Salads

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Thai Beef Salad – Stonewall Kitchen

Another vacation past and enjoyed the escape. On one segment of the trip we went to the Strawberry Banke, during our 2 day visit to the Portsmouth area we found that all roads lead to this place I had never heard about it but was on Lyn’s bucket list. One of the things we both enjoy is going to a cooking class at the Stonewall Kitchens in York Maine this time they had a “This is gluten free? class.  Enjoyed the personable touch of Chef Patty Roche and shared that neither of us enjoy the art of baking…too measured I said and we both nodded in full agreement. There were a few things for this class will mention stonewall kitchen in each title. This is more for me than anyone.

 

Fantastic, flavorful dishes that just happen to be gluten free.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup
This picture was taken from net not the actual dish we were served. But looks close

This picture was taken from net not the actual dish we were served. But looks close

Ingredients

  • 2 Oz Rice vermicelli
  • 1 Lb Sirloin Steak
  • Sesame oil
  • 1 whole kaffir lime leaf, middle discarded and finely chopped
  • ¼ cup finely chopped Vietnamese mint
  • 1/3 cup finely chopped cilantro leaves
  • 1/2 small red onion, thinly sliced
  • 1 short cucumber, peeled and cut into matchsticks
  • A carrot, cut into match sticks
  • 2 oz. snow peas, cut into match sticks
  • ¼ small red pepper ( Thai bird chili), finely diced
  • 1/4 small Chinese cabbage (Napa)
  • 1 small handful of bean sprouts
  • 2 scallions, finely chopped
  • ¼ cup unsalted, roasted peanuts, chopped

 

Dressing

  • 1/3 cup peanut oil
  • 2 Tbsp fish sauce
  • 1 tsp crushed chili
  • Juice of one lime
  • 2 tsp superfine sugar.

 

How

Soak vermicelli – use package directions, drain and chop into shorter lengths

 

Brush steak with sesame oil and charbroil or pan fry over high heat until cooked to your liking. Rest steak for 10 minutes and slice thinly

Combine all the dressing ingredients, stirring to dissolve sugar, Pur the dessing over the saled , tos to coat and serve at room temperature.

 

 

Strawbery Banke Museum, in the heart of historic downtown Portsmouth, New Hampshire, is an authentic 10-acre outdoor history museum, listed on the National Register of Historic Places and dedicated to bringing 300+ years of American history to life.

Strawbery Banke is a place to learn about architecture, heritage plants and foodways, traditional crafts and the tools, clothing and collections people used for everyday life in the 1600s, 1700s, 1800s and up through 1954 when the site was saved from urban renewal.

The Museum is a place for children, adults, multigenerational families and groups to gather to explore heritage gardens, historic buildings and crafts, preservation programs, hands-on activities, the stories told by costumed role-players,traditional crafts  and the changing exhibits that offer hours of fun and discovery. The Museum’s restored buildings and open space invite visitors to immerse themselves in the past.

Strawbery Banke is a sustainable place that preserves and enlivens three centuries of war and peace in the same New England waterfront neighborhood. Each year the Museum welcomes 75,000 visitors, members, schoolchildren and volunteers who love New Hampshire history for daily programs, exhibits and signature special events from May through December.

Mediterranean Chickpea Salad
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Mediterranean Chickpea Salad

There are only two of us to I cut the recipe in half and if you know me you know I love that 18 year old balsamic  vinegar. All I can say is Yum as a meal or side dish

Yield: 4 main dish servings (6 as a side)

Prep Time: 20 min

 Ingredients:

IMG_20140531_093816370

 

SALAD:

  •  Two 15-ounce cans chickpeas, drained and rinsed
  •  1/4 cup chopped Italian parsley
  •  2/3 cup chopped bell pepper (mix red/yellow/orange)
  •  3/4 cup halved grape tomatoes
  •  3 green onions, sliced
  •  12 kalamata olives, sliced in half
  •  1/3 cup crumbled feta cheese

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DRESSING:

  •  4 tablespoons extra-virgin olive oil
  •  2 tablespoons plain yogurt
  •  1 tablespoon freshly squeezed lemon juice
  •  1 tablespoon red wine vinegar – I used 18 year old balsamic Vinegar, cause I love the stuff
  •  1 small garlic clove, minced
  •  1/4 teaspoon cumin
  •  salt and pepper, to taste

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How:

1. In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

 

Tips:

*Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.

*If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.

