Greek Orzo Pasta Salad

I originally posted this so long ago on my first blog Aqua Sunday. I make this all the time to bring to gatherings and everyone asks for the recipe, my daughter's school just says "you'll bring your orzo salad right?" well yesterday I told my sister that it was on my blog when she asked for the recipe and she said she couldn't find it...oops wrong blog, so I moved it hereto my food blog where it belongs.

I first bought something like this at the Granary in their deli area. All I had was a list of ingredients, but I liked it because it had lemon juice instead of vinegar. It was a really nice pasta salad so I added a few other ingredients and tweaked it a bit the way I liked it. I do make a similar salad using Quinoa I sometimes add tomatoes to that. So feel free to do the same thing add what you like.

It's nice for a light summer lunch or a side dish. Again I had to measure when I made it, usually I just toss the ingredients in. So here it goes.

Greek Orzo Pasta Salad

1 C orzo (uncooked) cooked per package directions

1/4 C Greek Olive Oil (you don't have to use Greek olive oil, but you should try it. it's great).

2 T lemon juice

1 1/2 tsp marjoram (or you can use oregano)

1/2 tsp mint

1 clove garlic minced (or granulated garlic works really nice here)

1/2 cup spinach leaves chiffonade

1 2.25oz can sliced black olives (or 2oz Greek olives, sliced)

4 oz Feta Cheese

sea salt and fresh ground pepper

Feel free to add grape tomatoes, or cucumbers if that is what you like.

Set cooked orzo aside and let it cool some. In another bowl whisk olive oil, lemon juice and herbs. Toss with remaining ingredients, end with salt and pepper. Let cool in refrigerator for about 2 hours.

Quick, easy and tasty!

(Karen it's on my blog now! Sorry for the delay!)

Turkey Avocado Salad

The other day I picked up a whole turkey breast with the bone. I roasted it and it came out so good...full of flavor and so moist. It was perfect for lunches with the leftovers. I have been getting away from sandwiches and it was good in the salad with avocados which are at their peak right now.

So easy too, on a bed of mixed greens. I used key lime juice, you could use lemon...I just squeezed it on the avocado, then some rice bran oil. I have been using it for salads, and it works great when making a stir fry. It has a high smoke point, and is pretty healthy using the whole bran of the rice. You can us a good olive oil or pumpkin seed oil or what ever healthy oil that you like. Then some balsamic vinegar to taste. Seasoned with my favorite season blend, and a little sea salt. If I had tomatoes like my mom grows in her garden in Michigan I would have loved to add them here. But either way I enjoyed it a lot! Simple but good!


I

Crab Salad Stuffed Avocados

I love using avocados and this seems to be the time of year to do it. I like that you can find avocados at all stages of ripeness. So if you want to use an avocado today you can pick one up that is ready to go. I am trying to use them more, but other than guacamole which is so easy and by using lime or lemon juice it will stay green longer it seems to be hard to do and keep it nice looking. I tend to avoid it unless I am going to eat the whole avocado, because once you slice it open you have to use the whole thing. I like them on sandwiches, but you take a bite and it slips right out the other end. I think I have to mash them up first for wraps or sandwiches. So in order to keep it green and easy to make and eat I decided to just make a salad into it. I first saw it on Pam's blog - For the Love of Cooking you must stop by her blog it's wonderful...seems like I want to make everything that she makes.

For crab salad I usually don't measure or make it the same way each time, so I will try to give a recipe that will guide you. I had picked up some crab surimi shredded this time...I also wanted to make some crab salad nigiri so I can use this in both. You can use the sticks and chop it up or lump crab if you are going to serve it to someone else right along with you, since it does make a pretty lunch.

This time I made it easy with the crab surimi already to mix up, just open the package and drop it in the bowl...(we don't want those avocados to turn brown) I like to use what I have on hand too when I make salads, so feel free to add something or leave something out.

Ingredients:

• 5oz shred style crab surimi
• 2 avocados sliced in half
• 3 tablespoons Greek style yogurt
• 1 tablespoon mayo
• 1/4 cup shredded cabbage (I used purple)
• 1/4 cup jicama cut in thin strips
• 1/2 teaspoon dill
• 1/4 teaspoon celery seeds
• 1/2 teaspoon Old Bay Seasoning (or seafood seasoning)
• a few tiny salad shrimp
• 2 tablespoons chopped cilantro (you can use parsley)
• 1 tablespoon lemon or lime juice
• salt and pepper to taste

After you cut the avocado remove the seed and squeeze it with lemon juice. Mix everything until it is combined and spoon it into the avocado. Serve it with a bed of mixed greens, and a slice of lemon (I used key limes because that is what I had leftover from my key lime cheese cake disaster, and I thought it would be too much green on the plate).

