Salads, Soups, and Sides | My Foodie Call | Page 5

Category: Salads, Soups, and Sides
- Cheesy Pesto Bread
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 20th
  
  I apologize in advance for another leftovers post. But hey, leftovers make this family sane.
  
  Well, at least it makes me sane.
  
  Remember my post about making pesto with dried basil?
  
  Here is what I did with my leftover pesto. Cheesy Pesto Bread.
  
  Sometimes when there is no time for a “real meal”, dinner is store-bought soup with crusty bread. Usually I top the bread with coconut oil and then sprinkle it with vegan parm, but for today I thought of an idea and was able to use the last of the pesto.
  
  Start with your baguette.
  
  Gotta love the long baguette.
  
  Slice in half.
  
  Make cross sections with a serrated knife, about half way down into your bread. Cut as if you were slicing, and then slice the opposite direction. **Remember: Do not slice all the way through**
  
  Brush, spread, or scoop your pesto into the bread in the openings where you just sliced. I used a pastry brush and also a knife to spread it in. Then I topped with more cheese, of course.
  
  Bake at 400 for 4-7 minutes and this is what you get!
  
  Paired with soup and dinner is done.
  
  Cheesy pesto bread in a snap.
  
  Posted in Salads, Soups, and Sides | Tagged bread, pesto
- A twist on a salmon salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 15th
  Slowly still plugging away at the other winning recipe’s from the Healthy Lunchtime Challenge. This recipe’s winner is from the District of Columbia and is called Inga Binga’s Salmon Salad. Basically its baked salmon over a bed of quinoa, tomatoes and greens. The actual recipe calls for arugula, but I knew my kids would flip out if they saw arugula, in a bad way. Too peppery for young taste buds. I made that mistake once. Ha!
  
  Try again in 10 years?? 🙂
  
  Inga Binga’s Salmon Salad.
  
  To replace the arugula we used basic romaine lettuce. Safe enough. Although we all liked the salad, we all agreed that it needed a tad more dressing than the basic dressing recipe that we made. In the end we added some balsamic vinaigrette and it worked just fine. Overall? It was an easy recipe for when you are craving salmon and salad, but are unsure how to marry the two.
  
  Baked salmon.
  
  Quinoa, tomato, lettuce blend.
  
  This recipe called for a yogurt-based dressing. I gave that task to the 13-year-old My-Foodie-Call member.
  
  The salad.
  
  Topped with dressing and done.
  
  Ingredients:
  
  For the salmon:
  - 1 pound salmon fillets
  - Juice of 1 lemon
  - 21 Seasoning Salute, to taste
  For the quinoa:
  - 1 cup quinoa, rinsed
  - 2 cups water
  - 2 cups cherry tomatoes, cut into quarters
  - 2 cups minced romaine, chopped
  - 3 tablespoons plain Greek-style yogurt
  - 2 tablespoons freshly squeezed lemon juice
  - 2 tablespoons olive oil
  - 1 clove garlic, crushed
  - Sea salt
  Directions:
  
  For the salmon:
  1. Preheat the oven to 375°F or preheat the grill to medium. Brush both sides of the salmon with lemon juice and sprinkle with the seasoning. Arrange the salmon on a prepared baking sheet. Bake salmon until cooked through, about 25 minutes…
  For the quinoa:
  1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer until the quinoa is tender, about 20 minutes.
  2. Let the quinoa cool then add the tomatoes and romaine. Stir to combine.
  3. In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, and salt.
  4. Add the yogurt mixture to the quinoa salad, and stir to combine.
  5. To serve, place salmon on top of some salad.
  6. Salmon can be served hot or cold over the salad.
  Inga Binga’s Salmon Salad.
  Posted in Salads, Soups, and Sides | Tagged salad
- Vegan Carrot Ginger Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 5th
  SC is officially cold enough for soup. Thankfully it is not supposed to last. I am a total wimp.
  
  In the meantime, here is a good soup recipe that I found here. The only thing that I changed from the original recipe was the olive oil to coconut oil. Not a big fan of sauteing things in olive oil. Olive oil is not meant to be heated to high temperatures, hence the swap out for coconut oil.
  
