Impromptu Thai-ish salad with leftover steak

If someone should give you a cooked steak to take home post-barbecue, this a nice way to see it again.

Dressing:

Lime juice — macerate red onions in this first
Fish sauce, same quantity as lime juice
Soy sauce (just a tad)
Ginger, finely grated
Salt
Sambal oelek — or other red pepper product for heat
Brown sugar
Dash peanut oil

Red onions, sliced or diced — macerated in lime juice
Cooked beans, such as cannellini
Watercress, spinach or other greens such as lettuce
Red pepper, diced
Carrot, diced
Radishes, sliced
peanuts, roasted and unsalted
Cold cooked steak, sliced

inspiration:

and Ellie Krieger

 

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Chick pea spinach salad

Preparing for a pot luck, I cooked some chick peas and then while the instant pot was doing its thing, I went outside to do some gardening and planting and cutting lilacs, and playing with the cat, and oh, planting a shrub. I came inside to find that the pot had reached its set 49 minutes oh, 27 minutes ago. Surely overcooked! I released the pressure and found the beans somewhat mushy and was immediately disappointed. Then I found this warm chick pea and spinach recipe that seemed like a good idea.

Then I was hungry and it being lunch time I thought: Hmm, freshly-cooked chick peas, I can serve myself some mushy beans. I went halfway with the ideas in that aforementioned recipe:
Spinach in a bowl sprinkled with olive oil and salt, topped with warm chick peas, to slightly wilt the spinach. Macerated some red onion in lemon juice, went outside and cut some chives; sprinkled beans with smoked paprika and then chives. Added cut up carrot, aforementioned onions, some feta and lots of olive oil and salt. Mmm. IMG_6602

Olive oil, spinach and beans are delicious. The subtle dark tone of smoked paprika sets off the flavor against the bright high-note lemon. I always like two familial flavors such as here red onions and chives. (I think next time I will macerate onions longer, and/or reduce quantity.)

Ingredients:

chickpeas, 1 # cooked with 1 T salt & 1 garlic clove (49 minutes in my Instant Pot)

Spinach
Red onion, cut into pieces, macerated in lemon juice for 2 – 4 minutes.
Smoked paprika (sweet)
Chives
carrots, 2 sliced
Feta

Impromptu soba noodle salad

If you have some leftover flank steak or other yummy protein, try this for lunch:

Soba noodles (buckwheat/wheat), 1/2 package — 4+ oz.  Boil in salted water 6 mins. Then drain, run cold water over, put in bowl, and mix in < 1 T sesame oil

Mushrooms, sliced, about 5 mixture of shiitake and cremini, sautéed in grapeseed oil; add salt
Garlic cloves, 2 minced. Add to mushrooms at end
Red pepper flakes — mix into mushrooms while cooking
Ginger, optional

Prep cool ingredients:
beef, couple slices, cut up
carrot, 1 large grated, some diced
Red pepper, 1/2, small dice
Sesame seeds (optional)
Scallions (optional)

On cooled noodles, mix in some soy sauce and some Bo Ssam sauce or perhaps Chile garlic sauce for spice/vinegar. Mix in mushrooms.

Plate with:
Noodles mixture
Cut-up steak
Grated carrots
Diced peppers
Sesame seeds

On top: squeeze on lime

Farro salad

Room temp farro salad for lunchtime emergency feeding:

Ingredients:

Cooked farro — 1 c farro cooked in 1 c apple cider and 2 c water; OR 1/2 c apple cider vinegar & 2-1/2 c water (can use less water and drain after cooking 25+ minutes
Lemon vinaigrette — 1 lemon juiced, with 4x olive oil, S&P. Optional: minced garlic (Don’t need full quantity for this recipe)
Blanched broccoli or uncooked arugula
Parsley, minced (optional addition: mint)
Fresh tomatoes, cut up
Grated parmesan
Pepitas or pistachios
Optional: sliced radishes

Cook 1 c farro (rinsed) in 2 c water and 1 c apple cider (or 1/2 c vinegar and 1/2 c water) for 25+ mins. Drain if needed. Mix with lemon vinaigrette.

