Corn & Barley Salad

Original Recipe HERE

This is a hearty side dish that could be a main course if you added some kielbasa or chicken.

I tweaked amounts based on what I had in my pantry.  I used one good-sized clove of garlic in the vinaigrette, and it was too sharp.  Next time I'll use a smaller one or leave it out entirely.  A little bit of sugar could balance the red wine vinegar and tomato, too.  And some diced cheese would probably be good.  We had brie on our burgers the same night I made this, and I was intrigued by the idea of adding some to the salad...but I ran out of time.

And "...but I ran out of time" is how I end just about every statement of good intentions these days.

Ingredients

* For vinaigrette:

1 pint cherry or grape tomatoes

1 small clove garlic

2 Tablespoons extra virgin olive oil

2 Tablespoons water

1 Tablespoon red wine vinegar

1 Tablespoon lemon juice

1 Tablespoon diced red onion

salt & pepper

* For salad:

1 cup barley or brown rice [I used barley]

2 cups fresh or thawed corn [I used frozen]

1 pint cherry or grape tomatoes, quartered

1/2 to 1 cup finely diced red onion

4 to 6 slices bacon, chopped

1 avocado, chopped [I didn't use]

salt & pepper

Directions

* For vinaigrette:

(1) Combine tomatoes and garlic in a small food processor (I used my magic bullet).  Process until smooth.

(2) Add oil, water, vinegar, lemon juice, and red onion.  Process until well combined.

(3) Add salt and pepper to taste.

* For salad:

(1) Place corn in a colander to thaw, if necessary.  Top with red onion.

(2) Cook barley according to package directions.  Drain into colander with corn and onion.

(3) While barley is cooking, cook bacon until crisp.  Drain.

(4) Combine barley, corn, tomatoes, onion, bacon, and avocado (if using) in a large bowl.

(5) Pour vinaigrette over salad.  Stir until well combined.  Chill.

Kid Participation: Stirring...that's about it.

White Bean & Spinach Salad

Original Recipe HERE

A side dish that's flavorful and guaranteed to be do-able any night of the week.  I always have these ingredients on hand.

I used red wine vinegar instead of cider.  The mustard was a little strong...the flavor was fine for me, but possibly a little too bold for kids.  I'd reduce it slightly next time.

I upped the bean amount to three cans, and it meant enough leftovers for a good-sized lunch portion the next day.  But otherwise, it was gobbled up by the five of us (*A* was too busy singing "Moana" songs to focus on eating).

Ingredients

3 cans (15 oz each) navy beans, drained & rinsed

1/2 red onion, thinly sliced & chopped

4 cups fresh spinach leaves

2 & 1/2 Tablespoons Dijon mustard

2 & 1/2 Tablespoons red wine vinegar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon salt

Directions

(1) Take handfuls of spinach and slice the leaves into thin strips.

(2) Rinse onion pieces; drain.

(3) In large bowl, whisk together mustard, vinegar, spices, and salt.

(4) Toss beans, spinach, and onion with dressing.

Kid Participation:

* Whisk dressing

* Stir salad ingredients together

Asparagus, Egg, & Bacon Salad

Original Recipe HERE

I knew this was a guaranteed failure for my kids before I even made it, but I figured I'd like it.  And I did.  Good thing I doubled some of the elements (new amounts reflected below) because it fed me the next day, too.

I made it ahead of time for dinner and combined everything except the bacon...saved that until the end.  I also had some extra tomatoes hanging around, so those went in.  I'd consider goat cheese or feta just to try it, but it's perfectly fine without it.  I served it room temperature the first time and scarfed it cold from the fridge the second, so temperature didn't matter (or my standards are very low.  See: I eat 90% of my meals standing up right now).

Ingredients

2 hard boiled eggs, peeled & sliced

2.5 to 3 cups chopped asparagus

4 slices bacon, cooked & crumbled

2 Roma tomatoes, chopped & seeded

1 teaspoon Dijon mustard

2 teaspoons extra virgin olive oil

2 teaspoons red wine vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

(1) Bring a pot of water to a boil.  Add asparagus; cook 2 to 3 minutes until tender yet firm.

(2) Drain asparagus.  Run under cold water.  Set aside.

(3) In a small bowl, whisk together Dijon, oil, vinegar, salt, and pepper.

