Asian Coleslaw With Ramen Noodles

Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish.  It’s low in calories and fat as well as being a handy “make-ahead” salad!

Asian Coleslaw With Ramen Noodles

Asian Coleslaw With Ramen Noodles

Course Salad
Servings 4
Calories 192 kcal

Ingredients
  

  • ½ head cabbage, shredded (4 cups)
  • 1 carrot, shredded
  • 1 bunch green onions, sliced
  • 1 block of ramen noodles, uncooked (2 oz)
  • Toasted sesame seeds (optional)*
  • Toasted sunflower seeds (optional)*

Dressing:

  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • tsp ground ginger
  • tsp garlic powder
  • tsp black pepper

Instructions
 

  • Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
  • Place cabbage, carrot and green onions in a gallon-sized zippered storage bag.  Add dressing to the bag and shake the bag to incorporate ingredients.  
  • Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.  
  • Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw.  This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.  
  • Sprinkle with sesame and/or sunflower seeds before serving, if desired.
  • *To toast seeds: lay them in a single layer      
    On a baking sheet.  Bake at 350℉ for 8 minutes or until lightly browned.      
    *or*       
    In a glass pie pan.  Microwave at 1-minute intervals until lightly browned.   
    *or*     
    In a skillet on the stovetop.  Cook over medium-low heat for 4-6 minutes.     
    –For all methods, shake or stir several times for even browning.
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Please check out my article for more health benefits of cabbage as well as some great recipe ideas.

Simple Homemade Marinara Sauce

This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!

Simple Homemade Marinara Sauce

Simple Homemade Marinara Sauce

Course Side Dish
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 dried Thai pepper, optional
  • 4 cloves garlic, minced (4 tsp)
  • 4 cups fresh tomatoes, cubed
  • 2 cups water
  • ¼ tsp salt
  • 1 tsp dried basil
  • 1 tbsp sugar or to taste

Instructions
 

  • Heat oil in a heavy skillet over medium heat.  Add garlic and dried Thai pepper..
  • As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water.  Add salt, basil and sugar.  
  • Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens.  Use a fork to break up tomatoes during cooking.
  • Remove Thai pepper and discard.
  • Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
  • Total yield: 2 cups sauce.
  • Hack:  2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian

Tomatoes are a nutritional powerhouse while being low in calories and carbs!  Check out the facts here!

Suggestion:  Serve this with easy cheesy sausage balls or Italian meatballs!trcarbs

Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

Course Soup
Servings 4
Calories 235 kcal

Ingredients
  

  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins

Instructions
 

  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • HackDehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!

Easy Vegan Herbed Jasmine Rice

Herbed jasmine rice is a savory vegan side that will hold up to any main course. Use your rice cooker to make it an easy and hands-off treat!

Herbed Jasmine Rice

Herbed Jasmine Rice

Course Side Dish
Servings 3
Calories 195 kcal

Ingredients
  

  • cup vegetable broth
  • ¾ cup uncooked jasmine rice
  • ½ yellow onion, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 clove garlic, minced (1 tsp)
  • ¼ tsp dried rosemary
  • ¼ tsp dried sage
  • ¼ tsp dried thyme
  • 1 bay leaf

Instructions
 

  • Add vegetable broth into the inner pan of a rice cooker.
  • Rinse rice to remove the starch coating.  Add to broth along with onion, salt, pepper, garlic, rosemary, sage, thyme and the bay leaf.
  • Place the inner pan into the rice cooker and close the lid.  Program cooker on the white rice setting and allow it to cook.
  • Let rice sit for 10 minutes after the cycle is done.  Remove bay leaf, fluff with a fork and serve.
  • Hack:  Rice can be cooked on the stove in a saucepan.  Combine all ingredients and bring to a boil over medium heat.  Lower temperature to low and cook, covered, for 20 minutes or until all water is absorbed.  
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use. 
Keyword herbed rice, Jasmine rice, rice dish, rice side, seasoned rice, side dish, vegan, vegan side dish, vegetarian, vegetarian side dish

 

Have you ever wondered about how rices differ and the best ways to use them?  Check it out here!

Dehydrated onions and garlic can be used in this recipe!

Suggestion:  This rice pairs beautifully with cranberry mustard pork tenderloin!

