tag:blogger.com,1999:blog-85334203863091216552024-03-04T21:19:05.236-08:00A Salad A Dayjovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8533420386309121655.post-22103782370924482872012-09-20T19:50:00.000-07:002012-09-20T19:50:57.272-07:00Honey Poppy Seed Dressing<div class="separator" style="clear: both; text-align: center;">
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Yes, I got the primary ingredient for this salad, a crunchy broccoli slaw, pre-shredded at Trader Joe's. But it still gets a spot on the blog because, well, it's shredded raw broccoli, plus I added some other stuff to it (almonds and craisins! Has anyone ever thought of adding those to salads before? Guys, they're really good).<br />
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The real star of the salad, though, is a homemade <a href="http://www.chow.com/recipes/30392-honeypoppy-seed-salad-dressing">honey poppy seed dressing</a>. I always like the idea of poppy seed dressings, but when I eat them from the bottle or at a restaurant I find they're often too sweet or creamy for me (and have the nutrition facts to match). This dressing is sweetened with honey rather than sugar so it isn't cloying, and has a nice bite from the apple cider vinegar and hefty dollop of mustard. I recommend adding a few big cranks of freshly cracked pepper right at the end; I tried the dressing before and after and could really taste the difference.Valeriehttp://www.blogger.com/profile/04688398307260594873noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-12737013343748053002012-08-08T17:43:00.000-07:002012-08-08T17:43:28.576-07:00Warm Zucchini and Egg "Salad"This one isn't a salad in the traditional sense, but given its ingredients are salad classics in other forms (grated zucchini, hard boiled eggs) and it was a tasty dinner, I figured I'd stretch the definition a bit.<br />
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I sliced a zucchini into very thin half-moons and sautéed them over medium-low heat until they got a bit translucent, put them on a plate, and sprinkled them with salt and pepper. Then I fried an egg in the same pan, put it on top of the eggs, cut it up, and mixed the whole thing together. Viola! A warm zucchini and egg "salad" with an extremely decadent runny egg yolk dressing. (I also added a bit of truffle salt at the end--yummm.)Valeriehttp://www.blogger.com/profile/04688398307260594873noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-31320958717934156382012-08-03T08:40:00.000-07:002012-08-03T08:40:41.927-07:00Thai Cabbage SaladOn Mackinac Island we had a delicious Thai salad -- Brian loved it and I liked everything about it except the (I thought) overly vinegary dressing. So I googled to find a Thai peanut sauce that didn't rely on either coconut milk or lots of vinegar. I found a great one on <a href="http://www.chow.com/recipes/10641-vietnamese-style-summer-rolls-with-peanut-sauce">Chow</a>. (It's actually Vietnamese, but let's not quibble.) I used the sauce for dipping tofu, broccoli and cauliflower, and we drizzled some over the sweet potato, too. Yum! I made it just like the recipe stated, but used my regular peanut butter (and so omitted the sugar) and I used more water to make it creamier.<br />
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But even though I made only half the recipe, we still had a lot of sauce left over. I decided to thin it with water to salad dressing consistency and use it for the Thai cabbage salad -- the reason I had searched for the recipe in the first place! It was delicious! You could try the dressing on any slaw, but I'll put down what I used, just FYI.<br />
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<b>Thai Cabbage Salad</b></div>
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<span style="font-family: times new roman, serif;"><i><span style="background-color: white;">A word on chile-garlic paste: I keep it in the fridge and it seems to last forever. Normally a tiny amount will do because it's so fiery, but I used what they said here and it was not too hot. I think the </span><span class="il" style="background-color: white;">peanut</span><span style="background-color: white;"> butter attenuates the heat. (Sometimes I add 1/4-1/2 tsp to a big pot of bean soup and it's really nice.) I've been keeping hoisin sauce in the fridge for a variety of uses, too.</span></i></span></div>
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<span style="font-family: times new roman, serif;">(Here's the slightly adapted half sauce recipe, and I diluted about half of this for the salad dressing. You can see the full recipe at Chow, link above.)</span></div>
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<span style="font-family: times new roman, serif;">3/8 cup peanut butter</span></div>
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<span style="font-family: times new roman, serif;">3 Tbs water (and more for thinning to desired consistency)</span></div>
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<span style="font-family: times new roman, serif;">1-1/2 Tbs hoisin sauce</span></div>
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<span style="font-family: times new roman, serif;">1 Tbs lime juice</span></div>
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<span style="font-family: times new roman, serif;">2 tsp sodium reduced soy sauce</span></div>
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<span style="font-family: times new roman, serif;">1 tsp chili paste with garlic</span></div>
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<span style="font-family: times new roman, serif;">1 clove garlic, mashed or minced</span></div>
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<span style="font-family: times new roman, serif;">1 tsp roasted sesame oil</span></div>
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<span style="font-family: times new roman, serif;">Whisk all of the ingredients together. Before serving, thin to desired consistency for a dipping sauce or a dressing.</span></div>
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<span style="font-family: times new roman, serif;"><u>Salad</u></span></div>
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<span style="font-family: times new roman, serif;">I sliced about half a small head of cabbage (I wanted to use Napa or Savoy cabbage, but they looked pretty bad in the store, so I used a regular head) and about a quarter small head of red cabbage. This is easy if you use the slicing blade of a food processor. I also sliced some snow peas, then grated a zucchini, half a cucumber, and a couple carrots. I added some slivered almonds and chopped cilantro, then tossed it with the dressing. Before serving, I put in some pan-fried tofu cubes.</span></div>jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-32903646760529406612012-07-31T08:56:00.002-07:002012-07-31T08:57:06.403-07:00Israeli Couscous Salad with Smoked Paprika DressingI was watching the Food Network a couple weeks ago (sitting down with a bagel from the local place, a cup of coffee, and Food Network/HGTV has become a weekend morning tradition) when I saw Giada de Laurentiis prepare this recipe: <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-salad-with-smoked-paprika-recipe/index.html">Israeli couscous salad with smoked paprika dressing</a>.<br />
