Simple ingredients for the blueberry vinaigrette There's only so many desserts your body can take. After the panacotta and the tart I was looking for something healthy that would rev my body back from slugishness. Scanning the food channel late at night I was watching one of those cooking shows where the father, whose a chef, proceeds to cook a 14 course dinner for his whole family in half an hour. Hmmm...never mind that we never saw any of his assistants during that segment. One of the things he made was a vinaigrette for his salad using blueberries. "Interesting" I thought. I had a whole punnet lying in the fridge waiting for a porridge or a batter for muffins. So I decided to experiment using his technique of mixing the blueberries with some olive oil and vinegar. Apart from a stained kitchen benchtop (those blueberries are like paint when they're blended) it turned out beautifully. I found some baby spinach leaves that were nearing their hibernation cycle in the refrigerat
Thai Beef Salad Thai Food Recipes : for 4 to 6 servings Ingredients2 green onions, chopped1 lemon grass, cut into 1 inch pieces1 cup chopped fresh cilantro1 cup chopped fresh mint leaves1 cup lime juice1/3 cup fish sauce1 tablespoon sweet chili sauce1/2 cup white sugar1 1/2 pounds (1 inch thick) steak fillet1 head leaf lettuce - rinsed, dried and torn into bite-size pieces1/2 English cucumber, diced1 pint cherry tomatoes
DirectionsIn a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least
Thai Food Recipes Ingredients1/2 cup reduced sodium soy sauce1/2 cup rice wine vinegar3 tablespoons orange juice3 tablespoons canola oil1 tablespoon sesame oil2 garlic cloves, minced2 teaspoons ground ginger1 teaspoon peanut butter3/4 teaspoon salt1/2 teaspoon cayenne pepper12 ounces spaghetti, uncooked1 cup broccoli florets1 cup snow peas1 cup red peppers, julienned1 cup zucchini, julienned1/2 cup celery, thinly sliced
1 lb boneless beef top sirloin steaks, cooked and cut into thin strips 2 tablespoons sesame seeds (optional)DirectionsFor dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours. Just before serving, sprinkle with sesame seeds, if desired. Source : recipezaar.com Tag : Thai Beef Noodle Salad Salad Recipes Thai Food
If you're patting yourself on the back for heading to the salad bar for a snack or meal, beware. While lettuce and raw veggies hardly contain any calories at all, pile on the wrong toppings and your "wise" choice can easily turn in the fat and calorie equivalent of a hot fudge sundae! Go lightly on: Salad dressing: A quarter-cup ladle of ranch adds 292 calories and 30 grams of fat! Opt for 2 tablespoons of the fat-free Italian, and add a mere 14 calories instead. Cheese: Colorful shredded cheddar cheese may look appealing, until you realize it has 110 calories and 9 grams of fat per quarter-cup serving. Add color with fewer calories with shredded carrots, instead. Croutons: These toasted bread pieces may look innocent, but a one-cup scoop can add 186 calories and 7.3 grams of fat to your plate. Try crumbling a package of two saltine crackers on instead, at just 39 calories. Nuts: Sunflower seeds look like a healthy choice, and they are in moderation, but pile them on and you'll add 165
Thai Seafood Salad (Yam Talay)Ingredients1lb (150g) crab meat1lb (150g) squid - cut into pieces1/3lb (50g) mussels (meat only)1/3lb (50g) fish fillet - cut into pieces1/2 lb (100g) shrimp (prawns) - washed, peeled and deveined4 tblsp (60ml) fish sauce5 tblsp (75ml) lime juice20 small fresh green and red chilies - finely chopped1 tsp (5ml) melted palm sugar3 stalks of fresh lemongrass - lower 1/3 only, thinly sliced
1/2 medium onion - thinly sliced1 tomato - cut in 1/2 and thinly sliced lengthways1/2 cup (20g) Chinese celery - roughly chopped4 spring onions - cut into 1 inch pieces PreparationPut some water into a pan and bring to the boil. Cook the crab meat, squid, mussels, fish and prawns separately. Once cooked,mix the seafood together and set aside.Put the fish sauce, lime juice, chilies and melted palm sugar into a bowl and mix together. Add the seafood and stir well so that the seafood is well covered in the sauce. Add the lemongrass and mix together. Then add the onion and
As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads. 1 cup teriyaki marinade4 chicken breast fillets Fat-Free Asian Dressing2 cups water
3 garlic cloves, chopped1½ lbs. arugala1 pint cherry tomatoes, halved3 tbsp. balsamic vinegar½ cup olive oil2 shallots, minced¼ tsp. salt1. In small bowl or blender mix together garlic, balsamicvinegar, olive oil, shallots and salt.2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.
