Summer Salad
Ingredients
| 1/4 cup(s) scallion(s), chopped | |
| 1 cup(s) peeled sliced cucumber, de-seeded and cubed | |
| 1 cup(s) cherry tomato(es), halved | |
| 1/4 cup(s) summer squash, baby yellow sliced thin | |
| 1/2 oz Eden Pickled Daikon Radish, sliced | |
| 1 Tbsp ginger salad dressing | |
Instructions
chop the vegetables and toss together. Serve with 1 tsp ginger dressing
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Pajeon (Green Onion Pancakes)
Ingredients:
1 large egg
1 cup all-purpose flour
1 cup cold water
1/2 tsp baking powder (optional)
4 stalks of green onions, cut lengthwise (only use the green parts for the pancake)
1/2 tsp of light soy sauce
Dash of sesame oil
Dipping sauce:
1/4 cup of light soy sauce
1 tbsp sesame oil
2 tsps sugar
1 clove garlic, minced
1 stalk green onion, minced
3 red chilli peppers, cut
1/2 tbsp vinegar
Method:
Firstly, mix the ingredients for the batter well in a bowl or large cup. Heat about 1 tbsp of cooking oil in a non-stick pan. Saute the white parts of the green onions in the pan (this is to infuse some fragrance into the oil). Remove the white parts of the green onions and discard. Turn heat to medium, pour about half of the batter into the pan depending on the size of the pan you're using. Lightly tilt the pan for the batter to cover tha pan. The top of the pancake should start to bubble after 1 or 2 minutes. Wait for another 1-2 minutes then flip the pancake and continue frying the other side until almost golden brown. This should be easy to do with a good non-stick pan. Repeat the frying process with the rest of the batter. Cut the pancakes into wedges for easier serving.
Finally, mix all the ingredients for the dipping sauce in a separate bowl and do a taste test. Add more sugar if desired. Serve with pancakes.
http://www.smokywok.com/2010/11/pajeon-korean-green-onion-pancake.html
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Sun Choke & Brussel Sprout Hash
Ingredients
| 2 tsp minced garlic | |
| 1 small raw onion, minced | |
| 1 Tbsp margarine-like spread, approximately 40% fat | |
| 2 serving(s) Jennie-O Turkey Store Extra lean turkey bacon | |
| 2 cup(s) sun chokes (Jerusalem artichokes) | |
| 2 cup(s) cooked Brussels sprouts | |
| 1 tsp butter | |
| 2 tsp soy sauce | |
Instructions
Peel and dice the sun chokes and put into a bath of water and lemon to help them retain their color (drain prior to using). Slice the Brussels sprouts removing the hard stem piece. Dice the onion. In a large frying pan add all of the ingredients and cook over medium heat for 5 minutes with lid on. Remove lid and brown the mixture stirring frequently.
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Cilantro Tabbouleh Salad
this is a light , refreshing side dish for any meal.Ingredients
- * Onions, raw, 1 cup, chopped * Red Ripe Tomatoes, 1 cup, Seeded and chopped * Cilantro, raw, 3 tbsp * Olive Oil, .25 cup * Lemon Juice, .5 cup * Boxed Tabbouleh, or Cracked Wheat -2 cups * Pepper, black, 1 dash water
Directions
boil water as stated on the package of tabbouleh. Cook the tabbouleh and fluff with a fork. Refrigerate while preparing the remaining ingredients. Seed and chop the tomato's, onions and cilantro. Mix veggies into tabbouleh and pour lemon and oil over the top. Add a dash of pepper to taste. serve or refrigerate for a more concentrated flavor and serve later.
makes roughly six 3/4 cup servings
Number of Servings: 6
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~makes roughly six 3/4 cup servings
Number of Servings: 6
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Polenta Parmesan Ingredients
Instructionsbaked the slices of polent at 375 for 20-30 minutes or until outside is crisp. Place a small spoonfull of sauce and a sprinkle of cheese on each slice. place back in the oven for 5 minutes, then serveMakes about 20 slices @4 slices per serving | ||||||||||||
| Humus | ||||||||
| 6 clove(s) garlic clove(s) (medium) | ||||||||
| 4 Tbsp canned tahini | ||||||||
| 1 cup(s) cooked chickpeas |
1.4 cup sunflower oil
Put it all in a blender until smooth.
