An oldie but a goodie --- from Gourmet, May 1984.
I had forgotten about this recipe until I was looking for something that I could make ahead and serve cold with grilled flank steak.
It makes a big batch so you have to be willing to eat it for several days, or have a big crowd coming over.
Good combination of Asian flavors with lots of vegetables.
Peanut Pasta Salad
(Penne & Vegetable Salad with Peanut Sauce)
(adapted from Gourmet, 1984)
3/4 cup creamy peanut butter
1 cup water
3 T. soy sauce
2 T. fresh lemon juice
1 t. red pepper flakes
1/4 t. ground cumin
1/8 t. ground turmeric
1 lb. penne pasta
1/2 lb. green beans, trimmed and cut into 1/2 inch pieces
2 carrots, halved lengthwise, and sliced diagonally
1 large seedless cucumber, quartered, cored, sliced on the diagonal
8 scallions, sliced and quartered into small pieces
1/3 cup roasted peanuts
Prepare all of your veggies first, and have them ready to go.
To make the sauce: In a blender or using a whisk in a small bowl, blend the peanut butter, 1 cup water, soy sauce, lemon juice, and red pepper flakes, cumin, and turmeric until smooth.
In a large pot, add water and a generous amount of salt, bring to a rolling boil. Add the green beans and blanch them until partially cooked about 2 minutes. Then fish them out with a slotted spoon and place in a colander to drain, or place in a water bath with ice to stop them from cooking more, and drain in a colander. (You want them to be well drained before you add them to the salad.) In the same boiling salted water, add the pasta and cook per the package directions until al dente about 8 to 10 minutes. Drain the pasta well. And rinse it with cold water to remove the starch and cool it off.
In a large serving bowl, add the drained pasta, the drained green beans, the veggies and toss it all well with the sauce, until every bit is coated with the peanut sauce. Sprinkle with roasted peanuts on top and serve.
To make the salad ahead of time, reserve 1/3 of the sauce and the roasted peanuts, and refrigerate the salad, then just before serving, loosen the remaining sauce with a little more water or lemon juice, add to the salad and toss again. Sprinkle with peanuts and serve.
Monday, August 22, 2016
Tuesday, August 16, 2016
* Found the Eden brand of beans--- which are low salt and excellent beans --- in the organic section of our store, but sadly, there weren't any black-eyed peas --- we must be too far north ---so I switched to black beans.The recipe comes from Sarah's friend Michelle who brought it to a family event earlier this year. Michelle served it with quinoa chips but I used Frito scoops.
Michelle says the key to making this dip is to have the avocado ripe but not too mushy so it holds up well with the beans and corn.
She found the recipe on Skinny Taste which was a new food blog to me, but obviously very popular. and everything looks delicious on it! www.skinnytaste.com
If you want their original recipe for the black-eyed pea version, click here: www.skinnytaste.com/black-eyed-pea-dip
But the black bean version is, I think, even better.
Black Bean Corn Avocado Dip
(adpated from skinnytaste.com)
15 ounce canned no salt black beans (Eden), rinsed well and drained
2 cloves of garlic, grated
3 T. fresh lime juice (about 2 limes)
1 T. extra virgin olive oil
1 t. cumin
pinch crushed red pepper flakes
1/4 - 1/2 t. salt
1 cup cooked corn, or canned sweet corn, drained well
1 cup cherry tomatoes, quartered and then cut in half again
1/4 minced red onion, finely diced
1/4 cup cilantro, chopped (optional)
1 jalapeno, seeded and diced (optional)
1-2 avocados, diced
Rinse and drain the beans in a colander. Drain the corn well, too, if using canned corn.
In a large bowl ---the one you are going to serve it in --- combine the grated garlic, fresh lime juice, cumin, crushed red pepper, and salt. Mix well.
Add the rinsed and drained beans, drained corn, chopped tomatoes, minced red onion, and optional minced jalapeno and option chopped cilantro, and mix well.
Refrigerate for at least 20 minutes.
Dice the avocados and squeeze a little lime juice on them to prevent them from turning brown.
Then gently add the diced avocados to the dip and serve with firm chips for scooping, like Fritos.
Thursday, July 28, 2016
Grapes in a salad?
This is a good salad combination: the crispness of the greens, the starchiness of the peas, the sweetness of the grapes and the hot spicy dressing.
Now I will say upfront that Tom was not a fan of the grapes, but he is not a fan of any fruit in his salad.
And I don't understand this because tomatoes -- which he adores --were originally classified as a fruit, and did not become a vegetable until 1893 when it was expedient to do so for US tariff laws.
Tomatoes are still considered a fruit botanically. And a vegetable for cooking and legal purposes.
I have made it with various greens --- this salad was made with red and green romaine that Sarah brought to us from her CSA. But lately, I have been using the Spinach, Arugula, Radiccio mix.
Our son, David, told us about the Wegman's salad dressing called Spicy Ginger Citrus dressing.
