Posts tagged ‘avocado’

October 30, 2013

Sesame Chili Soba Noodles with Kale

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I’ve been a dedicated – and admittedly uncool – brown-bagger for as many years as I’ve been working a full time job. More than just the limited food options nearby, I bring my lunch to eat healthy and stretch my paycheck.

This is the sort of dish that makes it easy to bring your lunch to work. Quick to make, packed with toasty sesame and warm chili flavors, and effortlessly vegan. It’s all about making meals play double duty – you know, cook once, eat twice.

I made this soba noodle dish after a Sunday shopping excursion when I returned home ravenous. I whacked it together in a few hasty minutes and gobbled it up even quicker.

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December 14, 2012

The FAT: Feta, Avocado and Tomato

voraciousvander - fetaavo

I’ve lived on Fire Island, Long Island, the Bronx, Brooklyn, Queens, Manhattan and even in a fancy part London for a spell. I think those experiences grant me the right to say that Bondi Beach is the strangest place I have ever lived.

Everyone is beautiful. Everyone is fit. Everyone is tan.

And it is exhausting just to look at sometimes.

June 21, 2012

Edamame Sushi Bowl with Wasabi Dressing

I have come to realize that 72% of the time when I think  I’m craving sushi, I’m in fact craving straight up wasabi.

It’s not that I don’t looove sushi in its many glorious forms but it’s the wasabi that really brings the whole thing together for me. I love the stuff. It’s a completely different type of spicy that I totally dig.

I even love that eye-watering moment when you’ve gotten a little too much and your sinuses are magically the clearest they’ve felt in months. Oh yeah. That’s the good stuff.

I know not everyone shares my crazylove for Japanese horseradish (I mean, clearly I’m some sort of spice sadist. Whatevs.) But if you do like the flavor, you have to try this salad with wasabi dressing. The dressing isn’t at eye-watering level (I’m not a monster!) but it’s undoubtedly wasabi-flavored.

The combination of traditional sushi roll vegetables like carrots and avocado topped with sesame seeds and a wasabi and soy dressing completely satisfy my sushi/wasabi cravings from the comfort of my own home.

It’s a salad that holds up well if you want to take it as a work week lunch or on a picnic – and it’s best at room temperature.

This version of the salad is vegan-friendly, but I’m dreaming about a gorgeous medium-rare piece of grilled salmon on top of this situation sometime soon.

Edamame Sushi Bowl (serves 2)
inspired by Sushi Roll Edamame Salad from Appetite for Reduction
- 1 cup cooked brown rice
- 1 medium carrot, shredded
- 1 cup shredded kale
- 1/2 cup shelled edamame (defrosted)
- 1/2 avocado, cut into bite-sized chunks
- 1-2 tablespoons toasted sesame seeds

Place rice, carrot, kale and edamame in a bowl and toss well with 1-2 tablespoons of the wasabi dressing (below) top with avocado and toasted sesame seeds and serve with additional dressing (if desired.)

Wasabi Salad Dressing (warning: packs a punch!)
- 1 teaspoon wasabi paste
- 1 teaspoon soy sauce
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon sesame oil

Place all ingredients in a small jar or bowl and mix well until everything is blended together.

April 3, 2012

PAB: Pear, Avocado and Bacon Salad

Some things just need to be done. Sometimes they need to be done because that’s just how life goes. Tough luck. Sometimes, it’s tradition. And sometimes it’s because it’s exactly what you want at that particular moment.

Like doing laundry.
Like taking out the garbage.
Like going to the dentist.
Like chocolate on Easter.
Like popcorn at the movies.
Like eating a well-balanced breakfast.
Like having a big glass of wine (or 3) with a good friend.
Like savagely tearing off and eating the end of the baguette as soon as you leave the bakery.
Like watching episode upon episode of The Bachelor even though you fear it might be negatively influencing your views on your own gender.

Like pear and bacon. Bacon and pear. And avocado. And buttermilk. It has to be done. Let’s do it!

Pear Avocado and Bacon Chard Salad
- 3 cups Swiss chard, rainbow chard, spinach or kale
- 1 pear, sliced into thin wedges
- 1/2 an avocado, sliced into this wedges
- 2-3 tablespoons of sun-dried tomatoes packed in oil, chopped
- 1 large rasher of bacon or two small (American bacon) rashers, cut into small pieces

Mustard Buttermilk Dressing
- 6 tablespoons buttermilk
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon stone-ground mustard
- 1 clove garlic, minced or grated on a Microplane grater
- sea salt
- ground pepper

To make dressing:
Combine all ingredients in a jar with a lid and shake well. Add more salt and pepper as desired.

To assemble salad:
Place the first 4 ingredients in a bowl and gently toss with 2 or 3 tablespoons of dressing. Set aside.

Heat a pan over a medium high heat. Add bacon pieces and cook until browned and crispy. Place on a paper towel and blot off excess oil. Scatter over salad. Drizzle on additional dressing, if desired.

Serve with lazy girl roasted chicken legs (recipe coming soon) or crusty bread.

