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Fumi Salad



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.


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Orange-Ginger Chicken

If you’re a lover of Asian cuisine with its many layers of flavors,then you know just how tasty a plate of orange chicken is, except it can be heavy. Typically orange-ginger chicken is prepared with a coating of rice flour and with oil, not exactly bad but not completely healthy. What I have here is a lighter version that still packs a punch when it comes to the citrus of orange to the spicy ginger flavors. Take this up an extra notch by serving over steamed veggies, brown rice, or really hit it out of the park with Quinoa. As a complete source of protein quinoa is also high in iron, magnesium, and fiber. Quinoa is not only a healthy staple, but is also one that’s incredibly easy and quick to cook. Quinoa has a pleasant nutty flavor, and is among the superfoods. So give it a try you won’t be disappointed.


2 lbs chicken breast, boneless, cut in thin strips, chunks or whole
1 1/2 cups orange juice, use a fresh orange after zesting for best flavor
2 Tbsp sriracha, if you want it hotter than add more to taste
2 Tbsp rice vinegar, low sodium
1/4 cup soy sauce, low sodium
2 Tbsp honey
2 Tbsp grated fresh ginger
2 Tbsp garlic, minced
2 tsp light brown sugar
2 tsp orange zest, use a microplane and then using a knife chop even finer
1-2 Tbsp olive oil
1/2 teaspoon ground white pepper
1 Tbsp cornstarch

1/4 cup sliced green onions



Using a microplane or the smallest hole on a box grater zest one medium to large orange, do not over zest or zest into the white layer of the orange as its bitter. Once you zested, take a knife and chop the zest even finer. Next mince your garlic and ginger and place aside.

Using a small bowl combine with a whisk the soy, orange juice, rice vinegar, sriracha, brown sugar, honey and white pepper
Add to bowl the orange zest, ginger and garlic and whisk so all ingredients are well combined.

Place chicken in a large Ziploc bag and cover with about 1/2 cup of marinade. Place sealed Ziploc bag and remaining marinade in refrigerator for 1-3 hours.


Remove chicken from Ziploc bag and discard marinade. Using a large skillet or wok heat over high heat and add oil. Depending on how much chicken you plane to cook you make have to do in batches.


Cook over medium-high for 5-6 minutes or until chicken is golden brown and reaches an internal temperature of 165 degrees.


Remove from heat and cover. using a small sauce pan over medium-high; add remaining marinade and heat to boiling.


In a small bowl, whisk cornstarch and 1 tablespoon water, get rid of as many clumps as possible, then while whisking add to marinade, and boil for another 1-2 minute.


Add sauce to chicken and cook for a minute or until heated through. Serve over rice or quinoa, top with sliced green onions.






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