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Most of the time they speak in fractured English. They are as plagued by captions as celebrities are by paparazzi and they even have their favorite foods. They are LOLCATS, they’re all over the place- and BTW is it Caturday yet? Nope. Guess not, but we can haz cheezburgers anyways- and cookies- and invisible sandwiches.

Thanks to LOLCATS.com for this image

Thanks to What’s Cooking America for this recipe

Invisible Sandwich? No, unless you like using your imagination. However, tea sandwiches are tiny and will disappear in a hurry.

Carrot-Raisin Tea Sandwiches

Ingredients:

• 1 cup grated carrots
• 8 ounces (1/2 can) prepared cream cheese frosting
• 8 ounces cream cheese, softened
• 1/4 cup finely chopped walnut or pecans
• 1 loaf cinnamon raisin bread

Directions:

1. In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
2. Spread one side of each piece of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining bread slices.
3. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
4. Yields 10 whole sandwiches or 20 halves or 40 fourths.

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Thanks to Joy of Cooking for this recipe

So good you might eat them all yourself!

Everything Cookies

Ingredients:

• 1 cup (110 grams) walnuts or pecans, toasted and chopped
• 1 cup (226 grams) unsalted butter, room temperature
• 1 cup (210 grams) light brown sugar
• 1/2 cup (100 grams) white granulated sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups (260 grams) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (160 grams) old-fashioned rolled oats
• 1 cup (100 grams) raisins
• 1 cup (90 grams) sweetened coconut
• 1 cup (175 grams) chocolate chips

Directions:

1. To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
2. Increase the oven temperature to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.
4. Drop the batter by tablespoonfuls (can use a small ice cream scoop) onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 10 minutes or until golden brown around the edges. The longer the cookies bake the more crisp in texture they will be. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 48 cookies.

Thanks to LOLCATS.com for this image

Thanks to yahoo food for this recipe

Even aliens would love these!

Inside Out Burgers

Ingredients:

• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 tablespoon Worcestershire sauce 1 1/2 teaspoons paprika
• 1/4 teaspoon freshly ground pepper

Directions:

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)
5. To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Yield: 4 servings

Posted on August 26th, 2008 by Ruth
Filed under: Ruth's Take, Sandwiches, Sweets, Trends | No Comments »

Thanks to Here 2 China for this image

The Olympics have come to a spectacular close. The tourists are preparing to leave. The athletes are feeling the after-burn of muscle, heart and soul pushed to the limit of endurance and beyond- they’re ready to come home. We are proud of all of you!

Thanks to The Wandering Eater for this image

Thanks to Today for this and the other two recipes

Roasted brussels sprouts
Jacque Hamilton, senior executive chef, U.S. Olympic Committee

INGREDIENTS

• 1 slice of bread (1 oz)
• 1/2 cup finely chopped bacon
• 3 pounds of brussels sprouts, trimmed and halved
• 2 tsp. fresh lemon juice
• 1 tsp. olive oil
• 1/2 tsp. kosher salt
• 3 garlic cloves, thinly sliced
• 2 tsp. shaved fresh Parmesan cheese
• Cooking spray

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Place bread in food processor; pulse 2 times or until crumbly. Sprinkle on a baking sheet and bake at 425 for 5 minutes or until golden. Reduce oven temperature to 375.
3. In a small pan cook bacon until crisp, remove from pan and pat dry.
4. Combine sprouts and next 4 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375 for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice. Remove from oven and toss in the bacon crumbles.
5. Sprinkle 3 tablespoons breadcrumbs and Parmesan cheese over sprouts. Serve immediately. Yields 12 servings (serving size ¾ cup).

Thanks to The food pornographer for this image

Chicken stir-fry
Weightlifter Carissa Gump’s favorite recipe, Olympic Kitchen

8 servings

INGREDIENTS

• 1 lb Tyson chicken breast (sliced thin)
• 1/2 cup onion (cut in half and sliced thin)
• 1 tsp garlic (minced)
• 1/2 cup red pepper (julienne)
• 1/2 cup carrots (shredded)
• 3/4 cup broccoli florets
• 1/2 cup mushrooms (quartered)
• 1/4 cup water chestnuts (sliced)
• 1/4 cup Chinese pea pods
• 1 1/2 oz olive oil (divided)
• 1/2 oz sesame oil
• 3 oz teriyaki sauce
• 1 oz light soy sauce
• 1/2 tsp crushed red pepper
• 1 cup fresh bean sprouts
• 2 Tbs roasted cashew halves
• 1 tsp sesame seed oil

