Salad

Potato Salad – the Taste of Summer!

By / Potato, Salad, Sides / 2 Comments /

Finally… summer is officially here! Today is Memorial Day… the starting of beach days and spaghetti tops and sangrias and salads! A season embodied by that Nat King Cole song I love… ‘Those lazy crazy hazy days of summer… of soda and pretzels and beer…’. And of course disagree with the last line, ‘You wish that summer will always be here…’ I’m sure no one would give summer a second thought if it was always here! Okay, okay, I digress, that is topic for another post. 🙂
 
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So talking about summers and salads, what would you consider the most basic salad? For me, it is potato salad. I can never get tired of it, especially as it can be prepared in many many variations. In fact, I’m sure each person will have their own favourite version of it.
 
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Generally, I do not like mayo in my salads as it feels a bit heavy. So for potato salads, I prefer a mix of sour cream and lime juice. And a spot of melted butter to give it a bit more creaminess. Of course, the butter can be totally omitted without any noticeable impact, and most often I do so.
 
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As a rule, I use red potatoes for making a salad. Even though the potatoes are peeled, I like to leave one or two unpeeled so that you get a glimpse of the red skin here and there. Looks pretty!
 
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And I do have a secret ingredient which gives the potato salad a very nice tingly bite… celery seeds! Just a pinch is sufficient to give the salad that added taste of freshness. And of course, if you want to give it some additional kick, you can always go with finely minced pickled jalapenos!
 
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Potato salad looks very pretty served on lettuce leaves. My favourite for this purpose is iceberg lettuce. The leaves sure add a delicious crunch to the salad. And don’t forget that lemony sangria to complete the lovely summer feeling!
 
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~Ria

 

Potato Salad – the Taste of Summer!
 
Author: 
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Ingredients
  • 8 red potatoes
  • 3 spring onions
  • 1 tbsp fresh lime juice
  • 2 tbsp butter, optional
  • 1 tsp dill weed
  • ½ tsp sugar
  • ½ tsp celery seeds
  • 4 ribs celery
  • 1 orange and 1 yellow bell peppers
  • 1 cup sour cream
  • Salt and black pepper to taste
Directions
  1. Peel 6 of the potatoes. Cut the potatoes into ½ inch cubes, two of them with skin on.
  2. Boil the potatoes in salted water, till done. Drain and keep aside.
  3. Thinly slice the spring onions, white and green parts,
  4. Finely chop the celery.
  5. Cut the bell peppers into very small cubes.
  6. Mix together the boiled potato pieces, spring onions, lime juice, butter (if using), dill, sugar and celery seeds. Cover and keep aside till time to serve.
  7. To serve, add the celery, bell peppers and sour cream to the potato mixture and mix well.
  8. Add salt and freshly ground black pepper to taste. Ready to serve!

Quinoa and Lima Beans Salad with Walnut Dressing

By / Beans, Grains, Salad / 2 Comments /

2013 was declared the ‘International Year of Quinoa’ by the United Nations General Assembly, with the objective drawing the world’s attention to the role that quinoa can play an important role in eradicating hunger, malnutrition and poverty.
 

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So what is so special about quinoa?
 
For starters, quinoa is a complete source of protein that includes all nine essential amino acids. Imagine what a blessing it is to vegans who always have a problem about enough protein in their diets. While quinoa is low on calories and carbs, it is also gluten free and rich in fibre. Quinoa also contains minerals like magnesium, iron, tryptophan, copper, and phosphorous.
Its qualities are so much recognised that NASA includes it in the menu of its astronauts!
 
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Quinoa, pronounced ‘kinwah’ following its Spanish spelling, is the grain-like seed of a plant belonging to the spinach family. It was cultivated in the countries of Ecuador, Bolivia, Colombia and Peru, of the Andean region, 3,000 to 4,000 years ago. A staple in the area, quinoa has become increasingly popular world over in the last few years.
 
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Quinoa seeds have a bitter coating called saponin, which makes birds avoid them. In the case of most of the quinoa that is available today in the market, this coating has been removed. Still, it is better to wash it thoroughly before cooking it.
 
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You can cook quinoa the same way as rice. You can boil it in lots of water and then drain it. Or you can combine quinoa and water in a ratio of 1:2, bring it to boil, and simmer it till done and water absorbed, in around 15 minutes. For added flavour, quinoa can be toasted dry for five minutes over low heat and then cooked.
 
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Though quinoa can be used in many ways – quinoa burgers are quite tasty! – my favourite use for it is in salads. It is very versatile and you can add a lot of varied stuff to it to come up with interesting combinations. I like it best when I add a lot of my favourite things and come up with a satisfying meal in one dish!
The addition of lima beans, broccoli, carrots and avocados make this a complete, nutritious meal. The onions add flavour to the salad.
 
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And if you grind the dressing a bit coarse, it adds a bit of crunch too! And if you like the dressing on the spicier side, you can even add some red chilli flakes to it.

~Ria

Quinoa and Lima Beans Salad with Walnut Dressing
 
Author: 
Recipe type: Salad
Cuisine: International
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Ingredients
  • Half cup quinoa seeds
  • 1 cup frozen baby lima beans
  • 1 head broccoli
  • 1 ripe avocado
  • 1 carrot
  • Half a small red onion
  • Half cup walnuts
  • Quarter cup olive oil
  • Two cloves of garlic
  • Salt and black pepper to taste
Directions
  1. Wash the quinoa thoroughly under running water and drain.
  2. Bring one and a quarter cup of water to a boil. Add a pinch of salt and the quinoa to the boiling water. Reduce heat, cover and cook for 15 minutes.
  3. Wash the frozen lima beans under running water to defrost it. Cook in a microwave with a pinch of salt and two tablespoons of water, for three minutes.
  4. Cut the broccoli head into florets. Cook in the microwave with a pinch of water and two tablespoons water, for two minutes.
  5. Scrape the carrot into longish strips.
  6. Slice the onion thinly.
  7. Cut the avocado into pieces.
  8. Soak the walnuts for 15 minutes. In a blender, add the walnuts and garlic and blend. With the blender running, add the olive oil in a steady stream. Transfer to a dish and season with salt and lots of freshly ground black pepper.
  9. To assemble, in a large bowl, toss together the quinoa, lima beans (drain off any excess cooking water from the lima beans and broccoli), broccoli, carrot, onion and avocado. Transfer to a serving bowl and drizzle the dressing over the salad. Serve the extra dressing along with the salad. Delicious!