Taste of Raleigh: Hot Point Cafe

If you want a nice change from Panera - go here. (Picture taken with my phone - sorry for the quality.)

I really wasn't planning on eating out today for lunch, but I wanted a quiet(er) place for lunch and didn't want to sit in my apt by myself. So, I had looked at this place online and went hunting in North Hills. Found it.

This is a trendier Panera. Same price (about) for what you get. I actually think you get more on the salads. The soups were smaller and not a wide variety. Sandwiches looked good, but Panera's are bigger. They also had meals for dinner - but they were definitely higher (to fit the North Hills market) and they also served a wknd brunch.

I enjoyed the quiet - slightly busy and I was there from 1130-145. Not bad at all. I just enjoyed the warmth and breeze as I sat outside.

I had the small Greek salad and a refillable unsweet tea for $7.22. As you can see from the picture, they don't skimp on the small. There was TONS of feta, black olives, artichokes, greens, roasted red peppers, cuks, and raw mashrooms. It also came with a triangle of their sun dried tomato focaccia bread (good flavor, but a little dry). I asked for the balsamic vinegar on the side - so good. It was sweeter than most.

So - if you are looking for a place that isn't as busy (maybe a place to meet with a girlfriend and sit for hours) - there you go...

Couscous Chicken Salad with Vegetables (2010.16)

I really like couscous and I like chicken and I like vegetables. Thought this would be good. That's about it - it was good.

Here you go:

This is from Easy Summer Meals (Cooking Light)

1 1/2 cup water

1 T evoo

3/4 tsp salt

1 cup couscous (uncooked)

1 yellow pepper, diced

1/2 finely chopped zuk

1/2 cup chopped mushroom

1 1/2 cup chopped chicken (I cooked mine and saved the broth for some soup I am going to make this wknd)

1/2 cup diced carrots

3 green onions, chopped

3 T dried currants

1 T dried chopped mint (or fresh)

pepper

Dressing:

1 cup plain ff yogurt

3 T lemon juice

1 T honey (less because it was really sweet, or Agave nectar)

1 T apple cider vinegar (or what you have)

Chop all veggies. Chop chicken. Cook couscous according to directions. Mix up dressing. Combine all. Best served over mixed greens for a light lunch.

1 1/2 cups: 368 cal, 8 fat, 4 fiber

California Waldorf Salad: from Moosewood

Well, here was my first recipe from the 100$ for 1.50 cookbook. I like it ok- just wouldn't serve it for dinner (which is what I'm doing).

3 large apples, chopped (I used 1 large golden delicious and 2 medium pink ladies, skin on)

juice of 2 lemons, divided

2 tangerines (I would use mandarin oranges next time - no seeding)

2 stalks celery (I used 2 instead of 1)

1/4 cup dried currants

1/2 cup cashews (I didn't toast them)

Dressing: (sweeter than I thought, would use less honey next time)

1 cup plain ff yogurt

1 small avocado (maybe the world's perfect food)

zest of half lemon

3 T honey (I used orange blossom)

Toss apple mixture with juice of one of the lemons.

Mix dressing and other lemon juice in a blender till smooth.

Mix together gently.

Serve over mixed greens.

I would serve this for a brunch in the summer. Pretty and light and sweet. Would be good paired with muffins.

Mexican Salad

My best friend from high school, most times when I visit her in TN, makes this wonderful salad that I LOVE! This time we didn't have it, but I did at least walk away with the recipe. Enjoy!

1 can corn, drained
1 can black beans, drained and rinsed
3/4 cup ranch dressing
1/4 cup salsa
cheese to your liking
tortilla chips to your liking
2 heads romaine lettuce
grilled chicken

Mix ranch dressing and salsa. Toss the corn, beans, cheese, and lettuce.
Grill chicken (or you can leave this out to have a vegetarian salad).
Add broken tortilla chips right before you serve it.
Toss salad with dressing and chips. Cut up grilled chicken on top of the salad. Serve with more tortilla chips, avocado, and more salsa (or ranch) if desired.

THIS IS SO GOOD!

Foodie Night with Brandi

I love my foodie friends!

Brandi and I worked together at SBTS before she went and had a baby. Last night was our last time to get together and hang out before I move on as well. Such is the life of seminary workers!

We had so much fun and I personally ate too much!