(4) Toss the asparagus, egg, and tomato with dressing.  Top with bacon just before serving.

Kid Participation: None.

Quinoa Pilaf with Apples & Cranberries

Original Recipe HERE

 

I thought this was really good, though reactions from the rest of the family was split.  Since it was easy to make and held up well over several days, this will be a contender for something like Thanksgiving.  The apples, cranberry, and pecans give a autumnal vibe.

 

It made an insane amount of food: we ate it as a side for two dinners, plus it gave me several lunches.  Next time I'll cut the amount of quinoa in half (original amounts reflected below).

 

I don't often like nuts in any sort of recipe, but I'm glad I went against type and made the toasted pecans.  They added a nice balance to the other flavors.  I also added some finely-chopped sharp cheddar and gouda in the hopes that the addition of cheese would make the entire thing appeal to the kids.

Ingredients

1 cup white quinoa

1 & 1/2 cups red quinoa

4 cups vegetable or chicken broth

1/4 cup olive oil

1/2 one red onion, diced

2 stalks celery, diced

1 clove garlic, minced

1 & 1/2 teaspoons Herbes De Provence [I used Tuscan blend]

1 teaspoon Salt

pepper to taste

2 Granny Smith apples, diced

1/2 cup dry white wine

1 cup dried cranberries

1 cup pecans, toasted

1 cup sharp cheddar, diced [optional]

1 cup gouda, diced [optional]

Directions

(1) Rinse quinoa in a fine mesh colander; drain.

(2) In a medium saucepan over medium heat, combine quinoa and broth.  When it comes to a boil, cover and turn heat to medium low.  Simmer for about 10 to 15 minutes until quinoa is al dente.

(3) Meanwhile, in a saute pan over medium high, add olive oil, onions, celery and garlic; stir.

(4) Add herbs, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes.

(5) Add apples and wine; simmer 5 minutes to cook out alcohol.(6) Pour onion mixture over cooked quinoa; stir until combined.

(7) Fold in cranberries, pecans, and cheese. Check for seasoning.

 

Kid Participation: None.

Fresh Corn Salad

Original Recipe HERE

 

This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.

 

I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.

 

Ingredients

4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese

 

Directions

(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).

(2) Immediately put corn into a bowl of ice water for a few minutes.

(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 

(4) Cut tomatoes in half; add to bowl with dressing.

(5) Add green onions and basil to tomato mixture.

(6) Cut corn kernels from cobs; add to tomato mixture.

(7) Gently stir in feta.

(8) Cover.  Refrigerate several hours for best results.

 

Kid Participation:

* shuck (husk?) corn

* get covered in mosquito bites from shucking corn outside

Wheat Berry Salad

Original Recipe HERE

 

The only time I've ever seen - and thereafter consumed - wheat berries was at the Whole Foods fill-your-container bar thing.  There was a salad that looked good, so I got some.  I liked it, and then I forgot about wheat berries.  Until the next time I was at Whole Foods fill-your-container bar thing.  Repeat, repeat (probably literally...I go to Whole Foods maybe twice a year).  When I came across this recipe in my bookmarks, I thought it might be a good accompaniment to our Christmas dinner since all the other dishes were hot.

 

The kids ate it but didn't ask for more.  Upon pressing him to rate the holiday menu items, Husband hesitated on this one, which is the indicator that he wasn't a big fan.  However, my mom and I thought it was great.  I really like the texture of wheat berries: you actually feel like you're chewing something instead of the mush of similar grain-based dishes like quinoa and bulgur (and couscous, which has flour, which is made from a grain, so I'll include it here).

 

I didn't have all the ingredients, so I substituted with what was in my kitchen.

 

Ingredients

2 cups wheat berries

6 cups water

2 Tablespoons honey

1 small garlic clove, minced

1 Tablespoon lemon or lime juice [I used lemon]

1 Tablespoon rice vinegar

2 Tablespoons peanut or sesame oil [I used sesame]

1/2 teaspoon salt

1/2 cup raisins or dried currants or craisins [I used currants]

1/4 cup peanuts, chopped

1 cup fresh or frozen peaches or mangoes, defrosted & chopped small [I used frozen mangoes]

1 small red bell pepper, chopped small

1 cup fresh spinach, roughly chopped [I did not include]

 

Directions

(1) Put wheat berries in medium saucepan.  Cover with water.  Bring to a boil.  Simmer, uncovered, for 60 to 90 minutes or until desired tenderness is reached.  Add more water if needed.