 

Asian Stir Fry Green Beans

Asian Stir Fry Green Beans is a simple, healthy and easy-to-make side dish that will shine at the dinner table!

Asian Stir Fry Green Beans

 

1 lb fresh whole green beans

2 cups water

1 tbsp canola oil*

Salt and pepper to taste

 

Wash and drain green beans.  Cut or break off stem ends.

Place a skillet over high heat.  Add beans and water.  Cover the skillet and allow it to steam until water evaporates.

When the pan is dry, move beans to the side of the pan, creating a well in the center.  Add canola oil to the well and stir fry beans for 1-2 minutes.  Add salt and pepper to taste.

Serve immediately.

*Any oil with a high smoke point would work in this recipe.

 

4 servings, 60 calories per serving

Hack:  Store leftover beans in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 10 months.

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

 

Mandarin Glazed Beets

Mandarin Glazed Beets brings together two of my favorite foods: Fresh beets and canned mandarin oranges! What’s your favorite food combo?

Mandarin oranges and red beets come together in this colorful and delicious side dish!
Mandarin Glazed Beets

Mandarin Glazed Beets

 

4 medium beets (2 lbs)

Olive oil

11 oz can of Mandarin oranges, drained, liquid reserved

2 tsp cornstarch

2 tbsp lemon juice

2 tbsp butter

 

Cut greens off beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel beets and cut into cubes.*

Mix mandarin orange liquid, cornstarch and lemon juice in a medium saucepan.  Add butter and turn heat to medium.

Allow the liquid to come to a simmer and cook for 2 minutes or until thickened.

Add beets and cook until warm.  Gently stir in oranges and allow to warm.

* Beets can be cooked in advance and stored in the refrigerator for up to 5 days.

 

4 servings, 190 calories per serving

Hack:  If you like this combination of oranges and beets, try this Orange Beet Salad!

 

 

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!

 

 

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 Homemade Applesauce

Easy Homemade Applesauce
Easy Homemade Applesauce

Easy Homemade Applesauce

 

6 apples, any variety*

1 tsp lemon juice

Sugar to taste

Cinnamon or apple pie spice to taste

Peel apples and cut chunks directly off the core and into a medium saucepan.

Cover the pan and cook over medium-low heat until liquid begins to gather on the bottom of the pan (about 10 minutes).

Turn heat up to medium and continue to cook, stirring occasionally, until apples are tender and break up easily when stirring, approximately 10-20 minutes depending on the variety of apple.  Add lemon juice and stir to blend.

If smoother applesauce is desired, use a whisk or (after cooling slightly) blender to remove lumps.  Add sugar and spice to taste, if desired.

*Different apples will result in subtle flavor differences.  The sweeter the apple variety, the sweeter the applesauce. For this reason, I suggest you taste the finished applesauce before adding sugar or spices.

6 servings (⅓ cup), 60 calories per serving (not including added sugar)


Hack: 
Freeze leftovers in serving-sized portions for up to 3 months to use as a snack or in cooking/baking.

Hack:  Lemon juice is used to slow down oxidation and to keep the applesauce from browning.  It’s not necessary to the taste or texture of the finished product and can be left out if preferred.

 

Fresh Lemon Turmeric Dressing

Take your salad game to the next level with this lemon turmeric dressing! It’s just as good on cooked vegetables to help those picky eaters to eat healthier!

Lemon Turmeric Dressing

Lemon Turmeric Dressing

(Courtesy: Penny Jacques)
Course Salad
Servings 2 tbsp
Calories 165 kcal

Ingredients
  

  • ¼ cup lemon juice
  • ½ clove garlic, minced (½ tsp)
  • 1 tsp Dijon mustard
  • ¼ tsp ground turmeric*
  • ¼ tsp salt
  • tsp black pepper
  • ½ cup olive oil
  • ½ tbsp fresh ginger, grated

Instructions
 

  • Combine all ingredients using an immersion or countertop blender.  Store in a tightly sealed container in the refrigerator.
  • *Turmeric stains anything it touches so use caution!
  • 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 in a sealed freezer bag or container and pop it in the freezer.
Keyword cold side dish, healthy, homemade, lemon, oil-based, salad, salad dressing, turmeric, vegan, vegetarian

Did you know? Turmeric has many health benefits, which makes it an excellent addition to your diet!

Suggestion:  Try this with warm vegetable salad!

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