Rice, Bean and Citrus Salad

16 05 2016

This tasty side dish was a brainchild of a bean and orange salad I’ve had at family parties over the summer. It’s light and refreshing, perfect to serve along with a big piece of meat like steak and surprisingly, it feeds a crowd!

Rice Bean and Citrus Salad

The following serves 6 (compliments of This Girl’s Gotta Eat): 

  • 3 cups brown rice
  • 1 can (15 oz) black beans, rinsed
  • 1 cup diced bell pepper, whatever color you have (I used yellow here)
  • 1 cup shredded carrots
  • 1 small shallot, diced
  • Zest and juice of 1 lime
  • Olive oil
  • Salt and pepper
  • Cilantro
  • 4-5 nectarine/halo/cutie oranges, peeled and separated

Cook rice according to package directions. While the rice is still warm, mix in the lime zest and salt to taste.

Meanwhile, in a medium-large bowl, add the lime juice and salt and pepper to taste. While whisking, stream in olive oil until thick and emulsified, just eyeball it.

Add the black beans, bell pepper, carrots, shallot and cilantro and toss well. Allow to sit in the dressing for a few minutes, then add in the rice and toss to combine.

You can leave this out covered at room temperature for a few hours until ready to serve. Before serving, add the orange segments and toss to combine. Note: the oranges are not in the picture above because I wasn’t ready to serve this at the time of photographing.

Asian Lo Mein and Snow Pea Slaw

7 07 2014

Lots of great Fresh Fork Market veggies featured in tonight’s meatless Monday supper including snow peas, cabbage, kale, green onions and garlic scapes! I love quick Asian dinners like this that can also serve as a fab potluck or picnic item. You can save yourself time day-of by doing most of the prep ahead of time, like all the chopping and shredding that’s needed. If you have leftovers, be sure to enjoy them for lunch the next day!

Asian Lo Mein and Snow Pea Slaw

The following serves 4-6 (compliments of This Girl’s Gotta Eat and taste love & nourish):

  • 1 quart snow peas, ends snapped and string removed
  • 10 oz package lo mein
  • 1/4 cup soy sauce
  • 3 Tbsp lime juice (about 1 really juice lime) and zest of 1 lime
  • 1 Tbsp fresh grated ginger (save time, use the minced tube kind!)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 Tbsp olive oil or vegetable oil
  • 1/4 tsp salt
  • 2-3 cups shredded cabbage
  • 1 cup shredded kale
  • 1 cup shredded/matchstick carrots
  • 4 green onions, sliced
  • 2 garlic scapes, chopped
  • 1 Tbsp sesame seeds, toasted
  • 1/2 cup almond slivers, toasted

Bring a large pot of water to boil. Add snow peas and blanch for 1-2 minutes. Remove with a spider or small strainer and set aside. Make sure the water is still boiling and add the lo mein (the water will be green from the peas, but no worries that just adds flavor). Cook according to package instructions. Mine took 4 minutes. Drain and run cooked lo mein under cold water. Drain well.

In a large bowl, whisk the soy sauce, lime juice and zest, ginger, vinegar, sugar, sesame oil, olive oil and salt. Add the snow peas, cabbage (start with 2 cups, if you end up having enough dressing you can add the last cup), kale, carrots, green onions and garlic scapes to a large bowl. Mix well. Add the cooled lo mein and toss everything together, making sure the lo mein is coated in the dressing. Store in the fridge 20-30 minutes.

Mix well and garnish with toasted sesame seeds and almonds before serving.

Grilled Flank Steak With Lime and Soy Sauce Marinade

14 05 2014

Tonight’s dinner is for my Mom, who makes a knock-out grilled flank steak! She doesn’t follow a recipe, she just wings it – like most Moms do. So when I asked her where this recipe came from she couldn’t remember. After a little research I found it came from another Mom we all know so well….Miss Martha Stewart. 🙂

Thanks to a thin cut of meat, this lean flank steak is both healthy, and a quick fix. Serve along with grilled or roasted veggies of your choice for a yummy, all around good-for-you meal!

