Dinner Salad with a Poached Egg

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In my mid-to-late 20s, there was this salad I used to make myself all the time. I’m talking maybe two or three times a week for months to years. (Katie & Terry probably remember this phase of my life well ūüėāūü§£). I saw it originally in a magazine somewhere I think, though I can’t remember where. I got away from making it when Selim and I started dating, probably for two reasons. One, I stopped cooking for just one person and this is the perfect dinner for one. And two, Selim is morally opposed to anything trendy, and for awhile there everyone was putting an egg on top of everything! Happily, the thought popped into my head to make it for my dinner tonight, and now we have the recipe to share here. It’s really easy to throw together, easily modified, and simultaneously healthy and filling. The salad portion itself can be whatever you want it to be – I generally use mixed greens as the base, with carrots, cucumbers, and bell peppers for additional veggies. The consistent components are a poached egg, balsamic vinegar, and lots of fresh pepper. When you break the poached egg open, the runny yolk combines with the balsamic vinegar to essentially create an eggy vinaigrette. The thick fat of the egg yolk replaces the oil of a normal vinaigrette.

As I was writing this post, I figured out that the original recipe inspiration for this salad is likely the Salade Lyonnaise – which is a classic French bistro salad with a bed of fris√©e, bacon, a poached egg, and a vinaigrette. Sounds familiar… I like my salad just how it is, though I’m sure many people would happily take the additional bacon.

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Dinner Salad with a Poached Egg 

Ingredients: 
  • ~3 cups mixed greens
  • Assorted raw crunchy vegetables (carrots, cucumbers, peppers, celery, broccoli, radishes, whatever!), chopped into bite-size pieces
  • 1 egg
  • ~2 tbsp balsamic vinegar
  • Fresh ground black pepper
Instructions: 
  1. Poach the egg. [Many people have different tips and tricks on how this can best be accomplished. This is what I do: bring a small saucepan of water to a light simmer,¬†not¬†a boil; crack the egg into a small ramekin; swirl the water with a spoon to create a vortex in the center of the water; gently pour the egg into the vortex and immediately stop stirring; watch the pot to make sure it doesn’t start simmering and let the egg bathe in the water for about 4 minutes. I do not use vinegar or salt or anything else in the water, but you do you.]
  2. Assemble the salad – greens spread out on the plate, topped with the chopped veggies.
  3. Remove the egg from the water with a slotted spoon and place on a paper towel to dry briefly. Then place it on top of the salad.
  4. Drizzle the balsamic vinegar over top. Crack a lot of fresh black pepper over that. Then break open the egg and toss the salad together!
Serves 1

 

Mint & Feta Topped Eggplant

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After making¬†Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint.¬† By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe¬†that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) ūüôā

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Mint & Feta Topped Eggplant

(Adapted from Live Eat Learn blog)
Ingredients:
  • 1 large eggplant
  • 3 tbsp olive oil, divided
  • Fresh ground black pepper
  • 3 heaping tbsp fresh mint, chopped
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup feta cheese, chopped
  • 1/2 tsp Aleppo pepper
Instructions:
  1. Preheat oven to 400 degrees.
  2. Slice eggplant in half. Slice through the flesh on the diagonal, creating a cross-hatch pattern. Don’t slice all the way through; stop before reaching the skin.
  3. Brush the eggplant with 1 tbsp of olive oil and top with a few turns of fresh ground black pepper. Roast for 35 minutes in the oven.
  4. Meanwhile, whisk together the remaining olive oil, mint, garlic, and lemon juice.
  5. After the 35 minutes, slide out the eggplant and brush the mint mixture on top. Return to the oven for just another minute or two to warm.
  6. Serve topped with the chopped feta and sprinkled with Aleppo pepper.
Serves 2

Tangy Rice Pot with Chicken and Green Beans

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Let’s talk about sumac. In the US, it’s not a very common ingredient. I’m going to be 100% honest with you, internet… When I first saw a recipe with sumac as an ingredient, I immediately though about poison sumac, the third in the itchy trifecta of poisons ivy, oak, and sumac. Why would anyone want to eat that?? No one wants to and turns out, no one is. Looking into it, I learned that the sumac spice is made of ground¬†Rhus coriaria¬†berries,¬†one of several dozen of plants in that genus. Poison sumac on the other hand is officially¬†Toxicodendron vernix, but it used to be known as¬†Rhus vernix! Hence the colloquial name that matches the other sumacs.