  Carrot Ginger Soup
  
  The My Foodie Call kids helped me with this recipe. Yay, me.
  
  6-year-old helped grate all of this fresh ginger. No small feat to grate a 1/4 cup. Not quite full, but it was close enough that I let him off the hook. 🙂
  
  10-year-old chopped the onions.
  
  13-year-old chopped carrots.
  
  Cooked up the onion and ginger.
  
  Added vegetable broth.
  
  Let it simmer and reduce.
  
  Added the orange juice.
  
  Blend baby, blend!
  
  I think this calls for a side of crusty bread.
  
  Ingredients:
  - 3 tbsp coconut oil
  - 1/2 yellow onion, diced
  - 1/4 cup fresh ginger, minced
  - 4 cups chopped and peeled carrots (about 1 1/2 pounds)
  - 3 cups vegetable broth
  - 1 1/2 cups orange juice
  - dash nutmeg
  - salt and pepper to taste
  Directions:
  1. In a large pot, sauté the onions and ginger in coconut oil until soft, about 3-5 minutes.
  2. Add carrots and vegetable broth.
  3. Allow to simmer for about 40 minutes, or until carrots are soft.
  4. Add orange juice and stir well.
  5. Carefully pour into your blender, and process soup until smooth.
  6. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
  Carrot Ginger Soup
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, soup, vegan
- DIY Salad Bar Night
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 4th
  Tonight’s meal was easy. Slightly time-consuming because of all of the prep involved with the chopping, but healthy and EASY.
  
  Grab a knife and get chopping.
  
  What did I include in our salad bar?
  - Romaine and mixed greens blend
  - Tofu marinated in low-sodium soy sauce
  - Gardein Szechuan Beefless Strips (these are SOOO yummy!)
  - Sunflower Seeds
  - Shelled pistachios
  - Roasted sweet potatoes
  - Roasted asparagus
  - Red onion
  - Yellow pepper
  - Roasted broccoli
  - Raw cauliflower
  - Cucumber
  - Mushroom
  - Lemon wedges
  - Artichoke hearts
  - Cherry tomatoes
  - Black olives
  Really I could have added a 1000 more things to this salad bar such as chopped apples, carrots, shredded cheese…
  
  I purposely left those things out because I have no problem getting my kids to eat that stuff. And I got sick of prepping, so no chopped carrots in this spread.
  
  I did however choose a few non-traditional salad items like artichokes and roasted asparagus.
  
  Here are a few pictures for a closer look….
  
  Chopped mixture of romaine lettuce and mixed greens.
  
  Plant-based protein options. Tofu, Gardein brand Szechuan Beefless Strips, sunflower seeds, and shelled pistachios.
  
  Roasted sweet potatoes and asparagus.
  
  Red onion and yellow pepper.
  
  Roasted broccoli and raw cauliflower.
  
  Chopped cucumber, mushrooms, and lemon wedges.
  
  Chopped artichoke hearts, cherry tomatoes, and sliced black olives.
  
  Color is key in leading a healthy, plant-based life.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged salad, sweet potatoes, tofu
- Creamy Avocado Salad Dressing
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 2nd
  Avocado’s monounsaturated fat is the good stuff. Take advantage of it in this dressing.
  
  Love the avocado, right? Do not fear the avocado.
  
  Even if it’s not your favorite, give this recipe a try. The creaminess from the avocado makes this an awesome plant-based dressing to drizzle on those greens.
  
  Creamy Avocado Dressing
  
  Creamy Vegan Avocado Ranch Dip
  - 5 tablespoons regular almond mixed with the juice of 1 lemon wedge
  - 1/2 teaspoon apple cider vinegar
  - 1/2 cup vegan mayo
  - 1/2 ripe avocado
  - 1 clove garlic, minced
  - 1 teaspoon Everyday Seasoning
  - 2 tablespoons fresh parsley, chopped
  - dash of dried dill
  - salt, to taste
  Directions
  1. Add all ingredients to the bowl of your food processor.
  2. Process until smooth and creamy.
  Guilt-free.
  Posted in Salads, Soups, and Sides | Tagged avocado, salad
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