Rainbow's Recipes

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  • Musical gym
    replied
    Originally posted by Rainbow Dragon View Post
    Musical gym extra virgin olive oil and lemon juice are in the ingredients list. So they're part of the "all ingredients" that get tossed together in step #6. No need to add them a second time.
    Sorry, I didn’t see that. My bad

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  • Rainbow Dragon
    replied
    Musical gym extra virgin olive oil and lemon juice are in the ingredients list. So they're part of the "all ingredients" that get tossed together in step #6. No need to add them a second time.

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  • Musical gym
    replied
    Originally posted by Rainbow Dragon View Post
    Tabbouleh



    1. boil the water
    2. pour boiling water over the bulgur
    3. let bulgur stand for one hour
    4. dice onion, cucumber, and tomatoes
    5. tear or chop parsley and mint leaves into small pieces
    6. toss all ingredients together
    7. chill
    Add some lemon juice and olive oil

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  • Gandhalfit
    replied
    Cool, I suppose avocado and alfalfa go together. I don't rally like alfalfa myself but it is the more reasonable choice for salads. The texture of it is weird.
    It looks like you have prepared pretty amazing salads throughout this month. I only ever cook quinoa and if I need something special I throw in fruits, like other have mentioned. Now that I think about it, my Mom makes a salad with varied green and purple baby leafs, apple cider vinegar and roasted sliced almonds but I don't have the whole recipe... I'll ask her next time I'm there. The almonds give it a serious flavour kick.

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  • Rainbow Dragon
    replied
    sleep_twitch green beans for me as a child usually came as part of a bag of frozen mixed vegetables which my mother would heat with a bit of water. These vegetables always managed to have freezer burn and still tasted dried-out, even after heating them in water. We also sometimes had a bean salad (from KFC, not homemade) that, as I recall, included green beans, kidney beans, and maybe wax beans in a vinaigrette sauce. That I enjoyed--it was certainly preferable to the freezer-burned veggies--but I like your green beans, tuna, and PB combo much better.

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  • Rainbow Dragon
    replied
    Hot Potato & Rutabaga Salad

    Hot as in spicy, that is! This recipe was inspired by DorothyMH who suggested both the potatoes and the rutabaga as salad ingredients. I've never cooked with rutabaga before except to make clapshot for Burns Night suppers. For clapshot, I cook the potatoes and rutabaga separately due to their different cooking times. I stuck with that method here, boiling the rutabaga on its own, then adding it to the rest of the salad once the potatoes were cooked. The spice mixture and method of cooking the potatoes I use here I have done before with good results, but I think the addition of the rutabaga, jalepeños, onion, and cheese really takes this "hot potato" salad up a notch.

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    rutabaga (I used about half of one for my 1.5 lb. bag of potatoes)
    1.5 pounds mixed creamer potatoes: red-skinned, blue, and gold
    1 or 2 jalepeño peppers
    red onion (I used maybe 1/2 of a large one)
    ginger root
    montery jack cheese with hot peppers
    1/4 cup raw sesame oil
    1 teaspoon turmeric
    1 teaspoon whole cumin seeds
    3/4 cup water
    1 Tablespoon ground coriander seeds
    1 teaspoon ground cayenne pepper
    1. peel the rutabaga and dice into 1/2 inch cubes
    2. boil the rutabaga in a large pot of water until it is soft but not mushy (the cubes should be fairly easily pierced with a fork, but not falling apart)
    3. quarter the potatoes
    4. remove the stem and seeds from the jalepeños, finely dice the flesh
    5. thinly slice the onion
    6. peel and mince the ginger
    7. cube the cheese
    8. once the rutabaga is cooked, strain off the water, and set the rutabaga aside to cool to room temperature
    9. heat oil in a large frying pan with a lid
    10. add the cumin, turmeric, and ginger to the oil, stir fry for ~ 1 minute
    11. add the potatoes and continue to stir fry for another 5 minutes or so
    12. add 3/4 cup of water, cover the pan, and cook for 10-15 minutes until potatoes are tender
    13. remove the lid, add the coriander and cayenne, and continue to cook for another minute or two, stirring the mixture to blend the new spices in well
    14. turn off the heat and allow the potato mixture to cool to room temperature
    15. mix rutabaga, potato mixture, onion, jalepeños, and cheese together

