Thursday, May 5, 2011

VEG RUSSIAN SALAD



Ingredients:
Carrots ... 1 small
Potato ..... 1 small
Beans ..... 6-7
Green Peas .. handful
Cauliflower .. 1/4 cup
Capsicums/bell peppers (green, red & yellow) little of each colour
Celery .... 1 small
Mayonnaise ... 1/2 cup (or more if you like)
Salt ... to taste
White pepper .. 1/8 tsp.
Lettuce leaves & tomato ... to garnish

Method:

1. Cut all the vegetables into small pieces.
2. Boil the vegetables (except celery) one by one in salt water. This is because some vegetables take more time to cook and some are done faster. Make sure not to over cook them. They have to be crunchy. Drain and let them cool.
3. In a large bowl mix the vegetables, mayonnaise, salt and black pepper. Now add the finely chopped celery. Refrigerate until you serve.
4. Garnish the salad plate with lettuce leaves and a tomato rose.

You may add any veggies of your choice. I have used eggless mayonnaise in this recipe as it is easily available in India.

PAPAYA VASE (Table Decoration)



Items Required:
Medium-sized Papaya
Cherry Tomatoes
Tooth Picks
Satay Sticks
Spring Onion Leaves

Method :1. Cut a small slice off on the stem side of the papaya to make it stand on a flat surface. 2. Now cut about 2 inches from top and give the edge a zig-zag design using a sharp thin knife.
3. Using a round scooper, scoop out round pieces from the papaya.
4. Break the tooth picks into two and using these, fix the cherry tomatoes and the scooped out papaya rounds into the hollow places, alternating them.
5. Now break the satay sticks into different sizes. Pass them through the spring onion leaf and fix a tomato on top.
6. Make the required number in different sizes and place them in the papaya vase.You can also put in some leaves separately.
( Variation : Instead of zig-zag design, you can also decorate the edge of the papaya vase using tiny tomatoes. )

This goes to : Create N Carve -Fruit and Veg Event

"ASPARAGUS WITH SAFFRON CHILLI CHEESE SAUCE" Recipe

INGREDIENTS
  • Asparagus 8
  • Saffron (kesar) 1 gram
  • Fresh red chillies 3
  • Butter 5 tablespoons
  • Fresh cream 1 cup
  • Cheese, grated 1/2 cup
  • Salt to taste
  • Black peppercorns, crushed 5-6
  • Satay sticks as required


METHOD

Trim and cut asparagus into six inch pieces. String them onto the satay sticks. For the sauce, chop two fresh red chillies. Heat two tablespoons of butter in a pan, add red chillies and sauté. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens. Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus. When done place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.

"ASPARAGUS WITH SAFFRON CHILLI CHEESE SAUCE" Recipe

INGREDIENTS
  • Asparagus 8
  • Saffron (kesar) 1 gram
  • Fresh red chillies 3
  • Butter 5 tablespoons
  • Fresh cream 1 cup
  • Cheese, grated 1/2 cup
  • Salt to taste
  • Black peppercorns, crushed 5-6
  • Satay sticks as required


METHOD

Trim and cut asparagus into six inch pieces. String them onto the satay sticks. For the sauce, chop two fresh red chillies. Heat two tablespoons of butter in a pan, add red chillies and sauté. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens. Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus. When done place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.

Chocolate Cake Recipe

Ingredients:
  • 2 eggs, beaten
  • 1/2 c. butter, melted
  • 1 c. strawberry apple butter
  • 1 tsp. vanilla
  • 5 tbsp. milk
  • 3/4 c. Fudge Sweet Topping
  • 5 tbsp. Fruit Sweet
  • 2 c. flour
  • 2 tsp. baking powder


Procedure:

Combine eggs, butter, strawberry apple butter and vanilla. Place the
covered jar of Fudge Sweet into hot water to thin. Add the milk,
Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and
baking soda together and blend with the wet mixture. Pour into two
greased and floured 9″ round tins or equivalent. Bake at 350 degrees
for 40 minutes. Cool. Top with whipped cream.

