Haricot Verts with Feta, Cranberries & Pistachios {Cookbook Giveaway Week}

For today's Cookbook Week recipe, I'm sharing this Haricot Vert with Feta, Cranberries & Pistachios salad. Haricot vert is French for “green beans” and are longer and thinner than the American variety of green beans. I like to use these instead of regular green beans on occasion; however, the American green bean would also work just as well in this recipe. 

Green Bean & Peach Salad in a Maple Pecan Vinaigrette

I know I'm a little late with this one as August was National Peach Month, but at least I made it under the wire. Besides, you can still get fresh, juicy peaches through the end of September. I really enjoyed this salad as it had the perfect mix of crunchy and sweet.

Green Bean & Peach Salad in a Maple Pecan Vinaigrette
Total Time:  20 minutes  Servings: 4

Ingredients
For the Green Bean & Peach Salad

• 1 lb. Fresh Green Beans
• 1 Peach, pitted and chopped
• Prepared Maple Pecan Vinaigrette

For the Maple Pecan Vinaigrette

• 2 tbsp. Maple Syrup
• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Canola Oil
• 1 tsp. Fresh Rosemary, chopped
• 1/4 c. Chopped Pecans

Directions
For the Green Bean & Peach Salad

1. Trim the ends of the green beans, then place in a steamer pot. Fill the bottom portion of the pot with about 3" of water, cover pot and bring to a boil. Allow to steam until the beans are cooked, but still slightly crisp. Remove from the pot and rinse under cold water. 
2. Add the beans, peaches and Maple Pecan Vinaigrette to a bowl and mix well. 

For the Maple Pecan Vinaigrette

1. Whisk together all ingredients in bowl. 

Enjoy!

Nutrition Facts

Calories 250, Carbs 20.1g, Fat 19g, Protein 2.9g, Fiber 4.9, Sugar 11.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Green Bean & Peach Salad Shopping List

On another note...
I'll be taking the next week off from the blog to spend the last week of summer with my family and get the kids ready for back to school. I'll still be around posting on Facebook, Twitter, and Instagram so follow along to see what I'm up to. I'll be back with a new blog post September 9th as well as a new and improved Monthly Newsletter.

Enjoy the rest of your summer!

Recipe ReRun: Ciliegine Caprese Salad

Welcome to another edition of Recipe ReRun, where I give new life to some of my favorite recipes for all of you new to Carrie's Experimental Kitchen.

Today I'm sharing this gorgeous Ciliegine Caprese Salad. I first made this recipe last August and it has to be one of my all time favorite summer salads. There is nothing like fresh tomatoes, basil and mozzarella to perk up your day. And just look at the color when you combine the red and yellow cherry tomatoes!

What is your favorite Summertime Salad? 

Enjoy!

Ratatouille Panzanella Salad

Since I made my first Panzanella Salad with roasted fennel & Heirloom tomatoes back in May 2012, my youngest has been asking me to make it again. It was one of her favorite salads; however, I try not to eat too much bread (especially when it comes to eating salads!). Last week while I was grocery shopping, they had some day old bakery Multigrain bread for a fraction of what it would normally cost and I decided that I would experiment with another panzanella salad.

For this version, I used the base recipe for my Roasted Vegetable Ratatouille recipe; especially since all of these vegetables are in abundance right now. I roasted garden fresh eggplant, zucchini, mushrooms, garlic and tomatoes, mixed in the multigrain bread then gently tossed the salad with a light Lemon Chardonnay Vinaigrette. This salad was wonderful and encompassed all of the flavors of a typical ratatouille. My family really enjoyed it and for me it was a toss up which version I liked best.

Ratatouille Panzanella Salad
Prep Time:   20 minutes                 Yield: 6 cups
Cook Time:  25 minutes                  Serving: 1 cup
Total Time:  45 minutes

Ingredients
For the Ratatouille Panzanella Salad

• 1 lb. Loaf Multigrain Bread
• 2 c. Eggplant, skin on and diced
• 1 Medium Zucchini, skin on and diced
• 1 c. Sliced Mushrooms
• 1/2 Red Onion, diced
• 2 Cloves Garlic, chopped
• 2 Plum Tomatoes
• 2 tbsp. Extra Virgin Olive Oil
• Prepared Lemon Chardonnay Vinaigrette

