65. Apple Sesame Broccoli Slaw Salad

This is my oriental adaptation of my apple salad and I don't put it on any bread. Chop everything into a large bowl, whisk together dressing, pour over salad and stir. Hold the chow-mein noodles until a few minutes before serving so they won't get soggy. I like to eat this by itself for a lunch - if you have any suggestions of what to serve with it I would love to hear it! Makes 2 large or 4 small servings. As always my amounts are eyeballed!

2 diced apples (any kind)

3 sliced celery stalks

1 cup halved green grapes

3-4 sliced green scallion onion

1 small can mandarin oranges

2 cups broccoli slaw (pre-made)

1 cup crunchy chow-mein noodles

sesame dressing:

1/4 cup vegetable oil

• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 3 teaspoons sugar, honey, or agave
• 1 teaspoon sesame oil
• 1/4 teaspoon dried crushed red pepper
• 2-3 dashes ginger powder

64. Rice with Peas and Cilantro

Yesterday I had some leftover rice and wanted to use it to make a quick lunch for me and the kids. I added frozen peas, warmed the rice and peas together, chopped cilantro and scallion onion, added soy sauce and mixed it all together. Very fast, easy and yummy!

4 cups cooked Rice

2 cups frozen Peas

2 large Scallion Onions sliced

small handful Cilantro chopped

Soy Sauce (to taste)

This was for lunch and would serve 2 adults. For a family you should multiply.

63. Hummus wraps

A staple in my house in hummus. We just use flat bread or tortillas, spread the hummus and start adding anything that sounds good. Often I think of it as a hand held salad. Here are some filling options.

Fried Tempe

Avocado

Lettuce

Tomatoes

Onions

Cheese (my favorite is Feta)

Olives

Herbs - any kind

Shredded Carrot, Cabbage, Squash

Spinach

Red and Green peppers

Celery

Corn

Tabouli

Salsa

and anything that will fit. I will often use lemon juice or salad dressing to add flavor. It is a great way to eat up raw veggies and a fast easy on the go lunch. Often times I use leftover cooked veggies or just do hummus alone!

62. Cherry Tomato Pasta

I have made this three times now and every time I have been surprised at how yummy it is. I saw Martha Stewart use cheery tomatoes by sautéing them in oil until they burst and it inspired me!

Pint or two of cherry tomatoes (leave whole)

3-4 Tbs olive oil or butter

2-4 cloves garlic (minced)

red pepper flakes

salt(to taste)

italian spice mix (optional)

Fresh basil leaves (a handful)

juice of one lemon (or 1 tsp Red Wine Vinegar)

fresh parmesan cheese

1 Tbs butter (optional)

Pasta (any variety - cook as usual)

First I warm the olive oil and add garlic. Don't brown it just cook until it becomes fragrant and then add tomatoes. Add (Vinegar if using in place of lemon juice), a couple dashes of red pepper flakes, few dashes of Italian spice mix (don't over season!), and salt to taste. Cover and cook on medium until all tomatoes have burst open. Lightly coat cooked pasta with butter and put sauce over pasta. Sprinkle with lemon juice, fresh basil and parmesan cheese. The more ripe the tomatoes the sweeter the sauce. Amazing! Just serve with a simple spinach salad. If you eat seafood you can add shrimp to the tomatoes while they are cooking and it makes a very satisfying meal. But certainly not necessary. Enjoy!

Note: make sure you use vinegar OR lemon juice not both!

Changes coming (I Hope!)

My upcoming entries are likely to be more sides or meal-parts. I am gravitating toward a more raw-inclusive diet and eating more often and less large meals. I still have a husband to please so his tastes will still be coming as well but I will be changing my style a little. Just so you know.

61. Carrot Salad

I just had a craving and made my own variation. So good I could have eaten it all myself if I didn't have to share with my kids.

4 finely shredded carrots

1/2 cup (or more) dried cranberries

1 green apple diced

3 Tbs mayo

1 Tbs honey

1/2 - 1 Tbs fresh lemon juice

All amounts are flexible. This is what I did and I loved it! If you want to let it sit an hour you could but I couldn't wait!

60. Egg Drop Soup

Today my kids and I are feeling crummy with colds so I wanted something soothing for lunch and this turned out pretty amazing!

4 garlic cloves (sliced or minced)
1 TBS Olive Oil
1 TBS Sesame Oil
32oz - Veggie Broth ( I used bullion cubes)
6 Scallion Onion Sprigs (chopped)
White Pepper (from pepper grinder)
1/4 cup cold water
1 TBS Corn Starch
4 Eggs

Mix together starch and water set aside. Scramble eggs and set aside. Lightly brown garlic with both oils in soup pot. Add Broth or water and bullion cubes. Add onion, couple twists of pepper, and stir in starch mixture. Bring to Boil. Turn off heat and immediately pour in eggs in a slow steady stream and stir constantly in one direction while pouring and for about a minute. Cover and let sit for about five minutes to ensure eggs are fully cooked. Enjoy! Perfect for a get-well-soup or to compliment an Asian dish. Could definitely add more veggies if you wish.