MINI girl

Oregano-Lemon Couscous

I've made this recipe many times since my friend, Heather, shared it with me back in 2000. It may be served for lunch as the main entree, or as an accompaniment to chicken or other dish.

Dressing:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 clove garlic, finely chopped or minced
1 Tbsp fresh chopped oregano
1/2 tsp ground black pepper
1/4 tsp salt

Salad:
2 cups water
1 Tbsp butter or margarine
1/4 tsp salt
1 1/2 cups (10oz) plain couscous
1/2 small red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1/3 cup crumbled feta cheese (plain)
1/3 cup golden raisins
1/4 cup fresh parsley
1/4 cup (1oz) pine nuts, toasted

Method:

1. Prepare dressing: combine ingredients in a container with a tight-fitting lid. Shake together until emulsified. Place in refrigerator.
2. Prepare couscous: heat water, butter and salt to boiling over high heat. Add couscous and red onion. Cover and remove from heat. Let stand, covered, for 5 minutes. Fluff with fork.
3. In large bowl, combine couscous with other salad ingredients; add dressing. Toss to combine. Serve immediately (at room temp) or refrigerate until ready to serve.

Curried Rice Salad

Yield: 4 servings (1 1/2 cups per serving)

Ingredients:
1/2 cup sliced almonds
2 (8.8-ounce) packages microwavable brown rice (such as Uncle Ben’s)
1 cup chopped celery
1/2 cup dried currants
2 cups seedless red grapes, halved
1/2 cup sliced scallions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons honey
1 teaspoon curry powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Method:

1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.

Mango Avocado Salsa

This is great as an appetizer with tortilla chips, as a side dish, or as a topping for grilled ahi tuna steaks.

Yield: 4 servings

Ingredients:
1 mango, peeled, pitted and diced
2 avocados, peeled, pitted and diced
juice of 1 lime
3 green onions, thinly sliced
1/4 cup freshly chopped cilantro leaves
4 large shakes of green Tabasco sauce
kosher salt, to taste
freshly ground black pepper, to taste

Method:

Mix ingredients together and allow to sit for 15-30 minutes to allow flavors to meld. Serve.

© Susanne Leighton, 2008

Seared Tuna Steaks with Sesame Crust

I was craving seared rare tuna steaks for Valentine's Day, so I made up this recipe. It was delicious, and the lovely pink tuna steak is the perfect color for the holiday.

If you have never had Israeli Couscous before, I highly recommend it as a side dish for its ease of preparation. The tomato and avocado salad pairs perfectly with the tuna.

Yield: 2 servings

Ingredients:
2 sashimi-grade tuna steaks, sliced 1" thick, about 10-12 oz each
1/2 cup low sodium soy sauce
2 tsp tamarind concentrate
2 tsp minced fresh ginger
1/2 tsp sugar or honey
1 clove garlic, minced
2 tsp sesame seeds
1 tsp crushed red pepper flakes
finely grated zest of 1/2 lime
1 Tbsp peanut oil
1 tsp toasted sesame oil
1/2 lime, juiced

Method:

1. Place tuna steaks in a zip-top bag or non-reactive container. Whisk together soy sauce, tamarind concentrate, ginger, sugar or honey, garlic, sesame seeds, red pepper flakes, and lime zest. Marinate for 20 to 30 minutes.
2. Heat peanut oil and sesame oil in large, heavy skillet over medium-high heat until almost smoking.
3. Remove each tuna steak from marinade, but keep as much ginger and sesame seeds as possible clinging to the tuna steaks.
4. Sear tuna steaks for 2 minutes per side for rare - it should be very pink and cool inside, but with a dark golden crust on the outside. Remove to a warm plate and allow to stand for a minute or so, and then serve.
   

© Susanne Leighton-Brooder, 2008

Fresh Spring Rolls

These are fun to make and delicious finger food. Set up the ingredients and have a 'build your own' spring roll bar for your friends. Or have them for a casual, light supper like we did. The variations are endless...choose some of the ingredients below and be creative!

Ingredients:
spring roll wrappers (rice paper), 8" diameter
thin rice noodles

Vegetable Suggestions:
carrots, peeled, shredded or cut into thin matchsticks
cucumber, peeled, cut into thin matchsticks
yellow or red bell peppers, thinly sliced
bean sprouts
mixed baby greens
shredded napa cabbage

Flavoring Suggestions:
fresh basil leaves
fresh mint leaves
fresh cilantro leaves

Protein Suggestions:
tofu, diced
cooked chicken, shredded
cooked shrimp, sliced in half
cooked steak, thinly sliced

Method:

1. Soak rice noodles in hot water for 10 minutes, or until very soft. Drain and set aside.
2. Soak a wrapper in hot water until very pliable (30-60 seconds). Lay on a flat work surface.
3. Lay a few of the vegetables, flavorings, and protein of choice on the wrapper. Ingredients should be on the half of the wrapper closest to you.
4. Roll the wrapper starting with the edge nearest to you, tucking in the sides as you go. (If tucking in the sides seems too difficult just skip that part, like we did.)
5. Place on a serving plate and continue rolling remaining spring rolls.
6. Whisk together dipping sauce(s) and serve immediately.