I've never been a particular Giada fan--we have disparate opinions on eating meat and frying things, among other points of culinary contention--but this recipe I absolutely had to make. I love Mediterranean salads in general, and this one made use of two of my favorite ingredients: smoked paprika and Israeli couscous, also known as ptitim.<br />
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For the most part, I made the salad as written--but I couldn't help making a few little changes:</div>
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<ul>
<li>more spinach (and as you can see, the salad still isn't all that green)</li>
<li>fewer cherry tomatoes (just not crazy about them)</li>
<li>half as much cheese (it's a salad, after all)</li>
<li>a can of rinsed and drained garbanzo beans (for extra protein and tastiness)</li>
<li>whole wheat couscous rather than white (since I had some on hand, and since I prefer the flavor)</li>
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The finished product was wonderful, savory and smoky and sweet. I think the salad could use a little kick to balance out the two types of sweet pepper (roasted and paprika), so next time I'll add a pinch of cayenne, or maybe some Aleppo pepper, but there will definitely be a next time.</div>
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<br /></div>Valeriehttp://www.blogger.com/profile/04688398307260594873noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-58938108640647664702012-07-30T09:42:00.000-07:002012-08-01T06:36:02.940-07:00Easy Quinoa Salad<span style="color: red;">**Edit** -- Got an email yesterday from Brian saying his lunch was really good, but the salad was particularly tasty. Yes, <i>this</i> salad! Try it!</span><br />
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This salad is as basic as it comes -- quinoa, veggies, simple dressing -- and is open to infinite variation. It's quite tasty! The original version comes from the <a href="http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php">Savvy Vegetarian</a> site and I've made only a few modifications.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLldJZxi5gchkeSOs7kkwmZQzRknKAjrhDt8__hhyphenhyphenpnwLG34dfCZnAtJ8v2-4_1L4tbG1zlLT-FZ12JMRcK8PRTShRbOYpvhtq9LjITj1kLlYkaHcEwuK-NqTqBapFhk1hRr7-X2XHTzJ/s1600/IMG_1148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLldJZxi5gchkeSOs7kkwmZQzRknKAjrhDt8__hhyphenhyphenpnwLG34dfCZnAtJ8v2-4_1L4tbG1zlLT-FZ12JMRcK8PRTShRbOYpvhtq9LjITj1kLlYkaHcEwuK-NqTqBapFhk1hRr7-X2XHTzJ/s320/IMG_1148.JPG" width="240" /></a></div>
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For one thing, I like my veggies cut in finer pieces. I sliced the carrot in fourths lengthwise almost to the top, then cut thin pieces off.<br />
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I love the look of snap peas cut on the diagonal. Crisp and crunchy, they add wonderful texture to the salad.<br />
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By the way, I omitted the nuts because I tend to have a few for a snack and didn't want to overdo it, but I bet they'd be great in the salad.<br />
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<h1 style="text-align: center;">
<span style="font-size: small;"><i>Simple Quinoa Salad</i></span><o:p></o:p></h1>
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1 cup quinoa<o:p></o:p></div>
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1-1/2 cups cold water<o:p></o:p></div>
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1/4 tsp salt<o:p></o:p></div>
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1 to 1-1/2 cups mixed raw or nuked veggies (snow peas,
celery, green beans, corn)<o:p></o:p></div>
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2 small carrots, peeled, sliced in thin rounds (or half or
quarter rounds)<o:p></o:p></div>
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1/2 red bell pepper, chopped<o:p></o:p></div>
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1/2 medium cucumber, chopped (seed or peel if necessary)<o:p></o:p></div>
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1/4 cup chopped fresh parsley, cilantro, or basil (if using
basil, add tomatoes to salad)<o:p></o:p></div>
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1/2 cup chopped nuts or seeds (optional)<o:p></o:p></div>
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<u>Dressing</u><o:p></o:p></div>
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2 Tbs lemon juice<o:p></o:p></div>
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2 Tbs olive oil<o:p></o:p></div>
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1/4 tsp salt<o:p></o:p></div>
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freshly ground pepper<o:p></o:p></div>
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optional: a little other herb or spice (garlic, cumin,
ginger, thyme, etc.)<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Prepare
quinoa by rinsing thoroughly in cold water, draining well, then bringing to a
boil with the cold water and salt. Reduce heat to low, cover, and simmer 15
min. Cool to at least lukewarm.<o:p></o:p></div>
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2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Combine
quinoa with veggies and optional nuts or seeds in a large bowl. <o:p></o:p></div>
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3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span>Whisk
dressing ingredients together and pour over salad. Mix well. Enjoy!<o:p></o:p></div>
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<br /></div>jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-73977784601510976002012-07-17T08:02:00.000-07:002012-07-17T08:02:21.841-07:00Asian SlawThis recipe is a work in progress, but we both really liked it as is, too. I just think it could be even better -- have a little more oomph, perhaps? Please give suggestions! I wanted to make a slaw that did <i>not</i> have a mayo-based dressing, and I found this highly rated recipe for <a href="http://www.foodnetwork.com/recipes/dave-lieberman/asian-style-slaw-recipe/index.html">Asian Style Slaw</a>. But I had a head of cabbage, not bags of mix, and of course I always tinker.<br />
