Night of the Salads!

Eating lightly tonight, and I made a pasta salad to bring to work tomorrow! The chopped salad was inspired by my favorite restaurant: The Purple Wine Bar and Cafe. The other was just something I had a craving for. . .

Gluten Free Pasta Salad

Ingredients:

Gluten Free Pasta

Diced Broccoli Florets
Diced Red Onion
Diced Red Pepper
Diced Grape Tomatoes
Canned Sliced Olives

Olive Oil
Canola Oil
Red Wine Vinegar
White Wine Vinegar
Celery Salt
Black Pepper
Basil
Parsley
Minced Fresh Garlic

Directions:

-Cook pasta, set side.
-Chop up all vegetables, set aside.
-Combine vinegars, oils, and spices. Mix well.
-Combine dressing with pasta and vegetables. Mix well and refrigerate.


Chopped Salad

 
Ingredients:

Romaine Lettuce, Chopped
Diced Red Onion
Diced Red Pepper
Diced Avocado
Diced Cooked Bacon
Gorgonzola Cheese
Balsamic Vinaigrette Dressing

Directions:

-Combine all ingredients. Mix Well.
-Serve fresh.

Almond Breaded Chicken with Basil Pesto

Ingredients

Sliced Chicken Breasts
2 Eggs
1/3 c Milk
Panko Bread Crumbs
Sliced Almonds
Olive Oil

Pasta (obviously I used bowtie)
Broccoli
Basil Pesto
Sliced Almonds
Salt
Garlic
Shredded Cheese (mozzarella or parmesan work best)

-Beat eggs and milk and submerge chicken breasts in mixture. Mix almonds and bread crumbs together and cover chicken breast in mixture. Dip in egg mixture again and then cover again in bread crumbs.
-Heat olive oil (not too hot, olive oil has a much lower flash point than vegetable oil, so you want it to be approx. medium heat), and fry chicken breasts. Flip occasionally and cook until golden brown. Set aside.
-Cook pasta and broccoli. Drain and put in bowl. Add olive oil, pesto, and spices, and mix.
-Spoon mixture into serving bowl, and place cooked chicken breast on top. Melt shredded cheese on top in microwave.

Chili (with a strange random addition...)

Caribou. That's right, I said it. That's the random addition. How did I come by this, you ask? A coworker. I'm not sure if I would use it again for anything, truth be told, but it wasn't bad. The meat is very lean and has an odd gamey flavor. Anyhow, I used ground beef in this too and that seemed to help even it out. I actually have never made chili before, so I kind of just made it up as I went along. . . As usual, no measurements here, just the ingredients, a tester spoon, and me.

Ingredients:

2 Large Onions, Chopped
4 Cloves Garlic, Pressed
1 Red Bell Pepper, Chopped
2 Roma Tomatoes, Chopped
1 C Beef Broth

Ground Caribou Meat
Ground Beef
Bacon
Cumin
Cayenne Pepper
Turmeric
Paprika
Chili Powder
Salt

2 Cans Petite Diced Tomatoes
1 Can Tomato Paste
1 Small Can Green Chilis
1 Can Pinto Beans
1 Can Black Beans
 
-Chop all vegetables and put in slow cooker, crock pot, or whatever you're cookin' in. Add beef broth.
-Dice bacon, put in a big skillet with the meat. Add seasonings and cook meat until lightly browned.
-Add meat and canned ingredients to cooker, set to low-medium, depending on how long you're cooking (I let it cook for 6 hours and stirred occasionally)