Meatless Monday - Jewelled Couscous Salad

The multi-coloured glossy peppers make this salad look jewel-like so it is beautiful on a buffet. It is also a great thing to have in the fridge over a couple of days as it goes with just about anything and as well as being tasty, it is good for you too. Peppers and other roast vegetables are full of anti-oxidants and although couscous it isn’t a whole grain, it contains protein, some B vitamins and fibre. (You can buy whole grain varieties of couscous now, but I have to confess I prefer the taste and texture of the traditional sort. But please do use them if you prefer.) The couscous that you normally buy here in the West is an ‘instant’ variety, and does not require the long steaming that traditional couscous does, making it quick and easy to cook.

Once again, I use my favourite go to ingredient, Roast Vegetables, in this dish, but I cut the pieces smaller and roast them for less time.

1 onion (red if possible), cut in small chunks

1 zucchini, top and tail removed, cut in half lengthways and then cut in half moons

(If you cannot get a zucchini, use a sweet green pepper instead.)

1 red pepper, de-seeded and cut in small chunks

1 yellow pepper, de-seeded and cut in small chunks

2 tablespoons olive oil plus a bit more for dressing the salad

2 to 3 teaspoons Balsamic vinegar plus a bit more for dressing the salad

2 cups couscous

4 cups vegetable stock

salt and pepper to taste

2 to 3 tablespoons chopped fresh flatleaf parsley or 1 tablespoon dried parsley

Preheat the oven to 375℉ or about 190℃.

Place the vegetables in a roasting dish and toss in the 2 tablespoons of olive oil and 2 to 3 teaspoons of Balsamic vinegar. Roast for about 30 minutes, stirring occasionally, until the vegetables begin to soften and turn golden on the edges. Remove from the oven and cool to room temperature.

Meanwhile, heat the vegetable stock in a saucepan until nearly boiling. Place the couscous in a large, heatproof bowl and pour the stock over top. Cover with aluminum foil and set aside for about five minutes or until all the liquid is absorbed. Stir through with a fork and set aside to cool.

Mix the roast vegetables and the couscous together, adding a bit more oil and vinegar just to dress the salad and bring everything together. (You won’t need more than about a teaspoon or so of oil and a few sprinkles of vinegar.) Grind in some black pepper and taste the salad. Add salt if necessary. Stir in the parsley and store in the fridge until ready to serve.

Meatless Monday - Red Cabbage and Walnut Winter Coleslaw

Although I call this a winter coleslaw, I often make this in the warmer weather as well. Red cabbage makes wonderful coleslaw, although it is sadly often overlooked in favour of its greener cousins. The fact that red cabbage is often served overcooked or pickled has led many folks to believe that it is bitter, but properly prepared nothing could be further from the truth. Nutritionally, it is an absolute powerhouse, high in protective phytonutrients that detoxify, nourish and protect against disease, particularly when served raw. It is also a powerful anti-inflammatory and high in vitamins A and C.

You need to make this salad in advance but this is something I almost always find a benefit, particularly when I am entertaining. It is best to make it the afternoon or evening before the day you wish to serve it to allow the flavours to blend together and for the cabbage to become tender crisp in the dressing. You can shred the onion and cabbage in a food processor if you like, but I often find it is quicker just to slice them finely with a knife than having to wash all the paraphernalia that goes along with the food processor!

half a red onion, finely sliced in half moons

1 red cabbage, cored and finely sliced or shredded

¾ to 1 cup walnut halves

2 tablespoons chopped flat leaf parsley (or 2 teaspoons dried parsley)

4 tablespoons olive oil (Extra Virgin if possible)

3 tablespoons good balsamic vinegar

(I use Apple Balsamic Vinegar when I can get it, but any good balsamic vinegar is absolutely fine.)

1 tablespoon sugar or honey

2 teaspoons wholegrain Dijon mustard

¼ teaspoon salt and one eighth of a teaspoon pepper (or to taste)

Place the onions and cabbage in a bowl. Add the walnuts and 1 tablespoon of the fresh parsley (or 1 teaspoon of the dried) and stir to mix.

In a shaker or clean jar, mix the oil, vinegar, sugar or honey, wholegrain mustard and salt and pepper. Shake until well mixed and pour over the salad. Toss thoroughly.

Cover and place in the refrigerator overnight. Before serving, toss the salad again. Taste for seasoning and add more salt and pepper if you feel it needs it. Garnish with the remaining parsley and serve.

