JUST SUE ME! (WITH A NO-COOK SUMI SALAD)

DIFFICULTY LEVEL: OY!

It's an OY VEY! if you are not buying pre-chopped cabbage

*

Sumi salads (aka Asian cabbage salads) are pretty common. Many recipes call for wontons or noodles, or even ramen. 


For my recipe, I've added deli-sliced chicken, and left out the carbs, for this refreshing take on the Sumi salad. 


If you don't like it, well, then, you can sue me!

**

• 1 large head of cabage (or a bag pre-sliced)
• 1/2 cup toasted sesame seeds
• 6-10 scallions/green onions. I used 8.
• Handful of chopped carrots
• 1/2 cup of red cabbage, sliced (or buy pre-sliced)
• 1/2 pound of deli chicken, unsalted, chopped

• 1/4 cup oil
• 2 tablespoon honey
• 1 teaspoon salt
• 2-3 teaspoon pepper
• 6 tablespoon of rice vinegar

In a small bowl, whisk together the oil, honey, salt, pepper and rice vinegar. 

In a large bowl, mix all other ingredients.  


Toss and coat. Serve and enjoy!


Easy enough?

HEY WINTER: IT'S A WRAP (OF PROSCIUTTO)!

DIFFICULTY LEVEL: OY!

*

It's the first week of Spring, and that can only mean one thing: Spring Cleaning. 

The time of the year to clean out the old, bring in the new, and wrap up all of the incomplete tasks you've started in the new year.  

I know, it's a real schlep, but who said life was easy?

Consider this dish as a present to yourself-- something easy. An easy appetizer for entertaining that is fresh, tasty, and fabulous. 

The trifecta of what Cooking in Heels is all about. 

(Did I mention gorgeous?)

**

• Prosciutto slices 
• 2 cups of Arugula
• Handful of Parmesan 
• Olive oil (I used a red pepper flake infused spicy olive oil)

The ingredients are simple enough, don't you think?

In a bowl, toss the arugula with olive oil and Parmesan (salt and pepper to taste).

Lay out your prosciutto, slice in half, and add a bit of the arugula mixture right in. Roll it up!

How to Plate: On a beautiful dish in a modern row. 

Parve: Replace the prosciutto with some Hebrew National meat from the deli counter. Forget the Parmesan, and keep it simple!

THE HEALTHY COBB

DIFFICULTY LEVEL: OY!

*

Who said a Cobb salad HAD to be the most fattening? Not I!

Feel good about having the below salad.

**

• Blue cheese (hand full of crumbes)
  
• Chopped tomato
• 1 lb Deli sliced roasted Chicken (I prefer Everroast from Boars Head)
  
• Chopped Romaine hearts (4 cups)
  
• 1/2 Avocado
• Dressing of your choice
• 4-6 slices of Turkey bacon OR veggie "Baco" bites
• Egg whites (2 eggs)
  

Chop all items and toss in a large salad bowl.

Sprinkle some crumbled blue cheese right on top. Drizzle lightly with your dressing choice. Enjoy!

NO-COOK ENDIVE BOATS

DIFFICULTY LEVEL: OY!

*

I know. It gets boring.

The same routine day in and day out. The same "work heels."

The same take out dinner, the same quick breakfast, and the same grab-n-go lunch.

You've gotta switch things up. (In the kitchen AND the bedroom)

This following recipe is so quick-- it requires NO cooking!

So, put on your "out" heels and get no-cooking!

**

• 1/2 lb of roasted deli chicken, thinly sliced (I prefer low sodium Boars Head)
• a few heads of endive, rinsed and separated
• crumbled blue
• an apple, sliced
• pecan pieces

On a large plate, organize your endives.
Fill with bits of chicken, shredded by hand, some crumbled cheese, apple slice, and sprinkle with pecans.

How to Plate: On a nice crisp plate, organize boats in a row.

Parve: Lose the chicken-- this endive boat works GREAT as an appetizer!

FALL INTO (LOVE) FALL SALAD

DIFFICULTY LEVEL: OY!

*

Falling into Fall is a little like falling in love. It's love at first sight--the change in temperature, the changing of the leaves…

Or is it love at first taste?

The first signs of Fall have finally arrived in Los Angeles, and there is nothing better than a warm salad to get you cozy as the air cools.

Side Note: I buy pre-cubed Butternut squash. If I wasn't wearing heels, I would maybe do it myself, but the question remains: When am I NOT wearing heels?

**

• Arugula
• Goats cheese
• Butternut squash (cubed)
• Salt and Pepper
• Olive oil and Red Wine Vinegar
• Raspberry Vinaigrette

Toss the cubed squash with a dash of olive oil and salt and pepper. Bake in the oven for 20-25 minutes at 390. I like it a little burnt, so keep an eye on it.

