Grilled black cod and Wasabi Seaweed Salad

sumber dari: azumafoods.com

Experimenting in the kitchen is fun

Experimenting in the kitchen is fun, don’t get me wrong, but sometimes you just want to make something tried & true. Something you know is yummy instead of something you hope is yummy, or at least edible. A few nights ago I made beet soup (beet and fennel soup actually) and it was, welllllll…I’ll  just say that Cory called it the “weirdest tasting soup” he ever had. He also noted that the texture sucked. That last part may have been was my fault. I added yogurt to the (HOT) soup and didn’t realize I should temper* it – whooops!

*tempering means that you add the yogurt (in this case) slowly, while whisking constantly, or you add a small amount of the hot (soup) to the cold (yogurt) so that the yogurt doesn’t “break” (which may or may not mean curdle…)

So, as you may have noticed, the soup recipe did not make the cut. I am planning to tweak it (and hopefully not ruin it) and I’ll post ‘soup, take two’ sometime soon!

Last night, for some reason, I just didn’t feel like gambling with dinner. A few nights before, I had made failed at making soup at 7:30/8:00pm (worked till 7, then hit Sobey’s to grab fennel on my way home). I was hungry by the time I started the soup, so it was a good thing we had leftovers kicking around!
On the other hand, this(!)…this plate of deliciousness:





…this is a risk-free, old favorite that I haven’t made in way too long!



sumber dari: foodeverywhichway.com

Not Your Mom’s Tuna Salad

Though we haven’t gotten any of the snow the rest of the country has gotten we are still in the dregs of winter. About this time of year is when you start yearning for the warm beaches of the Caribbean. It was with that in mind that I made myself a lunch of fresh Ahi Tuna salad.

Though I live in a small town in northern Vermont I am very lucky that we have a good fish monger who gets their catch early every morning direct from the docks in Portland and Boston. I know how cool is that! On any day (except Monday they are closed) I can get fresh seafood that was swimming less than 24 hours ago! Plus, they are right across the street! I know you are all jealous now, unless  you actually live in 1 of the great port cities then well I am jealous because your catch is most likely cheaper and fresher than mine.

Anyway to get on with the recipe. When I walked into the store I hadn’t yet decided what I wanted for lunch but as soon as I saw that big slab of Ahi Tuna laying in the case I knew that was going to part of my lunch. They also sell fresh japanese seaweed salad so I grabbed a caintainer and to round it off a handful of recently cooked fresh shrimp. When I got home I laid out my finds and then began to rummage around in the fridge and cupboards. And this is what I came up with!

Recipe (for 1 good portion or 2 small):

4 oz sashimi grade tuna, diced
2 -3 oz fresh cooked shrimp, diced
1/2 avocado, diced
1 green onion, sliced
1 tbsp red onion small dice
1 tsp. rice wine vinegar
1 tbsp. mayonnaise (or less, just use as much as need to hold everything together)
1-2 tsp. black sesame seeds
squirt of sirrachi (to taste)
a good pinch of course sea salt (or kosher)
a dash of togorashi (Japanese pepper, if you have it no biggie to leave it out)
1/4 cup seaweed salad

Ok this is too easy; after you get through prepping everything and believe me that is what takes all the time here, you mix everything except the seaweed salad together. Don’t over stir just gentaly fold everything together until incorporated. Place most of the seaweed salad on a plate and top with tuna salad. Garnish with the remainder of the seaweed and sesame seeds.



You will think you are at a fancy beach resort. Just poor yourself some sparking mineral water or better yet some sparkling wine and you can now pretend your are on Life Styles of the Rich and Famous.   Ok well you don’t have to go that far but you will definitely forget about winter for at least the duration of  lunch.






sumber dari: selectivepalate.com

as pretty as egg salad

sumber dari: runningwithtweezers.com

Mexican Salad Dressing

As a follow up to my Mexican Food Fan post, here is a salad dressing for you! This has to be tthe easiest Mexican salad dressing ever in the history of Mexico!:) Here are the TWO things you need to make this
“couldn’t be easier” home made dressing!



Yes, seriously. That’s it.  Of course, home-made plain yogurt (Google it, cause I’m not there yet) and home-made salsa are best, but if you don’t have time for that, use an organic (or natural, no chemicals/hormones added) store-bought version of each of these. I do half and half to make my dressing, but use the ratio you prefer.  You could use sour cream if you don’t have plain yogurt.