For the Lemon Chardonnay Vinaigrette

• 1 Lemon, zest and juice
• 2 tbsp. Chardonnay Wine
• 1/4 c. Canola Oil
• 1 tbsp. Fresh Rosemary, chopped
• 1 tbsp. Pecorino Romano Cheese, grated

Directions
For the Ratatouille Panzanella Salad

1. Preheat oven to 425 degrees. 
2. Cut the bread into cubes, place on a baking sheet and spray with cooking spray
3. Bake for 5-10 minutes; turning once, until they are brown. Remove from oven and cool. 
4. While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top. Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool. 
5. Add the bread, vegetables and prepared Lemon Chardonnay Vinaigrette to a bowl. Toss to coat and serve. 

For the Lemon Chardonnay Vinaigrette

1. Add all ingredients to a bowl and whisk together until well blended. 

Enjoy! 

Nutrition Facts

Calories 260, Carbs 23.9g, Fat 16.2g, Protein 7g, Fiber 5.5g, Sugar 4.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Ratatouille Panzanella Salad Shopping List

Shared at Carole's Chatter 10/18/13

Shared on Thursday's Treasures 8/1/13

Corn & Peach Salad

I generally don't make corn salads unless I have left over corn on the cob. I guess it's just that I hate to waste leftovers and corn on the cob just doesn't taste the same reheated the next day. I did include directions below on how to cook the corn first just in case you want to start from scratch or you could also use frozen corn if it's not in season. We love fresh Jersey corn in the summer, but now that G has braces, it's a little hard for her to eat on the cob so she has to cut it off for now.

This salad was refreshingly light with a hint of sweetness and was also really quick and easy to make. It went perfectly with some Grilled Honey Dijon Chicken; which I'll have to make again because my official taste testers were extremely hungry and ate the chicken before I had the chance to photograph it! =)


Corn and Peach Salad
Prep Time: 10 minutes           Yield: 8
Cook Time: 8 minutes             Servings: 1/2 cup
Total Time: 18 minutes

Ingredients

• 4 Ears of Fresh Corn on the Cob, cooked
• 2 Peaches (or nectarines), rinsed, pitted and chopped
• 1 tbsp. Fresh Basil
• 2 tbsp. White Balsamic Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

1. Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes. 
2. Remove the corn from the pot and allow to cool. 
3. Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward. 
4. Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and season with salt and pepper. Refrigerate until ready to serve. 

Nutrition Facts

Calories 57, Carbs 10.1g, Fat 2g, Protein 1.2g, Fiber 1.3g, Sugar 3.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Corn & Peach Salad Shopping List

Tell me your favorite way to eat corn. 

ON or OFF the cob? Comment Below.

Shared at Thursday's Treasures 7/18/13  

Pesto Chick Pea & Kaniwa Salad

I'm back, did you miss me? I missed you! What a fun, jam packed week I had while I was gone. This is  our last getaway for the summer as next month already starts cheering season, so only day or weekend trips from here on out!  

My family and I headed south from NJ to FL and stopped to visit potential colleges along the way for my oldest to attend next fall. We also visited my Mom, barbecued on the Fourth of July with our Jersey friends, Jenn from My Daily Jenn-ism (who also happened to be there at the same time) and threw in some theme park fun. As you can see below, you're never too old for Mickey Ears! 

We actually like and look forward to the long car ride as we don't get to spend much uninterrupted time together during our hectic schedules. It gives us a time to reconnect as a family and watch some good movies. I have to say that we've been doing this drive at least once a year for the last 20 years to visit family and we have it down to a science. Though we did learn about a fairly new driving law called the Move Over Law. We got pulled over in VA for not moving over into the left lane when someone was already pulled over on the shoulder. It's a fairly new law to help stop tragedies from happening when law enforcement, broken down vehicles or workers are pulled over on the shoulder. It is a great law, but took us by surprise. The law states that if you can't move into the left lane (which we couldn't because of other traffic) you are supposed to slow down to 25 miles per hour. I just thought I'd pass this along since when I posted this as a status on Facebook the other day, there were quite a few people who hadn't heard of this law either. After the long drive, we finally made it home, a little longer than expected with holiday traffic, but I hope you all had a great holiday weekend as well!

And now for today's recipe...

