Orange-Miso Sauce
From Eating Well.
Orange-Miso Sauce
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.
Ingredients
- 1/4 cup sweet white miso, (see Ingredient notes)
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon mirin, (optional)
Preparation
- Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
Tips & Notes
- Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
- Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.
Carrot-Sesame Dressing
Using a high-speed blender would probably result in the smoothest possible dressing. Use your favorite mild-flavored oil if (like me) the idea of otherwise-unspecified “vegetable oil” makes you a bit leery. From a post on Ask MetaFilter.
Carrot Sesame Dressing
½ cup white miso
6 tablespoons vegetable oil
¼ cup packed finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey
Mix everything together in a jar. Seal tightly and shake hard. Use it in a day or two, it doesn’t last long in the fridge.
posted by Splunge at 9:56 AM on March 26
Banana-Kiwi Salad
From Eating Well.
Banana-Kiwi SaladFrom EatingWell: February/March 2006
Put away any preconceived notions of Grandma’s fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.
Ingredients
- 2 tablespoons lime juice
- 1 tablespoon canola oil
- 1 tablespoon minced shallot
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- Pinch of cayenne pepper, or to taste
- 4 kiwis, peeled and diced
- 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
- 1/2 cup diced red bell pepper
- 2 tablespoons thinly sliced fresh mint
- 2 tablespoons chopped cashews, toasted (see Tip)
Preparation
Tips & Notes
- Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.
- Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
Golden Fruited Gazpacho
From Cooking Light.
Golden GazpachoIngredients
- YIELD: 9 servings (serving size: 1 cup)
Preparation
- 3 cups orange juice
- 2 1/2 cups chopped peeled mango
- 2 cups finely diced peeled cantaloupe
- 1 cup finely diced peeled jicama
- 1 cup tomato juice
- 3/4 cup finely diced yellow bell pepper
- 1/3 cup thinly sliced green onions
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Combine all ingredients in a large bowl; stir well. Cover and chill.
And from the comments:
Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.
(Source: myrecipes.com)
Red Cabbage, Cranberry, and Apple Slaw
Substitute your favorite sweetener for the sugar. From Cooking Light.
Red Cabbage, Cranberry, and Apple SlawThe slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.
Ingredients
- YIELD: 8 servings (serving size: 1 cup)
Preparation
- 5 cups thinly sliced red cabbage (about 1 1/2 pounds)
- 1/2 cup dried cranberries
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 2 tablespoons white wine vinegar
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/4 cups thinly sliced Granny Smith apple
- 1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
(Source: myrecipes.com)
Asian Broccoli Slaw
Coconut oil would probably work in place of the peanut/canola oil. And you don’t need a food processor for this — a grater, mandoline, or sharp knife with a steady hand would all work.
From Chez Cayenne.
Asian Broccoli Slaw
The last time I made Spicy Peanut Pasta I was craving something a little bit more substantial than a salad made with lettuce. I’ve been wanting to create a broccoli slaw for a while and use the broccoli stems. I adapted this one from a handful of recipes on a Garden Web thread. The toasted sesame oil and sesame seeds are what make this slaw special.
This goes out to the S.O.S Kitchen Challenge for October.
Asian Broccoli Slaw
1 bunch broccoli with stems
1 large apple (I used a Pink Lady)
juice of 1 lime
1/2 cup diced red onion
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons peanut or canola oil
1 tablespoon agave nectar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
Trim stems from broccoli crowns. Peel the stems. Grate in a food processor. Trim the broccoli crowns until you have small florets, as small as possible. Grate the trimmings (not the florets) in the food processor.
Peel, core and dice apple into 1/4-inch pieces. Toss well with lime juice. (The lime juice will keep the apple from turning brown for a day or so.)
Whisk together the rice vinegar, soy sauce, peanut or canola oil, agave nectar and toasted sesame oil to make the dressing.
In a large bowl, combine the grated broccoli stems, broccoli florets, apple and lime juice, and onion. Toss well with the dressing. Top with sesame seeds.
Refrigerate until ready to serve.
Makes tons - 8 servings or more.
Peanut Butter/Sesame Noodle Salad
I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.
From No Face Plate.
Peanut Butter/SesameUdon[Noodle] Salad
makes 3-4 servings
1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar8 ozs Udon or Soba noodles, prepared al dente[kelp noodles or vegetables noodles of your choice]
1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top
Crushed red pepper to top - if you like the spicy.
Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.
Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.
Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.
Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper.
via alittlecooked
Cucumber Soup
Not really seasonal (way too chilly out for cucumber soup), but sounds worth saving for warmer weather. From Cooking Light. As with many of their recipes, I’d be inclined to cut the sweetener by at least half and taste it before adding the rest.
Cucumber Soup
This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.
Yield: 6 servings
IngredientsPreparation
- 11 large cucumbers (about 8 pounds), divided
- 1/4 cup honey, divided
- 1/4 cup rice wine vinegar
- 1 ripe avocado, peeled and seeded
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cracked black pepper (optional)
- Dill sprigs (optional)
Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.
(Source: find.myrecipes.com)
Red Cabbage, Cranberry, and Apple Slaw
From Cooking Light.
Red Cabbage, Cranberry, and Apple Slaw
The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.
Yield: 8 servings (serving size: 1 cup)
IngredientsPreparation
- 5 cups thinly sliced red cabbage (about 1 1/2 pounds)
- 1/2 cup dried cranberries
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 2 tablespoons white wine vinegar
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/4 cups thinly sliced Granny Smith apple
- 1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
(Source: find.myrecipes.com)
Crunchy Bok Choy Slaw
Another one from Eating Well.
Crunchy Bok Choy SlawA versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
READER’S COMMENT:
“Great summer salad, just like person before me posted used agave syrup and added julliened apple for a little extra sweetness. Bok choy is a little bitter, but with all the other flavors makes a great combination.”
“I did the same as the two above and used agave rather than sugar and added an extra tsp as well. Instead of the green onion I used a shallot as that’s all I had and I added a sprinkle of toasted sesame seeds and sunflower seeds for an additional salty crunch.”8 servings, 3/4 cup each
Active Time: 20 minutes
Total Time: 20 minutes
IngredientsPreparation
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.
Based on Random Daze theme by Polaraul