I came to realize that I’ve had sumac many times before, in restaurants and in pre-made spices mixes like za’atar. I just didn’t know what it was! When we started cooking more Turkish dishes since we started this blog, the lack of sumac in my spice cabinet became more noticeable. {Check out our sumac tag for other recipes we’ve made featuring this spice!} It took us a little while to find some, but check out your nearest Middle Eastern or Mediterranean grocer. Now that I’m an experienced sumac consumer, I want to put it on everything! I mean seriously, I have no idea why this spice hasn’t crossed over into mainstream American kitchens yet… It is delicious and can add such a unique flavor to many different dishes. I made up this dinner around the leftover lemon I had in the fridge from making Lemon-Lime Ricotta Cookies, and I thought I’d combine tang with tang and add the sumac. It worked well without being too sour or overpowering. It’s a perfect one pot dish for a weeknight, with fairly minimal hands-on cooking time.

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Tangy Rice Pot with Chicken & Green Beans

Ingredients: 
  • 1 tbsp+ neutral oil
  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 large cloves of garlic, minced
  • 2/3 cup rice, uncooked
  • Juice of 1 large lemon (~3 tbsp)
  • 1 1/2 cups chicken or vegetable stock
  • ~1lb fresh green beans, snapped into bite-sized pieces
  • 1 tsp paprika
  • 1 tsp sumac
  • Salt & pepper
Instructions: 
  1. Select a saute pan with tall sizes (alternatively, a dutch oven would work). Heat the oil over medium.
  2. Chop the chicken into bite-sized pieces and season with salt & pepper. Once the oil is hot, add the chicken to the pan. Cook for just 3-4 minutes, reducing the translucency, and then remove to the side. (The chicken will not be cooked all the way at this point.)
  3. Add a bit more oil if needed, then cook the garlic and onions. Season with some more pepper. Cook until fragrant and softened, ~5 minutes.
  4. Return the chicken to the pan, along with the rice, stock, spices, and lemon juice. Stir. Make sure rice is submerged in the liquid.
  5. Top with the green beans, pushing them down into the liquid gently. The green beans do not have to be completely submerged.
  6. Bring to a boil and then immediately lower heat to low. Cover, ensuring that the liquid is only lightly simmering.
  7. Cook over low heat for 30-40 minutes. Roughly halfway through, stir and then re-cover.
  8. Watch closely towards the end. Depending on your variety of rice, you may need a little more liquid or a little more or less cooking time.
  9. Season with additional salt as need. Ours definitely needed it, but we also used salt-free chicken stock.
Serves 4.

Chermoula Carrots

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One of the best things about writing this blog is the introduction to foods and dishes that I didn’t know about beforehand. Today, I learned about chermoula! (Or charmoula – like so many words translated from the original Arabic, this one has more than one spelling.) When we decided to make our Tangy Moroccan Meatballs yesterday, I wanted to stick with the flavors of Morocco for the entire dinner. This lead us to this recipe, from a lovely site that I think I’ll visit again – Taste of Maroc.

Chermoula itself is a condiment in the pesto family in terms of texture or consistency. It is traditional to North African countries like Morocco, Tunisia, Algeria, and Libya, although the Moroccans claim original ownership. It’s one of those things where there is no one single recipe – there are regional variations, as well as changes from neighbor to neighbor. The basics include fresh herbs (parsley and cilantro), olive oil, and lemon juice. The other ingredients can range from basic spices like cumin, paprika, and coriander to harissa paste to onions or even pureed grapes (Tunisian tradition)! The paprika and cumin additions we used tonight seem to be fairly common in Morocco, at least as my internet perusing has informed me.

These carrots are basically just a vessel for the chermoula. It makes them (and anything else you might feel so inclined to cover with chermoula) into a bright and herbaceous dish. These are a perfect side dish to any meat, especially something that’s heavier or spicy. Furthermore, the flavor and lovely presentation belies the fact that it really takes you no time to prepare the dish. As I was eating (and enjoying!) this last night, I also thought that it probably would be equally as delicious and maybe a little fresher tasting if we’d cooked the carrots and just topped them with the chermoula without cooking the condiment at all. Note to self for next time.

