Thai Cucumber Salad

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Originally uploaded by lesliegardner

I found myself with an overabundance of cucumbers both from the CSA and the generousness of a coworker. One good thing to do with too many cucumbers is to peel them and add them to fruit smoothies. They add a nice cool refreshing taste without detracting from the fruit. This is another thing:

Peel and chop cucumber
drizzle with fish sauce (start with a little and add more later - it's easy to overdo it with the fish sauce)
drizzle with rice vinegar
add some lime juice if you have it
shake on some crushed red pepper
add chopped thai basil
add a little salt but not much due to the fish sauce
toss all together
taste and adjust ingredients
sprinkle on some chopped peanuts right before serving

Green Bean Tabouleh

I'm a little behind on green beans from the CSA and I just got another pound this morning! Time for action! I also had a bunch of parsley so I thought: Tabouleh. Because what else can you possibly think when you look at parsley besides: garnish?

First I poured boiling water over 1C of Bulgur for about 15 minutes


Then I sliced about a pound of green beans into small Os and microwaved them in a bowl with a little water in the bottom for three minutes.


In the food processor, I pulsed 1/2C raw almonds into small pieces and toasted in a dry skillet.


Also in the food processor, I mixed up a small bunch of flat leaf parsley (about the size of my open hand) with 2 cloves of garlic. To this I added the juice of 1 lemon, 1/8C olive oil and 1/2t salt. (possibly more of these last two ingredients, but at least that. I didn't realize it would be good enough to post so I was using the freepour method!)


The result is SO tasty!


So much that I would even go as far as to say that the nuts are optional. If you do use them and don't plan on eating the salad immediately, store them separately and add with each serving so they keep their crisp.

Per 1C serving w/nuts:
Calories: 223, Fat: 11g, Protein 7g
w/o nuts:
Calories 153, Fat: 5g, Protein 5g

Quinoa and Black Bean Salad

This is one of my standard potluck faves. I cut it out of the Oregonian a million years ago and they cite Gourmet Magazine as their source.

The secret of success for this salad is the steaming of the quinoa. (The traditional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entree.

[I guess you could tell that the last paragraph was from the recipe, not me, when you saw the word "luncheon"?]

Salad:
1-1/2C Quinoa, uncooked (I use 2 because I think the dressing to salad ratio is too high)
1-1/2C cooked black beans, rinsed if canned (1 can)
1-1/2 T red wine vinegar
S&P
1-1/2C cooked corn (cut from two large ears) (or 1 can)
3/4C finely chopped green bell pepper (I like to use red for color)
2 pickled jalapeno chiles, seeded and minced (omit if serving to the heat-averse)
1/4C finely chopped fresh cilantro

Dressing:
5T fresh lime juice, or to taste
1t salt
1-1/4t ground cumin, or to taste
1/3C olive oil

To make salad: In bowl, wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear, drain in large, fine sieve.
In saucepan of salted boiling water, cook quinoa 10 minutes. Drain in sieve and rinse under cold water. Set sieve over saucepan of boiling water (quinoa should not touch water) and steam, covered with kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding more if necessary).
While quinoa is cooking, in small bowl, toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to large bowl and cool. Add beans, corn, bell pepper, chiles and cilantro; toss well.

To make dressing:
In small bowl, whisk together lime juice, salt and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Per Serving:
Calories: 319 (35% from fat)
Protein: 9g
Total fat: 13g
Cholesterol: 0g
Fiber: 10g
Sodium: 405mg
Carbohydrate: 45g

Buckwheat Noodles with Peanut Lime Sauce

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Originally uploaded by lesliegardner.

I got this from the FoodDay and it is just as good as it sounds! I could not find Buckwheat noodles so I used Quinoa noodles instead. Also, I omitted the sugar and didn't miss it even one iota. I bet it would be great with some chicken in there if one were so inclined!
I found this was best right after it was made. After being in the fridge, the PB gets a little pasty but maybe if it were brought to room temp again before serving it'd be heaven again.

