Category Archives: Salads

30-minute meals, Beans, Grains and pulses, Salads, Seafood

Salmon with Lime Butter Sauce, Summer Tomato Salad, and Quinoa and Kidney Beans

Summer’s over, but no one told my tomato plants. After a cool August and September, our tomatoes are finally ripe and in abundance. I feel like every year I struggle to use up our tomato harvest only to plant more tomato plants the following year. This year, in addition to our CSA tomatoes and backyard containers, we (and by “we” I mean my father-in-law) are working a community garden plot. Kristin’s already posted wonderful tomato recipes, but here’s another to add to the collection.

In addition to the refreshing tomato salad, I rounded off dinner with a tangy broiled salmon dish and a new recipe, which uses quinoa. I recently discovered quinoa and am still experimenting with its possibilities. It’s one of the most nutrient-rich ingredients I’ve eaten, with high protein and lots of fiber. Not a bad carbohydrate choice as I try to shed those last few pregnancy pounds.

Salmon with Lime Butter Sauce
adapted from Gourmet, July 2006

Serves 4

4 pieces center-cut salmon fillet (about 1 inch thick) with skin
1 garlic clove, chopped
1/4 cup (60 ml) fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 stick (4 tablespoons/60 g) unsalted butter, melted

Prepare the broiler or grill for cooking over a medium heat. Season the salmon all over with salt and pepper, then broil or grill, skin side down, on a lightly oiled grill rack (if using a grill, keep the lid on) for 8 to 10 minutes, until just cooked through.

While the salmon cooks, puree the garlic with the lime juice, salt, and pepper in a blender until smooth. With the motor running, add the melted butter and blend until emulsified, about 30 seconds.

Remove the salmon from the rack. I usually (but not always) remove the skin before plating; the flesh should slide easily off the skin. Drizzle each fillet with 1 or 2 tablespoons of the lime butter sauce. Serve immediately.

***

Summer Tomato Salad

Summer Tomato Salad
adapted from The New Vegetarian Epicure by Anna Thomas

Serves 6 (salad servings)

3 or 4 big, juicy vine-ripened tomatoes
1/2 medium red onion
1 bunch flat-leaf parsley
2 tablespoons olive oil
a few drops of vinegar
salt and freshly ground black pepper, to taste

Wash the tomatoes and slice them thickly crosswise. Arrange them in a single layer on a large platter. Slice the onion crosswise, thinly but not paper thin. Scatter the onion rings over the tomatoes.

Wash the parsley leaves and spin them in a salad spinner. Arrange them in a wreath around the tomatoes. Drizzle the tomatoes with the olive oil and sprinkle them with a few drops of your favorite vinegar. Add salt to your taste, and grind on some black pepper. Serve within the hour. Do not refrigerate!

***

Quinoa and Kidney Beans
adapted from Feeding the Future Cookbook (American Pregnancy Association member recipes)

8 servings

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
3/4 cup (140 g) uncooked quinoa
1 1/2 cups (360 ml) chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne
salt and freshly ground black pepper, to taste
kernels from 2 ears of corn
1 x 15-oz (425‑g) can kidney or black beans, rinsed and drained
1/2 cup (15 g) chopped fresh cilantro
juice of 1 lime
avocado and/or sour cream for garnish, if desired

Heat the oil in a medium saucepan over a medium heat. Stir in the onion and garlic and saute until lightly browned. Mix the quinoa into the pan and cover with the broth. Season with cumin, cayenne, salt, and pepper. Bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes. Stir the corn into the saucepan and continue to simmer for about 5 minutes, until heated through. Mix in the beans and continue to cook over a low heat for 2 or 3 minutes more. Stir in the cilantro. Garnish with avocado and sour cream, if desired.

Cakes, Fruit, Poultry, Salads

Curried Chicken with Cucumber Yogurt Salad and Apple Honey Bundt Cake

When my husband was young, his birthday dinner of choice was his mom’s chicken curry. Shortly after we started dating, he made me the dish and, well, we’re married now. It’s just that good. He still makes it for me often. Though we’ve eaten it dozens of times together, we always end the meal by agreeing that “this was the best batch ever.”