Since we’re all trying to eat more vegetables (aka “salads”), this is one more way to give you some variety in the salads area (and encourage you to keep eating greens!). We like our Mexican Salad (sans shell) with seasoned grass-fed beef, raw milk white cheddar, plenty of veg including fresh cilantro, and this dressing. If you must have the shell, use organic corn chips or break an organic taco shell instead. The chips are smaller, and likely fewer ingredients than the giant taco salad shells I’ve seen. Let me know if you try this with other ingredients too. Ole!



sumber dari: theorganiceater.wordpress.com

Roasted Beet Salad with Cumin and Cilantro

Ingredients

4 medium red beets 2 Tablespoons olive oil juice of half a lemon juice of half an orange 1 1/2 Tablespoons balsamic vinegar 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/4 teaspoon salt dash freshly ground black pepper 3 Tablespoons finely chopped fresh cilantro

sumber dari: myjewishlearning.com

Orange and Pomegranate Salad

Pomegranates are associated with Rosh Hashanah because the pomegranate is said to have 613 seeds, corresponding to the 613 mitzvot. The pomegranate has also long been a symbol of fertility, and thus of the unlimited possibilities for the new year.

Ingredients

2 Tablespoons apple cider vinegar 1 1/2 Tablespoons minced shallots 1 teaspoon Dijon mustard 1/4 cup light olive oil 2 oranges (e.g. Valencia) 1 cup pomegranate seeds (approximately 1 pomegranate) 6 cups salad greens Sea salt and freshly ground black pepper 1 teaspoon honey or maple syrup

sumber dari: myjewishlearning.com

Israeli Salad

This recipe is just a bevy of chopped raw vegetables and herbs, dressed lightly with salt, black pepper, lemon juice and olive oil. I add a splash of champagne vinegar here and then, but it just depends on the time of year, and the season you're pushing. The "official recipe" is below, and trust me when I say it's exactly that easy and that delicious!

Ingredients

8 medium tomatoes cut into small dice 1 seedless cucumber, diced 2-3 peppers red, green, yellow, orange (whatever you like) 1 cup chopped flat parsley 1/2 cup chopped cilantro 3-4 scallions chopped Zest and juice of 1 lemon 2-3 Tablespoons olive oil Salt and pepper

sumber dari: myjewishlearning.com

Salad is not a four letter word

I used to hate salads. Not sure where I picked up my dislike, but I felt like it was rabbit’s food. Back in 2008 my Mom got really sick. She had to change her diet and now if she does not watch what she eats she can end up in the hospital. It really changes your relationship with food.

She asked me to do a fruit/veggie shake and try it. It was a weird mixture with aloe, cactus, pineapple, celery and orange juice. I did it for a while, but not sure why the cactus part of it just did not agree with my stomach. I have since then modified the concoction and make it with just pineapple, celery and orange juice. The side effect since back then is that after I did it for a week or so, I would start craving celery.

When I was working from home at my last job, I had the local Chinese place so used to my voice that I would dial and the lady already knew what I wanted. While I would try to go for the “healthy” options, like king pow and white rice instead of fried… it was just not doing me any favors to eat it as often as I was.
Both Bea and I love fruits, and when we went looking for a coffee bean grinder I saw a Magic Bullet. It was an easy decision to get a convenience blender and a coffee grinder all in one. We have used it a lot more than I expected and smoothies are a breeze to make.

We also invested on a juicer which gets a lot less use than I thought, but if we do want to do a fast we have it available. We end up using it after grocery shopping for a quick carrot orange juice mixture that we both enjoy.

Because of gout pain I also had to curve my red meat consumption… which is a good thing to get out of my diet since there is such a history of heart disease. I do miss eating burgers all the time, but not as much as I thought I would.

So what does all of this have to do with salads? Its a very strange side effect, but eating and drinking more vegetables and fruits has made me love them. About 4 times a week I have soup and salad for lunch. I no longer mind getting a salad for a meal. I also never feel not satisfied after eating a good salad.

Perspective is so powerful sometimes. Yesterday I saw a coworker eating a salad and they looked miserable. We chatted for a bit and they admitted that watching what they eat was just horrible for them and they hated the salad itself. It was a totally different approach, I was also eating a salad but I was enjoying it.

I never thought I would end up being able to make such a big change in my eating habits, but I have. Ever since starting this new job the salad bar has been my destination at lunch. I waited a month to see if I could actually sustain it and not get completely sick of it. I still enjoy it.



sumber dari: blog.logtar.com

Five Cup Salad

I had a craving for this yesterday.  It’s so yummy and easy to make.

 Ingredients:

1 Cup Sour Cream
1 Cup Coconut Flakes
1 Cup Pineapple (crushed or chunks)
1 Cup Mandarin Oranges
1 Cup Marshmallows

All you do is mix it up together.  It’s best after it’s been in the fridge a while.

I made a double batch here.

The sour cream always messes me up.  The salad has a nice sweet, light taste and in my mind I don’t see how the sour cream helps make that flavor.  But it does and it’s awesome.