You can always add some chili, dijon, sriracha sauce, celery, or water chestnuts. I used the jicama because I like to have a little crunch in my salads and wanted something other than celery. This one had shrimp, I left the shrimp out of mine because I don't like shrimp...but it doesn't mean I don't fix shrimp for my family!

was a very good summer lunch...I which i could put this in a bento. That's why it's nice for a summer lunch that you can serve right away!

With a nice glass of iced tea! or chilled white wine! or fruit fresca!

 It is so funny here in SW Florida, so many times you can drive with your sunglasses and windshield wipers on at the same time.The sun is shining in the rain! Does this happen where you live?

Green Mango Salad

The sun has come out and stayed with us pretty much all day yesterday...we can again enjoy the out doors without getting wet...unless we want to jump in the pool. The temperature is still in the 80's and the humidity is down. Very pleasant here in south west Florida.

After the storm I gathered some more green mangoes that fell off the tree. The Kent mango which is the kind of tree I have stays green (the skin) even when it is ripe so it looks pretty much the same you just have to touch it to see how firm it is.I received a few good ideas from my friends on what to do with green mangoes...

After collecting the firm mangoes wash them very well, they drip a sap from the stem when they are picked even when they are ripe. If you are allergic to mangoes you will be itchy from the sap if it gets on you. After doing some research I gathered some info and made the green mango salad they way I would want to eat it...not too sweet, but first I had to taste it to see how I liked it. Erica was right they taste so good with just some lime juice squeezed over the top.

This is what I came up with after looking at loads of ideas 

INGREDIENTS:

• 1large firm green mango washed peeled and julienned
• steamed or cooked shrimp (optional)
• 1 carrot peeled and julienned
• 1 small shallot sliced or diced or not you can skip it or use green onion
• 1 teaspoon ginger fresh grated
• 1 sprig of mint chopped
• 1 chili chopped ( or chili flakes to taste, I used shichimi togarashi)
• FOR THE DRESSING:
• 2-3 tablespoons fresh squeezed lime juice
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar (you can use more)
• 1 teaspoon chili sauce or chili flakes (optional)

Mix the mango, carrots, shallots, ginger, mint and chili in a large bowl.  In a small bowl whisk together the fish sauce, lime juice, sugar and chili sauce until sugar is dissolved. Pour over the salad and toss with the shrimp or just add them on top.

Garnish with black sesame seeds, (or you could use poppy seeds) and julienned shiso leaves or chili flakes...or really anything you want!!

It was pretty easy to make and I really liked the tart taste of the green mango...who knew?! :) I think this salad would be great with jicama, it would give it another texture and slightly sweet, or you could add beans sprouts. I like the mint here instead of cilantro and I didn't go very sweet, it's just my personal preference. You can go as spicy and sweet as you like. I wonder how avocado would work with this?! Well any way you make it...it's a wonderful summer salad.

White Bean and Tuna Salad - Martha Monday

Today is Martha Monday and I am posting this on Monday! I know, I know, mark the calender!! It was Ana from Sweet Almond Tree turn to choose, and this is what she picked. You can see the recipe here.White bean and tuna salad was just what I needed today, and I actually finished it in daylight!

Oops, now that's better with some smoked salt and pepper! I made just half the recipe because my daughter never has liked tined tuna. So this was perfect size for me and lunch the next day, but my husband ended up eating  the rest of it when he came home late for dinner.

I just did a few things different again due to what I have on hand. I used shallots instead of onion, and soften them when I  warmed the beans with grapeseed oil. I also added the tuna while it was warming so the tuna would be warm too. It did kind of blend it together too much where it didn't photograph very well. I didn't have the red wine vinegar so I used some Chinese Black vinegar, it worked nice due to being slightly sweet like balsamic vinegar, and a little Chinese shao hsing (rice cooking wine). Cilantro instead of parsley. I used arugula/spinach mixed greens, and shaved some asiago cheese on top. I loved the different flavors that came together so well and the olives added just the right touch of tang that it needed.  I really enjoyed it, perfect for these hot afternoons in Florida! With this salad being so easy to put together I will be making it again for sure!



Salmon Rice Salad

Where did this week go? I am back to work after having a week off for Spring Break so I have to again squeeze my blogging time in between family, home, my-time. Last week was more doing things that I put off during my busy weeks of working. Spent time with my in-laws who are down from Michigan. Of course it is during peak tourist season and spring break. We have to time it right if we want to do anything, after Easter it slows down and we can enjoy our beaches and restaurants again.

In the meanwhile we eat often at home (unless someone wants to take us out to eat) :) We usually have fish at least once a week, when I make salmon It's nice to make a little extra for bento box lunch. This recipe is a good way to use up those leftovers, and make for a nice healthy lunch. I used some left over salmon and saffron rice, added edemame because that is something I always have in the freezer, you can add what you like and have on hand.

