Lentil Quinoa Salad

Slightly modified from a recipe on Noshtastic

Vegan and gluten-free.  Great for a potluck.

1/2 cup green lentils , rinsed
3/4 cup quinoa , rinsed
1 cup cherry tomatoes , quartered
1/3 cup golden raisins, chopped if large
1/3 cup finely chopped red onion
1/3 cup finely chopped seeded cucumber
1/4 cup chopped fresh parsley
3 tbsp chopped fresh mint
1 tsp grated lemon rind
5 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/2 teaspoon salt
salt and pepper to taste

  1. Pick over the lentils and rinse with cold water.  Cook according to the instructions on the package, adding 1 bay leaf, 1 teaspoon white balsamic vinegar and 1 teaspoon ground pepper. Once they are cooked, drain and allow to cool.
  2. Rinse the quinoa in a sieve and cook in a separate pan according to the instructions on the package. Once cooked, remove from the heat and fluff with a fork.
  3. Combine the lentils, quinoa, tomatoes, raisins, onion, cucumber, parsley and mint in a large bowl.
  4. Make the dressing:  Mix together the lemon rind, lemon juice, olive oil and salt.  Pour over the salad and toss well.
  5. Season to taste with salt and pepper.  Refrigerate.
  6. Let sit at room temperature for a half-hour or so before serving.  Taste and adjust seasoning as necessary.
Published in: on September 22, 2019 at 4:44 pm  Leave a Comment  

Smitten Kitchen’s Corn, Cheddar & Scallion Strata

Corn, Cheddar and Scallion Strata
Adapted from Gourmet’s 2003 spinach strata

Whole wheat sourdough is a great choice for this dish.  Or do half sourdough and half whole wheat.  A baguette or country bread will also work here. You could deliciously replace the parmesan with a crumbly salted cheese such as feta, ricotta salata or queso fresco; use just 1/2 to 2/3 cup instead

Serves 6 to 8

1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
8 cups whole wheat, country or French bread in 1-inch cubes (weight will vary from 10 to 14 ounces, depending on bread type)
2 cups (6 ounces) coarsely grated sharp cheddar
1 cup (2 ounces) finely grated parmesan
9 large eggs
2 tablespoons mayonnaise (optional)
2 3/4 cups milk
1 teaspoon table salt
Freshly ground black pepper

Generously butter a 3-quart baking dish (a lasagna or 9×13-inch pan works well here too). Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, gently beat eggs and mayo together, then whisk in milk, salt and lots (or, if measuring, 1/2 teaspoon) of freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it will not fully cover bottom of dish; this is fine. Add one-third of corn, then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.

When ready to bake, heat oven to 350 degrees F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.

Do ahead: Strata keeps baked in the fridge for 4 days or longer in the freezer, wrapped well. It reheats wonderfully, either from the fridge or freezer and holds up well in lunch boxes.

Published in: on August 26, 2019 at 9:04 am  Leave a Comment  

Curried Chicken Salad

rough quantities

1/3 cup mayo
2 Tablespoons plain Greek yogurt
1 teaspoon curry powder
3/4 teaspoon powdered ginger
salt & pepper
2-3 cups chopped cooked skinless chicken breast
2 stalks celery, chopped
1 cup of red grapes, halved
chopped parsley
pecans

 

Published in: on July 14, 2019 at 12:12 pm  Leave a Comment  

Sunny Mango Salsa

1 mango, peeled, pitted and diced
1/4 cup diced red onion
1 Tablespoon diced jalapeno (remove seeds and membrane to tame the heat)
1/4 cup cilantro leaves
lime juice, to taste (start with a quarter of a lime)
salt to taste

Stir everything together, taste and adjust seasoning.  Keeps in the fridge for a few days.

 

Published in: on June 10, 2019 at 7:05 pm  Leave a Comment  

Potato Salad with Sour Cream and Dill

For Swedish Christmas Eve Smorgasbord

3 pounds white rose or Yukon Gold potatoes
salt

Dressing:
3/4 cup light sour cream
1/4 cup mayonnaise
1/2 bunch green onions, thinly sliced
1/4 cup tightly packed chopped fresh dill
juice of 1/2 lemon
1 Tablespoon Dijon mustard
3/4 teaspoon salt

Place the potatoes in a big pot with enough water to cover by 1 inch.  Season with salt and bring to boil.  Cook until tender when pierced with a knife, about 25 minutes.  Drain and return to the uncovered pot, off the heat, to remove excess water.  Let them sit until almost room temperature.  In a large bowl, whisk together all the dressing ingredients.  Taste and adjust as needed.  When the potatoes are cool enough to handle easily, peel them and cut into 1/2″ dice, adding them to the bowl as you go.  Stir gently with a large rubber spatula to combine.