The apple honey cake was left over from Rosh Hashanah dinner last weekend. Honey and apples are traditionally eaten on this holiday. What better way to combine them than a Bundt cake?

Curried Chicken
adapted From my mother-in-law, Kathy

Serves 4 to 6

4 teaspoons ground coriander
2 teaspoons ground cumin
4 tablespoons sesame seeds
2 tablespoons turmeric
1 teaspoon dried ground chili peppers (or more, to taste)
1/2 teaspoon ground ginger
2 teaspoons salt
1 whole chicken, cut into breasts, leg quarters, and wings
3 tablespoons butter
2 or 3 onions, thinly sliced
2 cups (480 ml) boiling water

Combine the dry ingredients and rub them onto the chicken. Melt the butter in a large frying pan and brown the onions over a medium heat. Pushing the onions to the sides of the pan, add the chicken to the onions and brown slightly over a medium-high heat.

Meanwhile, bring the water to boil in a dutch oven or stock pot. Add any remaining spice rub mixture to the water. Add the browned chicken and onions to the pot. Cook over a low heat, covered, for about 45 minutes, or until tender. Stir the chicken pieces around, remove the cover and continue cooking for 20 minutes or longer.

Serve with rice, cucumber yogurt salad, and chutney.

***

Cucumber Yogurt Salad

Serves 4 to 6

2 cucumbers, peeled and thinly sliced
1 to 2 teaspoons salt
3 cups (720 ml) plain yogurt

Place the sliced cucumber in a colander. Sprinkle with enough salt to cover the slices and allow to drain for 20 to 30 minutes. Mix together the cucumbers and yogurt in a serving bowl.

***

Apple Honey Bundt Cake
adapted from Allrecipes

Makes 12 servings

1 cup (200 g) white sugar
1 cup (230 ml) vegetable oil
2 eggs
2/3 cup (160 ml) honey
1 teaspoon vanilla extract
2 1/2 cups (300 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 medium apples, peeled, cored and shredded
1/2 to 1 cup (50 to 100 g) chopped walnuts

Preheat the oven to 325°F (160°C). Grease and flour a 9‑inch Bundt pan. 

In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. 

Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. 

Desserts, Rice, Salads

Stuffed Green Peppers, Salad with Corn, Tomato, and Goat Cheese, and Sweet Potato Pie

I know I’ve been watching too much Mad Men when I start craving cigarettes and pull out my Betty Crocker’s Cookbook from 1969. I can’t figure out how women ate these dishes and still managed to squeeze into their wool pencil skirts. Good girdles? Maybe it was the chain smoking.

Feeling housewifely after an evening marathon of Season 1 (thank you Netflix), I decided dinner needed a pie finale. Though sweet potato pies are more Mississippi than Manhattan, I couldn’t resist trying out this southern favorite. This was my first taste of sweet potato pie. I enjoyed it, a very nice alternative to a pumpkin pie. Unfortunately, the day after I made it, the pie fell out of my overstuffed fridge so I lost the leftovers as well as my favorite Le Creuset pie plate. I’m sure Betty Draper would be appalled by balancing dessert on top of a dozen ears of corn wedged between nearly expired yogurt.

Stuffed Green Peppers
adapted from Betty Crocker’s Cookbook/40th Anniversary Edition

Serves 6

6 large green bell peppers
1 lb (450 g) ground beef
1/2 small onion, minced
1 clove garlic, minced
1 teaspoon salt
1 1/2 cups cooked rice
1 x 15-oz (425‑g) can tomato sauce

Preheat the oven to 350°F (180°C). Cut a thin slice from the stem end of each pepper. Remove the seeds and membranes; rinse. Cook the peppers in enough boiling salted water to cover for 5 minutes; drain.