January 11, 2012

Dried Fruit, Carrot and Avocado Quinoa Salad with Cumin Lemon Dressing

I feel a little guilty that I have managed to dodge New York winter for the past two years. Rather than dwell on thoughts of bitter cold trudges to the subway and seeing close to zero daylight during the week, I’m going to talk about fruit in salads. That’s fair right?

I’m a big fan of the whole savory-sweet thing (I mean, chocolate-covered pretzels + me = true l.o.v.e.). Acting on this affinity, I have been making an effort to involve more fruits in my otherwise savory salads.

Besides finding mind-blowing complimenting flavor combinations, fruit in a salad adds a bit of  freshness and unexpected warmth to the dish. One could almost say it added a bit of summertime to a dish. One could almost say that…

It feels a little rebellious too, which I enjoy.

This quinoa salad is for my people in the Northern Hemisphere (or Southern too!) who might need a little pick-me-up with their wholegrains. A burst of sweetness against a zesty and smokey cumin-lemon dressing with a dash of salt is the perfect way to fake some sun.

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Dried Fruit, Carrot & Avocado Quinoa Salad with Lemon Cumin Dressing
Adapted from Fine Cooking. Makes 2 servings

- 1/2 cup red or white quinoa, rinsed well
- 1 tablespoon of dried cranberries
- 2 tablespoons dried apricots, thinly sliced
- 1 medium carrot, grated on a box grater
- 1/2 cup fresh coriander, chopped
- 1 medium ripe avocado, pitted, peeled, and cut into 1/2-inch chunks
- 2 medium spring onions, white and light green parts only, thinly sliced
- 1-2 tablespoons pepitas
- 1 large lemon
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 tsp. sweet paprika
-  Salt & freshly ground black pepper

In a medium saucepan bring 1 cup water, the 1/2 cup quinoa, and 1/2 teaspoon of salt to a boil over high heat. Cover and reduce the heat to medium low. Simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and place it in a large mixing bowl to cool.

In a small bowl, finely grate the zest from half the lemon and then squeeze 1 tablespoon of juice. Whisk in the olive oil, cumin, paprika, and 1/4 tsp. salt. Toss the dressing with the quinoa, cranberries, apricots, carrots, coriander, avocado, spring onions, and pepitas. Season to taste with salt and pepper, Can be served cold or at room temperature.

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Extra thoughts:
This would make a nice side for grilled chicken or fish. Or do what I did: add some leftover chickpeas and serve it over a big bed of baby spinach with an extra spritz of lemon for a lunch salad.

January 10, 2012

Avocado, Orange and Sweet Potato Salad with Miso Lime Dressing

Here’s another recipe adapted from Bon Appetit’s cleanse menu – I loved it even before I made it.

I couldn’t resist the uniqueness of avocado and oranges with a miso lime dressing. It all sounded so glamorous in a carefree, perfect salad sort of way. (Has anyone ever called a salad glamorous before? What am I?)

It’s a refreshing citrus-fueled party on a plate, as far as I’m concerned. The friendly sweetness of the sweet potatoes (my addition) and the mellow creaminess of the avocados against the salty/tangy miso lime dressing makes the whole salad a happy experience. Like I’ve just had a weekend away at a spa kind of happy experience.

Relaxed and feelin good.

I’ve made some variation of it 3 times now. I threw diced tofu in one version, and roasted pumpkin and pepitas in another.

This dressing has definitely earned itself a place in my rotation – I’m looking forward to finding a few more uses for it.

Salad
Makes 2 serves
- 1 orange, segmented
- 1/2 an avocado, cut into bite-sizes pieces
- 1 small (or 1/2 a large) sweet potato, roasted
- 3 large handfuls of baby spinach or arugula
- Toasted almonds, for sprinkling

Miso Lime Dressing
Makes 1 Cup
- 1/4 cup white miso paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- Zest and juice from 1 lime (plus more)
- 1/4 cup water

Put all ingredients in a jar, cover and shake. Chill for up to 1 week in an airtight container. To freshen the dressing after a few days, add a squeeze of lime or lemon juice.

Assemble salad and pour dressing on to taste.

November 28, 2011

Crab Cakes with Green Yogurt Dressing

Crab cakes and football – that’s what Maryland DOES!

Confession: I’ve never been to Maryland, as far as I can recall. But Wedding Crashers still makes me laugh after seeing it about 50 times, and I love love love crab cakes so it seemed like a good quote to lead into this recipe.

I have made similar versions to these crab cakes a few times, and I think I have finally tweaked them to just the way I like them. I pre-cook my diced peppers and onions prior to adding them to the crab mixture to bring out their full sweetness and the fresh parsley adds appropriate flecks of green spice to the sweet crab and aromatics.

November 14, 2011

polenta-crusted fish with mango avocado salsa

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Fish with a fresh, fruity salsa is one of my favorite summer dinners. The weather has been getting warmer here in Bondi, and the mangoes are flowing like water, so fish with a mango and avocado salsa was a no-brainer dinner choice this weekend.

I would typically just grill the fish with a little salt, pepper and olive oil to pair with such a vibrant salsa. But to mix it up, I thought I would use some finely ground polenta to give it a nice crust. It added a satisfying crunch and a nice subtle corn flavor that always goes nicely with coriander and salsa. I’ve got to say, I was a fan of this one.

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