Been a while since I posted, have been traveling a lot and not doing as much food prep. as much time as it takes, it feels good to be back making good food choices.
For breakfast this week I’ll be having quiche…I added spinach to the recipe, throwing it in with the parsley, so that I’d have some veg.
I’ve been wanting to try this Jaeger Schnitzel for a while. Hubby is German and there’s some good food options there, but I’ve always been a little afraid of frying meats. Turned out really nice actually, although the gravy could have been a little thicker with a little less mushroom for us.
I also made this Caprese Chicken dish, using mozzarella instead of havarti. The smashed potatoes didn’t come out as crispy as I liked, makes me think maybe instead of boiling we should microwave them first, less water can get absorbed then.
Because I’m trying to get more veg in my life but wanted to stick to the theme, I also made a caprese salad that was originally posted on cookinglight.com but the url isn’t working so it seems to have been taken down from the site. I like to use the pints of multicolored tomatoes to get good variety.
SERVINGS: Serves 6 (serving size: 3/4 cup)
INGREDIENTS
• 3 cups halved Sun Gold cherry tomatoes
• 1 cup halved young Cherokee Purple tomatoes
• 2 tablespoons extra-virgin olive oil
• 3 ounces small fresh mozzarella balls
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup torn fresh basil
PREPARATION STEPS
1. Combine all ingredients except basil in a large bowl; toss gently. Top with basil.
NOTE
We use young Cherokee Purple heirloom tomatoes here to balance the sweetness of Sun Golds with a little acid and umami depth, but other red cherry tomatoes will work well also. Caprese salad is the perfect keep-it-simple summer recipe, since ripe tomatoes need very little adornment—just a lap of fruity olive oil, a sprinkle of salt and pepper, bright basil, and rich fresh cheese make them sing.
And last but not lease I made this Asparagus and Avocado Salad which I haven’t tried yet but am looking forward to. And I will also be making this Persian Chicken with Turmeric and Lime that we’ve had and loved numerous times.
Kim Chooses Health 