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Category Archives: Healthy

Chilled Zoodle Salad with Herby Buttermilk Ranch

26 Monday Sep 2016

Posted by BakedNorthwest in Healthy, Main Dish, Meatless Monday, Salad, Vegetarian

≈ Leave a comment

Tags

basil, buttermilk, carrots, feta, garlic, olives, ranch, red onion, tomatoes, zoodles, zucchini, zucchini noddles

When I wasn’t making loaf after loaf of my new go-to zucchini bread, we were eating this salad. On a hot summer day, the last thing I wanted to do was make zucchini lasagna or stir frys…and this zoodle salad is so adaptable it solved all of our problems. Here we have the basic version with a homemade, herby buttermilk ranch, but we ate this salad many times with store bought dressing (don’t tell anyone) and it was still amazing. Add different toppings, throw on some grilled chicken, just about anything works!

I found the secret to this salad was chilling the zoodles for at least an hour. It made them extra crunchy and took out some of the moisture so you didn’t have a soggy zoodle salad. Move over, lettuce…zoodles make summer salads more fun.

Recipe
Chilled Zoodle Salad with Herby Buttermilk Ranch Dressing
By Baked Northwest
Serves 2

Ingredients

For the Salad:

  • 1 medium zucchini, spiralized into “zoodles”
  • 1/2 cup sliced black olives
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red onion, sliced
  • 1 tbsp white wine vinegar
  • salt and pepper

For the Herby Buttermilk Ranch Dressing:

  • 1/2 cup of buttermilk, shaken
  • 3/4 cup mayo
  • 3/4 cup plain greek yogurt
  • 3 green onions, chopped
  • 1/2 cup fresh basil, chopped
  • juice from 1/2 lemon (about 2 tbsp)
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 clove of garlic, roughly chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsbp siracha (if you want to add some spice)!

Directions

Make your zoodles:
Using a spiralizer (I have the Paderno Spiralizer), make your zucchini noodles: I use the small spaghetti-sized blade for this salad, but the thicker noodle blade works great too! Lightly blot dry your zoodles with paper towels and place them in an airtight container, and refrigerate for at least an hour. I find refrigerating the zoodles takes some of the moisture out and ends up giving your salad a nice crisp crunch. You do not want a soggy salad! You can make your zoodles the night before and store in the fridge until you are ready to use them.

Make the herby buttermilk ranch:
Place all ingredients into a food processor and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for at least an hour to let the flavors develop.

Assemble your zoodle bowl:
   Place the red onion in a small bowl and add the tablespoon of white wine vinegar. Add a little bit of salt and pepper and let stand while you assemble the rest of the salad.
Divide the zoodles in half and place on 2 bowls or plates. Add half of your toppings to each bowl; the carrots, olives, tomatoes, feta, and onions. Serve with the herby buttermilk ranch and enjoy!

 

Asparagus, Orange, and Lentil Salad

21 Tuesday Apr 2015

Posted by BakedNorthwest in Entertaining, Events, Healthy, Holidays, Salad

≈ 1 Comment

Tags

asparagus, Easter, Fennel, Lentils, orange, Pink Lentils, salad, spring

Asparagus, Orange, and Lentil Salad

Currently, I would guess I have well over a thousand recipes saved, just waiting for me to try them out. It’s a bit overwhelming when there are so many great recipes and so little time. I try to prioritize, plan ahead, and try what’s in season. Things get a little backlogged, and this recipe has been saved since I received the March 2013 issue of Southern Living. The combination of fennel, oranges, asparagus, and beautiful pink lentils was really intriguing to me. End result: I’ve made this salad twice since Easter and can’t get enough. It’s one of those salads that keeps well for lunches the next day, which is a rare occurrence in the world of Salads. Continue reading →

Chewy Meringues with Tangerine-Citrus Curd

18 Thursday Dec 2014

Posted by BakedNorthwest in Baking, Desserts, Entertaining, Healthy

≈ 1 Comment

Tags

eggs, grapefruit, grapefruit juice, lemon, lemon curd, meringues, orange, oranges, tangerine, tangerines

Meringues with Tangerine Lemon Curd

This has become one of our favorite desserts. We made it last year and could not believe how good it was! I always want a chocolatey dessert and will almost always choose that over a lighter fruit dessert (go figure) but this tangy treat is so delicious and satisfying! Luckily I was able to track down the recipe and post it here to live on in the family archives forever!

The best part about this dessert is you can switch up the citrus. In these photos, we subbed grapefruit for just about everything except for the topping, because that was the fruit we had on hand. These would be great as just plain lemon, lime, or orange as well!

