Thursday, May 29, 2014

Cucumber, Onion, and Parsley Salad

Cucumber, Onion, Parsley and Feta Salad
adapted from
about 4 servings

In my continued quest for non-lettuce salads, I came across this one, which we enjoyed very much!  Note the list of options at the end of the ingredients list.  I made the salad without any of those, and it was delicious.  The next day, I added to the leftovers some avocado and chopped cherry tomatoes, and that was great also.  I look forward to trying further variations.

1 large English cucumber
1/4 red onion, diced
1/2 cup chopped parsley, chopped (either curly or flat)
1/4 cup crumbled feta cheese (I used fat-free)
2 T. olive oil1 T. fresh lemon juice
fresh ground black pepper to taste

optional additions/substitutions
chopped cherry tomatoes
chunks of avodado
kalamata olives, halved or quartered
blue cheese instead of feta
mint instead of parsley
balsamic vinegar instead of lemon juice.

Peel some stripes off the cucumber.  (Or peel entirely, if using domestic cucumbers.)  Cut the cucumber into quarters lengthwise, and then slice about 1/4" thick.

In large bowl, combine the cucumber, onions, and parsley (and any other additions).  In a small container, whisk together the olive oil and lemon juice, and add to the vegetable mixture.  Sprinkle the feta cheese over the salad, and stir gently.  Season with black pepper to taste, and serve.

Thursday, May 15, 2014

Parsley Salad

I was looking for a change from our usual green salad, and thought of this recipe that I had enjoyed a while ago.  It's as good as I remember!  I'm surprised I ever tried it, as it seems so unlikely to have parsley be the main event rather than the accompaniment to something else.  But this salad is very refreshing, with the other ingredients contributing great flavors.

I make it with regular curly parsley, but I think it would be nice with flat leaf also.  This salad is definitely better on the first day--the parsley goes limp by the second--so next time I'll just make as much as we'll eat in one day.

adapted from
serves 4

4 oz chopped parsley leaves (about 2 bunches)
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup kalamata olives, pitted and sliced
1/4 cup (or more) chopped tomato (I used cherry tomatoes, quartered)
1 T. lemon juice
1 T. balsamic vinegar
1/2 T. olive oil
1/2 t. sugar
salt and pepper to taste
1 hard-boiled egg, sliced

1.     Toss together the parsley, onions, garlic, olives and tomatoes.
2.     In a separate small bowl, mix together the lemon juice, vinegar, oil, sugar, salt, and pepper.  Pour over salad and toss.

3.     Put in a serving bowl and place egg slices on top.

Tuesday, May 6, 2014

Fried Rice

I was looking to expand my repertoire for what to do with the 4-5 oz. of leftover salmon we get after cooking up one of our lovely salmon pieces from Sitka Salmon Shares.  Fish tacos is a favorite,  and I've also done an omelette with salmon, and sometimes a Salade Nicoise.   Now this fried rice recipe is my current favorite.  The original recipe from Steamy Kitchen's Healthy Asian Favorites called for 6 oz of shrimp and 6 oz of scallops, but just 5 oz of the cooked salmon on its own was plenty to get a nice added flavor. I'm guessing that cooked chicken or beef (or just more vegies) would also be good.  I made this with white rice, but I imagine it would also be good with brown rice.

I love eating Chinese food, but don't cook it very often.  The quick sequence of adding a variety of ingredients all at the last minute makes me nervous.  The first time I made this fried rice, I was going back and forth from cookbook to counter to stove multiple times, as I tried to keep up the pace.  I then re-wrote the recipe, explicitly reminding myself to prepare all the ingredients ahead, and to line them up on the counter next to the stove (not across from the stove, where I do all the chopping).  This helped for a more relaxed preparation the next time!

adapted from Steamy Kitchen's Healthy Asian Favorites
serves 6

Set out on the counter next to the stove:

cooking oil (will use 2 T.)
4 egg whites
2 green onions, minced
about 5 oz. cooked salmon
2 t. grated fresh ginger
4 cups leftover cooked rice, grains separated with a fork
2 cups frozen peas and carrots, defrosted (all peas, or peas with some corn also fine)
mixed together in a small bowl:
1 t. sesame oil
2 T. fish sauce
1 T. soy sauce

1.        Spray some oil on a small Teflon pan and heat on medium.  Add egg whites and scramble quickly.  Set aside.
2.        Heat a wok over medium-high heat.  Add 2 T. cooking oil, and spread it around, up the sides of the wok.
3.        When hot, add green onion and stir-fry for 30 seconds.
4.        Add ginger and stir-fry for 30 seconds.
5.        Stir in the rice, peas/carrots, and cooked egg whites. 
6.        Toss the ingredients, and then spread the rice over the surface of the pan.  Turn the heat to high and let cook, undisturbed, for 2 minutes.  Toss the rice well, spread over the surface of the pan again, and cook, undisturbed for 1 more minute. 
7.        Scatter salmon over the top of the rice, and continue cooking for another minute.
8.        Pour in the sesame oil, fish sauce, and soy sauce.  Toss well and serve.

Served with a light soup or salad, this makes a full meal.  (Very nice with Tofu-Mushroom Miso Soup, also from the Steamy Kitchen cookbook.)