Sweet • Sour • Savory

Food blog on scandinavian style food done right.

salad

Spicy Thai Inspired Barley Salad

Dinner, Lunch, Meats, Pork, SaladTove Balle-PedersenComment
Spicy Thai Inspired Barley Salad

Spicy Thai Inspired Barley Salad

What's for dinner tonight? The daily pressure to come up with a tasty, healthy option. Even though I have a Food Blog, I DO get surprised, that we need to have dinner every night. And I do tend to grab to the 5-8 easiest and well-known dishes or even take-out. I know choking, right?

One of my Facebook friends posted a Thai Pork salad from NY Times, and this inspired me to create this dish. And WOW - we loved it. The different texture and flavors worked perfectly. This one is a keeper in my house.
If you're not big on spicy food, just add a small amount of chili, so you only tickle your tastebuds.

Ingredients:

  • 1 pork tenderloin

Marinade/dressing:

  • 2 serrano chilies
  • handfull cilantro + stems
  • 5 scallions
  • 3 limes, zest & juice
  • 6 garlic cloves
  • 2-inch fresh ginger
  • 4-5 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 5 tablespoons soy sauce
  • 5 tablespoons grape seed oil
  • ½ teaspoon salt

Salad:

  • ½ green cabbage, thinly sliced
  • 5 scallions, chopped
  • 1 serrano chili, julienned 
  • 3 carrots, in thin peels
  • 1-2 cups pearl barley grain, cooked and cooled
  • 1 handful cilantro, chopped
  • 10 mint leaves, chopped
  • a small handful roasted peanuts

Directions

Trim off the silver skin from the tenderloin and pat the trimmed tenderloin dry with paper towel. In a blender combine soy sauce, fish sauce, lime juice and zest, shallots, cilantro, half the sugar, garlic, ginger, chiles and salt. Purée until smooth. Save half of the mixture for the dressing, add the rest of the sugar to the dressing, and set aside. Marinate the pork in the rest of the mixture in an airtight container over night.  

Preheat the oven to 320 ℉ (160℃).

Sear the pork in a ovenproof skillet, and roast it in the oven until meat reaches an internal temperature of 150℉ (65℃), about 20-25 minutes. Let meat rest while you prepare the salad. 

In a large bowl, combine the salad ingredients, reserving the herbs and nuts.

Whisk the dressing and use just enough to dress the salad.  Let the salad sit for a few minutes for the flavors to blend, then right before serving, add herbs, nuts and maybe some more dressing.

Serve the salad with the sliced pork on top, sprinkle with some more nuts.

 

Enjoy!

 

Warm Asian-Style Slaw

Dinner, Salad, Sides, vegan, Vegetarian, VegetablesTove Balle-PedersenComment

I love a crunchy slaw. Normally I use napa cabbage and a spicy asian-style dressing, like I used in the angry tacos. But adding the peanut butter to this warm slaw, gives the slaw a nice creaminess. 

This slaw will be perfect for a weekend BBQ, or served with tacos with an asian twist.

Serves 3-4.

Ingredients:

Dressing:

  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • sesame oil
  • 2 teaspoons grated ginger
  • 2 teaspoons grated Serrano pepper
  • 4 tablespoons creamy peanutbutter

Slaw:

  • 2 teaspoons olive oil
  • 2 carrots, julienned
  • ½ small red cabbage
  • ¼ green cabbage
  • ½ english cucumber, julienned
  • 4 scallions, thinly sliced
  • some fresh coriander, chopped
  • season with salt

Directions:

Whisk together the ingredients for the dressing, set aside.

Heat the oil in a wok. Sauté carrots while stirring for about a minute,  add the cabbage and keep stirring, while cooking for about 2 minutes.  Remove from heat and add the rest of the ingredients and dressing, tossing well to coat.

Serve immediately. 

Enjoy!

