Wednesday, July 16, 2014

Sauteed mix vegetables Salad with raw Persian cucumber for lunch box. [Mix and Match of onion, celery, chayote, cranberries, corn, carrots,Cilantro & Tofu]

Today I wanted to pack salad for lunch box  but there was no lettuce in the fridge so I made  salad by preparing  a  partially sauteed veggie base with onion, celery, julienned chayote, tofu, cranberries, corn,  carrots, cucumber. Over that I added raw  Persian cucumber slices, fresh cilantro leaves, chopped tender cilantro stems, celery leaves. I packed this in lunch box with very  little salad dressing. This salad is good enough to eat  by itself without any salad dressing or vinaigrette, partially sauteed onion and veggie base makes it very flavorful. I saved little  salad quantity to take image and record this salad recipe, after taking images my daughter  enjoyed  this plated salad.

Ingredients :-
Serves  one as full salad meal with some left over,  Or serves 4 as side salad.
  • 1 small onion - finely chopped( 3/4 cup yield)
  • 1 tender celery stalk - sliced half moon shape (1/2 cup yield)
  • 1/2 Chayote - skin and seed removed , julienned. (3/4 cup)
  • 1 carrot - julienned or sliced into small pieces (1/4 cup)
  • 1 Persian cucumber - partly chopped enough to measure 1/4 cup. Slice remaining into rounds.
  • Frozen corn - 1/2 Cup (use fresh if available.)
  • 4 Tb.spoon - dried cranberries
  • 1  green chili - finely sliced.
  • Firm tofu block - around  80 gm, cut into  1/2 inch cubes (yield 1 cup) sprinkle tiny pinch of salt, toss to coat with salt.
  • 1/2 cup - Mix of chopped cilantro leaves and tender stems
  • 3/4 Cup - celery leaves (pluck leaves off the stalk.)
  • 1 T.spoon - cooking oil to saute onion and veggies.
  • 1 Tb.spoon - extra virgin olive oil to drizzle over salad.
  • 2 Tb.spoon - your choice of creamy salad dressing. (optional)

How to prepare semi-sauteed veggie Salad topped with raw cucumber.
  1. In a small saute pan heat 1 tsp oil, add chopped onions stir fry over high heat for 2-3 minutes, stirring frequently. Add sliced 1/2 cup celery, 1/4 cup chopped cucumber, 1 chopped green chili, 4 tbsp dried cranberries, continue to saute over medium heat for 2-3 minutes.
  2. Next add julienned chayote, sliced carrots, 1/2 cup frozen corn,  sprinkle one generous pinch of salt, continue to saute for 3-4 minutes over medium high heat, stirring often. Taste and adjust salt level.
  3. Now add  salt sprinkled tofu cubes, gently mix all well.  Let it stay on stove for 2 minutes over medium low heat. Shut off the heat.
  4.  Transfer sauteed veggie mix in a medium size bowl,  allow to cool. Add sliced  Persian cucumber, chopped cilantro leaves and stems, celery leaves. Drizzle 1 tsp extra virgin olive oil. Toss to coat.. Another way to serve salad is arrange sliced cucumber, celery leave, cilantro leaves over the top or at one side like I have arranged in the image. Serve with creamy  ranch salad dressing or your choice of  cheese or  just enjoy plain salad.

Curry leaf plant containers invaded by Amaranth plants and grass. [Black and White Wednesday #138]

I have few containers with  small curry leaf plants, they all survived this passed harsh winter. After April month I took them out of  garage, within few days containers  were invaded by Amaranth plants and grass. It looked pretty so I let them grow until now. Soon I will clear all the pots so that curry leaf plants start growing freely, hope this year they all grow bigger and stronger. I am sending this black and white image to Susan at The Well Seasoned cook, who is hosting this weeks BWW #138. She is  also the founder of this event. Currently Cinzia of Cindystar looks after all admin duties. Next week Lynne will be hosting BWW #139  at Cafelynnylu.

  Black and White Wednesday Event #138