Cobb Salad

Turkey Cobb Salad

This Cobb Salad recipe was adapted from NY Times recipe at https://cooking.nytimes.com/recipes/1018890-cobb-salad.  It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6.  Photo credit NY Times Recipes.

Ingredients

Salad

  • 2 hard boiled eggs (make ahead)
  • 4 oz bacon
  • 6 oz pre-cooked turkey
  • 1 small head romaine lettuce
  • 2 medium tomatoes
  • 1 avocado, thinly sliced or chopped
  • 3 oz blue cheese, crumbled
  • 2 Tbsp finely chopped chives

Dressing

  • 1 small shallot
  • 3 Tbsp red-wine vinegar
  •  Kosher salt and ground pepper, to taste
  • 1 Tbsp whole grain or Dijon mustard
  • 3 Tbsp olive oil
  • (FYI there will be extra dressing but you will be happy to have some left over next time you make a salad!)

Directions

  1. Make the dressing: Mince shallot and combine with vinegar, salt, and pepper. Let sit for 5 minutes and then add mustard and olive oil and whisk with a fork until blended. Adjust seasonings if needed.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 5-8 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  3. Chop or shred turkey into bite-sized pieces. Peel and chop the hard-boiled eggs.
  4. Arrange lettuce in your largest serving bowl or platter. Drizzle 2 Tbsp of the dressing over the lettuce and toss to combine; season with salt and pepper.
  5. Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Drizzle 2 more Tbsp of the dressing over the top and sprinkle with chives.
  6. Pour remaining dressing into a small bowl and set on table for diners to add more dressing if they like.

Nutrition

Oops, not ready yet.  Coming soon!

Mexican Baked Tilapia from Chowhound

Weeknight Chicken + Avocado Lettuce Wraps

Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min

I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand.  It’s pretty true to the original but we are using leftover chicken instead of making it from scratch.  Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold.  Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”

Mexican Baked Tilapia from Chowhound

Dirty Quinoa

Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min

This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority.  I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me.  I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix.  Anyway, enough about hot dogs, let’s make some dirty quinoa!

Ingredients

Continue reading “Dirty Quinoa”

Mexican Baked Tilapia from Chowhound

Farro con Pollo

Serves: 4 people
Hands-on time: 40 min
Total time: 40 min

This recipe was adapted from a Bobby Flay Fit recipe called “Quinoa con Pollo with Peas and Green Olives.”  It took me a ridiculously long time to make (ok, I admit it, it was 2 hours, ugh) but was absolutely delicious.  It was worth spending the time figuring out how to get it down to a 40-minute recipe.  If you have the chicken already pre-made from a previous night’s meal you can shave another 10 minutes off of the hands-on time.

Given that it’s winter, I opted for the meatier toothiness of farro instead of the more delicately textured quinoa. That turned out to be a great adaptation because the meal is very flavorful and the farro holds its own better than I think the quinoa would have. Continue reading “Farro con Pollo”

Mexican Baked Tilapia from Chowhound

Roasted Pork Loin with Pears

Serves: 2-4 people
Hands-on time: 20 min
Total time: 40 min

I made this Pork Loin with Pears recipe last year when I found it on the Williams Sonoma website and it was “quite good” or at least that’s what I wrote in my notes. It just so happens that we received a box of Harry and David pears for Christmas this year and I’m looking for something to make with them, so decided to try this recipe again.

I changed a few things this time around. Since I wanted to create a larger quantity of pork, I bought a 3-lb pork loin roast instead of the 1-lb loin the original recipe called for. Obviously this big roast was going to take much longer than the 1-lb loin, so I sliced it into three pieces and increase some of the other ingredients to compensate. Some of the pork is going to be saved for later in the week so I didn’t need to triple the pears and such, just the seasonings and browning oil.

Anyway, here’s the recipe. I think it makes a great-tasting but easy Sunday night meal.

