Posts Tagged ‘quick’

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charred onion and cucumber salad (vegan!)

January 6, 2019

In the middle of the winter, it’s easy to get tired of your favorite soups and heavy, stewed dishes. After a few weeks of holiday eating, I was craving something light and fresh. This recipe is from bon appetit.

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1 medium English hothouse cucumber, sliced into rounds

1 small to medium onion

1 Fresno chile, thinly sliced into rings, seeded if desired

4 tablespoons red wine vinegar, divided

4 tablespoons olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

¼ teaspoon dried oregano

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GRILL DIRECTIONS:

Prepare grill for medium-high heat. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 Tbsp. vinegar; let cool.

Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

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NO GRILL DIRECTIONS:

Heat a cast-iron to be ripping hot on the stovetop, probably at least medium-high heat. Combine chile, vinegar, cucumber, oregano, and oil. Set aside.

Heat onions on cast iron until charred. Remove from pan and transfer to separate bowl with vinegar. Let soak five minutes, then combine everything.

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The seasoning of just red wine vinegar and oregano makes it taste exactly like an East coast style sub sandwich/hoagie. I found it extremely nostalgic. This was great brought along to lunch and used to top salads, sandwiches, and grains. The flavor is simple and uncomplicated. Next time, I will experiment with charred onions and cucumbers by adding some other spices, so it doesn’t taste like a sandwich. Mark suggested adding some toasted cumin. I think I will try something even more balanced and complex, like dukkah, or numbing xi’an spice. Or maybe it’s better to go simple, with some fresh dill and other herbs, and a pinch of sugar to bring out the caramelization of the onions. Whatever you do, charring the onions does add something interesting, so experiment and let me know what you think!

(If you live on the East coast, this red-wine-vinegar-and-oregano combo might not be all that exciting, so can I recommend slicing cucumbers and adding some garlicky Syrian yogurt and tahini sauce? It’s one of my favorite ways to eat a cucumber.)

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recipe adapted from bon appetit by friedsig

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healthy arugula and sunflower seed vegan sandwich spread

May 3, 2018

i have been on a sandwich kick lately, since i have been baking bread for the first time in a while.

i tried this recipe from leanjumpstart for a cress and sunflower seed sandwich spread.

the recipe calls for:
a splash of water
about a cup of sunflower seeds
a tablespoon of lemon juice
a “bed” of cress
pepper to taste

mixed in a blender and ready to eat.

my recipe:
i added a cup of sunflower seeds, a splash of water, and a ton of lemon juice. then i added a few handfuls of locally grown arugula, because there was no cress at the co-op.

things it’s been amazing in so far:
– tastes like pesto when added to tomato sauce
– tastes creamy on a sandwich with tomatoes and goat cheese and a little mayo-based sandwich spread (mayo, fresh lemon juice, steak seasoning, roasted garlic, a splash of worcestershire, and horseradish mustard) and it was great
– tastes like sour pine nuts mixed into hummus or used as a dip

on its own, it tastes like sour sunflower butter, so it seems like a great way for vegans and athletes and dieters to get some extra protein and a nice kick of sour flavor.

ideas i had for it?
– sandwich spread with roasted red peppers
– caprese sandwich with tomatoes and basil, or goat cheese
– spread on bread with sharp cheddar for grilled cheese
– scooped onto a salad in clumps, like vegan ricotta, on a salad with nuts and dried fruit
– creamed up and added to coconut vegan yogurt, it would make an unbelievable vegan dipping sauce for spicy vegetables
– as a savory note added to some vegan sauce

if you want the world’s creamiest texture you may need an expensive (or at least effective) blender, but a used cheap blender makes a nice texture, partially crunchy and partially creamy, thicker than thick store-bought hummus, which some might find meaty and fun and others might find annoying and seedy. for a vegan sandwich i think the texture it adds is really interesting. i like it. i like it a lot more than i thought i would, and i have been putting it in everything.

as a meat eater i think it would go great with chicken salad with spinach, green apple, and dill on a sweet whole wheat bread.

thanks to leanjumpstart: simply clean eating habits to get in shape for your recipe “garden cress sunflower seeds spread”

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15-minute broccoli, spinach, and green curry coconut soup

January 21, 2018

green curry paste (1T-1/3c, depending on your preference)
one can of coconut milk
3 cups of water
a pound of broccoli florets, chopped
a handful to baby spinach leaves
fresh cilantro leaves (coriander leaves)
salt and pepper

stir-fry the curry paste
if you’re using real Thai green curry paste, DON’T use a third of a cup unless you have a steel stomach – start with a tablespoon and add more later if it needs it
if the paste is thick, add a little water

when fragrant, add the water and chopped broccoli stems, and boil about five minutes

add the rest of the broccoli, salt and pepper, turn down the heat, and simmer until soft, about ten minutes

add the coconut milk, simmer another few minutes

turn off the heat

add the spinach leaves and cilantro

blend, adjust seasoning to taste

can top with crispy fried scallions if you’re feeling fancy, or a scoop of plain yogurt, but it’s great just as is

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modified from epicurious

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really fantastic. if you love the flavor of cilantro more than you love broccoli and spinach, it’s a great way to get all your veggies. it takes just as long to cool the soup for blending as it does to cook it.

again, seriously be careful how much curry paste you use – i’m in so much pain from heartburn. but the flavor is amazing. perfect way to use up those curry paste packets i’ve had sitting in the pantry for a year. i definitely recommend this recipe.

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chinese sesame paste dressing

January 9, 2017

trying to get some vegetables back into my diet… salads last week with marinated mushrooms and balsamic vinaigrette were great, so this week maybe i’ll toss some cucumbers and radishes in this for lunch.

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this recipe is from the book phoenix claws and jade trees by kian lam kho

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2 T chinese toasted sesame paste* + 2 T water
1 t toasted sesame oil
1 t chile oil (optional)
1 t white rice vinegar
1 large clove or 2 small cloves garlic
1/2 t salt
1/2 t sugar

stir together and let sit at least ten minutes before using

* = i don’t have this but omnivore’s cookbook suggested 1 part tahini, 1 part peanut butter, and a drizzle of toasted sesame oil as a substitution

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modified from the highly recommended cookbook phoenix claws and jade trees by kian lam kho

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fantastic – fast and easy peanut sauce with a great sesame flavor

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oatmeal brown butter pancakes

October 29, 2016

cut in half for one or two people.

6 ounces (about 1 cup) steel cut oats
2 ounces (4 tablespoons) unsalted butter
5 ounces (about 1 cup) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 ounces (about 3 tablespoons) sugar
2 large eggs
16 ounces (about 2 cups) home-cultured kefir or buttermilk
Vegetable oil, for cooking
maple syrup to serve (optional)

brown the steel cut oats in a pan until they smell golden. shake/stir often. let cool, and blend into flour.

in still-hot pan, brown 2 T of butter.

in large bowl, combine all dry ingredients. in small bowl, beat all wet ingredients.

mix until just combined but a bit lumpy, and fry yourself up some pancakes.

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recipe by seriouseats

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recommended! the pancakes have a caramel flavor from the toasted oats and brown butter. great way to use some of a never-ending supply of home-cultured kefir.

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bourbon chicken liver pâté

August 17, 2016

“Pâté” feels pretentious, but chicken liver is less than half the price of hamburger meat.

I eat organ meats because:
they’re cheap
they’re delicious
it reduces waste
they’re nutritious (one serving is 280% of your daily need for vitamins A and B12)
did I mention they are cheap?

If you do eat meat, I highly recommend you give chicken liver a try. It’s so quick to cook, and very easy.

One of my favorite preparations has never made it onto friedsig, so here we go: a modification of the classic bourbon chicken liver pâté. This one is modified from epicurious.

– Heat a cast iron pan with about 1.5 T butter, or however much you like. (They say half a stick.)
– Saute a medium onion over medium-low til it caramelizes.
– Add a minced clove of garlic.
– Add one container (~1 lb) of rinsed chicken livers. (Pick off the little globs of fat if you want, but leave some on if you went light on the butter.)
– Saute about 4 minutes on one side, then flip.
– Add lots of fresh or a little dried sage and thyme. Add salt, pepper, and a pinch of nutmeg. Stir and add 2 T bourbon.
– Make sure each piece has been cooked on both sides when stirring.
– Cut one of the biggest livers in half. If it’s no longer bloody, mostly cooked, but still pink in the middle, it’s perfect. Don’t overcook – 8 minutes should be plenty.
– Blend in a blender or food processor. Do NOT add the liquid unless you want a drinkable pate – just the liver and onions. You can add the liquid as needed to blend into a thick consistency. I like to add a dash of heavy cream, but that is optional. Or, like epicurious suggests, scoop it into tiny bowls and add a little melted butter over the top.

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modified from epicurious

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You can serve this as a dip with cut up veggies, crackers, or toasts. You can use this as a sandwich spread – great with lots of fresh greens and herbs. You can roll this up in greens and make it into finger food. You can add a little to make a sauce richer, or to sneak it in if you don’t like the taste. You can eat it with pasta. You can layer it in casseroles like any other meat. Just try a little spread on a cracker!

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honey mustard chicken salad

August 15, 2016

really fast and easy.

cooked chicken
mayonnaise
honey
sour cream
dried cranberries
pecans
green onions and/or onions
lemon juice
mustard (dry or prepared)
salt & pepper
optional parsley
optional celery seed

optional chopped celery, or radishes, or something for crunch

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recipe by schnucks

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back to basics. adding this to my chicken salad rotation for the fall, along with chicken salad with spinach, apple, and dill, and coconut lime chicken salad.