Wednesday, April 7, 2010

New Recipe Tonight!

Let me be honest and admit that it's been a very long time since I've cooked anything that wasn't a frozen pizza or canned soup. I meant to go shopping on Monday, but didn't get to it until last night. By the way, organic beets are not just disgusting to touch, they are disgustingly expensive. However, I got a beet. I just hope that tomorrow night's recipe, which calls for a cup of beets, turns out okay. I don't typically spend more than a dollar for a single piece of produce.

Speaking of produce, I made some great new friends in the Kroger produce section. No one made fun when I asked not just where the shallots were, but what exactly shallots were. Arugula was also foreign to me. It would probably have helped had I known how to pronounce "edamame". I got a lot of "Good luck"s and "Let us know how it goes"'s. Isn't that sweet? I *puffy heart* my local Kroger now more than ever.

Tonight I will be making "Arugula, Potato and Edamame Salad" from the Weight Watcher's website. I found it by searching for vegan foods in the recipe section. Here it is:

Arugula, Potato and Edamame Salad

Ingredients:
- 4 medium uncooked red potatoes
- 3 medium shallots, peeled and cut in half
- 2 tsp olive oil, extra virgin
- 12 cups arugula, fresh, washed and well-dried
- 1 cup frozen edamame, shelled, thawed
- 3 tbsp water
- 2 tbsp fresh lemon juice
- 1 tsp sherry vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper

Instructions:
1. Preheat oven to 450.
2. Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4 inch thick slices.
3. Meanwhile, place shallots on a large piece of aluminum foil. Drizzle with oil and completely wrap foil around shallots; bake until very soft, about 20 minutes. Remove shallots from oven and allow to cool for 5 minutes.
4. Divide arugula between four plates; top each with 1/4 red potato slices and 1/4 cup edamame.
5. When shallots are cool, scrape them and any remaining oil from foil into blender. Add water, lemon juice, vinegar, salt and pepper; blend to make a smooth dressing. If dressing seems too thick, add another tablespoon or two of water and blend again. Drizzle about 3 tablespoons of dressing over each salad and serve. Yields 1 salad per serving.

I will let you know how it goes! And, I will take a picture of the finished product and see if I can figure out (or at least have Daddy Dearest help me figure out) how to post them tomorrow.

1 comment:

Michelle said...

Lols. 25.5 - Don't feel bad about counting halves. I count half anniversaries, even though I'm sure my hubby would rather I didn't (of course, we've only had the one half annie...).

Grocery store people can be delightful sometimes, particularly if they aren't teens.

The recipe looks tasty. You should let us know both if you thought it was delicious and if you felt sufficiently full afterward. Lols, those potatoes should help with that. Good luck!