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Birthday Dinner Salad

The Birthday Salad

It was birthday time at our house today and I usually ask the birthday person what they would like for a meal that evening.  The requested meal this time, by my husband, was salad.  I found all kinds of good stuff to put into a birthday dinner salad for him.  In his words, this was really good!

On the counter I found a day-old cinnamon raisin bagel.  I figured no one was going to eat it for breakfast, and rather than throw it out later this week I decided to make a little crostini to go with the salad.  Slice the bagel into thin pieces and lay them on a baking sheet.  One bagel  made about 27 pieces.  Melt about 2 Tbsp. of butter (yes, butter) and brush a small amount on each slice.  Top it with a slight sprinkling of cinnamon sugar and then broil for 3-4 minutes till golden brown.  Remove the pan from the oven, turn the slices over, and repeat the procedure on the other side.  Broil about a minute till golden brown.  Watch closely to prevent burning.

Crostini made from a day old cinnamon raison bagel

In the freezer I found some salmon – not enough for a main dish by itself, but I thought it would make a lovely addition to our salad tonight.  So out it came.  After it defrosted I sprinkled on a little dill weed, sea salt, and fresh lime juice.

Salmon waiting to be cooked

For the salad, use a variety of lettuce and spinach, about 1 c. of golden grape tomatoes – halved.

Lettuce and tomatoes

One purple carrot from the garden – cut in small pieces

Purple carrot. Isn’t it pretty?

And 1 cucumber – peeled, halved and sliced.

Now with carrots and cucumbers

If you have red peppers you can try grilling them.  Peel, slice, and add them to the salad for a little more interest.

Peppers on the grill

To cook the salmon, wrap it loosely in foil and grill for 5-7 minutes or till done.

Lifted the foil a bit to check the salmon

To finish the salad, core and dice one apple, drizzling the pieces with lemon juice to prevent browning and add to the salad. Top it with 2-3 Tbsp. of feta cheese and salmon pieces, drizzling some fresh lime juice on top.

Almost done!

Serve with the cinnamon raisin crostini.  For dressing I let everyone choose their own.  My favorite, however, was a simple raspberry balsamic vinegar.  This made a tasty, healthy salad the whole family liked.  Hope you enjoy it as much as they did!

The Birthday Salad

“Each one should use whatever gift he has received to serve others, faithfully administering God’s grace in its various forms.” 1 Peter 4:10 NIV

 
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Posted by on September 17, 2012 in Cooking, Family, Recipes

 

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Recipe Redo – Zucchini bread

We still have plenty of zucchini here, so I decided to try zucchini bread again.  Unfortunately it can be pretty high in added fat and sugar – not exactly what we’re looking for in a healthy diet.  I took a recipe I found in an old cookbook I had on the bookshelf called America’s Best Recipes – A 1989 Hometown Collection, and since I’d already made it as written I decided to try a few changes.  The original recipe had good flavor, but was a bit greasy and pretty high in sugar.  So I worked with it and reduced the amount of added sugar and oil, and substituted whole wheat flour for some of the all-purpose flour.  All in all these changes saved 40-60 calories, and 3-6 gm fat per slice – depending on how many slices you cut.  Changes in sugar and carbohydrate was small, only about 2-4 gm.  The resulting bread had good flavor and texture, and was much less greasy. I may change it further still to reduce the amount of sugar a little more, but here is the current recipe.  Enjoy!

Chocolate Zucchini Bread

3 eggs

3/4 c. granulated sugar

3/4 c. packed brown sugar

1/2 c.+ 2 Tbsp.  canola oil

1/2 c. applesauce

1 tsp. vanilla extract

6 Tbsp. unsweetened cocoa powder

3 c. shredded zucchini

1 1/2 c. all-purpose flour

1 c. whole wheat flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp salt

2 tsp. ground cinnamon

1/2 c. almonds, chopped

Beat eggs in a large bowl until well beaten.  Add sugars, oil, applesauce and vanilla, beating well.  Combine cocoa, flours, soda, baking powder, salt, and cinnamon in a separate bowl.  Add flour mixture to egg batter, stirring just until dry ingredients are moistened.  Fold in zucchini and almonds.

Pour batter into two well-greased and floured 9x5x3 inch loaf pans.  Let sit for 10 minutes while oven preheats.  Bake at 350° for 50 to 60 minutes or until a wooden toothpick inserted into the center of each loaf comes out clean.  Let bread cool 10 minutes and then remove from pans and cool completely on a wire rack.  Yields 2 loaves.

Nutritional info per slice (cut into 1/2 inch slices – 18 per loaf for a 9 inch pan): 118 calories, 5 gm fat (5.2), 17 gm carbohydrate

Nutrition analysis determined using the USDA National Nutrient Database for Standard Reference.

 
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Posted by on July 29, 2012 in Cooking, Health, Nutrition, Recipes

 

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