a few weeks ago we had a few friends in town and of course took them to our fav place in ballard, the walrus and the carpenter. that night there was a new swiss chard salad on the menu with pine nuts, a lemon vinaigrette and topped with a fried egg… for me it was love at first bite! since that night, I have made this salad several times for myself for lunch and am completely obsessed with its simplicity and yummiest that I had to share it with you all!
This recipe isn’t particularly exact because I normally just toss it together…
chiffonade 2-3 big leaves of chard, depending on how big you want the salad to be.
for the vinaigrette, whisk together about 1 T olive oil, juice of 1/2 a lemon, 1 capful apple cider vinegar, salt and pepper.
toss the chard with the vin and a small handful each (about 1/4 cup) sunflower seeds and grated parmesan.
plate the chard and top with 1 or 2 fried eggs.
HAPPY 100TH POST!!! i can’t believe this is the 100th post, it seems like i just started writing a few months ago. i just wanted to take a minute and thank you all for your continued support and for those newbies who are just joining in the fun here at three blondes and a tomas! this blog (even though i’m not always on top of getting posts written) has kept me sane during the rollar coaster called grad school. i have had such an amazing time coming up with recipes for you all, exploring new foods and continuing to grow as a chef, something i was afraid was not going to happen since i am no longer working in a kitchen everyday. to celebrate this milestone, let’s celebrate with a little homemade nutella frozen yogurt, and thank you again from the bottom of my heart for your support and encouragement!!
as you all know, i am a nutella lover, through and through – this has been demonstrated through many posts already. today’s post is yet another ode to my nutella love – homemade nutella frozen yogurt! i have a bit of a sweet tooth, which i try to ignore most days, but sometimes my inner sweet tooth fairy is just too loud for my to ignore! on those days i usually end up going to either cookies or ice cream. this frozen yogurt is me trying to create a healthier option for myself, without having something that is loaded with a bunch of chemicals and preservatives
this frozen yogurt was crazy easy to make – i didn’t even use an ice cream maker because i couldn’t find my ice cream bowl attachment for my kitchen aid so i had to wing it. i literally threw the ingredients into a bowl, whisked them together and put the whole bowl into the freezer overnight, et voila, tangy, sweet frozen yogurt!
the beauty of this recipe is its simplicity – you could really make it any flavor your little heart desires by changing up a few ingredients. you could leave out the nutella (gasp!!!), and put in 2 T lemon juice for a tart and tangy mixture, vanilla beans for a simpler take, or even mash some fruit up and mix it all together, the options are endless!
24oz container Greek yogurt (mine was honey flavored, but you could use plain as well)
1/4 cup sugar
1 T vanilla extract
2 T nutella
1/4 t salt
whisk all ingredients together until smooth. place in a small metal bowl and cover with plastic wrap. put in the freezer overnight to allow the mixture to set completely and enjoy!
for those of you who read last week’s post – shredded brussels sprouts coleslaw – i’m sure you have been anxiously awaiting this fried chicken post i promised! i just have to say again… the fried chicken i had while we were in scottsdale was out of this world good!! no one would have EVER known it was gluten free – it was light, crispy and not too greasy! i’m sure my family is reading this going, “but sara doesn’t like fried chicken (aka, shake and bake)”… well family, this stuff rocks!!!
thankfully i asked our server that fateful night what flour was used for the breading, to which she told me, rice flour. tomas has been begging me to make fried chicken for years now and i never have because i don’t really have much experience number one, and number two, like my family said, i’m just not a huge fan. after scottsdale that all changed so when i told tomas i wanted to make fried chicken this past weekend he simply smiled and gave me a high five!
the next test was actually making the fried chicken, something i’ve never really tackled. i did some research to find the best methods (i already knew buttermilk was a must) and set out on my mission. tomas was shocked when i came home with a tub of vegetable shortening (non-hydrogenated of course) and said that if bastyr knew i had bought that, they would kick me out my response was that while i am a nutrition student, the blog is not a nutrition blog, it’s a food blog, and sometimes food isn’t always healthy – you have to have a balance in life!
i was completely nervous that i was going to royally mess the chicken up, but thankfully tomas and our friends, amanda and pablo, were there to cheer me on! after a few hours sitting in buttermilk, i prepped the chicken and set out to frying… the result, i must say for my first attempt, was finger lickin’ delicious that we served with yucca and the brussels sprouts slaw! tomas of course had a few critiques for the next round because the boy can not eat something and not put his two cents in (love you babe!), but overall, i’d give this fried chicken an 8/10!!
