Tomato Quinoa Salad with Corn and Feta Cheese

Hi all! We are back from a two-week boat trip to the Thousand Islands. (Actually, there are 1800 islands, but that wouldn’t make a catchy enough phrase, I guess.) We had grandchildren aboard as second “mates,” i.e., minimal help, maximal eating. Couldn’t get a one o’ them ther kids to swab a deck!

Kitchen space on the Outrageous

As you may recall, I’ve described the boat galley as…well, somewhat restrictive. Here is a pix showing the total extent of its counter space with the fridge off to the left and stove to the right. The wooden board on the counter is the top to the garbage pail beneath. Clever, huh?

The galley is always fun for a while, and then, not surprisingly, I’m glad to return to my spacious, appliance-rich, air-conditioned kitchen.

This salad (both sweet and salty; soft and crunchy) happened because we stopped at a farmer’s market on the way home and bought big, delicious, juicy tomatoes. It makes a great side dish for dinner or main dish for lunch

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Chicken and/or Turkey Meatloaf with Broccoli Slaw and Feta Cheese

Last night's dinner.

My granddaughter, Adesia (aged 13), comes regularly on Tuesdays after school to cook with me. My challenge is to keep this sous-chef interested so I always plan to have a culinary experiment on hand to intrigue the both of us.

This Tuesday, that challenge was meatloaf. I had both ground chicken and turkey on hand, and I wanted to expand on my earlier ground turkey recipes* by adding in more vegetables.

When I presented the challenge, the sous-chef only wanted to make sure that the dish would include bread crumbs. “A meatloaf without bread crumbs?” I said. “Heaven forbid.”

(Interestingly, my granddaughter’s desire for breadcrumbs meant that I had to add eggs, which I did by using the 1 egg per 1 pound of meat rubric. These additional ingredients raised the calorie count of the meatloaf, and I think it would be possible to do this dish without either breadcrumbs or eggs.)

All of which is a preamble to the final thumbs-up, high-five result: a delicious, spicy meatloaf with saltiness from the cheese, crunchiness from the slaw and green onions, and occasional sweetness from the dried cranberries. Oh, and it was delicious cold when I had it for lunch today.

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Variation on Mark Bittman’s Watermelon and Tomato Salad

Those of you who are familiar with Mark Bittman’s recipes in The New York Times know that he likes to take the mystery out of good food.  His recipes are rarely complicated and always delicious.  Hence, given my adoration of watermelon, I had to make his Watermelon and Tomato Salad which, indeed, delivered a wonderful taste-and-texture mixture: watermelon sweetness plus the tart tomatoes and savoury cheese, all tied together by a vinaigrette dressing.  (I’ve added Mark Bittman’s video on making this salad at the end of the post.)

Of course, I had to start adapting the recipe immediately because his cheese suggestions—Stilton, Gorgonzola, Roquefort or Maytag blue cheese—don’t work for for anyone who is lactose-intolerant.  I used goat feta instead.  My second adaption was to cut back on the oil to reduce calories.  Finally, on my third making of this salad, I decided to cut back on the cheese and add cooked quinoa. I wanted to give the salad more “heft” so that it could be a meal unto itself as opposed to an accompanying salad.  It was still delicious although, if you can afford the extra calories (or the 3 extra WW points), I’d keep the cheese at the 2.6 oz. level.  There’s nothing like cheese to take a dish from delicious to sublime.

Printer-friendly recipe

Makes 2 servings

Ingredients

  • 2½ cups watermelon in 1″ cubes or balls (cut over a bowl so that you can catch the juice and reserve it)
  • 1½ cups cherry or grape tomatoes, cut in half
  • 1.3 oz. goat feta cheese, crumbled
  • ½ cup green onions, finely minced
  • ½ cup cooked, cold quinoa
  • 1 tbsp. of watermelon juice
  • 1 tbsp. oil
  • 1 tbsp. vinegar (Mark Bittman suggests sherry; I had balsamic)
  • ½ cup cilantro or parsley, roughly chopped
  • Salt, to taste

Directions

  1. Combine watermelon, tomato, cheese, green onions, and quinoa in a bowl.
  2. Whisk together watermelon juice, oil, and vinegar.
  3. Pour vinagrette over salad mixture.
  4. Garnish with coriander or parsley.
  5. Salt to taste.

For Weight Watchers: 5.5 points per serving on the Points plan and 4.5 points on the PointsPlus plan.  (This is cheaper on PointsPlus because the watermelon has no point value.)