Saturday, April 9, 2011

Cooking this week

This week I cooked, baked, or made:
  • Poached salmon with Old Bay and lemon
  • Chicken breasts with pesto and asparagus
  • Szechwan Slaw (a cabbage slaw with rice vinegar and ginger dressing)
  • Blueberry muffins
Heavily practicing pantry challenge, everything was out of the pantry or in-house except the asparagus and the cabbage for the slaw.

The delight of the slaw -- out of The Whole Foods Cookbook -- is that it is healthy and filling. The dressing is vinegar-based, meaning less fat.

  • equal parts rice vinegar & canola oil (usually 1/4 c. each for below amount of salad)
  • 1/2 tsp. sugar (optional)
  • 2 tsp. grated ginger
  • 1/4 tsp.crushed red chili flakes
  • 1/4 cup minced fresh cilantro
  • Salt to taste
 In a bowl combine all dressing ingredients and set aside. Or cover and chill until ready to use.
  • 6 cups thinly sliced cabbage (red, green, or mixed)
  • 1 large red or green bell pepper seeded and thinly sliced
  • 4-8 green onions thinly sliced, including the tops
  • 1 carrot peeled and sliced thin or grated
  • 1/4 lb. snow peas, sliced thinly
  • 1/8 cup black sesame seeds
 Mix all salad ingredients and chill. Mix dressing, and about 15 mins. before serving, toss and serve.

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