Tag Archives: NanaBread

May 14, 2012 · 4:23 PM

Houston 2012 Art Car Parade

The Complete Package and I attended our first Houston Art Car Parade this weekend. What a hoot! Over 300 cars entered this year’s parade; each one of them unique and entertaining. Here’s a look at this year’s event, starting with Houston’s mayor. Note: You can click on any photo to see it in a larger format, then simply hit the ‘back arrow’ on your computer to return to the blog.

And to prove that it’s not just about the cars, here’s a tribute to my favorite “accessory” of the day. Caution – you may not be able to handle all this sexy.

To the funny & friendly lady who sat behind us at the parade ogling the Viking Skater man (I believe her name was Lynn) – that one was for you. {wink}

If you’d like to learn more about the Houston Art Car Parade, please visit their website at http://www.thehoustonartcarparade.com/

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May 10, 2012 · 7:28 AM

Tropical Cream Cheese Pound Cake

When it comes to dessert, my motto is usually “More is More.” A pan of plain brownies doesn’t cut it in my world. They need to have Hershey’s Special Dark chocolate syrup, dark chocolate chips and a shot of Kahlua thrown in. There are, however, a few things for which I am a purist. Shortbread cookies and pound cake, for example. Some things are just better in their pure, simple forms.

Don’t get me wrong – you can still add stuff, but the key is to keep it simple. To enhance, not overshadow. Sometimes, that’s a thin line to balance. For a girl who trips over her own two feet and walks into walls (this girl), that can be tricky. This week, I tried something that could have pushed ‘simple’ over the edge, but didn’t. It worked beautifully and started with some of my favorite things:

1. Lots & lots of butter, cream cheese and some gorgeous brown eggs

2. A bowl of soft, fluffy, sifted all-purpose flour; I’m a messy sifter

3. Macadamia nuts, shredded coconut and Cream of Coconut

4. A bag of dried tropical fruits – mango, papaya and pineapple

The result was a soft, moist, not-too-dense pound cake with all of the flavors of the islands. I’m not going to lie. My heart melted at the first bite. This, to me, is a perfect cake. No layers. No frosting. Just pure, delicious cake. It was super easy to whip up, and made two large gorgeous loaves. Here’s how I did it.

NanaBread’s Tropical Cream Cheese Pound Cake:
3 sticks unsalted butter, at room temperature
1 8-oz. pkg. cream cheese, at room temperature
6 large eggs, at room temperature
3 cups granulated sugar
1/2 teaspoon salt
4 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup Cream of Coconut
3 cups + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 cup macadamia nuts, chopped
1 cup sweetened shredded coconut
1 6-oz. pkg. dried tropical fruit

To start, lay your butter, cream cheese and eggs out in advance. You’ll want them to be at room temperature when you start putting this together.

Preheat your oven to 325F. Spray 2 large non-stick loaf pans with Pam spray for baking (or grease & flour both pans).

Using an electric mixer, beat the butter and cream cheese until light and fluffy. With the mixer still running, gradually beat in the sugar, then add the salt, vanilla, almond extract and Cream of Coconut. Beat until thoroughly combined. Turning the mixer down a notch, add the eggs one at a time beating well after each addition. Remove the bowl from the mixer.

In a separate bowl, combine the flour and baking powder; whisk to blend well. Roughly chop the dried fruit into 1/2″ pieces, then add the fruit, macadamia nuts and coconut to the bowl of flour; stir until combined.

Add the dry ingredients to the butter/egg mixture. Using a spatula, gently fold until all of the flour mixture is incorporated. Divide the batter in half and spread evenly into each loaf pan. Tap the pans gently on the counter a few times to help remove air bubbles, then bake at 325F for 60-75 minutes, rotating once half-way through baking. The cakes are done when a toothpick comes out clean from the center of the top of the cake. You’ll want to keep an eye on it so you don’t over bake these. An over-baked cake is a dry cake.

Remove from the oven and place the pans onto wire racks for at least one hour. After one hour, remove them from the pans and allow them to cool on the racks for another hour. One loaf can be sliced and stored in an airtight container for now; the other loaf can be wrapped tightly in plastic wrap and zipped into a large freezer bag and stored in the freezer for later. Or you can make a friend’s day and share a loaf. It’s up to you, but I’d taste it first and then decide. You might just decide to hang on to both.

Note: This recipe was adapted from a cream cheese pound cake recipe by my blogging friend & baker Anne, the genius behind the From My Sweet Heart blog. If you haven’t seen Anne’s blog yet, you need to drop in for a visit. She’s a lovely lady and her love of baking shows in all of her recipes and photographs. If you drop in, please tell her I said hello.

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May 7, 2012 · 7:20 AM

3-Step Simple Summer Salad


Pasta salad has to be among the most adaptable and forgiving side dishes of all time. You can pretty much throw anything into it and when you toss it with a simple vinaigrette, magic happens. Sunday afternoon when The Complete Package grilled chicken breasts for sandwiches, I threw together this simple but flavorful side in under 12 minutes. Here’s how I did it, in three easy steps.

Step 1: The Pasta
4 cups water
a good pinch of kosher salt
1/2 cup pearl couscous or orzo pasta

In a saucepan, bring water & salt to a boil. Add the couscous and cook for 8 minutes, stirring occasionally. When done, pour into a strainer and run under cold water to chill the pasta. Drain thoroughly and pour it into a bowl.

Step 2: The Add-Ins
1 small clove of garlic, minced
1 tablespoon of Italian parsley, minced
2-3 fresh basil leaves, minced
1 scallion, minced
1 small Roma tomato, seeded & chopped
1/4 cup Italian Olive Salad, chopped

While the pasta is cooking, chop up all the add ins and set them aside.

Step 3: The Dressing
2 tablespoons of extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon dried oregano

In a small bowl, combine the olive oil, lemon juice and seasonings. Pour over the pasta and toss to coat. Taste just before serving and tweak the salt & pepper, as needed. Makes 2 large or 4 small servings.

Substitutions or Additions:
1. No olive salad? Chop some kalamata & green olives.
2. Feel free to toss in some shaved or grated parmesan.
3. Feeling frisky? Toss in some chopped salami.
4. I hate bell peppers but if you don’t, add some.
5. Red onion, chopped finely, instead of scallions.
6. Grated lemon peel – it makes everything better.
7. If you hate olives AND bell peppers, try cucumber instead.
8. If you add feta cheese instead of parmesan, I’ll kiss you. On the mouth.

Adaptable. Versatile. Delicious. Now it’s your turn. What is your favorite pasta salad? Feel free to shout it out in the comments. If you’re a blogger, attach a link so we can all see it. With temperatures already climbing into the 90’s in Houston, I need all the light but tasty pasta salad suggestions I can get.

Ready… set… salad!

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May 3, 2012 · 7:57 AM

My Cookie Craving: Kaki’s Gingersnaps

Rich, chewy and exceptionally flavorful with a gorgeous sugar-coated crackled top. That describes my friend Kaki’s homemade gingersnaps. She made them last December for our big blow-out holiday Cookiepalooza, and I haven’t stopped thinking about them since. Yesterday morning, I couldn’t stand it any longer. I baked a double batch. And the world seemed sunnier because of it.

Kaki’s Gingersnaps:

  • ¾ cup shortening
  • 1 cup sugar
  • 1 egg
  • 4 tablespoons molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon candied ginger, minced (optional)
  • 1/2 cup additional sugar, for coating
  • 1 package white chocolate coating, for dipping (optional)

Preheat oven to 350.  In a large bowl, cream shortening and sugar together until light and fluffy; add the egg and molasses and mix until well blended. In a medium bowl, sift together the dry ingredients then add the candied ginger if you’re using it and toss to coat the ginger. Combine the dry and wet ingredients and mix until thoroughly combined.

Shape a tablespoon of dough into a ball and roll it in sugar, setting it onto a parchment-lined baking sheet. Personally, I like to use a 1″ cookie scoop and drop the scoop into a small bowl of sugar. It works just as well and each cookie comes out exactly the same size as the next. I’m sort of obsessive about stuff like that, but that’s just me.  Bake each tray of cookies for 12-14 minutes. Allow cookies to cool completely, then you can decide to dip or not to dip.

This is Kaki – making gingersnaps

This is Kaki making her gingersnaps. When she made them in December, we dipped them in white chocolate. And they were delicious. If you’d like to dip yours, melt a package of white chocolate or candy coating according to package instructions. Dip cookies half-way, scraping the bottom of the cookie along the edge of the bowl or pan to remove the excess. Place on parchment or wax paper and allow to set up until firm to the touch. If you’re in a pinch for time, you can pop the tray into the refrigerator or freezer for a  few minutes. Then bag and tag them. A single batch makes 24-30 cookies.