In a large salad bowl, add crumbled goat cheese to a bed of arugula. Use a hearty amount. The smooth goat cheese will balance out the slightly bitter / peppery arugula.

In a small bowl, mix one part raspberry vinaigrette with one part red wine vinegar and two parts olive oil. Throw a little salt and pepper into the mix. Shake and pour over the salad.

When the baked butternut squash is done, throw it on top of the arugula and toss.

STRAWBERRY SHORTCAKES (A SALAD)

DIFFICULTY LEVEL: OY!

*

This following recipe is in honor of one of my dearest friends, Maggie, on her 30th birthday.

I assisted her in making this fresh and delicious salad inspired by Lemonade, and I am happy to share this with you!

**

• a handful of fresh strawberries (sliced in halves)
• a handful of crumbled Gorgonzola
• mixed greens and/or fresh spinach
  
• a handful of walnuts (candied or not, as long as they are unsalted)
• raspberry vinaigrette and balsamic vinaigrette and olive oil
  

In a small bowl, mix equal parts vinaigrette to olive oil. Mix thoroughly with a fork or whisk.

In a large salad bowl, mix all the ingredients.

Coat with the dressing and serve cold.

How EASY was that?! Enjoy!

QUICK TIP: Grilled chicken tastes fabulous on top of this salad.

GUILT FREE TACO TUESDAY

DIFFICULTY LEVEL: OY VEY!

*

It's Tuesday. That can only mean ONE THING.

Taco night!

The below dish is easy on the eyes, easy in the heels, and easy on the waistline.

**

• 2 grilled chicken breasts OR store bought rotisserie chicken.
• 1 jar of salsa you love (I prefer roasted garlic salsa)
• a handful of chopped lettuce
• a package of pre-made fresh guacamole (or make it yourself if you have the time: 2 avocados, cilantro, a squeeze of lime, a dash of olive oil)
• a sprinkle of Oaxaca cheese (or use Parmesan like I did)
• a can of black beans
• a handful of frozen corn
• blue corn soft flour tortillas

In the oven, warm your tacos on a tray at low heat.

Cook your chicken-- or, if store bought, just fork your chicken, shredding it. In a topped pan on medium low heat, add your chicken and the whole jar of salsa. Let it sit and stew anywhere from 15 minutes to an hour. Mix if you'd like.

Drain your can of black beans into a bowl and add the frozen corn. Heat it in the microwave until hot. I like to add a dash of salt and cayenne pepper to this mix for a little punch!

Remove your tortillas from the oven, and top as such: lettuce, bean and corn mix, stewed chicken, guacamole, sprinkle of cheese.

For Parve: Cook your kosher chicken, and leave out the cheese!

How to Plate: Open-faced on a crisp white square (as above) This can be served in a set of 3 as a dinner, or single servings as an appetizer!

"I'M BAAAACK" POM CHICKEN CASHEW SALAD

DIFFICULTY LEVEL: OY / OY VEY!

*

My computer died on me, my parents were in town, and I took a little "mini vacay"... and I am truly sorry that I haven't done a post in the past week and a half.

I hate not being able to share my recipes that are "so easy, you can even cook in your heels."

Now that my new computer has been ordered and my lovely fiance has allowed me to use his fancy computer, I am back in business!

You know what ELSE is back? Pomegranate seeds are back in season!

I'm here to celebrate with a light and delicious Summer salad perfect for lunch or dinner.

**

• handful of fresh Pomegranate seeds (in salad section)
• one romaine heart (per person)
• one chicken breast (per person)
• handful of Cashews
• 3 slices of a Mandarin orange or similar sweet orange

• store bought Balsamic vinaigrette
  
• store bought Raspberry vinaigrette
• 2 tablespoons of Cranberry juice
• 2 tablespoons of olive oil
  

Salt your chicken and spray a tin foil lined tray to cook the breast for about 15-20 minutes at 375.

In a salad bowl, add your rinsed and chopped lettuce, cashews, pomegranate seeds, and mandarin orange slices.

In a small bowl, mix equal parts of the two vinaigrettes, olive oil and cranberry juice with a fork.

Once the chicken is ready, chop and place of the bed of salad, and tossing with the "homemade" dressing.

PICK 'EM UP COBB TACOS

DIFFICULTY LEVEL: OY VEY!

*

Are you woman enough to head over to that hot guy across the bar and pick HIM up?

There are only three rules if you are going to give it a try. The biggest rule about "the pick up" at the bar is eye contact. If you don't have that, please, don't go over. Locking eyes is a sure fire way to see if there is any interest at all. And he isn't checking out your legs if he's staring at your shoes too long, so step away… unless you want a great wingman.

