Tagged: herbs

Apple Walnut Rye Salad

Apple Walnut Rye Salad
Happy first day of spring! Even though winter hasn’t been that bad, I am still hoping that a magical switch will get flipped turning on warm sunshine. A better selection of fruits and vegetables would be nice, too. I know I am asking for a bit much, and I should try to be more patient. I just can’t wait for May, when it really feels like spring.

For now, I am alternating between soup and salads depending on what coat I am wearing—puffy or trench—and my mood. With a surplus of my favorite kind of apple, the Pink Lady, I made this apple walnut rye salad. It was snappy, crispy, and I loved the toasty crumbs of rye bread along with scallions, chives and lime juice.
Apple Walnut Rye Salad
Apple Walnut Rye Salad
Adapted from Bon Appetit September 2013

Serves 4

4 slices rye bread, torn into small pieces
3 tablespoons olive oil
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1/2 cup walnut halves
2 Pink Lady apples, cored and sliced into rings
1 ounce shaved white cheddar
3 scallions, thinly sliced
1 tablespoon parsley, roughly chopped
1 tablespoon minced chives
juice of 1 lime

Preheat the oven to 350 degrees F.

Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.

In a large bowl, combine the toasted rye bread, walnuts, apples, cheddar, scallions, parsley and chives. Toss in the lime juice and remaining olive oil. Season with salt and pepper to taste.

Thai Sweet Potato Curry

Thai Sweet Potato Curry
Yesterday afternoon I stepped back to look at my kitchen, and it was like a tornado had gone through it. Thanks to a combination of Super Bowl party prep and other cooking, every square inch of counter space was covered with food or dirty dishes. It wasn’t an exaggeration to call it a disaster. When we got home from a friend’s house after watching the game, I spent an hour tackling cleanup.

Of all the things I made Sunday, I was most excited about this Thai sweet potato curry. I’ve had a can of coconut milk in my pantry for a long time. I just hadn’t figured out what to do with it. During winter I pretty much live on some version of sweet potato soup. The addition of coconut milk and Thai curry paste made each spoonful rich, fragrant and spicy. I even stashed some of it in the freezer.
Thai Sweet Potato Curry
Thai Sweet Potato Curry
Adapted from Flour, Too by Joanne Chang

6 to 7 medium sweet potatoes
2 tablespoons vegetable oil
1 medium onion, roughly chopped
3 garlic cloves, minced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 cups vegetable stock
1 13.5-ounce can coconut milk
2 tablespoons Thai red curry paste
2 teaspoons kosher salt
1 teaspoon black pepper
Chopped cilantro for serving
Yogurt or additional coconut milk for serving
Lime wedges for serving

Preheat the oven to 400 degrees F. Prick the sweet potatoes with a fork and roast for 1 hour until tender when pierced with a pairing knife. Let the sweet potatoes cool before peeling them and cubing the flesh.

Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic, carrots, and celery for 6 to 8 minutes until the onions are soft and translucent. Add the sweet potatoes and vegetable stock. Increase the heat letting the soup simmer for 20-25 minutes.

Take the soup off the heat and stir in the coconut milk, curry paste, salt and pepper. Carefully transfer the soup to a blender and blend in batches until smooth. Pour the soup back into the saucepan to reheat. Top with cilantro, yogurt and lime juice before serving.

Roasted Carrot Salad

Roasted Carrot Salad
The holidays were gone in a flash, and now I’m back to more thoughtful eating. The get-togethers with family and friends brought fun, laughter and a lot mindless snacking. I consumed more crackers and cubes of cheese than I can remember, and the entire time I was craving vegetables, especially anything green.

Yesterday I made a roasted carrot salad with spinach and plenty of the crunchy extras essential for a good filling salad. I tossed the carrots with the usual olive oil, salt, and pepper, plus cumin seeds. The salad was finished with pomegranate seeds, sunflower seeds, pistachios, chives, cilantro and sherry vinaigrette.
Roasted Carrot Salad
Roasted Carrot Salad

Serves 4

For salad
2 pounds carrots, trimmed and cut into diagonal 2-inch pieces (halved if thick)
1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces baby spinach
1 pomegranate, seeded
1/4 teaspoon sunflower seeds
1/2 cup chopped pistachios
2 tablespoons chopped chives
1 handful cilantro, roughly chopped

For vinaigrette
2 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Preheat the oven to 425 degrees F. Toss the carrots with olive oil, cumin seeds, salt and pepper and spread into a single layer on a sheet pan. Roast for 40-45 minutes until the carrots start to brown at the edges and are tender in the middle.

For the vinaigrette, whisk together the sherry vinegar, salt, pepper and olive oil.

In a large bowl, combine the carrots, spinach, pomegranate seeds, sunflower seeds, pistachios, chives and cilantro. Toss with the vinaigrette before serving.

Sriracha Lime Chickpeas

Sriracha Lime Chickpeas
I saw a photo of my son at school along with his classmates sitting at a table diligently writing with crayons on white paper. The caption said they were coming up with resolutions for 2017. I thought that was kind of funny considering they are only three years old. At home I asked him what he was planning to work on in the new year. His response was to play with more trains.

It took me a few minutes to realize that was a legitimate New Year’s resolution—to spend time doing what you love. Diving headfirst into a passion is more likely to stick than an unrealistic exercise regimen, and it might make you more happy. I have a laundry list of things I would like to improve, but I am going to take my son’s advice and focus on what brings me delight.

While I can’t guarantee that I will be awake at midnight, we will be snacking on all sorts of nibbles at our house tomorrow evening including these oven-roasted sriracha lime chickpeas. They are crispy, a little bit spicy and go well with cocktails and champagne. Wishing everyone the best in 2017!

Sriracha Lime Chickpeas
Sriracha Lime Chickpeas

Makes about 2 cups

2-15 ounce cans chickpeas
1 heaping tablespoon sriracha
Juice of 1 lime
1 tablespoon olive oil
1/2 teaspoon flaky sea salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1 tablespoon chopped fresh cilantro

Preheat the oven to 400 degrees F. Line a sheet pan with parchment.

Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins from the chickpeas.

In a small bowl, whisk together the sriracha, lime juice, olive oil, salt and pepper. Transfer the chickpeas to the prepared sheet pan and toss with the sriracha-lime mixture. Bake for 20 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking. Sprinkle with cilantro and additional salt and pepper before serving.

Related Posts Plugin for WordPress, Blogger...