Couscous Salad with Balsamic and Basil

...because you asked.

 

John usually makes this quick salad, but since he doesn't measure anything, here's my best attempt to duplicate his delicious version. 

-2 cups dry couscous, prepared according to package directions

-1 large white onion, chopped

- about 6 cloves garlic, minced or pressed

- 2 tomatoes, diced in small pieces

-at least 2 tablespoons fresh basil, chopped or cut chiffonade, more to taste

-olive oil

-balsamic vinegar (2+ tablespoons?)

-salt (1/2 - 1 tsp.?) and freshly ground pepper (1/4- 1/2 tsp.?)

Saute onion in a tablespoon or so of olive oil until translucent and fairly soft and then add the minced or pressed garlic.  Cook over medium-low heat for a couple of minutes to cook and sweeten garlic.  Fluff cooked couscous and stir in the onion, garlic, tomatoes, and basil.  Whisk a bit of olive oil and a couple tablespoons of balsamic vinegar in a small bowl and then stir into the couscous, mixing thoroughly.  Add salt, pepper, and more vinegar, to taste.

Best eaten at any temperature.  :)

Asian Slaw with Noodles-- A Non-recipe

I remember really liking this one.  From what I can recall, I sort-of did the following:

-chop some cabbage

-julienne some carrots

-slice some crisp sugar-snap peas in diagonal chunks

-cook some pasta (yep, pasta.  If you have fancy Asian noodles, use those instead!)

- Now, chill the pasta.

In a small bowl, whisk together the following, plus whatever else I'm forgetting:

-soy sauce

-rice wine vinegar

-brown sugar

-fresh, minced garlic (or garlic powder, for a milder flavor)

-cayenne powder or red pepper flakes

-salt and freshly ground black pepper

-a glug or two of dark sesame oil
*Edit: I forgot to type fresh ginger, grated or pressed!
Just saute the ginger and fresh garlic in a bit of oil before tossing with the rest.

All to taste, of course.  

Toss the vegetables, chilled pasta, and dressing together.  Munch away!  It's the perfect meal to make once the peas ripen.

Corn, Bean, and Tomato Salad with Lime

 


Here's a summertime salad for you.  I've already made it half a dozen times, eating it plain, eating it with chips, or stirring the leftovers into rice and bean burrito fillings.  It's fresh and bright and sings of summer.

Rough Recipe, Give or Take as You Like

-12 roma tomatoes, chopped and drained of excess juice in a colander
- 1/2 of a big pepper, yellow, orange, or green, diced
- 1/2 of a large white onion, chopped
-4 cloves garlic, pressed or finely minced
-1/2 cup lime juice (more or less)
-1/3 cup vegetable oil (more or less)
-several cups black beans, cooked and drained
-several cups corn, seared in cast iron skillet if desired (I've been using frozen summer corn, 'cause ours isn't yet ready)
-1/4 cup fresh, chopped cilantro
- salt and pepper, to taste
-ground cayenne, to taste
-ground cumin, to taste (at least a teaspoon)
-a bit of sugar, to taste, if desired for balance

Mix it all together in a big jumble.  Chill for a few hours to allow flavors to meld.  Eat in the summer sun.

Blast from the Past: Roasted Cauliflower, Bean, and Feta Salad

*From the pre-Fancy Camera Archives

 Maybe my enthusiasm had something to do with the combined facts that I love roasted anything (even Roasted Kangaroo, which I've never had the chance to chew), and that I would marry feta cheese if I weren't already happily attached to John, but I thought this was extremely delicious.  John tried it but didn't care for it, so proceed at your own risk.  I think I adapted a recipe that Deb of Smitten Kitchen had adapted from a Bon Appetit magazine, though, so there's not too much of a risk here.

- 1/3 cup plus 3 tbsp. olive oil (I used less)

- 1 tsp. fresh rosemary (or ground, to taste, if it's winter)

- 2 tbsp. lemon juice

- 1 tbsp. red wine vinegar

- 1 and 1/2 tsp. salt (I used 1 tsp. )

- 1/2 tsp. freshly ground black pepper

- 3 cups cauliflower florets

- a 15 oz. can red kidney beans, drained and rinsed

- 1 tbsp. fresh chives (or 3-4 tbsp. chopped onion, if it's winter)

- about 1 tbsp. fresh, chopped parsley (Italian flat-leaf, or about 1 tsp. dried parsley, if it's winter)

- 1/2 cup feta cheese (always feel free to increase the amount of feta cheese in any recipe you come across!)

