Summer Salads !

Courtesy New York Times.



http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=1&_r=1&ref=global-home

hmmm..

Jacob's Creek

Reserve

Cabernet Sauvignon

Vintage 2002

Spinach Delight

I am going to put up two versions of this recipe. The original is from Abha's mom. The modified version is a mix of that and a recipe I found on NYTimes food section.

Ingredients:
1 Bag washed and cut spinach
1/2 a medium onion finely chopped
1-2 finely chopped green chillies (Optional)
1 can Garbanzo beans
1 cup Vegetable broth
Salt to taste
Lemon to taste
Seasoning:
Oil
Methi seeds
Hing
2-3 cloves of Garlic
A touch of Jeera
Dried red chillies or red chilli powder

How to (Original Recipe from Aunty):
1. Take the spinach in a big bowl and microwave for 5 minutes. It will shrink significantly.
2. Heat oil. Add the seasonings (minus jeera).
3. Add the Spinach and cook well.
4. Voila ! its ready to serve.

Modified version:
1. Take the spinach in a big bowl and microwave for 5 minutes. It will shrink significantly.
2. Heat oil. Add all the seasonings and the finely chopped onions. If you are not using the dried red chillies then use the chopped green chillies and a pinch of red chilli powder. Saute well.
3. When onions are roasted add the garbanzo beans and Spinach. Sautee well.
4. Add the broth (add water as necessary to get a consistency you like. I like to make it like a soup or a dal) and cover and cook on low-medium flame for 5 minutes.
5. Take it off the flame and squeeze lemon. Its ready to serve.

Asian Style Tabouleh Salad

This recipe is "inspired" from Rose Reisman's Light Vegetarian Cooking book.

Ingredients:
1.5 cup Bulgur Wheat
2 Cups vegetable broth
1/2 cup peas
1 green capsicum chopped
1 cup chopped spring onions (I used 1/2 small regular onion since i didn't have spring onions)
1 cup chopped broccoli (I used cauliflower)
1/2 cup chopped cilantro
Salt and Pepper(very little) to taste

For the dressing:
4 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp oil
2 cloves of garlic chopped
1/2 inch piece of ginger
2 tbsp soy sauce

Serves about 6.

How to:
1. Bring the broth to boil and turn off gas.
2. Stir in the bulgur wheat and cover and let it sit for about 10-15 minutes.
3. Take all the vegetables (except cilantro)in a bowl and add a little water and cook (I like it a little crunchy so I only cook for 3 minutes) in the microwave.
4. Drain excess water from vegetables and mix with the bulgur wheat when it is ready.
5. Put all the ingredients for the dressing in the blender and blend well.
6. Add the dressing to the salad slowly mixing it in well. Add salt and pepper to taste.
7. Garnish with chopped cilantro and a squeeze of lemon. Serve fresh.

Butternut Squash Soup with a Twist

This recipe is "inspired" from a recipe I found on WholeFoods's website.

Ingredients:
1 whole butternut squash
1 medium size onion
1.5 inch piece of ginger
1/2 liter Vegetable Broth
1/3 can of Lite coconut milk
2 table spoons of olive oil
Few leaves chopped fresh basil
Salt and Pepper to Taste
Thai Red curry Seasoning

Will serve 4-6

How to:
1. Cutting the butternut squash proved to be a very daunting task. It took me forever to peel and cut the damn thing. Its harder than a rock. I later found out that you can throw it in the oven to soften it before you cut it. Anyways, wash peel and cut the butternut squash into medium size pieces.
2. Chop onion and ginger. Saute the squash with the onions and ginger in 2 tablespoons of olive oil.
3. Add enough broth, salt and pepper to taste and pressure cook for 2 whistles.
4. Allow to cool sufficiently and slowly puree in the blender adding the coconut milk little by little at a time.
5. Add more broth to get the consistency you need.
6. Add thai seasoning to taste and allow to simmer on low heat till all the flavours mix well.
7. Garnish with fresh basil leaves and serve hot.