Bok Choy Salad with Homemade Creamy Vinaigrette ♥

Today's salad recipe: Chopped bok choy stalks and greens tossed in a light creamy vinaigrette with fruit, cheese, vegetables and nuts of choice. Low carb. Weight Watchers 1 point.

Yum. Yuuuuum. Bok choy is the current salad obsession. It's got great crunch and a slight bite, a poor man's arugula. For a quick salad at lunch or a supper salad, I add whatever is on hand, some times veering toward more vegetables but more often to salad like the photograph with fruit (tangerine sections are great), a crumbly cheese (a fresh cheese like goat cheese or a good blue) and toasted walnuts. It's filling, it's satisfying. It makes for a great salad to share, even a supper salad.

NUTRITION NOTES For years and years, I've really had only one one favorite salad dressing recipe. Now I have two: this homemade creamy vinaigrette is it! Yes, it's made with cream. But for four servings, the dressing contributes only 18 calories, that's only one Weight Watchers points. For one serving, a substantial supper salad, the dressing contributes 72 calories, in Weight Watchers points, that means 1 point.

---

PIE LOVERS Only a few more days until PI Day! KitchenParade.com is hosting a special event for Pi Day on March 14th. We're baking pies for Pi Day, focusing on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.

---

RECIPES from the ARCHIVES
~ more bok choy recipes ~
~ more green salad recipes ~
~ more salad suppers ~
~ more salad dressing recipes ~

~ one year ago this week, fennel mashed potatoes, made with russet potatoes and fennel ~
~ two years ago today, carrot pudding made from carrot juice, "smooth and creamy as good chocolate but orange and dreamy like ... carrot" ~

BOK CHOY SALAD with CREAMY VINAIGRETTE

Hands-on time: varies with ingredients
Time to table: varies with ingredients
Serves 4 with generous side salads

BOK CHOY SALAD
Bok choy, trimmed, chopped - 8 ounces

Fresh goat cheese - 1 ounce
Toasted walnuts - 1 ounce
Fresh fruit - 1/2 apple, a tangerine, etc.
Chopped green onion - 3 or 4

CREAMY VINAIGRETTE
2 tablespoons cream, whisked until pillowy (this takes a minute or two, it's also easier starting with more cream but since the dressing doesn't keep well, make only enough for the current meal)
1 tablespoon rice vinegar (or lemon juice or another vinegar)
1 teaspoon sugar
1 teaspoon good mustard

Combine just before serving.

NUTRITION ESTIMATE
As made, with four servings
Per Serving: 85 Cal (60% from Fat, 14% from Protein, 26% from Carb); 3 g Protein; 6 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 6 g Carb; 1 g Fiber; NetCarb5; 3 g Sugar; 83 mg Calcium; 1 mg Iron; 43 mg Sodium; 8 mg Cholesterol; Weight Watchers 1 point

Dressing Only
As made, whole recipe
73 Cal (67% from Fat, 3% from Protein, 31% from Carb); 1 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 6 g Carb; 0 g Fiber; NetCarb6; 5 g Sugar; 15 mg Calcium; 0 mg Iron; 64 mg Sodium; 20 mg Cholesterol; Weight Watchers 1 point

As made, 1/4 recipe
18 Cal (67% from Fat, 3% from Protein, 31% from Carb); 0 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 1 g Carb; 0 g Fiber; NetCarb1; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 16 mg Sodium; 5 mg Cholesterol; Weight Watchers 0 points

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

---

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more... Résuméabuiyad

Weight Watchers Mexican Zero Points Soup Recipe ♥

Today's Weight Watchers recipe: The new Weight Watchers zero points soup recipe, the 'Mexican' soup. Delicious broth with lots of vegetables and some underlying heat. Low carb.

A reader tipped me off that Weight Watchers UK just introduced three brand-new recipes for new Zero Point soups. Being such a fan of the original Weight Watchers Zero Points Garden Vegetable Soup, I couldn't wait to try them! The only question was, which new soup recipe to make first? Asian? Italian? Mexican?