 

 

Source: RecipeGirl.com (adapted from The New York Times)

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A Sweet And Tangy Kale Slaw From The Famed Moosewood Restaurant

Thanks Nicole!!

January-2014-eNews-Confetti-Kale-from-Moosewood-269-2-862x1024The famed Moosewood Restaurant in Ithaca, N.Y., celebrated its 40th anniversary last year. The natural foods eatery has generated a dozen cookbooks. Dishes like the colorful kale slaw featured here have kept Moosewood going through the decades. (Click here to see the recipe.)

This fresh vegetarian dish – which can be pulled together in about 30 minutes – is both sweet and tangy. It combines several foods that are good for you:  kale, apples, greens, carrots, and celery.

Our fruity Arbequina would be perfect for preparing the fresh orange and lemon juice dressing, which also features apple cider vinegar.

The recipe appears in Moosewood’s latest cookbook, Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013). The book walks you through the steps for prepping the slaw.

“Several of the vegetables are described as shredded, by the that sometimes we mean shredded with a hand grater and sometimes shredded with a sharp knife,” the book notes. “It could get confusing, so we give you specific instructions for prepping the vegetables.” (Click here to see the recipe.)

The slaw can be served immediately. Letting it sit “intensifies” the sweetness. The dish will keep in the fridge two or three days.

Bon appétit,    California Olive Ranch Master Miller Bob Singletary

Salads and Dressings

Confetti Kale Slaw

Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective

Ingredients
  • ½ cup orange juice
  • ¼ cup fresh lemon juice
  • 1 Tbs. apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ¼  tsp. salt
  • ¼ tsp. ground black pepper
  • 1 large firm apple, shredded (1-2 cups)
  • 1 cup shredded green or red cabbage
  • 1 cup shredded carrots
  • 1 cup minced celery
  • ¼ cup minced scallions
  • 3 cups shredded kale, packed

Directions

  1. To make dressing: Whisk together orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.
  2. Prepare apple and vegetables and place them in the bowl as you go: Peel the apple or don’t, and shred it on large-holed side of a hand grater. To prevent apples from discoloring, toss well with dressing.
  3. Thinly slice cabbage and cut across the slices about every inch. Peel carrots and shred on large-holed side of a hand grater. Mince celery. Mince scallions.
  4. To shred kale: Rinse kale leaves and shake off excess water. Strip leaves from large stems and pile on a chopping board. Gather kale into a compact mass and thinly slice it. Then cut down across slices, chopping kale into 1- to 2- inch pieces. Go after larger pieces of kale that got away from you when you were slicing it.
  5. Add shredded kale to bowl and toss well. Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator two to three.

January-2014-eNews-Confetti-Kale-from-Moosewood-269-2-862x1024

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries
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Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

A normal thanksgiving a day recipe for us is Crispy Brussels Sprouts but this year Lyn showed me a recipe that looked pretty good and was receive well at the table.

Serves 8

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds Brussels sprouts, trimmed, halved, slice the sprouts as thin as possible. I used the food processor to slice the sprouts to speed things up
  • 3 ounces smoked Gouda cheese, shredded (1 cup)
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped dried cherries

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How

Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.  Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste.

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Related

Crispy Brussels Sprouts (Stevesacooking.com)

Basic Recipe for Greek Salad Dressing
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Basic Recipe for Greek Salad Dressing

The simplest of all salad dressings is a drizzle of Greek extra virgin olive oil and wedges of lemon on the side – squeeze to taste. For salads with feta cheese like the Greek Salad, I recommend straight olive oil (with a little water). For salads with cucumber, I like oil and vinegar.

Greek-Salad-

Ingredients

For 1 cup of dressing:

  •  3/4 cup of Greek extra virgin olive oil
  • 1/4 cup of good quality red wine vinegar
  • 1 1/2 teaspoons of crushed Greek oregano
  • 1 teaspoon of salt
  • a pinch of pepper.

greek salad

How:

Whisk together in a bowl, or place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.

Tip Add Dill: add 1 teaspoon of dried dill to the dressing nice touch!

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Quick Cucumber Salad

 

 Dressing

  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated gingerroot
  • ½ teaspoon salt

300px-Cucumber_and_cross_section

Salad

  • ½ medium cucumber, cut in half lengthwise, thinly sliced
  • ¼ red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 teaspoon chopped fresh cilantro

How:

Combine you can let sit in frig to let flavors come together or server right away as side or topping

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Red Onion Relish
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Red Onion Relish

We bought a bunch of red onions and remembered something we had made a long time ago turkey cutlets with red onion relish so I quickly decided we need some of this relish in the frig, it was good on that dish as well as chicken, burgers and on top of a regular salad.