Ingredients

  • 1 pork loin roast, about 2.5 to 3 lbs
  • Salt and freshly ground pepper
  • 2 Tbsp extra-virgin olive oil
  • 1 red onion
  • 4 pears
  • 3 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 1 tsp dried thyme (or use 12-15 fresh sprigs if you prefer)

Directions

  1. Peel, trim and cut onion into 6-8 wedges. Put in a bowl.
  2. Wash and core the pears, and cut them into wedges as well. Add to bowl with onion.
  3. In a large ovenproof sauté pan (cast iron works great!), warm the olive oil over medium-high heat.
  4. In the meantime, slice the pork lengthwise into three somewhat equal pieces, approximately 1 lb each. (No need to get too anal about this, cooking is easier when you don’t stress about it :-). Just take your best guess.)
  5. Sprinkle the pork pieces with salt and pepper and dried thyme (if using). (Go heavy! Bobby Flay overseasons everything and his stuff is friggin awesome.)
  6. Preheat oven to 400°F.
  7. When the oil is shimmering (don’t let it smoke), sear the pork, turning occasionally, until browned, 6 to 8 minutes total. Transfer to a plate.
  8. Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. If using fresh thyme sprigs, quickly strip off the leaves add them to the pan. Transfer the pan to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.
  9. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut one of the pieces into 1/2″ thick slices (save the rest for later in the week).
  10. Serve 1/4 to 1/3 of the sliced pork, pears and onion wedges on each person’s plate and drizzle with the glaze from the pan.

Excellent served with a toothy grain like farro and some steamed broccoli or cauliflower.  Mmmm!

Comments?  Modifications?  Improvements?  Tell us below!

Tips and Timesavers

  • There’s not a lot you can do to reduce the time on this recipe, as I’ve already reduced it to its essence.  Best thing here is to pre-chop your veggies and measure your ingredients, then cook this straight through.  Especially if you like to watch TV on your iPad while cooking, like I do (all those little steps makes it hard to multi-task).

Nutrition (g)

Sorry I don’t have this section filled out yet. Coming soon!

  • Serving Size:
  • Calories:
  • Protein:
  • Fat:
  • Carbs:
  • Fiber:
  • Sugar:

Photos

Step 1

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Mexican Baked Tilapia from Chowhound

Easy No-Cook Oatmeal

Serves: 1
Hands-on time: 5 minutes
Total time: 1 hour

Also called “muesli” in many parts of Europe, you don’t need to soak this no-cook oatmeal overnight. A good one-hour soak in the morning will do the trick. Make it while you’re waiting for your coffee and by the time you get out of the shower it’ll be ready to go.

Ingredients

1/3 C gluten free oats
1 T chia seeds
1/2 C coconut water
2 T plain fat-free Greek yogurt
1/2 small banana
1/4 C small frozen sweet fruit such as raspberries or blueberries
1 T chopped walnuts

Directions

  1. Soak chia seeds in coconut water for a few minutes until the mixture begins to gel. (This step is optional but I find it works better for the short soak version.)
  2. Add oats and yogurt and stir well.
  3. Chop banana and put on top. Don’t stir.
  4. Add frozen fruit, then sprinkle with nuts. Don’t stir.
  5. Place in the frig for an hour (less is OK but an hour or so is best).
  6. Mix and eat!

Tips and Time Savers

  • If you don’t like it cold, stick it in the microwave for about 30 seconds, then restir. It will be nice and warm.
  • It’s fine to not soak the chia seeds first, but you will get a slightly different texture.
  • Yes, you can make these the night before if that works better for you. Many people (including myself) prefer the shorter soak time because of the taste and texture of the slightly firmer oat.
  • You can omit the yogurt (oh but why?!) and use a nut milk instead.

Notes

No need to add any kind of sweetener. The frozen fruit will make it plenty sweet enough.

Nutrition

Coming soon!

Photos

Photo of no-cook oatmeal