4 chicken breasts, skin on
2 chicken thighs, skin on
6 chicken drumsticks, skin on
1 pint buttermilk
1 T honey
6 dashes chahula sauce (or tobasco)
6 cups white rice flour
1 T paprika
1 T garlic powder
1/2 T onion powder
1/2 T salt
1/2 T ground pepper
3-4 cups vegetable shortening, non-hydrogenated (the amount will depend on the size of your pan)
whisk together the buttermilk, honey and hot sauce. put all the chicken into a large plastic bag that you can close once everything is in there (i used the plastic bags the butcher had put the chicken in). pour the buttermilk mixture into the bag and close the bag. set it into a large bowl (to prevent spills) and place the whole bowl into the fridge for at least four hours (overnight would be even better if you have the time).
while the chicken is in the fridge, you can toss together the breading mixture. whisk together the rice flour, paprika, garlic powder, onion powder, salt and pepper in a 9 x 13 baking dish (the shallowness of the baking dish will make it easier to coat the chicken in the breading later).
since the chicken will still be in the fridge at this point, you can get your breading station ready as well… place two cookie sheets under wire racks next to your 9×13 baking dish.
when the chicken/buttermilk mixture has been in the oven for at least 4 hours, take it out and place the chicken and buttermilk into separate bowls (DO NOT THROW OUT THE BUTTERMILK!!!!). toss a few pieces of the chicken into the flour mixture at a time, making sure to cover all sides of the chicken thoroughly. dip each piece back into the buttermilk mixture, again making sure to cover all sides of the chicken. coat the chicken one last time in the flour mixture, shake off the excess and place on the wire racks and allow to sit for 30 minutes before frying.
when all the chicken is breaded, place the shortening into a large cast iron skillet with high sides and turn the heat to medium. allow the oil to come up to 325 F, then fry each piece for a total of 20 minutes (10 minutes each side). place the finished product on paper towel lined baking sheets to soak up the excess oil. serve warm and chow down!
about a month ago i went to arizona with tomas for a weekend when he had to go down to work… i was trying to escape cloudy seattle and get a healthy dose of vitamin D, but alas, it ended up being cloudy and rainy for the most part in arizona that weekend we still had an awesome time in scottsdale eating at many fabulous restaurants and taking a beautiful hike on the one sunny morning.
one of the restaurants we went to the first night had several gluten free options… one of which was fried chicken and waffles. OH. MY. GAWD! this dish was nothing short of amazing – much to his dismay, i wouldn’t let tomas touch it! i ended up trying to recreate the fried chicken last night for a few friends (post to come next week), and for one of the sides i decided to make an unconventional ‘coleslaw’ salad from shredded brussels sprouts!
the flavor of the this dish was so yummy, and the texture of the sprouts after sitting in a vinaigrette for a few hours was perfect – not too chewy, not to slimy! the dried cranberries and red onion lent a beautiful, rich color to the dish and the vinaigrette was subtle and light! this dish could honestly be made anytime of the year in my opinion, and you could mix up the nuts/fruit in the dish to make it more seasonal! all-in-all, it was a perfect accompaniment to some pretty tasty and crispy gluten free fried chicken!
3 cups shredded brussels sprouts (simply slice them thinly like you would a mushroom)
1/2 cup dried cranberries
1/4 cup salted (shelled) sunflower seeds
1/4 large red onion, diced
salt and pepper
1/4 cup olive oil
1/4 cup fresh lemon juice
1 T honey
1 T red wine vinegar
1 t ground coriander
whisk the vinaigrette ingredients together until fully emulsified. season with salt and pepper.
to serve, toss the salad ingredients together, then toss the salad in the vinaigrette. season with salt and pepper. allow the dish to sit in the fridge for at least 30min in a plastic or glass container (don’t use metal – the acid in the vinaigrette combined with the metal will create an unwanted flavor in the dish) before serving so the vinaigrette has a little time to break down the brussels sprouts a bit.
oftentimes on superbowl sunday there are a whole lotta dips fighting for center stage… they are the perfect, easy way to allow people to snack throughout the meal while they down their millers and budweisers. they generally involve some sort of bean and come topped with all manner of cheeses and sour cream. there is generally one lonely crudite platter than everyone pretends not to notice until all the other yummy dips have been devoured, but there isn’t much of an in-between. this edamame & arugula puree is my attempt at filling in the middle ground, where the only other contender as of recent years has been hummus.