DIRECTIONS

1. Combine vegetables: onion through pea pods. Heat a large pan or wok until very hot. Add ½ the olive oil; heat just below smoking point. Add chicken and cook until fully cooked (165 degrees).
2. Remove from pan. Add sesame oil and the other half of olive oil to pan.
3. Add vegetables and stir-fry until they are bright and crisp. Combine teriyaki, soy sauce and crushed red pepper and add to vegetables. Add chicken. Stir to combine.
4. Remove pan from heat. Stir in fresh bean sprouts, cashews and sesame seeds.

Thanks to Blogging in Paris for this image

Baja chicken salad
Judo fighter Myles Porter’s favorite recipe, Olympic Kitchen

Serves 6

INGREDIENTS

• 1 1/2 cup panko breadcrumbs
• 1 Tbs curry powder
• 1 tsp ground ginger
• 3/4 tsp salt
• 3/4 tsp cumin
• 1/4 tsp crushed red pepper
• 1/4 tsp allspice
• 2 eggs (combined with 4 Tbs water)
• 6 4-oz Tyson chicken breasts
• 6 Tbs flour
• Canola cooking spray
• 6 oz fat-free ranch dressing
• 3 oz mango chutney
• 3 Tbs water
• 1 1/2 Tbs olive oil
• 2 Granny Smith apples
• 1 Tsp lemon juice
• 6 cups romaine (cut into bite-size pieces)
• 6 cups watercress
• 2 Tbs golden raisins
• 2 Tbs walnuts
• 1 1/2 tsp black pepper

DIRECTIONS

1. Heat oven to 375 degrees.
2. Combine panko, ¼ the amount of curry powder and ½ the amount of ginger with all of the salt, cumin, red pepper and allspice. Coat chicken with flour.
3. Dip chicken in egg mixture and dredge in the panko. Cover and set aside for 30 minutes.
4. Combine the rest of the curry powder, ginger, ranch dressing, chutney, water and oil in food processor; process until smooth.
5. Spray baking pan, and lightly coat chicken with cooking spray on both sides.
6. Bake chicken for 8-10 minutes or until crisp and temperature reaches 165 degrees. Slice into ½-inch slices and set aside.
7. Cut each apple into 15 wedges and toss with lemon juice. Combine romaine and watercress and place 2 cups on each salad plate.
8. Top with 5 apple slices, 4 oz of chicken, 1 tsp of raisins, 1 tsp walnuts. Sprinkle with black pepper and drizzle 3 Tbs dressing over each serving.

Posted on August 25th, 2008 by Ruth
Filed under: Ruth's Take | No Comments »

Thanks to Just Jared for this image

Sweet! Miley gets a Sunday treat from Coffee Bean & Tea Leaf. Don’t you want a Caramel Iced Coffee too? I do and that’s for sure. It’s muggy out today and this looks like a nice cool way to beat the heat.

Thanks to hotithink for this image

Thanks to Coffee Talks for this recipe

Caramel Iced Coffee

Ingredients:

• 3 cups of crushed ice or ice cubes.
• 1 ½ cups of cold coffee.
• ½ cup of whole milk.
• ½ cup of granulated sugar.
• 2 tablespoons of caramel syrup.
• 1 teaspoon of chocolate syrup.
• ¼ teaspoon of salt.
• Pinch of vanilla extract.

Directions:

1. In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.
2. Blend on medium speed for 20 seconds.
3. Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.
4. Serve as desired.

Servings : approx 2

Posted on August 22nd, 2008 by Ruth
Filed under: Beverages | No Comments »

Wow! Too much food yesterday. Waaaaay too much. So today I’m just dancing and trying out one recipe. See? I’m keeping it short, sweet and sizzling.

