It’s getting HOT and making pasta every night is killing me. I’ve been trying to branch out to more salads now that it’s summer.
Pre-tofu
This is a really tasty dish to take to a cookout! For those of you who are convinced that potatoes are inherently EVIL in their white starchiness – this salad’s for you. **Also great for mayo haters.**
All you need:
4 small pink or red-skinned potatoes, unpeeled, quartered
large handful of green beans, trimmed and sliced into 1″ pieces
2 TBSP coarse mustard
2 TBSP red wine vinegar
Olive oil
1/2 tsp sugar (or agave nectar)
Salt
1/4 c chopped dill (use dry dill if that’s all you have – about 2 TBSP)
1 small leek, trimmed and thinly sliced
6 stalks celery, trimmed & diced
1 cucumber, unpeeled, seeded and diced (I peeled mine – whoops!)
1 TBSP fresh chives
OPTIONAL: 6 oz baked or extra firm tofu cut into small cubes
This is definitely a chopping intensive salad but more special than the old mayo-laden potato salad I grew up with. [And I like mayo!]
First, set water to boil for your taters. Once it’s boiling, they need to cook until just tender. This should take about 10 mins. Set your timer for 9 minutes so you can toss in the green beans for the last 30 seconds. You just want them to turn bright green. Then drain the potatoes & beans.
Make your dressing: in a small bowl, combine 1 TBSP olive oil, the mustard, vinegar, sugar & salt. Whisk together. Taste & adjust to your liking!
Heat about a TBSP of olive oil in a skillet over medium-high. Add the chopped dill, add a few pinches of salt
and add the leeks.
Saute for about 5 minutes, stirring occasionally.
In a large bowl (because of time constraints I usually go right into a large lidded container!) combine the potatoes, green beans, celery, cucumber, chives and half of the leek with most of the dressing. Toss gently, taste and add salt as needed. Serve with remainder of leek and dressing atop. Serve chilled or at room temperature.
OPTIONAL: Not every uses/is comfortable with tofu but it adds a benign presence of protein to this salad and is virtually unnoticeable. I bought a block of organic tofu at Trader Joe’s. Before I even boil the potatoes I drain the tofu, wrap it in a paper towel and place in a kitchen towel with my cast iron skillet on top. The presses the extra water out of the tofu so that it can absorb the flavors of the salad dressing. Press it for about 30 minutes if you think of it. Then dice it and add to salad. Try it this once time if you have never used tofu before! (Or don’t!)
This salad is a very pretty dish to take to a summer cookout/party.
Pre-tofu
Maddie ate a small bowl of it before dinner. Bea spit the potato out.
Bright, pretty summer salad that takes potato salad to a new level!
Ingredients
4 small pink or red-skinned potatoes, unpeeled, quartered
large handful of green beans, trimmed and sliced into 1″ pieces
2 TBSP coarse mustard
2 TBSP red wine vinegar
Olive oil
½ tsp sugar (or agave nectar)
Salt
¼ c chopped dill (use dry dill if that’s all you have – about 2 TBSP)
1 small leek, trimmed and thinly sliced
6 stalks celery, trimmed & diced
1 cucumber, unpeeled, seeded and diced (I peeled mine – whoops!)
1 TBSP fresh chives
OPTIONAL: 6 oz baked or extra firm tofu cut into small cubes
Instructions
First, set water to boil for your taters. Once it’s boiling, they need to cook until just tender. This should take about 10 mins. Set your timer for 9 minutes so you can toss in the green beans for the last 30 seconds. You just want them to turn bright green. Then drain the potatoes & beans.
Make your dressing: in a small bowl, combine 1 TBSP olive oil, the mustard, vinegar, sugar & salt. Whisk together. Taste & adjust to your liking!
Heat about a TBSP of olive oil in a skillet over medium-high. Add the chopped dill, add a few pinches of salt and add the leeks.
Saute for about 5 minutes, stirring occasionally.
In a large bowl combine the potatoes, green beans, celery, cucumber, chives and half of the leek with most of the dressing. Toss gently, taste and add salt as needed. Serve with remainder of leek and dressing atop chilled or at room temperature.
OPTIONAL: Not every uses/is comfortable with tofu but it adds a benign presence of protein to this salad and is virtually unnoticeable. I bought a block of organic tofu at Trader Joe’s. Before I even boil the potatoes I drain the tofu, wrap it in a paper towel and place in a kitchen towel with my cast iron skillet on top. The presses the extra water out of the tofu so that it can absorb the flavors of the salad dressing. Press it for about 30 minutes if you think of it. Then dice it and add to salad. Try it this once time if you have never used tofu before!
Just before I got married I had an early mid-life crisis and flew down to South America for a few months. The traveling changed my life for the better. Besides doing without a lot of things I thought I needed, long bus rides gave me time to STOP. Working as an animation producer just prior had not helped me learn to deal with stress and a racing mind. These 8 hour bus rides gave me time to stare out the window – which was a good thing. Was there an actual physiological change that occurred? I DO think so! For the first time in years I felt calm & relaxed. I wasn’t thinking about what I “should” be doing with my free time. Sometimes at the various bus stops vendors would hop on to sell food. A plastic baggie of coconut water, chips (homemade??) or maize (what you call corn) on the cob. The corn (called “elote”) was always my first choice! A large ear of corn in foil, open the foil to find a nice hunk of white cheese and a wedge of lime. Yum yum yum!!
This summer I started making my version of elote.
I really don’t measure when I make this! You can adjust amounts to your liking.
INGREDIENTS:
- corn on the cob
- cotija cheese (or feta if you can’t find cotija)
- 1 lime cut into sections
- chili powder
- salt & pepper
- OPTIONAL: crema mexicana
It’s pretty simple. I shucked the corn, brushed it with olive oil & grilled for a few minutes, turning as it browned. Next time I’m going to peel back the husk & tie it with twine so that the husk can be used as a handle. Of course, you have to remove the silk regardless.
Now, this is optional: drizzle either crema Mexicana or smear with mayonnaise. Or skip this step altogether…I like this step because it is the glue that sticks all the tasty things you are about to drop onto the corn.
Dust with salt and chili powder over each ear (to your liking.)
Crumble cotija cheese over the corn. Cojita is a dry crumbly white cheese sort of like feta. Substitute feta if you can’t find cojita near you.
Drizzle either crema Mexicana or mayonnaise over corn.
Dust with salt & chili powder.
Crumble cotija cheese over corn.
Serve with lime wedges!
Notes
Try this: Peel husk back withOUT removing it, tie together with twine. Remove silk threads. Brush with olive oil & grill until darkened. You can now use the husk as a handle when eating! I’m going to try this next time…
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.
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
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.
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!
Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.
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!
2.2.1
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.
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.
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.
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
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.
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.
Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
Just before serving stir in cilantro.
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.
How many Sunday nights have I found myself making promises? To myself.
“Starting tomorrow, I’m going to cut out all sugar.”
“Starting tomorrow, I’m going to do 100 crunches every morning.”
“Starting tomorrow, I’m going to finish _____________.” (Fill-in the blank with one of any countless unfinished projects.)
Screw that! I’m going to make one goal that’s easy to accomplish. I’m going to eat something healthy.
Here’s a simple, yummy recipe for “Meatless Monday.” I think I ate the whole thing myself.
You need:
Too bad, Libby!
INGREDIENTS
2 large eggs (I used egg replacer)
1 c cottage cheese
1/2 c sour cream
1 tsp Dijon style mustard
Salt
1 TBSP olive oil or unsalted butter
8 oz crimini mushrooms, chopped
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
3 c cooked wild rice (and/or brown rice) Btw: it’s a little embarrassing to reveal what a flake I am but I actually boiled 3 c of dry wild rice. Do you know how much COOKED rice that is? A ton. You are supposed to end up with 3 c of cooked rice. But if you do accidentally make a few vats of rice, just put it in some freezer Zip-locs and chuck it in the freezer for next time!
1/3 c grated Gruyere cheese
1 tsp chopped fresh tarragon or thyme
DIRECTIONS
1. Preheat oven to 350. Grease a medium-large baking dish with olive oil or butter. (I used an 8×11 casserole dish.)
2. In a large bowl, whisk together the eggs, cottage cheese, sour cream, mustard, and a scant 1/2 tsp salt.
3. Heat olive oil over high heat in a large skillet with a pinch of salt.
Stir in mushrooms.
After stirring to coat with oil, leave mushrooms sautéing for about 5 minutes.
Continue cooking, stirring every couple of minutes.
4. Add onions to mushrooms & cook for another 4-5 minutes, until onions are translucent.
Add garlic, stir and cook for another minute. Remove pan from heat.
5. Add rice to skillet & stir.
6. Add rice mixture to the cottage cheese mixture and stir until combined.
7. Pour mixture into greased baking dish.
Sprinkle with two-thirds of the grated cheese and cover with aluminum foil.
Sometimes I don’t read the directions closely, so I added my tarragon at this point. I actually had fresh tarragon for the first time in my life, having just planted it in my backyard. Even though this is the wrong order, doesn’t this look delish?
Anyway, bake covered for 30 minutes. Remove foil and bake another 20-30 minutes, until the casserole is golden brown.
This is seriously so good! Serve with a green salad. I didn’t because I never have time to make more than one component. But I would! If this didn’t turn you on, stay tuned for REALLY easy chocolate cake. Remember my No Knead Bread? This is the No Knead Bread of Chocolate Cakes.
Author: Christina Cox (recipe from Heidi Swanson’s “Super Natural Every Day”)
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4
Tasty rice side dish that also serves well as a main with a leafy green salad!
Ingredients
2 large eggs (or egg replacer)
1 c cottage cheese
½ c sour cream
1 tsp Dijon or whole grain mustard
Sea salt
1 TBSP olive oil or unsalted butter
8 oz crimini mushrooms, chopped
1 large onion, finely chopped
3 cloves garlic, minced
3 c cooked wild rice and/or brown rice (use whichever you have or a little of each!)
⅓ c grated Gruyere cheese
1 tsp chopped fresh tarragon or thyme
Instructions
Preheat oven to 350. Grease a medium size baking pan with olive oil or butter.
In a large bowl, whisk together the eggs, cottage cheese, sour cream, mustard and scant ½ tsp salt.
Heat oil in large skillet with pinch of salt. Stir in mushrooms. Leave mushrooms to cook for about 5 minutes undisturbed. After about 5 minutes, stir again every few minutes. Add onion to mushrooms, stir and cook until translucent for 4-5 minutes. Add garlic and cook for another minute. Then remove skillet from heat.
Add rice to skillet & stir to combine. Then add rice mixture to cottage cheese mixture and stir to combine. Pour mixture into prepared baking dish. Sprinkle ⅔ of the cheese on top, cover with foil and bake for 30 minutes. Remove foil, bake another 20-30 minutes, until casserole is golden brown, especially around the edges.
Serve with remaining cheese & tarragon or thyme.
Notes
The cook time includes 45-60 minutes to cook wild rice. You can also buy pre-cooked wild or brown rice to save time! If you buy pre-cooked rice, the cook time is about an hour for the baking and 10-12 minutes for sautéing veggies.