The Real Housewife of Santa Monica

Archive of ‘Salad’ category

Glory Bowl

 

During my salad-a-day month last March, my Canadian friend Kinga sent me this recipe. It’s a really popular dish named not after anything in the movie Porky’s but rather a ski bowl at Whitewater Ski Resort in Nelson, British Columbia. It took me a while to get over to Whole Foods for the nutritional yeast flakes. I had never heard of them & tried to never go to Whole Foods for various reasons. Also, when I read this recipe it sounded a little TOO healthy in that unsatisfying way some restaurant salads are. So I put it off.

Finally I had all the ingredients and decided to go for it. It’s SO WORTH IT!!!! SOOOOO WORTH IT!!!!! It’s amazing – something that looks like a pile of what G would call “Rabbit Food” but is so flavorful, satisfying & doesn’t weigh you down.

You’ve got to try this. Although it has a lot of components, the prep for each one is pretty simple.

Here’s what you need for the salad:

**NOTE: this makes enough for 8 people so you may want to halve it, which is what I did.**

SALAD INGREDIENTS:
2 TBSP vegetable oil
2 c cubed extra firm tofu (remember to press water out first!)
8 c hot cooked brown rice
2 c grated carrots
2 c grated beets
2 c packed baby spinach
2 c slivered or slice almonds, toasted

For the dressing:

and this:

DRESSING INGREDIENTS:
1/2 c nutritional yeast flakes
1/3 c soy sauce (or tamari)
1/3 c apple cider vinegar
1/3 c water
2 TBSP tahini
2 cloves garlic, crushed or minced
1-1/2 c vegetable oil

1. First, press your tofu. You can need to press it for about 15 minutes and can do that while making the dressing.

2. While that’s a-pressin’, add all your dressing ingredients to the blender & puree until creamy!

(Note: Properly stored, this can be kept for up to ONE week in the refrigerator.)

3. Cook your rice. I found this quick cook brown rice at Trader Joe’s. Takes about 10 mins instead of 45 mins so I did it! You can also find pre-cooked brown rice in the FREEZER section at Trader Joe’s. Just pop in micro for about 3 mins. That’s what I do when I’m in a crunch. **NOTE: if you’re using the regular brown rice – start this earlier according to how much time you need. You can always heat it up if you need to.**

4. Now prep your veggies. As you may or may not know (or care) I use a hand grater. Builds character.

5. Time to lightly pan fry that tofu! Heat oil over medium-high heat in a large skillet. I sprinkle a few pinches of salt over the tofu and turn when it’s golden brown. After all sides are lightly browned, drain on a paper towel lined plate.

6. Now for the fun part: ASSEMBLY! Add your rice layer in a nice sized bowl.

Drizzle about a tablespoon of dressing over the rice.

Top rice with spinach.

Add carrots & beets.

Now the almonds.

The tofu and about 3 more TBSP of the dressing.

Bea loved this dish! She doesn’t have that many teeth yet so she had some trouble chewing the spinach but she ate 2 bowls of this.

M ate only the rice.

Thanks, Kinga!

Glory Bowl
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • SALAD INGREDIENTS:
  • 2 TBSP vegetable oil
  • 2 c cubed extra firm tofu (remember to press water out first!)
  • 8 c hot cooked brown rice
  • 2 c grated carrots
  • 2 c grated beets
  • 2 c packed baby spinach
  • 2 c slivered or slice almonds, toasted
  • DRESSING INGREDIENTS:
  • ½ c nutritional yeast flakes
  • ⅓ c soy sauce (or tamari)
  • ⅓ c apple cider vinegar
  • ⅓ c water
  • 2 TBSP tahini
  • 2 cloves garlic, crushed or minced
  • 1-1/2 c vegetable oil