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With all the Christmas pudding, rich fruit cake, chocolates, cream and all the other lovely but quite unhealthy things, a fruit salad can be an excellent tonic. The problem being, of course, finding decent fruit in season.
2 tablespoon Sesame seeds1 pound Fresh bean sprouts thoroughly washed and drained3 Garlic cloves, peeled and minced2 md Scallions ?? trimmed & minced1 ? 1" cube ginger, peeled and minced2 tablespoon Oriental sesame oil1/3 cup Soy sauce2 tablespoon Cider vinegar1 tablespoon Mirin (sweet rice wine)2 teaspoon Light brown sugar1 teaspoon Spicy sesame oilPREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12?to?16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.Place the bean sprouts in a large heatproof bowl and set it aside. In a medium?size skillet set over moderately low heat, stir?fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bea
Most supermarkets are selling ready-made salads of shredded, pickled beetroot mixed with a creamy dressing all year round, although it really is not that hard to make a beetroot salad for your own...
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Bread SaladWith the warmer weather finally making an impact here in Sydney, it's only appropriate to be whipping up so many salads. I mean how easy and simple. Following the KISS principle and relying on good quality produce, you really can't fail. I had often heard about the Italian bread salad called Panzanella. While I'm not sure the version I tried was "authentic", the flavours were mesmerising and unforgettable. While I was scanning my local deli the other day, I came across a product I had never seen before. It was called Tanour Mountain bread and the packaging explained it was Afghan in origin. It was very similar to the Greek style pita bread and looked similar to a large cooked pizza base. Not one to shy away from trying new things, I quickly snapped it up and started thinking of ways on how to use it. With so many ingredients left over from my Thai Beef Salad, namely the cucumbers, tomatoes and red onions, I came up with this recipe. I tore the tanour mountain bread
Fresh Thai Beef SaladEveryone knows my love for Thai food. While I usually prefer to go out and eat it, I occasionally indulge in a bit Thai cooking at home. The flavours are strong but the key is always balance. The Thai version of Beef salad is an old favourite and the perfect summer dish. It really is a complete meal and quite healthy. Oh yeah! and very easy. Make sure you use a good quality beef steak, preferably eye fillet. Here is my version. Authentic or not.FOR THE SALAD2-3 pieces of good quality eye fillet2 tomatoes, deseeded and chopped2 lebanese cucumbers deseeded and slicedhalf a small red onion thinly slicedsmall bunch of coriander leavessmall bunch of mint leaveshandful of dry roasted peanutshandful of toasted sesame seedsfried eschallots for garnishingFOR THE DRESSING1/4 cup of good extra virgin olive oiljuice of half a lime2 tablespoons of fish sauce1 small red chili finely choppeda small portion of palm sugarPUT IT TOGETHER1. Pre heat your oven to about 180-200
Papaya Salad - Som Tum
Enjoy your party , with Northeatern Thai Food, hot & Spicy Thai food menu
This salad is very popular with both Thais and foreigners Thais like to eat with sticky rice and barbecued chicken.
Papaya Salad Ingredients
2 cups shredded green papaya
1/2 cup shredded carrot
1/2 cup sting bean (cut into 1"long)
2 tablespoons fish sauce
1 1/2 tablespoons palm sugar
3 tablespoons lime juice
1/2 cup tomato (wedged)
1/3 cup dried shrimps
1/4 cup peanuts
10 green chilies
5 cloves fresh garlic
Papaya Salad Preparations
Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
Serve with veg
From Darlene Schmidt,
1 of 1 users would make it again Write a review
This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like.
Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!
Ingredients:
Serves 4 (as a side dish)
1 small head romaine or leaf lettuce, or the equivalent in mixed garden greens, rinsed and dried in a salad spinner
2 green (spring) onions, sliced
handful of fresh basil
1/2 cucumber
optional: edible flowers to garnish, such as pansies (pictured here), nasturtiums, or rose petals
Salad dressing:
3 Tbsp. coconut milk
1 Tbsp. lime
I love this as a simple light salad with pasta dinners. The creamy goat cheese and Balsamic Vinaigrette Dressing compliment each other nicely.Cucumber SaladINGREDIENTS1/2 cucumber1 roma tomato1 Tbsp goat cheeseBalsamic Vinaigrette, to tasteDIRECTIONSThin slice the cucumber, 1/16-1/8" (Use a mandolin if you have one)Cut the tomato in 6th's lengthwise, then in halfDivide the cucumber and tomato between 2 bowlsCrumble 1/2 the goat cheese on each saladDrizzle with vinaigrette to taste
I love this as a simple light salad with pasta dinners. The creamy goat cheese and Balsamic Vinaigrette Dressing compliment each other nicely.Cucumber SaladINGREDIENTS1/2 cucumber1 roma tomato1 Tbsp goat cheeseBalsamic Vinaigrette, to tasteDIRECTIONSThin slice the cucumber, 1/16-1/8" (Use a mandolin if you have one)Cut the tomato in 6th's lengthwise, then in halfDivide the cucumber and tomato between 2 bowlsCrumble 1/2 the goat cheese on each saladDrizzle with vinaigrette to taste
I found this recipe in the Delicious magazine, it is a Jamie Oliver recipe and looks really yummy and would be very low carb!Avocado, Pancetta and Pine Nut Salad12 thin slices of pancetta6 Avocados (ripe)4 large handfuls of baby spinach50g pine nuts2 Tbs of Olive oil (extra virgin)1 Tbs balsamic vinegarextra oil for fryingFry pancetta in a little olive oil until crispy, remove and set aside. Add pine nuts to pan and lightly toast until golden, set aside.Peel and cut avocados into wedges and toss with with pancetta, pine nuts and spinach.To make dressing, with a whisk, combine balsamic vinegar with the olive oil and season with freshly ground salt and pepper then drizzle over salad.
A Saturday night seafood salad where marinated rice is added to make the salad go further. The remaining ingredients are mixed with the rice right before the salad is going to be served.
I usually...
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In Bacteria Salad your mission, if you choose to harvest it, is to squeeze as much profit out of mass amounts of cheap tomatoes and spinach.While building large industrial farming complexes may send the cash registers cranking into overdrive, you also run the increased risk of floods, animal-waste pollution, and life-threatening E. coli. But will you be content with the pennies you'll scrape by with your small family farm? Decisions, decisions.Play Bacteria SaladYour goal is simple: Harvest mass amounts of cheap produce and sell it for as much profit as possible. But watch out for floods and animal waste, or your greens might turn, uh — brown — and your customers will get E. Coli. And it doesn't take an MBA to know that killing people is bad for business!InstructionsUse your mouse for all commands. Click a farm to plant fields in it. When contaminants pass over your farms, click on a field to remove it. Try to find and remove the contaminants before your vegetables end up in the re
Table of contents for COOKING POTATO SALADCOOKING POTATO SALADCOOKING POTATO SALAD Pt.2 All you do is push this button and let the steam out. Push it and when that red thing pops down then its done.
See you just push that, turn it, now let me see if those potatoes are done. They’re really tender, [...]
Table of contents for COOKING POTATO SALADCOOKING POTATO SALADCOOKING POTATO SALAD Pt.2
I put in 3 cups of water, add 3 peeled potatoes you can use these Malaysian ones, this is not a science here.
And I use these little thin flexible cutting boards and I’m’ gonna use 3 eggs. You can just use 1 but [...]
I'm on a diet.Well, sort of. I've cut down on carbohydrates - particularly at lunchtimes, and I've stopped drinking (Monday to Thursday only!).
Here's one of my lunchtime salad favourites.