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First I shredded the cabbage in the food processor. I learned NOT to use the shredder blade, but to use the slicing blade, or you just get mush. You can see the tiny bits of cabbage on the side in the photo below from my failed shredding attempt. And I shredded -- this time shredding was ok -- some yellow squash and carrots, too.<br />
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Somehow I neglected to take a photo of the finished salad, so I'll add that when I make it again. Here's what I ended up doing:<br />
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<div style="text-align: center;">
<b><i>Asian Slaw</i></b></div>
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1/2 medium head green cabbage, shredded (thinly sliced in food processor)<br />
1 small red onion, thinly sliced (I forgot this, but will try it next time)<br />
1 medium yellow squash, shredded<br />
2 medium carrots, peeled and shredded<br />
2 Tbs reduced sodium soy sauce<br />
2 Tbs lemon juice<br />
2 Tbs vegetable oil<br />
2 Tbs grated fresh ginger*<br />
1 Tbs rice vinegar<br />
1 Tbs brown sugar<br />
1 Tbs roasted sesame oil<br />
1/4 tsp black pepper<br />
1/3 cup slivered almonds (for nutrition and crunch)<br />
chopped cilantro (I meant to add this, but forgot)<br />
<br />
Prepare the vegetables and place in a large bowl. Combine the dressing ingredients (soy sauce through pepper) and pour over the vegetables. Toss well to mix. Add the almonds and cilantro; mix again.<br />
<br />
* I coarsely chopped a chunk of ginger and then dropped the pieces into the food processor with the mixing blade running to get fine pieces. This recipe is easy with a food processor -- it uses 3 different blades, but you only have to wash the bowl once!<br />
<br />jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-31131467925678366952012-07-16T05:42:00.000-07:002012-07-16T05:43:01.885-07:00Bruschetta is just tomato salad on toastRemember the classic question philosophers ask -- What is a man? The more you think about it, the harder it is to answer, even though you 'know' what a man is. On a more mundane level, we all 'know' what a salad is -- but define it, please. Toss bread and tomatoes and you have panzanella (a salad), but put the tomatoes on top of bread and you have bruschetta. Eat your pasta warm and call it dinner, but chill it and it's suddenly salad. <span style="background-color: white;">Perhaps vegetarians really do eat nothing but salad ... </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Enough. I'm going to <strike>blog whatever recipe I want to</strike> use whatever definition feels right to me at a given moment. Today, bruschetta is a salad. Tomatoes are in season and we are eating lots of bruschetta. Yesterday we had Parmesan Pepper bread from Zingerman's, recently arrived from the bread club Kim and Craig gave us for Christmas, and it made a great base.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Zm-7YB84XZ-h70IsS7fueWZkdMnfJ4xzBPJUZQQtJ0TQw_ByUyYopRgxPY9t4nkCNRCJfl6NauJpJSd95EpCHx6xqfl74z82vgo3NFWcN7g6Nuf1yAd1Ifk7sB_XggzaSZxHsRh5Iiyw/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Zm-7YB84XZ-h70IsS7fueWZkdMnfJ4xzBPJUZQQtJ0TQw_ByUyYopRgxPY9t4nkCNRCJfl6NauJpJSd95EpCHx6xqfl74z82vgo3NFWcN7g6Nuf1yAd1Ifk7sB_XggzaSZxHsRh5Iiyw/s320/IMG_0982.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<b><i>Classic Bruschetta</i></b></div>
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ripe, juicy, wonderfully tasty tomatoes<br />
finely chopped red onion<br />
pesto (homemade or from a jar)<br />
a wee bit of crumbled feta or freshly grated Parmesan<br />
pressed garlic (optional -- there's already garlic in the pesto)<br />
a little olive oil (optional, occasionally I add a dab of garlic olive oil)<br />
good bread, sliced and toasted (rubbed with oil and garlic if you wish, not necessary)<br />
<br />
Combine everything but the bread, then heap the juicy tomato mixture onto the toast just before serving.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-12516520131832759682012-07-15T08:13:00.000-07:002012-07-15T08:13:00.099-07:00Mediterranean Lentil SaladAren't these beautiful lentils? I love the streaks of color on each little bean. I bought them from a bulk bin and they weren't labeled, so I don't know what kind they are.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCsxxqdEmcg8L_6wI1L_vs-l5mHZAbMkI7EC1nS_xlP71DZzDuy-2B_M6rUYN6SE8QH9ZrlwJ5DjbSYjVoOOnA8oePtmNFwuV4YdKLM6Llz61SccEsU0T1pA-mIqIaa35lWtmfr7_8amO/s1600/IMG_0773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCsxxqdEmcg8L_6wI1L_vs-l5mHZAbMkI7EC1nS_xlP71DZzDuy-2B_M6rUYN6SE8QH9ZrlwJ5DjbSYjVoOOnA8oePtmNFwuV4YdKLM6Llz61SccEsU0T1pA-mIqIaa35lWtmfr7_8amO/s320/IMG_0773.JPG" width="320" /></a></div>
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This lentil salad is one of my favorites -- I make it often, especially in the summer. I vary the ingredients a bit, using chopped fennel instead of celery, or adding a shredded carrot. The red bell pepper was not on the original list of ingredients, but I always add that now because Brian is not fond of the little tomatoes and I like the added color. Sometimes I add the tomatoes anyway (easy enough to eat around them), but I still use the red pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BOfiCFuF_Xgcpg8OJLmXskWUdip0Zpy1pGpkx3RPDvHRi-j5YsX9pOJmjHgaNg7ZGAO-EmFvIIYz0WvGC1HbGVL8ZVGMjPAhD0NqgQEiSgY_3HG9h06BGdVeZjlvHSVXPzoJWQX5VHFZ/s1600/IMG_0774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BOfiCFuF_Xgcpg8OJLmXskWUdip0Zpy1pGpkx3RPDvHRi-j5YsX9pOJmjHgaNg7ZGAO-EmFvIIYz0WvGC1HbGVL8ZVGMjPAhD0NqgQEiSgY_3HG9h06BGdVeZjlvHSVXPzoJWQX5VHFZ/s320/IMG_0774.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<b><i>Mediterranean Lentil Salad</i></b></div>
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<div style="text-align: center;">
<i>This salad is especially beautiful with black lentils, which are hard to find around here.</i></div>
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<span style="font-size: 12pt;">1-1/4 cups uncooked lentils <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">2-1/2 cups water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">3 Tbs. lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1-1/2 Tbs. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1/2+ tsp. thyme (or other herb to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-size: 12pt;">1/4 tsp. salt</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1/8 tsp. black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 clove garlic, minced or pressed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">grape tomatoes (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1 cup diced cucumber (I seed the cuke)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-size: 12pt;">1/2 cup thinly sliced celery</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">finely chopped red onion</span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-size: 12pt;">1/2 cup crumbled feta cheese (can I make a salad without feta?)<o:p></o:p></span></div>
