Ceasar Salad with Grilled Colossal Prawns

I've been using this recipe for Ceasar salad since, well the time of Ceasar himself, as I have the ingredients jotted down on papyrus.  J gave me this recipe when she resided in Victoria, and its been a fave ever since!  I do however, use anchovy paste, which is blasphemous in some circles, but I prefer its versatility and storage properties.  I also don't add an egg - I used to, but stopped for reasons unknown.  

3-4 cloves garlic, minced
A blob of anchovy paste, to taste
1 heaping tsp. each chopped capers and Dijon mustard
3-4 drops each Worcestershire and tobacco
2 tbsp fresh lemon juice (plus I add the rind)
2 tbsp or so white wine vinegar
4 tbsp Olive oil
Lots of ground black pepper and grated Regiano parmesan

For the prawns I simply tossed a bunch of thawed PC colossal prawns with a bit of lemon juice and rind, salt, pepper, a bit of olive oil, and some Cajun seasoning and let marinate for a bit.  Grill - and place on top of salad.   

Avocado and Black Bean Salad

I think everyone's made a variation on this, though admitedly, I don't generally add avocado - I guess I thought it would get mushy and brown - but it doesn't!  It kept well in the fridge, for about 4 days, and was best served at room temp.  Yummy!

2 cans black beans, drained, rinsed
chopped: 1 red onion, 2 large tomatoes, 1 red pepper
about 1 ½ cups frozen corn
a bunch of chopped cilantro
2 chopped avocados
Some arugula leaves

Dressing:  
1 clove garlic, minced
2 chopped jalapenos
3 tbsp fresh lime juice + lime rind
¼ cup olive oil, plus s & p to taste

Combine all, enjoy!

Larb

The official dish of Laos!  Its a spicy meat salad basically, along the lines of Thai lettuce wraps. While I used beef for mine, I would try ground chicken or turkey next time. Really tasty, satisfying, refreshing!

1 tablespoon cooking oil
2 stems lemon grass (white part only), finely sliced
2 fresh green chilies, finely chopped
500g lean ground beef
1/4 cup fresh lime juice
2 tsp lime rind 
6 teaspoons chili sauce
1/3 cup chopped cilantro 
1/4 cup chopped fresh mint
1 small red onion, finely sliced
1/3 cup unsalted roasted peanuts, chopped
1/4 cup crisp fried garlic
Lettuce leaves for serving.

Heat the oil in a wok and stir-fry the lemon grass, chili and meat over high heat for 6 minutes, until the meat is cooked, breaking up any lumps.

Transfer to a bowl, allow to cool.

Add the lime juice, rind and chili sauce to the mince mixture.

Arrange the lettuce leaves on a serving plate.

Stir most of the coriander, mint, onion, peanuts and fried garlic through the minced, spoon over the lettuce and sprinkle the rest of the coriander, mint, onion, peanuts and garlic over the top. 

Prawn and Mango Salad with Lime Dressing

Oh, I'm always up for a new salad recipe! Was easy to prepare, visually gorgeous, and had great flavours - would be a wonderful addition to a picnic or p0tluck dinner (like we're ever invited to any!)

1 lb cooked prawns (I quickly steamed my raw ones)
1 1/2 chopped mangoes (called for 1 papaya - the smelly gym sock fruit - no thanks!)
1/2 small red onion, thinly sliced
2 celery stalks, thinly sliced
2 tbsp chopped mint (I added more!)

Dressing:

1/2 cup olive oil (I used a bit less)
1/4 cup fresh lime juice (juice of 1 lime, could have used a smidge more)
2 tsp finely grated ginger (I used more, and finely chopped rather than grate)
1 tsp caster sugar (don't have, used a smidgen of white sugar)
Plus I added the zest of one lime, plus extra from the freezer

Combine all, refrigerate for up to 3 hrs prior to serving (I couldn't wait - it was about an hour in the fridge - and we ate it all!)

My Daily Beverage

Brew large pot of strong decaf tea - I generally use a flavoured one, such a lemon ginger, or cranberry, or combo of whatever I have. Then I add one package of crystal light - always 'classic tea' or 'green tea' flavour.  Cool in fridge.  Very tasty, and more appealing than water when I'm working!

Chilly weather - I drink it as is, without cooling. 

