Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I ... [read more]]]> Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I do measure because I don’t like too much vinegar. But as far as the vegetables, nuts, and fruits, use however much you want and whatever you have on-hand.

If you don’t like the dressing I used, then change it up. Use some orange juice to make an orange vinaigrette. And then you can swap out the apples for some fresh orange slices.

If you’re not into fruit and nuts in your coleslaw, leave it out and make a more traditional slaw/cabbage salad.

However you make your blackened fish salad, I’m sure you’ll find it a refreshing change from the usual chicken salads. Give it a try and see for yourself.

Blackened Fish Salad with Fruit and Walnuts and Raspberry-Lime Vinaigrette

Ingredients:

• shredded cabbage
• shredded baby carrots
• 2 green onions, sliced
• 1 apple, peeled and finely chopped
• 1 apple, unpeeled and sliced
• 1/3 cup walnuts, finely chopped
• poppy seeds
• dried cranberries
• dried blueberries
• dried cherries
• 3 tbsp. lime juice
• 5 tbsp. olive oil
• 1 tbsp. raspberry vinegar
• salt and pepper to taste
• fresh fish (we used catfish, but you can use any kind you like)
• blackening seasoning (make your own or buy some a mix. We used a tequila lime blackening mix that we bought in Whole Foods.)

Step One:  Bake the Fish

• Preheat the oven to 400 degrees Fahrenheit.
• Grease your baking pan with about 2 tbsp. olive oil.
• Sprinkle blackening seasoning on the fish.
• Place the fish blackened side up on the baking pan.
• Bake uncovered until the fish is done on the inside (150 degrees Fahrenheit).

Step Two:  Make the Salad

• Wash the vegetables.
• Shred the cabbage and carrots, and then add it to a large salad bowl.
• Finely chop the walnuts (or you can crush them if you prefer), adding them to the salad bowl when you’re done.
• Slice two green onions, and add that to the salad bowl.
• Peel, core, and finely chop 1 apple, and it to the salad bowl.
• Sprinkle some poppy seeds dried fruit into the salad (I used dried cranberries, dried blueberries, and dried cherries).
• Drizzle with 1 tbsp. of lime juice and stir well.
• Refrigerate until the fish is done.

Step Three: Make the Vinaigrette

• Mix together 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, and 1 tbsp. lime juice.
• Stir well.
• Refrigerate until needed.

Step Four:  Assemble the Salad

• Stir the vinaigrette, and then drizzle it over the salad, stirring well so the fruits and vegetables are coated evenly.
• Mix in a little salt and pepper (however much you like).
• Place the salad on a large serving dish and/or plate.
• Core and slice 1 apple (Don’t peel it.)
• Place 1 tbsp. of lime juice into a small bowl.
• Dip each slice of apple into the lime juice, making sure both sides are coated with juice.
• Place the apple slices around the outside of the salad, and then sprinkle the apples with some salt.
• Place the cooked, blackened fish on top of the salad.
• Serve immediately.

I can’t begin to tell you just what an incredible sandwich this is, but I will tell you that no restaurant can compare to ours! ... [read more]]]>

I can’t begin to tell you just what an incredible sandwich this is, but I will tell you that no restaurant can compare to ours!

It does take some time to make this meal, but we don’t mind because we love to spend our time cooking…and of course eating. It’s quite satisfying and enjoyable for us to spend hours in the kitchen. We cook with lots of love, and trust me…you can taste it in every bite!

Fried Cod Sandwich with Greek Cabbage Salad and Pan Fried Peppers

Greek cabbage salad Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 219, (Cabbage Salad with Lemon Dressing and Black Olives), Anness Publishing Ltd., 2005, 2008

Lepinje Adapted from: www.coolinarika.com

Ingredients for making the fried cod:

• 1 lb. fresh cod
• 1 cup vegetable oil (we used safflower)
• 1 egg, beaten
• 2 tbsp. milk
• 1/2 cup corn meal
• 1/2 cup all-purpose flour
• chili seasoning to taste

Ingredients for making the Greek cabbage salad:

• 1/2 head white cabbage, shredded
• 12 green olives, sliced
• 8 Peppadew sweet piquante peppers
• 1 lime
• 1 garlic clove, crushed
• 3 tbsp. olive oil
• salt to taste

Ingredients for making the pan fried peppers:

• 8 mini bell peppers
• 2 garlic cloves, minced
• 1/2 cup vegetable oil (we used safflower)

Ingredients for making the lepinje (Bosnian pita bread):

• 2 cups bread flour
• 2 1/2 tsp. dry active yeast
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 3 tbsp. olive oil
• water

Instructions for making Lepinje (Bosnian Pita Bread)

• Mix the yeast, sugar, and about 1/2 cup lukewarm water in a small cup or bowl. Set it aside and allow it to get foamy and rise up.
• Oil two baking pans and set them aside.
• In a large bowl, mix the bread flour and salt together.
• When the yeast has gotten foamy, add it, along with 2 1/2 tbsp. oil and about 1/2 cup of water to the flour, and mix well.
• Your dough is going to be too dry, but what you’re going to do is keep adding a little water at a time until the dough becomes a little sticky and all the flour is mixed in. If you put too much water in the dough and it’s too sticky, just add a little bit more flour.
• After you’ve mixed the ingredients, put the dough on a floured surface and knead the dough for about 5 minutes.
• Transfer the dough to a greased bowl. Use some of the oil on the bowl to oil the dough.
• Cover the dough with a plastic bag or plastic wrap. Then cover it with one or two towels.
• Set the dough aside in a warm place and let it rise until it doubles in bulk (about an hour or so depending on how warm your house is).
• After the dough has risen, place it on a floured surface and punch the air out.
• Knead the dough again for about 1 more minute.
• Separate the dough into balls. I separated mine into 4 balls because I didn’t want my pitas too small.
• Set the dough balls on one of the oiled pans. Brush them with just a little olive oil, and then cover them, letting them rest about 10 or 15 minutes.
• Preheat your oven to 400 degrees.
• Now you will roll out each dough ball on a floured surface with your rolling pin. Since Bosnian pita bread is thicker than other Mediterranean pitas, it’s rolled out so it will make a thicker bread. But really, it’s up to you how thick you roll it out.
• After you roll your dough balls out, place them on the greased baking sheets and then brush them with a little more olive oil.
• Cover them with the plastic wrap and a towel so they can rest for about 20-30 more minutes.
• Remove your plastic and the towel and put them in the oven to bake.
• After about 10 minutes, reduce the heat to about 350 degrees.
• Open the oven and check your pita at this point. The bottom of the pita will brown faster than the top. When the bottom of the pita is a golden brown, flip them over and continue baking.
• After 5-10 more minutes, open the oven and check the pita again. When the bottom of the pita is golden brown, they should be done. To be sure, poke the bread with a toothpick, and if it comes out clean, it’s done.

Instructions for making the Greek Cabbage Salad:

• Wash and shred the cabbage, then place it in a medium-sized bowl.
• Mince one garlic clove and then crush it. Add it to the bowl with the cabbage.
• Slice the Peppadew peppers peppers and olives, and toss the slices into the bowl of cabbage.
• Cut a lime into quarters, and then squeeze the juice of the entire lime into the salad.
• Drizzle the olive oil over the shredded cabbage mixture.
• Add salt to taste.
• Mix all the ingredients and then chill until you’re ready to serve it.

Instructions for Making the Fried Cod:

• Cut the cod into small square pieces.
• Beat the egg and then mix the milk into the eggs.
• Mix together the corn flour, all-purpose flour, and chili seasoning in a small bowl.
• Spread the flour mixture onto a large plate.
• Dip each piece of fish into the egg mixture, and then roll it into the flour mixture into the flour mixture.
• After the entire piece of fish is covered with breading, press it down to make the pieces thinner and easier to fry.
• Set each piece of breaded fish aside on a clean plate.
• After all the pieces of fish have been breaded, heat the oil in a large frying pan on medium.
• While the oil is heating, place several paper towels on a large clean plate.
• Place the fish pieces in the oil after it gets hot.
• Fry the fish until it’s cooked inside. (If you’re using a cooking thermometer to check to see if it’s cooked, the internal temperature of the fish when you temp it should be 150 degrees Fahrenheit.)
• When the fish is done, place it on the plate that’s lined with paper towels so the towels can absorb some of the excess oil.

Instructions for Making the Fried Peppers:

• Peel the garlic then mince the cloves.
• Wash the peppers.
• Fry the peppers on medium heat until the skin becomes a little bit charred and burned in places.
• When the peppers are done, place them in a bowl and then sprinkle the fresh garlic over them.

Instructions for Assembling the Sandwich:

• Cut a piece of bread in half, and then apply your favorite spreading, such a mayo or tartar sauce, to the bread.
• Spread some of cabbage salad on top of the bread.
• Then add fish and the other piece of bread.
• Serve the peppers warm as an add-on to the meal.

The cabbage ... [read more]]]>

The cabbage crunch that’s on Whole Foods’ salad bar doesn’t have tomatoes or grapes in it…that’s my addition…and the dressing they use is also different than what I put on mine. But I just love combining sweet and spicy which is why I add tomatoes and grapes and then use the Latin Lemonaise which gives it a bit of kick in terms of spiciness. But if you prefer a vinaigrette, mayonnaise, or some other salad dressing, go for it.

