Peruvian Quinoa Soup

These days some magazine is always talking about super food this and superfood that. But let's be honest, we want food that tastes good and makes us feel good. I was first introduced to quinoa by an Argentinian colleague of mine. We were having a conversation about her family being Jewish and Argentinian and how there are all these misconceptions about her. My point is she mentioned her family did not eat rice, but quinoa. At the time, I was only really familiar with food from places like Puerto Rico and the Dominican Republic because of where I grew up. I thought everyone ate rice. Boy was I wrong. Of course, she was a sweet heart and didn't embarrass me just educated me. And she did it the best way possible, with food. One of the dishes I had was sopa de quinoa - quinoa soup. It was warm and delicious and perfect for a chilly Fall day.

Sopa de quinoa can be made as a vegetarian dish or with meat. When I first had this dish in the Fall many years ago it was served with beef. And though the person who introduced it to me was from Argentina, I later learned that quinoa was the staple of several other Latin American nations like Peru. Each nation makes its version of soap de quinoa based on the food stuff of that country. This will be a vegetarian version (for all my non meat eating friends), since I'm constantly trying to prove I can make great comfort food without meat. Since this is a vegetarian version feel free to amp it up with all of the Fall vegetables you like. Me... I'm adding corn, potatoes, maybe even some squash. It's really a great healthy dish. Defying the misconception that all comfort food is bad for you. It's got tons of vegetables and the quinoa provides a healthy protein.

Peruvian Quinoa Soup
makes 6 to 8 servings

Ingredients
1 cup quinoa
2 cups of water
3 cups of vegetable stock
2 cloves of garlic minced
1/2 onion sliced
2 medium carrots (chopped)
2 stalks of celery (chopped)
1 cup of potatoes (boiled & cubed)
1 cup corn
1 cup of winter squash (cubed)
fresh parsley or cilantro
1 teaspoon cumin
1 teaspoon salt
2 tablespoon sazon
1 teaspoon oregano
1 teaspoon paprika
2 bay leaves
1 tablespoon olive oil

Directions:
Start by rinsing the quinoa. Place quinoa is a coffee filter and then place in a strainer.

Gently allow water to flow over quinoa and out the bottom of the strainer.

Place aside and allow quinoa to dry.

In a medium pot heat olive oil over medium heat.

Add garlic and onions to pot and cook until soft (about 2 minutes).

Add corn, squash pre cooked potatoes and any additional vegetables and cook for 10 minutes.

Once vegetables begin to become slightly soft, add cumin, paprika, oregano, sazon, parsley and salt.

Add quinoa and mix so all elements are covered with spices about 10 minutes.

 Add water and vegetable stock. Stir well and bring to a boil.

Once boiling turn heat to medium low and cook for 20 minutes.

Salt and pepper to taste.

Top with onions and avocados or with sour cream and diced chili peppers. Any way you top it, it's delicious.

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Corn and Poblano Empanada

September 15 is the beginning of Hispanic Heritage month. In celebration of hispanic heritage month I wanted to share some of my favorite dishes. The first is a corn and poblano pepper empanada. Typically I eat empandas filled with meat but while prepping for a dinner with some of my friends I realized I needed something without meat. Little did I know I, this carnivore would fall in love with a vegetarian empanada. The mixture of cream cheese, peppers, corn and potatoes creates the perfect gooey bite with a bite of crunch. It's extremely easy to make and requires very little cooking (especially if you use a frozen bag of corn). It's actually the prefect dish if you are in a rush  but want something filling and flavorful.

So congrats to those Latin American nations that gained independence throughout the month of September. It literally changed the course of the Americas. Of course, since I teach history, I think it's important to honor the contributions of all Americans. Of course, because of my upbringing I have an affinity for mi gente from this region. It's in their kitchens that I learned how to cook hispanic food from as young as 6 years old. My friends and their families welcomed me into their homes and their lives. Making a place for me in the kitchen and at the table allowing me to experience and enjoy hispanic food and culture years before I ever traveled anywhere. It is those bonds an ties that ignited my love of hispanic culture and cuisine. And to them I must say, thank you.

