Winter Fruit or Berry Compote Dessert

In a serving dish place

1. Wafer cookies such as Nilla Wafers or Maria’s Gamesas
2. Prepared fruit in light syrup or thawed berries
3. Whipped cream (optional) 

Mini Nilla wafers fit neatly into a small dessert dish.  Crumbled Gamesas are an easy way to make a first layer.

Refrigerated, prepared fruit medleys, canned fruit cocktail or apricots, or thawed raspberries, cherries, or blueberries in a little orange or lemon juice are off-the-shelf pantry and freezer staples in easy reach during winter months when travel is difficult and fresh fruit and berries may not be available.

Vanilla yogurt is a good alternative to whipped cream.  Whipped cream in a can is an easy way to top this winter desert.

Winter Celery Salad

In a serving bowl place

a bunch of chopped celery stalks,

a peeled, chopped orange,

a handful of pecans,

a handful of raisins,

and two tablespoons of Newman's Own Olive Oil and Vinegar salad dressing.

Small casserole au gratin 

aka retro casserole
alias snowpocalypse hot dish
(this recipe uses whatever is left in the pantry)

Small casserole au gratin recipe: 

In a buttered au gratin dish, or small casserole or pie dish, layer the following in the order presented:

One diced potato (or one cup cooked noodles or pasta).

One or two frozen veg such as carrots, peas and carrots, broccoli, green beans, or peas.  Alternatively sauté celery or green or red pepper (or use veg-all canned).

Cooked or canned diced or shredded chicken or fish or sautéed meat, or chopped boiled egg or chopped veggie “meat” or “chik-n.”

Béchamel sauce, cream of... whatever soup, or tomato soup or pasta sauce.

Crushed crackers, toast cubes, panko bread crumbs or crumbled chips or pretzels.

Shredded cheese such as cheddar or Parmesan.

Sprinkled paprika. 

Bake for 30 minutes at 350 degrees.  Increase or decrease the baking time accordingly to the quantity of the casserole. Choose your preference to either leave the baking dish uncovered or covered with a lid or foil for the first twenty minutes, then remove the lid or foil for the remaining ten minutes.

Bubbling, a light brown top, and a sense that the casserole has "set" are indicators to remove the dish from the oven and cool for 10 minutes. To avoid accidents, it's a good idea to place the dish on a rimmed baking sheet, check in often, and never leave the oven unattended.

Béchamel sauce recipe:

In a saucepan, melt one tablespoon butter or margarine, whisk in one tablespoon flour quickly, then add one cup milk (or make one cup milk from 1/3 c powdered milk and water to fill one liquid measure). Stir over low heat until mixture thickens to sauce. Add seasonings such as salt, white pepper, liquid smoke. Use as is or add in finely diced veg or 1/3 cup of cheese to create a "cream of celery, broccoli, or cheddar" sauce/soup.  

Derby Salad

Here's a fun salad to make for Derby Day.  Artfully arrange the ingredients in a glass trifle bowl and serve with your favorite salad dressing and a side of biscuits.

6 cups iceberg or romaine lettuce, chopped
1 cup fresh strawberries, chopped
1 cup fresh mango, peeled and cubed
1 cup cubed honeydew or cantaloupe melon, cubed
1 cup avocado, cubed
Juice from one lemon
1 cup pecans
2 cups grilled chicken

Place 2 cups of lettuce on the bottom of the bowl.
For the next layer, add strawberries, mango, and melon and lightly douse in lemon juice.
Add another layer of 2 cups of lettuce.  Top with grilled chicken.
Add the last 2 cups of lettuce.  Top with avocado and a squeeze of lemon juice.

Yield:  8 servings.

Crunchy, Clumpy Granola

This recipe makes a small batch of crunchy, clumpy granola, thanks to the addition of an egg white.

After it is baked and cool, add in raisins, dried fruit, nuts, or chocolate.









Ingredients: 

3 cups oats
1/3 cup Earth Balance or Real Butter or Sunflower Oil
1/3 cup maple syrup
1 egg white
1 teaspoon vanilla extract
Cinnamon, Nutmeg

Make Granola:

In a large bowl, mix together the melted Earth Balance, the maple syrup, and the vanilla extract.  Add the egg white, either beaten with mixer or whisked with a fork, to the liquid mixture.

Then add the oats and stir well.

Spread the mixture on a cookie sheet or pizza pan lined with parchment paper.