<div>
<br /></div>
<br />
<span style="font-size: 12pt;">Place
the lentils and water in a large saucepan; bring to a boil. Cover; reduce the
heat, and simmer for 20 min or until the lentils are tender. Drain well and set
aside. Combine the lemon juice, olive oil, thyme, salt, pepper, and
garlic in a medium bowl; stir with a wire whisk until blended. Add the tomatoes, cucumber, cheese, celery, and onion to the lentils and pour the dressing over. Toss gently to coat. </span><!--EndFragment--><br />
<i style="text-align: center;"> This is an adaptation, but I don't know where the original recipe came from.</i><br />
<i style="text-align: center;"><br /></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjzKo9fjN1wB-4xokeS0AbzG090q7rcq-dl5zcjdCddeo3jeF64d71chSUB9x6dulpyRGcR1ZSnfY7x8SSsC6DBlSMlQ_RGB1zUsDvaol0jX-psPkiXmb6GEbS3aopf6W1HvXc6BWKAIm/s1600/IMG_0779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjzKo9fjN1wB-4xokeS0AbzG090q7rcq-dl5zcjdCddeo3jeF64d71chSUB9x6dulpyRGcR1ZSnfY7x8SSsC6DBlSMlQ_RGB1zUsDvaol0jX-psPkiXmb6GEbS3aopf6W1HvXc6BWKAIm/s320/IMG_0779.JPG" width="320" /></a></div>
<i style="text-align: center;"><br /></i><br />
<i style="text-align: center;">Leftovers are delicious tossed with a green salad. Add other things, too -- I see some shredded beets in here, and there's probably some other stuff, too...</i>jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-44896769842787896482012-07-14T18:56:00.000-07:002012-07-14T18:56:40.891-07:00Black Bean & Corn SaladWho doesn't have a recipe for a black bean and corn salad? There are lots of versions out there, but this is the one I make and like. It's basically a <a href="http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html">Rachel Ray recipe</a> that I found when googling. I have made some minor changes (I like to think of them as improvements -- adjusting the dressing and adding the snap peas), but it's still quick and easy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhpgFM2CQrKc5qjf5ddx8KnmH4Ai-RjwIOfDEq_tllHQd1YEJ6_Xlo1KpaoIltySOYciH6PY43ng4Nrs92ULQ0enPHROqNZ1LQ-Oq9-jRfoSDrNBOpmzfAza35YCgkNIJqWJ-ubJIPRBZ/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhpgFM2CQrKc5qjf5ddx8KnmH4Ai-RjwIOfDEq_tllHQd1YEJ6_Xlo1KpaoIltySOYciH6PY43ng4Nrs92ULQ0enPHROqNZ1LQ-Oq9-jRfoSDrNBOpmzfAza35YCgkNIJqWJ-ubJIPRBZ/s320/IMG_0974.JPG" width="320" /></a></div>
<br />
Before I post the recipe, let me address a pet peeve: red onions that are only coarsely chopped or are sliced thick. The onion is supposed to give a wee kick, a little zing, and not stand out on its own. So I always chop it fine when it goes raw into a salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4c4BI3Kiss5hZRxBbw4myY2ckW3yxE9SRSp7EkZAZ-AxDgkRGIJ-FyFcmOAigNShDlSj5qfLGG9bKcJXZLPyQoLfZ9J5QlPnJc_zVkLBhr6PBz8poOAMALgZDwOMTv917tzS7em7JQyJ/s1600/IMG_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4c4BI3Kiss5hZRxBbw4myY2ckW3yxE9SRSp7EkZAZ-AxDgkRGIJ-FyFcmOAigNShDlSj5qfLGG9bKcJXZLPyQoLfZ9J5QlPnJc_zVkLBhr6PBz8poOAMALgZDwOMTv917tzS7em7JQyJ/s320/IMG_0975.JPG" width="320" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b><i>Black Bean & Corn Salad</i></b></div>
<br />
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<span style="font-size: 10pt;">1 can black beans, rinsed and
drained<o:p></o:p></span></div>
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<span style="font-size: 10pt;">2 cups frozen corn kernels (no need to thaw)<o:p></o:p></span></div>
<div class="MsoNormal">
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chopped (can omit, Jocelyn, but finely chopped carrot or tomatoes for color would
be nice)<o:p></o:p></span></div>
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<span style="font-size: 10pt;">1/2 red onion, <i>finely</i> chopped<o:p></o:p></span></div>
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<span style="font-size: 10pt;">sugar snap peas, thinly sliced
crosswise on the diagonal (no measure, as you wish)<o:p></o:p></span></div>
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<span style="font-size: 10pt;">1/2 tsp ground cumin<o:p></o:p></span></div>
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<span style="font-size: 10pt;">1 to 2 tsp hot sauce (like Tabasco or Louisiana Hot Sauce)<o:p></o:p></span></div>
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<br /></div>
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cumin, hot sauce, lime juice and oil and pour over veggies. Yum!<o:p></o:p></span></div>
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<span style="font-size: 10pt;"><br /></span></div>
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<span style="font-size: 10pt;"><u>Ways to use this</u>: In addition to eating this as a salad, it's almost a salsa -- scoop it up with something or top something with it. It's also good added to green salads. I once added it to leftover green spaghetti (you remember, the spinach sauced spaghetti which I had made using corkscrew pasta) and ate it cold as a pasta salad. It was <i>reeeeally</i> good!</span></div>
<!--EndFragment-->jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-55853184665915060722012-07-13T12:48:00.001-07:002012-07-13T12:48:11.957-07:00Moroccan Carrot SaladWhat's missing from this photo?
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj490Ly3xmyX6Lg5bTSVWLXIyk77JS5X4fgUpsMuAzPXcWbxNEHgcmNtg8DuWh7bVCo3QQSKarwtw0aCaqM4fY8K1IvCTDShQEEuaR77191iaxXSRBwi9qetF2Zc0ntmc1VW1notjSKWTVz/s1600/IMG_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj490Ly3xmyX6Lg5bTSVWLXIyk77JS5X4fgUpsMuAzPXcWbxNEHgcmNtg8DuWh7bVCo3QQSKarwtw0aCaqM4fY8K1IvCTDShQEEuaR77191iaxXSRBwi9qetF2Zc0ntmc1VW1notjSKWTVz/s320/IMG_0977.JPG" width="320" /></a></div>
The cilantro of course. That's why it looks sad and lonely and so very, very orange. I don't know why, but I have unintentionally omitted the cilantro from a couple salads recently.<br />
<br />
But with or without cilantro, the taste is <i>awesome</i>. It's easy to make and can be made in advance. It's great for a Middle Eastern meal, but adds a nice zing to other meals, too. We had it next to a rice-zucchini-egg dish and it was a perfect complement.<br />
<br />
Without further ado...<br />
<br />
<div style="text-align: center;">
<b><i>Moroccan Carrot Salad</i></b></div>
<br />
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<span style="font-family: "Times New Roman";">1 lb. carrots,
peeled, halved lengthwise, then cut crosswise into 1/3”-wide pieces<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";"> (I sliced them into coins using the food processor)</span></div>
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garlic, chopped<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1/4 tsp.
coriander seeds<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1/4 tsp. dried
crushed red pepper<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">1-1/2 tsp.
