Bahn Mi Bowl

 Simple to make and has all the Umami!  From Food and Drink Magazine.

QUICK PICKLED VEGETABLES

1/4 cup seasoned rice vinegar

1/4 cup sugar

1/4 tsp sea salt

2 carrots, sliced into long strips using a carrot peeler, down to the core

3 radishes, thinly sliced

1 pkg (500g) medium rice stick noodles

VIETNAMESE SAUCE

Juice of 2 limes

2 tbsp soy sauce

2 tsp fish sauce

1/4 cup water

1/4 cup sugar

SPICED PORK PATTIES

500g lean ground pork

2 tbsp minced cilantro, plus extra for garnish

2 garlic cloves, minced

2 green onions, minced

1 tbsp sriracha

1 tsp sugar

2 tsp cornstarch

1/2 tsp salt

1/4 tsp salt

1/4 tsp black pepper

2 tsp vegetable oil

1/2 English cucumber, sliced into half moons

1/4 cup fresh mint, roughly torn

2 tbsp crushed salted peanuts

1.  In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy).   Add prepared carrots and radishes and toss well.  Refrigerate for half hour.

2.  Boil a kettle of water.  Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions.  Drain and rinse under cold water.  Drain well and set aside.

3.  Make noodle sauce by combining lime juice, soy sauce, fish sauce water and sugar.  Stir until sugar dissolves.  Set aside.

4.  For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper.  For into 8 equal oblong patties.  Drizzle oil in a large nonstick pan over medium high heat, then cook patties for a few minutes on first side, flip then cook on the second side for 3 minutes more or until completely cooked through.

5.  To assemble pour sauce over noodles and toss well, then divide equally among 4 bowls.  Top with patties and pickled veggies.  Garnish with cucumber, fresh mint and peanuts then pour any extra sauce over top.

Serves 4

Cucumber, Mango and Black Bean Salad

Love this refreshing salad!  Good as a side or a meal on its own.

1 seedless cucumber, washed and cut into 1/2 inch dice
1/2 medium mango, cut into 1/2 inch dice
1/2 cup canned black beans, drained and rinsed
2 tbsp fresh lime juice
2 tbsp orange juice
1 tbsp finely chopped fresh cilantro
1/2 tsp salt
1 Jalapeño pepper, seeded and finely chopped (optional)

• In a large bowl, toss cucumber, mango and black beans.
• For dressing:  In a small bowl, mix lime and orange juices, cilantro, salt and pepper.  Pour over cucumber mixture and toss well.  Let stand 10 minutes for flavours to blend.

Cool Cucumber Collins

This drink is definitely worth the work.  Refreshing and tart it is the perfect cool down for when the warmer days arrive.

Fill a highball glass three quarters full with ice.  Add 1 1/2 oz gin or vodka and 1 basil leaf, torn.  Top with 3 oz club soda.  Add 1/4 cup Cucumber Ice and a crack of black pepper.  Garnish with a basil leaf.

CUCUMBER ICE
Peel 1 cucumber and chop into pieces.  Put into a blender and puree.  Pour through a sieve to collect cucumber juice in a bowl, pressing down to extract as much juice as possible.  To the bowl, add 2 oz lime juice and 1 oz simple syrup.  Stir to mix.  Pour into a flat tray to freeze.  After 30 minutes remove the tray and use a fork to break up the mixture into a slush.  Place back in the freezer until ready to use.

SIMPLE SYRUP
Combine equal parts sugar and water in a pot.  Over medium high heat boil until sugar is dissolved.  Cool.

Tomato Cucumber Guacamole

A really fresh side to any meal.

1 pint cherry or grape tomatoes, halved
2 medium cucumbers or 1 large English cucumber, peeled and coarsely chopped
2 avocados, coarsely chopped
1/4 cup chopped red onion
1 1/2 tablespoons lime juice
1 tsp grated lime rind
1/2 tsp ground cumin
Salt and pepper


In a bowl, toss tomatoes, cucumber, avocado, onion, lime juice, rind and cumin.  Add salt and pepper to taste.

Serves 8

Asian Salmon Noodle Salad

Great for some left over salmon.  From Food and Drink Autumn 1999.

250 g Spaghetti, broken in half
1 tbsp grated ginger
4 tsp sesame oil
3 tbsp sodium reduced soy sauce
1/4 cup seasoned rice wine vinegar
2 tsp sugar
1 cup shredded carrot
2 cups matchstick size cucumber pieces
300g grilled salmon, cut into small chunks
2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds

1. Cook spaghetti in boiling water until cooked al dente.  Drain.
2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar.  In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.  Pour in dressing and toss to coat salad.  Garnish with sesame seeds.

Layered Chicken Salad

Prepare this one the night before so the flavours can mix.