Update!  I just had a bowl. Delicious!

sumber dari: kellelynn.wordpress.com

Pink salad is not necessarily pink

Pink salad is not necessarily pink, nor is it always classified as salad. The dozens of variations to the genre are variously known as “Five Cup,” “Fruit Delight,” “Angel Salad,” “Frozen Cherry Delight,” and so on for as long as the little spiral-bound church cookbooks shall last. Some float a raft of marshmallows, either cut-up-with-scissors big ‘uns or a whole flotilla of the little buoys.

One recipe, from a much-loved cook at the cafeteria at a local hospital, throws the poufy little pillows right into the boiling water WITH the Black Cherry Jello, to melt into a creamy liquidity which, before it congeals, is whipped with the mixer into a high-mounded mousse effect, studded with huge Bing cherries in surprising places. Bing Jello Day was well-attended by hospital personnel, almost as well as the rare day that Willie Mae would make her incomparable Paminna Cheese.

Some salads are definitely Jello-ish, with the addition of a scanty-watered box of any flavor, which may or may not congeal, but are still included in the “Congealed Salad” category, like last cousins still must be claimed, no matter what.

A few of the recipes call for the fruit/marshmallows/nuts, etc to be sprinkled with a whole or partial box of dry Jello, and woe betide the cook who fails to stir properly, thus setting down a freckled salad on the Church Supper buffet.

The single common denominator in the whole world of Jello salads, that universe of shredded cabbage and marshmallows, of floating bananas and sinking grapes, of mutilated mandarins and scary-dyed cottage cheese---seems to be crushed pineapple, which has been known to take on a garish hue on occasion, itself. Tall can or small can---that’s specified as the beginning, and then you go from there. The gooshy pineapple and its juice serve to moisten and plump the marshmallows for Five-Cup (one each of pineapple, marshmallows, sour cream, Cool Whip and whatever other canned fruit suits your fancy---all depending on the area you live in). And it's the cornerstone of almost every combination of marshmallows/Cool Whip/sour cream/Jello in any and all of its permutations.

And so Pink Salad is most of the above, with the addition of any red flavor of Jello---cook’s choice. I, myself, favor Strawberry, because I favor Strawberry for most things, have a meh feeling about cherry, and absolutely abhor raspberry anything. But that’s just me. I’m sure great crowds of church-goers and picnickers and families reunioning have consumed vast bowls of every flavor there is. And in the Bible Belt, with Southern Baptist a prevalent religious avowal, I find a gentle secret chuckle in the fact that "Do the Cool Whip" is practically a cultural dance.



sumber dari: lawntea.blogspot.com

Greek Salad

No matter whether you are preparing a grand lunch or a simple family members get-together, a salad should be a ought to on your menu. It's positive to make your lunch far a lot more impressive when you supply a healthy and colourful Greek salad. This is 1 dish that's well-known throughout the globe though it has its own variations in diverse cuisines. The original Greek salad is a simple fare with fresh tomatoes, cucumbers and onions as the base this is flavoured with oregano, salt, pepper and olive oil. Also named the country salad or peasant salad, this nutritious salad was commonly served at the starting of a meal in Greece.

The 1st recognized Greek salads had been produced entirely of fresh components. The salad is a fusion of locally grown fresh vegetables, meticulously chosen right after analysing their effects on well being. This is why lettuce is not usually a component of the original Greek salad the Greek take into account this vegetable an anti-aphrodisiac.

Nonetheless, American versions of the Greek salad incorporate lettuce and a lot of other ingredients such as sardines, anchovies and capers. Now, feta cheese and Kalamata olives are a element of the Greek salad.

This is an ideal salad to have in summer cucumbers and tomatoes are efficient thirst quenchers. The specialty of this dish is, it not only adds colour to your table it is also full of nutrition. Its primary ingredient, tomato, is full of Vitamin C and is known to be a great anti-oxidant. Cucumber's healthy for the skin while onions are advantageous to the heart and bones and support lower blood sugar.



sumber dari: recipe411.com

Caesar Salad history

Caesar salad was invented in about 1903 by Giacomo Junia, an Italian cook in Chicago, Illinois. Giacomo Junia was the cook in a small restaurant called The New York Cafe. He catered to American tastes as spaghetti and pizza in those days were little eaten by anyone including Italians. - Charles NyanGiti

sumber dari: kingofsalads.blogspot.com

15 Sensational Salads You Must Try This New Year

Happy 2014!! At this moment around the world everyone is busy making resolutions, penciling new goals to achieve, and searching for exciting new recipes to begin their journey into a healthier lifestyle. A few purchase cookbooks or ask friends for recipes, but the rest of us turn to the internet. Try searching salads online and you will encounter a list of endless options from breakfast to lunch to dinner. Salads that once had a bad rap for being boring have been revamped into delicious, bright, craving-worthy plates that leave you wondering why they weren’t added sooner to your weekly meal menus.