Dipping Sauce #1:
2 Tbsp fresh lime juice
1 Tbsp fish sauce (nam pla)
1 Tbsp water
1 Tbsp chile paste with garlic
1 tsp sugar
1 tsp toasted sesame oil
2 tsp rice wine vinegar

Dipping Sauce #2:
2 Tbsp fresh lime juice
3 Tbsp creamy peanut butter
3 Tbsp low-sodium soy sauce
2 Tbsp honey or sugar
1 Tbsp Sriracha

© Susanne Leighton-Brooder, 2008

Arugula Salad

Arugula is a lovely salad green - it has a fresh, peppery bite that pairs nicely with sweet clementines.

Yield: 4 servings

Ingredients:
4 c arugula
4 clementines, peeled, sections separated
2 c grated or shaved Parmesan
2 Tbsp raspberry champagne vinegar (such as B.R. Cohn)
4 Tbsp extra-virgin olive oil
1/2 tsp freshly ground black pepper

Method:
In a bowl, combine the arugula, clementine sections, and Parmesan. Drizzle with vinegar and oil. Season with pepper. Toss to combine.

© Susanne Leighton-Brooder, 2008

Green Bean Salad

My friend and co-worker, Anna, gave me this easy recipe.

Ingredients:
frozen green beans, lightly cooked
chicken meat, cooked and diced
cherry tomatoes or grape tomatoes
crumbled feta cheese
chow mein noodles
balsamic spritzer

Method:
Combine ingredients and serve.

Caesar Salad

I made this for my niece and nephew's birthday dinner. It got rave reviews from the adults and kids alike. I used the anchovies I had purchased on a recent trip to Tenuta's Italian market in Kenosha, WI.

Yield: 6 servings

Ingredients:
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
3 ounces French bread, cut into 1/2-inch cubes (about 3 1/2 cups)
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
3 canned anchovy fillets, patted dry and finely chopped
1 large egg yolk
1 (10-ounce) package chopped romaine lettuce
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper

Method:

1. Heat oil in a small saucepan over medium heat. Stir in garlic. Remove pan from heat; let stand 5 minutes. Remove garlic from oil with a slotted spoon; discard garlic.
2. Preheat broiler.
3. Place bread on a baking sheet. Drizzle bread with 1 1/2 teaspoons oil; toss to coat. Arrange bread in an even layer. Broil 6 inches from heat for 2 minutes or until lightly browned, stirring after 1 minute. Turn oven off. Place pan on middle oven rack; close oven door.
4. Add juice and next 6 ingredients (through egg yolk) to remaining oil in pan. Cook over medium heat 30 seconds or until mixture thickens and begins to bubble around edges, stirring constantly. Pour mixture into a small bowl; cool to room temperature.
5. Place lettuce in a large bowl. Add egg mixture, cheese, and pepper; toss gently to coat. Add bread; toss gently to combine. Serve immediately.

Spinach Salad with Bacon Dressing

I made this for my mom's and sister's birthday dinner celebration.

Yield: 8-10 servings

Ingredients:
8 slices fresh bacon, chopped
2 tablespoons Dijon mustard
2 tablespoons Sherry vinegar
2 tablespoons honey
2 tablespoons canola oil
Salt
Freshly ground black pepper
1 package fresh, triple washed baby spinach
1/2 red onion, thinly sliced
3 eggs, hard boiled, cooled and peeled, sliced

Method:

1. In a sauté pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve the oil. Set the bacon aside.
2. Combine the reserved bacon fat, mustard, vinegar, honey and canola oil. Blend until smooth. Season with salt and pepper.
3. In a large mixing bowl, toss the spinach and red onions with the vinaigrette. Season with salt and pepper. Mound the greens in the center of each plate. Season with salt and pepper.
4. Garnish each salad with the eggs and crispy bacon.

Adapted from a recipe by Emeril Lagasse. I cut down the amount of bacon, and added canola oil to replace the missing bacon drippings.

Asian Cucumber Salad

This goes great with an Asian entree like Spicy Peanut Noodles with Shrimp and Tofu. 

Yield: 2 servings

Salad:
½ of a cucumber, English, peeled, sliced thinly
1 cup salad greens, torn into bite size pieces
¼ of a red onion, sliced

Dressing:
2-3 Tbps rice wine vinegar
1-2 tsp sugar
½ tsp fish sauce
1/8 tsp dried chile flakes
1/4 tsp kosher salt

Method:

1. Combine all ingredients, tossing well to combine.
2. Cover salad and chill at least 30 minutes.

Grilled Pineapple and Avocado Salad

I served this salad with Pork Tenderloin with Spicy Guava Glaze and Rum Punch. My husband loved this salad and felt no need to slather extra dressing on it.

