Delicious alone or with margarine or butter and apricot preserves, this homey tea bread brightens the breakfast table or is perfect for a midday break. Although optional, the sugar and orange juice icing drizzled over the top of the loaf provides a crunchy, shiny crust. Makes 1 9-inch loaf.
Sides & Salads
Couscous makes a softer-textured alternative to bulgur wheat in tabbouleh, the refreshing herb-filled Middle Eastern salad. You may vary the dish with grated carrot or perhaps a bit of minced red bell pepper for coloror any other leftover cooked vegetables in the refrigerator. For a more substantial dish, you may stir in about 2 cups of canned chickpeas that are rinsed and drained.
This tasty dish reheats well.
High in protein, quinoa is a good source of calcium, phosphorous, iron, vitamin E and several B vitamins. Leeks, which often retain sand in their tight layers, require thorough cleaning. Cut off and discard the roots, and slice the leek in half lengthwise. Fan the layers open, and rinse each layer thoroughly under cold running water. Set leeks aside to soak in a large bowl of cold water, changing the water a few times, until no grit appears in the bottom of the bowl. These lovely golden timbales make an elegant presentation for a special occasion.
The remembered flavors, colors and aromas of Santa Fe: Blue cornmeals grey-blue-lavender shade is mysterious and shadowy, which is somehow the visual counterpart of sages haunting aroma. Here, its aroma is subtle and gently enticing, barely noticeable at first. As the muffins cool, it grows more pronounced but not excessive. Sage is much easier to cut with scissors than to mince with a knife. Just stack the sage leaves, scissor once or twice lengthwise, then cut crosswise into tiny ribbons. If blue cornmeal is not available, substitute white or yellow meal. To make vegan buttermilk: Place 1 cup plus 3 tablespoons unflavored soymilk in a 2- or 4-cup measuring cup. Stir in 1 tablespoon lemon juice or cider vinegar, and set aside for several minutes.
This is a refreshing salad with just a hint of sweetness from the mango. Make sure that the mango is hard on the outside and green on the inside. You can buy roasted red chilies, chickpea flour and crispy shallots at most Asian markets. Recipe from Myanmar Restaurant, Falls Church, Virginia.
You will love what a splash of fresh lemon juice and a touch of mint can do for rice.
A retro dish once popular in the 1950s, the chopped salad takes center stage again, featuring an array of ingredients cut to a uniform size.
To peel mango, hold it with palm of one hand, with seed horizontal to surface of palm. Using sharp knife in other hand, peel skin off one side, starting at stem end. Slice off flesh, down side of seed. Turn over, and repeat process with other side. Cut flesh into squares or wedges, and trim off edges around seed. Cut squares or wedges away from skin, and discard skin and seed.