Chocolate Cake Recipe

Ingredients:
  • 2 eggs, beaten
  • 1/2 c. butter, melted
  • 1 c. strawberry apple butter
  • 1 tsp. vanilla
  • 5 tbsp. milk
  • 3/4 c. Fudge Sweet Topping
  • 5 tbsp. Fruit Sweet
  • 2 c. flour
  • 2 tsp. baking powder


Procedure:

Combine eggs, butter, strawberry apple butter and vanilla. Place the
covered jar of Fudge Sweet into hot water to thin. Add the milk,
Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and
baking soda together and blend with the wet mixture. Pour into two
greased and floured 9″ round tins or equivalent. Bake at 350 degrees
for 40 minutes. Cool. Top with whipped cream.

Anjeer Basundi Recipe

Ingredients
  • 4 cups low fat milk
  • 1 1/2 cups finely chopped fresh figs(anjeer)
  • 1/2 tsp lemon juice
  • 1 tsp cornflour dissolved in 1 tbsp low fat milk
  • 1/2 cup low fat mava (khoya)
  • 2 tbsp sugar substitute


Method

Refrigerate the fig pieces to chill.
Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.

Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
You will get bigger curdled particles which is not desirable.
Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.

Cool and refrigerate for at least 1 hour.
Add the chilled fig pieces to the cooled thickened milk and mix well.
Serve chilled garnished with fig slices.

Anjeer Basundi Recipe

Ingredients
  • 4 cups low fat milk
  • 1 1/2 cups finely chopped fresh figs(anjeer)
  • 1/2 tsp lemon juice
  • 1 tsp cornflour dissolved in 1 tbsp low fat milk
  • 1/2 cup low fat mava (khoya)
  • 2 tbsp sugar substitute


Method

Refrigerate the fig pieces to chill.
Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.

Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
You will get bigger curdled particles which is not desirable.
Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.

Cool and refrigerate for at least 1 hour.
Add the chilled fig pieces to the cooled thickened milk and mix well.
Serve chilled garnished with fig slices.

31 Days to Clean Challenge - Week 1

Homemakers Challenge - 31 Days to Clean


This week began the 31 Days to Clean reading as well as completing the Mary and Martha challenges. These challenges have been very good this week and have helped me to get some cleaning done that I wouldn't have thought of or done this week. The focus of the Martha challenges have been the kitchen. I cleaned out the microwave as well as on top of the fridge. I also cleaned the walls and on top of the cabinets. I also started on inside of the fridge. Unfortunately we had just gone to the grocery store before I started this so the fridge is a little full, haha. I plan on finishing it once we eat some of the food.

One of the Mary challenges I had never really thought of. The question was what is something that I do in my home that makes my family feel the most loved. Of course my husband, being the wonderful guy he is, said that everything I do for our home makes him feel loved. :) He even surprised me today by having the whole house swept, laundry put through and even swept the furniture! Love you dearest!

I am looking forward to the rest of the challenge! If you would like to join us, visit Joyful Mothering. You can also read about Sarah Mae's book 31 days to Clean.


POMEGRANATE & GRAPE JUICE


Ingredients:
Pomegranate .... 1
Grapes ..............1 bunch ( 10-12)
Sugar ............... 1 tsp.
Rock salt ......... 1/4 tsp.
Roasted jeera powder ... a pinch
Lime juice .................... 1 tsp.

Method:
1. Remove the pomegranate seeds. Blend in a mixer along with the grapes adding 1 & 1/2 to 2 cups water.
2. Strain the juice and stir in the sugar, salt, cumin powder and lime juice.
Serve chilled.

This goes to the events :

Only Juices: ( My Culinary Creations )
Food Palette Series Pink : Torview
'Only' - Coolers & Mocktails: Foodelicious & Simply.Food


A Spicy Red Pepper Spread with Toasted Walnuts and Pomegranate Molasses



acuka - a spicy red pepper spread

This really pushes all my buttons. Give me this and leave me to die.

