Jen's Kitchen Blog

Learning to cook the food I like to eat…

Archive for the ‘Veggies’ Category

Maxine’s Salad

Posted by jenskitchen on November 25, 2011

When I was growing up, there were various get-togethers each year that I always looked forward to… Mostly I looked forward to these events because of the food. A friend of the family, Maxine, always brought this salad to church potlucks. My mom got the recipe from her and it became a regular summer salad at our house. I’ve re-purposed the salad for Thanksgiving because I wanted a corn dish on the table. And, well… it’s just a good salad. After doing an internet search, I find that this salad is called shoepeg corn salad, and while I saw some similar recipes, I didn’t see the recipe the way Maxine made it. So, here’s Maxine’s salad:

In a large serving bowl, combine all ingredients:

1 C chopped celery

1 C chopped green onion

1 can Le Seur green peas

2 cans white shoepeg corn

1 4-oz jar pimientos

1/2 C sugar

1/2 C vinegar (I’ve used both red and white… both are equally good)

1/4 C oil (My favorite oil to use here is olive, but I’ve used others successfully)

1 tsp salt

1 tsp pepper

Toss all ingredients together and refrigerate until ready to serve.


Posted in Salad, Thanksgiving, Veggies | 1 Comment »

Chicken with Tomatillo Sauce

Posted by jenskitchen on May 30, 2009

When I first started getting my co-op produce baskets, I often encountered fruits and veggies I had never had before. The first time I got about a pound of tomatillos, I have to admit, I was stumped. I went to the Atkins Forum and asked around: What do you do with tomatillos? I got all sorts of great ideas, most of which I have yet to try… Why? Because one idea made me drool. The forum moderator described a chicken dish he made with canned tomatillos – spiced up into a sauce, poured over chicken, topped with cheese and baked. Because I don’t eat much canned food and I had a pound of tomatillos staring at me from my kitchen counter, I decided to make up my own tomatillo sauce so that I could try the chicken dish he described. Since I got tomatillos in my co-op basket again today, it seemed like a good time to share it with you. Here’s what I came up with:

Tomatillo Sauce

  • 1 pound tomatillos – husked and rinsed
  • 1 white onion – chopped into quarters
  • 2-3 jalapeno peppers (you could use 1 if you don’t want too much spice)
  • 4-5 cloves of garlic (okay, I used six, I like garlic)
  • cilantro, to taste
  • lime juice
  • olive oil
  • salt

Arrange the vegetables in a baking dish and toss them with oil. Sprinkle with salt and give the veggies another good toss. Top with a good handful of cilantro and roast the veggies in the oven at 350 F until the veggies are softened, fragrant, and have some color. Tent the roasted veggies with foil and let them cool on the counter.

When cooled, put the veggies into a food processor or blender and process to a thick sauce.

Chicken with Tomatillo Sauce

Salt and pepper the chicken then brown the chicken in butter so that both sides have good color – a few minutes per side. The chicken does not have to be cooked all the way through as it will spend some time in the oven. Arrange the chicken pieces in a baking dish and top with tomatillo sauce and shredded cheese. Bake the chicken at 350 until the cheese is well melted, then broil to get a nice browning to the cheese. About 20 to 30 minutes total.

This is a great meal served with a salad. I usually make my own dressing from mayo, lemon juice, avocado and a Tablespoon or two of the tomatillo sauce.

Posted in Low Carb, Veggies | 4 Comments »

Atkins Recipe Challenge: Cabbage

Posted by jenskitchen on May 29, 2009

Cabbage may not be the most exciting of vegetables – but with 3.3 net carbs per 100 grams and 2.5 grams fiber cabbage is definitely a low-carb eater’s friend. Cabbage has been eaten since ancient times and in many different cultures throughout the world. Some of those cultures praised cabbage for its medicinal properties – such as the Romans and Egyptians advising to start a meal with raw cabbage to prevent hangovers – whereas in other times, the cabbage was classified as “commoner” food and blamed for the “ability to produce ‘wind’”. See more interesting history of the cabbage here in this article from Vegetarians in Paradise.

One of the participants at the Atkins forums, Bonnie, has been kind enough to select an Atkins friendly ingredient each week. Everybody is asked to either try that veggie or submit a tried and true recipe that week. This week, Bonnie chose cabbage. The goal of the thread is to encourage sharing – recipes, cooking tips or methods, reviews of recipes tried, etc… So, I decided to take the challenge and create a new recipe I have not tried before and review it here. So, what do you do with cabbage?

