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Fast & Easy Dinner: Taleggio Tartines With Watercress Salad

partysugar — Thu, 15 Oct 2009 12:50:58 -0700

Although a tartine is an open-faced French sandwich, this tartine recipe employs taleggio, a gooey Italian cheese. Taleggio smells stronger than it tastes and pairs well with fruit and bitter greens - in this case grapes and watercress. A quick vinaigrette combines grainy mustard with sherry vinegar and agave syrup. Don't skip the step that steeps the red onion in the vinaigrette because it gives the onion a slightly pickled flavor. To look at the recipe, read more.

Taleggio Tartines With Watercress Salad
From Vegetarian Times

Ingredients

Vinaigrette
2 1/4 tsp. sherry vinegar
1/4 tsp. whole-grain mustard
1/4 tsp. agave syrup
1Tbs. olive oil
1/4 cup thinly sliced red onion
Tartines
3 oz. Taleggio cheese
41/2-inch-thick slices walnut bread, lightly toasted
4 cups watercress or arugula
1 cup red seedless grapes, halved

Directions

To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper, if desired. Let stand 10 minutes.
To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat.
Top each bread slice with 1 1/4 cups salad, and serve.

Serves 4.

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Need Dinner in 15 Minutes? Make This Salad!

partysugar — Mon, 28 Sep 2009 06:50:03 -0700

It's not a new technique for celebrity chefs, magazines, and television networks to capitalize on Americans' lack of time - Rachael Ray's entire existence depends on creating 30-minute meals. What is less common, however, is a recipe that can actually be made in the allotted (short) amount of time.

When I saw this recipe for chicken salad in a Bon Appétit article entitled 15 Dishes in 15 Minutes, I was beyond skeptical. I decided to put it to the test, and surprisingly, it was ready in exactly 15 minutes!

Combine shortcuts like using rotisserie chicken and feta crumbles with minimal chopping, and the result is a dish that is wildly fast, wonderfully easy, and ridiculously delicious. If you're in need of a quick, simple, and balanced meal, consider this salad. To check out the recipe, read more.

Chicken and Watercress Salad With Almonds and Feta
From Bon Appétit

With its white balsamic vinegar and almond and grapeseed oils, the ingredient list is a bit pretentious; I subbed in sherry vinegar and olive oil.

Ingredients

1/4 cup white balsamic vinegar
1 large shallot, chopped
3 tablespoons almond oil, walnut oil, or grapeseed oil
3 tablespoons grapeseed oil
3 large bunches watercress, thick stems trimmed
2 fully cooked chicken breast halves, meat torn into bite-size pieces
3/4 cup crumbled feta cheese
4 apricots, pitted, each half cut into wedges
1/4 cup sliced almonds, toasted

Directions

Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss.
Divide salad among 4 plates. Sprinkle each with almonds.

Serves 4.

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6 Unusual Spring Vegetables

YumSugar — Fri, 17 Apr 2009 05:50:49 -0700

It's impossible not to be excited by asparagus, artichokes, peas, and other vegetables that traditionally herald the arrival of Spring. But don't stop there - Spring means plenty of other exciting veggies, some of which you may be less familiar with. Keep reading to get acquainted with them. Source

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Learn to Love Watercress

FitSugar — Mon, 06 Apr 2009 12:00:00 -0700

Although watercress is farmed all year round its true season is Spring. The spicy yet odd taste of watercress is something people either love or hate. It is easy to love if you're an Anglophile - I totally associate cress with those lovely crustless tea sandwiches.

This pungent green is high in both vitamins C and A with a touch of calcium too. Considered an anti-cancer food, watercress is low in calories, only four per cup of raw greens.

Watercress is also considered a detox food since it helps energize cleansing enzymes in the liver. Toss this green into salads or put it on sandwiches. I personally love it with egg salad. Watercress makes a nice Spring soup when cooked and pureed with potatoes and broth. At a loss for how to fit this superfood into your diet. My culinary pal YumSugar has many recipes featuring watercress. How do you like to eat watercress? Share the details below.

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'Wich of the Week: Turkey, Manchego, and Pear Butter

YumSugar — Wed, 04 Mar 2009 14:00:42 -0800

I love sandwiches born out of serendipity - when a handful of ingredients you happen to have on hand comes together in perfect combination. Sometimes, you enjoy them just once, but often, these spur-of-the-moment creations become sandwiches you make again and again. Such is the case with this turkey sandwich, served on rustic Italian bread I bought to serve with soup, manchego cheese leftover from a dinner party, and some pear butter homemade by a fellow Sugar staffer. Turkey is my go-to sandwich protein, from my daily turkey delights to more clever and decadent creations. So I'm always looking for creative twists on the basic turkey sammie. Since manchego cheese is often served with quince paste to complement its sharp, salty flavor, I paired it with the sweet, spiced pear butter. If you're not lucky enough to have homemade pear butter on hand, apple butter is just as tasty. Slightly bitter watercress makes a great green garnish against the hearty bread. To get the recipe, read more.

Turkey Sandwich With Manchego Cheese and Pear Butter
Original recipe

Ingredients

2 slices of rustic Italian bread, about 1/2 an inch thick
2 tablespoons pear or apple butter
2 slices smoked turkey
3 slices of manchego cheese, thinly sliced
1 tablespoon Dijon mustard
1/4 cup watercress

Directions

Preheat oven to 300°F.
Place the two slices of bread on a baking sheet. Spread about 1 1/2 tablespoons of pear or apple butter on one of the slices.
Place the turkey slices on top of the pear butter, then top with cheese.

