Salad in a jar

Months ago I discovered salad in a jar and thought the idea was great but never acted on it. Well last week I bought some mason jars from my local Kmart for $2.00 each, washed them in hot soapy water and then sterilised the jars and lids with boiled water.

The salad in a jar is pretty versatile, but it is all about la yering. If you're like me and want to prepare some lunches for the week BEFORE the week begins, there is a certain way of layering the salad so the dressing doesn't wilt the vegetables.

There are lot of combinations - just check out Pinterest for some ideas, but these are what I made this week and they were lovely.

Apart from the dressing, I haven't included quantities as mason jar sizes differ. The quantities are trial and error and over time, you'll know how much food to prepare for the number of jars you are filling.

Layers from bottom to top. 1 being bottom layer and 11 being top layer:

1. 1 teaspoon lemon juice mixed with 1 teaspoon olive oil with salt & pepper (this is the dressing)
2. Kidney beans
3. Corn kernels
4. Thickly chopped carrot
5. Roughly chopped snow peas
6. Beetroot
7. Sliced gherkins
8. Diced shallots
9. Chopped cucumber
10. Fetta cheese
11. Torn lettuce leaves - I used Cos lettuce

Store in the fridge for up to 5 days, being careful not to shake the jars or the dressing may wilt the upper layered veggies.

When you're ready to eat one, give it a shake and pour it into a bowl. That's it!

You can add other ingredients to the jar including meats, however so far I've placed chopped chicken or tinned tuna in the bowl before tipping the salad out onto it...it's just easier for me that way.

Delicious  XD

Quinoa and Tuna Salad - low FODMAP and gluten free

I've never bought Quinoa before so I ventured off to the health food store to see what all the fuss was about. I had a few recipes in mind, so ended up buying the black quinoa. It also comes in white and red. Here are two images of before cooking and after cooking...

uncooked

 cooked

It is very important to rinse the quinoa before eating it, however I didn't have a mesh colander with small enough holes so I placed the quinoa in boiling water and let it cook for about 2 mins. In this time it swelled slightly, making it large enough not to slip through the holes in my colander. Then I removed it from the stove, poured it through my mesh colander into a large bowl, replaced the water and put it back on the stove.

This recipe was adapted from two recipes I found. Then I adjusted it so it was low FODMAP for IBS sufferers. This serves 3 generous serves or 4 side dishes.

Ingredients:

• 300g black quinoa, rinsed
• 3 cups water
• 185g tin of tuna (unflavoured)
• 1 tomato, diced
• 2 tablespoons of chopped red capsicum
• 2 tablespoons of chopped green capsicum
• 2 tablespoons of chopped yellow capsicum
• 1 cup mint leaves, finely chopped

Dressing:

• ⅓ cup fresh lemon juice
• ⅓ cup good quality olive oil
• ½ tsp white sugar
• ¼ tsp chopped chilli

Method:

1. Combine the rinsed quinoa and water together in a medium saucepan, bring to the boil then reduce to a simmer for about 15mins or until the water has absorbed
2. Remove from stove, place into a large bowl and let cool
3. In another large bowl, combine the tuna, capsicums, tomato and mint
4. In a small bowl, combine the lemon juice, oil, chilli and sugar and stir until the sugar has dissolved
5. Once the quinoa has cooled, pour it into the bowl with the tuna and vegetables
6. Add the dressing and mix well…D-E-L-icious  XD

Potato Salad with Sage and Pecan

I recently discovered the beautiful mix of sage and pecans together. I made a pasta sauce using cream, sage and pecans and it was a bit uneventful so I won't blog it. But that meant I was left with half a packet of pecans and fresh sage to use up so had a think about what to make with it.

It was NRL Grand Final day and we were expecting guests. It was hot so thought I'd throw together a potato salad using up the sage and pecans....well it was so delicious, it's now on our regular salad menu :)

I wasn't following a recipe so these quantities are only rough. You will need to adapt the quantities when you make it - depending on how many people you are catering for.

