Crab Salad, often eaten as sandwich, is definitely a summer delight because it is so simple to make and made mostly of refreshing ingredients. It is also among the salads that is made of almost any vegetable and herb – depending on your taste – you could mix the cooked cooled crabmeat with onion, bell pepper, lettuce, vinegar, basil, chervil, coriander, even hazelnuts and boiled egg. Here is my selected version of crab salad. I love it and actually crave it as soon as it feels like summer out there!
Ingredients: 300 gr. cooked crabmeat, flaked. 1 cup celery (leaf and heart), diced. 3 tbsp. parsley, chopped. 2-3 tbsp. mayonnaise. 1 medium lemon juice. To serve, you could use any plain or seeded sandwich rolls, or for an added visual effect and nutritional value top it on avocado wedges. Read the rest of this entry »
Okay, this is a completely innovative meatless, eggplant-based side dish inspired by the Greek moussaka; it is much simpler than Moussaka, with far fewer ingredients. I have worked on the recipe several times and am quite proud of the result. Here we go.
Ingredients (Serving 4-5): 1½ kg eggplant, peeled. 1 kg tomatoes. 1 large onion, peeled and thinly sliced. 4-5 cloves of Garlic, minced. 250 gr, Mozzarella cheese, grated. 1-2 tbsp. tomato-based hot sauce (see below). 1 teaspoon turmeric. Salt and cooking oil as needed. Read the rest of this entry »
I was so excited when I first discovered the “massaged kale salad” and shred it here.
More excited still with my recent discovery of Kale chips. I followed Kate Eats Real Food’s recipe here and came up with an excellent – crispy and de-li-cious chips kale chips!!
I have come up with a combination of finger foods, which could be prepared in about 2-3 hours, max., tasting real good and looking way more laborious. So, Let’s get right in to it:
1. Stuffed Meat Rolls (rollet-e goosht): Read the rest of this entry »
Maast-O-khiyar: Grated cucumber and yogurt, mixed with salt, black pepper and dried mint powder, and topped with dried rose powder: a perfect combination of tastes, aroma and color and a savory companion of many Persian foods.
Fresh vegetables and two home-made dips or the whole family to savor : Guacamole and Persian Shallot marinated in yogurt (maast-o-mosir) and garnished with chopped chives.
Shish-tauk, an originally Turkish term and a Lebanese way of marinating and broiling chicken, enjoys much popularity and countless recipes on the internet.
We in Montreal, though, would claim an exclusive right over this dish, as it is prepared in a specific ways by Lebanese chain fast food restaurants, most notably Amir Restaurant. I have been to Amir and taken out its sandwich and plate shish-tauk dishes often enough to come up with my own recipes for this easy and delicious sandwich!
This is another pretty looking, common salad which is nice to have while strawberries are still in season.
What is renown among Iranians everywhere as “salad-e Shirazi” is, in fact, a common and popular green salad everywhere in Iran. It is simply considered more authentic when made by a Shirazi or consumed in Shiraz.
It is refreshing, tasty and goes with almost all types of Iranian dish, especially with mixed-rice verities, such as cabbage-mixed polow.
Ingredients: It only takes three vegetables to make it: Read the rest of this entry »