(working recipe) Garlicy green bean and mushroom salad

I had this when I was in Las Vegas and I couldn't stop eating it. So, I'm trying to replicate it to some extent. This recipe will probably be edited in the future as I keep tweaking it.

Ingredients:

Fresh green beans (I used a "bag" of thin trimmed green beans, which might be about 3 cups or so. I'd love to have found some "haricots verts" super small ones, but it was a no go this time)

small carton of small button mushrooms

1/2 to 1 orange, yellow, or red bell pepper, cut into very thin strips

4 large cloves garlic, pressed

olive oil

pepper

few pinches of salt

onion powder and garlic powder (optional)

1/2 cup to 1 cup of broth of your choice (I recommend vegetable or chicken)

Instructions:

Saute garlic and mushrooms in olive oil over medium-high heat for a few minutes. Add green beans and sautee a few more. Add broth and spices and and cover well.

Let veggies steam until the green beans are cooked but not "soft." You want them to be more al dente than mushy.

Remove from heat and drain extra liquid. Cool in fridge until cold (or use ice cubes and then strain out the water). Add bell pepper slivers and mix well. adjust spices and add a tiny bit more olive oil if you wish. Serve

thoughts- I might add some dijon mustard next time. not sure yet

Radish and Onion marinade

• bunch of fresh radishes, ends cut off and sliced as thiny as possible
• 1 red onion, halved and sliced thinly
• the juice of two good lemons (alternative is to use 3-4 limes)
• salt
• 1/4-1/2 tsp cayenne pepper or chili pepper powder of your choice

Rub onions with a bit of salt to wilt them. combine ingredients together and put in the fridge to marinate a few hours.

simple red cabbage slaw

1/2 large red cabbage head, outer two layers of leaves removed and bottom stem sliced off

1/2 large red onion

1/2 cup red wine vinegar (seriously dont use regular vinegar. If you absolutely have to, you can use apple cider vinegar, but it won't be the same)

few tbs of olive oil

salt or salt substitute mixed with salt if you're lo sodium like me

garlic powder

onion powder

fresh ground pepper

Shred the cabbage head as finely as possible or mince it. Don't buy pre shred cabbage in a bag, they have little "calluses" where they've been cut and it just isn't right!

mince the red onion and mix together in a large bowl with the shredded cabbage. sprinkle salt or substitute over it all and rub into the veggies. Let rest for five minutes.

add rest of spices and toss, then add olive oil and red wine vinegar and toss. taste and adjust seasonings as you prefer.

Optional- I didn't do this, but it occurs to me that a peeled and grated carrot would be good in there, too.

Salad Olivieh

Salad e Olivieh
Persian Chicken Salad


My version-- easy way

5 eggs
5 medium to large potatoes
chicken (I usually only use two breasts and save the rest for other things)
mayo
a clove or two of garlic
garlic powder
1 chopped onion
sour or dill cucumber pickles, finely chopped
salt
pepper
1 can of baby peas

1. Boil the potatoes and eggs in a large saucepan until the potatoes are done. Cool.
2. Peel the potatoes and eggs and chop well, adding them to a bowl. Mash very coarsley (you dont want a paste!)
3. cook the chicken any way you normally do-- I usually boil it with a chopped onion and a garlic clove or two, then roast it a little in the oven. Then I reserve the breasts for this recipe, and save the dark meat for another meal.
4. cool the chicken, and debone and chop or shred. Add to the bowl with potatoes and eggs.
5. Season with salt and pepper and garlic powder. Add the minced pickles and the drained can of peas.
6. Drop in as much mayo as you prefer, and mix well. This is also very marvelous with lemon or lime juice added as well.

