Bulgur & Chickpea Salad with Cumin-Lime Vinaigrette

Posted on December 25, 2014 by melsmosaic

Was at a friend’s place a couple weeks ago and she made this mouth-watering salad. Decided to make it as part of Christmas Eve dinner last night. It’s definitely one that you have to take seconds, or thirds of. I think it’s from the dressing.

Bulgur & Chickpea Salad with Cranberries, Toasted Almonds + Cumin-Lime Vinaigrette

Salad
2 cups water
1/2 tsp sea salt
1 cup Bulgur Wheat (I used quinoa — you can basically use any grain)
1 cup chickpeas, drained
1/2 cup dried unsweetened cranberries (the store didn’t have them, so I used dried cherries, just as good)
1/4 cup almond slivers, toasted
2 tbsp sunflower seeds
Fresh cilantro, chopped (use as much or little as you’d like)
2 scallions, sliced thin crosswise

(last night I made half the recipe — it makes a ton)

Vinaigrette (this is the part that’s the best)
1/4 cup fresh lime juice + lime zest
1/2 teaspoon ground cumin
2 garlic cloves, smashed (though you can always use more!)
1/3 cup good quality olive oil
Pinch salt and fresh ground pepper

Bring the 2 cups of water and salt to a boil and add the bulgur. Turn down to a simmer, cover and let cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.

Toss all the salad ingredients in a big bowl until combined.

In a small bowl, combine the vinaigrette ingredients and whisk until smooth. Pour half of the dressing over salad and stir to coat the salad in dressing. Taste and add more dressing as needed.

Good warm but it’s best after it sits in the fridge for an hour or two.

So, so good. And, it’s dairy free and gluten free! You can even play with all the ingredients that go in the salad. Give it the taste that you want. I could not stop nibbling on the stuff.

Warm Brussels Sprouts Salad (Coles de Bruselas)

Posted on October 5, 2014 by melsmosaic

I was flipping through a recent copy of Shape magazine that my friend brought over because she saw a bunch of recipes that she figured I’d like. They did have several and this is the first one I’ve tried. A lot of oil and butter for Shape magazine and since I’m lactose intolerant I nixed the butter and I feel like a lot of the oil isn’t needed. I also left out the feta. The dish was very nice and provided great leftovers! I enjoyed it both hot and cold. You just can’t go wrong with Brussels sprouts.

Warm Brussels Sprouts Salad (Coles de Bruselas)

(note, I can’t find it on the site, but It was in the September or October version of the magazine (I’m thinking September))

Serves 6

Prep Time 10 minutes

Cook Time 15-25 minutes

Ingredients

2 tbsp butter (didn’t use it — I’m lactose intolerant)
1/4 cup vegetable oil (didn’t use nearly that much — no need for it!)
1 pound Brussels sprouts, halved though stem
1 tsp kosher salt
1/4 tsp sherry vinegar (or whatever you have handy — I used tarragon vinegar — I wasn’t buying a new bottle for that small amount)
1 cup chopped shallots (about 4-6 shallots)
1 1/2 tsp whole grain mustard
1/4 bunch fresh thyme, leaves removed from stem and chopped
1 1/2 tsp honey
1/4 cup extra virgin olive oil
1 cup canned chick peas/garbanzo beans, rinsed and drained
1 orange, zested and flesh cut into segments
1/2 red onion, sliced very thin
1/2 tsp freshly ground black pepper
3 oz Feta, crumbled (optional)

Directions

1-First, I didn’t feel like chopping like chopping the shallots the night I made this, so I broke out the mini-prep! Have some fun with kitchen toys!!!

2-In large saute pan over low heat, melt butter into oil (I used a bit of oil and also sprayed the pan). Place Brussels sprouts in the pan, cut side down (that didn’t last too long). Turn the heat to medium-high. Cook until sprouts are brown and caramelized, about 10 minutes. Remove from heat. Transfer sprouts to a large bowl and season with 1/2 tsp of the salt.

3-In a medium bowl, mix remaining salt, vinegar, shallots, mustard, thyme, honey, and olive oil. Pour into the saute pan and bring to a simmer. Add beans and cook for 1 minute. Remove from heat.

4-Add orange zest and segments, red onion and pepper to the sprouts. Pour the hot vinaigrette-bean mixture on top of the sprouts and mix well to combine. Top with feta, if desired.

This was very good and I would definitely recommend making it!

From Demo to Homemade…delicious find

Posted on March 10, 2014 by melsmosaic

I was at Whole Foods last week and they of course had all sorts of food demos/samples out in the store. One was this delicious salad that they were charging a good amount for and extra to add salmon or chicken to. I looked at the ingredients and mentioned how I’d love to just make it at home. The girl doing the demo said quietly ‘just google it under Martha Stewart…’ Score! So, last night I served some wonderful Toasted-Quinoa Saute with Lemony Cabbage and Dill with Pan Seared Chicken. There aren’t too many ingredients in the recipe:

1 1/2 cups water
1/2 cup red quinoa, rinsed well
S&P
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup) — picked up basic green at Trader Joe’s
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill

Step 1

Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching). *I just cooked it like regular quinoa.

Step 2

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.

Step 3

Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

The salad was amazing! And, it’s dairy-free and gluten free! We enjoyed it with two whites (one was opened earlier in the night). Chalk Hill 2011 Sauvignon Blanc and Chateau St. Jean 2010 Chardonnay.