I made a huge salad: green leaf lettuce, roma tomato, cuk, feta cheese, pecans, dried cherries. YUM

Brandi made chuck bbq with Sweet Baby Rays sauce that she had slow cooked and then shredded. We ate it the only way you can: on a yellow bread roll that was garlic-ized in the oven on broil.

We also had baked doritos and baked ruffles.

For dessert: an eggo waffle topped with fruit, cinnamon, and maple syrup.

End the night with a Diet Doctor Pepper and my fave dude on TV solving a food-related murder - could it get any better?

I'll definitely miss Brandi - and am thankful for social media and email!

My Favorite Things Salad

Man, it was definitely a good eats at home time while snowed in! Love those little treasures God brings to us!

I've seen many recipes for eggs and asparagus - with the whole fried egg on top of steamed asparagus with the runny yolk. While this is great, it has more calories than I want to spend on it, so here is my version!

serves 1

Green leaf lettuce, chopped

1/2 bunch of asparagus, roasted (trimmed, zest of lemon, drizzle of evoo, s/p, 450 for about 20 minutes)

caramelized red onions

2 t ground flax seed

1 egg white cooked in microwave (in bowl, grease with pam, one egg white, cook for 45 seconds)

1 T crumbled feta

balsamic vinegar.

SO GOOD! I think roasted asparagus has to be some of the world's BEST GOOD EATS!

Oikos Chicken Pineapple Salad

A few weeks ago, I got some coupons for some Stonyfield Organic Oikos Greek Yogurt. Today was the first day I tried some in a recipe. If you a reader of this blog, you know I LOVE chicken salads. Here is another winner, with a great smooth, rich, healthy, tang, taste from the Oikos yogurt.

2 1/2 cups cooked diced chicken
1/4 cup diced celery
1/2 cup diced carrots
scant 1/4 cup scallions (the green part of the green onion)
1/3 cup light mayonnaise
1/3 cup Oikos Greek Plain Yogurt
1 T worcestershire sauce
1/2 tsp fresh ground pepper
1 8 oz can pineapple tidbits (well drained)

Mix everything.
To make this even more yummy - you could add some cashews (goes great with pineapple). Serve on greens or in pitas (to go with the Greek Yogurt).
I look forward to trying many new recipes with the Greek Yogurt. The only thing in this yogurt is nonfat organic milk - with live active cultures. And, unlike many other yogurts - this only has 9 sugars (most are at least 19).
Thank you Stonyfield!

12 Days of Christmas Baking - Day 4 - Cranberry Apple Salad

This girl has provided much wisdom in the last few years of my life (and laughs, and recipes, and talks, and food, and anything else you can think of). I am truly grateful for her. She provides you with a recipe that you can use throughout the holiday season - that's why you always need to keep cranberries on hand (because you can only find them this time of year in the produce section). (This is a picture of the dessert and of Leah and her precious son. Quick story. I visited with Leah and her family the day B was due, but he wasn't going anywhere. He came the next day. I chose this picture because it shows Leah's affinity and closeness with her son, and daughter as well. She loves being a Mom and wife!)

The Cranberry-Apple Salad is a dish unique to my family. It contains chopped cranberries and apples mixed with mini marshmallows and some whipped topping. The end result is a fluffy, beautifully pink concoction unlike anything you have had before. When I was growing up, I was a very picky eater, did not actually eat the salad (my youngest brother ate enough for all of us!), and really never thought I would make it when I was “on my own”. The first year that Nathan and I were in seminary, we could not travel home for Thanksgiving or Christmas. I was devastated, and greatly missed my family. Two other couples who were good friends of ours were not traveling, so we decided to have Thanksgiving dinner together. That meal with the Sperdutos and the Russells is one of my fondest memories—we had such a great time! I knew when we discussed sides that I had to make my mom’s Cranberry-Apple Salad, even if I didn’t eat it. Here’s the secret though: as an adult, I made it myself, tried it, and really liked it! And since then, though we still do not travel home for Thanksgiving, I make the Phillips Family Cranberry-Apple Salad for almost every Thanksgiving!

Phillips Family Cranberry-Apple Salad
2 cups cranberries
1 apple, pared and cored
1/2 cup sugar
2 cups mini marshmallows
2 cups Dream Whip (found with Jell-O)
Chop cranberries and apple using a mini chopper or food processor. Stir together cranberries, apples, sugar and mini marshmallows. Refrigerate overnight. The next day, prepare Dream Whip according to package directions. Fold Dream Whip into cranberry mixture. Serve immediately. This salad is a pretty pink color that can only be appreciated in person!

