Satisfying Salads – Part 2

Ingredients

• 2 Tbsp olive oil
• 2 boneless, skinless chicken breasts
• 6 c chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 c corn kernels, either fresh and cooked or canned and drained
• 3/4 c canned black beans, drained and rinsed
• 1/4 c diced red onion
• 1/4 c shredded Monterey Jack cheese
• 1/2 c shredded cheddar cheese
• 1/4 c ranch dressing
• 1/4 c barbecue sauce
• 1/4 c fresh cilantro leaves, chopped
• 1/4 c tortilla strips

Preparation

1. Sauté the chicken breasts in olive oil, until cooked through, about 3-4 min per side
2. Chop into bite sized pieces
3. Place the dry ingredients, other than tortilla strips in a large bowl and lightly toss
4. Drizzle ranch dressing and barbecue sauce over the top and toss again, leave behind a bit of each dressing to decoratively drizzle over the top
5. Top with tortilla strips and serve

Ingredients

• 2 heaping cups of day old rustic white bread, cut into  bite sized cubes
• 1/4 c plus 2 Tbsp extra virgin olive oil
• Kosher salt
• 1 small clove garlic, minced and sprinkled with kosher salt
• 1 1/2 Tbsp red wine vinegar
• 1 1-2 tsp Dijon mustard
• 1 tsp lemon juice
• 6 slices bacon
• 8 c baby spinach
• 4 lg eggs

Preparation

1. Preheat oven to 350
2. Toss the bread cubes with
3. 2 Tbsp oil
4. Spread them on a baking sheet and bake for 10 min, until golden and crisp
5. Whisk garlic, vinegar, mustard and lemon juice
6. Slowly whisk in remaining olive oil and set aside
7. Cook the bacon until crisp
8. Remove the bacon and place it on paper towels
9. Save the fat
10. Toss the spinach and croutons in enough dressing to lightly coat them
11. Divide the salad onto 4 plates
12. Fry the eggs in the bacon fat, 1-2 min each
13. Place one egg on each plate
14. Tear  the bacon into pieces and distribute on each plate

Ingredients

• 1 1/4 tsp garam masala
• Vegetable oil for frying
• 1 lb okra, sliced down the length into thin strips
• Kosher salt
• 1/2 small red onion, sliced into very thin strips
• 1 med tomato, sliced into thin strips
• 1/4 c loosely packed fresh cilantro, coarsely chopped
• 2 Tbsp fresh lemon juice

Indian Shrimp

• 2 lbs cleaned shrimp
• 2 Tbsp coconut powder
• 1 Tbsp ginger paste
• 1 Tbsp garlic paste
• 2 Tbsp red chili powder
• 1 Tbsp coriander
• 1 Tbsp cumin
• 1 Tbsp garam masala
• 2 onions, chopped
• 6 green chilies chopped and seeded
• 7 curry leaves
• 1/4 c olive oil
• 1/4 c water

Preparation

1. Toss the okra strips with garam masala
2. Fry the strips in batches, about 4 min per batch
3. Lay the cooked strips on paper towels to drain excess oil and sprinkle with kosher salt
4. Toss the remaining ingredients together
5. Add the hot okra last
6. Toss lightly and serve warm with sautéed sole or Indian shrimp

Indian Shrimp

1. Combine dry spices and pastes
2. Marinate the shrimp in the mixture for about 15-20 min in the refrigerator ( we use a ziplock bag because it’s easy and disposable)
3. While the shrimp is marinating, sauté the onions and chilies in olive oil on med low heat until golden
4. Add shrimp and curry leaves
5. Sauté for  2 min
6. Add water and simmer until the sauce thickens and shrimp are cooked through
7. About 3 min. Stir frequently.
8. Serve with okra salad and basmati rice.