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Brunch, Entrees, Gluten Free, Healthy Cooking, Lunch, Pasta, Salads

Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

Print Recipe
 Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Gluten Free, Salads, Side Dishes

Lime and Jalapeno Corn Salad

July 23, 2017

Lime & Jalapeno Corn Salad with Watermelon

I was craving watermelon this weekend and decided to try out a new recipe. This Lime and Jalapeno Corn Salad with Watermelon tasted great with feta cheese.  The sweetness of the watermelon and corn balanced with the spiciness of the jalapenos were a great combination.  Adding the Feta cheese balanced it all out along with freshly squeezed lime juice.

Lime & Jalapeno Corn Salad with Watermelon

I boiled the corn because I was in a hurry to pull dinner together quickly.  However, grilling the corn would have made this salad taste even better!

Watermelon

Summertime is the best because I absolutely love watermelon.  It’s so refreshing especially when it’s over 100 degrees outside.

Print Recipe
 Lime and Jalapeno Corn Salad
Lime and Jalapeno Corn Salad with Watermelon
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Clean the corn and rinse, and then place water in a large pan and boil for approximately 10 minutes. Note: Grilling the corn would make this salad even better if you have the time!
  2. Take the corn out of the pan of water and let cool, then cut the corn from the cob and place in a large bowl.
  3. Add the finely chopped jalapenos, diced watermelon and feta cheese and mix well.
  4. Add the juice of 3 limes and mix.
  5. Add salt and pepper to taste and serve.
Recipe Notes

You can add cilantro to this recipe as well.

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Salads, Side Dishes

Butternut Squash Salad

December 4, 2016

My husband and I went to dinner at our very close friends Marlisa and Robert’s house, so I decided to get creative with my salad ingredients since I know they are foodies too and would appreciate it.  I made a pumpkin puree vinaigrette to go with it.

GourmetGirlDoesRE

Salad Ingredients:

  • 1 package of pre-cut butternut squash from Trader’s Joes
  • 1 to 1.5 cups pecans, caramelized
  • 1/2 to 3/4 cup pomegranate
  • 1/2 red onion, finely chopped
  • 1 to 2 pears sliced thinly
  • 1/2 to 1 cup crumbled blue cheese
  • 1 to 2 packages spinach or mixed greens (I used spinach)

Vinegarette Ingredients:

  • 1/4 cup pumpkin puree
  • 1/2 cup champagne or apple cider vinegar
  • 2 table spoons maple syrup
  • 1 to 2 teaspoons Dijon mustard
  • 1 to 2 garlic cloves finely minced
  • ½ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

Directions:

  1. In a medium size bowl mix all the vinaigrette ingredients with a whisk and refrigerate until you are ready to serve the salad.
  2. Roast the butternut squash in the over at 400 for approximately 30 to 45 minutes with a bit of olive oil.  Stir occasionally.
  3. When the butternut squash is done, place on a plate with a paper towel underneath to get rid of as much oil and moisture as you can and set aside.
  4. Carmelize the pecans by putting about 1 tablespoon of butter with brown sugar at medium heat and stir constantly.  I always eye ball how much sugar to put in.  Be careful not to burn.  Take off heat and place on parchment or wax paper to let cool down.  Once cool, you can separate any pecan pieces that might have stuck together.
  5. Mix the lettuce with all the other ingredients and then add the vinaigrette.

Other items that would probably taste awesome in this salad would be:

  • Pumpkin seeds instead of pecans
  • Feta cheese instead of blue cheese
  • Real bacon bits
  • Dried cranberries
  • Fresh blueberries

 

Low-Carb, Salads, Side Dishes

Clean Eating Salad

September 30, 2016

I was on a 21 day whole body cleanse, and I could not have dairy, gluten, carbs, caffeine, sugar, and so much more!  You can imagine how hard it is to eat when you have these many restrictions.  I was playing with veggies, and came up with this clean salad that tasted pretty good.

GourmetGirlDoesRE

Ingredients:

  • 1 red bell pepper chopped
  • 1 large container of heirloom cherry tomatoes cut in half
  • 1 cucumber with the skin off and chopped
  • 1 avocado chopped
  • Dijon mustard vinaigrette (see below)
  • salt and pepper to taste

Dijon Vinaigrette Recipe:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon campaign vinegar or apple cider vinegar
  • 1 garlic clove, finely chopped
  • ½ cup extra-virgin olive oil

Directions:

Although I think the directions speak for themselves, here you go…

  1. Make the vinaigrette and set aside.
  2. Chop all the veggies and place in bowl.
  3. Add the vinaigrette and stir.
  4. Add salt and pepper to taste.

I like to use either sea salt or Himalayan salt.

Pasta, Salads, Side Dishes

Pasta Salad

May 18, 2016

I cannot claim this recipe because I got it from a friend who got it from someone else.  It is always a hit when I make this pasta salad.  The main ingredient is pesto, but sometimes I will make a chipotle aioli sauce instead which is also very good.  I also switch it up by putting different ingredients depending on what I have or am looking to try a new version.

GourmetGirlDoesRE

Ingredients:

  • 1 package of bow tie pasta (penne pasta would be good as well)
  • 1 package cherub tomatoes cut in half
  • sun-dried tomatoes (optional), 1/2 to 1 cup julienne style
  • 1 to 2 small cans of chopped black olives
  • 1/3 to 1/4 cup pine nuts
  • 1 can of artichoke hearts cut up into bite size pieces
  • 1 small container of pesto sauce (homemade is always good too)
  • approximately 1 to 2 cups of mayo (try 1 cup first and see how it all blends together)
  • 1 to 2 cups or more of parmesan cheese

Directions:

  1. Cook pasta per package instructions.
  2. Drain and place in large bowl.
  3. While the pasta is still hot, mix in the pesto and mayo.
  4. Add the other ingredients and let sit for at least 15-20 to allow all the flavors to mix together.

This can be made the day before.  You can always add more mayo or pesto if needed.   The original recipe I got did not have fresh tomatoes, just sun-dried tomatoes.  I like the fresh tomatoes better, but both are really good.   The original recipe also included turkey meat, which you can add.  Chicken would also be good in this.

Other things I have added before was fresh spinach, feta cheese or cubes of gruyere cheese, and salami cubes vs. turkey or chicken.

Salads, Side Dishes

Mixed Green Salad with Strawberries, Blueberries and Pecans

April 5, 2016

This is one of my favorite salads for spring and summer!  Any type of berries would be great in this salad.  I used poppy seed dressing, but I have also made a strawberry balsamic dressing with this that is very good as well.

I made this salad at Easter and served it with French onion soup and sliders.  We didn’t have many bowls in the condo we were staying at, so the salad doesn’t look at pretty as it normally would in a beautiful dish.

GourmetGirlDoesRE

Ingredients:

  • 2 packages of mixed greens
  • 1 package of strawberries, sliced
  • 1 package blueberries
  • 1 small package of feta cheese (or blue cheese would be great with this too)
  • 2 to 3 cups candied pecans (see how to make candied pecans below)
  • 1/2 purple onion, chopped
  • 1 bottle of poppy seed dressing or other balsamic type of dressing (I make this sometimes with strawberry syrup, EVOO and balsamic)
  • 2 to 4 tablespoons unsalted butter
  • 2 to 4 tablespoons brown sugar

Directions for Pecans:

  1. To make the candied pecans, set a nonstick pan over medium heat. Add 2 to 4 tablespoons unsalted butter and 2 to 4 tablespoons brown sugar.  Once it has melted, toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper.  Make sure you separate with a fork so that they don’t stick together before they cool.  Set aside and prepare the salad.

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