Table of contents for Cooking With Kids: Tutti-Frutti SaladCooking With Kids: Tutti-Frutti SaladCooking With Kids: Tutti-Frutti Salad Pt.2 So, we’ve already got it cut up, we’ve got some cantaloupe. Go ahead and put it in this big bowl Adrianna.
You’re going to help me make the yogurt dressing alright. You’re in charge of stirring, and [...]
Table of contents for Cooking With Kids: Tutti-Frutti SaladCooking With Kids: Tutti-Frutti SaladCooking With Kids: Tutti-Frutti Salad Pt.2
When you skip breakfast, you’re missing a chance to get your day off to the best possible start.
Remember, after a night without food your body needs fuel to get going and run well. Breakfast can help provide [...]
Horiatiki SalataINGREDIENTS:serves 4* 1 kg (1000 g) hard salad tomatoes* 1 medium sized red onion* 1 green bell pepper* 1 cucumber* ab. 80 g Kalamata black olives* ab. 180 g Feta Cheese, diced, sliced or crumbled* dried oregano* 80 g (80 ml) olive oil* red wine vinegar (or lemon juice) and salt to tasteMETHOD:1. Cut the tomatoes in segments and the cucumber in slices.2. Arrange on a plate and season with salt to taste.3. Add the onion and the green pepper cut in thin rings.4. Add dried oregano, the Feta Cheese and olives.5. Pour the olive oil and vinegar to taste over the salad. Too much vinegar makes the salad too sour.If you should ever find yourselves in the Greek countryside or on any of the beatiful islands of Greece, seek out the Greek Country Salad.My husband and I visited Greece in 1993, and again in 1995. There, in small in size taverns we found the most delicious "Horiatiki salatas" for our lunches or snacks.Why does this salad tastes so good in Greece?The Greek olive oil - p
What do you do with a lonely little piece of leftover chuck roast? You can always make a barbecue beef sammich, or just nibble it to death as a snack, but why not give it a bit of pride in its demise and turn it into something completely different and absolutely fabulous!…
But what would [...]
Table of contents for Asparagus and Green Leaf Lettuce SaladAsparagus and Green Leaf Lettuce SaladAsparagus and Green Leaf Lettuce Salad Pt.2 It’s just sort of a partner.
So we’ll add a little more of our sesame ginger vinaigrette here, maybe three, two and a half table spoons. Always season your greens, black pepper, a touch more [...]
Table of contents for Asparagus and Green Leaf Lettuce SaladAsparagus and Green Leaf Lettuce SaladAsparagus and Green Leaf Lettuce Salad Pt.2
Hi, I’m Keith Snow. I’m going to show you how to make an asparagus and green leaf salad with a really great sesame ginger vinaigrette, extremely simple.
This is um asparagus that we just lightly [...]
“To make a good salad is to be a brilliant diplomatist – the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar.”
Oscar Wilde (1854 – 1900) Irish playwright, novelist, and poet
Een makkelijke salade vandaag. Bak 2 krokante kipschnitzel in de croma bruin. Krokante kipschnitzels kan je ook zelf maken. Sla een kipfilet plat, haal het door een geklutst ei en daarna door cornflakes. Laat ze iets afkoelen. Snij 1 geroosterde rode paprika fijn. Meng stukjes kip kipkrokant schnitzel met de paprika en gemengde salade (300gr slamix). Serveer met een saladdressing en maak het helemaal af met ovenfrietjes!
This recipe is also available in english!
I was feeling creative but damp on Sunday afternoon. The summer has been a washout so far and I was desparate to bring a little happiness into the dining room, so a table full of little plates of sunshine was required. I won't give re
Summer has finally rolled into our part of Texas, hopefully leaving the thunderstorms and driving rain that have been our constant companions since March behind us for a while. With the mercury rising rapidly, it was a perfect excuse to fire up the grill and go with a side dish that was on the [...]
