Asian Rice Salad with Vegetables

     Today we travel to Asia for a lovely fresh salad.  Leftover rice inspired this recipe to add to dinner tonight.  I was raised not to be wasteful so I always try to use any leftovers by turning them into another meal that is new and fresh.  Rice can take on so many flavors,  basmati rice is what I had leftover so that is what I used but brown or even wild rice would work.  This salad is bright and colourful, crisp and with the addition of edamame would also make a complete meal all by itself.
The tang of rice vinegar and smokiness of the sesame oil finish the salad of perfectly, if you like a bit of heat stir in some wasabi paste.

Asian Rice Salad with Vegetables



A colourful, crisp salad.

 

Ingredients you will need  plus any leftover rice you have.

 Diced water chestnuts add a nice crunch.

Steamed edamame and corn.

Ingredients for the dressing.

Delicious, colourful, nutritious side dish or a main course.

Great to take for picnics or even on a hike!

 

Asian Rice Salad with Veggies Recipe

Ingredients:

4 cups cooked white/brown rice, chilled

1/4 cup oil (peanut/sunflower)

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp sesame oil

1 carrot, diced

1/2 cup chopped water chestnuts

snow or snap peas (optional)

1/2 cup corn kernels (optional)

1/2 cup edamame (shelled & cooked)

1/4 cup rice vinegar

1 stalk celery, diced

1/2 red or yellow bell pepper, diced

3 green onions, chopped

2 tbsp chopped fresh parsley

wasabi paste ( optional)

Preparation:

In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, rice vinegar and sesame oil.

Stir until the sugar dissolves, then pour over the rice in a large mixing bowl.

Toss gently to coat, then set aside.

Steam the carrot, snow peas and corn for one minute. Cook edamame according to package directions. Drain, then stir the vegetables into the rice.

Add the remaining ingredients and stir to combine. Serve chilled.

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The most important human endeavor is striving for morality in our actions. Our inner balance and even our very existence depends on it.

Only morality in our actions can give beauty and dignity to our lives.

-- Albert Einstein 

DANDELION SALAD

Sunshine, blue skies, springtime flowers pointing their faces to the sun.

Growing up surrounded by love, we witnessed many rituals.

One of my favorites is Spring Dandelion 'hunting'. We would go

out into my parents' garden and look for the bright green plants

poking their heads out of the soil. Big smiles on our faces

because we knew we would have Dandelion Salad for lunch.

Grandmother would always tell us how good it was for us, after a long

winter our bodies 'were asleep' and we needed to wake them up with

a good detox. Dandelions are high in Calcium, rich in Iron, loaded with

Antioxidants, contain many Minerals and besides vitamin A as beta-carotene (186% RDA) and vitamin C (21% RDA), each cup of chopped dandelion greens are also good sources of vitamins B1 (9% RDA), B2 (11% RDA) and B6 (11% RDA),

 vitamin E (13% RDA) and especially abundant in vitamin K (357% RDA).

Well Grandmother (Baba) said this in her own language but we understood - it was good for us-

luckily for Baba and our parents we loved Dandelion Greens.

Last year I let the few Dandelion plants go to seed and went around my garden and 'seeded'

more so we could have a good 'crop' for salads in the spring.

(To my neighbors horror I'm sure as they most likely are trying to get rid of any sign of dandelions!)

Little do they know it's like gold in this yard........

So for the past few weeks I have been out in the back yard, checking on 'my greens'

today was the day to dig up the dandelions. They are best before the bloom but can still

be eaten - flowers and all. Cut them at the root and if you like save the root and make

Dandelion Tea. Put the green into a sink full of water to rinse any soil that come along.

If you cut them the right way they will be fairly clean and will require very little washing.

I usually give them at least 5 washing in lots of cold water, pulling out any grass etc that may be

intertwined among the leaves. Drain well and proceed with the making of this salad.

Dandelion Salad

So good for you Comfort Food.

 

The ingredients you will need.

The dandelion greens chopped along with the green onion

and the hard boiled egg and canned tomatoes waiting

to be incorporated into this salad.

Greens, chopped, eggs chopped.

Tomatoes are added, along with some oil, salt and pepper.





 

We like to eat this salad with some homemade bread

to dip into the 'dressing'.