Meringue with Tangerine Citrus Curd

Recipe
Chewy Meringues with Tangerine-Lemon Curd
adapted from Cooking Light
Makes 6 Meringues

Ingredients

For the Meringues:

  • 3 large egg whites
  • Dash of salt
  • 3/4 cup superfine sugar
  • 1 1/2 tsp cornstarch
  • 1/2 tsp grated lemon rind (or any other citrus)
  • 1 1/2 tsp fresh lemon juice (same as above, any citrus works!)
For the Curd:
  • 6 tablespoons granulated sugar
  • 1/2 tsp grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh tangerine juice (grapefruit, orange, lemon, or lime works!)
  • 1 tbsp cornstarch
  • 3 large egg yolks
  • 1 tbsp unsalted butter
  • 3 tangerines (fresh or canned)

Directions

1. Preheat oven to 325°.

2. To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.

3. Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.

4. Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)

5. To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.

6. Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections. You can also used canned tangerines.

Wild Mushroom and Farro Soup

13 Thursday Nov 2014

Posted by BakedNorthwest in Healthy, Main Dish, Soups

≈ 6 Comments

Tags

carrots, celery, creme fraiche, cremini, farro, garlic, marsala, morels, mushrooms, onion, pancetta, porcini, wild mushrooms

Wild Mushroom and Farro Soup

This was the first recipe I made from Ina Garten’s new cookbook, which so far is just as amazing if not better than her previous ones. This is a perfect make-ahead meal, since the soup tastes better the next day.

Wild Mushroom and Farro Soup

I was tempted to add a whole cup of farro, but I’m glad I didn’t since the farro soaks up some of the liquid overnight. You can substitute sour cream for creme fraiche, as make mushrooms substitutions depending on what you can find at the store. Another substitution I made was I used 10-minute farro instead of pearled farro.

Farro Soup

This was a great winter soup, it’s perfect for lunches during the work week!

Recipe
Wild Mushroom and Farro Soup
adapted from Make It Ahead
serves 6

Ingredients

  • 1 1/2 ounces dried wild mushrooms (I used porcini and cremini – morels are expensive!)
  • 2 tbsp olive oil
  • 4 ounces pancetta, 1/2 inch diced
  • 2 cups chopped yellow onions (about 2 onions, depending on how large)
  • 2 cups (1/2 inch diced) carrots (3-4 carrots)
  • 2 cups (1/2 inch diced) celery (3 to 4 stalks)
  • 4 tsp minced garlic (about 4 cloves)
  • 3/4 cup farro (I used Trader Joe’s 10 minute farro, although Ina prefers special pearled farro)
  • 12 – 16 oz fresh mushrooms, cleaned, stems discarded, 1/4 inch sliced. Ina uses cremini, I used regular white button mushrooms
  • 1/2 cup plus 2 tbsp dry marsala wine
  • 4 cups canned beef broth
  • 3 large sprigs fresh thyme, tied together with kitchen twine
  • salt and pepper (about 1 tsp, or to taste)
  • 2 tbsp flour
  • 2 tbsp butter, at room temperature
  • 4 ounces creme fraiche or sour cream
  • 1/4 cup minced fresh flat-leaf parsley

Directions

Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.

Meanwhile, heath the olive oil in a large pot or dutch oven. Add the pancetta, onions, carrots, celery, salt, and pepper and saute over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and farro and cook for 2 minutes, stirring occasionally. Add the fresh mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.

Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid. Coarsley chop the mushrooms and add them to the pot, along with the strained soaking liquid, the beef broth, and thyme. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender Discard the thyme bundle.

In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the cream and remaining 2 tbsp of Marsala, and taste for seasonings. Sprinkle with the parsley and serve hot.

Homemade Applesauce

08 Monday Sep 2014

Posted by BakedNorthwest in Easy, Healthy, LuLu's Classics, Sauces

≈ 1 Comment

Tags

apple, apple juice, apples, applesauce, brown sugar, cinnamon, cloves, lemon, lemon juice, nutmeg, pumpkin pie spice

Homemade Apple Sauce

When life gives you apples…you make…applesauce! Lulu’s apple tree produced a lot of good (and yes, a few bad) apples this year. While I would have liked to make 10 batches of apple cobbler, I felt like applesauce was a little more practical and healthy. Plus, I had never made homemade applesauce before, and it’s a pretty dang easy, wing-it recipe. From scratch applesauce is also about 130912830912 times better than anything you would buy at the store. I don’t care how cute those little squeeze tubes are!