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GLAZED RADISHES1 lb. 1 tbsp. 1 tsp. 1/2 tsp. 2 tbsp. | radishes, trimmed unsalted butter sugar salt minced fresh parsley leaves |
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RUBY RADISHES
3 tbsp. 3 bunches 2 tsp. 1 tsp. 1 1/2 tbsp. | unsalted butter red radishes (abt 25), leaves, stems trimmed, rinsed and dry sugar red wine vinegar snipped fresh dill fresh ground black pepper, to taste |
Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately. Serves 6.
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GINGERED VEGETABLE STIR-FRY
3 tbsp. 2 tbsp. 1 tsp. 1 tsp. 1 tsp. 1/4 lb. 2 tbsp. 1/2 lb. 1/2 lb. 1/2 lb. 2 lg. cloves 2 tsp. | chicken broth Chinese rice wine or medium-dry Sherry sugar cornstarch salt fresh shiitake mushrooms, stems discarded vegetable oil carrots (about 3 medium), cut into julienne strips daikon (an Asian radish), cut into julienne strips (about 2 cups) Napa cabbage, sliced thin (about 4 cups) garlic, minced minced peeled fresh ginger root |
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute. Serves 6.
Caulitators
Ingredients
- 1 head of Cauliflower 1 cup low sodium Chicken Broth 4 oz. Cream Cheese, 1/3 less fat 2 Tbsp. Light Butter 1 tsp garlic powder 1 tsp parsley 1/2 Cup 2% Shredded Cheese Salt & Pepper to taste.
Directions
Preheat oven at 350.Break apart head of cauliflowe and steam in pan with 1 cup of chicken broth until cauliflower is soft.
Drain broth and put cauliflower on paper towels to dry off the extra moisture.
Mix with a hand or standing mixer the cauliflower, cream cheese, butter, parsley, garlic powder and salt and pepper.
Pour in a small casserole dish.
Top with shredded cheese.
Bake for 15 minutes.
Number of Servings: 6
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Zucchini Pizza
Ingredients
- 5 cups zucchini 6 TBSP gluten free rice flour 3 lg eggs (beaten) 1 cup grated parmesan cheese 6 oz grated mozzarella 1/4 - 1/2 cup ragu sauce (top of zucchini after it bakes)
- Garlic powder
Directions
Usinga potato peeler make ribbons out of the zucchini, gently combine all ingredients into large bowl except for the pasta sauce and cheese, Spray a pan with cooking spray Lay the zucchini ribbons onto a pizza pan Makeing sure the ribbons overlap. bake 30 mins at 400 degrees (top should be browning, especially the edges) remove from oven, spoon on tomato sauce, sprinkle with cheese turn off oven and let sit in cooling oven for 5-10 mins or until cheese melts.10 servings
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APPLE JICAMA SALAD
Ingredients
| 1 large apple(s), diced | |
| 1 cup(s) jicama, diced | |
| 1/2 cup(s) broccoli | |
| 1/4 cup(s) Carrots, shredded | |
| 1/4 cup(s) red cabbage, shredded | |
| 2 Tbsp reduced-calorie mayonnaise | |
| 1 Tbsp sugar | |
| 1 1/2 Tbsp balsamic vinegar | |
| 1 Tbsp Parmesan cheese (grated) | |
Instructions
dice all the veg and fruit and parmesean and mix the vinager sugar and mayo. mix all together~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Summer Squash Ribbons with Lemon Pepper
Ingredients
- * 1 1/2 pounds summer squash and zucchini * 2 tablespoons extra-virgin olive oil * 2 tablespoons fresh lemon juice * 2 ounces Parmesan, shaved (3/4 cup) * kosher salt and pepper
2 Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.
Number of Servings: 4
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Zucchini Sticks
Ingredients
- 3 medium zucchini, 3/4 c whole wheat breadcrumbs (any kind will do even panko), 1/4 c grated parmesan cheese, 1 tsp. dried oregano, 1/2 tsp. ground pepper, 1/2 tsp. garlic powder, 1/4 tsp. salt ( or celery salt), 1 tbsp. olive oil.
Directions
1. Preheat oven to 4502. Spray large baking sheet with oil cooking spray.
3. Cut zucchini lengt wise ( 1 1/2 in thick)
4. Tosss zucchini in a bowl with the olive oil.
5. Mix dry ingredients in a plastic bag.
6. Place zucchini in plastic bag and shake to coat.
7. Bake 20 min.
8. Turn zucchini, bake another 10-15 mins. or until golden
brown.
Number of Servings: 4
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