Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Mung Bean Sprouts Cucumber Salad

mung bean sprouts cucumber salad
This salad can be served as a side dish. 1/2 cup of dried mung beans was sprouted for this recipe. It makes 3 1/2 cups of salad.

Extreme Bean Fiesta Bean Salad and Summer Entertaining Ideas

Extreme Bean Fiesta Bean Salad
Matt and Steve’s was founded in 2000 by two entrepreneurial friends looking to bring a little fun into the garnish world with the original Extreme Bean Hot and Spicy. Since then Matt and Steve's has expanded its product roster with the highest of quality standards by creating tasty, topical, social and fun products. They use local ingredients that are simple, and their products are all natural, gluten free, GMO free, with no artificial anything, at 10 calories or less per serving. 

Bitter gourd salad

bitter gourd salad
This year we planted Indian bitter gourd also known as bitter melon and got a few. This is a delicious salad which isn't too bitter. We usually enjoy it with rice and other curries.

Korean Potato Salad

Korean Potato Salad
Korean Food Made Simple by Judy Joo is a wonderful book, as it gave me the opportunity to make food from Korean cuisine at home. There are 130 recipes in this book, and I like that we can prepare some of these in less than 30 minutes.

Carrot Salad using the Microplane Spiral Cutter

I enjoyed using the Microplane Spiral Cutter to quickly cut the carrots before tossing it with the below ingredients and enjoying it as a side dish. Before using the Microplane Spiral Cutter remove the plastic from the blades and wash the unit. This cutter is similar to a pencil sharpener, and it is fun to use. We can use this cutter with vegetables such as carrots and radishes that can be added to stir fries, pickles and other dishes. We can cut larger vegetables such as zucchini and cucumber with the larger hole.

Trudeau Kitchen Tools

Trudeau, a leading Canadian supplier of quality kitchenware and tabletop accessories in North America is putting a fresh spin on salads and stir fries with their introduction of a few new kitchen tools. The multipurpose heat resistant 3 in 1 foldable silicone splatter screen is handy in the kitchen because we can place over a frying pan to take a quick peak, or release excess steam while the food is cooking, or use it as a strainer, or trivet. It fits over 11" diameter pots and pans, allowing us to use it as a pot drainer. I like that after our different uses of this splatter screen we can easily clean the surface.

Delicious Salad with Tomatoes

The Florida Tomato Committee has launched an awareness campaign to let consumers know how the Florida tomato family of growers carefully and thoughtfully grow tomatoes on family run farms. Florida family of tomato growers are committed to healthful and sustainable farming practices that result in the most red, ripe, nutritious and delicious tomatoes available. Here is a simple and delicious salad recipe we enjoy that is made using fresh tomatoes...

Three Bean Salad

This recipe for Three Bean Salad is a family favourite and is from the Vegan Beans from Around the World book.

2 cups cooked kidney beans or 1 (15 oz) can drained and rinsed
1 (15 oz) can chickpeas drained and rinsed
2 cups cut blanched green beans (canned are not recommended, thawed frozen cut green beans work)

Cucumber Boats and Simply Dressed $100 value Giveaway

During warmer seasons salad leaves and fresh ingredients become more available. This makes it a perfect time to enjoy salads. Now more than ever, Canadians are reading food labels to ensure that the products they buy have recognizable ingredients. Canadians are seeking more simplicity and more vegetables in their diet and the new Marzetti®™ Simply Dressed® refrigerated salad dressings made with extra virgin olive oil, sea salt and canola oil are available in six different flavours. 

Celebrating Nutrition Month with Salad and Giveaway

March is Nutrition Month, which reminds us to refocus on our diet and make sure we are getting the nutrients our body needs. Canada’s Food Guide recommends that we eat 5 to 10 servings of fruits and vegetables each day. Since it is more costly to eat fresh fruits when it is out of season, and some fruits like peaches are hard to find in winter we can get the nutrients we need by having canned fruit like California peaches.

Green Mango Salad

1 unripe mango
2 tbsp red onion or shallots chopped
1 tbsp coriander leaves chopped
3 tbsp fish sauce
1 lemon juiced
1 tbsp sugar

Making Classic KFC Coleslaw at Home

This classic coleslaw recipe from the's book allows us to recreate the coleslaw sold at KFC. 

10 cups diced green cabbage
1 cup diced green bell pepper
1/2 cup grated white onion
1/2 cup shredded carrot
2 cups Miracle Whip Light dressing
1/2 cup sugar
1/4 cup white vinegar
1/4 cup vegetable  oil

Beet Salad

2 to 3 beet root grated about 1 1/2 cups
2 tbsp onion chopped
2 tbsp tomatoes cubed
1 green chillie chopped optional
lemon juice to taste
salt to taste
pepper to taste

Mix the grated beet root with the onion, tomatoes, chillie, lemon juice, salt and pepper. Leave the mixed salad for about 10 minutes before serving it as a side salad. 
This flavourful salad is made in celebration of the National Salad Day on May 1st.

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Orange Endive Salad

Olive oil is known to have lots of benefits because of its healthy fats and antioxidants, such as improving our cardiovascular function. These health benefits make extra virgin olive oil a wonderful addition to our meals. The stability of the oil when it is in storage and while cooking allows us to include it in all types of meal preparations.
It is also important to know more about the quality and origin of this oil we use everyday. Learn more on how to Flavour Your Life with this healthy delicious oil.

