Spicy Napa Cabbage Slaw

Eating light doesn't have to be boring.  This dish adds spice to a healthy diet in more ways than one.  First, we're going to use Chinese cabbage instead of plain, old, ordinary lettuce and, second, we're turning up the heat by tossing in some chiles.  This recipe is based on one found in Martha Stewart Living magazine, where she suggests using a red Thai chile, but I encourage you to substitute to suit your taste.  Turn the heat up or down as you like, but keep in mind, red makes it pretty.  Follow this link to a fairly concise history of red chiles as well as a graph-full of helpful information.

http://www.indiacurry.com/spice/sz001aboutchili.htm

What's In It:


Juice of 1 lemon, freshly squeezed
1 red chile, sliced thin (We've already talked about this.  Use what you like.  If you don't know what you like, Martha Stewart recommends you use a red Thai.)
1/4 c. extra-virgin olive oil
Freshly ground salt and pepper
6 c. shredded Napa cabbage (You may use other varieties of Chinese cabbage if you like.  Napa's flavor is milder and, as such, lends itself to the spice in this recipe.)
1/2 c. thinly sliced red onion (You may substitute 4 thinly sliced scallions)
1/8 - 1/4 c. chopped fresh cilantro (According to taste)


How To Make It:


Add sliced chiles to lemon juice in medium, non-metallic bowl.
Add olive oil slowly, whisking constantly until blended.
Season to taste with salt and pepper.
Mix remaining vegetables in a large serving bowl.
Drizzle with dressing.
Toss before serving.

Herb-infused Green Beans with Onion

Here in the south, some of us like to cook a green bean until it is but a shadow of it's former self.  When scooped out of the crock pot or Dutch oven used for the massacre, they emerge a kind of army-green rather than the rich, bright green we think of as green-bean-green.  More often than not, small potatoes and large chunks of meat accompany these beans.  This is comfort food, southern style.
Green beans, though, are versatile.  They can provide warm comfort on cold winter evenings or a bright crunch when paired with lighter fare.  And, no matter how I prepare them, I always mix in some onion.  This recipe calls for red onion which is part of what gives this dish it's zesty flavor.  I serve these beans with fish and chicken and often use leftovers to top off a dinner salad.  Play with the herbs, make it your own.  Once you've got the herbs down, you might even add mushrooms.  Wouldn't that be fancy?
This recipe does call for some advance preparation as the dressing takes a few days to infuse.  But, if you forget, that's okay.  You can find several varieties of herb-infused vinegar at the market, as well.

What's In It:

For the salad:
1/2 large red onion, thinly sliced (Use a mandolin if you have one, but be careful!)
1/3 c. extra virgin olive oil
1/4 c. herb-infused vinegar (Recipe to follow)
Salt & Pepper to taste (Fresh ground, please.  Always fresh ground)
2 cloves garlic, crushed
2 lb. fresh green beans, with ends (and only ends) trimmed (Cutting or breaking these beans will result in a less crisp texture.)

For the dressing:
2 c. wine vinegar (Red or white)
1 c. fresh herbs (Oregano, thyme, and garlic are a good combination.  Throw in a bay leaf for more flavor.  You can use any herbs you like, but keep in mind that rosemary and basil can be overpowering so you may want to use less.)


How To Make It:
Note:  It takes time for this dressing to infuse.  Initially, you will want to make it about three weeks before you plan to serve the salad.


Let's make the dressing!
Pour 2 c. wine vinegar into a clean glass jar and add 1 cup herbs of your choice.  Seal loosely and allow to sit in an area away from direct light.  Taste after two weeks.  If herb flavor isn't strong enough, allow to sit for a few more days.  When the vinegar is flavored sufficiently, strain into another jar.  May store for up to 1 year.

Let's make the salad!
Place a large pot of water on the stove over high heat.
Place sliced onions in a colander over the sink.
Stir next 4 ingredients together in a small bowl, until combined.  Set aside.
When water boils, add beans.
Cover and cook for 5 to 10 minutes or just until beans are bright green (Do not overcook!)
Pour beans over onions in colander, rinsing under cold running water.  Drain well.
Pour beans and onions into large zip-loc bag.
Pour in dressing and mix.
Chill for at least 4 hours or overnight, shaking occasionally.
Serve cold.

Green Salad with Balsamic Vinaigrette & Parmesan Crisps

I love croutons.  Especially homemade croutons.  My favorites are made from brown bread.  Yum.
Croutons, however, are not on my food plan.  Made from bread and usually tossed about in vats of butter, they are full of fats and carbohydrates.  This is, of course, what makes them taste good.  It's also what we carry around with us, long after the salad becomes a distant memory.
Years ago, I stumbled upon a recipe from Kraft foods, that provided a wonderful alternative to croutons in the form of parmesan crisps.  I've tweaked the salad to suit my tastes but wouldn't change a thing about those crisps...they'll almost make you forget brown bread croutons...almost.