Roast Beast Sannies

Was craving same, so seared off a heavily seasoned medium sized top round roast, deglazed the pan with red wine and dijon mustard, placed all in slow cooker - come back 5 hrs later - and tada!  Wrap and cool in fridge overnight.

We have loads of peppery lettuce that reseeded from last year (wow - didn't know lettuce did that!), so made 6 large multigrain bunwiches, slathered with equal amounts of horseradish, grainy dijon and mayo (4 into the freezer), the remaining two loaded up with lettuce.  OMG yum!

Lentil Salad

I had to use ‘common’ green lentils for this recipe, much to my chagrin, as it calls for Puy lentils, which sadly, I cannot find. Oh well, will try to cope. Was quite tasty, something different. Had with some Thai sausages from Nester’s for leftovers, nice combo! Oh, I also doubled the recipe below.

I small onion
2 whole cloves
1 ½ cups puy lentils
1 large strip lemon zest (I used way more)
2 garlic cloves, peeled
1 bay leaf
2 tsp ground cumin
2 tbsp red wine vinegar
¼ olive oil
1 tbsp lemon juice
2 tbsp finely chopped mint (I used more)
3 green onions, thinly sliced

Stud the onion w/ the cloves, and place in a saucepan with the lentils, zest, garlic, bay leaf, 1 tsp of the cumin, and 3 ½ cups water. Bring to boil, then simmer gently over med heat for 25-30 mins, or until lentils are tender. Drain off any excess liquid – discard the onion, zest and bay leaf. Reserve the garlic, and finely chop.

Whisk together the vinegar, oil, lemon juice, garlic and remaining cumin. Stir the dressing through the lentils, along with the mint and green onion. Season well, the leave for 30 mins for allow flavours to develop. Serve at room temperature.

Tabbouleh Salad

You know its summer in the Okanagan when I break out the tabbouleh! Our fave go-to salad. Great for picnics, and quick lunches. I add feta for extra protein, but it is not required. Makes, like, a LOT of salad.

3/4 cup fine bulgur
1 1/2 cup boiling water
4 bunches finely chopped fresh parsley (I do this in the food processor)
3/4 cup finely chopped fresh mint
One bunch green onions, chopped
Combo of chopped tomatoes, cucumber & carrots (these are all optional, but I love veggies in this salad)
Some chopped feta cheese
Some olive oil
Juice and zest from 2 limes
s & p to taste

Stir together bulgur & boiling water, cover bowl tightly with plastic wrap and let stand 20 mins. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Combine bulgur and all remaining ingredients. Keeps really well in the fridge, tastes better each day. Top up with more lime juice and olive oil throughout the week.

Falafel Wraps

I totally forgot about these! It was glorious last weekend (seems like forever ago), so I made some humous and some tsatsiki, and the next day, threw together some wraps, which we brought to Thornhaven winery, and ate same, and drank some yummy wine on their sun-drenched deck!

Box falafel mix. Its actually quite good - have used on several occasions. Use half the box, form patties, cook in a little oil, cool slightly.
Humous, tsatsiki
Chopped cucumber, tomatoes, shallots
Multigrain wraps

Spread some humous on wrap, place some falafel patties on top, add chopped veggies, top with tsatsiki – roll. They are quite messy – fork & knife required! 

What ISN’T in this soup, Beef Soup

Another slow cooker mash up. Hey – its still cold and yucky here – when you can’t get a hug from mom, you need your soup.

1 lb of stewing beef
4 cups water, and some liquid beef bovril
A can of chopped tomatoes
A small can of V-8 juice
A small hunk of tomato paste
Chopped onion, celery, carrots, peppers
½ cup pearl barley
A bunch of sliced brown mushrooms
A bag of chopped spinach
Some leftover cooked brown rice
Seasoning, incl fresh rosemary

This is supper tonight - yay!

Chicken and Veggie Thai Curry

Okay, its been embarrassingly long since I posted.  

This was totally throw together, 'everything but the kitchen sink curry', but oh so tasty. Loads of leftovers too – which rocks.

A bunch of chicken – srsly, I think I used 6-8 breasts – large chunks
Veggies – lots of mushrooms, cauliflower, peppers, onions, carrots, spinach, and even a bit of wimpy broccoli (am I forgetting anything?)
Thai curry
light coconut milk
bunch of chopped cilantro and sliced limes, after cooking

Combine all in slower cooker. Walk away. Come back later, ladle into bowls, add cilantro and lime – enjoy.