full of beans

often seen at picnics, get-togethers, potluck dinners and bbq's, bean salads are popular because they keep well and are very simple to make. they are also very inexpensive, can be made the night before (they should be to improve flavours!), and do not deteriorate quickly as do many other salads.


there really aren't any hard & steadfast rules for making a bean salad — it is essentially just a mix of your favourite beans, vegetables and salad dressing. the only real rule is to let the salad marinate for a few hours so the vegetables and beans can absorb the flavours of the marinade you are using. i tend not to go too heavy on the vegetables and prefer a balanced dressing, and not one which is highly acidic.

served in small portions, the following will stay good for at least a full week. the salad tastes best served at room temperature. if the flavours have faded a bit over the following days, you can perk things up by adding a bit more of "this and that" before serving.


marinated bean salad

makes enough for 6 - 8 people

ingredients:

19 oz can mixed beans (or your fave)

1/4 - 1/2 large green pepper
2 - 3 sun dried tomatoes, chopped
1/8 - 1/4 red onion
4 - 6 tbsp corn

2 - 3 tbsp olive oil
2 -3 tbsp vinegar (reg white or apple cider)
1 -2 tbsp honey*
1/4 tsp each garlic & onion powder (or 1 clove chopped garlic)
1/4 tsp salt - or more
1/8 tsp black pepper

chopped parsley or coriander (optional)

*can use brown rice syrup (vegan) or regular sugar also.

method:

drain and rinse the beans and set aside in a strainer so all the water runs off.

meanwhile, prepare the vegetables: thinly slice the green pepper and red onions, chop the sun dried tomatoes and measure out the corn. place the vegetables in a bowl.

add or change the vegetables as you like. some people typically add cooked green (haricot) beans as a standard.

add the drained beans to the vegetables and then add the dressing ingredients. mix everything together and add the parsley or coriander if using.

let the salad marinate for a few hours on the counter. the cold of the fridge tends to slow the absorption process so let it marinate first.

simple, quick and easy

enjoy!

five ingredients, five minutes

sometimes only a few ingredients thrown together make the best food. such is the case with the following salad which is regularly seen on some sabbath and holiday tables.

to be honest, i actually used to detest fennel (anise as we call it) because i cannot stand the taste of black licorice. give me red licorice any day and i'll be happy ;) over the years, as my tastes have changed, i have come to like fennel more and more provided it's mild. the ingredients which make up this fresh salad seem to keep it tame enough for my liking.

the whole thing can be made in less than 5 minutes and is well worth trying. it keeps well for many days in the fridge also.


fennel salad

ingredients:

1 fennel bulb

3 - 4 tbsp vegetable or olive oil

juice of 1/2 lemon

1/2 tsp salt or more to taste
1/8 tsp black pepper

(good pinch of sugar — optional but i think necessary)

method:

slice the fennel bulb on its side into very thin slices. if the fronds are nice, you can add some of those also (chopped up like you would for dill).

place the fennel in a large bowl and add the oil, salt, pepper and sugar and mix with your hands.

add the lemon juice to taste.

let marinate in the fridge for at least 2 to 3 hours and serve cold or at room temperature. taste and adjust beforehand.

enjoy!

the real deal

like many people, i have my (strong) opinions on how things should be — especially when it comes to food. one of these foods is guacamole, something i eat often and really like. having tried countless versions, i have to say that i always come back to this particular one. it should be remembered that sometimes simple and rudimentary is just the way things are meant to be.

velvety soft, beautifully coloured and perfectly seasoned and textured, this version of guacamole is the real deal. made from basic core ingredients, it is quickly chopped and mixed and served minutes after making though it can be held over for serving later.

how is this one different from others?

well, first of all, there are no tomatoes! tomatoes, in my opinion, do not belong in guacamole. keep those for your salsa cruda recipe. second, there is a clove of garlic which gives it a very nice extra zing in addition to the chopped onion. third, it is not mashed up at all but left in a coarse texture. making a thick paste is good for fillings for sandwiches or wraps, however.

this version also uses culantro which can be found in latin grocery stores or asian ones quite easily. it is a relative to regular cilantro but culantro comes in long leaves and has a sturdier texture than that of the former. if you can't find it, then just use regular cilantro. to see a comparison of the two (plus an additional one!), look here.

