Posts tagged ‘sprouts’

Simple Sprouts And Pomegrenate Salad With Citrus (Orange) Vinaigrette

Quick MealParty FoodLunch Box MealKid FriendlyFamily Meal

Bean sprouts tossed with pomegranate, celery, bell peppers (capsicum) and dressed in a citrus  vinaigrette makes for both an interesting salad and a filling for wraps. Sprouts do not have a very attractive taste but are abundant in vital nutrients, so it becomes tricky incorporating them into a healthy diet.  The citrus dressing provides a sweet and tangy dressing with a hint of cayenne pepper in the back ground to kick it up a notch.  And for all those brave hearts out there, using chili powder in the place of cayenne pepper may just be the right combination of sweet and spice.  This post also features an edible presentation tip that would work for all seasons.

Makes: 4 Salad servings
How long: 7 mins
Pots and pans: Bowl to mix salad.

Ingredients:
4 cups of  ANY sprouts (rinsed, drained and completely devoid of moisture*)
1 cup of fresh pomegranate
1/2 cup of finely chopped celery
1/3 cup of finely chopped bell peppers (capsicum)
1 Orange
1/4 cup Orange juice
2 Tbsp Olive oil or any salad oil
1 tsp Cayenne pepper or chili powder
1 tsp Cumin powder
Salt as per taste

Sprout and pomogranate salad

How to make
Cut the orange into two halves.  Slice each half into thin slices.  Mix orange juice, chili powder (or cayenne pepper), cumin powder and a pinch of salt. Drizzle oil into this mixture while stirring vigorously with a beater (non- electric) or a fork. Gather the ingredients for the salad. Look up the MTS post on how to peel pomegranate if you are not familiar with the process.  Toss the sprouts with chopped celery, cilantro and bell peppers.  At the time of serving, toss the salad with just enough dressing to make the salad wet. Plate the orange slices near the rim of the serving platter and then place the salad in the center (as shown in the photo).

Note: The key to a well done salad is the balance in ingredients (texture) and taste.  Dressing being an integral part of a salad, add only a little bit at a time.  Toss the salad completely until it is wet and there is no dressing collected at the bottom of the bowl.  Serve additional dressing on the side.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
If you have left over of this salad, drain the salad and get rid of any excess moisture(dressing). Keep the drained salad in the fridge.  Wrap the salad in whole grain tortilla for a healthy snack or break fast next day.  Make sure the salad is devoid of any excess moisture.
Left over sprout salad can also be added to any stir-fry or a curry while cooking.
If you would like to use fresh squeezed orange juice  then place an orange in the microwave for 10 seconds.  This will help with softening the orange a little and help extracting all the juice.

Using this salad as a filling for wraps:
This salad can be mixed with roasted baby carrots or sauteed/roasted potatoes or cooked rice or rice noodles for a very filling wrap.

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April 27, 2009 at 6:55 am Leave a comment

Wholesome noodles with a whole lot of choices for flavors

Quick MealToddler FoodParty FoodParallel ProcessingLunch Box MealKid FriendlyFamily MealTravel FriendlyNo Cooking

Noodles can be quiet tricky in being a family pleaser as they tend to have a redundant taste over and over again.  Here is a recipe idea with several choices for each layer of flavor and nutrition while making noodles.  This post is published in an attempt to get MTS readers to go on for a long while before you run out choices  for crowd pleasers.  All  permutations and combination mentioned in this post  make for wholesome meals with adequate protein + vegetables + good carbohydrates.

Cold noodles

Cold noodles

Kind of food: Appetizer/ Main course
How long: 20 min
Makes: Serves 4 adults
Pot & Pans: One large pan and wok or two pans

Ingredients
1 Tbsp cooking oil
Choices in noodle – rice sticks, rice noodles, egg noodles, whole wheat spaghetti, angel hair pasta, ramen noodles
Choices in veggie combination
A  total of  2 cups of a combination any of the following vegetables
1/2 cup finely chopped onions (scallions for cold noodles)
1/2 cup chopped tomatoes
1/2 cup chopped red bell peppers (or other colored peppers)
1/2 cup chopped matchstick carrots (available pre-cut in the produce section)
1/2 cup shredded cabbage (green or purple or napa)
1/2 cup thawed green peas/mushrooms/ water chestnuts/babycorn
Choice of protein – 1 /2 lb seafood or chicken (sliced thin) or 1/2 lb tofu or 4 eggs (boiled and cut into wedges or scrambled) or 2 cups bean sprouts
Choice of sauce –
1. Microwave 3 Tbsp peanut butter, 1/4 cup soy sauce , 2 Tbsp rice vinegar (or any other vinegar) , 2 tsp chili garlic sauce and 2 tsp brown sugar.  Add stock to get desired consistency.
Or 2. Microwave 3 Tbsp peanut butter, 1/4 cup coconut milk, 2Tbsp soy sauce , 1 tsp chili garlic sauce and 2 tsp brown sugar.  Add stock to get desired consistency.
Or 3. Microwave 3 Tbsp Soy sauce, 2 Tbsp bean paste, 1 tsp fish sauce, 2 tsp rice wine vinegar, 1 tsp chili garlic paste. Add stock to get desired consistency.
Or 4.  Microwave 3 Tbsp Tomato ketchup, 1/4 cup soy sauce , 2 Tbsp rice vinegar (or any other vinegar) , 2 tsp chili garlic sauce and 2 tsp brown sugar.  Add stock to get desired consistency.
Or 5. Microwave 3 Tbsp Hoisin sauce, 1/4 cup soy sauce , 2 Tbsp rice vinegar (or any other vinegar) , 2 tsp chili garlic sauce and 2 tsp brown sugar.  Add stock to get desired consistency.
Note:  The need to microwave the sauces is to make sure all the ingredients mix thoroughly. So warm up the ingredients for the sauce for a few seconds and do not boil the sauce.

Choice of herbs- 1/4 cup fine chopped cilantro or mint or basil (optional)
Additional flavors –
2 Tbsp  ginger and garlic chopped fine + optional- 1 tsp green chili (Thai or Anaheim) chopped fine

Warm noodles

Warm noodles

How to make:
Prepare the noodles as per package directions and drain completely.  Note: Some noodles like rice sticks just need to be soaked in hot water, so make sure to follow packet directions.
While the noodles are getting done chop and dice vegetables, meat and herbs. If using chicken, tofu or seafood  stir fry these  with 1 Tbsp of soy sauce and chilli garlic sauce until cooked in a hot pan/wok with 1 tsp oil.

For warm noodles: Remove the chicken, tofu or seafood from the pan and add the veggie mixture, ginger, garlic and green chili (if used) and continue to stir fry on high heat for 2- 4 minutes.  Add the sauce of your choice.  Toss in the noodles. Stir fry for a couple more minutes while tossing in the protein choice. Take it off the heat, and mix in the chopped herb (cilantro or mint or basil)

For cold noodles: To the drained noodles add 1 tsp of vegetable oil to prevent it from clumping.  Warm up one tsp of hot oil and cook the ginger, garlic and green chili.  Add this to the sauce of your choice and garnish it with the herb of your choice (cilantro or mint or basil).  Serve the noodle on a platter and spread the veggie mixture and then the cooked protein mixture on top as two layers.  Serve the sauce on the side.

Make it Fast, Fun, and Facile! – Sri

Tip,tricks and alternatives
Children love the idea of noodles, so varying the flavor and texture of noodles (and the choice of the noodle itself) will help win many a meal time battles :).  Also, cold noodles are perfect for road trips and for picnics.

April 12, 2009 at 8:37 pm 1 comment


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