Carrot Raisin Slaw w/ Roasted Beets & Honey-Lemon Vinaigrette

Can I just say… the colors of summer are absolutely spectacular. The combination of blue sky and green trees, ocean and sand, and July sunsets are breathtaking. And I will never get tired of the bright, saturated colors of summer produce. I’ve been obsessed with beets lately, and I just can’t get over that deep red that threatens to stain every single piece of clothing you own (but it’s SO worth it)!

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Carrot Raisin Slaw w/ Roasted Beets & Honey-Lemon Vinaigrette

I was feeling like making a big batch of roasted beet and veggie salad today, and while I had hoped to use wheat berries to copycat the Whole Foods version of their crunchy wheat berry salad, Kroger didn’t carry wheat berries! I settled for a mixture of barley and lentils- equally chewy, nutritious, and (almost) as exciting.

Roasting some chickpeas and broccoli with the beets also helps balance out the raw side of this salad from the grated carrots and broccoli stalks. And hey- I finally learned how to use the shredding function on my food processor! For some reason I always have to gear myself up to get out my processor (maybe cause it’s so hard to clean?), but it was worth the extra effort for the result. Instead of using those bagged grated carrots, grating the veggies yourself gives you a slaw that is much more tender. I also feel like it sucks up the juice of the vinaigrette much better!

Carrot Raisin Slaw w/ Roasted Beets & Honey-Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 can beets, drained and rinsed
  • 1/2 red onion, sliced thinly
  • 2 tbsp olive oil, divided
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp greek seasoning (optional)
  • 4 large carrots
  • 2 heads of broccoli, separated into stalks and florets
  • 1 bunch fresh parsley (about 1/2 cup)
  • juice of 1/2 lemon
  • 5 mini tomatoes (or 1/2 cup cherry tomatoes)
  • 4 green onions, sliced thinly
  • 1 cup barley, cooked to package directions
  • 1/2 cup dry lentils
  • 1/3 cup raisins
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • salt and pepper
  • 1/2 cup goat cheese (optional)
Instructions
  1. Cook barley according to package directions. In last 20 minutes of cooking, add lentils until all grains are al dente. Rinse with cold water to stop the cooking process. Preheat oven to 375 deg.
  2. Spread rinsed chickpeas on a large baking pan and pat dry with paper towels.
  3. Add beets and red onions to pan with olive oil and garlic. Sprinkle garlic powder, greek seasoning, and salt and pepper and stir to combine. Bake at 375 deg for 40 minutes until chickpeas are crispy. Add broccoli florets and return to oven for 10 more minutes until tender. Remove from oven and cool.
  4. In a food processor using the slicing setting, grate carrots and broccoli stalks (not florets). Scrape into a large bowl. In the same processor using the multipurpose blade, add parsley, lemon juice, and tomatoes. Pulse until roughly chopped- about 2-3 pulses.
  5. Sitr parsley mixture into the shredded carrots and broccoli. Add raisins and green onions.
  6. In a small jar, combine both vinegars, mustard, honey and salt and pepper. Shake vigorously and pour over the salad.
  7. While still warm, add the barley/lentils and roasted vegetables to the salad. Top with goat cheese and toss to combine.

One key with this salad is to add the barley and roasted veggies while they’re still semi-warm; that way the barley really soaks up the lemon vinaigrette and the goat cheese gets this nice melty texture before you stick it in the fridge to marinate for a few hours.

Hope y’all had a very happy Fourth!

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Prepare chickpeas and beets for roasting.
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Rinse all veggies prior to shredding in food processor.
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Process using the shredder attachment.
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Process remaining veggies and parsley with multipurpose blade.
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Shake up vinaigrette ingredients. I happened to have the end of a mustard container, so I added the vinegar to that and just shook it until my arm got tired!
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Prepare barley and lentils and cool to stop cooking process.
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Roasted beets, broccoli, and chickpeas. LOVE these colors!
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Toss all together and serve with goat cheese.

Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce

Happy Friday! As promised from earlier this week, here’s another “shop your pantry” meal that uses ingredients you already have. Go ahead and dig that half-empty box of cornmeal in your pantry and put it to good use! The apricot honey dipping sauce also adds a tasty tang that pairs well with these crispy on the outside, juicy on the inside chicken strips!

