Moroccan Carrot Salad

•  1/2 kilo carrots, peeled and cut into 1/2 cm round slices
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp chopped fresh cilantro (coriander)
• 1/2 tsp salt
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp crushed chili peppers

1. Boil carrots until tender (not mushy), for 5-6 minutes. Drain, and immediately immerse carrots in cold water for 2-3 minutes.
2. Heat oil on medium in a skillet.
3. Saute garlic in oil for 1 minute. Add carrots, lemon juice, cilantro, salt, cumin, paprika, and chili peppers to the oil and saute for 2 minutes.
4. Immediately move mixture to a cool container and let chill.

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Sweet Pickles

 

• 6-8 small cucumbers sliced into 1/2 cm rounds
• 1 thinly sliced onion
• 1 cup of white vinegar
• 1/2 cup of sugar
• 1 tsp yellow mustard seed
• 1/2 tsp turmeric
• 1 tsp of brown mustard seed
• 2 tsp of sea salt

1. Place cucumber and onion in a large microwave-safe dish. In a separate bowl, whisk remaining ingredients together and pour on top of cucumber and onion mixture.
2. Microwave on high for four minutes.
3. Stir, and microwave on high for an additionl 3 minutes.
4. Empty bowl into sterilized mason jars and refrigerate.

(inspired by a recipe from The Colours of Indian Cooking)

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Dominican Rice and Red Beans (Moro de habichuelas rojas)

photo by Robert Reed

• 2-1/2 cups of uncooked white rice
• 1/4 cup olive oil
• 1 onions, diced
• 4 garlic cloves, minced
• 1 green pepper, diced
• 2 tbsp tomato paste
• 1 can red kidney beans, drained and liquid reserved
• 1 tsp white vinegar
• 2 cups vegetable stock
• 1 cups water
• 1/2 bunch cilantro, chopped
• 1 tsp dried oregano

1. Rinse and drain rice in cold water and set aside.
2. In a deep pan, heat oil on medium and saute the onion, pepper and garlic until onion is translucent
3. Add tomato paste and stir for 1-2 minutes.
4. Add beans and mix for 1 minute.
5. Add vegetable stock and vinegar, stir and let simmer for 5 minutes.
6. Add the rice, cilantro, oregano water and reserved liquid from the beans and stir.
7. Cook uncovered until almost all of the liquid is absorbed.
8. Reduce to the lowest setting, cover and continue cooking for 15-20 minutes.
9. Remove from heat and let rest 5 minutes before serving.

 (Inspired by http://www.welcome-dominican-republic.com/Dominican-Republic-Recipes.html)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Pad Thai

photo by Ian Cargman

• 1 package medium rice noodles
• warm water
• 1/2 cup vegetable oil (reserving 4 tbsp in a separate bowl)
• 2 tsp minced garlic
• 1/4 kilo chicken, cut into 3/4" cubes
• 3/4 cup medium-firm tofu, cut into 1/2" cubes
• 1/4 cup fish sauce (check label for gluten-free)
• 1/4 cup plus 2 tbsp sugar
• 1/4 cup plus 2 tbsp white vinegar
• 1 tsp paprika
• 4 green onions
• 2 eggs
• 3/4 lb bean sprouts
• ground chili
• ground roasted peanuts
• lime wedges

1. Partially cook noodles by soaking for 20-25 in warm water..
   Note: If the water is too hot, you'll overcook the noodles and end up with mush. The noodles should be flexible yet firm.  
2. Drain noodles and set aside.
3. Mix fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves and set aside.
4. Heat oil in wok on medium-low and stir-fry garlic until translucent.
5. Increase heat to medium and add chicken and tofu. Stir-fry until meat is no longer pink on the outside. 
6. Add noodles and toss to coat with mixture.
7. Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles.
8. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
9. Lift the noodles gently from one side of the wok.
10. Pour half of reserved oil along the side and break egg into oil (letting the egg slip down the side of the pan).
11. Break yolk and immediately cover egg with noodles.
12. Repeat process on other side of wok with second egg and remaining oil.
13. Allow eggs to set over moderate heat. Add extra oil if wok becomes too dry.
14. When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
15. Distribute eggs evenly throughout noodles.
16. Add green onions and bean sprouts and gently toss for two minutes.
17. Spread mixture on large platter. Sprinkle with chilies, peanuts and lime juice.

(recipe from Andrea Altberg)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Vegetable Parmentier with Dill (Mashed Potato Sputnik)

• 5 cups potatoes, cut in 1" cubes
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp fresh dill, finely minced
• 1 carrot, cut into thin 2-1/2" spears
• 1 zucchini cut into slightly less thin 2-1/2" spears
• 1 tbsp butter
• salt
• letuce

For the potatoes

1. Boil potatoes with a pinch of salt until soft.
2. Drain and add butter, dill and olive oil and mash.

For the vegetables

1. In a pot of salted water,quickly blanche zucchini.
2. Remove zucchini with a slotted spoon and and rinse in cold water so it doesn't get limp.
3. Boil carrots with for 2-3 minutes until tender.
4. Melt 1 tbsp butter
5. Drain carrots and mix with zucchini, butter and a dash of salt.

Presentation

1. Divide the potatoes into two or three portions and in a wide bowl or a plate, mould into domes.
2. Stick carrot and zucchini spears into the dome.
3. Garnish (read: hide your creation) with lettuce to cover the shame.