Salad, Pre-Tossed: Prepped for TravelI went to Scott and Angie's rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It's expected. Everyone who has tried it, requests that I make it for them. I've given friends the recipe but I don't think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.Dressing:1/3 cup soy sauce1/3 cup rice vinegar3 tablespoons white sugar1/2 teaspoon ground ginger1/2 teaspoon black pepper1/2 cup olive oil1 teaspoon sesame oilSalad, Dressing Tossed In: Ready for ServicePasta Salad:1 box (1 lb) dry pasta (any shape)3 chicken legs, poached and chilled2 large cucumbers, seeded and thinly sliced1/2 cup chopped cilantro1/2 cup chopped scallion1/4 cup toasted sesame seedsInstructions:Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)Cook pa
This potato salad will definitely heat things up at your 4th of July party! It's based on a couple of different Tex-Mex potato salad recipes that I've made over the years.Ingredients:5 lb Red Potatoes1 large Red Bell Pepper; stem removed, cored & diced1 large Green Bell Pepper; stem removed, cored & diced2 stalks Celery, leaves removed & diced fine2 Red Onions, diced fine2 TBS diced Scallions3 dried Habanero Pepper pods, stems removed & crushed upNote: As a precaution, always wear protective gloves when handling hot chile peppers!READ MORE...
Our friend Dave invited us to his house for a barbeque last Saturday. I thought it would only be polite to bring a some sort of side dish other than a case of beer (the perfect side-dish to any bbq). When breaking bread old-stylie, around a fire, with friends, two dishes immediately come to mind—cole slaw and potato salad. The Adam and Eve of summer time dishes. Macaroni salad could, I guess be added, but then my analogy wouldn’t stand up. I love them with a passion and for versions I always prefer the creamy style dressing. They possess that Proustian ability to evoke all kinds of childhood picnics, bbqs, and cottage bonfires. All of the summer eating experiences I remember have been accompanied with a creamy dressed salad—a vinaigrette version would just not do for Dave. I decided for this meal I would make a potato salad.I flipped through a lot of different recipes, mentally tasting them all. Nothing quite caught my imagination so I finally decided to come up with my own recip
***drum roll please***
Announcing the famous Chef Tom all the way from New York City. He will be featured here weekly with awesome healthy recipes he is creating espeically for all of you who read The Diet Pulpit.
Low Fat Buffalo Style Chicken Salad:
From Chef Tom: I’ve said it before and I will say it again. I love spicy food! Nothing is better then a nice order of buffalo wings! Recently my girlfriend and I started tying to eat more healthy, so I’ve been searching for healthy alternatives to some of our favorite foods. Here is a great recipe for a Buffalo-style chicken salad along with a recipe for low fat blue cheese salad dressing. I hope you enjoy!
4 skinless, boneless chicken breast halves
6 cups mixed salad greens
2/3 cups wheat germ
1 tsp chili powder
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 egg white
1 cup celery sticks
1/2 cup low fat blue cheese salad dressing (recipe below)
nonstick cooking spray
Lightly spray rack of a broiler pan w
Howdy! Yesterday, my recipe blog post was about the different varieties of salad greens available to the home cook. So, today, I thought it would be fitting to share some salad dressing recipes to go along with all those greens! Gran'ma Dufek's French Salad DressingREAD MORE...
Due to my recent round of heath issues, this round of Your Pantry or Mine has gotten off to a slow start. I want to apologize to everyone who’s been waiting, it took me a few days to get back into the swing of things.
This round of Your Pantry or Mine highlights the ingredients in dew’s pantry, which was more challenging because it holds almost the same ingredients I have in mine, with the exception of just those few I would have normally used to finish off a dish.
With this in mind, and the fact that dew appeared to have an eye for healthy fare, (and an allergy to nuts) I decided that the first round of Your Pantry or Mine, No. 2 should be something on the lighter side, using the freshest ingredients from her list.
(more…)
Gone are the days when your choice of salad greens at the local supermarket meant only iceberg or romaine lettuce. Today's food shopper now has a wide variety of salad greens to choose from. When shopping for salad greens, always examine them carefully. Do not buy any greens that are discolored or wilted. The greens should have a fresh appearance and light aroma. Salad greens will stay fresh for longer periods of time when stored in the bottom drawers of your refrigerator; this method of storage minimizes their exposure to air. Most salad greens will remain fresh and crisp, when stored properly, for 2 to 5 days. Due to the fact that you will be consuming your salad greens in their raw state, it's recommended that you store them away from other foods to avoid any possible contamination. READ MORE...