Thanks to BBQ Lovers UK for this recipe and image

Sizzling Pepper Rogan Josh Wraps

Cooking time 15 mins | Preparation Time 10 mins | Serves 2
Ingredients

• 1-2 tbsp Patak’s Rogan Josh Curry Paste
• 10 sprays one cal olive oil
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 tomato, cut into chunks
• 4 mushrooms, sliced
• 2 Patak’s Plain Wraps
• 1 tsp crushed garlic
• 1 tbsp 0% fat Greek yogurt
• Fresh coriander leaves to garnish
• 2 lemon wedges to garnish
• Handful of salad leaves to serve

Instructions

1. Heat a large wok until it is piping hot. Spray with the oil, add the peppers and stir fry for five minutes or until the peppers have charred.
2. Add the tomatoes and mushrooms and stir fry for three minutes.
3. Stir in the Patak’s Rogan Josh Curry Paste with the garlic and cook for two minutes before adding 1 tbsp water.
4. Warm the Patak’s Wraps in the microwave as directed on the packet.
5. Roll the wraps into a cone and secure with a cocktail stick. Spoon the vegetable mixture into the cones.
6. Serve garnished with a little green salad, a lemon wedge, the Greek yogurt and fresh coriander.

Posted on August 21st, 2008 by Ruth
Filed under: Sandwiches, Vegetarian | No Comments »

Thanks to I’m Not Obsessed for this image

Hey! crêpes with Kate Walsh would be fun. She went to meet friends at Solar De Cahuenga for lunch so, of course, me being me. I had to go check out the menu. It’s all about the crêpes folks- So, if Kate had asked me to come with them this is what I would have had, only I think the one they serve there is just plain Nutella spread. Now, if I only knew what Kate ate, all would be right in my world. *Sigh*

Thanks to Food Network for this image and recipe

Banana Nutella Crêpe

(If you’re not ready to try making crêpes you can buy them already done for you.)

For the crêpes:

• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• Pinch salt, preferable gray salt
• 2 tablespoons butter
• 4 tablespoons hazelnuts, peeled, toasted, chopped

For the filling:

• 4 bananas
• 3 tablespoons butter
• 2 fresh bay leaves
• 2 lemons, juiced
• 1 tablespoon brown sugar
• 1/4 cup tangerine juice
• 1 cup fresh raspberries, optional
• 1 small jar hazelnut spread (recommended: Nutella)

For the sauce:

• 3 tablespoons unsalted butter
• 2 lemons, juiced
• 1 tablespoon brown sugar
• Confectioners’ sugar, for serving

For the crêpes:

1. In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
2. Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

For the filling:

1. Peel bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise. In a large saute pan over medium-high heat melt the butter and cook until lightly browned, add the bay leaves to the hot butter and cook until it crackles slightly, add the lemon juice and sugar, stirring so that the sugar dissolves. Add the bananas and tangerine juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries, if using. Stir gently to combine. Set this mixture aside and let cool slightly.
2. After the crêpe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute pan over medium heat. Add 2 ounces of the crêpe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan. Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter. You should be able to produce 8 to 10 crepes.
3. Lay the crêpes out on a flat surface. Spread each crêpe with about 1 tablespoon of hazelnut spread. In one fourth of the crêpe, spoon about 2 tablespoons of the banana mixture and fold the crêpe over in half and in half again so that it has a triangular shape. Repeat this with all of the crepes.

For the sauce:

1. In a small saute pan over medium heat melt the butter and cook until lightly browned, add the lemon juice and brown sugar and stir to dissolve.
2. Serve the crêpes on a plate with the sauce spooned over the top and sprinkled with the remaining chopped hazelnuts and confectioners’ sugar.

Posted on August 20th, 2008 by Ruth
Filed under: Fruit, Nuts | No Comments »

Thanks to JT 4 Breakfast for this image

Awwww. Lunch in a bag again. Jessica and Justin looking cozy together, and a little serious too. I guess, no I know, eating is serious business and getting ready to chow down takes concentration. Look at all those containers. Could there be something as yummy as Jack ‘n Jill’s Pear and Brie Pannini in there? Or maybe some good old Mac “n Cheese- No wait a salad. A Pecan Citrus Salad? Oh well, your guess is as good as mine…Erhm! I am a little munchy myself today so here’s my warning. There’s lots of recipes to look at. Enjoy!

Thanks to Cooking After Five for this image and recipe

Pear and Brie Panini

• 1 ciabatta roll
• 1 tbsp. olive oil
• 2 ounces sliced brie (recommended: Saint Andre’)
• 1 small Bosh pear, cored and cut into thin strips
• 1 tsp. honey
• Freshly ground black pepper
• 1 handful arugula or spinach

Directions

1. Preheat a grill pan to medium or panini machine. Cut the ciabatta roll in half and brush each side with olive oil. Place them on grill pan and heat until golden, about 3-4 minutes.
2. Cover the bottom half of the ciabatta roll with brie slices. Top cheese with pear slices and drizzle with honey and a sprinkle of freshly ground pepper. Top with a handful of arugula and grilled proscuito, if using. Place the warm top half of the bread over the arugula and return to the grill for 2-4 minutes more to melt the cheese.
3. Remove from grill, cut in half, and serve immediately.