- 1 cup chopped, toasted walnuts (I omitted this because we didn't have any, but just toast regular walnuts on a cookie sheet in a 350- degree oven for about eight minutes until golden-brown and fragrant, stirring or shaking a few times)

Preheat oven to 400°F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

While cauliflower is roasting, combine remaining 1/3 cup (or less) olive oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, salt, and pepper in small bowl. Combine roasted cauliflower, beans, chives, parsley, walnuts, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Garden Pasta Salad with Garlic, Basil, and Red Wine

Okay, fine- so this doesn't have red wine in it, even though it sounds classy. It does have red wine vinegar, however, which counts!

This chilled pasta salad is summery and yummy. Yummery. Summy. (Enough!)

The End.

But, wait, there's more!
I usually make lots of the vinaigrette because the vinaigrette soaks into the pasta if you don't eat it all at one meal, which makes the leftovers more bland than I like. Enter extra vinaigrette! (Also, I need to correct my confidant statement of "I usually, etc., etc., etc." That's a farce, because I created this just last week and have only eaten it the once!)

Salad
-Petite pasta of your choice; something small and sassy is nice, about 16 oz., cooked, drained, and chilled (just run cold water over it)

To the chilled pasta, add
-3 cups julienned raw zucchini (matchsticks)
- 1 cup diced red pepper
- diced tomatoes, as many as you desire
- 1/2 cup chopped cucumbers, or more, if desired (If you grew them yourself, please do leave the skin on. No poison and more vitamins! PSA over and out.)
- 1/2 to 3/4 cup chopped green onion tops
- 1 cup loosely packed fresh basil leaves, cut chiffonade
- 1/2 cup grated parmesan


Vinaigrette

In a small bowl, whisk together the following:
- 1/4 cup fresh, flat-leaf Italian parsley, chopped
- 6 cloves fresh garlic, finely minced
-1 and 1/2 tsp. salt
-1/2 tsp. black pepper
-1/4 + 1/8 cup red wine vinegar
-1/8 cup + 1 tbsp. lemon juice
-1/2 cup canola oil
- a bit of sugar

(Sorry for the weird measurements. I was making this off the cuff and will adjust to normalcy the next time I make it.)

Lastly, if you're lucky enough to have feta in your fridge, go for it!!!!!!!

Please don't question the known fact that feta cheese deserves seven exclamation points.

Or more.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Cherry Tomato Salad with Feta and Red Wine Vinaigrette

Looking at these pictures makes me miss summer's bounty. Ah, well. This is a fresh tomato salad with a light vinaigrette. And, for heaven's sake, be generous with the feta. When you're treating yourself to feta, you may as well go all out.


Go to the garden (sob!) and pick a generous amount of sweet sungold and cherry tomatoes and some oregano. Slice the tomatoes in half and toss them in the desired amount of the following dressing. Let sit for a bit, top with crumbled feta, and eat. I haven't tried it with dried herbs, but if you do, remember that every tablespoon of a fresh herb is roughly equal to one tsp. of the dried herb.

Red Wine Vinaigrette

1/2 cup oil (I think I used a mixture of canola and olive oil)
1/4 cup red wine vinegar
1/2 cup finely chopped red onion
finely chopped fresh oregano, to taste, about 1 tsp. (next summer, I'm trying it with basil)
1/4 tsp. sea salt
freshly ground pepper, to taste
pinch of sugar, to taste (about 1/2 tsp.)

Combine all ingredients and let sit for a few hours.

Zingy Pasta Salad with Garlic and Basil

After too many nights of various combinations of rice, beans, and tomatoes, summer's here, and the garden bristles with herbs and fresh vegetables. We're beginning to eat like kings on a dime budget again. (Not that we don't ever eat like kings during the winter...it just costs more than a dime, and guilt ensues.)

If you've a garden, and you like garlic, you've probably made an almost identical pasta, as it's a throw-together of 15 minutes or less. It's "zingy" because I used enough garlic for Annika to complain of its spiciness. John loved the pasta, and corrected her; apparently, it's not spicy, just zingy.

Cook one box penne rigate (my standby Aldi only has white, but to make this healthy, use wheat) until al dente. Cool under cold running water and drain.

In a blender, combine 1 tablespoon lemon juice, 2-3 tablespoons extra virgin olive oil, 1 cup loosely packed basil leaves, and 6 plump cloves garlic (freshly minced). Blend until liquefied/pureed/whatever it's called when everything is in eensy pieces and coats the pasta evenly. (If you don't have a blender or similar kitchen gadget, just smush everything as small as you can.)