Asian Pear and Goat Cheese Salad

I love salads! Honestly - I could eat them every meal! Today's was amazing - no dressing needed!

12 oz mixed greens

2 asian pears, thinly sliced

1 large red pepper, thinly sliced

1/2 cup raw walnuts, chopped

1/2 cup craisins

4 oz goat cheese, crumbled

Mix all. If you are going to use a dressing - I would suggest a balsamic (that's what my aunt used and she said it was great).

Fave thing on the TG dinner table today!

Taste of Raleigh: Winston's Grille

This past wknd I was in a great eating city/area in Raleigh, NC. For lunch I went with some friends to Winston's Grille. I very nice place for lunch or dinner. I had been there once before when I was in seminary for a nice dinner with my parents.
The warm yeast rolls were great - whipped butter melted nicely. So yum on a cold, blustery, rainy day in Raleigh.
I had a great salad - a harvest salad: grilled matchstick veggies, granny smith apples, craisins. I topped it with balsamic. I opted to leave off the honey mustard dressing and the bleu cheese crumbles, so it was really healthy. Craisins are wonderful on a salad! Probably the healthiest thing I ate all weekend. It was delicious and filling.
My two other friends got salads as well (and yeast rolls): black and bleu salad (blueberries, strawberries, blackened chicken, strawberry vinaigrette dressing. The other one was the grilled chicken salad (yummy cheese on top). I think cheese does wonders for salads!
What is your favorite cheese on a salad? I like goat or really sharp cheddar! I did take pictures but they turned out really dark because the lighting was dim in the restaurant.
Thankful for a great leisurely lunch in Raleigh and friends.

Avocado Palm Salad (2009.23)

W-S puts out some good cookbooks. More than just the recipes, some books give great details about the food, the products, the land, the specialties, etc. W-S Florence is no different. This could very well be a coffee table book due to the gorgeous pictures and many pages of history about the food and culture of Florence, Italy.
This salad allowed me to try something I have never had: hearts of palm. Slightly tangy, mozzerrella stick-looking like things, 15 calories and 2 grams of fiber per 1/3 of cup, great addition to a salad (less sodium than pickles and adds that same tang).
What is a heart of palm you may be wondering? I didn't know either. Behold - the power of the internet: First, Brazil was the main importer, but now Costa Rica reigns supreme in the exportation of hearts of palm. Here is what I found:
Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), Palmito Juçara (Euterpe edulis), Açaí palm (Euterpe oleracea), sabal (Sabal spp.) and pejibaye (Bactris gasipaes) palms). It is costly because harvesting in the wild kills the tree. Heart of palm is often eaten in a salad, sometimes called "millionaire's salad".
Kroger or Walmart sells the can of tangy sticks for about 2$ a can - but they go a long way! I may even throw some in the panzanella I am making this wknd?

Salad:
1 avocado, sliced
1 can hearts of palm
lemon juice
chickpeas
tomatoes
red onions
spinach

I put some spinach down on the plate, then the avocado and hearts of palm according to the recipe. Then I added the rest because I wanted more of a salad. I also put an egg white omelette down as well for some added protein. I loved the egg white with the avocado - amazing goodness, creamy.
Anyway - this was a good bet for one person! But, I had to throw most of the avocado away since I didn't have any other use for it at the time and they go bad rather quickly.

Summer Simple Lentil Salad

Josh Harris is definitely known for being a pastor and preacher of the Word and an author. WEll, there is a woman in his family known for her healthy cooking. I got this recipe from The Nourishing Gourmet. Great and simple recipe. I'll probably eat it on top of salads or with some pita chips.

2 cups uncooked green lentils, soaked and drained
2 bright colored peppers, chopped
1 cuk, (preferably seedless), quartered and sliced
basil leaves, chopped

1/2 cup each of apple cider vinegar and evoo
2 cloves garlic
1/2 tsp dry mustard
salt and pepper.

Cook lentils for about 25 minutes or until desired doneness. Rinse in cold water and drain. Add basil, peppers, and cuk. Mix the dressing. Pour over it. Let chill, preferred and eat.