Salads have come a long way, baby.

Forget the online search—we’ve got you covered with 15 Sensational Salads you must try this year.

Avocado Hummus Salad – Creamy avocado tops a bed of greens layered with queso fresco, roasted corn, and pepitas, and is dressed with delicate grapefruit hummus vinaigrette.

Jicama Tortilla Salad – Matchstick-cut jicama, bell pepper, and mango are layered with spinach, then topped with a creamy peach dressing and crispy fried tortilla strips.

Garbanzo Salad with Mango Cumin Dressing – A quick and easy pull-together salad or appetizer chock-full of fiber goodness, this salad is sure to become a staple in your household.

(Sweet Life Bake )

Harvest Cobb Salad - The classic Cobb salad gets a delicious makeover with chanterelles and sweet potatoes. Ditch the main course—trust me, this salad can hold its own.

Seared Chicken, Tomato and Orange Dressing Salad - Looking for a new lunch salad? Well look no further. Succulent chicken over a bed of leaves and  juicy tomatoes with a citrus dressing will leave you satisfied until dinner.

Nicoise Salad – The classic French salad gets a Latin spin with avocado slices, lime marinated onions, and a cilantro-serrano vinaigrette.

(Cooking with Books )

Cilantro Lime Chickpea Salad – Chickpeas, finely chopped spinach, red onions are tossed with a cilantro, lime and chili dressing— healthy, refreshing and delicious. Win!

Black Quinoa, Arugula and Pomegranate Salad – Start the year off with a colorful plate brimming with goodness. Quinoa, arugula, pomegranate, avocado, goat cheese, and a light dressing; this salad is almost too pretty to eat.

(Laylita's Recipes )

Red Quinoa Salad - This light and tangy salad is a great side dish or main course, and is even tastier the next day. Packed with protein and healthy fats, this salad packs a punch.

Beet and Orange Salad – Show-stopper salad: roasted beets, grapefruit segments, red onion, and feta are seasoned with apple cider vinegar.

(Mind over Batter )

Bionico (Mexican Fruit Salad) – Serve this colorful fruit salad for breakfast topped with granola, for lunch, or for a tasty after-dinner treat.

Ensalada de invierno / Winter Salad - Made from what was found in the chef’s fridge, this salad is now a family favorite. Kale, apples, raisins, and queso fresco—give it a try.

(MommyHood's Diary )

Egg Salad with Mustard Dressing – Chopped hardboiled egg over romaine salad drizzled with a tangy mustard dressing. Simplicity at its best.

Orange Avocado Salad – Add a splash of sunshine to your winter meals with this beautifully bright salad of creamy avocado, thick slices of red onion, and oranges.

(Presley's Pantry )

Wild Rice and Purslane Salad - Bursting with goodness, this salad will have you feeling ready to conquer your day. Black wild rice, sautéed purslane, onions, avocado, and papaya are tossed with a light citrus dressing.



sumber dari: parade.com

Salata de Fijon (White bean salad)

Ingredients:
- 1 ½ cups of white beans (small or medium sized)
- ½ a cup of finely chopped parsley
- 1 onion chopped in thin slices or 4-5 finely chopped scallions
- Dress as you like

Instructions:
Wash the beans and let them soak in water for a few hours.
Boil the beans in a large pot full of water and a little salt. As soon as they are tender, drain them well and place them on a large plate. When the beans are lukewarm, add the onion, the parsley and sprinkle vinegar and olive oil.
If necessary add a pinch of salt. Quick and easy!



sumber dari: centropa.org

History Of Taco Salad

Taco salad is a harmonious blend of two completely different cuisines. It has its origins in the state of Texas. The Mexicans migrated to Texas and brought their rich culture and tradition along. A blend of Anglo, Spanish and Mexican components gave rise to a new recipe. Thus, the taco salad was born in the twentieth century.

A combination of taco from Mexico and salad from America led to the invention of “taco salad”. It is famously called a Tex Mex cuisine. The unique feature of this recipe is the amount of variation you can bring into the dish. It can fit into any type of cuisine, with seasonings and modifications from any part of the world! So, do not be too surprised if you end up tasting taco salads with distinctively different flavors and aromas in two different parts of the world. It is not meant to taste the same.

If you want to prepare one at home, all you need are a few basic raw ingredients. As mentioned earlier, you can add just about anything to satisfy your taste buds. In general, meat, cheese, beans and sour cream are added to taco (without shell). If you want a vegetarian salad, you can add lettuce, tomato, cucumber, salsa, etc. Season it with salt, garlic and cumin. Instead of serving it in conventional cutlery, try serving it in a taco bowl! It is one of the easiest recipes to make. You can add just about anything along with taco and yet call it “taco salad”! 

sumber dari: historyrocket.com