1 cup red wine vinegar 1 tablespoon honey
1 cup olive or canola oil 1 pinch of salt
1 tablespoon spicy mustard 1 pinch of pepper
5 Tablespoons tahini (sesame seed paste) Salad greens
Mix all the ingredients, except the greens, together. Toss with the salad greens and serve. This recipe makes about 2 1/2 cups of dressing.
This recipe was adapted From Asparagus to Zucchini.
June 24 2010 | Recipes | No Comments »
1 3 oz. package of baked ramen-noodle soup mix ¼ cup slivered almonds
1 tablespoon sesame seeds 1-2 tablespoons oil
1 pound, skinless chicken breasts 3 ¼ inch slices of fresh ginger
½ teaspoon salt 3 tablespoons orange juice
3 tablespoons cider vinegar 5 teaspoons soy sauce
5 teaspoons sugar ¾ teaspoons sesame oil
2 cup torn or shredded lettuce 1 shredded carrot
3 chopped scallions
Preheat the oven to 350 degrees. Discard the seasoning package from the ramen soup mix. Crumble the noodles onto a large rimmed baking sheet. Add the almonds, sesame seed and the oil; toss to coat. Bake for 10 minutes. Stir and then bake another 5 minutes or so until the noodles are golden brown.
Meanwhile poach the chicken in a pan with enough water to cover the chicken. Add the ginger slices and the salt and bring to a boil. Cover and reduce the heat to low and simmer until the chicken is no longer pink in the center about 10 - 15 minutes. Transfer the chicken to a cutting board to cool. Discard the poaching liquid. When the chicken is cool enough to handle, shred it into bite-sized pieces with a fork.
Combine the orange juice, vinegar, soy sauce, sugar and sesame oil in a small jar with a tight fitting lid and shake until the sugar has dissolved.
Just before serving combine the shredded chicken, lettuce, carrot and scallions in a large bowl. Add the toasted noodles and the dressing and mix well.
This recipe was adapted from Eating Well.
February 22 2010 | Recipes | No Comments »
½ clove of garlic and a pinch of salt
2 to 3 cups of mixed lettuce, beet greens and /or spinach
Sliced radishes
Sliced scallions
2 hard cooked eggs, peeled and chopped
Feta cheese
Season a wooden salad bowl by rubbing it with the clove of garlic and the salt. Chop the garlic to use in the vinaigrette. Toss the mixed greens with the vinaigrette and garnish with the radishes, scallions, eggs and feta cheese.
Herb Vinaigrette
¼ cup olive oil 2 tablespoons red wine vinegar
½ clove of chopped garlic 2 tablespoons chopped parsley
2 tablespoons chopped oregano 1 tablespoon plain yogurt
1 teaspoon Dijon mustard 1 teaspoon prepared horseradish
1 teaspoon sugar ½ teaspoon salt
Puree in a blender until smooth. Cover and refrigerate for up to 3 days.
This recipe was adapted from March/April issue of Eating Well.
February 22 2010 | Recipes | No Comments »