Chicken Waldorf Salad w/ Flaxseed-Oil Dressing

Chk Waldorf Salad PREP TIME: 25 MIN.; TOTAL TIME: 25 MIN.; MAKES 4 SERVINGS

1/2 cup walnuts 2 tablespoons olive oil 2 tablespoons flaxseed oil 3 tablespoons cider vinegar 1 teaspoon honey Coarse salt and pepper to taste 2 Granny Smith apples (1 pound total), cored and cut into 1/4-inch wedges 1/2 cup dried cranberries 2 stalks celery, thinly sliced 1/2 small red onion, finely chopped 3 cups (12 ounces) thickly shredded skinless rotisserie chicken (from a small rotisserie chicken) 1. Preheat the oven to 350°. Toast the walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. 2. In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper. 3. Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts. Per serving: 508 calories; 33 g protein; 31 g fat; 27 g carb; 4 g fiber.

Martha Rocks

This page shows a bunch of different soups.

Spicy Sweet Potato Soup

Wonderful Winter Soups: Spicy Sweet-Potato Soup

Homemade soup requires more than three minutes in a microwave, of course. But there is a secret to fast and easy results: Prepare a big pot of stock, and freeze it in airtight plastic containers. It will keep for a few months and can be used to fix quick, fresh meals when you don’t have a lot of time. Making the stock requires an afternoon of tending, but the actual work takes less than an hour, mostly for chopping and sautéing ingredients. Chicken stock anchors a rich combination of ingredients in our sweet-potato soup. Spicy Sweet-Potato Soup Serves 10 This soup can be refrigerated in airtight containers for up to three days or frozen for up to three months. 1 1/4 teaspoons ground cardamom 1 teaspoon ground turmeric 3/4 teaspoon ground cinnamon 1/3 teaspoon chili powder 1 tablespoon unsalted butter 1 tablespoon olive oil 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup) 1 large onion, cut into 1/4-inch dice 4 sweet potatoes, cut into 1/2-inch dice 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice 2 carrots, cut into 1/2-inch dice 3 quarts Homemade Chicken Stock, or low-sodium canned Coarse salt and freshly ground pepper Radish sprouts, for garnish (optional) 1. Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine. 2. Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat. 3. Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return purée to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.

French Onion Soup

French Onion Soup

Serves 6

Cooking the onions for a very long time over low heat mellows their flavor. Don’t stir them too often or they won’t caramelize. This soup tastes best when made with Homemade Beef Stock.

4 tablespoons unsalted butter 2 pounds yellow onions, sliced 1/4-inch into half circles 1 teaspoon sugar 1 tablespoons all-purpose flour 1/2 cup dry sherry 3 cups Homemade Beef Stock 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thymeor 3/4 teaspoon dried thyme Salt and freshly ground black pepper 1 small French baguette, sliced crosswise into 1/2-inch pieces 8 ounces Gruyère cheese, grated on the large holes of a box grater (about 3 cups) 1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. 2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. 3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

Pickled Ginger

Japanese Pickled Ginger

Use very fresh young ginger for this pickle, a traditional garnish for sushi. 4 oz. fresh ginger, peeled and sliced paper-thin
2 cups water
1/2 teaspoon plus a sprinkle of pickling salt
1/2 cup rice vinegar
1 1/2 tablespoons sugar
1/2 teaspoon light Japanese soy sauce

Makes 1 Cup

1. Put the ginger slices into a bowl, and cover them with cold water. Let them stand 30 minutes.

2. Drain the ginger. Bring the water to a boil in a saucepan, and add the ginger. Bring the water back to a boil, then drain the ginger. Let it cool.

3. Put the ginger into a bowl. Sprinkle it lightly with salt. In a saucepan, bring to a boil the vinegar, sugar, salt, and soy sauce, stirring to dissolve the sugar and salt. Pour the hot liquid over the ginger, and mix well. Let the ginger stand at least 1 hour before using it.

4. Store the ginger in the refrigerator in a container tightly covered with a nonreactive cap. It will keep several months, at least.

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