And, he also warned us that it was spicy!
Yikes! This stuff is hot. Use it sparingly.
Lettuces with Peas (or Edamame) and Grapes
with Spicy Ginger Citrus dressing
4-6 cups lettuces, cut or torn into bite-size
a dozen or so sweet, seedless grapes, halved
salt and pepper for the grapes
peas or edamame to scatter
Spicy Citrus Ginger
to make your own version of this dressing:
In the bottom of your salad bowl, add
fresh ginger, grated 1 - 2 t.
juice of 1 juicy lime, 2 if not juicy
2 - 3 T. of canola oil
red pepper flakes
1 t. tamarind sauce or 1 t. Worcestershire sauce
a dash of hot pepper sauce like Tabasco
Whisk it all together.
On top add the lettuce, the seedless sliced grapes, then add salt and pepper. Scatter it with peas or edamame.
At the table, toss the salad and serve.
We had it with teriyaki flank steak.
Later David told me that he had been putting grapes in his salad at home --- so I have been calling this David's salad.
Wednesday, July 20, 2016
A great summer salad -- and gluten free, too
A while back Bridget and I were in the car together, chatting about recipes, and talking about what to make with barley because we both had some in our cupboard.
She told me about this dish, which she has taken to events, where it was successful... and there were vegetarians and vegans.
I got around to making it this past week. Yum! The cottage smelled great while the barley was cooking. Very easy, too.
Beware, the recipe makes a huge amount of salad. It was very good, served hot the first night, then served cold over the next few days.
Farro can be used instead of barley. And I would think quinoa would work, too.
Barley Salad with Fresh Veggies
(adapted from Color Me Vegan)
Serves 8 generously
2 cups uncooked barley or farro
5 cups water
1 cup diced red pepper
1 cup diced carrot
1 cup quartered hot house cucumber, unpeeled
1 cup chopped scallions (about 6), using both white and green parts
1/2 cup toasted pine nuts
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
2 T. balsamic vinegar
1/3 cup olive oil, good quality extra virgin
juice of 1 lemon, seeds removed
salt and freshly ground pepper
In a 4 quart saucepan, combine the barley and water, and bring to a boil over high heat.
Reduce the heat, cover and simmer gently, without stirring for 35 to 45 minutes until all of the water is absorbed. It could take longer depending on how low your heat is. Remove from heat.
In a large serving bowl, add the bell pepper, carrots, cucumber, scallions, parsley and mint. Stir to combine.
In a small bowl, make the vinaigrette: combine the vinegar, olive oil and lemon juice and whisk together until emulsified.
Add the barley to the large serving bowl on top of the veggies, add the vinaigrette, and use a large spatula or spoon to gently mix the veggies with the barley and coat it all with vinaigrette.
Sprinkle the pine nuts over the top, and gently mix together.
Serve hot. Or refrigerate, and serve later, cold.
Monday, July 18, 2016
Tom's Grilled Ham Steak with Apricot Glaze
Even though I like ham, we tend to have it as a spiral cut honey-baked whole or half ham. But we do not have ham that frequently. Ham steak virtually never. However in a recent purchase direct from the farm, several ham steaks came with the order. So I needed a new recipe in order to use the ham steaks.
I did a search on the internet, and found this apricot glaze, grilled ham recipe. It sounded pretty good to me and had good reviews. It comes from "Taste of Home" magazine.
The apricot glaze was very simple to make. It basted well on to the ham steak while grilling. And it added a nice flavor without being overwhelming.
We both liked it, so I will make it again.
Grilled Apricot-Glazed Ham Steak
Serves 2 to 4 (depends on the size of the ham steak)
1 ham steak about 2 pounds and 1" thick
1/4 cup apricot preserves
1 tablespoon mustard
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
In a small sauce pan combine the preserves, mustard, lemon juice and cinnamon. Cook and stir over low heat for 2-3 minutes. Set the glaze aside.
Score the edges of the ham steak with a sharp knife. This will help to prevent the ham steak from curling while grilling.
Grill for 8 - 10 minutes per side.
Brush with the glaze during the last couple of minutes before turning. Do the same when nearing the end of grilling the second side. I heated up the glaze a bit before basting, which made it a little more fluid.
I made fresh grilled asparagus to go with our ham steak. Simultaneously, grill the fresh asparagus after you have turned the ham steak. The asparagus takes about 7-8 minutes.
Wednesday, July 13, 2016
Red Pepper Almond Sauce also known as Romesco
Romesco is a delicious sauce, and it is not hard to make at all. It originated in Catalonia, Spain, and goes well with fish, vegetables or meat. It is a versatile sauce made of raw nuts, sweet red peppers and tomatoes.
This is Food TV chef Geoffrey Zakarian's version of Romesco. He uses piquillo peppers instead of regular roasted red peppers (but they would work just as well.) He omits the tomatoes and uses lots of fresh herbs-- tarragon and basil -- along with garlic.
