Barefoot Bloggers-"Salmon" Salad

This month's first Barefoot Blogger pick dealt me a little bit of a challenge. I like tuna , but I don't eat it because of the high mercury content. Also, if I were going to prepare it, it would have to be cooked all the way through which was not the intent of the original recipe. I eat sushi occasionally but only in very high end restaurants where I now the safety and quality is assured. I thought of taking the option of making a previously missed recipe. However, that didn't seem fair to Kate who picked this recipe and defeated the purpose of joining the group to branch out and try new and unfamiliar recipes. So, I decided to participate and make this recipe with grilled salmon. I'm really glad I did because it was a wonderful beginning of summer meal. The dressing would work just as well on other salads or even as a marinade. I could easily see making this same salad with chicken, shrimp or even tofu. I omitted the avocado because my husband doesn't eat it but next time I make it I will add it for me! Instead I served this over a bed of organic mixed greens with herbs. My husband said he definitely would want to have this one again. I have a feeling this is going to be a regular for us through the summer. What better way to spend a breezy evening eating dining al fresco and watching our favorite toddler run around the back yard! Thanks again to Kate of Warm Olives and Cool Cocktails, this was a great pick and exposed me to a recipe I probably would have passed on my own. Also, for those looking, I found the wasabi powder at Whole Foods.

Grilled Tuna Salad

• 2 pounds very fresh tuna steak, cut 1-inch thick (I used 1 lb salmon that I grilled until cooked through)
  
• 4 tablespoons olive oil, plus extra for brushing
• 2 1/2 teaspoons kosher salt, plus extra for sprinkling
• 1/2 teaspoon coarsely ground black, plus extra for sprinkling
• 2 limes, zest grated
• 1 teaspoon wasabi powder (found at Whole Foods)
  
• 6 tablespoons freshly squeezed lime juice (3 limes)
• 2 teaspoons soy sauce
• 10 dashes hot sauce (recommended: Tabasco)
• 1 to 2 ripe Hass avocados, medium diced (I omitted)
  
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup red onion, small diced
• I served mine over organic mixed greens with herbs
  

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Source: Ina Garten, Barefoot Contessa at Home, Clarkson Potter, 2006.

Lemon Yogurt Cake

This cake is my new favorite lemon cake recipe. It is really an exceptional cake. It is moist, delicious and really flavorful. This recipe would be perfect for a Mother's day brunch, a picnic or just to drop to a friend. This recipe is extremely versatile, you could take the base recipe and use different flavors of yogurt such as coconut, blueberry or lime. You could also switch up the citrus and use lime, grapefruit, or even tangerine zest and juice to change the flavors of the cake. I made two changes to the recipe. I used vanilla yogurt and I substituted coconut oil for the vegetable oil. The coconut oil really added a nice hint of coconut to the cake. Sorry no picture. I had one on my computer and now I can't find it. I'll add it if I can locate it! This was too awesome of a recipe not to share, even without a picture.

Lemon Yogurt Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used Stonyfield Farms vanilla yogurt)
  
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil (I used coconut oil)
  
• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Source: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.

Oven Fried Chicken

I've seen many oven baked fried chicken recipes floating around and was skeptical that any would be more than breaded baked chicken. Good? Yes. Exciting? No. In any way comparable to real fried chicken? Highly unlikely. I'm very biased when it comes to fried chicken. My Mom makes the very best. So last night I attempted this recipe but did not hold high expectations. Oh how very wrong I was! The chicken was moist and flavorful and the coating was crunchy enough to evoke memories of real fried chicken. This one is a keeper and its low fat!

Oven Baked Fried Chicken

Serves 4

• 1 whole chicken, cut into 10 pieces, wings reserved for another use (I just used breasts)
  
• 1/4 cup low-fat buttermilk
• 1 garlic clove, minced
• coarse salt and ground pepper
• 6 slices whole-wheat bread
• 3 tablespoons vegetable oil

Directions

1. Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
2. Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
3. Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
4. Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

Helpful Hint: Baking the chicken on a wire rack keeps the bottom of the pieces from becoming soggy. For spicier chicken, add a few shakes of hot sauce to the buttermilk.

Source: Martha Stewart Everyday Food, May 2009.

Chocolate Covered Oreo Cookie Cake

I absolutely love this cake. I could eat the filling all by itself but the goodness is only compounded when you add chocolate cake! If you don't want to use cake mix, I highly recommend this chocolate cake recipe for the base. As much as I love this recipe, I made several ingredient changes in order to make it a less processed end product. To take the processed ingredients out of this recipe I recommend using an organic cake mix or making the chocolate cake. I substituted Tru Whip for the Cool Whip. Tru Whip is an all natural whipped topping. Tru Whip can be found at Whole Foods or any natural grocer. I find it comparable in taste to Cool Whip, if not better because it does not have a weird artificial taste to it. I also substituted Country Choice Organic Sandwich Cremes. If you can't find those Newman-O's are another good choice. The only other change I would make next time is to use a chocolate ganache recipe or chocolate frosting on top as opposed to the melted chocolate. The melted chocolate hardened on top of the cake once refrigerated, making it difficult to serve/eat without leaving it at room temperature. Now I think I need this cake pan just for this recipe!