On the other piece of bread, spread a thin layer of pear butter, followed by the Dijon mustard.

Place both slices in the oven for about 5 minutes, until cheese has just started to melt.
Remove from the oven and arrange the watercress over the cheese. Cover with mustard-coated bread slice.

Cut in half and serve immediately.

Makes one sandwich.

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Fast & Easy Dinner: Skirt Steak With Crispy Garlic Potatoes

partysugar — Wed, 04 Feb 2009 06:45:09 -0800

Typically used in fajitas, skirt steak is an affordable cut of meat that makes a delicious dinner. After a quick cook in a hot pan, the long, flat piece of beef is flavorful, tender, and juicy.

This recipe pairs the steak with crisp, garlicky oven-baked potatoes and a lightly dressed, peppery watercress salad. When served with a glass of red wine, it's the perfect midweek pick-me-up. Get the recipe when you read more.

Skirt Steak With Crispy Garlic Potatoes
From Everyday Food

Ingredients

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1/4 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress (about 12 ounces total), thick ends removed

Directions

Preheat oven to 475 degrees.
Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil.
On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook* (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Serves 4.

*Because they are well marbled, skirt steaks can go in a hot skillet without added fat. Cook them to medium-rare so they'll be tender, not tough.

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Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

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Fast & Easy Dinner: Beef With Onions and Watercress

partysugar — Wed, 05 Nov 2008 06:45:36 -0800

Peppery watercress and seared beef chunks make for an out-of-the-ordinary midweek meal. To save time, quickly marinate the meat while you prepare the rest of the salad. This delicious dinner salad calls for thinly sliced red onion, but you could incorporate other ingredients like mushrooms or bell pepper. Just remember the steak marinade is a mixture of soy sauce and fish sauce, so select vegetables that match the flavors of Asia. To look at the recipe, read more.

Beef With Onions and Watercress
From The Nest

Ingredients

3/4 pound thickly cut steak, such as New York Strip or rib eye
1 tablespoon fish sauce
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper
For the Watercress Salad:
2 tablespoons vinegar, any kind
1 teaspoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup very thin red onion slices
2 cups bite-sized leaves or torn pieces of watercress, fresh spinach, or leaf lettuce
2 tablespoons vegetable oil
2 tablespoons finely chopped garlic

Directions

To marinate the beef, begin by cutting it into big, bite-sized chunks, about 1 inch square.
In a medium bowl, combine the fish sauce, soy sauce, sugar, and pepper and stir well. Add the beef, toss to coat it evenly, and set aside for 20 to 30 minutes while you make the salad.
To make the watercress salad, combine the vinegar, oil, sugar, salt, and pepper in a medium bowl and stir well. Add the onion slices and toss to coat them with the dressing. Add the watercress to the bowl but don't toss it yet.
To cook the beef, heat the 2 tablespoons of oil in a large, heavy skillet over high heat until a bit of garlic sizzles at once. Add the beef and let it cook on one side, undisturbed, for 1 to 2 minutes, until nicely browned. Shake the pan to turn the meat and cook on the other side the same way. Continue cooking, shaking and searing the meat, until evenly browned and done to your liking.
Remove the pan from the heat and set aside while you prepare the serving platter. Toss the watercress to coat it with the dressing, and arrange it on a small serving platter. Scoop up the steak, pile it in the center of the watercress salad, and serve hot or warm.

Serves 4.

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Fast & Easy Dinner: Chicken and Mango Salad

partysugar — Fri, 05 Sep 2008 10:30:48 -0700

Who says chicken salad has to be boring? This recipe re-creates the picnic classic as a vibrant and intensely flavored dish. The mayonnaise-based dressing is replaced with a quick vinaigrette made with mint, cilantro, and curry powder.

Chunks of avocado add creaminess, and red onion slices provides a biting crunch, resulting in a salad that is perfectly balanced in texture and taste. For the fit-friendly recipe, read more.

Chicken and Mango Salad
From Body and Soul magazine

Ingredients

1/4 cup olive oil plus more for grill grates, for the chicken
1/4 cup white-wine vinegar, for chicken
1 tablespoon Dijon mustard, for chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped, for dressing
1/4 cup cilantro leaves, for dressing
1/4 cup mint leaves, for dressing
1 tablespoon curry powder, preferably, for dressing
1 tablespoon white-wine vinegar, for for dressing
1/4 cup olive oil, for dressing
Coarse salt and black pepper, for dressing
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
1 large bunch watercress, tough stems removed (3 cups) , for salad
1/4 cup thinly sliced red onion, for salad

Directions

For the chicken: in a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for 30 to 45 minutes.
Meanwhile make the dressing: in a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
To serve: slice chicken crosswise. Arrange on a platter or four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Serves 4.

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Sunday Dinner: Rum Glazed Shrimp

partysugar — Sun, 27 Apr 2008 05:15:11 -0700

When the weather is warm, my cooking habits change. Instead of wanting to be in the kitchen, I want to be outside - especially on the weekends. This recipe for rum glazed shrimp is perfect for those warm Sundays.

It's simple to put together, quick to make, and light. The recipe pairs the shrimp with watercress, but if you prefer arugula or spinach, serve one of those instead. To take a look at the recipe, read more.

Rum Glazed Shrimp
From Everyday Food magazine

Ingredients

1/4 cup freshly squeezed lime juice, plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress, (about 12 ounces), tough stems trimmed

Directions

Make glaze: in a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat.
Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

Serves 4.

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