Asparagus and Mushroom Citrus Salad with Peppers (2009.20)

This was the recipe of the week - and finally we have a winner (first time in a few weeks). This was my first recipe out of a new Vegetarian cook book. Excellent, colorful, healthy, little sweet, little spicy, all the good things in life. Ok - maybe not all - but this was great! And the cookbook has great pictures and was only 2.99 at Borders!

1 bunch asparagus, ends off, cut on a diagonal

1 T stone ground mustard

2 garlic cloves, crushed (I just crushed these with a knife and then took them out with the mushrooms)

1 orange (zest and juice)

1 lemon (zest and juice)

1 lime (zest and juice)

pepper

1 carton mushrooms, sliced

1/4 (or less) honey

1 red pepper

salad greens

Cook asparagus for 1 minute and then set aside to cool

In a large saucepan, mix the rest (to honey) and bring to a boil. Add in mushrooms and stir for 2 minutes. Take mushrooms out and return sauce to boil for 3-5 minutes until thickened. Mix the red pepper, mushrooms, and asparagus over the salad greends and dress the salad.

Really good. If you like it less sweet - lessen the honey.

Taste of Brentwood: Kalamatas

I was in Bretwood TN for the weekend at a conference. It went great! One of the fun things was going to dinner with the Joneses. They like going to fun and unique places as well - one of the reasons we get along.
We drove through a little shopping center. We found this and had to stop.
It was pretty good. Best thing was the hummus. It was cream and just garlicky enough to not be overwhelming.
I had the fattoush salad with grilled yellow fin tuna (fish of the day) that I had cooked to medium. It was good and healthy!
So, if you are in a new city - try some place new - don't settle for the same old chain places! And speaking of new - I ate a kalamata olive. Never had before. And honestly, it wasn't as bad as a black or green olive. It wasn't as salty and maybe a tad sweeter. Does anyone have a tapenade recipe using kalamata olives?

Ginger Sesame Chicken Salad (2009.11)

Recipe week #11 is out of my favorite cookbook - Fresh Every Day by Sara Foster. But, this was not my favorite recipe. I loved the salad - but who wouldn't. But, I tried to make the dressing for just one (because there is only me) and I got the ratios a bit wrong - some things in it were a little strong. If you were making the recipe as is - I'm sure it would be great.

Salad
rotisserie chicken
greens
red pepper
celery or bok choy
green onions
cilantro

all to taste and salad size pieces - whatever that means to you. I loved the pop of color with the red peppers!

Salad Dressing
zest and juice of one orange
2 T light soy sauce (I used reduced sodium)
2 T rice wine vinegar
1 T honey
2 T fresh grated ginger
2 scaliions, minced
2 minced garlic cloves
2 T toasted sesame oil
1/2 cup canola oil
2 T toasted sesame seeds

Mix all together - pour lightly over salad.

Menu Week - March 16

This is going to be a short week at home - rest of it spending it in TN! Looking forward to it. Also, I am loving cooking with fresh ingredients - I just gotta remember portions and keep exercising.
Monday - Lifeway is feeding me lunch for working on a Bible study. Dinner is the recipe for the week - Ginger Sesame Chicken Salad with Crunchy Vegetables - in Fresh Every Day by Sara Foster. Using a rotisserie chicken to make it quicker - looking forward to the dressing.
Tuesday - Leftover chili - leftover salad. Making box cupcakes for a birthday/St. Patty's Day party we are having for Foster residents.
Wednesday - egg whites and veggies on salad for dinner, leftover chili for lunch
Thursday - whatever is left in my fridge - probably fruit and a pbj for lunch, dinner on the road to Franklin
Friday - lunch and dinner in Brentwood. Breakfast at Lisa's.
Saturday - Moe's taco bar for lunch and a special bday dessert in Kville.
Sunday - lunch with Barak, Heather, and Judah after church in Knoxville.