Ingredients:

• 6-8 red pontiac potatoes, quartered and skins left on
• 1/2 red capsicum, finely chopped
• 1/2 green capsicum, finely chopped
• 1/2 yellow capsicum, finely chopped
• 1 tablespoon chopped sage leaves
• 2 tablespoons chopped pecan nuts
• About three quarters of a cup of plain, low-fat mayonnaise
• Salt and pepper to taste

Method:

1. Boil the potatoes, but ensure they are not soggy. They should still be firm-ish and the skins should NOT have begun to peel
2. Drain the potatoes and let them cool
3. In a large bowl, place the chopped capsicums, sage, pecans, and salt & pepper
4. Once the potatoes have cooled, throw them into the bowl with the vegetables and pecans
5. Pour over the mayonnaise and toss gently
6. Served as a side dish and watch your guests devour it...D-E-L-icious  XD

Chicken Fattoush

This recipe is similar to a Weight Watchers one, but I've adapted it to suit our needs. It is extremely healthy, easy to make, quick and delicious. It is so nice, we had it twice in the same week.

Ingredients:

• 1 whole BBQ chicken, pulled apart and flesh pieces broken and placed into a large bowl
• 4 pieces wholemeal pita bread - I used tortilla wraps
• 1 Lebanese cucumber, thickly sliced
• 2 medium tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 4 radishes, thinly sliced
• 3/4 cup fresh mint
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 garlic clove, crushed

Method:

1. Toast or grill the pita bread/tortilla wraps until lightly browned and let cool
2. Add the salad vegetables to the bowl with the chicken
3. In a separate bowl, mix the lemon juice, olive oil and garlic then pour over the chicken and salad and toss well
4. Top the chicken and salad with broken pieces of the pita bread/tortilla wraps.
5. Serve immediately.  D-D-L-icious  XD

Chicken Schnitzel - Gluten Free and Low-Fat

I love a chicken schnitzel, but believe it or not, I've never made it...until now. Unfortunately my tummy doesn't handle stuffing or crumbing well, so I didn't use regular breadcrumbs. I found Orgran Rice Crumbs in the health food section of my supermarket. They are gluten free, wheat free, dairy free, egg free, yeast free, soy free, nut free and vegan. The Rice Crumbs can be substituted for stuffing and crumbing among other uses.

The other thing I did differently is I baked the schnitzels in the oven as I don't like frying in oil. The rice crumbs don't get that lovely golden colour that traditional schnitzels have, but you can rest assure that they taste amazing and are extremely healthy. Why bind yourself up with breadcrumbs and oil when there is a much healthier alternative? This recipe serves 4 and is lovely served with wedges and salad.

Ingredients:

• 500g chicken breast, fat removed, thinly sliced
• 1/2 cup flour
• 1 egg, beaten
• Dash of skim milk
• 3/4 cup Orgran Rice Crumbs
• Spices of your choice
• 3 large, shallow plastic containers

Method:

1. Beat the chicken breast until flat and even throughout
2. In container one add the flour
3. In container two add the beaten egg and dash of milk
4. In container three add the rice crumbs and spices of your choice
5. One at a time, add the chicken to the flour (both sides), then the egg/milk wash (both sides) and finally the rice crumbs (both sides)
6. Place them on a large plate, wrap the plate with gladwrap and place in fridge for at least 20mins
7. Pre-heat oven to 220 degrees celsius
8. Place the schnitzels on baking paper in an oven tray
9. Spray both sides with spray oil
10. Cook for 10-12mins each side depending on the thickness of the chicken
11. Serve with seasoned wedges and salad.  D-E-L-icious  XD

Vietnamese Chicken Salad - Julie Goodwin

As soon as I saw this recipe in Julie Goodwin's book 'Gather' I knew I would love it. The flavours of lemon, fish sauce, sweet chilli, mint and coriander are synonymous with Asian food. Personally I could eat coriander on toast and I can't believe there are some people out there who don't like it! This dish is fast. Once you've marinated the chicken pieces for an hour, the dish only takes 10 minutes to prepare and serve. This serves 4 small lunch-sized meals or 3 larger dinner-sized meals.

