I like some of the packaged salads for convenience- you rip open the bag, dump into a bowl, pour on the dressing and in two minutes lunch is ready. However, the variety of ingredients is not great and it is kind of expensive to pay that much for what in many cases is just chopped cabbage. So, I’ve switched to making our own and plan to pre-prep most of the ingredients in the future so I can just pick and choose. I’ve also taken to making almost all of our dressings. I put the ingredients in a jar with a lid and shake at least 100 times. Shaking that much and using enough oil helps it to emulsify and really blend. It thickens a bit and I wind up using less. OK, here’s the winter salad mix:
- 1/4 medium head of cabbage, cleaned, cored and coarsely chopped
- 2 stalks celery, sliced
- 5 romaine leaves, thinly sliced
- 2 large radishes, sliced
- 2 small carrots, peeled and thinly sliced
- 1 hot pepper, seeded and sliced
- 2 pepperoncini peppers sliced
- 1/2 red bell pepper, sliced
- 4 green onions, sliced
- 1/4-1/3 cup roasted peanuts or almonds
- 1/4 cup sesame oil
- 1/3 cup safflower oil
- 1/4 cup almond oil
- 1 T. soy sauce
- 1 tsp. garlic powder
- 1-2 T. balsamic vinegar
- 1 T. rice vinegar
- 2 T. chopped ginger root
Mix all the salad ingredients together in a large bowl. Serve into serving bowls. Mix dressing ingredients in a jar with a lid and shake vigorously at least one hundred times so that the ingredients blend and thicken. Use to taste on the salad. If you don’t have everything, sub other ingredients. Snowpeas are a delicious addition. Enjoy!
I am generally a rather frugal person (some might have other, not-so-friendly descriptors for it), but if one has ever once be extremely strapped for money, it can be challenging to change that, once things are a bit easier. Anyway, I would either buy dried pasta from the box or make my own pasta, which is OK but I can’t say I really like to do that. When I am tired from doing other things all day, I really don’t want to stand around waiting for water to boil or rolling out pasta and then cutting and drying it. Sorry, purists, nope. So, this week, twice, I succumbed to the temptation of using fresh noodles and oh my goodness, am I glad I did. Both days I knew I was on a timetable and had limited time to prepare dinner. Both nights I was making Asian noodle dishes and thought these two recipes would be good with fresh pasta as opposed to taking another 40 minutes to hike over to the Asian market to get the real thing.
Wow….what a joy! and the time it saved me was remarkable. The fresh noodles needed to cook only two minutes, which meant that both dishes came together in record time. I do recommend you head over to New York Times Cooking and try both of these dishes. I made Spicy Sichuan Noodles by FLORENCE FABRICANT and Longevity Noodles With Chicken, Ginger and Mushrooms by JULIA MOSKIN. Absolutely fabulous! I could have eaten the entire pot of Longevity Noodles and it probably would not then have enhanced my longevity. Both of the recipes are delicious and quick. Of course, those of you who know me know that I am not great at following directions exactly, so I didn’t in these either. I added significant amount of chopped garlic to the longevity noodles and probably more soy sauce and sesame oil.
I just cannot wait to try these fresh noodles with marinara sauce or with olive oil, garlic, butter and parmesan or asiago or to make a simple meat sauce. If I weren’t allergic to shellfish, these would be perfect with clam sauce, either white or red.
So easy, so quick, so tasty. Using the fresh made a big difference in the quality of the finished dish.
I wish I had encountered this recipe years ago. It would have saved me and my family from some boring, blah, tedious (you get the picture) chicken dinners. OMG this is so good. Thank you, thank you, thank you Sam Sifton!!! And the NY Times! Head over there or just click this link for the details:
I want to share that I made a couple of changes, based on what I had on hand. I used chicken breasts. As one of the commenters recommended, I reduced the roasting time to about 30-35 minutes, removed it from the oven, and let it rest. After about 10 minutes I sliced the chicken, drizzled a little oil over the top and then broiled it for 2-3 minutes. I didn’t want to fry the meat although I am sure that is tasty. I had guests and wanted to keep the process a little simpler, plus I would use less oil that way. One of our guests was an internationally known cholesterol research scientist, so I try to be on reasonably good behavior. ! Anyway, this is a delicious recipe and very very easy. Make sure you marinate the meat for a few hours. The leftovers are also awesome, so make plenty and you will be set for a few days.
