Ensalada Nopalitos, a Healthy Summer salad from South of the Border.

Cactus: part of the Mexican & Central American diet centuries.

During the intense hot summer months in Texas I strive to make a lunch which will stay cold or lack in texture or flavor ( & not spoil in our current 100* temps ).  While my lunch is chilled, I do try to keep out unnecessary ingredients which could easily host food born illness in the heat.  It can be a challenge.  I have been making many marinated type salads which keep the flavors & hold up to the warm days. (with the help of frozen gel packs) 
I recently remembered one of my favorite salads from living in Mexico.  The grocers in Mexico sell nopals or cactus slices already cut up & prepared in bags. Nopal or nopalitos can be found in many stores here in Texas & across the U.S. as well. Nopales are sliced & eaten raw or fried, roasted, added to tacos, soups or pickled. Low in calories, nopales provide modest amounts vitamins & minerals. There are people who don't enjoy the texture however & that is okay.  (ahh, more for those of us who do enjoy eating nopal.) Enjoy the simple Cactus Salad recipe & stay cool.

Garden fresh tomato is perfect in or on this salad.

Ensalada de Nopalitos 
3 cups diced Nopales, with green spines removed & sliced into pieces as to resemble green beans.
boiled in salted water until tender and rinsed under cold water. *cooking time about 4 minutes.
1/4 cup finely diced yellow onion
2 small tomatoes, sliced or diced.
Tomato Vinaigrette recipe.
Prepare Nopal, rinse under cold water, chill for 1 hr, add onion, vinaigrette & then top with tomato or mix diced tomato into the nopal. Salad serves 4-5



Tomato Vinaigrette 
1/4 teaspoon salt
1/4 teaspoon pepper, black or red
1 medium tomato, coarsely chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, coarsely chopped
Toss all ingredients in the blender & pulse 2-3 minutes. Chill or use immediately.Yields 3/4 cup dressing. *1 tbsp Cilantro is also nice with this vinaigrette when serving this salad.

For more information on Nopal check here

Spring Cleaning time & Curried Egg Salad

Organizing, cleaning & taking stock

Spring & cleaning seem to go together right now.  While I am lacking sleep today with the moving the clocks ahead last night, I'm trying to get a little more organized all the way around. While cleaning my refrigerator I have been taking stock of what is on hand. Hopefully I can make better use of all of my condiments, beverages, etc.  I found that I had far too many condiments (What's with all the olives, I am wondering...more on that at in a later post.) I did however realize I had more fresh brown eggs than I previously thought.  It gave me a great opportunity to make a quick egg salad & even throw in some cashews which I found while straightening the pantry.  *Cashew nuts are packed with soluble dietary fiber, vitamins, and minerals and packed with numerous health promoting phyto-chemicals; that help to protect against diseases and cancers.

What is in your refrigerator & pantry? Taking stock might give you some new culinary directions.




Curried Egg Salad with Cashews
6 hard boiled eggs
1 tablespoon whole chopped green onions
1 tablespoon, minced red onion
¼ cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon chopped fresh parsley
2 tablespoons Dijon mustard
¼ teaspoon curry powder
salt and pepper to taste
¼ cup chopped roasted cashews


Serve this egg salad on bed of lettuce with crackers or on bread. When transporting egg salad

Curried Egg Salad with Crunchy Cash

make certain to include an ice pack to keep the salad cool & fresh.


Peel and chop the hard boiled eggs and put in a bowl with celery, red & green onions. Toss to mix briefly.
Add mayonnaise, yogurt, mustard, parsley, and curry powder to the bowl & mix well.
Season with salt and pepper to taste

Avocado on the Go & a Savory Salad

Wholly Guacamole = easy

I am like a dog with one trick to my repertoire when it comes to a favorite flavor.  These past couple of weeks I've been hooked on a few dried fruits, nuts & a quick quesadilla with a side of guacamole.  The quesadilla I seriously believe is that South of the Border connection which makes so many of us in the greater southwest yearn for all things seemingly Mexico. I grill it my quesadilla or toast it up in the morning, cut  it into quarters once it cools & then pack it away for later in the day. Smoked turkey has been my favorite lately, the turkey seems to complement the avocado well & I don't overcook the outside of the quesadilla so later on the texture of the tortilla is still soft enough to use for dipping that avo.  Thank heavens for the Wholly Guacamole which is so convenient for packing into lunches. Sure, it's easy enough to mash a few avocados however this guacamole is ready to go & that pouch of green goodness is ready to tote along for lunch.  I can forgo the mashing of the avocados in the early hours when I'm making a quick meal for lunch on the run. 
My favorite new container for lunches right now is a cheapo item I stumbled across which makes salad transport quite easy.  The "Salad Break" while not fancy is smart with the tiny container for dressing sitting on top.  I believe I paid under $2 for this cute container.  I've been hooked on a kale salad lately which travels well & fits perfectly into this cute new container.  I became obsessed with a similar salad at Whole Foods. I love the way this salad stays crunchy even after the dressing is applied. It makes for a perfect lunch box tote.  Give it a try & start packing that lunch!