Corn & Poblano Empanada
Makes 12 Empanadas

Ingredients
1 tablespoon vegetable oil
2 poblano peppers (roasted and diced)
1 1/2 cups of corn
1/2 pound of petite potatoes (3) (diced)
1 green onion chopped
1/2 cup cilantro chopped
2 cloves garlic minced
2 ounces Mexican queso/Monterey jack cheese (shredded)
4 ounces cream cheese
1/4 teaspoon cumin
1/4 teaspoon salt
12 large empanada wrappers
1 egg, slightly beaten

Tools: baking sheet, spatula, parchment paper

Directions:

Preheat oven to 375 degrees Fahrenheit.

Roast poblano pepper over an open flame until slightly blistered. Once cooled dice.

Boil potatoes with sea salt over medium high heat for 20 minutes. Potatoes should be firm. Once cooled, dice.

Heat oil in a skillet over medium heat. Add diced garlic and stir until soft.

Add corn to garlic along with salt and cumin. Cook for 5 to 8 minutes. Corn should turn slightly brown. Remove corn and garlic from heat.

In a bowl, add cream cheese, monterey jack cheese, potatoes, poblano pepper, corn with garlic, green onion and cilantro. Season with salt and pepper.

Scoop two (2) spoonfuls of corn mixture into wrapper (use the back of the spoon to push mixture to the center.

Gently fold wrapper over lining the edges. Once edges a lined up gently press dough together with a fork.

Place parchment paper on baking sheet and spray with non-stick spray.

Gently brush empanadas with beaten egg.

Place baking sheet on the top shelf of the oven and bake until golden brown (about 20 minutes).

Note: This dish is great with some spice. When I'm not concerned with making it too spicy for my mini me I add some jalapeño peppers to the mix. I typically make a little spicy dipping sauce with garlic, hot peppers, onion and lime juice. Don't forget the salt and pepper.

How do you like your empanada? Mild or Spicy?

Chicken Pastel

In honor of the Olympics in Brazil, but still keeping with the street food theme today's recipe is pastel. Pastel is a little bundle of goodness filled with some sort of savory filling. The dish originated from the Chinese egg roll. Many Chinese and Japanese people were brought to Brazil as early as the 16th century. The pastel became even more popular in Sao Paulo in the early to mid 1900s as more Japanese immigrants set up bakeries in the area. Brazil actually has one of the largest populations of Japanese people outside Japan.

I was excited to make this dish to accompany our viewing of the Olympics. Though I found a recipe for the dough, I knew the quickest way to get it done was to use pre-made wonton or egg roll wrappers.  The big difference between the pastel and an empanada is the dough. Because of the dough the pastel is crispier. Either way, I knew this dish would be a crowd pleaser, my family loves empanadas and egg rolls. I was right!! It was a hit. Hey, even though we are not in Brazil that doesn't mean we can't eat like we are while we watch it on TV. It's a win, win.

Chicken Pastel
Makes 50 mini pastels

Ingredients
Wonton wrappers
1 pound of boneless chicken thighs
2 cups of chicken stock
1/4 cup of tomato paste
1 tablespoon of adobo powder
1/2 teaspoon chili powder
1 teaspoon oregano
2 cloves of garlic minced
1/2 medium onion chopped
2 teaspoons corn starch
2 green onions (white & green parts) chopped
Juice of 1/2 lime
vegetable oil for frying
salt and pepper to taste

Directions:

Season chicken with adobo (salt, pepper, garlic powder, oregano, onion powder, cumin).

Over medium high heat add 2 tablespoons of oil in a sauce pan

Cook chicken for 10 minutes in pan.

Add 2 cups of chicken stock and let chicken cook for an additional 15 minutes.

While chicken is cooking, add 2 tablespoons of oil to a sauce pan over medium heat.

Add onions and sauté until translucent.

Add green onions, garlic, oregano, chile powder and corn starch. Mix well.

Add tomato paste and 1 cup of chicken broth.

Turn heat to low and simmer until mixture slightly thickens.

Using a blender, add chicken and 1/2 cup of chicken stock to shred chicken well.

Add shredded chicken to tomato paste mixture. Add additional chicken broth if necessary

Remove from heat and fold in lime juice.

Season with additional salt and pepper if necessary.

Remove several wontons from wrapper (place a damp paper tower over unused wrapper so they do not dry out)

Place one heaping teaspoon of chicken mixture in the center of the wonton wrapper.