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<span style="font-family: "Times New Roman";">2 Tbs. fresh
lemon juice<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman";">1/3 cup very
finely chopped red onion<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">1/3 cup chopped
fresh cilantro<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";">4 Kalamata
olives, pitted, chopped (I omit because B doesn't like them)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "Times New Roman";">1.
Combine carrots, water, garlic, coriander seeds, and crushed red pepper in
heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook
until carrots are crisp-tender, about 7 minutes. Uncover; cook until water
evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool
slightly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";"> 2. Meanwhile, heat cumin in small
bowl in microwave until fragrant, about 1 minute. Stir in lemon juice and oil.
Pour over carrot mixture; toss to blend. Stir in red onions and mix again. Cool
completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";"> 3. Before serving, mix cilantro into
carrot mixture. Season to taste with salt and pepper. Sprinkle olives over
salad and serve. If chilled, bring to room temperature before serving.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: "Times New Roman";">(</span><i style="background-color: white;"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Times; mso-fareast-language: EN-US; mso-no-proof: yes;">Bon Appetit</span></i><span style="background-color: white; font-family: 'Times New Roman'; font-size: 12pt;">, June 1998 -- slightly adapted)</span></div>
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<!--StartFragment--><!--EndFragment-->
<!--EndFragment-->jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-14517948703413566752012-07-12T11:14:00.001-07:002012-07-12T11:14:29.003-07:00Could it be a Greek salad?Pizza and chicken salad -- not exactly my idea of dinner! But that's what they were serving at a meeting I was going to. I took that as an invitation to bring a vegetable salad to share. What was on hand?<br />
<br />
Always, always, a can of chickpeas.<br />
In the fridge I found green beans from the farmer's market.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8oLl9q_bJGxwso2bL-anhNOWSUphMB-zex6PgiZ-OEmSx-4rD5_5enCmjjhaTAIkzlcWyOGYcP007USnS-S-iqf7AVGJRKlBYql-gTyQSAlUvmdEkQsjSvS6hj4LWcs2zDvyYgYpEpjw/s1600/IMG_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8oLl9q_bJGxwso2bL-anhNOWSUphMB-zex6PgiZ-OEmSx-4rD5_5enCmjjhaTAIkzlcWyOGYcP007USnS-S-iqf7AVGJRKlBYql-gTyQSAlUvmdEkQsjSvS6hj4LWcs2zDvyYgYpEpjw/s320/IMG_0978.JPG" width="320" /></a></div>
There were also pitted olives from the deli at the grocery store -- lovely red pepper flakes in the green ones -- and cauliflower florets, chopped red bell pepper, grape tomatoes and baby carrots. And feta cheese! (Turns out that crumbling only l-1/2 oz feta into the salad that filled my 10-cup salad bowl was enough to transform the dish.) The idea of feta sent me off to find a recipe for Greek salad dressing. "<a href="http://allrecipes.com/recipe/absolutely-fabulous-greekhouse-dressing/">Absolutely Fabulous Greek/House Dressing</a>" sounded pretty good, but of course I made some changes. Here's how everything ended up:<br />
<br />
<div style="text-align: center;">
<b><i>Whatever's on Hand Greek Salad</i></b></div>
<br />
<i>Salad</i><br />
lightly steamed or nuked, or raw veggies* (as appropriate), chopped into bite sized pieces<br />
<span style="background-color: white;">*I used green beans, red bell pepper, carrots, grape tomatoes, and cauliflower</span><br />
good olives, pitted and sliced into halves or thirds<br />
a little feta cheese, crumbled<br />
1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained<br />
<br />
<i>Dressing </i>(I used less than half of this recipe for a salad that served 14 people)<br />
3/4 cup olive oil<br />
1 Tbs salt-free Greek seasoning (from the Spice House in Old Town Chicago)<br />
1/2 tsp black pepper<br />
1/2 tsp salt<br />
1/2 tsp Dijon mustard<br />
1/4 cup red wine vinegar<br />
1/4 cup lemon juice<br />
<br />
Combine the salad ingredients. Mix the dressing ingredients and pour as much as seems necessary onto the salad. Toss and refrigerate. I made the dressing with only 1/2 cup oil and thought it was <i>way</i> too acidic, so I added more oil. It still seemed acidic, but after the salad sat in the refrigerator for a couple hours, everything seemed to mellow. It was a terrific salad and I was surprised at how quickly it disappeared at the meeting!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3q4rSGIOZOOHkj-b61OP9AJGwZK1wdrk-QD5mXK5hb6HMNcx8MZo_d3CncjcuP81KAffHhEf02s0jNNrNy5AOK_89wWhQrH1PUIzG54qG-pO5S0gJFFIQhznJR4RXphC09Mx5QO7bC_qe/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3q4rSGIOZOOHkj-b61OP9AJGwZK1wdrk-QD5mXK5hb6HMNcx8MZo_d3CncjcuP81KAffHhEf02s0jNNrNy5AOK_89wWhQrH1PUIzG54qG-pO5S0gJFFIQhznJR4RXphC09Mx5QO7bC_qe/s320/IMG_0979.JPG" width="320" /></a></div>
<br />
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<br />jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-48471443394143542102012-06-05T11:47:00.001-07:002012-06-05T11:47:20.931-07:00Eating Well Summer SaladsJust wanted to point out that Eating Well has a bunch of summer salads and slaws. I like their stuff and their criteria for "healthy" is pretty good. Find the recipes <a href="http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_picnic_coleslaws_and_salads?slide=1#leaderboardad">here</a>.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-761498010665725522012-06-04T14:33:00.001-07:002012-06-04T14:33:29.559-07:00Another Saturday Salad with TofuSaturday lunches are really great this time of year. I go to the farmer's market in the morning and we have wonderful veggies and fruit and fresh Pekara bread. How much better does it get?