Place this in a 350 degree oven for 12 to 17 minutes until golden.  Oven times vary, so look in often.

Sprinkle the granola with cinnamon and nutmeg after you remove it from the oven.

Then, let the granola cool on the pan.

Add in one or more dry ingredients such as nuts, dried berries or seeds:  walnuts, almonds, peanuts, pecans, raisins, dried cranberries, candied pineapple, dark chocolate chunks or sunflower seeds.

One combination I like is 1/4 cup plain granola with almonds, raisins, and dark chocolate chunks.  Another combination I like is cranberries with pecans.

Store the Granola in a container.

Eat granola with Greek yogurt, such as Fage 0%, and fruit sauce, to make a parfait.

Add granola to baked apples.

Dough for Pizza, Buns, and More!

Create handmade baked items from your kitchen:  buns, dinner rolls, English muffins, cinnamon rolls, pizza dough, pretzels or bread sticks.  This La Leche League recipe adaptation makes dough that can be formed into various shapes.


Ingredients:


2 cups water
1/3 cup cane sugar
2 tablespoons yeast
3/4 cup olive oil
2 teaspoons iodized salt
2 eggs
5 cups of flour:  (1-1/2 cups whole wheat flour, plus 3-1/2 cups unbleached bread flour)

Dough:

Mix ingredients in a bread machine, then remove dough and shape.  Or mix dough together in a large bowl something like this:

Dissolve yeast in warm water with sugar for five minutes.

Add in remaining ingredients, stirring well.

Add flour by the single cupful, stir, then use hands to blend, finally forming a ball.  (Use more or less flour or water depending upon the dough.)  Let rise for about 30 minutes.  After the dough looks like it has expanded, place the dough on a surface with flour and shape.

Various Shapes:

Buns:

Roll out chilled dough to a thickness of 1/2 inch.  Cut dough with 3 inch glass.  Place buns on oiled cookie sheet allowing for sideways expansion.  Allow to rise about 20 minutes.  Bake 10 to 12 minutes at 400 degrees.

Dinner rolls:

Shape dough into any type of rolls:  cut into squares or circles, or roll into balls.  Allow to rise.  Bake 10 to 12 minutes at 425 degrees.  Raw rolls may be frozen.

English muffins:

Roll out chilled dough 1/2 inch think on a board or wax paper that has been sprinkled with cornmeal.  Cut into 3 inch rounds.  Let rise 20 to 30 minutes.  Transfer muffins with a spatula to a moderately hot un-greased griddle.  Bake 4 minutes on each side or until light brown.  Makes 14 to 18 muffins.

Cinnamon rolls:

Roll chilled dough into fairly thin, large rectangles.  Sprinkle the dough with raisins, chopped nuts, and cinnamon.  Heat some maple syrup (or honey or sugar) and butter until well blended.  Drizzle over the dough.  Roll up like a jellyroll.  Cut into 1 inch slices.  Place the slices close together and let rise on oiled (or parchment paper) cookie sheet.  Bake for 15 minutes at 400 degrees.  Makes about 24 rolls.

Pizza dough:

Divide dough into thirds.  Press out into a circle on a well-oiled pizza pan.  Makes three 14" pizzas (medium thick).  Let rise for about 20 minutes.  Top with sauce and cheese.   Bake pizza at 425 degrees for 15 to 30 minutes.

Pretzels:

Roll dough 1 inch thick rectangle.  Cut into 12 strips.  Roll and shape into pretzel shape or alphabet letters.  Put on well-greased (or parchment papered) baking sheets 1 inch apart.  Let stand 20 minutes.  Brush with one slightly beaten egg white and 1 teaspoon water.  Add coarse salt or poppy or sesame seeds.  Bake at 350 degrees for 20 minutes.

Bread sticks:

Roll dough into thin tubes, twist two together.  Place on parchment covered, non-stick, or oiled baking sheet.  Let rise.  Bake at 350 degrees for 20 minutes.

Chicken with red pepper and sweet potatoes

This is a small dinner with breaded, baked chicken, diced red pepper, and pre-made sweet potato oven fries.