Thanks to Recipezaar for this recipe

Thanks to Troll Cave for this image

Mac ‘n Cheese with Stewed Tomatoes

SERVES 6 -8

Ingredients

• 1 (1 lb) box elbow macaroni
• 3 cups milk
• 1/4 lb butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons cornstarch
• 1/4 cup milk
• 12 ounces shredded extra-sharp cheddar cheese, divided usage
• 2 cans stewed tomatoes

Directions

1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions and drain, rinse and set aside.
3. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
4. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
5. Slowly add this to the hot milk mixture, stirring constantly with a whisk.
6. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
7. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
8. Mix well until macaroni is well coated.
9. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
10. Bake for 35 to 45, or until golden brown.

Thanks to Clara for this image

Thanks to Jack’n Jill’s menu and The DIY Diet for this recipe

Pecan Citrus Salad

These are the ingredients that go into a Jack ‘n Jill Pecan Salad. You can tear, chop, cube, and throw in the amounts of each ingredient as you like and toss them together in a bowl. To serve just place the salad on a nice plate and drizzle with the Citrus Vinaigrette. The picture above will show you what it looks like. The Citrus Vinaigrette recipe is not theirs.

Ingredients:

• Iceberg and romaine
• cranberries
• golden raisins
• mandarin oranges
• granny smith apples
• fresh avocado
• Bleu cheese, Feta or Gorgonzola-whatever you like
• roasted almonds and pecans.
• grilled chicken breast (You can grill your own or buy it already cooked and cut into 1 inch cubes)

Citrus Vinaigrette Recipe

Ingredients

2 Tbsp. vinegar (champagne or rice)
1/2 c. freshly squeezed citrus fruit (grapefruit, orange, lime or a combination)
1/2 shallot, minced
1 Tbsp. extra virgin olive oil
Salt and pepper to taste

Whisk ingredients together and store in your refrigerator.

Posted on August 19th, 2008 by Ruth
Filed under: Casseroles, Pasta, Salad, Sandwiches | No Comments »

Thanks to I’m Not Obsessed for this image

Catherine is looking incredibly cool in this photo- yes? She’s in France here with hubby Michael Douglas. Nice!

Now, the reason for this, beside the fact that it’s Catherine, is because- I found this whole article about a sandwich created and named for her. It all started because of an interview, ( I took a quick Google around but couldn’t find it. Boooo!), and the sandwich thing just took off from there. Do notice that the second recipe is for those who don’t want to eat flowers. :0p Not to mention that during the interview Catherine was eating a club sandwich. With fries too!

Thanks to Magdelene for this image

Thanks to CBS13.com for this recipe

Catherine’s Tea Sandwich

(Do not use roses that have been grown anywhere near sprays, chemical fertilizers or pesticides. They Must be 100% organic. Don’t guess. Go get roses at a specialty food store or organic herb and culinary flower nursery. Remove the white bit at the bottom of each petal before using.)

• 1 cup potato salad, homemade or good quality
• 2 Tbsp. red rose petals
• 8 slices turkey breast
• 16 slices cooked bacon
• 16 slices good quality white or sourdough bread
• 8 large romaine lettuce leaves, rinsed and dried
• Red rose petals, for garnish

In a medium bowl, mix the potato salad and smash it to break up the potato pieces. When the potato salad is blended, add the rose petals. Mix in gently. Spread on side of each slice of bread with the potato rose petal mixture. Add a slice of turkey to 8 of the slices. Lay 2 slices of bacon over each of the 8 turkey sandwiches. Top with lettuce and the remaining bread slices. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and the cut in half again. Place on a serving platter and garnish with some rose petals. Makes 32 tea sandwiches.

Thanks to One Hot Stove for this image and recipe

Vegetable Club Sandwich, Street-style!

This is the sort of sandwich that is sold on the streets of Bombay. Needless to say, it has tremendous crowd-pleasing potential!