if you like, you can add a 1/4 to 1/2 tsp of dry roasted cumin (whole) seeds but that is really very optional. i wouldn't go beyond those amounts as too much of it overpowers the guacamole, especially in the ground up form.

while you can use lemon juice in the absence of lime, try to stick with lime. it makes for a much better product and more authentic one.

now for the fun part: impress your guests or dinner mates with this little fact (from wikipedia):

The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (="avocado", or literally "testicle" because of its shape) + molli (="sauce").

testicles, huh? ha, ha, ha......



chunky style guacamole

this guacamole always leaves you thinking you should have made more and is one of those recipes you'll add to your repertoire. ready within minutes of making, nothing could be easier for a quick snack or taking to work for part of a lunch.

ingredients:

2 - 3 medium avocados (Haas)
3 tbsp minced onion (or 5 to 6 tbsp coarsely chopped)
1 large clove garlic, minced
1 small jalapeno pepper*, minced (seeds removed first)
1/4 c chopped culantro or cilantro
1/2 tsp kosher salt
juice from 1 small lime, to taste (start with 2 tbsp)

*use a little less if using a smaller amount of avocado

method:

slice the avocado in half lengthwise. remove the flesh from it and coarsely chop it (about 1 inch pieces). place in a medium sized bowl. reserve the nut for later .... see below.

if you've never seen/used culantro before, just detach the leaves and wash them well and dry them with a tea towel or paper towel.

chop them as you would for any herb. they taste exactly the same as regular cilantro only the texture is somewhat different as it is not in the form of small leaves but rather more sturdy than it's dainty cousin (regular common cilantro).

place all other ingredients in the same bowl except the lime juice. mix gently once or twice or do it as i do below all in one shot.

add the juice of the lime and stir well but gently to mix all together. do not mash it up!

let sit for about 10 minutes, covered, before serving. best eaten right away.

if you are serving this later, place the nut of the avocado in the middle of the mixture; this helps the guacamole from oxidizing. also, use plastic wrap to cover but place it directly on the surface of the guacamole and smooth it over so there is no gap. this prevents the air from oxidizing the surface and turning it brown.

enjoy!

orange and spicy!

this carrot salad is on virtually every moroccan table, especially on friday nights for the sabbath dinner. it is only one of many different kinds you will find in a moroccan home. while it is not really a salad in north american terms, it forms a group of cooked vegetables, called "les salades", which are flavoured with all kinds of spices and herbs and usually include olive oil and lemon juice [though not always].

it is a very nice, piquant salad which i can assure you will disappear as fast as you have made it. i often make it using baby carrots as i like the size of them and i don't have to peel and chop larger carrots. when i don't have baby ones, i use the regular sized and cut them into two inch lengths about a 1/4 - 1/2 inch thick. they can also be cut into rounds about 1/4 inch thick. i like doing that on the diagonal. when cut these ways, they cook faster so keep watch!

spicy moroccan carrot salad


ingredients:

1 bag baby carrots [approx 3/4 lb]
1/2 tsp salt

1/8 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/4 - 1/2 tsp red pepper flakes
1 large clove garlic, minced
2 -3 tbsp extra virgin olive oil
juice of a small lemon
2 tbsp chopped coriander or parsely

method:

in a bowl, add the spices and the oil and lemon juice and mix together. chop the parsely or coriander and set aside.

put a few cups of water to boil with a 1/2 tsp salt. boil the carrots over medium heat only for several minutes until they are al dente. do not over cook them. test them every few minutes with a fork. you should still meet some resistance when they are done. bite into one to test. drain them and rinse with cold water for a minute. they should still be warm when you add them to the salad ingredients so they absorb the dressing properly.

add the carrots to the salad dressing and mix well together. add the chopped herbs and remix.


now the hard part: refrigerate overnight for the flavours to mix properly. eating it before this will only give you insipid results — it really does need to rest overnight. it can be eaten cold but like most moroccan "salades", it's best when at room temperature.

enjoy!

kohlrabi, two ways

i remember this odd looking, 'alien vegetable' from when i was little. i also seem to remember REFUSING to eat it and fighting with my parents that it was not meant for human consumption. i thought it was disgusting and was fit for martians and therefore definitely not for me. well, things have changed over the years and i now love it.

