cooking @ home

What do I mean by “everyday”? Well, “average” is not the right word, as if it were merely “average” I wouldn’t be eating it, let alone making it. “Normal”, maybe more accurate a term, though not so appealing sounding.

Let me start anew. A good friend of mine said to me I should stop pretending to be “Top Chef” and talk about the regular stuff, that, afterall, my site is called “Cooking at Home”. As usual (hehe) my good friend is neither completely right nor completely wrong (and so, same applies to me.) In my opinion, she’s “wrong” in that, average home cooking needn’t be boring or merely comfort food. I definitely say we should explore, try new things, imbibe in different regions and cultures, and take our everyday meals to a new level when possible.

That said though, she has a point too. There are times I can get a little too much out there. Actually that’s not totally true: “out there” is not a bad thing. It’s the sometimes overlooking the “normal”, everyday food that is something that can happen to me. Easily. So, I guess the old adage, keep your eyes on the stars, but your feet planted on the ground applies here.

So, I have to remember that besides doing Hawaiian Shrimp and Morrocan Kabobs, that I need to remember to cover the plain ol’ basics too With this in mind, I present the everyday salad, the salad that I have made the most The four veggies are “must haves”; what makes the salad “zing” is the fresh produce and the combination of spices and herbs. Enjoy.

Everday Tossed Salad
©2007 Harry Kenney

ingredients and spices:

2 stalks of hearts of romaine, cut down to the best parts
3 big tomatoes, Jersey when in season, (6 or 7) plum tomatoes otherwise
1 medium onion, red preferrably, yellow for more “bite”
1 cucumber, cubes over slices, semi-deseeded
salt
pepper
garlic powder
onion powder
basil, dried
oregano, dried
1/4 cup grated parmesan cheese, from container, but you could use fresh

Check the lettuce for any outer browning, and take those leaves off for the trash. Cut the top very green parts of the romaine else they will wilt in your salad quickly. Cut off the bottom hard core too. Now that we’re down to the prime part of the lettuce, give it a rough cut and place in large bowl.

Tomatoes, with a pairing knife take out the top core, slice into chunks. Red onions, take off skin, dice. Cucumbers, if very seedy, use edge of tablespoon and deseed. Mix the produced in bowl with hands.

Season to taste with salt, pepper, garlic powder, just a little onion powder (optional), basil and organo. Now mix everything together well in the bowl using your clean hands. Now add some more seasonings and mix again. This is to ensure you’ve plenty of “spice” in there.

Finally, add in the grated parm and “toss” or mix one last time. The powedered ingredients and the parm with not only add great taste, but they will also help “mop” up some of the liquid.

Place bowl in refrigerator for 10 to 15 minutes; this will do two things, obviously it will chill it up more, but (almost like a marinade) it will give some time for the produce to take in those seasonings and everything to mix together well.

Serve salad in individual bowls and top with your favorite salad dressing. My personal favorites are: Creamy Italian, Ceasar (regular or with Bacon), Ranch Dressing with Peppercorns. For less fatting, non-creamy: Regular ol’ Italian or for something special, Raspberry Vinaigrette.