Use your fingertip to run a little water around the edge of the wonton wrapper.

Fold wrapper over and press edges together using a fork to create a seal.

Heat  2 to 3 inches of oil in a pot over medium-high heat to about 350 F.

Add the sealed pastels and fry until golden brown.

Doesn't this dish make you want to visit Sao Paulo?!?

Flan

Sweet caramel, deliciousness. That's what I think of when I think of flan. I have no idea when I 1st had flan but what I do know is that I like it so much I'll eat anyone's flan. Yes, even the over processed stuff that comes in plastic cups in the supermarket. I'll admit it, it's one of my weaknesses. The nerd in me wondered, how is this a Latin American dish? Custard makes me think Europe. And what do you know flan is from Europe. Originally Rome, then eventually making its way to Spain (with some alterations). The european version is more of a savory dish where as the Latin American version is sweet and filled with local flavors like coffee. It's the Spanish version I like because this version is topped with caramel.

I love this dessert.  For me one of the most important aspects of it is its smooth texture. A good flan has a silky smooth texture and the caramel is sweet without making your teeth hurt. Of course, that is the hard part. Mixing just enough and not to much. My tip do not overheat the pan when making the caramel. I am not a very patient person and it took me a very long time to learn. Low and slow.

We've always had access to whether homemade or store bought and so I never really thought about making it myself. Of course, things change and I realized I needed to make it just for my own edification. I figured, if I can make creme brûlée, I can make flan. So let's do this

Flan


Makes 8 - 10 servings

Ingredients:

4 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla
1 1/2 cups sugar
2 tablespoons of water
salt

Tools:
large roasting pan
saucepan
6 ramekins or glass baking dish

Directions:
Preheat oven to 325 degrees.

Pour 1 cup of sugar and water in a sauce pan over medium high heat. Don't walk away. Stir, stir, stir.

Once you've achieved a brown caramel, remove the pan from heat. Quickly pour the caramel into ramekins or

Tilt and swirl caramel so that all parts are covered

In a bowl whisk or blend together eggs.

Mix in sweet condensed and evaporate milk slowly. Add sugar, vanilla and a pinch of salt.

Strain through a sieve (helps to get rid of bubbles).

Place ramekins or large glass baking dish filled with 2 inches of water.

Pour milk and egg mixture in ramekins/dish on top of caramel.

Bake for 45 minutes in the water bath .

Gently check center of flan with knife. If it comes out clean it's done.

Remove from oven and let flan cool. Then place in refrigerator for 1 hour.

Run a knife or spatula around the edge of the flan to make it easier to remove.

Invert on to a plate, caramel sauce will flow over custard.

So much better than store bought!! Stick extra in the fridge covered with plastic, though it probably will be gone within 2 days.

Mexican Pizzas

My friends know I don't need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn't be a true American if I didn't make a dish for Cinco de Mayo. Yes, I said American. As my Mexican friends have made very clear, Cinco de Mayo is actually not a widely celebrated holiday in Mexico. But over here in America,  we make a big deal over the Battle of Pueblo. It's how we Americans celebrate Mexican culture. Typically with Mexican food and drink. Funny huh.

This year my Cinco de Mayo dish is Mexican Pizza. I love eating with my hands and Mexican food has always been a go to for my friends and I. Now it's a family favorite when we are looking for something filling and comforting. I love sitting down with friends or family and everyone gets to make their meal just the way they like.  You'll see what I mean. You can watch the faces of your friends or loved ones as their eyes dart back and forth over the topping  and they begin to figure out "lettuce, tomatoes, green chiles then sour cream." Seeing everyone's smiles as they pile their pizzas high warms my heart. There's nothing better than making people happy with the perfect dish. It's a great time, you throw caution to the wind, eat with your hands, get messy and embrace a bit of Mexican culture at the same time. How lucky are we?


Mexican Pizza

Makes 6 servings

Ingredients
24 Corn tortillas

Taco Meat

1 pound of ground beef
1/2 tablespoon of olive oil
1/2 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1 teaspoon  of garlic powder
1 teaspoon  of oregano
1/2 teaspoon salt
1/2 cup of vegetable broth/beef broth
2 teaspoons of tomato paste
1/4 minced onion
1/2 teaspoon of cayenne pepper
1/2 teaspoon black pepper

Refried Beans

1/2 teaspoons of olive oil
1 clove of garlic minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup of water
1 can of pinto beans (black beans)


Directions:

Preheat oven to 350 degrees.

