Asian Cabbage Slaw

INGREDIENTS

• 2 ½ cups finely shredded cabbage
• 1 cup grated carrots
• ½ cup diced or julienned bell pepper
• 2 Tb vegetable oil
• 2 Tb rice vinegar
• 1 Tb soy sauce
• 2 tsp brown sugar
• ½ tsp grated fresh ginger root
• Dash of chili oil, Tabasco or hot pepper sauce
• 1/3 cup chopped peanuts, or 1 Tb toasted sesame seeds

DIRECTIONS

Combine cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger and chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 min. Just before serving, mix the slaw well and add the chopped nuts or toasted seeds.

Source: Moosewood Restaurant Cooks at Home

Guacamole

Guacamole with
Chipotle Tortilla Chips
Chipotle chile powder gives the crunchy
chips a smoky kick that pairs well with the
buttery guacamole. Use ground cumin or
regular chili powder in its place, if you
prefer. Prepare the chips up to a day
ahead, and store in a zip-top plastic bag.
CHIPS:
8 (6-inch) corn tortillas
Cooking spray
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder (such as McCormick)
GUACAMOLE:
3 tomatillos
1/3 cup chopped onion
1/3 cup chopped plum tomato
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 ripe peeled avocados, seeded and coarsely mashed
2 jalapeño peppers, seeded and finely chopped
1 garlic clove, minced
Preheat oven to 375°.
To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in
a single layer on 2 baking sheets coated with cooking spray. Sprinkle
wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with
cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and
lightly browned. Cool 10 minutes.
To prepare guacamole, peel papery husk from tomatillos; wash, core, and
finely chop. Combine tomatillos, onion, and remaining ingredients; stir
well. Serve guacamole with chips.
Yield: 16 servings (serving size: 2 tablespoons guacamole and 4 chips)
NUTRITION PER SERVING
CALORIES 57 (41% from fat); FAT 2.6g (sat 0.4g, mono 1.5g, poly 0.5g);
PROTEIN 1.2g; CARB 8.3g; FIBER 1.7g; CHOL 0.0mg; IRON 0.4mg; SODIUM
207mg; CALC 27mg;
David Joachim
Cooking Light, MAY 2003

Hot Chicken Dip

hot dip

2 8oz cream cheese
1 cup cheddar cheese
1 cup hot sauce
1 can chicken

mix together place in small brownie pan

heat at 350 for 30 minutes

add cheese on top and heat until melted

good with chips

Strawberry, Blue Cheese, Walnut, Spinach Salad

INGREDIENTS

• 1 cup fresh strawberries
• 1/2 candied walnuts (bake nuts in oven tossed w/butter, maple syrup, s&p)
• 1/2 cup blue cheese
• Fresh Spinach
• Balsamic Vinaigrette

DIRECTIONS

Bake walnuts in a 350 degree oven tossed with sugar/butter mixture for about 15 minutes. Allow to cool.

I always make the salads right on the plates. Separate spinach in equal portions. Slice strawberries and place on spinach. Slice blue cheese and crumble on salad. Coarsely chop cool walnuts and add. Lightly toss the ingredients together. Drizzle with your favorite balsamic vinaigrette. Finish with a little sea salt and fresh pepper.

Spinach artichoke dip

INGREDIENTS

• 1 package (1 lb) light silken tofu, drained
• 1 package (8 oz) neufchâtel light cream cheese
• 1/2 c Parmesan cheese
• 3 cloves garlic, halved
• 2 tsp Dijon mustard
• 1 package (9 oz) frozen artichoke hearts, thawed and finely chopped
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

DIRECTIONS

1. Preheat the oven to 350 degrees F. Coat a 1 1/2- or 2-quart baking dish with cooking spray.

2. Place the tofu, cream cheese, 1/4 c of the Parmesan cheese, garlic, and mustard in a blender or food processor. Puree, pushing mixture toward blade to start, until smooth.

3. Place the artichoke hearts and spinach in a medium bowl. Add the tofu mixture and toss to coat. Pour into the prepared baking dish. Top with the remaining 1/4 c Parmesan cheese. Bake for 20 minutes, or until bubbling hot.

4. Serve with pita wedges and assorted veggies, such as celery sticks, carrot sticks, jicama sticks, and sliced bell peppers.


Nutritional summary:
Calories: 127
Carbohydrates (g): 7
Calcium (mg): 382
Fiber(g): 2

Serves: 8; Serving = 1/8 recipe
Prep: 20 min
Cook: 20 min

Total: 40 min

Black Bean Soup

INGREDIENTS

• 1 medium yellow onion, peeled and chopped, or 2 cups bagged Freshly Diced Onion
• 1 clove crushed garlic, or 1 tsp jarred Crushed Garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp ground cumin
• 2 (15-oz) cans Organic Black Beans (do not drain)
• 1 cup (half a jar) Chunky Salsa
• 2 Tbsp lime juice (juice of 1 lime)
• Plain yogurt, such as Plain Cream Line Yogurt, or sour cream

DIRECTIONS
1. In a medium pot, sauté onions in olive oil until they are soft and translucent.
2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
3. Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

Prep time: 10 minutes
Hands-off Cooking time: 20 minutes
Serves 4-6