salad Archives - MyFoodChannel

Cook Quinoa with Roasted Vegetables Recipe

12/17/202110/30/2014 by Chef Buck

How to cook quinoa with beets; a simple recipe that pairs quinoa with delicious roasted root vegetables. For this quinoa recipe, I roasted beets, carrot, and onion, but any root vegetable will do. I also added a little RAW ginger and garlic, to provide a flavor punch along with excellent nutrition. A complete protein, quinoa makes this dish an ideal vegetarian recipe. It’s a perfect side dish or main course.

Quinoa and Root Vegetable Recipe Ingredients:

1 cup QUINOA
2 med. BEET ROOTS
1 med. ONION
1-2 Lg CARROTS
2 Tbsp GARLIC (minced)
2 Tbsp GINGER (minced)
½ cup PARSLEY (chopped)
HOT PEPPER (to taste)
2 Tbsp OLIVE OIL
4-6 Tbsp VINEGAR
SALT and PEPPER to taste

How to Cook Quinoa and Root Vegetable Recipe

Wash and then chop beet bulbs and carrots into roughly ½ inch pieces–bite size, but not too small.
Chop onion into similar sizes. Place chopped veggies in a bowl and toss with olive oil, salt and pepper.

On an ungreased baking sheet, spread veggies out into a single layer and then roast approx. 30 minutes in an oven pre-heated at 400 degrees Fahrenheit. Halfway through the roasting, give the veggies a stir and return to the oven.
While the root vegetables roast, prepare the quinoa.

If you’ve ever wondered how to cook quinoa …it’s just like rice: 1 part quinoa to 2 parts water. Most quinoa sold in stores throughout the USA has been pre-washed, but check packaging for details. (Check current prices for quinoa on Amazon.)

If desired, add a little chopped hot pepper in with the quinoa. Bring the pot to a boil, reduce heat, cover and simmer quinoa for about 15 minutes, or until all of the water is absorbed. Remove pot from the heat and set aside for 5 minutes. Fluff with a fork.

Transfer quinoa to a bowl and season with salt, pepper, and vinegar to taste. Mix well, and then add the roasted vegetables. Add the raw, minced ginger and garlic, and the parsley. Toss until all of the ingredients are well combined. Taste and adjust seasoning as needed.

This recipe makes an awesome side, but it also works well as an entree. Give this quinoa and beet recipe a try and let me know what you think, and bon appétit!

For another recipe featuring beets, Check out this Fresh Beet Greens Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our beet and quinoa recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Watermelon Salad Recipe –or how to save a sad melon

06/13/201909/18/2014 by Chef Buck

Watermelon Salad is simple to throw together and a tasty way to save a crappy melon. CG loves watermelon, but once in a while she brings home a dud that just doesn’t make the cut; so what does one do with an unsweet, flavorless melon? Turn it into a savory salad dish!

Watermelon Salad Recipe Ingredients:
6 cups crappy, unsweet, seedless WATERMELON
1-2 Tbsp fresh MINT (chopped)
¼ cup RED ONION (chopped)
¼ cup FETA CHEESE crumbles
½ cup toasted ALMOND SLIVERS

dressing:
¼ cup BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 Tbsp DIJON MUSTARD
1 Tbsp MAPLE SYRUP (or substitute honey)
1 clove GARLIC (minced)
SALT and PEPPER to taste

Watermelon Salad Directions:
This salad works best with a seedless melon–’cause it’s a salad–and no one wants to dig seeds out of a salad.
Wash your melon and cut away the rind. Slice the red flesh into hearty, but mouth-sized pieces. If it’s sweet–then you’re set! Chow down, because that’s what a melon is for! –but if it’s not sweet, if it’s a flavorless lump that sits in your mouth like play-doh, then don’t despair…it’s salad time.
First thing, make the dressing.
In a small bowl, combine the balsamic vinegar, olive oil, dijon mustard, maple syrup (or substitue honey), garlic, salt, and pepper. Mix together and set aside.
In a larger bowl combine cut watermelon pieces, mint, red onion, feta cheese, and almond slivers. I’ve suggested some ingredient measurements–but that’s just a loose guildeline, man. It’s a salad…follow your heart (and taste buds).
Add salad dressing to taste and toss.
Boom.
That’s it, dude.
Your crappy melon has been transformed into a delicious salad.