Here is an easy to make delicious Orange endive salad adapted from Fresh Italian cooking book by Academia Barilla.
2 medium oranges
2 tbsp lemon juice
1 head endive thinly sliced (about 1 1/2 cups)
2 tbsp olive oil
salt and pepper to taste

Cut the peel and white membrane from the oranges, then slice the fruit into segments. In a bowl, whisk the juice that dripped from the oranges with the lemon juice, salt, pepper and olive oil. Toss the sliced endive with the dressing and serve.

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Pickled celery

1/4 cup white vinegar
1/4 cup water
1 tbsp kosher salt
1 1/2 tsp sugar
2 stalks celery thinly sliced

Mix everything together in a jar and leave the mixture in the fridge for about an hour before enjoying it tossed in a salad or on its own :)
The longer the pickle is kept the more tastier it is.  This recipe is from The Smitten Kitchen cookbook

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Moroccan Spicy eggplant, tomato and garlic salad

Morocco is a cookery book written by Jeff Koehler.  There are more than 70 Moroccan recipes and awesome pictures in the book.  The rich colourful food pictures are presented beautifully.  The author shares about the landscape, culinary history and ingredients in the beginning of the book.  The content is separated into bread, savoury pastries, soups and legumes, street food, fresh and cooked salad, meats, eggs and poultry, fish and shellfish, couscous, sweets and desserts and drinks.

The book reflects North African cuisine that combines textures, bold flavours, sweet and savoury.  I like how the author describes about buying the food from the souq or market and making, touching and feeling the food when we eat.  The author points out that eating is not an individual experience it is about sharing, equality and sense of community.
Moroccan tables are round as opposed to square so guests can easily take the food and be accommodated.  The food presentation is very important, even when preparing the simplest dish.  I like how the author says "Ainek misanek," which means "your eyes will be your measure" so we have to use our finger and eyes as a guide to decide how long we have to cook, how and when to add the spice to our taste etc.  This is very important when we cook as it makes all the difference.

Spicy eggplant, tomato and garlic salad from the book.
3 eggplants (about 2lbs)
6 garlic cloves unpeeled
1/2 cup olive oil (I reduced the amount of oil to 1/4 cup)
3 tomatoes peeled, seeded and chopped, juices reserved
1/4 tsp sweet paprika
1 pinch cayenne pepper or red pepper flakes
freshly ground black pepper
1 tbsp fresh parsley chopped

Peel some of the eggplant skin and discard.  Quarter the eggplant lengthwise then cut into 1" pieces.
Steam the eggplant and garlic in a double broiler by covering it snugly for about 25 minutes until the eggplant becomes soft.  Remove the garlic and cool.  Squeeze the garlic from the peels and discard the peels.  
In a skillet or sauté pan heat oil, over medium heat and add tomatoes, garlic, paprika, cayenne or red chillie flakes.  Season with salt and pepper.  Cook stirring until the tomatoes become red and pulpy for about 10 minutes.  Stir in the eggplant and cook covered over medium heat, stirring and mashing the ingredients frequently for about 20 minutes.
Garnish with parsley and serve.

Multicultural food festival
Atrium, a one-stop-shopping and office complex located in downtown Toronto, will be hosting “A World of Flavour” multicultural food festival from October 1-5, 2012.  Each day of the festival they will feature amazing deals, free food samples by local retailers and a grand prize draw for $1,000 in Atrium gift cards from the food retailers. On October 4th, Celebrity Chef Rose Riseman will be at Atrium to conduct a two hour internationally inspired cooking demonstration and host a meet and greet after the show.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Mango salad

1 mango
1/2 tsp chillie flakes to taste
1 tbsp cilantro or coriander leaves chopped
1 tbsp shallots or onion chopped
1/4 tsp salt
1 tbsp lemon juice

Cut the mango without the peel into thin slices. Mix all the ingredients, let it stay for about 15 minutes and serve as a side.
This recipe goes to Rainbow food for toddlers hosted at Sara's corner (reduce the chillie flakes if needed for toddlers) and cooking with love uncle event and no crouton's required summer salad.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Cabbage salad

2 cups any type of cabbage sliced
boiling hot water

Slice the cabbage and keep in boiling hot water for 5 minutes, then drain and add the ingredients.

1 tbsp onion
1/4 cup carrots grated or sliced
1/4 cup vinegar
1 1/2 tbsp brown sugar
1/4 tsp salt to taste
1/2 tsp chillie powder to preference

Mix everything and leave in the fridge for an 1 hour before serving.

Inspired by the book Street food from around the world and goes to souper sundays and cookbook sundays.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Egg appetizers

6 eggs
1/4 cup mayonnaise
1/2 tsp yellow mustard seeds ground
1/2 tsp pepper
1/2 tsp salt to taste
Italian seasoning to garnish

Hard boil the eggs, cool and then peel the eggshell.
Cut the egg vertically into two, it helps if the egg is cool. Carefully remove the yolks and put it in a bowl. Add mayonnaise, ground yellow mustard seeds, salt and pepper. Mix everything till it is a smooth paste. Put the mixture into an icing bag with 1M or 2D tip and pipe inside the egg whites.
Garnish with Italian seasoning. And serve at room temperature or chilled.

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Cucumber salad

1 cucumber
1 tomato
2 tbsp onion
1 green chillie
1/8 tsp pepper
1/4 tsp salt
1/4 tsp sugar
1 to 2 tsp lemon juice

* Adjust all the ingredients to taste.

Cut the cucumber and tomatoes into thin slices. Chop the onion and green chillie.
Mix the sugar, salt, pepper, green chillie, lemon juice together and pour it over the cucumber and tomatoes. Leave it for about 15 minutes and serve as a side dish.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First