I liked them both ways – plain and dipped. But if I were to sit and eat them with a big glass of milk like The Complete Package and I did yesterday, I prefer them unadorned. Just plain, simple, powerful ginger goodness. But you try them both ways and judge for yourself. Will you be a white chocolate-dipped lover or a plain old-fashioned fan? Truthfully, I’ll take them any way I can get them.

Go on and bake some. You know you want to.

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May 1, 2012 · 7:05 AM

Postcards from Small Town Texas

The Complete Package and I have been enjoying scenic drives to small towns throughout Texas. This is the first in a series of photo collections documenting our lazy day adventures and highlighting these small town Texas treasures.

First Stop: Hallettsville, Texas

Hallettsville, Texas is located between Houston and San Antonio on Old Highway 90, 17 miles south of I-10. To learn more, visit www.texasescapes.com.

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April 25, 2012 · 7:12 AM

Patching Knees – the NanaBread way

This is my grandson, Jonah Bear. At 5 1/2, he’s smart and funny and wonderful.

{Hi there, Jonah Bear. I love you, buddy. You light up my life.}

He’s really hard on the knees of his jeans. Oddly, just the left knee. It’s his knee of choice, evidently. Jonah Bear L-O-V-E-S his blue jeans. What he doesn’t love is holes in his knees, so My Baby brought a few with her at Easter and asked it I could take a crack at patching them. Here’s what I came up with:

{One, two, three. Three - ah, ah, ah.}

A funny kid deserves funny knee patches. Don’t you think? Something like this. Something that says, “Oh, please don’t go! We’ll eat you up; we love you so!” Can you name that book?

{Don't let the sharp teeth fool you. This guy's a pussycat.}

Or this. Peek-a-Boo! I see you! I’m a little concerned about how these buttons will feel if he slides on that knee. We’ll have to see how this one plays out.

{I'm calling this guy Bashful Buttons.}

And this last one? He’s a cheeky little monkey. All attitude, this guy.

{Double & Triple Stitched - because you know someone's going to pull on it.}

To make these, you’ll need some colorful felt, a few buttons, and a sewing machine. There’s no pattern. I just free-handed it. But I will tell you that it’s MUCH easier to stitch the pieces on to the background color before sewing them into the jeans. If they won’t fit over the base of your sewing machine, you can stitch them by hand. It will take a little longer, but it will work.

Now I just need to box them up and send them to Jonah Bear. I wish I could see his face when he opens them. I have a feeling he’s going to crack up laughing. Man, I love that kid!

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April 23, 2012 · 8:59 AM

OXO Scale is a Must / Recipe is a Bust

Update: The giveaway featured in this blog is now closed. Congratulations to Allison from Arizona. It’s time to break out that Bavarian magazine you mentioned. I’d love it if you’d let me know what you make first with your new OXO Five Pound Food Scale… once you finish weighing everything you own just for fun. Congrats & happy weighing! -NB

When it comes to finding new recipes on the internet, I have this little problem. Some of the recipes that catch my attention are published in weight, not measurement. Ounces, not cups. Grams, not ounces. This poses a dilemma for me. I have no scale. I could just find a website that would do the conversion, but that could take a while. And I could just learn to do the math in my head, but that would take even longer. I was never very good at math. I helped My Baby with her 6th grade math homework years ago when The Complete Package was out of town on a business trip. She got an F. It’s a sad tale, but it’s true.

Fresh outta' the box & ready to roll - the OXO 5-Pound Food Scale


Enter the OXO 5-Pound Food Scale, part of OXO’s Healthy Eating Tools collection. Or as I call it – the scale that launched a thousand recipes. My key to unlocking weight-based recipes from around the world. The scale that converts US to metric, ounces to grams, with the touch of a button. Literally. As a brand new member of the OXO Blogger Outreach Program, OXO generously offered to send me their digital food scale. I immediately jumped for joy and here’s why:

1. the product is sent at no cost to the blogger
2. the blogger agrees to try the product at home
3. the blogger agrees to give their HONEST opinion
4. the blogger gets to keep the product, again at no cost
5. the blogger fully discloses participation in the program
6. the company provides a second unit for one lucky reader
7. there are no downsides to this program; not one!