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This week we had mixed greens with snap peas, red onion, red bell pepper and grated raw beets (and of course, our choice of salad dressings prepared earlier in the week). I think it was either Mark Bittman or Martha Rose Schulman who first introduced me to grating raw beets into a salad and I have been doing it ever since. Beautiful and tasty!<br />
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We also had crispy tofu cubes in this salad. Easy to make and I love having them on hand, though we like them so much they are hard to keep around. I buy extra firm tofu (not silken), cut it into chunks and freeze the pieces on a cookie sheet. When they are thoroughly frozen, I pop them into a freezer container and they are ready to pull out whenever I need them.<br />
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Don't be alarmed when your frozen tofu cubes look yellow -- it's not harmful, and the color returns to normal when the tofu thaws. I thaw the cubes in the microwave on high. It takes a couple minutes or so, depending on how big the pieces are and how many you have. Then squeeze (gently) the water out. Freezing releases the water and makes the tofu chewy and absorbent. It will quickly absorb whatever marinade you put it into. There's no need to let it sit in the marinade for a long time, I cook it immediately.<br />
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The marinade is your choice. My default is 1/4 cup reduced sodium soy sauce per pound of tofu, with a little Chinese sesame oil added for good measure. If you use more soy sauce than that, it will be ultra salty. You can always add a little water (remember that you lost a lot of water when you squeezed the tofu) to make the marinade go further. I add the tofu to the marinade all at once and toss quickly so it absorbs evenly. Spread on a foil lined cookie sheet sprayed with cooking spray and bake, turning once part way through. You can use most any temp from 350 to 425 degrees, and the time varies accordingly. I cooked mine at 425 for 20 minutes, turning at 10 minutes. So good!<br />
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You can also cut the tofu into slabs (I do about 10 per pound) and cook those the same way. Great for sandwiches.</div>jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-7301703870579640522012-06-04T05:40:00.000-07:002012-06-04T05:43:02.869-07:00Mango and Black Bean SaladI went to the grocery store yesterday not knowing exactly what salad I wanted to make, but knowing it would have three key ingredients: peppery arugula, crisp-tender asparagus, and fresh figs or Medjool dates. My grocery store, however, had other plans—none of those ingredients were in stock. (The produce section is decimated on Sunday afternoons.) But I noticed ripe avocados and mangoes, two things that are hard to find out here, so I decided to take my salad in a different direction.<br />
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Mango and Black Bean Salad</div>
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1 mango, peeled and diced<br />
1 can black beans, rinsed and drained<br />
1/2 orange bell pepper, seeded and diced<br />
1/2 avocado, diced<br />
olive oil<br />
lime juice<br />
chili powder<br />
cumin<br />
salt<br />
mixed greens<br />
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Mix the first four ingredients together. Add a dash of olive oil, a much larger dash of lime juice, then chili powder, cumin, and salt to taste. (I used a lot of chili powder, slightly less cumin, and still less salt.) Serve on top mixed greens. Makes about 4 servings.</div>
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<br /></div>Valeriehttp://www.blogger.com/profile/04688398307260594873noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-23189221806038521232012-06-01T05:39:00.001-07:002012-06-01T05:39:58.009-07:00Roasted Asparagus SaladRoasted asparagus sprinkled with a bit of herbs -- so good! But I now have two jars of salad dressing in the fridge, so I thought I would try a roasted asparagus salad tonight to go with our pasta e ceci supper. To keep the dressings from mixing, I divided the asparagus between two plates and then discovered it's really hard to take a photo of two plates that shows them both well. Please forgive.<br />
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The plate on the left has the <a href="http://asaladadayallyear.blogspot.com/2012/05/kiwi-salad-with-miso-tahini-dressing.html">Miso Tahini Dressing</a> and the one on the right has <a href="http://asaladadayallyear.blogspot.com/2012/05/not-rolfs-mothers-chinese-chicken-salad.html">Rolf's Mother's Chinese Salad Dressing</a>. Both were good (I had a slight preference for the miso one, Brian for the Chinese one), but neither went particularly well with pasta e ceci. And neither compared to my all time favorite of roasted asparagus with the tiniest drizzle of garlic or lemon olive oil and herbs. At this point I'll quit trying to make a good -- make that <i>great</i> -- thing better and instead I'll try some salads that don't mess with my asparagus.<br />
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Out to lunch today with friends, and then dinner out tonight with Brian to celebrate our anniversary, so no homemade salad today.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-79486828236509595302012-05-31T20:15:00.001-07:002012-05-31T20:15:53.158-07:00Kiwi Salad with Miso Tahini DressingThis was not my usual salad, but that's the point of a salad a day -- trying something different.<br />
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I don't often have side salads -- usually I go for a main dish salad -- but I made this to round out my lunch yesterday. It was definitely green -- mixed leaves and a sliced kiwi. And it was delicious! The dressing is one I found on the Whole Foods website and I made it exactly as they suggested. I liked it. I don't usually care for thick, creamy dressings, but this one was tasty and acidic enough to counter the 'creaminess' (in quotes because there is actually no cream in it). I'll use up this dressing and will probably make it again at some point. Since it takes so long to go through a batch of salad dressing, I'll just make half next time.<br />
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<span style="color: #38761d;">Kiwi Salad with Miso Tahini Dressing*</span></div>
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mixed greens<br />
sliced kiwi<br />
Ginger Miso Dressing (from Whole Foods ) -- click <a href="http://www.wholefoodsmarket.com/recipes/498">here for the recipe</a><br />
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* Whole Foods puts <i>ginger</i> in the title, but it didn't taste all that gingery even though there's a big chunk of ginger in there. The tahini is more noticeable. I blended the ingredients in my VitaMix, so I didn't even need to strain out the ginger fibers.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-11531770615473340822012-05-29T12:20:00.003-07:002012-05-31T20:20:07.715-07:00You Call That A Salad?<div class="separator" style="clear: both; text-align: center;">
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Why, yes. Yes I do call that a salad. I know there's no bowl or lettuce, but let's not quibble. There's lots of good salad stuff in this meal, and having a 'salad' <i>in addition</i> to this would be redundant. If people can call Jello salad with marshmallows a salad, then this more than qualifies.<br />
