Showing posts with label peanuts. Show all posts
Showing posts with label peanuts. Show all posts
Thursday, June 18, 2015
Wednesday, June 17, 2015
****Brussel sprouts salad and Thai style, two in row!
Brussels Sprout-Leaf Salad (03:09)
uses Brussels sprouts' outer leaves as a component of this salad.
Ingredients
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano
Directions
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
The unused core of the Brussels sprouts can be used in soups and stir-fries.
uses Brussels sprouts' outer leaves as a component of this salad.
Ingredients
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano
Directions
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
The unused core of the Brussels sprouts can be used in soups and stir-fries.
Sunday, February 8, 2015
February 17, recipe, SESAME CHICKEN SALAD
February 17, recipe
SESAME CHICKEN SALAD (4 servings)
Ingredients
1/2 cup asian sesame dressing and marinade
2 Tbsp fresh lime juice
2 cups (8 oz) cooked chicken, shredded
4 cups (6 oz) coleslaw mix
1 small cucumber, halved lengthwise, seeds scraped out, thinly sliced
1 small red bell pepper, quartered and cut in narrow strips
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
5 oz asian or other salad blend
1/4 cup cashews or peanuts chopped
Directions
whisk dressing and lime juice in a large bowl. Add chicken, coleslawy, cucumber, pepper, cilantro and mint; toss to mix and coat.
Serve over greens; sprinkle with nuts.
calories 248, fiber 3 grams
SESAME CHICKEN SALAD (4 servings)
Ingredients
1/2 cup asian sesame dressing and marinade
2 Tbsp fresh lime juice
2 cups (8 oz) cooked chicken, shredded
4 cups (6 oz) coleslaw mix
1 small cucumber, halved lengthwise, seeds scraped out, thinly sliced
1 small red bell pepper, quartered and cut in narrow strips
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
5 oz asian or other salad blend
1/4 cup cashews or peanuts chopped
Directions
whisk dressing and lime juice in a large bowl. Add chicken, coleslawy, cucumber, pepper, cilantro and mint; toss to mix and coat.
Serve over greens; sprinkle with nuts.
calories 248, fiber 3 grams
February 12, recipe, THAI BEEF & NOODLE SALAD
February 12, recipe
THAI BEEF & NOODLE SALAD (4 servings)
Ingredients
1 package (3.75 oz) cellophane noodles
3/4 cup halved snow peas
4 cups boiling water
1/4 cup white vinagar
2 Tbsp sugar
1 tsp grated giner
1/2 tsp kosher salt
8 oz thickly sliced deli roast beef, cut in strips
1 1/2 cups sliced seedless cucumber
1/2 cup sliced fresh mint
1/4 cup chopped peanuts (optional)
Directions
Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, than return to bowl.
Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.
Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.
calories 200, fiber 2 grams
THAI BEEF & NOODLE SALAD (4 servings)
Ingredients
1 package (3.75 oz) cellophane noodles
3/4 cup halved snow peas
4 cups boiling water
1/4 cup white vinagar
2 Tbsp sugar
1 tsp grated giner
1/2 tsp kosher salt
8 oz thickly sliced deli roast beef, cut in strips
1 1/2 cups sliced seedless cucumber
1/2 cup sliced fresh mint
1/4 cup chopped peanuts (optional)
Directions
Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, than return to bowl.
Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.
Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.
calories 200, fiber 2 grams
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