Wednesday, August 24, 2011

Asian Slaw with Soy-Ginger Vinaigrette

I did not measure anything when I made it, so here are some approximate measurements

1/2 cup sesame oil
2 tbspn rice wine vinegar
1/8 (or maybe even 1/4) cup riesling
1/8 cup low sodium soy sauce (like I said, I am guessing at how much I put in there, so it could have been more)
The juice of 1 lemon, 1 lime, and 1/2 a small orange
2 tbspn minced FRESH ginger
4 cloves minced FRESH garlic
Siracha sauce, to taste (I probable did one tbspn)
1/2 small handful fresh cilantro, chopped finely (I also sprinkled some on my salad)
1-2 tbspn of scallions (I also added some into my salad)

Whisk all ingredients together

My salad I put together included the following, all sliced as thinly as possible:
Green Cabbage
Red Cabbage
Red bell pepper
Bean Sprouts

Tuesday, July 12, 2011

Pineapple Guacamole

After much demand, here is the recipe for the guacamole served at the 4th of july cookout...

You need:
-2 tomatoes, chopped
-2 avocados, chopped
-about 2 cups chopped fresh pineapple (not from a can)
-one handful chopped cilantro
-1 jalapeno, de-seeded, and minced
-2 limes, juiced
-1/2 lemon, juiced
-1 shallot, minced
-3-4 cloves garlic, minced

Combine everything in a bowl and gently fold together, do NOT mash anything, serve with chips

***The night before, I chopped the shallot, garlic, jalapeno, cilantro, and pineapple and mixed with the lime juice and salt - I let this sit together in a bowl overnight to "marinate," and did the rest (and by the rest, I mean chopping the tomatoes and avocadoes) the next day, right before serving (I didn't want the other stuff to break down or turn brown). I think doing this the day/night before does intensify the flavors, because when I freshly chopped and juiced everything at the same time, it didn't seem to taste quite the same, but it was still good.

Wednesday, June 29, 2011

Sausage and Peppers

You will need:
-1 turkey sausage link (I like the Jenny-O brand)
-2 green bell peppers cut into thin strips (some times i use red, yellow and orange peppers instead)
-1 onion
**optional, 3 cups cooked noodles, 1 can cream of mushroom soup

1. Cut sausage into thin slices on the diagonal. Sautee in a pan with olive oil until browned well one both sides (about 10 minutes or so on medium high heat)
2.After sausages are cooked, remove from pan, and add onions and peppers.
3. Add salt and pepper, and cook onions and peppers until they are very softened and browned/blackened somewhat.
4. Add sausage back to pan, stir
----> If making it like the second option, now add cooked noodles and cream of mushroom soup and stir together

Sunday, June 12, 2011

Grilled Vegetables with lemon-herb marinade

Here are the vegetables that I like to grill, but you can pick anything:

-1/4 cup white wine (I use riesling)
-1/4 cup olive oil
-1-2 tbspn chopped garlic
-The juice of 2 lemons
-One generous squeeze of the "Italian Herb Blend" Herbs that come in a tube

Marinate the vegetables for a few minutes or hours, and grill on a hot grill pan until blackened on both sides, then reduce heat and continue to cook until all soft. .

Friday, February 11, 2011


Sautee the following together in olive oil:
1/2 diced carrot
1/2 diced green bell pepper
1/2 cup diced mushrooms
1/2 small diced onion

After this has cooled, combine with the following in a large bowl:
-1 lb of ground beef
-1 egg
-2 tbsp worch. sauce
-1 tbsp tomato paste or ketchup (if using ketchup, use extra)
-about 1 palmful seasonings (i use "meatloaf" seasoning that comes in a packet)
-1 cup breadcrumbs, sometimes more if it has too much moisture
-1/3 cup golden mushroom soup (Campbell's brand)

Form mixture into a loaf and place on a greased pan.

Cover the outside of loaf with golden mushroom soup and make a spiral design with ketchup on top.

Bake at 350 for 1.5 hours