NEED:
2 tablespoons cider vinegar
2 tablespoons apple juice
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
3 kiwifruit, peeled and cut into chunks (about 1/2 pound)
1 small garlic clove
Combine all ingredients in a blender, and process until smooth.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Makes one cup.
ENJOY!
Monday, August 24, 2009
Fresh Corn Spoonbread
NEED:
1 cup white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 cups fresh corn kernels (about 5 to 6 ears)
2 cups plain yogurt
3 large eggs, lightly beaten
1/4 cup butter, melted
Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.
Bake at 350° for 40 to 45 minutes or until golden brown and set.
ENJOY!
1 cup white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 cups fresh corn kernels (about 5 to 6 ears)
2 cups plain yogurt
3 large eggs, lightly beaten
1/4 cup butter, melted
Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.
Bake at 350° for 40 to 45 minutes or until golden brown and set.
ENJOY!
Tuesday, August 4, 2009
Herbed Steak with Horseradish
NEED:
2 12- to 14-oz. beef top loin steaks, 1-inch thick
2 Tablespoon prepared horseradish
1 Tablespoon Dijon-style mustard
2 teaspoon snipped fresh Italian flat-leaf parsley
1 teaspoon snipped fresh thyme
Broiled Cherry Tomatoes (optional)
Broiled sweet pepper strips (optional)
Herbed mayonnaise (optional)
Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.
Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise.
Makes 4 servings.
**You can also grill, either on a grill or with a stove top grill pan**
ENJOY!
2 12- to 14-oz. beef top loin steaks, 1-inch thick
2 Tablespoon prepared horseradish
1 Tablespoon Dijon-style mustard
2 teaspoon snipped fresh Italian flat-leaf parsley
1 teaspoon snipped fresh thyme
Broiled Cherry Tomatoes (optional)
Broiled sweet pepper strips (optional)
Herbed mayonnaise (optional)
Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.
Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise.
Makes 4 servings.
**You can also grill, either on a grill or with a stove top grill pan**
ENJOY!
Poached Salmon on Citrus Salad
NEED:
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach
Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.
ENJOY!
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach
Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.
ENJOY!
Sunday, August 2, 2009
Chinese Chicken Slaw
NEED:
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Dijon mustard
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 1/2 cup chopped cooked chicken
1/2 cup shredded carrots
1/2 cup sliced scallions
1 can (5 oz. size) chow mein noodles
Whisk dressing ingredients in a large bowl. Add all remaining ingredients except noodles. Toss to mix.
Cover and chill 1 hour. Just before serving, stir in noodles.
ENJOY!
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Dijon mustard
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 1/2 cup chopped cooked chicken
1/2 cup shredded carrots
1/2 cup sliced scallions
1 can (5 oz. size) chow mein noodles
Whisk dressing ingredients in a large bowl. Add all remaining ingredients except noodles. Toss to mix.
Cover and chill 1 hour. Just before serving, stir in noodles.
ENJOY!
Chinese Cole Slaw Recipe
NEED:
1/2 head green cabbage
1/2 head red cabbage
3 scallions, chopped
1 package Ramen oriental noodles
1/2 cup slivered almonds, blanched
1 cup sunflower seeds, raw
***Dressing:***
1/2 cup sugar
1/2 cup oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
Cook Ramen noodles without seasoning. Let cool. Shred cabbage and add scallions. Add noodles. Toast almonds and sunflower seeds in olive oil.
Add to cabbage mixture when cool. Combine dressing and toss slaw at the last minute.
ENJOY!
1/2 head green cabbage
1/2 head red cabbage
3 scallions, chopped
1 package Ramen oriental noodles
1/2 cup slivered almonds, blanched
1 cup sunflower seeds, raw
***Dressing:***
1/2 cup sugar
1/2 cup oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
Cook Ramen noodles without seasoning. Let cool. Shred cabbage and add scallions. Add noodles. Toast almonds and sunflower seeds in olive oil.
Add to cabbage mixture when cool. Combine dressing and toss slaw at the last minute.
ENJOY!
Asian Cole Slaw
NEED:
1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper
Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.
Reserve the remaining scallions, which you have also julienned.
In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.
Salt and pepper to taste and let marinate for 1/2 hour before serving.
ENJOY!
1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper
Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.
Reserve the remaining scallions, which you have also julienned.
In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.
Salt and pepper to taste and let marinate for 1/2 hour before serving.
ENJOY!
Subscribe to:
Posts (Atom)