I love the way this salad stays crisp long after the dressing tops it!

Savory Kale Salad
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon or orange pepper
Salt to taste
2 bunches kale, stems and tough ribs removed, leaves chopped
1 blood orange, sectioned & chopped (skin & any seeds)
4 tablespoons dried cranberries
3 - 4 tablespoons pistachios


In a large bowl, whisk together oil, vinegar, lemon pepper and salt. Add kale, toss to combine then garnish with blood orange, cranberries, pistachios & serve.


In a large bowl, whisk together oil, vinegar, lemon pepper and salt. Add kale, toss to combine then garnish with blood orange, cranberries, pistachios & serve. 

The "Salad Break", container is great lunchtime addition.

Soba Noodles for the Lunch Box & A Favorite Shop

To say I am an adventurous shopper when it comes to food is an understatement.  I enjoy finding new ingredients with subtle or even over the top flavors which will take a meal to the next level.  I have always enjoyed shopping in Asian markets & oddly enough Austin Texas has a fair share of them.  We have so many to choose from in fact that I could go to a different one each day for almost 2 weeks straight.  There is one which is my favorite, it has a small mom & pop feel to it.  The New Oriental Market on Airport Blvd is small enough to still offer personalized service & yet has more contemporary ideas like the frequent shopper card which the owner pressed into my palm one day when I stopped for a few things.  They have wonderful Chinese items, Grocery, Housewares, Japanese, Korean food items & even some offbeat items & strange items like Chinese ear cleaning spoons. (I did not make this up & they had happy wooden Asian doll heads on the ends) I do digress though!

I recently went to the New Oriental Market for Shiitake mushrooms & Buckwheat Soba Noodles. Both of these were part of a wonderful salad I took to work for lunch. I ran across the salad recipe in a cookbook called "From Our House to Yours" a cookbook about making comfort foods to give & share.  I shared this with no one but myself & hope you will enjoy the fruits of my labors as I "Share" it for a LUNCH BOX meal which has take away ease & fabulous flavors. Enjoy & if you aren't taking a lunch to work, why not?


Soba Noodle Salad with Tamari Dressing


Tamari Dressing
1/4 cup tamari sauce
2 tbsp fish sauce
3 tbsp Asian sesame oil
1 tbsp chili sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
Juice 1 lime
1 tbsp fresh orange juice
3 tbsp sake (optional)

1 lb dried soba noodles
3 tbsp peanut or canola oil
8 oz shiitake mushrooms, stemmed & thinly sliced
salt & pepper to taste
1 tbsp sake
3 mandarin oranges, peeled, segmented
1 cucumber, peeled, seeded & cut into matchsticks
1/4 cup chopped fresh cilantro
1/4 cup toasted sesame seeds
1 bunch green onions, cut into diagonal pieces


Make dressing, let sit for 30 min.  In large pot of boiling water cook the noodles until tender, about 4 min. Drain. Rinse in cold water & drain well.  Toss with 2 tbsp dressing. 


In a medium skillet, heat the oil over medium heat, saute the mushrooms until browned.  Salt & pepper lightly & stir in the sake if using.  Remove from heat & let cool. 


Add the noodles to the bowl with the dressing.  Toss to coat evenly.  Add the oranges, cucumber, cilantro & half the sesame seeds.  Toss again.  Transfer to a large shallow bowl or container with lid.  Scatter the mushrooms & green onions over the top & then sprinkle with the remaining sesame seeds. 
Chill & serve.  Good room temperature or cold.  Enjoy!

Fit lunch into your morning!

