This is Food » Salad & Dressings

Cilantro Slaw

Mr. Matera — Sun, 09 May 2010 19:16:51 +0000

This is a great little salad that we really enjoyed at our friends house Hannah and Matt. Thanks again guys for a great night and good food. We enjoyed the company just as much as we enjoyed this fabulous food.

Ingredients:
12 ounces purchased shredded three-color coleslaw mix (about 7 cups)
1 cup coarsely chopped fresh cilantro
3 tablespoons canola oil
3 tablespoons fresh lime juice
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper

Directions:

Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.

Spicy Red Pepper Oil

Mr. Matera — Sun, 09 May 2010 01:30:48 +0000

About four years ago I found a kitchen store that was going out of business. I found these little glass oil bottles, with the poorer on the top. I bought three of them convinced I would make my own flavored oils. Well since then, I have graduated, finished my masters, gotten married, bought a house and found out that I am going to be a father. All this off the bucket list and not a single drop of flavored oil have I created. Well this weekend was the weekend it was going to happen. I scoured the net for some recipes and I put together this little number myself. I hope you all enjoy. It has a great flavor and has just the right amount of heat.

Ingredients:

1 cup of olive oil
3 cloves garlic
2 slices ginger about 1/4 inch thick
2 teaspoons red pepper flakes.

Directions:

1. Preheat the oven to 300 degrees F.

2. Place all the ingredients in a pot that can be placed in the oven with a lid.

3. Put in the oven for a hour.

4. strain the oil with a coffee filter into a oil jar. Let cool down and your ready to go.

5. cross off flavored oil from your bucket list. If not on the list, place on bucket list and go to step six.

6. Now cross off flavored oil from your bucket list.

Try with bread it’s delicious.

Quinoa salad with peas, grapes, and feta

michael-matera — Sun, 06 Sep 2009 15:27:39 +0000

Serves: 4-6

Ingredients:

1 cup sugar snap peas, trimmed
1/2 cup shelled english peas
2 heaping cups cooked quinoa (drained and cooled)
1 15 oz can chickpeas, rinsed and drained
1 cup red grapes, halved
4 oz. good quality feta cheese, crumbled
6 scallions, white and light green parts only, thinly sliced
1 handful fresh mint leaves, finely chopped
2 tbsp. champagne vinegar (or use white wine), or more to taste
2 tbsp. extra virgin olive oil, or more to taste
salt and freshly ground black pepper, to taste

Directions:

1. Bring a kettle or medium saucepan of water to a boil. Place snap peas and English peas in a colander in the sink, and slowly pour the boiling water over them. (alternatively, you can blanch the peas in a saucepan of boiling water for a minute or two, but if your peas are really fresh they need only a quick dousing to brighten their color. Immediately shock the peas under cold tap water, then set aside to drain.

2. Toss all ingredients together in a large mixing bowl. Adjust oil, vinegar, salt, and pepper as needed. Salad keeps well in the fridge for at least 3 days. Serve at room temperature.

Asian Crunch Salad

michael-matera — Thu, 29 Nov 2007 13:42:29 +0000

16oz Brocoli Slaw

5 green onions Chopped

2 packages (3oz. each) Ramen Noodles

1/2 c butter or margarine

4 1/2 T. sesame seeds

Dressing:

1/3 c canola oil

1 T soy sauce

4 T Sugar

2 T Vinegar

- In large bowl, combine brocoli slaw & green
onions. Chill.

- Meanwhile, break the noodles in small pieces (save
seasoning packets for another use). In a saucepan,
melt butter over medium-low heat; brow noodles &
sesame seeds, stirring frequently. Drain on paper
towels, keep at room temperature.

- Combine all dressing ingridients in mixing bowl;
combine brocoli slaw & onions, toasted seame
seeds & noodles & dressing. Toss well – chill
until ready to serve.