Sunday, May 6, 2018

Jei's Famous Cucumber Salad

2 T. Korean Hot Pepper Paste (found in gourmet and Korean food stores)
1 T. sesame oil
1-1/2 T. cider vinegar
2 green onions, minced
1 T. ginger, minced
2 large cucumbers, peeled
1/2 t. roasted sesame seeds

Mix together hot pepper paste, sesame oil, vinegar, green onions, and ginger. Slice cucumbers down the middle lengthwise; scoop out and discard seeds. Cut cucumbers into thin slices. Mix into dressing. Sprinkle sesame seeds over the top. Chill 1/2 hour, stir, and serve.

Serves 6.

Adapted from Girlfriends Forever, p. 79. 

Broccoli Salad

1 lb. fresh broccoli, in bite-sized pieces
1/2 c. raisins
1/4 lb. mozzarella cheese, in 1/2" dice
1/2 small red onion, thinly sliced, then chopped
1 t. lemon zest
1-1/2 T. balsamic vinegar
1/4 c. sour cream
3 T. mayonnaise

Put the broccoli, raisins, and cheese in a bowl. Combine all remaining ingredients and mix well, then pour over broccoli mixture. Toss. Serve chilled.

Serves 6.

Adapted from Girlfriends Forever, p. 78. 

Saturday, March 24, 2018

Whole-Wheat Penne with Marinated Feta & Arugula

2 oz. feta cheese, crumbled (about 1/2 c.)
1/2 t. lemon zest plus 1 T. fresh juice (from 1 lemon)
1/2 t. crushed red pepper
3 T. olive oil, divided
2/3 c. plain whole-milk Greek yogurt
1 small clove garlic, grated
1 t. kosher salt
1/2 t. freshly ground black pepper
12 oz. whole-wheat penne
2 oz. baby arugula (about 2 c.)
Chopped fresh chives, for serving

Stir together feta, lemon zest, crushed red pepper, and 1 T. oil in a small bowl. Set aside to marinate.

Whisk together yogurt, lemon juice, garlic, salt, pepper, and remaining 2 T. oil in a large bowl.

Cook penne according to package directions. Reserve 1/2 c. cooking water and drain. Add hot penne to yogurt mixture. Toss, adding cooking water 2 T. at a time until desired consistency is reached. Gently stir in arugula. Top with marinated feta and chives.

Serves 4.

Adapted from Real Simple magazine, April 2018, p. 108.  

Saturday, March 10, 2018

Quick Fruity Salad Dressing

Last bits of jam in a jam jar
1/4 c. fresh lemon juice or white wine vinegar
1 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1/2 c. olive oil

Add lemon juice or vinegar, mustard, salt, and pepper to the last bits of jam in the jam jar. Cover and shake well; then add olive oil, cover, and shake again to combine.

Adapted from Woman's Day magazine, April 2018, p. 84.

Thai Turkey Lettuce Cups

2 chopped jalapeno peppers (seeded, if desired), divided
4 T. fresh lime juice, divided
1/2 c. plain yogurt
1 c. fresh cilantro
1/2 t. ground cumin
1 T. canola oil
1-1/2 lbs. ground turkey
2 cloves garlic, minced
1 T. freshly grated ginger
1 T. low-sodium soy sauce
1/4 c. water (or less)
2 scallions, thinly sliced
8 butter lettuce leaves
Sliced radishes, if desired

In a blender, puree 1 chopped jalapeno, 2 T. of the lime juice, yogurt, cilantro, and cumin until very smooth. Set aside to chill.

Heat canola oil in a large cast-iron skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes. Add garlic, remaining jalapeno pepper, and ginger; cook, tossing, 1 minute. Remove from heat and add soy sauce, remaining lime juice, and up to 1/4 c. water if it seems dry. Sprinkle with scallions.

Spoon into lettuce leaves and serve with cilantro sauce and sliced radishes.

Serves 4.

Adapted from Woman's Day magazine, April 2018, p. 86.