Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Ingredients:

1/4 cup olive oil
1 cup roughly chopped red onion
1 clove of garlic, minced
1 pound fresh spinach
Salt and freshly ground pepper
Juice of one lemon
Red currants (optional, but tasty and pretty-toasted pinenuts and golden raisins would also be good
Preparation:

Heat the oil in a saute pan and add the onion and garlic, saute over low heat until they are softened.
Wash the spinach and leave it a bit damp to help steam the leaves.
Add the spinach to the saute pan and wilt the spinach, remove from the heat.
Add the lemon juice, salt, pepper, and red currants.
Serve slightly chilled or at room temperature.

Lebanese spinach salad with red currants

Added on 3:17 PM

Ingredients:

2 Roma tomatoes, roughly diced
1 English cucumber, roughly diced
1 orange (or yellow) bell pepper, roughly diced
1 red onion, finely chopped
4 spring onions, sliced
1 bunch flat leaf parsley, roughly chopped
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste

Preparation:

In a large bowl, combine all ingredients and serve.

Fatouche (Lebanese Salad)

Added on 3:13 PM

Ingredients:

1 cup Israeli couscous
1 1/2 cup water
1/2 tsp. salt
1 small yam, peeled and cubed
1/2 cup dried cranberries
1 tbsp. fresh mint, chopped
1/4 cup pine nuts (omit for younger toddlers)
1 tbsp. lemon juice
1 tbsp. olive oil

Preparation:

1.    Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
2.    Cook for 12 minutes.
3.    Combine all the ingredients and serve.

Israeli Couscous Salad

Added on 6:28 PM

Ingredients:
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 2 roasted green peppers, peeled and chopped
  • 1 tablespoon finely chopped parsley (optional)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin (optional)
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon vegetable oil
Preparation:

Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

Moroccan Tomato and Roasted Pepper Salad

Added on 4:45 PM

Ingredients:
 
4 tbsp olive oil
8 cloves garlic, sliced
8 soft tomatoes, chopped
2 fresh green hot pepper, minced
3 tbsp tomato paste
1 tsp cumin
1 tsp salt
½ cup water
Preparation:  

1. Heat the olive oil, and then slightly fry hot peppers and garlic.

2. Add tomatoes mix for 20 seconds, and cook the mixture for 15 minutes
on low fire.

3. Add tomato paste and the other spices, and gently mix the blend.

4. Add ¾ cup water, mix a little, and let the blend cook for 5 more 
minutes until it gains a dense homogeneous texture.

Matbucha Salad

Added on 6:42 PM

Ingredients:
 
2 carrots  
3 cucumbers
2 tomatoes
1 medium onion
4 mint leaves
4 parsley sprigs
1 tsp freshly squeezed lemon juice
2 tsp olive oil
1 clove garlic, crushed
½ tsp sea-salt
Preparation:  

1. Dice the cucumbers, tomatoes, carrots and onion.

2. Stem and chop the parsley and chop the mint.

3. Put the chopped vegetables and other ingredients into a bowl. Mix,
wait 3 minutes. The vegetable salad is now ready.

Israeli Vegetable Salad

Added on 6:40 PM


Ingredients:
(for 8 servings)
 

6 tablespoons extra virgin olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 lb Fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmigiano cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
 
Preparation:
 
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain.

Transfer to large bowl.

Add dressing to hot pasta; toss to coat.

Cool, stirring occasionally.

Add chopped fresh tomatoes, mozzarella, basil, Parmigiano cheese and olives; toss.

Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Pasta Salad with Mozzarella, Sun-dried Tomatoes and Olives

Added on 5:13 PM


Ingredients: 
(for 4 servings)
 

11 oz (300 grams) long-grain rice
4 tablespoons extra virgin olive oil
2 leeks, trimmed and sliced
17 oz (200 grams) shelled peas
2 eggs
11 oz (300 grams) crab meat, drained if canned
Salt and pepper
 
Preparation:
 
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.

Tip into a salad bowl and stir in 1 tablespoon of the olive oil and a pinch of pepper.

Heat 2 tablespoons of the remaining olive oil in a saucepan, add the leeks and cook, stirring occasionally, for 5 minutes until soft.

Add the peas, season with salt and cook over a medium heat for 10 minutes until tender.

Beat the eggs with a pinch of salt.

Heat the remaining olive oil in a frying pan, pour in the eggs, tilt the pan to spread them evenly over the base and cook until the underside is set.

Flip the omelette over and cook until the second side is set.

Slide out of the pan and cut into strips.

Pick over the crab meat and remove any pieces of cartilage or shell, then stir the meat into the rice with the leeks and peas and strips of omelette. Taste and adjust the seasoning if necessary.

Store in a cool place, but not the refrigerator, until ready to serve.

