What's Cooking?

This past weekend, The Little Pink House played host to the Ladies Wot Brunch.  We had several ladies join us who had never been before and as always, it is such a pleasure to have the girls over.

Our somewhat green themed menu consisted of:

Caramel Mudslide Coffee

Sliced Ham

Soul Food Soup

Green Salad w/ Ginger Sesame Dressing

Mung Bean Salad
Marinated Broccoli Salad

Cranberry & Brie Crescents

Ambrosia Cheesecake

I thought I would share the Mung Bean Salad recipe with you.  The other day I gave you a basic pantry staples list and mentioned that my personal pantry staples list has around 4 kinds of rice on it, well if we were going to get down to brass tacks then it would also show that I have about 10 kinds of dried beans on hand at all times.  This was originally supposed to be a recipe for lentils and would equally be good with garbanzo beans (chickpeas.)

Make Ahead Mung Bean Salad

6c. Water
2c. Mung Beans
1 tsp. Salt
10 Tbs. Olive Oil
2 tsp. finely diced garlic
1 tsp. Cumin
1 1/2 tsp. Coriander
1 tsp. Cayenne
1/2 tsp. Salt
2/3c. Vinegar
Several Green Onions, chopped using all parts
2 small Kohl Rabi, diced
2 Wedges of a Preserved Lemon, diced


Bring the water and salt up to a boil then throw in the mung beans.  Cook them for about 30-45 minutes or until the water is absorbed.

While the beans are cooking, mix up your dressing (these are rough estimates for the dressing - use them to taste).  Put the olive oil, garlic, cumin, coriander, cayenne, salt, vinegar, onions, kohl rabi, and lemon in a bowl and give it a good mixin'.  Taste it and see which spices it needs more of and add to taste.

Once the beans are cooked, throw them in with the dressing and toss them all around.  You can eat this salad at room temperature or leave it overnight in the fridge.  Just make sure to let it come up to room temp before serving it (so the olive oil doesn't clump up on you.)

You can half the recipe if you would like because it makes a ton of salad.

This is part of Full Plate Thursday.