I love making my own salad dressings, there is so much room for creativity and if you are a little adventurous you will be rewarded with amazing flavor combinations. The best part about making salad dressings as opposed to buying them is that you know exactly what goes into your dressing, no preservatives, no additives and no chemicals you can’t pronounce let alone eat!
All posts in category Salad
Posted by Sawsan Abu Farha (Chef in disguise) on November 4, 2013
Tabbouleh despite its world fame is one of the Arabic and Middle Eastern recipes that seem to have been lost in the translation. Sure, you can find it on the menu of many restaurants and delis around the globe but what you call tabbouleh may not qualify as tabbouleh here in the Middle East.Here the tabbouleh police have very strict rules when it comes to what goes into tabbouleh and at what proportions. .
Today I am sharing my way of making tabbouleh, one that gets the Middle Eastern tabbouleh police seal of approval Let’s break it down according to ingredients
Posted by Sawsan Abu Farha (Chef in disguise) on October 29, 2013
After finally cracking the quinoa code, this ancient seed became a family favorite. Although we love having the quinoa salad with corn and black beans it was time to try something new. I had bookmarked quite a few of my friend Saskia’s quinoa creations and this beauty was next on my list. But then the wonderfully talented Sally posted a cider-glazed carrot salad that she adapted from Bon appetit and I had all the ingredients on hand, and off to the kitchen I went.
The salad was the perfect balance of sweet and sour, the glazed carrots added texture to the quinoa, the almonds added nuttiness and crunch while the parsley (which I added after taking the pictures)added color and a refreshing note to the salad. I served it with roasted chicken and it was a huge hit but you can also crumble some feta on top or enjoy it as is and it would make a wonderful vegetarian lunch.
Sally added almonds to her salad and served it warm, the Bon appetit version had lettuce, onions and herbs. I stuck by Sally’s adaptation but doubled the glaze and brushed the carrots with it during roasting. Then after taking the pictures, I thought of adding a dose of freshness, so I added the chopped parsley and tossed it with the salad.
Before I get to the recipe. A while back Cecilia asked me to take part in a wonderful challenge she was doing :What I See From my Back Porch – A challenge” living in an apartment I don’t have a back door or porch so instead here is a peak through my window
and here is a little view of what’s growing on my kitchen window that is the first tomato of the season, I have 4 tomato plants on the window, two basil plants, two mint plants , one sage and 3 strawberry plants
- 1 cup quinoa, rinsed well in a fine-mesh sieve
- 2 cups water
- Kosher salt
- 4 tablespoons apple cider
- 4 tablespoons honey
- Freshly ground black pepper
- 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
- 2 tablespoons olive oil
- 1/2 cup skinned slivered almonds
- For the salad dressing
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Zest of one lemon
- 2 tablespoon fresh lemon juice
- 1/2 cup Chopped parsley
Place the quinoa in a mesh strainer and rinse it well
Cook it according to package instructions: for mine I added 2 cups water to 1 cup washed quinoa, brought it to a boil, and then simmered it for about 18-20 minutes
Fluff with a fork and transfer to a large bowl; let cool.
Meanwhile, line a baking sheet with parchment.
Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat.
Transfer to prepared baking sheet and roast until tender, 15-20 minutes. I brushed the carrots with the remaining honey cider mix every 5 minutes.
Heat 2 tablespoon of olive oil in a small skillet. Add the almonds and cook over low heat until fragrant. Set aside, keeping it warm.
To make the dressing: Whisk vinegar, lemon zest,and lemon juice in a small bowl. Gradually the olive oil, whisking until dressing is blended. Season with salt and pepper.
Toss the quinoa with the carrots and parsley (if using), top with the almonds
You can prepare the quinoa, carrots, and vinaigrette the day before as long as you cover and chill them separately.
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One year ago:Easy homemade almond milk
Two years ago:Lebanese meat pies “sfeeha”
Posted by Sawsan Abu Farha (Chef in disguise) on June 11, 2013
It is time for our secret recipe club reveal this month and I have to tell you that I am really loving being part of this club. It is a great way to step outside your comfort zone and try something new that you may not have tried otherwise. You can check our my previous Secret recipe club posts here
This month I was assigned Sarah’s blog The pajama chef. I had fun going through her archives and ended bookmarking quite a few recipes. Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing, orange-Glazed Chicken Stir-Fry , apple Cinnamon Pancakes. The one I ended up making is her black bean and corn quinoa salad.
