I should have been happy to provide you with a recipe fit
for the American season, one that uses leftover turkey. But my degree of Jewish
observance has resurged since Summer, so I am no longer cooking meat. It’s not
that meat can’t be Kosher, it’s that in my 400 square foot apartment, I lack
the room for meat dishes, pots, and utensils.
Thus, I give you today an “ordinary day” recipe. I hope that
you like this inexpensive version of a tangy Greek salad.
RECIPE: Greek-Style
Pasta Salad
1 lb macaroni, preferably a
large shape, cooked according to package directions (but for the shortest time
indicated,) drained in a colander and rinsed with cold water to cease the
cooking promptly.
In a small jar, mix the dressing:
½ c olive oil
½ tsp garlic powder
4 T lemon juice
3 T rice vinegar, preferably plain rice vinegar (unseasoned)
1 tsp dried oregano
1 tsp salt
¼ tsp black pepper, preferably
freshly-ground
Slice 6-8 radishes.
Chop 2 scallions.
Dice 2 carrots.
Drain 1 15-oz can of tomatoes (you can dice them directly in
the can with kitchen shears.)
Drain 1 6-oz can of black olives. You can use either whole
or sliced ones.
If you have capers on hand, they make a lovely touch to this
salad. Measure 2 T.
Crumble 8 oz of feta cheese.
Add all to the pasta in a bowl
(approximately 4-qt) and mix well.
Toss in the bowl with the dressing that you made.
شركة تنظيف خزانات ببيشة
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