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Category Archives: salads

Chickpea 2 with Olives & Dried Herbes

Posted on May 4, 2013 by nina in the kitchen

Chickpea, Olives & Dried Herbs

Chickpea, Olives & Dried Herbs

Margee Smith introduced this recipe to me through the cookbook by Patricia Wells, Bistro Cooking.It is very similiar to the Chickpea recipe I posted last month. Here I experimented with kalmata olives and oil-cured olives, fines herbes and herbes de Provence, chianti red wine vinegar and balsamic vinegar. Each combination tastes great. Fines Herbes is a dried combination of four: parsley, chives, chervil & tarragon. Herbes de Provence is more floral and contains a variety of flavors. Both mixtures are French, so they are delicious! If I had to make the choice I would use the fines herbes, balsamic vinegar and kalmata olives 🙂

In a medium bowl combine:

1 -15-oz can chickpeas/garbanzo beans, rinsed and drained

1/2 cup finely minced onion

1/2 cup pitted olives cut into 1/4’s or 1/6’s, kalmata or oil-cured

5 cloves garlic, minced

In a small bowl whisk together:

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar, aged or red wine vinegar

1 tablespoon dried fines herbes or herbes de Provence

1/2 teaspoon salt

1/4 teaspoon freshly crushed black pepper or more

Pour marinade over chickpea mixture. Mix well, cover and refrigerate 1-2 days before serving. Stir several times.

Serve at room temperature.

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Russian Salad/Olivier Salad/Salade a la Russe

Posted on April 17, 2013 by nina in the kitchen

Light mayonnaise dressing

Light mayonnaise dressing


Potates and other vegetables

Potates and other vegetables

This is the most popular salad in the world! It is made throughout Europe and the Middle East and has a long history, originating in Moscow at the Hermitage Restaurant in 1864. My family in Minsk, Byelorussia served this to us in 1970 for lunch and dinner, 2 days in a row. It is a salad made for special occassions and for celebrations and picnics. You may also add tuna, bologna, calamari, shrimp, anchovies, or ham. My dressing is a lighter version of the original French mayonnaise.

2 pounds white potatoes, unpeeled and washed

½ pound carrots, peeled, cooked firm, diced

1 cup frozen peas

5 scallions, sliced thin

4 hard boiled eggs, diced

1 cup diced kosher dill pickles (Bubbies brand if possible)

1 cup diced roasted red pepper

1/2 – 1 cup chopped green Spanish olives stuffed with pimento, drained

½ cup Hellmann’s light mayonnaise

½ cup Greek plain yogurt

2 teaspoons sugar

1 teaspoon salt

1 teaspoon pepper

2 teaspoons lemon juice

  • Place potatoes in a large pot and cover with water. Bring to a boil and simmer until they slightly give to a fork prick.
  • Drain and cool potatoes. Peel and then chop into tiny pieces, about ¼ inch
  • In a very large bowl combine potatoes, carrots, eggs, pickles and red pepper. All should be chopped to about the same ¼ inch size.
  • Add the green onion and peas.
  • In a small bowl combine the remaining ingredients.
  • Add this dressing to the vegetables and mix with a big spoon.
  • You may also add cooked shrimp, marinated calamari or bologna!
  • Makes 24-1/3 cup servings.

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Rapini Marinade Salad

Posted on April 17, 2013 by nina in the kitchen

Rapini served with Strawberry Goat Cheese Crostini

Rapini served with Strawberry Goat Cheese Crostini


Fresh Rapini/Broccoli Rabe

Fresh Rapini/Broccoli Rabe


Bright green rapini with garlic slices

Bright green rapini with garlic slices

Rapini Marinade Salad

1 bunch Rapini/Broccoli Rabe

4 large cloves garlic, peeled and sliced thin

1 Tablespoon olive oil

1-2 Tablespoons thick aged balsamic vinegar

Sheeps milk cheese, shavings, optional

Crusty bread, optional

  • Prepare a large container of ice and water and set aside.
  • Cut off any discolored stem ends and wash rapini in water.
  • Bring a large pot of water to a boil and drop rapini in.
  • Keep rapini in the hot water for 1 minute (blanch). Drain immediately and place rappini in ice water bath. Rapini should be crisp tender and bright green color.
  • After rapini is chilled, drain well and wrap in paper towels to soak up extra water.
  • Place in a container and toss in garlic. Drizzle lightly with olive oil.
  • Toss, cover and refrigerate.
  • May be served as long stalks or cut into 2 inch pieces. Serve cold or room temperature
  • Also may be served on a slice of toasted crusty bread. Drizzle balsamic. Top with large shavings of sheeps milk cheese.