Yield: 12 servings

Ingredients:
2 small pineapples, peeled, cored, and sliced
1 tablespoon sugar
¼ teaspoon ground red pepper
Cooking spray
8 cups torn Boston lettuce
1 ¾ cups chopped seeded cucumber
1 cup chopped red onion
¼ cup chopped fresh cilantro
3 tablespoons fresh lemon juice
1 ½ teaspoons salt
1 teaspoon extravirgin olive oil
¼ teaspoon freshly ground black pepper
1 diced peeled avocado

Method:

1. Prepare grill.
2. Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.
3. Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve immediately.

From Cooking Light Magazine, September 2006

Spinach, Orange and Almond Salad

Yield: 6-8 servings

Ingredients:
1/4 cup plus 2 Tbsp sugar
1 tablespoon water
1/2 cup slivered almonds
4 oranges
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 tsp orange zest
1/4 tsp salt (plus more for seasoning)
1/8 tsp cayenne pepper
10 oz baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onion
Freshly ground black pepper

Method:

1. Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
2. Combine 3 Tbsp sugar and 1 Tbsp water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color (about 3 to 4 minutes).  Add the almonds and stir to coat.  Continue cooking until the almonds are fragrant and golden brown (but not burnt), about 1 minute.  Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
3. With a thin, sharp knife, cut the peel and bitter white pith from the oranges, one at a time.  Then, working over a bowl to catch the juices, cut in between each of the sections on either side of the membrane to release each orange segment.  Reserve the segments in a bowl.  Squeeze remaining membranes so the juice comes to 1/4 cup.
4. Combine 1/4 cup of the orange juice, the remaining 3 Tbsp sugar, the Champagne vinegar, olive oil, orange zest, 1/4 tsp salt, and the cayenne pepper in a mixing bowl.  Whisk to blend.  Transfer the dressing to a plastic container with a tight-fitting lid until ready to serve.
5. Put the spinach in a large serving bowl and top with orange segments, celery, and red onions.  Cover with plastic wrap and refrigerate until ready to serve.
6. When ready to serve, break the carmelized almonds into bite-sized pieces and scatter over the top of the salad.  Shake up the dressing to re-combine and drizzle the dressing over the salad and season with salt and black pepper, to taste.  Toss to coat evenly and serve immediately.

Adapted from Emeril Lagasse for the Food Network.

Niçoise Salad with Grilled Salmon

This classic summer salad has been adapted to use grilled salmon instead of tuna. The salmon and potatoes are cooked ahead of time, so this is a snap to toss together just before serving.
Yield: 4 servings (serving size: 1 1/2 cups)

Thyme Potatoes: 
1/2  pound small red potatoes, quartered
1 1/2  teaspoons olive oil
1  teaspoon minced fresh thyme
1/4  teaspoon salt
1/8  teaspoon freshly ground black pepper

1. Prepare grill.
2. Combine all ingredients, tossing to coat.
3. Cut 2 (12-inch) sheets of aluminum foil. Arrange potato mixture in a single layer on 1 sheet of foil. Place remaining sheet of foil over potato mixture; seal edges.
4. Place foil packet on grill rack. Grill 8 minutes or until potatoes are tender.

Dressing:
Combine dressing ingredients in a blender or food processor and process until smooth.

1 1/2  tablespoons fresh lemon juice
1  tablespoon water
1  tablespoon fat-free cottage cheese or sour cream
1  teaspoon Worcestershire sauce
1  teaspoon red wine vinegar
1  teaspoon extra-virgin olive oil
1  teaspoon anchovy paste
1/4  teaspoon salt
1/4  teaspoon freshly ground black pepper
1  garlic clove, peeled

Salad:
1  cup (1-inch) cut green beans or haricot verts
4  cups mixed salad greens
1  recipe Thyme Potatoes (see above)
2  tablespoons chopped pitted kalamata olives
1 pound grilled salmon, broken into large chunks 

1. Cook beans in boiling water 1 minute or until crisp-tender. Rinse with cold water; drain well.
2. Combine beans and remaining ingredients in a large bowl.
3. Pour dressing over tuna mixture; toss gently to combine.

Adapted from Cooking Light magazine,  AUGUST 2002.

Caprese Salad

3 vine-ripe tomatoes, cut into 1/4-inch thick slices
1 pound fresh mozzarella, cut into 1/4-inch thick slices
1 bunch fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt
Freshly ground black pepper
Balsamic vinegar (optional)

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.  Serve with balsamic vinegar if desired.