These are so good, you are going to want to make them regardless of whether it is Meatless Monday or not. They are very quick to put together, nutritious, and filling. Here’s how:
- 4 large flour tortillas
- 1 can vegetarian refried beans (or see Bean Filling below)
- 2 cups corn (frozen, canned, or fresh)
- 2 small avocados
- 1 clove garlic, pressed
- juice of half a lemon
- salt to taste.
- 1 1/3 cups shredded cheese (American, Mexican)
- 1 cup tomato salsa
- butter for greasing skillet
Heat a skillet or cast iron griddle to medium. Meanwhile, warm the tortillas in the microwave for a few seconds to make them more pliable. Heat the corn and the refried beans (or bean filling) for a minute or two in the microwave. Peel and seed the avocados in a small to medium sized bowl. Add in the lemon juice, garlic, and salt to taste. Mash with a fork until it is kind of a chunky guacamole. Assemble the quesadillas. Lay the tortillas on the counter in a row. Spread a generous spoonful or two of the bean mixture on each tortilla. I like to cover about half the tortilla. Next, spread about 1/4 of the guacamole. Then, sprinkle 1/4 of the corn, and 1/3 cup of cheese on each tortilla. Lastly sprinkle the top with the salsa. Carefully fold in half. Quickly grease the griddle or skillet. Lay the quesadillas on the griddle and watch carefully so they don’t burn. Turn over and move to a serving plate. Repeat until all are cooked. Enjoy!
I have tried enough dishes calling for tri-color pasta to be dubious. I have found the flavors don’t always mix well with other ingredients or I undercook the pasta- it seems to take a bit longer to cook than non-veggie pasta. I don’t know, it just has not been a very positive taste experience. This one, however, is. It is an adaptation of a recipe in my cookbook, Turkish Family Favorites, which is available from Amazon.com (hint, hint). It sounds like a ho-hum recipe, but trust me: follow the directions exactly and be sure to use the yogurt sauce. That makes the dish.
- 1 6 oz. package tri-color veggie rotini
- Salt for cooking pasta and for seasoning meat
- 2 generous soupspoonfuls of tomato paste
- 1 pound ground beef, preferably lean*
- 1 onion, chopped
- 1 T. oil
- 1 tsp. (or more or less to taste) hot pepper
- water if needed for meat and for cooking pasta
- 1 cup plain, low-fat or whole yogurt (do NOT use fat-free)
- 1/2 tsp. salt
- 1 clove garlic, mashed
Mix the salt, yogurt, and garlic together in a small bowl. Set aside to use when serving. This is one of the most delicious combinations ever, although when I first heard of it, I thought it sounded vile. But it is so yummy and elevates this simple dish to hard-core comfort food.
Cook the rotini in a generous amount of salted water until done. It will take about 11 minutes, but test it and be sure. Drain and set aside. In a medium skillet, heat the oil and saute the chopped onion until it softens and starts to brown. Stir in the ground beef, break up, and continue cooking until there is no more pink left. Drain the oil from the skillet. Stir in the tomato paste, hot pepper (I like Indian chile pepper but cayenne is also fine. Red pepper flakes are also good.) Add salt to taste. You may need to add up to 1/2 cup of water, but this part of the dish will be fairly dry, not soupy like spaghetti sauce.
When rotini is done and has been drained, empty into a serving bowl. Top off with the meat mixture and stir well. Serve and pass the yogurt sauce around so each person can put a dollop of yogurt sauce on their rotini. Excellent. 4-6 servings. Takes all of about 15-20 minutes and you control what’s in there. Beats takeout or packaged macaroni any time.
* There are several possible substitutions here. I think this would work well with soy protein, ground chicken, or ground turkey. I personally prefer the ground beef, but the others would work and would be very tasty.