Tag Archives: lettuce

I burned something again…

As I walking through the aisles at New Leaf Market on the westside, I got what I thought was an amazing idea for a sandwich: a “chicken” cesar salad sandwich. I know this has probably been done before, but I had in my mind that this would be a delicious sandwich. I had lettuce at home to use and I bought red waxy potatoes at Safeway. I would slice the potatoes and use them as the chicken. Then I would use snap pea crisps to add the cesar flavor and toast bread with rice cheddar cheese. Maybe I would add avocado since avocados were one sale. I even got Kelly’s amazing sourdough loaf. I thought this would be a tasty sandwich.

What it turned into was this:

Now, what is that? That is a salad with green leaf lettuce, blackberries, skillet fried potato, and snap pea crisps with balsamic vinaigrette. That is definitely not what I originally envisioned but it was delicious nonetheless.

Blackberry Potato Salad

  • green leaf lettuce, chopped
  • blackberries
  • one red potato (you can use as many of the slices as you want)
  • snap pea crisps
  • Trader Joe’s balsamic vinaigrette

1. Slice potato into 1/4″ slices lengthwise, not width wise. Spice them however you like, I used salt, pepper, paprika, and garlic powder. In a small cast iron skillet (or any skillet that isn’t non-stick), heat up sunflower oil (or any oil you have on hand).  Add however many potato slices you can without crowding. Cook until browned on one side and then flip over. Cook until browned on that side, then remove and place on a plate with paper towel.

A blurry photo of step 1.

2. Cut green leaf lettuce. Add to bowl with potatoes, blackberries, and snap pea crisps. Add however much salad dressing you want.

So why did I end up with a salad instead of that delicious sandwich creation? Because I didn’t watch my bread and cheese under the broiler and it burnt to a crisp.

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Spicy Red Chili Shrimp and Noodles with Green Lettuce Salad

Last night my friend Melissa came over for dinner. Thankfully, she doesn’t have any dietary restrictions so I was able to make shrimp and noodles. When I was at whole foods I bought five pounds of frozen shrimp in the shells, a noodle kit, clover sprouts, honey mustard yogurt dressing, and avocados. I defrosted a few handfuls of shrimp in the sink. I put them in a collander and ran cold water over the shrimp for about five minutes. I put water on to boil for the noodles. I sauteed the shrimp in a little bit of olive oil. Once one side of the shrimp turned pink I flipped them over. I put the dried noodles in a bowl and then poured the boiling water over it. I left the noodles in the hot water for five minutes. I added the sauce packet to the shrimp and stirred in a couple tablespoons of water. It turned out spicy and tasty. Melissa and I both agreed that there could have been more sauce since it turned out a little dry with th noodles. I also made a green leaf salad by placing green lettuce leaves around a bowl the piled clover sprouts, chopped mint, and half of an avocado in the middle.

Ramen with Turkey Cutlet

Wednesdays are my short work days. School gets out around twelve thirty and then I don’t work with my next client until 4:15. This leaves me with a nice gap to cook lunch instead of just grabbing a bagel and a banana or a bowl of cereal like I do on Monday, Tuesday, and Thursday. Today I decided to make use of another turkey cutlet and some ramen. Ramen is the poor, single person’s best friend. It is versatile, cheap, and quick. It’s also not completely bad for you if you don’t use the flavor packet (which is disgusting in my opinion). I felt that I needed something green to go along with it so I pulled out some green leaf lettuce. It added some nice color, crunch, and freshness to the dish. This time around I did not end up overthawing my turkey cutlet in the microwave, therfore drying it out. This time around it was fresh and moist.

While my turkey cutlet was defrosting in the microwave, I put a pot of water on to boil. Then I heated up a non-stick skillet with some oil spray. I seasoned the turkey cutlet with salt and pepper. I put it in the pan on medium heat and then added some chopped garlic to the pan. I have to say that pre-chopped garlic in a jar is one of the greatest things ever. After cooking the turkey on one side for about three minutes or so, I flipped it over to cook on the other side. Then I added my ramen noodles to the boiling water. The turkey was done by the time the noodles were done cooking. I completely drained the noodles, chopped up some green leaf lettuce, sliced the turkey, and piled it on the plate with some hoisin sauce to top it off. I forgot how damn delicious hoisin sauce is. It was a great meal.

Turkey Parmesan

I was thoroughly exhausted yesterday. After very little sleep last night, I worked from eight in the morning until six thirty tonight. I had a break around 2:30 where I went grocery shopping. I bought seventy dollars worth of groceries. Man! I went in with a plan and a list. This week I am making adaptations of recipes from the Martha Stewart Great Food Fast cook book. These recipes are from the spring section. I was going to use boneless, skinless chicken breasts but they were expensive, so I bought skinless turkey breast cutlets. I am supplementing them in recipes that use boneless, skinless chicken breasts. The flavor profile is definitely different. Turkey has a much more distinct flavor than chicken; earthier, heartier, better in my humble opinion. I’m not sure if it takes on certain flavors as well as chicken does, which I found to be the case tonight with my turkey parmesan.

Ingredients

1/4 cup plain breadcrumbs (I added parsley and black pepper to mine)
two turkey breast cutlets
1 small can of reduced sodium tomato sauce (smaller than 8 oz.)
1 egg, beaten
canola spray
1 tsp. chopped garlic
Two small slices of reduced-fat mozzarella

Procedure

Heat skillet with canola spray on medium-high heat. Dredge turkey breasts in egg then breadcrumbs. Add turkey breasts into the skillet. Brown on one side. Then add tomato sauce and chopped garlic. Cook for about five minutes on medium high heat. Add mozzarella slices to each turkey breast cutlet. Cover with a lid to melt the cheese or put under the broiler for about four minutes. I served mine over a green salad with Italian bread.

I don’t think I would make this recipe again. I wanted to try it out and I found that I don’t really like it much. I’m not the biggest fan of tomato sauce and I don’t think the turkey went well with it. Tomorrow will be either turkey breast cutlets cashew chicken style; stuffed with goat cheese and dried apricots; or turkey breast cutlets in mustard sauce with steamed asparagus. We’ll see how much I feel like doing after work tomorrow.