Add to pasta and toss together with one sliced cucumber and several roma tomatoes. Season to taste with salt and freshly ground black pepper.

Eat.

Garlic and Herb Cherry tomatoes

Sigh. Looking at these summertime pictures of summertime food is killing me. I can't wait to make this again this summer. The recipe comes to us from the Barefoot Contessa. I don't really know who she is, but John has a television in the room at work, and though they can't see much on it, it has audio. Being the tomato lover he is, he printed this recipe out and brought it home.

I loved these, but John decided he still likes cherry tomatoes best uncooked, straight from the garden, by the dozen, and unadulterated by anything but copious amount of shaken salt.

3 tbsp. good olive oil
2 cloves freshly minced garlic
2 pints cheery tomatoes (I just grabbed an apronful from the garden....sob!)
2 tbsp. chopped fresh basil
2 tbsp. chipped fresh parsley (I think I added less, with a bit more basil instead)
2 tespoons chopped fresh thyme (I didn't grow thyme, so I omitted this)
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

YUM!

Cucumber Salad

Yes, another recipe from the summer, when we gathered cucumbers by the dozen. I think I took this picture the last time we had this salad- August, September, or thereabouts. (These recipes are almost painful to post.)







This is my mom's recipe, one that I whip up in the summertime nearly as often as she did back when I enjoyed food from her table at every meal. The flavor is simple and almost stark, easy to prepare, and loaded with salty-sweet, vinegar goodness. If you like salt and vinegar chips, give this a try.

2-3 cucumbers, peeled and sliced into coins
2 tsp. salt
2 tbsp. sugar
1/4 cup white vinegar
1/8 tsp. black pepper

Mix and eat!

* I usually double the vinegar mixture, because I like to drink it from the spoon.

Garlic Pasta with Lotsa Basil and Tomato

This was one of our favorite summertime meals, and, yes, it's another not-so-involved "recipe."
*Cubed skinless, boneless chicken breast would work well in this pasta, too, and would turn it from a salad to a main dish.

Prepare some pasta, tube-shaped or bow-tied or otherwise. Saute one large onion, chopped, in several tablespoons of butter and olive oil until tender. Use enough butter to flavor the pasta. Add 8 (I think? It was lots.) cloves freshly minced garlic and saute for about 30 seconds. Remove from heat. Chop many tomatoes (12 roma, perhaps?) and add to pan, cooking just until heated through. Add sea salt and freshly ground pepper, to taste, and then add a few child-size handfuls of freshly torn basil. Top with parmesan and gobble until the cows come home.

The key to this dish's deliciousness is to not skimp on the garlic, tomatoes, s&p, and basil. Really, just add lots of everything and the flavor is tremendous!

Orzo and Zucchini Salad with Garlic and Basil

John's mom gave us whole-wheat orzo! I've never had orzo before, but I really like it. Here's a summertime recipe adapted from Martha. I take this and put in all ingredients to taste. I suggest you do the same!

coarse salt (I used regular sea salt)
freshly ground black pepper
1 cup orzo
1 tablespoon plus 1 teaspoon olive oil (just eyeball it)
2 medium zucchini, quartered lengthwise and thinly sliced, or as much as you'd like
one garlic clove, finely minced (I used more)
1/2 cup fresh basil leaves, torn (The amount I use varies with how much the girls pick...)
1-2 tablespoons white wine vinegar (I don't have any, and splashed white vinegar and white cooking wine on in equal amount, to taste, and I think I use quite a bit more than 1-2 tablespoons.)

* I also add green onion tops or minced chive tops in it, to taste.

1. In a medium pot of boiling salted water, cook orzo until al dente, according to package directions. Drain well. Spread on a rimmed baking sheet to cool completely.

2. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, about 4-6 minutes. Don't overcook! The crunch of crisp-tender zucchini is much more pleasant than the soggy droop of overcooked slices.

3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, cooking wine, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to one day; bring to room temperature before serving. (That's probably proper, but I've enjoyed it warm, lukewarm, and cold, and cold might be my favorite.)

Garlic and Herb Couscous

My mom-in-law also gave us couscous! I prepared this couscous with neither the traditional North African flavor nor a Mediterranean flavor, but instead created a mixture of spices I hoped would pair well with our roast chicken dinner. It's fairly mild, so it doesn't overpower the other dishes, but it has enough flavor to taste good on its own, too. You know, for breakfast the next morning...

