(from Epicurious)
For Cassilis, Nadal & Contador!
I can't believe I haven't made gazpacho since moving to the Okanagan - I mean, it screams 'hot weather food'. Apparently I couldn't hear its roar - blame it on the wine. In any event, a nice recipe, which leaves room for infinite interpretations.
3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded (I actually left the seeds intact)
1¼ cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice (I used ½ V-8 and ½ extra spicy clamato!)
¼ cup red wine vinegar, or as needed
Juice of ½ lemon (I used all)
¼ tsp salt, or as needed
¼ tsp cayenne pepper (I used harissa)
some homemade croutons
a bunch of thinly sliced chives or scallion greens
Reserve 2 tbsp each of the tomatoes, cucumbers, onion, and pepper for the garnish.
Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining. (I actually added the juice as well at this point).
Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.
Sunday, July 25, 2010
Thursday, July 22, 2010
Nice Weeknight Salad
Had some nice greens & cherry tomatoes from the garden, so made a salad, adding cucumbers and a big pile of canned crab on top, with a lemony olive oil dressing. Was craving some 'fat' (was thinking of garlic bread specifically), and as I'm currently abstaining from butter, finely chopped a bunch of sundried tomatoes (in oil), and spread them quite generously (seasoned w/ s & p) over some toasted bread chunks, then broiled. Again, kinda plain, next time will brush the toast w/ halved garlic, add some herbage and perhaps some chopped olives!
Pad Thai Salad
(from sophistimom.com)
As it was too hot, I decided at the last minute to change this into a pad thai salad! It wasn't the best thing I've ever eaten, but it was decent - lots of room for improvement. What caught my eye was using brown rice fettucini in lieu of rice noodles - which is brill. The one ingredient sorely lacking around Summerland is bean sprouts. Oh how I miss them so. And they are key to a pad thai, in my opinion. In any event, the dish doesn't offer much in terms of veggie content (some sauteed savoy cabbage might be nice), but it has a great flavour (was pleased w/ the tamarind sauce), so is a good base for future creations.
oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 lb of prawns
1 egg, well beaten with a pinch of salt
1 package brown rice fettucini
1 bunch cilantro, + more for garnish (plus I added some green onions)
1 good handful chopped peanuts, + more for garnish
1 big handful bean sprouts, + more for garnish (insert frowny face here)
2-3 limes, including their rind
tamarind sauce (recipe below)
Tamarind sauce:
2 tbsp of tamarind paste plus 2 tbsp water
2 tbsp agave nectar
3 tbsp rice wine vinegar
3 tbsp fish sauce
½ tsp chili sauce
Cook your pasta, strain and rinse and keep in cool water.
Saute shallots and garlic for a few minutes, add prawns and cook until they are done. Set aside.
Cook egg in same saute pan, remove and slice, add to prawn mixture.
Drain your pasta, toss with tamarind sauce, and remaining ingredients - including a bunch of lime juice, if you are making a 'salad'. Tuck in!
As it was too hot, I decided at the last minute to change this into a pad thai salad! It wasn't the best thing I've ever eaten, but it was decent - lots of room for improvement. What caught my eye was using brown rice fettucini in lieu of rice noodles - which is brill. The one ingredient sorely lacking around Summerland is bean sprouts. Oh how I miss them so. And they are key to a pad thai, in my opinion. In any event, the dish doesn't offer much in terms of veggie content (some sauteed savoy cabbage might be nice), but it has a great flavour (was pleased w/ the tamarind sauce), so is a good base for future creations.
oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 lb of prawns
1 egg, well beaten with a pinch of salt
1 package brown rice fettucini
1 bunch cilantro, + more for garnish (plus I added some green onions)
1 good handful chopped peanuts, + more for garnish
1 big handful bean sprouts, + more for garnish (insert frowny face here)
2-3 limes, including their rind
tamarind sauce (recipe below)
Tamarind sauce:
2 tbsp of tamarind paste plus 2 tbsp water
2 tbsp agave nectar
3 tbsp rice wine vinegar
3 tbsp fish sauce
½ tsp chili sauce
Cook your pasta, strain and rinse and keep in cool water.