Season ground beef with cumin, chili powder, paprika, garlic, oregano, salt, black pepper and cayenne pepper. Combine thoroughly.

In a pan over medium- high heat place 1/2 tablespoon of olive oil and minced onion.

Add seasoned ground beef and cook and stir until beef is brown and crumbling about 6 to 8 minutes.

Turn heat to medium-low and add tomato paste and vegetable broth. Allow to simmer until thickened.

While the beef is cooking mash the pinto bean with a fork in  a bowl.

Coat another pan with olive oil, add mashed pinto beans and seasoning. Cook for 3 to 5 minutes.

Add water to moisten (you may not need 1/3 cup, it depends on how well drained the beans are) and cook for another 3 minutes.

Add salt and pepper to taste.

Place foil on baking sheet and spray with non-stick spray.

Gently brown each tortilla in a pan with a little oil.

Place six corn tortilla on the baking sheet then place a 1 heaping tablespoon of refried beans on each of the corn tortilla. Spread the refried beans out evenly across the tortilla.

If you'd like sprinkle a little bit of cheese on top of the refried beans.

Add 2 teaspoons of ground beef mixture and a sprinkle of Mexican cheese (cheddar, monteray jack and ... sprinkled with chili powder and cumin)

Place a second corn tortilla  on top of the refried beans and ground beef. Then add cheese on top.

Allow pizza to bake in the oven for 10 minutes. Serve hot and enjoy with the family!!

Possible additional toppings

shredded lettuce
diced tomatoes
dice onions
chop cilantro
green chiles
sliced jalapeño peppers
sour cream
salsa

Beef Empanadas

I asked my husband the other day whether he packed our mini me the empanadas I made him for a snack. He turns to me and says, No. Empanadas are not a snack. I'm sure his response was partially fueled by the fact that I used the larger empanada disc when I made them. Of course, for some reason his retort just seemed ridiculous to me. Not a snack? I only eat these as appetizers or snacks. So, I had to consult some of my friends. The responses were half and half.

Then I started thinking about it.  I guess technically you can make an empanada a complete meal. Add some vegetables to your meat mixture. Serve it with a salad or on a bed of lettuce. Or some maduros? Sweet plantains are a great addition to any cuban dish.

It doesn't take much for me to want empanadas. Who doesn't like a hand held meat pocket? Luckily, I made picadillo earlier this week, so I decided to use the picadillo mixture to stuff the empanadas. If you know you are planning on using picadillo to fill the empanada dough, you should use olives stuffed with pimentos. I would also suggest slicing the olives. That is if you even decide to put olives in your empanadas.

Despite our disagreement, when I set up the labels for this post I put it under both appetizer and dinner. See compromise... isn't it grand.

Beef Empanadas
Makes 10

Ingredients
1 package La Fey dough for pastries (thawed)
2 1/2 cups of picadillo
1/4 quart of vegetable oil
1egg (if baking)

Empanada Directions

Place un-opened empanada dough and picadillo on counter.

Once you've opened the empanada dough, place a wet paper towel over the dough you are not using.

Remove one disc of dough and in the center place 1/4 cup of picadillo.

Lightly wet the edges of the dough.

Fold the dough in half and gently press the edge of the dough together with a fork.

Repeat the above for all 10 discs of dough.

Frying Directions
In a cast iron frying pan, heat of oil to 375 degrees.

Fry empanadas two at a time (over crowding the pan will decrease the heat of your oil).

Fry until each side is golden brown. Approximately 2 to 3 minutes on each side.

Place fried empanadas on a baking sheet covered with paper towels to allow excess oil to drain.

Baking Directions
Preheat oven to 375 degrees.

Spray baking sheet with oil.

Gently brush completed empanadas with beaten egg and bake for 12 to 14 minutes.

Flip empanada over after 8 to 10 minutes.

Continue baking until empanadas have gently browned.

Remove from oven
.