kohlrabi, brassica oleracea, is a member of the brassica family of vegetables which includes cabbage, broccoli and cauliflower. it is very healthy and mild tasting. its texture is crunchy and makes for great crudités and "diet food".

i have been making it two ways for quite some time, both of which are more on the exotic side. each preparation is truly tasty and worth trying.



spicy kohlrabi, kashmiri style

the kohlrabi slices, after cooking, are a beautiful vivid lemon colour, still crisp and altogether taste wonderfully salty, sweet and spicy. eat this cooked salad at room temperature or warm. it's really delicious, even straight from the fridge. don't be dismayed by the amount of red pepper for those who don't like "hot" foods. it is not terribly firey with this amount of flaked red pepper (1/2 tsp).

ingredients:

2 to 3 fist sized kohlrabi, peeled and sliced 1/8"
2 tbsp oil
2 large cloves of garlic, minced
1 tsp salt
1 1/2 - 2 tsp sugar
1/2 tsp turmeric
1/2 - 1 tsp red pepper flakes
3/4 c water

method:

peel the kohlrabi. cut in half and cut again in 1/8" thick slices.

measure out the salt, sugar, turmeric and red pepper flakes.

in a fry pan, heat the oil and add the garlic and saute for 30 seconds. add the kohlrabi and saute it moving it constantly to coat with the oil.

add the turmeric, salt, sugar and red pepper. using a non-porous spatula or spoon [turmeric will stain wood and i have one i use for only indian food], turn the vegetable and stir fry it for about 2 minutes.

add the water and cover.

cook for 15 minutes over medium heat. remove the lid and cook until the water evaporates. you can turn the heat up to medium high to speed it up. turn the kohlrabi now and then. there should be almost no water left.


transfer to a serving dish. eat while warm or room temperature.

* * * * *

crunchy thai kohlrabi salad

this is a very nice asian salad which is absolutely addictive. try it and see for yourself — you won't regret you did.


ingredients:

2 large kohlrabi
1 tsp salt

4 tbsp oil
3 - 4 medium shallots (small onions)

2 tbsp lemon juice
1 1/2 - 2 1/2 tsp sugar
1/4 tsp salt

1/4 - 1/2 tsp red chili pepper flakes
1/4 c peanuts

2 - 3 tbsp cilantro, chopped

method:

peel and cut kohlrabi into 1/8" slices. stack them and cut into julienne 1/8" slices. you can use a japanese mandoline also. i can't recommend getting one of these enough. watch out though, you can lose parts of your fingers on it, it's just that sharp [comes with a safety guard]. look in asian markets for the best prices.

put the slices into a bowl and add 1 tsp salt. mix into kohlrabi and let sit 20 minutes. you will notice that liquid will be released. this will make the kohlrabi very crunchy.

in the meantime, peel the shallots and slice them finely. put oil in a frying pan and fry the shallots until they are browned and crispy. put them on a paper towel to drain and let them become more crispy.

take the kohlrabi and put it in a strainer that has small holes. rinse it quickly and drain it. squeeze out as much liquid as you can. you can also do this in a tea towel over the sink which is easier.

place this in a bowl.

take the peanuts and put them in a small pan and dry roast them on medium heat. you need to stir them so they don't burn. when they are halfway roasted, add the red chili flakes and keep stirring or moving the pan with the handle. the chilis will adhere to the peanuts because of the oils. be careful not to inhale the fumes or you will choke! put them onto a plate to cool and then crush them with the side of a knife or in a mortar and pestle. don't make paste out of them. there should be small chunks.

chop the cilantro and add all the rest of the ingredients to the bowl, reserving a tablespoon of the peanuts to garnish on top. mix and top with the remaining peanuts.

enjoy!

sweet and spicy chickpea & mint salad

this salad [or appetizer] can be served two ways, with or without tuna. it is sweet and meant to be enjoyed in small portions. the coolness of the mint and sweetness of the sugar go very well together. using tuna makes it incredibly high in protein, though on its own is just as good. i would only advise only using fresh mint for this one.

sweet and spicy chickpea & mint salad


ingredients:

