Hit your horn before starting your car up, there may be a cat seeking shelter from the rain in your car!
This unique salad and “Pot Luck Favorite” is very easy to make using most pantry items and will become a favorite to your family and friends. Its a unique dish that most people will ask for a copy of it as it’s so delicious and kid friendly. One recipe will feed an ARMY of people. A great go-to dish in the summer!
1/4 c slivered almonds, toasted
1/4 c plain sunflower seeds, toasted
3 Tbsp plain sesame seeds, toasted
3 Tbsp black sesame seeds, toasted
1/2 medium head green cabbage, shredded
1/2 medium napa cabbage, shredded
1/4 red cabbage, shredded
1 c carrots, shredded
6 green onions, sliced
1 pkg. Ramen noodles, uncooked
3 tbsp. fine sugar
2 tsp salt
1 tsp black pepper
3/4 cup vegetable oil
3 tbsp rice vinegar
In a small nonstick skillet over low-med heat, toast sesame seeds, sunflower seeds and almonds separately,
stirring constantly. Set aside.
In a large bowl, combine cabbage, carrot and green onion. Set a side.
Break Ramen noodles up and set aside.
In a small bowl or lidded jar, combine sugar, seasoning, oil and vinegar.
Just before serving,
add almonds and sesame seeds to cabbage mix and top with crushed noodles.
Add dressing and toss until coated. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours
Serve cold or room temperature.
Makes 8 to 10 servings. Recipe can be halved
Note: if the salad will not be served right away, take the various ingredients in separate baggies and assemble on sight. The noodles and cabbage gets soggy if salad is allowed to sit overnight.
and something to write with,
and I can turn the world upside down…..
Don’t try to read into me too deeply
Everything as you know will eventually get
Turned upside down and into something else…
Missing the touch of you…
Thoughts of you never leave my head.
Baby together… just us two.
I’m just a girl who penned a life of broken dreams, but remains a hopeful heart.
I am sure some of you have heard the old saying ” you can’t make an omelet without breaking a few eggs”?
Well that is me presently sitting here very nervous, as I start typing, not sure where to start, what to post, delete, or edit towards getting my blog moving full steam again. When I had logged in I went straight to my stats and the numbers my page continues to hit daily, is SHOCKING and HUMBLING. I should be seeing ZERO’S!! I never meant to be gone for this long or neglect my blog like this, but when I realized my passion to cook was gone, my desire to do pretty much anything else had followed. How can I talk about food when I don’t want to open my eyes and face another day because each day I was too DEPRESSED to function.
I tumbled down that dark scary road of depression from a broken relationship, and sadly I let it affected everything i enjoyed and everyone around me that I loved.
Cooking is the one thing that has always come natural to me. There is nothing i ever learned about food or cooking that was ever difficult. Food and cooking comforted me as a child and as an adult, cooking was a stress reliever for many years and then one day I did not want to eat or cook. Often I felt no creativity and I didn’t care to make anything I made taste out of this world F-ing good!
It’s said a persons overall mood while cooking really does affect how a dish will taste to others. If you are sad, down or depressed, its crazy but those emotions do come out in your food. Regretfully I stopped caring and you could taste it. My substandard cooking did not faze me until my son very gingerly expressed how far down the totem pole I and my cooking went.
Mom, do you not care anymore.
That was when I realized how disconnected I was from my family and friends, man its hard to admit that I let depression take over my life and I knew I cant continue in such a depressed mess. Something needed to give and that something was what I didn’t want to accept.
That it was truly over.
I was the give that needed to let go, to let him go… and I did, and this heaviness I felt inside for so long is gone too. So now this is my time for me to heal and move on because that is what we do in life. We live and we love, and should a love be extra special, then we remember it with a smile…
I don’t want to promise when I’ll post again and not follow through, so ill just say
Goodnight and I’ll see you all soon.
Got plenty of extra citrus hanging around your kitchen,along with an abundance of fresh grown basil? Well combine lemon, limes and a hint of basil for a delicious cookie that taste like you bought them from a gourmet bakery!
Recipe adapted from Bon Appétit Summer 2012
1 cup of all-purpose flour
1/2 cup of powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes.