Published in: on December 24, 2018 at 7:07 am  Comments (3)  

Bulghur Salad with Corn, Zucchini, and Shredded Basil

From Quick Vegetarian Pleasures by Jeanne Lemlin

Serves 4 as a main course

1.5 cups coarse-grain red bulghur
1.5 cups frozen corn kernels, thawed
1 cup small-diced tomato
1 cup very thinly sliced zucchini rounds, cut into sixths (I cut the zucchini into sixths lengthwise and then bunched the pieces together and sliced thinly)
3 Tablespoons finely shredded fresh basil
1/4 cup thinly slivered red onion
1/3 cup olive oil
1/4 cup lemon juice
1 garlic clove, pressed
1/2 teaspoon salt
freshly ground black pepper to taste
lettuce leaves, for garnish

Place the bughur in a large bowl. Pour boiling water over it to cover by 2 inches. Let soak 30 minutes, or until tender. Remove all of the soaking liquid by placing the bulghur, in batches, in cheesecloth or a cotton towel and squeezing it dry.  Or place it in a strainer and press out the liquid with the back of a large spoon.  (I used this method.)  Place the strained bulghur in a large serving bowl.

Stir in the corn, tomato, zucchini, basic and onion.  In a separate bowl, beat together the olive oil, lemon juice, garlic, salt and pepper.  Pour it over the salad and mix well.  Let sit 30 minutes, or cover and chill for up to 24 hours, then bring to room temperature before serving.  Place lettuce leaves on individual plates and spoon the salad on top.

Published in: on October 27, 2018 at 11:51 am  Leave a Comment  

Swedish Neighbor Cream Cake

Slightly modified from a recipe in Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast by Melissa Bahen

 

10-12 servings

Start at least 6 hours ahead.

1 1/4 cups Baker’s Sugar
1/2 cup butter
1 1/2 teaspoons vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup buttermilk

filling & topping
1 1/2 pounds fresh strawberries
1 Tablespoon Baker’s Sugar
1 pint whipping cream (NOT ultra-pasturized)
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.  Spray two 9″ round cake pans and line the bottoms with parchment.

In a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 1 minute.  Add the vanilla and 1 egg, and beat until smooth, then add the remaining eggs one at a time, beating between each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

In a small bowl, combine the flour, baking powder, and salt.

With the mixer on low, add one-third of the flour mixture, then half the buttermilk, beating each addition just until combined.  Repeat until all the flour mixture and buttermilk have been added.  Then turn the mixer to high speed and beat 30 seconds more.

Divide the batter evenly between the prepared cake pans.  Smooth out the thick batter with your rubber spatula.  Bake for 25 minutes, until a toothpick inserted in the center of each cake comes out clean and the edges are beginning to brown.

While the cakes are baking, make the filling and topping.  Finely chop the berries (reserving several whole berries for garnishing the finished cake), then put them in a bowl and stir in the granulated sugar.  Refrigerate until you are ready to assemble the cake.  In a medium bowl, whip the cream until stiff peaks form.  Add the confectioners’ sugar and vanilla, beating until combined.

Remove the cakes from the oven.  Allow them to cool for 10 minutes in the pans.  Flip the cakes onto non-stick cooling racks (or spray regular racks with cooking spray) and allow them to cool completely.

To assemble the cake, place one cake layer on a serving plate flat side up.  Top with half of the berries and half of any juice that has accumulated in the bowl, then half of the whipped cream. Repeat with the remaining cake layer, berries, and whipped cream.  Cover the cake, and refrigerate for several hours before serving to allow the berry juice to soak into the cake layers.  Just before serving, garnish with halved strawberries.

 

 

Published in: on February 24, 2018 at 3:23 pm  Leave a Comment  

Smitten Kitchen Avocado & Cucumber Salad

Just slightly adapted

Serves 1

1/3 hothouse cucumber, washed and chopped into 1/2″ dice
1 small green onion, thinly sliced
1 small avocado, pitted and diced
2 Tablespoons mayonnaise
Juice of half a lime (except I don’t think I would use it all at first)
salt and Sriracha to taste
parsley or cilantro leaves to garnish

Combine cucumber, scallions and avocado in the bowl you will eat from.  Whisk together the mayo, lime and seasonings, adjusting to taste.  Drizzle salad with dressing (you may have more than you need) and garnish with cilantro or parsley.  Repeat again tomorrow.

Published in: on June 17, 2017 at 11:44 am  Leave a Comment  

Zucchini with Grape Tomatoes

serves 2

1 zucchini, quartered lengthwise, then sliced 1/8″ thick
1/4 onion, finely diced
6 grape tomatoes, halved
olive oil
fresh thyme leaves
salt and pepper
splash of white balsamic vinegar

Heat the olive oil in a small saute pan over medium heat.  Add the zucchini and onion and cook until the zucchini begins to soften and brown.  Add the cherry tomatoes, thyme, salt, pepper and vinegar and heat through.

Published in: on May 13, 2017 at 5:43 pm  Leave a Comment  

To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment