Lentil Salad with Browned Sausages

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Lentils have always been a comfort food for me. Adas polo, an Iranian lentil and rice pilaf topped with fried onions, was a dish frequently requested by my sister and I when we were kids. Adasi, or soupy lentils served with olive oil and lemon juice and sprinkled with golpar, is one of my favorite meals when I’m feeling under the weather.

A dish of lentil salad with browned sausages that I made recently is French-inspired rather than Iranian, but the comfort factor is still there. With the days getting shorter, darker and rainier, a bowl of well-seasoned lentils couldn’t be a better antidote to the autumn blues.

Lentil salad with browned sausages

Ingredients:

2-3 cups cooked brown lentils
1 small onion, peeled and chopped
1 small carrot, peeled and chopped
1 lb smoked sausage, sliced
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
5 tablespoons olive oil
1/4 cup chopped parsley
salt and pepper to taste

1. Heat one tablespoon olive oil in a saucepan over medium-high heat. Add the sausages and saute, turning ocassionally until browned, about 10 minutes.

2. In another saucepan, heat one tablespoon olive oil over medium-high heat. Add the onions and carrots and saute until the onions are translucent, about 4 minutes. Season with salt and remove from heat.

3. While the sausages cook, make the vinaigrette: In a bowl, whisk one tablespoon vinegar with the mustard and a pinch of salt. Whisk in two tablespoons olive oil. Season to taste with salt.

4. If lentils are not warm, reheat them. In a large bowl, toss the lentils with a little salt and remaining vinegar and olive oil. Drain the sausages and add sausages and vinaigrette to the lentils, tossing to coat. Stir in the parsley, onions and carrots and add salt and pepper to taste.

Roasted Red Pepper Salad

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I don’t like bell peppers. I never have, but lately I’ve been trying to make dishes in new ways that feature ingredients I’m usually not so fond of. So when I made a vinegar-heavy bell pepper salad a few weeks ago, I was pleasantly surprised at how well it came out. So much so that I think I’ll be making this one over and over again:

Roasted red pepper salad

Ingredients:

2 red bell peppers
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons drained capers in brine
2 tablespoons basil

1. Preheat broiler. Meanwhile, half peppers lengthwise, discard stems and seeds, and put peppers in an oiled shallow baking pan.

2. Broil until charred and softened, about 15 minutes. Transfer to a bowl and cover and let steam for 15 minutes. Cool and peel peppers.

3. Toss together all ingredients and let stand for 1 hour to let flavors develop.

Hearts of Palm Salad with Shrimp and Avocado

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I first encountered hearts of palm at Pampas Grill, a Brazilian churrascaria in the Farmers Market in Los Angeles a couple of years ago. I have no idea how I’d gone so long without coming across the vegetable, but it’s been a favorite ever since then. I used them in making what is now one of my favorite salads:

Hearts of palm salad with shrimp and avocado

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons drained capers
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
2 cans hearts of palm, drained and rinsed
1 hard-boiled egg, shelled and chopped
1/2 pound cooked tiny shrimp
1 avocado, peeled and sliced
salt and pepper

1. In a bowl, whisk olive oil, vinegar, capers, lemon juice, shallots, mustard, and salt to taste. Cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand for 5 minutes.

2.Lift hearts of palm from dressing and arrange on a large salad plate. Add shrimp to dressing in bowl and mix. Arrange avocado on salad. Spoon shrimp and all the dressing over the hearts of palm and avocado. Top with egg, and sprinkle with pepper to taste.

Spring Pea Falafel

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khodahafez, taabestaan

a couple of weeks ago i scrambled to make the best of the end of summer produce. although i’ll have loads of mushrooms and squash and beets to look forward to, i’ll miss being able to easily make fresh renditions of these:

this was deeelicious!
spring pea falafel with marinated radishes and minted yogurt

the peanut sauce was too thick
grilled beef sates with peanut sauce and jasmine rice

fresh mozzarella and salami! oh joy!
antipasti salad

too flavorless
corn and jalapeno muffins

not too sweet
watermelon-ginger lemonade

here’s the recipe for the falafel:

1/2 cup dried yellow split peas
1 1/2 cups frozen peas, thawed
1/2 cup chopped onion
1 T flour
2 T chopped parsley
2 garlic cloves, chopped
1 t ground coriander
1 t ground cumin
1/2 t baking powder
1/4 t cayenne pepper
1 T fresh lemon juice
1 t salt
3 T olive oil

1. working in two batches, grind the split peas to a powder in a spice grinder. in a food processor, pulse the thawed peas a few times. add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice and salt and process until thoroughly combined. form the mixture into 12 falafel patties. refrigerate until firm.

2. in a large nonstick skillet, heat the olive oil. add the falafel patties in two batches and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side.

3. serve the falafel with flatbreads, yogurt, sliced red onions, fresh herbs, and marinated radishes.

Nasi Goreng

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i cooked this nasi goreng a few weeks ago, one of my favorite dishes that i’ve ever made. popular in indonesia and malaysia, this fried rice is easy to make, and best of all, delicious. don’t be put off by the long ingredient list – the results are well worth it.

Nasi goreng and simmered snow peas with mushrooms

recipe:

2 1/2 cups jasmine rice
2 cups chicken broth
vegetable oil, for deep-frying
1/2 package krupuk (indonesian shrimp crackers)
1/2 cup thinly sliced shallots
2 garlic cloves, finely chopped
1 lb skinless chicken breast, cut into 3/4-inch pieces
1 lb shrimp, peeled
2 fresh thai red chiles, seeded and minced
1 t salt
4 T ketjap manis (indonesian sweet soy sauce)
1 T fish sauce (nuoc nam)
3 green onions, thinly sliced
sliced cucumber and wedges of hard-boiled egg for garnish

1. rinse rice and drain well. bring rice, 1 1/2 cups chicken broth, and enough water to cover rice by 3/4 inch to a boil in a heavy saucepan. cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. remove pan from heat and let rice stand, covered, 5 minutes. transfer to a large bowl and cool to room temperature. chill rice, covered, for a few hours.

2. heat vegetable oil for deep-frying in a large pot until very hot. drop a few krupuk into oil and fry until they float to the surface and curl up, about 15 seconds, turn krupuk over and fry until lightly golden, about 10 seconds, then transfer to paper towels to drain. fry remaining krupuk in same manner.

3. heat 3 tablespoons oil in wok over high heat until hot. add shallots and stir-fry 1 minute. add garlic and stir-fry 30 seconds. add chicken and stir-fry until cooked through, about 2 minutes. add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. remove wok from heat and stir in fish sauce and green onions until combined well.

4. serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.