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             1  tablespoon(s) olive oil

•             1  large (1-pound) red onion, thinly sliced

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•             3  tablespoon(s) sugar

•             3  tablespoon(s) cider vinegar

•             1/2  teaspoon(s) salt

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How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally.

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Stir in sugar, cider vinegar, and 1/4 teaspoon salt. Reduce heat to low and simmer 5 minutes longer.

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Makes about 1 cup relish.

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Roasted Corn Salad

I have made this before but every time it is different here is another version

  • 1 can black beans drain
  • 1 Red bell pepper chopped into bean size pieces
  • 1 Yellow or orange bell pepper chopped into bean size pieces
  • Salt and pepper
  • Jalapeno rough chopped
  • 2 teaspoons juice from Jalapeno jar
  • 1 tablespoon or so of 18 year old balsamic vinegar
  • Chopped fresh cilantro
  • 2 ears of grilled corn

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Cherry Tomatoes
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Cherry Tomatoes

I picked the first of what I hope of dozens of cherry tomatoes yesterday. I have one plant in a container on the deck and two other grape varieties in the bed. I am hoping there is not a repeat of the chipmunk and ground-hog war that we suffered last year there don’t seem to be as many this year. Famous last words. Anyway I love this fruit and when they first start to ripen they very seldom make it into the house Pop Pop oh what a treat they are.

Here it is, isn’t she a beauty? This one made it in to the house but did not last long, I blinded it with the camera flash grabbed it and popped. Oh that what Lyn I blinded not the tomato.

Growing Trouble-Free Cherry Tomatoes

KitchenGardener Magazine, archive

Cherry tomatoes are easy-going fruits, which, if grown right, will yield basket after basket of flavorful harvests. They are less prone to many of the problems that plague larger-fruited varieties and they often produce fruit early.

My 96-year-old grandmother, Jinx, when asked the secret to her longevity, advises: “Never say can’t, try everything once, and make one new friend each year.” She should add growing cherry tomatoes to her litany. Other than walking the dog or taking a language class, I’ve found that the best way to increase my circle of friends is to grow cherry tomatoes. When they start ripening in late July, I place small baskets of these multicolored sweets around the office. Without fail, people I’ve never met before approach me to say how much they enjoyed a particular variety, and I invite them to visit my garden for more.

Wild cherry tomatoes are the grandmothers of most tomato varieties we enjoy today. Native to the South American Andes, they traveled north through Central America to Mexico, where they were domesticated and cultivated before the arrival of Columbus. In the 16th century, Spanish conquistadors returned from Mexico with the seeds of small-fruited tomatoes, as well as those of larger, irregularly lobed cultivars.

According to Andrew F. Smith, author of The Tomato in America, many European varieties were derived from crosses between these different forms. A related species, the tiny-fruited currant tomato (Lycopersicon pimpinellifolium) is native to the western coastal areas of Peru and Ecuador, where it grows as a sprawling weed.

Because of its resistance to diseases like fusarium and bacterial wilt, as well as its habit of producing fruit in long trusses, the currant tomato has been cross­bred with other tomatoes, producing many modern cherry tomato varieties.

Chose varieties for your region
At a market garden I worked for in Germany, we would sprinkle a few gold tomatoes in each box of Sweet 100s, just to highlight their glowing red color. Imagine what you could do with today’s  array of cherry tomato colors and shapes…. Read more

Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar
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Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.

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Ingredients

  • 1 boneless chicken breast
  • Pinch of salt
  • 1-2 tablespoons Hoisin sauce
  • 1 small shallot diced finely
  • 1 carrot thinly julienned
  • A few asparagus (depending on size) thinly julienned – another spring crop delight!
  • Small handful of raw cashews – minced
  • Romain or Boston lettuce leafs

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How

Pound the chicken breast to about ¼” thickness and dice roughly

Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.

Remove to cutting board and dice finer pieces

Return to pan add shallot cook about 1 minute

Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.

Spoon into lettuce and enjoy.

I just sliced the avocado and drizzled with my 18 year old balsamic vinegar

Oh I used the leftovers in my salad that I brought for lunch today!!

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Similar post

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)

 

 

lee-kum-kee-hoisin-sauce-85-oz

Hoisin Sauce

Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?

A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.

The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.

hoisin-sauce

Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.

Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.

Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.

 

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