Tuesday, August 30, 2011

Sweet Mango Zucchini Couscous with Raw Pistachios Salad


I had this salad at my mother-in-law's one time. She gets salads from her neighbour Rosy who makes these salads professionally. I never wrote down the recipe, or asked her for the actual recipe. So this is from memory, meaning her salad is more delicious than mine. I added the happy surprise of pistachios! YUMM! Regardless I LOVE this salad. Hope you enjoy it too. It's refreshing and super quick and easy to make.

 FUNDABBLER FACT 

Pistachios are great for so many things. "A serving of Pistachios will give you 3 grams of fiber which is the same as instant oatmeal and more than a bowl of cheerios. Pistachio nuts are the only nuts to contain two carotenoids.   These carotenoids, lutein and zeaxanthin are associated with eye health.  Both help reduce the risk for age-related macular degeneration which is the leading cause of acquired blindness for the aging in America" 


Takes about 30 min to make
Serves 4-6 


 INGREDIENTS 

Mangoes - 2
Zucchini - 2
Dried parsley - 2 table spoons

Couscous - 1.5 cup
Boiling water - 1.5 cups
Belle Peppers - 1 large orange
Dried Cranberries - 1 cup
Orange Juice - 1/4 cup (or juice of 1 fresh orange)

Raw Pistachios - 1 cup
Salt and pepper to taste
Olive oil - 1/2 cup
Cinnamon - pinch


 INSTRUCTIONS 



Mix your 1.5 cups of dried couscous 



with your parsley, salt and pepper and dash of cinnamon. Add your 1.5 boiling water. Stir. Place in Microwave for 2 min. Fluff when out.

Cut your mangoes


Cut your zucchinis



Cut your belle peppers



Add your dried cranberries 



Add your OJ



Mix with your Couscous 



Add your olive oil



Mix and serve Sprinkle with with some raw pistachios, it gives it a great crunchy creamy texture. So good! 



Enjoy!

Monday, August 29, 2011

Broccoli Salad with Orange, Baby Corn and Sesame Seeds


As you know I hate washing broccoli so when I wash it I buy a bunch and do it all at the same time. It helps me to buy organic, I feel like it's cleaner. So this is what I did with the other half of the broccoli I bought the other day (the rest became a stir-fry rice with my rice leftovers)


FUNDABBLER FACT


Serves 4-6
Takes about 1 hour to make (because of the oranges use substitute for quicker prep)

INGREDIENTS

Orange - 3 peeled and sliced without outlined membrane (use canned mandarins to save time)
broccoli - 2 cups chopped
Sesame Seeds - 2 table spoons
Chicken- to shred about 1/2 cup (optional) I like it with more than with (about 1 small chicken breast)
Green Onions - 1 bunch sliced 
Baby Corn - about 1/2 can (approximately 1 cup chopped)
Olive oil  - 2 table spoons 
Apple Cider Vinegar - 1/2 cup
Salt and pepper 

INSTRUCTIONS

Cut and wash your broccoli.



Cur your oranges into slices without skin and membrane



Mix your salt and pepper oil and vinegar and add to salad. You can use sesame oil, but I thought it was enough sesame flavor so your choice.


I added some shredded chicken. (optional)

Add sesame seeds.



Green Onions


Add your Baby Corn



Mix and serve! 




Enjoy!

Thursday, August 25, 2011

Cabbage Salad - Creamy AND Tart




I really really enjoyed this salad. I prefer the creamy, but put up both because I made both. I have had a draw to cabbage the last few months, and finally it appeared in the market. The red. One of the farmers was so kind enough to even sell the smaller head of cabbage for 50 cents instead of the 1$ he was selling his "duds" for. TOO COOL! After making the salad and totally indulging in it, I was wondering what it could be good for!? After some research I learned that there is a popular cabbage diet, because cabbage is good in aiding weight loss. I also learned that cabbage is great for the brain and actually can be used to help prevent Alzheimer's! This struck a light bulb in my head and connected two dots that had yet been connected. I remember way back in one of my massage therapy classes, actually a side class I took in sound therapy (stay with me now!) the instructor said how in Chinese medicine, they believe that the food you eat aids in the body part it resembles. IE: Kidney beans for the kidney, Celery for the bones, and cabbage for… You guessed it! For the brain Too cool right!? Anyway I was quite amused and had some food for thought while I chomped down another serving of my salad. :) Enjoy!

 FUNDABBLER FACT 

Red Cabbage can interfere with the uptake of iodine and so should be avoided by people with goitre.  

Cabbage salad Creamy or Tart?