Saute shallots and garlic for a few minutes, add prawns and cook until they are done. Set aside.
Cook egg in same saute pan, remove and slice, add to prawn mixture.
Drain your pasta, toss with tamarind sauce, and remaining ingredients - including a bunch of lime juice, if you are making a 'salad'. Tuck in!
Wednesday, July 21, 2010
Southwestern Bean Cakes
(from justveggingout.com)
I had a bunch of leftover canellini beans, which I had cooked overnight in the slow cooker, for Tuscan tuna & bean salad (a summer staple). But after having 2 meals of same, was looking to utilize the remains - and voila!
These were excellant - I tweaked the recipe ever so slightly, and next time would up the cilantro content, and add an onion component - shallots or green onions. I highly recommended serving them with a side of PC tomatillo sauce - delicioso! Also served with a simple side salad, with a lemony dressing.
2 15-oz cans canellini beans, rinsed and thoroughly drained
¼ cup chicken (or veggie) broth
Juice from 2 limes
3 tbsp fresh cilantro leaves, chopped
1 tsp minced jalapeno pepper (add more for extra heat)
2 tsp chili powder (I also added a tsp of cumin)
s & p
1 cup (at least) cornmeal or polenta (I had some fine semolina, which was perfect - I also pressed the patties into more to create a nice crispy crust)
olive/flax oil
Combine beans, broth, and lime juice in a large bowl. Mash the beans using a potato masher (my masher is crap, I used a hand mixer).
Stir in the cilantro, jalapeno, and spices. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.
Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately w/ lime wedges and sprinkled cilantro.
I had a bunch of leftover canellini beans, which I had cooked overnight in the slow cooker, for Tuscan tuna & bean salad (a summer staple). But after having 2 meals of same, was looking to utilize the remains - and voila!
These were excellant - I tweaked the recipe ever so slightly, and next time would up the cilantro content, and add an onion component - shallots or green onions. I highly recommended serving them with a side of PC tomatillo sauce - delicioso! Also served with a simple side salad, with a lemony dressing.
2 15-oz cans canellini beans, rinsed and thoroughly drained
¼ cup chicken (or veggie) broth
Juice from 2 limes
3 tbsp fresh cilantro leaves, chopped
1 tsp minced jalapeno pepper (add more for extra heat)
2 tsp chili powder (I also added a tsp of cumin)
s & p
1 cup (at least) cornmeal or polenta (I had some fine semolina, which was perfect - I also pressed the patties into more to create a nice crispy crust)
olive/flax oil
Combine beans, broth, and lime juice in a large bowl. Mash the beans using a potato masher (my masher is crap, I used a hand mixer).
Stir in the cilantro, jalapeno, and spices. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.
Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately w/ lime wedges and sprinkled cilantro.
Sunday, July 18, 2010
Brown Rice Sushi Salad
(from teaandcookies.com)
Yes. Sushi Salad. I guess I can cross off 'learn how to make brown rice sushi' from my to-do list, as I've found my dream dish! Tastes JUST LIKE sushi, but way more healthy.
It helped that I already had the brown rice (and wheat berries!) in the fridge, so the assembly was quite easy. Made the rice dressing and the wasabi dressing in the morning, and threw everything together just before eating. I also doubled the recipe, and had about 1/2 rice, 1/2 wheat berries.
Oshi oshi!
Brown rice – cooked, 2 cups
vinegar dressing for rice:
¼ cup + 3 tbsp. rice wine vinegar, divided
¼ cup sugar
1½ tsp. salt
Sesame seeds
In a small saucepan combine ¼ cup vinegar to boil w/ sugar & salt, stirring until sugar is dissolved - remove from heat. Transfer rice to a large bowl & stir in vinegar mixture. Cool rice. (If there is excess liquid in the bottom of the bowl, drain rice again.) Stir in sesame seeds, remaining 3 tbsp. vinegar, and a bit of oil.
Add the following:
Grated carrot (about 1/2 cup)
Avocado (half an avocado)
Hijiki seaweed (1½ tsp dried; 1 tbsp reconstituted) (did not use)
Radish, grated or minced (1/4 cup) (I couldn't find any!)