A few of the Mexican-inspired recipe's ingredients were already on hand, so Mexican it was. And good news: this new soup recipe is a great soup for people who follow Weight Watchers. But it's also a great vegetable soup overall -- definitely a keeper.

The positives: It's packed with both vegetables and flavor - no wan blandness here. It tastes like it has far more calories than it does. The negatives: Some ingredients might not be easy to find everywhere. It does require lots of chopping. But if you like soup made from fresh vegetables, yay -- add this recipe to your "try soon" pile.

UPDATE: Do try the Asian Zero Point Weight Watchers soup too. Variety is good!

WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP

See Weight Watchers' inspiring recipe
Hands-on time: 40 minutes
Time to table: 1 hour
Makes 12 cups

6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1/2 medium poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced (I used several rings of homemade pickled jalapeños)
1 medium red or yellow (Spanish) onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (I used these jarred peppers from Zergut)
1 tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! I used only a scant teaspoon)
Salt to taste (Weight Watchers says 3/4 teaspoon 'salt', I used a good couple of teaspoons of kosher salt)
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.

NUTRITION ESTIMATE
Per Cup: 43 Cal (6% from Fat, 24% from Protein, 70% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb6; 3 g Sugar; 20 mg Calcium; 1 mg Iron; 553 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

KITCHEN NOTES
Call me surprised when the raw poblano pepper and raw onion cooked up into something delicious so quickly. Seriously, all these raw vegetables just cook to the perfect tenderness -- great work on the part of recipe developer Ronne Freedman!
The soup's heat does seem to moderate by Day Two.
This recipe makes me realize that A Veggie Venture's many one-point soup recipes can easily be converted to zero-point recipes, just by substituting a splash of broth for olive oil when sautéing the onion up front. These recipes might be good alternatives for Weight Watchers followers not excited about chopping vegetables for forty minutes.
A Veggie Venture is my own website packed with nearly recipes, each one featuring vegetables. It is not associated with Weight Watchers - more information.
Many thanks to Cornucopia in my hometown of Kirkwood for lending the placemat for today's photograph. If you love Fiesta Ware, Cornucopia has a huge collection. I just love the colors!

---

MORE FAVORITE RECIPES & RESOURCES
~ more Weight Watchers recipes ~
from A Veggie Venture (all vegetable recipes)
~ more Weight Watchers recipes ~
from Kitchen Parade, my food column (all courses)
~ more low-carb recipes ~
from A Veggie Venture (all vegetable recipes)
~ more low-carb recipes ~
from Kitchen Parade
~more soup recipes ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes.
© Copyright 2008

reade more... Résuméabuiyad

Scalloped Swedes & Finns ♥

Today's vegetable recipe: Scalloped potatoes and rutabagas. A 'concept' recipe. Weight Watchers 3 points.

What, you're worried that a veggie evangelist bears a grudge against Scandinavians? Not me! It's just a little Leap Year fun, something allowed once every four years on the 29th day of February -- but of course, this really is for scalloped swedes & finns because ugly rutabagas have a pretty second name 'swedes' plus the potatoes were of the yellow Finn variety. Besides, a dish this simple, this reliably delicious, this variable -- well, it deserves a clever name, yes? to receive its just due. Happy February 29th, all! May your day stand out!

CONCEPT RECIPE It's easy to 'scallop' root vegetables. Grease the baking dish, then wet the bottom with cream or half & half. Add a layer of thin-slice root vegetables (a Japanese mandoline / benriner helps), another small splash of cream, salt & pepper, a tiny sprinkling of cheese. Repeat as tall as you like, then bake for an hour (or more if thicker than an inch, say). That's all there is to it! You could layer in fresh herbs, sauté some onions to put between but all that's gilding the lily. (Beets and potatoes are especially good scalloped, I call them "Those Pink Potatoes".)

DISH SIZE It seems that as kitchens have super-sized, so too have dishes. Plates and serving pieces all seem suitable for a large family with hungry farm workers at the table - with leftovers. In contrast, the small gratin dish pictured holds a scant two cups, just enough for four small-ish side-dish servings, or two small-ish main dish servings. Especially with a rich dish like scalloped potatoes, I'm (mostly) glad when there are no leftovers.

THE YEAR OF THE POTATO Did you know that the UN has declared 2008 the Year of the Potato? So food bloggers everywhere are celebrating all things potato. This is my contribution to the potato feast at Culinary Bazaar.

---

MORE LEAP YEAR FUN
(Note: I'm using a piece of experimental code here and while it's been tested in other circumstances, I'm not entirely sure how it will work out here. What you should see is a growing list of posts also featuring Leap Year shenanigans. I suspect the list won't appear on e-mail or RSS subscriptions. If that's the case, please bear with me and if you like, click through to Scalloped Swedes & Finns to see my list of fun Leap Year posts from the food world. The code has great potential for many, many uses so I'd like to see how it works in a live environment.)

---

PIE LOVERS KitchenParade.com is hosting a special event for Pi Day on March 14th. (Get it?) Yes, we're baking pies for Pi Day, focusing our entries on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.

---

VEGETABLE RECIPES from the ARCHIVES
~ more potato recipes ~
~ more rutabaga recipes ~
~ more casserole recipes, what some of us call "hot dishes" ~

~ one year ago this week, Slow-Cooker Onion Soup ~

SCALLOPED SWEDES & FINNS

Hands-on time: 15 minutes
Time to table: 75 minutes
Serves 4

1 medium potato, about 8 ounces, washed but skin left on (or peeled if you prefer), sliced thin
8 ounces rutabaga, skin sliced off, sliced thin
Cream - it takes less than you think, maybe 1/4 cup at most
Salt & pepper
Cheese (I used 1/4 pound fresh mozzarella plus a little grated Parmesan on top for browning)

Preheat oven to 350F.

Grease a casserole dish. Wet the bottom with cream. Arrange a layer of potato or rutabaga, season with salt & paper, wet with cream, sprinkle with cheese. Bake for 60 minutes or until cooked clear through.

NUTRITION ESTIMATE
Per Serving: 169 Cal (44% from Fat, 20% from Protein, 35% from Carb); 9 g Protein; 8 g Tot Fat; 5 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; NetCarb13; 4 g Sugar; 56 mg Calcium; 1 mg Iron; 193 mg Sodium; 22 mg Cholesterol; Weight Watchers 3 points

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

---

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more... Résuméabuiyad

Carrot Dip ♥

Today's healthy appetizer recipe: Carrots cooked with cardamom and bay leaf, then puréed with orange syrup and yogurt. Weight Watchers zero points.

Earlier this month, Lara from the beautiful Seattle food blog Cook & Eat shared recipes for some tasty vegetable dips. I could have dipped a chip into any one of Lara's dips but somehow, the simple carrot dip called to me most plaintively.

It was the cooking method: chunks of carrots oven-simmered with cardamom pods and a bay leaf. Oh people, let me tell you, the scent that filled the house was heavenly ...

Even with the cardamom and orange syrup and yogurt, the dip remains distinctively 'carrot', just slightly sweeter, slightly lighter, slightly ... may I say, improved?

---

MORE VEGETABLE RECIPES
~ appetizer & snack recipes ~
~ vegetable dips & spreads ~
~ more carrot recipes ~

~ one year ago this week, my recipe for Homemade Mushroom Soup ~
~ two years ago today, Sun-Dried Tomato & Fennel Salad, the last of a collection of fennel recipes collected from food bloggers and the start of my own collection of many great ways to cook and eat fennel ~

CARROT DIP

See Lara's inspiring recipe for Carrot Dip
Hands-on time: 20 minutes
Time to table: 2 hours
Makes 1 1/4 cups

1 cup orange juice (Lara used the juice from a blood orange; another time I'd use a tablespoon or two of frozen orange juice concentrate and skip the cooking-down process)
1 teaspoon sugar (skip this if using orange juice concentrate)

1 pound carrots
4 cardamom pods
1 bay leaf
Water

4 tablespoons yogurt (I used non-fat Greek yogurt which happened to be on hand and worked perfectly)
Salt & pepper to taste

Preheat oven to 400F.

