Watermelon Feta Salad

Originally posted 13 July 2021 

No feta in Rakiraki stores, but if there was I would love to make this. The salt in the feta against the sweet watermelon is just too good, and the watermelons in the market are amazing right now. 

INGREDIENTS 

• ~1 kg watermelon, rind removed and cut into chunks 
• 1 Tbsp/15ml juice from 1 lemon, plus 4 (2"/5cm) strips zest, removed with a sharp vegetable peeler
• 3 Tbsp/45ml extra-virgin olive oil, plus more for drizzling
• 1/4 cup/10g roughly chopped fresh mint leaves
• Up to 4 ounces (1 quart) arugula leaves (optional; see note)
• Kosher salt and freshly ground black pepper
• 4 ounces/110g feta cheese

DIRECTIONS

1. Place watermelon chunks in a large bowl. 
2. Finely chop lemon zest. 
3. Add lemon juice and half of zest to bowl with watermelon. 
4. Add oil, mint, and arugula (if using) and toss until watermelon is evenly dressed. 
5. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)
6. Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately

Shredded Red Cabbage, Carrot and Mint Salad

Originally posted 12 July 2021 

This was a surprise success recipe. We needed something high in vitamin A&C and I looked up a recipe with what we had on hand. This was fast and easy and we had all the ingredients  and it was delicious! BTW, Supercook is an amazing app/site, I've enjoyed the suggestions it's made using ingredients we already have. 

Shredded Red Cabbage, Carrot and Mint Salad

INGEDIENTS 

SALAD

• 4 cups finely shredded red/purple cabbage
• 1 carrot , julienned
• Handful of mint leaves , roughly chopped

DRESSING

• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp salt
• Black pepper

INSTRUCTIONS 

1. Combine Salad ingredients in a bowl.
2. Add Dressing ingredients, then toss to combine.

Green Papaya Lockdown Salad

Originally Posted 10 July 2021 

When I first got out to the farm and things were shutting down left and right around us because of Covid precautions I had trouble getting some basic items in Rakiraki. Eggs were from Volivoli peninsula, which was a containment zone, so there were none in the market. Things like yogurt and cheese came from Suva and in the first few days after the containment area was established cargo didn't always make it through the borders. I remember walking the farm looking at every tree and plant to see if it could provide our necessary calories. I had such a feeling of relief looking at the papaya trees, even though the fruits were green, I knew this was one option open to us in the days ahead. I like it all the time, it's not a lockdown-only option at our table.   

Green Papaya Salad 

INGREDIENTS

• 1 large or 2 small cloves garlic, peeled
• ¼ teaspoon salt
• 1 tablespoon dry-roasted salted peanuts, more for garnish
• 2 fresh bird chilies or serrano chilies, sliced
• ½ teaspoon raw sugar or white sugar
• 1 tablespoon dried shrimp (optional)
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons fish sauce (nam pla), to taste
• 2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
• ½ pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
• 1 small to medium green (unripe) papaya (see Note)
• Lettuce for serving (optional)

DIRECTIONS

1. In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
3. Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Tip - If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).

What's your go-to food when options are limited?

Broiled Carambola (Star Fruit) and Date Salad

Originally posted 9 July 2021 

Friday. Today's recipe is from RPCV Judy, she and John grow the most amazing star fruit. I love the way they look and taste in green papaya salad or sangria or eaten out of hand, but today my love rose to new levels when I tasted a broiled starfruit. If you have to substitute for the starfruit you could try white seedless grapes sliced in half. 

Broiled Carambola (Star Fruit) and Date Salad

INGREDIENTS

• 4 ripe sweet carambola (starfruit), cut into 1/8 inch slices and deseeded, about 500g
• 3 Tablespoons lime juice
• 1 Tablespoon honey
• 8 dates, whole, pitted, cut into quarters
• 1 cup raw cashews
• pinch of saffron, snip and mix with lime juice
• 1 bunch arugula (optional)

DIRECTIONS

1. Preheat oven to broil on 500 F/260C
2. Toss together carambola, lime juice and saffron, honey, dates, and cashews.  Place mixture in a shallow ceramic baking dish.  
3. Place on top rack of oven for 5 minutes or until the carambola edges and cashews just become golden brown.  You should see some juices on the bottom of the pan.  
4. Remove from oven and let cool.  
5. Portion out arugula onto 4 salad plates and top with cooled carambola salad.

My oh-crap-we-need-to-feed-people go to salad

 My oh-crap-we-need-to-feed-people go to salad

• 2 cans different beans, rinsed and drained
• 1 can whole kernel corn, rinsed and drained
• Salt and Pepper
• Olive Oil Vinaigrette 

1. Mix and serve

Planned Version of the Same Salad 

• 1 can kidney beans, rinsed and drained
• 1 can garbanzo beans, rinsed and drained 
• 1 can whole kernel corn, rinsed and drained 
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil 
• Salt and Pepper to taste
• 1 cucumber, thinly sliced 
• 1 red onion, thinly sliced 
• 1 cup fresh basil, roughly chopped. 

1. Add the solid ingredients in a large bowl, gently toss to mix. 
2. In a separate container mix the vinegar, oil, and herbs. 
3. Mix thoroughly and then pour over the salad, toss gently to mix.  

I'd love to hear how this turns out for you!

Gluten Free Chocolate Quinoa Cake

Originally posted 7 July 2021 

Definitely needing a distraction from the 791 new Covid cases today. Instead of what's happening in Fiji, let me tell you about this flourless chocolate cake we made with quinoa. Baking is a dark art, while I don't mess with the recipes the way I do with the stove top stuff, I did add a teaspoon of instant coffee to this. It came out oh so good, and I think I need to make it again soon. 

Prep: 15 mins Cook: 40 mins Additional: 30 mins Total: 1 hr 25 mins

Ingredients

• 2 cups cold cooked quinoa (1 cup quinoa, 2 cups water)
• ¾ cup melted butter
• 4 eggs
• ⅓ cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup sugar
• 1 cup cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips
• ½ cup chopped pecans (Optional)
• 1 tsp instant coffee 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13 cake pan.
2. Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth. Seriously, blend that quinoa until it's smooth as can be. 
3. Combine dry ingredients sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir blended quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

One Pot Chickpea and Pumpkin Pasta

Another vegan recipe until the end where we topped it with cheese. Dessert was banana pudding from Judy's 4th of July care package, thank you Judy for sharing this taste of home with us 

One Pot Chickpea and Pumpkin Pasta

Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Yield: 6

INGREDIENTS

• 1 red bell pepper, diced
• 1 cup dried chickpeas (soak the night before)
• 1 can diced tomatoes
• 3 garlic cloves, sliced
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp sweet paprika
• 3/4 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 chili pepper, finely diced
• 1/8 tsp ground black pepper
• Stock powder 
• 4 1/2 cups of water
• 2 cups pumpkin, diced
• Salt to taste
• 250g pasta 
• 4 cups packed baby spinach
• Fresh parsley for garnish (optional)
• Parmesan cheese for garnish (optional)

INSTRUCTIONS

1. Toast spices, saute onions, bell pepper, and garlic in olive oil.
2. Add the tomatoes, water, and stock powder and pressure cook chickpeas for 20 minutes.
3. Bring pressure down, add salt, pasta and pumpkin, water if needed, boil for 10 minutes or until the pasta is al dente and the pumpkin is soft.
4. Remove from heat and add the spinach, toss to wilt the greens and serve with a garnish of parsley and parmesan cheese.