Cook the ground beef and onion in a large skillet until the hamburger is light brown; drain. Add the garlic to the pan and cook over a medium-high heat for 1 minute, until fragrant. Stir in the salt, rice and 1 1/3 cups of the tomato sauce; heat through.

Stuff each pepper with the beef/rice mixture, then stand upright in an ungreased 8 x 8 x 2‑inch baking dish  Pour the remaining sauce over the peppers. Cover and bake for 45 minutes. Uncover and cook for 15 minutes longer.

***

Salad with Corn, Tomato, and Goat’s Cheese with Sherry Vinaigrette

Serves 4

2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
5 oz (140 g) mixed salad greens
2 ears of corn, cooked and kernels removed
2 small or 1 large tomato, diced
2 oz (60 g) goat’s cheese

To make the vinaigrette, whisk together the vinegar, mustard, salt, pepper, and olive oil (or shake to combine in a screw-top jar).

For the salad, mix together the greens, corn kernels, and tomato. Drizzle the vinaigrette on top and gently toss. Garnish with the goat’s cheese.

***

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Sweet Potato Pie
adapted from Bon Appétit, September 2002

Serves 8

2 large or 3 small red-skinned sweet potatoes (about 1 1/2 lb/680 g)
1 cup (packed) (170 g) golden brown sugar
1 cup (240 ml) whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 x 9‑inch prepared pie crust (Note: this recipe has a wonderful crust according to the online reviews, but I’m lazy and always use Pillsbury refrigerated pie crusts)
1 large egg white, beaten to blend
freshly whipped cream, to serve

Pierce the potatoes with a fork. Cook in the microwave on high until tender, about 6 minutes per side. Cut open and allow to cool completely. Scrape the potato flesh into a bowl and mash until smooth. Measure enough potato puree to equal 1 1/2 cups.

Preheat the oven to 400°F (200°C) and position the oven rack in the bottom third of the oven. Place the puree in a large bowl. Whisk in the brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt. Brush the pie crust with the beaten egg white. Transfer the filling to the crust.

Bake the pie until the filling is puffed around the edges and set in the center, about 45 minutes. Transfer to a rack and allow to cool. (Can be made 1 day ahead. Cover; refrigerate.) Serve with freshly whipped cream.

30-minute meals, Italian food, Pasta and noodles, Salads

Tortellini with Spinach and Toasted Garlic and Caprese Salad

This is my go-to weeknight meal. You can prepare the whole menu in about 15 minutes, yet it’s tasty enough to serve at dinner parties. I frequently serve it alongside a broiled or grilled steak for extra protein. I made this menu for my good friend and first-time mom, Christie. Anabelle and I had the pleasure of visiting her and her darling daughter, and instead of showing up empty handed, I brought along the makings for this simple meal. Cooking is the last thing a new mom needs to worry about.

Tortellini with Spinach and Toasted Garlic

Serves 3

1 x 13-oz (370‑g) package cheese tortellini (Barilla recommended)
1/4 cup (60 ml) olive oil
3 to 4 cloves garlic, minced
7 to 12 oz (200 to 280 g) baby spinach, washed and drained
freshly grated Parmesan cheese

Cook the tortellini until it’s al dente, according to package directions. Drain the tortellini (but do not rinse) and rinse out the pan. Add the olive oil and minced garlic to the pan and heat on medium, stirring occasionally, until the garlic is golden. Watch the pan carefully, as the garlic will go from golden to burnt in a matter of seconds. If the garlic burns, start over with new olive oil and garlic. Just as the garlic turns golden, add the spinach to the pan. Saute the garlic and spinach together over a medium-high heat, stirring frequently, until the spinach is just wilted. Return the tortellini to the pan and toss with the spinach, garlic, and olive oil. Serve with grated Parmesan cheese.

***

IMG_6762

Caprese Salad

Serves 3

2 vine-ripened tomatoes (about 1 lb/450 g), sliced 1/4 inch thick
1/2 lb (225 g) fresh mozzarella, sliced 1/4 inch thick
8 to 10 large fresh basil leaves
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste

Arrange the tomato, mozzarella, and basil leaves on a serving platter, overlapping them. Drizzle with olive oil. Season the salad with salt and pepper and serve immediately.

