Mexican Watermelon Cucumber Salad

Jump To Recipe  Print Mexican Watermelon Sala1

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Citrusy, crunchy, and spicy with cooling watermelon and cucumber. 

Let's start with spicing up the pepitas.

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Just a bit of ancho chili powder, cayenne pepper, salt, oil, and fresh lime juice. 

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Combine them all in a bowl and mix well. 

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The recipe calls for raw pepitas and toasting the spiced pepitas in the oven. Since the pepitas I have are already roasted and salted, I just gave them a little sauté in a non-stick skillet to bloom the spices and get a little more color on the seeds. 

While the seeds are cooling let's attend to the melon. 

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In the bowl are the watermelon, cucumber, and red onion slices that had been chilling out in some ice water. To that, you are going to add the oil, ancho chili powder, cayenne pepper, salt, lime zest, and juice.  

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Sprinkle on the spiced pepitas and chopped mint right before serving. 

Make it, you'll be happy you did 

Mexican Watermelon Salad

Ingredients

  • Ingredients

    For the Smoky Lime Pepitas
    1 cup raw pepitas
    1 teaspoon extra-virgin olive oil or avocado oil
    ¾ teaspoon Diamond Crystal brand kosher salt
    ½ teaspoon smoked paprika or ancho chili powder
    ¼ teaspoon cayenne pepper
    Juice from1 medium lime

    For the Mexican Watermelon Salad
    ¼ cup thinly sliced red onions
    1 small seedless watermelon about 5 pounds, cubed
    1 English or Japanese cucumber cut into ½-inch slices
    ¼ cup extra-virgin olive oil
    1 teaspoon ancho chili powder
    ½ teaspoon Diamond Crystal kosher salt
    ¼ teaspoon cayenne pepper
    2 medium limes finely grated zest and juice
    2 tablespoons fresh mint leaves

Directions

    1. Let’s make the spiced pepitas first! Preheat the oven to 325°F with the rack placed in the middle position. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix well.
    2. Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.
    3. Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.
    4. While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.
    5. In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Toss to mix. Taste for seasoning, and adjust as necessary.
    6. Garnish with fresh mint leaves and toasted pepitas. Serve immediately!

    Michelle Tam Ready or Not Cookbook

And that's that!


Havasu Olive and Garlic

Havasu Olive and Garlic was high on my list of places I wanted to check out when I moved here to Lake Havasu City. It took a few months, but I was finally able to check it out this week. 
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It's a family-owned business and soon they will be celebrating 10 years in business. 

The first thing that hit me when I walked in was the wall full of vats of olive oil. 

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If I counted right, there are 30 different types.

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Then there are the olives and garlic, and the olives stuffed with garlic and other things. 

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Not to mention the wall of different flavored pasta and even some gluten-free offerings. 

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Have I told you about the variety of pickled veggies like okra, asparagus, pearl onions, etc...

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Then there are the flavored salts, BBQ sauces, and other condiments. I think I'm getting dizzy with all the options available. 

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I really wanted to buy one of everything they have, I probably eventually will but for now, this is what I bought. 

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I have never seen gluten-free orzo so of course I have to try it. I love the shape of Mafaldine and decided to Google it. It's a sad story but there's a great recipe attached to it.

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I haven't met a gadget yet that I didn't like so, of course, I had to get the olive stuffer. I'm thinking I could use it for stuffing garlic slivers into lamb and pork roasts too, why should only the olives have all the fun. The black truffle oil is going into the safe along with my treasured saffron. I've not seen green pea pasta before so I have to give it a try. 

 

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I'm surprised I have any olives left, I could eat them all in one sitting if I let myself. They are garlic stuffed gordal olives I'm going back for more.

 

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I picked up 3 bottles of olive oil, two flavored, and one unflavored. the unflavored is made from Cobrancosa olives.
I did a taste testing of the oils and the first words that came to my mind were rich and buttery. It will be really hard for me to get an olive oil off the grocery store shelf now that I'm spoiled.

Next oil I get will be one of the savory ones, I'm leaning toward the wild mushroom and sage. We'll see. 

I'm sure I'll be posting a pasta recipe pretty soon, I'm already working out some recipes in my head.

And that's that!


Grilled Salmon Patties

Jump To Recipe  Print Fried Salmon Patties

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Salmon patties using grilled salmon is deeeevine. Grilling the salmon first adds just a little more interest to the patties. 
So the next time you grill some salmon, plan on grilling a little extra to set aside for these patties. 

 This is the recipe I keep returning to. It's tried and true and always gets rave reviews. I also use it for tuna patties. 

So, you'll need

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Salmon, of course, mayonnaise, scallions, eggs, parsley, onion, flour, paprika, dill, salt, dried mustard, garlic powder, black pepper, and lemons. 

I used JUST egg replacer,(eggs and I don't exactly see eye to eye) One whole egg is approximately 1/4 cup so I poured out almost 1/4 of JUST and gradually added it the mixture, don't add it in all at once, it is a little "tacky" and you'll have to add more binder to the mix which I don't think is a good idea. Add just enough (no pun intended) to moisten the mix. 

That crumpled up red bag is the paprika the Hungarian student brought for me from Hungary, I'm miserly with it. The last time he was here he brought me some more so I guess I can start being a little more generous.

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Gently shape into patties and fry until golden brown and heated through. 

The recipe is Paleo but you can use non-paleo mayo and regular flour, or even smushed up crackers (yes smush is a legit culinary term, I think) 
and it will be just as delicious. 

