Posts Tagged ‘Salad’

Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

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Seared Maple Basil Mini Scallops – A Nova Scotian Delight

Home Made Cooking | Salads

Summer is here! It’s 29 degrees Celsius outside as I type this and I am just thrilled!

Of course, witnessing the sun and warmth through a glass window while sitting in my office at work is not your prefect definition to “enjoying summer” but I’ll take it! (Since really, there is no other option). So yeah! It’s here and with it the desire to eat light.

 

When you think of eating light what comes to mind? For me it’s salads! And when I say salads I don’t mean the mayo based ones or just garden salads, I mean salads with an added bonus ingredient like pasta or fish or chicken perhaps.

 

So I was thinking of salads the other day and then I thought to myself “what can I add as an added bonus ingredient?” but wait, I live in Canada, Nova Scotia, Halifax, one of the best spots to get fresh sea food. Hey, why not enjoy the local goods and the fact that I can get fresh seafood right here, right now? So I did! I went and made myself (and the family – hunger didn’t make me forget about them yet) a green yummy salad with garlic mustard dressing and (drum roll) fresh seared mini sea scallops!

 

My son was thrilled, we all ate healthy and I was excited because guess what? This dish fits in perfectly with this month’s theme for the “Canadian Food Experience Project” which is “A Regional Canadian Food” and what’s classier for the Nova Scotia region than sea food.

 

As for the recipe itself, this one is super easy, very fast and will go perfectly as an added bonus ingredient on top of your green salad (garden or tossed). Enjoy!

 

Seared Maple Basil Mini Scallops

 

Seared Maple Basil Mini Scallops - A Nova Scotian Delight
Author: 
Recipe type: Entree, Appetizer
Cuisine: Seafood, Salads
Prep time: 
Cook time: 
Total time: 
 
Living in Nova Scotia, you have to crazy if you don't try the fresh seafood this region has to offer. So I did, in a salad, so there - A healthy dish with an added bonus of NS. You can top up any salad with these yummies.
Ingredients
  • 300gr Fresh Mini Sea Scallops (Thawed Scallops can also be used)
  • 2 tbsp Maple Syrup
  • 1 tbsp Dry Basil
  • 1 tbsp Olive Oil
  • Salt and Black Pepper – Pinch of each
Instructions
  1. Rinse the mini scallops and pat them dry
  2. Place in a medium bowl and add all the other ingredients
  3. Stir well until mini scallops are fully coated and let it rest in the bowl for 10 minutes to absorb flavors
  4. Preheat pan or iron skillet over medium-high heat
  5. Using a spoon scoop the scallops and place on preheated pan along with maximum 1 tbsp of whatever excess marinade you have left (if any. If there is none that’s OK)
  6. Let scallops sear in the pan while occasionally stirring. Sear for about 8 minutes until scallops get a light golden color.
  7. Serve warm or at room temperature over your favorite green salad (garden, tossed etc.)

 

Seared Maple Basil Mini Scallops

 

The Canadian Food Experience project includes me and many other Canadian food bloggers (participants). It’s a project where we share our Canadian food stories and experience. We hope to bring global clarity to our Canadian culinary identity and hopefully raise recognition to Canadian food and food bloggers and make our Canadian voice shine.

Seared Maple Basil Mini Scallops

Summer is here! It’s 29 degrees Celsius outside as I type this and I am just thrilled! Of course, witnessing the sun and warmth through a glass window while sitting in my office at work is not your prefect definition to “enjoying summer” but I’ll take it! (Since really, there is no other option). So […]

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Mediterranean Quinoa Salad

Salads

I think that people think that if you love cooking and baking you must love most foods. Well, I’m not sure about the others but I don’t. For example, I will never be able to clean up a fish and then cut and cook it, same goes for chicken. I also don’t like quinoa, brown rice, squash, tofu and other foods that are supposed to be good for you (and me). But sometimes when I manage to camouflage these ingredients I end up having a really good and healthy dish.

 

It’s all good as long as I don’t know about or feel the taste of the original unwanted ingredient.

 

My husband on the other hand loves this healthy nutrition stuff, so when I make something that is extra healthy using wholesome ingredients and some of the ingredients I don’t particularly like it’s a win-win; because then my husband is happy, the kids are eating even healthier and I get a bonus – extra vitamins and minerals for me.

 

The real challenge is usually thinking of a way to camouflage these ingredients. Keeping this in mind, imagine how thrilled I was when I made quinoa salad and it turned out so delicious.