(2) Pour wheat berries into a strainer.  Rinse, drain, and cool.

(3) Whisk honey, garlic, lemon/lime juice, rice vinegar, oil, and salt in a large bowl.

(4) Add wheat berries, raisins/currants/craisins, peanuts, peaches/mangoes, bell pepper, and spinach to the bowl with the dressing.  Stir to coat thoroughly.  Serve chilled or room temperature.

 

Kid Participation: None.

Sweet & Spicy Cucumber Slices

Original Recipe HERE

This recipe is one of those that's well-suited to serving during the summer: little effort required, refreshingly crisp and cool, and it can sit out at a barbecue for a few hours without worry of spoilage or deterioration of quality.

I didn't use the full amount of red pepper flakes that the original recipe called for since I was hoping my kids would eat it - and generally the less heat, the better.  Also, I didn't reduce the marinade to 1/3 cup because it had already cooked well past 10 minutes and I was getting impatient.  I'd say I had at least 1/2 of a cup.

I could've eaten the entire batch of this myself, in one sitting.  However, I purposely saved some for the next day to see how it would hold up.  It was noticeably watered down - but still very edible.  Next time I will do more to drain (sweat?) the cucumbers and press as much water out as possible instead of simply drying them.  And reducing the marinade to the instructed amount would probably help with that as well.

Ingredients

1-1/2 lbs cucumber [I used 3]
2 tsp kosher salt
1/2 cup rice vinegar [I used 1/4 cup rice and 1/4 cup red wine]
1/2 cup water
3 Tablespoons sugar
1/8 tsp red pepper flakes
one slice of red onion

Directions

(1) Peel cucumber.  Cut in half lengthwise; slice into 1/4" pieces.

(2) Place cucumber slices in a colander sitting over a bowl.  Sprinkle with salt; toss well. Let sit for 1 hour refrigerated. Toss several times while draining.

(3) Meanwhile, combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). 

(4) While marinade is reducing, finely chop onion to make 2 tablespoons.

(5) Remove marinade from heat.  Add onion. Let mixture cool to room temp.

(6) Pat cucumbers dry with paper towels.  Combine them with the marinade.  For best results, refrigerate until well-chilled.  To avoid mixture becoming watered down, serve the same day it is made.

Kid Participation: None.

Potato Salad with Montreal Steak Seasoning

Original Recipe HERE

My mom's recipe is still my all-time favorite potato salad.  However, hers requires Miracle Whip, which I never use except to make that one recipe.  I don't like buying the jar just to use one third of it before it goes bad, nor have I been motivated enough to look for what I'm sure are thousands of other recipes I could use the rest for.  So I rarely make it and have tried a myriad of other potato salad recipes instead.  I've learned I don't like the hot (German?) styles, nor the vinegar-based.  I guess in my head, potato salad must have mayonnaise (or a close equivalent) to be authentic.

So I was excited to try this recipe, and it didn't disappoint.  I had all the ingredients already, so it was easy to throw together.  Everyone in my family happily ate it (although the kids dipped their potato pieces in ketchup, but that was expected...they dip grapes in it, as well, and swirl it into their yogurt...gag).  I had leftovers the next day and realized it tastes even better the next day - I guess so the seasoning has had time to really incorporate (if that's the word) into the mayonnaise.

Ingredients

2 to 3 pounds Yukon Gold potatoes

3 to 4 eggs

3 stalks green onions

1 to 2 stalks celery [optional]

1/2 to 3/4 cup mayonnaise

1/2 Tablespoon Montreal Steak Seasoning [or to taste]

Directions

(1) Peel and halve potatoes.  Place in cold, salted water with eggs.

(2) Bring to a boil and cook for 12 minutes.

(3) Remove eggs and add to ice bath. Boil potatoes a few minutes more or until a knife can be inserted into the potato without resistance. [I found they didn't need any further cooking than the 12 minutes]

(4) Remove potatoes from heat. Drain and chill.

(5) When cooled, slice potatoes and eggs into bite-sized pieces [I only used half the yolks].

(6) Slice green onions and celery.  Add to potatoes and eggs.