Pickled ginger
Sliced green onions(1-2)
½ cup cucumber, chopped
2 sheets of nori seaweed, cut into small pieces
Wasabi dressing:
3 tsp wasabi paste
1 tbsp hot water
2 tbsp cold water
2 tbsp soy sauce
2 tsp pickled ginger juice
In a small bowl, stir all ingredients together. Drizzle dressing over salad and mix carefully.
Yes. Sushi Salad. I guess I can cross off 'learn how to make brown rice sushi' from my to-do list, as I've found my dream dish! Tastes JUST LIKE sushi, but way more healthy.
It helped that I already had the brown rice (and wheat berries!) in the fridge, so the assembly was quite easy. Made the rice dressing and the wasabi dressing in the morning, and threw everything together just before eating. I also doubled the recipe, and had about 1/2 rice, 1/2 wheat berries.
Oshi oshi!
Brown rice – cooked, 2 cups
vinegar dressing for rice:
¼ cup + 3 tbsp. rice wine vinegar, divided
¼ cup sugar
1½ tsp. salt
Sesame seeds
In a small saucepan combine ¼ cup vinegar to boil w/ sugar & salt, stirring until sugar is dissolved - remove from heat. Transfer rice to a large bowl & stir in vinegar mixture. Cool rice. (If there is excess liquid in the bottom of the bowl, drain rice again.) Stir in sesame seeds, remaining 3 tbsp. vinegar, and a bit of oil.
Add the following:
Grated carrot (about 1/2 cup)
Avocado (half an avocado)
Hijiki seaweed (1½ tsp dried; 1 tbsp reconstituted) (did not use)
Radish, grated or minced (1/4 cup) (I couldn't find any!)
Pickled ginger
Sliced green onions(1-2)
½ cup cucumber, chopped
2 sheets of nori seaweed, cut into small pieces
Wasabi dressing:
3 tsp wasabi paste
1 tbsp hot water
2 tbsp cold water
2 tbsp soy sauce
2 tsp pickled ginger juice
In a small bowl, stir all ingredients together. Drizzle dressing over salad and mix carefully.
(Pulling) Mussels from Michelle
(Adapted from Bon Appetit)
I'm on a total roll lately with the good grub. Feeling rather smug if the truth be told. And its dishes like this that validate my passion for good food. The best dishes are created with simple, fresh ingredients, and a lot of wine! Wonderful dish - soft, buttery mussels, a great loaf of bread, and two very satisfied diners.
Olive Oil
4 garlic cloves & 2 shallots, finely chopped
1 tsp dried red chilies
a handful of cherry tomatoes, halved
Approx 2 cups dry white wine (I used gewertz)
1 lemon, cut into 3 thick slices
a bunch of chopped fresh parsley, basil and tarragon
2 1/2 lbs fresh mussels
Good break to soak up the goodness
Saute onion, garlic and crushed red pepper in olive oil, about 4 minutes. Add wine, lemon slices and tomatoes - bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring a few times to rearrange mussels, about 4-6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced, about 3-4 minutes. Add fresh herbs. Season to taste. Pour broth over mussels. Nom nom ensues.
I'm on a total roll lately with the good grub. Feeling rather smug if the truth be told. And its dishes like this that validate my passion for good food. The best dishes are created with simple, fresh ingredients, and a lot of wine! Wonderful dish - soft, buttery mussels, a great loaf of bread, and two very satisfied diners.
Olive Oil
4 garlic cloves & 2 shallots, finely chopped
1 tsp dried red chilies
a handful of cherry tomatoes, halved
Approx 2 cups dry white wine (I used gewertz)
1 lemon, cut into 3 thick slices
a bunch of chopped fresh parsley, basil and tarragon
2 1/2 lbs fresh mussels
Good break to soak up the goodness
Saute onion, garlic and crushed red pepper in olive oil, about 4 minutes. Add wine, lemon slices and tomatoes - bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring a few times to rearrange mussels, about 4-6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced, about 3-4 minutes. Add fresh herbs. Season to taste. Pour broth over mussels. Nom nom ensues.
Grains Salad with Asian Dressing
After being led astray by a few grains lately, I've continued on my obsession with Lundberg rice and wheat berries. The combination of those grains, with just about anything, is very satisfying both flavour and texture wise. My inspiration for this dish was fried rice. Mmmm, fried rice.
3-4 cups cooked rice and wheat berries
Chopped carrot, green onions, snow peas and broccoli (blanched and cooled)
Dressing:
Juice of 2 limes, including the rind
a chunk of finely chopped ginger
Approx 1 tbsp sesame oil
Same of tamari
A bit of grapeseed oil
Approx 2 tbsp rice vinegar
A big blob of Asian chili sauce
A big sprinking of roasted sesame seeds
Combine in a jar, then toss with the above ingredients.
3-4 cups cooked rice and wheat berries
Chopped carrot, green onions, snow peas and broccoli (blanched and cooled)
Dressing:
Juice of 2 limes, including the rind
a chunk of finely chopped ginger
Approx 1 tbsp sesame oil
Same of tamari
A bit of grapeseed oil
Approx 2 tbsp rice vinegar
A big blob of Asian chili sauce
A big sprinking of roasted sesame seeds
Combine in a jar, then toss with the above ingredients.
Grilled Halibut with Lemon-Basil Vinaigrette
(from Epicurious)
This has to be the best fish recipe I've ever had. No I'm serious. Simplistic elegance.
The halibut was expensive, but worth every penny. This would be amazing with prawns, even calamari. I can't wait to have this again!
2½ tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
½ tsp grated lemon peel
3 tbsp thinly sliced fresh basil
2 tsp drained capers
Four 5-6 ounce halibut steaks
Whisk lemon juice, olive oil, garlic & grated lemon peel in small bowl to blend. Stir in 2 tbsp fresh basil and capers. Season vinaigrette w/ s & p to taste. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks w/ s & p. Brush fish with 1 tbsp vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tbsp basil and serve.
This has to be the best fish recipe I've ever had. No I'm serious. Simplistic elegance.
The halibut was expensive, but worth every penny. This would be amazing with prawns, even calamari. I can't wait to have this again!
2½ tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
½ tsp grated lemon peel
3 tbsp thinly sliced fresh basil
2 tsp drained capers
Four 5-6 ounce halibut steaks
Whisk lemon juice, olive oil, garlic & grated lemon peel in small bowl to blend. Stir in 2 tbsp fresh basil and capers. Season vinaigrette w/ s & p to taste. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks w/ s & p. Brush fish with 1 tbsp vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tbsp basil and serve.
Monday, June 28, 2010
Get Stuffed ... Peppers
Another freestyle recipe! Had a bunch of peppers that were to be used for another purpose, so decided some stuffed peppers would be in order. I had some leftovers in the freezer - wheat berries from an earlier recipe, and some brown rice pilaf from another time - thought they'd both be nice in peppers, cooked up some hot Italian turkey snossies, added some chopped green onions, a few chopped cherry tomatoes, then added some tomato passata to bind it all together, and seasoned to taste - stuff the peppers, dust w/ parm & bake. These were incredible - I hope to always have wheat berries and rice in the freezer in future! In fact, just having those two ingredients, with a dressing and some fresh veg would have made a delicious salad!
Wheat Berry Greek Salad
Yet another winner from Bitchin' Camero! What's not to love here - classic greek salad, plus 'popping' wheat berries = awesomeness! I omitted the chickpeas, but may add them another time. This will be on heavy summer rotation.
Dressing:
¼ cup olive oil
3 tbsp. red wine vinegar
½ tsp. salt
juice of one lime
2 tbsp. tahini
1 tsp. dried oregano
Salad:
tomatoes, cucumber, red onion, kalamata olives, feta
1 15 oz. can chickpeas, drained and rinsed (I omitted!)
2 cups cooked grains, such as wheat berries
Dressing:
¼ cup olive oil
3 tbsp. red wine vinegar
½ tsp. salt
juice of one lime
2 tbsp. tahini
1 tsp. dried oregano
Salad:
tomatoes, cucumber, red onion, kalamata olives, feta
1 15 oz. can chickpeas, drained and rinsed (I omitted!)
2 cups cooked grains, such as wheat berries
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