Salmon and Rice Salad
2 olive oil (I used a garlic parmesan olive oil)
1 tablespoon dijon mustard
1 or 2 tablespoon lemon juice (fresh)
1 teaspoon dill (I used dried)
1/2 teaspoon garlic ginger paste
1 cup brown rice
1/2 cup or more cooked fresh salmon
1/2 teaspoon capers (rinsed)
1 carrot (shredded)
1/4 cup edamame (cooked and cooled)
sprinkle of sea salt and fresh ground black pepper

In a small bowl whisk together the first 5 ingredients until smooth. In a larger bowl add the remaining ingredients and mix well, pour the dressing over the top and mix to coat everything. Sprinkle with sea salt and pepper.

Now if you have some other ingredients that you would like to add of course feel free, and if you like more dressing increase the amount! As a matter of fact all the amounts are adjustable!

I was first going to make it Thai inspired with fish sauce and red chili pepper, but since the salmon was cooked with dijon I decided to go that way with the dill and dijon.



The rice, salmon and veggies never looked so good. ;) and a little different from my regular fried rice I would normally do with leftover rice.

A parent of a student I was taking care of in the clinic gave me this bottle of olive oil from the store that she runs. I was thrilled when she brought this in to me when she came to pick up her sick child. That was so nice and unexpected of her. She is Indian and we always talk of Indian food and recipes when she comes in...so I think she knew I would appreciate the oil.

My husband doesn't care for cold salmon so I guess there is more for me! Unless someone cares to come over and join me by the pool for some lunch? Who knows what I'll put in it next time!

Dinner Healthy...Calabaza, Baked Salmon & Warm Goat Cheese Salad

I like going into Winn-Dixie when I can get a chance, because they sell calabaza squash that is already cut and sealed in smaller size pieces. So when I get up there (it's farther away than Publix and Sweetbay) I have to pick some up.

Calabaza is a pumpkin-like squash that can be quite large, and it can vary in size and color. It is known (I'm sure) by many different names. This squash is popular in the Caribbean as well as Central and South America. It is similar to butternut or acorn squash in flavor in my opinion and used in place of in many recipes.
I just like to oven roast the squash sprinkled with sea salt and chipotle chili powder and drizzled with some olive oil until tender. The squash works well in bento box lunch too, it adds that beautiful orange color to them.

I have always liked to cook healthy and my daughter is a good example of that. If she thinks she did not get enough veggies with her dinner...she'll go snack on some carrots later. :D She has always liked salmon so that's the easy part. She also is trying and liking other fish, not that salmon is so bad, just that my husband would like other fish besides salmon...


...salmon is always an easy dinner in my opinion. This one is the Dukkah crusted salmon of course made easy with the dukkah spice mix I have on hand in the freezer. I almost used it on the salad instead. This time I tossed in some purple cabbage around the salmon before I baked it for 20-25 minutes at 350 F...surprisingly it came out good!

For the warm goat cheese mix the softened cheese with some dried (or fresh herbs if you have any). Thyme, tarragon, chervil, parsley, chives any herb blend that you like. I rolled it in Little balls and refrigerated them. As it turned out it would be better to make them in little medallions or patties instead of the balls... or better yet just slice them from the log and season the panko.

When firm dip in a beaten egg then into panko bread crumbs seasoned with sea salt, pepper and a pinch of garlic powder. Then in a skillet with a little oil fry them until crispy and golden about 2-3 minutes per side. They can be refrigerated or placed in the freezer a bit before frying for easier handling. When done let them blot on a paper towel lined plate and you can keep the warm in a 200 degree F oven. The dukkah spice/nut mix would be good with the goat cheese too.

They are good so good as is, but I made them for the salad (and a little extra for my bento) so on the bed of mixed greens they go.

I loved the look of the purple cabbage when I sliced it...I just had to share it with you :D

For the salad dressing whisk together:

1/3 cup olive oil or Hazelnut oil

2-3 Tablespoons champagne vinegar or sherry vinegar

1 Tablespoon fig jam or orange juice

1 teaspoon dijon mustard

salt and pepper

Maybe I went over -kill on the healthy factor, but I did fry the goat cheese! Now where is dessert?

Greek Orzo Pasta ~ Tailgating Time!

It's week #4 for our Tailgating Time! Come on and join the fun! We have lots of recipes and ideas for all you football fans! Even if we can't tailgate at the stadium we'll have fun right here, join us! Bring over your party dish, special chili or wings, salads, dips or pitcher filled with a punch!

I originally got the idea for this from a pasta salad I got from a deli area in a local health food store. All I had was a list of ingredients, but I liked it because it had lemon juice instead of vinegar. It was a really nice pasta salad so I added a few other ingredients and tweaked it a bit the way I liked it. I do make a similar salad using Quinoa I sometimes add tomatoes to that. So feel free to do the same thing add what you like.