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Olives with Zatar

• 1 can pitted green or black olives
• 2 tbsp olive oil
• 1 tbsp zatar
• pinch of salt

1. Drain and rinse olives.
2. Combine all ingredients into a sealable container and shake to mix.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Egg Salad

• 6 hard boiled eggs, chopped
• 1 shallot, minced (approx. 2 tbsp)
• 1/4 cup relish, drained
• 1/4 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)

1. Stir eggs and onions in a bowl.
2. In a separate bowl, whisk relish, mayo, mustard, vinegar, paprika, salt and pepper and fold into egg mixture.

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Carrot Tzimmes

• 2 lbs. carrots, peeled
• 3/4 cup prunes (more or less, to taste)
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup orange juice

1. Preheat oven to 350F.
2. Par-boil carrots for 2-4 minutes and then slice into 1/2-inch chunks place in a mixing bowl with prunes.
3. In a small saucepan, melt butter, sugar, cinnamon and nutmeg and stir until smooth. Stir in orange juice.
4. Pour mixture over carrots and prunes and mix thoroughly.
5. Transfer everything into a baking dish and bake for 20-30 minutes, or until carrots are soft and mixture is bubbling.

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Chickpea-flour Pizza in Cast Iron

• 2/3 cup chickpea flour
• 1/3 tsp salt
• 1/4 cup water
• 3/4 cup water
• 1/2 tsp rosemary (finely chopped fresh or dried)
• 1 tbsp olive oil
• 1 tbsp olive oil
• 2 tbsp minced tomato
• 1 tbsp minced onion
• 3 tbsp mozzarella
• 1/4 tsp black pepper

1. Sift the chickpea flour and salt together into a mixing bowl.
2. Slowly add 1/4 cup water, whisking constantly unit it forms a smooth paste.
3. Add the remaining water, whisk and let the batter stand for 30 minutes.
4. Preheat broiler while batter is standing.
5. Stir in rosemary when batter is ready.
6. Heat 1 tbsp olive oil in a 12-inch cast-iron pan (or nonstick oven-proof skillet). Stir the batter and pour into the pan.
7. Cook the pizza over medium heat until the bottom is golden and crisp and the top is almost set, (2 to 3 minutes). Break any large air bubbles with the tip of a knife and drizzle the remaining 2 tbsp olive oil on top. 
8. Sprinkle the tomato, onion, cheese and pepper on the pizza and put the skillet under the broiler. Broil until the pizza is golden and crisp, (4 to 5 minutes). 
9. Slide the pizza onto a board, cut into wedges and serve hot.

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Roasted Vegetable Soup

• 1 large potato, peeled, cubed
• 1 sweet potato, peeled, cubed
• 1 acorn squash, peeled, cubed
• 3 carrots, peeled, cut in 1-inch chunks
• 2 parsnips, peeled, chopped
• 2 red bell peppers, quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups water
• salt and pepper

1. Preheat oven to 375F
2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
3. Spread in single layer on a large cookie sheet.
4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.

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Red Kidney Bean Hummus

• 2 small cloves of garlic
• 1 can red kidney beans, drained and rinsed
• 4 tbsp tehina
• 4 tbsp lemon juice
• 1 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 3 tbsp olive oil
• water

1. Mince the garlic in a food processor.
2. Add beans, tehina, lemon juice, cumin, black pepper, cayenne, salt and olive oil and pulse in food processor for 30 seconds.
3. Stir mixture and blend on high for at least one minute, adding water until desired consistency is reached.

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Chickpea and Rice Pasta Salad

Chickpeas and dressing

• 1 can chickpeas, drained
• 1 tbsp fresh ginger, minced
• 2 tbsp olive oil
  
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• salt
• fresh ground black pepper

Pasta

• 1 bag (approx 500g) rice pasta (penne or rotini)
• 1 tsp olive oil

Salad

• 1 cup broccoli florettes
• 1 cup cucumber, quartered and sliced
  
• 1/4 cup finely minced red onion
• 1 tomato, diced
• 1 cup mushrooms, sliced
  

1. Combine the ingredients for the chickpeas and dressing and let marinate in the fridge (overnight is best). Toss mixture occasionally to allow flavours to mix.
   
2. Cook pasta following the directions on the package, then drain with cold water, toss with 1 tsp olive oil and set aside.
3. Toss the pasta, salad, chickpeas and dressing.
   

(inspired by Gingery Marinated Chick Peas from The Moosewood Cookbook)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Quinoa and Black Beans

• 1 cup quinoa
• 1 1/2 cups vegetable stock
• 1 tbsp olive oil
• 1/2 cup chopped celery
• 1 carrot, sliced into rounds
• 1/2 cup sliced olives
• 1/2 tsp salt
• 1 can black beans (drained and rinsed)
• 1 tsp ginger
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp chopped fresh cilantro or basil
• Fresh ground pepper

1. Soak the quinoa in cold water for 30 minutes and rinse thoroughly.
2. Bring to a boil with vegetable stock and simmer for 20 minutes.
3. Remove from heat and allow to sit for 5 minutes covered, then fluff with a fork and set aside to cool.
4. Sautee carrots and celery for five minutes.
5. Add the beans, ginger, cumin and coriander and stir for five to ten minutes.
6. Combine with quinoa and add pepper to taste.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken with Olives and Peppers

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 each red, green and yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• fresh parsley, chopped
• 2 cups chicken stock
• 1 lemon, juiced
• salt and pepper to taste

1. Preheat oven to 450-degrees.
   
   
2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Hummus

• 1 can chickpeas, drained
• 4-6 tbsp tehina
• 1/4 cup lemon juice (1 squeezed lemon)
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp sea salt
• 1 pinch cayenne pepper

1. Put garlic in food processor and chop first. Add all remaining ingredients and mix on high.
   
   
2. If the mixture is too thick, add a little water.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen