Tag Archives: oil

SHRIMP, SUGAR SNAP PEA, AND RADISH SALAD WITH SESAME DRESSING – FAYETTEVILLE PILATES AND BARRE

10 Thursday Jul 2014

Posted by in Recipes, Salad, Summer

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Due to the milder than usual late spring/early summer, and dinners like this Shrimp, Sugar Snap Pea and Radish Salad, which required minimal cooking, we just turned on our air-conditioning a couple of days ago. For the beginning of July in Arkansas that is unusual, but for the most part we were very comfortable, keeping the doors and windows wide open, and taking advantage of the gentle breezes out on the back deck and down by the pool. However, there were a couple of times I gathered the kids in the car and headed for an air-conditioned destination – usually involving the extra chill of ice-cream to cool us down.

Shrimp, Sugar Snap Pea and Radish Salad with Sesame Dressing

shrimp sugar snap pea salad

1 pound medium shrimp, shelled and deveined

1 cup sugar snap peas

6 to 8 radishes, thinly sliced

2 green onions, thinly sliced

1 cup shelled edamame, thawed

1/3 cup rice vinegar

1 tablespoon canola oil

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

1/2 teaspoon salt

1 1/2 to 2 tablespoons toasted sesame seeds

Bring a large saucepan of water to a boil. Add the shrimp, cook the shrimp for 2 minutes then drain.

Toss together the shrimp, sugar snap peas, radishes, green onion and edamame.

In a small bowl, whisk together the vinegar, canola oil, sesame oil, ginger and salt.

Pour the dressing over the salad and toss to coat. Sprinkle with sesame seeds and toss until they are evenly distributed.

Enjoy!

Recipe adapted from USA Weekend, August 2012

http://www.usaweekend.com/section/FOOD

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COLORFUL COLESLAW and MARDI GRAS SLAW and HARVEY HOUSE SLAW

26 Monday May 2014

Posted by in Coleslaw, Recipes, Side Dishes, Summer, Vegetables

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Thinking of all those who have served in the Armed Forces on this Memorial Day.

Although this holiday typically signals the beginning of the summer vacation season – outdoor cooking, being by the water, boating, picnicking, sunscreen and bug spray, the kids in our district were in school today, making up one of the days they were at home over the winter, due to inclement weather.

However, we barbecued with friends over the weekend, camped and spent a lot of time beside, on, and in the lake, so they were able to have a taste of summer, before being dropped at the school doors this morning.

The three coleslaw recipes below are all delicious, and would be wonderful and welcome at any celebration.

 Colorful Coleslaw

3 tablespoons grainy mustard 2 tablespoons honey 2 tablespoons fresh lime juice 2 tablespoons cider vinegar 2 tablespoons olive oil salt and freshly ground black pepper to taste 1/8 head red cabbage, cored and thinly sliced 1/8 head green cabbage, cored and thinly sliced 1 carrot, shredded 1 green pepper, cored and diced 1/2 fennel bulb, halved, cored and thinly sliced 1/4 cup fresh cilantro leaves, chopped 1 tablespoon poppy seeds In a large serving bowl, whisk together the mustard, honey, lime juice, vinegar, oil, salt and pepper. Add the cabbages, carrot, green pepper, fennel, cilantro and poppy seeds, and toss well to combine. Adjust seasonings as desired. Enjoy! and please share recipedoodle with your friends! Recipe adapted from USA Weekend, May 2012 www.usaweekend.com/section/FOOD04/Recipe-Archive‎

Mardi Gras Slaw

1/3 cup mayonnaise (I used low fat) 2 tablespoons cider vinegar 1 teaspoons mustard seeds 1/2 teaspoon salt 1/8 teaspoon ground red pepper 4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup shredded carrot 3 green onions, chopped

Combine mayonnaise, cider vinegar, mustard seeds, salt, and ground red pepper, stir with a whisk. Add the green cabbage, red cabbage, carrot and green onions, toss to coat.Enjoy! Recipe adapted from Cooking Light, July 2013 www.cookinglight.com/food/recipe-finder/‎

Harvey House Slaw

1 celery stalk, sliced 1/4 cup parsley, chopped 1/2 package coleslaw mix 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons sugar 1 teaspoon salt 1/2 cup vinegar 1/4 cup oil

In a large bowl, mix celery, parsley and coleslaw mix. In a saucepan combine mustard, celery seed, sugar, salt, vinegar and oil. Mix well and bring to a boil, stirring. Pour over slaw. Cover and refrigerate for at least 4 hours. Drain excess liquid. Toss well to mix before serving. Enjoy! Recipe adapted from We Gather Together, October 2001

ROASTED ACORN SQUASH WITH ORANGE OIL

21 Tuesday Jan 2014

Posted by in Vegetables, Winter

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A little burst of citrusy sunshine for a cold winters day.

ROASTED ACORN SQUASH WITH ORANGE OIL

1 tablespoon freshly grated orange zest
2 tablespoons olive oil
1 acorn squash
1/3 cup fresh orange juice
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
2 sprigs of fresh thyme, stems removed

Heat oven to 375F.
In a small bowl, whisk together orange zest and 1 tablespoon of olive oil until well combined, set aside.
Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2 inch thick half moons.
Add to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.
Arrange squash, skin side down, inside a pie plate. Top with any juice remaining in the mixing bowl. Cover with foil and bake for 30 minutes or until squash is fork tender.
Remove from the oven and drizzle with reserved olive oil mixture.
Season with additional salt and pepper to taste, if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