Kale & Harissa Roasted Chickpea Salad

We’ve been currently obsessed with harissa. I’ve been using it a lot to roast eggplants and chickpeas. And Pieter just discovered that he loves topping his goat cheese crackers with it. I posted this salad on my Instagram stories and I got so many requests for the recipe that I made it again today to write down the exact measurements.

This is a great fall/winter salad. It has a lot of bite to it and it is quite filling. We had it twice last week and I always make 4 portions so we can have the leftovers (without mixing all the dressing) the next day for lunch. This recipe is also vegan if you swap the honey for agave syrup. Happy #meatlessmonday!

This recipe serves 4.

Ingredients:

For the Harissa roasted chickpeas:

530grs of drained canned chickpeas (4 cups)

2 tablespoons of extra virgin olive oil

2 heaped tablespoons of harissa paste, or more if you like it more spicy

2 tablespoons of agave syrup or honey

1 tablespoon of balsamic vinegar

1 teaspoon of onion powder

1 teaspoon of celery salt

½ teaspoon of garlic powder

For the salad:

16 cups of shredded kale, or any other greens that you like (enough for 4 servings)

1/3 cup of pumpkin seeds, toasted

1/3 cup of pine nuts, toasted

1/2 cup of pomegranate seeds

For the shallot vinaigrette:

2 small shallots, finely shopped

½ cup of extra virgin olive oil

¼ cup of white vinegar

¼ cup of red wine vinegar

1 tablespoon of mustard

2 tablespoons of agave syrup or honey

1 teaspoon of salt

 

Start by making the harissa roasted chickpeas. Drain the canned chickpeas. Place the olive oil in a large pan over medium high heat. Add the chickpeas, harissa, agave or honey, balsamic vinegar, onion powder, celery salt and garlic powder. Mix well. Let it cook until it caramelizes and turns slightly brown. This will take about 12 minutes. Don’t forget to stir from time to time, especially towards the end. Otherwise it can burn easily because of the honey/agave. Taste if it needs any salt. Transfer the chickpeas to a bowl and set it aside.

Toast the pumpkin seeds and pine nuts in a pan with no oil, on medium heat. Toss constantly so that they don’t burn. This will only take a couple of minutes. Transfer them to a bowl and set it aside.

To make the vinaigrette, finely chop two small shallots. Place the shallots in a jar that has a lid. Then add the olive oil, white vinegar, red wine vinegar, mustard, agave or honey and salt. Close the jar and shake it until it emulsifies.

Once you are ready to eat, massage the kale with the vinaigrette for about a minute. This will soften the kale. If you are not serving the whole recipe, don’t mix all the kale with all the vinaigrette. Just mix the amount that you are going to eat right away. Serve it with the roasted chickpeas, pumpkin seeds, pine nuts and pomegranate seeds. Enjoy!

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Cold Noodle Salad with Miso & Sesame Dressing

A super easy salad that can be easily adapted to what you have in your fridge or any other toppings you feel like having. I love vinegar and I have been eating a lot of pickled veggies lately. So for this, I pickled some radish in red wine vinegar to add a pop of color. You can also use pickled ginger instead. To keep it simple I just added avocado, a 6 minute egg, cucumber and edamame. This is great to take to lunch the next day too.

This recipe serves 2.

Ingredients:

For the miso & sesame dressing:

1 teaspoon of red miso

1 tablespoon of minced ginger

4 tablespoons of sesame oil

3 tablespoons of soy sauce

1 1/2 tablespoons of agave syrup or honey

1 clove of garlic, minced

Juice of 1 lime

1 teaspoon of chili oil

For the salad:

200grs of noodles of your choice (I used a gluten free variety, made with brown rice & amaranth)

½ a cucumber, thinly sliced

A bit of pickled radish (I pickled my own in red wine vinegar, hence the color , with a bit of salt, sugar and chili), you can also use pickled ginger.

150gr of cooked edamame beans

1 egg

1 avocado, thinly sliced

1 tablespoon of Togarashi

1 tablespoon of black sesame seeds

 

To make the dressing, just place all of the ingredients in a bowl and whisk until it emulsifies. Set it aside.

For the soft boiled egg, place it in a saucepan and add boiling water. Let it cook for 6 minutes over medium heat. Then rinse it under cold water to stop the cooking. Peel it and set it aside until serving.

Cook the noodles as instructed on the package. Then rinse them under cold water to stop the cooking. Drizzle a little bit of sesame oil so that they don’t stick.

Divide the noodles over two bowls. Add the avocado, edamame, cucumber, radish and egg. Sprinkle some togarashi and black sesame seeds on top. Serve with the miso & sesame dressing. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

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Peanut & Ginger Zoodles with Thai Styled Mango & Carrot Slaw

Some meatless Monday inspiration. A very fresh salad packed with a lot of crunch since I kept the zoodles raw. If you don’t like them raw, you can always sauteed them in a pan and make this into a lukewarm salad. The Thai styled mango and carrot slaw balances out the richness of the peanut & ginger sauce. I love peanut butter, but it was only since I moved to the Netherlands that it became part of my diet. I love to add some to my porridge during winter.

Calve peanut butter became a staple in my pantry. It’s the brand my husband grew up eating, so it made sense for him to introduce it to me. Ever since, I haven’t looked back. So I’m very happy to have partnered with them to create this recipe, using their original peanut butter. If you love peanut butter, stay tuned because I have a snack recipe coming soon. Pieter and I were in London for the weekend, so more pictures and hotspots are coming to the blog soon too.

This recipe serves 2-3 people.

Ingredients:

For the zoodles:

4 zucchini

For the mango & carrot slaw:

3 carrots, shredded (I used rainbow carrots)

1 mango, julienned

5 tablespoons of chopped coriander

For the Thai styled dressing:

1 tablespoon of minced ginger

Juice of 1 lime

4 tablespoons of olive oil

4 tablespoons of white vinegar

1 teaspoon of fish sauce

1 tablespoon of soy sauce

1 tablespoon of honey

1 teaspoon of brown sugar

1 small bird’s eye chili, finely chopped

Pinch of garlic powder

Pinch of salt

1 teaspoon of sesame oil

For the peanut & ginger sauce:

2 tablespoons of minced ginger

130grs of Calve smooth peanut butter (1/2 a cup)

2 tablespoons of ginger syrup (or honey)

4 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of water

2 tablespoons of white vinegar

Pinch of salt

1 teaspoon of chili bean sauce

Pinch of garlic powder

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. You can also buy the zoodles at the supermarket if you don’t feel like making them. Set them aside.

To make the Thai styled dressing, just place all of the ingredients in a jar with a lid. Close it and shake it until it emulsifies. Set it aside.

For the peanut and ginger sauce, place all of the ingredients in the blender and blend until smooth.

Right before serving mix the carrots, mango and coriander for the slaw with the dressing (remember to give it a good shake before adding it to the slaw).

Divide the zoodles between 2 or 3 bowls. Add the peanut & ginger sauce. Finish it by adding the slaw. Eat right away. Enjoy!

I like the zoodles raw since this is a cold salad. But if you don’t, you can always sautéed them in a pan for about 1 minute with a little bit of olive oil.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Mini Salmon Caesar Salad Cups

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Caesar salad has been a favorite of mine since I was a little kid. I slightly change the dressing recipe depending on what I feel at the time, using mayo or Greek yogurt. This time I went for half & half, and skipped on the Parmesan to make it a bit health“ish”. If you want to go all Greek yogurt, you need to adjust the seasoning a bit since it is not as flavorsome as mayo. Since they are mini portions, they are perfect for a BBQ or dinner party!

This recipe makes about 17 mini cups.

Ingredients:

For the Salmon:

450grs of salmon, minced with a knife

2 tablespoons of chopped coriander

½ teaspoon of celery salt

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

1 ½ tablespoons of Greek yogurt

½ cup of breadcrumbs

Pinch of salt

1 egg yolk

1 egg

Zest of 1 lime

Pinch of black pepper

1 tablespoon of all-purpose flour

For the dressing:

½ cup of mayonnaise

Juice of 1 lime

5 anchovy fillets, minced

2 tablespoons of white vinegar

Small pinch of garlic powder

½ cup of Greek yogurt

Pinch of salt

Extras:

4 mini little gem lettuce (cleaned, dried and leaves separated)

½ cup of olive oil for pan-frying the salmon

9 quail eggs

 

Start by making the dressing. Place all of the ingredients in a jar with a lid and shake it till it emulsifies. Keep it in the fridge until ready to serve.

