Tag: salad

Weekend Finds 7:1:16: 4th of July Edition

Let’s be honest. The 4th of July has become an occasion for day drinking, barbecues, water balloons, and fireworks. But I’m not complaining. For the past few years we have spent the day in our friends Dylan and Caitlyn’s back yard, lounging, snacking, drinking good Portland brews, and eventually having a summery BBQ feast. And Monday will be no different. Here are the recipes I’m looking to cook this 4th of July.

Green Rice Salad with Nectarines

Green Rice Salad with Nectarines from Not Without Salt

This salad has been a summer gathering go-to for years now, and it never fails. People always love it, it’s summery and colorful with a little bit of spice and plenty of bold flavors.

Tomato-Peach Salad with Tofu Cream

Tomato-Peach Salad with Tofu Cream

Don’t let the tofu cream weird you out and keep you from making this refreshing salad. I promise, it’s delicious.

Barbecue Chicken (Rub and Sauce)

Smitten Kitchen's Barbecue Chicken

If my memory doesn’t fail me – and it’s been a year so it might – Dylan and Caitlyn make this amazing dry rubbed chicken every year, throw it on the grill, and coat it in this homemade barbecue sauce. It is always the hit of the party, no matter how much I up my game.

Strawberry Pistachio Crumble Pie

Strawberry Pistachio Crumble Pie from Bon Appetit

I haven’t made this pie (YET!) but it has been haunting my dreams. The layer of cream cheese at the bottom? The mountain of strawberries? The crumble of pistachio and poppy seeds and cardamom? I mean, come on.

Zero Proof Beverages

The thing about spending all day in the sun eating and drinking is you have to be smart. It’s always good to have a NA drink option around, and I’m having trouble deciding which of these two I should make; saffron and cardamom lemonade or tea thyme soda.

Ottolenghi’s Basic Hummus

Ottolenghi and Tamimi's Hummus

This is my extremely reliable hummus recipe that I starting making regularly after returning from Israel last summer. With a few tweaks, it is rich and healthy and makes a perfect all day snack when paired with pita, carrots, bell peppers, and whatever other crunchy vegetables you like. (What tweaks, you ask? I do 1 cup tahini, 6T lemon juice, 6 cloves of garlic, and 4T ice water.)

Asian Slaw with Ramen Noodles

Asian Slaw with Ramen Noodles | Serious Crust by Annie FasslerAsian Slaw with Ramen Noodles | Serious Crust by Annie FasslerAsian Slaw with Ramen Noodles | Serious Crust by Annie Fassler

A couple weeks ago, we went to the beach. I’ve told you about the beach house before, and this trip was no exception to the perfection that is that little slice of heaven on the Oregon coast. We went for our friend Walt’s birthday: there were three couples, and of course the second order of business was what are we going to be eating ? (The first was “ARE THE PUPPIES COMING?!”) We each decided to tackle one major meal while we were there, which I’ve found is a nice way to plan cooking with friends – no communal google docs full of recipes and grocery lists and confusion about who is bringing what.

For our one dinner together, Walt smoked a pork shoulder and his girlfriend Kylie made this delicious Asian slaw. It was tangy, crunchy, and refreshing, a perfect complement to the smoky rich pork (which we used to make bahn mi). I knew I needed to recreate it at home, and that it would quickly become a staple in our kitchen, since we eat a lot of Asian food.

I loved Kylie’s slaw, but per her suggestion, wanted to jazz it up a bit. I added sliced mango and salted roasted cashews, but the possibilities are endless – grated carrots, mint, cilantro, peanuts, mandarin slices, etc. We paired our slaw with some easy tofu, pressed and marinated in canola oil, sesame oil, soy sauce, sriracha, and orange juice, then baked. It was an easy and delicious meal. My favorite kind.

Asian Slaw with Ramen Noodles

Ingredients

1 large head of napa cabbage
1 package of instant ramen noodles (flavor doesn’t matter – you won’t be using the flavor pack)
1 ripe mango
1/2 cup cashews, salted & roasted
3 Tbl rice vinegar
3 Tbl soy sauce
1 Tbl sugar
1 Tbl toasted sesame oil
Optional additions: sriracha, mint, mandarin slices, peanuts, cilantro, grated carrots.

Instructions

Chop cabbage into bite-sized pieces. I cut mine in half lengthwise, then in half again lengthwise, and then sliced it horizontally from there. Rinse and dry, and put in a large bowl.

Crush up the ramen noodles and set aside. Cut the mango into slices or chunks, whichever you prefer, and set that aside as well.

I like to mix my salad dressings in a small jar – no whisking, just shaking – but you can make yours in a bowl if you like. In whatever vessel you choose, combine the rice vinegar, soy sauce, sugar, and sesame oil. Whisk or shake until thoroughly mixed. Taste and adjust ingredients as you like.

Add the mango to the cabbage. Pour the dressing over the cabbage and mango and toss to coat. Let it sit for a minute. You can add the ramen noodles and cashews now, or top each serving individually. I will warn you though, that if you add the ramen to the salad and you have leftovers, those noodles will lose their crunch.

Serve, dotted with sriracha if you’d like, and enjoy.

Asian Slaw with Ramen Noodles | Serious Crust by Annie Fassler
A little taste of the beach house for you, clockwise from from top left: Carolyn, Branden, and their puppy Lily on the beach; Walt slaves over the smoked pork shoulder; Of course there had to be birthday cake; Kylie and their dog Darwin.

