Tag Archives: salad

PASTA CHIP BHEL

Posted in Air-Frying, Salads, Vegetarian-friendly, Veggies by

Can you tell I am in love with this salad?

But first, a disclaimer… This is by no means an authentic bhel. If you are new to the term, bhel is a concoction from India, made with puffed rice and crispy sev noodles. I’ve found this version by complete accident and was so intrigued by it, I could not wait to try it. However, I have modified it substantially so if there was any resemblance with the authentic bhel, it is pretty much all gone… Can we still be friends?

PASTA CHIP BHEL
(adapted from Naturallynidhy)

for pasta chips:
1 cup cooked pasta (I used fusilli)
2 tbsp grapeseed oil
2 tsp black and white sesame seeds
1/2 tsp black pepper
salt to taste

for the salad:
1 cup mixed colors shredded cabbage or store-bought cole slaw mix
1/2 cup matchstick carrots (or shredded in food processor)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
fresh cilantro leaves
2 tbsp grapeseed oil
2 tbsp soy sauce
1 tbsp sweet red chili sauce (I used Thai Kitchen)
1 tbsp black vinegar (or another vinegar of your choice)
1/2 tsp red chili flakes
juice of 1/2 lime (or to taste)
salt to taste
sesame seeds to serve

Turn the air-fryer to the highest temperature (mine is 390F). Mix the pasta with oil, sesame seeds, salt and pepper. Air-fry for about 10 minutes, until crispy and fragrant. If you don’t have an air-fryer, roast in the oven at 400F for about 15 minutes. Let it cool in a single layer over paper towels.

In a large bowl where you will serve the salad, make the dressing by mixing all oil, soy sauce, red chili sauce, vinegar, and chili flakes. Whisk well, then add a little lime juice, taste, and see if you’d like more lime juice. Add the pasta chips and all other ingredients to the bowl, toss well and adjust seasoning with salt and pepper if needed. Let it sit at room temperature for about 15 minutes before serving, or longer in the fridge.

Add cilantro and more sesame seeds right before serving.

ENJOY!

to print the recipe, click here

Comments: Talk about exotic flavors and textures, this salad has it all. I am now quite eager to make the real bhel, so stay tuned for that. One of my modifications was using the pasta more like you would “croutons” in a Caesar salad, just like an accent. I believe that in bhel the pasta is a main component.

All the amounts of veggies are suggestions, and super flexible. Use what you like, add other veggies if you prefer. But the idea is to have a lot of texture, and let the sauce barely smooth things out. The salad is vegan-friendly , but we “corrupted” it with grilled pork tenderloin. If you make the pasta as a main component of the salad, this could well work as a full dinner. One more thing, pay close attention to the air-frying step, and shake that pan often. It is easy to end up with some pasta crisps over-cooked. I am definitely making this or modifications of this version again and again.

ONE YEAR AGO: Be My Valentine Sourdough Bread

TWO YEARS AGO: Orange Streusel Cake

THREE YEARS AGO: Pink Praline Brioche

FOUR YEARS AGO: A Spinach Salad to Write Home About

FIVE YEARS AGO: Karen’s Four Hour French Country Bread

SIX YEARS AGO: The Siren’s Song of the Royal Icing

SEVEN YEARS AGO: Blog-worthy Roasted Butternut Squash

EIGHT YEARS AGO: Chocolate Currant Sourdough Loaf & Roasted Beet Hummus

NINE YEARS AGO: Sesame and Flax Seed Sourdough

TEN YEARS AGO: Spanakopita Meatballs

ELEVEN YEARS AGO: Saturday Morning Scones

TWELVE YEARS AGO: Pain de Mie au Levain

COLE SLAW WITH ALMOND DRESSING

Posted in Veggies by

Let’s get the V word in the open right away: vegan. This is vegan. And also very tasty. If you are not too fond of mayonnaise, this cole slaw will have your name written all over. Low in saturated fat, high in flavor. I did not add red cabbage because I wanted to keep a milder texture but consider including some if you prefer more crunch.

VEGAN COLESLAW WITH ALMOND DRESSING
(adapted from The Complete Vegan Cookbook)

for the dressing:
½ cup blanched, slivered almonds
1/2 cup water
½ teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar
2 tablespoons grapeseed oil
juice of 1 lemon
water as needed to adjust consistency

for the coleslaw:
1 small head of cabbage, cored and very thinly sliced
3 large carrots, shredded in the food processor
1 yellow bell pepper, seeded, cut into matchsticks
1/3 cup fresh parsley, minced
1/2 tsp dried dill
salt and pepper to taste
fresh lemon juice, to serve

Combine the almonds with ½ cup water and a pinch of salt in a small saucepan. Bring to a boil over high heat, cover, remove from the heat, and let the almonds soak for 20 minutes. In a blender, combine the almonds with their soaking water, vinegar, lemon juice, mustard, agave, salt,, and oil. Blend until creamy, adding water if needed to bring the consistency to that of mayonnaise or a little thinner. Reserve.