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  • Rainbow Dragon
    replied
    Quinoa & Sprouts Salad

    This recipe was inspired by Amirsh . I was not able to source all of the ingredients she suggested locally, so I made a couple of substitutions. I am very happy with the result.

    a bowl of salad containing quinoa, alfafa sprout, pea sprouts, cherry tomatoes, carrots, avocado, red onion, and sunflower seeds

    quinoa
    alfalfa sprouts
    pea sprouts
    carrots
    cherry tomatoes
    red onion
    sunflower seeds (raw, unsalted, shelled)
    avocado
    avocado oil
    apple cider vinegar
    1. cook the quinoa (the kind I get comes pre-rinsed and "ready to cook" with the recommended process explained on the package--if you have quinoa that comes without cooking instructions, see DAREBEE's recommendations for cooking quinoa) then allow it to cool
    2. thinly slice the carrots and red onion
    3. slice the cherry tomatoes in half
    4. peel and dice the avocado
    5. mix together equal parts avocado oil and apple cider vinegar
    6. toss the quinoa, sprouts, carrots, tomatoes, onion, sunflower seeds, and avocado together
    7. drizzle vinaigrette over top of the salad

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  • sleep_twitch
    replied
    How cool is that - I'm glad you enjoyed my strange combination For me, it's the only way I like green beans - my grandmother made terrible green beans with lots of bacon and a strange greasy sauce, so I was kind of traumatized I will try your spicy peanut dressing for sure! I just found my favorite peanut butter at the store again today, it was sold out everywhere for a while thanks to US taxes.

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  • Rainbow Dragon
    replied
    Green Bean Tuna Salad

    This recipe was inspired by sleep_twitch . Her suggestion for a combination of salad ingredients sounded the strangest to me--so of course I had to try it! The result was excellent and definitely my new favourite way to eat green beans.

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    green beans
    wax beans
    canned flaked light tuna
    Spicy Peanut Dressing
    1. trim the ends off the beans and chop into bite-sized pieces
    2. water sauté the beans for a few minutes in a large frying pan, stirring frequently, until they soften
    3. strain off any excess sauté water that doesn't get absorbed by the beans or boiled off (I didn't have any water left at the end of the sauté process, but this step would be important if there was still liquid in the pan) and allow the beans to cool
    4. drain the tuna
    5. toss cooked beans, tuna, and dressing together

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  • Rainbow Dragon
    replied
    Sorrel, Blue Cheese, & Blueberry Salad

    In my hunt for new salad recipes to try, I asked my fellow Bees for suggestions. This one came from TopNotch and is delicious.

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    sorrel
    Stilton
    blueberries
    extra virgin olive oil
    balsamic vinegar
    1. tear sorrel leaves into bite-sized pieces
    2. crumble cheese
    3. mix together equal parts oil and vinegar
    4. line plates or salad bowls with sorrel
    5. sprinkle blueberries and cheese on top
    6. drizzle vinaigrette over the salad
    7. I allowed my salad to sit for 15-20 minutes before digging in, which may be a good idea to allow the vinaigrette to mellow the punch of the greens a bit (depending on the age of the sorrel)

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  • Rainbow Dragon
    replied
    Bean Salad

    This recipe is based on my Budget Bean Salad but makes a much smaller quantity of food. Normally I cook for only 2 people, but my original recipe for bean salad produced enough to feed a small army. Leftovers are a good thing--I could not survive on only homemade food without them--but there is such a thing as too much of a good thing. So I had not made bean salad in years. Recently, however, I discovered that my local grocery store sells a can of no-salt-added mixed beans: chick peas, red kidney beans, white kidney beans, black-eyed peas, romano beans, and lima beans, all in one convenient 540 mL can. Delicious and nutritious bean salad is back on the menu!

    mixed beans with cherry tomatoes, yellow bell pepper slices, and cilantro leaves on a bed of mixed salad greens

