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Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Salads

Zucchini Pesto Salad

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zucchini pesto salad

For this recipe, I’m using raw zucchini as if it were pasta!

I have a recipe from Six O’Clock Scramble on my Summer Celebrations Pinterest board. With this in the back of my mind, we woke up late one morning, the result of a night out. After tea and coffee and checking our iPads to see what we’d missed while we’d been sleeping (the new equivalent of reading the morning newspaper), I remembered that we were out of our usual breakfast foods! 🙁

The one thing we did have was a couple of zucchini. It was late enough to call our meal brunch, so this is what we made. A veggie based, pasta-like salad, enough to keep us going until we made a trip to the supermarket. While not as fancy as Aviva’s on Six O’Clock Scramble; it was still very enjoyable! I think grated zucchini could be a great low-carb carrier for many of the sauces we usually put on pasta. I’m thinking about a red sauce next time.

I don’t have a tool for making julienne strips, so I simply peeled and grated the zucchini using the coarse side of my box grater. The grated squash went into a large strainer, sprinkled lightly with salt. After 5 minutes, I pressed the water out and tossed with some pumpkin seed pesto that I picked up at Market Hall Number 9 in Berlin. A grating of fresh Parmesan cheese and we were ready to eat. If I can find vegan pesto and substitute nutritional yeast for the Parmesan, I could make this for our vegan daughter.

Wilted Lettuce Salad

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I’ve often heard of and enjoyed wilted spinach salads, where the greens are almost cooked by a hot bacon dressing.  Only once do I remember someone mentioning a wilted lettuce salad.  I think it was one of the dispatchers when I worked for a charter airline.  He said it was something his mother used to make – part of their German heritage.

We had a lot of lettuce in the fridge and I thought I would try this out, using the hot bacon dressing from my spinach salad recipe .  Everything tastes better with bacon, right?

Ingredients

5 slices bacon
1 head lettuce, washed & torn into pieces
2 green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
2 tablespoons water
1/4 cup cider vinegar


Directions

Fry bacon until crisp
Drain on paper towel, reserving 2 T. drippings
In a large bowl, combine l ettuceand onions
Combine reserved bacon drippings with remaining ingredients
Heat just to boiling, pour over lettuce; toss lightly
Garnish with crumbled bacon, serve immediately

Serves 4 -8

Southwest Vegetarian Quinoa Salad

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I have to thank my vegetarian friend, Jill, for introducing me to quinoa.  It’s actually a grass seed from South America, but it’s light texture and slightly nutty taste make is a perfect substitute for rice or couscous.  Versatile quinoa is a good source of protein and minerals, even better for you than brown rice.

I love the flavor the quinoa picks up from the broth and spices; there’s a compelling, earthy warmth to it- when combined with texture of the vegetables, this is a dish you’ll make again and again.

Ingredients

1 teaspoon olive oil
4 cloves garlic, minced
1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt & pepper
1 can black beans, drained and rinsed
1 can corn, drained
1 small can diced green chile
2 green onions, sliced (green and white parts)
1 red bell pepper, finely diced
2 tablespoons white wine vinegar
2 tablespoons olive oil

Directions

  • Add oil and garlic to saucepan, cook over medium heat, stirring, until garlic just begins to brown
  • Add quinoa, broth, cumin, cayenne, and salt and pepper to pan.  (I went really light on the salt because I used a Knorr bullion cube and water for my stock).  Bring to a boil, cover and simmer for 25 minutes
  • Remove from heat, and add remaining ingredients
  • Serve now or chill before serving

Salatka Warzywna (Vegetable Salad)

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 Polska piątek (Polish Friday) #10
Salatka Warzywna (Vegetable Salad)
Salatka Warzywna (Vegetable Salad)

We’ve both been fighting a cold, so last week, I decided to visit the little market near our building rather than walking a kilometer both ways to shop at the supermarket.  Now the big dilemma – what will I find in this tiny shop that I can make into a meal?  They had ground turkey, so our protein would be turkey meatloaf with sauce.  The very limited fresh produce wasn’t appealing that day, so I went with a jar of mixed vegetables.  I didn’t notice until I took the photo below that it was a Mexican veg mix.  (It didn’t jump out at me as a Mexican combination, but who am I to rob Polish households of their international flair?)

My plan was to make this into a molded, mayo based salad like I’ve seen in so many Polish restaurants.  It always reminds me of the ensalada ruso (Russian salad) that was so common in Spain.  I wasn’t working from a recipe, but I decided to garnish these starchy vegetables much like I would a potato salad.

Smacznego!

Lois

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Salatka Warzywna (Vegetable Salad)

  • Author: Polish Housewife
  • Yield: serves 4
  • Category: Salad
  • Cuisine: Polish
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Description

A visually appealing dish that’s so easy to put together!