What's In It:


1 c. grated parmesan cheese (Just this once, we'll use the cheese in a can.)
2 tsp. finely chopped fresh rosemary (Dried isn't a good substitute this time.)
8 c. greens (Use what you like.  Mixed is very good but if serving less adventurous palates, romaine works just as well.)
1/2 c. seedless red grapes (You can use green but they're not as pretty)
1/2 c. almond slivers, toasted
1/2. c. low fat Balsamic Vinaigrette dressing (recipe to follow)

How To Make It:


Preheat oven to 400 degrees F.
Spray jelly roll pan with baking spray.
Mix cheese and rosemary in small bowl.
Place 1 tbl. cheese mixture on prepared pan, flatten.
Repeat with remaining cheese mixture, allowing 1 inch between each crisp.  (Makes 16)
Bake 5 min., turn and bake an additional minute until golden brown.
Cool on wire rack.
Place 1 c. greens on salad plate.
Top with 1 tbl. grape halves and 1 tbl. toasted almonds.
Drizzle with 1 tbl. dressing (recipe to follow).
Garnish with 2 crisps.

Low-fat Balsamic Vinaigrette


Mix in a bowl: 1/4 c. balsamic vinegar, 1/4 c. olive oil, 2 tbl. fresh-squeezed lemon juice, 2 tsp. low sodium soy sauce, 1/4 tsp. stevia, 3 garlic cloves, finely chopped, and 1/4 tsp. freshly ground black pepper.
Whisk until blended.  Refrigerate leftovers.

30 Days of Holiday: Almond Mandarin Salad

There are many versions of this salad.  I had my first taste at Harbor Docks in Destin, Florida.  That recipe differs slightly from this one and Golden Corral serves another version.  I have had it with oranges and I've had it with strawberries.  Sometimes red onions are used, this recipe calls for green.  I have added poppy seeds to the dressing and a friend of mine uses bacon.  Since we're being healthy this week, I avoided the bacon and chose to use, instead, a recipe that mixes fresh ingredients with a spicy dressing that gets it's sweetness from honey.
This pretty salad is very light and compliments poultry nicely.  It is an unexpected addition to your holiday menu that could easily become a tradition!

What's In It:

2 tbl. white wine vinegar
3 tbl. honey
1/2 tsp. dry hot mustard
1/2 tsp. celery salt
1/2 tsp. ground paprika
1/4 c. olive oil
1 head red leaf lettuce, torn into bite-sized pieces (You may use romaine or a mix of spring greens, it you prefer.)
1 15 oz. can mandarin orange slices, drained
1 bunch green onions, diced
3/4 c. slivered almonds

How To Make It:

Thoroughly blend first 6 ingredients.
Place lettuce, oranges, diced onion, and almonds in a serving bowl.
Toss with dressing and serve immediately


Note to bacon lovers:  If desired you may crush 6 slices of cooked bacon over the top of the dressed salad.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Coke Salad

Ever notice congealed salads don't photograph particularly well?  Of course not.  Why would you?  You'll have to trust me on this one.  Hence, the cherries.
It wasn't until I was an adult that I became aware of all the different varieties of cherry.  As a kid there were the cherries that rode atop my mother's banana splits or, better yet, adorned a tiny plastic sword hooked on the top of my birthday Shirley Temple, and then there were the big, dark, juicy cherries in this salad.  Despite their differences, I loved them both.  If memory serves, my mother made this salad every Thanksgiving except one.  I remember the one because it is marked by great angst, and not just mine. 
This is, again, a mix of flavors.  I looked at several recipes before posting mine and realized that some of them don't call for the addition of cheese.  In my opinon it is that taste and, more importantly, that texture that really makes my mother's version special.

What's In It:

2 c. hot water
2 small bottles Coca-Cola (Use The Real Thing, baby)
2 small boxes bing black cherry jello (I have never seen this flavor sold as a store brand.)
1 8 oz. pkg. cream cheese, softened
1 lg. can dark, sweet cherries, drained
1/2 to 1 c. chopped pecans
1 c. crushed pineapple

How To Make It:

Mix jello with hot water, stirring until dissolved.
Add both bottles of Coca-Cola.
Stir in all other ingredients, mixing well.
Pour into your favorite mold and chill until set.








© Copyright 2009-2010 Stacye Carroll All Rights Reserved