I see salads in my future

Today for lunch I had a lovely chef salad with "homemade" balsamic vinaigrette and a small quesadilla made with a bit of reduced-fat shredded Mexican blend and some leftover calabacitas. Yum.

A few more salads which I am looking forward to trying soon:

Begged, Borrowed, and Stolen from Kalyn's Kitchen:


Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette

Balsamic Spinach Salad with Mushrooms, Onions, and Feta

TOMATO SALAD WITH QUINOA, FRESH CHILIES AND OREGANO OIL (borrowed from http://lucullian.blogspot.com)

Balsamic Spinach Salad with Gorgonzola and Hard-Boiled Eggs

This one is courtesy of the blog "Champaign Taste" and takes on of Kalyn's recipes a step further by adding artichoke hearts:

White Bean Salad with Tuna and Artichoke Hearts

Which brings me to tuna. After being raised and going 30 years eating the same tuna salad (mayo, celery, onion, tuna, and parsley), I just needed a new recipe. As are most of my best recipes, my new tuna recipe was inspired by what was in my cabinets and fridge. It went a little something like this:

Incredible Shrinking Violet's New Tuna Salad

• 1 can white tuna in water, drained
• 1/2 can chickpeas, mashed with fork
• chopped onion
• chopped red pepper
• chopped cucumber
• chopped kalamata olives
• chopped green olives
• minced garlic
• chopped roasted red peppers
• chopped tomatoes
• extra-virgin olive oil
• parsley
• salt & pepper
• paprika (because I put paprika in everything)
• cayenne pepper or hot sauce (if desired)
  

mix it all together, adding EVOO slowly until it reaches a bearable level of moistness. Eat on pita chips or on a bed of greens.

This is SO much better than yo' mama's standby recipe. For those who suggest making life easier by buying tuna packed in oil, I must point out that I like the "fresher" texture of tuna packed in water, and that I'd rather do it my way and add some quality EVOO than utilize the oil in the can, the origin of which I have no knowledge. But if you prefer and/or already have tuna packed in oil, more power to you!

Challenge: Panini

A friend who is getting ready to gear up for full-on diet and exercise regime recently posted about a divinely greasy and delightful panini she had just eaten in ;) preparation for the countdown.

From what I gather, it was super-greasy with olive oil, and had "spinach dip, mushrooms (the big ones), tomatoes, goat cheese."

I challenge myself to lighten up, and I challenge her to try my version and not love it.

1) Buy whole loaf of sourdough bread, so that you can slice it thinner than they surely did in this restaurant.
2) Spray outer sides of bread with olive oil spray, which will avoid pouring it on, which I am sure is what made it so greasy.
3) No spinach dip! That's just crazy-talk. Before making panini, saute the following in a non-stick pan: mushrooms, baby spinach, garlic, peppers and onions. And any other veggies you like. More veggies = more filling.
4) heat up goat cheese so that it is spreadable, or else mix it in with the above saute. This will let you use less of it. If you need more, dammit, use more. It's ok, because you're skipping the blasted spinach dip. Spread on bread. Add saute.
5) slice tomatoes (or, even better, sun-dried tomatoes [NOT in oil!]) on top of sauteed veggies. Add salt, pepper, and any other spices you like - I suggest a bit of cayenne or hot sauce.
6) Close panini and grill in George Foreman Grill. When it's done, blot with paper towels.

Do you accept my challenge?