Ingredients:

• 4 chicken thigh fillets (about 600g)
• 3 cloves garlic, crushed
• 1 lemon, zested and juiced
• 1/2 teaspoon cracked black pepper
• 100g mixed salad leaves
• 1 lebanese cucumber, deseeded and julienned finely
• 1/2 bunch shallots, julienned finely
• 1/4 cup sweet chilli sauce
• 1 tablespoon fish sauce
• 1 cup bean sprouts
• 1 bunch coriander, leaves picked
• 1 bunch mint, leaves picked, roughly chopped
• 1/4 cup crispy shallots (I didn't have any)

Method:

1. Place the chicken thigh fillets in a pres seal bag with the garlic, lemon zest and black pepper. massage to coat the fillets thoroughly. Marinate for one hour in the fridge
2. Place the salad leaves into a large bowl. Toss the julienned vegetables together and lay on top of the lettuce
3. Heat a BBQ grill plate or frying pan (I used a griddle) to medium high and cook the chicken for 3-4 minutes each side, until browned and cooked through. Put aside to rest for 5 minutes
4. Mix together the lemon juice, sweet chilli sauce and fish sauce. Slice the chicken and lay it over the salad
5. Drizzle the dressing over. Top with bean sprouts, coriander, mint and crispy shallots.

D-E-L-icious  XD

Julie Goodwin sends message from yonder

I feel like such a fan-girl, lol. I sent Julie Goodwin, Masterchef winner, a message on her Facebook Page and then thought nothing of it. However today she sent me a reply and I am feeling very humble. I've attached a screenshot to show you, and of course, so I can gloat and say 'ner ner ner ner ner!'

So because I've been given the nod to go forth and prosper (lol) tonight I will make Julie's recipe 'Vietnamese Chicken Salad' from her third book 'Gather'. Stay tuned for the blog post a bit later  XD

Halloumi with lentil salad

My apologies for not blogging in so long...have been busy with my business and my job. So the other day, out of the blue, hubby brings home some halloumi cheese and a recipe and hints he would like to try it...meaning he would like me to cook it :)

Anyway I looked at the recipe which was so simple and thought: why not? This is salty, sweet and tasty. It's light and healthy, simple, fast and vegetarian.

Ingredients:

• 2 x 400g tins lentils, drained and rinsed
• 1 small red onion, peeled, quartered and thinly sliced
• 1 cucumber, quartered and sliced
• 2 tomatoes, chopped
• 1/2 cup mint leaves, shredded
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil
• 250g halloumi cheese, sliced
• 1 tablespoon olive oil for frying

Method:

1. Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and 2 tablespoons olive oil in a large bowl and toss to combine
2. In a hot non-stick frying pan (I used a griddle) cook halloumi in 1 tablespoon olive oil for 1 minute each side or until golden
3. Drain halloumi on paper towel then place atop the salad...D-E-L-icious  XD

BBQ Steak With Buttery Corn and Christmas Salad

The fastest way to get some iron into you is to BBQ a steak. There is nothing like the flavour of BBQ'd steak - no marinade - just plain BBQ flavour. I love T-Bones but this week my second favourite meat, Rump Steak, was on special so I bought a kilo. Rump is so versatile - I use it for BBQing and for stir-frys - both of which we eat a lot of. This serves 4 with salad and corn cob.

Ingredients:

• 500g rump steak with fat removed
• Spray oil
• Salt & pepper
• 4 small corn cobs or 2 large halved
• The Christmas Salad is comprised of greens, red and yellow capsicum, carrots and tomatoes

Method:

1. BBQ the rump steak as well done or as rare as you like
2. Wrap the corn cobs in glad wrap and cook in the microwave for about 5 mins
3. Make your Christmas Salad using all salad ingredients and drizzle with a dressing of your choice. I love salad simply with salt & pepper so I don't use dressing
4. Once the steaks are cooked, let them rest for about 5mins under some foil. I never understood the importance of this until I tried it...so do it!
5. Serve the corn with a dob of butter. D-E-L-icious  XD

Greek Salad

I had never made Greek salad before because I couldn't find a recipe which I liked. So I made up my own. This serves 4 people as a side dish.