A Delicious Combination

I’ve been really into chicken and almonds lately – inspired I think by a wonderful chicken and almond salad sandwich I had at The Cheesecake Factory when we were on holiday a few weeks ago in Boston. I can’t get this delicious combination out of my mind and it has led to some great recipe inventions, two of which I will share with you here.

I make it a habit to keep cooked chicken breast in the fridge or freezer as it is useful in so many recipes. Just brush chicken breasts with olive oil and sprinkle with salt and pepper and roast in the oven at about 375℉ or around 190℃ for about 30 to 40 minutes until no pink remains inside. Cool quickly and refrigerate promptly and they will keep for two to three days in the fridge. If you want to keep them for longer than that, you should freeze them as soon as they are cool.

This first recipe is my homage to the Cheesecake Factory’s chicken salad sandwich, although I do serve it as a salad most of the time. Of course, you can also definitely make this vegetarian by leaving out the chicken entirely and adding extra apple and almonds – great if you have both vegetarians and non-vegetarian guests at the same meal!

Chicken and Almond Salad

To serve four people as a main course (six as a starter) you need:-

about four cups of shredded iceberg or Romaine lettuce

2 chicken breasts, finely chopped

2 cups seedless (or de-seeded) red and green grapes, cut in half

2 green skinned apples (preferably Granny Smith)

2 red skinned apples (any crisp and crunchy type will do nicely)

1 cup almonds

2 tablespoons apple juice

about ¼ cup mayonnaise (I use Hellmann’s Extra Light)

salt and pepper to taste

Core and dice the red skinned apples. Core the green ones too, but only dice one of them. Toss in the apple juice to keep from going brown. Reserve the other one to cut in slices for the garnish.

In a large bowl, combine the chopped chicken breasts, grapes, drained diced apples, almonds and mayonnaise. Mix until well combined. Add salt and pepper to taste.

Divide the lettuce between four plates (or six if serving this as a starter) and top with some of the chicken salad. Garnish with sliced apple as shown in the photograph.

I also got to thinking about how I could work the chicken/almond combination hot and it brought to mind a dish my Mom used to make years ago using chicken livers and toasted slivered almonds. From there I got to thinking about using chicken breasts (because I really don't like chicken livers - or any liver for that matter!) and my recipe kind of evolved from there.

Chicken and Almond Stir Fry

This dish is really quick and easy to make, and you probably already have most of the ingredients on hand. You can buy almonds already toasted, but if you can’t find them in your local store, simply heat some flaked almonds over medium heat in a non-stick pan and keep them moving using a heat safe spatula until they are all lightly toasted. (Don’t look away for even for a second or they will burn!) Remove from the pan as soon as they are toasted.

Using brown rice makes this recipe even healthier, as does choosing a low sodium soy sauce. One piece of advice, be sure you make lots of this - everyone I serve it to wants seconds! (The recipe below serves about four adults, but it is easily doubled.)

1 large onion, finely chopped

1 red pepper, deseeded and chopped

1 tablespoon sesame oil

(You can use any light vegetable oil, but sesame oil does give a lovely flavour.)

2 cups green beans or asparagus (or a combination of the two), prepared and cut in pieces about two to three inches long

2 cups chopped cooked chicken (I like to use chicken breast for this, but you can use dark meat if you prefer)

1 to 2 tablespoons soy sauce

2 cups rice

½ cup toasted flaked almonds plus more for garnish

Cook the rice according to package directions. Drain and set aside, keeping warm.

Meanwhile, heat the oil in a large frying pan or wok and add the onion. Stir fry for two to three minutes until it begins to soften.  Add the red peppers and green beans or asparagus, continuing to stir fry until they become tender-crisp (about 2 to 3 minutes). Stir in the rice, cooked chicken and soy sauce and stir fry just until heated through.

Add the almonds and stir through.  Serve in warmed bowls or on warmed plates, with a few extra almonds sprinkled on top if you like. 

Watch this space for more recipes with a chicken and almond theme - I can't seem to get this delicious combination out of my mind! 

The 21st Century Housewife’s© Sirloin and Asparagus Salad with Balsamic Vinaigrette

This hearty salad isn't just tasty, it's good for you too.  Lean steak has lots of protein and asparagus is a great source of folic acid and vitamins.  It is also a great salad if you are watching your weight because it is filling without being too high in calories. You can use as much or as little of the dressing as you like, and because it contains the punchy flavours of balsamic vinegar and Dijon mustard a little of it goes a long way.  It's also incredibly easy to throw together at the last minute - and you can always use ready prepared bagged salad leaves if you are really in a hurry.

