Food Minia

I love a classic wedge salad and often order it at a restaurant but never think to make it at home until today.  It tasted so good!  I don't use iceberg lettuce in most salads but it's a must for this classic.  So when making this salad use cold iceberg lettuce quarters, good ranch dressing, ripe tomatoes, red onion, your favorite blue cheese and crisp crumbled bacon.  So easy, fresh and tasty.  I'll be making this again soon....maybe tomorrow!! Ingredients:                                                                 iceberg lettuce, cut into quarters ranch dressing tomato or cherry/grape tomatoes sliced green onions or red onion (I prefer red onion) blue cheese, crumbled cooked bacon crumbled Directions: On each salad plate, place 1 wedge of lettuce, turned on its side.  Pour dressing on we...

Simple, healthy, tasty lunch. spinach leaves, avocado half, drizzle of olive oil,  spritz of lemon juice, garlic salt and a grind of  fresh pepper.  No fuss delicious. Enjoy! Links: Facebook, Between Naps On The Porch

I have been making this salad for years and it's my go to salad to bring to cookouts.  Everyone loves it and if by chance there is any leftover, it's good the next day.  There are a lot of different recipes out there for this salad and I've settled on this one because it's not overdressed and is a perfect balance of crunchy, sweet and salty. Ingredients: 2-3 broccoli crowns (about 6 cups), cut into small florets  10 bacon slices, crisp-cooked and crumbled 1/4 cup red onion, finely diced 1/4 cup sunflower seeds 1/3 cup dried cranberries 1/2 cup mayonnaise 2 Tablespoons apple cider vinegar 3 teaspoons sugar salt and pepper to taste Directions: 1.   Combine broccoli, bacon, onion, sunflower seeds and cranberries in a large bowl. 2.  In a small bowl whisk mayo, vinegar sugar, salt and pepper.  Pour dressing over salad and toss to coat. 3.   Cover and refrigerate (at least an hour) until ready to serve.

  A few weeks  ago I went to the Schoolhouse Cafe in Paoli, Wisconsin with a couple friends for lunch.  Paoli is a tiny little town with a few shops and this wonderful cafe.  The schoolhouse was built in 1854 and became a cafe in 2008.  I've been there a few times and each time I've really enjoyed the food along with the atmosphere.     I had the Goat Cheese Salad (mixed greens, pecan encrusted goat cheese, pears, strawberries, grapes, blueberries with a balsamic vinaigrette).  It was so good, especially the fried goat cheese!  I don't know when I'll get back to the Schoolhouse so I had to try and recreate this salad at home.  I didn't have any pecans so I used seasoned bread crumbs and it turned out great!     The first thing you want to do is put the goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice.  I used 4oz log of goat cheese but i t’s easy to scale up or d...

It has been awhile since I posted a new recipe.  This recipe for potato salad isn't new but an all time favorite.  I've been making it for years and I'm surprised I've never posted it.  Today we are having a cookout and this potato salad is always requested.  It's a basic recipe and turns out perfect every time. Ingredients: 2 eggs 2 lbs. new red potatoes, cut into bite size pieces (about 7 cups when cut up) 1/3 cup celery, diced 1/3 cup onion, diced 1/2 cup mayonnaise (I only use Real Hellmann's Mayo) 1/4 cup sour cream 2 teaspoons yellow mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1.  Place cut potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 15 minutes or until potatoes are tender. Drain well.   2.  Meanwhile, place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg; ...

Even though this salad is easy and comes together in just a few minutes, the combination is perfect.   It is crunchy, sweet and tangy.  I usually have a salad for lunch every day and this is going to be on my weekly rotation as I always have these ingredients on hand.     Favorite brand of  Gorgonzola  and Blue Cheese If I don't make my own vinaigrette I like to use Newman's Own Creamy Balsamic.    Ingredients:  lettuce (any kind)  apple, sliced (I like golden delicious) dried cranberries blue or gorgonzola cheese, crumbled walnut pieces Instructions: In a large bowl, toss together all the salad ingredients. Drizzle vinaigrette over the salad and toss. Serve                                                                                 ...

You might be, thinking.....If this is a beet and goat cheese salad, where are they?!  They are under the greens and for two good reasons.   First,  I hate to try and crumble this soft cheese over the salad.  It gets all over my fingers, it's just so messy.  Second, when you make it this way you will get a bite of goat cheese with every bite of your salad.  Let me show you how I like to make my beet and goat cheese salad. Not everyone loves goat cheese and some brands are stronger than others but I really like President brand, it's creamy and mild.   I take a slice of the goat cheese and spread it on the bottom of the plate.   Next I layer on diced roasted beets and toss the greens in the vinaigrette. And last I top with the dressed greens, sugared walnuts and dried cherries (or cranberries).  This salad has so many textures and flavors going on.  It's creamy, crunchy, sweet and tangy.  Delicious! Ingredients 4 medium sized roasted b...

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me . Oh it was sooo good. This isn't her exact recipe but was inspired by her.   6 oz    canned chicken breast (drained) 1/4 C  light mayonnaise 1 t      curry powder 12      green grapes (halved) 1 C     alfalfa sprouts (divided into fourths) 2        Pitas (halved to form pockets) Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4. 177 calories per serving.  

Last week I listened to an interview of Alice Waters on NPR (by Terry Gross on Fresh Air). It was so inspiring that it got me dreaming about opening a place of my own all over again. (This is a recurring fantasy... which shouldn't surprise you too much). I spent last night in my Dream Café, welcoming patrons with delicious yet simple, healthy, affordable food made from the freshest ingredients, presented in a short, ever-changing seasonal menu, and featuring a fun selection of small plates for children, and a place for them to quietly play and read after their meal, so grown ups can have a few minutes of respite. Sigh... As I was listening to Alice, two thougts came to mind. First, she mentioned that she stopped seeing her friends when she got into the chaos of opening Chez Panisse . She also said that she stopped cooking there when she had her daughter... So this dream business of mine sounded quite incompatible with my dream life of the moment. Unless maybe I could have a cafe ...

Thai Translation – Laab = Minced Meat Salad, Moo = Pork Laab is a very tasty, and healthy salad that is quick and easy to make. It is common in northern Thailand and Laos with variations on the ingredients depending on the region. You can make laab it with any kind of minced meat, including fish and tofu and it can be made as spicy or as mild as you like. It is traditionally served with sticky rice which you form into a ball in your hand and flatten before scooping up some of the meat. Cooking Time – 5 minutes Preparation Time 10 minutes Serves 4 Ingredients 250g pork mince ½ cup coriander leaves 1/3 cup mint 2 shallots ½ red onion 1tsp – 1Tbsp dried chilli flakes (depending on your own taste preference) ½ lime 2 tsp fish sauce 1/3 cup water 1/3 cup rice Snake beans to garnish Method Heat a wok over medium heat and add the uncooked rice to the pan. Roast the rice for 2-3 minutes until the rice changes colour. Remove from heat. In the same wok, add the chilli flakes and roast for a ...