Blanch broccoli in pot of salted water for less than 5 minutes. Drain on sheet pan to cool. Cut up tomatoes.

Mince herbs — parsley and perhaps mint.

Mix together: farro mixed with vinaigrette, broccoli (or arugula), grated parmesan, tomatoes, pepitas (or pistachios)

optional: sliced radishes

Inspiration: Charlie Bird’s farro salad, NY Times

 

 

Summer salad

First: when you buy a head of lettuce, as soon as you get it home, wash, dry and refrigerate. That way you have one step up on salad making, and it’s a sinch to grab some lettuce to tuck into a sandwich or whatever.

Ingredients — on top of lettuce:

Carrots
Cauliflower, raw, cut up into florets
potatoes, boiled
Protein: boiled shrimp, hard-boiled eggs, or poached chicken breast

Green beans, par-boiled (boiled 2 minutes in salted water)
Avocado
Tomato
Cucumber — I like to partially peel, cut in half lengthwise and scoop out seeds with a spoon, and then cut into half-moon slices.

Pepitas sprinkled on top are a nice addition.

Here’s an earlier take on this salad

And here’s the buttermilk vinaigrette dressing I love.

Garbanzo quinoa vinaigrette

This is an easy and healthy-ish salad perfect for summer gatherings. With no dairy it can go outdoors without danger. And it’s super-easy to assemble, and flexible too. It’s just a simple vinaigrette including both lemon juice and white wine vinegar, heightened with hot pepper — fresh or dried flakes — and mustard and honey to balance. It’s beans with red onion and some carrots and red peppers or whatever is fresh in early summer.

2 large cans of garbanzos (chick peas), drained and rinsed

red onion, 1/2, sliced then quartered, and macerated in white wine vinegar for 15 minutes to mellow

Vinaigrette: lemon juice (~ 2 T), garlic scapes or garlic, mustard, honey, red pepper flakes or fresh hot hot pepper, minced, S&P, olive oil.

Mix together:

Garbanzos

Onions

Red or other color peppers — not green, diced

carrots — #2-3, cut into dice about size of beans or smaller

minced parsley

cooked quinoa, cucumber, garlic scapes, cumin, and/or garlic, optional

Variation: substitute lime juice for lemon juice; substitute black beans for garbanzos, and add cilantro and scallions.  Use cumin.

 

My favorite potato salad

I had a college roommate Elizabeth who taught me a high-fat way of eating toasted bagels: spread the hot bagel with butter and *then* smear with cream cheese. That way the bagel part is not dry, since it has the melted butter in it. That’s the idea behind my potato salad method. I combine the German potato salad method of dousing the just-boiled, hot potatoes with white wine vinegar and olive oil. The hot taters soak up the vinegar/oil. THEN I add a mayo mixture to the taters once they are cooled in refrigerator, which coats and gloms onto the outside. A winner!

Ingredients:

3 # potatoes — new, Yukon Gold, or other delicious, preferably organic potatoes, scrubbed, cut into large pieces and boiled with onion if you like until just tender when pierced with knife, usually under 20 minutes cooking time. Drain in colander. While sitting in sink in colander, drizzle over potatoes white wine vinegar and then olive oil. Let sit, and then later put on plate and put into refrigerator to chill.

3 T mayo (I like Hellman’s regular, not healthy, but I’m used to the taste)

2 T sour cream

1 t mustard — Dijon only

shallot, 1 T, chopped, perhaps macerated for up to 15 minutes in white wine vinegar

S&P

Herbs:    garlic scapes, chives and/or tarragon — fresh from the garden, chopped.

Directions: Chop up shallot and herbs. Whisk together mayonnaise, sour cream, salt and pepper and mustard. Whisk in herbs. Test by dipping piece of potato into dressing. Does it need more salt? A splash of vinegar to brighten? Let mayo mixture sit in refrigerator a bit to blend nicely ahead of time, such as while potatoes cool in refrigerator, or simply mix into cooled potatoes.