Mexican Red Cabbage Slaw

Mexican Red Cabbage Slaw

 

This red cabbage slaw is a great side dish to grilled meats or fish. I sometimes make a large quantity of this slaw and keep it in the refrigerator so I don't have to worry about a vegetable side dish for the next couple of days. I love to eat this all on its own for lunch. You can use half green and red cabbages. but I choose to use entirely red cabbage for this recipe. The cumin and the lime in the vinaigrette give the slaw a great flavor; I don't miss the traditional coleslaw. Not only is this a healthier alternative to traditional coleslaw, it is delicious.

 

1/4 cup olive oil (1.7 ounce)
1/4 cup fresh lime juice (2.0 ounce)
1 large garlic clove, minced (0.2 ounce)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Half of a medium-size red cabbage, cored and finely shredded (about 1:3.0 pounds)
1 jalapeno or serrano chili pepper, seeded and finely chopped
Large handful of fresh cilantro, chopped (0.5 ounce)

In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, salt and pepper until well blended. In a very large bowl, combine the cabbage, jalapeno pepper and cilantro. Toss in the dressing until well combined. Cover and chill for at least 4 hours.

Yield 6 to 8 servings

Fruit Salad with Honey-Mint-Lime Dressing

Fruit Salad with Honey-Mint-Lime Dressing
Adapted from Savory Sweet Life

Summer is approaching and I love the fresh fruits in season: strawberries, blueberries, blackberries, raspberries, melons, peaches, apricots, plums, etc. I came across this recipe from http://savorysweetlife.com/ early March when I was searching for a good fruit salad recipe. I made this for a party and it was a huge success. I replenish the fruit bowl twice. The fruits held up well even on the buffet table for serveral hours. This is the best fruit salad I have ever eaten. The honey-mint-lime dressing compliments the fresh fruits with the perfect balance of sweet and tart. Do not substitute lemon for lime and do not omit the mint. The mint is essential in this recipe, but not overpowering.

4-1/2 tablespoons lime juice (1.5 ounces)
4-1/2 tablespoons honey (1.8 ounces)
4-1/2 tablespoons brown sugar (1.8 ounces)
4-1/2 tablespoons finely chopped fresh mint
Two 16-ounce packages strawberries, cut into halves or quarters
One 6-ounce package blackberries
One 6-ounce package raspberries
Two 6 ounce packages blueberries
1 pound yellow peaches, nectarines and/or kiwis, peeled and thickly sliced and/or quartered

Combine the lime juice, honey, brown sugar and mint in a small bowl. Whisk together until well blended and sugar is dissolved. Set aside dressing in the refrigerator until ready to use.

Combine all the fruits into a very large bowl. When ready to serve, gently toss the dressing with the fruits and trasnfer to a large serving bowl.

Yield approximately 12 cups

TIP: The fruit salad will develop some dellicious fruit syrup overtime. I watched my son spooning all the syrup in his mouth when he was done eating the fruits. If you want to put that syrup into good use, drizzle over waffles, pancakes, oatmeal, ice cream, cake. Or use it for Italiian ice soda (add desired amount of syrup to unflavored carbonated water).

Martha Stewart's Favorite Egg Salad

Martha Stewart's Favorite Egg Salad

This recipe is adapted from Martha Stewart. I have my own version of a good egg salad sandwich, but have not been making it lately because I'm watching my cholesterol. My sister-in-law made Martha Stewart's version egg salad and it is now my favorite egg salad as well. Martha starts out with 10 hard-cooked eggs. She discards 8 of the egg yolks and replace it with one whole avocado. What a great idea! The avocado gives the richness and the creaminess to the egg salad after most of the egg yolks are discarded.

Avocado is a much healthier alternative to the egg yolks with essential nutrients, such as fiber, potassium, Vitamin E, B-vitamins and folic acid. Martha still keeps 2 of the egg yolks for flavor. I have already made this twice and really love it. The egg salad will keep for a few days without the avocado going brown which is another amazing thing. I like to eat this for breakfast, just toasting one multi-grain bread (5 grams of fiber) and spreading a portion of the egg salad on top and eat it like an open-face sandwich. So satisfying and delicious!