Apples

Continue reading →

Quinoa Tabbouleh

02 Wednesday Jul 2014

Posted by BakedNorthwest in Entertaining, Healthy, Meatless Monday, Salad, Side Dish, Weeknight Meals

≈ 2 Comments

Tags

cabbage, lemon, mint, onion, Quinoa, tabbouleh, tomatoes

Quinoa TabboulehHave you ever found yourself with an abundance of an herb, and you don’t quite know what to do with all of it? Have you ever decided to plant something, thinking you would probably kill it, when all of a sudden you have too much of one thing?Quinoa TabboulehI feel like this has happened to a lot of home gardeners with mint. You imagine you are going to have some mojitos, maybe throw it in some tea, and that’ll be it. However…many times you are left with so much mint you just don’t know how you will EVER use it all.

This Tabbouleh salad is a great solution to your mint problem. Here we use 3 cups (!!!) mint to make a refreshing and healthy summer salad. Of course, if you don’t quite have that much mint in your garden you can easily use only 1-2 cups and you are still going to have a GREAT tabbouleh. The quinoa and cabbage really mix things up too.Quinoa Tabbouleh

Recipe
Quinoa Tabbouleh
Adapted from Bon Appétit
serves 8 

Ingredients

  • 1 cup quinoa
  • 1/4 – 1/2 medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)
  • 1/4 – 1/2 medium head purple cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)*
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large (we used red and yellow cherry tomatoes)
  • 3 cups coarsely chopped fresh mint
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • ½ tsp. crushed red pepper flakes
  • Kosher salt, to taste

*NOTE: you can use only green or only purple cabbage – just make sure you have about 4 cups chopped cabbage total.

Directions

  • Place rinsed, dried quinoa in a pot and add 2 cups water. Bring quinoa to a boil, then let simmer, covered, on the stove until quinoa has absorbed most of the water. Fluff quinoa with a fork and remove from heat.
  • Toss quinoa, cabbage, onion, tomatoes, mint, oil, lemon juice, and red pepper flakes in a large bowl to combine; season with salt.
  • DO AHEAD: Tabbouleh can be made 4 hours ahead. You can toss with oil and lemon juice just before serving, but I like adding it right away and letting the flavors develop. This salad is great the next day, straight out of the fridge!

Lemongrass Ginger Chicken in Lettuce Cups

18 Sunday May 2014

Posted by BakedNorthwest in Chicken, Healthy, Main Dish, Salad

≈ 2 Comments

Tags

ground chicken, lemongrass, lettuce cups, lettuce wraps

Lettuce CupsEveryone loves the lettuce wraps from a certain chain restaurant…Many have tried to recreate them, but I think there is no need after finding this recipe. It’s fast, easy, and better than any restaurant wrap! Maybe I am biased because we used beautiful lettuce from our garden. Regardless, what a healthy and fun at-home meal!Lemongrass ChickenLettuce Wraps

Recipe
Lemongrass Ginger Chicken in Lettuce Cups
adapted from Sunset
serves 4 (12-16 lettuce cups)

  • 1 pound ground chicken
  • 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce
  • 1/2 teaspoon sugar
  • 3 tablespoons minced ginger, divided
  • 1/4 cup hoisin sauce
  • 1 tablespoon lime juice
  • 2 teaspoons peanut butter, chunky or smooth
  • 3 tablespoons grapeseed or vegetable oil
  • 2 garlic cloves, chopped
  • 1 medium carrot, diced
  • 2 green onions, chopped
  • 2 tablespoons minced lemongrass
  • 1 or 2 jalapeño chiles, chopped
  • 3/4 cup finely diced cucumber
  • 1/2 cup salted roasted peanuts, chopped
  • Salt
  • 12 lettuce-leaf “cups,” using iceberg or butter lettuce, or a mix

Directions

  1. Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.
  2. Heat a large frying pan over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber, green onions, and peanuts and stir to combine. Add salt to taste. I added a bit of the hoisin sauce mixture to the chicken to spice it up. Transfer to a serving bowl.
  3. To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.

Lettuce Wraps

Chilled Strawberry Soup

11 Sunday May 2014

Posted by BakedNorthwest in Easy, Entertaining, Healthy, Smoothies & Shakes, Soups, Vegetarian

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Tags

basil, greek yogurt, mint, olive oil, pepper, riesling, strawberries, strawberry, sugar, white wine

strawberry soupIs this one of the weirdest things you haver ever heard of? Strawberry…soup? Ok, it’s probably not the weirdest thing…but still. Not your everyday soup. However, this soup is quite tasty and I highly recommend making it under several different circumstances:

  1. It’s sweltering hot outside and you want something chilled and refreshing.
  2. You are hosting a fancy summer soirée and want to look creative and awesome.
  3. If Gazpacho (aka cold tomato soup, ugh) just isn’t your thing.
  4. There are tons of strawberries in your kitchen, and you are looking to do something “different”.
  5. You are hosting a “ladies only” event…This doesn’t really strike me as a soup a lot of dudes would be into. I’m thinking bridal shower, mother’s day brunch, baby shower…However, maybe not baby shower, since this soup has WINE in it. Which brings me to…
  6. GIRLS WINE WEEKEND. This really doesn’t have to be soup, it can pretty much be a smoothie and the best way to start a wine-filled weekend…A totally healthy breakfast alternative to mimosas or Bloody Mary’s…Because why not be smart when boozin, better to stick with one type of alcohol all day!*

