Showing posts tagged salad

Lazy turkey salad

I am ill, and have no energy for cooking. This salad is a quick combination of what I found in the fridge.
Marinate turkey pieces in chili flakes, soy sauce, honey and roasted sesame oil for some 15 minutes. In the meanwhile, chop an onion, a bell pepper and prepare the sauce. For the sauce, mix tahini paste, lemon juice, water, salt, pepper, and a minced garlic clove. Fry the onions, then add the pepper. Pour over some porto and saute a little. Set the vegetables aside, and fry the turkey. Serve on a bed of mixed salad leaves, sprinkled with roasted sesame seeds.

Baiba

There has been a long silence and very few posts with various regularity for some while on this blog. Well… it will most probably continue to be so, as the meaning of regularity has reached a new level in our house. Since the beginning of January there are five of us. Needless to say, the young addition of the family isn’t too keen on haute cuisine quite yet… However, we will still eat, hopefully not too much junk, and will try to drop a line and a pic here now and then.

Thank you for being faithful. Cheers and enjoy!

Sandis

———————————————————————————

Coleslaw

I do like cabbage, but try to avoid mayonnaise. The baby is born, and there is no more legitimate excuse for unhealthy indulging. After a quick search for “coleslaw dressing”, I found this recipe:  http://www.cooks.com/rec/view/0,1815,136162-235200,00.html. Blend mustard, garlic, apple juice, oil, an apple, honey, tabasco, vinegar, salt, and pepper. I used far less oil than in the recipe to save on calories. A tablespoon of pistachio oil and 2 spoons of olive oil seemed sufficient. Vinegar and tabasco was added more generously. So full of flavours, after you try this out, you’ll never come back to mayo!

Baiba

Tahini salad dressing

Our dinner on the terrace in warm summer evenings would often be a salad: fresh and/or cooked vegetables served on a bed of lettuce and enriched with some cheese or tofu or fried chicked. The ingredients vary, and they are always dressed with vinaigrette. Sometimes I would add a minced garlic clove or mustard. However, it started getting boring. I was looking for a creamy nutty salad dressing, and found this: http://www.food.com/recipe/lemon-tahini-salad-dressing-428628.

Baiba

Pork steaks

Since organic meat is rather expensive, and there are so many other things to eat, I`ve been neglecting red meat for some time. Time to catch up.

These pork steaks are soared on a skillet, then placed in a shallow oven dish, in one layer. Pour over some white wine and vegetable stock and bake until cooked through. Serve with tomato/mango salad (dressing: aceto balsamico de modena) and mustard. 

Baiba

Still asparagus…

Since the asparagus is in full season, and strawberries will soon take over the main role on the table, the menu for our Thursday visitors was based on asparagus. (Sorry for having posted this almost a week late).
1. Asparagus cream. Boil white asparagus. Use only the upper milder parts, as any fiber will spoil the cream. Blend with Frischkäse (the proportion I used was something like 2 parts asparagus: 1 part Frischkäse). Season with salt, pepper, and lemon juice. Serve with caviar and/or nachos (or salmon, or whatever you have).
2. Asparagus salad with smoked salmon. Boil asparagus (with some salt and sugar for the green ones, and with a sprinkle of lemon juice for the whites). On a bed of salad greens and some fresh vegetables, place hot asparagus, dress with vinaigrette, then comes the smoked salmon and roasted pine nuts.
3. Chicken legs with fried vegetables. For the salad: chop bell pepper, asparagus, and an onion. Caramelize the onion with brown sugar in a teaspoon of butter, add the asparagus and bell pepper, season with salt and fry until tender.

Hopefully the weather holds, I`m craving for grilled steak with a strawberry sauce and fresh greens from my own garden.

Baiba

Polenta

One of my favourite side dishes in the office canteen is a square of grilled polenta. When I saw a recipe of polenta pudding with pears in a Latvian food magazine, I knew I had try it. I quite enjoyed the mix of sweet and savory. It won`t stay among regulars in our house, though, since Sandis doesn`t like polenta.

