Sunday, April 4, 2010
Easter Dinner 2010
First I wanted to say that I hope you all had a lovely holiday weekend. The weather here has been absolutely gorgeous. It has been mostly sunny with temperatures in the mid to upper 70’s (Fahrenheit). Not the type of weather where anyone would like to be cooped up inside. The plants have all started to bud and the cherry blossoms are in bloom. Mother Nature is magnificent this time of year. I love this time of year when we are greeted by the rebirth of nature. There is something very comforting about the return of spring.
Sometimes even I don’t really feel like making a fuss over a holiday dinner. Today was one of those days. I made something quick from things in the refrigerator and freezer and dinner was just as good but so much easier on the cook. Luckily I had seitan cutlets in the freezer which became the center of the plate. I topped those with the red pepper pesto that I made yesterday. To accompany the cutlets I made a quick salad. Here is what I did:
Garbanzo, Cucumber and Tomato Salad with Tofu Tahini Sauce and Fresh Dill
1 English cucumber, cut in quarters and then thinly sliced
1 pint grape tomatoes, cut into quarters
1 cup cooked garbanzo beans
4 tablespoons tofu tahini sauce
1 splash red wine vinegar (or apple cider vinegar)
2 tablespoons fresh dill
Salt and pepper, to taste
4 cups baby spinach
Red wine vinegar to season the spinach
Combine the tofu tahini sauce, vinegar, dill and salt and pepper. Add the veggies and beans and stir to combine. Toss the spinach with a little red wine vinegar for flavor and top with the dressed salad.
Amount Per Serving
Calories - 163.64
Calories From Fat (28%) - 45.95
Total Fat - 5.39g
Saturated Fat - 0.72g
Cholesterol - 0mg
Sodium - 188.22mg
Potassium - 697.48mg
Total Carbohydrates- 21.38g
Fiber - 5.65g
Sugar - 4.05g
Protein - 10.01g
The dill made a big difference in the flavor of this salad. I don’t use dill often because I find it to be overpowering in many cases. But it worked well here and will use it this way again. This salad is light and refreshing but includes a little fiber and protein, which are both always good. Each serving of this salad included approximately 3,400IU of vitamin A, 27mg of vitamin C, 130mg of calcium, 150mcg of folate, 160mcg of vitamin K, 180mg of phosphorus, and 85mg of magnesium. Not too shabby for a little side salad.
This upcoming week should be crazy again for us. I will try to post something everyday but since my life is still a little up in the air I don’t know for certain that I will be successful. Things should calm down soon.
This is going to be it for tonight. I hope you are having a relaxing evening before returning to the weekly grind. Talk to you all again soon. Good Night.