The next time I make this egg salad recipe again, I'm thinking of adding some fresh chopped chives and tarragon. I'm sure that will be good too.

10 hard-cooked egg whites (from large-size eggs)
2 hard-cooked egg yolks (from large-size eggs)
Half of a large-size avocado, mashed
Half of a large-size avocado, diced
3 tablespoons Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwich Spread (1.5 ounces)
1 tablespoon fresh-squeezed lemon juice (0.5 ounce)
1 teaspoon Dijon mustard (0.2 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, roughly chopped egg whites and egg yolks using a pastry cutter or two knives. Lightly toss in the mashed and diced avocado.

In a separate small bowl, combined the mayonnaise, lemon juice, mustard, salt and pepper until well blended, using a fork. Add the mayonnaise mixture to the egg mixture and gently toss everything together until combined, using a spatula.

Transfer to an airtight container and keep refrigerated.

Yield 6 servings, approximately 145 calories per serving (excluding bread)

Sugar Snap Peas with Shitake Mushrooms

Sauteed Sugar Snap Peas with
Shitake Mushrooms

1/2 pound fresh shitake mushrooms, stems removed and thickly sliced
1 pound sugar snap peas, strings removed
1/4 teaspoon plus additional 1/2 teaspoon salt, separated
1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried thyme

In a small saucepan. bring about 4 cups of water to a boil. Add the sugar snap
peas and bring back to a boil. Reduce heat to medium and continue to cook for about
2 minutes. Immediately drain and rinse under cold water several times to stop the cooking. Drain and set aside.

Meanwhile, heat about 1 tablespoon olive oil in a nonstick skillet over
medium-high heat. When skillet is hot, but not smoking, add the shitake mushrooms and 1/4 teaspoon salt. Continue to cook, stirring frequently, until mushrooms are golden brown and dry, adding more olive oil if needed.

Add the sugar snap peas, 1/2 teaspoon salt, and thyme. Continue to cook stirring frequently until sugar snap peas are crisp tender, about 2 to 3 minutes. Transfer to a serving dish.

Yields 2 to 4 servings

Roasted Asparagus

Roasted Asparagus

I love asparagus. My favorite way to prepare asparagus is either oven-roasting or grilling. Oven roasting brings out the sweetness and full flavor of the asparagus. Oven roasting is another one-pan cooking which makes prepping and clean up so easy. Forget about cooking asparagus in water or steaming. Once you tried these oven-roasted asparagus, you will never want to boil or steam again.

1 pound medium- to large-size asparagus, ends trimmed
1 tablespoon olive oil or garlic infused garlic oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 450 degrees. Position oven rack to the middle position of the oven.

Arrange asaparagus in one layer on a shallow-rimmed baking sheet. Drizzle with
oil and give asparagus a good toss using your hands to evenly coat the asparagus. Sprnkle salt and pepper over the asparagus and give another toss to evenly coat
the asparagus.

Bake for about 8 to 12 minutes, depending on thickness of the asparagus. Asparagus should be slighly wrinkled, a little browned, and fork tender, but not overcooked.

Yields 2 to 4 servings

Middle Eastern Rice with Turkey and Beans

Middle Eastern Rice with
Black Beans and Garbanzo Beans

The original recipe is posted on http://allrecipes.com/Recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx. After reading 190+ positive reviews, I decided to give this recipe a try. The original recipe posted for 1 quart of chicken broth for 1 cup of basmati rice which was questionable. Either I reduced the broth as most reviewers did or increase the quantity of rice. Since I like my rice dry rather than wet, I decided to increase the quantity of rice. While the original recipe is delicious as written, I decided to add in other spices to give more of an authentic flavor I'm accustomed to tasting when I eat at our favorite Middle Eastern restaurant. This is a very simple healthy recipe, very aromatic and budget-friendly. This recipe also makes an enormous quantity, but I don't mind. I just don't have to cook for a few days. I'm thinking of even replacing one can of black beans for one can of lentils the next time I make this dish, which will be soon. This recipe can be made a day in advance and probably be great served as a party buffet side dish
as well.