Quick n' Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Recipe Type: Easy, Dinner
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4-6
Another “shop your pantry” meal that uses ingredients you already have! Go ahead and dig that half-empty box of cornmeal in your pantry and put it to good use! The apricot honey dipping sauce also adds a tasty tang that pairs well with these crispy on the outside, juicy on the inside chicken strips!
Ingredients
  • 3 large chicken breasts, defrosted
  • 1 egg, beaten
  • 1/2 cup cornmeal
  • Italian spices (whatever you have- I used oregano, an Italian blend, and some parsley)
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp honey mustard
  • 2 tbsp apricot jam or preserves
Instructions
  1. Slice chicken into long strips, about 1″ in thickness.
  2. Beat egg and pour into a shallow bowl. Mix cornmeal and spices together and pour into another bowl.
  3. Dredge chicken in beaten egg, followed by cornmeal mixture. Shake off excess and set on a paper towel.
  4. Heat oil on medium high. Add chicken, a few strips at a time, and cook until golden brown, about 3-4 minutes. Flip and cook one more additional minute.
  5. Preheat broiler on high.
  6. Broil chicken for 2 minutes or until crispy.
  7. To make the dipping sauce: stir together equal parts honey mustard and apricot jam/preserves. You may need to nuke the mixture for a few seconds to incorporate.
  8. Enjoy!

Smoked Salmon Pinwheels

This Memorial Day, why not skip the usual mayo-drenched potato salad and deviled eggs, and try a fun new sandwich spin? These pinwheels are a variation of my classic picnicking rollups and are sure to impress even the pickiest of your friends!

Who doesn’t love the combination of cream cheese and lox? I added a few sprigs of dill and red onion for some spice, and topped with some savory capers and feta cheese. You can also add some chopped avocado to make these a bit creamier. Arrange on a platter with some romaine hearts for decoration.

*Note: I also made some pinwheels with a lentil spread, corn and turkey. Comment or contact me if you would like the recipe!

Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
Recipe Type: Appetizer
Cuisine: Mediterranean, American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 40-50
This Memorial Day, why not skip the usual mayo-drenched potato salad and deviled eggs, and try a fun new sandwich spin? These pinwheels are a variation of my classic picnicking rollups and are sure to impress even the pickiest of your friends!
Ingredients
  • 8 10″ spinach or wheat tortillas
  • 1 container cream cheese spread (I used a greek yogurt/cream cheese mix)
  • 1/4 cup chopped dill
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese
  • baby spinach
  • 1 ripe avocado, chopped
  • 1/4 cup capers
  • 1 package smoked salmon, shredded into thin slices (more or less to taste- I think I used a 10 oz. package)
  • cracked black pepper
Instructions
  1. Gather all ingredients into individual “stations.”
  2. To assemble: Spread a thin layer of cream cheese spread onto each tortilla, leaving a 1/2″ border. Top with chopped dill, red onion, feta, spinach, avocado, capers, and salmon.
  3. Finish by topping with fresh cracked black pepper.
  4. Tightly roll each tortilla, starting from the edges and carefully working your way towards the other side.
  5. Store in an airtight container (or covered with plastic wrap) in the refrigerator for at least 4 hours.
  6. Slice into thin pinwheels and arrange on platter. You can also fasten with toothpicks if desired.
Gather Ingredients.
Gather Ingredients.

 

Begin layering.
Begin layering.
Finish layering with salmon, capers, and feta.
Finish layering with salmon, capers, and feta.
Slice, arrange and present!
Slice, arrange and present!
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Smoked Salmon Pinwheels

Happy Memorial Day! Thank you to all who have so faithfully served our beautiful country!

Espinacas con Garbanzos por Olla

Bienvenidos, mis amigos! Today I am bringing you a recipe from the archives, but updated with prettier pictures and less “hands-on” time! Espinacas con Garbanzos is one of my favorite and most versatile recipes, inspired by our honeymoon to Seattle and the San Juan Islands. Some of you may remember my first post about this dish, which is similar to a meal I had in Friday Harbor at a wonderful little waterfront restaurant called Cask and Schooner. You all know how much I love my beans and spices, and this is a stew-like recipe that can be served hot or cold. I like it chilled for the summer, with a few hearty crackers and some lettuce cups, and a dollop of greek yogurt on top.

Espinacas con Garbanzos por Olla
Espinacas con Garbanzos por Olla

This time I adapted the recipe a bit to be made in the crock pot (the name for this recipe literally translates to “spinach and chickpeas by the pot”), so that you can let it simmer away all afternoon while you do all of the other important things you have going on in your life. It also makes a lot of leftovers!

I also added a poached egg on top, since I didn’t include any turkey sausage this time and wanted a little more staying power. I love poached eggs on top of salads/stews. Such an easy way for an extra dose of protein!