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Chermoula Carrots

(Adapted from Taste of Maroc)
Ingredients: 
  • 6 large carrots
  • Water
  • ~1 cup chermoula
    • 6 cloves garlic, sliced
    • 1 1/2 cups fresh cilantro, roughly chopped
    • 1 cup fresh parsley, roughly chopped
    • 1/2 tsp salt
    • 1 tsp cumin
    • 1 tsp paprika
    • 3 tbsp olive oil
    • 1/4 cup lemon juice
    • 5 turns fresh ground black pepper
Instructions: 
  1. Slice the carrots on the bias, cutting pieces roughly the size of a baby carrot.
  2. Steam the carrots in a pan. Depending on the size of your pan, add just enough water create a thin layer of water coating the bottom and place over medium heat. Add the carrots and cover with a lid to steam.
  3. Cook the carrots for ~ 8-10 minutes, until they are al dente.
  4. Meanwhile (or make ahead!), make the chermoula by combining all of the remaining ingredients in a food processor (or, if you’re cooler than we are and have a mortar & pestle, crush them that way!). Pulse briefly until you have a well-combined, but not obliterated sauce.
  5. Pour the chermoula into the pan with the carrots. Cook, with the lid on, over low heat for an additional 5 minutes.
Serves 2-4

Zucchini Fritters

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Zucchini season may be over, but we can usually find decent looking ones in the fall around here. Sorry for not eating exactly seasonally, but you know what is perfectly fall-appropriate? A big bowl of soup! And what perfectly accompanies a nice big bowl of soup? Zucchini fritters. So in a roundabout way, zucchini fritters = fall food? Ok, maybe not, but we enjoyed them tonight anyway.

It’s easy to think of zucchini as a boring vegetable, zoodles excluded. (All the cool kids eat zoodles now ok? Including us – see¬†‚ÄúChicken Lo Mein‚ÄĚ Zoodles, Zoodles with Roasted Chickpeas,¬†Caliente Chicken & Zoodles,¬†French Onion Chicken Zoodles, &¬†Mediterranean Cucumber-Zoodle Salad)¬†They get mushy when you bake or sautee them too long, and no one likes mushy vegetables. Fritters are a lot easier to make than you think. Start to finish, less than 30 minutes, and you end up with a delicious side dish to any main course – we chose soup, but these would go great with roasted chicken or turkey. Try changing up the spices and herbs and see what you like best. This combo – onion, garlic, paprika, chili powder – isn’t spicy or overwhelming, but makes for a great dish with nice flavor.

Note: They way we made these, they’re browned and slightly crispy on the outside, but remain soft on the inside and a bit fragile. That’s because we wanted these to stay vegetable-heavy and to save a few calories. If you’d like a less fragile fritter, use more flour and/or bread crumbs and an additional egg to bind the mixture together more tightly.

Zucchini Fritters

Ingredients: 
  • 2 medium zucchini
  • 1 egg
  • 2 tbsp flour
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 cup shredded sharp cheddar
  • Salt & pepper
  • 3 tbsp neutral oil
Instructions: 
  1. Grate the zucchinis into a large bowl.
  2. Sprinkle with salt and allow to sit for 10+ minutes.
  3. Squeeze water out from the zucchini (you’ll be amazed at how much water you can get rid of!)
  4. Whisk up the egg and stir that in with the zucchini, along with all of the rest of the ingredients (using just a pinch of additional salt and a few grinds of black pepper), except for the oil.
  5. Heat the oil in a large frying pan over medium-high heat.
  6. Once oil is hot, form balls of the zucchini mixture in your hands, slightly smaller than the palm of your hand. Smush them into patties and drop into the hot oil.
  7. Fry on each side for 2-3 minutes until browned on both sides.
  8. Remove from pan to a paper-towel lined dish before serving to soak up a bit of the excess oil.
Makes 6 fritters

 

Southwest Steak Chopped Salad

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We eat massive salads for dinner many nights. We never share them, because usually they’re not all that organized – it’s usually a look in the fridge, pull out some vegetables, and top them with a protein kind of adventure. Since it’s Monday and the beginning of the week, we were a little more coordinated. Also, we accidentally created a gorgeous plate of colors! Nutritionists have been telling us to “eat our colors,” and we have you covered here! This salad, while not exactly low calorie, is healthy and filling. The way this is written makes two large salads, meant to be eaten as a stand-alone meal. Don’t worry – you’ll be so full, you even notice that you only ate salad for dinner.