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The dip is my favorite hummus. I have been very surprised to learn that most people buy ready-made hummus, which is expensive and usually not as good as the homemade variety. It's quick and easy to make it at home and you can vary it in so many ways to suit yourself. The version below, which is lighter and fluffier than store bought hummus, is just a starting point.<br />
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Did I dip the tomatoes? Nope (though if I'd had cherry tomatoes...). I had a slice of excellent whole grain bread, which I topped with hummus and tomatoes. But instead of eating more bread, I used the other ingredients as dippers.<br />
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<div style="text-align: center;">
<i><span style="color: #38761d;">Easy Homemade Hummus</span></i></div>
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1 can (15 oz) garbanzo beans, drained and rinsed<br />
1 - 2 Tbs tahini (sesame seed paste) <i>and/or</i> olive oil<br />
2 Tbs lemon juice<br />
1 - 2 cloves chopped garlic<br />
1/4 - 1/2 tsp ground cumin<br />
1/4 - 1/2 tsp smoked paprika<br />
1/4 cup water (approximately)<br />
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Combine all ingredients but water in a food processor. Process to mix, then gradually add water until you reach the desired consistency.<br />
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<u>A few of many variations</u> -- pulse in raw or cooked greens, from kale or spinach to parsley or cilantro; blend in roasted red pepper; pulse in chopped red or green onions, or blend in caramelized onions; vary the amount and proportion of tahini and olive oil -- you can even omit these altogether if you wish; use flavored olive oil (I love garlic olive oil); change the spices.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-15604460247135851112012-05-28T16:19:00.000-07:002012-05-31T20:21:03.069-07:00All Week Pasta SaladYounger daughter here with my first post! I haven't been carrying my weight in the salad-making department, but today I made an extremely weighty salad, hoping to make up for some lost time: this veggie-laden pasta salad, so big I had to stir it in my largest pot because it didn't fit in any mixing bowls. (The photo here shows the salad after a few portions were put in lunch containers.)<br />
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The weather here on the east coast is hot and muggy, making it perfect salad weather, so I figured I'd make an enormous salad for my roommate and me (and a few friends) to eat for dinner tonight--and to eat for lunch all week. It's just a pound of pasta and whatever veggies caught my eye, and I plan to add things throughout the week to change it up: soy chicken or tofu, more beans, other veggies. It can also work with any dressing, though I've made a big bottle of <a href="http://asaladadayallyear.blogspot.com/2012/05/not-rolfs-mothers-chinese-chicken-salad.html">Rolf's Mother's Chinese Dressing</a> to use, now that my mom's post reminded me how much I like it!<br />
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Here's a list of what's in this iteration of the salad, though it's good with whatever vegetables are fresh and on hand:<br />
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<ul>
<li>a pound of whole wheat elbow macaroni</li>
<li>a pound of fresh broccoli, cut into small florets and tossed in with the pasta when it was almost done cooking</li>
<li>ten ounces of frozen peas, tossed in with the pasta and broccoli</li>
<li>a bag of carrots, peeled and shredded</li>
<li>two large zucchini, shredded</li>
<li>two cans of kidney beans, rinsed and drained</li>
<li>a bunch of radishes, sliced thin</li>
<li>eight ribs of celery, chopped</li>
</ul>Valeriehttp://www.blogger.com/profile/04688398307260594873noreply@blogger.com1tag:blogger.com,1999:blog-8533420386309121655.post-79400899031399589242012-05-27T14:02:00.000-07:002012-05-31T20:22:49.677-07:00Not Rolf's Mother's Chinese Chicken SaladYears ago I had a friend whose Norwegian mother had a dynamite recipe for Chinese chicken salad. At some point I quit frying noodles to add to the salad, then I quit eating meat, switched out the iceberg lettuce for other greens, and finally added a variety of veggies. I still love Rolf's mother's salad, but it's not really her salad anymore.<br />
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All it takes for me to make this salad is greens, baked tofu cubes or soy chicken, some veggies, and the delicious salad dressing -- it's one of my favorites. Today I added the leftover Chinese asparagus from a couple days ago. If you use that, you barely need to add any additional dressing -- but don't worry, the dressing is great on all sorts of salads (even pasta salad) and keeps for a long time in the fridge.<br />
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<div style="text-align: center;">
<i><span style="color: #38761d;">Chinese Chix Salad</span></i></div>
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salad greens<br />
leftover <a href="http://asaladadayallyear.blogspot.com/2012/05/chinese-asparagus-salad.html">Chinese Asparagus Salad</a> (from two days ago), or other veggies<br />
cubed baked tofu or soy chicken (or even leftover cooked chicken meat)<br />
Rolf's Mother's Chinese Dressing, use as needed:<br />
2 Tbs sugar<br />
1/2 tsp black pepper<br />
2 Tbs reduced sodium soy sauce<br />
6 Tbs rice vinegar<br />
2 Tbs toasted Chinese sesame oil<br />
1/2 cup canola oil<br />
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Combine salad ingredients in a bowl. To make dressing, mix all dressing ingredients together. Drizzle on salad as needed and store the leftovers in the fridge. Shake before using.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-23319513974367336772012-05-26T12:01:00.000-07:002012-05-26T12:03:55.061-07:00Saturday Salad with Muhammara DressingGreen salads are a Saturday staple. My husband doesn't like the way greens hold up when he packs them for lunch, so it's tossed salads on the weekend. And tossed is an apt word, because whatever is in the fridge can end up tossed into the bowl with the greens -- veggies, fruits, pasta, leftover anything.<br />
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Today our salad was inspired by an early morning trip to the farmer's market. Look at this lovely kohlrabi!<br />
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I've never seen the bulbs with greens attached in the grocery store, but the the farmers were selling them still sporting their lovely curls. I'll have the leaves in an omelet for lunch later this week, but I peeled and grated the bulb for the salad. Kohlrabi is crisp and peppery, and when it's in a salad, you know it's there. That got me to wondering what kind of dressing would be up to the job. Something mustardy would work, but I'm not a big mustard fan. Luckily we had some muhammara -- thinned with water, it makes a terrific salad dressing.<br />
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What is muhammara? It's a middle eastern condiment served with rice and lentil dishes, and we also spread it on sandwiches or put a dollop on cooked veggies or roasted potatoes. It's <i>soooo</i> <i>good! </i>You probably don't have any on hand, so make some and use it with everything, including your salads.<br />