In a small saucepan, cook the juice and sugar on MEDIUM HIGH, stirring often, til it becomes thick and syrupy and reduces to about 1/3 cup.

While the orange juice cooks down, peel the carrots and cut into chunks. With the cardamom and bay leaf, place in a baking dish large enough to keep the carrots in a single layer. Add water, about half as high as the carrot layer. Cover with foil and bake for an hour or until the carrots are very soft. Let cool. (If there's water left, you may want to either drain it or remove the carrots so they don't get soggy.)

In a food processor, whiz the carrots til smooth. Add a tablespoon or two of the orange syrup (or the orange juice concentrate if using that) and the yogurt. Season to taste. Chill until ready to serve.

NUTRITION ESTIMATE
Assumes non-fat yogurt
Per 2 Tablespoons: 29 Cal (4% from Fat, 13% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 6 g Carb; 1 g Fiber; NetCarb5; 2 g Sugar; 16 mg Calcium; 0 mg Iron; 34 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Per 1/4 Cup: Per Serving: 57 Cal (4% from Fat, 13% from Protein, 82% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 12 g Carb; 3 g Fiber; NetCarb9; 5 g Sugar; 32 mg Calcium; 0 mg Iron; 67 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

KITCHEN NOTES
Be sure to start with whole carrots, not the 'baby carrots' which are really just big ol' honkin' carrots, drilled into bullet shapes. They're handy for snacking but have zero flavor after cooking.
If the cardamom pods are soft after cooking, consider throwing them into the food processor too.

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

---

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more... Résuméabuiyad

Quick Corn & Coconut Soup ♥

Today's soup recipe: Bell pepper and frozen corn warmed in coconut milk and rice milk, spiced with curry and Thai curry paste. Weight Watchers 3 points. Vegan.

Want to eat more vegetables? Cook soup. There are just so many great soup recipes and nearly all of them call for large quantities of vegetables. And even if they don't call for vegetables, adding them is a no-brainer.

Today's soup recipe is inspired by Nava Atlas' new Vegan Express. Her version calls for frozen corn, I substituted an enticing bag of roasted corn from Trader Joe's with my perfect one-item ingredient list: "Corn" -- and grown in Washington State, not in China. The coconut-corn-curry combination really works - especially with a bit of heat from the Thai curry paste.

And it's definitely another quick soup -- just 10 minutes of prep time and on the table in 25 -- and way tastier than a canned soup.

NEXT TIME I prefer soup with more substance so next time I will either use half the liquid or add another bag of frozen vegetables, probably broccoli or spinach. Who has tried rice milk? This is my first time. Despite the common name of 'rice milk, the Trader Joe's package calls it 'rice drink' and it definitely isn't a dairy product but a commercial rice product. For drinking, it's perhaps an acquired taste? I found it both sweeter and pastier than expected. Next time I'd use regular milk but I see why vegans use rice milk, the consistency is the same, there is a definite 'mouth feel' of whole milk. And perhaps some brands are better than others?

LEFTOVER REPORT This soup tastes plenty good right away but the flavor does deepen after sitting 24 hours. I was so sorry for this soup to run out!

---

KITCHEN PARADE Did you miss Friday's Quick Supper recipe from Kitchen Parade? The one with roasted poblano and pork? The one called Pork & Poblano Skillet? The one that's paired with dried beans cooked in a slow cooker (no soaking required)? If you've relied on announcements here on A Veggie Venture to learn about new Kitchen Parade recipes, please know that I'm phasing them out since the readers of the two sites are increasingly different. If you want notification of Kitchen Parade recipes, you'll need a separate RSS subscription or separate e-mail subscription. Please? Thanks!

---

PIE LOVERS & FOOD BLOGGERS KitchenParade.com is hosting a special event for Pi Day on March 14th. (Get it?)

Yes, we're baking pies for Pi Day, focusing our entries on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.

