As the old year makes way for the new one, it’s always interesting and fun to review the top recipes of the year as determined by you, the readers and commenters! I was somewhat surprised that only one dessert made it into the top 10 recipes. Six recipes could be classified as casseroles, with two of those featuring vegetables.
Chicken is ever popular and was the star in three of these top posts. A few recipes in the group are what I call “retro recipes” which were very popular at another time but may not be considered so “trendy” currently. I hope you’ll take a few minutes to browse through the following posts, clicking on the title of ones you want to read about in more detail.
Thanks for stopping by and taking another look at some of the favorite recipes of 2016 on Silver Foodie! I hope some of these recipes will become your favorites, too!
Remember to Savor the Flavor!
Wishing you a Very Happy New Year – 2017!
*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space located under “Silver Foodie Updates” on the right sidebar. Then click “Sign up.” Thank you!
For a list of Link Parties in which I participate weekly, click on “Link Parties” on the header bar menu.
Gingered Lentil Quinoa Salad is a healthy, tasty salad of lentils, quinoa and asparagus flavored with freshly grated ginger, olive oil and pomegranate red wine vinegar. Toasted pine nuts are sprinkled on top of the finished salad. The original recipe called for mint leaves. I like mint but I also like basil, both of which are growing on our deck. I decided to divide the recipe in half and to add mint leaves to one half and basil leaves to the other half to see which one I liked best. It turns out that I happen to like both the mint and basil versions of this fresh salad recipe! So follow your gut on this one – pun intended!
I would recommend using the blender to prepare this salad dressing to finely distribute the grated ginger – a wire whisk just doesn’t do this very well. Another recommendation is to use any nuts you would like in this recipe as pine nuts, which are specified, have become expensive. Walnuts would probably add some great flavor as well as crunchiness.
Gingered Lentil Quinoa Salad Recipe
Gingered Lentil Quinoa Salad
A tasty, healthy salad of lentils, quinoa, and asparagus flavored with ginger, olive oil and pomegranate red wine vinegar.
4 ounces fresh asparagus tips cut into 1-inch pieces
1/2 cup olive oil
1/4 cup pomegranate red wine vinegar
2 tablespoons grated fresh ginger
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried pepper flakes
1 cup fresh mint leaves, chopped
2 ounces pine nuts, toasted
6 cups mixed salad greens
Bring water to a boil over high heat in a medium saucepan. Add lentils, reduce heat, cover and simmer 17 minutes.
Add quinoa, cover and cook 7 minutes.
Add asparagus and cook 2 minutes or until asparagus is tender crisp.
Drain and run under cold water to cool.
Shake off excess water.
Meanwhile, combine oil, vinegar, ginger, salt, black pepper and pepper flakes in a medium bowl.
Add the lentil mixture, mint and pine nuts to the oil mixture and toss, until well coated.
Serve over salad greens.
Chopped fresh basil leaves works well in this salad in place of the mint leaves for a different twist on the original!
Adapted from Pompeian
Adapted from Pompeian
SILVER FOODIE http://www.silverfoodie.com/
Ginger is one of my favorite spices! Some people call it gingerroot. When fresh it’s gnarly so it needs to be peeled before using. (Ginger is technically a rhizome of the ginger plant.) Ginger is aromatic, pungent and sweet with a touch of musty/earthy undertones. Ginger is considered by many to be an aid to digestion – remember drinking a gingerale when your tummy was upset? Our fall-winter holiday season wouldn’t be the same without gingerbread and the many items that ginger lends its flavor to, such as pumpkin pie.
For those over 60 with a diminished sense of taste, spices are important to add to food to give it more taste. Spices are what I refer to as “flavor intensifiers” and add another layer of flavor to our food.
A Little About Lentils
Lentils are legumes which are related to beans and peanuts. They are technically seeds that are harvested from pods. Lentils can add a great deal of color to a dish as they come in a variety of colors – tan, green, red, orange, golden and black. Unlike dried beans, lentils do not require pre-soaking overnight before cooking. Be sure to rinse them and inspect them for any debris that may have gotten mixed in with the lentils. Lentils have the capability of absorbing flavors with which they are combined. Used all over the world, lentils are high in fiber, iron and Vitamin B12 and may help lower cholesterol. Lentils are often used as meat substitutes due to their protein content.
Quinoa is a grain grown for its edible seeds. Containing essential amino acids, quinoa also is high in fiber, calcium, phosphorus, iron and B vitamins. Quinoa is gluten-free and may be cooked and used just like rice. Quinoa has a low glycemic index and contains minerals and antioxidants. Quinoa imparts a mild, nutty flavor to dishes in which it is an ingredient. If you enjoy quinoa, you may like another Silver Foodie recipe Black Bean Quinoa Veggie Burgers.
What a great salad with so many healthy ingredients!
Add your own individual touch to this salad by including your favorite ingredients to the mix!
Remember to Savor the Flavor!
*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!
For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.
The Basics of Coleslaw Basically, coleslaw is defined as a salad made with chopped or shredded raw cabbage as the main ingredient, usually mixed with shredded carrots and other vegetables and dressed with mayonnaise. My version, Southern Coleslaw, fits the basic definition of coleslaw but adds white wine vinegar to … Continue reading →
Classic Spinach Salad In the 1950’s and 1960’s Classic Spinach Salad was very popular. Ingredients usually included fresh spinach leaves, sliced mushrooms, fried and crumbled bacon, chopped hard-boiled eggs and chopped red onions. Other ingredients might include chopped water chestnuts and bean sprouts. The salad was typically was topped … Continue reading →
Mandarin Coconut Salad Mandarin Coconut Salad is a refreshing, light salad that’s can be prepared any time of year, thanks to the availability of canned mandarin oranges. The original recipe calls for fresh mandarin oranges which are the best choice when they are available. I always keep canned mandarin oranges on hand … Continue reading →
Strawberry Salad with Pecans & Feta In a recent post, Keys to Making Fresh Asparagus Salad with Pecans, I mentioned that one sign of spring’s arrival is the presence of fresh, tender asparagus at the grocery store. Yet another sign of spring is the arrival of fresh, fragrant, juicy red strawberries … Continue reading →
A Sign of Spring One of the first signs of spring at the grocery store is the arrival of fresh, tender asparagus! Asparagus is a tasty vegetable that can be enjoyed raw or cooked and prepared in a variety of ways. In today’s post, I’d like to share with … Continue reading →
A Holiday-Worthy and Company-Worthy Salad I like using the term “company-worthy” when describing a dish I think is special enough to serve to company. Today, I’ll go one step further and also add “holiday-worthy” to this wonderful Cashew Blueberry Salad. I’ve used the term “company-worthy” in the past to describe … Continue reading →
When family or special friends are coming to my home to share a meal I always want to serve some of my “most favored” recipes – what I refer to as “company worthy” food! We all have tried and trusted recipes that we fall back on when we want visitors … Continue reading →
Eat your broccoli! With pleasure. I love broccoli but I know there are some people who don’t like it – for instance, President George H.W. Bush. Broccoli is a cruciferous vegetable, meaning it belongs to the cabbage family, and it is believed by many to have cancer-fighting properties. I hope … Continue reading →