I have never been a fan of brussels spouts, the smell as they were being cooked never settled well with me so I always avoided them. Enter my Pinterest board…I was perusing my Recipes section when I came across this recipe for Kung Pao Brussels Sprouts from Real Simple. The title of the article that was originally from Real Simple was titled, “I Just Made Kung Pao Brussels Sprouts, and I Might Never Order Takeout Again”. Now that is a title! I am not sure how (since I have always hated brussels sprouts), but my mouth began watering!
Sorghum, Lentil and Brie Salad with Orange Maple Vinaigrette – so yes, I know this is a mouthful, however I feel like each flavor is integral which is why I included all of these ingredients in the title. I felt it was important to give you an idea of all the deliciousness that is packed into this mouth watering salad. I must re-iterate…this salad is mouth watering.
We have been having our home remodeled which has been a massive pain. Now that it has been completed I am thrilled with the end result, however the process was painful. Since my ability to cook was sidelined I searched for delicious and healthy options to curb my hunger, which is how I stumbled across a salad at my local PCC store called, the Perfect Protein Salad. I instantly became addicted and wanted to share my version, which tastes extremely similar to PCC’s Perfect Protein Salad.
One of my favorite parts of cooking is the ability to customize recipes. In this case the recipe calls for lemon, dill and garlic. Since I am crazy about these three flavors I upped the amounts to make them more pronounced. The base for this salad is garbanzo beans and spelt berries which provide both a creamy texture and a chewy texture. Since I am huge on texture the crunch of numerous veggies, including cucumbers, celery, peppers and onions are also a complete bonus.
In a nutshell, this has become one of my go to salads. I love enjoying it for a quick lunch, enjoying it at dinner with a grilled piece of chicken or fish and it also makes a great salad to take to a friends house. In the event you have someone in your life that is vegan, this version is made with vegan mayonnaise* which is an added bonus. I hope that if you live in the Northwest you stop by PCC and try their Perfect Protein Salad or make it at home for yourself.
Perfect Protein Salad (inspired by PCC’s Perfect Protein Salad)
(serves 2 for a main dish or 4 as a side dish)
Ingredients
1 – 15 ounce can of Garbanzo Beans
2 stalks cucumber, diced
1 cup cooked spelt berries
1/3 c. Vegenaise
2 carrots, diced
1/4 c. green onion, thinly sliced
2 T. red onion, small dice
3 T. lemon juice
3 T. italian parsley, thinly sliced
1 T. cider vinegar
1 clove garlic
2 T. fresh dill weed or 1 t. dried dill weed
2 T. fresh basil or 1 t. dried basil
salt & pepper to taste
Directions
Combine all ingredients. Put in refrigerator and let flavors meld together for a couple of hours if possible. More often than not I am rushed and not able to do this, but if you can, definitely do this. This salad is very easy to make and lasts for a day or two in the fridge so you can make it ahead and enjoy leftovers later.
* Side note, vegenaise tastes great! If you have never tried it, I would recommend doing so. I was extremely hesitant at first, but now I really love it.)
I was talking with two of my very close friends recently and they were talking about their amazing lunch at Neiman Marcus and in particular the Neiman Marcus Popovers with Strawberry Butter they enjoyed. It immediately took me back to lunches that I used to share with my mom at the luxe Neiman Marcus restaurants and all of the memories I shared with her.
My mom was old school and loved the crisp tablecloths, fine napkins and of course the doting that comes with all things Neiman Marcus. After hearing my friends speaking of these heavenly bites I found the recipe in my Neiman Marcus Cookbook and made my own batch of these scrumptious, eggy, airy bites of heaven.
A few of the chef’s notes in the cookbook states that it is important to make sure to have the eggs and milk warm before mixing. Also, make sure to let the batter sit for an hour before baking them and always make these fresh. Popovers that are frozen or trying to make popovers from batter that has been pre-made tends to not work well. So, in a nutshell, you must commit when making these. No shortcuts for these little babies.
There is something that is irreplaceable when recollecting memories with loved ones that have passed on. I will never forget the lunches I shared with my mom at Neiman’s and making these delicious popovers brings back so many memories filled with love, nostalgia and deliciousness.
Popovers
Ingredients
3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Directions
To make this recipe, you will need a Teflon-lined popover pan with a 12-cup capacity. These are available at kitchen equipment and specialty stores, and some cooking mail-order catalogs.
Preheat the oven to 450° F. Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.
Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.
Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375° F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Yields 1 dozen popovers.
Strawberry Butter
Ingredients
1 pound butter
1 1/4 c. strawberry preserves
Directions
In an electric mixer, beat butter until light and fluffy. Add the preserves and mix until just combined.