Roasted and Broiled Veggies on Greens (2009.5)

I love salads! There isn't a lot of food I don't like - but this salad had one of those things, and I thought I would give it another shot - eggplant. This time in a way I hadn't had it before - broiled. Nope, still didn't do anything for me.
But, the salad, recipe of the week out of Salad, cookbook of the week, was a winner. I bought mozzerrella balls to go in this salad, but accidently left them in the grocery bag over night - not a good thing. Since I had some shredded romano cheese - I used that. The Mozz balls would have been better, because the cold creaminess of the cheese would have been a great contrast to the vegetables. Yet, this was still good.
The winner of the salad - the roasted garlic on the roasted sweet potatoes. Roasted garlic is sweet and amazing! Roasted sweet potatoes - almost a comfort food - pop in your mouth goodness. Warm for a really cold night! I could have eaten the whole pan, but didn't. Still have two servings left.

Roasted Garlic, Sweet Potato, Roasted Red Pepper and Eggplant Salad
2 large cloves, zested (with a zester grater)
2 sweet potatoes, sliced and cubed
pepper
olive oil
2 large red pepper
1 eggplant
romano shredded cheese (or better yet, mozzerrella)
Greens
balsamic and olive oil as the dressing

375 toss garlic and potatoes in oil and roast for 30 minutes. Toss halfway. Turn broiler on and place sliced eggplant and sliced and seeded peppers on sheet pan for 10 minutes. Put on greens (I used my favorite, organic baby spinach leaves). Dress with balsamic and olive oil, salt and pepper. Enjoy!

Menu Week: February 2

Well - this week I'm not going to tell you when I'm going to cook things because this week none of those dates may actually happen. But, I will tell you what I am going to cook. Can't wait...
White Chicken Chili
Shrimp Deviled Eggs
Chicken Salad
Caprese Chicken Ravioli
Whole Grain Bread
Roasted Vegetable and Mozzerrella Salad
3 Lean Cuisines - I'm housesitting this week so I need things that are quick and easy
Chocolate Peanut Butter Brownies for CG this week - in honor of Tony's bday (because we didn't have CG this week due to the ice storm.
So - I'll be looking forward to cooking, and sharing food with people, and enjoying housesitting, and enjoying the Getty's this week! :)

Rachael Ray's Chick Pea Salad

I am not a huge fan of Rachael Ray. But, some of her recipes are good. I find most of her recipes basically the same with just one or two slight differences, and some of her "sayings" I find annoying. But, some people love her. I was watching her show the other day and saw this recipe - sounded healthy and fresh, so I thought I would give it a shot! I've changed it a little bit after reading the reviews, but basically have kept it the same.

Chick Pea Salad (I'll be eating this tonight with baby spinach)

2 cans chickpeas, rinsed and drained
1/2 large red onion, chopped
1/2 large red pepper, seeded and chopped
2 celery stalks, chopped
1 tsp rosemary
large pinch of red pepper flakers
1/2 tsp garlic powder
1 T red wine vinegar
1 T balsamic
3 T evoo
s/p

Mix all together. Watch the salt at the end so it doesn't get too salty. Let chill. This would be good with fish, chicken, pork, or on top of greens for a vegetarian dinner. Chick peas have proteins - and you are getting so many vegetables! Tangy enough, but not as tangy as a three bean salad like my mom loves. I think she would like this!

Winter Progressive Dinner Part 2

Tuesday night was our WPD.2. This time it was enjoyed with the Dawkinses and Myerses. I'm am sending you here to look at pictures and get Laura's take on the evening. The salad was good and easy - I like that. Laura's chili was warm and yummy with all the fixings - so good on a cold evening. Bonnie's cheesecake was great with a sour cream top layer - yummy! And I love cheesecake.
The salad I made was romaine, mandarin oranges, avocado, and smokehouse almonds. The dressing was oj, orange zest, red wine vinegar, s/p, and olive oil.
Here are some random things from the evening:
1. All the meals had a creamy layer to them: avocado on the salad, sour cream for the chili, cheesecake for dessert.
2. David taught us about beating the potato to make the skin open up easier to eat.
3. I just sat my little potato down in the big bowl of chili - makes the skin better (since there is vitamins in the skin of the potato).
4. I learn table decor from Laura every time I go over there.
5. We prayed for the guys' trip coming up and the people in Central Asia. That was a great way to end the evening.

I love these couples. They are a great example for me of cooking and marriage and friendship and selfLESSness and having a mission-heart. I am very thankful God put them in my life here at Southern. Bonnie, Laura, and I all work here in the admin offices, and Justin and David work here at the seminary as well. They go to church together at Immanuel - a great church dtown Ville. Bonnie and I take pilates most days together. I see Justin when I head to the student store and mail room.