Cabbage and Pork Salad

Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.

This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.

“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”

Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.

Cabbage and Pork Salad

Cabbage and Pork Salad
1/2 head cabbage cut in long, slender pieces (see above)
2 carrots, grated
1/4 – 1/2 lb pork, boiled and thinly sliced
several sprigs fresh dill and mint, chopped

1 Tbsp. soy sauce
3 Tbsp. sugar
3-4 Tbsp. vinegar
2 tsp. lemon or lime juice

3/4 cup roasted peanuts, salted and chopped

Mix cabbage and carrot in a large bowl.
Add pork and herbs and mix thoroughly.

In a small bowl, combine the ingredients for the dressing.
Pour over salad and toss well.

Just before serving, garnish with chopped peanuts (optional)

Soybean Curd Sauté

Source: More-with-Less Cookbook
Date tried: May 13, 2017
Yield: 4 servings
Time needed: 30 minutes

Have rice cooked and ready, or start it before beginning this recipe and this is a quick and delicious meal. Soybean curd is also known as tofu. If more convenient, the sauce can be made first and kept warm over low heat as you do the stir-fry. Then combine and serve over rice.

Soybean Curd Sauté

Soybean Curd Sauté,
1 T. oil
1/4 cup chopped onion
2 fresh red chili peppers, finely chopped (optional)
2/3 lb fresh pork sliced in small bite-sized pieces
4 cakes bean curd (tofu) cut into bite-sized pieces

1 cup tomato sauce
1/2 cup tomato paste
2 T. soy sauce
2 T. vinegar
1-2 cups water, as needed for a gravy-like consistency)
2 cups frozen or lightly pre-cooked green beans

Sauté chopped onion and chili peppers briefly.
Add pork and stir-fry until meat is browned.
Add bean curd and stir-fry briefly.

Add sauce ingredients, including green beans, and simmer for 15 minutes.
Serve over hot, steamed rice.

Lamb and Lentil Soup

Source: The Recipe of Love
Date tried: December 22, 2012
Yield:4-6 servings
Time needed: 1 hour

A lovely, satisfying soup.  Be sure to make enough to save for another day.

Lamb and Lentil Soup

Lamb and Lentil Soup

Lamb and Lentil Soup (Ye’beg Siga be Misr Shorba)
2½ lb. lamb ribs, cut in pieces, washed and patted dry
1½ cups lentils
12 cups water
3 Tbsp. olive oil
1 red onion, sliced
3 medium tomatoes, chopped
2 green onions, sliced
3 inches ginger, mashed
1 each green, red and orange peppers, sliced
1 tsp. long pepper
1 tsp. cumin
1 lime quartered
1 tsp. turmeric
Sea salt to taste
Fresh coriander leaf
Butter (optional)

In a large pot, boil the lentils with the water for 45 minutes.
Heat the oil on low and stir-fry the lamb for 10 minutes.
Add sliced onion and chopped tomato.
Add more water to the lentils if they are too thick. They should be a thick, soupy mixture.
Add all other ingredients.
Add butter (optional)
Let cool for 5 minutes more and serve.

“Soup is good for a cold day.”

Venison Broccoli Pasta Salad

Source: Simply in Season
Date tried: October 31, 2014
Yield:2-3 servings
Time needed: 1 hour

I looked forward to trying this salad and it did not disappoint. But it is certainly an occasional treat.  I splurged on a small piece of beef tenderloin since I couldn’t find venison. I am sure I could only have got half as much anyway at the same price.  Perhaps an acceptable version could be created with well-tenderized round steak or pot roast.

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad
For marinade
1/4 cup/60ml water
1/4 cup/60 ml soy sauce
1 clove garlic
1 1/2 tsp. sugar
1/2 tsp. minced ginger root
1/4 tsp. ground red pepper
1 1/2 tsp. sesame oil

1/2 lb/250 g venison or beef tenderloin, cut 3/4”/2 cm. thick
1/4 lb./125 g linguine
2 cups/500ml broccoli florets, blanched and cooled

Combine marinade ingredients in a small saucepan and cook until about half of the liquid evaporates.
Add the sesame oil to the sauce and stir.  Set aside.

Sprinkle the venison or beef with coarsely ground black pepper.
Grill on both sides until medium done.
Slice thinly and add to sauce.
Refrigerate an hour or more.

Cook linguine. In a separate pot, blanch the broccoli. Let both cool.
When ready to serve, combine meat with sauce, linguine and broccoli.
Garnish with chopped onion and toasted sesame seeds.

Taco Salad

Source: : More-With-Less Cookbook
Date tried: November 3, 2012
Yield: 6 servings
Time needed: 15 minutes

Prior preparation needed
Cook kidney beans

This is a hearty main-dish salad Mexican style.  Frying up the tortillas at home is easy. I enjoyed this combination of flavours and textures very much.

 

Taco Salad

Taco Salad

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Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

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