Archive for the ‘Salads’ Category

Four Bean Salad

This is a favorite of ours from Nate’s mom!

2 cans each of green beans, red beans, white beans

1 can of chickpeas

1 chopped green pepper

1 finely chopped onion

2 Tablespoon parsley

1/2 teaspoon basil

2 teaspoons tarragon

1/2 teaspoon dry mustard

1/2 Cup sugar

1/2 Cup white vinegar

1/2 Cup oil

Drain all the canned beans and combine beans, green pepper, onion and spices into a large bowl.

Mix sugar, vinegar and oil. Pour over beans. Mix and let marinate for at least 12 hours (the longer the better!). Stir occasionally.


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Caesar Salad Dresssing

1 egg yolk

juice from 1 lemon

¼ Cup plus 2 teaspoons Dijon mustard

3 cloves garlic

1 ½ cups extra virgin oil

½ Cup grated Parmesan cheese

2 teaspoons black pepper


Combine egg yolk, lemon juice, mustard and garlic; puree in food processor or blender. With machine running, slowly drizzle oil until mixture is the consitency of mayonnaise. Drizzling the oil is important to keep the full creamy texture. Transfer to bowl and add Parmesan and pepper. Mix thoroughly.


Serve over lettuce, grilled chicken and croutons.

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1 pound green cabbage (about 1/2 medium cabbage, chopped to your preference

1 larger carrot, peeled and grated

1/2 small onion, grated


1/2 red or green pepper, thinly sliced or hashed

1/2 teaspoon horseradish


1 T vinegar

1/2 Cup mayonnaise (I added more)

1 Tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon celery seed (not celery salt)

Whisk together the dressing in a large bowl.  Add the cabbage, carrot and onion.  Cover, taste and adjust seasonings if needed.  Chill for at least 1 hour.

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I like to make this salad whenever I find good broccoli in Madagascar–which doesn’t seem to be very often.

5 C broccoli–washed, and chopped in small pieces
1 C raisins
1 C sunflower seeds–I use raw seeds. I bring them from the states, but I have seen them at the Super ShopRite
chopped red onion (I use a small amount so that it isn’t overpowering)
crumbled bacon

Put all of these in a bowl.

Dressing: 1 C mayonnaise, 2 T vinegar, 2 T sugar Mix dressing together and then pour over salad and mix well before serving.

The salad keeps amazingly well in the fridge for a few days.

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1 C mayonnaise
1 C ketchup
1/4 C sweet pickle (I just throw in a couple of sweet pickles)
2 teaspoons worcestershire sauce
1 Tablespoon sugar
1/4 C milk or less–add milk depending on desired thickness
1 small onion
1 stalk celery (I haven’t added this because I don’t keep celery on hand here)
1 boiled egg (optional–I do like the taste of this, but I only add it if I think we are going to eat all the dressing quickly.  I don’t know how well the dressing with keep with the egg added.)

Throw all of it in the blender and mix it. Add milk if it is too thick.  Refrigerate until chilled.

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This is one of those-“I can’t believe I made this!” recipes!  I love coconut battered shrimp–I often order it in the States and wonder why it isn’t on the menus in Madagascar.  But now I can easily make it at home–and baked is much better than fried!

I have always been a bit nervous about seafood in Tana–we are an awful long ways from the ocean and who knows if it has been refrigerated between here and there.  We stopped at Sicocean and were very impressed with the quality, price and professionalism.  Sicocean is on the same road as Cap 3000, but closer to downtown.  Heading towards town, it is on the right, before the roundabout that would take you up to Antanamena.  It is next to the Chinese restaurant Melody and across the street from the Total Station.  There is parking inside.


1 pound large shrimp, peeled and deveined (I had to devein most of the shrimp myself)

1/3 C cornstarch

3/4 teaspoon cayenne pepper

1 teaspoon salt

2 eggs

2 C flaked coconut (it calls for sweetened coconut from the states, but I liked the local coconut available here better)

Preheat the oven to 400 degrees F (200 C).  Lightly coat a baking sheet with oil.

Rinse and dry shrimp.  Mix cornstarch, salt and cayenne pepper in shallow bowl.  Pour coconut flakes in a separate bowl.  Slightly beat 2 eggs in another bowl.  Working with one shrimp at a time, dredge it in cornstarch mixture, then dip in egg and roll in coconut, making sure to coat well.  Place on baking sheet.  Continue with all the shrimp.

Bake shrimp until they are bright pink on the outside and meat is no longer transparent in the center and coconut is browning, 15 to 20 minutes, flipping shrimp over halfway through.

Dipping Sauce:

1 Cup orange marmalade

2 teaspoons horseradish (I bring this from the states, but maybe a small bit of wasabi would work)

2 teaspoons dijan mustard


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4 cucumbers, thinly sliced

1 small onion, thinly sliced

1 cup white vinegar

1/2 cup water

3/4 cup sugar

1 tablespoon dried dill (optional)

Toss together the cucumbers and onion in a large bowl. Combine vinegar, water, and sugar in a saucepan over medium-high heat.  Bring to a boil, pour over cucumbers and onions.  Stir in dill, cover, and refrigerate until cold.  (Should marinate for at least an hour.)


*****  While in Kenya last week, I got several recipes from Lisa.  She tried several new things while we were there…and it was all YUMMY!  So I told her I’d post them here.  🙂  This cucumber salad reminded me of a “summer pickle” that my Mom has made.  We didn’t use the dill and it was delish!

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