For the Rice
2 cloves garlic, finely minced
2 cups brown basmati rice. washed well and drained
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 teaspoon ground cayenne or to taste
1 teaspoon salt
Two 14-ounce cans Swanson brand 33% less-sodium chicken broth
AND add enough cold water to measure 5 cups

For the Ground Turkey
1 small onion, finely chopped (about 4 to 5 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
One 1.25-pound package of ground lean turkey

Two 15.5-ounce cans garbanzo beans, drained and rinsed
Two 15.5-ounce cans black beans, drained and rinsed
1/2 cup finely chopped fresh cilantro (0.7 ounce)
1/2 cup pine nuts, toasted (optional)

Cooking the rice: heat about 1 tablespoon of olive oil in a large saucepan over medium heat until hot, but not smoking. Stir in garlic and cook for about 30 seconds or until it starts to turn brown. Stir in the rice, cumin, coriander, cloves, cinnamon, salt and pepper. Continue to cook and stir for about 3 to 5 minutes, adding a little more oil if necessary until rice starts to get toasty. Add the chicken broth/water. Bring to a boil. Cover, reduce heat to low heat and cook for 45 minutes or all liquid is absorbed and rice is cooked.

Cooking the turkey: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot, but not smoking Add the onions. Cook and stir until the onions starts to turn brown on the edges, about 5 minutes. Add the cumin, coriander, cloves, cinnamon, nutmeg, salt and pepper and continue to cook for 30 seconds or until fragrant. Add the turkey and continue to cook, breaking up the turkey to small pieces. Continue to cook until turkey becomes browned.

Add the garbanzo beans and black beans to the turkey and cook until thoroughly combined and beans are heated through. Remove from heat. Add the hot rice and cilantro. Gently mix everything together. Transfer to a nice platter or casserole dish. Sprinkle with pine nuts.

Yields 8 servings or 12 to 16 side dish servings

Steamed Egg Custard Dessert

Steamed Egg Custard Dessert

Unlike traditional baked custard or flan, steamed egg custard is light and silky smooth. To achieve the silky smooth texture, the custard is strained through a fine sieve before steaming. The temperature of the water is very important. The water must reach a boiling hot temperature; then the heat is reduced to low so that the water will have very little bubbling activity while the custard is steaming. Covering the custard cups with plastic wrap during the steaming process is also important so that the custard will not puff up like a souffle. I tend to crave for this style of egg custard from my childhood memory. Sometimes I eat this egg custard for a quick nourishing breakfast before my workout at the gym.

4 large eggs (about 7.2 to 7.7 ounces)
1/2 cup organic evaporated cane juice (3.5 ounces)
2-1/2 tablespoons 100% maple syrup (2.6 ounces)
2 cups reduced fat milk (16 ounces)

Nuk eggs by emerging eggs in very hot tap water for about 1 minute.

Heat milk in the microwave for 1:30 minutes at high power or until hot, but
not boiling.

In a large bowl, whisk the eggs, evaporated cane juice and maple syrup until blended. Gradually add the hot milk to the eggs and whisk until blended and evaporated cane juice is dissolved. Strain custard through a fine sieve into a large measuring cup or large pitcher with a pourable spout. Distribute the custard among 6 custard cups or ramekins (about 4.7 to 4.8 ounces per cup). Cover each cup with plastic wrap. I like to use the "stretch-tite" brand plastic food wrap.

In a large, deep pot with a lid, fill the pot with 1 inch of water. Place a steamer rack at the bottom of pot. Bring water to a boil. Lower heat to low (simmering water with very little gentle bubbles) and place the custard cups on steamer rack. Can steam in
2 batches if all 6 custard cups cannot fit in the pot at one time. Cover pot with lid and steam 13 to 14 minutes. Custard will be set and slightly jiggly in the center, but will firm up as the custard cools. Let custard cool to room turemperature, about
2 hours. Do not remove the plastic wrap while custard is cooling to prevent custard from shrinkage on the sides and forming a skin on top. Can adjust plastic wrap if the plastic is concaving into the custard during cooling. Store custard in the refrigerator; recover with clean plastic wrap.

Custard can be eaten room temperature or chilled.

Yields 6 servings
About 189 calories per serving