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<div style="text-align: center;">
<span style="color: #38761d;"><i>Saturday Salad with Muhammara Dressing</i></span></div>
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<u>Salad ingredients</u><br />
mixed salad greens<br />
shredded kohlrabi<br />
shredded carrots<br />
leftover <a href="http://asaladadayallyear.blogspot.com/2012/05/buttery-beet-salad.html">Buttery Beet Salad</a> (from two days ago)<br />
chopped sugar snap peas<br />
a few mixed nuts<br />
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<u>Muhammara</u> (roasted red pepper sauce)<br />
I use the recipe at Epicurious -- find it <a href="http://www.epicurious.com/recipes/food/views/Muhammara-10982">here</a>. To make a salad dressing, put a spoonful of muhammara in a cup and whisk in a little water until you get a good drizzling consistency.<br />
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<br />jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-89643442700028244872012-05-25T13:52:00.000-07:002012-05-25T13:52:26.232-07:00Chinese Asparagus Salad<div class="separator" style="clear: both; text-align: center;">
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About the only way I cook asparagus these days is by roasting them in the oven. They are so good that way that I hate to 'waste' them by doing anything else. But right now those lovely, thinner-than-a-pencil stalks are in the market and I can see no reason not to eat them in every way possible!<br />
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Years ago I used to make an ultra-quick asparagus salad from a recipe I found in a Chinese cookbook. After awhile I kept the same light dressing and started adding other ingredients. I decided to reprise that recipe today (sorry, I can't remember the exact source) and throw in some other ingredients for a variety of tastes and textures. Here's what I had:<br />
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I sliced and blanched the asparagus -- isn't it a lovely green?<br />
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And then made:<br />
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<div style="text-align: center;">
<b><i style="background-color: white;"><span style="color: #38761d;">Chinese Asparagus Salad</span></i></b></div>
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1 bunch asparagus (about 1 lb.), sliced on the diagonal<br />
several shiitake mushrooms, caps only, thinly sliced<br />
a few radishes, halved and thinly sliced into half rounds<br />
1 bunch green onions, chopped (white and light green parts only)<br />
1 Tbs reduced sodium soy sauce<br />
2 tsp roasted Chinese sesame oil (it's a golden brown; unroasted sesame oil is light yellow)<br />
1 tsp sugar<br />
1/2 tsp red wine vinegar<br />
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Blanche the asparagus in boiling water for 30-60 seconds (depending on the thickness of the asparagus), then rinse in cold water and pat dry. Put in a bowl with the shiitake mushrooms, radishes and green onions. Mix the remaining ingredients together and pour over the veggies. Toss to coat. Eat!<br />
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<br />jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-73187079064900947832012-05-24T15:24:00.000-07:002012-05-24T16:25:49.556-07:00Buttery Beet Salad (with no butter!)Love, love, <i>love</i> the color of beets, but their taste never did much for me until the first time I tasted roasted beets -- sweet, chewy, caramelized. It was flavor worthy of the color. This salad was the first time I discovered that cooked beets can also have a silken, buttery texture when shredded and lightly cooked. Beware -- beets cooked this way are addictive!
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This recipe is adapted from the Grated Beets with Shallots recipe in <a href="http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237/ref=sr_1_1?ie=UTF8&qid=1337897330&sr=8-1">Madhur Jaffrey's World Vegetarian</a> cookbook. My version is less spicy and uses less oil, and I've made a substitution for the shallots, but the beet flavor sings. It's delicious chilled or at room temperature. When I have this salad in the fridge, I find I scoop out a bit for a snack, so make plenty. You can also toss the extra into a green salad or put it on top of hummus. I bet it would be good in a sandwich, too.<br />
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<div style="text-align: center;">
<b><i><span style="color: #38761d;">Buttery Beet Salad</span></i></b></div>
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<br />
1Tbs olive oil<br />
1/2 tsp whole brown or yellow mustard seeds (omit if you don't have this)<br />
1/8 to 1/4 red onion, thinly sliced into slivers<br />
1 to 1.5 lbs. beets, peeled and grated (a food processor is great here)<br />
1/4 tsp salt<br />
1/2 cup water<br />
1 Tbs lemon or lime juice<br />
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Heat the oil in a large frying pan over medium-high heat. When hot, put in the mustard seeds. When the seeds begin to pop, put in the red onion slivers and fry for a minute, until they begin to soften and color. Add the shredded beets and stir everything together. Put in the salt and water. Bring to a boil. Cover, turn the heat to low, and simmer very gently for 10 min. Uncover, turn the heat up to medium,<br />
mix in the lemon juice, and cook just long enough to be sure there's not a lot of extra liquid.jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0tag:blogger.com,1999:blog-8533420386309121655.post-57529806474981890532012-05-24T14:59:00.001-07:002012-05-24T14:59:04.374-07:00The Salad A Day ChallengeThe farmer's market is open! Tender salad greens, crisp snap peas, baby radishes, garlic shoots, slender asparagus, raspberries, tiny little strawberries. Can't get enough! So I decided to challenge myself to make a different salad every day this summer. I want to try some things I haven't eaten before (black tomatoes?) and give another chance to those things that have never aroused my enthusiasm (sorry, okra).<br />
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So I started collecting recipes that appeal and enlisted my two daughters, both of whom are truly creative cooks. By the end of the summer, this blog should have quite a collection of salad recipes, and then I'll be looking for ways to come up with interesting salads through the long cold winter. Please join us!<br />
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Need a place to start? Check these out:<br />
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Mark Bittman's easy, delicious, healthful salads -- click <a href="http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=all">here</a>.<br />
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Whole Foods Market's wonderful recipe collection -- click <a href="http://www.wholefoodsmarket.com/recipes/search-results.php?recipeTypeId=8">here</a>.<br />
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You can also try a google recipes search for a salad using your favorite ingredients, but remember that just because something is called a salad, it's not necessarily brimming with nutrition. Be sure to keep the mayo, cheese, and bacon to a minimum, and use a light hand with the dressing!<br />
<br />jovaliquiltshttp://www.blogger.com/profile/04658198685121310571noreply@blogger.com0