIY, vegan

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Tags

coconut milk, local, pasta, salad

 Our group for the big Komen Breast Cancer Walk, Yeah Team!
 Jenn, Mom and Me
 Breakfast at Squatters- Yum Fun
 Creminelli Sopressatta Salami over Fresh Cucumber
Urban Oven Crackers topped w/ local Goat Cheese, Fresh Anchovies and a slice of Fresh Lemon
 The dudes chillen, waiting for food. (Billy and Big Mike)
 View of our beautiful table
 Close up of Greek Salad (made by Mike, recipe on the blog) and Homemade Pasta (made my me) topped w/ local Sunbridge Pesto
Dessert- Homemade Coconut Ice Cream topped w/ Strawberries that were marinated in Chocolate Balsamic Vinegar
-Homemade Coconut Ice Cream-
1 14oz can organic coconut milk
1/4 c. agave
1 T. Bourbon Madagascar Vanilla (I get mine at Williams Sonoma)
a pinch of salt
1. Mix all the above ingredients in a bowl and pour into your ice cream machine and process for 20-25 minutes.
2. Scoop into a freezer container and freeze for at least a few hours before serving.
3. When ready to serve take out of freezer and let sit for awhile to soften just a bit, serve. ENJOY!

Ravioli Salad- Kim’s Birthday Hangout & Earth Day

24 Sunday Apr 2011

Posted by cosmohippiechef in pasta, salad

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Tags

pasta, salad, seasonal

 Ravioli Salad
 TBC (Tall Bitches Club, minus Sadie)
Birthday Spread- Ravioli Salad, Cheese Plate w/ local Beehive Cheese and Cerignola Olives from Tony Caputo’s Market.
-Ravioli Salad-
1 package Asiago Garlic ravioli, (got them at Tony Caputo’s Market)
1 lb asparagus (roast in the oven @ 400 degrees for 15 minutes, drizzle w/olive oil and sprinkle w/salt and pepper)
1/2 purple onion, diced
3 cloves garlic, chopped
1/2 c. basil, chopped
1 5oz container baby spinach (you could use mixed greens or arugula)
1/3 c. olive oil
1/3 c. balsamic vinegar
salt and pepper
1. Heat a large pot of water over medium high heat, when it comes to a boil add some salt to the water. Add the ravioli, stir. When the ravioli float to the top their ready. Drain and set aside.
2. In a large bowl mix the olive oil and balsamic vinegar together, add salt and pepper to taste. Add the garlic and onion and let them marinate for a minute in the mixture.
3. Next add the basil and the spinach, and when the ravioli are cooled add them on top of the spinach, then the roasted asparagus.
4. When ready toss to combine and serve. Enjoy!
*Sping- use asparagus
*Summer- use heirloom tomatoes
*Fall- use pomegranate’s

Nu Nooz Pasta- Eat Local First

24 Sunday Apr 2011

Posted by cosmohippiechef in pasta, salad

≈ Leave a comment

Tags

broccoli, pasta, salad

This is the Broccoli Romaine Salad (posted June 21, 2010) using the dry Nu Nooz Pasta, a new local pasta maker here in SLC. I found it at Tony Caputo’s Market on 15th&15th.

This is the fresh Nu Nooz Pasta with the Pasta alla Vodka Sauce (posted January 17, 2011), I made this for Big Mike’s birthday dinner. It was a big hit!

*The TBC (Tall Bitches Club) girls Kim, Alisa and I are taking a pasta making class w/ Nu Nooz Monday April 25, set up through Slow Food Utah. I hope to take some photos and share them on the blog. You can find Nu Nooz Pasta at Tony Caputo’s Market.

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