A Healthy lunch: just a few minutes in a morning routine.
A good time was had by all this weekend with a busy schedule of the Jewelry Parties, Race for the Cure, Tailgate Party courtesy of Bytes from Texas & even some quick Cheese Making,  on Sunday afternoon.  I guess with all that fun one might just skip the meal prep & go directly to the lunch counter!  Not so for me when I can manage it.  There almost  always is a way to snag a quick meal & take 5 to 10 mins out of a busy schedule to put together a lunch box.  I was lucky enough to have Bytes from Texas send home some Tail Gate goodies after her party (which is more than I can say our UT Longhorns left the game with on Saturday evening....) I paired up some of her delicious salad with a canned fruit juice, a few cashew nuts, 2 oz of Gold Fish & a few tablespoons of Pomegranate seeds. At one of my favorite delicatessens  I enjoy a similar salad although the portions are much larger.  Packing a lunch at home my Bento or Tiffin  helps make portion control quite easy.  If it doesn't fit into a Bento or Tiffin I generally don't take it.  Besides, I hate messy spills or smashed up sandwiches. 
  Since the Race for the Cure I have been reading more on what foods are recommended to help in our daily fight against cancers, not only Breast Cancer. Many diet plans of this type seek to maximize use of vegetables as well as a variety of whole grains such as brown rice, bulgur, and wheat-berries. I try & buy only whole grain bagels, breads, cereals, crackers & pasta. This maximizes my intake of fiber, which may help fight many cancers.

For that Salad recipe check here for Bytes from Texas recipe for the Delicious Salad. 


For more info on the Global Race for the Cure check Here.

Nine to Five Rice Salad

Rice has fed more people over a longer period of time than any other crop. As far back as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well. Beginning in China and the surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean. Rice spread throughout Southern Europe and to some of North Africa. From Europe rice was brought to the New World.*

It is this most flexible of grains that I turned to for lunch time inspiration.  I made Spanish rice earlier in the week & decided to make a rice salad from the leftovers. With a tiny bit of imagination you can spin some leftover rice from dinner into a rice salad for lunch the next day. With a few diced veggies, dressing, a bean of some type for extra protein a rice salad can be a wholesome & filling meal.  I love pomegranate seeds & tossed a few of those in my lunch box, some tiny cucumber slices along with a few crackers,  cheese & applesauce.  I am so hoping to eat lunch outside while the weather is still nice here.  

Nine to Five Rice Salad
1 Jalapeno pepper, diced, seeded & finely diced
2 Tomatoes, chopped
1 can Garbanzo beans, drained
1/4 cup Spanish Olives
3 Tbsp fresh Basil, chopped
1 Tbsp Shallot, chopped
2 Cups left over Rice (White, Brown, Spanish rice, or White & wild rice blend)
6 Tbsp Balsamic Vinaigrette (3 Tbsp Olive Oil, 3 Tbsp Balsamic Vinegar, tsp sugar,
salt & pepper to taste)
Toss all ingredients, chill several hours, garnish with extra basil. At most the prep time takes about 15 minutes for this easy salad.
 

Spanish Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
1 tsp cumino powder
1/2 tsp chili powder
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (& or)1/4 cup corn,  (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the cumin, chili powder & parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. This is the rice I used for the above salad.

*More history of Rice here.

Just another Monday morning....

On a post Halloween Monday I was a wee bit fuzzy when I made my cup of coffee. After hearing on Martha Stewart Radio;  "this is the start of the Holiday eating season".  I knew there had to be a healthy choice today for lunch.  I am working this afternoon & doing the mid morning scramble which was off to a roaring great start.  I was almost nose to nose with a snake this morning.  I had my cup of coffee in hand  while wondering what the cat was staring at on our patio...I stepped outside to investigate and had to shoo a very bold squirrel off the patio furniture. I say this because our Aussie dog was already out in the yard doing her morning patrol. While checking out the squirrel activity,  I noticed something out of the corner of my eye.  Generally I am the one who seems to spot the critters in my "where the wild things are" backyard.  I spotted a King Snake clinging to the limestone around the french doors.  I don't mind telling you I was astounded & jumped back into the house (in 2 giant leaps) all the while not spilling coffee! Thankfully, the snake did remove himself from the wall!  (ack!!!) After calming down I packed a healthy Bento lunchbox  for my busy day ahead.  No recipes forthcoming on this post but I am watching where I am stepping today.

*If you wondered about my cute Bento: it is a Natural Leaf Bento lunch bag.  I found this in both pink & green at the New Oriental Market here in Austin at 6929 Airport Blvd.  I bought the pink for my daughter & kept the green for me.  There is enough space inside the bag for a few extras once the tins are pack inside.  Natural Leaf makes several different types of Bentos.  I love the sturdy construction & portability of this one. 

**Lunch box addition: I recently received a Food Buzz Tastemaker item from Soy Joy.  I really enjoy Soy Joy bars when I am in a time crunch & need a mid day snack especially at 130 calories.  The nice chewy texture reminds me of a fruity cookie, especially the strawberry & blueberry flavors.



What I looked like this morning just after 7am when I almost ran into a snake while stepping outside....(frightening possibility!!!) Okay, so I did have a robe & not that fancy hat but you get the idea! I was a little startled.

Feliz de Dia de los Muertos!  Have a wonderful Monday.