Ingredients:

• 3 roma tomatoes, halved lengthways then cut into thirds
• 1 red or green capsicum, halved, then sliced 
• 1 shallot, roughly chopped
• 5 or 6 sun dried tomatoes, cut into 1cm pieces
• 1/4 cup whole Kalamata olives, pitted
• 1/2 cucumber, roughly chopped into chunks
• 200g low-fat fetta cheese, roughly cut into cubes
• 1/4 teaspoon dried oregano

Dressing:

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Freshly ground pepper

Method:

1. Place the fetta on paper towel to soak up any moisture before cubing
2. Toss all salad ingredients into a large bowl (except the fetta)
3. Mix the dressing ingredients well (shaking in a glass jar works best)
4. Pour the dressing over the salad, toss gently
5. Just before serving, add the fetta cubes and toss very lightly.

D-E-L-icious  XD

Curried Rice Salad

It's always a good idea to have some different salad recipes coming in to Summer, rather than the simple green salad. This recipe is easy, light and tasty. It's low-fat and excellent served as a side dish or by itself for lunch.

Ingredients:

• 2 cups cooked white rice, cooled (if you have wild rice, add 1 tablespoon for extra nutty flavour)
• 1 apple, chopped
• 1 red capsicum, diced
• 1/3 cup raisins
• 1/4 cup walnuts, chopped

Dressing:

• 1/4 cup olive oil
• 1/3 cup white vinegar
• 2 teaspoons curry powder
• 3/4 tablespoon caster sugar
• 1 garlic clove, crushed

Method:

1. Add all ingredients (except those needed for the dressing) into a large bowl and toss well
2. Add the dressing ingredients to a glass jar and shake well so everything mixes together
3. Pour over the rice mixture and gently toss.

D-E-L-icious  XD

Thai Beef Salad

This is one of my favourite Thai dishes. This one is so healthy, lean, tasty and spicy - it's the whole kit and caboodle. This serves 4.

Ingredients

• 600g lean rump steak, very thinly sliced
• 1/2 red onion, peeled and very thinly sliced
• 1/2 cucumber, quartered and cut into 1cm chunks
• 2 tomatoes, cut into thin wedges
• 3 shallots, sliced into 2cm lengths
• 1 garlic, peeled and crushed
• 1 long red chilli, thinly sliced
• 1 tablespoon chicken stock
• 3 tablespoons fresh lime juice
• 12 mint leaves, torn into halves
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon red curry paste

Method:

1. Prepare all vegetables, place into a large bowl, toss and set aside
2. In a small bowl mix together the chilli paste, garlic, sugar, fish sauce, chicken stock and lime juice and set aside
3. In a very hot wok, add 1 tablespoon of good quality olive oil
4. When hot, add the beef
5. Stir fry and watch it carefully. As soon as there is no red meat left, turn the heat off
6. Add the beef to the salad (discarding the juice in the wok)
7. Pour the dressing mixture over the beef and salad and toss well
8. Serve on a bed of steamed Jasmine rice... D-E-L-icious  XD

Snow Pea & Orange Salad

To go with our BBQ last night I made a salad with the following:

• Mixed baby spinach, rocket and kale leaves
• 1 cucumber
• 2 sticks celery
• 1/4 red capsicum
• 1 shallot
• 1 orange peeled and chopped
• 10 snow peas

D-E-L-icious  XD

Roast Pumpkin and Sweet Potato Salad

This a great lunch idea which can be cooked in advance and taken to work with minimal effort. Best eaten cold.

