We ended up putting them on top of a Nicoise salad, which was tasty:
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Thursday, June 1, 2017
Nicoise salad with collard green seed pod "beans"
We let our collard greens flower and go to seed this year, and have been curious to try eating the "beans" which are good and tender if you get them when they're still small:
We ended up putting them on top of a Nicoise salad, which was tasty:
We ended up putting them on top of a Nicoise salad, which was tasty:
Wednesday, June 20, 2012
Eggplant Beet Antipasto
Okay, so not really antipasto in any way except that it included peperoncini, but it wasn't exactly salad either, so I'm calling it antipasto. We'd gotten some beets from the farmers market, and I had in mind a middle eastern flavored salad, so I bought an eggplant. We were going to roast the beets and eggplant, but it's been hot here in DC, so we scaled back to stovetop sauteing.
Eggplant/Beet Stuff:
1 medium eggplant, peeled, diced into 1/2 inch cubes
1 head fresh garlic (from farmers market), chopped roughly
Beets, peeled, sliced 1/4 inch thick, then chopped roughly
1.5 TBS Za'atar spice mix (got mine from Georgetown's spice shop!)
4 Tbs tomato paste
1/3 cup ajvar
2 tbs olive oil
1-1.5 TS cumin
salt to taste
water as needed
Saute the garlic in the olive oil for a few minutes over medium heat Add the eggplant and beets and about 3 Tbs of water to prevent sticking. Cover for 5 minutes, check and add more water if needed. Add ajvar, za'atar, cumin, and tomato paste, with enough additional water to prevent sticking, and stir it around. Lower heat slightly, and let cook covered for another 10 minutes, then check on it, add water if needed, salt to taste, and then cover and cook maybe another 5-10 minutes. You don't want the beets to be perfectly soft, just soft enough that its not unpleasant to eat them, they should still have a firm-esque bite to them, surrounded by more tender flesh.
Once the beets are the right consistency, add any additional ajvar, salt, cumin, or za'atar as you see fit. Set aside to cool.
Other stuff:
peperoncini
black olives
ww toast
chopped carrots
To assemble: Place clean, dried lettuce on one part of the plate, then two dollops of hummous, a few black olives, 2 peperoncini, and then in one section, your eggplant/beet mixture topped with a handful of chopped carrots. Toast a piece of bread to go with it. Now you can enjoy bites of lettuce, beet/eggplant, hummous in one forkful, or put the eggplant/beet mix along with some hummous on your toast. Its really yum!
Eggplant/Beet Stuff:
1 medium eggplant, peeled, diced into 1/2 inch cubes
1 head fresh garlic (from farmers market), chopped roughly
Beets, peeled, sliced 1/4 inch thick, then chopped roughly
1.5 TBS Za'atar spice mix (got mine from Georgetown's spice shop!)
4 Tbs tomato paste
1/3 cup ajvar
2 tbs olive oil
1-1.5 TS cumin
salt to taste
water as needed
Saute the garlic in the olive oil for a few minutes over medium heat Add the eggplant and beets and about 3 Tbs of water to prevent sticking. Cover for 5 minutes, check and add more water if needed. Add ajvar, za'atar, cumin, and tomato paste, with enough additional water to prevent sticking, and stir it around. Lower heat slightly, and let cook covered for another 10 minutes, then check on it, add water if needed, salt to taste, and then cover and cook maybe another 5-10 minutes. You don't want the beets to be perfectly soft, just soft enough that its not unpleasant to eat them, they should still have a firm-esque bite to them, surrounded by more tender flesh.
Once the beets are the right consistency, add any additional ajvar, salt, cumin, or za'atar as you see fit. Set aside to cool.
Other stuff:
peperoncini
black olives
ww toast
chopped carrots
To assemble: Place clean, dried lettuce on one part of the plate, then two dollops of hummous, a few black olives, 2 peperoncini, and then in one section, your eggplant/beet mixture topped with a handful of chopped carrots. Toast a piece of bread to go with it. Now you can enjoy bites of lettuce, beet/eggplant, hummous in one forkful, or put the eggplant/beet mix along with some hummous on your toast. Its really yum!
Monday, November 14, 2011
Arugula Salad w/ Tempeh, Seared Apples & Onions, Candied Nuts, and Pear Cider Dressing
Normally we have a pretty strict policy of having Sarah as the household Salad Director, but with her being so busy with class I’ve been doing most of the cooking and shopping. When I got a great deal on arugula at the farmer’s market, I couldn’t resist trying my own.