 

This Mediterranean quinoa salad is full of flavor and screams “refreshingly healthy”. Give it a try 🙂

 

Mediterranean Quinoa Salad with feta cheese, kalamata olives, oregano, basil

 

Mediterranean Quinoa Salad
Author: 
Recipe type: Salad
Cuisine: Mediterranean, Greek, Vegetarian
Prep time: 
Total time: 
 
A refreshing salad with feta cheese, sun dried tomatoes, kalamata olives and quinoa. It's like spring in your spoon.
Ingredients
  • 1 cup Cooked Quinoa
  • ½ cup Chopped Bell Pepper
  • 3 Sun Dried Tomatoes - Chopped
  • ¼ cup Kalamata Olives - Chopped (You can also use black olives)
  • ½ cup Crumbled Feta Cheese
  • 1 tsp Chopped Fresh Oregano
  • ½ tsp Chopped Fresh Basil (about 1 large leaf)
  • 1 tsp Lemon Juice
  • 2 tbsp Olive Oil
Instructions
  1. Mix all the ingredients together and serve.

 

Mediterranean Quinoa Salad with feta cheese, kalamata olives, oregano, basil

Mediterranean Quinoa Salad with feta cheese, kalamata olives, oregano, basil

I think that people think that if you love cooking and baking you must love most foods. Well, I’m not sure about the others but I don’t. For example, I will never be able to clean up a fish and then cut and cook it, same goes for chicken. I also don’t like quinoa, brown […]

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Mushroom and Corn Salad – Asian Style

Salads

As usual, I was looking in my fridge to find something interesting to make food with.

I had the main course and the side dish but I wanted something different for salad since we already had the traditional plain garden salad. And then I thought to myself that it could be nice to have a warm salad dish, so I came up with this easy salad, but really super easy because it only takes minutes until it’s ready and I used minimum ingredients.

It came out nice and warm with some Asian flavor to it, probably from the soy sauce. Anyways we had it warm but also served it cold the next day and it was just fine!

Mushroom and Corn Salad

 

Mushroom and Corn Salad - Asian Style
Author: 
Recipe type: Salad
 
Served warm as opposed to the traditional salad and has an Asian flavor to it. Made from only 4 ingredients and tastes great!
Ingredients
  • 6 Medium Fresh Mushrooms (white)
  • 1 Can Corn (340ml)
  • 1 tbsp Soy Sauce
  • ½ tsp Sesame Oil
Instructions
  1. On a non-stick skillet and over medium heat, sauté the mushrooms (that’s right, no oil) until they soften a bit but not too much (about 4-5 minutes while stirring).
  2. Add in the corn, soy sauce and sesame oil and keep on stirring for an additional 2 minutes.
  3. Remove from heat and move into a bowl. Serve warm.

 

Mushroom and Corn Salad

As usual, I was looking in my fridge to find something interesting to make food with. I had the main course and the side dish but I wanted something different for salad since we already had the traditional plain garden salad. And then I thought to myself that it could be nice to have a […]

Read More

Golden Beet and Garlic Salad

Salads

My mom always makes this awesome beet salad. With olive oil and lemon and garlic, I just love it! But if there’s anything I don’t like about it is the fact that the beets always make it look like I just murdered someone in my kitchen, right there on the cutting board, and I can’t even hide the evidence because my hands are all red as well. Apparently there’s an alternative! And when I found it I was super excited. I was going shopping at Costco as usual when I saw a bag of “Golden Beets”, it’s the same beets but yellow. I grabbed it and figured I’d find what to do with it later on.

After I read about it a bit I discovered that it is the same beet except for the color and apparently people prefer to use it because guess what, it’s less messy! Yes! Yes! Yes!

So now I can make my favorite salad without looking like a serial killer, and guess what? I get to share it with you!

 

Golden Beet and Garlic Salad

Golden Beet and Garlic Salad
Author: 
Recipe type: Salad
 
Beet salad with garlic and lemon. A great addition to any meal. Dairy or meat.
Ingredients
  • 5 Golden Beets
  • 3 Garlic cloves – diced
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Olive Oil
  • Salt to taste
Instructions
  1. Cook the beets in water. Place them in a pot and cover with water; cook covered over medium heat until the beets are tender and you can poke them with a fork (about 30-40 minutes).
  2. Peel the cooked beets by simply removing the skin. It should come off easily now that it’s cooked.
  3. Grate the peeled beets into a bowl, add the dices garlic, olive oil, lemon juice and salt and mix all together.

 

Beet Salad

My mom always makes this awesome beet salad. With olive oil and lemon and garlic, I just love it! But if there’s anything I don’t like about it is the fact that the beets always make it look like I just murdered someone in my kitchen, right there on the cutting board, and I can’t […]

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Garlic Marinated Eggplant Slices

Home Made Cooking | Salads

I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it.

I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually has it’s distinct flavor but it blends so well with everything else and absorbs the taste. One thing about eggplant is that it has its bitterness so before using it in this recipe you need to make sure you eliminate that. Also, the eggplant has sort of sponge like qualities so it absorbs, whether it’s sauce or oil, so keep that in mind. This is one of my favorite variations of eggplant. I first tasted it at my mother in law’s house and LOVED it. It’s full of garlic and although it’s fried it’s quite refreshing. Over a nice slice of bread with cheese or hummus and you’re set. This time, I wasn’t the one who made it 🙂 it was my husband, which made it so much better!!

