Coleslaw (REMIX)

So I had some leftover raw cabbage from a recipe that is coming up soon… and decided to make a Coleslaw Remix, feat. Pineapple, Sesame Seeds, Raisins, and Greek Yogurt! Mashups are always fun, even if the original was good.

I kind of eyeballed this. So as far as measurements, nothing was exact. And it’s not particularly attractive, but it sure was tasty.

Coleslaw (REMIX)

Adapted from a Moosewood cookbook whose cover was torn off so I really don’t know.

~1 1/2 cups raw green cabbage, sliced into square chunks or shredded
~3/4 cup 0% fat Greek yogurt
~1 tablespoon white balsamic vinegar (or whatever flavor you would like)
~1 tablespoon agave nectar
~1/2 cup fresh pineapple, cut in small chunks
~2 tablespoons raisins
~1 tablespoon toasted sesame seeds

Combine. Eat.

Yum! Sweet and tart, super creamy–yogurt sauces are the bomb–and the toasted sesame seeds just add so much depth. ┬áThis would go beautifully with a more savory main course, like burgers (meat, veggie, whatever you fancy) or hot dogs. We actually had this with tuna melts. Hint: foreshadowing.


Curried Waldorf Salad with Pears

While lacking in color contrast, slightly under-ripe pears make a great substitution for apples in a Waldorf Salad. Do not be fooled by looks, for crunchy celery + toasted walnuts + sweet pears + chewy raisins + a spicy mayo/yogurt dressing to hold it all together are a definite treat to the palate in terms of flavors and more so, textures!

Curried Waldorf Salad

Adapted from the New York Times

2 tablespoons freshly squeezed lemon juice

2 tablespoons mayonnaise

1/2 cup plain 0% fat Greek yogurt

3/4 teaspoon curry powder

1/2 teaspoon ground cumin

Salt to taste

1 under-ripe anjou pear, chopped into bite-sized pieces

2 teaspoons fresh lemon juice

1/3 cup lightly toasted walnut halves

1 cup thinly sliced celery, from the heart of the celery (or as many stalks as your taste for crunch goes for)

1/4 cup raisins

1/4 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped

Combine the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.

Mix together the remaining ingredients and smother with the dressing.

Couldn’t be easier! Besides the tedious task of chopping stalk after stalk of celery. But I loved this different take on the Waldorf salad–I’m getting into spicier food lately (I have had a craving for Indian food since last summer, basically) and I loved the toasted walnuts together with the pears (classic combination) and the tangyness of the yogurt and mayo. Plus, all of the celery is used, even the leaves! Kudos for less food waste!

Quinoa + Avocado, Tomato, Black Beans, Corn, and Lemon/Lime Vinaigrette

After three weeks of living here in NYC, I finally cooked!

An oldie, but a goodie.

I figure, in my ovenless, toasterless, food-processor-less apartment, start off with something I know that’s relatively easy. However, there are so many things at home that I just take for granted! Including big bowls, big pots, counter space…

But, made it work! Borrowed my roommate’s little pot to cook the quinoa in, which ended up being the perfect size. Rave reviews from said roomie as well!

And, okay, there’s more to this sudden motivation to cook… Lab barbecue coming up… “Everyone’s bringing something!” Hmm…

Quinoa + Avocado, Tomato, Black Beans, Corn, and Lemon/Lime Vinaigrette

Serves a lot of people as a side dish

Adapted from a couple of recipes

1.5 cups uncooked quinoa

3 cups water

Two 15-ounce cans black beans, rinsed and drained

Two 15-ounce cans whole kernel corn

2 avocados, peeled and cut into 1/2-inch pieces

2 pints cherry tomatoes, halved

1/4 cup extra virgin olive oil

Zest and juice of 2 lime

Zest and juice of 1 + 1/2 a lemon

Cook quinoa with the water according to package directions. Let cool to room temperature.

Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.

Whisk together olive oil, citrus juice and zest. Toss with quinoa. Refrigerate several hours or overnight to let the dressing soak into the quinoa.