---

VEGETABLE RECIPES from the ARCHIVES
~ more soup recipes ~
~ each month's favorite soup recipe ~

~ one year ago this week, Slow-Cooker Onion Soup,
"the food of kings that even peasants can afford" ~
~ two years ago today, Candied Fennel Ice Cream ~

QUICK CORN & COCONUT SOUP

Hands-on time: 10 minutes
Time to table: 25 minutes
Makes 7 cups

1 tablespoon olive oil
1 red bell pepper, chopped (I used a red pepper from a jar)
4 or more green onions, chopped (Nava cooks the white parts with the garlic and pepper, adds the green parts later)
3 garlic cloves, minced (I used garlic from a jar)
2 teaspoons curry powder (I used madras)
1/4 teaspoon (or less) Thai green or red curry paste, stirred with a splash of water
28 ounces (2 cans) canned light coconut milk (next time, I'll use just one for a 'meatier' soup unless adding more frozen vegetables)
1 1/2 cups rice drink (also called rice milk but it's non-dairy)
16 ounces frozen corn (I really liked the Trader Joe's roasted corn)
16 ounces another frozen vegetable (recommended if you like more "stuff" than broth in a soup)
Salt to taste

In a large pot, heat the olive oil on MEDIUM until shimmery. Add the bell pepper, green onion and garlic as they're prepped, cook til just soft. Stir in the curry and Thai curry paste-water mixture and stir til smooth. Add the corn (and another vegetable if using) and the remaining ingredients. Cover and bring to a boil. Adjust heat to maintain a slow simmer for 5 minutes.

NUTRITION ESTIMATE
Per Cup: 193 Cal (53% from Fat, 5% from Protein, 42% from Carb); 2 g Protein; 11 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 20 g Carb; 2 g Fiber; NetCarb18; 4 g Sugar; 6 mg Calcium; 0 mg Iron; 21 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

---

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more... Résuméabuiyad

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ♥

A recipe for an unusual and refreshing coleslaw made with kohlrabi, apple and fresh mint. Weight Watchers 0-1 points but tastes like more.

~recipe & photo updated 2010~

2008: What a salad! With ribbons of fresh mint, it has a summery taste and feel. The kohlrabi and apple meld so beautifully together that for anyone prone to hiding vegetables amid fruit, well, you're not likely to get caught. And I love-love-loved the dressing, just a small bit of cream whipped into pillows, then stirred with lemon juice, good mustard and salt and pepper. It occurs to me -- ha! -- that homemade creamy coleslaw dressing is what creamy coleslaw dressing is supposed to taste like! It's that good! This dressing will be repeated, truly, perhaps to change it up some times, with sour cream or Greek yogurt, with lime juice or maybe a delicate vinegar.This salad is almost like a sweet-ish Celeriac Rémoulade and in fact, I'd interchange the sauces and the vegetables for these two recipes in a heartbeat.

IS RED KOHLRABI RED INSIDE? A grocery-store scout tipped me off that a local store was carrying 'red kohlrabi', whose color must have been named by someone color blind for red kohlrabi is the the same color as, um, oops, red cabbage -- that is, they're both purple. But red kohlrabi is white inside, just like green kohlrabi, just like a red-skinned apple is white-fleshed. (Photo of red kohlrabi and green kohlrabi.)

2010: Once again, I'll say, what a salad! This is such a sweet change from cabbage slaw, lighter, less picnic-ish, a lovely bed for fish, say, Roasted Salmon & Asparagus. The dressing is light and airy, not in the least bit heavy like commercial salad dressings. This recipe is a complete keeper. I did get out the Benriner to cut the kohlrabi and apple which made, I thought, for nice presentation.