 

Fried Eggplants in Garlic and Dill

 

Eggplant Slices in Garlic Marinade
Author: 
Recipe type: Salad
 
Eggplants- you either like or dislike them but this recipe is simply irresistible!
Ingredients
  • 2 eggplants
  • 4-5 Garlic Cloves – Minced
  • 1 Cup water
  • 2 tsp chopped dill
Instructions
  1. Slice the eggplants into 1cm (1/2 inch) slices and place on a surface covered with paper towels, in one layer.
  2. Sprinkle some salt over the slices and let stand for about 15-20 minutes.
  3. After 20 minutes, use additional paper towels to absorb all the juices that came out of the slices. Simply pat the slices with the paper towels until they’re dry.
  4. Preheat a frying pan to medium-high heat with 1cm deep vegetable oil in it.
  5. Place slices in oil and let fry until the bottom is nice and brown. Flip and do the same with the other side. Add oil if necessary.
  6. After the eggplants are all fried, prepare the marinade. In a medium bowl, mix together the dill, minced garlic and water.
  7. Start layering the fried slices in a plastic container. Layer the first layer and using a tablespoon drizzle some of the garlic marinade. Make sure the layer is covered (about 1-2 tablespoons per layer).
  8. Keep on with the same process for the other layers. It doesn’t have to be too precise as afterwards the eggplants will still have their juices to mix with the marinade so you can’t go wrong.
  9. Seal the container and place in the fridge for about 2 hours before serving and always keep refrigerated.

 

Fried Eggplants

I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it. I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually […]

Read More

Corn and Cheese Salad – One of our favorites

Salads

Sunday. Brunch. No ideas – again. I want to make it look yummy yet pretty and sophisticated, I also want it to be easy, fast and the kids to like it. I know, I know, maybe too much to ask? I don’t think so. Take a look at our all time favorite, I always have the ingredients handy and we almost never have leftovers. Corn and cheese! Can you seriously tell me that you do not like one of the ingredients?

 

Corn and Cheese Salad - One of our favorites
Author: 
Recipe type: Appetiser, Salad
 
Great ingredients, you will love it and so will the kids! Corn, Cheese...Yum.
Ingredients
  • 1 Can Corn (Niblets)
  • 1 Cup Grated Cheese (any kind you like)
  • 1 tbsp Parsley – Chopped (Can be substituted with dill or green onions- Scallions)
  • 1½ tbsp Mayo
Instructions
  1. Place all ingredients in a salad bowl and mix until fully coated.

Sunday. Brunch. No ideas – again. I want to make it look yummy yet pretty and sophisticated, I also want it to be easy, fast and the kids to like it. I know, I know, maybe too much to ask? I don’t think so. Take a look at our all time favorite, I always have […]

Read More

Tabbouleh Salad – A Mediterranean Classic

Salads

Most of you are probably familiar with some version of this wonderful salad but for those of you who are not familiar, the salad below is Tabouli salad. You may know it as Couscous Salad as well. It is the perfect combination of couscous and fresh vegetables. The great thing about this salad is not only that it has such a wonderful fresh taste, it only gets better with time. The couscous is basically wheat and as such, it absorbs flavors and fluids so you can only imagine how it will taste like after you mix it with tomatoes, mint and lemon. It goes well with almost everything an if you’re on a diet, I’m no expert but I can safely say that this can be a great side dish for your fish, chicken or even steak. The variety of colors, textures and flavors in this salad makes my belly and mouth so happy 🙂

Tabbouleh Salad - A Mediterranean Classic
Author: 
Recipe type: Salad, Side Dish
 
A wonderful, refreshing salad. The combination of mint and lemon is the ultimate combination for a salad that goes with anything. A salad that's as nutritious as it is tasty.
Ingredients
  • ½ Cup Couscous
  • ½ Fresh Tomato – Finely chopped into small cubes
  • 2 Fresh Cucumbers – Finely chopped into small cubes
  • ½ Carrot – Grated
  • 5 Tbsp Olive Oil
  • 3 Tbsp Fresh Squeezed Lemon Juice
  • 2 Tbsp Parsley – Finely Chopped
  • 1 Tbsp Fresh Mint Leaves- Finely Chopped
Instructions
  1. Before you mix the salad, place the couscous in a small bowl and pour 1 Cup warm water on it. Let stand covered for 5 minutes, mix with fork and place in salad bowl.
  2. Mix the vegetables, the greens, the lemon juice and olive oil with the couscous and serve.

Most of you are probably familiar with some version of this wonderful salad but for those of you who are not familiar, the salad below is Tabouli salad. You may know it as Couscous Salad as well. It is the perfect combination of couscous and fresh vegetables. The great thing about this salad is not […]

Read More
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