The quantities below will serve two to three people.

4 to 6 cups of assorted lettuces, washed and torn
(I used iceberg, Boston lettuce and baby romaine)
a handful of radishes, washed and thinly sliced
1 cup cherry tomatoes, halved
one large bunch of asparagus (about 20 pieces), washed
2 to 3 sirloin steaks, about four to six ounces each, preferably about a half inch thick
Montreal Steak Seasoning

Dressing:

3 tablespoons olive oil
2 tablespoons Balsamic vinegar
1 generous teaspoon Dijon mustard
1 teaspoon sugar

Trim any excess fat from the steaks and sprinkle with Montreal Steak Seasoning on both sides. Heat a frying pan and when it is nice and hot, add the steaks.

Meanwhile, trim the asparagus stalks and cut most of them in half but leave about four to six of them whole for garnish. Place in a saucepan with just enough water to cover them, pop a lid on, bring to the boil, and cook for about two to three minutes. Drain immediately, rinse in cold water to stop the cooking and then cover with the lid. Set aside.

Turn the steaks once, cooking for a total of about three to five minutes on each side depending on the desired doneness. Just before they are cooked, put them on a warm plate, cover with aluminum foil and a tea towel, and set aside to rest.

Put the dressing ingredients in a clean jam jar or other container with a lid and shake together well.

Divide the lettuce, radishes, most of the tomatoes and the cut pieces of asparagus between the plates. Toss together. Slice the steaks in fairly thin slices and place on top of the lettuce. Garnish with the whole stalks of asparagus and the remaining cherry tomatoes. Drizzle with the dressing and serve.

The 21st Century Housewife's© Club Salad

I invented this recipe on a busy weeknight a couple years ago, and it has become a family favourite. Based on the flavours in the iconic Club Sandwich, it makes a delicious and satisfying meal. The best part is that in my experience, kids really like it too.

If you are watching your pennies (and who isn’t these days!) there is no reason why you could not wash and prepare your own salad leaves. I was just in a hurry the night I developed this recipe and as I had some bagged salad on hand, I used it instead.

This should serve 3 to 4 people.
  
1 very large bag of ready washed mixed salad
1 to 2 cups cherry tomatoes, rinsed and drained
2 or 3 cooked chicken breasts, chopped in bite-size pieces
(the ones you buy ready-cooked from the grocery store are fine)
1 cup cubed pancetta or unsmoked bacon lardons
(or 5 to 6 slices of bacon, chopped)
Honey Mustard or Ranch dressing
Croutons
 
Place the salad leaves in a large bowl.  Add the tomatoes and cooked chicken.  Fry the pancetta or bacon until done, and then add them to the salad while still they are still warm.  Dress the salad with the dressing, toss and divide between three to four large salad bowls. Garnish with croutons.  That is all there is to it!

Autumn Salads

It is autumn in England and the hedgerows and orchards are full of nature’s bounty. Blackberries, plums, apples and pears are ripe and plentiful. Apple varieties with evocative names like Ellison Orange, Peasgood Nonsuch, Norfolk Royal and Micklemas Red are easily available, as is the ever-popular English Cox apple. Pears start with the early Onward variety followed later in the season by Beurre Hardy and Conference. It is also a great season for nuts, particularly chestnuts, walnuts and cobnuts.

Now, the words ‘autumn’ and ‘salad’ might not immediately spring to mind as ones that go together, but trust me, they do. By combining autumn fruits, nuts and leaves you can make wonderful side - and even main course - salads that are perfect for the autumn season.

This recipe is one of my favourite side salads for this time of year. It juxtaposes the tart, crisp flavour of the fruit against pungent nuts and tangy Balsamic vinegar. Even people who normally don’t like salad like this one. It’s also incredibly good for you. Aside from the nutrients and antioxidants in the fruit, walnuts also contain good for you omega three fatty acids and antioxidants.

For some reason I always peel the pears but never the apples. I find pear skin can be a bit tough, but apple skin gives a nice crunch to the salad and I love the colour it adds. Be sure to prepare the fruit at the last minute though, just before you toss the salad in the dressing, to prevent it from going brown. I also like the way whole walnut halves look in this salad, but if you prefer to chop them, or only have walnut pieces to hand, that is absolutely fine too. This recipe makes enough for four to five generous servings.

