NEWS
>Red Cabbage and Pepper Salad with Sesame Dressing
From John Woodward at gofood@aol.com
4T brown sesame seeds
1 red pepper sliced
1 t olive oil
1/8 t sea salt
4 cups thinly sliced red cabbage
2t ume vinegar (not a typo)
1t Tabasco sauce
3T olive oil
1/2t ume vinegar
4 cups baby spinach
Prepare the sesame seeds: put them in a fine mesh strainer and rinse with cold water. Warm a
small skillet on medium heat and add the seeds. Stir them constantly for 3 minutes at medium
high heat or until the seeds start to pop. Transfer them to a bowl and let them cool while you
prepare the rest of the salad. Warm one teaspoon olive oil in a large skillet then add the peppers
and salt. Stir constantly for three minutes until the peppers soften and taste sweet. Remove the
peppers from the pan and reserve in a salad bowl. Put the cabbage in the pan with 1/3 cup of
water and cover. Cook the cabbage on low heat for 6 minutes. Remove the lid and cook or drain
off any excees water. Season the cabbage with 2t ume vinegar. Combine the cabbage with the
peppers in the salad bowl and let it cook to room temp. Just before serving put the remaining
olive oil, ume vinegar, toasted sesame seeds and spinach in the salad bowl and toss. Serves 4.
>Marty's morning smoothie
I've had requests for this. Sorry the measurements are loose, but just mix to taste. I tend to
make a whole blender full, so those are the measurements I'm using here.
>Pear Salad with Mixed Greens and Walnuts (from Cooks.com)
1 medium shallot
1/2 c olive oil
1 1/2 T walnut oil
1 1/2 T red wine vinegar
1 T Dijon Mustard
1/2 t sugar
1/4 t salt
freshly ground pepper
(I added blue cheese on top of the salad)
Mince Shallots in food processor. With machine running, add both oils, vinegar, mustard, sugar
and salt and pepper and mix 10 seconds.
Salad:
1 1/2 T walnut oil
1/2 c walnut pieces
2 T sugar
1 Large firm Bartlett pear, cut into slices (I used 3 for this recipe because I liked it!
10 c mixed greens. (I just tore up enough to fill 6 large bowls of salad.)
Heat walnut oil in heavy medium saucepan over medium heat. Add nuts and sugar. Cook until
light brown; stir frequently. Transfer to a bowl to cool. Cut each pear half lengthwise into 1/4 inch
slices. Transfer to a shallow bowl. Pour dressing over (can be done 2 hours ahead). Cover and
chill.
Wash greens and tear into bite sized pieces. Place greens on salad plate. Add dressing along
with pears onto each plate. Sprinkle with walnuts (and I added blue cheese to this too).
I served 6 with this although the recipe says 4. But my salads were big and I had a lot of pear on
each plate.
______________________________________________________________
>Salmon with Spicy Cucumber Salad and Peanuts
This recipe is from Cooking Light. It is SUPER easy and really good. Enjoy!
4 cups sliced seeded and peeled cucumber (about 2 large)
1/4 cup seasoned rice vinegar
2 T chopped fresh parsley
2 t sugar
1/2 t crushed red pepper
1/2 t salt, divided
cooking spray
1/4 t black pepper
4 (6 oz) salmon fillets
4 t chopped unsalted dry roasted peanuts
Combine the first 5 ingredients in a medium bowl; stir in 1/4 t salt
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle
remaining 1/4 t salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or
until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet
in each of 4 shallow bowls, and top each serving with 1/2 c cucumber salad and 1 t peanuts.
Yield 4 servings
Calories 262; fat 11G, Protein 30.5, Carb 8.9, fiber 1.3g, Chol 81 mg, iron 1.7 mg, Sodium 660;
Calc 41 mg.
>Interested in Beef?
Grass fed Beef family raised
Contact Jane
jkellermalenfant2003@yahoo.com
Also, if you are looking for chicken, pork and beef that is MSG, nitrate, gluten
and casin free, contact Randy and Lynn Anderson at 1-715-285-5226 or 1-888-700
3276 or www.andersonfarm.us.
