Two Salads and a Sweet Surprise

The weather has been very nice for the past few days (I say “nice” because here in Pacifica, it doesn’t get HOT. Whenever it’s nice here, it’s about 100 degrees or over in the rest of the Bay Area), a great time to have some salad (just plain, neither tuna nor meat or eggs).  I haven’t done any of my shopping yet, so I don’t have any idea what kind I’m going to make.

When I looked in the refrigerator and in the vegetable bowl on the kitchen counter, all I have were: a head of iceberg lettuce, cilantro, green onions, a red onion, carrots, celery, a red bell pepper, a yellow bell pepper, lots of lemons (from our good friend Edwin’s tree), garlic and ginger. I also have a bag of frozen edamame in the freezer (big sigh…). Then I remembered there were some soba noodles in the pantry.

Yep, that’s what I’m going to make soba noodle salad. Now I’m relieved; at least I can make something from what I have. AND THEN… aaarrrgh…Kirk (hubby) is not a big fan of soba noodles. I can’t say he hates them because he’s always kind enough to have some whenever I make them. 

Okay, back to the drawing board.

Then, right there in front of me as I was staring in the pantry, some brown rice. Kirk loves brown rice and I love them too, but my appetite is set on the soba. 

Great!  Soba noodle salad for me and brown rice salad wrapped in lettuce for the hubby. 

The Sweet Surprise? Kirk’s favourite Lemon Bars.  Oh yeah, how can I forget, my niece, Paige who’s been nagging me on the phone almost every day to make some for her.  Everything worked out for me, the two salads and the lemon bars for Kirk and Paige.

BUT, I must warn you about the Lemon Bars…BUTTER! Lots of them. If you’re cutting down on butter, you may want to look away.        

Brown Rice Salad

Serves 2

For the rice

1 cup brown rice

Instead of cooking the rice in rice cooker, I put them in a pot of salted boiling water, like cooking pasta. The only difference is the rice has to cook for at least 20 minutes or until they are soft not mushy. Then drain and rinsed them in cold water. Set aside.

For the vegetables:

1 yellow bell pepper diced

½ red onion diced

1 carrot grated

1 rib of celery diced

2 tablespoons chopped cilantro

2 tablespoons chopped green onion

Some lettuce to wrap the salad (if prefer)

In a bowl, mix all vegetables and set aside until ready to use.

For the dressing:

1 garlic minced

1 tablespoon soy sauce

2 tablespoons rice vinegar (seasoned kind is fine too)

6 tablespoons extra virgin olive oil

Kosher salt and ground black pepper to taste

Whisk all the ingredients and set aside until ready to use.

To assemble:

In bowl, put the cooked brown rice, all the vegetables, give the dressing another whisk then toss the rice and the vegetables with the dressing.  Let the rice salad sit for at least 30 minutes for the flavors to develop. This may be served cold or room temperature, and maybe wrap in lettuce.

Soba Noodle Salad

Serves 2

For the Noodles:

2 bundles Soba Noodles (Buckwheat Noodles)

In a medium pot of salted boiling water, drop the noodles and cook for 3-5 minutes. Drain and rinse in cold water. Set aside.

For the vegetables:

1 red bell pepper sliced

2 ribs of celery sliced

1 carrot grated

1 cup frozen shelled edamame (blanch in boiling water for about 3 minutes, then rinse in cold water)

2 tablespoons chopped cilantro

2 tablespoons chopped green onion

In a bowl mix all vegetables, and set aside.

For the dressing:

1 teaspoon ginger minced

1 garlic minced

1 tablespoon soy sauce

2 tablespoons rice vinegar (the seasoned kind is fine too)

6 tablespoons extra virgin olive oil

1 tablespoon honey

1 teaspoon sesame oil

Kosher salt and ground black pepper to taste

You may add some Shiracha hot sauce for a little bit of heat.

Whisk all ingredients and set aside.

To assemble:

In a bowl, put the cooked noodles and vegetables then toss them with the dressing. Let it sit for about 30 minutes for the flavors to develop.  This may be served cold or room temperature.    

Lemon Bars

The recipe was adapted from Ina Garten’s The Barefoot Contessa Cookbook. 

I made them a few times already and it’s always been a favourite. They are lemony, gooey and the shortbread crust is really great. The only change I made was the amount of sugar, the recipe called for 3 cups of sugar but they were way too sweet when I made them the first time; hubby already has a sweet tooth, but even he cannot finish a whole bar, so I only add 2 cups every time I make them. All in all they’re very good and easy to make.

Makes 20 squares.

For the crust:nocoupons

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

2 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners' sugar.