Asian Cold Noodle Salad

Asian Cold Noodle Salad
(Courtesy: Yuhong Sun)

 

1 lb spaghetti or dry noodle

2 tbsp olive oil

1 cucumber

Sauce:
1 green onion, thinly sliced

3 cloves garlic, minced (3 tsp)

1” knob fresh ginger, minced (1 tbsp)

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

3 tbsp dark (Chinese) vinegar

2 tbsp chili sauce

Pinch of salt

 

Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.

Peel the cucumber and cut it into 2” matchsticks.

In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.

Assemble salads by placing 1 cup of cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.

 

8 servings, 275 calories per serving

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Caprese Salad with Balsamic Reduction

 

Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction

 

2 cups grape tomatoes, sliced in half (12 oz)

2 cups mozzarella pearls (8 oz)

¼ cup fresh basil leaves

3 tbsp balsamic reduction

Salt to taste

Pepper to taste

 

Place tomatoes and mozzarella pearls in a bowl.  Tear basil leaves and sprinkle over top.  Toss with balsamic reduction, salt and pepper.

Serve immediately.  Store leftovers in the refrigerator for up to 3 days.

 

4 servings, 230 calories per serving

 

Easy Bruschetta

 

Easy Bruschetta
Easy Bruschetta

Easy Bruschetta

 

1 pint cherry tomatoes

⅓ cup fresh basil

4 clove garlic, minced (4 tsp)

1 tbsp balsamic reduction

½ tsp salt

½ tsp pepper

 

Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.

Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.

Serve immediately or refrigerate for up to 3 days.

 

6 servings, 10 calories per serving

Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.

 

 

Easy Guacamole Dip in Cucumber Boats

 

Easy Guacamole Dip in Cucumber Boats

 

Easy Guacamole Dip in Cucumber Boats

 

1 ripe avocado, peeled, pitted and mashed

¾ tsp lime juice

1 tbsp minced onion

1 tsp freshly chopped cilantro or ⅓ tsp dried cilantro

½ tsp minced garlic

1 cucumber, peeled, split lengthwise with seed removed

Salt and pepper to taste

Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.

Sprinkle salt and pepper on cucumber and fill “boat” with guacamole. Serve immediately.

2 servings, 175 calories per serving

Hack:  Serve this with or mix it with Simple Pico de Gallo (Easy Fresh Salsa) for an extra special treat!

Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.

Hack:  Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.

 

 

Best Creamy Potato Salad

Best Creamy Potato Salad
Best Creamy Potato Salad

 

Best Creamy Potato Salad

 

1 cup cubed potato (one large russet weighing ⅓ pound)

2 hard-boiled eggs, chopped

3 tbsp sour cream

3 tbsp mayonnaise

⅓ cup blue cheese (optional)

¼ cup chopped onion

1 teaspoon minced garlic (1 clove)

½ tbsp spicy brown mustard

¼  tsp paprika

½ tsp pepper

½ tbsp pickle juice

1 cup chopped tomato (1 large, ½ lb)

6 petite dill pickles or cornichons, chopped

 

Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to bowl with eggs.

While the potatoes are cooking, mix sour cream, mayo, blue cheese, onion, garlic, mustard, paprika, pepper and pickle juice. Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover and refrigerate until completely cool, 60 – 90 minutes.

Add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.

 

4 servings, 253 calories per serving

Hack: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water rolling! They make a great snack alone, pickled or in egg salad.