In Western Turkey  it is known as  acuka  (pron: a-joo-ka) but the further south you go, especially to the southeast, it becomes muhammara. I love the sound of that. It originates from Aleppo in Syria.
 Forget sweet jams or weetabix or cheerios for this is a typical Turkish breakfast spread that you put on bread.  It is delicious beyond belief. But interestingly enough, TT doesn’t know it and today I was with my English friends all of whom have been here a long time, and they didn’t know about it either. I really can’t explain why we don’t know.

acuka: serve with bread, crackers or indeed as a dip

I have been on the track of acuka for a few weeks now, ever since discovering a little pot of it at a local supermarket, albeit an upmarket one, Nezih Gürme Market, here in Selami ÇeÅŸme in Istanbul.  It was called Ev Acukası/home acuka.  I bought it unhesitatingly and it was devoured within days. It is fabulous but the thought crossed my mind that I could probably make it myself as I read what the ingredients were.  So I sat down at the computer and discovered that yes, there are lots of recipes out there.  I carefully deliberated, compared, and finally chose to try this one from the blog New York's Delight as it sounded very authentic. I wasn’t disappointed. Try it and I think you will agree.
I am thrilled with the result! It is one of the best tastes that I have enjoyed for a very long time!
Ingredients
Fills 2-3 jars
½ cup pepper paste (tatlı or acı – sweet or hot)
½ cup tomato paste
1 cup walnuts, coarsely chopped
¼ cup bread crumbs OR ¼ cup fine bulgur soaked in ¼ cup boiling water till soft

this is what we use in Turkey

3-4 garlic cloves, crushed
Juice of ½ lemon
¼ cup olive oil
1 tbsp pomegranate molasses /nar ekÅŸisi
1 tsp salt
Spices as follows:
1 tsp paprika/tatlı kırmızı biber
2 tsp hot MaraÅŸ pepper/crushed red hot pepper (optional)
1 tsp oregano/kekik
½  tsp black pepper
½  tsp dried mint/nane
½  tsp allspice/yenibahar
½  tsp cumin/kimyon
Pinch cinnamon/tarçin
Method
·         Put pepper and tomato pastes, bread crumbs or bulgur, crushed garlic, lemon juice, olive oil, and salt into a mixing bowl.
·         Heat frying pan and gently toast chopped walnuts for a few minutes. This releases their natural oils and gives the dish additional flavour. Add to mixture.


toasting the walnuts


·         In the same frying pan, heat and toast the spices for a few minutes. Add to to the mixture. Mix well.

all those spices added with the bulgur


·         If you need a little more salt, add a bit more. If you want the dish to be a bit more garlicky, add another clove of garlic. The garlic is what really adds to the taste of this dish.
·         Mix everything well together and serve either with bread as a spread or with crackers as a dip. I must say, in Turkey it would be with bread as the idea of dips is not common.

mixing it all together

Tips
      Consistency is up to you. TT and I prefer chunky but you may like it smoother. In that case,     blitz those walnuts till they are finer.
1.       I don’t know how easy it is to find pepper paste outside Turkey. If you can’t, I would suggest making up the amount with the very best tomato paste that you can find.
2.       All the spices are also arbitrary. I made my acuka today using exactly the measurements specified above and we found the result absolutely scrumptious!
 Afiyet Olsun!
Guess! What is it inside the shoe? hihihi


Oops!

It's the mother of all narrative fails. Awesome job, NYT.

Thinking Out Loud About Inflation

With the Fed having just printed over $2T of unbacked greenbacks in the past two years and commodity prices having shot up, I don't think it's unreasonable to expect to see a high rate of inflation pretty soon. How high? Well, here's a chart of inflation, unemployment and the Fed's interest rates during the last bout of high inflation about 40 years ago. It peaked at about 20% way back when. There's something else that sticks out on that chart, too.

1979 != 2011

Unemployment was low during the time of high inflation. It wasn't until the Fed stepped in to crush inflation that the job situation got bad. For this reason, I think it's a bad idea to draw conclusions from the 1970s about what's going to happen this time. Here are some random, untested thoughts to mull over:
  • Housing wouldn't seem to be a hedge against inflation at all. Prices are set by supply and demand. There's still a ton of foreclosed houses out there which haven't been released onto the market and with unemployment as high as it is, there is a smaller than usual pool of potential buyers.

  • Any firm that sells things that aren't necessary is going to suffer. After paying more for food, gas, clothing and housing, there's going to be a lot less left over. Atlantic City and Las Vegas, Macys and Nordstroms, high-priced restaurants are all going to take it on the chin.

  • Government bonds are going to be dumped and that's a fact. Only an idiot would hold on to bonds that are paying 3% when inflation is at 8% or higher. How this doesn't end up in QE III is beyond me. The government has been borrowing with mostly short-term bonds, so they're going to be revolving a HUGE amount of debt every year. Trillions of dollars worth of bonds are going to come due and we'll have to refinance at the higher rates or simply print more money and have the Fed buy them resulting in ... yet more inflation.

  • Stocks would seem to be a bad place to be as well because I can't figure out how anyone is going to make any money in this environment other than the discount retailers and the folks what make necessary consumables like oil and food.

  • I have no idea what to do with gold. That's such a charged topic and I know so little about it that it seems pointless to touch it.

  • Companies with a lot of debt are going to suffer. Interest rates are going to rise and with it, interest on corporate debt.
That's about the limit of my thinking right now. I guess it says that if I had $$ to invest, I'd pick companies that make things people have to buy in order to live and who have low levels of debt.

Update: Would it make sense to use your disposable cash to retire all the debt you could? I think that some mortgages (all?) can be called due at any time. If you had no debt, you'd have no exposure to panicky debtors whose own bills are eating them alive.

Communication theory #1

Hello everybody, for this post im gonna share a worth knowledge about communication. All of this materials are taken from a precious book that i bought in book fair, "YOU ARE THE MESSAGE" by Roger Ailes with Jon Kraushar. Hopefully it helps you for being a better person or even better communicator. Enjoy!

#1 : YOU ARE THE MESSAGE

The Good News
Now that I've told you what your goal should be, let me give you the good news. You can become as good as some of the people you admire on TV. And, assessing your skills can be fun, because it helps you to know yourself better. It also improves your relationships with the people around you. In short, it helps you get what you want.
One important note : you can't rely on other people to change themselves to accommodate you. That's a strategy--with your composite message. If there is a misunderstanding between the communicator (you) and the "communicatee" (your audience), it's the communicator's fault. This requires that you take complete responsibility for the flow of communications, wether you're speaking or listening. This is good news, because it empowers you to be, in effect, in charge, of every communications situation you're in. You can change the mood and the flow of the communications exchange.

