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Sunday, September 25, 2011

Visual

Eat the color wheel
Close your eyes and picture this...poached chicken breast, roasted cauliflower, mashed potatoes...got it? Appetizing? Not really...look again, it's an all white meal.
Our pupils dilate when we see someone we love. It's a physiological, uncontrollable response. Do we have the same response with food? I think so.We experience food with all of our senses and our eyes give us the first "taste" of the meal to come.
I've fallen in love with a beautiful plate even before I've ever tasted the dish. The colors pop and you can tell the cook loves what he or she does.
I've had that "all white" dish before and it doesn't taste as good, even though those components would taste fine on their own.
When I'm planning my meals, I make an effort to balance my colors. "Eat the color wheel!", nutritionists tell us. Maybe it's nature's way of telling us to eat what we should?
I use the garlic press almost every day
I had a over-abundance of tomatoes between the vines at my house and those that grow in my kinder "garden". I guess I might be a one trick pony when it comes to dressings...I pretty much stick to the olive oil-lemon juice-garlic trio.
This was much the same, but I added the Papa Christo's Greek seasoning from the Opa! post.
The hand-held juicer, when you need just a little juice.


Greek Tomato Salad
4 or 5 tomatoes, quartered
1 each yellow and orange bell pepper, chopped
2 cucumbers, peeled, seeded and chopped
1/2 purple onion, chopped
kalamata olives
1/2 cup of crumbled feta cheese 
Chiffonade of basil* 
1or 2 cloves of garlic, minced 
kosher salt and pepper
Greek seasoning
juice of one lemon
olive oil
Oops! I really didn't really measure the olive oil or the feta on this one. You can wing this one, really! I just cut up a bunch of veggies and tossed them with the feta, lemon juice, olive oil and seasonings...Taste...add more of what you want! Opa!
*For more on the term "Chiffonade" click here to go to, "Tomato, Tomahto, Let's Call The Whole Thing Off!"
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6 comments:

  1. AngelaSeptember 25, 2011 at 8:25 AM

    Please expand on the term "Chiffonade of basils" for us ( or maybe it's just me) that is going "huh?".

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  2. CynthiaSeptember 25, 2011 at 12:28 PM

    No, Angela...it's one of those fancy French terms that means "stack, roll and chop". You can see a photo and better explanation in "Tomato, Tomahto, Let's Call The Whole Thing Off". Thanks for pointing that out. I will amend this post!

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  3. Former College StudentOctober 1, 2011 at 9:09 PM

    This looks delicious! I will be sure to try it out this week. Excited to be a blog follower, everything looks great and considerably healthy.
    -Nicole

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  4. CynthiaOctober 2, 2011 at 6:09 AM

    Thanks for joining Nicole! Check out my Opa! post...iI'll be sending your family some Greek seasoning by way of Jelayne. Also you might be interested in "What the world eats". Cynthia

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  5. Lou Fleming Jr.October 28, 2011 at 2:54 PM

    I couldn't resist making this recipe after seeing that picture! The day after our Papa Christo's seasoning arrived I made the salad and served it with your Guinness stew and (of course!) a loaf of 5-minute bread - our first All-Cynthia 3-dish meal! Everything was great, and I love the Greek seasoning (but $11 for shipping from LA to Pasadena?! Really, Papa?) The Greek salad is definitely going to be a staple around here!

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  6. CynthiaOctober 28, 2011 at 5:45 PM

    Hey Lou! Oh, I wish I'd known you wanted some Greek spice! I ended up giving everyone who posted on "Opa" a jar! I also gave away about a dozen more to people who said they tried to comment but just couldn't figure out how. It's a great place to go for a gyro! Worth the trip 2x a year to buy the spices and eat! Glad you liked the salad!

    ReplyDelete