Recipe Tag: Virtual

Caesar Salad – Virtual

In a mixing bowl, toss the romaine, tomatoes, and onions and 1/4 cup Caesar Salad Dressing (2 Tbsp per serving). Serve.

One Pot Bean Chili (Rainbow Chili) Nachos – Virtual

Gather all ingredients and equipment.

To make nachos, place about 12 chips (1.5 tortillas worth) on a plate.

Top with 3/4 cup of the completed chili, shredded lettuce, tomatoes, 1/4 cup of cheese, and the sliced green onions.

Optional Assembly Method:

Preheat oven to 375°F (190°C) or set your broiler to high.

Arrange the chips in an even layer on a baking sheet lined with tin foil.

Sprinkle the cheese over the chips then place in the oven or under the broiler until the cheese is melted, about 2 to 4 minutes.

Add the chili, followed by the remaining toppings.

Serve immediately.

Simple Hummus Sandwich – Virtual

Gather all ingredients and equipment.

Toast the bread.

Spread the hummus on both pieces of bread.

Layer the remaining toppings on the sandwich and serve.

Simple Hummus – Virtual

Gather all ingredients and equipment.

Before blending, drain chickpeas and microwave them in a microwave-safe bowl until hot (about 1-2 minutes on high). This will result in a smoother hummus.

Add all ingredients to a food processor or blender and blend until smooth.

If hummus is too thick, add warm water a tablespoon at a time until the hummus is smooth and creamy.

Store in an airtight container in the refrigerator.

Fruit Sauce – Virtual

In a small saucepan over medium heat, add all the ingredients.

Simmer for 10 minutes, then mash the berries.

Simmer for an additional 10 minutes.

Remove from heat and let cool slightly.

Serve warm.

Vietnamese Chicken, Cabbage, and Mint Salad – Virtual

For the Dressing:

Gather all ingredients and equipment.

In medium bowl, stir together sambal oelek, garlic, honey, vinegar, lime juice, fish sauce, sliced onion, black pepper, and 1 1/2 teaspoons of the oil.

For the Salad:

Butterfly the chicken breast by laying flat on a cutting board and slicing through it horizontally. You should now have tow thin pieces of chicken.

Heat 1 1/2 teaspoons of  oil in a sauté pan over medium-high heat.

Add the chicken and cook until browned on the bottom, about 3 to 5 minutes.

Turn the chicken and continue to cook until the internal temperature of the chicken reaches 165°F.

Once cooked, cut into thin strips.

In large bowl, toss cabbage, carrot, chicken, and mint together with tongs.

Pour in the dressing and toss with the tongs to combine.

Serve at room temperature or chilled.

White Wine Braised Leeks

Gather all ingredients and equipment.

Preheat oven to 350°F (180°C).

Trim leeks removing the dark green leaves and peeling of the tough outer layer of the white part and trimming off the root.

Cut leeks lengthwise. Clean thoroughly under cold running water to remove sand and grit.

Heat a medium oven-proof sauté pan over medium heat. Add olive oil.

Once the oil is hot, add the garlic and leeks, cut side down in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and leeks. Cook for 3-4 minutes until leeks have lightly browned.

Flip leeks and cook for another 3 minutes to lightly brown. Once all of the leeks are browned on both sides, add wine, stock, salt, pepper, and thyme. Bring to a simmer, cover and cook in oven for 35 minutes or until leeks are tender.

Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted.