Simple Salad

It was a super-busy weekend, with the local farmer's market open Friday, a garage sale all day Saturday and some yard work for several hours yesterday in the hot, hot sun. And church. And a haircut. A sassy new summer hairdo. Hooray for short hair!

Since I was exhausted last night, dinner was a salad. I bought a head of Jericho lettuce at the farmer's market Friday--a Romaine variety, a light-green plant with a large, dense head that is bolt resistant and stays sweet in hot weather. It was a delightful base to my salad.

I topped the salad with plum tomatoes (salmonella be damned!), chunked cucumber and red bell pepper, sprinkled with salt and pepper, drizzled with a light vinaigrette, and all topped with a perfectly poached egg.

Yum! The egg yolk combined with the vinaigrette for a delicious sauce perfect for sopping with a piece of bread.

Well I didn't eat bread. I just licked the plate.

Memorial Day Meal Recap

By dinnertime yesterday the rain came to drown our hopes of grilling. It never fails--I just can't get it together for Memorial Day.

I pan-fried some hamburgers for Mr.W (sorry, the burger photo came out very poorly with the terrible rainy-day light) and a couple of chuck-eye steaks for me, and we gobbled them happily alongside a salad of baby spinach, assorted sprouts, tomato, hard boiled egg, pepperoni slices and a dusting of shredded colby jack cheese. I ate my salad with a creamy feta dressing--one of my favorites! Mr.W enjoyed his with just a squeeze of orange with salt and pepper.



A fine finish to a good day, in spite of the rain.

Shrimp and Strawberry Salad with Chorizo

With two pints of fresh strawberries just begging to be used, I threw together this salad on a whim--it came out better than I expected!

I don't have a specific recipe to provide--it was about equal amounts of shrimp, strawberry, cucumber and chorizo. The first three ingredients were combined with a little cilantro and a generous seasoning of salt and freshly ground black pepper before a good drizzle each of white balsamic vinegar, lime juice and olive oil. It was then plated over the baby spinach, with the chorizo added around the exterior and a garnish of two slices of kiwi.

It was a really nice balance. The shrimp's mild flavor and textural "pop" was very nice with the sweet and tart strawberries, crisp, refreshing cucumber and spicy sausage.

Delicious, and perfect for any luncheon.

Kofte Kebabs with Pomegranate Reduction and Lentil Salad

Kofte is a typical street food found in the middle east and south asia, made often of lamb or a combination of lamb and other ground meat, strongly spiced and formed around skewers for grilling and easy on-the-go eating. It's a super-easy blend to put together, and quite forgiving, as well. If you don't have an ingredient, well, that's perfectly okay. You can substitute, or adjust according to your taste preferences.

Sometimes it's in the shape of a meatball; other times it's shaped in cylinders--but however you prefer your kofte, it's a delicious meal that will transport your tastebuds to faraway lands.

I chose this dish as my entry to Blog Party #33: Diner (and Road and Street) Food hosted by Dispensing Happiness. The object: transform a favorite dinner (or street) food to an appetizer portion, and serve it with a favorite cocktail/mocktail. See the roundup for lots of yummy diner/road/street-inspired bits and bites!

The pomegranate sauce was a prominent taste on these cute little meatball lollipops, giving a lovely sweet balance to the spicy flavors going on in this dish. I loved the presentation, as well, and it certainly appealed to my sense of nutrition.




I paired these with a glass of Goats do Roam, which is a spicy, fruit-packed dry red wine from South Africa. It's a bit of a leap from this middle-eastern/south asian dish, but I enjoyed the pairing immensely.


Kofte Kebabs with Pomegranate Reduction and Lentil Salad
serves 8 lunch-size portions

Kofte Kebabs

1 pound lean ground beef
1 pound ground lamb
2 tablespoons dried parsley
2 teaspoons minced onion
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon grains of paradise (or black pepper)
1/2 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne

Combine all ingredients in a large bowl; gently but thoroughly mix with hands to distribute seasonings. Cover and refrigerate one hour to allow flavors to marry.

