Fast-Tip Friday: The Salad Roll

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If you haven’t seen this little trick before then I’m super pleased to be able to be the one to show it to you. One of our issues when we make salads or deal with fresh greens is that we always have way too many and they get all gross after just a few days. So one of the tricks we picked up in Newfoundland (the land of rotten vegetables) is this: the salad roll.

So you take your greens, spinach, lettuce, whatever, and you give it a good wash and a bit of a shake (so that there’s still some water on the leaves).

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Then you lay it out in a thin layer along the length of a clean dish towel.

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And you roll it up. Not too tightly. But tight enough that the leaves aren’t sliding around in there.

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Then you can toss this in the fridge and your greens will last so much longer!

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Rice Pilaf with Tomatoes

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I’ve been on a pilaf kick recently, ever since I had one at the Savoy last week and I can’t even deal with how good it was.  They’re really easy to make, too, just a few extra steps more than plain Jane rice.  Why not? This version serves 6 comfortably, with leftovers.

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I had half a 28oz can of diced tomatoes in the fridge as well as some shallots left over from probably Christmas so I figured I’d do something to use them up and take advantage of my overstock of Trader Joe’s Wild Rice Medley.

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I chopped up a handful of mushrooms and shallots and set those aside.

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Then I dumped a hunk of butter and some olive oil into a skillet and let that melt on medium-high heat.

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When it was all melted and foamy I tipped in 2 cups wild rice medley (you can use whichever rice you wish, of course).  I had a bit of black rice hanging around as well so I chucked that in too.

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Stir that around until it gets all coated with butter.  You’re basically toasting it here, so you want it to get a bit brown and smoky.

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Now you can add in your vegetables and stir them around a bit.

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I left the tomatoes until last because I wanted the onions and mushrooms to soften a bit.

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Now you add your stock.  Any stock you like.  Just make sure that it works according to your rice’s cooking directions.  This rice requires 2 1/2 cups liquid for every cup of rice.  I had 4 cups broth in my little carton here, plus a cup of liquid in the tomatoes.

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Give that a stir, then cover it and let it simmer for the allotted time given in the cooking directions (with mine it was 40 minutes).  I stirred mine occasionally, but only because I’m paranoid about burning rice.  I’m really good at burning rice.

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When it’s cooked take the lid off and remove it from the heat and let it sit for about ten minutes.

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We served ours next to a bed of greens and topped with a pan-seared half chicken breast.  It was lovely!

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Easy Roasted Vegetables

It’s still winter here.  Honest.

Comfort food time.

Roasted vegetables are a good way to get in your food groups in a way that will keep you interested in maintaining your quotas.  I don’t eat roasted vegetables as often as I should, but they’re a nice way to jazz up a regular plate of meat, side, side, and they’re as easy as Pie (he’s really easy, trust me).  Plus stuff that has been sitting in your refrigerator for a little too long roasts just as well as the stuff you just bought.

Vegetables that roast well are things such as squash, zucchini, eggplant, onions, carrots, potatoes, and garlic.

I am also experimenting here with parsnips and turnip.  You should also experiment.  Try tomatoes, pears, greens … Just give ’em all a good scrub first.

Preheat your oven to 400°F.

Cut up your vegetables (in this case, carrots, parsnips, rootabega, squash, onion, red pepper, and eggplant) into pieces of a good size – the kind of size you’d want looking at you on a plate.

Toss them in a roasting pan with olive oil, sea salt, pepper, and the dried herb of your choice (optional, but rosemary works well).  Here I used whole black peppercorns.

Roast, tossing once or twice, for about an hour, until everything is shriveled, crispy, and tender.  Serve hot with your meal. We had it with pork tenderloin.  Turnips/rootabegas, by the way, need parboiling before roasting.  They just cook so much slower than everything else.  The vegetables are also good cold the next day.  I plan to make a soup from the leftovers.  Stay tuned for that recipe.