Bean Sprouts Sesame

I think Bean sprouts in general are very underappreciated. Bean Spurts are economical, delicious, yet nutritious. I use Bean Sprouts to add crunchy yet refreshing texture to salad, sandwich, stir-fry, wraps and I love adding bean sprouts to fried rice. I buy a bag of bean Sprouts at Asian grocery store. They are usually fresher and cheaper.

This side dish is very simple. I used this bean sprouts for garnish on Red lentil Pilau. It added extra texture.

1 lb of bean sprouts

Dressing
1 tbsp of white sesame seeds (toasted)
1 ½ tbsp sugar
1 tbsp of sesame oil
1 1/2 tbsp of soy sauce
1 sprigs of minced green onion
1 clove garlic, minced

1. Steam bean sprouts in steamer for a few minutes. Just to get rawness out.
2. toast the sesame seeds for a minute in med heat in frying pan.
3. Mix all ingredients in a bowl. Add the sprout and stir. Refrigerate for at least an hour.

Tomato and Mozzarella Salad

Nothing like fresh garden tomatoes this time of the year. So refreshing, simple, and tasty. I am lucky enough to have small tomato garden but if you don’t have a garden, I recommend making this salad from fresh farmer’s market find. Tomatoes from grocery stores do not have same flavor. No fresh Mozzarella? No problem. You can go ahead and make this without Mozzarella cheese.

This recipe is from Recipetips.com.

Ingredients
SALAD
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella cheese
- 1 teaspoon fresh basil–use extra leaves for garnish
- 1 teaspoon fresh oregano
- 1 pinch kosher salt–or season to taste
- 1 pinch fresh ground pepper–or season to taste

VINAIGRETTE DRESSING
- 3 tablespoons balsamic or red wine vinegar
- 1/2 cup extra-virgin olive oil

Directions
• Slice tomatoes into medium width slices. Slice fresh mozzarella into slices that are similar in width to the tomatoes.
• Place tomatoes and mozzarella on a plate, alternating the tomatoes with the slices of cheese. Sprinkle salt, pepper, and herbs over the cheese and tomatoes.
• Prepare vinaigrette by whisking together the vinegar and the olive oil. Drizzle the vinaigrette over all ingredients on the serving plate.
• Garnish with basil leaves, if desired, and serve.

Miso Soup with Root Vegetables

This Japanese staple is surprisingly easy to make. You just need Dashi (Japanese Soup stock) and Miso paste and whatever various ingredients you want. No, Miso soup does not need to have seaweed and tofu. In fact, my favorite Miso soup ingredients are nappa cabbage, bean sprouts, potatoes and yams. My mom used to put chicken drumsticks in it!

I used yams, carrots and bean sprouts this time.

Ingredients
Dashi (soup stock), 3 cups (I made it with kombu, thick sea weed)
1 cup of chopped carrots
1 cups of chopped Yam
1.5 cup of bean sprouts washed
2 to 3tbsp of miso (by the way- some miso is more salty than others, so adjust to your taste)
½ cup of chopped green onions

1. Cook the dashi in a saucepan, according to directions. (Katsuo dashi-fish stock powder is popular, but I made a stock with Kombu (dried seaweed).
2. Add carrots and yam, cook about 10min, medium heat, or until vegetables are tender.
3. Add a 3tbsp of stock to miso paste in a cup, whisk it to melt the miso, add to the pan, and stir.
4. Add bean sprouts cook for about a min.
5. Serve it in a soup bowl, garnish with green onion.
(vegan)

Quinoa with Toasted Walnut Salad

I call this “Salad on Steroids”. I do like simple salad most of the time, but this is not one of them. It has so many flavors packed in it. Such a fun salad.
Quinoa is gaining popularity in recent years because of its super health benefits. Quinoa is complete protein so it’s great for vegetarians. It is also wheat and gluten free.

Check out this site to learn more about the health benefits of quinoa.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

Health benefits aside, I just love the nutty flavor of Quinoa. It’s very easy to make and is nice alternative to rice.

Quinoa and walnut salad (serves 6-8)

1 cup of quinoa (I used the red kind. It has more fiber)
2 cup of water
3 tbsp walnut oil
3 tbsp lemon juice
1 tsp of oregano
½ tsp of ground cumin
½ tsp of salt
½ tsp of freshly ground black pepper
1 cup of corn kernels, canned or frozen
½ English cucumber chopped
1 cup of tomatoes chopped
½ cup of chopped toasted walnuts
½ cup of marinated artichoke chopped
1/4 cup of green olives sliced

1) In a saucepan, add water and quinoa, bring to a boil. Reduce heat to low and simmer for 10 minutes or until all water is absorbed.
2) Make dressing in a bowl. Combine walnut oil, lemon juice, oregano, ground cumin, salt and pepper. Add quinoa and other ingredients.
3) Serve on top of lettuce.

Spicy Cucumber Quick Pickles (Asian Style)

This quick cucumber pickles is one of my favorites. It’s not your regular vinegary, sour pickled cucumber. You are in for a surprise… This spicy cucumber is a nice side dish or appetizer for an Asian meal. Cooking time is 2.5 min in a microwave!

½ of English cucumber chopped to 1.5 inch cube, seeded
2 tbs of water
1tbsp of minced ginger
3 sprigs of green onion, minced
2tsp of sugar
2tbs of vinegar
2tbs of soy souce
½ tsp of crashed red peper
1tbs of dried minced garlic
½ tbs of toasted sesame
1tbs of sesame oil
1tbs of rice wine

1. Cut cucumber to [bite size] length, mix with rice wine, 1/3 minced green onion, water and ½ tbs of ginger.
2. Place in a microwave. Cook for 2.5 min. Take it out and let cool.
3. Mix remaining green onions, ginger, red pepper, sugar, vinegar, soy and sesame oil.
4. Pour the mixture onto the cucumber and top with minced garlic and toasted sesame.

Tabouli Salad

If you’ve never had Tabouli, you don’t know what you’re missing. Tabouli is a healthy and refreshing Mediterranean salad made with cracked wheat (Bulgur).  I make this salad often, especially in the summer.  Once you have had Tabouli, I know it will become a family staple.

Tabouli (serves 4-8)

1 cup of Cracked Wheat (Bulgur)  *
*Available at health food stores, usually in the bulk section.
2 cups of water
1 cucumber chopped
2 small tomatoes, chopped
1/3 c chopped green onions
1/3 chopped fresh parsley
1/3 chopped fresh mint
Juice from 2 lemons
1/4 cup of extra virgin olive oil
½ tbs of pepper
3 tsp salt
I clove of garlic minced (optional)

1)   Boil 2 cups of water. Add bulgur and 1 tsp of salt into a pan, turn heat down to low. Simmer for 15 min or until all water is absorbed.
2)   Mix all ingredients in a salad bowl. Refrigerate for at least one hour.