NomNom: Asian Cucumber and Carrot Salad

It's been about three weeks since I got back from Japan and I've been going through major Japan withdrawal. I unexpectedly fell in love with that country and miss everything about it. The Japanese food I experienced was next level for me.

I went in thinking that I would be diving into the best ramen, sushi, and tonkatsu of my life (which happened) but I didn't expect to love all the various vegetable dishes (many pickled) that were executed so beautifully with great detail and simplicity.

That saying of 'eat with your eyes first' truly resonates in that country. The perfectly placed dishes are neat, colorful, and simply elegant to what makes you think you're looking at art.

I have a new found appreciation with vegetables after the trip and I've been experimenting in the kitchen to try and use only certain ingredients that only enhances the fresh taste of the vegetable. It's still a trial and error process but I'm slowly finding recipes that is pleasing to my palate, and today's recipe is a representation of what I'm referring to.

This humble salad reminds me a bit of Japan due to the Asian flavors it incorporates and the way it highlights the freshness of the veggies involved. It has been on constant rotation in my kitchen because not only does it taste like summer, but it's really, really good. Promise.

Hope you're enjoying your week so far. Xo.


Ingredients (Adapter from www.whiteonricecouple.com)
1 lb cucumber, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds

Procedure
1. Combine the cucumbers and carrots in a bowl and set aside.

2, In another bowl, whisk together the grape seed oil, rice vinegar, sesame oil,

1 pound (455g) cucumbers, sliced thin

1 large carrot, julienned

1 tablespoon grape seed oil (or other clean tasting oil)

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99

1 pound (455g) cucumbers, sliced thin

1 large carrot, julienned

1 tablespoon grape seed oil (or other clean tasting oil)

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99

1 pound (455g) cucumbers, sliced thin

1 large carrot, julienned

1 tablespoon grape seed oil (or other clean tasting oil)

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99

1 pound (455g) cucumbers, sliced thin

1 large carrot, julienned

1 tablespoon grape seed oil (or other clean tasting oil)

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99

Quinoa Salad with Almonds, Apples and Dried Cranberries

Now that the holiday season is in full swing, invites to holiday potlucks and parties might be a bit more frequent. I tend to get slightly stressed when I read the words "potluck" on the invitation and my brain automatically goes into recipe thinking mode. This obviously applies to hosting as welll but that's another kind of stress we won't get into today.

When I come across a dish that is easy, tasty, and visually appealing, I immediately bookmark it under "potluck contenders" and today's recipe is such that.

To somewhat prevent the possibility of *ahem* holiday weight gain which has the tendency to creep up on us around this time of year, I present to you a healthy dish that surely will be welcomed with open arms by your guests (and your stomach).

Not only is this salad gorgeous to look at, with the vibrant colors coming from the cranberries, green onions, and apples, but it makes me feel pretty darn good knowing that a dish that tastes as good as it looks is also nutritious. Win win situation over here.


Have a great weekend. Xo.


Ingredients (Adapted from Food52) Yields: 4 servings
1 cup quinoa, rinsed well
1 1/2 cup water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
2 stalks of celery, finely diced
1 cup chopped, toasted almonds
1 bunch (about 5 to 6) green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped *see note
1 gala apple (really, any kind of apple will do)
1 large lemon, juiced
Generous drizzle of any kind of oil (I used olive oil)
Fine sea salt and freshly ground black pepper to taste

Procedure
1. Rinse quinoa well. Boil the water with a pinch of salt, and add your rinsed quinoa. Turn your stove down to medium-low and let it cook for roughly 15 minutes, or until the water is absorbed. Fluff quinoa with a fork, and let it cool in the fridge.

2. Preheat a skillet with 1 tbsp of oil and soften your finely chopped onion and celery. Season with a pinch of salt and pepper to taste. Try not to brown them, 5 to 7 minutes on medium - low heat should do the trick. Set aside in a large salad bowl.

3. Add dried cranberries and green onions to the onion and celery mixture.

4. Core and dice the apple, put your apple chunks in the bowl with the other ingredients. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown.

5. Add your quinoa and almonds to the mixture, drizzle with the oil. Add salt and pepper to taste. Season with more lemon juice if you like.

6. Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving.

*Craisins also work but they tend to turn the salad a pinkish hue after a few hours.

NomNom: Moroccan Harira Soup

Now the temperatures are starting to drop even lower to the point it feels like winter, I begin to crave warm, hearty meals. I'm kind of particular when it comes to soups and only take a liking to a few, but this Moroccan soup I'm sharing with you today has become one of my favorite soup recipes I've come across so far.

Now this is one of those type of soups that actually tastes even better the day after, if that's possible. The spice mixture is a wonderful combination of warm and earthy with just a hint of heat and really just works beautifully into this soup. Ultra satisfying and comforting for a cold Autumn/Winter day. Oh yea, did I mention that the soup is also super healthy? Winning on so many levels.

Wishing you a wonderful weekend. Xo.


Ingredients for Ras El Hanout Spice Mixture

8 teaspoons ground cumin
8 teaspoons ground ginger
6 teaspoons kosher or sea salt
6 teaspoons freshly ground black pepper 
6 teaspoons ground cinnamon
4 teaspoons ground 
4 teaspoons coriander 
4 teaspoons cayenne 
4 teaspoons all-spice
4 teaspoons saffron 

Ingredients for Harira Soup (Yields: 2 servings): Adapted from Amy Riolo

1 small yellow onion, diced
1/4 cup lentils, sorted, rinsed, and drained 
1 celery heart, finely chopped
1/4 cup tomato puree
2 cups of low sodium vegetable stock, or water 
1 teaspoon Ras el Hanout spice mixture
1/8 cup medium grain rice
1/4 cup cilantro, roughly chopped
1/8 cup parsley, roughly chopped
1/3 cup chickpeas
1/4 cup frozen lima beans, thawed
1 teaspoon tomato paste 


Procedure 
1. Place onions in a large saucepan or stockpot.

2. Add lentils, celery, tomato puree, vegetable stock, and Ras el Hanout spice mixture.

3. Bring to a boil over high heat, stir and reduce heat to low. Cover and simmer for 20 minutes.

4. Carefully remove the lid and add rice, cilantro, parsley, chickpeas, lima beans, and tomato paste to the pot.

5. Stir, increase heat to high and bring to a boil.

6. Reduce heat to low, cover, and simmer for another 20 minutes, or until vegetables and rice are tender, and soup has thickened.