This was as delicious as always, especially when eaten out of my personalized bowl that my college roommate made me for my birthday (I love cows). I love the flavor/texture combination of … everything in this salad! The creamy avocado, acidity of tomatoes, lemons, and limes, slightly crunchy quinoa, sweet corn, and substantial-feeling black beans. It’s also a powerhouse of antioxidants, protein, healthy fats… you can’t go wrong.

Truthfully, I only juiced 1.5 lemons because my hands got tired of squeezing the lemons and limes. The recipe is pretty versatile. Go ahead and juice the rest if you have strong hands or better yet, a lemon juicer.

Also, this is a double recipe… so, halve as desired. Also, onion was used in the original recipe, but I hate the aftertaste of raw onion, so I just left it out. Cumin would be excellent, but, spices are expensive… Props to the fruit stand guys that line the streets of Manhattan for my cheap(er) avocados and tomatoes. Don’t worry, I scrubbed those suckers down until they sparkled.

6/28/2011: Update – my roommate “confessed” to me that she had been sneaking bowls of this salad–it is that good.

Mixed Lettuces with Anjou Pears, Walnuts, Bleu Cheese, and Pickled Red Onions

I got Sheryl Crow’s new cookbook, If It Makes You Healthy from the library and was perusing the recipes.

They all looked pretty tasty. I wasn’t sure what to try.

When in doubt, ask someone else what looks good!

My dad decided on this salad. It contains many of his favorite elements: blue cheese, red onions, walnuts. Plus, I got to try a few new ingredients and cooking techniques like pickling. I’d never heard of champagne vinegar — but it is quite good and very champagne-y. Plus I discovered I actually like the taste of moldy cheese. Who knew?

Mixed Lettuces with Anjou Pears, Walnuts, Blue Cheese, and Pickled Red Onions

Adapted from Sheryl Crow’s cookbook, If It Makes You Healthy, pg 165

Serves 4

6 cups mesclun

1/2 cup champagne vinaigrette (see below)

2 Anjou pears, sliced and cored, not peeled

1 cup roughly chopped walnuts

3/4 cup crumbled blue cheese (3-4 ounces)

1/2 cup Pickled Red Onions (see below)

In a large mixing bowl, toss the mesclun with about 1/4 cup of vinaigrette, then divide the greens among 4 plates/bowls. Lay 5-6 slices of pear on top of the greens on each plate, then sprinkle on some walnuts and blue cheese. Finally, place some pickled red onion on in a visually appealing fashion. Drizzle on more vinaigrette and serve.

Champagne Vinaigrette – pg 177

2 tablespoons champagne vinegar

1 small shallot or 1/2 a large one, finely chopped

2 teaspoons Dijon mustard

2 teaspoons honey

1 teaspoon garlic powder

3/4 cup vegetable or canola oil

Salt and pepper to taste

Using a blender or food processor, blend the vinegar with shallot, mustard, honey and garlic powder until just mixed.
Put the blender on medium speed and slowly drizzle the oil through the tube while it runs, until the vinaigrette is emulsified. Add 1 teaspoon of water at a time if it seems to thick; but I didn’t have to do this. Season with salt and pepper, and use immediately or refrigerate (shake/whisk before using).

Pickled Red Onions – pg 221

1 medium red onion, peeled, halved, and julienned/thinly sliced

1 cup water

1 1/2 cups red wine vinegar

1 tablespoon kosher salt

1 1/2 tablespoons sugar

Place sliced onion into glass/ceramic/nonreactive bowl large enough to hold the onions plus, later on, the pickling liquid.
In a small saucepan, combine 1 cup water with vinegar, salt, and sugar, and bring to a boil over medium-high heat. Once boiling, pour over the onions, covering them. Stir and let stand for 4 hours at room temperature.
After 4 hours, cover and refrigerate until ready to serve.

This salad was really yummy, especially the champagne vinaigrette. The pickled onions were a little strong for me, but if you are like my dad who loves jalapeno peppers and/or hot seeds on everything, you’ll probably like them. I didn’t bother to toast the walnuts… Okay, truth, I tried toasting them in a skillet and then forgot about them, leaving me with lovely burnt walnuts… so, I decided to use raw. All of the various ingredients really complement each other. This meal would especially be good with fresh picked baby lettuces from your garden, if you have one.