I have been curious about quinoa for quite some time. This ancient seed is rich in protein, fiber, Riboflavin (b 2), iron, magnesium, it is gluten free. I have tried cooking with quinoa and I have to say I was less than impressed with the results but it turns out I was cooking it the wrong way! After a bit of research I found that the best way to cook quinoa is the one summarised below
How to cook quinoa
How much liquid? You need 2 cups liquid per cup of quinoa
How much will 1 cup of dry quinoa yield when cooked? about 3 cups
How long does it take to cook quinoa? 1 cup quinoa will cook in about 20 minutes.
My quinoa is bitter, how can I make it less bitter? Nearly, if not all, of the natural bitterness of quinoa’s outer coating can be removed by a vigorous rinsing in a mesh strainer. Place the quinoa in a fine-mesh strainer(you want something with small holes or else the quinoa will go through it), and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water.
I modified Sarah’s recipe a little, cooking my quinoa in water instead of chicken stock, added tomatoes and I have to say that I am in love with this salad, made it twice in the same week and even the kids who are totally new to quinoa thought it was a yummy funky tabouleh
One year ago:Homemade strawberry syrup and a strawberry round up
Two years ago:Checkerboard cookies step by step
Quinoa salad with corn and black beans
- 1 cup quinoa
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn
- Cherry tomatoes cut in half
- Juice of 1 lemon
- 2 teaspoons olive oil
- Salt to taste
- 1/4 cup fresh cilantro, chopped and packed
Rinse the quinoa well.
Cook it according to package instructions: add 2 cups water to 1 cup washed quinoa, bring to a boil, and then simmer for about 18-20 minutes
In a large bowl, add beans, corn,tomatoes, cilantro,olive oil, lemon juice and salt. Stir together, then fold in quinoa.
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To check out what my fellow secret recipe club members in group A made, please click the blue frog
Posted by Sawsan Abu Farha (Chef in disguise) on April 8, 2013
I have already covered a couple of the drinks served in ramadan and featured a number of the desserts traditionally served at Iftar like Knafe, Im Ali and awwameh . Today I am sharing one of my favorite salads. You see, salads are one of the key players on the iftar menu. After a long day of fasting you need a dose of refreshment and salads not only provide that but they are also a great way to eat your vegetables get the fibers that you need. It also helps ease your stomach into eating after the long fast.
I love eggplants and enjoy using them in different recipes like this salad, this sandwich and oh this amazing pie. This monk salad however comes at the top of the list. The monk salad is Lebanese and gets its name because the story goes that the recipe was invented by a monk living in the Lebanese mountains. I love the salad because grilling the eggplants adds a wonderful smoky note, the pomegranate molasses adds a sweet and sour note while the mint makes this salad beyond refreshing.
Monk salad سلطه الراهب
1 big grilled eggplant or two small ones,
1/4 teaspoon salt
1 clove garlic minced
2-3 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon pomegranate molasses
1 medium tomato deseeded and chopped
1/2 green pepper chopped (about 2 tablespoons)
1 tablespoon chopped parsley
1 tablespoon chopped mint
Poke the eggplant in several places with a fork
On the stove top, or on the grill, roast the eggplant on the open flame and turn it every couple of minutes untill it is all soft and charred.
Place the eggplant in a bowl and cover with plastic wrap and allow to steam for 5-7 minutes
Peel the eggplant (you can keep a little of the charred peel for more smoky flavor)
Chop the eggplant finely,
Add the rest of the ingredients and toss to combine
Decorate with mint, a drizzle of olive oil and pomegranate molasses and enjoy
Before I let you go I would like to thank two wonderfully talented bloggers Chocolate Chip Uru from go bake yourself and Suzanne from strands of my life for passing on awards to me. You ladies are an inspiration and I am humbled that you thought of me. Please do take a minute to visit both blogs. You will thank me
I would like to pass these awards to these bloggers who are truly very inspirational
Manu of Manu’s menu
Cecilia of the kitchen’s garden
Lynda of life on the farmlet
John of from the Bartolini kitchens
Kristy, Mike, Miss A and Mr N from Eat play love
Tanya from Chica Andaluza
Claire of promenade planting
Eva of kitcheninspirations
Sally of bewitching kitchen
Abeer of cakewhiz
Raymund of Ang Sarap
Korena Korena in the kitchen
Shelley of C mom cook
Sarvany of baker in disguise
Charles of five euro food
Betsy of bits and bread crumbs
Renu of Spice of my life
Geni of sweet and Crumby
Posted by Sawsan Abu Farha (Chef in disguise) on August 17, 2012