I love hot sauce on my empanadas, but that's probably because I eat it like an appetizer. Depending on whether you considering this dish an appetizer or dinner will dictate how you eat your empanadas.  This dish is also a great way to make use of leftovers. Whether that be picadillo or rotisserie chicken. Add some tomatoes or potatoes and put it in a pocket. Whatever way you make it, I hope you enjoy.

Picadillo

I've been dying to make this dish for some time. I'm not sure why it has taken so long. It feels like it's been over a month since I asked my colleague to help me translate some traditional Cuban recipes. Growing up on the Lower East Side of Manhattan, I was always lucky enough to have access to great Puerto Rican and Cuban food. I've always been able to go to a friend's house or find a restaurant that made what I like just right. But now that we are in the suburbs, it's just not the same.

Years ago, I would buy the seasoning mix or the pre-made yellow rice, but within the last couple of years it's really been my mission to cut out a lot of the pre-made artificial stuff and really figure out how to make the dishes I love. I've been lucky enough to have friends and family that are more than willing to help me refine the flavors of my favorites dishes. I left out raisins which are traditional in both the Cuban and Puerto Rican versions of this dish.


Initially, I was going to try to make this in the slow cooker but my friends convinced me to make it stove top. It makes sense especially since most of the ingredients need to be started stove top. So here's the dish I've been waiting for. Thank goodness it came out the way I wanted or I don't know what I would have done.

Picadillo
Makes 6 servings

Ingredients:
1 1/2 pounds of ground beef
2 tablespoons of olive oil
1 large onion diced
6 cloves of garlic minced
1 red pepper diced
4 small potatoes diced
2 tablespoons of cumin
1 sazon packet
3/4 cup of alcaparrado (olive & caper mixture)
16 ounces of crushed tomatoes
3/4 cup of dry white wine
1 ounce of cilantro (or culantro)
1/4 teaspoon of pepper
1/2 teaspoon of salt
2 teaspoons of oregano
1/2 teaspoon of garlic powder
1/4 cup of alcaparrado juice

*Note: If you get the olives stuffed with pimentos you don't have to worry about pits.

Directions:
In a casserole pot/dutch oven heat 1 tablespoon of olive oil and diced onion over medium heat.

Once the onion is translucent approximately 3 to 5 minutes, add red peppers then garlic.

Remove vegetables from heat.

Take half of the cooked vegetables and cilantro and place in a food processor. Blend for 30 seconds. If you do not have a food processor, mince well.

Season ground beef with 1 tablespoon of cumin, salt, pepper, oregano, garlic powder and mixture from food processor. Combine all ingredients well.

Add ground beef to pot and cook 8 to 10 minutes.

Remove beef from heat and drain excess oil.

Add olive oil to pot then add diced potatoes.

Cook potatoes for 5 to 10 minutes until tender. (You should easily be able to stick a fork through the potato)

 Add cooked vegetables, ground beef and white wine. Stir gently.

 Cook for 5 more minutes then add alcaparrado.

Continue cooking over medium heat and stir occasionally.

Add crushed tomatoes, alcaparrado juice, cumin and sazon.

Allow mixture to simmer for 10 to 15 minutes. Add any additional salt, pepper, cumin and/or alcaparrado.

Allow meat to simmer for an additional 15 to 20  minutes. This will allow the sauce to thicken.

Serve with rice and an avocado salad.

Cuban Black Bean Soup

It's "Meatless Monday" and soup is what I decided would be the best answer for the cold days we've been facing. I have to admit like soup. Soup with a sandwich or soup and salad. It doesn't much matter to me. What does matter is that it is filling and delicious.

I got this recipe from a Cuban tailor that decided to open a restaurant. I'm sure he may not have given me all the ingredients he puts in his but I got the basics. Cuban Black Beans is a great meatless Monday dish. If anything reminds me of comfort it's a nice warm soup.


Here's another wonder thing about meatless mondays, with the right dish... you don't miss the meat. It's a shocker right. Not all my dishes have meat and sugar. Hope you enjoy this one. It works wonderfully if you like spice. You can tell I really like this dish because the garnish list is long.

