Posted on 01/04/2018 4:03:17 PM PST by Jamestown1630
At this time of year - after a month of holidays, parties, and attendant gustatory overindulgence - I find myself looking for bright, fresh recipes using vegetables. Recently in my reading I came across a reference to ‘Crab Louie’, which I remembered from somewhere but had forgotten.
Crab Louie (or Crab Louis) is a salad originally dating from early-1900s San Francisco, with Crab as the centerpiece; and it includes boiled eggs, tomatoes, asparagus, and a creamy dressing which can be like a Russian, Thousand Island, or sometimes Green Goddess. Here’s the Wiki on it:
https://en.wikipedia.org/wiki/Crab_Louie
And here, from Food and Wine, is a recipe:
http://www.foodandwine.com/recipes/crab-louie
I’m not sure whether I posted this recipe for ‘Celeri Remoulade’ previously, but it comes from a tiny little book called ‘Simple French Cooking’, published by the Peter Pauper Press in 1958. You can find many versions of Celeriac Remoulade, but the one in my little book seems very bright and special. The celery root is julienned, blanched, marinated in a vinaigrette, and then served with Remoulade sauce. (Celery Root is a very ugly-on-the-outside vegetable, with a lovely-on-the-inside taste; and worth trying if you've never had it.)
Celery Root Remoulade
Peel and then cut a celery root into julienne strips, and boil for 1 minute to prevent darkening. Cover with French Dressing (see below) and place in the refrigerator for 6 to 8 hours. Drain and mix with Remoulade sauce.
Remoulade Sauce:
1 C. Mayonnaise
1 Sour Pickle, finely chopped
1 T. Capers, patted dry and chopped
½ T. prepared mustard
1 tsp. Parsley, chopped.
Here, according to the book, is the 'Basic French Dressing’ for marinating the celery root:
½ C. Olive Oil
¼ C. Vinegar
½ tsp. Salt
1 tsp. Sugar
1/8 tsp. Paprika
My husband says that for those who have resolved to ‘go Paleo’ or try an alternate low-carb diet in the New Year, this Celeriac recipe is a perfect vegetable addition. (We argued about the teaspoon of sugar, but I would put it in, especially if you aren’t in an "induction" phase of the diet - over the whole recipe, it's not that much ;-)
-JT
Guests not here yet but I’m full from “tasting” this salad. It’s a bit sweet but delicious! I took some short cuts but basically the same, using feta cheese, the carrots are to die for. Thanks so much for this tip.
So glad it turned out well for you.
Easy and delicious - Slice thin a head of napa cabbage. Add sliced almonds. Dressing - can make in a jar easy - 1/4 cup olive oil (I use light one). 1/8 cup apple cider vinegar, 1/6 cup sugar, 1tsp. soy sauce.
Bringing in birds will definitey keep down the bugs. Especially insect eating birds. They may not come to a bird feeder but they will love a bird bath. We did not have single tomato worm this year.
Crock Pot White Bean French Onion Soup
Ingredients
3 large onions diced
1/2 teaspoon sea salt
1/4 cup melted butter
500 ml white beans, rinsed and drained (about two 14oz cans)
1 teaspoon dried oregano
1/2 teaspoon freshly cracked black pepper
2 teaspoons fresh thyme leaves
6 cups vegetable stock
homemade or store bought croutons (for garnish)
shredded parmesan cheese (for garnish)
Instructions
Add the diced onions, salt, and melted butter to your Crock Pot on high.
Stir to combine and let the onions caramelize for 3 to 5 hours in the Crock Pot.
Add the beans, oregano, pepper, thyme, and vegetable stock and continue to cook for another 3 hours on high.
Garnish with your favourite homemade or store-bought croutons and some grated Parmesan cheese!
https://thebusybaker.ca/crock-pot-white-bean-french-onion-soup/
Her recipe for no knead artisan bread looks awesome too:
https://thebusybaker.ca/easy-no-knead-artisan-bread/
I am also liking bowl food recipes. Nice ones here:
https://www.southernliving.com/recipes/burrito-bowls-recipe
It turned out really well. Both the quiche and the salad. I’ll post the quiche recipe. It’s eggs, Parmesan and leeks. No meat.
Making some refrigerator cookies for later, and it finally dawned on me. Why my doughs need more liquid, no matter what recipe I use. YES! GLOBAL WARMING!! FINALLY I WORKED IT INTO THIS THREAD!! Al Gore’s chakras all lit up when I wrote that.
Any SoCal or other drought area cooks here, doughs are too dry to hold together at the end. What I have been doing for months without thinking of why, is adding some whole fat milk at the end, after adding the dry ingredients, until the dough is the right consistency. It has been taking 1/4 c or more sometimes depending on how much dough is made.
I just realized why. 1/2” of rainfall since March. Our flours are on the trucks and in the stores and in our homes are significantly less moist than in other parts of the country, and it is making that difference in the dough.
Made this for lunch yesterday. We really liked it and did not miss the meat at all.
http://www.myrecipes.com/recipe/roasted-cauliflower-green-tahini-sauce-caramelized-dates
I will be including some of these meals into our plan to eat “lighter”.
ASIAN COLESLAW / Peanut Butter Dressing
ING 6 tablespoons rice wine vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root 1 1/2 tablespoons minced garlic 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers, thinly sliced 2 carrots, julienned 6 green onions, chopped 1/2 cup chopped fresh cilantro
Prep Dressing --- whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
ASSEMBLY mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro.
Toss with Dressing just before serving.
Yes. Yum. Pretty much. My recipe doesn’t have peanut butter in it. Might add some next time. I have to make a lot of it and there are never left overs. The sons if they are home will devour it in the night. Bummer because it tastes really good the next day.
The mountain of vegetables in this one dish makes it super, IMHO.
Agreed.
Looks good. I made a vegan dish for tacos tonight, but also some Mexican style shredded chicken for those who need the extra protein. This is the vegan dish. Almost time to eat it.
GREEK PASTA SALAD
Mix 4 lb hot cooked bow tie pasta, 24 oz Italian dressing; cool. Mix w/ 4 c ea mayo, chp celery,
grape tomatoes or tomato wedges, 3 c black olives, 1/4-1/2 c. oregano or basil leaves, pepper to taste,
2 lb crumbled Imported Greek Feta, 2 cups shredded Parm.
Did you ever figure out a good recipe for those little village pans? I made a lemon one that turned out way too dense. It was absolutely gorgeous though! You could see every detail. But it was pretty much inedible. Then I made some others that were less dense and they were yummy, but the details aren’t quite there. What’s the trick?
Well, you probably don’t want to eat them now :-) that village is just precious. I love the pond in the middle and all the trees. Very clever.
Blender ½ cup ea mayo, Sour Cream • ¼ cup Sriracha, gar/cl, tsp ea Onion Powder, Salt.
SERVE w/ 2" sticks fave veggies; iceberg/romaine wedges.
We are having fun with it! :)
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