Food From Home

Cooking at home for fun, health and frugality!

Chicken Planks & Greek Cabbage Salad

Tonight we had battered chicken planks and a Greek cabbage salad.

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The chicken is a copycat Long John Silvers chicken plank recipe. I think it tastes pretty close to the restaurant version. I didn’t alter the recipe at all.  http://www.passionforsavings.com/copycat-long-john-silvers-chicken-planks-recipe/#_a5y_p=2483145

The Greek cabbage salad is based on one from Kalyn’s Kitchen. There are lots of great recipes on that blog. It is focused on tasty low carb recipes so if you follow a lower carb way of eating it is a great recipe resource.

http://www.kalynskitchen.com/2009/09/recipe-for-greek-cabbage-salad-with.html

I had cabbage to use up as well as part of a red onion and some feta cheese . The original recipe did not have onion. I used dried herbs because that is what I had. I made it a few hours in advance.

Greek Cabbage Salad

1/2 head of green cabbage, shredded

1/2 large red onion, sliced thin

4 T olive oil

3 T red wine vinegar

2 oz feta cheese, crumbled

1 tsp dry marjoram

1/2 tsp dry thyme

1/2 tsp dry oregano

1/8 tsp black pepper or to taste

1/8 tsp lemon pepper seasoning or to taste

Mix oil and vinegar together and pour over cabbage and onion. Toss all ingredients together. Serve immediately or refrigerate.

Makes about 4 servings

Verdict: Everyone likes the chicken. Hagbard put his chicken and cabbage salad together in pita bread and thought they made a tasty sandwich. Amethesto didn’t eat the salad. I thought the salad was tasty and super easy to make. I think it would be better with some grilled chicken rather than battered chicken.

 

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Beans: Ham & Bean Soup, Tomato Bean Salad

I have two bean recipes to share today.

The first is a great simple salad with tomatoes, red onion, and chickpeas. This is great for summer potlucks and using tomatoes from the garden.  The recipe comes from the Taste of Home magazine years ago. http://www.tasteofhome.com/recipes/cathy-s-tomato-bean-salad

Tomato Bean Salad

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

4 large ripe tomatoes, sliced thick

1 cup thinly sliced red onion

1 can (6 ounces) medium pitted ripe olives, drained and halved

1/2 cup olive oil

5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

Salt to taste

1/8 teaspoon garlic powder

Combine all ingredients in a large bowl. Chill 3 hours or overnight. Serve cold.

When I make this salad I just chop the onion and cut the tomato smaller instead of having big slices. You can do whatever you prefer. Today I used kalamati olives. We had this for lunch today accompanying chicken breast.

My second bean recipe is for the slow cooker. I combined 2 recipes. They are both good as they are but I think they are better together. The slow cooker is great for beans and great for not heating up your kitchen on a warm day.

http://www.food.com/recipe/crock-pot-ham-and-beans-96347

http://www.budgetbytes.com/2013/09/slow-cooker-white-bean-soup/

Slow Cooker Ham And Bean Soup

1 lb dry white beans (Great Northern or Navy)

3-4 cloves garlic, minced

1 onion, chopped

1/2 lb carrots, chopped

4 stalks celery, chopped

1 lb cubed ham

1 bay leaf

1 tsp dry rosemary

1/2 tsp dry thyme

1/2 tsp paprika

1 T parsley, chopped

1/4 tsp ground cloves

1/2 tsp paprika

1 to 1 1/2 tsp salt

5-6 cups water

Rinse and soak beans overnight. Drain.

Put beans and other ingredients in slow cooker.  Add enough water to cover- about 6 cups. Cook on low 8 hours or until the beans are tender. Mash some beans to thicken soup if you like.

If you want to use already cooked/canned beans- increase the amount of beans. Add enough water to cover. Drain and rinse canned beans before using.

1 pound dried beans = about 7 cups cooked beans

Use 4  (15 oz) cans of beans to equal 1 lb of dry beans

 

 

 

 

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Greek Potatoes and Salad

Tonight’s dinner was lemony-garlic roasted potatoes accompanied by a Greek inspired salad. My recipe developed from several sources over time.
We have had these potatoes alone, with chicken, hummus and pita chips, baked feta cheese or eggs. They take just a few minutes to prep for the oven and are very filling.

Greek Potatoes
2-3 white potatoes- cubed or cut in wedges
1 onion- diced or sliced
1/4 c olive oil
2 cloves garlic- minced
1/3 c water
1 tsp dried oregano
1/3 c lemon juice
1 tsp salt
1/2 tsp black pepper

Put onion and potato in an 8″x8″ baking dish. Mix together the remaining ingredients, pour over potatoes and stir.
Put in 425°F oven. Bake 20 minutes, stir and return to oven for 20 more minutes or until potatoes are tender and most of the liquid is gone.

Our salad tonight was baby spinach with black olives, tomato, feta cheese, hard boiled egg, red pepper flakes and a balsamic vinaigrette.

Some time ago a read a tip on the internet that if you chew gum while chopping onions your eyes won’t water. I happened to be chewing mint gum tonight and my eyes did not tear up at all. So this tip is worth a try I guess.

Happy Friday!

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Morning Macaroni Mayhem

Hola!

This morning I got up early and started making the macaroni salad for our lunch today.  I used wacky mac instead of regular macaroni today. As everyone else was asleep my only helper today was our long haired Chihuahua, Sophie.

I first made  a deli macaroni salad recipe I found on the former Recipezarr- now Food.com- in April of last year. My daughter had expressed a fondness for macaroni salad from the grocery store deli and I’m always thrilled to find something she will eat but I was sure we could make it at home pretty easily.

My daughter won’t eat visible onions but I can get by with using onion powder. I have made a few other adaptions to the original recipe.  Since we are a small family I also made less than the original recipe would. We’ll be having this with Cajun seasoned chicken breast today.

Stirring it all together.

Macaroni Salad

(makes about 3 cups)

1 1/2 c macaroni or wacky mac

1T onion powder

1 dill pickle, diced

1/2 tsp salt and pepper or to taste

3/4 c mayo

1 tsp pickle juice

1/4 tsp dried dill weed

1/4 tsp garlic powder- or to taste

about 1/4 c diced cheddar cheese

Cook macaroni 8 to 10 minutes. Drain and rinse.

Mix with diced pickle and onion powder in medium bowl. Add salt, pepper, mayo, pickle juice, garlic powder, dill weed and cheese and stir well.

Refrigerate a couple of hours before serving.

Takes about 20-30 minutes to make.

Review: Everyone ate and enjoyed the macaroni salad. Hagbard said that it complimented the Cajun seasoned chicken well. Little Lulu declared that it was delicious. There are probably 1 or 2 serving left.

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