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Warm Chickpea Salad With Shallots and Red Wine Vinaigrette Recipe

February 7th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

Warm Chickpea Salad With Shallots and Red Wine Vinaigrette Recipe

INGREDIENTS

  1. 1largeshallot, thinly sliced or2 mediumshallots, thinly sliced
  2. 3tablespoonsred wine vinegar
  3. 1garlic clove, minced
  4. 1/4teaspooncoarse sea saltor kosher salt, plus additional to taste
  5. 2 (15 ounce)canschickpeas, drained
  6. 1largecarrot, peeled and coarsely grated
  7. 1/2cupflat leaf parsley, chopped
  8. 1/3cupextra-virgin olive oil
  9. fresh ground black pepper

DIRECTIONS

  1. In a large bowl, combine the shallots, vinegar, garlic, and salt.
  2. Set aside for 10 minutes to allow the shallots and garlic to mellow.
  3. In a medium saucepan over high heat, bring 2 quarts of water to a boil.
  4. Add the chickpeas and blanch for 1 to 2 minutes.
  5. Drain.
  6. Add the carrot, parsley, and oil to the shallot mixture.
  7. Toss in the chickpeas and season with salt and pepper.
  8. Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
  9. LYNNE’S TIPS:.
  10. Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
  11. Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
  12. Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
  13. THOUGHTS FROM LYNNE:.
  14. On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they’re packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
  15. On Chickpeas: For my money, the chickpea should be canonized into the food lover’s hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.

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Greek-style Feta Potato Salad With Vinaigrette Recipe

January 28th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsred potatoes
  2. 2tablespoonsred wine vinegar
  3. 1/4cupolive oil
  4. 1tablespoonDijon mustard
  5. 1-2teaspoondried oregano
  6. salt and pepper
  7. 3/4cup pittedkalamata olivesor black olives
  8. 1mediumcucumber, peeled, seeded and diced
  9. 1/2cup choppedroasted red peppers(I use store-bought)
  10. 1smallgreen bell pepper, diced
  11. 1 samllred bell pepper, diced
  12. 1/2cupred onions
  13. 1cup crumbledfeta cheese(or more if desired)
  14. 1/4cupfresh Italian parsley

DIRECTIONS

  1. Cook or steam potatoes until done.
  2. Slice into 1-inch cubes, and place into a large bowl.
  3. Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
  4. When the potatoes are still warm, toss them with the dressing; set aside to cool.
  5. After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
  6. DELICIOUS!

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Red Onion Vinaigrette Recipe

January 27th, 2015 by alice  Tags: , | Print This Post Print This Post

Red Onion Vinaigrette Recipe

INGREDIENTS

  1. 1/4cupvinegar
  2. 1/2cupsugar
  3. 1cupvegetable oil
  4. 1teaspoonsalt
  5. 1/2smallred onion, chopped
  6. 1teaspoondry mustard
  7. 2tablespoonswater

DIRECTIONS

  1. Combine all ingredients in a blender and blend on high speed intil smooth and thickened.
  2. Refrigerate for at least 1 hour before serving.

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Parmesan-Dijon Vinaigrette Recipe

January 26th, 2015 by alice  Tags: , , | Print This Post Print This Post

Parmesan-Dijon Vinaigrette Recipe

INGREDIENTS

  1. 1/4-1/3cup gratedparmesan cheese
  2. 1tablespoon finely choppedshallotsor scallions
  3. 1tablespoondijon-style mustard(or to suit taste)
  4. salt and pepper
  5. 1tablespoon freshly-squeezedlemon juice
  6. 1tablespoonvinegar
  7. 3/4-1cupolive oilor vegetable oil
  8. 2garlic cloves (optional)

DIRECTIONS

  1. Blend all ingredients in a processor, or shake in a glass jar with a tight fitting lid.
  2. Store in the fridge.

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Artichokes Chilled With Champagne Vinaigrette Recipe

January 16th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Artichokes Chilled With Champagne Vinaigrette Recipe

INGREDIENTS

  1. 2largeartichokes
  2. 1lemon, cut in half
  3. 4garlic cloves, bruised
  4. 2teaspoonschampagne vinegar
  5. 2teaspoonsfresh lemon juice
  6. 1teaspoon finely choppedshallots
  7. 1/4teaspoon italian dryherb seasoning mix
  8. 1tablespoonextra virgin olive oil
  9. salt
  10. fresh ground black pepper

DIRECTIONS

  1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
  2. Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
  3. Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.)
  4. (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.)
  5. In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
  6. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
  7. Serve the artichokes with a martini glass with a bowl of vinagrette to dip the leaves inches.

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