Warm Cabbage Salad

Dinner, Salad, Sides, VegetablesTove Balle-PedersenComment
Warm Cabbage Salad

Warm Cabbage Salad

I love cabbage. It's cheap, healthy and easy to make. You can use it raw or cook it. When you sauté it like in this recipe, you still get the crunchy texture and a mild flavor. You can pull the flavor profile in different directions, by adding chili, curry or keep it mild with lemon and parsley.

Serves 3-4

Ingredients:

  • 1 medium head of green cabbage, thinly sliced
  • 1 tablespoon butter
  • 1 lemon, the zest of
  • 1 handful Italian parsley, chopped
  • salt to taste
  • lemon juice or white balsamic vinegar to taste

 

Directions:

Melt the butter in a sauté pan, don't let it brown. Sauté the cabbage until it starts to get tender. You still want it to be crispy, but not raw. Turn off the heat, and mix in parsley and lemon zest. Season the salad with salt and lemon juice or vinegar.

Serve immediately.

Enjoy!

 

 

Roasted Hokkaido Pumpkin 5-Grain Salad

Salad, SidesTove Balle-PedersenComment
Roasted Hokkaido Pumpkin 5-Grain Salad

Roasted Hokkaido Pumpkin 5-Grain Salad

This is a perfect side to your fall roasts. It's colorful, healthy and has great texture. Hokkaido pumpkin is a mild pumpkin, not overly sweet like other pumpkins and winter squashes. This makes it easy to season so that it goes well with many different cuisines. This time I seasoned it a little to the mild side, and it went perfect with our rotisserie chicken.

Ingredients:

  • 1 medium Hokkaido pumpkin/red kuri squash
  • 2 sprigs fresh rosemary
  • ½ teaspoon piment d'espelette
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 250 g (8.8 oz) 5 grains (mix of spelt, barley, whole grain long rice, Kamut and oats berries)
  • 1 large handful Italian parsley, chopped
  • 15 g roasted pumpkin seeds
  • 1 orange, peeled and cut into filets
  • salt & pepper to taste 

Directions:

Cook the grains according to package instructions. I cooked it in chicken stock. Drain and let sit to cool.

Preheat the oven to 400℉ (200℃). 

Peel the pumpkin, cut it into two halves and scoop out seeds. Cut the pumpkin into ¾-inch cubes. Coat pumpkin with olive oil, rosemary, piment d’espelette and salt. Bake the pumpkin in a large ovenproof dish in a single layer, for 30-40 minutes. Let the pumpkin cool before mixing.

In a large bowl, mix together pumpkin, grains, parsley, orange filets and pumpkin seeds. Season the salad with salt and pepper. You can dress the salad with a lemony vinaigrette that you like.

Enjoy!

Smashed Chickpea Salad

Dinner, Lunch, Salad, Sides, vegan, VegetarianTove Balle-PedersenComment
Smashed Chickpea Salad

Smashed Chickpea Salad

I love chickpeas, they are very filling and full of protein (9g/100g*) and dietary fiber (8g/100g*). Like lentils, chickpeas is easily flavored while cooking and by what ever you dress it with. 

I really like the tanginess and the specks of salty olives and chili peppers. Overall this chickpea salad is a simple, quick weekday side. I served it with beer can chicken, an all-time favorite in my house.

This recipe is adapted from the Smitten Kitchen cookbook.

Serves 3.

Ingredients:

  • 450 g cooked, cooled chickpeas
  • 100 g green olives, pitted and thinly sliced
  • 3 small pickled chilies, sliced
  • 1 handful Italian parsley, chopped
  • ½ teaspoon freeze dried buckthorn
  • 35 ml lemon juice, freshly squeezed 
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt 
  • 2 tablespoons olive oil
  • 1 pinch cayenne pepper

Directions:

Soak and cook the chickpeas according to instruction on the package, or like Chickpea and Carrot Salad a la Thomas Keller. If you are in a hurry use 2 cans of chickpeas, drain and rinse them. 

Mix all but the olive oil and smash the salad with a potato masher, until you have a coarse mixture, with chunky pieces. Dress the salad with the Olive oil, and season it with salt, pepper and lemon juice.

Enjoy!

* In the boiled chickpeas.