4 to 5 cups shredded iceberg lettuce
1/4 lb bean sprouts
8 oz can water chestnuts, sliced
1 medium sized cucumber, thinly sliced
1/2 cup green onions, thinly sliced
2 - 8oz pkg pea pods
4 cups cooked chicken, cut into strips
2 cups mayonnaise
2 tsp curry powder
1/2 tsp ground ginger
1 tbsp sugar
10 to 12 cherry tomatoes, halved

Spread lettuce as evenly as possible in a 4 quart glass bowl.  Top with 1 layer each of sprouts, water chestnuts, cucumber, onions, pea pods and chicken (make sure pea pods are dry).  Stir together, in a bowl, the mayonnaise, curry, ginger and sugar.  Spread evenly over salad.  Decorate with halved cherry tomatoes.  Cover and refrigerate until ready to serve.  You may want extra mayonnaise mixture to serve on the side.

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

Red Rice Salad with Red Wine Vinegar

This is a favourite!  I had never tried red rice (Wehani) before and I really enjoyed it.  The rice is a little chewy, which makes it perfect for a salad.  Sprinkle some goat cheese on top for extra flavour.  From Food & Drink 2005.

3 cups water
2 cups red rice
1/2 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground pepper
1/22 cup pitted, slivered black olives
1 cup chopped green onions
1 cup diced cucumber
1/4 cup toasted pine nuts
1/4 cup chopped fresh dill (I left this out - not a dill fan)
2 tbsp chopped parsley

1. Bring a pot of water to boil.  Sprinkle in rice and bring back to boil.  Cover rice, reduce heat to low and steam for 35 to 45 minutes or until rice is tender but slightly chewy and water has been absorbed.  Remove from heat and keep covered for 5 minutes.
2. Whisk together oil and red wine vinegar.  Season with salt and pepper.  Toss half of the dressing with rice and let cool
3. When rice has cooled, combine it with olives, green onions, cucumber, pine nuts, dill and parsley.  Toss with remaining dressing.

Grilled Sausage and Wheat Berry Salad

This is the first time I have tried Wheat Berries and I have to say they are wonderful!  A little chewy but I really like them.  They are wheat kernels with the outer hull removed.  An excellent source of dietary fibre and are available at the bulk food store.

4 bratwurst sausages - or turkey sausage
1 cup wheat berries
1 cup diced red peppers
1 cup diced, peeled carrots
1 cup diced cucumber
1/2 cup finely chopped green onion
1/2 tsp each salt and pepper
1/3 cup olive oil
2 tbsp balsamic vinegar
1/4 cup chopped fresh parsley

On greased grill preheated to medium high, grill sausages, turning often, until cooked through - about 15 minutes.  Let cool slightly; slice and set aside.

While the sausages are grilling, cook wheat berries in a large pot of boiling salted water, uncovered, until softened - about 40 minutes.  Drain.  Combine in a large bowl with red peppers, carrots, cucumber, green onion, salt, pepper, olive oil and balsamic vinegar.  Toss gently to combine.  Add sausage and parsley, and toss again.

Fresh and Light Antipasto Tuna Salad

1/2 cup plain yogurt

1/3 cup light mayonnaise

1/4 cup chopped fresh basil or 2 tsp dried

1/4 tsp pepper

1/2 english cucumber, chopped

2 cups grape or cherry tomatoes, halved

1 sweet yellow pepper, chopped

1 1/2 cups cubed mozzarella 

2 cans chunk tuna, drained

Salad greens and or whole grain toast

1. In a large bowl, combine yogurt, mayonnaise, basil and pepper.  Add cucumber, tomatoes, yellow pepper and mozzarella and toss to coat.
2. Using a fork, gently stir in tuna, breaking chunks slightly but leaving tuna in bite size pieces.  Serve on greens or place greens on toast and spoon salad on top

Thai Beef Salad

Awesome salad with an Asian flavour - feel free to switch up the beef for chicken, fish or shrimp

2 tbsp each lime juice and vegetable oil
1 tbsp each dark sesame oil and fish sauce
2 tsp granulated sugar
1 tbsp finely minced ginger
1 to 2 tsp very finely minced hot red chili pepper such as a habanero
1/4 tsp salt
4 cups thinly sliced Savoy cabbage
1 mini cucumber thinly sliced diagonally
1 medium carrot, coarsely grated
1 cup bean sprouts
1/3 cup shredded mint leaves
1/4 cup diced red onion
Thinly sliced leftover grilled steak
2 tbsp salted roasted peanuts

1. In a large bowl, whisk lime juice with vegetable oil, sesame oil, fish sauce and sugar until sugar is dissolved.  Stir in ginger, chili and salt.
2. Add cabbage, cucumber, carrot, bean sprouts, mint, red onion and steak. Toss to combine.  Sprinkle with peanuts.