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

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading