Theme: Salad

I often find myself, lately, talking with people about salads. I eat a salad for lunch  most days, much of the year. For many years, that was a goal, but I never managed to reach it - and my greens would sit limply in the crisper... A few years ago, though, when I was carrying a lunch to work every day, I got a system going, which I think may help other people.

The major shift was to preprep my food. Absolutely, in a perfect world, it is better to wash and prepare lettuce and other salad vegetables immediately before eating them. If you are doing that, and it works for you, by all means continue. But I was running out to work without a lunch, because it would take too long to fix something. And *if* I remembered a salad at dinner, it was plain lettuce, because, at the end of the day, chopping one radish, one scallion, and half a carrot was just too fussy.

I got a good vegetable keeper, though. And I had used Zip-Loc produce bags, which have tiny holes to let air circulate, and keep vegetables surprisingly fresh. And, somehow, I got the bright idea...

Washing lettuce and storing it, carefully dried, was just the first step. I collected little one cup containers, and started washing and cutting up other vegetables. I ended up with a little stack in the refrigerator, with four or five assorted vegetables. Scallions and radishes, sure - but also cut snap peas in spring, and broccoli or zucchini later on,  and whatever other vegetables I want. Without planning it, I find that I often finish one container a day - and it's easy, then, to wash it and refill it with the next vegetable from my refrigerator.

So, that is all I need for a good side salad. But for a meal - I need to add some kind of protein. Again, I preprep. I try to have at least three things on hand, and then choose two, so my salads have some variety over the course of the week. And I often have more than three...

Cheese. I like feta for salads (usually lower fat, and a nice bite - the salt isn't a problem for me.) But others are good, too.
Cooked beans. I add a little vinegar, so they keep well. Sometimes I use a nice salad dressing, instead, to vary the flavor, or add herbs. Or I just make a classic three bean salad, or lentil salad.
Tofu. I know some people just cube it as is - I like to cook it a bit to firm it up - and again, I may add a marinade.
Meat. If I'm cooking chicken for dinner, I may add an extra piece. If I cook ham, I definitely keep some for salads.
Hard cooked eggs.

Again, I have a stack of small containers - though, in this case, they may be of different sizes.

When I want to make my salad, I just take out the bag of washed greens, and the stacks of add ins - and proceed as if I were at a salad bar. Personally, I like to mix one animal protein source  with one vegan source - but that's my taste. You do what works for you. I may also add  olives, or capers, or... a bit of something to fancy it up.

If I'm carrying the meal, I put salad dressing in a smaller leakproof container. I make my own vinaigrette, but I find creamier ones are better for carrying - they're less likely to dribble a bit after you use them, if you don't have facilities to wash your dishes right after use. I'll be experimenting with more salad dressings over time.

I eat  whole grain bread or crackers with it. I may have a topping for them, too - but that's another post.

(Edited to add pictures...)

I'm Back...

We've had several major attacks of life, over the last few years, between illness and family obligations, and the blog just fell by the wayside.

Cooking, however, did not. If anything, I am more convinced than ever of the value of the Inhabited Kitchen. With everything going on, it was vital that we could count on a good meal - nourishing,  revitalizing (and affordable...)

We spent time with The Parents, helping them prepare their house for sale, and then move. Within a short time, I was cooking, so that everyone else could concentrate on the work they were doing, and then sit down to a delicious, relaxing meal. (And, eventually, I emptied the pantry.)

And I have been dealing with chronic illness. Debilitating, rather than dangerous... but, even so, most days we've eaten home cooked food. Often I was able to cook. Other times, we ate premade meals from the freezer, or Himself could put something together from the assortment of prepared ingredients I now keep on hand. It meant a lot to me that I still could make that contribution - and, also, that I could still  control what I ate. No wondering about an ingredient, no concern that my food was not the best for my poor body, but confidence that I was still providing us both with the best nourishment possible.

So, more and more, I want to be sure others have the same options. I find that people are often intimidated by cooking, afraid that one needs a full range of equipment, or massive amounts of time to cook. There is so much Cooking Mystique - and it feels easier to just go out, or pop something from a package into the microwave. But I started cooking for myself in a college dorm... with one saucepan, one frying pan, and one oven safe soup pot. This can be done.

And few other activities are so rewarding.

Herb sauce

Another recipe.

This is a nice basic, low fat, creamy sauce. Feels rather luxurious, but it is really very nutritious - low fat, some protein. And you're not heating up the kitchen - a nice bonus in summer!

I made this last week with dill, and served it with salmon and potatoes. Wonderful. Dabs of the leftovers went into salads the next few days.

Creamy Herb Sauce

One bunch of herbs
1 12 oz pkg Silken Tofu
soy milk

opt.-
salt
pepper sauce
garlic, raw minced, or roasted,


Take the herbs, wash them, and remove any woody stems. Chop coarsely. Place in a blender.

Add the silken tofu. Make sure it is silken - regular has a different texture, and this works best for a sauce. If you cannot find it, use soft, but the sauce won't be as creamy.

Blend until smooth. Add soy milk as needed to make a smooth sauce of the consistency you want. Add other flavoring, as desired.

In general, use more herbs and flavoring ingredients than you might think you want. The tofu absorbs a good bit of the flavor, and it can be bland without enough herbs.

This can be served as is, or gently heated (don't let it boil!) Serve it at the table - pasta, especially, will absorb this sauce if allowed to sit, and will seem dry.

I have done this mostly with dill and basil, but it would be delicious with cilantro or parsley as well. (I must confess that I found the sauce I made with purple basil delicious, but the lavender color was... disconcerting... though beautiful.)