So since I can't seem to make the link to the recipe work, I'll have to paste it in. EVS, Oregonlive! I guess my friends won't be looking at your advertisers today, now, will they?

1/2 cup creamy peanut butter
21/2 tablespoons soy sauce
21/2 tablespoons water
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
11/2 inches fresh ginger, peeled, cut into chunks
3 green onions, green and white parts, roughly chopped
21/2 tablespoons firmly packed brown sugar
1 pinch crushed red pepper flakes
11/2 cups broccoli florets
1 cup snow peas or frozen petite peas
8 ounces buckwheat noodles
1 red bell pepper, cored and cut into thin 1-inch strips
2/3 cup roughly chopped fresh cilantro, plus extra for garnish
1/3 cup chopped unsalted roasted peanuts
4 lime wedges

To make the sauce, puree the peanut butter, soy sauce, water, lime juice, vinegar, ginger, green onions, brown sugar and red pepper flakes in the food processor. Put the broccoli in a small pan of water and cook just until tender; add the snow peas just to warm them through. If you are using frozen peas, just drop them into the hot water with the broccoli right before draining.

Cook the noodles until al dente according to package directions; drain.

Toss the noodles with the broccoli, peas, bell pepper and cilantro, and toss with the peanut sauce. Place into bowls and garnish with the chopped peanuts, more chopped cilantro and a lime wedge.

Avocado With Salmon Salsa

Jessica asked for this recipe. It's really phenomenal and definitely deserves its place here! I hope I'm invited to what she's making them for!

1 sm shallot, peeled and chopped
1 jalapeno chile, cored, seeded and minced (if mom comes over I only put in a little)
4 oz chopped smoked salmon (I've always used the lox kind although I just realized the recipe does not specify that)
6 cherry tomatoes, chopped
1T minced fresh cilantro
1/4t freshly ground pepper
juice of 1/2 lemon (2T)
2 small avocados, pitted and halved (the recipe says one avocado but it makes way too much filling for only two halves.
2 lemon wedges

Combine all ingredients but avocado and lemon wedges
Spoon into avocado halves and garnish with lemon wedges (I have never done that last part, myself)

These not only look cool, but they taste incredible - so rich and salty and just...mmmmmmmmm!

Broccoli Salad

Salad:
1 lb broccoli, chopped (*tastes better if you sing the Dana Carvy "Choppin' Broccoli song while you're doing this)
1/2 cup red onion
1 cup dried cranberry (raisins work too, but cranberry is more festive, if you're making this for Xmas)
5 slices crumbled bacon
1/4 cup roasted sunflower seeds (optional, but highly recommended)

Dressing:
1 cup mayonnaise (we used fat free & it tasted fine!)
1/3 cup sugar
2 Tbs white vinegar

1. Combine salad ingredients.

2. Whisk dressing ingredients in a small bowl

3. Toss salad with dressing

*Note: Even though this tasted great when we made it, it tasted even better the next day, so it's probably a good idea to make the dressing a little ahead and let the flavors all meld together.

Pomegranate-Pear Salad

This is so good! I make it all the time, although I can see by revisiting the recipe that I've been leaving the nutmeg out the last few times. It's good without, but better with! (unless you are allergic to nutmeg, of course). Anyway, this is great if it has a couple of hours to sit before you eat it.

3 pears - peeled, cored and cut into wedges

1 pomegranate, skin and light-colored membrane removed

1 tablespoon fresh lemon juice

2 tablespoons light brown sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons finely chopped almonds (optional)

4 sprigs fresh mint leaves for garnish (optional)

Directions
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Tip - great tip for peeling pomegranate -- score the skin of the fruit and submerge in a bowl of cool water. Peel underwater - the seeds will fall to the bottom, the peel and that papery membrane stuff will float to the top and can be skimmed off. Easy peasy, and it doesn't look like you've murdered something on the kitchen counter!