DANDELION SALAD RECIPE

1 bunch of dandelion greens (approx. 10-12 medium sized plants)

1-2 green onions, sliced

1-2 hard boiled eggs, chopped

1 cup canned tomatoes (more if you prefer)

2 Tbsp sunflower oil ( use what oil you prefer)

Toss everything together and enjoy!

Wash dandelion green very well to remove any soil, sand or grasses.

Drain well and chop.

Slice green onions, chop the eggs.

In large bowl combine the dandelion greens, green onions, chopped eggs.

Add the canned tomatoes and oil.

Season with salt and pepper.

Enjoy with a slice of bread. salt and pepper to taste.

 

Note: With any leftover dandelion greens, we used to take the whole dandelion,

twist and dip this into a mixture of oil and a bit of salt.

Usually eaten this way when we had fresh soup for supper.

Another delicious, nutritious way to eat Dandelions.

 

". . . .that we live our deepest Soul's desire not by intending

to change who we are but by intending to be who we are."

- Oriah Mountain Dreamer

 



Mirza Ghasemi ( Persian Eggplant Dip)

 

Today  through this dish we are travelling to the country of Iran (Persia)

 

Since our daughter Anastasia introduced us to Aras we have

'tasted so much of this country' through his memories and

his cooking.  His Mother Azam taught him well and

my daughter Anastasia is a lucky woman to have him cook

the dishes of his country and through them our family

 benefits when they visit and cook us some of the Persian dishes.

 

In my research I have read that eggplant (aubergine) is "the potato" of Iran.

 

   I love eggplant as it is such a 'meaty' vegetable

and really does take on what ever flavor you choose to give it!

  It is such a beautiful vegetable, deep purple shiny skin.

  Whether it be the Asian variety, the little mini eggplant - it is so versatile.

I first tasted this wonderful dish while visiting our daughter Anastasia and son-in-law Aras

 in Victoria two years ago.   When I returned home I could not get this wonderful dip

and it's delicious flavors out of my head.  So I decided to do some research and re-create the version we purchased from the Persian shop called: Mediterranean Middle Eastern Food ( Blair Mart) at 924 Pandora Street.

The owner is such a friendly, welcoming man and always encourages you to try a few of his dishes from the deli portion of the little store. I highly recommend you stop and just wander through his shop.

Here is my version of this flavorful dish

 

Mirza Ghasemi ( Persian Eggplant Dip) with Sangak (nan)

a Persian bread for dipping.

 

 

 

  The ingredients you will need:

The eggplant has been roasted and the purple flesh

has become crispy and smokey.

The flesh is peeled from the eggplant.  I use a

 spoon and scoop the flesh out. 

 

Chop the eggplant pulp  (do not get rid of the juices left behind)

add them to the pan.

The fresh tomato is blanched and skin is removed.

 Onions, garlic and tomato are chopped ready for the pan.

 Olive oil is hot and waiting for the onions and garlic.

 

 The onion and garlic are sauteed until golden.

The chopped eggplant  is added and sauteed a few more minutes.

The chopped tomato, turmeric and cinnamon are added.

Stir in the tomato paste and the water and season with salt and pepper  to taste.

Continue to simmer until thickened. 

 

 

Mirza Ghasemi, a smokey, full bodied dish eaten as

an appetizer, snack or as a meal when egg is added to it.

 

 

 

 Mirza Ghasemi ( Persian eggplant dip)  Recipe

 

 Makes 4 generous servings as a meal

  or approximately 2 cups dip

 Ingredients

1 large eggplant (not the long skinny one)

1 large tomato, skin removed and diced

 2 Tbsp. olive oil

3 cloves garlic, minced

1 medium onion, diced finely

1/4 cup   tomato paste

1/2 cup water

1/2 tsp  ground turmeric

1/2 tsp ground cinnamon

 1/4 tsp salt

 1/4 tsp pepper

 

1 large egg, beaten

 

Direction

Bake the eggplant in the oven on broil until the skin is black and charred and the

flesh is tender. 

If you have a gas stove you can roast it over the flame or on a BBQ

When the  skin of the eggplant is charred very well and  bursts it means it is done.

Put in a bowl and cover with foil or plastic and let steam for a few minutes while you get

the rest of the ingredients ready.

