Sweet n’ Spicy Sriracha Salad Dressing, and Erin’s Asian Salad

As summer heats up, my oven cools down – it is just too hot to warm up my small apartment even more by baking. This is a delicious summer meal that is refreshing wherever you eat it, and is my go-to for picnics and cook-outs. This also was a regular meal during the days of the Great Greens (aka “That time when Erin had way too much produce”). Luckily it is delicious, so I never tired of it!

Erin’s Sweet n’ Spicy Sriracha Peanut Salad Dressing

– 1/2 cup canola oil
– 2 tsp sriracha
– 1 tbsp honey
– 1/2 tbsp soy sauce
– 2 tsp lemon juice
– 2 tbsp natural* peanut butter

Combine and stir with a fork.

* Preferred: unhomogenized peanutbutter. If you only have homogenized peanut butter, like Skippy, cut back on the honey and use a food processor or blender to combine.

Erin’s Kick-ass Asian Salad

Ingredients:

– 1 lb lettuce (your preferred type, or a mixture)
– 1/2 bunch of fresh cilantro
– 8 hard boiled eggs, chopped into chunks
– 1 1/2 cup of Erin’s Cucumber-Apple Pickles
– Erin’s Sriracha Salad Dressing

Instructions:

Wash, tear, and toss lettuce in a large bowl. Tear cilantro leaves off stems, add to bowl, and toss. Top with pickles, egg, and dressing.

Erin's Asian Salad

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Cucumber-Apple Fresh Pickles

If the word “pickle” has you ducking and running, hang with me for a second! I promise I’m not from Portlandia. This isn’t what you think it is – there is no canning involved. These are refrigerator pickles, which means that you throw everything together, toss it is a jar, and chuck it in the fridge overnight. Done.

We Can Pickle That

Not only is this recipe easy, it is delicious – the apple and apple cider vinegar gives it a sweet flavor that is unlike the almost sickening sweetness of some of your average sweet pickles, and the ginger and red pepper gives it a wonderful Asian-influenced kick.

Need me to sell it more? Use these on pretty much anything you’d make at a summer cook-out: on bratwurst with ketchup and a dollop of roasted onions, on a burger with lettuce and onion rings, or on the meanest Asian salad ever (recipe to come!).

Cucumber-Apple Fresh Pickle

Cucumber-Apple Fresh Pickles

Ingredients:

– 1 cucumber (Japanese, Kirby, or just any old sort!)
– 2 tsp kosher or sea salt
– 1 apple (any crisp and sweet variety, like Fuji or Gala)
– 1/2 cup water
– 1/3 cup apple cider vinegar (or rice vinegar)
– 2 tbsp very thin matchsticks of peeled ginger
– 1/4 sugar
– a generous pinch or two of  crushed red pepper flakes

Instructions:

1. Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse and squeeze out excess liquid with your hands. Note: Don’t worry too much about squeezing out all of the liquid — you end up pouring more water over the mixture anyway.

2. Halve apple half lengthwise and cut out core. With a mandoline or sharp knife, slice crosswise 1/8 inch thick, then halve the slices.

3. Toss apple with cucumbers and remaining ingredients and place in a 4-cup Ball jar (or equivalent-sized container). Marinate, refrigerated, for 1 day (give or take).

Enjoy! And don’t miss the upcoming recipe for Erin’s Asian Salad – there’s sriracha involved!

Note: This recipe is based off a recipe from Alexandra Cooks. She is awesome. So is her recipe. I just made some tweaks to simplify it.

Swiss Chard with Lentils and Feta

As some of you might know, the other day I was given basically all the greens ever grown. My friends’ garden was on hyper-alert, and before I knew it I had an entire cooler filled with greens. Among this plentiful produce was at least 3lbs of swiss chard. I have already taken care of using up the parsley and mint and blanching and freezing the 3lbs of kale (saved to make this soup later!) to clear out some room in the fridge for my poor roommates. But even so, the fridge is still overflowing with leaves.

So, on to step 3 – take out the chard!

Chard

Isn’t it pretty?

