Today, for Meatless Mondays, we had an awesome salad for dinner, with a side of stuffed mushrooms. The salad was a tweak of an idea I found online, the combo of pistachios & peaches just sounded luscious and I've been anxiously awaiting peaches so I can try it out. The Small One doesn't like lettuce, so I just served his portion without the lettuce, and he sucked it down and asked for more! Not bad.
Peach & Pistachio Salad
Serves 4
1 head of green leaf or butter lettuce
4 peaches
1 avocado
Juice of 1 lemon
2 tablespoons olive oil
Dash of salt
Pinch of pepper
1/2 cup unsalted, shelled pistachios, chopped
Basil, thinly sliced (optional)
Wash the lettuce and tear into edible sized pieces. Divide into 4 portions among the serving bowls. Slice the peaches and avocados into chunks, mix them together and divide among the bowls. Mix the lemon juice, olive oil, salt and pepper. Spoon the dressing over the salad. Sprinkle with pistachios and garnish with basil. Enjoy!
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Monday, June 14, 2010
Sunday, June 13, 2010
5 spice roasted chicken, ginger coleslaw
OK, I'm just going to call a spade, a spade here: This is a food blog. Any pretensions of mine that it was going to be anything else were foolish. I'm a foodie through and through and I can't try to write about things having to do with food without getting sidetracked by... OOOOO! FOOD! So yeah, I'm still probably going to tackle some other themes, but for now, I'm just going to settle in and post some recipes.
Today I roasted the second of our chickens. I'd popped this one in the freezer with a 5 spice marinade, pulled it out of the freezer Friday night and threw it in the oven this evening and it was thoroughly delicious. The wings especially were divine, tender with a nice crispy salty skin. As a side, we had my vegan ginger coleslaw. I'm not vegan (by a loooooong shot), but eggs don't agree with me, so I prefer to avoid things that are heavy on the mayo. However, this coleslaw is so amazing, it will win you over even if you're a die-hard traditionalist. I love bringing it to BBQs because people are always surprised by the big time flavor.
5 Spice Marinade
2 tablespoons soy sauce
3 tablespoons sake (I have a cheap bottle I use just for cooking)
1 teaspoon sesame oil
1 clove garlic, crushed
1 teaspoon 5 spice powder
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes (optional)
Mix all ingredients together. Makes enough to marinade one 3-5 pound chicken. Stuff the cavity of the chicken with chunks of onion before roasting. Roast in a 350 degree oven for an hour & 15 minutes, or until a meat thermometer reads 165 degrees. For an extra crispy skin, baste with a little peanut or sesame oil after 1 hour in the oven.
Ginger Colelsaw
1/4 cup tahini
Juice of two limes
2 teaspoon roasted sesame oil
~1 tablespoon fresh ginger, peeled and grated
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups finely chopped cabbage (about 1 bag)
3 medium carrots, grated
Put everything except the cabbage and carrots in the food processor and whizz it until it's a nice dressing-like consistency. Set aside about 1/2 cup of the cabbage, and dump the dressing into the remaining cabbage and carrots. Throw the 1/2 cup of reserved cabbage in the food processor and buzz a couple times, then throw in the bowl with everything else. (This is just an easy way to get all the extra dressing out of the bottom of the processor.) Toss well, let sit for at least 2 hours and enjoy.
If you don't have a ginger grater, just peel about 1" long chunk of ginger, and run it through the food processor before adding the other ingredients.
Today I roasted the second of our chickens. I'd popped this one in the freezer with a 5 spice marinade, pulled it out of the freezer Friday night and threw it in the oven this evening and it was thoroughly delicious. The wings especially were divine, tender with a nice crispy salty skin. As a side, we had my vegan ginger coleslaw. I'm not vegan (by a loooooong shot), but eggs don't agree with me, so I prefer to avoid things that are heavy on the mayo. However, this coleslaw is so amazing, it will win you over even if you're a die-hard traditionalist. I love bringing it to BBQs because people are always surprised by the big time flavor.
5 Spice Marinade
2 tablespoons soy sauce
3 tablespoons sake (I have a cheap bottle I use just for cooking)
1 teaspoon sesame oil
1 clove garlic, crushed
1 teaspoon 5 spice powder
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes (optional)
Mix all ingredients together. Makes enough to marinade one 3-5 pound chicken. Stuff the cavity of the chicken with chunks of onion before roasting. Roast in a 350 degree oven for an hour & 15 minutes, or until a meat thermometer reads 165 degrees. For an extra crispy skin, baste with a little peanut or sesame oil after 1 hour in the oven.
Ginger Colelsaw
1/4 cup tahini
Juice of two limes
2 teaspoon roasted sesame oil
~1 tablespoon fresh ginger, peeled and grated
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups finely chopped cabbage (about 1 bag)
3 medium carrots, grated
Put everything except the cabbage and carrots in the food processor and whizz it until it's a nice dressing-like consistency. Set aside about 1/2 cup of the cabbage, and dump the dressing into the remaining cabbage and carrots. Throw the 1/2 cup of reserved cabbage in the food processor and buzz a couple times, then throw in the bowl with everything else. (This is just an easy way to get all the extra dressing out of the bottom of the processor.) Toss well, let sit for at least 2 hours and enjoy.
If you don't have a ginger grater, just peel about 1" long chunk of ginger, and run it through the food processor before adding the other ingredients.
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