ORIENTAL SHRIMP SALAD

Image by adactio via FlickrTo love Oriental Salads is to live life to it's fullest.  Here's a recipe that will allow you to do just that.  Oriental Shrimp Salad to die for.

INGREDIENTS:

4 cups of chicken broth or canned broth if you must
1 8-ounce package of buckwheat (soba) noodles
3 cups of fresh spinach leaves
3 cups of Bibb lettuce
2/3 pound of medium prawsn, cooked, shelled and deveined
1/2 pound of snow peas steamed 2 to 3 minutes or until crisp-tender
1/2 pound fresh asparagus, steamed 3-4 minutes or until barely tender
3 carrots, sliced diagonally into 4 or 5 pieces and steamed 3-4 minutes or until crisp-tender
1/2 English cucumber, peeled and thinly sliced
1 small bunch of radishes, trimmed and thinly sliced
1/2 cup canned water chestnuts, drained
Wasabi Vinaigrette

PREPARATION:

In a medium saucepan, bring chicken broth to a boil.  Add noodles and boil 5-7 minutes or until noodles are tender.
Drain
Arrange spinach and lettuce leaves over chilled salad plates.  Mound noodles to one side of each plate.  Arrange prawns next to noodles.  Surround with snow peas, asparagus, carrots and cucumber.  Garnish with radishes and water chestnuts.  Serve hot or cold with Wasabi Vinaigrette.

Now wasn't that simple?  And just wait until you taste it... oh so good.
Steve and Kim

FRUITY COLESLAW

Fruity coleslaw on a summer afternoon is a wonderful way to top off a light and delicious meal.  Here's one of our favorite recipes that uses fresh fruit as it's base and rich taste as it's topping.  We hope you enjoy it as much as we do.

INGREDIENTS:

1 cup of fat-free plain yogurt
1/2 cup of honey
1/4 cup white vinegar
3 teaspoons of lemon juice
1/2 teaspoon of salt substitute
1/8 teaspoon pepper
1 can (16 ounces) reduced-sugar fruit cocktail (drained)
2 cups of blueberries fresh from the garden if possible
1 cup sliced fresh strawberries
1 medium ripe banana (sliced)
1 package (16 ounces) of coleslaw mix

PREPARATION:
Combine the yogurt, honey, vinegar, lemon juice, salt substitute and pepper.  Then add fruit cocktail, berries and banana.  Stir in coleslaw and serve fresh.

This is a recipe that not only tastes great it is good for heart health as well.  So, eat well, enjoy and be healthy.
Steve and Kim

TUNA TOMATO RED ONION AND OLIVE PITA

It is summer.  You are hungry but are concerned with preparing something in your kitchen as you don't want it to heat up too much.  What to do?  Well, here's a fresh and tasty idea that we think you'll enjoy.  It's kind of like a salad on pita bread.  Tuna, Tomato, Red Onion and Olive Pita.  Try this:

INGREDIENTS:
2 Tablespoons of fresh lemon juice
2 Tablespoons of olive oil
Kosher salt and pepper
3 5-ounce cans of solid white tuna, drained
1/2 small red onion, thinly sliced
1/2 cup of grape tomatoes, halved
1/4 cup pitted Kalamata olives, halved
1/4 cup flat-leaf parsley, roughly chopped
4 small or 2 large pitas, halved crosswise

PREPARATION:
*  In a large bowl, whisk together the lemon juice, olive oil and 1/4 teaspoon each of salt and pepper

*  Add the tuna, onion, tomatoes, olives and parsley and then gently toss everything to combine

*  Open the pita halves and fill it with the tuna salad

There's only about 281 calories in this meal so you can even have two if you like.  So sit back, grab a napkin and enjoy this tasty light delight.

Steve and Kim

MARINATED FETA AND OLIVES

Image by Darwin Bell via Flickr
Happy November Everyone.  I trust you all went out and voted yesterday.

Here's a yummy recipe sent in by Carol Feltman of Washington State.  It looks really good.  I encourage you to try it as I will be in the next few days.


