May 20, 2012
This is awesome: simple, awesome, and summery. And awesome. It’s based on a salad common in Morocco, Spain, and places between.
Sweet oranges give a tang that enhances the spiciness of green onion and chili pepper, and pepitas add a bit of crunch. This is ased on the recipe here, plus some tweaks based on 2 orange salad recipes in the NY Times.
We made this for Mother’s Day along with the gouda-red-onion quesadillas and garlicky black beans.
- 5 blood oranges or navel oranges, peeled thoroughly, quartered, and sliced 1/4″ width-wise
- 2 green onions, chopped up to about 1/4″ or thinner using kitchen scissors (for the white parts, first remove and discard oot nubbin and halve the white part lengthwise)
- 1/2 tsp dried crushed red chili pepper
- 1 1/2 Tbsp etra-virgin olive oil
- 1/4 to 1/2 c pepitas (uncooked pumpkin seeds) or other toasted nuts such as walnuts
- 1/4 to 1/2 c dried raisins
- Combine all ingredients in a bowl and toss thoroughly.
- Cover and chill in refrigerator for a minimum of 30min (also delicious the day after).
- Serve chilled.
October 10, 2011
Main-course salad with plenty of flavor and fiber. Make sure to let it sit for at least an hour before serving; also excellent the day after. Recipe adapted from the one in Simple Vegetarian Pleasures by Jeanne Lemlin (LOVE this book!) — starred items are my additions. Make the rice a day ahead and undercook slightly.
Curried Rice Salad with Apples and “Smoky” Tofu
For the Tofu (optional)*:
- 1/2 package tofu, squeezed, drained, and cubed evenly into cubes 1/2″ to 1″
- 1/3 c olive oil
- 1 Tsbp toasted sesame oil
- 1/2 tsp liquid smoke / hickory smoke flavor
- 1 Tbsp soy sauce
For the Salad:
- 2 1/2 – 3c cold cooked long-grain brown rice (made from 1 cup rice boiled in 2 cups water; OR use 1 2-cup package pre-cooked microwave-pouch brown rice
- 1 red-skinned apple (fuji, pink lady, jazz; or gala, red delicious), cut into 1/2″ dice
- 1/3 c chopped dry roasted peanuts
- 1 c thawed frozen peas
- 3 scallions, thinly sliced (or 1 shallot or 1/4 small yellow onion), minced superfine
- 1/2 jar (about 3 oz) roasted red peppers, chopped finely*
- 1 sm. or med. Roma tomato, chopped small*
- 10 snow peas cut into thin strips the short way using kitchen scissors
- 1/2 to 1 full cup crumbled feta cheese*
- 3 tablespoons fresh lemon juice
- 2 teaspoons fresh ginger root (peeled & minced)
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- Generous season freshly ground pepper
- 1/4 cup olive oil
(For stronger dressing, use instead: 4 Tbsp lemon, 2 1/2 – 3 tsp ginger root, 3 garlic cloves, 3 tsp curry powder, 1/4 tsp salt, 1/4 to 1/2 tsp cayenne pepper, 1/3c olive oil.
1. For tofu, if using: combine liquid ingredients for tofu in a small bowl and whisk vigorously. Add in tofu cubes, swish around, and let sit 5-30 minutes. Meanwhile, chop other ingredients and heat very-nonstick skillet over medium. Add tofu and remaining liquid ingredients for tofu and brown on each side (turn every few minutes). Set aside.
2. Combine the rice, raisins, apple, peanuts, peas, scallions and snow peas in a large bowl and toss well.
3. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the salad and toss to coat well. Add tofu.
4. Chill at least 1 hour or up to 8 hours; bring to room temperature before serving.
March 14, 2011
I made the 3rd version over the weekend for my lunch today. On top of wilted spinach with sauteed onions and toasted walnuts, it was pretty great but a little over-sweet, so I’ve adapted it below (original recipe, Option A, was from: Modern Spice by Monica Bhide). The 3rd option came out to a nice, juicy softness with a bit of firmness and just a hint of crispiness on the outside.
Mix the following ingredients in a small jar and keep stored in the fridge until you need it:
- 2 Tbsp fresh ginger root, peeled and grated to a pulp (on the small grater that looks like someone tried to punch their way out of it using a ballpoint pen)
- 1/4 cup warmed liquid honey (microwave on 1/2 power for 15 seconds, no cap!)
- 3 tsp red chili flakes, or 1 1/2 tsp good cayenne pepper
- 1 Tbsp pomegranate molasses (find at Mediterranean and Middle-Eastern stores / cafes)
- 1 Tbsp olive or peanut oil
- 1/2 tsp grated lemon/lime zest
- juice of 1/2 lemon (2 or 3 tsp)
The Other Ingredients:
- 1 medium size eggplant* sliced in 3/4″ to 1″ discs
- 1 package fresh spinach (normal salad-bag size)
- 1/2 yellow onion, chopped to 1/2″ size bits
- 2 smaller cloves garlic, or 1 big one, smashed & minced
- 2 Tbsp small-chopped walnuts
- 2 Tbsp butter
- Warmed Jalapeno bread or spicy-garlic naan (or just 2 c cooked plain rice)
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August 29, 2010
Isabelle’s got me intrigued about this couscous business. I still need to buy some, but I’ve been looking around for more recipes. Here are two from Morocco: Seven-Vegetable Couscous and Pumpkin-Carrot Couscous.
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