Sunday, July 27, 2008

Garden Fresh Salad with Vinaigrette




This is the tastiest, non-bottle, no-fat vinaigrette ever! It bursts with flavors!

Vinaigrette:
1 TB dijon mustard
1/2 lemon, juice and zest
1 garlic clove, microplaned
1 TB red wine vinegar (cabernet vinegar)
salt, pepper
a few splashes of liquid sweetener

Salad:
salad, fresh from the garden or farmers market

Whisk up all vinaigrette ingredients on the bottom of the salad bowl. Then, mix in the salad, and toss with vinaigrette.

Thursday, July 24, 2008

Asian Veggie Burger with Garlic Herb Bun (using NS pancake mix)



1 NS pancake mix
1 TB Fiber One wheat bran (ground, in food processor)
1 TB herbs de provence
1 ts granulated garlic
2-3 TB buttermilk

1 Morning star asian veggie burger
1 TB ff mayo
1 ts spicy Thai chilli sauce
a few leaves of lettuce

Bun: mix all the ingredients and bake in 2 metal pans in toaster oven for 22 min at 400F. Use one bun for the burger.

Burger: Slice burger and toast. Add the mayo and hot sauce on the bottom part of the bun, and mix. Add lettuce and the grilled asian burger.

1 lunch entree + protein

Wednesday, July 23, 2008

Curried Chicken Salad with Apple

4 oz chicken breast (baked or steamed), diced
1/2 granny smith apple, peeled and diced
1/2 white onion, diced
1 TB ff mayo
1/2 TB ff sour cream
2 ts curry powder
1/2 ts splenda brown sugar
1/2 lime, juiced
salt, pepper

Mix all the ingredients, and chill for a few hours. Serve with tortilla or salad.

Tuesday, July 22, 2008

My Ratatouille



1/2 TB extra-virgin olive oil
2 anchovy fillets, finely minced
salt, freshly ground black pepper
1/2 onion, diced
1/2 yellow squash, medium dice

1/2 zucchini, medium dice
1/2 yellow, orange or red bell pepper, diced
a few cherry tomatoes

other veggies: eggplant, green beans

1 tablespoons finely chopped fresh thyme leaves
fresh rosemary, fresh basil
a splash of white wine

1 large garlic clove, grated
1 TB freshly grated Parmesan

In a skillet, heat olive oil over medium heat, and add the anchovy fillets. They should dissolve in the oil and just flavor it. Add onions and cook until softened, about 5 minutes. Add yellow squash, zucchini, and soften slightly. Add bell pepper. Add basil, thyme and rosemary. Besides a splash of white wine, do not add any other liquid. Add halved cherry tomatoes. Close tightly with a lid, and let steam in its own juices for ca. 10 min. Turn off the heat completely, and add grated fresh garlic.

Serving with freshly grated parmesan cheese.

Monday, July 14, 2008

Korean Spicy Miso Tofu Soup



3 cups of water
1 ts ground seafood soup mix*
1 TB of Korean miso (jung)
2 scallions, chopped
2 ts red pepper flakes or red pepper paste
2 oz firm tofu

add (optionally):
1 TB edamame
1 carrot, diced
1/2 cup string beans

Boil water with dried mix. After boiling, add vegetables and simmer until tender. Take 1/4 cup of broth and mix with the miso, until miso is dissolved. Add miso broth back to soup, and mix. Add diced tofu. Serve.

Makes 2-3 cups of soup.

* Dried seafood soup mix:
1/3 cup dried anchovies,
1/3 cup dried mushroom
1/4 cup dried seaweed
1/8 cup dried shrimp

all mixed and ground into pulverized form.

Wednesday, July 9, 2008

Chicken salad with sun-dried tomatoes and pine nuts


I had this salad while traveling. It is a skinny chicken salad with
  • white chicken meat in addition to
  • toasted pine nuts,
  • slightly dried tomatoes and
  • lots of fresh vegetables (spring mix, cucumber, radiccio).

Very tasty combination.