Thursday, April 30, 2015

Warm Quinoa Salad

I whipped this up in a cooking class yesterday. Super refeshing, quick and easy, and great for the warmer weather. The portions are for 1-2 servings specially for those who live alone.
Love Chef Mel xx

Warm Quinoa Salad

1/2 cup quinoa
1 cup spring water
1 inch strip kombu
1 cup sweet corn, edemame or peas
1 teaspoon freshly grated lemon zest
1-2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped basil
½ teaspoon salt
1 celery stalk finely diced
1/4 cup drained and diced roasted red peppers - can use fresh if preferred
2-3 tablespoons toasted and chopped walnuts

Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic, about 3-5 minutes.
Meanwhile, bring the water and kombu to a boil in a pan on a medium heat.
Add the quinoa and return to a boil.
Cover, reduce heat to a simmer and cook gently for 10 minutes.
Remove the lid and add the sweet corn (peas or edemame). Cover and continue to cook until the corn and quinoa are tender, 5 minutes longer. Remove and place into a serving bowl.
Add the celery, and peppers and mix gently.
Whisk the lemon zest, lemon juice, oil, basil and salt in a small bowl. Toss to combine with the quinoa. Serve with chopped walnuts and fresh basil.

Thursday, April 16, 2015

Tunisian Carrot Salad

A sweet and easy version of a Tunisian salad to add spring in your meals. Enjoy!
Love Chef Mel xx

Tunisian Carrot Salad with Radishes and Olives

2-3 carrots grated
4 radishes finely sliced or grated
1/2 pear grated
¼ cup chopped green olives
1-2 teaspoons olive oil
1 clove garlic minced
1-2 teaspoons ground cumin
Paprika (optional)
2-3 tablespoons fresh lemon juice
Dash ume vinegar
6 tablespoons finely minced fresh cilantro, parsley, or lambs lettuce
1 tablespoon toasted sesame seeds

Place the carrots, radish, and olives into a bowl. Add a dash of ume vinegar and mix gently.
Warm oil, garlic, cumin, and paprika in small skillet over low heat. Stir oil mixture into vegetables.
Add the lemon juice to skillet to remove any last bits in pan, and then stir into the salad.
Add the cilantro or other herbs, grated pear and mix gently. Let sit for 15 minutes at room temperature to blend the flavors.
Serve garnished with toasted sesame seeds.

Tuesday, April 14, 2015

Russian Cabbage Soup

A super, easy soup full of zip and zing that can be made in a jiffy. Wonderful for this uplifting time of year. Enjoy!
Love Chef Mel xx

Russian Cabbage Soup
1 tablespoon olive oil
1 small turnip julienned
1 carrot julienned
1/2 onion, sliced
1 stalk celery, sliced
4-6 cups spring water
1 cup round cabbage, shredded
2-4 tablespoons sauerkraut
1 tablespoon caraway seeds lightly crushed
Salt and freshly ground black pepper
1 teaspoon fresh dill finely chopped

Warm the oil in a pot.
Add the onion and sauté for a minute. Follow with the carrots and continue for sauté for another minute. Repeat with the turnip, and then the celery.
 Add the, cabbage, kombu, a pinch of salt, and enough water to cover. Bring to a boil on a medium flame.
Cover and reduce heat; simmer until vegetables are tender, about 10 minutes.
Season to taste with salt and pepper.
Serve hot, garnished with fresh dill, sauerkraut and caraway seeds.