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Moroccan Style Potato Salad

August 12, 2019

Potato Salad

  • 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
  • Salt

Sprinkle some salt on the hot potatoes once they are drained well.

Dressing

  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 2 tablespoons boiling water

Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.

  • 1 tablespoon harissa sauce
  • 1 preserved lemon, chopped (zest of one lemon can be used instead)
  • 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
  • 1 teaspoon roasted cumin- crushed
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup chopped cilantro

Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Bean Avocado and Shishito Pepper Salad

June 4, 2019

Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…

  • 1 can black beans, rinsed and drained
  • 1 avocado, chopped
  • 3 to 4 shishito peppers
  • 1 medium pepper, yellow or red, chopped
  • 2 green onions, chopped
  • ½ cup cilantro
  • Juice of a large lemon juice
  • 1 to 2 teaspoons salt
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil

Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.

Moroccan Style Carrot and Orange Salad with Harissa Dressing

June 3, 2019

This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!

  • 4 to 5 carrots, peeled and grated
  • 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
  • 4 green onions, chopped

Transfer all the ingredients to a serving bowl. Keep aside.

Dressing

  • ½ cup orange juice
  • Juice of 2 lemons
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 to 2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon salt

Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.

Memorial Day Recipes: Grilled Carrots with Orange Dressing

May 20, 2019

Grilled Carrot Salad with Orange Dressing1

  • 1 pound baby carrots, sliced (along the long side)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.

Dressing

  • ¾ cup fresh orange juice, reduced to ¼ cup
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • Salt
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil

Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.

Grilled Carrot Salad with Orange Dressing

Chicken Fajitas with Cilantro Avocado Sauce

March 4, 2019

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.