Cabbage Salad with Lemon (Lahanosalata)

One of my coworkers describes a cabbage salad that her husband often makes for her. She gave me the basics of how to make it – cabbage, thinly sliced; lemon juice; oil; and salt. In researching this, I found many similar recipes. Some with just the basic ingredients she listed – others added garlic, onion, feta, carrots, etc… She said those all sound like good add-ins, but it would make it a different salad. She so loves the salad her husband makes that I decided to make it the way he described:



  • 250 g cabbage – thinly sliced ribbons
  • 10 g salt
  • 1 T oil
  • Juice of 1 lemon (about ¼ cup)


I sliced about half a cabbage into thin ribbons. Then sprinkled the 15 g of salt over the cabbage and let it sit in the refrigerator for about an hour. This will release some of the cabbage’s moisture and the cabbage will appear slightly reduced and “wet”.



Toss the cabbage with 1 T oil and then, toss with the lemon juice.

Makes 6 servings – approximately 50g (1 ¾ ounce) servings of salad. 



This is a very lemony salad. The little sous chef didn’t care for it at all – I have a feeling it was just too tart for his young taste buds. The older sous chef gave it a much more glowing review – he said he would eat it again. For a 13 year old, I think that’s pretty glowing. As for me? I can see why my coworker raves about this salad. It is so quick and easy to make – but with a light, refreshing taste that would be great with a variety of proteins. Definitely a tasty summer salad that I will be making again.



Each serving has:

  • 32.8 calories
  • 3.3 g carbohydrate
  • 1.1 g fiber
  • 2.2 net carbs
  • 0.6 g protein
  • 2.3 g fat

This salad is a good source of Vitamin C (33% DV) and Vitamin K (41% DV).

Posted in Low Carb, Veggies | 6 Comments »

Bountiful Baskets Co-Operative

Posted by jenskitchen on May 23, 2009

If you are lucky enough to live in Phoenix (and now a few sites in surrounding areas), make sure to check out Bountiful Baskets.

I wrote about picking up my fruits and vegetables at the co-op in my Roasted Ratatouille  post. Check out the amazing bounty of food:


My $24.00 contribution to the co-op let me come home with:

  • eggplant
  • zucchini
  • onions – red, white, and yellow
  • garlic
  • mushrooms
  • lettuce
  • broccoflower
  • spinach
  • carrots
  • tomatoes
  • fresh herbs
  • apples
  • blackberries
  • plums
  • grapes
  • bananas
  • cantaloupe
  • watermelon

Intuitively, I knew that there was no way I could have gone to the grocery store and come home with this amount of food for $24. So, I decided to check it out. I went to an online site for a grocery store that offers local delivery to my area to compare prices. I filled the online basket with comprable items (plums weren’t offered at the grocery store, however). When I was done, the shopping cart total online was $56 and that didn’t even include the plums.

Even if you don’t live in Phoenix to be able to participate in this co-op, make sure to check out if a co-op is available in your area. The value you get is amazing!

Posted in Veggies | 2 Comments »

Roasted Ratatouille

Posted by jenskitchen on May 15, 2009


I promise I’m getting things figured out. In a month I’m sure I’ll be regularly posting things. In the mean time, I had a beautiful post written about going to the local co-op and picking up some gorgeous fruits and veggies. Those veggies inspired an impromptu Roasted Ratatouille. I had beautiful pictures of both the bounty of food I received as well as my gorgeous veggie side dish.

I was getting ready to show some co-workers my food pictures, when my camera told me that my battery was exhausted. So… I came home and charged the battery. Today I went to plug my camera into the computer and realized that one of my sous chefs (haven’t figured out which one yet) has moved the cord that goes from the camera to the computer. I still figure I’ll find the cord, but  in the meantime I went to look at my pictures and think about which ones to display. I put the battery back in the camera. My camera tells me the battery is exhausted. Hmmm… Not sure if this means I need a whole new battery or if someone decided to unplug my charger. So… I’m charging the battery again.

Really… I’ll figure this out. In the meantime, know that I am working on a variety of gluten-free, mostly low-carb dishes to share with you all (pictures and all, I hope) plus – the results of my first Daring Baker’s and Daring Cook’s Challenges.

Oh… and when I can get now that I have the pictures on to my computer, I know you’ll want to make this Roasted Ratatouille:

Roasted Ratatouille

Roasted Ratatouille

  • 1 eggplant
  • 2 zucchini
  • 2 tomatoes
  • 2-3 cloves of garlic
  • 1 onion
  • olive oil – as needed
  • salt – to taste
  • sprigs of Rosemary for garnish

Cut the veggies into bite size pieces and place into a baking dish. Toss the veggies with olive oil to coat. Sprinkle salt over veggies and give one more toss. Bake at 350 degrees for 30 minutes or until veggies soften. (Your kitchen will smell really, really good at this point.) Take the dish out of the oven and garnish with Rosemary. Tent with foil and allow to cool slightly. Before serving, give one final toss.

This was great as a warm side veggie side dish – and equally as good cold the next day. Enjoy!

Posted in Veggies | 9 Comments »