Ingredients:

• 1/8 pumpkin (any sort) peeled and thickly sliced
• 1/2 sweet potato peeled and thickly sliced
• Salt & pepper to taste
• Spray oil
• Alfalfa sprouts (as much as you want)
• 1 teaspoon toasted sesame seeds

Method:

1. Firstly I always keep fresh AND toasted sesame seeds in the pantry. It’s easy to toast them. I put a tablespoon or 2 in a bowl into the microwave. Cook them on high for a minute and check and stir…another minute….check and stir…another minute…check and stir. You will know when they are done when there are some dark brown ones amongst them. It shouldn’t take more than 5 minutes. Make sure your bowl is microwave safe - I have destroyed 2 plastic containers toasting seeds! 
2. Pre-heat your oven to 200 degrees celsius (190 if fan-forced)
3. Place the pumpkin and sweet potato on baking paper in a baking dish
4. Spray with oil
5. Sprinkle with salt and pepper. I use sea-salt and cracked pepper
6. Cook for 20 minutes then turn over and spray with spray oil again 
7. Cook for another 15-25 minutes depending on how caramelised you like them
8. Remove and let cool - place in fridge once cooled to room temperature
9. When ready to eat, place them on a plate and garnish with alfalfa sprouts and the sesame seeds…D-E-L-icious XD

Pumpkin, Beef & Sesame Seed Salad

This salad is extremely nice, easy, relatively quick and a winner with the family. It uses left over roast beef, is low in fat and quite versatile as it can be served with or without pasta, warm or cold. This amount serves 4 as mains on a bed of mixed lettuce leaves.

Ingredients:

• 750g pumpkin, peeled and cubed
• 400g cooked roast beef, fat trimmed and cut into strips
• 4 shallots, chopped
• 2 tsp grated ginger
• 1 tablespoon freshly chopped parsley
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat natural Greek yoghurt
• 2 tsp toasted sesame seeds
• Salt & pepper

Method:

1. Cook the pumpkin in boiling water until tender, but not mushy, remove and let cool by running under cold water
2. If you're having pasta - cook the pasta as per instructions and let cool
3. Drain the pumpkin (and pasta) then in a large bowl place the pumpkin and pasta, beef, shallots, ginger and parsley and mix
4. Just before serving, mix the yoghurt and mayonnaise until smooth, add salt & pepper  and fold through the pumpkin and beef mixture
5. Sprinkle with sesame seeds and serve over a bed of mixed lettuce leaves... D-E-L-icious  XD

Greek Lamb Salad

This recipe has been adapted from a Weight Watchers recipe. It serves 4, is fast, very easy and delicious. You will need at least 30mins for the lamb to marinate, but you can make the marinade (dressing) hours in advance and leave it in the fridge until ready to cook.

Ingredients:

• 150g low fat natural Greek yoghurt
• 1/2 tablespoon fresh lemon juice
• 1 garlic clove, peeled and crushed
• 1/2 teaspoonground cumin
• Sprinkle of salt
• 450g lean lamb loin chop, bones removed (I used lean lamb steaks)
• 2 tablespoons fresh mint, shredded
• 1 cucumber, thinly sliced
• 4 sticks celery, thinly sliced
• 2 tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• Handful of sliced capsicums (I used a mixture of colours)
• 100g lettuce (I used baby cos lettuce)

Method:

1. Combine the yoghurt, lemon juice, garlic, cumin and a pinch of salt in a bowl. Pour 1/4 of this dressing into a pres-seal bag and add the lamb. Seal the bag and toss to mix the dressing through the lamb
2. Cover the remaining dressing with glad wrap and leave in the fridge. Refrigerate the lamb for a minimum of 30mins, overnight is fine.
3. Preheat a griddle pan on high. Remove the lamb from the pres-seal bags and place on grill to cook
4. Cook 4mins both sides, remove and set aside for 5mins. Slice thinly.
5. Meanwhile stir half the mint into the dressing
6. Arrange lettuce and salad vegetables on plates. Top with lamb, drizzle the dressing over and garnish with the remaining mint.

D-E-L-icious  XD

Steamed Chicken

This must be the most healthy way to eat chicken...no thick fatty sauces, oil or gravy. Just simple chicken breast with some herbs. Serves 4 along with a salad.

