Gazpacho

Ben enjoyed the Gazpacho while we were vacationing in Spain this summer.  Gazpacho is a cold vegetable soup from Spain.  It is best described as liquid salad or ‘salad in the form of soup’.  Gazpacho is a wonderful way to serve summer fresh vegetables.

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June and Keiko made this Gazpacho recipe adopted from Elizabeth Shepard.

Ingredients

  • 2 cups finely diced plum tomatoes
  • 1/2 cup finely diced bell pepper
  • 1 cup finely diced cucumber, seeds removed
  • 1/3 cup minced red onion
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • 2 cups low-sodium beef broth
  • 2 tablespoons red wine vinegar
  • 1/4 cup finely minced parsley
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • freshly ground black pepper
  • 1 hard boiled egg
  • 2 small cloves garlic, finely chopped
  • pinch of salt
  • 1 46-oz can tomato juice
  • 1/2 cup fresh, plain bread crumbs
  • Tabasco, to taste

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P/S: the Italian bread crumb and the nutmeg are not supposed to be in this photo.

This recipe serves 8.

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Salade Nicoise

The South Arm Cooking Club for Seniors resumed for the fall season.  We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues.  We also like to welcome Keiko and Chris who are new to the kitchen.

As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch.  The first recipe is called Salade Nicoise from Charlene.  This recipe serves 2 but we trippled it in the seniors’ kitchen.

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The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate.  This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.

Sydney and Frank made this Salade Nicoise.

Ingredients

  • 2 red potatoes
  • 6 oz. green beans (about two small fistfuls)
  • 2 eggs
  • 12 cherry tomatoes, slice into half
  • 6 black or green olives, slice into half
  • 7-oz. can top quality tuna

Dressing:

  • 4 anchovies (optional)
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

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P/S: missing ingredients in the photo include eggs, and dressing ingredients.

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Quinoa Salad with Mango and Black Beans

The last salad item in the South Arm Cooking Club for Seniors salad cook off was Quinoa Salad with Mango and Black Bean.   You can use quinoa as a substitute for rice, or mix it with chopped vegetables, nuts, or dried fruit for a salad.  One thing to remember when using quinoa is to wash it thoroughly before cooking.  This is because each grain has a naturally bitter coating called “saponin” that needs to be rinsed off.

Jane (also a new member of the cooking club) and Karen prepared this salad which serves 6.

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This yellow and red high protein grain is easy to cook and has a moist, fluffy texture.

Ingredients

Quinoa:

  • 1 1/2 cups quinoa
  • 3 cups water
  • 1/4 teaspoon salt

Dressing:

  • 2 tablespoons rice, cider, or wine vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon salt

Salad:

  • 5 cups cooked quinoa (see above)
  • 2 mangoes, diced
  • 1 large red pepper, diced
  • 1/2 jalapeno, finely minced
  • 1/2 cup green onions, finely sliced
  • 1 can black beans

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Marinated Lentil Salad

This is first salad for the salad theme in the South Arm Cooking Club for Seniors.  Sydney and Lorna made this salad besides the Island Pork Tenderloin.  Lentil is a high in fiber and a great meat substitute for a vegetarian dish.

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Cooking the lentils for only 15 minutes preserves their shape and texture.  Tossed with a little vinaigrette, they make a tasty and satisfying salad.  This recipe is adapted from Cooking Light and it serves 8.

Ingredients

Vinaigrette:

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper

Salad:

  • 1/2 cup chopped parsnip or turnip
  • 1/2 cup chopped carrot
  • 6 cups boiling water
  • 1 1/2 cups dried lentils
  • 1/2 cup thinly sliced celery
  • 1/3 cup thinly sliced green onions
  • 3 tablespoons minced fresh parsley

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Bok Choy Salad

Among all the salad dishes made in the South Arm Cooking Club for Seniors, I like the Bok Choy Salad the most.  Perhaps, it has the Asian flavour in it.  Even Ben likes this salad.  He had this for his lunch several times already after I got this recipe.

Christina and Helmut made this salad together.  Helmut is also another new member of the South Arm Cooking Club for Seniors.

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Eaten raw, bok choy is surprisingly tender.  This crunchy, sweet salad is high in calcium from the leafy greens, sesame seeds and almonds.  This is my first time eating bok choy raw.  I usually stir fry them with garlic and oyster sauce.

Ingredients

  • 1 teaspoon vegetable oil
  • 2 tablespoons sugar
  • 1 (3-ounce) package instant ramen noodles
  • 1 cup slivered almonds
  • 1/3 cup sesame seeds
  • 1 1/2 lbs bok choy
  • 6 green onions, chopped
  • 3 tablespoons sugar
  • 1/4 cup olive oil
  • 2 tablespoons rice, cider or wine vinegar
  • 2 tablespoons soy sauce

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Greek Salad

It is obvious that a Greek menu must have Greek Salad.

This Greek Salad recipe is adapted from Bon Appetit and it makes about 4 1/2 cups.  June and Christina made this delightful salad.

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The Greek Salad is colourful and is a terrific accompaniment for the Grilled Chicken, Red Onion and Mint Kebabs.  The saltiness from the olives and feta cheese gives this salad it’s distinctive taste.

Ingredients

  • 3/4 pound tomatoes, seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber (from about 1 large cucumber)
  • 1 cup diced red bell pepper (from about 1 large bell pepper)
  • 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
  • 1/4 cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup crumbled feta cheese (about 2 ounces)

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Light Hearted Caesar Salad

Minoo made a salad to compliment Jane Duo’s Red Cooked Tilapia. Minoo made a Caesar Salad with homemade crouton using toasted whole wheat bread.

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Minoo did not use raw egg yolk or anchovies to her Light Hearted Caesar Salad. She decided not to include raw egg yolk to reduce the risk of Selmonella infection. She also excluded anchovies because it’s an acquired taste which not everyone will like.

Ingredients

  • 1 head of Romaine lettuce
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dry mustard or 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 anchovy fillet, minced or 1 teaspoon anchovy paste (we left this ingredient out)
  • salt and pepper to taste

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Tuscan Kale Salad

Tuscan kale is sweeter and more tender than regular kale. Tuscan kale also goes by the names black kale, lacinato kale, dinosaur kale and cavolo nero. Unlike lettuce, kale is a hearty green that does not wilt after dressing is added. The salad actually tastes better after a day or two in the fridge. So, it is a great salad that you can prepare in advance for a party.

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Hugh, June and Frank made this Tuscan Kale Salad as the side dish to accompany the pizzas. This recipe serves 4.

Ingredients

  • 1 bunch Tuscan kale
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic
  • 1/4 teaspoon salt
  • freshly ground black pepper

Notes:

For a richer salad, add 1/4 cup grated pecorino or parmesan cheese.

If Tuscan kale is not available, do not substitute with regular kale, which will be too chewy. Instead, use 3 cups of arugula and 3 cups of baby spinach. Be sure to use cheese if you try this combination.

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