Ingredient list:

chicken breast
1 red bell pepper
1 mutli-grain bun or 2 slices of bread with fiber, toasted and pulverized in a food processor (or prepared bread crumbs) adding Italian seasonings and grated Parmesan
1 egg

mayonnaise
ketchup
Braggs liquid aminos (or soy sauce)

sweet potato fries (or another vegetable)

Technique:

Slice through the center and cut into chunks one chicken breast.  Place each chunk into a beaten egg, then into bread crumbs.  Place these on a baking sheet covered with parchment paper.  Add the diced red pepper.  Bake at 375 degrees for 35 minutes, using one or two baking sheets if necessary to avoid crowding together the ingredients.  Bake the sweet potato oven fries according to package directions.

Mix together mayonnaise, ketchup, and Braggs aminos for a side sauce.
Serve with a baguette or bread if you prefer.

Arugula and Apple Salad

Arugula goes well with fruit and sweet tastes.  It's low in fiber, so adding in an apple makes the salad more substantial.



Arugula and Apple Salad

Ingredients for Salad:

one half pre-packaged, washed, organic, baby Arugula
one apple
walnuts
cheese and/or other protein

Ingredients for Vinaigrette:

2  Tablespoons pomegranate juice
1 Tablespoon maple syrup
2 Teaspoons EVOO

Serve dressing on the side.



Calories, protein, and fiber per serving (2 large servings total):
calories = about 400
protein = 9.8 g
fiber = 4.7 g



@icookwhatilike

Sweet Onion, Red Lentils & Tomato Stew

Sweet Onion, Red Lentils & Tomato Stew

@icookwhatilike

This recipe makes a stew that goes with bread and potatoes.

Ingredients:

1 sweet yellow onion - Vidalia
1/2 cup red lentils - dry
2 1/2 cups water with boulion cube
1/2 cup tomato pasta sauce 
Additional sauce to finish, as well as seasonings such as basil, oregano 
Olive oil (and butter-optional)
Grated parmesan (or cheese such as Gruyere)

Technique:

Sauté diced onion in olive oil and butter, stir until it caramelizes (begins to brown and sweeten), add water, bouillon, lentils, and tomato sauce, increase heat to boiling, then reduce heat to lowest simmer, and cover soup pot for about 25 minutes.

Finish:

Add additional sauce, water, and seasonings.  I added iodized sea salt, pepper, basil, and oregano. When the stew was seasoned to my liking, I then served the stew in bowls and added grated Parmesan.

Goes With:

Bread, roasted potatoes, grilled cheese sandwich. 

Oven Roasted Potatoes

Use potatoes of your choice, peel, cut into eighths, lightly oil and salt, and add one or two additional dried seasonings if you prefer.  

Place on parchment paper lined pans.

Bake at 400 degrees for 40 minutes.  

Note:  Electric and manual potato peelers make the whole task easier.  Or scrub the potatoes and leave the peels on if you like.

Sunbeam Bread From a Machine

Ingredients:

1 cup water
4 egg whites
2 teaspoons cane sugar
1 teaspoon salt
1/2 cup whole wheat flour
2 1/2 cups bread flour
1 1/2 teaspoons rapid rise bread machine yeast

Technique:

Add the ingredients in the order listed into the bucket in the bread machine.

Set the machine to French Bread Cycle, 1-1/2 lb loaf, medium crust.  The finished texture will be similar to French bread.

Note:

I have a Sunbeam Breadmaker model #5891.  The Sunbeam Breadmaker is reasonably priced on Amazon and has good reviews, except for the recipe book, which tends to over state the amount of ingredients needed.  Many other bread recipes are to be found with a Google search.

Lentils with Tomato, Salt and Pepper

Ingredients:

Lentils (I like French lentils for this recipe.)

Broth or water

Tomato 

Iodized sea salt

Pepper (white or black)

Bragg Liquid Aminos (or soy sauce or Liquid Smoke)

Technique:

Place 1/2 cup dry lentils in a slow cooker.

Add 1 cup broth or water.

Add a chopped tomato.

Season with salt and pepper.

Season with a teaspoon of Bragg Aminos after cooking.

Cook until done, adjusting high, low or medium to the time you have available.  (About 3 hours high, 4 to 6 on low setting).

I like the umami flavor of Bragg Aminos and add just a teaspoon of this to the lentils once they are completely cooked.

Cooking and eating lentils is an easy way to get plant protein in place of meat in a burrito, then try adding salsa, guacamole, cheese, and fresh salad greens until it's stuffed.

Other Cooking Options:

A small sauce pan cooks lentils on top of the stove in about 40 minutes.  Start out with high heat, reduce to low, and cover.  Check to see that water does not boil away, as more may be needed to cook the lentils until done.