Ingredients:

• 500g chicken breast (skin removed)
• Salt, pepper and herbs (I used dried coriander)

Method:

1. Place the chicken breast in the steamer (mine is bamboo) once the water is boiling
2. Sprinkle with salt, pepper & herbs
3. Steam with the lid on for 10mins
4. Cut 3 slits in the chicken breast, turn over and sprinkle with herbs again
5. Cook for a further 10mins.

Note: If the chicken is a bit dry for you, add a spoon of salsa. It's fabulous. This recipe is nice served with a crunchy green salad.  D-E-L-icious  XD

Steamed Chicken & Warm Pasta Salad

I've never steamed chicken before and because I need to eliminate all fat, I thought I'd give it a go. I was pleasantly surprised! This recipe serves 4 people, is fast, easy and tasty just with salt, pepper and oregano. Feel free to add herbs of your choice if they don't upset your tummy.

Ingredients:

• 2 chicken breasts fillets, skinless and whole
• 3 cups uncooked pasta (I used spiral)
• 2 sticks celery, roughly chopped
• 1/2 red capsicum, roughly chopped
• 1/2 green capsicum, roughly chopped
• 4-5 shallots, finely chopped
• 1/2 cup grated carrot
• Salt, pepper & dried oregano

Method:

1. Cook the pasta as per instructions
2. Place the chicken breasts in a steamer. I don't have a bamboo one so used my used my stainless steal steamer
3. Sprinkle the chicken with salt, pepper & oregano (or herbs of your choice)
4. In a large bowl add all the vegetables
5. When pasta is cooked, drain and run water over it to cool
6. Add the pasta to the bowl of chopped vegetables and toss
7. Place the warm pasta salad on plates
8. Once the chicken is cooked (takes about 10-15 mins), slice and lay over the warm pasta salad.

Note: A nice variation to this is stirring 2 tablespoons Cottage Cheese into the pasta before serving. D-E-L-icious  XD

Chicken & Salad with Satay Sauce

I am eating very small portions at present during a major gall bladder attack!

This is a very quick and simple fresh and healthy meal suitable for lunch or dinner. You can use BBQ chicken from the supermarket (without the skin) or a chicken breast which you can pan fry in spray oil or steam. Steaming would certainly be the most healthy option, however I had some left over cooked chicken breast from the night before which had been pan-fried in spray oil and a drizzle of soy sauce - so I used that. This meal serves 4-5.

Ingredients:

• 2 cooked chicken breasts - without skin, thinly sliced
• Bag of mixed green leaves, washed and dried
• Half a telegraph cucumber, roughly chopped
• 4 sticks celery, thinly sliced
• 1/4 red capsicum, roughly chopped
• 2 tablespoons crunchy peanut butter
• 1 teaspoon honey
• 1 teaspoon soy sauce
• Enough warm water to smooth to a slightly runny sauce

Method:

1. In a small saucepan place the peanut butter, honey and soy sauce. Add some warm water and whisk together on a low heat until the sauce is the consistency you prefer. Add as much or as little water as you want
2. Keep the sauce on a very low heat and go to step 3
3. Place a handful of mixed salad leaves on the plate
4. Add the chopped salad vegetables
5. Place the sliced chicken breast on top of salad
6. With a spoon drizzle the satay sauce over the chicken

D-E-L-icious  XD

Tofu Salad

This is a fast, healthy and simple lunch or dinner idea for vegans or vegetarians. We were having steak this particular night, so I very quickly made this for my vegetarian daughter and it was a hit.

Ingredients:

• 1/2 cup chopped firm tofu (I used Thai flavoured, ready to eat hot or cold)
• 2 cups iceberg lettuce leaves
• 1 cup chopped celery
• 1 cup chopped red capsicum
• 1/4 cup grated carrot
• 1/4 sliced red onion
• 1 tablespoon sliced black olives
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar

Method:

1. Place the lettuce leaves on the plate
2. Layer with the celery, red capsicum, carrot, red onion and olives
3. Toss the tofu on top
4. Drizzle the oil and balsamic vinegar over salad

D-E-L-icious  XD