The second rule: know when it's time to go. If he isn't interested and flirting back, get out pronto!

The third rule: be yourself. There is no way you will ever find Prince Charming who loves you for you if you never show who "you" is.

While I like the ballsy idea of women picking up men, my favorite thing about FOOD is... the Pick Up. Hand-held, delicious appetizer-style food.

Cobb salads are my favorite. Who can resist the flavor of avocado, blue cheese, grilled chicken and bacon?

The following dish is a hand-held "pick up" appetizer version of this staple salad.

**

• Blue cheese
• Chopped tomatoes
• Grilled Chicken (tenders) OR Deli turkey
• Romaine hearts
• Avocado
• Dressing of your choice
• Turkey bacon

Prep your dish: Grill and season some chicken. You can replace the chicken with some deli sliced turkey, cut length-wise. Chop your tomato and slice your avocado into slivers. In a pan on medium heat, cook your turkey bacon to a nice crisp. When completed, break the bacon into bite-size pieces.

Take a piece of your washed/cut romaine heart and spread some blue cheese directly in the middle. Make believe you are buttering some bread-- without the butter and with no bread.

Top with a bit of everything, then sprinkle some crumbled blue cheese right on top. Drizzle lightly with your dressing choice. Enjoy!

How to Plate: Place each Cobb Taco in a line on a crisp white platter as you would see at a posh Mexican restaurant.

CAPRESE WRAP

DIFFICULTY LEVEL: OY VEY!

*

The following is one of the chicest ways to make a salad into an appetizer.

It's simple, gorgeous, and required no fork!

**

• Balsamic vinegar
• Basil leaves (the bigger, the better)
• 1 tomato
• 1 fresh mozzarella in water

On the stove top, heat the vinegar until it boils and thickens.

Wash your basil leaves, dull side up.

Chop your tomato and mozzarella into small chunks. Mix, toss and sprinkle with salt and pepper.

Spoon the mixture into each basil leaf. Wrap it carefully, and pin with a toothpick. Line them up on a crisp plate.

Drizzle the balsamic reduction on to the platter of Caprese wraps.

CHIMICHURRI (IN A HURRY) SALAD

DIFFICULTY LEVEL: OY! / OY VEY!

*

Here is a wonderful salad that is so quick and packed with flavor, everyone will think you've spent hours on it!

The dressing is easy, the steak is easy, what is there not to love?

**

• 1 bunch of flat leaf Italian parsley, rinsed and cut w/o stems
• 1 teaspoon of dried oregano
• salt, pepper and garlic powder
• 2 tablespoons of crushed garlic
• teaspoon of red pepper flakes
• 2/3 cup of olive oil
• flank steak
• bag of mixed greens

In a food processor, combine the parsley, oregano, olive oil, garlic and pepper flakes. Slowly add the oil until it turns into a nice mixture. Add a dash of salt and pepper to taste.

Season your steak with salt pepper and garlic powder. On medium heat, cook your flank steak evenly. Once done, about 5 minutes on each side, let the steak sit on a cutting board.

Rinse your lettuce. Wait a moment until you cut the flank steak-- you do not want those amazing juices running!

How to Plate: Start with your mixed greens. Add a few pieces of steak, then top with the chimichurri sauce.

Parve: Use with kosher steak or chicken!

CHICKEN AND SUN DRIED TOMATO SALAD

DIFFICULTY LEVEL: OY!

*

If your mishpucha is coming over for dinner and they want to eat light, it’s OK to be a bit of a Tukhes Lecher and make this dish.

After they take a bite, believe me, they’ll want to leches your tukhes!

This is also a delicious mid-week dinner.

**

· Bag of Lettuce
· Chicken cutlets
· Low Fat Balsamic Vinaigrette ( I prefer Newman's Own)
· Mozzarella (small log or bite-size in water)
· Package of sun dried tomatoes (chop into small pieces)
· Pine nuts

Get the stove top started and spray your pan with oil. Throw in your chicken and begin cooking. Rinse lettuce with water and spin or pat dry. Add to large bowl. Chop up mozzarella and tomatoes and add to salad bowl. Throw in a handful of pine nuts.

Check your chicken! When it is "almost" done, add a dash of the vinaigrette to coat and cook onto the chicken. Put the cooked meat onto a plate and cut into bite-size pieces. Make sure it’s fully cooked. If not, throw the cut pieces back into the pan. Believe me, you do not want to cause any salmonella outbreaks.

Add dressing to salad. Again, remember to not over-do it. Toss the salad. Eat.

How to Plate: Small portion on a crisp white rectangular plate.

Parve: Don’t add the cheese… or replace chicken with fish! Now you’ve got a kosher salad!