The starting point was arugula (4 small bunches) and a medium bag of broccoli micro greens from the farmer’s market). For toppings, I bought 2 gold rush apples (sliced and chopped and cooked in a nonstick skillet), one onion (caramelized in a skillet with a bit of olive oil and some pear cider), a package of tempeh (seared in the nonstick skillet with a bit of soy and more pear cider), and some walnuts and pecans that I cooked with maple syrup, cinnamon, and cayenne pepper until crystallized and dry. The dressing was olive oil, pear cider, Dijon mustard, and sage. I made the toppings the night before, so assembling the salad ended up being pretty easy!
Friday, February 25, 2011
A Salad you can get excited about!!
Most people think of salad and boring and what you eat because you "should". Not so this salad. This is tasty. So much so that I was wolfing it down like a wild animal, entirely unable to photograph my work!
Spicy Cajun salad with Corn-Shallot dressing.
2 cans chickpeas
2 bunches green onions
2 containers grape tomatoes
Spring greens
Frozen sweet white corn
2.5 TBS Shallots (2-3 sections of shallot)
Mild Rice vinegar
olive oil or canola oil
Cajun Spice Mix:
1/2-1tsp cayenne pepper
2 TBS Thyme
2 TBS Paprika
4 tsp red pepper flakes
2 TBS Onion Powder
3 TBS Garlic Powder
2 TBS Chili Powder
2 TBS Oregano
3 tsp salt
1.5 TBS black pepper
(you'll need to use a mortar & pestle or spice grinder to grind these together, because otherwise they'll be too large and won't stick well to your chickpeas + zucchini)
We got one of those giant containers of spring greens for the greens.
Wash your tomatoes & green onions and cut off the very last inch or two of green onion (and the hairy butt end), and then if you're watching calories, spray with spray oil. Otherwise, drizzle liberally with olive oil. Shake some salt on. Stab each tomato with a fork so it doesn't explode. Broil for about 5-7 mins on High. Once cooled, chop the tomatoes in half and the onions into 2 inch strips. Then preheat oven to 400.
Slice 3-4 zucchinis in half, then each half in half, and then again so you have little long triangles of zucchini, cut the triangles to about 3 inches long. Coat liberally in cajun spices and roast, turning once for about 20-30 minutes? (I don't remember, but check on them every 10 mins).
Open 2 cans of chickpeas, rinse and pat dry with paper towels till just slightly moist. Then spread them out onto a lightly greased jelly roll pan (not a cookie sheet otherwise they'll roll off into your oven) Dust well with the cajun spices, then roll them around and dust again, till they get an even coating of spices. It should look like they are super duper coated in spices, to an excessive extent. Now you can spray the chickpeas lightly with spray oil and place into the 400 degree oven. Every 15 mins, check on them, and STIR THEM. We forgot to stir and the outer ones got burned and that was sad. It should take about 45-50 mins for your chickpeas to get crunchy. That's your goal.
While those things are cooking, take 1.5 cups of sweet white frozen corn, microwave till thawed (not hot), and then throw into a blender or food processor. Add about 2 TBS of rice vinegar and 2.5 TBS chopped shallot and 1-2 TBS of olive oil and blend well. Taste, adjust amt of vinegar and corn to you liking, blend again. I'll be pretty thick, but you just have to stir it really well into the greens for a while and it'll spread out. You might add a bit of water though if it seems dry.
To assemble:
Take a pile of lettuce (about 2 cups), and plop 2 TBS of the very thick chunky corn dressing on it. Massage around with your hands to coat. Put 2 tbs of broiled tomatoes and 2 TBS of broiled scallions and massage into the salad. Place the zucchinis in an attractive wheel spokes fashion radiating from the center of the salad bowl. Then sprinkle with a handful and a half of crunchy chickpeas. Now you can gorge yourself on this delish drool worthy salad.
If you have leftover spices, you can dust your popcorn with them for cajun flavored popcorn (I did this!), or rub some tofu with the spices and fry it up.
Another important note about this recipe. In general, whenever I use my oven I try to figure out something else I could use it for right after - like throw some sweet potatoes in there for baking, or bake an eggplant. That way it saves you work the next day or day after if you need roasted eggplant for a dish, and baked sweet potatoes make excellent healthy snacks, and can be incorporated into many dishes.
Spicy Cajun salad with Corn-Shallot dressing.
2 cans chickpeas
2 bunches green onions
2 containers grape tomatoes
Spring greens
Frozen sweet white corn
2.5 TBS Shallots (2-3 sections of shallot)
Mild Rice vinegar
olive oil or canola oil
Cajun Spice Mix:
1/2-1tsp cayenne pepper
2 TBS Thyme
2 TBS Paprika
4 tsp red pepper flakes
2 TBS Onion Powder
3 TBS Garlic Powder
2 TBS Chili Powder
2 TBS Oregano
3 tsp salt
1.5 TBS black pepper
(you'll need to use a mortar & pestle or spice grinder to grind these together, because otherwise they'll be too large and won't stick well to your chickpeas + zucchini)
We got one of those giant containers of spring greens for the greens.
