Category Archives: Salad

Taco Salad with Crispy Tortilla Bowl

My current job has a really fun Taco Tuesday tradition. Somehow I didn’t know about this into well into my time there but on Tuesdays, the line practically runs out the door while people wait for their yummy lunchtime tacos. Unfortunately I’m moving on and won’t be there for any more Taco Tuesdays. So, in homage to the cafeteria, PLUS to feed my hungry child, I decided to make my own tacos. In addition, my husband is always a fan of those taco salads that come in the edible tortilla bowl so I decided to surprise him with that treat for dinner too. Success all around! This dinner will satisfy your hungry family for sure!

Taco Salad with Crispy Tortilla Shell

To make the tortilla bowl, I placed medium sized flour tortillas into a brioche pan. I’ll be honest, I have no idea why I have brioche pans because I’ve never made (and possibly never even eaten) brioche (though I want to, after all, it is bread). But anyway, I put the tortillas into the pans, sprayed a light coating of nonstick olive oil spray on them, and baked them in a moderate (300 degree) oven for 25 minutes until crispy and lightly golden. Keep an eye on them because your oven may be quicker than mine and you don’t want a charred taco shell. If you aren’t lucky enough to be cluttering your kitchen cabinets with brioche pans, other pans will work too to create the shell, possibly a small metal (oven-safe) bowl. A quick pinterest search showed me that some people use an inverted muffin tin to get the right shape. So you have options. Or just use the taco filling for soft tacos, it’s still awesome!

Tortilla Shell

For the filling, I cooked onions in a large skillet until softened, then added garlic, chili powder, cumin, and coriander. You can use a jalapeno too if you prefer extra spice. Then I added ground beef and cooked it until it was browned. Finally, I added in a can of crushed tomatoes and let the mixture cook until the liquid was evaporated because no one needs watery tacos!

Taco Salad with Crispy Tortilla Shell

The last step is decorating your taco salad with all your favorite toppings. I stuck with veggies, just some chopped lettuce, tomato, and onions but feel free to dress it up with guacamole, cheese, sour cream, or whatever floats your boat! Picky eaters will love to adorn their own individual tacos.

Taco Salad with Crispy Tortilla Shell

Don’t forget, Cinco de Mayo isn’t too far off…this would be a perfect way to celebrate–with a large margarita of course!

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Taco Salad with Crispy Tortilla Bowl (adapted from Everyday Food)

Yield: serves 6-8

6-8 medium flour tortillas

nonstick cooking spray

1 tablespoon vegetable oil

2 1/2 cups finely chopped onion (I used 4 small onions)

1 tablespoon minced garlic (about 6 cloves)

1 jalapeno chile, minced (optional)

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

2 pounds lean ground beef

1 can (28 ounces) crushed tomatoes

salt, to taste (I used 3/4 teaspoon)

fillings for taco salad such as lettuce, tomato, onion, olives, black beans, salsa, guacamole, sour cream, cheese, etc. (your choice!)

Directions:

1. For the taco shell, place the tortillas into a brioche pan, on an inverted muffin tin, or in any oven proof bowl. Lightly coat with the nonstick spray. Bake at 300F for 20-25 minutes, checking frequently to ensure not too browned. Let cool slightly in pan.

2. Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes. Then add in the garlic and other spices, stirring the mixture together.

3. Add the ground beef to the pan, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Stir in the tomatoes and cook, stirring frequently to avoid sticking, until the liquid has evaporated, about 15-20 minutes. Season with salt to taste.

4. Carefully remove the taco shells from the pan and place onto a plate. Fill the shells with the beef mixture and your toppings of choice.

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Soba Noodle Salad with Vegetables and Tofu

Soba noodles, also known as buckwheat noodles, are a traditional New Year’s food in Japan. It is thought that the length of the noodles symbolizes longevity in life, which of course is a good thing to hope for going into a new year. Aside from the length of the noodles, this dish may help contribute to a long life because it’s really good for you. I know a lot of people make various healthy eating resolutions starting January 1st and this recipe won’t derail you. Over the next few weeks I’m planning to feature a number of nutritious and lower calorie meals that will help you to achieve your resolutions. I’ll put the nutrition information at the bottom of the recipe. If there’s not nutrition info, more than likely you just don’t want to know (or my 15 month old son just wouldn’t go to bed so I didn’t have time to calculate everything, which is a distinct possibility these days)!

This dish is satisfying thanks to delicious sweet and spicy Asian flavors. The distinctive flavor of sesame oil is enhanced by the sweetness of brown sugar and orange juice, and spiced up with some chile paste, ginger, and garlic. The salad is served cold, but I really prefer cooked tofu so instead of “raw” tofu as called for in the original recipe, I seasoned and broiled it to crisp it up a little and add more flavor.

Soba Noodle Salad with Vegetables and Tofu

This salad contains tofu and long soba noodles for a long life. Other than cooking those, which requires minimal hands on time, this is a quick weeknight meal to put together. The salad veggies include napa cabbage, bean sprouts, and carrots and provide a nice crunch in contrast to the noodles and tofu. A bagged coleslaw mix could be substituted for the napa cabbage if you’re really in a rush. I’ll share another use for napa cabbage soon too so any leftovers don’t go to waste.

