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Mixed Green Salad with Dried Cherries

June 3, 2011 ·

I love this salad!  It’s simple.  It’s elegant.  It’s delicious.

mixed green salad dried cherries and pepitas with balsamic vinaigrette

What’s not to love really.  Mixed greens.  Mustard and red wine vinaigrette.  Sliced red onion.  Sweet dried cherries.  Toasted pepitas.

The tangy vinaigrette is the perfect complement to the sweetness of the cherries and red onion.  And the roasted pepitas add a complexity that tops off the salad perfectly.
Mixed Green Salad with Dried Cherries
 
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Ingredients
  • 3 teaspoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon extra virgin olive oil
  • Fresh ground pepper
  • 8 oz mixed greens
  • ½ cup sliced red onion
  • ½ cup dried sweet cherries
  • ¼ cup pepitas
Instructions
  1. In a 350 degree oven, toast pepitas on a pie plate for 10 minutes.
  2. In a large bowl whisk together vinegar, mustard, olive oil and ground pepper.
  3. Add mixed greens, onion, cherries and pepitas to bowl and toss to combine.
Nutrition Information
Serving size: 4 servings

Adapted from Martha Stewart

Thank you for visiting Alida’s Kitchen!  Have a great weekend!

Filed Under: gluten free, healthy, Recipes, salad, vegan, vegetarian Tagged With: ,

Cheese Enchilada Casserole

June 1, 2011 ·
lighter vegetarian cheese enchilada casserole

Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.”  Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed.  And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”).  We were tired.  We were hungry.  Sometimes we had pizza 2 nights in a row.  After many many months we were ready for a change.  The baby was older and bedtime a bit more predictable.  It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too.  With some advance prep work it can easily be assembled and on the table in around 30 minutes.  There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce.  Yet it’s just as tasty prepared in the version written below.

Cheese Enchilada Casserole
 
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Yields: 4 servings
Ingredients
  • 1 cup (8 oz) fat free cottage cheese
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 bunch green onions, chopped
  • 15 oz can diced tomatoes with green chiles
  • 3 cloves minced garlic
  • 2 tsp chili powder
  • 1 cup taco sauce
  • ¼ cup (1 oz) shredded cheddar cheese
  • 9 6" corn tortillas
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
  2. Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
  3. Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
  4. Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
  5. Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

Adapted from Cooking Light

Filed Under: gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,

Crustless Broccoli Cheddar Quiche

May 26, 2011 ·

Welcome to Alida’s Kitchen!  For my inaugural post, I am sharing with you a tasty crustless quiche recipe made with a few simple ingredients.  It is so easy to put together!  The cheddar cheese really adds a nice flavor to this egg dish, and broccoli adds great texture.  My husband and I enjoyed this quiche for dinner with a side salad (and leftovers made for great lunches the next day!), although it would be excellent for a brunch or anytime really. 
 

Crustless Broccoli Cheddar Quiche
Adapted from Everyday Food

10 oz. frozen broccoli florets
6 large eggs
1/2 cup fat free half and half
1/8 tsp freshly grated nutmeg
Ground pepper
3/4 cup (3 ounces) cheddar cheese
Cooking spray

  1. Preheat oven to 350 degrees. Spray 9 inch pie dish with cooking spray.  Set aside.
  2. Bring a medium pot of water to a boil.  Add broccoli; cook 1 minute.  Drain well; transfer to a cutting board and blot dry with paper towels.  Chop coarsely.
  3. In a large bowl, whisk together eggs, half-and-half and nutmeg.  Add ground pepper to taste.  Stir in broccoli and cheese.
  4. Pour broccoli mixture into pie plate and bake until golden brown, 35 to 40 minutes.

Yields 4 servings

Thank you for visiting Alida’s Kitchen.  Have a happy day!

Filed Under: breakfast, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,