Swiss Chard with Lentils and Feta

Ingredients:

– 2 tablespoons olive oil
– 1/2 cup small-dice yellow onion (from about 1/2 medium onion)
– 2 medium garlic cloves, finely chopped
– 1 cup brown or green lentils
– 2 cups water
– 12 oz Swiss chard (about 1 bunch)
– 3/4 tsp kosher salt, plus more as needed
– 1/4 tsp freshly ground black pepper, plus more for seasoning
– 4 tsp red wine vinegar or 6 tsp balsamic vinegar
– 1/2 cup crumbled feta cheese

Instructions

  1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, and 1/4 tsp salt and pepper to taste. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
  3. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside in another bowl.
  4. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with a dash of salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the chopped chard leaves, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
  6. If serving immediately, keep feta separate and allow diners to sprinkle it individually, so that the cheese doesn’t melt and turn runny. If serving chilled, refrigerate for at least 20 minutes before stirring in feta.

Swiss Chard with Lentils and Feta

 

Swiss Chard with Lentils and Feta

Lemon-Cranberry Quinoa Tabbouleh, and Erin Gets the Green(s).

Summer has finally come to Chicago, having shamelessly cut Spring in line. Chicago Spring is pretty weak-ass and didn’t even try to fight for her place in line, so I guess we’ll have to wait until next year to see her come around. Maybe she’ll work on her left-hook over this year.

With the summer has come all of the fresh fruits and vegetables, and it is glorious. My best friend’s parents have a garden plot, and this week were suddenly up to their ears in produce. When they asked if I wanted any I jumped on the offer, but I could not have expected what showed up at my door – an entire cooler full of greens. Gobs and gobs of greens. After unpacking the bounty, this is what I ended up with in my refrigerator:

– 3 lbs of kale
– 3 lbs of swiss chard
– 3 varieties of lettuce
– 1 bunch of cilantro
– 1 bunch of mint
– 1 bunch of parsley

In other words, I was now up to my ears in greens too. In order to not evict my roommates from their share of fridge space, I knew I needed to get that situation under control.

Step 1: Take out both the mint and the parsley in one fell swoop. In other words, make tabbouleh.

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Lemon-Cranberry Quinoa Tabbouleh

Lemon-Cranberry Quinoa TabboulehIngredients:

– 3/4 cup quinoa
– 1/4 cup olive oil
– 3 tbsp of lemon juice
– 1/2 tsp salt
– 1/4 tsp cumin
– a pinch or two of cinnamon
– 1 bunch fresh parlsey
– 1 bunch fresh mint
– 1 cup dried cranberries

Instructions:

1) Cook quinoa as directed on package.

2) Meanwhile, rinse and chop parsley and mint, and toss together in a medium-sized mixing bowl.

3) Once the quinoa is cooked and allowed to cool, add olive oil, lemon, salt, and spices to the pot and toss with a fork.

4) Stir quinoa and cranberries into the herbs, and refrigerate until ready to serve.

.          .          .

Step 2: Blanch and freeze the kale. This is an awesome way to maximize fridge space, and to preserve produce for later use. Three pounds of kale cooks down to two small ziploc bags, individually packaged for  instant use when I want to make my favorite soup – Portuguese Kale, Ham, and Potato Soup.

Stay tuned for Step 3 – Swiss Chard with Lentils and Feta Cheese. Yum!

La Bête Noir (Sinful Flourless Chocolate Torte)

This recipe was my first attempt at a flourless chocolate cake, and my reason for picking this recipe via Simply So Good was simple: it had a lot of pictures. Fun fact about me, in general my philosophy on recipes is like Captain Barbosa’s on The Pirate’s Code:

Barbosa

Obviously, this philosophy doesn’t work so well with baking. Baking is more of an exact art, and some people love it for that. I don’t. So, venturing into uncharted baking waters (forgive the continued pirate puns) is a frightening time for me. When I found this recipe for La Bête Noir my fears were slightly assuaged. The step-by-step instructions, with matching photos, make this one a fail-safe for any amateur baker like myself.

Sinful Flourless Chocolate TorteLa Bête Noir was as beastly as it sounds, and was a hit at our Passover Seder (because it is flour-less, it is Passover-safe!). More importantly it was a hit with my mother, whose birthday was the real occasion for trying my hand at baking a torte. Happy Birthday, Mom!

“La Bête Noir”

Flourless Chocolate Torte

(Click here for the link to the original recipe, with much more detailed instructions and photos.)

Ingredients

Torte

1 cup water
3/4 cup sugar
9 tablespoons unsalted butter, diced
18 ounces bittersweet or semisweet chocolate, chopped*
6 large eggs

* The better-quality your chocolate is, the better your cake will be. I used Ghirardelli 60% cacao chocolate chips. DON’T use unsweetened chocolate.