The 21st Century Housewife's©
Nutty Apple and Pear Salad with Balsamic Dressing

2 crisp red skinned apples, cored and chopped
2 pears, peeled, cored and chopped
½ cup walnut halves
1 large bag of ready to use mixed salad leaves

For the dressing:-
3 tablespoons walnut oil
2 tablespoons good Balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar

Shake the dressing ingredients together in a jam jar or other container with a lid.

Put the salad leaves in a serving bowl and add the walnuts and chopped fruit. Pour the dressing over the salad and lightly toss to mix. Serve immediately.

The 21st Century Housewife's© Cherry Tomato and Shallot Salad

When most people think of cherry tomatoes, they picture sweet red baby tomatoes, the ones that you see most often in supermarkets. However, there are a large number of breeds of cherry tomatoes available, all different sizes, colours and flavours.

Cherry tomatoes, so named because they are roughly the size of cherries, are usually sweeter than larger varieties of tomatoes. They are not all round; some are oval or have a shape more similar to a small plum tomato. They also come in many different colours, from the bright red of the most common kind of cherry tomato to yellow, orange and even the streaky green colour of heirloom tomatoes.

This recipe is best made with at least two different types of cherry tomatoes. I used red ones and “Sungold” ones for the recipe in the photograph. Sungold cherry tomatoes range in colour from yellow to a more orange shade; these ones were definitely heading towards the orange! However it you only have red cherry tomatoes, do still make this salad. It is too delicious to miss out on, and even though a variety of flavours enhances this salad, it is very nice made only with the red cherry tomatoes as well.

You definitely need shallots for this recipe. Their strong deep flavour is the perfect foil for the sweetness of the tomatoes. Do please use a good Balsamic vinegar for the dressing. It really does make a difference, and as most recipes only call for a small amount of this tangy yet mellow vinegar it is worth buying a more expensive bottle if you can. Also, the better the Balsamic, the less of it you need to get a good flavour.

This recipe is delicious served alongside just about anything, but particularly fish, and provides a lovely shot of colour on an autumn buffet. It is best stored in the fridge, but please bring it to room temperature before eating as tomatoes really do not taste their best icy cold.

Obviously these quantities are flexible - you can make as much or as little as you wish. However I generally follow the rule of one shallot for every two cups of tomatoes.

About a cup or small punnet of red cherry tomatoes, washed, dried and sliced in half
About a cup or small punnet of any other colour cherry tomatoes, washed, dried and sliced in half.
1 shallot, peeled and very, very finely chopped
1 tablespoon Extra Virgin olive oil
1 teaspoon good Balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Prepare the tomatoes as directed and place in a medium bowl. Add the chopped onion. Shake the olive oil, Balsamic vinegar, salt and pepper together in a small jam jar. Pour over the tomatoes and shallots and mix very gently. Cover and set aside for at least an hour before serving to allow the flavours to mellow and blend together. (If you are not going to be serving the salad for a few hours, it is best to put it in the fridge to mellow and then remove it about an hour before serving.)

Gently stir the salad and serve it in a pretty bowl.

Spring Salads

I’m so pleased to see that spring is well and truly here in England. The flowers are out; I’ve even got bluebells (one of the later bloomers in terms of English spring flowers) in my garden now. Now the clocks have gone forward it stays lighter longer and I notice I feel more energetic.

As a result I have been making a lot of salads, both complete dinner salads and side salads. Inspired by a couple of recipes my cousin Esther makes, I got a bit creative the other night and used strawberries in a savory side salad. It was delicious. It is not really enough of a recipe to be on the Recipe of the Week page, but I do want to share it as I hope it inspires you to try some versions of your own. Mixing fruit and nuts together with salad leaves can make for some very tasty experiments! Provided you go easy on the dressing and don’t use too many nuts, they are a very healthy choice as well.

I bought a ready-made speciality aged balsamic vinegar dressing from Waitrose, but any good balsamic dressing would be fine. You can even make one yourself using 2 to 3 tablespoons each of olive oil and good aged balsamic vinegar plus 1 tablespoon of honey.

Strawberry and Macadamia Nut Salad
Serves 3 - 4

About four to five cups mixed salad leaves (I used a bag of mixed salad and added about a cup of torn iceberg lettuce)
10 - 12 large strawberries, washed and sliced in about four slices each
2 handfuls of macadamia nuts
3 - 4 tablespoons of balsamic vinegar dressing

Toss everything together in a salad bowl. It’s nice to hold back a couple of strawberries and a few nuts just to decorate the top of the salad.

This recipe is so delicious you might want to make extra. We all had seconds!!