Chocolate Covered Oreo Cookie Cake

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping (I used TruWhip)

12 OREO Cookies, coarsely crushed (I used Country Choice Organic Sandwich Cremes)

HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Source: Adapted from Kraftfoods.com.

Sparkling Cranberry Raspberry Lemonade

I hosted a luncheon for our weekly play date this week. I chose to start things off with this pretty pink lemonade recipe. This recipe straddles the line between lemonade and punch. I really liked the mix of flavors and the little bit of sparkle it gets from the lemon lime soda. I could not find frozen raspberry juice but did find frozen cranberry raspberry juice. The combination worked great and I think I liked it better than I would have the plain raspberry. Sorry for the slightly blurry picture. I was rushing to take pictures before everyone arrived.

Sparkling Raspberry Lemonade

1 package (10 oz) frozen raspberries in syrup, thawed
1 can (12 oz) frozen pink lemonade concentrated, thawed
1 can (11 1/2 oz) frozen raspberry juice cocktail concentrate, thawed (I used Langer's frozen cranberry raspberry juice concentrate)
6 cups water
2 cans (12 oz each) lemon lime carbonated beverage
1/2 lemon thinly sliced

Into 1 ice-cube tray, carefully spoon raspberries with syrup. Add enough water to just cover raspberries. Freeze about 3 hours or until firm.

In a large glass or plastic container, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate until serving.

Just before serving, stir carbonated beverage into lemonade mixture. Serve over ice, garnish with lemon slices.

Source: Betty Crocker, Summer Favorites, Summer 2007.

Barefoot Bloggers-Croque Monsieur

I was really excited about this month's Barefoot Blogger pick by Kathy at All Food Considered. About a year or so ago I had my first Croque Monsieur sandwich and was immediately taken. Surprisingly so, because I am not much of a ham sandwich or gooey cheese sandwich girl. Every now and then when the mood hits I pick up one at a nearby French cafe or even La Madeline's. This was a really easy recipe to make and as agreed by my husband, an outstanding meal! This would be perfect to make for a lunch or brunch as you can make a batch of them quite easily. I'm eager to try Monsieur's counterpart the Croque Madame. Basically the same sandwich with an egg over top. I halved the recipe and it was just the perfect amount to make 2 sandwiches. I served mine with arugula tossed with lemon juice and olive oil and a side of fresh strawberries. I did use turkey bacon instead of ham. We are avoiding pork products with the current swine flu outbreak. Turkey bacon tastes remarkably like ham and is very similar in texture. I pan sauteed it until cooked through but not crispy. I know I will be making this recipe again and again.

Croque Monsieur

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch nutmeg
• 12 ounces Gruyere, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 16 slices white sandwich bread, crusts removed (I used 4 slices whole wheat bread)
  
• Dijon mustard
• 8 ounces baked Virginia ham, sliced but not paper thin (I used Turkey Bacon-see above)
  

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Source: Ina Garten, Barefoot Contessa in Paris, Clarkson Potter 2004.

Cow Girl Cookies with Spelt Flour and Oats

These popped up on Taste Spotting a few days ago just when I happened to be in a baking mood. This recipe was perfect because I had recently purchased some spelt flour and I have a surplus of organic chocolate chips in my freezer. This recipe also gave me a chance to try out the coconut oil I just purchased. I'm constantly working to make my recipes more nutritionally complete and avoid ingredients that are not pure. This recipe hit the mark allowing me to meet that requirement. Spelt flour is an ancient grain with a lower gluten content than regular flour. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. These are definitely a healthy cookie, in addition to the spelt flour, these cookies have no butter or eggs in them. Despite, the missing fat, these cookies definitely did not taste like healthy cookies. They had ever bit of flavor that a regular chocolate chip cookie would have. I think Rikki from Diet Desserts and Dogs perfectly described these cookies as ". . . crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts." I can definitely say this is one of the best chocolate chip cookie recipes I have made in awhile.

Cow Girl Cookies with Spelt Flour and Oats

2 cups (280 g) light spelt flour

2 cups (200 g) old-fashioned rolled oats (not instant) (I used Bob's Red Mill Whole Grain Oats)

1/2 tsp (2.5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (1 ml) sea salt

1-1/4 cups (225 g) non-dairy chocolate chips (I used organic)

1/2 cup (70 g) organic raisins

1/2 cup (55 g) coarsely chopped walnuts or pecans (I omitted)

1/2 tsp (2.5 ml) cinnamon

3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic (I used coconut oil)

1 cup (180 g) Sucanat ( I substituted brown sugar)

1/3 cup (80 ml) room-temperature applesauce

1 tsp (5 ml) pure vanilla extract

Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.

In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.

In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.

Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.

Bake for 13 minutes, or until golden. Makes about 3 dozen.

Source: Adapted from Diet Desserts and Dogs.