Madey Edlin

Archive for the ‘Salad’ Category

israeli couscous salad, with roasted squash, and raisins

In Health, Onion, Salad on November 10, 2010 at 1:04 am

tuesdays are my nothing days. you know how week ends are non-existent? well, tuesdays are my weekends. i wear sweats all day, cook something, and light the candels. these are the great days.

any way. as always, squash comes with fall, and it’s being put to good use at the edlin house hold.

yumm…

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Pesto Pasta Salad

In Pasta, pesto, Salad, Side dish on June 21, 2010 at 7:49 pm

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I feel like I should be groveling to my readers. It’s been over a month since I last posted. Trust me, I would have liked to be doing nothing but posting here. But life got in the way. But we are back on track and I hope to continue posting every week. 


This is me throwing all my favorite things together in a bowl and mixing. Here we came up with a Mediterranean pasta salad, and if you remember, I could have a slight obsession with pasta; but we’re not going to go into detail. 

Like potato salad, pasta salad has a bad rep. Containing  mostly mayo, and other things that will make you puke it you eat more than one bite. But here, well I think, the pasta salad could be re-invented into something good, even great. 

So here we go: a pretty unoriginal pasta salad recipe (but oh, so good):: 

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  • 2 cups cooked pasta
  • 1 cup blanched peas
  • 1/4 cup pesto
  • 2 Tablespoons chopped sun dried tomatoes, packed in olive oil
  • Feta cheese
  • Salt
Combine everything in a large bowl. Mix. Add salt and cheese to taste. That’s what I’m talkin about! 
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(Original recipe by Madey Edlin)
(Photography  by Madey Edlin ::  madey-kay.blogspot.com) 

peppery, sweet potato salad. with lemon, honey, basil, dressing

In Health, potato, Salad, Side dish on May 5, 2010 at 1:31 am

I love sweet potatoes, and they are so good for you; so I am always looking for new ways of incorporating them into my diet.
The roasted potatoes, paired with the sweet and sour dressing, the bite from the pepper, and the freshness of the basil, all tossed together to a ultimate potato salad. And unlike most potato salads, this one won’t stop your heart just by looking at it.

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[Notes: Use lots of salt, and lots, and lots of pepper.]

4 sweet potatoes, cubed into 1/2 inch cubes
1 small onion, sliced
6 oz drained chickpeas
2 lemons, juiced
1/4 cup minced basil
2 tablespoons honey
2 tablespoons olive oil + extra
salt
pepper

Pre-heat oven to 425.
Place the potatoes in a large mixing bowl, coat well with olive oil, salt, and pepper. Spread into a sheet pan, so that they lay in one layer. Roast for 30 minutes.
While the potatoes are roasting, give the onion slices the same olive oil treatment as the potatoes. Place in the oven with the potatoes, and roast for a further 10 minutes.
Make the dressing by mixing the, lemon juice, basil, 2 tablespoons olive oil, and honey, until completely combine.
Once the vegetables are done, place in a large bowl, add the chick peas, and dressing toss to combine. Serve warm, and garnish with chopped basil.

(Original recipe my madey edlin)
(Original photography madey edlin)

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(I couldn’t decide which one I like better, so you got both)

salad rolls

In Asian, Low-Carb, Salad on March 18, 2010 at 8:09 pm

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Sorry this is late.

For a early birthday present my grandma took my brother and I to a Asian cooking class at University of Portland, where we learned how to make, sushi, lumpia, and salad rolls. In honor of the class I thought I would share what I learned about salad rolls. (Oh and they are good for you too!)

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Notes: you can use anything in these things, this is just a basic one that I came up with. Use warm water; if the wraps aren’t tender when you wrap them, that’s ok they’ll become soft after a minute or two.

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[Makes 8 rolls]

  • 1 cucumber, seeded and julienned
  • 1 large carrot, julienned
  • 1.6oz Thai noodles, cooked (any kind you like)
  • Lettuce
  • 8 spring roll wraps
  • Warm water (see note)
  • Peanut sauce

Pour 1/2 inch warm water into a dish that is large enough to submerge a wrap into. Submerge the wrap into the water for a few seconds and place on the counter (do not shake off excess water). Add a little of each ingredient in a little pile toward the bottom of the wrap (see picture). Wrapping: Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle.Roll it up. Continue to hold onto the sides as you make the first roll because they are still a little slippery at this point. Once you have the first roll completed, you can let go of the sides and continue rolling the spring roll until you reach the end of the wrapper. Serve with peanut sauce.



(Original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)