Hopeless?
Bob Hope taught me that lesson when i was young 23-year-old asociate producer of "The Mike Douglas Show." I unexpectedly met Hope when he was on a media tour to promote his book "I Owe Russia Twelve Hundred Dollars." I say unexpectedly because Hope was passing through Cleveland, Ohio, where our then-local shiw was produced, when his publicist suddenly called us to say that the great comedian would appear on your program. In the sort of chance that can make or break young person's career, all the producers senior to me were either ill or out of town on business when we got the chance to have Bob Hope as our star guest. I was so inexperienced that I thought that management would cancel the show rather than let me take charge, but they gambled on me.
Hope arrived at the front door of the television station with a large entourage of public relations people, local friends, and hangers-on. I was pretty intimidated. I knew Bob Hope's appearance could be the critical showpiece performance to help catapult "The Mike Douglas Show" into national syndication. As I met Hope, I mumbled nearly incoherently in trying to explain the show to him. Many of the people hanging around Hope were rolling their eyes as if to say, "Who is this kid and what are we doing here?"
I was too scared to say so, but I really wanted Hope to stay for our entire 90-minute show and sing, dance, and joke around. He wanted to plug his book and leave in five minutes. In the middle of my stammering, Hope grabbed my shoulders and steered me away from the others through a doorway into the scenery shop of the television station. Suddenly Bob Hope and I were alone.
He looked at me and said, "Kid, I know nothing about your show. I've never been on it and I don't know what you expect me to do. It's very important for you to speak up and tell people exactly what you want. I'm a big enough star to refuse whatever you request, if I decide to. But if I don't even know what you want, there's no way I can give it to you. Now tell a little bit about the program and the host, when I'm on, where I enter, and what's expected of me."
I realized in a flash that I had one chance and had better go for it. I admitted to Hope that I was not the producer but that an awful lot depended on his staying for the entire program, to entertain as well as to plug his book.
He started to laugh and said, "The network is paying me a hundred thousand dollars to do that." He patted me on the shoulder and said "Okay, now that I know what you want, I'll let you know what I'll do later. Let's see how it goes. In the meantime, just tell me when and where I go on."
As it turned out, Bob Hope stayed for the entire show. Once he was in front of the audience his natural performer instincts took over. He enjoyed Mike, they sang a duet, Bob danced and joked with the audience. his command performance undoubtedly helped "The Mike Douglas Show" later to be sold into national syndication.
After the show, as he was leaving, he saw me and said, "How'd I do, kid?"
"You were great, Mr. Hope."
He turned and pointed at me, "Next time, speak up." He smiled and left.
I never forgot that lesson--and I've never been afraid to speak to anyone else since then. It's your responsibility--not your listener's--to insure that your message gets through, and if you don't speak up, people can't help you get what you want.
Let me demonstrate with one simple example. If you say to me, "I'll never lie to you," but you're looking at the floor when you say it, I could doubt that message or at least wonder, "Why doesn't he look at me when he says that? maybe he's not telling the truth."
On the other hand, if you take charge and look me in the eye, the statement becomes not only believable but also reassuring, strong, and positive.

Happy To Be Here
The words you choose to speak are important, but they're just part of your message. However, many people think that their words are the whole message. Corporate executives are famous for this. They often get up and send all sorts of weird signals to their audience. My favorite is, "Ladies and gentleman, I'm very happy to be here." But they're looking at their shoes as they say it. They have no enthusiasm whatsoever. They look either angry, frightened, or depressed about being there.
In fact, they're often only reading these words. So, while the words say "happy to be here," the rest of the person is sending a very different message. the signals are confusing, and the audience will always go with the visual signals over the verbal ones. They'll say to themselves unconsiously "He's telling me he's happy to be here, but he's really not. Therefore, he's either uncomfortable or liar, or both." The speakers was the message and the message was negative.

Well i still have so many part of this book to share. But consider it will be boring to read so many long paragraphs for hours, i decided to write it in some posts. This is the first chapter of my sharing. The next chapter about crutial thing which is "POOR RECEPTION" is will be posted very soon after this. So hopefully you guys enjoy this. Before i end this post, let's summarize this chapter. "The message is not the words that you say but the message is the speakers who say the words. We are still need prepare what will we say but we also need to prepare ourselves as the communicator. YOU ARE THE MESSAGE!" Yep, thats conclusion from me, you are free to sum up this by yourself. i wish this post is usefull for you. Learning a little is better than not at all.

Have a wonderful Thursday everybody!
GBU!


Cheers,
Ketty Tressianah

Mother's Day Card

I made my own Mother's Day cards this year, and I am so pleased with the results. Sometimes I finish a card and I'm like...eh its decent, but I really like these. A happy early Mother's Day to all the mommies out there!


If you're reading this Mom, which you probably are...your surprise is ruined. Sorry.

Coconut-crusted Coley Fillets with Cucumber Shallot Pickled Salad



I can't believe it took me so long to discover pouting. It's like cod with the price tag torn off. Another great sustainable fish is coley, also known as the "poor man's cod". Its flesh is not as pretty as cod, because it's a little grey, but it's a tasty fish with a light texture too, and is highly praised by British chefs like High Fearnley-Whittingstall.

