I took this recipe from one of my many Cooking Light magazines I have archived awkwardly in a bookcase. Whenever I'm feeling completely uninspired I grab all the magazines I have from whatever season it is and see if I can find a good recipe. I found a recipe for a broccoli slaw salad with some sort of Asian dressing and boy was it delicious! Super flavorful and a great accompaniment to marinated chicken and roasted acorn squash (and now I'm painfully full).
You can use as much of the following as you like, depending on how many people you are serving and how much you like of each ingredient.
For the slaw, mix together the following in a large bowl:
*One large carrot, shredded with the veggie peeler so you end up with long strips of carrot.
*Broccoli with the crown chopped into small pieces, and the stem peeled and julienned.
*Sliced water chestnuts
*One scallion, chopped
*Cucumber thinly sliced (or celery would be good too...probably better)
*A little less than one package of ramen noodles, crushed. Throw that disgusting packet of preservatives away.
For the dressing:
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1 Tablespoon Agave or Honey
1 Tablespoon fresh lime juice
1 Teaspoon crushed red pepper
1/8 Teaspoon ground ginger
1 garlic clove, crushed (or some garlic powder)
Mix all of these together with a whisk then slowly add 1/3 cup canola oil. Toss the dressing with the slaw then top with a few mandarin orange wedges.
The original recipe called for Napa Cabbage, sunflower seeds and toasted, sliced almonds, which would be delicious.
Wednesday, December 14, 2011
Monday, December 5, 2011
Pizza, Salad and Artichokes
These recipes are really no-brainers, I mean seriously if you can't make these, then I'm ashamed for you, but I'll give you the recipes anyway, because this dinner was amazing!
Dinner tonight was Margherita Pizza, Spinach+Strawberry+Goat Cheese Salad, and Artichoke halves, vegetarian, cheesy, delicious!
First, cut an artichoke in half and cut off the stem. Place cut sides up in a steamer basket, cover and steam for about 20 minutes or until the artichokes are just tender when you poke them with a fork. You really don't want to over cook artichokes, they become mushy and really gross. But then again, you need to cook them enough so that they aren't tough and you strain your jaw trying to rip the flesh from the leaf. I like to make a side of melted butter for Jesse and a side of mayo and mustard mixed together for myself to dip these tasty little leaves in. Did you know artichokes are full of antioxidants and fiber? It's true. When these are done be sure to scrape the thistle out of the middle with a spoon, and get it all, this stuff is dangerous!
Once you've got the artichokes steamin', it's time for pizza. Spray a little cooking spray on a baking sheet and stretch your fresh pizza dough out (NEVER roll it) onto the baking sheet. I like to use my fists in the middle of the dough and stretch it from the middle first, then hang it from the sides and let gravity do all the work, making sure not to tear the dough. Drizzle with a little bit of olive oil then cover with pizza sauce. When you spread around the sauce you'll spread around the olive oil. Julienne a bunch of basil and sprinkle over the entire pizza. Shred some fresh mozzarella and add as much as you want... I think a nice coating over the entire pizza is good, but you can add more or less. Sprinkle with salt and pepper and place in a 425 degree oven for about 15 minutes or until the top is golden and the cheese is bubbly and blistering.
And on to the salad. Wash and chop a bunch of fresh spinach and drizzle with whatever salad dressing you like. Tonight I used a Citrus Poppyseed dressing that contained no oil. Arrange this onto plates so you can add the sliced strawberries and a few chunks of goat cheese on top and it will look pretty. I love a pretty salad.
I really should have taken a photo of this dinner, it was so satisfying. And I'm working on better portion control for Jesse and I, specifically trying to follow the rules and have half the plate filled with veggies and fruit, one fourth of the plate protein and one fourth grains. Tonight it was 3/4 of the plate was fruits and veggies, and 1/4 PIZZA!
Dinner tonight was Margherita Pizza, Spinach+Strawberry+Goat Cheese Salad, and Artichoke halves, vegetarian, cheesy, delicious!
First, cut an artichoke in half and cut off the stem. Place cut sides up in a steamer basket, cover and steam for about 20 minutes or until the artichokes are just tender when you poke them with a fork. You really don't want to over cook artichokes, they become mushy and really gross. But then again, you need to cook them enough so that they aren't tough and you strain your jaw trying to rip the flesh from the leaf. I like to make a side of melted butter for Jesse and a side of mayo and mustard mixed together for myself to dip these tasty little leaves in. Did you know artichokes are full of antioxidants and fiber? It's true. When these are done be sure to scrape the thistle out of the middle with a spoon, and get it all, this stuff is dangerous!
Once you've got the artichokes steamin', it's time for pizza. Spray a little cooking spray on a baking sheet and stretch your fresh pizza dough out (NEVER roll it) onto the baking sheet. I like to use my fists in the middle of the dough and stretch it from the middle first, then hang it from the sides and let gravity do all the work, making sure not to tear the dough. Drizzle with a little bit of olive oil then cover with pizza sauce. When you spread around the sauce you'll spread around the olive oil. Julienne a bunch of basil and sprinkle over the entire pizza. Shred some fresh mozzarella and add as much as you want... I think a nice coating over the entire pizza is good, but you can add more or less. Sprinkle with salt and pepper and place in a 425 degree oven for about 15 minutes or until the top is golden and the cheese is bubbly and blistering.
And on to the salad. Wash and chop a bunch of fresh spinach and drizzle with whatever salad dressing you like. Tonight I used a Citrus Poppyseed dressing that contained no oil. Arrange this onto plates so you can add the sliced strawberries and a few chunks of goat cheese on top and it will look pretty. I love a pretty salad.
I really should have taken a photo of this dinner, it was so satisfying. And I'm working on better portion control for Jesse and I, specifically trying to follow the rules and have half the plate filled with veggies and fruit, one fourth of the plate protein and one fourth grains. Tonight it was 3/4 of the plate was fruits and veggies, and 1/4 PIZZA!
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