 Peel the eggplant and chop.

Blanche  the tomato and  peel the skin, then chop

 In a medium saucepan, heat the olive oil.  Add the onions and garlic and saute until golden.

Add the chopped eggplant and saute another  3-4 minutes.

 To this add the chopped tomato and the spices and tomato paste.

Simmer until  thickens  - this will take about 4-5 minutes.

 

To eat this as a meal:  Slide the  eggplant mixture to the side of the pan and break the egg into

the pan, cook until the egg is partially cooked then mix with the eggplant and cook another 1-2 minutes.

 

We like to eat this with either pita bread, or the traditional 'Sangak' a Persian flat bread that is stone baked

There is a wonderful Persian Bakery in North Vancouver, B C. where you can purchase

Sangak and other delicious Persian breads, fresh - right out of their ovens.

 

 

 

 

'Children of the Light are born to help us see the way.' ~ Rumi♥

 

 

 

 

	

 

 

 

 

 

HEARTY BEAN SOUP

 

 

Hearty Bean Soup

 

BEAN SOUP a dish we grew up with, so many good memories of our family

and Grandmother as well as those extended family members or guests that

would stop in for a visit.  Sitting at the table with 'everyone' gathered around

all the chatter, 'catch up' and laughing.  Mom's freshly baked  bread and homemade

cheese and butter to be savoured with this aromatic and filling soup. We would

sometimes add freshly grated horseradish (that my Dad grew and made) to this soup.

We also would butter the homemade bread and top it with sliced onions which

we then drizzled with vinegar and sprinkled with coase salt. 

It sure would clear those sinuses and add a lovely kick!  The beans

were grown by my parents in their wonderful garden, dried and stored for later use.

So many memories of all of us around the table in the kitchen.

Many stories were told by the adults, and us children would just absorb it all.

No television was needed, no computers just the familiar voices  of our family.

This bean soup is still a favorite with both our family and our friends.

 

 

Bean  Soup ready to eat.

 

 

 Ingredients you will need.

 

Butter melting in my saucepan.

 

Onions sauteed and tomatoes joining the melted butter,

to simmer for several minutes.

 

Water measured and being brought to a boil.

To this the quartered potatoes and

 half the cream and half of the tomato/onion

mixture will be added.

 

Potatoes  are tender and removed into a bowl with

the rest of the cream for mashing.

 

Potatoes diced waiting to be added at the last 10 minutes of cooking.

 

All ingredients have been added and  soup is brought

back up to a boil.

The completed Bean Soup ready to be poured into bowls

and eaten.  The  extra can be poured into sterilized jars

and sealed for later.  

 

Jarred soup cooling down and ready to be stored

in the fridge for later use.

 

 

BEAN SOUP RECIPE

This recipe is based on the one from the Hospitality Cookbook.

It  makes a lot but is easily cut in half for a smaller batch..

 

16 cups  water

1 1/2 Tbsp salt

2 large carrots, diced

2 stalks celery, diced

5 cups  cooked beans with liquid (beans of  your choice)

3 cups potatoes, quartered 

1 cup potatoes, diced

2 cups tomatoes, canned

3/4 cups onion, chopped

1 cup butter

1/2 - 1 cup cream

black pepper

 

In a large pot add water and bring to a boil.

Add salt, carrots, celery, 4 cups of the beans and

the quartered potatoes.Bring to a boil and simmer

until the potatoes are tender.

In a large frying pan add 1/4 cup of the butter, add the onions

and saute until they soften, add the canned tomatoes and

let simmer 5-7 minutes, stirring often.

. When the water comes back to

a boil, add 1/2 t he cream and 1/2 of the tomato onion mixture.

Remove the   quartered potatoes to a bowl and add back the

diced potatoes and the reserved 1 cup of beans and liquid.

 Let this boil for a few more minutes while you

mash the potatoes in the bowl  adding the rest of the tomato/onion

mixture and mashing it all together.

Add this to the boiling water. 

 Bring to a boil once again and shut off heat.

Season with pepper and more salt if desired.

Serve with homemade bread, cheese and perhaps some prepared horseradish.

 

 

'Each day I am thankful for .....

Nights that turned into mornings....

Friends that turned into family.....

Dreams that turned into reality....

And Likes that turned into Love.'