For appetizer-size lollipops:
Roll into mini-meatballs.

For lunch-size kabobs:
Divide mixture into eighths; form around 10-inch wooden or metal skewers (if using wood skewers, soak them in water overnight to avoid charring) in a cylindrical shape.

(Kabobs may be pre-formed and frozen for a quick make-ahead meal. Just omit skewer and freeze in an airtight container.)

Cook using a charcoal/gas grill, stovetop grill, or contact grill. (I used my tiny George Foreman grill with excellent results.) For mini-meatballs, only sear for grill lines on each side--you don't want to cook these much past medium doneness, otherwise they will dry out. For larger kabobs, cook carefully and check with a thermometer to check for doneness. (Timing will depend on size of kabobs and desired doneness.)

Drizzle with pomegranate reduction (recipe follows) and serve atop lentil salad (recipe follows).



Pomegranate Reduction

In a small saucepan, simmer 1 cup pomegranate juice until reduced to about 1/8 cup.



Lentil Salad

1/2 pound lentils, cooked in 4 cups water for 25 minutes; drained
1 14-ounce can cannelini beans, rinsed and drained (about 1 cup)
2 tablespoons minced shallot
1 large tomato, diced
2 green onions, trimmed and chopped (white and green parts)
1 clove garlic, minced
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch salt

In a large, non-reactive bowl, combine lentils, cannelini beans, shallot, tomato, onions and garlic. In a small container, whisk together red wine vinegar, olive oil, lemon juice, cumin, coriander and salt. Pour over lentil mixture and gently toss to combine. Refrigerate for a few hours or overnight to marinate.

Serve cold or at room temperature.



To Assemble

For Appetizers:
In spoons or small dishes, spoon about 1 tablespoon lentil salad; insert a toothpick into each mini-meatball and roll in pomegranate reduction before placing atop the salad.

For Lunch:
Spoon lentil salad onto a platter; season with salt and freshly ground pepper, if desired. Top with cooked kebabs and drizzle with pomegranate reduction.

(Note: Add some tatziki sauce and flatbread for scooping or making a sandwich--yum!)

Asian Noodle Salad

Part of my quest for Spring has led me into the produce department more often and, even though it's not local (our ground is still frozen), it calls to me like a siren's song.

When I read Pioneer Woman's recent post on an Asian Noodle Salad, I really wanted to try it. I don't know why, because I've never been a fan of cold noodle salads.

To be fair, I've tried one; it was on a cold, rainy day in Atlanta. Cold noodle salads are best enjoyed during hot weather. At least that's what I'm told.

So I cranked up the furnace and made it anyway here at Chez W for some pals that came for lunch.

They loved it! It was a huge hit--beautiful to behold, and plentiful. My guests had three platefuls each, at least. Not that I was counting or anything.

I'll admit that I'm rather ambivalent about the salad, however. It was good. It was a salad.

It definitely reminded me of my years in South Korea--the dressing embodies the flavors of a good bulgogi marinade.

I warn you--this is an EXPENSIVE salad to make. The grocery bill for all the stuff was about $25. So this is probably best made when you have some garden bounty to use! (And sorry, folks--the dressing will give you some serious bad breath--have mints or gum available, please!)

Asian Noodle Salad

Serves 6 generously
Adapted from Pioneer Woman's recipe, who adapted it from Jamie Oliver's recipe

1 head napa cabbage, sliced

1 red bell pepper (capasicum), cut into strips

1 yellow bell pepper, cut into strips

1 bag baby spinach

1 pint grape tomatoes

1 jalapeno pepper, sliced into rings

1 package (about 10 ounces) bean thread noodles, soaked in hot water for 20 minutes to soften (you could also use rice noodles for authentic asian cooking--otherwise a substitute of cooked pasta will work)

1 bag bean sprouts (I couldn't find any and so left them out)

toasted peanuts or cashews of choice (I omitted these)

chopped herbs: cilantro, parsley, mint, basil... whatever your heart desires (I used a parsley-mint combo, about 1/4 cup packed)

Layer everything in the biggest bowl you own; toss with hands until ingredients are well distributed. Heap onto a big platter and serve with dressing on the side.