To make the salmon cakes, place all of the ingredients in a large bowl and mix well. Then form small balls with about ¼ of a cup of the salmon mixture. Once all the salmon cakes are assembled, keep them in the fridge until ready to fry.

In the meanwhile cook the quail eggs. What I normally do is boil some water in a kettle, place the quail eggs in a saucepan and then carefully pour in the boiling water. Cook over medium heat for about 2 ½ minutes. Then rinse them under cold water to stop the cooking. Peel them, slice them in half and set them aside.

Pour the olive oil into a large pan over medium heat. Once the oil is hot, fry the salmon cakes for about 2 minutes per side, pressing a bit with a spatula to flatten them. I did it in 2 batches.

To assemble the salad, place one salmon cake over each lettuce leave. Add half of a quail egg and drizzle some of the sauce. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Kale, Mango & Spinach Salad with Miso Ginger Dressing

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This is a super easy and healthy salad with Asian flavors. If you want to make the avocado rose and you don’t know how to do it, you can check out my video here. Today I am taking over the Instagram account of Broste Copenhagen, an interior brand. They have beautiful products and I have been using them for a while now. All the tableware above is from them. If you would like to follow along, you can check out their Instagram page.

This recipe serves 2.

Ingredients:

For the salad:

1 large mango, julienned

1 avocado, thinly sliced

200grs of baby spinach

100grs of baby kale

1 tablespoon of black sesame seeds

For the dressing:

2 tablespoons of minced ginger

2 teaspoons of red miso paste

4 tablespoons of sesame oil

4 tablespoons of apple cider vinegar

3 tablespoons of honey

2 small bird’s eye chili, finely chopped

Juice of 2 limes

2 teaspoons of brown sugar

2 tablespoons of chopped chives

 

Start by making the dressing. Place all of the ingredients in a bowl and whisk until everything is combined. I didn’t add any salt because the miso paste is already quite salty.

Place the baby kale, baby spinach and mango in a large bowl. Add the dressing and mix well.

Divide the salad among 2 plates, sprinkle the black sesame seeds and then add the avocado. If you want, also add some edible flowers. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Frisée, Gorgonzola & Bacon Salad with Cherry and Port Dressing

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This past weekend, I saw cherries for the first time at the market and of course I had to get some. Besides snacking on them, I saved some for this salad. For the dressing, I used frozen cherries just because they already come pitted but you can also use fresh ones. I love the combination of the slightly sweet dressing with the bitterness of the frisée, the salty bacon and creamy gorgonzola.

This recipe serves 2.

For the dressing:

1 cup of frozen cherries, pitted

1 shot of port

¼ cup plus 1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

2 tablespoons of honey

Pinch of garlic powder

Salt to taste

For the salad:

5 slices of crispy bacon, crumbled

½ a head of frisée, torn into bite sized pieces

80grs of gorgonzola, crumbled into small pieces

1 cup of fresh cherries, pitted and sliced

 

Start by making the dressing. Place the cherries in the microwave for about 1 ½ minutes to thaw. Then blend them and pass it through a fine mesh sieve. Pour the cherry juice into a medium saucepan. Add the port, balsamic, olive oil, honey and garlic powder. Cook for about 4 minutes over medium heat, until it thickens a bit and the alcohol evaporates. Add salt to taste. Then pour it into a bowl and allow it to cool down.

To assemble the salad, just divide the frisée among two bowls. Add the gorgonzola, cherries and bacon. Serve with the dressing on the side. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

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Beet & Potato “Tacos”

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Not too long ago I watched a video on The Feed Feed’s Snapchat where Kendra from Paleo Paparazzi used thinly sliced Jicama instead of tortillas to make healthier tacos. That inspired me to make these. My mom is a big potato salad fan and so am I. A potato salad at the Christmas table was always a must. She would make it with cooked beets, eggs and cornichons. When I was little I didn’t like beets that much but now I love them, raw or cooked. So this is my version of my mom’s salad in taco form. It makes a great appetizer for a party too. It doesn’t require a lot of time to make and it is budget friendly.

