Orient Express Salad with Pita Bread

Posted in Asian, Breads, Main Course, Pasta, Potatoes, Recipes, Salads, Side Dishes, TV Show

[recipe]

Orient Express Salad with Pita Bread

 

Pita Bread

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 2 tsp yeast
  • ¼ cup warm water
  • 1 tsp brown sugar
  • 2 ½ cups flour
  • ½ tsp salt
  • 1 cup warm water

 

Instructions:

 

  1. Dissolve yeast in ¼ cup water with brown sugar.
  2. In a large mixing bowl add flour and salt.  Mix together to combine.
  3. Add yeast mixture and additional water to form a soft dough. Knead until smooth.
  4. Allow dough to double in size.
  5. Divide into 8 rounds and roll into flat circle.  Allow dough to rest for about 20 minutes.
  6. Bake on a preheated 450 degree baking stone until cooked.

 

Orient Express Salad

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 7 oz rice noodles
  • small bunch of cilantro
  • 2 tomatoes, seeded and sliced
  • 4 ½ oz baby corn cobs, sliced
  • 4 green onions sliced
  • 1 red bell pepper seeded and finely chopped
  • juice of 2 limes
  • 2 small fresh green chillies, seeded and finely chopped
  • 2 tsp sugar
  • 1 cup chopped, toasted peanuts
  • 2 tbsp soy sauce

 

Instructions:

 

  1. Cook rice noodles and directed on package.
  2. In a large serving bowl add some chopped cilantro.
  3. Add the noodles, chopped tomatoes, corn cobs, green onions, red pepper, lime juice, chillies, sugar and peanuts.
  4. Season with soy sauce, salt and pepper if needed.
  5. Toss the salad lightly.
  6. Serve and enjoy!

 

Garlic and Sun Dried Tomato Hummus

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 1 1/2 cups garbanzo beans, cooked (or a variation)
  • 1/4 cup raw tahini sauce
  • 3 tbsp fresh lemon juice
  • 1/4 cup soften sun-dried tomatoes, finely chopped
  • 2 tbsp olive oil
  • 2 cloves garlic
  • salt and pepper to taste

 

Instructions:

 

  1. Place all ingredients into the bowl of a food processor or large base blender and pulse together until well blended.  Chill and serve with your favorite chips.

 

Variations:

 

Substitute black beans, kidney beans, white beans, navy beans or any kind of cooked bean to add a different twist to your hummus.

 

Pita Chips

 Recipe Courtesy Chef Bryan

 

Ingredients:

 

  • 6 pita, cut into quarters
  • extra virgin olive oil
  • salt and pepper

 

Instructions:

 

  1. Cut pita into quarters or eights.
  2. Place cut pita pieces into a large bowl and drizzle with olive oil and sprinkle with salt and pepper.
  3. Place the prepared pita pieces on a prepared baking sheet and bake in a 400 degree oven for approximately 10 minutes.
  4. Remove and cool.  Serve with sun dried tomato hummus.

 

Kale Chips

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 1 head of kale, ribs removed
  • extra virgin olive oil
  • salt and pepper

 

Instructions:

 

  1. Cut kale leaves into chip size pieces and place in a large bowl.
  2. Drizzle with olive oil, salt and pepper.  Toss to fully coat kale leaves.
  3. Place in a single layer on a baking sheet and place in a 400 degree oven for about 20 minutes.  Turn the leaves to make sure they dry out evenly.  Serve with sun dried tomato hummus and enjoy!

 

Raw Potato Salad

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 4 Klondike Rose potatoes (THROUGHLY WASHED)
  • 4 carrots
  • 1 turnip
  • 2 tbsp onion pulp
  • 1 leek
  • 1 bunch green onions
  • 1/4 cup finely chopped fresh basil
  • 2 tbsp freshly chopped dill
  • 2 tbsp rice vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 tsp sugar
  • salt and pepper to taste

 

Instructions:

 

  1. THROUGHLY WASH the Klondike Rose potatoes, carrots and turnips.   Peel the carrots and turnip.  Using a julienne vegetable peeler, peel the the potatoes, carrots, and turnip.
  2. Place the finely julienne root vegetables in a strainer and rinse very well with cold water.
  3. Remove the long stalks from the leek and julienne the leek bulb and set aside until ready to use.  Clean and chop off the root end of the green onion and the dry green tops.  Chop the prepared green onion and set aside until ready to use.
  4. In a small bowl, whisk together the rice vinegar, lemon juice, dijon mustard, extra virgin olive oil, sugar, salt and pepper.
  5. Place the prepared julienned vegetables into a large bowl and add the leek, green onions, basil, and dill.  Pour the dressing over the mixture and toss to thoroughly coat.
  6. Adjust any seasoning as needed.  Serve and Enjoy!

 

 

[/recipe]

 

 

 

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