cook time: 10 minutes     makes 1.75 cups (14 oz.)

ingredients
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

directions

  1. combine all ingredients in a blender.
  2. blend on high speed for about 30 seconds or until all of the ginger is pureed.
  3. chill and serve over salad.

source

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fish tacos

September 12, 2013

prep time: 20 minutes      total time: 30 minutes     makes 4 servings

ingredients
3/4 lb. firm white fish (tilapia, cod, mahi mahi, etc.)
1/2 lime
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 T olive oil
salt
pepper
cilantro
6-8 soft corn tortillas
optional toppings: sliced avocado, cheese, corn, salsa, lettuce, sour cream, green onions

directions

  1. place the fish in a baking dish. in a small bowl, combine the garlic, cumin, chili powder, and 1 T of olive oil and squeeze lime half in. season with salt and pepper. stir and pour over the fish, making sure to evenly coat it. refrigerate and let marinate for at least 15 minutes.
  2. warm the tortillas. place individual tortilla on a plate, place a dampened paper towel over it, and heat it for 5-7 seconds in the microwave. do the same with the others.
  3. next, take fish out from refrigerator and cook on medium over the stove in a pan. cook for about 7-10 minutes.
  4. scoop fish out on a plate and break it up into smaller pieces, so it’s easier to be served and divided up into tacos.
  5. create your fish tacos by adding topics of your choice !

source

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seven layer salad

June 13, 2013

makes 8 servings       total time: 30 minutesseven layer salad

ingredients
5 c shredded romaine lettuce
1 3-oz. package of ramen noodles, lightly crushed
11 oz. can white shoepeg corn (regular canned corn works too)
1 large tomato, chopped
1 green onion, sliced
1/2 c sliced almonds

for dressing:
1/4 c oil (meausre this first !)
2 T vinegar
3 T sugar
2 tsp salt
1 tsp pepper
1.5 tsp grated ginger

directions

  1. arrange lettuce in bottom of large (3-quart) clear glass serving bowl.
  2. discard seasoning packet from ramen noodles.
  3. crush noodles and layer over romain.
  4. layer the remaining salad ingredients, in order listed, over romain.
  5. in a small jar or container with tight lid, combine all dressing ingredients. shake or stir until well blended.
  6. pour dressing over salad and serve immediately.

source (recipe given to me by gail chang)

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basic potato salad

May 21, 2013

makes 8 servings       total time: 45 minutes

ingredients
3 lbs (~4-6 potatoes) waxy potatoes (such as yukon gold or new), scrubbed and cut into 3/4-inch cubes
3 scallions, diced
1 stalk of celery, diced
ground pepper
1/3 c vinegar (a little less)
salt
dill
3/4 cup mayonnaise

directions

  1. set a large pot with a lid on the stove and add salted water; bring to a boil.
  2. place potatoes in pot and cover. reduce heat to a gentle simmer. boil potatoes, gently tossing occasionally, until tender, 15-20 minutes.
  3. meanwhile, in a large bowl, combine vinegar, scallion, 1 tsp coarse salt, 1/4 tsp pepper, and a sprinkle of dill.
  4. add hot potatoes to vinegar mixture; toss to combine. be careful not to mix too much otherwise the potatoes will become mashed potatoes. cool to room temperature, tossing occasionally.
  5. add mayonnaise to cooled potatoes; mix gently to combine. serve, or cover and refrigerate up to 2 days.

source

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ingredients
1 c mayonnaise
2-3 tsp yellow mustard
1 tsp dijon mustard
1/4 tsp dill
cherry tomatoes

directions

  1. rinse tomatoes and cut in halves. put in a bowl
  2. add all ingredients  in with tomatoes.
  3. makes about 1 cup of sauce.

source – (my own photo)

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