Add the cabbage, carrot and yellow pepper pepper to a large bowl and toss with the dressing. Fold in the parsley and dill, season with salt and pepper, and serve with a fresh squeeze of lemon juice all over.

ENJOY!

to print the recipe, click here

Comments: I was very intrigued by this dressing, which goes in the direction of the cashew cream, but using almonds instead. I advise you to make the dressing a little thinner than mayo, because it tends to get drier as it sits. Leftovers lasted for two days without getting soggy – maybe everything turned slightly softer but not by much. The flavor actually intensified a bit.

The vegan aspect of our meal was destroyed by associating the coleslaw with grilled pork tenderloin. Of course, if you are vegetarian, pick other dishes to enjoy with this delicious slaw. We don’t eat mayo, some versions we like use yogurt instead, but for my personal taste, this is the best alternative dressing for coleslaw we’ve had so far.

ONE YEAR AGO: Busy Bee Sugar Cookies

TWO YEARS AGO: Mincemeat Pies, when the third time is a charm

THREE YEARS AGO: Shibari Bread]

FOUR YEARS AGO: Incredibly Simple Times Four – January 2018 

FIVE YEARS AGO: Two Salads and a Blog Award!

SIX YEARS AGO: When Three is Better than Two

SEVEN YEARS AGO: Somebody Stop Me!

EIGHT YEARS AGO: Zucchini Pasta with Cilantro-Cashew Pesto

NINE YEARS AGO: Bran Muffins, Take Two

TEN YEARS AGO: Brown Butter Chocolate Chip Cookies

ELEVEN YEARS AGO: Mogo Mojo

TWELVE YEARS AGO: Slow-Roasted Chicken Thighs: an Ice-Breaker

ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING

Posted in Salads by

Easily makes it into the OMG FILES. Everything goes together in perfect harmony, so my advice is not to skip any of the ingredients. Broccoli has that funky nature that people love or hate, but even if you are in the latter group, the apples act as the perfect partner. Like couples that make each other shine a little brighter. I don’t really have a broccoli issue, but maybe some of my readers do, so don’t let that stop you from trying this recipe.

ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING
(from the Bewitching Kitchen, adapted from several sources)

for the broccoli:
Broccoli florets, enough to cover a quarter-sheet pan
2 tablespoons soy sauce
1 tablespoon maple syrup
salt and pepper to taste

for the dressing:
1 tablespoon grapeseed oil
3 tablespoons lemon juice
1 to 2 tablespoons tahini
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoons Dijon mustard

for the salad:
greens of your choice (baby spinach, spring mix, baby arugula)
apples, cored and diced (I used Honeycrisp)

Heat the oven to 420°F. Line a baking sheet with parchment paper or non-stick aluminum foil. Place the broccoli in a bowl, toss with the soy sauce and maple syrup, season with salt and pepper. Spread on the baking sheet and bake for about 25 minutes, moving them around half-way through roasting. Remove from the oven and let it cool still spread out, so they don’t steam and get mushy.

In a small bowl, whisk together the dressing ingredients. Set aside. Assemble the salad: add all the ingredients to a large bowl, drizzle the dressing and toss gently. Adjust seasoning with salt, if needed.

ENJOY!

to print the recipe, click here

Comments: We had this salad twice already, the second time I’ve added roasted slivered almonds and dried cranberries, and it was even better, so I recommend you include them if you like. The inclusion of broccoli makes it more substantial and if you are vegetarian or vegan, a hearty piece of bread will be all you need to call it dinner. Sourdough dipped in balsamic vinegar plus olive oil would be a match made in Vegan Heaven.

ONE YEAR AGO: A Different Kind of Cookie Swap

TWO YEARS AGO: Scary Good Recipes for your next Halloween

THREE YEARS AGO: Pumpkin Sourdough

FOUR YEARS AGO: First Monday Favorite

FIVE YEARS AGO: Secret Recipe Club: Paalak Paneer, a Farewell Post

SIX YEARS AGO: In My Kitchen, November 2015

SEVEN YEARS AGO: Helen Fletcher’s Oatmeal Cookies

EIGHT YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

NINE YEARS AGO: Shrimp with Spicy Orange Sauce

TEN YEARS AGO:  A Simple Appetizer (Baked Ricotta)

ELEVEN YEARS AGO: Sour Cream Sandwich Bread

TWELVE YEARS AGO: Pasta with Zucchini Strands and Shrimp

TURKEY TACO SALAD

Posted in Poultry, Salads by

When we go to Mexican restaurants, my default request is taco salad, in part because most other offerings are pretty heavy and the portions huge. At least when I have a salad the risk of getting into a food coma are a bit lower. The inspiration for this version came from many sources, and I must say I’m pretty happy with it. What made it special for me was the inclusion of red cabbage and jicama. Full disclosure: julienning the jicama was not particularly pleasant. A small price to pay.