I want to show off the beautiful dinner plate the salmon patties are on. I found it in a thrift store, and they had only two of them so I got both. 

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Enjoy!

Fried Salmon Patties

Ingredients

  • Makes 4 servings

    Hands-on time: 30 minutes 

    1 ½ pounds canned boneless, skinless wild sockeye salmon packed in water, drained and broken up into small chunks
    ¼ cup Paleo Mayonnaise
    2 scallions , thinly sliced
    2 large eggs , lightly beaten
    2 tablespoons chopped fresh Italian parsley
    ¼medium yellow onion , minced
    ¼ cup coconut flour , divided
    1 teaspoon paprika
     ½ teaspoon dried dill
     ½ teaspoon kosher salt
    ¼ teaspoon dried mustard
    ¼ teaspoon garlic powder
    ¼ teaspoon freshly ground black pepper
    2 tablespoons ghee or fat of choice
    2 lemons , cut into wedges

     

Directions

  1. In a large bowl, mix together the salmon, mayonnaise, scallions, eggs, parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill, salt, dried mustard, garlic powder, and pepper.

    Divide the salmon mixture into 8 equal portions, and use your hands to form each into a patty roughly 3 inches in diameter and ¾ inches in height. Place the cakes on a parchment-lined plate. Cover and chill in the fridge for at least 30 minutes to firm up the cakes.

    When you’re ready to cook, spread the remaining coconut flour in a shallow dish, and lightly coat the cakes, shaking off any excess. Heat the oil over medium heat in a large cast-iron skillet. Once it’s shimmering, fry the cakes in the ghee for 2 minutes or until golden brown. Transfer to a wire rack to drain off any excess oil.

    Serve with lemon wedges

    Not a salmon lover? Substitute tuna or lump crab meat instead!

    Nom nom paleo: food for humans cookbook

And that's that!


Tomato Salad with Cucumber

 

Jump To Recipe Print Tomato Salad

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Tomato salad with cucumbers, olives, and an herbal vinaigrette. 

Don't we all love a good bargain? Well, be sure and check out the marked down produce section in your supermarket

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I got 4 lbs of hothouse tomatoes for .99, yes that's 99 cents for the whole bag and they were all usable. 
You need to check them over pretty good but I figure that if about half of what I get is usable, I'm still money ahead and my friend's chickens love me because they get the rest. 

Just an F.Y.I. you can freeze the tomatoes whole. They will be good for stews/soups and salsa, but won't hold up to being sliced or be good in salads. 

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This is a popular Middle Eastern salad and according to the cookbook, it's Turkish in origin. The lemon-based vinaigrette is fresh and tangy.
I think it would be good for potato salad also. I like a mayonnaise alternative during the hot summer months. 

Besides the tomatoes and cucumbers, you'll need a lemon, mint, parsley, olive oil, salt, and pepper and black olives. 

Onions are not listed in the ingredients nor mentioned in the instructions but are typically used. 

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Enjoy!

Tomato Salad

Ingredients

  • 4 tomatoes, sliced
    1 cucumber, thinly sliced
    juice 1 lemon
    2 tablespoons olive oil
    1 tablespoon parsley, finely chopped
    1 teaspoon mint, finely chopped or ½ teaspoon dried mint
    ½ teaspoon salt
    ¼ teaspoon black pepper
    a few black olives
    Garnish pinch cumin

Directions

  1. On a large plate arrange the tomato and cucumber slices decoratively.
    In a cup mix the lemon juice, oil, parsley, mint, salt, and pepper.
    Pour this dressing over the tomatoes and cucumbers and chill for 1–2 hours.
    Just before serving arrange some black olives on the plate. Sprinkle with the cumin and serve.

    Middle Eastern Cookery, Arto der Haroutunian

And that's that!


JUST Shakshuka

Jump To Recipe Print Recipe

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Shakshuka is one of my all-time favorite egg dishes, I haven't been able to enjoy it ever since eggs and I have become arch-enemies. 

Well, I'm happy to say that I can now enjoy shakshuka since I discovered JUST, the plant-based, vegan, egg substitute. I know, I know, no runny egg yolk with which to enrich the sauce, but I'll take what I can get, and be happy with it. BTW, JUST is, just wonderful. (yes, I had to)

Yotam Ottolenghi's shakshuka recipe is one of my favorites, it's direct, quick and easy, and delicious. You'll see what I mean. 

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This is it, this is all you need, olive oil, garlic, tomato paste, harissa, bell pepper, cumin, salt, and canned tomatoes, well and eggs or JUST

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Everything but the tomatoes and eggs get sauteed until the peppers soften, about 10 minutes.

Then the tomatoes are added and simmered for about 10 more minutes to thicken the sauce. 

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If you were to crack open a large egg into a measuring cup, it would equal 1/4 cup. So I just measured out 1/4 of the JUST and nestled that into the center of the sauce. 

Other than no yolk, you wouldn't even know that wasn't an egg in the sauce, it tastes exactly like an egg.  

I cooked only one egg because I use the sauce for other things too, like pork chops, it's awesome with pork. 

The JUST people don't even know I exist, this is uncompensated and unsolicited. I'm hoping other people with "egg issues" will benefit from my experiment. 

Shakshuka

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon harissa (homemade, if you'd like)
  • 2 teaspoons tomato paste
  • 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
  • 4 large eggs, plus 4 egg yolks
  • 1/2 cup (120 grams) labneh or thick yogurt
  • 1 pinch salt

Directions

  1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
  2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.

    Yotam Ottolenghi cookbook Jerusalem 

     

And that's that!