Give this Watermelon Salad recipe a try and let me know what you think, and bon appétit!

And for another tasty salad recipe, try this Black-eyed Pea Salad Recipe.

Spinach Salad Recipe with Pear and Cheese

04/07/202411/12/2013 by Chef Buck

This is the easiest, best spinach salad recipe in the world. We first had one of these spinach, pear, blue cheese, walnut, raspberry dressing salads years ago at a little tapas place in Key West, and we’ve been making them ever since–especially if we have a pear on the edge–the riper, softer, and juicier the pear, the better the salad is gonna taste.

What You need for the Best Spinach Salad

SPINACH
1 PEAR (ripe, diced)
WALNUTS (toasted) current WALNUT prices on Amazon
BLUE CHEESE (crumbled)
dressing:
2 Tbsp OLIVE OIL
1 Tbsp RASBERRY JAM
1 Tbsp VINEGAR
½ tsp ITALIAN SEASONING
SALT and PEPPER to taste

How to Make a Pear Spinach Salad

Crumble and spread your walnut pieces on a baking sheet and toast at 300 degrees F for 5-10 minutes until the nuts are toasted to your liking. Keep an eye on them–nuts are easy to over-toast and it’s usually worth setting a timer so they’re not forgotten.
While your nuts toast, throw together your salad dressing–basically and oil and vinegar dressing with a little jam added for flavor.

I make this dressing with all kinds of jams, but raspberry and strawberry are my favorites–although definitely give raspberry a try with this recipe. Combine your oil, vinegar, jam, salt, and Italian seasonings. Mix well. Taste and adjust as needed to your liking. A little sugar can be added if desired, but I usually find that the jam adds plenty of sweetness, plus the pear will add sweetness to the salad as well.

Toss the dressing with your spinach leaves until all are well-coated. Divide spinach into serving bowls. Chop pear into nice chunks and add to salad. An overly-ripe pear works best. Sprinkle the toasted walnuts over the salad, then sprinkle with blue cheese crumbles. Lots of blue cheese. Or less. I like blue cheese. There are no ratios with this salad. Check prices for WALNUTS on amazon

And that’s it. This is the best spinach salad in the world. So it is written, so it shall be done.
Give this Spinach Salad recipe a try and let me know what you think, and bon appétit!

For another tasty salad idea, try this Kale and Beet Dish!

Thanks for Checking Out Our Spinach Salad

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Pickled Daikon and Carrot Relish –Vietnamese Style

06/13/201910/22/2013 by Chef Buck

Vietnamese Pickled Daikon and Carrot Relish

Vietnamese-style pickled daikon and carrot make a handy relish than can be used with salads, sandwiches, and all kinds of recipes. It’s a must have for making a banh mi sandiwich and I use it quite often as a salad topper and also dice it up to add to tuna, chicken, and quinoa salads. Keep a jar of pickled daikon and carrot in your fridge and experiment adding it to some of your favorite dishes.

Pickled Daikon and Carrot Ingredients:
2 cups cut DAIKON
2 Cups Cut CARROT
1-2 tsp SALT
¼ SUGAR
½ cup WATER (hot from tap)
½ cup VINEGAR

directions:
Daikon is a BIG radish. When buying, choose one that is firm–if the daikon has green tops attached, choose one without wilted leaves, but often the tops are not attached. The skin is thin and can be peeled off with a simple vegetable peeler. The same is true for carrots, although I generally leave the skin on the carrots, but follow your heart. Slice and cut the daikon and carrot into matchstick sizes and place into a bowl. Add salt to the bowl and mix well with the daikon and carrot so that the veggies are coated. This will draw water out of the vegetables and soften them. Set bowl aside.
In a smaller bowl, prepare the pickling solution. Combine warm tap water and sugar. Stir until dissolved and then add the vinegar. And that’s it!
In the larger bowl, the salt will have started drawing moisture from the daikon and carrot matchsticks. When they have softened enough, cram them into a storage container and add the pickling solution.
This pickled combo will keep in your fridge for 2-3 weeks. It’s a must have topping for Vietnamese banh mi sandwiches and works well in all kinds of sandwiches. Use this relish as a topping for salads or chop it up to incorporate in whatever dish you desire (it’s great in a coleslaw or quinoa salad).
Give this pickled daikon and carrot relish a try and let me know what you think, and bon appetit!