Soba Noodle Salad with Vegetables and Tofu

I want to wish all of The Dinner Pages readers a safe New Year’s celebration and a happy and healthy 2014! For this blog, which has only been around for 2 months, I hope to continue to bring you delicious, family friendly, and (mostly) healthy recipes. Let me know what you’d like to see more of and I will get cooking!

Soba Noodle Salad with Vegetables and Tofu

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Soba Noodle Salad with Vegetables and Tofu (adapted from Cooking Light Complete Meals in Minutes)

Yield: 4-5 servings

Dressing:

1/2 cup low-sodium soy sauce

1/4 cup packed light brown sugar

1 tablespoon toasted sesame seeds

2 tablespoons orange juice

1 tablespoon minced peeled fresh ginger

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon bottled minced garlic (or finely minced fresh garlic)

1 teaspoon chile paste with garlic

Salad:

1 package (12-14 ounces) firm or extra-firm tofu, cut into 1 inch cubes

nonstick cooking spray

salt and pepper

1 8-10 ounce package of soba noodles (can substitute whole wheat spaghetti)

half a head of napa (Chinese) cabbage (about 3-4 cups), thinly sliced

2 cups fresh bean sprouts

1 cup shredded carrot

1/2 cup fresh cilantro, chopped

Directions:

1. Prepare the salad dressing by placing the first 9 ingredients (under dressing) in a small mixing bowl and combining with a whisk. Set aside.

2. To prepare the tofu, coat a baking sheet with nonstick cooking spray. Place the cubes of tofu in a bowl and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper, or to taste. Transfer the cubes to the baking sheet and broil on high for 15 minutes, or until lightly golden, turning the cubes over once halfway through.

3. Bring a large saucepan of water to a boil then add the soba noodles and cook according to package directions, about 4 minutes. Drain the noodles, rinse in cold water, then drain again.

4. In a large bowl, combine the tofu, noodles, cabbage, sprouts, carrot, and cilantro. Top with the dressing and toss together to combine.

Nutrition Information:

For 1/4 of the salad: 371 calories, 9 grams of fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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Rice Salad with Dried Cranberries and Almonds

Baking is my first love in the kitchen. I really do enjoy cooking now, but originally it was out of necessity that I learned to cook since I couldn’t (or at least shouldn’t) eat cookies for dinner every night. So to be honest I was a bit disappointed when my husband was assigned to bring salad for his work holiday potluck. I usually use those types of events to bake a special treat and it generally goes over really well. But my husband didn’t want to make a big deal of it so I decided to use the opportunity to try a new salad recipe. I flipped through some of my favorite cookbooks for ideas and happened upon a recipe for rice salad. Now of course I’ve heard of pasta salad before but rice salad was new to me. It seemed perfect for this type of event though, something that can be made in advance, easily transported, and served at room temperature. So I decided to give it a shot. And I’m glad I did. This dish is a great last minute side dish for your holiday meal. The red from the cranberries and hints of green from the green onions and cilantro give it a festive appearance and the flavors are unusual but delightful, with a sweet and savory combination of ginger, coriander, and a little cayenne pepper for heat.

Rice Salad with Dried Cranberries and Almonds

Reading through the original recipe, I wasn’t so sure what to expect, since frankly, the recommended ingredients sounded a bit odd in combination. But somehow it works. The other thing I learned from this recipe was how to make a creamy and flavorful vinaigrette dressing in my food processor, which opens up a whole new world of unique salads. I’m sure I’ll come back to that technique in the future.

Rice Salad with Dried Cranberries and Almonds

Some notes:

-I used a rice cooker to prepare the basmati rice but you can make rice on the stove as well.

-Toast almonds by cooking them in a small skillet over medium heat for 6-8 minutes. Watch them closely because there’s a fine line between toasted and burned and it’s really easy to cross that line.

Rice Salad

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Rice Salad with Dried Cranberries and Almonds (adapted from How to Cook Everything)

Yield: 6 servings

4 cups cooked basmati rice

1 cup dried cranberries

1/2 cup slivered almonds, toasted

1/4 cup chopped green onion

1/2 cup extra virgin olive oil

3 tablespoons white wine vinegar

salt, to taste

freshly ground black pepper, to taste

1 shallot

1 tablespoon ground coriander

2 teaspoons ground ginger

1 1/2 teaspoons cayenne pepper

1/2 cup chopped fresh cilantro leaves

Directions:

1. In a large bowl, combine the rice, cranberries, almonds, and green onion.

2. Prepare the vinaigrette by combining the olive oil, vinegar, and salt and pepper in a mini food processor or blender and process until it appears creamy. Then add the peeled roughly chopped shallot and process until fine. Taste the dressing to adjust the salt and pepper as needed. Pour the vinaigrette over the rice mixture.

3. Add the coriander, ginger, and cayenne, along with additional salt and pepper to taste, and fluff the rice to separate the grains and combine all the ingredients. Stir in the cilantro.

4. Serve at room temperature. This can be refrigerated for a day but should be brought back to room temperature before serving.

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