Friday, April 18, 2008
Mexislaw, Quinoa Salad, Salmon Terrine
Mexi Slaw recipe from Kalyns Kitchen
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
(You can use all green or all red cabbage.)
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce)
salt to taste (I used Vege-Sal)
Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.
In small bowl, wisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)
Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you're making extra you might want to use all green cabbage, although I didn't mind the pink color at all when I ate the leftovers!
Mediterranean Quinoa Salad
1 cup quinoa, rinsed
2 cups water
2 cloves garlic, crushed
1/2 cup chopped scallions
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup radish, chopped
2 tablespoons fresh mint, chopped
2 tablespoons coriander / cilantro, chopped
1 cup finely chopped parsley
1 small bunch watercress, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup black olives, pitted
salt and pepper, freshly ground to taste
1. Bring quinoa and water to boil, cover and simmer on a low heat for 20 mins. Let quinoa cool to room temperature, then transfer to a serving bowl.
2. Mix the garlic and scallions thoroughly with the quinoa and add the remaining chopped herbs and vegetables. Stir in the lemon juice and extra virgin olive oil. Finally, mix in the feta cheese and olives and season with freshly ground salt and pepper.
3. Set aside for at least 30 mins before serving to allow the flavours to develop and blend.
Per serving - 384 calories, 22g fat of which 5.2% saturated, 39g carbohydrates, 11g protein, 6g fibre, 198 mg calcium, 7mg iron and 388mg sodium
I dont have my recipe because ONCE AGAIN I left my recipes papers in French cooking class.
Karen came up with such a delightful menu~
Salmon & sweet pea terrine served with a court bouillion reduction sauce
Sautéed asparagus with brown rice
with leeks & braised red cabbage with red wine
Carrot & almond cake
This picture is of the Terrine. I love the classes and time with Karen.