Wash your tomatoes & green onions and cut off the very last inch or two of green onion (and the hairy butt end), and then if you're watching calories, spray with spray oil. Otherwise, drizzle liberally with olive oil. Shake some salt on. Stab each tomato with a fork so it doesn't explode. Broil for about 5-7 mins on High. Once cooled, chop the tomatoes in half and the onions into 2 inch strips. Then preheat oven to 400.
Slice 3-4 zucchinis in half, then each half in half, and then again so you have little long triangles of zucchini, cut the triangles to about 3 inches long. Coat liberally in cajun spices and roast, turning once for about 20-30 minutes? (I don't remember, but check on them every 10 mins).
Open 2 cans of chickpeas, rinse and pat dry with paper towels till just slightly moist. Then spread them out onto a lightly greased jelly roll pan (not a cookie sheet otherwise they'll roll off into your oven) Dust well with the cajun spices, then roll them around and dust again, till they get an even coating of spices. It should look like they are super duper coated in spices, to an excessive extent. Now you can spray the chickpeas lightly with spray oil and place into the 400 degree oven. Every 15 mins, check on them, and STIR THEM. We forgot to stir and the outer ones got burned and that was sad. It should take about 45-50 mins for your chickpeas to get crunchy. That's your goal.
While those things are cooking, take 1.5 cups of sweet white frozen corn, microwave till thawed (not hot), and then throw into a blender or food processor. Add about 2 TBS of rice vinegar and 2.5 TBS chopped shallot and 1-2 TBS of olive oil and blend well. Taste, adjust amt of vinegar and corn to you liking, blend again. I'll be pretty thick, but you just have to stir it really well into the greens for a while and it'll spread out. You might add a bit of water though if it seems dry.
To assemble:
Take a pile of lettuce (about 2 cups), and plop 2 TBS of the very thick chunky corn dressing on it. Massage around with your hands to coat. Put 2 tbs of broiled tomatoes and 2 TBS of broiled scallions and massage into the salad. Place the zucchinis in an attractive wheel spokes fashion radiating from the center of the salad bowl. Then sprinkle with a handful and a half of crunchy chickpeas. Now you can gorge yourself on this delish drool worthy salad.
If you have leftover spices, you can dust your popcorn with them for cajun flavored popcorn (I did this!), or rub some tofu with the spices and fry it up.
Another important note about this recipe. In general, whenever I use my oven I try to figure out something else I could use it for right after - like throw some sweet potatoes in there for baking, or bake an eggplant. That way it saves you work the next day or day after if you need roasted eggplant for a dish, and baked sweet potatoes make excellent healthy snacks, and can be incorporated into many dishes.
Monday, May 3, 2010
Stinging Nettles/ Mexican Salad
We were really excited to see stinging nettles being sold at the farmers market last weekend, since the Millenium cookbook has a recipe for stinging nettle ravioli, and I love exotic-sounding ingredients. We got lazy/busy and didn't make the ravioli, instead we just cooked up the stinging nettles, being careful not to actually touch them while raw, only after they were cooked, because as the name suggests, they will sting you. They were hairy, and reminded me of a cat's tounge. It was like eating something with fur all over it. Pretty nasty, I was unable to finish my portion. I'm quite pleased that I didn't bother making ravioli, because that would have been a tragic waste of time.
Onto salad! I combined mexican oregano, chipotle chili powder, cumin, paprika and salt to make a coating for tofu. I coated the firm tofu in the mixture, and then fried them up with a minimum of oil and then cubed. I took regular salad greens, added cilantro, crushed up 'red hot & blue' or something like that blue corn chips, and topped it with date-lime-chipotle chili dressing. That was just lime juice, a date, rice vinegar (teeny qty), and chipotle chili powder. I loved that salad, and I can't wait to make it again.
Onto salad! I combined mexican oregano, chipotle chili powder, cumin, paprika and salt to make a coating for tofu. I coated the firm tofu in the mixture, and then fried them up with a minimum of oil and then cubed. I took regular salad greens, added cilantro, crushed up 'red hot & blue' or something like that blue corn chips, and topped it with date-lime-chipotle chili dressing. That was just lime juice, a date, rice vinegar (teeny qty), and chipotle chili powder. I loved that salad, and I can't wait to make it again.
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