Genre | vmac+cheese

Recipe: Super Healthy Chinese Chicken Salad

Posted on April 19, 2012 by vmacandcheese

I put this salad together on the heels of a mini-detox Joe and I did last weekend. We’d both had a bit of a blowout week food and drink wise, so to rein it in, we went to the grocery early Saturday morning and stocked up on tons of fruits and veggies.

Monday night, I was looking around the contents of the fridge and realized I had half a large head of cabbage left. Right after I thought, “What will I ever do with that,” I arrived at the perfect solution: Chinese chicken salad. And, I already had a bunch of other veggies to throw in, and some chicken thighs too!

This is extremely easy to make and can last a few days if you don’t dress it. While the chicken cooked, I chopped up all the veggies and prepped the dressing. Once it’s all mixed, portion out how much salad you want to eat, then dress just that serving. The rest of the dry salad can be stored and eaten for lunch or dinner the next day (or even the day after).

Below is a basic recipe of what I did. But mix it up! There’s no exact science to this. Throw in whatever veggies you love or have on hand! (more…)

Filed under: Feel Good Food, Food, Recipes, Salads | Tagged: chinese chicken salad, healthy, leftovers, lunch ideas, raw, raw foods, Recipes, Salad Recipes | 13 Comments »

Recipe: Puttanesca Pasta Salad

Posted on April 3, 2012 by vmacandcheese

This pasta dish probably looks eerily similar to the Tricolore Pasta that I posted a few weeks ago. That’s because in fundamentals, it is. The process — making a thick ‘sauce’ that’s loosened by the hot pasta — is exactly the same. I can’t recommend this technique to you enough if you need a pasta dish in a hurry. With just a few ingredients, a sauce really can make itself!

I made this last week when I was yet again in need of a quick, healthy lunch that could last a few days. Whole Foods had these gorgeous spicy mixed olives on their olive bar, so I thought I’d get some and make a ‘Puttanesca’ inspired dish. A typically southern Italian dish, the classic Puttanesca features spaghetti tossed with olives, tomatoes, capers, anchovies, garlic, and chili peppers. This dish covers all those, but omits the capers (I was out of them) and the anchovies (I actually like them, just not in a pasta salad!). I also tossed in some green parsley for color and flavor, and some sweet orange bell pepper to counter the saltiness. The result is a pasta dish that you can eat warm or cold. Make it ahead and bring it to a garden party this summer — it’d be perfect! Get the recipe and another photo after the jump. (more…)

Filed under: Food, Italian, Pasta/Grains, Recipes, Salads | Tagged: Food, pasta, picnic, potluck, puttanesca, Recipes, salad | 17 Comments »

Recipe: Blue Cheese + Parmesan Gougères

Posted on March 15, 2012 by vmacandcheese

Have lots of leftover little cheese nubbins? Make gougères. Not only are these bite sized savory pastries the perfect snack, they’re also easy to make and a great dumping ground for whatever you have languishing in your fridge.

For me, that meant a sad hunk of blue cheese and the remnants of a tub of grated parmesan. That’s about all that was in my fridge, so with just a few other staples I always have on hand (flour, some butter, and two eggs), I was able to bake up a batch of these babies in no time. And really, I mean no time.

Confession: I made these this morning and am posting about them now. That’s how fast these are.

Use whatever cheese, herbs, or spices you want to make the gougères your own. Get creative! The sky’s the limit here. Another fun fact: if you can nail the technique for making this pastry dough, called pâte à choux, you can also make eclairs, gnocchi à la Parisienne, profiteroles…the list goes on. One dough, endless recipes. Kind of amazing, huh?

Get the recipe and more photos, after the jump! (more…)

Filed under: Appetizers, Cheese!, Food, French, Little bites, Recipes | Tagged: appetizers, Food, gougeres, Recipes | 15 Comments »

Recipe: Tricolore Pasta

Posted on March 8, 2012 by vmacandcheese

Oddly enough, one of my biggest challenges in working from home is that I forget to eat. I can’t even believe that’s true (me, the human vacuum), but hours will go by and I’m so involved in what I’m doing, that I look up, and it’s 2:30pm. Beyond becoming very good at ignoring my grumbling stomach, I’m also finding that I don’t want to spend a ton of time cooking up anything elaborate, despite having the kitchen literally across the hall from me. I need quick, easy, nutritious. And if I do cook, I better have leftovers the next day!

Yesterday at around 1:30, the hunger pains were strong enough that I gave in and dragged myself away from the desk. A quick rummage through the fridge, and I threw together a warm pasta salad that had me re-thinking the not wanting to cook for lunch mentality. In the time it takes you to boil the water, you’ll be able to chop up the veggies, and while the pasta cooks, you can check in on emails and Twitter.

Mix it all together. And you’re done. Lunch in about 15 minutes. And, I have leftovers!

Tricolore Pasta
2-3 big servings
I named this very simple recipe ‘Tricolore” not after the typical tri-colored noodles, but the pretty mix of vegetables. You can substitute in whatever leafy greens or tomatoes you want.

1 10-oz box conchiglie (shell) pasta (I used this whole grain variety. Most boxed pastas are 1 lb, so use a little less if that’s the case for you!)
1/2 bunch lacinto kale, rinsed and chopped crosswise into thin ribbons
1/2 pint sungold (yellow) cherry tomatoes, rinsed and halved
1 red bell pepper, medium diced
2 oz goat cheese
juice of 1 lemon
2-3 tbsp extra virgin olive oil
–kosher salt and freshly ground black pepper

Bring a large pot of salted water to a rolling boil. While the water comes to a boil, prep all the veggies and put them in a large bowl. Add the pasta and cook according to package directions. Once the pasta is ready, carefully ladle a half a cup or so of the pasta water into another little bowl. Quickly drain the pasta in a colander, but do not shake it. You want to retain some of the pasta water that’s gathered in the shells. Pour the hot pasta over the veggies. Crumble in the goat cheese, and pour in the lemon juice and olive oil. Season with salt and pepper. Stir to combine. The heat of the pasta will melt the goat cheese and give you a loose sauce. If you want the sauce thinner, add some of the residual pasta water. Serve warm and enjoy!

Filed under: Feel Good Food, Food, Pasta/Grains, Recipes, Veggies | Tagged: cooking, Food, healthy recipes, kale, pasta, Recipes, whole grain | 23 Comments »

Roasted Tomato and Chicken Stew with White Beans

Posted on February 7, 2012 by vmacandcheese

It’s no secret that I love soup. What’s not to like about it? Easy to make, you can use scraps from your kitchen, they’re usually healthy, and make great leftovers. Win, win, win, WIN in my opinion.

Two weekends ago it was cold here in SF, and I was craving an Italian-style soup, but one without any pasta (I’ve been continuing to lay off the refined carbs). This Minestrone inspired soup, thick with shredded chicken, lots of vegetables, and a light garnish of salty parmesan cheese did the trick. To amp up the flavors, I roasted some fresh tomatoes and garlic — each tossed in olive oil and balsamic vinegar — and beyond the extra richness it added to the soup, the smell alone made this step worth it. While they were roasting, Joe kept drifting in and out of the kitchen, until he finally came in and asked, “Why does it smell so GOOD in here?”

Need I say more?

Get the recipe (and more food pics!), after the jump!

(more…)

Filed under: Food, Italian, Recipes, Soups | Tagged: Italian, minestrone, Recipes, soup, tomatoes | 16 Comments »