You need…

• Green chutney (see some recipes here, here, here and here, or use your own favorite recipe; chutney should be quite thick and spreadable)
• Bread rolls/ slices
• Sliced vegetables (boiled potato, tomato, cucumber)
• Shredded cheese
• Softened butter
• Chaat masala
• Salt and Pepper

Method:

1. Slice the roll in three parts horizontally. Toast the bread lightly. To freshen store-bought rolls, I sprinkle them liberally with water, then place them in a hot toaster oven for 5-10 minutes. They are as good as new!
2. On the lowest slice, spread ingredients as follows: butter-chutney-potato-chaat masala.
3. sand4
4. Top with second slice, then spread with chutney-cucumber-tomato-salt-pepper-cheese.
5. sand5
6. Top with buttered third slice.
7. Serve with your favorite chips, if desired (you can see sweet potato chips in the picture).
8. Note: The cheese in this sandwich is entirely optional.

Posted on August 18th, 2008 by Ruth
Filed under: Meat, Sandwiches, Vegetables, Vegetarian | No Comments »

Thanks to Gossip Girls for this image

How cute is Demi? CuUte! Right? And talented too. Are you excited to see her perform with the Jonas Brothers? Or did you already get to? Well, I found out a little something about her. Apparently she likes oranges so, I thought I would just go get some orange - type recipes and see if she really does. Now if I could only get her to notice me so I could invite her over for food. Oh Demi! Over here! Demi?

Thanks to Wikimedia for this image

Thanks to Orange Recipes for this recipe

Orange Salsa recipe

Orange Salsa ingredients list:

• 2 large oranges, peeled and cubed.
• 1 tomato, seeded and cubed.
• ½ jalapeno chili, minced.
• ½ cup of red onion, minced.
• 1 tablespoon of fresh cilantro.
• 1 teaspoon orange peel, grated.
• 1 teaspoon ginger root, minced.
• 1 teaspoon garlic, minced.
• Pinch of salt.

Instructions for Orange Salsa:

1. Combine all of the ingredients, except the cilantro, in a suitably sized bowl.
2. Place in a refrigerator for about 30 minutes, until chilled.
3. Stir in the cilantro and serve as desired.

Thanks to finestkitchenware for this image

Thanks to My Recipe Circle for this recipe

FRESH ORANGE LEMON CRUSHER

• 1 small orange, peeled, cut into chunks
• 1 Tbsp. sugar
• 1 orange and lemon slice
• ½ cup crushed ice
• ½ liter Fresh lemon squeezed
• 1 splash club soda

To make one portion:

1. In blender, combine ice, orange chunks, lemon juice and sugar
2. Blend until smooth
3. Pour into 10-ounce glass
4. Fill with soda
5. Garnish with orange and lemon slices and mint.
6. Variation:
7. Substitute Perrier for club soda
8. Use simple syrup or sugar
9. Makes 4 servings

Thanks to cobalt123 for this image

Thanks to Cuisine.com.au for this recipe

Green tea noodles with orange sauce

Ingredients

• 1 packet green tea noodles (udon or buckwheat, available at good supermarkets, some Asian grocers and
• health food stores).
• 1/2 cup carrot, scrubbed (not peeled) and sliced into fine diagonals
• 1/2 cup of snow peas, topped and tailed
• 1/4 red onion, sliced finely into half-moon shapes
• 1/2 cucumber, sliced into fine diagonals
• 1 cup of fresh mint leaves

Orange sauce:

• 1/2 cup freshly squeezed
• orange juice
• 2 tbsp orange rind 2 tbsp fresh ginger juice (grate ginger finely and squeeze juice from pulp)
• 1 tsp brown rice vinegar or sushi vinegar (available at Japanese grocers or good supermarkets)
• 1/2 tsp soy sauce
• 1 tsp dark sesame oil

Directions:

1. Substitute the green tea noodles with any of your favorite long, thin Asian noodles and slurp away.
   Method
2. Bring a pot of water to the boil, add the noodles and cook until al dente - about 5 to 7 minutes. Drain and rinse under cold running water then set aside.Bring another small pot of water to the boil and quickly blanch the carrots, snow peas and onions separately until slightly crisp.
3. Refresh each under cold running water. Slice snow peas in half.
4. To make dressing: Whisk together all the orange sauce ingredients and pour over the noodles. Add the blanched vegetables and cucumber.
5. Mix thoroughly and top with fresh mint.
6. Allow to marinate for 30 minutes and serve chilled.
7. Serves 4

Posted on August 15th, 2008 by Ruth
Filed under: Beverages, Fruit, Pasta, Vegetarian | No Comments »

Thanks to Just Jared for this image

Well, somebody’s looking like a sunny summer’s day in her pretty yellow dress; and look! The photographer almost caught her eating. Okay, so really, it looks like ice water she has there and no, that’s not food. Oh well! It’s fun to try and guess what she may have ordered isn’t it? So what do you think Heidi had for lunch at Toast? Maybe it was Asian Salad.