It's nice for a light lunch or a side dish. The seasonings as always are adjustable to your liking, sometimes I will add a few more depending on my mood, but it is easy enough to work with.

Greek Orzo Pasta Salad

1 C orzo (uncooked) cooked per package directions

1/4 C Greek Olive Oil (you don't have to use Greek olive oil, but you should try it. it's great).

2 T lemon juice (I didn't have a lemon on hand so I used limes, lemons better)

1 1/2 tsp marjoram (you can use oregano, but I have a lb of organic marjoram so I use it)

1/2 tsp mint (optional)

1 clove garlic minced (or granulated garlic)

1/2 cup spinach leaves chiffonade (cut in thin strips)

1 2.25oz can sliced black olives (or 2oz Greek olives, sliced)

4 oz Feta Cheese

sea salt and fresh ground pepper (to taste)

Set cooked orzo aside and let it cool some. In another bowl whisk olive oil, lemon juice and herbs. Toss with remaining ingredients, end with salt and pepper. Let cool in refrigerator for about 2 hours.
Quick, easy and tasty!

Tailgating Time will be posted every Sunday at noon and open all week until noon the following Saturday for you to add your football favorites. We'll play each and every week until Superbowl Sunday.
Can't wait to see what you bring!

Tailgating Time is brought to you by:
Martha at ~ Seaside Simplicity
Tamy at ~ 3 Sides of Crazy
Me here at ~ The Tiny Skillet

Martha Mondays - Sirloin Salad with Cilantro

Welcome to Martha Mondays hosted by Brette from Martha and Me this week it was Sarah's turn from Mum in Bloom to make the challenge selection. She chose a salad which is nice with the warm weather and all. She chose Sirloin salad with Cilantro. This was a perfect dish for us #1. It has was so hot we actually turned on our air conditioning. I usually hold off as long as I can. #2. I was waiting for a dish that was not a dessert. #3. Wade has off on Sunday and Mondays so this I when we usually have steak or something else to grill. I still do the grilling and he starts the charcoal.

It was simple enough, especially for a Martha recipe. I was just confused a little on the salad part. It seamed to be just the steak, onion and cilantro.

The marinade was good and the flavors blended really well. I again didn't understand why we needed flat leaf parsley for garnish when we had cilantro as the salad? I did use a few more greens in mine. The steak was wonderful!

We did get a chance to go see the sunset too when Wade has off from work. It has been windy so the ripples show up good, even in the shoreline! Just wanted to share!!

Hope you all have a good week now!

Orzo Pasta Salad

Here is a quick and tasty pasta salad that I like to make and bring for my lunch. I usually just use what I have on hand. The black olives are easy enough to keep handy. I never like the pasta salads with vinegar, so I use lemon juice, which is another thing I always have. My lemons are in season now on my tree, and I will buy one every time I am at the store when they are not. I use a good tasting olive oil, I have a little market where I get my gas that has a really good Greek olive oil! In this one I added a little pumpkin seed oil, which is why it looks a little more green. I have been trying to use this oil in different dishes, still trying to figure out how is the best way to use it.

INGREDIENTS:
8 oz Orzo (rice shaped pasta) or any small shaped pasta
4 oz feta cheese
1/4 cup good olive oil
3 T lemon juice
1 tsp marjarom
1/2 tsp garlic powder
1/2 tsp dill
fresh spinach leaves julienned
sliced ripe olives
edamame
toasted chopped walnuts (or any nuts of your choice)

DIRECTIONS:
Cook pasta according to the directions on the package, drain and cool. Transfer to a large bowl, add other ingredients and mix.
Of course you can add or omit what ever you like.

Quinoa Salad

This was my lunch today. I really got into quinoa this summer. It's nice to add what you like and I threw it in a plastic container and off to work. Monday's are always busy in the Clinic (health room) at school. I think the kids have too much fun on the weekends and don't want to be back at school. Then the parents don't know if they're just tired or really sick so they send them with a note. I call this your free ticket home note. I don't know what kid would stay at school when mom writes a note stating to call if they don't feel well, and they usually don't last an hour.
I did take some time to actually eat lunch today.

Quinoa Salad: I usually make some quinoa when I'm making dinner or I'll make it in the rice cooker, the night before, 1 cup quinoa, to 2 cups water for about 20 minutes. I like it made with water unless you are using it for a side dish, then broth might taste better. I cut some fresh spinach leaves in slivers, diced zucchini, feta or any crumbly cheese you like, cut up tomatoes, and today I had some cilantro I wanted to use up. For the seasoning: 1/4 cup olive oil, 3 T fresh squeezed lemon juice, 1tsp marjoram (you can use oregano) garlic powder, sea salt (I used the coarse) and pepper. Mix together and Wal...la! Salad, good to go. If I am eating it right away I like to add avocados, it's so fresh with the lemon! Enjoy!

I guess this would be good for meatless Monday's