An oven cooks lentils in a small dutch oven or ceramic dish at 375 degrees until done.  This will take about 40 minutes as well, of course, check to see that water does not all evaporate.

The recipe can easily be doubled or tripled, depending on how many lentils you want.  

Other Serving Options:
Read about Lentils at Wikipedia, with more ideas about how to serve lentils, and with links to lentil soup recipes.  http://en.wikipedia.org/wiki/Lentil

Salad Greens with Apple and Orange

I found this salad mix to be refreshing during a warm-up in the otherwise cooler autumn-to-winter season.

In a large salad bowl place the following ingredients, served with a light dressing of orange juice and maple syrup on the side.

Salad Ingredients:

Mixed Greens such as Arugula and Baby Spinach, pre-washed

An Apple such as Honey Crisp or Gala, cored and diced

An Orange:  I used a Clementine, peeled and sectioned

Celery diced

Pecans

Dried Cranberries

Feta Cheese

Chicken or Vegetarian Chick-n such as Boca


Orange Juice Dressing:

Mix about 1/2 cup Orange Juice with about 1 tablespoon Maple Syrup and a teaspoon of Bragg Aminos or soy sauce.

Note:  Orange juice poured over the prepared and diced apple before adding it to the salad mix helps to prevent oxidation.

A Vegan Soup du Jour with Oregano and Basil

Gather and prepare the ingredients, then place them in a slow cooker for about 4 hours on high; or 8 hours on low; or 1 hour or less in a soup pot on the stove.

Place the ingredients into the cooker.

1 Tablespoon EVOO

1 onion (chopped)
1 carrot (sliced)
3 stalks celery (chopped)
1 sweet red bell pepper chopped (omitting seeds)
2 cloves garlic (omitting inner core, then finely diced)
2 tomatoes with seeds and pulp (chopped)
1/2 cup chopped green vegetable (such as broccoli or beans or peas or pepper)
1/3 cup French lentils
2 to 4 cups water or broth

2 Tablespoons tomato paste
2 teaspoons oregano
1 teaspoon basil
1 teaspoon idodized sea salt
black pepper

Place the lid on the slow cooker, and set to high for four hours, or low for eight hours.

If cooking on the stove top in a soup pot, increase the water by one cup, bring to a simmer uncovered, then cover and reduce heat to lowest simmer, and check in an hour.

Taste and adjust seasoning.  Add Bragg Liquid Aminos (about 1 teaspoon) to the soup once it's in the bowl.

Serving ideas:  Serve over noodles, pasta or couscous, or just serve in a bowl with bread on the side.


Note:

Why bother with iodized salt?  Dr. Weil answers this question:

http://www.drweil.com/drw/u/QAA400874/Why-Buy-Iodized-Salt.html

Trail Mix

Ingredients:  

cereal such as Cheerios or Rice Chex
nuts such as walnuts, almonds, peanuts or pecans
raisins or dried cherries or cranberries
chopped chocolate 70%

Mix together:

3 cups cereal
1/3 cup nuts
1/3 cup raisins
1/3 cup (about 1.5 oz) chopped chocolate candy

Divide the trail mix into several smaller serving-sized containers.


Makes 4 one cup servings with about 174 calories, 3 g protein, and 2 g fiber each.

Pear, Pecan & Arugula Salad with Pomegranate Vinaigrette

Makes two generous servings.
About 300 calories per serving.

Ingredients:
arugula
pear (or apple or other fruit or berry)
pecans
blue cheese
dried cranberries
pomegranate juice
maple syrup
evoo (or flax oil)

Pear, Pecan and Arugula Salad:

Prepare the following ingredients:

 4 Cups Arugula (cleaned in 2 T white vinegar and 4 cups water, and then dried in a salad spinner)

1 Pear or other fruit or berry (sliced, without seeds)

3 Tablespoons Pecans, chopped

1 Tablespoon Blue Cheese, crumbled 

1 Tablespoon Dried Cranberries 

Arrange in two salad bowls or plates:  Arugula on bottom, then Pear (or other), Pecans (or Walnuts), Blue Cheese, and Dried Cranberries.

Pomegranate Vinaigrette:

Mix together the following ingredients in a cup, stir.

1/4 Cup Pomegranate Juice

1 Tablespoon Maple Syrup

1 Teaspoon Extra Virgin Olive Oil

Serve on the side and pour onto each individual salad. 

@icookwhatilike

Clafoutis Style Cherry Bake

Clafoutis Style Cherry Bake:

Cherries baked in a batter

icookwhatilike.com

Ingredients:

2 cups washed, pitted cherries
4 T sugar (use by the tablespoon, not all at once)
3 eggs
3/4 c flour
1/2 c milk
1 tsp vanilla extract
2 T butter

Utensils:

9 1/2" ceramic tart pan or  9" glass pie pan (place a flat and rimmed pizza or cookie tray under the pan so no spilling)
Parchment paper (circle cut and placed in pan to avoid extra clean up due to sticking)
Medium to large bowl
Measuring cups and spoons
Whisk or fork
Small cutting knife and board


Technique:

In a parchment paper-lined tart pan, coat 1 T butter on the insides of the pan and on the circle of parchment paper, then sprinkle 1 Tablespoon of sugar evenly over the paper.

Rinse the cherries in a little white vinegar and water to clean them, remove the stems, and then on a cutting board, with a small knife, slice the sides, tops and bottoms from the cherries around the pit.  I place the cherry pieces in a medium bowl as I go, and discard the pits.

Place the rinsed, de-stemmed, and pitted cherries evenly over the sugar in the tart pan.  Sprinkle 1 Tablespoon of sugar over the cherries.

In a mixing bowl, with a whisk, whisk together 3 eggs, 1 teaspoon of vanilla extract, 1 Tablespoon of sugar, 1/2 cup of milk, and 3/4 cup all-purpose unbleached flour, in that order.  Stir until blended, but do not over work the batter.

Pour the batter mixture over the cherries.

With 1 Tablespoon of butter, cut into small pieces and dot over the batter, add a sprinkle of 1 Tablespoon of sugar.

Wearing hand protection and using pot holders, place in the center of a pre-heated oven at 375 degrees for 40 minutes.  Using hand protection, carefully remove from oven and place on a cooling rack.  Check to make sure it's set by inserting a table knife in the center and the knife comes out clean.  Cool for at least 10 minutes.  Optionally, sprinkle confectioners sugar on top before serving.

Notes:
I like to use unbleached flour, free-range eggs, and organic dairy whenever possible.

When using fruits such as plums, apples, pears or berries, this flan-like dish is called a Flaugnarde.

The pronunciations of Clafoutis and Flaugnarde can be found at http://www.forvo.com

Potato Sauté

Potatoes are diced, boiled, and finished by sautéing.







Potato Sauté 
@icookwhatilike.com
Ingredients:

Idaho or Russet Potatoes:  4 medium
Water:  5 cups
Butter or Earth Balance:  1 to 2 Tablespoons
Iodized sea salt

Condiment Options :

Ketchup
Mayonnaise  (Hain Lite Safflower Mayonnaise with vitamin E or Spectrum Organics are two examples)
A blend of mayo with ketchup or Dijon
or one of 170 mayonnaise sauce recipe combinations from this list:
http://www.cooksunited.co.uk/rs/s0/mayonnaise+sauce/recipes.html

Utensils:

Medium sauce pan
Colander
Non-stick sauté pan or pancake/crêpe griddle
Spatula
Potato peeler, knife, cutting board

Technique:

Peel and dice potatoes, place in a medium/large sauce pan of boiling water for 15 minutes. Drain well in a colander.
Place the drained potatoes and butter on the sauté pan or griddle for about 5 minutes, turn with a spatula (perhaps adding another tablespoon of butter).   Cook lightly until the potatoes show a golden finish.   Sprinkle with iodized sea salt.

Serve with condiments on the side such as mayonnaise mixed with tomato ketchup or Dijon mustard, and add some spring greens mix to the plate.

Notes:

When working with potatoes, potato peelers or apple/potato peeler mechanical devices with turn handles are inexpensive and easier to use than just paring knives.
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=potato+peeler&rh=i%3Aaps%2Ck%3Apotato+peeler
Or this, Rotato Express ha ha http://www.starfrit.net/rotato-express.html

Potatoes are high fiber and provide vitamin C and potassium.  Here's a link to an extensive pdf file about potatoes and many ways to cook them.  Potato Goodness:  http://www.potatogoodness.com/Content/pdf/PPNHandbook_Final.pdf

"The Potato Unpeeled:  Nutritional Facts and Information"
http://www.goireland.com/craic/potato-nutritional-facts.htm

Nutrition Facts
Serving Size 1 potato
Amount Per Serving
Calories from Fat 0 Calories 110
% Daily Values*
Total Fat 0g		0%
	Saturated Fat 0g	0%
	Polyunsaturated Fat 0g
	Monounsaturated Fat 0g
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 620mg
Total Carbohydrate 26g		9%
	Dietary Fiber 2g	8%
	Sugars 1g
Protein 3g
Vitamin A 0% Vitamin C 45%
Calcium 4% Iron 6%

Food Safety for mayonnaise sauces and salads:  If unrefrigerated for more than two hours, then trash.  Refrigerator shelf life of two, three days at most, then discard.