Kaniwa (pronounced "ka-nyi-wa") is a small, nutty, grain-like food from the Andes Mountains in Peru and is a fairly new product to the United States. It was a staple grain of the ancient Aztec and Incan cultures, is gluten free and is a good source of both protein and fiber. It is much smaller than it's cousin, quinoa; however it does not contain saponins so you do not need to rinse it prior to cooking. 

  

I first found this product in my local grocery store a few weeks ago and couldn't wait to try it since I have this new found love for quinoa and I really liked it. As you can see, not only is it smaller than quinoa, it's also a reddish-brown color. My daughter and I really liked this Pesto Chick Pea & Kaniwa Salad as it was very flavorful and filling. You can serve it as a side dish or as a main meal. 

Pesto Chick Pea & Kaniwa Salad

Prep Time:      100 minutes              Yield: 10

Cook Time:     20 minutes                 Serving: 1/2 cup

Total Time:     30 minutes

Ingredients

• 2 c. Water
• 1 c. Kaniwa, rinsed
• 1-16oz. Can Chick Peas, rinsed and drained
• 1 c. Grape Tomatoes, halved
• 1 Scallion, chopped
• 1/2 c. Prepared Pesto
• 2 tbsp. Aged Balsamic Vinegar

Directions

1.  Place the water in a pot and bring to a boil; then add the Kaniwa. Reduce heat to low, cover and allow to simmer until all of the water is absorbed; approximately 15-20 minutes. 
2. Place the Kaniwa in a bowl and allow to cool; then add the chick peas, tomatoes, scallion, pesto and vinegar. Mix well and refrigerate until ready to serve. 

Nutrition Facts

Calories 153, Carbs 23.3g, Fat 4.4g, Protein 5.5g, Fiber 3.4g, Sugar .5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shopping List

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette and Other Popular Types of Lettuce

Did you know that lettuce belongs to the sunflower family? Lettuce is a plant that grows year-round, is native to the Mediterranean area and is believed to have been first cultivated around 4500 BC. Salad lettuce was popular with the ancient Greeks and Romans and primitive heads were loose and leafy. Today there are many different varieties which contain several nutrients such as Vitamin A and C and minerals like calcium and iron. The highest nutrients come in the darker green, outer leaves and all lettuce is low in calories.

Here are some favorite types of lettuce...

Arugula

• Look for long, bright green leaves on a thin stem
• Tastes peppery with a slight bitter flavor
• Adds a kick to other greens or compliments mild chicken or fish dishes

Butterhead

• Look for loose heads with wide leaves
• Tastes delicate with a hint of sweetness

Iceberg

• Look for large, compact heads of light green leaves
• Has a mild flavor and pairs nicely with stronger flavors

Leaf

• Available in Red or Green leaf
• Look for leaves that have curly edges and are loosely gathered around the stem
• Has a crisp, mild nutty flavor
• Can be used as a wrap with your favorite ingredients

Radicchio

• Look for purplish leaves with white ribs on the small heads
• Has a slightly bitter, crisp taste
• You can grill or eat it raw and the sturdy leaves make a great substitution for a plate or bowl

Romaine

• Look for large green outer leaves on a long head
• This crunchy lettuce is mild and very versatile

Spinach

• Look for flat, rounded dark green leaves with thin stems
• Builds strong bones and better eyesight
• Mild taste

I can't remember the last time I ate Iceberg lettuce, but it used to be the only kind my mother purchased while growing. Somewhere along the way, I started using Romaine as my go-to lettuce and never looked back. So while I was out shopping recently, I decided to purchase a head of Iceberg to try it out again.

I have seen wedge salads on many menus over the years, but never tried them. So I came up with my own version for lunch one day by first quartering the head, grilling it, then topping it with this Balsamic Goat Cheese Vinaigrette and pecans. It was deliciously filling and not only did it make a nice lunch, it would also make a lovely starter to a sit down meal.