Grilled Flank Steak With Lime and Soy Sauce Marinade

The following serves 2-3 (Compliments of This Girl’s Mama, who adapted this from Martha Stewart):

  • 1 and 1/2 lbs flank steak
  • Juice and zest from 2 limes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger (save yourself time and use it from the paste from the tube!)
  • 2-3 green onions, chopped
  • Pinch of red pepper flakes – the bigger the pinch you use, the spicier the meat with taste

In a bowl, whisk together the lime juice and zest, soy sauce, olive oil, garlic, ginger, green onions and red pepper flakes. Place the steak in a resealable freezer bag and pour whisked marinade over. Seal bag and refrigerate for 30 minutes to an hour, turning the bag over occasionally.

Remove steak from the marinade and preheat grill to high. Grill steak, covered and untouched, 3 minutes per side over the hottest part of your grill. Flank is a lean piece of meat and if overcooked can be dry and tough, so be careful not to cook it too long. While you want a nice char on the outside, you also want the inside to be rare to medium-rare.

While the meat is grilling, bring the leftover marinade to a quick simmer in a saucepan over low heat.

Remove steak from the grill to a plate. Top steak with some of the warmed marinade and tent with foil, allowing to rest 5-10 minutes. Once rested, slice steak against the grain into thin slices.

Grill or roast some veggies for a quick side dish.

Divide steak among plates, top with more of the warm marinade and serve with veggies.

PS….if you happen to have leftover steak (which likely won’t happen), enjoy it for lunch the next day in a multi-grain wrap with veggies, arugula and shredded cheese.

Cilantro-Lime Chickpea and Rice Salad With Chicken

21 02 2013

Found this chickpea salad recipe on Pinterest and thought it would be a good salad to bring to potlucks and picnics. I couldn’t wait until the weather got warmer to try it out though, so I added some chicken and made it into dinner 🙂

Cilantro-Lime Chickpea and Rice Salad With Chicken

Cilantro-Lime Chickpea and Rice Salad With Chicken

The following serves 2 with leftovers, if you make the chickpea salad alone it will serve 4 to 6 as a side dish:

  • 2 skinless, boneless chicken breasts, cubed
  • Chipotle chili powder
  • Garlic powder
  • 1 large can chickpeas, drained and rinsed
  • 1 cucumber, chopped
  • 1 large green pepper, chopped
  • 1 small red onion, chopped
  • Zest and juice of 1 lime
  • Extra-virgin olive oil
  • Cilantro, chopped
  • Kosher salt

Combine chickpeas, cucumber, pepper and onion in a large bowl.

Whisk zest and juice of lime with some olive oil, cilantro and pinch of salt. Pour over chickpea salad and toss well.

Meanwhile heat a little olive oil in a skillet over medium-high heat. Toss cubed chicken with salt, garlic powder and Chipotle chili powder (enough to coat / season the chicken). Saute chicken until browned all over.

To serve, dish out the chickpea salad on plates and top with chicken.

Cumin-Spiced Chickpea Salad with Lime Dressing

12 06 2012

Old Mother Hubbard inspired the basis of this meal years ago, when I went to the cupboard and it was bare. Inside was a can of chickpeas and black olives, and in the fridge was a tomato, onion and lime. I sautéed everything with a few spices I had and ate my concoction with tortilla chips, which I also found in the cupboard. True story…and to my surprise, it was actually pretty good!

Over the years I’ve made this meal several ways, but have always kept the basis the same. And each time I make it, I’m reminded that no matter how bare the cupboard is, I’m creative enough to make something from nothing 🙂

Cumin-Spiced Chickpea Salad with Lime Dressing

  • 1 can chickpeas, rinsed
  • Quarter of a red onion, diced
  • 1 large clove of garlic, minced
  • Handful of cherry tomatoes, halved
  • Handful of black olives, sliced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • Good pinch of ground cayenne pepper
  • Good pinch of season salt
  • Romaine lettuce, chopped
  • Olive oil
  • Lime juice
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Mozzarella cheese to garnish
  • Pita

Heat a large skillet over medium heat and add 1-2 Tbsp of olive oil. Cook onion and garlic until soft. Add chickpeas and spices (I just eyeball the amount of spices I put in, so start with the above measurements and adjust to your own liking), stir until well coated and cook for a few minutes. Add tomatoes, olives and juice from 1 lime. Continue to cook and stir occasionally until everything is well combined, about 3-5 minutes. Stir in parsley and remove from heat to let cool slightly.

While the chickpeas cool, make the salad by combining some olive oil, lime juice and salt and pepper to taste. Toss with romaine lettuce.

To serve, plate the tossed romaine and make a well in the middle. Scoop the chickpeas into the well and garnish with mozzarella cheese and pita wedges.