This is an old Southern recipe that my Mom picked up from a neighbor when we were living in New Orleans back in the 60's. Years later, when I was starting out as a chef, she taught me her recipe and I tweaked it a little bit with some spices. Enjoy! READ MORE...
The weather is getting hot so we are always on the look out for a healthy, tasty and cool recipe. We spotted this one over on Weight Loss Success Stories. Garbanzo beans are one of the healthiest foods you can eat.
15 Minute Greek Garbanzo Bean Salad (from WH Foods one of my favorite sources for great recipes.)
Makes 4 servings - 129 calories each.
Ingredients:
1 15 oz can garbanzo beans, drained and rinsed
2/3 cup minced scallion
3 medium cloves garlic, pressed
1 medium ripe tomato, seeds removed and chopped
3 medium ribs celery diced about 1/2 inch pieces
3 TBS fresh lemon juice
2½ TBS chopped fresh mint
3 TBS chopped fresh parsley
extra virgin olive oil to taste
*(optional) ¼ cup feta cheese
1 small head chopped romaine lettuce, outer leaves removed, and discarded
salt & cracked black pepper to taste
Directions: Mix all ingredients except lettuce and cheese in a bowl and season with salt & pepper to taste. Serve on a bed of chopped romaine lettuce and sprinkle with fet
The folks at Wishbone have really hit on a big one with their new line of Salad Spritzers.Haven't heard about these salad tossers?Salad spritzers are the latest additions to the low calorie salad dressing line up...and by low, I mean low! 1 calorie per spray. (yes, you read that right...its spray.)All it takes is 8 - 10 spritzes of this spray salad dressing on your lettuce, and voila, you have flavor! And at 8 or 10 calories, that is quite a bargain.Available in 7 flavors (my fav is the Red Wine Mist), you can be sure to find one that suits your taste buds.Check out the adorable video series, Sprays in the City, on Spritzy and Spraychel's flog (that's right flog--blog in the fridge.) Check it out here, its a hoot!
Midsummer Eve always falls on the third Friday in June. It is a survival of Teutonic pagan festivals celebrating the summer solstice. Also known as St. John´s Eve. Celebrations continue into Midsummer Day. I am not going to bore you with any details about the traditions of Swedish Midsummer. You can read about them here4 Midsummer and some traditions or here4 Midsummer .A typical Midsummer meal consists of different kinds of herring served with sour cream (gräddfil), chives and fresh potatoes, schnapps and fresh strawberries.One of my family´s favorite dishes is the so-called Schnapps Salad. (Nubbesallad) served with a small glass of Scandinavian liquor distilled from a grain or potato mash and often flavored with caraway seeds. The main salad ingredient is Matjes Herring. Matjes means maiden. Matjes herring is made from female fish that have not spawned. They are filleted and prepared with salt, vinegar, sugar, and spices.INGREDIENTS:* 300 g Matjes Herring, cut into small pieces* 1
I was home for lunch today and craving a salad. Not just a plain old salad but a spicy buffalo chicken salad! Why? I have no idea! Well let me warn you this was spicy! I downed about 50oz of water while eating it.
Breaded chicken breast (I used Baked Breaded Chicken [...]
I've been reading about what people eat for breakfast around the world and it's amazing to see the diversity. Obviously various parts of the world eat meals that include traditional fare from their country like the Chinese eating soup with Tofu, the Dutch eating a lot of cheese, Mexicans and other central American countries eating tortilla's and the Australians including Vegemite spread on their toast.I was surprised to see that very few if any include any sort of vegetables with their breakfast. There's a lot of sweet things like jam's and preserves to spread on bread or toast and certainly a lot of coffee and juices, but no veggies.What happened to eating veggies for breakfast?Do you have a salad or vegetables with your breakfast? And if not, why not?Why is it that eggs are considered fine for breakfast, but then never later in the day? Weird. Eggs are a great source of protein with little or no fat, depending on how you're preparing them, egg whites or whole eggs. Do you
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