30-minute meals, Poultry, Salads

Grilled Lemon Chicken with Summer Corn Salad and Green Beans

Where I grew up in northern Illinois, there was a fabulous farm stand nearby at a busy intersection. My memory of it is that it always seemed to be on the verge of falling to pieces and I was always surprised when it reopened, having somehow made it through another punishing Midwestern winter. I remember getting huge watermelons there, and gallon jugs of apple cider in the autumn, but mostly my family bought all our sweet corn there in the summer. No barbecue or big family get-together was complete without someone getting sent outside to shuck all the ears of corn, piling the husks and corn silk into paper grocery bags at your feet.

Corn on the cob doesn’t feature much in Ireland. It’s actually kind of hard to find, and if you do, it tends to come in pairs, wrapped in cling film on a Styrofoam tray like you often see with exotic fruit. So when my organic fruit and veg supplier* started carrying it a few weeks ago, I bought some purely out of nostalgia, just so I could shuck a couple ears of it again. I guess you can take the girl out of the Midwest, but you can’t take the Midwest out of the girl.

*Don’t forget, it’s National Organic Week in Ireland. Click here for a listing of events throughout the country.

Grilled Lemon Chicken
adapted from The Barefoot Contessa Cookbook by Ina Garten

Serves 4

1/2 cup (120 ml) freshly squeezed lemon juice (2 or 3 large lemons)
1/2 cup (120 ml) good-quality olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons minced fresh thyme leaves (or 1/4 teaspoon dried thyme)
4 boneless, skinless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill or griddle pan. Remove the chicken from the marinade, shaking off any excess. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2‑inch-thick slices.

***

Summer Corn Salad
adapted from Allrecipes.com

Serves 4

6 ears corn, husked and cleaned
1/2 red onion, diced
3 large tomatoes, diced
2 oz (60 g) feta, crumbled (optional)
1/4 cup (10 g) chopped fresh basil (or parsley)
1/4 cup (60 ml) olive oil
2 tablespoons white wine vinegar
salt and freshly ground black pepper

Bring a large pot of lightly salted water to a boil. Cook the corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut the kernels off the cob with a sharp knife.

Deflame the onion by placing the chopped pieces into a strainer, rinsing under cold water, and shaking off the excess.

In a large bowl, toss together the corn, onion, tomatoes, feta, basil, oil and vinegar. Season to taste with salt and pepper. Chill until ready to serve. 

Cakes, Salads, Soups and stews, Vegetarian main dishes

Cream of Fresh Tomato Soup with Parmesan Toasts, Cape Cod Chopped Salad, and Honey Whole Wheat Pound Cake

It never fails — no sooner do I accept that summer is over and order a delivery of oil for the boiler, get the sweaters out of storage and think about swapping the summer-weight duvets for the winter ones than a spell of sunny, warm weather comes our way. I’m certainly not complaining about getting a break from the relentless rain we’ve had in Ireland for the third summer in a row, but it’s thrown me for a loop in planning out dinners for the week. I had already turned my thoughts to autumn casseroles and stews and Sunday roasts, but now I’m scrambling to make a few last salads and lighter meals while the good weather holds, or even clean off the grill to have one token barbecue this year.

This menu is the best of both worlds, perfect for this in-between time of year. If you’ve already had your fill of fresh tomato salads or pasta sauces and have canned enough to last you through the winter, this soup makes good use of the abundance of fresh tomatoes that are still available at this time of year. Keep it light but still seasonal by serving it with this salad, with its nod towards autumn in the apples and maple syrup. The honey whole wheat pound cake works perfectly to round off this late summer/early autumn dinner, especially if you dress it up with something like a cinnamon or maple ice cream.

It’s National Organic Week in Ireland! Click here for a listing of events throughout the country.

