Potato Salad
I made this a while back to go with lebanese-styled roasted chicken. i just decided to post it now.
here's the recipe from zov's:
2 pounds small red-skinned potatoes, cut into 3/4-inch pieces
for the dressing:
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
2 1/2 teaspoons salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1 teaspoon crushed dried mint
for the salad:
1/3 cup finely chopped green onions
1/3 cup finely chopped red onion
3 tablespoons finely chopped fresh mint
fresh mint sprigs, for garnish
to prepare the potatoes:
fill a large pot with water 2 inches deep. place a steamer basket in pot. cover pot and bring water to a boil. place potatoes in basket and steam until just tender, stirring after first 4 minutes, about 8 minutes total. remove potatoes from pot.
to make the dressing:
meanwhile, whisk lemon juice, oil, 2 1/2 teaspoons salt, 1 teaspoon black pepper, and dried mint in large bowl to blend.
to prepare the salad:
add drained hot potatoes to the dressing and toss to coat. add green onions, red onions, and chopped fresh mint. toss gently to combine. set salad aside until it is room temperature, tossing occasionally.
to serve:
season salad to taste with salt and pepper. garnish with fresh mint sprigs and serve.
Uploaded by baostar
Diet Food
Sesame Tofu Stir-Fry Over Rice
I've been cooking light as of late for my girlfriend because she's on a diet while i just eat whatever i like and don't gain a pound. it's very hard for her to be around someone like me, where there's nothing but good food around all the time. what i can do? should i not eat all these fatty food around her, hide all the sweets? eat healthy food too and make it easier on her diet? i'm already starting to cook meals from cooking light magazine like this one for her.
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
1/2 teaspoon salt, divided
1 (1-pound) package firm or extrafirm tofu, drained and cut into 1-inch cubes
2 teaspoons peanut oil
2 teaspoons dark sesame oil
cooking spray
4 cups thinly sliced shiitake mushroom caps (about 3/4 pound)
3 cups (2-inch) slices asparagus (about 1 pound)
1/4 cup thinly sliced green onions
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon chili garlic sauce (such as lee kum kee)
2 cups cooked long-grain brown rice
preparation
combine sesame seeds and 1/4 teaspoon salt in a large bowl. add the tofu cubes; toss gently to coat. combine oils in a large nonstick skillet over medium-high heat. add tofu; stir-fry 5 minutes or until tofu is golden. remove tofu from pan; keep warm.
return pan to heat; coat with cooking spray. add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown. add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. reduce heat to medium; stir in green onions.
combine broth and next 4 ingredients (broth through garlic sauce). add broth mixture to pan; remove from heat (sauce will thicken). add tofu and remaining 1/4 teaspoon salt; toss gently to combine. serve over rice.
Uploaded by baostar
I've been cooking light as of late for my girlfriend because she's on a diet while i just eat whatever i like and don't gain a pound. it's very hard for her to be around someone like me, where there's nothing but good food around all the time. what i can do? should i not eat all these fatty food around her, hide all the sweets? eat healthy food too and make it easier on her diet? i'm already starting to cook meals from cooking light magazine like this one for her.
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
1/2 teaspoon salt, divided
1 (1-pound) package firm or extrafirm tofu, drained and cut into 1-inch cubes
2 teaspoons peanut oil
2 teaspoons dark sesame oil
cooking spray
4 cups thinly sliced shiitake mushroom caps (about 3/4 pound)
3 cups (2-inch) slices asparagus (about 1 pound)
1/4 cup thinly sliced green onions
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon chili garlic sauce (such as lee kum kee)
2 cups cooked long-grain brown rice
preparation
combine sesame seeds and 1/4 teaspoon salt in a large bowl. add the tofu cubes; toss gently to coat. combine oils in a large nonstick skillet over medium-high heat. add tofu; stir-fry 5 minutes or until tofu is golden. remove tofu from pan; keep warm.
return pan to heat; coat with cooking spray. add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown. add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. reduce heat to medium; stir in green onions.
combine broth and next 4 ingredients (broth through garlic sauce). add broth mixture to pan; remove from heat (sauce will thicken). add tofu and remaining 1/4 teaspoon salt; toss gently to combine. serve over rice.
Uploaded by baostar
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