TURKEY TACO SALAD
(from the Bewitching Kitchen)

for the dressing:
1 small bunch of fresh cilantro (no need for precision here)
1 tablespoon agave nectar
juice from 2 limes (about 1/4 cup)
1/4 cup grape seed oil

for the salad component:
1 pound ground turkey
1 tablespoon olive oil
1 tablespoon chili powder
2 tsp ground cumin
1 tsp kosher salt
3 cups shredded red cabbage
3 cups romaine lettuce, chopped
1/2 large jicama, peeled and julienned

Make the dressing: combine all ingredients in a blender or small food processor and puree until as smooth as possible.

Add the red cabbage to a large bowl and add half of the dressing to it. Leave it in the fridge for an hour or so.

In a large skillet, heat the olive oil, add the turkey and salt, and cook for a few minutes. Add the chili, cumin, mix, and drizzle about 1/4 cup of water to the pan. Cover, simmer gently for a few minutes, the remove the lid and allow most of the water to evaporate. Reserve.

Assemble the salad: Place the cabbage (already seasoned) on a serving platter, add the lettuce, jicama, toss gently. Add the cooked meat on top, and the additional reserved dressing.

ENJOY!

to print the recipe, click here

Comments: If you want to turn this into a vegetarian meal, omit the turkey and add roasted garbanzo beans instead. Or maybe sweet potatoes. The red cabbage gives it a very nice texture, and the jicama also contributes a lot. I just wish there was an easy way to deal with jicama, I am always afraid I’ll lose one or two fingers whenever I prepare it. But it has such a nice, fresh flavor. Totally worth the trouble.

I love this dressing. Definitely not for the cilantro-haters out there. Finally, what makes this perfect for me is the contrast of hot and cold. I’ve been planning many meals now with this in mind. We had a very small amount leftover and as usual, I was the lucky one who enjoyed it the following day. My husband is a real gentleman.

ONE YEAR AGO: Cheese and Pesto Emmer Roll-ups and Elaine’s Cookbook Review

TWO YEARS AGO: Mango-Hazelnut Entremet Cake

THREE YEAR AGO: Lebanese Lentil Salad and a Cookbook Review

FOUR YEARS AGO: Cottage Loaf

FIVE YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

SIX YEAR AGO: Sichuan Pork Stir-Fry in Garlic Sauce

SEVEN YEARS AGO: Our Green Trip to Colorado

EIGHT YEARS AGO: Ditalini Pasta Salad

NINE YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

TEN YEARS AGO:  Post-workout Breakfast

ELEVEN YEARS AGO: Semolina Barbecue Buns

TWELVE YEARS AGO: Lavash Crackers

RED QUINOA “TABBOULEH”

Posted in Rice and Grains, Salads, Side dishes, Vegetarian-friendly by

Another great recipe that the editors of the New York Times raved about. I ate leftovers for two days, with a slightly bigger smile on the last time. It gets better and better. I adore colorful food. And clothes. And earrings.

RED QUINOA “TABBOULEH”
(slightly modified from The New York Times)

1 cup red quinoa (or a mixture of colors)
3 cups wate
Salt to taste
½ cup fresh lemon juice½ teaspoon ground cumin
¼ cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
1 red bell pepper, chopped
1 cup finely diced cucumber
1 pound ripe tomatoes, cut in small dice

Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. This gives the quinoa a perfect texture.

Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, and toss together. Taste and adjust seasoning.

ENJOY!

to print the recipe, click here

Comments: We enjoyed it with grilled chicken breasts, for a very simple but delicious dinner. It became my lunch for the following two days, on the second time I added a sunny-side egg on top. Heaven. I hope purists will forgive the tabbouleh label in the recipe, but I was not the one who started. The New York Times was the first sinner. I just went along with it, but added the quotation marks to protect my reputation as a food blogger. At any rate, tabbouleh or not, make this recipe. It is super refreshing and satisfying.

ONE YEAR AGO: Cucumber Salad with Yogurt-Harissa Dressing

TWO YEARS AGO: Sundried Tomato and Feta Cheese Torte 

THREE YEARS AGO: Hickory-Smoked Beef Tenderloin

FOUR YEAR AGO: Spaghetti Squash, Revisited

FIVE YEARS AGO: Stir-fried Chicken and Cabbage in Spicy Almond Sauce

SIX YEARS AGO: Fifteen Years!

SEVEN YEARS AGO: Light Brioche Burger Buns

EIGHT YEARS AGO: Sourdough Blues

NINE  YEARS AGO: Headed to Hawaii

TEN YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

ELEVEN YEARS AGO:  Hidden Treasure

TWELVE YEARS AGO: Avocado Three Ways