You’ll notice I didn’t put any measurements on my ingredient list, and that’s because when I make cabbage salads, I usually just dice, shred, sprinkle, and chop…throwing everything into a bowl without measuring, and then mixing it up. You can do the same.

The mixture you see in the photo below is shredded cabbage, cherry tomatoes, black grapes, green onions, poppy seeds, slivered almonds, flax seeds and the Latin Lemonaise.

Try it one day. Hope you enjoy every crunchy bite! I know I did!

Cabbage Crunch

Adapted from: Whole Foods Market

Kemal and I don’t wait for special occasions ... [read more]]]>

Kemal and I don’t wait for special occasions to fix sarma. We love eating it anytime, but later today when our friends arrive for Christmas dinner, we will be serving sarma as our main dish, accompanied by homemade garlic mashed potatoes.

Last night on Christmas Eve after we got off work, we spent five hours cooking. Kemal made the sarma and mashed potatoes while I made the Rokada cake which we’ll be having for dessert. This morning I will make two loaves of Challah bread. The cooking we do at home is so enjoyable and fun, in contrast to the frenzied and chaotic cooking we have to do at work.

When we’re cooking at home, we’re singing, humming, laughing, chatting, and enjoying ourselves. Kemal once told me, “When I’m cooking, I talk a lot. I’m a chatterbox because I’m in my element.” I’m the same way.

I’m hardly waiting for this wonderful dinner with our friends which we’ll enjoy around 11 p.m. tonight. Sarma is one of our favorite meals, and the leftovers are actually even better because all the juices soak into the cabbage, making it even tastier.

Anyway, before you make sarma, you need some sour cabbage leaves. You might be able to find a jar of it at an Eastern European grocery store, but if you can’t purchase it, you’ll need to make it. Making sour cabbage (sauerkraut) does take some time. It takes about about 4 to 6 weeks to make it, and it needs to be made during cold weather. Kemal and I have made our own sour cabbage in the winter, and we really love how it tastes.

If you really want to try the recipe though and don’t want to have to wait on souring your own cabbage and can’t find a jar of it in a middle Eastern grocery store, then there is an alternative method to sour your cabbage. It’s not exactly authentic sour cabbage, but perhaps it’ll be close enough. You can find that alternative way to sour cabbage on the link I posted in the previous paragraph.

Sarma

Ingredients:

• 14 sour cabbage leaves (about 32 ounces)
• 1 lb. ground meat (we used ground beef, but you can use ground buffalo, lamb, or veal)
• 20 baby carrots, diced finely
• 2 onions, diced
• 7 or 8 cloves garlic, diced
• 1 egg, beaten
• 2/3 cup rice (uncooked)
• Vegeta
• black pepper
• dried red pepper flakes
• 1 cup water
• 1/2 cup olive oil
• 2/3 cup tomato paste
• 1 tbsp. parsley
• Optional: panko bread crumbs
• Optional: mint

Note: If you don’t want to use these particular seasonings, you can substitute with whatever seasonings you like. I didn’t put amounts on most of the seasonings because we normally don’t measure them. If you’re not sure, use less seasonings and then add more salt and pepper later. Sometimes Kemal makes sarma with mint but he didn’t this time. We did, however, garnish the top of the sarma with some dried mint that we sprinkled on top.

Instructions:

• Dice all the vegetables.
• Grease your baking dish with olive oil. We used a dutch oven.
• Preheat the oven to 300 degrees.
• In a large mixing bowl, mix together all the vegetables with the raw meat, egg, uncooked rice, Vegeta, black pepper, and dried red pepper flakes.
• If your mix is too runny, add some Panko bread crumbs or mashed potato flakes. You want the mixture to be the consistency of a meat mixture that can be used for meat balls or meatloaf.
• When you get the filling to the right consistency, take some of it and stuff it into a cabbage leaf. Then roll it up so the cabbage leaf will hold all of the filling.
• Do this until you’ve either rolled all the cabbage leaves or until you run out of filling. If you have leftover filling like we did, you can freeze it and use it the next time you make it.
• Place all the stuffed and rolled cabbage leaves in your baking dish.
• Now you will make the sauce for the sarma. That’s easy to do. Just mix the tomato paste, water, and parsley together and then pour it over all the little stuffed cabbage leaves. If you want your sauce to be “saucier,” you can open up a can of petite diced tomatoes and pour that over the outside of the sarma in addition to the sauce you just made.
• Cover and bake for about 2 hours. The meat and rice will cook in the oven.