Black Bean Soup
Makes 6 servings

Ingredients

1 bag of black beans
2 cups of water
2 cups of chicken stock
4 Roma tomatoes
1 tablespoon of garlic
1/2 Spanish onion
1/2 green pepper
1/2 red pepper
1 bay leaf
2 teaspoon oregano
2 teaspoon of cumin
1/2 tsp salt
1 tablespoon of olive oil
1/8 cup of red wine vinegar

Garnishes:
Red onion
Jalapeño peppers
Hot sauce
Cheese
Sour cream
cilantro


Tools: 4 quart pot/stock pot

Directions:

In a large pot boil 2 cups of water.

While waiting for water to boil, place beans in a colander/strainer and rinse well. Make sure there are no rocks, etc in the beans.

Pour beans into boiling water and allow to boil for 5 minutes.

Place black beans and hot water into a heat resistant bowl (glass) and allow to soak for at least 1 hour.

Dice onion, tomatoes and peppers.

After 50 minutes (of soaking beans) place oil in stock pot on medium heat.

Once oil becomes hot add garlic and onions. Allow the onions to become translucent and brown a little.

Then add peppers, tomatoes and salt. Sauté for 5 to 6 minutes

Add the beans to the stock pot with oregano, cumin and salt. Stir making sure beans are covered with seasoning.

Add 2 cups of water and chicken stock. Make sure beans are completely covered.

Allow the mixture to come to a gently boil.

Cook for 20 to 30 minutes then add the vinegar. Add any additional salt & pepper.

Allow beans to simmer for another 1 to  1 1/2 hours.

I love to serve this with some cheese or avocados and fresh tomatoes. Sometimes over rice. You don't even miss the meat with the dish.

Mexican Shredded Chicken

September 15 through October 15 is Hispanic Heritage Month. And because of the many wonderful people in my life who hail from all over South America and the Caribbean, I could not let this month go by without doing a dish. Of course, the problem became what dish? Something from Colombia or Costa Rica? Should I go old school and represent my Nuyoricans??

In the end I made a dish that was simple and the most comforting. Shredded chicken. I  made this dish in the slow cooker because the chicken is really infused with all of the flavors. I also love the way my house smells when I walk in and this has been cooking all day. Shredded chicken reminds me of walking into my friend's house after school or after playing all day on a Saturday. There's something that made us feel really safe and loved to have a nice hot meal waiting for us. It made you feel special. Growing up in New York City could be difficult, especially if your parents were constantly working. It was nice to go to my friends house and be accepted as part of the family.

This dish is typically called Mexican shredded chicken but I'm pretty sure I learned how to make it from someone who was Puerto Rican. Oh well. Here's to my friends and their heritage. Thanks for all you've shared. Salud!

Mexican

Shredded Chicken
Makes

4 Boneless Chicken Breasts
1/4 cup of cilantro
1/2 spanish onion
1/2 red pepper
1/2 green pepper
2 heaping teaspoons of minced garlic
4 roman tomatoes
1 tablespoon of salt
1/2 teaspoon of cumin
2 cups of chicken broth
1 tablespoon of sofrito (tomato)

Tools: Slow Cooker/Crock Pot (optional)

Slow Cooker Directions:

Place chicken breast in slow cooker.

Sprinkle salt, cumin and garlic over chicken.

Slice onions, peppers and tomatoes  and place over chicken in the crockpot.

Chopped cilantro and sprinkle over onions, peppers, tomatoes and chicken.

Add tablespoon of sofrito and then pour chicken broth over all ingredients.

Cook on high heat for 4 hours or 6 hours on low heat.

Take chicken out and gently pull apart with fork.

Return chicken to slow cooker and turn slow cooker off.


Sin Slow Cooker Directions:

Place chicken in a large stock pot or skillet on medium high heat.

Sprinkle salt, cumin and garlic over chicken.

Slice onions, peppers and tomatoes  and place over chicken in the crockpot.

Chopped cilantro and sprinkle over onions, peppers, tomatoes and chicken.

Add tablespoon of sofrito and then pour chicken broth over all ingredients.

Allow the above ingredients to come to a boil and allow to boil for 2 to 5 minutes.

Reduce heat and allow chicken to cook for an additional 15 minutes.

Once chicken is done, turn stove off and remove chicken from pot.

Use a fork to gently pull chicken apart. 

Place chicken back into pot and stir into onion, pepper and tomato mixture.

The perk of this dish is that you can use it for tacos or with your favorite rice. 

We're having ours with rice and avocado salad. Enjoy yours whatever way makes you feel good.