There is alot of substituting you can do with this recipe. It all depends on what you have around and what you like.
- 2 packages of ramen noodles (I use chicken flavor, because I use some of the flavoring in the dressing)
- 1 pound of cole slaw mix
- 1 bunch of scallions sliced thin
- 3/4 cup canola oil
- 1/2 cup apple cider vinegar
- 1/2 cup raisins or craisins
- 2 Tbsp sugar (+ or – to taste)
Crunchy stuff: (pick a few 3 )
- slivered almonds *
- sunflower seeds *
- flax seeds
- pumpkin seeds
- pistachio nuts – chopped
- toasted sesame seeds
- black oriental sesame seeds (looks GREAT in salad) *
- wasabi peas
Break up ramen noodles while still in bags.
Place noodles on bottom of large salad bowl
Top with raisins, then cole slaw mix, then scallions – in that order.
Add the crunchy stuff you chose on top.
Mix well – oil, vinegar, sugar and a bit of the seasoning from one packet of ramen. Pour over top. Let it sit for at least an hour, or even overnight.
Toss all together and serve.
The noodles on the bottom will soften with the dressing. This is why you do not toss right away.
* means I always use these
Enjoy! I love you!
- 8 oz whole-wheat penne
- 1 tablespoon olive oil
- 8 sage leaves
- 1 medium red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 medium butternut squash (2 lb), peeled, seeded & cut into 1″ cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
Cook penne as directed on package.
Heat oil in a large skillet over medium heat.
Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.
Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes.
Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes.
Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute.
Serve, garnished with cheese and sage.
I love you
1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
1 cup cherry tomatoes
1 jar (12 oz) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9″ pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.
280 calories per serving
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