To take this puppy out for a spin, I intentionally went back to my favorite recipe site, Tasty Kitchen, and dug up one of the recipes I shelved due to odd measurements. One that was so specifically strange it made my head spin. The recipe was for a plum cake. Since I had fresh strawberries and a new batch of homemade strawberry jam, I decided to go that route instead. It started with butter. I bake in tablespoons of butter, or sticks and half-sticks. This one called for 5 3/8 ounces of butter. Seriously. Five and 3/8 ounces. Can you grab a stick of butter and measure that without scratching your head? I can’t.


I started with one stick of butter. As you can clearly see, one stick equals 4 1/8 ounces. So I cut a little off of another stick and added it to the scale.


Presto. 5 3/8 ounces of butter at your service. Next up, sugar. I place a glass on the scale. A glass that evidently weighs 5 3/4 ounces.


No problem. Just hit the ‘zero’ button to the right of the display, and the scale resets to cancel out the weight of the container. Love that.


With the scale zeroed out, I was free to measure the required 6 ounces of sugar.


Six ounces on the button. No leveling. No guessing. Just straight up six ounces. You may be thinking, “Hold up, NanaBread. What’s with the battery symbol to the right of the 6?” That’s not a battery indicator, my friends. Let me show you.


That indicator shows the maximum range of the five pound scale. As you continue to add ingredients to your bowl, the indicator shows you how close you’re getting to the maximum limit of five pounds. Pretty convenient.


Next up was flour, so I switched to a bigger bowl. I also used a heavy bowl so I could see how the scale would react. This ceramic bowl weighs one pound, 10 ounces and change. Before adding the flour, I hit the ‘zero’ button again.


Did you notice that? The scale is reset to zero so my flour measurement is accurate, but the 5-pound scale on the right still shows the total weight so I can tell when I’m getting close to five pounds. The scale keeps track for you.


I love that I can just grab my flour canister and start dumping flour into the bowl now. No measuring cups, no concern over whether I should shake it or scrape it to level the cup. I can just dump it in until the scale hits the magic number.


Fourteen and 1/8th ounces. See what I mean about just how specific this recipe was? I’m not kidding. It said to add 14 and 1/8th ounces of flour. So I did. What I ended up with is a thick batter that looked more like cookie dough than cake batter. It tasted like cookie dough, too. Yes, I eat raw cookie dough. Don’t you?


I pressed it into a 9″x9″ square pan lined with parchment and started adding fruit. Instead of plums, I used ten ounces of fresh berries and half a pint of jam.


The strawberries were washed, hulled and chopped and scattered over the top.


The jam was spooned over the berries. Such a pretty shade of red.


Next, a crumb topping was applied about 1/2″ thick over the entire cake.


The cake was baked at 350F for about 35 minutes, until it was golden brown.


Breakfast or dessert? What would NanaBread do? She’d go with ice cream.


Now here’s a dirty little secret about food blogging. As good as this cake looked, it was as dry as sand. So dry, I think I’m calling this The Sahara Dessert. Not even ice cream could re-hydrate it. It looks fabulous, but it was almost inedible. How bad was it? The Complete Package thought that maybe we could buy a poultry injector and pump it full of vanilla pudding to moisten it up. Seriously. You know a recipe failed when the solution involves a poultry injection kit.

For all the detail in measurements, this recipe goes in the Fail Log. The most surprising part of the failure was that I added 2 ounces of orange juice that wasn’t even called for and STILL it was dry. From the berries up, it was lovely. That’s hardly a ringing endorsement. But at least I came out of this knowing that it wasn’t due to my lack of diligence in following the recipe. By golly, it called for 14 1/8 ounces, and it got it. Sometimes recipes just don’t work.

This recipe may have tanked, but the OXO scale was right on the money. I would never have attempted such a fussy recipe without it. Which is where my ray of hope springs eternal, and my new OXO scale becomes my saving grace. A few months ago, I grabbed this book off the clearance rack at a bookstore.


I was so excited. Baking is my therapy of choice. In all honesty, I gave it a quick flip-through on the way to the register, just glancing quickly at photos like this.


If you know me, you’ll understand why I couldn’t resist. I have a thing for cherries. When I got home, I sat down to peruse my $3 gem and noticed this:


Grams and ounces. Crap. Every recipe in the book is formatted just like this one. See where I’m going with this? Now that I have a new OXO food scale, I can finally tackle my baking book without reservation. A whole new collection of fabulous baked goods just opened up for me. And now it can for you, too.