Dressing:

8 tablespoons olive oil
2 tablespoons sesame oil

Juice of 1 lime

6 tablespoons soy sauce (I used low-salt)

1/3 cup brown sugar (I used brown sugar substitute)

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

Combine oils and set aside; combine remaining ingredients in a food processor and puree. With processor on, pour in oil in a slow stream until it's all been incorporated. (This emulsifies the dressing so you don't have to stir it later.) Serve with salad.

Apples and Thyme: Christmas Memories

When I was a very little girl, before my mother's illness invaded our lives, Christmas was a sweet time of year. My brother and I were the only children in the family at that time, and we were indulged by all the adults.

My family celebrated Christmas Eve at my grandmother's house. My aunt, along with her husband, my uncle and his girlfriend, and my mother, brother and I would arrive in our holiday best at g'ma's house for a meal of cold cuts, cheeses, cold potato and macaroni salads, ambrosia salad, baked beans, assorted rolls and pies--pumpkin, apple and blueberry. G'ma isn't one to cook, so the party was made up of store-bought foods and quick-fix dishes.

The beans were the only hot dish--that sounds strange to my ears now, but then it was a real treat, and we didn't know any better. And I remember watching g'ma as she made my favorite. The ambrosia salad was a magical mixture--a can of this, a can of that, a sprinkle of something else, stirring in something creamy, allowing me a little marshmallow or three as I watched expectantly for the delighfully fluffy salad to be ready.

Of course I was always very excited... after weeks of waiting, Christmas had finally come! And indulged we were--there was no waiting until after the meal for us. No, once the food was put out, we grabbed platefuls and headed into the living room in front of the decorated artificial tree in the corner and started handing out gifts. When everyone was surrounded by their wrapped boxes and half-nibbled plates of food, the mayhem began. Rip! Tear! Bits of paper flying everywhere with an intermittent, "Oh!" or "Wow!" Shouted thank-yous were hurled across the room to various gifters as the giftee immediately moved onto the next package to see what lay beneath the pretty paper and ribbon. And we ate, and played, and talked, and laughed, and ate some more.

We were allowed to stay up way past our bedtimes on Christmas Eve. My younger brother often fell asleep at g'ma's house, but I never did. I always wanted to be part of the action. It was one night when I could play with my aunt and uncles without a bedtime, and it was wonderful. The food was left out for hours for seconds, and thirds, then some dessert, and even another sandwich later if we wanted it.

We would go home around eleven or twelve o'clock for bed--but not before leaving a snack out for Santa. No simple plate of cookies at our house. No, we served something a little more sophisticated for Mr.Claus: plate of sliced cheese, and a glass of wine.

Christmas morning we awoke to a wild array of gifts from Santa, plus special candy tree decorations left by that jolly old elf. Gifts from Santa were never wrapped at our house--the man is far too busy for that, you know. But he did always spend some time putting together some special large gift so that we could get right to playing with it. I remember my kitchen set, complete with little pots and pans, and a sink, and some pretend food and plates. Back then they weren't made of molded plastic like they are now. In the 70s they were made of courrogated cardboard, carefully painted just so.

That must've really been a tedious toy to put together, because I remember Santa drank all the wine we left for him.

Much later on, I found out that my uncle would arrive at my mother's apartment after we were asleep to help her put together toys from Santa, decorate the tree with candy canes and foil-covered chocolate ornaments, and toast the sunrise on Christmas morn with a little wine and cheese.

Christmas day brought a more intimate meal at g'ma's house, since my aunt and uncle would attend holiday meals with in-laws and other friends. I was even allowed a little bit of wine in a glass for the occasion. It tasted horrible to my young palate, but I drank it anyway, because it was something grown-up to do on special occasions.

It was such a long time ago, and so much happened afterwards, that it's hard to really believe that was my own life. It's almost like it was something I'd seen on television. Future years were full of pain and difficulty after my mother became sick. And those are times I won't go into now, because this is a post about happy times. Times that I choose to remember now, instead of those other unhappy ones.