Instructions
  1. First, press your tofu. This needs about 15-30 mins and can be done while making the dressing, cooking the rice & grating the carrots/beets.
  2. While that’s a-pressin’, add all your dressing ingredients to the blender & puree until creamy! (OR start your rice – depending on your cook time.)
  3. Cook your rice. I found this quick cook brown rice at Trader Joe’s. Takes about 10 mins instead of 45 mins so I did it! You can also find pre-cooked brown rice in the FREEZER section at Trader Joe’s. Just pop in micro for about 3 mins. That’s what I do when I’m in a crunch.
  4. Now prep your veggies. As you may or may not know (or care) I use a hand grater. Builds character.
  5. Time to lightly pan fry that tofu! Heat oil over medium-high heat in a large skillet. I sprinkle a few pinches of salt over the tofu and turn when it’s golden brown. After all sides are lightly browned, drain on a paper towel lined plate.
  6. Now for the fun part: ASSEMBLY! Add your rice layer in a nice sized bowl. Drizzle about a tablespoon of dressing over the rice. Top rice with spinach. Add carrots & beets.
  7. Now the almonds, the tofu and about 3 more TBSP of the dressing.
  8. Glory, glory!!!

Notes
1. Start your rice depending on how much time you need. You’ll want warm rice to put in your bowl. Or you can always reheat your rice if you’ve made it ahead of time. 2. The dressing will keep for up to a week, properly stored in the fridge. 3. Definitely halve this recipe if you need to. This is for EIGHT people!

 

 

Source: Canadian Living Magazine

Israeli Couscous Salad with Pine Nuts & Parsley

You know those days dinner sneaks up on you yet you STILL refuse to boil noodles again? This is the dish for those days…

Wait: isn’t couscous a form of pasta? D’OH!!!! At least some veggies have snuck in here. Or is it sneaked?

You need:

INGREDIENTS:
1 TBSP butter
2 TBSP olive oil
1/2 c pine nuts
1/2 c shallots (or onion if you have no shallots), finely chopped
1-1/2 c Israeli couscous
1/2 cinnamon stick (or 1/4 tsp cinnamon)
1 dried bay leaf
1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
1/2 tsp salt
1/4 c fresh parsley, minced
1/2 – 1 zucchini, finely chopped (OPTIONAL)
zest of 1/2 lemon
black pepper, to taste
small handful of crumbled feta cheese

NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.

This is so easy. I didn’t take pictures of the process as I was in a huge rush to feed the girls.

1. Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.

2. Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!

3. Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.

4. Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.

This is REALLY yummy and great the next day!

Maddie is on a high carb diet.

Israeli Couscous Salad with Pine Nuts & Parsley
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 2-4
 

Tasty warm salad or side dish! You can adjust the amount of veggie to your liking.
Ingredients
  • INGREDIENTS:
  • 1 TBSP butter
  • 2 TBSP olive oil
  • ½ c pine nuts
  • ½ c shallots (or onion if you have no shallots), finely chopped
  • 1-1/2 c Israeli couscous
  • ½ cinnamon stick (or ¼ tsp cinnamon)
  • 1 dried bay leaf
  • 1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
  • ½ tsp salt
  • ¼ c fresh parsley, minced
  • ½ – 1 zucchini, finely chopped (OPTIONAL)
  • zest of ½ lemon
  • black pepper, to taste
  • small handful of crumbled feta cheese
  • NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.

Instructions
  1. Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.
  2. Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!
  3. Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.
  4. Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.

Notes
This would be enough for 2 people as a main dish or 4 as a side. Great for leftovers!

Guess where I got this? The back of the Trader Joe’s package!! I don’t trust these things normally but this is great. I just made a few adjustments.

Red Cabbage & Carrot Slaw (No Mayo!)

This afternoon I wrestled two tiny heads of red cabbage out of the garden. They’d stayed about the same size for two weeks now so I assumed they were DONE. Since all I had in my cupboard were some carrots, onions and a ginormous bag of CA grown garlic (COSTCO!!! wink wink), I looked on the internets and found this mayo-less slaw. You remember a few weeks ago I posted a mayo-friendly broccoli slaw. G did not like that one. Here’s this one, G. Just for you, Baby!

You need:


Looks like I am plumb out of maple syrup but I had another full one in the cabinet. Also, forgot to put the sesame seeds in the pic.

INGREDIENTS:
Slaw
1/2 a red cabbage (I used a whole one since my cabbages were so teeny tiny), sliced thin
2 medium carrots, shredded (I used 4 small ones)
1 small onion, sliced thin
3 green onions, sliced
Dressing
2-1/2 TBSP rice vinegar
1 TBSP maple syrup
1 TBSP crushed red pepper (OR hot chili paste)
2 cloves garlic, minced
2 tsp sesame oil
1 tsp salt
2 TBSP toasted sesame seeds

1. Whisk together the dressing ingredients in a small bowl. Taste and adjust anything to your wildest desires! It will be kind of thick due to the sesame seeds. Yum!

2. Combine slaw ingredients in a large bowl. Drizzle 3/4ths of the dressing over it and toss to coat. Add more if desired!

3. Let your slaw sit for about 15 minutes before serving if you have the time!

TASTY!!!

Red Cabbage & Carrot Slaw (No Mayo!)
Author: 
Recipe type: Salad
Prep time: 
Total time: 

Serves: 4
 

For the non mayo lovers in your house/party – a refreshing, slaw with some ZING!!
Ingredients
  • Slaw
  • ½ a red cabbage (I used a whole one since my cabbages were so teeny tiny), sliced thin
  • 2 medium carrots, shredded (I used 4 small ones)
  • 1 small onion, sliced thin
  • 3 green onions, sliced
  • Dressing
  • 2-1/2 TBSP rice vinegar
  • 1 TBSP maple syrup (or agave or ½ TBSP brown sugar)
  • 1 TBSP crushed red pepper (OR hot chili paste)
  • 2 cloves garlic, minced
  • 2 tsp sesame oil
  • 1 tsp salt
  • 2 TBSP toasted sesame seeds

Instructions
  1. Whisk together the dressing ingredients in a small bowl. Taste and adjust anything to your wildest desires!
  2. Combine slaw ingredients in a large bowl. Drizzle ¾ths of the dressing over it and toss to coat. Add more if desired!
  3. Let your slaw sit for about 15 minutes before serving if you have the time!

Slightly adapted from Korean American Mommy.

Basil Pesto

This morning Maddie was eating this dish (yes, for breakfast) and I remarked, “When I was a kid we didn’t eat pesto.”

She asked me what we ate instead.

“Oh, we ate Spaghettios, Fluff-N-Nutter sandwiches on Wonder Bread, Steak-ums, American Goulash (homemade Hamburger Helper), Campbell’s Tomato soup with grilled cheese sandwiches (on Wonder bread with Kraft singles and margarine). I could go on.

All that sodium, those chemicals & preservatives and look how great WE turned out!

If I’d known how easy this stuff was to make I’d have made it years ago. Try it – it’s very easy and beautiful and you’ll love the results. (Note to Libby: you can get all the ingredients at Trader Joe’s.)

All you need is:

INGREDIENTS:
30 large leaves or 60 small leaves fresh basil
generous pinch of salt
2 cloves of garlic, peeled
3 TBSP pine nuts, toasted
4 TBSP olive oil
4 TBSP parmesan reggiano, grated

1. Add basil, salt & garlic to blender and blend into a thick paste. You might find you need to add 2 TBSP of the olive oil to get it going.

I used coarse sea salt but I prefer using fine sea salt as the coarse didn’t chop up well in my blender and I got a few bites of it when I ate. If you have a powerful blender or food processor you’ll have no problem!

2. Add pine nuts and remaining 2 TBSP olive oil & blend some more. Add cheese and blend till you have a creamy pesto sauce.

Serve on pasta, as a pizza topping, smeared on crusty bread, or tossed in a salad!

Shock of shocks – both my kids love this! Even G loves it. Holy cow.

Try it next time you make Summer Pizza!

Basil Pesto
Author: 
Recipe type: Side
Prep time: 
Total time: 

Serves: 2-4
 

Classic basil pesto. A vibrant fresh addition to pastas, pizza topping, bread smear, dip, or salad dressing!
Ingredients
  • 30 large leaves or 60 small leaves fresh basil
  • generous pinch of salt
  • 2 cloves of garlic, peeled
  • 3 TBSP pine nuts, toasted
  • 4 TBSP olive oil
  • 4 TBSP parmesan reggiano, grated

Instructions
  1. Combine basil leaves, salt & garlic in blender or food processor.
  2. Add 2 TBSP olive oil & pine nuts & combine further.
  3. Add last 2 TBSP olive oil & cheese and blend until smooth & creamy.
  4. Toss with pasta, salads or smear over crusty bread. YUM!

Notes
This recipe yields 1 cup of pesto. NOTE: If you don’t use it all at once, store covered in fridge with a light coating of olive oil to keep it from turning brown. If it DOES turn brown, you can still eat it!! It’s just not as appealing visually… Pesto can be frozen. Simply omit the cheese and freeze. You can add the cheese later when it’s defrosted. Freezing methods: freeze (without the cheese) in tightly wrapped ice cube trays OR as dollops on a cookie sheet. If you use the cookie sheet method, be sure to wrap the dollops as soon as they’re frozen, really well in plastic and then in a Zip-Loc freezer bag. When you defrost you can add the cheese.

Slightly adapted from Lidia Bastianich.

Spicy Moroccan Carrot Salad & Yoghurt

 

Normally I spell yogurt without the “h” on account of I’m an American. But since I made it (the yog[h]urt) myself, I feel it needs an “h” to impart some sort of artisanal value to it.

What the #$@%??

Anyway – yog(h)urt how-to in next posting..

This can be a pretty spicy dish but the yogurt cuts the spice beautifully! Or you can halve the chili pepper amount. YUM I love this salad! Next time, when I’ll surely have my wits about me, I plan on serving it with the pilaf Yotam recommends. But at this point in life, I’m a single course meal type of gal.

Yotam tends to use “exotic” ingredients so I’ve adjusted this recipe to what I can get without visiting 3 more shops.

Here’s what you need:

and this:

INGREDIENTS:
2 lbs carrots, sliced into 1/2″ thick coins or semi-circles
1/3 c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped
Greek yogurt, chilled (I made my own yoghurt!)

1. Slice carrots into 1/2″ thick coins or semi-circles, for even cooking.

Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.

2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.

3. Add everything else EXCEPT the cilantro & yogurt.

Stir and remove from heat. Salt to taste and allow to cool.

4. Just before serving stir in cilantro.

Serve in individual bowls with a dollop of yogurt.

 

5.0 from 1 reviews

Spicy Moroccan Carrot Salad
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Spicy carrot salad served warm or cold. Adjust spices to your liking!
Ingredients
  • 2 lbs carrots, sliced into ½” thick coins or semi-circles
  • ⅓ c olive oil
  • 1 medium onion, chopped finely
  • 1 tsp sugar
  • 3 garlic cloves, crushed
  • 2 medium green chilies, finely chopped (I used Jalapeños)
  • ⅛ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp ground coriander
  • ¾ tsp ground cinnamon
  • 1 tsp sweet paprika (I didn’t have this so I omitted it)
  • 1 tsp ground cumin
  • 1 TBSP white wine vinegar
  • 1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
  • 2-1/2 c cilantro leaves, chopped
  • Greek yogurt, chilled (I made my own yoghurt!)

Instructions
  1. Slice carrots into ½” thick coins or semi-circles, for even cooking. Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
  2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
  3. Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
  4. Just before serving stir in cilantro.
  5. Serve in individual bowls with a dollop of yogurt.

Notes
Adjust the amount of chilis (I used jalapeños) you use to achieve the spiciness you like. You can also remove the seeds from the jalapeños to cut the heat. Wear gloves while doing this so you don’t get the spice on your hands like I did.

 

Source: slightly adapted from “Plenty” by Yotam Ottolenghi



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