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Showing posts from July, 2003

Asian Chicken Salad

A quick salad supper, so easy to make, my friend Ann calls it a "supper saver". The dressing is bright with cilantro, ginger, lime juice and soy sauce, a welcome departure from typical mayonnaise-heavy chicken salad recipes. Ya know? Some days it’s just too blasted hot to even think about turning on the stove. Or tending a hot grill. Yup, it’s July in the Midwest.What’s a parent to do? Pack the kids in the car, turn the air on high and pull into a drive-through? Head for an air-conditioned restaurant? Now we’re talking! But wait! There’s an alternative that’s cheaper, faster, more healthful and far more delicious!On the way home, make a quick stop at the grocery (supermarkets are air conditioned, right?) for a few items, head for home and dinner’ll be on the table in a matter of minutes. In fact, consider keeping a copy of the recipe (and other fast favorites) in the car so no ingredients are forgotten! (2015 Update: Haha! Who carries paper around anymore when we can so eas…

Tomato Soup Vegetable Salad

My grandmother's favorite salad from the 1960s, decidedly retro, in fact, "double retro" for today's real-food sensibility. Does it remain a personal favorite? You bet. Back in the 1960s when this was my Gramma Kellogg’s favorite summer salad, the "salad" sections in our church cookbooks listed one jello salad after another, many with marshmallows and Cool Whip. Some "salads", eh? At least Gramma's salad included some vegetables, albeit in skimpy amounts, a tablespoon of onion, half a green pepper, half a cucumber, a touch of celery, and so on.But truth be told, I loved her salad too and made it at least once a summer, ignoring its calorie-laden jiggly goodness. Then some time in the 1990s, I adapted Gramma's salad for all the new-fangled "diet" and "healthy" ingredients: sugar-free gelatin, low-fat tomato soup, reduced-fat cream cheese and reduced-fat salad dressing, feeling mighty virtuous, no doubt. Today I would sco…

Parmesan Chicken

Perfect for summer: quick, easy, make-ahead chicken in a light Parmesan crust. Good hot or cold, as is or atop a salad or tucked into a sandwich. In thousands of hometowns this Independence Day, Americans will place hands over hearts as legions of dignified if aging veterans and their fresh-faced comrades convey our flag along tree-lined main streets. And as day draws to a close, we’ll gather again on blankets and some times in boats to “oooh” and “aaah” as mid-summer night skies unfold a pageant of artistry and spectacle.Between the parades and the pyrotechnics will be family reunions, neighborhood potlucks, church picnics, riverside barbecues and community fairs – all laden with summer bounty!It’s no wonder that food-wise, the Fourth of July is the second-busiest holiday, after Christmas, for supermarkets.You’ll make CHICKEN PARMESAN often for it’s a perfect make-ahead summer picnic contribution. For smaller servings for children or for potluck contributions where there'll be man…