1 and 1/2 cups uncooked Coucous
not quite 2 cups chicken broth
Cook according to directions (basically, just use broth instead of water)


1 tbsp. butter
1 tsp. extra virgin olive oil
3 cloves freshly minced garlic
one small onion, finely chopped
salt and black pepper, to taste
1 tsp. basil
1 tsp. lemon juice
a few good shakes of ground thyme

Saute garlic and onion in oil and butter until translucent. Stir in remaining ingredients. When couscous is prepared, mix this mixture into the couscous, stirring well to distribute evenly. I prefer my couscous lukewarm or cold, so I let it cool a bit. Feel free to bolt yours piping hot, though.

Greek Chicken Souvlaki Salad

I intended to try ecookbook's recipe first, but our computer was broken, so I tweaked and combined several recipes instead. It was yummy, and with even further tweaking, I think it'll be sublime. This is a Greek salad topped with marinated chicken strips and served with warm pita bread.

Marinated Chicken

2 tsp. dried oregano (or 2 tablespoons fresh)
1 1/2 tsp. dried thyme
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
5 cloves garlic, minced
2 tablespoons lemon juice
4 tsp. extra virgin olive oil
5 tablespoons red wine vinegar
1/2 cup chicken broth

Whisk all ingredients together in a large bowl. Add about 2 pounds boneless, skinless chicken breasts. Marinate overnight or for up to three days. (The longer you marinate it, the more flavorful and moist the chicken will be, but if time constrains, marinate it for a couple of hours before cooking.)

After marinating, grill the chicken until it's slightly charred (our preference) or broil in your oven in a lightly oiled broiler pan until done. Cut chicken into strips and use to top the salad.

Salad
Mixed salad greens (We toss mesculin mix with dark romaine)
Cucumbers, peeled and sliced, as many as desired
Tomatoes, chopped, as many as desired
Feta cheese, crumbled (a must!!!!!)
Red Onion, sliced into rings or chopped
Hot pepperoncinis (John loves these, but I skip them)
Kalamata olives, if desired (we both skip these)

Mix salad greens, cucumbers, and tomatoes. Top individual plates with lots of crumbled feta, red onion, and a few pepperoncinis and olives, if desired. Top salad with chicken strips, drizzle with Greek dressing, and serve with warm pita bread. (One can eat the pita separately, though it's not recommended, or break it into pieces and eat it with the salad, or stuff the salad inside the pita, or....you decide.) If desired, serve tzaziki on the side.

Greek Salad Dressing
recipe below

Warm Pita Bread
Confession: The only time I made pita bread, though good (what bread isn't?), my results were less than stellar, so I just made naan instead this time. If anyone has a good pita bread recipe, let me know!

Spicy Popcorn Chicken OR Spicy Chicken Breasts

We use these in salad-filled bread bowls, or, in the case of Phil and Heidi's visit, overbaked cracker bowls. (Oops, sez I.) It's a meal that's out of this world.

Mix the following in a small bowl:
1/3 cup hot sauce
2/3 cup water


Sift the following ingredients in a large plate or large, shallow bowl:
1 cup flour
2 1/2 teaspoons salt
2-4 teaspoons cayenne pepper
1 tsp. coarse-ground black pepper (or regular)
1 tsp. onion powder
1/2 teaspoon paprika
a few healthy, generous dashes of garlic powder

Cut two boneless, skinless chicken breasts into chunks (or the equivalent of self-boned chicken). Coat each chicken piece in the flour mixture, dredge it in the hot pepper sauce, and then coat again in the flour mixture.

Fry in a heavy-bottomed pan or fryer in a few inches of oil until golden brown, light, and crispy and drain on paper towels.

Toss these with your favorite salad greens (we recommend the greenest possible), chopped veggies, shredded sharp cheddar cheese, and drizzle with your choice of dressing.

Tips:
The oil is hot enough for frying when you drop in a pinch of flour, and it immediately sizzles.

The chicken only takes a few short minutes to cook, so fry it in a few small batches to avoid overfilling the pot/fryer.

Be careful not to overheat the oil, or it will begin to scorch and smoke and fill your home with the same.

IF DESIRED, DON'T CUT UP THE CHICKEN BREASTS. This recipe makes excellent spicy chicken sandwiches with chewy, soft rolls, onion, lettuce, tomato, and mayo as accompaniment.