This is a very light refreshing dish, inspired by classic southeast asian flavours like coconut, rice vinegar, shallots and pickled cucumber.

Coconut-crusted Coley Fillets
serves 2 (as a light lunch/starter)
Ingredients
2 coley fillets
1/2 cup of unsweetened coconut flakes (+pinch of sea salt)
1 tsp grated ginger
2 tsp fish sauce
white pepper
1 tbsp coconut oil

Method
1. Preheat oven to 180 degrees celsius.
2. Pat dry and season the pouting fillets with the fish sauce ginger and pepper.
3. Lay fish on a baking dish greased with coconut oil, and sprinkle the coconut flakes over the top of the fish.


4. Bake uncovered for about 15 minutes (depends on thickness of the fish. You can poke gently with a fork to test for done-ness). Switch to 'broil' for the coconut flakes to toast and brown a little just before the fish is done (or dry toast on a pan and then sprinkle over, if you don't want to risk over-cooking the fish).


Cucumber and Shallot Pickled Salad
serves 2
Ingredients
1/2 cucumber
1 shallot (I used banana shallot, which is milder and sweeter)
1/4 cup rice vinegar
1 tsp unrefined cane sugar
1/2 tsp fish sauce
pinch of chilli powder


Method
1. Halve the cucumber so you can lay it flat, then slice thinly into little semicircles. Same goes for the shallot.
2. Combine all ingredients and toss well, let sit for at least a couple of hours, preferably longer. This only gets better.



Finish with fresh coriander. It might be a good idea to serve the salad beside, not below the fish instead, makes eating easier.. That said, the sharp pickled cucumbers and shallots really bring out the fragrant aroma of toasted coconut and coley. I also had it with sambal tumis (I will share the recipe soon) and I would say the sambal chilli is also a must, but maybe that's just me hehe.

Asian Tofu Salad Recipe

INGREDIENTS
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 8 cups mixed salad greens
  • 2 medium carrots, peeled, halved lengthwise and sliced
  • 1 large cucumber, chopped




Preparation
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Tofu in a large nonstick skillet, place 2 tablespoons of dressing. Cook over medium high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from heat, add 1 tablespoon of dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with warm tofu.
Tips and comments
Make ahead tip: (Step 1) to keep, will be dressing in the refrigerator for 2 days to cover. Whisk just before using.
Nutrition
Per serving: 237 calories, 16 grams fat (2 g sat, 8 g mono); 0 mg cholesterol, 16 grams carbohydrates, 4 grams added sugar, 11 grams protein, 5 grams fiber, 454 mg sodium, 749 mg potassium.

Nutrition bonus: Vitamin (180% daily value), A, Folate (41% DV), Vitamin (38% DV) C, calcium (29% DV).

Carbohydrate Servings: 1 1 / 2

Three vegetable, 1 medium fat meat, 2 fat, 1 1 / 2 Carbohydrate Servings: Exchanges

Asian Tofu Salad Recipe

INGREDIENTS
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 8 cups mixed salad greens
  • 2 medium carrots, peeled, halved lengthwise and sliced
  • 1 large cucumber, chopped




Preparation
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Tofu in a large nonstick skillet, place 2 tablespoons of dressing. Cook over medium high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from heat, add 1 tablespoon of dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with warm tofu.
Tips and comments
Make ahead tip: (Step 1) to keep, will be dressing in the refrigerator for 2 days to cover. Whisk just before using.
Nutrition
Per serving: 237 calories, 16 grams fat (2 g sat, 8 g mono); 0 mg cholesterol, 16 grams carbohydrates, 4 grams added sugar, 11 grams protein, 5 grams fiber, 454 mg sodium, 749 mg potassium.

Nutrition bonus: Vitamin (180% daily value), A, Folate (41% DV), Vitamin (38% DV) C, calcium (29% DV).

Carbohydrate Servings: 1 1 / 2

Three vegetable, 1 medium fat meat, 2 fat, 1 1 / 2 Carbohydrate Servings: Exchanges