Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, March 13, 2014

Quick Sesame Spinach Salad

I was on my own for dinner tonight.  These are the nights it is so easy to reach for something very unhealthy.  I could have been satisfied with a bag of chips, and some ice cream-that is vegetables and calcium right? :) But, I forced myself to eat a healthy salad and a tuna salad sandwich....although I did splurge on a bit of chocolate! This salad only calls for spinach and carrots.  I was tempted to jazz it up; but the purpose was to make tonight simple....so I stuck to the written word!  It is the dressing that makes this!

Quick Sesame Spinach Salad

1 Bag of Baby Spinach
2 carrots, peeled and sliced on the diagonal
7 tsp. Rice wine vinegar
1 T. minced shallot
1 T. sesame seeds
1 tsp. dijon mustard
3/4 tsp. mayonnaise
1/2 tsp. fresh orange zest
3 T. olive oil
1-1/2 T. sesame oil
Toss the fresh spinach and sliced carrots in a large bowl.

Toast the sesame seeds in a small skillet until light brown.

Whisk them with the remaining ingredients to create the dressing.

Pour over the vegetables and toss until well coated.



Suggestion: Add a bit more orange zest and maybe finish off with a squeeze of fresh juice. I made enough for my dinner and 2 lunches for tomorrow.  Ok, I am ready to curl up for the rest of the evening with a good book!


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