August 25th, 2008 by alice
Tags: Coleslaw, Crab, Fat, Low, Shrimp
INGREDIENTS
-
Coleslaw
- 5cupscabbage(very finely shredded)
- 1smallsweet red pepper(finely sliced)
- 1carrot(finely grated)
- 2green onions(chopped)
- 3cupscooked shrimpor crab
-
Dressing
- 1cuplow-fat plain yogurt
- 2teaspoonsdried dill
- 3tablespoonsrice vinegar(sweetened , salt free prefered)
- 1/2teaspoonpepper
- 1/2teaspooncelery seeds
- 1/2teaspoonmustard
DIRECTIONS
- Combine all of the coleslaw ingredients and mix well.
- Combine all of the dressing ingredients andpour over the coleslaw mix.
- Chill for at least 1 hour before serving.
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August 25th, 2008 by alice
Tags: Basil, Garlic, Salad, Simple, Tomato
INGREDIENTS
- 2large heirloomtomatoes
- 4tablespoonsfresh basil
- 1tablespoongarlic(minced)
- 1/2teaspoonsalt
- pepper
- lettuce (optional)
- crackers (optional)
- thincheese slices (optional)
DIRECTIONS
- Finely slice tomoatoes into thin rounds.
- Mix the basil, garlic, salt and pepper, Spread over the tomato slices and then leave at room temperature for 1 hour for the flavours to infuse.
- Serve on cheese slices, crackers or lettuce.
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August 25th, 2008 by admin
Tags: Jessica Alba, Photo
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August 25th, 2008 by alice
Tags: Chicago, Dog, Fries, Hot, Style
INGREDIENTS
- 8beef hot dogs, Vienna
- 2lbsidaho potatoes, unpeeled and straight cut(3 inches long by 1/2-inch thickwashed and towel dried)
- 8hotdog buns
- 1cuponions, chopped
- 1cupfresh tomatoes, seeded and cut into wedges
- 1cupyellow mustard
- 1cupsweet pickle relish
- 8pickle spears, kosher-style
- hot pepper, to taste(Sport peppers)
- celery salt, to taste
DIRECTIONS
- Preheat the fryer.
- Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
- Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
- Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
- Game Time!
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August 25th, 2008 by alice
Tags: Barley, Mushroom, Risotto, Wild
INGREDIENTS
- 1/2cup assortedfresh mushrooms, sliced
- 1/4mediumonion, finely choppped
- 1garlic clove, minced
- 1tablespoonextra virgin olive oil
- 1/4cupwhite wine
- 3 3/4cupschicken broth
- 1/2cuppearl barley
- choppedfresh parsley
DIRECTIONS
- In a large skillet cook mushrooms, onion and garlic in hot oil over medium heat
- for 5 to 10 minutes until mushrooms are tender.Add wine and bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes or until liquid is almost evaporated.
- In a seperate pot bring chicken broth to a boil.Keep hot over low heat.
- Add barley to mushroom mixture and stir to coat.Add 1 cup of hot stock.Cook
- over medium heat until absorbed stirring occasionally.This should take
- approximately 15 minutes.If the liquid absorbs too quickly, reduce heat.Repeat with remaing cups of hot stock, adding 1 cup at a time, cooking until liquid is absorbed.This should take about 30 minutes.Cook until the barley is slightly creamy and just tender.Sprinkle with parsley.
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