DynamicEclectic

DY•NAM•IC [dahy-NAM-ik] -of motion. EC•LEC•TIC [i-KLEK-tik] –of varied interests and topics.

Archive for July, 2007

Tonight’s Dinner – Gourmet Chicken Salad

Posted by reeeeeen on July 25, 2007

I love this chicken salad.  It’s my own recreation of a deli chicken salad I used to have when I was growing up.  This place was a hole in the wall, nothing glamourous.  It was the first time I’d seen anyone put anything other than onion and celery into chicken salad though.  The taste stuck with me. This works great with leftover chicken.

Irene’s Gourmet Chicken Salad

6 servings

2 1/2 c. cooked chicken, chopped
1 cup celery, chopped
1 cup seedless grapes, halved
1/2 c slices almonds (toasted or untoasted) – optional
1 T dried or 3 T fresh chopped parsley
salt and pepper to taste
3/4 c light mayonnaise
1 T apple cider vinegar

  1. Mix together mayo, vinegar, parsley, salt and pepper. 

  2. Toss remaining ingredients together and serve chilled.

  3. This is wonderful in a pita with lettuce or sprouts! 

Posted in Chicken Recipes, Food, Recipes, Tonight's Dinner | Tagged: , , | 2 Comments »

Quick Summer Meal Ideas

Posted by reeeeeen on July 24, 2007

Simple Summer Meal Ideas.

Found this on Clicked.    Some Vegetarian ones in there too.  Some are awfully heavy on the olive oil, but some sound very refreshing.  I need some quick and easy ideas in the hot weather.   My ‘quick meal’ ideas usually consist of calling the nearest take out on the way home.   I’d like to get out of that habit.   

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no words…truly horrible animal abuse for sport :(

Posted by reeeeeen on July 19, 2007

How horrible is this?

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Tonight’s Dinner – Shrimp with Tomatoes & Feta

Posted by reeeeeen on July 17, 2007

I REALLY wanted to post a picture of this dish, but my camera is not feeling well at the moment.  It’s a beautiful dish, and low points and full of flavor.   

4 servings
5 pts per serving (not including rice or pasta) 

1 medium onion, chopped
1 tsp olive oil
4 clove garlic clove – 2 cloves crushed, 2 cloves minced
3 cup chopped seeded fresh tomatoes
3/4 cup dry white wine
1/8 cup chopped fresh parsley
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
salt (to taste)
black pepper (to taste)
1 pound raw shrimp, shelled & deveined
3 oz crumbled feta cheese

1. Preheat oven to 450.  In a saute pan, heat oil over medium heat.  Saute onion and garlic until onions are translucent and beginning to brown, about 5 mins. Stir frequently to keep garlic from burning.
2. Add tomatoes, wine, 1/2 the parsley, oregano, cayenne pepper (if using) and salt & pepper to taste (remember, the feta is salty too!)
3. Simmer uncovered until about 1/2 the liquid has evaporated, about 15 mins over medium heat.
4. pour the sauce into a 13 x 9 x 2 baking dish and add the shrimp.  Carefully stir to coat the shrimp with the sauce.
5. Sprinkle the feta on top.
6. Bake at 450 for 12 – 15 mins until shrimp are pink and feta is lightly browned.
7. Sprinkle with remaining parsley and serve over rice or pasta, if desired.

~Irene

Posted in Food, Recipes, Seafood Recipes, Tonight's Dinner | 2 Comments »

Tonight’s Dinner – Lazy Tuna non-Kabobs

Posted by reeeeeen on July 11, 2007

Yesterday I was looking for ideas on what to make for dinner.  My brother (thanks, dude!) suggested kabobs.  So I went online and randomly googled recipes to get ideas and went to the store without any idea of what I was doing (usually a bad idea — worked out this time though.)

Fresh tuna steaks were on sale so I bought the smallest one there (.40 lb), and a zucchini, a vidalia onion, and a couple lemons.

I cut four cuts into each lemon (like cutting them into quarters but not all the way through), and peeled 4 big cloves of garlic and put the garlic and lemons in the microwave on high for around 7 minutes until the lemons gave out their juice, and the garlic and lemons were very soft.  I let them cool until I could handle them and then squeezed the rest of the juice of the lemon out, and cut 1/2 of a lemon off and scraped the peel until there was no white pith left, discarding the rest of the lemon and pith, saving the juice.  I cut the yellow zest into small pieces.  I put the juice (removing the seeds), garlic, the zest, some freshly cracked pepper and a tsp of olive oil into a processer and pulsed it until it was smooth. 

I cut the onion and zucchini into small chunks (about 1 1/2 inch) and the tuna into 4 pieces and put the lemon mixture and the tuna and veggies into a ziploc together, massaged the marinade into it and refrigerated it, turning every few minutes.

I put enough whole grain rice to make a cup of cooked rice (Royal Blend Whole Grain is my absolute favorite) on to cook and when it was about 10 mins away from being done I put the marinated veggies and fish (at this point they’d marinated around 25 mins) onto a cookie sheet and broiled them on high, turning once until they were cooked and slightly charred here and there.   Because the tuna was cut larger, it was done perfectly and still very tender, while the veggies were nicely cooked and not overdone.

It was a WONDERFUL, tasty and easy meal.  I figured out around 10 – 12 points (it made two filling dinners (last night and tonight) — the whole grain rice REALLY fills out a meal), and the cooked lemon and zest is so much more flavorful than straight lemon juice! 

And the best part?  For less than 7 dollars I made 2 healthy low point dinners (I already had the rice and garlic – still a good buy if I’d had to buy them.)

~Irene

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