So now that it’s clear I am very excited about the Riesling in this soup, I feel it’s best to put a disclaimer out there that in about a month I will be doing a day in NAPA for a joint Bachelorette party with my favorite girls! Since moving I miss everyone terribly, and I booked my flight pretty much the second the dates were set in stone. For whatever ridiculous reason, making this soup made me reallyreallyEXTRA excited for the upcoming girls wine weekend.

Strawberry Soup

*Drink responsibly. It is recommended to eat something with your breakfast booze, like a f*ckin bagel.

Recipe
Chilled Strawberry Soup
adapted from Southern Living
makes about 4 cups

Ingredients

  • 3 cups fresh sliced strawberries, washed with stems removed
  • 1 cup nonfat plain Greek yogurt 
  • 1/2 cup Riesling or other sweet white wine
  • 1/3 cup sugar
  • Garnishes: olive oil, freshly ground pepper, sliced fresh strawberries, fresh mint and/or basil

Directions

  1. Process 3 cups sliced fresh strawberries, Greek yogurt, Riesling, and sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Cover and chill 2 hours. Garnish with a drizzle of olive oil, freshly ground pepper, chopped fresh mint, and sliced fresh strawberries.

 

Spicy Black Bean & Quinoa Salad with Mole Vinaigrette

19 Wednesday Mar 2014

Posted by BakedNorthwest in Easy, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian, Weeknight Meals

≈ Leave a comment

Tags

black beans, chipotle, cilantro, green onions, mole, peppers, Quinoa, salad, spinach

Black Bean Quinoa Salad

 

We threw this together on a whim last night for dinner. It came together super easy and quick. It’s super healthy and flavorful. It’s totally portable and I’m probably going to bring it to work for lunch everyday. What more could you ask for, really?!?

To top it off, this salad is VEGAN!!! I was a tad skeptical of the “mole” vinaigrette, I don’t usually go for the mole dishes because I like to eat my chocolate AFTER dinner, thank you very much. But overall, the cocoa undertones are subtle and the chipotle gives it a nice spicy kick. This is not your everyday salad, although you may find yourself wishing you could eat it on a daily basis…

Recipe
Spicy Black Bean & Quinoa Salad with Mole Vinaigrette
adapted from Cooking Light
makes about 6 servings

Ingredients

For the Dressing:

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil

For the Salad:

  • 1 cup quinoa (uncooked)
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 2-4 chopped mini peppers (or chopped bell peppers, fresno peppers, etc)
  • 1/4 cup pickled jalapenos, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves

Directions

  1. Cook the quinoa: Rinse the quinoa well. Combine 1 cup quinoa and 1 cup water in a small pot and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes until you can fluff quinoa with a fork. Let cool.
  2. Make the dressing: Combine all ingredients in a small bowl except for the olive oil; gradually add oil, stirring well with a whisk.
  3. Combine cooled quinoa and all salad ingredients except for the spinach in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Split Pea Soup

05 Wednesday Feb 2014

Posted by BakedNorthwest in Healthy, Main Dish, Pork, Soups

≈ Leave a comment

Tags

carrots, celery, ham, onion, split pea soup, split peas

Split Pea Soup

I have a lot of reservations and anxiety about the photos I post on this blog. Food photography is hard – especially when you are using bad lighting and your phone to take pictures. Many recipes never make it on here because I am not satisfied with the photos I took, or we were just too hungry to stop and take a picture. Looking at other food blogs, it is easy to feel like a failure – but then I remember why I am actually here…to post my favorite recipes in one spot and share tidbits of my life. That should be good enough for me.

Split Pea Soup

So now we are here – Split Pea Soup will never be renowned as a beautiful looking dish – but hot damn it’s good. This recipe for split pea soup was so f*&$ing delicious and life changing, I can’t even begin to tell you. Yes, it takes some time, but it’s just so humble and worth it. I Love it so, so much. I slightly adapted the recipe from Emeril, and it just makes me love him even more.

Recipe
Split Pea Soup
adapted from Emeril
8 Servings

Ingredients

  • 1 pound dried split peas
  • 1 ham hock
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound ham, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups water (I used some of the leftover ham hock water)
  • 1 bay leaf
  • 2 teaspoons fresh or dried thyme

Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. You can drain and set aside, but I saved the water for my soup stock. I think it was a good decision.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and ham hock and discard. Adjust the seasoning, to taste, and serve immediately.

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