>Red Cabbage and Pepper Salad with Sesame Dressing
From John Woodward at gofood@aol.com
4T brown sesame seeds
1 red pepper sliced
1 t olive oil
1/8 t sea salt
4 cups thinly sliced red cabbage
2t ume vinegar (not a typo)
1t Tabasco sauce
3T olive oil
1/2t ume vinegar
4 cups baby spinach
Prepare the sesame seeds: put them in a fine mesh strainer and rinse with cold water. Warm a
small skillet on medium heat and add the seeds. Stir them constantly for 3 minutes at medium
high heat or until the seeds start to pop. Transfer them to a bowl and let them cool while you
prepare the rest of the salad. Warm one teaspoon olive oil in a large skillet then add the peppers
and salt. Stir constantly for three minutes until the peppers soften and taste sweet. Remove the
peppers from the pan and reserve in a salad bowl. Put the cabbage in the pan with 1/3 cup of
water and cover. Cook the cabbage on low heat for 6 minutes. Remove the lid and cook or drain
off any excees water. Season the cabbage with 2t ume vinegar. Combine the cabbage with the
peppers in the salad bowl and let it cook to room temp. Just before serving put the remaining
olive oil, ume vinegar, toasted sesame seeds and spinach in the salad bowl and toss. Serves 4.
>Marty's morning smoothie
I've had requests for this. Sorry the measurements are loose, but just mix to taste. I tend to
make a whole blender full, so those are the measurements I'm using here.
- 1-2 cup frozen organic strawberries (I use mostly strawberries vs other fruit as they are
lower in carbs) - 1/2 cup frozen blueberries
- big handful of fresh spinach (put just enough in but don't want to turn your smoothie
brown!) - 1 scoop of whey protein powder (warning: makes the consistency different but worth it for
the protein) - 1/2 cup of whole organic plain yogurt with acidophilus & bifidus
- 1 t Agave syrup if you need it sweeter (I only add this if my kids are drinking it with me)
- Water or milk for desired consistency
- I also add 1/2 t of bifidus powder
>Pear Salad with Mixed Greens and Walnuts (from Cooks.com)
1 medium shallot
1/2 c olive oil
1 1/2 T walnut oil
1 1/2 T red wine vinegar
1 T Dijon Mustard
1/2 t sugar
1/4 t salt
freshly ground pepper
(I added blue cheese on top of the salad)
Mince Shallots in food processor. With machine running, add both oils, vinegar, mustard, sugar
and salt and pepper and mix 10 seconds.
Salad:
1 1/2 T walnut oil
1/2 c walnut pieces
2 T sugar
1 Large firm Bartlett pear, cut into slices (I used 3 for this recipe because I liked it!
10 c mixed greens. (I just tore up enough to fill 6 large bowls of salad.)
Heat walnut oil in heavy medium saucepan over medium heat. Add nuts and sugar. Cook until
light brown; stir frequently. Transfer to a bowl to cool. Cut each pear half lengthwise into 1/4 inch
slices. Transfer to a shallow bowl. Pour dressing over (can be done 2 hours ahead). Cover and
chill.
Wash greens and tear into bite sized pieces. Place greens on salad plate. Add dressing along
with pears onto each plate. Sprinkle with walnuts (and I added blue cheese to this too).
I served 6 with this although the recipe says 4. But my salads were big and I had a lot of pear on
each plate.
______________________________________________________________
>Salmon with Spicy Cucumber Salad and Peanuts
This recipe is from Cooking Light. It is SUPER easy and really good. Enjoy!
4 cups sliced seeded and peeled cucumber (about 2 large)
1/4 cup seasoned rice vinegar
2 T chopped fresh parsley
2 t sugar
1/2 t crushed red pepper
1/2 t salt, divided
cooking spray
1/4 t black pepper
4 (6 oz) salmon fillets
4 t chopped unsalted dry roasted peanuts
Combine the first 5 ingredients in a medium bowl; stir in 1/4 t salt
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle
remaining 1/4 t salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or
until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet
in each of 4 shallow bowls, and top each serving with 1/2 c cucumber salad and 1 t peanuts.
Yield 4 servings
Calories 262; fat 11G, Protein 30.5, Carb 8.9, fiber 1.3g, Chol 81 mg, iron 1.7 mg, Sodium 660;
Calc 41 mg.
>Interested in Beef?
Grass fed Beef family raised
Contact Jane
jkellermalenfant2003@yahoo.com
Also, if you are looking for chicken, pork and beef that is MSG, nitrate, gluten
and casin free, contact Randy and Lynn Anderson at 1-715-285-5226 or 1-888-700
3276 or www.andersonfarm.us.
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| serving the st. croix river valley tel. 651.430.0077 |