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette
Prep Time:  15 minutes           Yield: 4
Cook Time:  5 minutes            Serving: 1
Total Time:  20 minutes

Ingredients

For the Salad:

• 1 Head Iceberg Lettuce
• Prepared Goat Cheese Balsamic Vinaigrette
• 1/4 c. Pecans, chopped or whole

For the Balsamic Goat Cheese Vinaigrette:

• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 1 Garlic Clove
• 2 tbsp. Crumbled Goat Cheese
• 1 tsp. Fresh Thyme, removed from stem
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

For the Salad:

1. Remove the core from the lettuce by pounding the base on a flat surface; then pull out the core. Run cold water through the lettuce and allow to drain. Pat with paper towels to remove any excess moisture. 
2. Cut the head of lettuce in half, then in half again. You should have four equal quarters.  
3. Heat your grill (I used an indoor Cuisinart) and grill your lettuce approximately 4-5 minutes; until you have slight grill marks
4. Place the lettuce on a plate, drizzle about 1-2 tbsp. of dressing on top; then top with pecans. 

For the Balsamic Goat Cheese Vinaigrette:

1. Add the vinegar, oil, garlic, thyme and goat cheese to a mini food chopper or blender and pulse until all ingredients are smooth. Season with salt and pepper. 

Nutrition Facts

Calories 177, Carbs 5.8g, Fat 16.6g, Protein 2.9g, Fiber 1.6g, Sugar 3.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shopping List

Pickled Beets

As a child, I remember going to family picnics and without fail, there would always be pickled beets as a salad option. I never particularly cared for them when I was young, but as I reached my teenaged years, I tried them again. The recipe was simple: canned beets, onions and white wine vinegar and I thought they were alright, but not something I would rush out to make for myself.  In fact, I don't recall having eaten pickled beets again since the 1980's!

However, with my new found love of fresh beets, I decided to give the old recipe a makeover using fresh ingredients like beets and tarragon; then using a white balsamic vinegar to give it a slightly different flavor. These marinated beets were so refreshing and flavorful and would make a lovely salad for any upcoming summer gathering.

Pickled Beets
Prep Time:      10 minutes                 Yield: 4
Cook Time:     40 minutes                 Serving: 1/2 cup
Refrigeration: 2 hours
Total Time:     2 hours 50 minutes

Ingredients

• 3 Medium/Large Beets, stems removed
• 1/4 c. Red Onion, thinly diced
• 1/4 c. White Balsamic Vinegar
• 1 tbsp. Extra Virgin Olive Oil
• 1 tsp. Fresh Tarragon, chopped
• 1 tbsp. Sugar
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1.  Place beets in a pot, then cover with water. Bring to a boil, then reduce heat to low and allow to simmer until the beets have softened. Cooking times may vary depending on size, but will take approximately 20-40 minutes. Remove from pan and allow to cool in cold water. 
2. Peel the beet skins, slice beets into 1/4" thick slices; then cut into manageable, bite-sized pieces and place in a bowl; then add the onions. 
3. In a separate small bowl, whisk together the vinegar, oil, tarragon and sugar until it's combined; then add it to the beets. Mix well and season with salt and pepper. 
4. Allow to refrigerate for at least 2 hours before serving. 

Nutrition Facts

Calories 90, Carbs 13.8g, Fat 3.7g, Protein 1.4g, Fiber 1.7g, Sugar 12g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shared on Thursday's Treasures 6/20/13 

Applebee's Oriental Dressing (Copycat)

My family and I are not fast-food people and even my youngest when given the choice of going to McDonald's or Applebee's will choose Applebee's EVERY time. She just loves it there and she rarely eats off the kid's menu. In fact, her favorite thing to order are their Wonton Grilled Chicken Tacos; while my older daughter and I usually gravitate to the Oriental Chicken Salad or the Oriental Chicken Wrap.  So I went on a quest to find out how to make the dressing they serve with it and I have to say this recipe is SPOT ON and so easy to make. I used it on some mixed greens with grilled chicken as I didn't want to tackle the entire salad (too many ingredients!), but it's now one of our favorite dressings to make at home.

Applebee's Oriental Dressing (Copycat)

Recipe from Copycat Restaurant Recipes

Prep Time:   10 minutes                        Yield: 12

Cook Time:  0 minutes                          Serving: 1 tbsp. 

Total Time:  10 minutes

Ingredients

• 1 1/2 tbsp. Rice Wine Vinegar
• 1/4 c. Hellmann's Mayonnaise
• 1 tsp. Grey Poupon Dijon Mustard
• 1/8 tsp. Sesame Oil

Directions

1. Combine all ingredients together in a bowl and whisk well. 

Nutrition Facts

Calories 31, Carbs 0g, Fat 3.4g, Protein 0g, Fiber 0g, Sugar 0g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!