1 can chickpeas, drained
1 large clove garlic, minced
1/2 small onion, sliced thinly in half moons
small handful of mint leaves, chopped finely
2 - 3 tbsp sugar
3 tbsp white vinegar
2 - 3 tbsp extra virgin olive oil
1/2 tsp salt
1/8 tsp black pepper
red chili flakes or hot sauce, like sriracha

1 can tuna, well-drained
slivered roasted red pepper or sundried tomato

method:

slice onion and mince garlic and mint and put in a medium to large bowl. add the sugar, vinegar, oil and salt and pepper and mix well. add as much hot sauce or chili flakes as you like. mix well and let sit for 20 minutes. stir once or twice.

drain the chickpeas well and add to the bowl. mix well and let marinate for 1/2 hour. taste and adjust.

add tuna and sun dried tomato or roasted red pepper slivers before serving, if using.

simple everyday coleslaw

this coleslaw is easy to make and tastes fantastic. it can be easily doubled and lasts for a good week or so in the fridge, getting better the next day or two after it is made. this one does not involve mayonnaise and is made from a simple sweet & sour dressing with plain old vinegar, sugar and oil.

from wikipedia:

Coleslaw was probably consumed in its earliest form in the times of the ancient Romans. However, modern coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term "cole slaw" arose in the 18th century as a partial translation from the Dutch term "koolsla", a shortening of "kool salade", which means "cabbage salad". It was commonly called cold slaw in England until the 1860s when "cole" meaning cabbage was revived. "Cole" originates from the Latin colis meaning "cabbage", and is the origin of the Dutch word as well. In addition to calling it "coleslaw," U.S. Southerners also refer to it as "slaw." Because of this separation of the two syllables and the establishment of "slaw" as its own word, various other kinds of "slaw" are now known, including broccoli slaw or carrot slaw.

and before starting, a note from yiddishe mama — a ukranian jewish food blogger:

To make any coleslaw really delicious, mix cabbage and some salt first and using fingers crumble together for [a] couple minutes. Please adjust amount of salt after this.

everyday coleslaw

1/2 c white vinegar
4 - 5 tbsp white sugar
6 - 7 tbsp vegetable oil
1/2 - 1 tsp salt
1/4 tsp onion powder
1/8 tsp pepper, or more

1 [one pound] bag cabbage slaw mix
1 small clove of garlic, chopped

or make your own mix:

1 small cabbage, finely shredded
[to equal 1 lb/500 g]
2 carrots, shredded coarsely
1/2 small onion, finely sliced
1 clove garlic minced

notes before starting:

• i like to salt the shredded cabbage beforehand and let it drain for about 2 hrs to lose some of its excess water/moisture.
• if using the mix that comes in a bag, red cabbage will colour the mixture pink. not my first choice but all that was available for me.

place the sugar and vinegar in a microwavable bowl or a saucepan. microwave or heat on medium heat so that the sugar dissolves and the vinegar is very hot. add the salt and onion powder and stir to dissolve. add the oil and pepper and stir well.

if using the raw vegetables, prepare them so they are finely sliced. place the vegetables in a medium bowl and pour the dressing over it. let it marinate for one hour, stirring every 15 minutes.

let this marinate overnight and serve the next day.

spicy "sweet & salty" sesame noodles

this recipe is more of a north american deli-type invention and uses either spaghetti noodles or thin linguine. while not authentically asian due to the type of noodles involved, it is convenient in that many homes always have these on hand. while some pasta salad and noodle recipes typically lose their taste upon sitting for any length of time, the flavour of these noodles is not dulled upon refrigeration or storage — even after several days. hopefully they won't be sitting around that long in your fridge!

notes for this recipe before starting:

* do not use salted water to cook the noodles; enough salt is provided in the soy sauce;
* a dark soy sauce is the one to use; light ones or japanese style do not have the same depth of flavour;
* do not use less oil than called for; it is there for a reason and does not make the noodles "oily";
* the sesame seeds & sesame oil are optional. omit if you do not like the the texture/flavour they add to the noodles;
* orange zest is also optional;

* intensity of chili heat is your choice, anywhere from none to smokin' hot;
* i sometimes make these noodles without the sesame seeds & orange zest and it is just as good. my preference is often for making them plain & simple.

