Cooking Hussy


Asparagus Salad with Pine Nut Dressing May 25, 2009

Filed under: Salad/Side — cookinghussy @ 6:49 pm

Asparagus Salad 2

Finally, back to reality! We’ve been eating amazing food for the past week or two with the wedding and honeymoon. The food has been delicious, but I’ve missed fresh spring vegetables and have been eating far too much meat. Tonight I made an asparagus salad with Channa Masala (to be posted later this week). This came from Heidi at 101cookbooks who always posts lovely seasonal recipes.

Asparagus Salad with Pine Nut Dressing

  • 12 spears of thick asparagus, sliced into 1/4-inch thick coins
  • 5 – 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
  • 1 1/2 T. fresh lemon juice
  • big pinch of salt
  • 1 small shallot, chopped
  • 3 T. extra virgin olive oil
  • 1/4 C. pine nuts, toasted, and coarsely chopped
  • 7 tiny radishes, washed trimmed and very thinly slices
  • zest of one lemon
  • a bit of shaved parmesan

“Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.

To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute – but only if needed. You don’t want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed – as I mention up above, you might have a bit extra.

Turn everything out onto a platter and finish with some shaved Parmesan.”

Notes: This made a great salad that could be a great main dish. I’m eating the leftovers for lunch on a salad!

Servings: 2 big side servings and 1 left over serving


Asparagus Stir-Fry May 19, 2009

Filed under: Main Dish,Vegetarian — cookinghussy @ 2:03 pm

Tofu and Asparagus stirfry Wok

Another one from Heidi at 101cookbooks! I’m currently on my honeymoon in Grand Cayman so this is all you get. Go look at the recipe on her site! I added cabbage but that’s the only difference. I used our new wok to make this and it was so much fun. Also fun? Honeymoon with my new husband Chris!

Tofu and Asparagus Stir Fry


Grilled Sesame Tuna May 14, 2009

Filed under: Main Dish — cookinghussy @ 8:57 am

Sesame Tuna

Whenever we go to Trader Joe’s we always buy cheap, frozen fish. I have made several recipes that involve soy, sesame marinades, and they are delicious, but I wanted to try grilling with a sesame seed coating this time. I didn’t really have a recipe, just kind of made it up. AND IT WORKED!

Sesame Tuna Above

  • Two tuna steaks – thawed or fresh
  • soy sauce
  • sesame seeds

Marinate the tuna steaks in some soy sauce for about an hour. Then just pour a bunch of sesame seeds out on a plate and place the fish on, flip and press again so both sides are coated in the seeds. Heat up your grill (or grill pan, which is what I use) and coat with oil. On a medium hot grill, place the fish down and cook for about 2 minutes per side. I then threw some bok choy onto the grill with a little garlic and salt. I served this all with fresh bread and roasted broccoli.

Notes: Easy and delicious. I love fish.

Servings: 2 servings


Pan-fried Chickpea Salad May 10, 2009

Filed under: Salad/Side,Vegetarian — cookinghussy @ 11:02 am

Garbanzo Bean Salad 2

Heidi from 101cookbooks has a way with making dishes look absolutely delicious, which leads me to making them and finding out that yes, the dish IS delicious. So it goes for this recipe for pan-fried chickpea salad. This was great for Chris and I as a main dish, but would probably great as a side dish during an afternoon of backyard grilling.

Garbazno Bean Salad

  • 1 tablespoon  butter or olive oil
  • 2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
  • 1 cup of chopped leeks
  • 1 medium clove of garlic, minced
  • zest of one lemon
  • 1/3 cup plain greek yogurt
  • 1 1/2 teaspoons thai curry powder (I used more)
  • scant 1/4 teaspoon fine grain sea salt
  • 1 or 2 tablespoons warm water
  • 1/2 cup of loosely packed fresh cilantro, chopped
  • 1/2 cup red onion or red spring onions, chopped

“Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside. (I sliced up a zucchini and fried it in the pan as well and added to the salad.)

Make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.”

Notes: Yum! This made a lot of food though. Next time I’ll cut it in half.

Servings: 6 or so main dishes