Saturday, April 30, 2016

Qinoa and EdamameMason Jar Salad Recipe

This just looks so healthy and good! Have wanted to try a mason jar salad for awhile, but this one really caught my eye.  This was lunch yesterday and WOW  soooo good don't know what took me so long to try one of these salads. Everyone at work was completely intrigued and I ended up sharing. (good thing I wasn't to hungry)  If you haven't yet  tried  a mason jar salad I would highly recommend this recipe.

  • 1 to 1 1/4 cups Simply Dressed® Balsamic Salad Dressing
  • 2 cups cooked brown rice
  • 2 cups cooked red or white quinoa
  • Salt and pepper, to taste
  • 2 cups chopped celery
  • 1 cup grated carrots
  • 1 1/2 cup edamame, thawed
  • 1 cup chopped dried apricots or dates or a mix of
  • 1 cup crumbled queso fresco, goat or feta cheese,
  • 4 to 6 cups favorite salad greens
Transfer each grain to a separate bowl. Toss each with 2 tablespoons Simply Dressed® Balsamic Salad Dressing and season each with salt and pepper to taste.
Line up individual large mason jars or choose one large glass bowl and begin to layer the salad as desired. For the large bowl serving option, pour the remaining dressing over the assembled salad and with the aid of chopstick, gently open spaces to allow the dressing to seep into the salad. If using individual mason jars, place 2 tablespoons of dressing in the bottom of each jar. Leave 1 1/2” open space at the top of each jar. To serve, secure lid and shake the mason jar to distribute the dressing.

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Wednesday, April 27, 2016

My Best Fish Tacos

A taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.


Servings: 8


  • 2 pounds skinless red snapper or other mild white fish fillets
  • 1 cup all-purpose flour
  • 1 cup white rice flour
  • 2 teaspoons kosher salt
  • 2 cups club soda
  • Vegetable oil (for frying; about 8 cups)


  • 16 small corn tortillas (32 if you would like to use 2 per taco)
  • Cabbage and Jicama Slaw, Fresno Chile Hot Sauce, and sliced Pickled Jalapeños (for serving; click for recipes)
  • Sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

special equipment

  • A deep-fry thermometer



  • Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1” strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
  • Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
  • Fit a large pot with a deep-fry thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°.
  • Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
  • Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.


  • While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side. Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
  • Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and jalapeños. Serve with lime wedges.
  • Recipe by Alfia Muzio
  • Photograph by Christopher Testani

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Sunday, April 24, 2016

Po-Tacos for cinco de mayo

                                                                                  Photo by Catherine Mccord
Serves 4
Active Time
10 minutes
Total Time
1 hour


    • 4 sweet or russet potatoes
  1. Filling ideas:
      • pesto, greek yogurt and manchego cheese
      • chicken chili with cheddar cheese
      • refried beans, sour cream, and salsa
      • chicken with bbq sauce


    1. Preheat the oven to 400 ° F.
    2. Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.
    3. Slice the potatoes down the middle, scoop out half of the flesh, and fill with desired accompaniments.

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Wednesday, April 6, 2016

Avocado-Orange Spinach Toss salad Recipe

Baby spinach, mandarin oranges and avocado are teamed in this refreshing springtime salad from You can also substitute fresh orange slices for the mandarin oranges.


if you make your own dressing:

  • 1/4 cup orange juice
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon canola oil
  • 1/4 teaspoon grated orange peel
  • Dash salt
  •  Salad ingredients:
  • 6 cups fresh baby spinach
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup almonds, thinly sliced
  • 1/2 medium ripe avocado, peeled and sliced


  • 1. For dressing, in a small bowl, combine the first seven ingredients.
  • 2. Yield: 8 servings. 
  •  To make the spinach salad, toast the dry toasted almonds on a pie pan at 350° for 5-7 minutes, turn them, and toast another 4 minutes for extra crispness.  Toss spinach, drained chilled mandarin oranges, toasted sliced almonds, chopped avocado and spicy vinaigrette dressing.  And you have a refreshing, super-healthy, low calorie salad! 

Nutritional Facts

1-1/4 cups equals 71 calories, 4 g fat (trace saturated fat), 0 cholesterol, 38 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 fruit.

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