Cream of Fresh Tomato Soup with Parmesan Toasts
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 5 to 6

3 tablespoons good olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
4 lb (1.8 kg) vine-ripened tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup (10 g) packed chopped fresh basil leaves
3 cups (720 ml) chicken or vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 cup (120 ml) heavy cream
julienned fresh basil leaves, for garnish
Parmesan toasts, to serve (or croutons)

Heat the olive oil heat in a large, heavy-bottomed pot over a medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and blend with a hand-held blender until smooth (or transfer to a blender or food processor and blend in batches). Reheat the soup over a low heat just until hot. Serve with julienned basil leaves scattered on top and Parmesan toasts or croutons.

Parmesan Toasts

1 French baguette
good olive oil
salt and freshly ground black pepper
freshly grated Parmesan cheese (grated on a box grater)

Preheat the oven to 400°F (200°C).

Slice the baguette diagonally into 1/4‑inch-thick slices. Make as many slices as you like to serve with the soup.

Place the slices on a sheet pan lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Sprinkle a thick layer of grated Parmesan on the toasts and bake for 5 to 10 minutes, until the toasts are lightly browned. Allow to cool to room temperature. The toasts can be made a few hours in advance and crisped for a few minutes in a warm oven.

***

Cape Cod Chopped Salad
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 4 as a starter or 2 as a main course with soup

for the salad:
8 oz (225 g) thick-cut bacon
8 oz (225 g) baby arugula (or spinach)
1 large Granny Smith apple, peeled and diced
1/2 cup (50 g) toasted walnut halves, coarsely chopped
1/2 cup (80 g) dried cranberries (or raisins)
6 oz (170 g) blue cheese, such as Roquefort, crumbled

for the dressing:
3 tablespoons apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
salt and freshly ground black pepper
2/3 cup (160 ml) good-quality olive oil

Preheat the oven to 400°F (200°C).

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool, then chop into bite-sized pieces.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. Add the chopped bacon to the salad.

For the dressing, whisk together the vinegar, orange zest and juice, mustard, maple syrup, salt and pepper in a bowl or shake to combine in a screw-top jar. Slowly whisk in the olive oil (or shake to combine in a screw-top jar).

Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

***

honey whole wheat pound cake

Honey Whole Wheat Pound Cake
adapted from Joy the Baker

Makes 1 loaf cake

The original recipe calls for 2 1/4 cups white whole wheat flour or whole wheat pastry flour. I can’t get either of those in my supermarket, so I used a combination of white and wholemeal flours instead. I had also just been looking at the Barefoot Contessa’s recipe for honey vanilla pound cake, which is similar to this but with lemon zest too, so I added it in here and it worked well.

1 cup (120 g) white flour
1 1/4 cup (200 g) wholemeal flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks (170 g) butter, softened
1 cup (200 g) sugar
1/2 cup (120 ml) honey
2 teaspoons vanilla extract
zest of 1 lemon
3 large eggs
1 cup (240 ml) buttermilk (shake it well first)

Preheat the oven to 350°F (180°C). Butter and flour a 9 x 5‑inch loaf pan.

Sift the flours, baking powder and salt together in a small bowl and set aside.

Cream the butter, sugar and honey together until light and fluffy, about 3 to 4 minutes. Add the vanilla extract and lemon zest. Add the eggs one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowl as needed.

Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.

Pour the batter into the prepared loaf pan. Smooth the top and bake the cake for 50 to 60 minutes, until the cake is a lovely golden brown and a tester inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Entertaining, Indian food, Miscellaneous, Poultry, Salads

Chicken Tikka Masala, Pan-roasted Curried Cauliflower and Peas, Cucumber Raita, and Apricot Chutney

If you’ve ever been invited to dinner at my house, chances are this is what I served you. The dishes always turn out well. Even people who think they don’t like Indian food like this meal. The tikka masala is an adaptation from a Chicago Tribune recipe. It’s probably not even an ounce authentic, but I still love it. The accompaniments, raita and chutney, are traditionally served with Indian meals. I’d say the chutney is optional. My husband loves chutney but I’m not a fan. But don’t skip the raita, it really makes the meal come together.

