As promised here are the recipes from my Saturday nights dinner menu
Red cabbage & beet salad
Ingredients:
- 1/2 of a red cabbage – sliced or diced very thin
- 1 can of beet with juice
- lots of salt
- 1/2 a lemon juice
- 3 tablespoons of olive oil
Preparation:
Wash and dice the red cabbage very finely, add in the salt pressing and rubbing the salt into the cabbage with your hand. This causes the cabbage to loose its hard skin and giving the red cabbage a more moist and soft skin. Wash and drain the salt completely of the cabbage. In a mixing bowl, add in the drained cabbage and only the juice of the can of beet (the juice of the red beets gives the cabbage a nice color and flavor) add in the salt, lemon juice and olive oil. Mix well and serve. If you like, you can dice the beets and mix in with the cabbage or use it as decoration, as I did.
Celeriac salad ~ aka Celery root salad
Ingredients:
- 1.5 lbs of celery root – grated (cut into long thing slices)
- 2 tablespoon of mayonnaise
- 2 tablespoon of labne yogurt or sour cream
- 1 teaspoon of Dijon mustard
- half of a lemon juice
- salt
- 1/3 cups of chopped parsley
Preparation:
Peel the skin of the celery root, cut and grate the celery root. I used a electric grater to make it easier on my hands. In a deep bowl, mix the mayonnaise, sour cream, Dijon mustard, lemon juice, salt and add the mixture into the grated celeriac. Mix all the ingredients well, add in the parsley and toss. Serve cold!
Couscous w/ saffron, pine nuts & currants
Couscous w/ saffron, pine nuts & currants
Ingredients:
- 1/3 cup of olive oil
- 3 cups of water (can use chicken or vegetable stock)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ( I used all spice)
- 2 medium chopped onions (can use shallots 3-4)
- 1 1/2 cups of couscous ( I used the Tria brand)
- 1/2 cup of toasted pine nuts (note)
- 1/4 cup of dried currants
- pinch of saffron
- 1 cups of additional water for the currants
Preparation:
In a large saucepan. Add the chopped onions and cook them over medium-low heat for 3 minutes, or until translucent. Add the water, salt, black pepper and saffron and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes without uncovering. In a separate small sauce pan, add in the additional cup of water and add in the currants, bring the water to a boil and let the currants boil for about 5 minutes and drain. Add the pine nuts and currants and fluff with a fork to combine. Serve hot!
Note: To toast pine nuts, put them in a dry sauté pan over medium heat, tossing often, for 5 to 10 minutes, until lightly browned.
Lemon, Garlic & Olive Oiled Shrimp
- 2 lb of large cleaned shrimp
- 1 cup of lemon juice (3-4 lemons)
- 2 garlic cloves (mashed)
- 1/4 cup of good olive oil
- salt
Preparation:
In a deep dish, mix in the lemon juice, garlic, salt and olive oil and add in the shrimp and marinate for 3 hour or overnight. I marinated the shrimp over night.
Day of: turn on the broiler or preheat the oven to 450 degrees. Line the marinated shrimp onto wooden skewers about 3-4 for on each skewer. Place on a oiled pan, cook in the oven until shrimp becomes a nice whitish pink. About 10 minutes, if using the broiler turn the shrimp over. Serve hot!
Arugula, Leak & Carrot Salad
Artichoke & Hummus Dip (side dish)
Argula & Leek Salad
Ingredients:
- 2 nice size bunch of arugula (washed and drained)
- 2 medium size carrots ( grated )
- 1 medium stalk of leek ( washed and drained)
- 1 juice of lemon
- 1/4 cups of extra virgin olive oil
- salt
Preparation:
Chop the arugula in nice chunk sizes, slice the leeks finely, grate the carrots and toss all together. Dressing: mix lemon juice, olive oil and salt. Toss with the salad and serve! Delicious!!!!!
Artichoke Dip
Ingredients:
- 1 can of hummus (cortas brand)
- 1 small jar of marinated artichoke hearts
- salt for flavor
Prepration:
In a electric chopper or mixer add in the jar of marinated artichoke hearts *with its juices* add in the can of hummus and salt and turn on the chopper. Mix & chop until the artichoke’s are no longer visible and have formed a nice thick dipping texture. Plate and serve with crackers or vegetables.
Cigars – Next Post! Promise!
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