Ganache

1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate, chopped

Instructions

Torte

1) Preheat oven to 350°F. Butter 10-inch-diameter springform pan, top, bottom, and sides. Cut a round of parchment paper to the size of the springform pan, using the pan as a stencil. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

2) Combine 1 cup water and 3/4 cup sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

3) Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.

4) Place cake pan in large roasting pan (I used a turkey roasting pan). Add enough hot water to roasting pan to come halfway up sides of cake pan. (The cake pan will probably float a little; don’t worry.)

5) Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

Ganache

1) Bring whipping cream to a simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth.

2) Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.

Groundnut Soup (Sierra Leonean Peanut Curry)

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I learned this recipe when I lived in Sierra Leone, and it quickly became a favorite. It is also a very nostalgic one for me, which was a bit of a problem when I made it this time around because the temperature margin between the weather there and here in Chicago is depressingly massive. (Damn you, Polar Plunge!)

This recipe also became an instant member of the Emergency Recipe list – the exclusive list of recipes that get me through The Dark Days of the Empty Refrigerator. (Be honest, we all get busy and/or lazy, and it happens.) All of the ingredients are basic and easy to keep in stock – you probably have them all in your pantry right now. Even the chicken isn’t an essential element – because of the peanut butter you’ll still get your protein serving.

P1050682

Ingredients:

–   2 chicken breasts, cut into bite-size pieces
–   1 tbsp olive oil
–   1 large onion, finely chopped
vegetables as desired/available (carrot, celery, etc.)
–   4 tbsp tomato paste
–   2-3 cups water or chicken broth (depending on whether or not you added veggies)
–   ½-¾ cups peanut butter
–   ½-1 tsp cayenne

Instructions:

P1050692

1)   Prepare white rice separately.

2)   Fry chicken in the bottom of a medium-sized pan in 1 tbsp of olive oil.

3)   Once cooked (or mostly-cooked), add onions and any vegetables that you are throwing in, and fry briefly with the chicken.

P10507044)   Add the water or chicken broth and bring to a boil. Reduce to a simmer and add tomato paste, peanut butter, and cayenne pepper.

5)   Simmer until vegetables are tender, or if you didn’t add any, until flavors have melded.

6)   Serve over rice.

Enjoy!

P1050707

Quinoa and Bean Summer Salad

Here’s another one from the Kinfolk Cookbook – a great, fresh salad that is also a complete protein, good as a side or a meal in itself. My tweaks to this one were minimal – I simplified some of the instructions for convenience, and added cilantro because, as we have already established, I love cilantro. This is a quick and easy recipe, great to whip up when you’re in a time crunch!

Ingredients:

1 cup quinoa
2 tbsp olive oil
1 can (16oz) black beans, rinsed and drained
1 can (16oz) chick peas, rinsed and drained
1 red bell pepper, chopped
1 cucumber, diced
1 tomato, diced
1/4 cup red wine vinegar
juice of one lemon
salt and pepper to taste
1 bunch cilantro, chopped

Instructions:

1) Prepare the quinoa as instructed on package. Cool.

2) Add all other ingredients to a large bowl and toss. Once quinoa is cooked and cooled, add and toss again. Serve.

Optional: add feta cheese.

Quinoa and Bean Summer Salad

Baked Ratatouille with Sausage

Ever since seeing the movie Ratatouille, I’ve wanted to try making the dish the way he did, instead of the traditional stovetop stew. The recipe I came up with is based on Mollie Katzen’s ratatouille from The Moosewood Cookbook, but with tweaks based on Smitten Kitchen’s baked version. And I must say, I think it was a success! In fact, it was a bit too much of a success – I forgot to take a picture before most of it was gone!

But I must admit to the few tweaks that make it a bit less authentic: 1) I didn’t use eggplant because, well, I don’t really like it. 2) I wanted some protein in the dish, so I added sausage. Not that much is needed, and I think the flavors blend really well, so I was a fan.

P1050661Ingredients:

1 8-oz can plain tomato sauce or puree
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
1/2 tsp basil
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp black pepper
1/4 tsp salt
1 medium/large zucchini, thinly sliced
2 medium/large summer squash, thinly sliced
              (OR 1 summer squash and 1 small eggplant)
3 firm roma tomatoes, thinly sliced
1 turkey sausage, sliced and browned on both sides
1/2 red bell pepper, julienned and halved
a handful of Spanish olives

Instructions:

1) Slice and brown the sausage over the stove.

2) Mix together tomato sauce, onions and garlic, olive oil, and spices, and spread evenly on the bottom of a ~10″ round casserole dish.