BASE

Cabbage - chopped about 3 cups
Celery - about 3 stalks chopped
Carrots - 3 cups grated
Fresh Parsley - about 2-4 table spoons chopped
Chives or green onions - about 2 table spoons chopped
Sage (ideally fresh but dried will do) - a 1/4 teaspoon
Celery Salt - 1 teaspoon
Pepper to taste - I put about 2 teaspoons
Apple Cider Vinegar (or white vinegar) - about 4 tablespoons
Dijon Mustard - 2 teaspoons (optional)


*VARIANCE* 
add diced apples of choice


 CREAMY  
Mayonnaise - 1/4 cup
Sour Cream - 1/4 cup

 TART 
Lemon - Juice of 1 
Top off with Blue Cheese - either crumble or as topping sliced; allow person to mix in.
Walnuts - a handful
Raisins - about a handful as well. 


Serves 4-6
Takes about 30 min to make

 INSTRUCTIONS 

Chop your washed cabbage. 



Grate your carrots



Chop your parsley



Cut your Chives and dash of fresh sage (optional on the sage)



Add your Salt of Celery



Chop your Celery


Add in your pepper
Dijon mustard



Apple cider vinegar



Then your Sour cream 



and mayo if you are making the creamy one. 
Some pepper to taste and stir! 




Add your lemon/lime 



to the tart salad and top with some blue cheese, walnuts and raisins for the tangy one.



Serve 





and enjoy!

Monday, August 22, 2011

Brown Rice Salad



Need for Fiber? Try this recipe! Super healthy yummy and easy to make! Kid friendly too! I find that when raw veggies are diced finely and mixed with pasta or rice, my 2 year old can no longer separate the "good from the bad" and ends up eating it all! YAY for mommy tricks!

Takes about 1 hour to make
Serves about 6-8





 FUNDABBLER FACT 

White rice is processed brown rice, which is why brown rice has so many more nutrients, it has not been stripped of it! 


 INGREDIENTS 

Broccoli - small head
Frozen peas, carrots, beans and corn - 1 cup
Dried parsley - 1 tablespoon 
Ground cumin - 1 teaspoon 
Dried mint - 1/2 teaspoon 
cinnamon - a dash
salt and pepper to taste
green onions chopped  - half a bunch of 
Cheddar or your choice of hard cheese - about 400 g of  (or more _ YUM) diced in 1cm cubes
Brown rice (uncooked) - 4 cups 
Bouillon cube - 1 
Black Beans - 1 can rinsed
Bell peppers - 2 large the color of your choice (red and orange are better nutritionally speaking) diced
zucchini - 1 large diced 
Olive oil
Balsamic vinegar

Variants:
Avocado - 1 diced and sprinkled with with lime juice
Add mayo

 INSTRUCTIONS 

First Cook your rice - 4 cups rice add enough water so that water sits 2 cm above the top of the levelled rice and a bouillon cube. 



While that cooks, dice your Cheese



Dice your bell peppers



Defreeze your cup of frozen veggies.



Cut your green onions



Rinse and add your black beans



Add your spices.




Blanch and cut your broccoli




Add your zucchini (yellow or green whatever you have on hand)



Add in your oil and vinegar and stir.



OPTIONAL: Add your Avocado if you choose to. This is a great alternative to adding the mayo, you get the creamy flavor. Just be sure to add your vinegar at the same time to avoid browning of your avocado. 

OR 

Mayo to taste



Serve and Enjoy!

Friday, August 19, 2011

Mélanie's Salad




This is Mélanie's salad. I love it and always have since the day I put it in my mouth! She makes it better of course, it's originally her dad's recipe. It's a vinegary, savory, happy texture party in your mouth. Hope you enjoy it as much as I do. It works in all seasons, not just summer. She says the trick is in the olives and palm hearts! If your olives are great, and your palm hearts tender, your salad will be great.


 FUNDABBLER FACT 

Baby corn is just that, immature harvested corn! Traditionally in Asian (Chinese) cuisine but making its way to the western world.

 INGREDIENTS 

Mini Corn - 1 can (about 1 cup)
Green olives - 1 cup
Hard Cheese - Gouda is my choice, but white cheddar is good too about 1 cup of 1.5 cm cubes
Tomatoes - 2 large; largely cut
Cucumber - 1 English cucumber; largely cut
Palm of hearts - 1 can cut...largely
Balsamic Vinegar - about 1/4 cup
Olive oil - about 1/4 cup
Pepper to taste


Serves about 6
Takes about 20 min to make

 INSTRUCTIONS 

Chop your mini corn



Chop your cucumber



Chop your tomatoes



Add your olives



Add your Palm of hearts



Chop your cheese 



Add your pepper, oil, and vinegar





ENJOY!