2 Tbsp of sliced fresh basil leaves
1 tsp of finely grated lemon zest
1 Tbsp of freshlemon juice
1/2 tsp of finely grated lime zest
1/4 tsp kosher salt
Sanding Sugar (optional)
Pre heat oven to 375 degrees. Place flour, 1/2 cup of powdered sugar, butter, basil, both zest, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet spacing 2 inch rounds, dusting cup with powdered sugar and press cookies into 2 inch rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with standing sugar, if using.
Bake until edges are brown, about 20 minutes. Transfer to a wire wake; let cool.
With summer in full swing you maybe pondering what to serve on a nice and warm summer night or when having friends over for wine tasting, well I’ve got an appetizer for you that has a Mediterranean feel that is quick to make and is also super delicious and very inexpensive to make.
This is probably one of the easiest appetizers one can learn how to make. You can also make this a day or two in advance, using a couple of amazing ingredients that pack great flavors, and is better than a jar of processed dip. Now if you are not a fan of Kalamata olives you can use regular black pitted olives, but you won’t have that same mediterranean taste
16 oz Kalamata olives
16 oz pitted green olives
2 red bell peppers, roasted and peeled
1 bulb garlic roasted, and garlic removed
1 Tbsp capers
2 tsp crushed red peppers flakes
2-4 Tbsp of classic or extra virgin olive oil
Salt to taste
Wash red bell peppers and place on sheet tray, slice whole bulb of garlic in half and place on same sheet tray and roast.
Drain olives well and add to food processor or high-speed blender.
Add capers and red pepper flakes.
Once red peppers and garlic have roasted and cooled, peel peppers and add to food processor, along with garlic.
Pulse five times, then remove lid and using a rubber spatula scrap down the sides and pulse another five times, and scrape sides.
Turn processor on and pour slowly about two tablespoons of the olive oil into the top opening. Stop and check for desired consistency, if you like your tapenade thick and chunky than salt to taste, if you want a smoother texture add more olive oil repeating last steps.
Again salt to taste, as the olives and capers contain fairly large amounts of sodium.
Remove and serve with warm pita chips, a nice crusty baguette, or water crackers.
- Black Olive Tapenade W/Sundried Tomato (dishingitoutwithclarissa.com)
- Mediterranean Style Braised Roast (kathskitchensync.wordpress.com)
- Linguini with Kosher Seafood, Tomatoes, Artichoke Hearts, Olives and Lemon (chefceaser.wordpress.com)
- Drunken Shrimp (nesslisa404.wordpress.com)
- Holiday recipes to highlight wine (sfgate.com)
- Deconstructed Crostini (themustardseedfoodfaithfeast.com)
- Olive Tapenade (theveganginger.wordpress.com)
- Egyptian Olive Tapenade (ourqueenskitchen.wordpress.com)
- Recipe: Boiled Potatoes with Black Olive Tapenade (kcet.org)
- Portabella Mushroom Caps with Tapenade (chefceaser.wordpress.com)
Found this gem on Pinterest. Now you can indulge in a blueberry cheesecake and not feel a bit guilty. This “skinny blueberry” delight is only 5.9 grams of fat, while keeping its flavor, sweetness and richness.
Very easy to make, no pots or pans, it’ll set in your icebox!
Recipe courtesy of “Self Magazine”
1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 teaspoons light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
2 teaspoons powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves
Preheat oven to 350°F. Lightly coat a 9″ springform pan or glass pie pan with melted butter or light olive oil
Using a food processor or by hand break up graham crackers till a fine texture.
Combine crumbs and butter in a bowl and then press into pan. Bake 10 minutes.
Puree 1 1/2 cups blueberries and mix with lemon juice in a microwave bowl.
Sprinkle gelatin on top and let stand 10 minutes.
Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and condensed milk.
Pour mixture over baked crust and refrigerate until set.
Garnish with mint and remaining blueberries.
313 calories per serving, 5.9 g fat (3.5 g saturated), 52.3 g carbs, 1.8 g fiber, 11.4 g protein
Blueberry Cheesecake Recipe (lifefoodhappiness.com)
Blueberry cheesecake (foodetcblog.wordpress.com)
National Blueberry Cheesecake Day (ireport.cnn.com)
Blueberry Cheesecake Ice Cream (utterlyruins.wordpress.com)
It’s National Blueberry Cheesecake Day! (ireport.cnn.com)