Chicken Tikka Masala

If you like this menu, you might also like to try tandoori chicken with Bombay potatoes.

Chicken Tikka Masala
adapted from Chicago Tribune

Serves 4

for the marinade:
1 cup (240 ml) plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 x 1‑inch piece ginger root, minced or grated
1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes

for the sauce:
2 tablespoons (30 g) unsalted butter
3 to 4 cloves garlic, minced
2 jalapeños, minced
3 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons garam masala
1/2 teaspoon salt
12 oz (340 g) tomato sauce
1 1/2 cups (350 ml) half and half (or whipping cream)
1/2 oz (15 g) chopped fresh cilantro (optional)

For the marinade, combine all the marinade ingredients (except chicken) in a medium bowl or food-safe plastic bag. Stir in the chicken and cover. Marinate in the refrigerator for 1 to 3 hours. Meanwhile, soak bamboo skewers in enough water to cover them for 30 minutes (unless using metal skewers).

For the sauce, melt the butter in a large, deep skillet over a medium heat. Add the garlic and jalapeño and cook for 1 minute. Stir in all the sauce spices and cook for 1 to 2 minutes, until fragrant. Stir in the tomato sauce (I usually use about 12 oz (340 g) of the 14 oz (400 g) can). Simmer for 15 minutes. Stir in the half and half (or cream) until the sauce has the desired color/consistency (sometimes I use up to 2 cups (480 ml), depending on how much tomato sauce I used). Simmer for 5 minutes, until the sauce thickens. Add in the chopped cilantro, if using.

Meanwhile, heat the grill (or broiler). Remove the chicken from the refrigerator. Thread the chicken onto skewers and discard the marinade. Grill or broil the chicken, turning at least 2 times, until cooked through, about 8 to 12 minutes. Remove the chicken from the skewers and add to the sauce. Simmer for 5 minutes. Serve with basmati rice  or naan bread.

***

Cauliflower with Raita

To cook this side dish, I like to use a thinner wok with a cover instead of a kadhi, which is traditionally used. The cauliflower will cook without liquid for a long time — you’ll want to use a lidded pan thick enough not to scorch the cauliflower but thin enough to allow it to “roast.”

Pan-roasted Curried Cauliflower and Peas

Serves 4

3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 or 2 green chiles, such as jalapeño or serrano, minced
1 head cauliflower, cut into florets (white or purple, as shown above)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 cup (110 g) peas (defrosted if frozen or blanched if fresh)
1/2 oz (15 g) cilantro, chopped (optional)

Heat the oil in a large, lidded skillet, wok, or kadhai. Add the mustard seeds. Once the mustard seeds start crackling, add the chiles. After 1 minute, add the cauliflower florets and salt. Lower the flame and cover with a lid. Cook for 25 to 40 minutes, stirring frequently, until the cauliflower is caramelized in spots and almost cooked through.

Stir in the spices and peas. Cook for 3 to 5 minutes over a medium-high heat until the peas and cauliflower are cooked. Stir in the cilantro if using and serve.

***

Cucumber Raita

Serves 4

1 1/2 cups (360 ml) plain yogurt
1/4 cup (60 ml) milk
1/2 cucumber, peeled, seeded, and diced small
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Beat together the yogurt and milk with a whisk until very smooth. Stir in the remaining ingredients. Sprinkle with cayenne or garam masala and chill. Serve this as a side dish to any spicy Indian dish.

***

Apricot Chutney
adapted from Indianfoodforever.com

Makes about 2 cups (480 ml)

1 lb (450 g) apricots
2 cups (480 ml) water
8 long strips of ginger
1 clove garlic, chopped
4 teaspoons raisins
1 cup (240 ml) apple cider vinegar
9 oz (250 g) sugar
2 teaspoons salt
2 big cardamom seeds, crushed
1/2 level teaspoon red chili pepper

Cook the apricots in boiling water till soft, then peel and mash them. Strain the pulp and wash the apricot stones with 1 cup (240 ml) of water. Reserve this water.