i started making this edamame & arugula dip a few years ago after reading about a fava bean and arugula puree in bon appetit. i switched the ingredients around a little bit, and have loved the result ever since! sometimes this dip can intimidate people, especially those who aren’t veggie fans – it’s BRIGHT green! if they are bold enough to give it a try however, they are in for a tasty surprise! because of the lemon juice, parmesan and roasted garlic, this dip is bursting with flavor! i love to serve it warm, right after it’s been made because i feel like the flavors are at their best when it is warm. it is also pretty darn tasty cold however, so whichever way to decide to dish it up will be fabulous! you can serve it on crostini with a piece of shaved parmesan on top if you wanna make it fancy, or you can just plop it in a bowl and serve it with crackers or crudite – it will be delicious either way!
whomever you are cheering for this sunday, make sure to include this tasty dip, and be confident in knowing that you are brining something healthy disguised as awesomeness to the party, instead of being “that person” who brought the veggie platter that everyone ignores all day!
1 head garlic
4 cups arugula
1/2 cup grated parmesan
2 cups shelled edamame (frozen)
3/4 cup olive oil
juice from 1 lemon
salt & pepper
preheat oven to 400 F.
to roast the garlic, chop the top of the head off, and wrap the whole head in tin foil loosely, after drizzling with olive oil. place it in an oven safe dish for baking so the olive oil doesn’t leak out into your oven. bake at 400 F for 30 minutes. allow to cool for 10 minutes before handling. if you don’t have the time or the patience to wait for the roasted garlic, you can simply use 3 raw cloves instead).
while the garlic is in the oven, blanch the edamame. when the edamame is done, drain it off and place it into a food processor. add in the arugula, garlic, parmesan and lemon juice and half the olive oil. process until somewhat smooth. add in the remaining olive oil and season with salt and pepper. continue to blend until the mixture is smooth.
i’m sure i’ve said this before, but i am definitely a particular eater. i can be hesitant to try new things – it took me years to get on the sushi train, i still refuse to try kombucha, and no one will ever get me to try a plantain (they are way too much like bananas to me, which i despise). i have been tricked into trying things in the past… when i was a kid, a friend’s mother told me that everyone else was having salmon, but that mine was “pink chicken” because she knew i wouldn’t eat it otherwise. she also told me my blueberry muffin was chocolate chip for dessert. i was naive enough to believe her of course, and have loved both salmon and blueberry muffins ever since of course. my mom was of course shocked to hear what i had eaten when i told her – and i’m sure was internally yelling at herself for not trying that method with me before.
i have gotten more adventurous over the past few years, especially since culinary school and am very proud at how much larger my list of likes is versus my list of dislikes. one of my new favorite things is yucca. tomas has been trying to get me to try yucca for a few years now, and for whatever reason, i always refused to try it. last month however when we went to mt diablo to visit tomas’s sister and her husband, we of course made a big dinner the first night and tomas made yucca. he had never made it at home before where i could watch what was going on and how it was made, and maybe that’s what had prevented me from trying it before. that night i tried, and LOVED me some yucca!
for those of you who are unaware of what yucca is, it is a starchy root vegetable that can be used in lieu of potatoes. it has a slightly sweet flavor to it, and a very waxy skin that has to be cut off before it is cooked. it is naturally high in vitamin C, calcium and iron. when tomas made it when we were in california, he made a garlic-y sauce to go over it, which i then took and changed up a bit in this version. i’m sure i’m going to smell like garlic for a few days now, but i’m telling you what, my house smells amazingly yummy right now and there’s no chance of vampires coming to get me while tomas is away for work
1 large yucca (about 1.5 feet long)
1 head garlic
3 T butter
1 T olive oil reserved from the roasted garlic)
6 oz fat free milk (or any other milk you generally use)
salt & pepper
preheat the oven to 400 F.
chop the top off the head of garlic and place in a piece of tin foil. drizzle with olive oil, then loosely wrap the garlic in the tin foil and place it in an oven safe dish to bake for 30 minutes in a 400 F oven. after 30 minutes, take it out and allow it to cool for 10 minutes before handling.
while the garlic is roasting, cut the yucca into 4 pieces so it is more easy to handle. slice the skin off as you would a pineapple. cut each piece into 4 again and place them into a medium sized saucepan. cover the yucca with water and bring to a boil. cook until the yucca is soft, but not mashable. drain off the water.
when the garlic is cooled, squeeze it out of the skins and make a paste out of it. place the butter, olive oil and milk into a small saucepan and heat over low-medium heat. whisk occasionally while the butter is melting. when the butter has melted, whisk in the garlic paste. allow the sauce to simmer for 10 minutes, whisking occasionally.
pour the sauce over the yucca in the pan and toss well to cover. put the lid on the pot and allow the yucca to absorb the sauce for 5 minutes before serving. season with salt & pepper and enjoy!