* serve with pita bread-- this is like my favorite outing or travel food-- also good for a cold lunch!

~~~~~~~~~
Recipe #2 from "New Food of Life" cookbook

1 frying chicken, about 2-3 pounds, with skin removed
1 onion, pelled and finely chopped
1 tsp salt
4 carrots, peeled and chopped
2 cups fresh shelled or frozen green peas
2 scallions, chopped
2 celery stalks, chopped
5 large potatoes, boiled, peeled, and chopped
3 medium cucumber pickles, finely chopped
1/2 cup chopped fresh parsley
2/3 cup green olives, pitted and chopped
3 hard boiled eggs, peeled and chopped (optional)

Dressing-
1 cup chicken broth
3 cups mayonnaise
2 tbsp "Dijon" Mustard
1/4 cup olive oil
1/4 cup vinegar
1/4 cup lime juice
1 1/2 tsp freshly ground black pepper

1. Place the chicken in a non stick pot along with the onion and the salt. Cover and cook for 1 1/2 hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, debone the chicken, and chop finely. Set aside the chicken broth for later use.
2. Steam the carrots for 5 minutes and set aside
3. Steam shelled peas for 5 minutes and set aside (if using frozen, follow package directions)
4. In a large bowl, whisk together broth, mayo, mustard, olive oil, vinegar, lime juice, salt and pepper. Mix thoroughly.
5. Combine the chicken, prepared veggies, and eggs with the rest of the ingredients. Pour the dressing over it and toss well. Adjust seasonings to taste.
6. Transfer salad to a flat plate and decorate with hearts of romaine lettuce. Chill for at least 2 hours. Serve with lavash bread, hot pita bread, or even french bread.

Variation-- Instead of combining all of the ingredients in step 5, you may arrange all the ingredients separately on a serving platter and put the dressing in a small side bowl.

Mishweeya

3 large green peppers (capsicums)
3 large firm tomatoes
minced parsley
dressing:
1 clove garlic, crushed
3 tbs wine vinegar (or other vinegar if you prefer)
1/4 c olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper
2 tbs minced parsley
2 tbs minced cilantro

* grill the peppers (under broiler or over a flame if you have a gas stove)
turning constantly.
* When all evenly cooked (skin will be blistered/black), plunge into cold
water or ice water.
* under running water, rub off the charred skin (some ppl put the peppers
in a paper bag or in a closed bowl to help separate the skin first) Remove
seeds and white stuff and cut into pieces about 1 inch square.
* Boil a large pot of water and drop in the whole tomatoes. Cook for 1/2
minutes (skin will crack sort of if you run a fork on the skin), then
transfer to a bowl of cold water. Remove the skin and cube or dice the
tomatoes. (some ppl roast the tomatoes the same way as the peppers)
*make the dressing by combingin dressing ingredients in a closed jar and
shaking (or however you prefer). pour over the peppers and tomatoes and toss.
Marinate for about an hour and garnish with parsley.

Moroccan Carrot Salad

Ingredients

1/2 cup water
salt
1 pound carrots-- pared and cut into 2.5 inch X 1/4 inch sticks (generally)
fresh parsley, minced

Ingredients For The Dressing

1 clove garlic crushed with salt (or pressed)
3 tbs lemon juice or vinegar
1/4 cup olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper (or more)
2 tbs minced parsley
2 tbs minced cilantro

Instructions

Bring the water to a boil, add salt and carrots, and steam over medium heat until tender-crisp, about 10 minutes. Drain, reserving 1/4 cup of the cooking liquid.Prepare the dressing by putting the ingredients together (the recipe recommends putting it in a Tupperware box and shaking it together)Stir the dressing and the reserved cooking liquid into the carrots, cover and simmer about 7 minutes. (the carrots will be soft). Add the fresh parsley and toss. Serve chilled or at room temperature.

Yoghurt Cucumber Salad

Ingredients

*Yoghurt, plain
*salt
*white pepper (optional)
*cucumbers
*white onion, minced (optional)
*pressed garlic or minced shallots (optional)

Instructions

Take the yoghurt and place in a bowl. Skin the cucumber, cut lengthwise, and take out the seeds if you wish. Cut the cucumber into very small pieces, or grate it, using the large teeth of a grater. Add to the yoghurt along with salt, pepper, and the optional ingredients. Serve cold as a side dish or with rice dishes, or as a cold sauce in pita bread sandwiches such as falafal.