Here is the recipe.
Cook polenta in milk the day before according to package instructions, add salt. When ready, mix in some grated parmesan and chopped fresh herbs. Peel and half pears. Combine pudding in an oven proof dish: first the pears, flat side down, then roasted pine nuts. Spread over the polenta, press in the form. Cover and leave in the fridge overnight. The next day, bake in the oven for some 20 minutes. Serve with marmalade and fried or fresh vegetables.
Baiba
Asparagus season

In the region where we live, there is an “asparagus season”. In most restaurants you`d see special offers of the season, asparagus menu where even creme brulee contains the Special Vegetable. The season starts end of April and ends on 24 June.
I couldn`t resist the temptation. My first asparagus dish of this year:
Salad
Peel and boil green asparagus. Boiling time is about 8-12 minutes. Add some salt and sugar in the water, and just cover the vegetables. Save the used water for a soup in the next meal, asparagus makes a nice basis for stock. Fry turkey filets and sautee them until cooked through. Assemble the salad: green leaves, rocket salad, turkey pieces, asparagus, and radish. For the dressing, there is blended kiwi and rucola pesto, but I`m not sure that was the best choice.
Baiba

Late Dinner

Last night, we had a long late dinner with friends. “Late” means the kids were already in their beds:)
1. Savory muffins. 
In one bowl, mix 1 cup of wholegrain flour, 1 cup of all purpose flour, and baking powder. Mix in grated carrots, feta, and chopped sundried tomatoes (or whatever you have in the fridge:)). In another boil, whisk 2 eggs with a tablespoon of brown sugar and a pinch of salt, add a cup of yogurt and some tablespoons of sunflower oil. Combine the bowls and bake muffins until cooked through.
2. Salad with poached eggs. It was the first time I tried to make poached eggs. The recipe says: carefully slide the egg into boiling water with some salt, vinegar and a laurel leave. “Carefully” did not help, the egg dissolved forming long white spaghetti in the water. Kevin (The Guest:))) had this great idea that we should wrap a raw egg in a clingfilm bag. And it worked! 
3. Pork roast.
Roast: marinate pork overnight in pineapple juice, soya sauce, minced garlic, thym, and maple syrup.
I think I should have made a sauce out of the marinade, but I wasn`t sure how to do it properly.
Sauce: simmer a handful of cranberries, a couple of tablespoons of honey, grated ginger, and a cup of red wine for about 30 mins until thick enough.
Served with potatoes and parsnips, sprinkled with olive oil, salt, pepper, mixed with chopped wild garlic leaves and baked in the oven, covered.
We also had fresh grated carrots dressed with pistachio oil and boiled grated beets dressed with balsamico and mustard.
4. Tiramisu. Made by Kevin. It was so good that I had to postpone my prepare-for-bikini-season diet for a week. Which is the Easter weekend at my mom`s. No, most probably until the week after:)

Baiba

I`ve noticed that our recent posts are from long weekend dinners with friends rather then quick and healthy workday dinners, which was the original idea.
This should qualify: chicken with bulghur/lentil mix and fresh vegetables. Cooking didn`t take more than 20 minutes.
Pour water over red lentils and bulghur (approximate ratio 1:1,5). Add a tablespoon of sherbet (homemade syrup). Bring to boiling, then simmer until soft. I used both bulghur and lentils of 10 mins cooking time. When ready, mix in some salt.
Mix bite-sized chicken pieces with soya sauce, olive oil, honey, and dried chili. Fry on the pan until all juices are gone and the meat is cooked through.
On the plate, assemble lettuce, cucumber, and reddish with the bulghur/lentil mix and chicken. Decorate with salted and roasted pumpkin seeds.
Enjoy and make sure the kids don`t steal all the pumpkin seeds from your plate:)

Baiba