(7) Thoroughly combine mayonnaise and steak seasoning.  Pour over potato mixture.  Gently stir together all ingredients and refrigerate until use.

Notes: My eggs turned out perfectly cooked, though two had some splits in the shells.  I may try poking holes in the larger end next time before cooking (would this require instead adding them once the water is already boiling?).

Kid Participation: None, really.

Mango Quinoa Salad

Original Recipe HERE

Not much to say about this other than it was easy and refreshing, and it tasted even better the next day.  A good meal for a hot day, and it can be served as a side dish or as the only thing you're eating for dinner.  I didn't have the quinoa, so I used Trader Joe's Harvest Blend.  I imagine Israeli couscous would work as well.  This made enough for all of us to eat some at dinner, as well as enough leftovers for me to have a hearty lunch

Ingredients
2 cups cooked quinoa (or any similar blend), room temperature or chilled
1 14-oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
3 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lime juice
kosher salt
freshly cracked black pepper

Directions
(1) Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, and black beans.
(2) In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. (3) Toss to combine and add salt and pepper to taste. Chill at least one hour before serving.

Notes: A greater variety of diced vegetables could be added, as could some frozen corn or maybe canned pineapple tidbits.

Kid Participation: Nothing besides mixing everything together, since that's about all you do with this recipe anyway.

Mango & Cucumber Salad

I had another fruit-and-vegetable salad in mind, but our walk to the market around the corner yielded no papayas and unripe avocados.  Knowing I really needed a side dish for dinner, I improvised and bought a mango.  Upon getting home, I decided to use up a lonely cucumber, and the end result was great...the flavors complimented well instead of competed, and it would be a refreshing summer treat.  I didn't have time to let it sit, but it was definitely better the next day.  *N* had one helping, and *J* didn't eat his - but that's no surprise, since he's fickle about mangoes and doesn't like cucumbers.

Ingredients

1 ripe mango

1 large cucumber

2 Tablespoons finely chopped red onion

2 garlic cloves, finely chopped

2 Tablespoons lime juice [lemon could be used]

3 Tablespoons red wine vinegar

pinch of salt

Directions

(1) Peel mango.  Dice into small, bite-size pieces.

(2) Peel cucumber.  Cut into quaters, length-wise, and then thinly slice.

(3) Whisk lime juice, vinegar, and salt together in metal bowl.  Add mango, cucumber, onion, and garlic; combine thoroughly.

(4) Refrigerate several hours or overnight.

Notes: There are plenty of possibilities for additions: black beans, pineapple, red pepper, etc.  It could also be served over spinach to make a traditional salad.

Kid Participation:

* Squeeze mangos at store to determine which one is ripest

* Whisk ingredients

Cauliflower and Broccoli Salad

Original Recipe HERE

I whipped this together when I realized I needed a side dish to feed our out-of-town guests.  By whipped, I mean frantically raided the refrigerator and pantry for any items that seemed like they could be combined and not taste awful.  Surprisingly, this turned out well, even though I served it less than an hour after making it.  Letting it sit overnight would be even better.

Ingredients
* For salad

1 head of cauliflower (about 2 pounds)

1-2 bunches of broccoli (about 1 pound total before trimming)

3 ribs celery, sliced (about 3/4 cup sliced)

1/2 red onion (or onion of your choice), sliced or chopped (about 3/4 cup sliced)

2 carrots [or a handful of baby carrots], washed and thinly sliced

1/2 green bell pepper, chopped (optional)

* For dressing

1/2 cup pure maple syrup

2 teaspoons dry mustard powder [substitute Dijon if necessary]

1/2 cup light olive oil or oil of your choice

1 1/2 teaspoons salt

1/2 cup Balsamic vinegar

2 teaspoons poppy seeds

Directions

1) Wash cauliflower, remove stem and solid "heart," and cut into small bite-size florets (about 8 cups).
2) Wash broccoli and cut into small bite-size florets (about 5-6 cups).

3) Place cauliflower and broccoli florets, celery, onion, carrots, and green pepper (if using) in large bowl.
4) In medium mixing bowl, combine dressing ingredients and mix thoroughly. Pour over veggies and toss to combine and coat.

5) Chill salad for a few hours or overnight (can keep in the fridge for several days).

Notes: None.

Kid Participation:
* Whisk dressing ingredients
* Stir entire salad together