Espinacas con Garbanzos por Olla
Recipe Type: Stew, Slow-Cooker
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
I love that this vegetarian and protein-packed stew can be served hot or cold. So versatile, and makes lots of leftovers to enjoy all week long!
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 4 large carrots, sliced
  • 2 tbsp minced garlic (yes I realize this is a LOT of garlic!)
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp whole coriander seed (optional)
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 2 cans garbanzo beans, drained and rinsed
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • pinch of salt and pepper
  • 1 package frozen spinach, thawed
  • lemon juice, for serving
  • parmesan cheese and greek yogurt, for serving
Instructions
  1. Heat oil in a skillet on medium-high heat. Add onion, carrots and garlic and cook until onions are tender, 3-4 minutes. Add the spices (cumin through red pepper flakes) and stir continuously for 1 minute. Add a few drizzles of red wine vinegar to deglaze the pan.
  2. Transfer mixture to a crock pot and add garbanzos, tomato sauce, and tomatoes.
  3. Pour in the rest of the red wine vinegar, water, and salt and pepper. Set on low heat for 4-5 hours or until carrots are tender.
  4. About an hour before serving, add spinach.
  5. Serve with a few drops of lemon juice, cheese and a dollop of greek yogurt.
  6. I also like mine with some hearty crispbread crackers and lettuce cups!

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Crispy Chickpeas

Looking for a quick snack? This is an easy way to satisfy your salty craving when 4 o’clock rolls around, and it’s a healthy snack loaded with protein and fiber to tide you through ’till dinner! I also enjoy topping my salads with these! You can experiment with any seasonings you like- I chose a sprinkle of cumin, paprika and red pepper flakes- but you can also make them sweet with a drizzle of maple syrup and some cinnamon! Dry them and then pop ’em in the oven at 400 deg for 40-50 minutes. Allow to cool and enjoy!

CRISPY CHICKPEAS
CRISPY CHICKPEAS
Crispy Chickpeas
Recipe Type: Snack
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Looking for a quick snack? This is an easy way to satisfy your salty craving when 4 o’clock rolls around, and it’s a healthy snack loaded with protein and fiber to tide you through ’till dinner! I also enjoy topping my salads with these! You can experiment with any seasonings you like- I chose a sprinkle of cumin, paprika and red pepper flakes- but you can also make them sweet with a drizzle of maple syrup and some cinnamon! Dry them and then pop ’em in the oven at 400 deg for 40-50 minutes. Allow to cool and enjoy!
Ingredients
  • 2 cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • sprinkling of cumin, paprika, and red pepper flakes
Instructions
  1. Preheat oven to 400 deg.
  2. Spread chickpeas on a couple of paper towels and pat dry.
  3. Drizzle with olive oil, and sprinkle spices on top.
  4. Cook for 40-50 minutes until crispy.
  5. Cool and store in an airtight container for up to 2 weeks.

 

Greek Pasta Salad

GREEK PASTA SALAD
GREEK PASTA SALAD

Spring is finally here, and summer is just around the corner. We finally get rid of the fine dusting of yellow pollen that covers everything in sight, and I can already feel the humidity closing in! Those 90 degree, “I don’t want to even step outside to walk to the mailbox” days are almost here.

But this time of year isn’t all bad. With May comes graduations (yay, Duke DPT Class of 2015!) and getting letters after your name (I just passed my boards exam and am officially “Claire McCormick, PT”!) as well as family vacations, get-togethers with freinds, and COOK-OUTS! Tonight Ben and I are going to our first cookout of the season, hosted by a couple in our small group. When trying to decide what to bring along, I thought it might be a good way to kick off the cook-out season with a summery pasta salad. I used tri-color rotini and a dressing using Greek yogurt in place of mayo, combined with a generous sprinkling of Ranch dressing seasoning mix. Tossed in some chopped red onion, tomatoes, and olives, and served it over spinach greens with some feta cheese on top. Hopefully it will be a hit!

Happy graduation, Dukies, and Happy Mothers’ Day, to all you mothers out there!

Greek Pasta Salad
Recipe Type: Pasta, Salad, Side
Cuisine: Summer, BBQ, Pasta
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
Get ready to kick off the cookout and BBQ season with this easy pasta salad!
Ingredients
  • 1 box (12 oz.) tri-color rotini or bowtie pasta
  • 4 cups spinach, chopped roughly
  • 1/2 red onion, minced,
  • 1/4 cup black olives, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 package ranch dressing seasoning
  • 1 5.3 oz. container plain greek yogurt
  • 1 tbsp Dijon mustard
  • 1/4 cup balsamic salad dressing
  • 1 package feta cheese, crumbled
Instructions
  1. Cook pasta according to package directions, until al dente. Drain and cool.
  2. Toss pasta with chopped veggies in a large bowl.
  3. Whisk together remaining ingredients for the dressing and pour over salad. Toss well until combined.
  4. Top with feta and chill up to a day in advance.

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