Ingredients:

700grs of potatoes (I used 4 large ones)

2 large beets, I used 1 candy cane and one golden beet

1/3 cup of finely chopped cornichons

1 cup of blanched peas

1 ½ tablespoons of finely chopped dill

For the dressing:

1/3 cup of apple cider vinegar

1/3 cup of mayonnaise

½ teaspoon of celery salt

2 tablespoons of olive oil

1 teaspoon of mustard

1 ½ teaspoons of honey

Salt to taste

 

Cook the potatoes in a pot with boiling salted water until tender.

Then drain them and allow them to cool down enough to handle. Peel them and chop them into small cubes. Remember the size of your beets; you don’t want huge cubes of potato as a filling to the tacos.

Peel the beets using a potato peeler and then with the help of a mandoline, thinly slice the beets so you get your raw “tortillas”.

To make the dressing, just add all of the ingredients in a jar with a lid, cover it and shake it until it emulsifies.

In a large bowl, add the potatoes, cornichon, peas and dill. Add the dressing and mix well.

To assemble each taco, just grab about 2 tablespoons of the potato salad and use the raw beets as if you were using tortillas.

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Sweet Potato Falafel Salad

FullSizeRenderOn Sunday we visited the Japanese cherry blossom park at the Amsterdamse bos. It’s one of those things I look forward to every spring. The weather was just perfect that day! Sunny and warm. People brought their picnics and were chilling on the grass. It’s a beautiful place around this time of the year and very close to Amsterdam.

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I had been craving falafel and I made this one by adding mashed roasted sweet potato to the chickpea mixture. It adds a slight sweetness to it. I served them over a very simple salad with baby Swiss chard, Kalamata olives, cucumber and feta. It’s healthy, easy to make and filling.

This recipe serves 3.

Ingredients:

For the sweet potato falafel:

1 cup of dried chickpeas, soaked in water overnight

1 bunch of parsley

1 cup of mashed roasted sweet potato

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of celery salt

Juice of ½ a lime

Pinch of cayenne

Pinch of salt

For the salad:

1 cucumber, core removed and thinly sliced

100grs of crumbled feta

100gr of Kalamata olives, sliced

100grs of baby Swiss chard or any leafy greens of your choice

Garden cress (optional)

For the dressing:

1/3 cup of olive oil

¼ cup of white vinegar

Juice of 1 lemon

1 tablespoon of honey

1 teaspoon of mustard

Salt

Extra:

Olive oil for pan-frying the falafel

 

To make the sweet potato falafel, soak the dried chickpeas in enough water overnight. For the sweet potato, you can roast it the night before, mash it and keep it in the fridge. Roast 1 medium sweet potato at 180C/350F for 1 hour.

The next day, drain the chickpeas and place all of the ingredients for the falafel in the food processor. Pulse until everything is well combined and there are not big chunks, but not too fine that it becomes a puree. You want it to still have some texture.

Then grab some of the mixture and form it into a ball using the palm of your hands. I grabbed about 1 ½ tablespoons of the mixture. It makes about 25 small balls.

Once all the falafels are assembled, pour about 1/3 of a cup of olive oil into a large pan over medium heat. Once the oil is hot, fry the falafel in batches until lightly browned. This will take about 5 minutes per batch. Just be careful not to press on them too much while turning them so that they don’t break apart.

To make the dressing just place all of the ingredients in a jar with a lid, close it and shake it until it emulsifies.

In a large bowl, mix the sliced cucumber, crumbled feta, Kalamata olives, baby Swiss chard and garden cress. Add the dressing and toss to coat.

Divide the salad among 3 plates and then add the falafel. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Celeriac, Beet & Potato Salad with Horseradish Vinaigrette

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Today I felt like having a salad for dinner. I made this one with thinly sliced beets which I just pan-roasted, roasted baby potatoes, celeriac ribbons and arugula. A semi-warm salad perfect for the beginning of spring since it is still quite cold here.

