Berbere Roasted Hake With Cool Bean Salad Recipes
BERBERE
Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.
Provided by Food Network
Time 10m
Yield 1/2 cup
Number Of Ingredients 14
Steps:
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
ROASTED GREEN BEAN SALAD
This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.
Nutrition Facts : Calories 108 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
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