BROCCOLI SLAW SALAD WITH POPPY SEED DRESSING

Posted in Salads, Vegetarian-friendly by sallybr

Do you buy packaged broccoli slaw for a stir-fry and then find yourself with bag of leftovers sitting in the fridge and getting less and less gorgeous each day? I do. This salad came to the rescue big time. I added it to mixed baby greens, but you could use kale or Romaine lettuce instead.

BROCCOLI SLAW SALAD WITH POPPY SEED DRESSING
(from The Bewitching Kitchen)

for the salad:
3 cups greens of your choice
1 cup broccoli slaw
toasted slivered almonds
dried cranberries

for the dressing:
1/3 cup yogurt, full fat
water to thin yogurt (about 2 tablespoons)
1 tablespoon maple syrup
2 tsp apple cider vinegar
1 tsp whole grain mustard
1 tsp poppy seeds
salt to taste

Start by making the dressing, mixing all ingredients, and whisking well

Add the greens and broccoli slaw to a large serving bowl. Drizzle the dressing all over and gently mix to combine.

Top with almonds and dried cranberries, and serve, adjusting seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I made this salad twice so far. What I love about the broccoli slaw is the texture it gives, you “almost” don’t need the almonds, but then again, they do a great job intensifying the crunch factor. The amount of water is going to vary with the thickness of your yogurt. Start by thinning it until it is almost pourable, but not too liquid, as you will still add some liquid in the form of vinegar and syrup. If you use a sturdy green such as kale, the salad will stand in the fridge quite well for a day.

I enjoyed the salad with air-fried chicken parmigiana, a recipe I shared not too long ago, and you can find here.

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15Jul2021

INCREDIBLY SIMPLE POBLANO TAHDIG

Posted in Rice and Grains by sallybr

With this post I will upset a lot of people. First, by mixing a classic Middle Eastern recipe with a Mexican component. And second, by making it a much quicker version than the authentic. However, since I first made this version back in 2019, I never stopped. It is by far the most requested side dish by the resident food critic, and I adore it too. My only problem lies with that portion control thing. I tend to over-eat because it’s just too good. The basic method is the same, and to be honest I don’t even measure anything now, because it always works. This version rocked our little world.

POBLANO TAHDIG
(from The Bewitching Kitchen)

1 cup rice
3 cups lightly salted water
1 Poblano pepper, roasted with a touch of olive oil until soft
1/3 cup full-fat yogurt
1/4 tsp salt
1/4 tsp chipotle pepper (or other pepper of your choice)
drizzle of olive oil

Mix the yogurt with the poblano pepper, salt and chipotle pepper. Process with a mini-food processor until smooth. Reserve.

Cook the rice for 12 minutes in salted boiling water and immediately drain and rinse with cold water to stop cooking. Rice and yogurt mixture can sit separately for a couple of hours before continuing.

Mix the rice with the yogurt. Heat a 10-inch non-stick skillet and add olive oil, swirling around the whole surface. When the oil starts to get hot, add the rice-yogurt mixture and spread it all over the pan, smoothing the surface with a silicon spoon. Cover the rice with a paper towel moistened with water, then place a lid. Don’t worry if the lid is not totally tight.

Place on a low-burner for exactly 30 minutes. At the end of 30 minutes check to see if the bottom is golden, if not, increase the heat lightly and remove the lid. Leave it for a minute or two, should be enough to make a nice crust at the bottom. Carefully place a platter on top and invert the rice on it. Cut in wedges to serve.

ENJOY!

to print the recipe, click here

Comments: The above picture shows what was left once we finished our dinner. We could have inhaled it all, but I decided to consider my lunch next day. If you are a rice lover, please try this method. And now that we loved the poblano version so much, I have plenty of other variations to try. The only thing to keep in mind is under-cooking the rice in the beginning, and choosing a skillet that is right for the amount of rice you have. For 1 cup dry rice, the 10-inch skillet is perfect. Thirty minutes on low-heat. DONE.

ONE YEAR AGO: Roasted Green Beans and Tomatoes with Tahini Sauce

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3Jun2021

HONEYED JALAPENOS ON SPELT PIZZA

Posted in Pizzas, Pizzas & Small Dishes, Vegetarian-friendly, Veggies by sallybr

This could very well go in the Incredibly Easy files, or in the “Follow Joanne” files, as once again I trusted her tastebuds and made a very simple ingredient she raved about: honeyed jalapenos. There is absolutely nothing to it. You slice jalapenos, add them to honey, boil gently until they start to get all mushy and a bit darker. Let it cool. Your job is done. They topped a simple veggie pizza and we both could not believe how much flavor and pleasure they brought to the party.