Ingredients

  • 2 cups canned or frozen mixed vegetables, finely diced (mine included corn, peas, carrots, and kidney beans)
  • 1/2 cup mayo (or to taste)
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely diced onion
  • 1 hard-boiled egg, diced
  • salt & pepper

optional ingredients:

  • finely diced boiled potato
  • finely diced granny smith apple
  • finely diced pickle
  • finely diced celery

Instructions

  1. To the mixed veggies, add the mayo and Dijon mustard
  2. Stir in the onion and hard-boiled egg
  3. Add any other optional ingredients
  4. Seasoning with salt and pepper
  5. The dish makes a striking presentation when smoothed and garnished with parsley, tomatoes slices, or cucumber slices
  6. You can present as one large serving for the table or individual small servings

Notes

In my mind, the key to this salad is keeping everything very small and uniform in size. Whatever you decided to add, make sure it’s no bigger than a pea.

 

Fancy Egg Salad

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Egg salad is an American classic and an inexpensive source of protein. You can spoon it on top of greens and serve with cherry tomatoes or you can spread it on bread for a delicious sandwich.

Making hard boiled eggs should be a simple thing. I tried following the instructions on Simply Recipes for making the perfect hard boiled egg.  I never seem to get the timing right.  This technique helped a lot, as long as I remember to set a timer.  If you forget the eggs long enough, you still get a green outline on the yolks. It’s so easy to get distracted by other projects, at least it is for me.

Have I mentioned how much I love having herbs in our window boxes?  Sniping a few sprigs to add to our meals adds a special touch to both the flavor and the appearance, and I have to think that the more green things you consume the better. Besides this eggs salad, I’ll do the same just add a mix of what we have growing to a green salad or sprinkle some chopped chives on top of scrambled eggs. Try it, you’ll feel like you’re eating in a fine restaurant.

My favorite addition to this egg salad has to be the finely diced red bell pepper. Besides the flavor, I love the color and the tiny bit of crunch the pepper adds to the dish.

Ingredients (just combine them all)

  • 6 hard boiled eggs, peeled and diced
  • 2 heaping tablespoons mayo
  • 1 rounded tablespoon Dijon mustard
  • 1/4 cup diced onion (this time it was shallots)
  • 1/4 of  red bell pepper, finely diced
  • 1 pickle, diced
  • 1 teaspoon pickle juice
  • fresh herbs, (I used parsley, sage, thyme, and chives)
  • salt and pepper, to taste

 

Cold Bób Salad (Fava Bean, Broad Bean)

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IA light and healthy Bób Sałatki Polish Broad Bean Salad; the Polish is pronounced Boob Swatkey. Tender, colorful gems dressed in fresh herbs. I’d never seen fava beans  until I came across them in Piotr i Paweł, my neighborhood supermarket.
Bób Sałatki Polish Broad Bean Salad

This recipe comes from my friend, Gosia.  Gosia knows that I like to cook and has been giving me pointers on Polish cooking. She emailed to ask if I’d seen bób (broad or fava beans) which were in season and had just made their annual summer appearance in the markets.  Her timing was uncanny.  I had purchased a packet, thinking they might be fresh lima beans, and cooked them that afternoon.  Gosia’s cool, bright green bean salad is a much better use of bób than my experimentation.

I’ve read some recipes online that say don’t bother peeling the beans. Peeling the beans does take a bit of time, but it’s well worth it.  I didn’t the first time I cooked them, and I wish I had.  The skins are very tough, removing them reveals a tender bean and lets the vibrant, green color show.  Two of Gosia’s sons still live at home, and she says if you can recruit helpers, it goes very quickly. I hope you have helpers too when you’re making Bób Sałatki, or Polish Broad Bean Salad!

Smacznego!

Lois

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Cold Bób Salad (Fava Bean, Broad Bean)

  • Author: Polish Housewife
  • Yield: Serves 3-4
  • Category: Vegetable
  • Cuisine: Polish
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Description

A light and tasty side dish

Ingredients

  • bób, fresh fava or broad beans
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup diced fresh herbs (I used chives, parsley, basil, thyme, mint and dill)

Instructions

  1. Boil the beans in salted water until tender, 5 – 10 minutes, drain
  2. Using a sharp knife, make a small slit in the skin of each bean; peel and discard the skin
  3. Combine the olive oil, lemon juice, salt, pepper, and herbs
  4. Gently toss the peeled beans with dressing and chill

 

Next week – Zupa Pomidorowa (Tomato Soup)

Beets with Horseradish

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It’s difficult to imagine that I seldom ate beets before moving to Poland.  Now, we have them all the time.  A friend has just suggested a new flavor combination – beets and horseradish.  It’s a traditional part of a Polish Easter breakfast, but I contend it’s suitable any time of year.  The flavors complement each other very well.

For each serving, you’ll need 1/2 cup shredded or julienned beets (canned or roasted); stir in a scant teaspoon of prepared horseradish (adjust according to your own taste.)  Serve at room temp or chilled.

