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Yes. I ate my heart out in lahore instead of posting recipes like I said I would. And yes, I miss it like crazy. The dinners, the cafe’s, the family, friends, and FOOD. That’s why I’ve taken it upon myself to make myself feel better with food. Who says you need to have a party to make party food? No one. So here are a couple of recipes that are great for a party, of course, and great just for you too.
A lot of people don’t realize how easy it is to make cole slaw. I use 4 ingredients. That’s it. And it tastes delicious every time.
2 cups finely sliced cabbage
1 1/2 cups grated carrots
1/2 cup mayo
3-4 T bbq sauce
You literally mix everything together. This is the basic recipe. You can add walnuts, seasoning or raisins if you want, but the bbq sauce takes care of adding flavor.
This one is my favorite. I sometimes make it on it’s own and have it for lunch. It’s tastes fresh and you can add any vegetables you like.
1 cup uncooked pasta shells, boiled in salted water
1/2 cup cooked peas
1/2 cup chopped carrots
2 boiled potatoes, chopped
1/2 cup roasted peanuts
salt and black pepper to taste
1/2-3/4 cup mayo
1 t mustard
Cool the boiled pasta shells and potatoes. If you want the carrots to be soft add them to the potatoes when they’re almost done. I use frozen peas so I usually add the peas and carrots to the boiling water when there’s about 3-5 minutes left of coking time. In a large bowl mix the mayo and mustard. Then add the pasta and the vegetables. Mix and season to taste. Add the roasted peanuts just before serving. It’s actually better to sprinkle the peanuts on top. If the salad looks like it could use more mayo, add one T, or add some cream. Serve chilled. No one likes a warm pasta salad!
And that’s all there is to it.
I’m not a fan of salad unless it’s drenched in dressing, and not just any dressing, but something that has a punch of flavor. Caesar dressing is my all time favorite, but the dressing that goes over fattoush is right up there with it. What I love about fattoush is that it doesn’t rely on the dressing for flavor. Parsley is used as a main ingredient, and the combination of vegetables and crunchy bread is just perfect.
The dressing stays fine in the fridge so you can make it in a large jar and refrigerate it. This recipe is good for a large bowl of salad that serves at least 10 people.
Here’s what you’ll need for the dressing:
1 cup olive oil
1/2 – 3/4 cup lemon juice
1 Tblspn crushed garlic
2 Tblspn Sumac
salt and pepper to taste
Just pour everything in a jar and shake well. It’s always best to use fresh lemon juice, but if for some reason you can’t find fresh lemons(happens to me ALL THE TIME) or you don’t want to go out and get some, then you can use concentrated lemon juice (the one they sell in the bottles that look like lemons), but obviously you’ll need to add less because it’s much stronger. If you love garlic like I do, add a little more!
The colors in this dressing are so royal and delicious! The deep gold of the olive oil and the bright purple of the sumac (which you should be able to find at an arabic grocery store. If you’re in USA most big grocery chains carry it) go so well over the crisp array of vegetables!
For the salad you’ll need:
2 cups chopped Romain lettuce
1- 1 1/2 cup chopped parsley
1/2 cup chopped tomatoes
1/2 cup chopped cucumbers
1/2 cup chopped radishes
1/2 cup sliced onions
1 cup fried pita bread (I just cut up tortillas and fry them)
Pour over just enough dressing to cover all the vegetables, but don’t overdo it because it’ll get too sour.