Piquillo peppers were new to us. We found them in the same aisle of the grocery store as jarred roasted red peppers.
Romesco (Red Pepper Almond Sauce)
(from Geoffrey Zakarian's My Perfect Pantry cookbook)
1/2 cup whole almonds, toasted
1/2 cup fresh basil leaves
1/2 cup fresh tarragon leaves
1/2 cup piquillo peppers, drained well (or jarred roasted red peppers)
1 garlic clove
1/4 cup sherry vinegar
2 T. extra virgin olive oil
4 skin-on salmon fillets(about 6 ounces each)
olive oil or canola oil
salt and freshly ground pepper
In a food processor, combine the almonds, basil, tarragon, piquillos and garlic. Pulse to make a chunky paste. In a spouted measuring cup, mix together the vinegar and oil, and with the processor running, pour it in
To make the salmon, I used the technique I prefer, which is to roast them in a very hot oven, but you can also grill them.
To roast them, pre-heat the oven to 500 degrees. Pat the filets dry, then place them skin side down in a roasting pan, generously salt and pepper, then drizzle with oil.
Thursday, July 7, 2016
Delicious Chicken Tarragon from Paul T.
Old friends, Paul and Natalie, moved back to our neighborhood after being away for 15 years and invited us over to a delicious meal featuring Paul's Tarragon Chicken.
(from America Cooks cookbook)
1/4 cup sifted flour
2 t. salt
1/2 t. pepper
2 pounds chicken parts
1/4 cup butter
1 cup chopped onion
1 T. chopped fresh or 1 t. dried tarragon
1/2 cup white wine
1/2 cup chicken broth
Combine flour, salt and pepper in a paper bag. Add chicken; shake to coat well.
Melt butter in a heavy skillet; saute chicken and onion until chicken is browned on all sides.
This is how it will look.
Place in a serving bowl and garnish with fresh tarragon and sliced lemons.
Friday, July 1, 2016
Barbara asked me to look through the William-Sonoma cookbook "Soups, Salads and Starters" to see if there was anything that I might like to make. This Thai Shrimp Salad with Ginger and Mint caught my eye. The ingredients looked inviting, and most importantly it could be made mostly ahead of time, and then putting it into the refrigerator allowing the flavors to marry.
The "ahead of time" part took about 30 minutes to prepare. The "put it all together to eat" part was simply plating some salad greens and spooning the refrigerated portion on top.
This was a pretty easy salad to make. Refreshing on a hot summer's day, and had some nice Thai flavorings. I will make this again!
Thai Shrimp Salad with Ginger and Mint
(from Williams-Sonoma Soups, Salads, and Starters cookbook)
The Ahead of Time Ingredients:
1/2 cup fish stock
1 - 1 1/2 # peeled deveined shrimp, fresh or frozen
1/4 cup lime juice
2 tablespoons fish sauce
1 tablespoon peanut oil
1 teaspoon sugar
1 tablespoon finely chopped lemon grass
1 tablespoon fresh ginger, peeled and finely chopped
1 fresh jalapeno seeded and finely chopped
Salt and fresh ground pepper to taste
1//2 small thinly sliced red onion (I chose not to use this)
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
The Plating Ingredients:
1/2 English cucumber, peeled and cut into 1/4" halves or quarters
Salad greens of your choice, I chose fresh baby spinach
The first step is to cook the shrimp in the fish stock.
In a covered skillet get the fish stock boiling. Then add the shrimp. Cook it for a minute or two covered, if fresh, a little longer if frozen. Either will work. Then flip them over and continue cooking covered until pink. Remove the shrimp with a slotted spoon into a small bowl. Cool the shrimp in the refrigerator. Discard the remaining fish stock.
As you can discern in the picture, I added the cucumber early . I think it made our final mixture a little too watery by marinating with all of the other ingredients. That is why I am recommending adding the cucumber to the refrigerated mixture during the plating step.
This salad is large enough for a whole meal or could be used as a side with another entrée.
Thursday, May 5, 2016
Wine Poached Salmon with Arugula Salad
It is so fast and easy, and uses just a few ingredients: the salmon, any wine, orange juice, a shallot, arugula, olive oil, salt and pepper.
|Just orange juice and wine for poaching the fish|
And the best part is that it can be made using frozen salmon, if you don't have time to defrost!
Cindy used red wine for our meal, but you can also use white wine.
|Easy Green Salad with Orange Shallot dressing|
For the fish:
1 6-ounce salmon fillet (skinless) per person
1/2 cup wine (white or red, anything you have)
1/3 cup orange juice
lots of salt and pepper
For the salad:
1 bag of pre-washed greens, arugula or spinach
1 T. diced shallot
3 to 1 ratio olive oil to orange juice
- 9 T. extra virgin olive oil
- 3 T. orange juice
salt and pepper