Kalafior Surówka – Polish Fresh Vegetable Salad & Thermomix

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Polish Vegetable Salad, Cauliflower Salad, Polish recipe

Last Friday was a fun day because I rode a bike for the first time in fifteen years and learned how to make a delicious Polish vegetable salad.  My friend, Elżbieta, invited me to spend the day with her in Swarzędz, a suburb of Poznań.  After cold, blustery weather earlier in the week, we were blessed with warm sunshine which we enjoyed in her garden before and after our bike ride.

Thermomix

Now that I think about it, I learned more than a new recipe.   Elżbieta used her  Thermomix, which she loves and uses daily, to prepare our salad.  First the machine diced all of the veg and fruit for our dish, and then it stirred in the dressing – combining it all nicely without liquefying it as a blender or food processor would.  Thermomix also cooks food.  I was surprised that I, as someone who knows what a sous vide machine is, had never heard of Thermomix.  My reputation is safe; apparently, they’re not sold in the US, hence my ignorance.  In other  parts of the world, where they are available, representatives sell the machines  at home parties, similar to Tupperware or Avon.

Trust me, it’s delicious!

I loved this salad and wanted to make it again before I forgot any of the ingredients.  It’s cool and crisp, similar to coleslaw, only better.  It’s the perfect side dish for a warm day.  As with any salad, use this as a guide and adjust according to your taste and what’s available.  Elżbieta tells me that celery root can be diced with the other vegetables and added to the mix.

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Kalafior Surówka – Polish Fresh Vegetable Salad & Thermomix

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6-8
  • Category: Salad
  • Cuisine: Polish
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Description

A refreshing, crunching salad – a nice alternative to green salads

Ingredients

  • 1 Cauliflower, medium head
  • 2 small dill pickles (or brine cured if you have them)
  • 1 Golden Delicious apple, peeled and seeds removed
  • 4 basil leaves
  • 1 can corn, drained
  • 3/4 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt

Instructions

  1. Finely dice the cauliflower, pickles, apple, and basil, I used my food processor
  2. Combine with the corn, yogurt, mayo and salt
  3. Chill until ready to serve

Notes

The key is to make sure everything is diced very small (about 1/4 inch) and uniformly.

 

Note: 1 cup, which is a very generous serving, of this salad is 160 calories.  You can also modify the recipe by replacing the mayo with more plain yogurt bringing the total down to 96 per cup. 

Our al fresco lunch in Elżbieta’s garden consisted of scrambled eggs with chive and fresh mix salad.

Roasted Beet – Celery Root Salad

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I’ve been hearing about celery root lately.  I’ve never used it before; I wasn’t even sure what it looked like.  (It doesn’t help that the signs in my produce department aren’t in English.)  After looking at an ugly orb many times and wondering, I finally pulled up a google image to confirm that yes, that was indeed celery root.

Celery root and celery are related but not the same plant.  Celery root is cultivated for its root base, not its leafy stalks.  It has a tough exterior that should be peeled before using.  You’ll notice the scent of celery as you’re cutting into it, but the texture is more like potato.

This salad, which we both really enjoyed, will keep well for a day or two in the fridge; just know that the celery root will take on a hot pink color from the beets.

Ingredients

3 to 6 beets
1 celery root
1/2 cup walnuts, coarsely chopped
2 teaspoons mustard
2 teaspoons minced shallot or onion
2 tablespoons wine vinegar
1/3 cup olive oil
salt & pepper

Directions

  • Preheat oven to 375.
  • Slice the tops and bottoms off of the beet roots; wrap the beets in foil, bake for approximately 1 hour ad 15 minutes, or until tender.
  • Peel the beets once they’re cool and slice into 1/8  inch slabs.
  • Slice again, across the slabs, to create a 1/8 inch matchsticks of beets.
  • Bake the walnuts on a baking sheet for about 7 minutes.
  • While the walnuts are baking, slice the celery root in the same manner as the beets.
  • To create the vinaigrette (or you can use a bottled dressing) whisk together the mustard, shallot, and vinegar.
  • Continue whisking while gradually adding the oil.
  • Season with salt and pepper.
  • Combine the beets, celery root, walnuts, and toss with the dressing.

Serves 4 to 6

Mustard Croutons

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Inspiration for this recipe comes from Bon Appetit.  I had to make a change because I couldn’t find all of the ingredients.  These croutons were great on the spinach and egg dish, and they would also be a welcome addition to soups and salads.  The amounts here only make two servings, but the recipe could easily be doubled or even quadrupled.

Ingredients

1/2 cup coarse fresh bread crumbs
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard (the kind with whole mustard seeds)
2 teaspoons olive oil

Directions

  • Preheat oven to 400.
  • Toss all ingredients in a bowl to coat bread crumbs.
  • Transfer to a baking sheet, spreading them out as much as possible.
  • Bake until they begin to brown, about 5 minutes.

Serves 2