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less

DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

NUTRITION ESTIMATE
Per Half Cup: 46 Cal (26% from Fat, 9% from Protein, 64% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 8 g Carb; 3 g Fiber; NetCarb5; 5 g Sugar; 21 mg Calcium; 0 mg Iron; 24 mg Sodium; 5 mg Cholesterol; Weight Watchers 0 points
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol; Weight Watchers 1 point

TODAY'S VEGETABLE RECIPE INSPIRATION Gourmet October 1992

ALANNA's TIPS & KITCHEN NOTES
2008: The inspiring recipe called for a tart Granny Smith. I used sweeter apples and liked it fine - but tart would be good, too. 2010: I used a Granny Smith apple, the tartness is excellent.
Once grated, the apple begins to brown instantly so move it straight into the dressing and toss right away.
That said, once the apple/kohlrabi were in the salad, it didn't turn brown for a couple of hours (if it would have stayed white longer, I don't know, it didn't last!)
2008: NEXT TIME For a less rustic presentation, I will get out the Benriner and use the medium blade. It would also be pretty with just a spoonful or two tucked into a pocket of Boston lettuce.

---

MORE FAVORITE RECIPES
~ more kohlrabi recipes ~
~ more salad dressing recipes ~
~ more recipes mixing fruits & veggies ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more... Résuméabuiyad

Pepper Sandwiches with Goat Cheese Pepper Spread ♥

Today's product tips: Jarred peppers from the grocery and fresh mini peppers from Costco. Today's recipe: A 'vegged up' ham sandwich with an easy goat cheese-red pepper spread.

Pound for edible pound, fresh peppers are increasingly expensive. Here in St. Louis, the everyday supermarket price ranges from $1.50 to $2.00 a pepper -- per pepper! Demand is high, so sale prices are rare. For a few weeks in early fall, locally grown peppers are plump and plentiful (and cheap, say $.25 each) at the farmers market -- even while the grocery stores are charging the same $1.50 to $2.00 for peppers imported from somewhere. (Wouldn't you know it? This week my local supermarket has peppers on sale for $1 apiece. I bought several!)

So I keep my eyes peeled for pepper products -- and have two to recommend.

JARRED PEPPERS - For $2 to $3, I find jars of (slightly pickled) peppers and jars of roasted peppers. Each jar holds six or more whole peppers, so they'll go a long way. But forget the regular supermarkets for the lower prices. Here I find them at an Italian market (for St. Louisans, Viviano's on The Hill) and at an international market (for St. Louisans, Global Foods in Kirkwood) but of course, you'll need to keep your own eyes peeled. They keep - so it's easy to stock up on a jar or two.

MINI PEPPERS - A two-pound bag of these gorgeous mini peppers was $5 at Costco - and to my wallet, worth every cent. They make great snacks, plus it's also easy to chop one or two for an omelet or garnishing a soup -- so there's little waste. Plus, they're just so darn 'cute', yes?

YOUR EXPERIENCE - What's your experience with pepper prices, both fresh and in 'convenience products' like these I recommend? Are they in your budget?

---

RECIPES from the ARCHIVES
~ more vegetable convenience products I like ~
~ more sandwich recipes ~
~ from Kitchen Parade, sandwich & cracker spreads, "turn an every-day sandwich into something special" ~

~ one year ago this week, Green Monster Soup, from Simply in Season, a kids cookbook ~
~ two years ago today, Cape Breton Cabbage, cabbage that is "sweet and fresh-tasting" I wrote, just 1 Weight Watchers point ~
~ two years ago today from Kitchen Parade, vegetables with sour cream,
you just know these are good! ~

PEPPER SANDWICHES

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 1 - as needed

GOAT CHEESE PEPPER SPREAD - per sandwich
1 tablespoon goat cheese
1 tablespoon low-fat mayonnaise
Chopped fresh or jarred red peppers (or sun-dried tomatoes)
Chopped herbs - cilantro or basil or dill, say
Bit of liquid to thin - I used liquid from the pepper jar
Red pepper flakes to taste

SANDWICHES
Good bread - I used a salty foccacia (for St. Louisans, from BreadSmith)
Smoked ham - leftover from Christmas, Note to Vegetarians
1/2 a roasted/pickled pepper - from a jar
Spinach, lettuce, more fresh basil maybe (not used but recommended)

NUTRITION ESTIMATE
Too varied to say

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

---

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more... Résuméabuiyad