Asian-Style Red Meets Green Salad
Here's the winning entry of the shoots recipe contest.
1 head cabbage, finely sliced
1/4 c red onion, diced
1 red bell pepper, diced
4 medium-sized carrots, coarsely shredded
1 bag Pete's Greens shoots mix (about 2.5 cups)
1/2 c toasted almonds, crushed or sliced
1/2 c dried cranberries
3 tbs toasted sesame seeds
3/4 c balsamic vinegar
1 tbs sugar
2 tbs sesame oil
1.5 tbs soy sauce
3 tbs orange juice
1/2 tsp garlic powder
1 tsp ground black pepper (or to taste)
Combine the cabbage, onion, pepper, carrots, shoots, almonds, cranberries and sesame seeds in a large salad bowl. In a separate small bowl, mix the sugar into the balsamic vinegar with a fork until it dissolves. Pour this mixture over the salad, then add the sesame oil, soy sauce, orange juice, garlic powder and pepper. Toss thoroughly until well mixed and enjoy! Makes roughly 12 cups of salad.
BBQ Chicken Cheddar Burritos with Mayo Free Slaw
Here's a great way to use up some leftover chicken.
4 cups shredded, cooked chicken
2 cups BBQ sauce
8 ounces sharp cheddar cheese
juice of 1 lemon or lime
8 whole grain or gluten free burritos
Mayo Free Slaw
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
4 cups shredded cabbage or coleslaw
In a large saute pan and your chicken and barbecue sauce. Stir together to coat chicken well. Cook on medium low heat to warm through. Once heated through, add cheddar cheese and continue to stir until cheese melts completely. Once cheese is melted, squeeze juice of lemon or lime over the top. Turn off heat, cover and set aside.
In a small bowl whisk together slaw dressing ingredients. Toss with cabbage.
To assemble: Lay burrito on serving plate. Spoon ½ cup chicken mixture onto middle of burrito. Top with ½ cup slaw. Roll up lengthwise, then ends, and over.
Grilled Red Cabbage
I'm looking forward to using the grill now that it's starting to finally get warm. My favorite thing to do is grill the whole dinner- a piece of meat, a foil packet of nicely spiced potatoes, and another foil packet with veggies. I grilled up some red cabbage recently and it was outstanding! This would be wonderful with some diced shallots mixed in.
1 head red cabbage, cut into quarters and then wedges
Salt and Pepper to taste
Preheat the grill. Combine the cabbage wedges in a bowl and drizzle the oil on top; add salt and pepper and any other spices you desire. Wrap in foil and create a sealed packet to keep the steam in. Put on the grill for 15-20 minutes, or until the cabbage is tender. Enjoy!
Yet another veggie that grills up great! I left the smaller carrots whole and quartered the larger carrots so they would cook evenly. I also left the peels on to retain the antioxidants and nutrients, but you could certainly peel them.
Salt and Pepper to taste
Preheat the grill. Combine the carrots in a bowl and drizzle oil on top; add salt and pepper as desired. Wrap in a foil and create a sealed packet. Grill for 10-15 minutes or until the carrots are tender.
Kielbasa with quick sauerkraut
mmmmm... kielbasa and sauerkraut? You can't go wrong with this combo.
1 package kielbasa
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-ounce package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 teaspoon salt
1 cup apple cider
1 teaspoon caraway seeds
Cook kielbasa in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.
Asian Speedy Beans
This is a quick and easy way to cook your frozen beans while adding some gourmet flavors. The recipe is intended to be an alternative method to steaming the beans, and can be made with just cooking oil, salt and pepper or any kind of seasoning you like. Use a chili seasoning for Mexican beans or curry for curried beans. The options are limitless.
1 lb bag of frozen green beans
1 tbs cooking oil
2 tsp soy sauce
1 tsp sesame oil
1 Tbs ginger root, grated
2 cloves garlic, pressed and minced
salt and pepper to taste
Heat the cooking oil in a non-stick pan over high heat. When the oil begins to pop, about 3 minutes, add the frozen beans. Cook the beans, stirring every 30 seconds, until all of the ice has melted and most of the water in the pan has evaporated, about 5 minutes. Add the soy sauce, sesame oil, ginger root, garlic and salt. Continue to saute in sauce for another 3-5 minutes, until about half the beans begin to brown. Remove the pan from heat and serve.
Parsnip Rosemary Muffins
I have been eyeing this recipe from Marth Stewart for a while now. This might just be the week that I finally make them!
Vegetable oil cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 cup plain low-fat yogurt
1/4 cup vegetable oil
2 large eggs, plus 2 large egg whites
1 cup grated parsnip (from 2 medium parsnips)
3/4 teaspoon chopped fresh rosemary
Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
Whisk together flours, sugar, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnip and rosemary until combined.
Spoon batter into baking cups until each is three-quarters full. Sprinkle each muffin with a pinch of coarse salt. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.
This contest entry came in from share member Fawn. "Chiffonade" means little ribbons in French, referring to the little ribbons you create while cutting. Cut into long, thin strips by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
1 head red cabbage
Bag of shoots mix
5- or so carrots
3/4 - 1 cup of mayo or plain yogurt
2-3 Tbsp maple syrup
3-4 Tbsp cigar vinegar
Salt and pepper to taste
Chiffonade cabbage and shred the carrots. Remove any seed casings from shoot mix. Combine with dressing, toss and enjoy.