OXO has generously provided a second OXO Five Pound Food Scale for one lucky reader. All you have to do is leave a comment, and this little lightweight beauty could be yours. If you’re like me, you’ll be weighing everything in your kitchen or pantry just so you can play with it. Things like this:


That’s not a tiny scale, it’s a huge tomato. And this:


Yes, it’s an orange the size of a grapefruit. This is Texas. And even this:


Yes, that’s my Pioneer Woman Cookbook. But wait! I can’t see how much Ree weighs! (Don’t you know she’d have a nervous breakdown if she heard we were weighing her on the internet?) It’s okay, Ree. It’s just the cookbook. But here’s the kicker – the OXO Five Pound Food Scale has one hidden feature I haven’t shown you yet. Are you ready for this?


The digital display pulls out so you can still read it, even when using larger bowls, platters or cookbooks. Can you believe it? I’m telling you, OXO really did think of everything. It’s why I own an entire collection of their products, all of which (with the exception of this scale) I have gladly paid for. Their stuff rocks.


When you’re done, just slide the display back in the dock and two small magnets lock it into place. A quick swipe of a Clorox wipe, and it’s ready to store.


This scale is extremely lightweight at 16 ounces and has a slim profile, so you can easily store it anywhere. Mine is resting to top of my spice bin. And because it runs on two AAA batteries (included), you can literally use it anywhere. The Complete Package has already used it to weigh envelopes so he no longer has to guess how many stamps to use. Fabulous!

Now leave a comment and tell me what recipe you’d tackle first if you had an OXO Five Pound Food Scale of your very own. If it’s one you found on the internet, feel free to share the hyperlink so we can see what inspires you. Participants must be residents of the United States due to shipping concerns. One name will be drawn at random at 12:00 Noon CST next Sunday, April 29th, 2012. That person will be notified by e-mail and will have 24 hours to respond before another name is chosen. Once a winner is confirmed, I’ll update this post.

As stated before, both scales were provided by the OXO Bloggers Outreach Program absolutely free of charge. The scale offered in this giveaway is identical to the one reviewed. OXO even included a shipping label for the winner. All they asked in return was my honest opinion, which I provided.

Now it’s time for you to weigh in. Good luck!

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April 14, 2012 · 5:00 AM

Salad Week: Creole Potato Salad


This is Creole Potato Salad. She may look all smooth and creamy and unassuming, but don’t let her beguiling looks fool you. This salad is a spicy little wench. It’s that Creole mustard she’s sporting. It brings the heat, and that leaves her fanning herself so she doesn’t get ‘dewy’ because we all know Southern women don’t sweat – they mist. And she’s going to need a handkerchief.

Now that we’ve got the bodice-ripping intro out of the way, let’s make some potato salad! I first threw this together for a family barbecue after I fell in love with Zatarain’s Creole mustard. It has a spicy blast of heat from those coarsely ground mustard seeds and a bracing twang of vinegar for balance. It’s a party in a mustard bottle, that’s what it is. And that is what makes this recipe special. It brings tremendous flavor to a few simple ingredients.

To start, grab 6-8 medium size white potatoes (the kind with thin skin) or 10-12 red new potatoes (about golf-ball size). I usually cover them with water in a saucepan and let them simmer until fork tender, but this week I had leftover roasted potatoes from Easter so I chopped those up. Either way works, so use whichever works best for you. Once your potatoes are fully cooked, let them cool then chop them into bite-size pieces and toss them into a mixing bowl.


Next, you’ll need two ribs (stalks) of celery. Cut off the tops and bottoms, wash them thoroughly, then cut them into thin sticks and chop into small pieces. We all know celery brings no real nutritional value, but what it does bring is crunch.

Grab 4-6 green onions (also called scallions) and lop off the tops & roots, then thinly slice them and toss them into the potatoes with the celery.

That’s it for chunks – just potatoes, celery and scallions. And now, we add the first secret ingredient – the Creole mustard. Really, people. You have to find a bottle of this stuff. When you’re not making this potato salad, it totally rocks on sausages grilled over an open flame. Really and truly.


Measure out 1/4 cup of mustard and dump it into the bowl with your veg. Then measure 1/4 cup of mayonnaise and throw it in with the mustard. {And now a word from NanaBread: do not substitute Miracle Whip in this recipe. I know some of you are mayonnaise adverse, but Miracle Whip is not acceptable here. It’s far too sweet. Just trust me and grab a small jar of mayo. Please. Pretty please. I’m begging you. I’ll buy you a pony. I’m just kidding about the pony.}

Next up, secret ingredient #2 – Morton’s Nature’s Seasons Salt. I’ve mentioned this stuff on the blog before. It’s my go-to season salt of choice. My right arm. My left foot. My everything. I can’t cook without it. I wish I was kidding.