This recipe serves 3.

Ingredients:

For the salad:

5 small beets (I used 3 yellow, 1 candy cane and 1 purple)

500grs of baby potatoes, washed and sliced in half

1/2 celeriac

100grs of arugula

Olive oil

Salt

For the horseradish vinaigrette:

1/3 of a cup of olive oil

1/3 of a cup of apple cider vinegar

1 ½ tablespoons of honey

1 tablespoon of horseradish

1 teaspoon of mustard

Salt

Pepper

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid, cover it and then shake it to emulsify it.

Add about 2 tablespoons of olive oil to a large pan over medium heat. Once it is hot, add the baby potatoes and a pinch of salt. Cook while tossing from time to time until the potatoes are golden outside and fully cooked on the inside. The time will depend on the size of the potatoes. Set them aside.

Peel the beets and using a mandoline, finely slice them. Set them aside. I kept and cooked the different color of beets separate so that the purple beets wouldn’t stain the others but you don’t have to.

Add about 1 ½ tablespoons of olive oil to the same pan where you cooked the potatoes, add the yellow beets and cook while stirring for about 5 minutes until they cooked but still have a crunch. If you sliced them paper thin they will take less time. Add some salt.

Do the same for the candy cane beet and for the purple beet. Set them aside

Once the beets are cooked, start prepping the celeriac. You only need half of it, the other half you can reserve for another recipe. Peel it and slice it into about 1 cm pieces. Then using a potato peeler just shave it to create ribbons.

Place the celeriac ribbons, potatoes, beets and arugula in a large bowl. Add the vinaigrette and toss to coat. Serve among 3 plates and eat straight away.

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Thai-Inspired Steak Salad

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On the weekends, I prefer to keep my meals simple and not time-consuming. It’s not always the case but I try. And a steak is always welcome, it cooks quiet quickly and both my husband and I go gaga for it. It’s not something we could eat everyday but when we do, it is really a treat. And lately our favorite way to eat it is in a salad. This time I made a Thai-style dressing. And I added Thai basil, coriander and mint to the salad. So you have all these mini explosions of flavors in every bite. I used a mandoline to slice the carrots and cucumber into thin ribbons, but you can just shred the carrots and thinly slice the cucumber with a knife.

This recipe serves 2.

Ingredients:

For the steak:

500gr of Flank steak

Vegetable oil for brushing the steak

Salt

Pepper

For the salad:

½ cucumber, sliced into thin ribbons using a mandoline

½ red onion, thinly sliced

1 medium yellow carrot, sliced into thin ribbons using a mandoline

1 medium purple carrot, sliced into thin ribbons using a mandoline

10 cherry tomatoes, halved or quartered depending on their size

4 tablespoons of chopped coriander

8 Thai basil leaved, finely chopped

8 mint leaves, finely chopped

About 100grs of a lettuce mix of your choice (I used lamb’s lettuce, baby spinach, baby Swiss chard and baby red tatsoi)

For the dressing:

Juice of 1 big lime

2 tablespoons of fish sauce

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 small bird’s eye chili, finely chopped

¼ cup of vegetable oil

1 teaspoon of minced ginger

1 small clove of garlic, minced

Optional:

1 spring onion, thinly sliced

½ red chili, thinly sliced

 

To make the dressing, just place all of the ingredients in a jar with a lid. Cover it and shake it. Set it aside until ready to use.

Prepare all your veggies.

To cook the meat, heat up a large pan over medium heat. Brush the steak with some vegetable oil. Add salt and pepper on both sides.

Once the pan is hot, place the meat and cook it to your liking. For medium rare, it takes about 5 minutes per side but it will also depend on the thickness of the steak. My steak was a bit thick in the middle so it took about 1 extra minute.

Let the steak rest for 5 minutes and then thinly slice it.

Once the steak is done and sliced, place all the vegetables and lettuce in a large bowl. Give the dressing another shake and add it to the salad. Mix it well so everything is well coated, I just used my hands.

Serve the salad and then add the steak slices. Sprinkle some of the sliced spring onion and chili over the steak. Finally pour the remaining dressing from the bowl on top of the steak. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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