Marinated Feta and Olives
1 pound feta cheese, cut into 1/2 inch cubes
1 cup pitted Kalamata olives
1 cup pitted green olives
1/2 cup bottled roasted red sweet peppers, cut into strips
1 red onion, cut into thin wedges
1/2 cup olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 T. fresh thyme leaves
2 t. snipped fresh oregano
1/2 t. cracked black pepper
In large glass or stainless steel bowl, mix cheese cubes, Kalamata olives, green olives, roasted peppers and onion wedges. In screw top jar, mix olive oil, vinegar, garlic, thyme, oregano and pepper. Cover and shake well. Pour over mixture in bowl; toss gently to coat. Cover and marinate in refrigerator for 4 to 6 hours before serving. Serve with picks. makes 5 cups, or 10 servings. Make Ahead: Prepare as directed, except cover and store in refrigerator for up to 2 days.

ORIENTAL CHICKEN SALAD WITH MANDARIN ORANGE SLICES

Image by startcooking kathy & amandine via Flickr

Here is a salad that is quick and light and has lots of great taste for summer picnics etc. It serves 6-8 huge servings so if that is too much simply reduce the amount to make smaller portions.

INGREDIENTS:

1 2 pound bag of lettuce

1 bag of mixed greens

6 green onions, sliced

2 packages of Ramen noodles broken into pieces (without the seasoning packets)

3/4 cups of slivered almonds

1/2 cup of sesame seeds

Several cooked boneless, skinless chicken breasts

1 small can of mandarin oranges

PREPARATION:

Mix together the lettuce, salad mix and onions. Turn the over on to 300 degrees and toast the sesame seeds and almonds for about 10 minutes or until lightly golden. Toss into the salad and add ramen noodles.

DRESSING:

1 cup of vegetable oil

1/4 cup sugar

2 tablespoons of white vinegar

2 1/2 tablespoons of reduced sodium soy sauce

A dash of pepper

1 flavor package from the Ramen Noodles.

Mix together and toss into salad mixture. Top with grilled chicken breasts and mandarin orange slices.

It's a refreshing summer treat that you'll love. Enjoy!

Steve and Kim

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Caramel Apple Salad

Image via Wikipedia

Salads are always a refreshing addition to a meal. Here's one that will tickle your taste buds and put a smile on your face.

INGREDIENTS:
1 package 3 3/8 ounce instant fat-free butterscotch pudding.
8 ounce tub of fat-free Cool Whip.
8 ounce can of crushed pineapple with juice.
1 cup of mini marshmallows.
3 cups of chopped apples with peeling.
1 cup of dry roasted peanuts.

PREPARATION:
Mix the dry pudding, Cool Whip, pineapple and juice until it is well blended.
Stir in the remaining ingredients except the nuts. Refrigerate. Mix in the peanuts just before serving.

If you'd like more information about using whole foods in your diet go to our web-site
HERE. Look at everything there and especially the tabs of "what experts say" and "related info."
You'll learn everything you need to make a wise decision in your daily diet planning and fruit, vegetable and whole food requirements.
See you again soon.
Steve and Kim.

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CHICKEN CORN CHOUP

Here is a concoction that we're sure you'll enjoy. Sometimes we have to play with it a little bit as the consistency varies by amount. Sometimes it is like a chowder and sometimes it turns out like a soup. So, we've called it "choup." Enjoy!


INGREDIENTS:
6 medium to large potatoes, peeled and cut into bite-sized pieces
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 chicken boullion cubes
5 cups water
1 tablespoon of salt
1/4 cup butter
1 (13 ounce) can of evaporated milk
Pepper to taste
2 cups of shredded cooked chicken

HOW TO:
Combine potatoes, onion, carrot, celery, cubes, water, salt and butter in a pot and cook it until the vegetables are very soft, about 1 to 1 1/2 hours. Mash about 50% with a potato masher. This will help thicken the soup (choup). Add milk, chicken and corn. Stir until everything is combined and heat it through. Season to taste and enjoy.

We're sure you'll just love this tasty dish. Let us know what you think. Contact us at:
cookingwithsteveandkim@yahoo.com

In today's economy everyone is interested in saving money and we're just like you. We've discovered this interesting web-site that might help you save. Just click on the link and you'll be taken directly to it.
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Until next time, good eating!
Steve & Kim