3) Arrange vegetables and sausage and in a circle, overlapping so that only a bit of each round is visible. Sausage should be toward the outer edge of the layers, where there more space between vegetables. Arrange layers in the center as they fit (I did one line, with halves on the side). Fill any small gaps with more sausage. Spread red pepper over the top, and sprinkle olives across. Drizzle 1-2 tbsp of olive oil over the top.

4) Cut a peice of parchment paper so that it fits over the top of the dish, coming to the edges of the pan.

5) Bake for 35-40 minutes, until veggies are tender but not limp.

6) Serve immediately over rice, potatoes, cous cous, etc. (I served it over Trader Joe’s Harvest Grain Blend, and loved it!)

Enjoy!

Pumpkin Pancakes

This weekend my roommates and I had some friends over to visit. The original plan was to go out for brunch, but when we looked out the window we all discovered that we were pretty happy staying inside in the warmth. We’re in the middle of a brief thaw in Chicago, but in my opinion a damp chill is just as bad as (if not worse than) a dry cold. (Add this to the list of reasons why I want to move to Colorado.)

So, I suddenly had to whip something up for brunch. The problem was, I had pretty much nothing in the fridge. I still haven’t gone shopping since the last time I posted a recipe that I whipped up with limited groceries. (This seems to be a pretty typical problem for me.)

I’ve been on a bit of a pumpkin kick lately, so somehow the idea of making pancakes popped into my head. and the nice thing about pancakes: they have minimal requirements in the fresh-food department. So after a bit of googling, I went with a recipe from My Baking Addiction, with a few tweaks based on my family pancake recipe. (Click the photo for the original recipe.)

PumpkinPancakesFischer2Ingredients

1 cup milk
1 cup plain yogurt
1 1/3 cups pumpkin puree
1 large egg
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup chopped pecans

Instructions

1. In a large bowl, whisk together egg, milk, yogurt, pumpkin, oil, and vanilla.

2. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, spices, and salt. Stir dry ingredients into the pumpkin mixture until just combined. Fold in pecans.

3. Heat a lightly oiled griddle or nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes. Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven. Continue with more oil and remaining batter.

4. Serve with toppings as desired.

Enjoy!

Cilantro-Lime Lentil Salad

This recipe was an instant favorite when I first made it. It is (again) based off a recipe from The Kinfolk Table Cookbook (I did get it for Christmas!), Citrus Lentil Salad.

kinfolksalad_2714409b

Though I’m sure the original recipe is awesome, to be honest I doubt that I’m ever going to try it. Because I LOVED my version. (And other people evidently did too – the bowl was wiped clean at the a church potluck, and I got a lot of compliments!)

My recipe is the same as the original in essence, and really only has 3 differences:
– I used limes instead of lemons or oranges (because that’s what I had in the fridge!)
– I used shallots instead of scallions (ditto the above.)
– I added cilantro (because (a) I LOVE CILANTRO and (b) cilantro and lime ALWAYS taste good together.)

And though I’m clearly hugely plugging for my version, here is the even better reality of this recipe: It is SUPER tweakable. Go ahead, make it your own! If I ever get over this version, my next plan is to try it with orange juice/zest, fresh parsley, and dried cranberries.

And the best of it is, though this is a meatless salad it is still a good source of protein! This baby is just as valid a main dish as it is a side. So, here goes:

Cilantro-Lime Lentil Salad

Ingredients

1 cup green lentils, picked over
2 shallots, thinly diced
3 tablespoons olive oil
1 tablespoon white wine or apple cider vinegar
Zest of 1 lime
Juice of 1 lime (about 3T)
1 tablespoon sugar
Salt and freshly ground black pepper to taste
1 bunch cilantro

Instructions

  1. Rinse the lentils under cold running water in a fine-mesh sieve until the water runs clear. Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the lentils are tender.
  2. While the lentils are cooking: zest and then juice the lime, and put both in a large mixing bowl. Chop the shallots and put them in the bowl as well, and then add the olive oil, vinegar, sugar, salt, and pepper. Stir it together – the oil will help stop the shallots from releasing the gases that make your eyes sting.
  3. When they are done, drain the lentils and rinse in cold water, and drain again well. Nobody likes a soggy salad.
  4. Place lentils in the large bowl and toss with the rest of the ingredients.
  5. Allow salad to rest refrigerated for at least 20 minutes to let the flavors combine. Right before serving, chop the cilantro and mix into the salad. Serve.