As an adult, I spent a number of years trying to capture that same holiday magic that I remember, but I never quite figured out how. I don't know why, really. Perhaps because there are no longer any children in my family. I have no neices or nephews, or children of my own. At any rate, Christmases no longer take on that special fascination for me. So I plan gifts and parties and meals, and try to keep myself busy. And I pray and worship and focus on the birth of my Savior instead of the commercialism that tries to pervade the season.

The Christmas traditions I now have include a Holiday Open House during the month of December, when friends and family drop by sometime on the specified date for a visit and a bite to eat. This year will also include a tree-trimming, which I have always wanted to do. It seems an intimate thing to share.

Mr.W and I enjoy a quiet Christmas Eve just the two of us, and we exchange gifts with each other privately. In years past when we lived in other cities we liked to go to a movie on Christmas Eve--but here in Central NY the movies are not open, so a dvd is often a stand-in.

Christmas Day is when we host the family meal mid-afternoon. I usually cook a ham with various sides--I keep this one simple. But one thing I always include is g'ma's ambrosia salad. Even after all these many years, Christmas just wouldn't be Christmas without it. It's one small way, year after year, I can celebrate my family the way it was, the way it should always have been.

Originally named Five Cup Salad, the original source of this recipe is unknown. It was a commonly-made concoction in the 70s, and is posted everywhere. One very clever blog that I just ran across has a gorgeous photo and identical recipe here. It must've been a widely-published recipe back in the day!


Ambrosia Salad

1 cup mini marshmallows
1 11-ounce can mandarin oranges, drained
1 cup canned crushed pineapple, drained
1 cup shredded sweetened coconut
1 cup sour cream

Combine all ingredients in a bowl. Refrigerate until ready to serve, or serve immediately.


This is my entry for this month's Apples & Thyme foodblogging event, co-hosted by Vanielje Kitchen and The Passionate Palate. See the roundup here.

A Road Trip and a Quick Supper

Well.

I dropped off Mr.W at the airport today. And to avoid becoming overly emotional, my wonderful brother and sister-in-law joined me. It's a road trip, after all, to the airport. And what better way to avoid anxiousness than shopping?

We found The Christmas Tree Shop. Oh. My. Word. There was just too much going on at this store to really absorb. Like a glorified Big Lots, the Christmas Tree Shop is full of, well, everything. Dishes. Ornaments. Stockings. Napkins. Paper plates. Spices. Tea. Doggie beds. Oh my, I could go on and on. It was a diversion that I enjoyed thoroughly.

But my poor brother got that glassy-eyed look as his wife and I browsed, oohing and aahing.

Then we went to the mall, and by the time we started for home it was dark out. Which really isn't that late--we were back in town by 7ish in the evening.

And I remembered I had a coupon for my grocery store--$5 off a total bill of $40 or more, that expired today. So I had to go... but it was a quick trip with my trusty list in hand. I can be a very focused shopper.

By the time I got home and let my poor little doggies out, it was about 8:30 and I hadn't had any food since noon.

I whipped up this very quick salad. It's a cross between a carrot salad and a waldorf salad, and well worth it. Although it's a bit on the sweet side, for a light bite, it's just right paired with a simple piece of meat or poultry. I ate it with about 1/3 of a rather large poached chicken breast.

Carrot-Waldorf Salad

serves 4

2 carrots, peeled and shredded

1 apple, peeled, cored and shredded (I used a Golden Delicious)

2 tablspoons apple cider

2 tablespoons honey (I used agave nectar)

1/4 cup sliced almonds

1/4 cup dried cranberries

2 tablespoons mayonnaise

pinch salt

Combine all ingredients together in a bowl and cover surface with plastic wrap. Refrigerate for at least 30 minutes before serving.

Starting now and for the duration of my husband's business trip, please do accept my apologies for the photo quality. He's taken our digital camera, and I'm now limited to my cell-phone camera. And as you might know, they're hit-or-miss!