Measure 1/2 teaspoon of this magical stuff and throw it on top of your salad stuff, then throw in 1/4 teaspoon of freshly ground black pepper just for giggles.

Toss it all together until well blended then pop it into the fridge for at least one hour to give the potatoes time to soak up all the flavor of the mustard and seasonings. Before serving, taste it and tweak the seasonings, adding more season salt or pepper as needed. And now you’ve got a big beautiful bowl of creamy, crunchy, zesty Creole Potato Salad. She’s lovely, isn’t she?

If this isn’t your new favorite potato salad, I’ll be stunned. It is a crowd pleaser. A show stopper. An attention grabber. And it plays well in Austin. The kids made a batch of this for a cook-out with friends, and now it’s on their ‘must haves’ list. Whip it up for your next picnic and just wait for the ‘wows’ to roll in. As for me, I’m plating it up with pulled pork sandwiches and my favorite spicy Wickles pickles. Because that’s how I roll.

Get it? Roll. Sandwich on a roll. Okay, I’ll let you go now.

NanaBread’s Creole Potato Salad:
6-8 medium white potatoes OR 10-12 small red potatoes
6 scallions
2 ribs of celery
1/4 cup Zatarain’s Creole Mustard
1/4 cup mayonnaise (not Miracle Whip)
1/2 teaspoon Morton’s Nature’s Seasons Salt
1/4 teaspoon freshly ground black pepper

Scrub the potatoes and place them in a saucepan; cover with water and simmer until fork tender. Remove from the heat and allow them to cool completely, then drain and chop into bite-size pieces. Place the chopped potatoes in a mixing bowl. Cut the scallions and celery into small pieces and throw them in with the potatoes. Add the mustard & mayonnaise, salt & pepper. Toss to combine and refrigerate at least one hour before serving. Taste before serving and tweak the salt and pepper, if needed. Serves 6-8.

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Hey! Don’t forget to visit my Salad Week co-conspirators to see what salads they posted this week. Today is our big Salad Week Extravaganza – much like the grand finale of a fireworks display, we’re all posting a barrage of salads. There’s also a linky party over at Allison’s place so you can not only see all of our salads from the week, but you can add your own favorites, as well.

Special thanks to these Salad Week bloggers:
Allison – Decadent Philistines Save the World
Jeanne – Inside NanaBread’s Head (hey, that’s me!)
Lauren – Climbing Grier Mountain
Kat – Tenaciously Yours
Kirsten – Comfortably Domestic
Megan – Wanna Be A Country Cleaver
Madelyn – La Petite Pancake
Monica – The Grommom
Carrie – Bakeaholic Mama

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April 13, 2012 · 5:04 PM

Salad Week: Quite Possibly the Strangest Salad You May Never Eat

I’ll be honest. The reaction I usually get when I talk about this salad is “ewww!” I get it. It’s weird. But oddly enough, it’s really delicious. Especially if you love cauliflower. Now, I’m not going to beat you over the head and tell you how you just HAVE to try this one. But if you’re adventurous, and if you love cauliflower, then at least promise me that you’ll consider giving it a try. I would hope that you would trust me by now. It’s not like I’m asking you to eat a bug, after all.

Raw Cauliflower Salad:
1 medium head of cauliflower
1 small can of chopped black olives
3 scallions, thinly sliced
1 cup mayonnaise
a pinch each of salt & pepper

Remove the leaves and stems from the cauliflower, leaving just the florets. Chop the florets into 1/2″ pieces and toss them into a mixing bowl. Add the olives, scallions, mayonnaise, salt & pepper and stir to combine. Place into an air-tight container with a tight-fitting lid and place in the refrigerator for at least 1-2 hours before serving. Refrigerate leftovers. This dish is best if eaten within 48 hours since the raw cauliflower will start to discolor and soften over time.

Note: I first tried this recipe almost 30 years ago, when The Complete Package and I were first married. It’s another one of my mother-in-law’s retro classics. It’s an oldie, but a goodie. It’s a fresh, crunchy side for any picnic and pairs perfectly with grilled meats and a bottle of Beano. Yes, Beano; not vino. And I think you all know where I’m going with that. Although, now that I think about it, I’m sure it would also be lovely with a cold, crisp white like a Riesling. Cheers, adventurous salad lovers!

