Spicy Bok Choy Rice Bowl

Spicy Bok Choy Rice Bowl3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Asian Slaw with Roasted Peanuts

 

Asian Slaw with Roasted Peanuts

For the salad:
1/4 green cabbage, shredded
1/4 red cabbage, shredded
2 large handfuls baby spinach, chopped
1/2 bunch cilantro, chopped
1 bell pepper, julienned
1 cup frozen peas (thawed, not cooked)
1 carrot, shredded
2-3 green onions, sliced
Fresh ground black pepper
1/4 cup unsalted roasted peanuts, chopped

For the dressing:
1/4 cup vegetable or peanut oil
3 tablespoons rice wine vinegar (or white wine vinegar)
Juice of 1 lime
2 tablespoons sesame oil
1 tablespoon fresh ginger, finely grated
1-2 tablespoons brown sugar
1/2 tablespoon soy sauce

In a large salad bowl, toss together cabbage, spinach, cilantro, pepper, peas, carrots and onions. In a smaller bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Add roasted peanuts and black pepper. Serve immediately. (If you plan on having this for more than one meal, you may want to have the dressing on the side so that it doesn't wilt the salad.

SOURCE:Adapted from Ezra Pound Cake

This recipe linked to Potluck Sunday at Mommy's Kitchen.

Toasted Quinoa, Corn and Avocado Salad

 

 

Toasted Quinoa, Corn and Avocado Salad

From Marie Simmons’ “Fresh & Fast Vegetarian”
Serves 4 as a main dish or 8 as a side dish

• 1 1/2 cups quinoa
• 1 tablespoon olive oil or vegetable oil

Lime-Jalapeño Dressing:
• 2 teaspoons ground cumin
• 5 tablespoons olive oil vegetable oil
• 1/2 cup fresh lime juice, plus more to taste
• 1 tablespoon finely chopped seeded jalapeño pepper, plus more to taste
• 1 garlic clove, grated
• 1 teaspoon coarse salt

• 1 cup fresh corn kernels (from 2 ears)
• 1 cup diced (1/2 inch) firm, ripe plum tomatoes
• 1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
• 1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
• 1/2 cup finely chopped fresh cilantro

1. Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.
2. Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
3. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes.
4. Let stand, uncovered, until cool, about 10 minutes.
5. To Make the Dressing: Sprinkle the cumin in a small skillet, and toast over medium heat, stirring, about 3 minutes. Remove from the heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeño pepper, garlic and salt. Transfer to a large bowl, and whisk to blend.
6. Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend. Spoon the salad onto a large platter, and sprinkle the avocado and cilantro on top.

Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad

Printable Recipe

1 lb. chicken breasts, skinless and boneless
3 Tbsp olive oil
2 Tbsp fresh lime juice
1 Tbsp cilantro, chopped fine
1 tsp salt and pepper
1/4 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1/2 C olive oil
1/4 C fresh lime juice
1 Tbsp grated lime peel
3 Tbsp white wine vinegar
1/4 tsp chili powder
2 Tbsp sugar
1 tsp salt and pepper
Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)
1 C shredded carrots
1 bunch cilantro, chopped
1 C chopped peanuts
Cut chicken breasts into thin strips.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.
In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.
In a large bowl,  add together cabbage, spinach, carrots, cilantro, chicken and peanuts.  Add in dressing mixture and toss.

Shrimp Salad with Lime Vinaigrette

Shrimp Salad with Lime Vinaigrette
Serves 4
Ingredients:
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil


Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine.  Cover and chill for at least an hour before serving.   Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.

Coleslaw Salad

•  .
• 1 small green cabbage, shredded
• 1/4 small purple cabbage, shredded
• 1 bunch green onions, chopped
• 1/2 green bell pepper, chopped
• 1 package Ramen Noodles, crumbled, discard season packet
• 3 to 4 ounces sunflower kernels

Toss all the vegetables, crumbled noodles and sunflower kernels in a large salad bowl.
Mix the dressing in a separate bowl

• 1/2 cup white vinegar
• 1/2 cup neutral tasting oil
• 1/4 cup granulated sugar

Add the dressing to the tossed coleslaw salad when ready to serve.  Toss well and serve.  Leftovers are delicious the next day and the next day after that.

Simple Daily Recipes

Waldorf Salad

Waldorf Salad (Makes 4 Servings)
1/2 Cup Celery, chopped (about 2 stalks)
2 Granny Smith Apples, peeled and cubed
1/2 Cup Grapes, halved or quartered depending on size
1/4 Cup Dried Cranberries, chopped
1/4 Cup Walnuts, chopped
2 Tbsp Mayonnaise
1/4 Cup Plain Yogurt (I use 0% Greek Yogurt)
2 Tbsp Orange Juice
2 Tsp Honey
1/4 Tsp Salt
1. Combine the first 5 ingredients in a bowl.
2. Stir the remaining ingredients in a separate bowl until combined and pour over the apple mixture.
3. Stir until the fruits and nuts are evenly coated.
4. Serve.

Weelicious

Jicama Slaw

 

Ingredients

• 3 tablespoons lime juice
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon chili powder
• 6 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups peeled, julienned jicama
• 1 cup, peeled, julienned carrots
• 1 cup shredded napa cabbage
• 1/2 cup thinly sliced red onion
• 1 cup julienned English cucumber
• 1/2 cup julienned red bell pepper
• 1 tablespoon cilantro, chopped

Directions

In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.

Strawberry Salad

My go-to salad. Love it!
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Dressing

1/2 tsp salt                  dash of pepper
1/4 EVOO                 2 TBSP sugar
2 TBSP vinegar          dash of tabasco sauce

Mix together and shake well.


Sugared Almonds

1/2 c sliced almonds                     3 TBSP sugar
1/2 TBSP water

On medium heat, cook almonds, sugar, and water in a saute pan.
Stir constantly until sugar is disolved and almonds are coated and crispy.

 Combine

Romaine Lettuce
a pint of sliced strawberries
Feta Cheese to taste

Add almonds and dressing and mix well.

Enjoy, Cynthia