Tomatoes and Cucumbers: Eat!

Tomatoes and Cucumbers: 
Greek Style

Salad:

Tomato chopped

Cucumber chopped

Romaine Lettuce (Organic Baby)

Falafel (Fantastic Foods Mix)

Dressing on the Side:  Tzatziki Sauce

Greek Yogurt (Fage)
Finely diced cucumber without seeds

Lemon juice

Dill

Garlic

EVOO (or Flax Oil, Mayo or other)

Iodized Sea Salt

Extra Ingredients:

Feta Cheese

Pine Nuts

Olives

Banana Pepper

Anaheim Pepper

Flat Bread
Pita

Hummus

Couscous
Avocado

Technique:

Prepare the falafel mix according to the package directions.

Chop and mix the salad items:  tomato, peeled cucumber, and romaine.

Prepare and mix the dressing items together:   approximately 2/3 cup of yogurt, 1/2 of a finely diced cucumber, 2 tablespoons of lemon juice, a dash of dill weed, 2 cloves of minced garlic, a tablespoon of EVOO, and a sprinkle of salt.  This is served on the side of the salad.

Add extra things such as feta and olives, and if you like vary the extra ingredients.  

Notes:

Fage USA Greek yogurt is made without rBGH or added gelatins, and one cup provides 23 g protein and live active cultures.  φάγε (pronounced fa-yeh, and means "eat!")

To make a complete vegetarian protein protein, this salad combines dairy, grains, and legumes with vegetables.

I use fresh garlic, chop off both ends, slice the clove down the center to remove the stem core, the outer peel, and then mince.

This is a low-to-moderate glycemic index salad, varying on how much, and what kind of bread or grain is eaten.

Ginger Peach Vegan Salad Mix

Ginger Peach Vegan Salad Mix

Ingredients for salad:

Peach

Broccoli

Baby Spinach & Spring Mix 50/50 Blend

Pecans

Vegetarian Chik'N

Vinaigrette ingredients:

Lemon juice

Ginger

Maple syrup

Flaxseed oil with Omega-3

Measures for salad:

Peach 1

Broccoli 1 crown (1-1/2 cups florets)

Baby Spinach & Spring Mix  2 cups

Pecans 1/2 cup

Measures for vinaigrette:

Juice from one lemon (1/4 cup)

2 T grated fresh ginger

1 T maple syrup

1 T flaxseed oil

Technique:

Cook two servings of Chik'N according to package directions, chop when cooled, and place on finished salad.   Sort and remove any large stems from pre-washed salad mix, and then place the Baby Spinach and Spring Mix in two serving bowls.  After removing the florets from the broccoli crown, rinse the florets in water and a splash of white vinegar to clean them, or simply rinse them. Peel the peach and slice the fruit from the pit.  Steam the broccoli florets in a microwavable container for about 30 seconds on high setting, just enough to soften them yet leave the color bright green and the texture firm.  

Mix together the lemon juice, grated ginger, maple syrup, and flaxseed oil in a cup.   

Place the microwaved broccoli and the peach slices in a small bowl.  Pour about 1 T of the vinaigrette over this, allowing time for the flavors to absorb, reserving the remaining vinaigrette for the individual salad bowls.

Now add the broccoli and peach mixture to the top of the salad greens and pecans.  

Serve the remaining vinaigrette on the side.

Notes:

Use a different salad green, if that is what you have.   I have used mixed salad greens, spring greens, baby spinach, arugula.

Feel free to vary the ingredient quantities according to your tastes. 

This makes enough salad and vinaigrette for two servings with about 420 calories, 8.5 g protein, and 10 g fiber per serving.

Health Benefits of Broccoli Require the Whole Food, Not Supplements

http://www.sciencedaily.com/releases/2011/10/111011112501.htm

The health benefits of ginger:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72