SPELT PIZZA DOUGH
(adapted from this post)

1 package (2 + 1/4 tsp) active dry yeast
1 +1/2 cups very warm water (110F)
14 ounces all purpose flour
4 ounces spelt flour
(total flour amount about 4 cups)
1 + 1/2 t salt
2 T olive oil

Measure the water in a pyrex bowl, sprinkle the yeast on top, and mix gently to dissolve. Add the flours and salt to the bowl of a food processor and process for a few seconds to mix well. With the processor running, add all the water/yeast mixture. Process for about 5 seconds, open the lid and add the olive oil. Close the processor again and mix for about 20 seconds longer. You want the dough to form a tacky ball, but don’t over process it or it may get too hot.

Remove the dough from the processor, knead it a few times by hand and form a ball. If you want to make a large pizza, leave it whole. If you want to make individual pizzas, quarter it, place them in a large plastic bag and refrigerate until ready to use (from a few hours to a couple of days).

Remove the dough from the fridge 1 hour before shaping the pizzas. Roll it out with a floured rolling pin, top with your favorite home-made tomato sauce, and the toppings of your choice.

HONEYED JALAPENOS
(slightly modified from Joanne’s blog)

1/2 cup honey
2 jalapenos, sliced thin

Add the honey to a small saucepan. Place the jalapeno slices, seeds and all inside. Bring to a boil, cook a few minutes, stirring constantly. Pay attention because the honey tends to boil furiously and rise up in the pan. You might have to remove the pan from the heat, let it calm down and simmer it again. Cook until the jalapenos get soft and a little darker. Remove from heat, let it cool. Use the slices to top your pizza, drizzle the spicy honey on top too.

ENJOY!

to print the recipes, click here

Comments: If you are not a pizza person (is there such a thing?), I still urge you to make these jalapenos and use them in other ways. Over mashed cauliflower, with rice and beans, and also you can process one little slice, some of the honey, and incorporate in a salad dressing. As to the spelt pizza, I advise you not to use more than 25% of spelt in your recipe, as it changes the texture a bit, it will be less airy than a pizza made with all-purpose flour only. I do love the flavor and the slightly denser texture. You can always use my original recipe (blogged in 2009) if you prefer.

Joanne, thanks for another winner recipe!

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22Mar2021

ASPARAGUS AND SNOW PEAS WITH WALNUT CRUMBS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Do you follow Lisa is Cooking? She writes cookbook reviews and is the person I blame for quite a few of my acquisitions, which are usually Kindle versions, so I feel less guilty. Her latest post centered on a book called East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing, by Meera Sodha. I ordered it within minutes of reading the blog post. I modified one of the recipes quite a bit, and share my version with you today.

ASPARAGUS AND SNOW PEAS WITH WALNUT CRUMBS
(adapted from Meera Sodha’s East)

1 bunch thin asparagus, tough ends trimmed
Snow peas (about 1/4 pound)
1/4 cup grapeseed oil, divided
1/3 cup walnuts, coarsely ground
1/2 cup bread crumbs, preferably homemade (Panko works too)
1 Serrano pepper, very finely minced
salt and pepper to taste
zest and juice of 1 lemon (I used Meyer Lemon)

Start by making the crumb component. Heat 2 tablespoons of oil in a large non-stick skillet and add the walnuts and Serrano pepper, season lightly with salt and pepper. Stir-fry for a minute or two, add the bread crumbs, cook until fragrant and getting toasted. Immediately squirt the juice of 1/2 lemon, mix well and transfer to a bowl. Reserve.

Add one tablespoon of oil to the skillet, and cook the asparagus, making sure they form a single layer in the pan with not much overlapping. Season lightly with salt and pepper. Cook in high heat for a couple of minutes, cover the pan, reduce the heat and allow it to cook in its own steam for another minute or so. Transfer to a bowl, and add a little more oil to the skillet. Now add the snow peas and cook in high heat for a couple of minutes. Add the asparagus and the reserved crumbs to the skillet, warm everything together moving it often. Squirt the juice of the remaining half of the lemon, adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: If you need inspiration to prepare vegetables in creative, unusual ways, this book is a must-have. But Lisa reviewed it in the best possible way, so just jump to her blog for details. I made the original version of this recipe that used peanuts and quite a bit more of the crumb component, but to my taste it was a bit much. I toned it down and also liked it better using walnuts in place of peanuts. I think a drizzle of walnut oil to finish the dish could be excellent, and I am kicking myself because I did not try it, as I do have walnut oil in the fridge. Best laid plans.

The book is full vegetarian and vegan, but I will use it mainly as a source for side-dishes. This delicious salad (she calls it a salad, although it is served warm), was enjoyed with juicy grilled chicken breasts, a recipe that quickly became a regular in our kitchen. It was a bonus recipe featured in this post from my recent past.