Grilled Romaine Salad (with 9 minute eggs)

Grilled Romaine Hearts (with a 9-minute egg) // Serious Crust

Moms are cute. My mom especially, is very cute. I’ve told you about her, right? Last weekend Jonah and I went out to Cannon Beach with my mom and her boyfriend and my baby sister and my sister’s girlfriend, and we had a lovely weekend, and then my mom proceeded to send us home with two boxes of food. (Because she’s a mom and that’s what moms do, they give you food.) She tried to give us much more. She was going through the kitchen saying things like “Do you want some cream cheese?” (No.) “How about some romaine hearts?” (Yes.)

We got home around 8:30pm on Saturday, and all I wanted was food. And we had food. Lots of it. Thanks, Mom. I’ve had grilled romaine hearts at restaurants, and figured it can’t be that hard to make, can it? You guys, it was so good. Why have I been waiting this long to grill romaine hearts? It was super easy. The grilling softened and warmed the romaine, but retained some of that famous crunch. The eggs were perfectly cooked, if I do say so myself, the dressing was salty and tangy, and the breadcrumbs brought a great crispiness.

Grilled Romaine Salad

Ingredients

Romaine Salad

1 romaine heart per person
1-2 9-minute eggs per person (details below)
toasted bread crumbs to garnish

Dressing

2 tsp soy sauce
1 tsp fish sauce (optional)
1 Tbl balsamic vinegar
1 Tbl sesame oil
1 Tbl olive oil

Instructions

Romaine Salad

Heat your grill. Slice the romaine hearts in half lengthwise. Brush with oil. Grill until slightly charred and wilted, flipping, and repeating on the other side.

To make 9 minute eggs, bring a small pot of water with a sprinkling of baking soda to a boil. Lower in as many eggs as you are making using a spoon, slotted or otherwise. Boil for 9 minutes, drain, and rinse in cold water to cool. (As far as the eggs to, I have come to rely on this article/image from Bon Appetit as a guide for how long I should cook my eggs.)

Dressing

Make the dressing by combining the ingredients in a jar and shaking until thoroughly combined.

To serve, drizzle the dressing over the romaine hearts, top with sliced 9-minute eggs, and a heavy sprinkling of breadcrumbs. Enjoy.

Weekend Finds 7:20:14

It has been HOT in Portland, you guys. I’m talking like 90 degrees, humid, blech. The kind of hot that just makes you want to dip your toes in a fountain, drink milkshakes, and take a nap in the afternoon with the fan blowing full force. When it’s this hot, it officially becomes salad season. Here are some weekend finds to help deal with the heat.

1. Gazpacho

Gazpacho Season // Weekend Finds on Serious Crust
Ooh I could go for a cup of gazpacho right about now.

Jonah claims he doesn’t like gazpacho, but I’m convinced I can change his mind if I find the perfect recipe. I haven’t committed to one yet, but I’m determined to make some this week, before it cools off too much. I’ve been looking at recipes like this, this, and this. Let me know in the comments if you have a great gazpacho recipe.

2. Tomato, Corn, Cucumber Salad

Corn, Tomato, Cucumber, and Feta Salad // Weekend Finds on Serious Crust
Doesn’t that look just like the definition of summer?

Earlier this week, we needed a quick, crunchy, cold dinner before we went to play a show. I picked up some corn, grape tomatoes, and feta on the way home, we sliced it all up, added some cucumber, and voila, dinner (via this recipe). Then last night we went over to a friend’s house for salad night and we pulled out the leftovers, threw them on top of some spinach, added some chickpeas and a tahini dressing (this one minus the ginger and garlic, plus a little more vinegar). It was filling and refreshing and really delicious.

3. Crispy Tofu with Sriracha Honey Lime Sauce

Crispy Tofu with Sriracha Honey Lime Sauce from I Am a Food Blog // Weekend Finds on Serious Crust
Beautiful tofu from I Am a Food Blog

On the nights it isn’t so hot, we cook things like this crispy tofu with sriracha lime honey sauce from I Am a Food Blog. I think this might be my new favorite way to make tofu. Be warned though, that sauce is spicy. (I like eating spicy things when it’s hot out – why not be hot on the inside and the outside?) Also, if you don’t know about I Am a Food Blog, you should. Go to her site and poke around. Everything we’ve made from her has been awesome.

4. Cleaning out your spice drawer

Cleaning out the Spice Drawer // Weekend Finds on Serious Crust
Look at how organized that spice drawer is. I want that in my life.

We are re-signing our lease, and that means we are doing a massive cleaning of our house. We’ve probably cleaned out our spice drawer(s) multiple times since living here, but it can’t hurt to do it again. It’s important to know how long you can keep things before they lose their punch. This guide from The Kitchn is a great help.

5. Miso Quinoa Pilaf with Eggplant and Cucumber!

Miso Quinoa Pilaf from Food52 // Weekend Finds on Serious Crust
Plus this quinoa pilaf features one of my favorite flavors ever: miso!

I don’t usually like quinoa. I find that it tends to be underseasoned/underdressed, and as a result is awfully bland. But my roommate is slowly changing my mind… We made dinner together a few weeks ago from some leftover, and we made this really delicious quinoa bowl with roasted vegetables. Anyway, point is, I’d like to try to eat more quinoa, and this miso quinoa pilaf looks like a great place to start.