Recipe Swap-Citrus Fennel Salad

For the recipe swap hosted by SB at a Taste of Home Cooking, I was given the citrus fennel salad. Now, when I first saw the recipe, I got a little worried because I am not crazy about the licorice flavor of fennel. But, in the spirit of giving things that I previously have not liked a try, I made this salad. I was a bit disappointed that the two grocery stores that I went to were out of blood oranges and meyer lemons, and I had to to hunt for a ruby red grapefruit, also. When you live in a suburb of a major city, this is a little surprising!

This salad was very easy to make and even without the dramatic color of blood oranges, was still very pretty, despite the black olives. :) It was healthy and light, and definitely different from anything I have ever had before, but I think I just do not like fennel. Luckily, it is not overpowering and I could still enjoy the salad, anyway.  I paired this with seared sea scallops and an orzo, spinach and Parmesan concoction.

I am glad that I tried this, though, because I would have never made it otherwise. I tend to bookmark and "pin" recipes that are all fairly similar and it's nice to step out of my comfort zone now and then.

Thanks, Melissa, for this recipe!

Recipe from I Was Born to Cook

Citrus Fennel Salad
2 blood oranges (I used navel oranges because I could not find blood oranges)
1 large pink grapefruit
2 meyer lemons (I used regular because I unfortunately could not find meyer lemons)
1 fennel bulb
black olives of your choice, left whole
1/2 large red onion (I used a little less)
extra virgin olive oil
citrus vinegar (I used white wine vinegar)
a few squeezes of fresh orange juice
a few squeezes of fresh lemon juice
freshly ground black pepper

Cut unpeeled oranges and lemons into very thin round slices.  Lay them on bottom of serving platter.  Peel the grapefruit and section it.  Line pieces around edge of platter.

Cut fronds off fennel bulb and cut bulb into thin pieces.  Lay on top of oranges and lemons.  Peel onion and cut into thin round slices and place on top of fennel.  Add olives.

Squeeze orange and lemon juice on top, then add a few splashes each of oil and vinegar.  Top with pepper and serve.  This can be served cold or at room temp (we serve at room temp).

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Shrimp and Pesto Naan Pizza

Let me first say that I love pizza and never get tired of it. Whether it's the greasy, deep-dish kind (with extra cheese and pepperoni) or a healthier, thin crust version with vegetables, I cannot get enough pizza.  I bought whole-wheat naan the other day at Wegmans, and thought it might taste good as a pizza. It does! I once made a shrimp scampi pizza and loved it, so I winged it a little and put some pesto on the shrimp and added a little tomato and mozzarella. Easy and good, and perfect with a salad.  I also think this has to be healthier than most pizza parlor pies, so I enjoyed this without any guilt. :)

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Cajun Pasta With Chicken

I saw this recipe on Prevention RD's site and knew I had to try it. I have never had much Cajun food, but I had jambalaya a few weeks ago and loved it.

I love cream sauces but they are often too rich for me, unfortunately--or maybe that's a good thing because they are not exactly good for you.  Anyway, this recipe is a lower calorie and fat version and uses half and half instead of heavy cream.  It was very easy to make(even though I overcooked some of the chicken), and the only modification I made was to use regular pasta because I don't love whole wheat pasta. I am getting there, I think, but I find it to be overpowering at times. I took lots of pictures, but unfortunately, if I show you the pictures, you will not want to try this. I don't know why,  but my pasta just is not as pretty as Prevention RD's. I even tried photographing the leftovers in natural daylight, but it still one un-photogenic dish.

I am wondering how this would taste with shrimp? That might be a nice modification.

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Recipe Swap

I was very excited this week to participate in a recipe swap, thanks to a great cook with one of my favorite blogs, A Taste of Home Cooking.


When I got this recipe, I knew I would like it, even though salmon is not my favorite fish. I am actually growing to like it, though. I love pesto, so I couldn't see how I would not make it. I experimented a little and made it twice but definitely liked it the second time around, when I followed the recipe to the letter. It was just so flavorful, and the only way it can be improved is with homemade pesto. Hopefully, this summer I will make it again with some fresh pesto instead. Plus, it was super easy to make, and quick--which is good  because I tend to get really hungry on week nights and like to eat early.

The recipe is located on Jenna's Cooking Journey Blog. 

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Red Curry with Tofu, Tomatoes and Peas

I have a thing for all things Indian or Thai--well, food-wise, anyway. I have been eating less meat lately (I am not a huge meat eater) and I have had this recipe for a curry with tofu, tomatoes and peas  bookmarked for awhile. It came together fairly fast and was not very difficult. I made some modifications based on what I had. It was pretty good. I added extra curry paste because I like a lot of spice, but even so, it lacked something...I'm not sure what. It is a Cooking Light Recipe and so they would never call for the full-fat coconut milk but that might have been exactly what it needed. Maybe I'll try it again with regular coconut milk and also some cashews.  Shrimp would be a nice substitution for the tofu.

Still working on the photography skills, haha. I don't really know how to use my camera.

Here is my recipe, slightly modified from Cooking Light.

• 1 (16-ounce) package firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons fresh lime juice 
• 1 teaspoon ground turmeric (I didn't have this but I think it would be worth adding)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper 
• 2 teaspoons olive oil 
• 2 cups thinly sliced onion 
• 1 cup light coconut milk
• 2 tablespoons red curry paste
• 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
• 1/2 cup chopped  tomato (the original recipe calls for yellow, but I couldn't find any)
• 4 cups basmati rice

 Directions:

1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
2. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.

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Chicken and Avocado Soup

I made this soup a few weeks ago, and actually have a picture of it, so it will be my first recipe on this blog! I have had it bookmarked forever, but I decided to make it when I realized I needed to do something with my leftover rotisserie chicken. 

I am glad I made it because it was light, flavorful and easy. I was wary about putting avocado in soup but it really did work. I actually bought parsley by mistake instead of the cilantro the recipe called for, but the flavors are not radically different and I am not a huge fan of cilantro, anyway.  I can't believe it is a Weight Watchers recipe!

Here is the recipe, slightly modified from Gina's recipe at skinnytaste.com:

Chicken and Avocado Soup

Servings: 4

• 5 cups chicken broth
• 2 cups shredded chicken breast (I used rotisserie)
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine (I used parsley, and more like 1/3 cup)
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (I used more than a pinch)
  

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro or parsley. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

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