Cook the apricot pulp, ginger, garlic, 1 cup (240 ml) of fresh water plus the water from the washed stones, and raisins until all the water is absorbed. Add the vinegar, sugar, salt, cardamom seeds and chili and cook until the mixture is thick and golden brown (2 to 3 hours). All to cool, then transfer to a clean jar. This can be kept in the refrigerator for 1 year.

Greek food, Miscellaneous, Pork, Salads

Greek-style Pork Sandwiches with Cucumber Yogurt Sauce and Corn, Tomato, and Feta Salad

Sometimes I crave junky food. Really junky food, like cheese fries or donuts. This week, all I could think about was gyros, overstuffed with meat and oozing with tsatziki. Not wanting to drag my children out to not-so-clean-looking Oakland Gyros down the street and recognizing that my currently dieting husband wouldn’t eat there even if I did, I came up with a lighter version of this late-night classic. It didn’t totally curb my junk food craving, but it made for an excellent weeknight meal.

If you have any leftover corn in your fridge, the accompanying corn salad is a nice way to use it up. I like to cook all my corn on the cob as soon as I buy it to ensure the best flavor. Besides making a salad like the one below, the leftover corn (cut off the cob) also tastes great sauteed with butter, salt and pepper.

Greek-style Pork Sandwiches

Greek-style Pork Sandwiches with Cucumber Yogurt Sauce

Serves 4

1/4 cup (60 ml) olive oil
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
2 pork tenderloins, about 1 1/2 lb (680 g) total
salt and freshly ground black pepper
4 large pitas
1 tomato, halved and sliced thinly
1/2 small onion, sliced thinly
cucumber yogurt sauce, to serve (recipe follows)

In a shallow dish, whisk together the olive oil, thyme, oregano, red pepper flakes, and garlic. Place the tenderloins in the dish, covering with as much of the marinade as possible. Cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 12 hours. While the pork marinates, make the cucumber yogurt sauce (below).

Preheat the outdoor grill. Remove the pork from the marinade and season liberally with salt and pepper. Cook the pork over a medium flame, turning over after 4 to 5 minutes, until cooked through, about 15 minutes total, depending on the size of your tenderloins. Let rest for 5 to 10 minutes, then slice into thin medallions. While the pork rests, quickly toast the pita on the grill for about 30 seconds on each side.

To assemble the sandwiches, place the pork medallions on a pita. Top with tomatoes, onion, and cucumber yogurt sauce.

Cucumber Yogurt Sauce

Serves 4

1 1/2 cups (360 ml) yogurt, preferably Greek-style
1/2 cucumber, peeled, seeded and grated
1/2 teaspoon salt
1 teaspoon vinegar
pinch of sugar
freshly ground black pepper, to taste

Whisk together all the ingredients in a medium bowl. Chill for at least 15 minutes before serving.

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Corn, Tomato, Green Bean Salad

Corn, Tomato, and Feta Salad

Serves 8

6 ears of corn, husks removed
4 oz (110 g) green beans, trimmed and cut into 1‑inch pieces
3 tablespoons olive oil
3 tablespoons sherry vinegar or apple cider vinegar
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1/2 red onion, diced
6 oz (170 g) cherry tomatoes, halved
2 oz (60 g) feta, crumbled

In a large pot of boiling salted water, cook the corn until just tender, usually 3 to 5 minutes. Remove the corn, allow to cool and cut the kernels off the cob. In the same pot of boiling water, cook the green beans for 2 to 3 minutes, until crisp tender. Drain the beans and immediately plunge into cold water to stop them cooking. Cool.

In a large bowl, whisk together the olive oil, vinegar, and salt. Add the corn, beans, parsley, onion, cherry tomatoes, and feta. Toss gently to coat. This salad can be served at room temperature or chilled. If chilled longer than 8 hours, the salad will become a bit watery (but still very tasty), as the salt and feta draw moisture out of the vegetables .