And if you wanna see this relish in action, check out this deconstruction of a Banh Mi Sandwich.

Kale Salad – Tips for Using Raw Kale Greens

06/13/201909/19/2013 by Chef Buck

Why eat raw kale salad? Kale is a so-called SUPERfood chock full of big-time nutrition and very fashionable in salad circles, so if you wanna be one of the cool kids, ya gotta eat it. If the Popeye franchise is ever re-booted, I’m sure our vegetable-friendly sailor will be shunning spinach and downing kale by the bunches–not that there’s anything wrong with spinach, but at the moment the kale lobby is a juggernaut.

Check out this video for tips on making a raw kale salad:

Kale Nutrition and Fun Facts

Kale belongs to the same family as cabbage, Brussels sprouts, and collards.
Kale is packed with antioxidants, which help neutralize harmful free radicals in the body.
One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.
In fact, Kale has more vitamin C than an orange.
Free Radicals are a thing scientists made up to sound smart.
Baked kale becomes crispy and can be substituted for potato chips.
Kale freezes well for future use.
Kale is a great addition to a soup.
Kale is believed to promote cell repair and may block the growth of cancer cells.

Wow…doesn’t that sound terrific? Who could pass up on that! Too bad kale doesn’t taste like a slice of coconut cream pie, but you can’t have everything. It is a tasty addition to a salad, though–and utilizing raw kale will insure the greatest health benefit from this leafy superfood.

Raw kale salad with olives, artichoke, red leaf lettuce, and a carrot/daikon slaw.

Prepare fresh foods at home and have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Green is the way to go for a healthy lifestyle. Check out this simple recipe trick for Getting Raw Broccoli Into Your Diet.

Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We
appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Quinoa Salad Recipe for Vegetarian Protien

06/13/201902/20/2013 by Chef Buck

Quinoa salad is vegetarian perfection. Quinoa is a versatile food, similar to rice, but with 9 essential amino acids, making it a complete protein. It’s easy to prepare and super tasty. The salad recipe below makes an excellent meal, a tasty side dish, or a light snack. Serves 2-4.

Quinoa Salad Ingredients:

1 cup QUINOA (check current prices for quinoa on Amazon)
3 medium TOMATOES (chopped)
¼ cup RED ONION (finely chopped)
3-5 GARLIC CLOVES (minced)
½ inch GINGER (minced)
1 CUCUMBER (chopped)
1/3 YELLOW BELL PEPPER (chopped)
1 CARROT (thinly sliced)
¼ cup PARSLEY or CILANTRO (chopped)
3 Tbsp APPLE CIDER VINEGAR
2-3 Tbsp OLIVE OIL
2 Tbsp LEMON JUICE
SALT (to taste)

Quinoa Salad Direections:

Add 1 cup quinoa to 2 cups water and bring to a boil. Reduce heat, cover, and simmer 10-15 minutes (I find it usually takes about 15 minutes). Place cooked quinoa in bowl and let cool—doesn’t have to cool completely—by the time you get your other ingredients prepped, the quinoa will be cool enough.

Add vinegar, olive oil, salt, and stir well. Add onion, ginger, and garlic. I usually chop the onion fine and MINCE the garlic and ginger VERY WELL. The raw garlic and ginger adds lots of flavor and nutrition. Give the bowl a good stir and get these ingredients mixed thoroughly.

Add yellow pepper (red pepper is fine, but yellow makes a nice color contrast), cucumber, carrot. Sometimes I also add green onions—or even diced jalapeños if I’m looking for a little kick—feel free to experiment with any vegetables you enjoy in a raw state.

Mix ingredients and then add the tomatoes. I like to add the tomatoes last so they don’t get too beat up by the spoon. If you’ve got some parsley or cilantro on hand, throw that in as well—I make sure I’ve got some cilantro on hand when I’m making this dish. A bit of lemon juice is a nice finish and will also help keep the colors of the dish vibrant.
Give this quinoa salad recipe a try and let me know what you think, and bon appetit!