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Speaking of adventurous salad lovers, check out these lovely salads already posted for Salad Week and be sure to tell these ladies I said hello!

Chicken Mole Salad – by Megan at Wanna Be A Country Cleaver
Simple Caesar Salad – by Kirsten at Comfortably Domestic
Party Salad – by Kat at Tenaciously Yours
Parmesan Salad Cups – by Lauren at Climbing Grier Mountain
Tabbouleh Salad That Made Me Cry – by Allison at Decadent Philistines

Check in Saturday when all of our Salad Week bloggers post additional salads in a big Salad Week Grand Finale. There will also be a linky party at Allison’s place starting Saturday morning. You’ll not only see all of our salads from the past week, but you’ll also be able to link up your own favorites.

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April 12, 2012 · 1:22 PM

Salad Week: My knock-off version of Whole Foods Market’s Rice Salad

Let’s start this post with an apology. I’m sorry for using such a crummy photo of this dish. This was a pre-blog salad; one that I posted on the Tasty Kitchen portion of The Pioneer Woman website. Before I got my big girl camera. And while I apologize for the photo, I make no apologies for the recipe. It rocks.

We first tried this salad when My Baby was in the hospital, having just given birth to Lilly Bug. Finally able to consume real food and starving to death, she sent The Complete Package out to pick up lunch. He went to a nearby Whole Foods Market and stocked up on sandwiches and salads from their fabulous deli.

One of those salads was a wild rice, citrus, and dried fruit concoction that knocked our socks off. So much so, that I kept the label from the container with the ingredients, conveniently listed from most prevalent to least. And that’s where I started when I got home and decided to recreate it.

Now before you freak out… yes, there is a long list of ingredients, but there’s a good chance you already have most of them in your pantry. And yes, you’ll have to cook rice (unless you decide to buy the kind in a pouch that you can microwave). But don’t let that cause you grief. I promise once you try this, you’ll understand that it’s totally worth the effort. And, as a bonus, it keeps well in the fridge and is easily transportable for lunches on the go. And it’s so delicious, you’ll find yourself sneaking back to the fridge over and over again to sneak another bite. Pinky swear.

NanaBread’s Knock-Off Whole Foods Market Rice Salad:
1 cup wild/brown rice mix
1 cup white basmati rice
1 cup soft wheatberries
1 cup slivered almonds, toasted
1 cup dried cranberries (I use Craisins)
1/2 cup dates, pitted & chopped
1/2 cup raisins
2 small lemons, zested & juiced
1 orange, zested & juiced
4 ozs. unsalted butter, melted
1/4 cup canola oil
1 tablespoon extra virgin olive oil
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground black pepper
honey or agave nectar, as needed (optional)

Cook each type of rice according to package directions; cool to room temperature or slightly warm to the touch. Note: wheatberries can be added to the basmati rice so they cook together. While the rice cooks, toast the almonds in a skillet. Toss the dried cranberries, dates, raisins, toasted almonds and zest of the lemons and orange into a mixing bowl and stir to combine.

In a large mixing bowl, toss all of the cooled rice together; add the melted butter and toss again. Dump the small bowl of fruits and almonds into the rice and toss.

In another small bowl, combine the canola and olive oils, lemon and orange juice, rice wine vinegar, salt and peppers. Whisk until well blended; pour over the rice mixture. Toss until well blended and allow to sit for 5-10 minutes. Taste to see if it needs more salt, vinegar, etc. If it’s too tart, add a little honey or agave nectar to balance it out. Keep in mind that this tastes better after it sits for a while, so don’t tweak your seasonings too soon!

For maximum flavor, refrigerate at least 2 hours before serving. Set it out for 20 minutes before serving; it’s best at room temperature. Store in an air-tight container in the refrigerator; it should keep for about 5 days. It also helps to give the container a good shake before serving to help redistribute the dressing.

NOTE: if you want to go dairy-free, omit the butter. If you want to go nut-free, omit the almonds. If you live for adventure, try adding chopped dried apricots or even toasted pistachios. Crazy, right?

Click here to see the original post on the Tasty Kitchen website.

Also posted today for Salad Week:
Party Salad by Kat at Tenaciously Yours. It’s a party. In a bowl. You heard me.

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