Crab Meat and Rice Salad

Added on 5:09 PM

Ingredients:
(for 4 servings)

6 oranges, sliced in rounds, pealed and seeded
6 large pitted dates, chopped
6 almonds, slivered
2 teaspoons butter
juice of half a lemon
1 teaspoon cinnamon
2 teaspoons sugar

 Preparation:

1. In a heavy sauce pan over medium-low heat melt butter. Stir in the almonds. Continue heating until the almonds just begin to brown. Remove from the heat to a plate covered with paper towels. Sprinkle with cinnamon and sugar.
2. Combine oranges and dates in a serving bowl. Gently stir in lemon juice and chill until ready to eat. Just before serving sprinkle almonds over each salad.

Orange and date dessert salad

Added on 1:23 AM

Ingredients:

2 large eggplants
1 pound tomatoes, chopped
2 teaspoons paprika
1 teaspoon salt
1 clove garlic, minced
4 tablespoons olive oil
Tobasco sauce to taste

 Preparation:

1. Preheat oven to 350 degrees
2. Place the eggplants on a baking sheet and bake for 50 minutes to one hour until tender. Scoop out the interior of the eggplants into a heavy saucepan.
3. Place the saucepan over medium heat, add the olive oil and the remaining ingredients. Stir and mash the ingredients together. Keep sauteing for about 5 minutes. Remove from heat and chill 30 minutes before serving.

moroccan eggplant salad

Added on 1:18 AM

Ingredients:
 
½ cup water
1 tsp cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 tsp sumac
Salt and pepper to taste
1 head romaine lettuce, coarsely chopped
1 medium cucumber, peeled and diced.
2 large plum tomatoes, diced
4 stalks green onions, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
1 medium green pepper, seeded and chopped
1 cup Arugala, thinly chopped (optional)
4 pita wedges, torn into bite size pieces and lightly toasted 
 
Preparation:

1. Making the dressing:
In a small saucepan, mix the water and cornstarch over a medium-high
heat until thickened. Remove and mix the lemon juice, garlic, and 
spices.

2. The salad:
In a large bowl toss the lettuce, tomato, cucumber, pepper, onions and
the parsley and mint. Drizzle the dressing and mix thoroughly.

Lebanese Fattoush Salad

Added on 10:59 PM

Ingredients:

2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Preparation:

Bring a pan of water to the boil.

Add the carrotts and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Moroccan Carrot Salad

Added on 9:17 PM

Ingredients:
(for 4 servings)
  • 2 T lemon juice
  • ½ to 1 t harissa OR ¼ t cayenne pepper
  • 8 oz ripe tomatoes, preferably cherry tomatoes
  • 2 T onion, finely chopped
  • 1 T cilantro, chopped
  • ½ t cumin seeds
  • ½ t salt
 Preparation:

Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind.
If using cherry tomatoes, halve or quarter. Any other kind, dice.
Combine lemon juice and harissa in one bowl, and everything else in another. Stir the lemon harissa into the tomato salad, then let sit for 30 minutes before serving.

Moroccan Tomato Salad

Added on 9:09 PM

Gazpacho with Haricot Beans

Added on 5:35 PM

Ingredients:
  • Four tomatoes, sliced in segments (must be hard, salad tomatoes
  • One sliced onion
  • 1/2 sliced cucumber
  • Some olive oil
  • Sliced fιta cheese (a white, salty cheese made with goats milk)
  • Salt, pepper and oregano seasoning
 Preparation:

Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano.

GREEK SALAD ("Horiatiki", Countryside salad)

Added on 5:20 PM

Ingredients:

1 round Lebanese bread
Vegetable oil for deep-frying
2 Lebanese cucumbers, finely diced (if very fresh, no need to peel)
2 tomatoes, finely diced
½ cup radish, finely diced
½ red capsicum, finely diced
½ green capsicum, finely diced

Fattoush recipe (Lebanese summer salad)

Added on 10:21 PM

Ingredients:
 
1 cup dry bulgur wheat
1 1/2 cups boiling water
1 to 1 1/2 tsp. salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 med. cloves garlic, crushed
black pepper to taste
4 scallions, finely minced (whites & greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced
2 med. tomatoes, diced

OPTIONAL:

1/2 cup cooked chick peas
1 medium bell pepper, diced
1 small cucumber, seeded and minced
 
Preparations:
 
Combine bulgur & boiling water in a medium large bowl. Cover and let stand until bulgur is tender (20-30 mins). Add salt, lemon juice, olive oil, garlic & black pepper & mix thoroughly. Cover tightly & refrigerate until about 30 minutes before serving.

About 30 minutes before serving, stir in remaining ingredients (including any optionals) and mix well. Serve cold w/ warm wedges of toasted pita bread.

Tabouli Recipe

Added on 10:01 PM

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