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Southwest Steak Chopped Salad

Ingredients: 
  • Salad
    • Mixed greens, ~1 1/2 cups per plate
    • 1/2 cup carrots per plate
    • 1 ear of corn, divided between plates
    • 1 can of black beans, divided between plates
  • Steak
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp chili powder
    • 1/2 tsp chipotle powder (substitute smoked paprika for less heat)
    • 1/2 tsp oregano
    • 1/2 tsp salt
    • 1/4 tsp cumin
    • 3/4 lb steak
  • Dressing
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 3 tbsp lime juice
    • 1 tsp red wine vinegar
    • 1/2 tsp oregano
    • 1/4 tsp paprika
    • 1/8 tsp cinnamon
    • Pinch of salt & a few turns of fresh black pepper
  • Optional additional toppings
    • Cheese
    • Tortilla strips
    • Jalapeno slices
Instructions:
  1. Cook corn in boiling water for 5 minutes. Remove to cool when complete.
  2. (Heat black beans if you prefer. We just rinsed and ate them cold.)
  3. Stir all steak seasoning together. Liberally coat both sides of the steak.
  4. Prepare steak as you normally would – we like to broil it briefly on both sides, for a medium-rare finish – but we know many people prefer their steak on the grill.
  5. Whisk together all of the salad dressing ingredients.
  6. Assemble salad with a base of chopped greens and topped with chopped carrots, chopped bell peppers, black beans, and corn, sliced off the ear.
  7. Add your dressing over the vegetables and top with your steak, sliced. Finish with any additional toppings you desire!
Makes two large, dinner portion salads

Zucchini & Feta Pie

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This is such a perfect summer dinner! Zucchini is usually so large and beautiful in the summer. And if you or a family member has a garden, you know that it is abundant this time of year. People are giving it away, begging everyone they know to take some! Try this dish, which features the zucchini itself, instead of relegating it to the side like usual! We’re always trying to find a new way to eat zucchini – we probably zoodle it more often than necessary! {‚ÄúChicken Lo Mein‚ÄĚ Zoodles,¬†Zoodles with Roasted Chickpeas,¬†Caliente Chicken & Zoodles,¬†French Onion Chicken Zoodles,¬†Mediterranean Cucumber-Zoodle Salad}

Oh and side note. Please feel free to make your own pie dough. I’m sure it would be better than my freezer-case dough, but I was just not feeling making my own today! And see our¬†Spinach & Feta G√∂zleme¬†recipe for my rant about feta cheese. Go try some delicious, not pre-crumbled feta today!

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Zucchini & Feta Pie

Ingredients: 
  • 2 tbsp butter
  • 1 large onion, sliced
  • Fresh ground black pepper
  • 2 zucchini, sliced
  • Pre-made pie dough
  • 6oz feta cheese
  • Fresh basil, chopped
Instructions: 
  1. Place all of the sliced zucchini in a colander over the sink and toss with salt. Allow to sit and dehydrate while preparing the onions.
  2. Melt the butter in a pan over medium heat.
  3. Add the sliced onions and toss to coat the onions with the butter.
  4. Saute onions until caramelized, stirring occasionally and covering with pan’s lid in between stirrings. [Truly caramelized onions take AT LEAST 30 minutes, if not more like an hour! I get most of my cooking tips from The Kitchn, you should too!]
  5. Follow the directions on your pre-made dough. Spray a pie pan and place the dough in there to line it. (If the packaging indicates your dough should be baked for more than 30 minutes at 375 degrees, go ahead and pre-bake it a little bit.)
  6. When onions are done, place them in the pie pan, forming the bottom layer of the pie.
  7. Add the sliced zucchini to the pan that held the onions and cover for just 2 minutes, so they soften up a little bit.
  8. Place a layer of zucchini on top of the onions.
  9. Follow this with a layer of scattered feta chunks, followed by another layer of zucchini, more feta, and lastly, a layer of zucchini. Sprinkle some chopped basil through the layers.
    • To recap: layer 1 – onions; layer 2 – zucchini; layer 3 – feta; layer 4 – zucchini; layer 5 – feta; layer 6 – zucchini.
  10. Bake for 30 minutes at 375 degrees.
  11. Top with a little bit more fresh basil.
Serves 3 as a main dish; 6 as a side.