    1 can (540 mL) mixed beans
    1 yellow pepper
    1/4 red onion
    cherry tomatoes
    sun-dried tomatoes
    fresh cilantro leaves
    extra virgin olive oil
    balsamic vinegar
    mixed salad greens
    1. drain the beans
    2. thinly slice onion and pepper
    3. slice cherry tomatoes in half
    4. mince sun-dried tomatoes
    5. mix together equal quantities of oil and vinegar
    6. line plates or salad bowls with a generous layer of salad greens
    7. mix together beans, bell pepper, onion, fresh and sun-dried tomatoes, cilantro, and dressing
    8. serve bean salad on top of the salad greens

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  • Rainbow Dragon
    replied
    Waldorf Salad - Dragon Style

    Waldorf Salad is traditionally made with raw celery and a mayonnaise dressing. I prefer my celery cooked. So I tried making a version of this classic salad with some leftover Celery Cheese Bake, using the cheese sauce from the celery dish as the dressing. The result was delish!

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    Celery Cheese Bake
    apple
    walnuts
    1. shell the walnuts
    2. core and dice the apple
    3. if the celery bake has been chilled, warm it up a bit to get the cheese gooey enough to coat the new ingredients
    4. toss everything together
    5. enjoy

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  • Rainbow Dragon
    replied
    Artichoke Spinach Dip

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    1 package (250 grams) cream cheese
    500 grams frozen chopped spinach
    1 can (400 mL) artichoke hearts
    1 garlic
    1 cup sour cream
    320 grams (~ 3.5 cups) shredded cheese (I used a mix of mozzarella, asiago, provolone, and parmesan)
    1. let the cream cheese warm to room temperature to soften
    2. thaw the spinach, place in a sieve, and press out most of the moisture
    3. drain the artichoke hearts and dice
    4. peel and mince the garlic
    5. beat together the cream cheese and sour cream
    6. add the remaining ingredients and mix everything together well
    7. transfer the mixture to a casserole dish or deep dish pie plate
    7. bake at 375°F until cheese is bubbly and beginning to brown at the edges (~30 minutes)
    8. serve warm with slices of Whole Wheat Baguette

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  • Rainbow Dragon
    replied
    Shrimp Mango Salad

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    peeled, deveined shrimp
    mango
    carrots
    scallions
    fresh mint leaves
    Thai style sweet chili sauce*
    lime juice

    *I am trying to eat less of this, because it's got so much sugar in it, it is basically chili-flavoured candy. But cut with a little lime juice, it makes the perfect dressing for this salad.
    1. cook the shrimp (I sautéed them in a bit of water, uncovered, stirring frequently--they turned out great!--much tastier than buying pre-cooked shrimp!)
    2. wash and julienne the carrots (reality check: I usually buy them already prepped this way)
    3. peel, pit, and julienne the mango
    4. thinly slice the scallions
    5. tear the mint leaves into small pieces
    6. mix together equal quantities of lime juice and chili sauce
    7. toss all ingredients together, and enjoy

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  • Rainbow Dragon
    replied
    Roasted Red Pepper Hummus

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    2 red bell peppers
    1 can (540 mL) no-salt-added chickpeas
    1 lemon
    1 garlic
    tahini
    1 teaspoon cayenne pepper
    1. remove cores from peppers, slice into quarters, and remove the seeds
    2. arrange pepper quarters skin side up on a baking sheet
    3. place peppers under the grill and broil until the skins blister and char
    4. remove peppers from the oven and place immediately into a sealed container to steam in their own heat & moisture
    5. juice the lemon
    6. peel the garlic
    7. drain and rinse the chickpeas
    8. once peppers have cooled enough to handle, remove them from the sealed container and peel off the charred skins, discard the skins
    9. place red pepper flesh, chickpeas, garlic, lemon juice, tahini, and cayenne in a food processor; process until desired consistency of hummus is reached

    *NOTE*: Normally I would add some olive oil to hummus, but with so much red pepper in this recipe, the hummus processed easily without any added oil. I liked the flavour without the additional oil, so I left it out.

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