We still use rice, but not nearly as often (if I have to choose between eating ribs and rice or ribs and quinoa, it’s really not a choice, I choose rice every time–and I’m talking white rice!) but for MANY dishes, I’m losing the rice and going with quinoa. White rice doesn’t stand a chance against quinoa, but even brown rice doesn’t provide as much nutritional value–plus with quinoa being a complete protein, it’s a lot less hassle to fashion a meatless meal.

I’ve always got quinoa on hand now, and before using rice in a dish, I ask myself “will quinoa work here?” Sometimes the answer is NO, because rice provides great texture for many dishes–but more often than not, I go with quinoa.

Thanks for checking the quinoa salad out. If you like it, click a button or two below and share it!
And for another delicious salad idea, try this Cauliflower Super Salad Recipe.

cauliflower salad — add sliced tomato for a quick splash of color

Asian Jicama Salad Recipe

06/13/201902/20/2013 by Chef Buck

Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well.

Ingredients:
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
2 CARROTS
¼ cup SESAME SEEDS (toasted)
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp SESAME OIL
1-2 Tbsp WATER

Peel jicama root and cut into matchstick shapes. Tear cabbage into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice snow peas into ¼ inch widths. Shred carrots. Combine all in a bowl and mix.

In a smaller bowl, add vinegar (red or white wine vinegar or rice vinegar can be used), soy sauce, honey, sesame oil, and water (start with 1 Tbsp of water and add another if desired). Mix ingredients.

Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal—and it’s great with fish.

Bon Appétit!

Calamari Salad Recipe …easy squid dish!

06/13/201902/20/2013 by Chef Buck

Calamari salad makes a great addition to any potluck! Also, Dr. Freud theorized the squid to be the unconscious driver underlying all human action. This recipe builds on that theory, and adds carrots.

What you need for a Calamari Salad

1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 tsp SESAME OIL
1 Tbsp extra virgin OLIVE OIL
1 Tbsp RICE WINE VINEGAR
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
1 Tbsp LEMON JUICE
SOY SAUCE (to taste)
½ tsp SESAME SEEDS
SALT (to taste)

How to make Calamari Salad

Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.

Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).

In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.

Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.

Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.

Wanna try squid in another dish? One of my favorite uses for calamari is in a Seafood Pancake Recipe, which sounds weird, but try it, you’ll like it.

shrimp pancake — Korean style Haemul Pajeon seafood pancake

Thanks for checking out the calamari salad recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

Quick Salad Recipe Ideas for Spicy Foods

06/13/201902/19/2013 by Chef Buck

Two quick and cool salad recipe ideas: tomato and cucumber salad. These salads make perfect sides for a spicy meal. The tomato basil goes great with any blackened fish, and I love the creamy cucumber with spicy Indian fare. No cooking is required; simply combine the raw ingredients for an easy accompaniment to your favorite spicy dishes.

Tomato Basil Salad Recipe

Ingredients:
2 fresh TOMATOES (diced)
½ cup BASIL (chopped)
¼ cup FETA CHEESE (crumbled)
1 Tbsp OLIVE OIL
1 tsp BALSAMIC VINEGAR
SALT and PEPPER, to taste

Creamy Cucumber Salad Recipe

Ingredients:
2 SALAD CUCUMBERS (diced)
½ LEMON (juice and zest)
¼ cup GREEK YOGURT
1 tsp DILL
SALT and PEPPER, to taste

Give these salad ideas a go and let me know what you think, and bon appétit!

Want another salad idea? Try this Jicama Salad Recipe.

Quinoa and Root Vegetable Recipe Ingredients:

How to Cook Quinoa and Root Vegetable Recipe

Thanks For Watching Our Recipe Videos!

Share and Enjoy !

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What You need for the Best Spinach Salad

How to Make a Pear Spinach Salad

Thanks for Checking Out Our Spinach Salad

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Share and Enjoy !

Check out this video for tips on making a raw kale salad:

Kale Nutrition and Fun Facts

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Quinoa Salad Ingredients:

Quinoa Salad Direections:

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Share and Enjoy !

What you need for a Calamari Salad

How to make Calamari Salad

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Tomato Basil Salad Recipe

Creamy Cucumber Salad Recipe

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