Thanks to Kitchen Parade for this image and recipe

ASIAN CHICKEN SALAD
Hands-on time: 15 minutes
4 servings

DRESSING

• 1/4 cup chopped cilantro
• 2 tablespoons grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon sugar
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon dried mustard
• 1/2 cup peanut or vegetable oil

CHICKEN

• 1 rotisserie chicken, skin removed, meat chopped (about 4 cups)
• 6 ounces baby spinach leaves
• 2 cups sliced red, yellow and green peppers
• 1 cup bean sprouts
• 1/2 cup honey-roasted peanuts (optional but nice crunch)
• Salt and pepper to taste
• Mixed lettuces
• Mango slices, red grapes or banana chunks

DIRECTIONS

1. Whisk dressing ingredients together and set aside.
2. Stir together chicken, spinach, peppers, bean sprouts and nuts. Stir in just enough dressing to lightly wet. Season with salt and pepper.
3. Arrange spring greens on each serving plate, then mound with chicken mixture. Decoratively arrange fruit on the plate. Serve immediately.

Thanks to Taste.com for this image and recipe

Goat’s cheese wonton salad with blueberry dressing

Ingredients (serves 4)

• 250g blueberries
• 1cm piece ginger, thinly sliced
• 1 tbs caster sugar
• Juice of 1 lemon
• 1 tsp sesame oil
• 100g soft goat’s cheese
• 16 wonton wrappers*
• Canola oil, to deep-fry
• 2 cups micro salad leaves or wild rocket
• Shredded spring onion, to serve (optional)

Method

1. Place half the blueberries in a pan with ginger, sugar, half the lemon juice and 1 tbs water. Simmer for 3 minutes over medium heat, stirring to dissolve sugar. Push through a sieve and whisk in remaining lemon juice and sesame oil.
2. Season and stir in remaining berries.
3. Season cheese and place a teaspoonful in the centre of each wrapper. Brush edges with a little water, then bring up sides and seal to form parcels.
4. Half-fill a deep-fryer or large heavy-based pan with oil and heat to 190°C (or test a cube of bread - it will turn golden in 30 seconds when oil is ready). Cook wontons until golden, then drain on paper towel. Serve on leaves and drizzle with dressing. Top with spring onion, if desired.

Notes & tips
Wonton wrappers from Asian food shops. Micro salad leaves from farmers’ markets and selected greengrocers.

Posted on August 14th, 2008 by Ruth
Filed under: Salad | No Comments »

Thanks to Celebrity Snap for this image

It’s all about pineapples for Amber lately and here she is looking absolutely stunning at the premiere in Westwood, CA.for the new comedy Pineapple Express Gotta go now…pineapples…mmmmm….

Thanks to The Spice Must Flow for this image
Thanks to about.com for this recipe

Pineapple Salsa

INGREDIENTS:

• 1 cup finely chopped fresh pineapple
• 2 tablespoons finely chopped purple onion
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped red bell pepper, optional
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon honey
• dash ground red pepper, cayenne or chipotle
• 2 teaspoons finely minced jalapeno pepper, optional
• juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
• 1/4 teaspoon black pepper

PREPARATION:

1. Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, pork or flat bread Makes about 1 1/3 cups.

Thanks to Star Jen for this image
Thanks to all recipes for this recipe

Hawaiian Style Pasta

INGREDIENTS

1. 1 (8 ounce) package radiatore pasta
2. 1 cup tomato pasta sauce
3. 2 slices fresh pineapple, cut into pieces
4. 2 cups chopped salami (Use a meatless salami substitute to make this vegetarian)

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. Cook, stirring occasionally, until sauce begins to bubble, about 10 minutes.

Posted on August 13th, 2008 by Ruth
Filed under: Fruit, Pasta, Vegetarian | No Comments »