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Roasted Mini Peppers

Posted on April 16, 2013 by nina in the kitchen

Raw Sweet Mini Peppers

Raw Sweet Mini Peppers


Roasted Sweet Mini Peppers

Roasted Sweet Mini Peppers

  • Preheat oven to 400 degrees.
  • Wash 1 pound of mini sweet peppers. These are also known as yum yum peppers because they are so sweet.
  • Trim off stems, cut in half lengthwise and remove seeds.
  • Place in a large bowl and toss with 2 teaspoons olive oil.
  • Lay the peppers cut side down on the baking sheet.
  • Bake about 15-20 minutes or until softened, but not browned.
  • Remove from oven and cool. Sprinkle with a large grain coarse salt such as kosher salt or flaked sea salt if desired.
  • Use a firm metal spatula to scrape peppers from baking pan.
  • You can also add basil or use other types of peppers or vegetables.

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Strawberry and Goat Cheese Crostini

Posted on April 16, 2013 by nina in the kitchen

Rapini served with Crostini

Rapini served with Crostini

1 cup strawberries, hulled and diced

1 teaspoon sugar

¼ teaspoon salt

One baguette, sliced on the bias

2 tablespoons thick, aged balsamic vinegar

4 oz. goat cheese, room temperature

¼ cup fresh basil, julienne cut

Black pepper

  • In a small bowl combine strawberries, sugar and salt. Marinate at least one hour.
  • Lightly toast bread slices under the broiler
  • Spread a thin layer of softened goat cheese over bread.
  • Spoon strawberry mixture over goat cheese.
  • Drizzle balsamic over berries
  • Layer basil over berries
  • Sprinkle pepper on top
  • Serves 6 as a tapas alone or with Rapini with Balsamic

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Chickpea, Olive & Fresh Herb Salad

Posted on April 16, 2013 by nina in the kitchen

Chickpea, Olive and Fresh Herb Salad

Chickpea, Olive and Fresh Herb Salad


Basha preparing the herbs

Basha preparing the herbs

2 ½ cups canned chickpeas/garbanzo beans, rinsed and drained (you may also simmer them for a few minutes for more tenderness)

2 Tablespoons best quality red wine vinegar

5 garlic cloves, minced

2 Tablespoons mixed fresh herbs, chopped, such as thyme, rosemary, chives, oregano etc or more to taste

Salt

Pepper

½ cup extra virgin olive oil

½ cup black, oil-cured olives, pitted

1/2 cup finely minced onion

  • In a medium glass or ceramic bowl combine vinegar, oil, garlic, herbs, salt and pepper.
  • Toss in chickpeas.
  • Add olives and onion and mix well and cover.
  • Allow to marinate several hours in the refrigerator, mixing several times.
  • Serve at room temperature.

Makes 3 ½ cups

Recipe adapted from Margee Smith

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Moroccan-Style Carrot Salad

Posted on March 18, 2012 by nina in the kitchen

Thank you to CooksIllustrated.com!

Serves 6

Make sure to segment the oranges over a small bowl to catch their juices; you will need 3 tablespoons of juice. For more heat, use the higher amount of cayenne.

Ingredients

  • 1 pound carrots (about 6 medium), peeled and grated over the large holes of a box grater
  • 2 medium seedless oranges , peeled and segmented, 3 tablespoons juice reserved
  • 3 tablespoons minced fresh cilantro leaves
  • 1/4cup extra-virgin olive oil
  • 1 tablespoon juice from 1 lemon
  • 1 teaspoon honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper (see note)
  • 1/8 teaspoon ground cinnamon

Instructions

1. Toss the grated carrots, orange segments, and cilantro together in a large bowl. Whisk the reserved orange juice, oil, lemon juice, honey, cumin, salt, cayenne, and cinnamon together, then pour over the carrots mixture and toss to coat.

2. Let the salad sit until liquid starts to pool in the bottom of the bowl, about 3 minutes. Transfer the salad to a fine-mesh strainer set over a large bowl and let drain for 2 minutes. Transfer the salad to a serving bowl or platter, discard the strained juices, and serve. (The salad can be refrigerated in an airtight container for 2 days.)

