Feeds:
Posts
Comments

Posts Tagged ‘olive oil’

Kate Langenburg/A&E Groove

It’ssssss recipe day! Today I’m giving you the recipe for the quickest mediterranean salad I ever made! It came out pretty good and I think after you read this recipe and look at the tantalizing picture, you’ll want to make it, too.

This recipe came courtesy of the back of the lid to my feta cheese…

Ingredients:

  • 1 cup couscous
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 medium cucumber, cut in pieces
  • 1/2 sliced green onions
  • 1 3.5 package basil & tomato feta cheese (or any other flavor, really)
This is a very quick salad to make in a pinch! Photo by Kate Langenburg.

This is a very quick salad to make in a pinch! Photo by Kate Langenburg.

Step 1: Boil 1 1/2 cup water in medium saucepan. Stir in the couscous; cover. Remove from heat; let stand 5 minutes. Fluff with fork; cool, uncovered for about 10 minutes.

Step 2: Mix couscous, lemon juice and olive oil. (I did not add olive oil to mine because I had already added it according to the directions on the back of my couscous box.) Add cucumber and green onions; cover.

Step 3: Refrigerate 4 hours before serving or overnight.

Step 4: Stir in the cheese just before serving. Serve on a lettuce lined plate or as a filling for pita bread.

Yum, that last suggestion sounds really good. As of right now, I’m just eating mine in a bowl, but fancy serving techniques are quite welcomed. Might I also add that if you want to get a flavored couscous, that will bring out more flavor, too. I used roasted garlic and olive oil flavored couscous, so the olive oil was brought out quite a bit.

The thing I liked most about making this salad was that it took me no more than 15 minutes to make. The couscous cooks in 5 minutes, then just add in the time it takes to slice up your veggies and mix it all together. Enjoy!

Read Full Post »

Mine is the anti-tomato version. It's still delicious! Photo by Kate Langenburg.

Mine is the anti-tomato version. It's still delicious! Photo by Kate Langenburg.

Kate Langenburg/A&E Groove

As some of you may know, family gatherings are a great opportunity to bring different kinds of foods for everyone to enjoy. Well, as luck would have it, I recently had one of those kinds of family gatherings, at which I tasted the best pasta salad I’ve ever had.

I would like to introduce you to Mediterranean Pasta Salad, courtesy of Norma. In a span of about two hours, the huge bowl she had made completely disappeared, and the reserve stock in the fridge was eaten later that night!

The greatest thing about this dish is its versatility. As Norma herself said it, she never follows a recipe and she always puts her spin on it. That, my food loving friends, is highly recommended with this pasta salad. You can throw in new veggies, take out what you don’t want, or even include some other form of dressing other than the oil and vinegar suggested.

Ingredients:

  • 1 (8 ounce) package of spiral or curly noodles, cooked and drained
  • 3 ounces feta cheese, diced into 1/2 or 3/4 inch pieces
  • 3 tomatoes, chopped
  • 1 medium sized cucumber, peeled, seeded, halved and thickly sliced
  • 1/2 cup pitted ripe olives, halved
  • 1/3 cup walnut pieces
  • 2 tbsp finely sliced red onions, optional
  • 2 tsp minced fresh parsley
  • 1/4 cup minced fresh basil leaves
  • 2 tbsp vinegar
  • 2-3 tbsp olive oil
  • salt and pepper, to taste

Step 1: Combine all ingredients in a large bowl. Toss gently until well mixed.

Step 2: Refrigerate several hours before serving. That’s it!

If I were you, I’d double the recipe. It makes a smaller amount, so if you like to keep eating leftover pasta salad all week like me, doubling is the way to go. This stuff goes great with a sandwich and transports easily for lunches on the go!

Read Full Post »

Kate Langenburg/A&E Groove

Does this Southwest Black Bean Salad look great? Photo by Kate Langenburg.

Does this Southwest Black Bean Salad look great? Photo by Kate Langenburg.

Scanning my cookbooks for something tasty I could make in abundance and take for lunch, I came across a recipe for this Southwest Black Bean Salad. It comes from the Weight Watchers New Complete Cookbook and boy, is it zesty and delicious.

It calls for one jalapeno pepper. I used one that I grew in my container garden. (Apartments leave little space for real gardens.) It was definitely zippy, but if you are a real fan of spicy things, I would recommend using two jalapenos. That way, you’ll get a little more bang in your salad.

Ingredients:

  • One 16 ounce can black beans, rinsed and drained
  • 1 cup diced roasted red pepper
  • 1/2 cup cooked corn kernels
  • 1 red onion, finely chopped
  • 1/2 cup chopped cilantro
  • 4 scallions, thinly sliced
  • 1 jalapeno pepper, seeded, deveined, and finely chopped
  • 4 teaspoons fresh lime juice
  • 4 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • salt and freshly ground pepper to taste

Step 1: In a large mixing bowl, combine all the ingredients, then toss. Let stand, covered, until the flavors are blended, at least 1 hour.

Step 2: There is no step 2. It’s that easy!

This recipe would go great at a bbq or similar function. You’ll have all the guests on your invite list asking you for more when it disappears! In that case, of course, you might want to double the ingredients.

Read Full Post »