spicy sweet & salty sesame noodles


1/2 small pkg spaghetti or linguine noodles [~ 250 g; 1/2 lb]
1 - 3 tbsp sesame seeds
3 - 4 tbsp vegetable oil
3 - 4 cloves of garlic
1/2 tsp red chili flakes or sriracha sauce
4 - 5 tbsp dark soy sauce (not japanese or light soy)
3 - 4 tbsp honey
1/2 - 1 tsp dark [toasted] sesame oil
1 - 2 tsp finely grated orange zest or,
1 tbsp thinly julienned orange peel (no white part)

thinly sliced green onions for garnishing

peel garlic cloves and slice thinly. set aside. grate or julienne orange zest and set aside [cover it so it doesn't dry out].

measure out the noodles and break in half and set aside.

put up water to boil the noodles. while that is happening, place sesame seeds — if using — in a dry fry pan over medium heat and brown them. remove and set aside. in the same pan, add the oil [not the sesame] over medium low heat and add the sliced garlic. cook until softened, not browned. add the chili flakes during the last 30 seconds to cook a bit.

place this in a large mixing bowl and add the orange zest to release some of its oils. add the sesame oil and the seeds along with the soy sauce and honey.

when water is ready, boil the noodles until al dente and strain. drain well, you don't want any water added to the recipe. place the noodles in a large bowl and cover the bowl.

add drained noodles to the sauce ingredients and mix well with tongs. let the noodles absorb the sauce for an hour or two before eating. adjust seasonings to your liking.

these can be successfully refrigerated and enjoyed later. they absorb the flavours nicely.

more updates ...

well, it has been busy getting this blog reconfigured. thank G-d it's only a few weeks of work and not several months.

the old blog has been deleted and replaced with this one. i hope everything is up & running properly. i also plan to continue to improve it as time goes by.

in the food realm, i made the cheesecake i spoke about in the earlier post about tvorog from yulinka & yiddishe mama's blog, with a few changes. when i measured the tvorog, it yielded 3 cups and not 4 as needed in her recipe. so this is my twist on her recipe:

3 c. fresh tvorog [or storebought]
2/3 to 3/4 c. sugar [3/4 c. being sweeter]
3 eggs
2 tsp vanilla
1 tbsp lemon juice
1/2 tsp salt
lemon zest

preheat oven to 350 F

with a hand mixer, mix all except eggs til well blended. add eggs, one by one and blend. pour into a springform [6 or 7 inch] which has been "lined" on the bottom with a simple graham cracker crust [graham cracker crumbs, melted butter, sugar: push in bottom of pan & prebake this approx. 10 min]. pour mixture into pan and carefully put in oven to bake for approximately 1 and 1/4 to 1 1/2 hr. The top should be browned around edges and the middle firm-ish. remove from oven to cool and refrigerate overnight or several hours. serve with a fruit coulis. note: make crust beforehand and i used a larger springform than i indicated which is why it does not have a big height.

Minute & A Half Lemon Sauce

serve this with your next cheesecake. great with sponge cakes or pound cakes.

1/2 c. water
1/4 c. sugar
1 tbsp cornstarch
2 tbsp lemon juice
1 tbsp butter or [pareve] margarine
3-4 drops yellow food colouring

in a microwavable bowl, add everything but the butter or margarine. whisk all ingredients until smooth and place in microwave on high for one minute. remove and whisk. replace in microwave and cook 15 more seconds. whisk and repeat as many times as necessary until a pourable texture is achieved. remove from microwave and add butter or margarine and whisk until smooth. let cool.

note: if not used right away, the sauce will gel in the fridge due to the cornstarch. gently reheat it in the microwave with a little extra water, if needed to thin it.

and another update from a past post on avocados —


simple avocado & corn 'end of summer' salad:

1 to 1 1/2 ripe avocado, cut in chunks
several slices of red onion
1 small [or medium] can sweet corn
1/2 sweet yellow pepper, cut in dice or sliced
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp marjoram [or greater amounts of fresh parsley or cilantro to your liking]

combine all carefully so as not to destroy the chunks of avocado. taste, adjust seasonings and refrigerate & serve.