Technique

Segmenting an Orange

Removing the bitter membrane from citrus fruit is an essential step in many tarts, and also produces a more pleasant fruit salad. The task is made easier if you start by sharpening a medium-sized paring or vegetable knife (the latter has a very thin blade).

    • 1. Cut the ends from the fruit and sit it on a flat surface. Trim all the peel and white pith using a large chef’s knife, making a series of vertical cuts.
    • 2. Insert the blade of the knife between the membrane and the pulp of each segment, and cut towards the center.
    • 3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.
    • 3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.

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Breakfast & Lunch at Piano Testing

Posted on March 11, 2012 by nina in the kitchen

Yesterday I served a buffet breakfast and lunch to the piano teachers working at the Midland Student Achievment Testing in Midland, MI where we tested over 130 piano students. We all worked there from 7am to 7pm and needed the nourishment! The menu is below and all the recipes are on this website.

BREAKFAST

Toasted Barley & Berry Granola

Granola, Yogurt & Fruit Parfaits

Banana Muffins

Coffee     Orange Juice     Starbuck’s Coffee

Breakfast!

LUNCH

Tomato Mozzarella Basil Salad

Curried Couscous

Broccoli Salad

Greek Chicken Salad

Fresh Fruit

Chilled Crystal Light Peach Mango Green Tea

Lunch!

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Curried Couscous

Posted on March 11, 2012 by nina in the kitchen

This is a versatile recipe and requires no cooking! You can add other favorite bits to make your own twist! Use more veggies and dried fruits if you like.

The original recipe is from The Barefoot Contessa by Ina Garten. Try using cooked quinoa in place of the couscous to make it higher in fiber and gluten free.

I usually make a single recipe because it makes at least 4-8 cups, depending how much veggies and fruit you add. Today I made 4 recipes which I mostly gave to the Midland Open Door food pantry!

Ingredients

1 1/2 cups couscous

1 tablespoon butter

1 1/2 cups boiling water

1/2 cup nonfat Greek yogurt

1/2 cup extra virgin olive oil

1 tablespoon white balsamic vinegar

2 heaping teaspoons curry powder (Madras) or more

1/2 teaspoon tumeric or more

1 1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 cup diced raw carrot or more

1/2 cup dried currants or more

1/2 cup golden raisins or more

1/2 cup slivered almonds or more or pine nuts

3 scallions, thinly sliced or more

1/2 cup diced red onion or more

1/2 cup dried cherries or more

1/2 cup red bell pepper, diced or more

1/2 cup mini sweet peppers, diced optional

Directions

  1. In a medium bowl place the couscous. Melt the butter in the boiling water and pour over the couscous. Cover and let the couscous soak 5 minutes. Fluff with a fork.
  1. In a small bowl whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Season to taste. It should have a lot of flavor. Pour over the fluffed couscous and mix well.
  1. Add the vegetables, dried fruit and nuts. Mix well

Fluff couscous and water with a fork

Mix dressing with a whisk

Thoroughly mix dressing with couscous

Add the colorful vegetables

Add the dried fruits and nuts

Mix all together with a big spoon

Voila! You have a salad that is cold, refreshing, healthy and will be a favorite!

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Cantaloupe & Arugula Salad with Spanish Jamon & Cheese

Posted on February 15, 2012 by nina in the kitchen

Per each salad layer the following on a serving plate:

5 bite size pieces of cantaloupe

A small handful of arugula that has been tossed with 1 teaspoon olive oil and ½ teaspoon white wine vinegar

1 or 2 small thin slices of Spanish jamon

1 or 2 thin slices, shaved with a vegetable peeler, of Spanish cheese such as Cabra de Murcia

Drizzle with ½ teaspoon honey (you can also mix the honey with equal parts olive oil)

Sprinkle entire salad with ground black pepper

Nutrition Notes: Arugula is one of the dark green leafy vegetables very rich in many antioxidants, phytochemicals, vitamins and minerals. Cantaloupe is an orange colored food also rich in these nutrients. The more color, the more the nutrients! The jamon and cheese is high in salt, but the quantity used is very small. No other salt is added here. Jamon is a dry cured ham, similar to proscuitto. This is a small portion that can be used as a tapas. Increase as desirserving size ed for a side salad or entree.

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