Thursday, May 20, 2010

Mediterranean Tuna Salad

In keeping with my theme of easy summer salads and sandwiches, this is my favorite tuna salad. Unlike the typical mayonnaise/egg version, this is a healthy version packed with flavor using green onions, sun dried tomatoes, olives, and red bell peppers and then seasoned with olive oil, red wine vinegar, and Mrs. Dash garlic and herb seasoning. This sandwich works really well with a side of gazpacho (another recipe for another day...).

This would be the perfect sandwich to enjoy at my favorite DC tradition Jazz in the National Gallery of Art Sculpture Garden. The concert series starts back up again next Friday, May 28!

Here is what you will need:

Step 1: Chop the red bell pepper.

Step 2: Chop the green onions.

Step 3: Chop the sun dried tomatoes (or buy the pre-sliced tomatoes)

Step 4: Drain the olives.

Step 5. Mix together in a bowl.

Step 6: Add 2 tsp. Mrs. Dash Garlic and Herb Seasoning.

Step 7: Add 3-4 tablespoons olive oil (sometimes I add more if it seems too dry)

Step 8: Add several dashes of red wine vinegar.

Step 9: Stir until well-combined. I tested it and decided to add a little more olive oil and sun dried tomatoes.

Full list of ingredients:
2 tsp. Mrs. Dash Garlic and Herb Seasoning
12 oz. tuna
1/2 bell pepper chopped
4 green onions chopped
1 small can of diced black olives
several chopped red wine vinegar
3-4 tablespoons of olive oil
several dashes of red wine vinegar

Wednesday, May 12, 2010

Crunchy Curry Chicken Salad

Despite the fact that I wore a coat to work yesterday, it is May, and summer is almost here--even if mother nature seems to be slightly indecisive about it. Warm weather means picnic season is upon us, so I am going to start sharing some of my favorite summer salad recipes (pasta, tuna, potato, etc.).

I am starting off with my favorite chicken salad recipe. I love the combination of curry and mango chutney, and the celery and sliced almonds give it a delightfully crunchy texture. I have seen similar recipes that call for apples and/or raisins in place of grapes, so you can play around with this a bit. Also, the measurements for the celery and grapes don't have to be exact. It is all a matter of preference.

Enjoy! I hear *knock on wood* the weather in DC is supposed to be beautiful this weekend!

Here is what you will need:

Step 1: Cook the chicken. Place the chicken in a pot and cover with water.

Bring the water to a full boil. It usually takes the chicken at least 20-25 minutes to cook.

Step 2: While the chicken is cooking, go ahead and make the curry dressing. Start with 1 cup of mayonnaise (I use fat-free). Add 1 tablespoon of soy sauce.

Then 1 tablespoon of lemon juice.

Then 1 1/2 teaspoons of curry powder.

And 1 tablespoon of mango chutney.

Stir together!

Step 3: Slice 1 and 1/2 cups of grapes.

Step 4: Chop 1 cup of celery.

Step 5: When the chicken has cooled, chop the chicken into bite-size pieces.

Step 6: Mix the grapes, celery, and chicken together.

Stir well.

Step 7: Add 1 package of sliced almonds.

Step 8: Add the dressing.


Full List of Ingredients:

1 package of chicken (3-4 chicken breasts)
1 cup of chopped celery
1 1/2 cup of seedless red grapes
1/2 cup of sliced almonds
1 cup of fat-free mayonnaise
1 tablespoon of soy sauce
1 tablespoon of lemon juice
1 1/2 teaspoons of curry powder
1 tablespoon of mango chutney

Wednesday, May 5, 2010

Blueberry Coffee Cake Muffins

Dear Loyal Blog Readers, I apologize for getting a little behind on posting, but between last weekend's 5k race (we raised $32,000!) and my parent's visit to the District, the blog had to take a back seat. Have no fear, I am back, and I have lots of yummy recipes to share.

I decided to post a breakfast recipe, since a lot of people may be in the midst of trying to plan their mother's day brunch. This is the first recipe I have ever tried from the Barefoot Contessa, and I really liked it. These Blueberry Muffins are really moist and not overly sweet---nothing too complicated or fancy about them. I had never made blueberry muffins before, so I thought this was a good place to start. I currently, have a lot of extra blueberries from Costco sitting in my refrigerator, so I may use that as an excuse to kick things up a notch this weekend and try making these with a streusel topping. Be on the lookout for that.

Here is what you will need:

Step 1: Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. Sort through the blueberries and pick out any stems or spoiled berries.

Step 2: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Step 3: With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

Step 4: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Step 5: With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Step 6: Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Step 7: Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.


Full List of Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries