by Sharm | Jan 22, 2017 | Food & Drink, Health, Recipes, Whole Foods Market
I have been making this Asian salad for years using nappa cabbage. As a Whole Foods Market Ambassador we are given a monthly theme on certain ingredients to create a recipe. This months theme is all about leafy greens and bok choy makes that list. I wish to thank Whole Foods Market for supplying me with a gift card to pruchase the ingredients.
For more info on other leafy greens and additional recipes you can check out the links and info from Whole Foods Market at the end of this post.
With January being a month of new years resolutions existing of trying to incorpoate more healty habits. This Bok Choy Asian Salad can foot the bill without sacrificing flavor. The crisp bok choy is light and refreshing while adding the toasted almonds and sesame seeds add a delightful crunch. Adding additional veggies certainly pumps up the nutritional content and the option of adding a grilled breast can increase the protein. If you wish to omit the chicken it is makes a great vegetarian dish. The dressing for this salad can be taylored to everyones unique taste. With plenty of Asian dressings on the market you can certainly choose your favorite one to top this salad.
Two of my favorites are Braggs Ginger Sesame and Cindy`s Kitchen Double Garlic, Ginger and Lime. I sometimes even make my own by combining some rice vinegar with some toasted sesame oil, a little fresh minced garlic, a drzzle of honey to sweeten and dash of siracha to add a bit of a kick.
Bok Choy Asian Salad
1 Bunch Bok Choy, chopped
1 Bunch Green Onions, sliced
1/4 Cup Almonds, chopped
2 Tablespoons Sesame Seeds
1/2 Cup Each Brocoli, Carrots and Sugar Snap Peas, chopped.
1 Grilled Chicken Breast, sliced (optional)
This recipe makes two large entree salads. It is perfect if you are just cooking for two or want to have a dinner for one with lunch the next day as was the case for me.
Directions
Chop almonds and place in dry skillet. Add sesame seeds and toast over medium heat until toasted.
Toss bok choy and green onions in large bowl and place all of the greens in serving bowl. Top with remaining veggies, grilled chicken and toasted nut mixture. Top with dressing of choice. Enjoy!
Branch out this new year by trying different leafy greens and choys. These are great for juicing, stir-frying, salads, and braising. Each one is unique and can add texture, flavor, and nutrition to your cooking in different ways.
Leafy Greens:
Chard: Great for Stir Fry!
http://www.wholefoodsmarket.com/recipe/creamy-sesame-greens
Kale: Excellent for Juicing or Smoothies!
http://www.wholefoodsmarket.com/recipe/avocado-salmon-salad-kale
Mustard Greens: Pungent & Spicy!
http://www.wholefoodsmarket.com/recipe/asian-greens-salad-ginger-miso-dressing
Collard Greens: Nutrient Dense with Mild Taste!
http://www.wholefoodsmarket.com/values-matter/make-citrus-roasted-paiche-collard-wraps
Arugula: Peppery & Great for Salads!
Spinach: Mild Flavor, Great for Juicing!
http://www.wholefoodsmarket.com/recipe/spinach-salad-aduki-beans-and-satsuma-vinaigrette
Choys:
Bok Choy: Best for Stir-Fry and Braising!
Gai Choy: Mustardy & Spicy!
Gai Lan: Try it Steamed! Shanghai: Sweet & Delicate!
Baby Bok Choi: Like Chard? You’ll Love This!
by Sharm | Dec 21, 2016 | Food & Drink, Recipes
Holidays are for baking and as an ambassador for Whole Foods Market each month has a different theme and with this being December holiday treats certainly make the list for this months theme along with holiday cocktails. You can find my recipe for holiday sangria here.
Gingerbread treats are a staple this time of year and these chewy ginger spiced cookies are addictive and delicious. Evenly daughter who does not like ginger, loves these cookies.
INGREDIENTS
• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 3/4 cup (1 and a 1/2 sticks) butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
• Sugar
PREPARATION
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart. Be sue to leave the space as these cookies will spread.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
For more holiday treats you can check out Whole Foods Markets website.
by Sharm | Dec 21, 2016 | Cocktails & Wine, Food & Drink, Recipes
This Holiday Sangria is light and delicious and of course and will add a festive touch to your holiday table with the touches of cranberries and rosemary. For added festive flair you can coat the cranberries and rosemary in sugar to give them a wintery frosted look.
Find that recipe here.
As an ambassador for Whole Foods Market we are given content to share with you each month. This month is cocktail and holiday treats. So I decided to share my holiday sangria recipe with you.
INGREDIENTS
1 granny Smith apple
1 honey crisp apple
1 heaping cup fresh cranberries
2-3 Large sprigs of rosemary
1 bottle Pinot grigio
½ cup white grape juice
¼ cup sugar
1 can club soda
Chop apple into small pieces. Then combine all ingredients in serving pitcher. Mix well. Fill serving glasses with sugared cranberries and rosemary if desired and pour sangria over top and enjoy.
Find more holiday cocktail recipes here.
by Sharm | Dec 21, 2016 | Recipes
Nothing says holiday more than the vibrant red cranberries and green sprigs of rosemary. Cover them with a frosty coating of sugar to give an icy look and they make a beautiful display to add to your holiday cheese tray, dessert tray or my fabulous holiday sangria.
The recipe is super simple. I have added some measurements to give you an idea but it is easy to eye ball it.
Ingredients:
1 package fresh cranberries
1 package fresh rosemary
corn syrup
white granulated sugar.
Cranberries: Place cranberries in large bowl. Drizzle 3 – 4 tablespoons corn syrup over cranberries and toss to coat. Line baking sheet with parchment paper. Sprinkle 1/4 cup sugar evenly on parchment. line cranberries over sugar on baking tray. Sprinkle another 1/4 cup sugar over top of cranberries. Gently shake pan to evenly coat cranberries in sugar. Let set 20 minutes or until sugar is dry.
Rosemary: Fill paper plate with 1/4 cup corn syrup. Fill another paper plate with 1/4 sugar. Take fresh rosemary and lightly dip into corn syrup then coat in sugar. Lay on parchment to dry.
by Sharm | Dec 8, 2016 | Food & Drink, Giveaways, Restaurants
The New Winter Menu is now available at Bonefish Grill and I’ve got $25 towards your meal to giveaway for you to try it!
I recently had the chance to use one of the $25 Bonefish cards to check out the new menu and I have to say that although it is only usable on food items, I recommend you splurge a little and get the new Winter White Cosmo! It is so delicious. My girlfriend and I met for lunch and started the meal with a couple of these beauties.
The white cranberry juice cocktail is studded with real red cranberries that add a festive touch for the holidays. Not to mention those little gems soak up some of the drinks goodness which makes the entire cocktail edible.
When it came time to decide to have another or not, my girlfriend admitted that if she did it would most likely turn her into a day drinker so we decided to move on to the main course.
With the both of us not being huge seafood fans we went for salads.
I chose the Florida Cobb Salad with wood-grilled chicken, avocado, mango, tomatoes, Blue cheese and citrus herb vinaigrette. My girlfriend ordered the Cilantro Lime Shrimp Salad with roasted corn, black beans, Feta, grape tomatoes, red onion and cilantro lime vinaigrette. When she asked the waitress if chicken could be used instead of shrimp the answer was an astounding yes.
The salads were fresh and delicious. I loved how the mango on the Florida Cobb is sweet and pairs nicely with the salty blue cheese.
I am also pleased to tell you that the amazing Swordfish and Pumpkin Ravioli is still available. We got an order of this to share, sans the swordfish. You can read about how amazingly delicious it is here.
The staff, food and service at Bonefish Grill is spot on and the is the perfect place to meet for ladies who lunch or really just anybody wanting a great lunch or dinner!
In addition to that fabulous Winter White Cosmo, the New Winter Menu features delights like NEW Lobster, Crab & Artichoke Dip with sweet lobster, lump crab and house-made tortilla chips and succulent Fresh Oscar Mahi Mahi. The wood-grilled fresh Mahi Mahi is topped with jumbo lump crab, freshly steamed asparagus and lemon butter.
With dishes indulgent enough to make any celebration spectacular, Bonefish Grill’s Winter Menu also includes Misoyaki Chilean Sea Bass grilled over oak, then topped with misoyaki marinade and pickled ginger relish, on a bed of sautéed spinach, mushrooms and jasmine rice.
Enjoy pairing these dishes with the tasty Wiinter White Cosmo, featuring Reyka Vodka, Cointreau, St. Germain Elderflower liqueur, white cranberry juice and fresh lime juice – handcrafted to order.
Guests can end their meal on a sweet note with seasonal Chocolate Crème Brulé, an indulgent twist on a classic dessert made in-house with a splash of delicious Grand Marnier.
If your looking for holiday gifts in addition to a great meal, receive a $10 Bonus Card for every $50 purchased in gift cards now through December 31. Plus, enjoy Free Gift Card Personalization with a greeting card and Free Standard Shipping when you purchase online, or pick them up at your local Bonefish Grill.
To score the $25 towards your meal at Bonefish Grill, just comment below on what New Winter Menu item you want to try. Is is the Winter White Cosmo, The Mahi Mahi, Chilean Sea Bass, Lobster, Crab and Artichoke Dip or Chocolate Crème Brulé?
Contest is open for one week and will end Midnight, Sunday, December 18. Winner will be chosen using random.org and notified via email.
by Sharm | Nov 20, 2016 | Decedent Desserts, Entertaining, Food & Drink, Health, Recipes
Not only is this healthy apple tart gluten free, it is also egg and dairy free as well. My daughter was having some health issues last year and a food sensitivity test came back to avoid dairy, eggs and gluten.
These results came in just before the holidays so was I in bind to figure out how to make a gluten, egg and dairy free Thanksgiving. I mastered some killer brussels sprouts with bacon, almonds and cherries and a gluten, egg and dairy free butternut squash and quinoa stuffing and an amazing herbed butter to season my turkey with. My friend over at Delish Girl made this healthy apple tart for our dessert and was sweet enough to pass along the recipe. I took a stab at making it again for a later holiday gathering and it turned out delicious and is absolutely gorgeous!
The dairy free healthy caramel sauce that gets drizzled on top is also delicious over some dairy free or regular ice cream or use as a dipper for fruit. You can put it your coffee for a healthy home-made caramel macchiato, drizzle over a brownie or anything else you like. You can find the recipe for the healthy caramel sauce here as you will want to make it ahead of time.
This recipe works best in an 8″ or 9″ tart pan with a removable bottom. If you have a larger tart pan, I would double the crust recipe so it can evenly cover the sides and bottom of pan. You want a fairly thick crust so it holds its shape when sides are removed from pan.
I know there are many out there who are on special diets but still want and crave those comforting holiday foods. This healthy apple tart would be a great addition to your Thanksgiving or holiday table and your gluten free guests will love it. Enjoy!
Healthy Apple Tart with Caramel Sauce
1 cup of finely ground almond flour
⅓ cup tapioca flour
2 tablespoons of coconut sugar (or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
¼ teaspoon unrefined salt
⅓ cup cold butter, or non-hydrogenated palm shortening (for a dairy-free version, use one of the palm shortenings listed above – firm coconut oil could also work, but is a little more finicky)
2 tablespoons cold water
3 large Honeycrisp apples
Juice from half a lemon
¼ cup coconut sugar ((or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
2 tablespoons tapioca starch/flour, arrowroot flour, or organic cornstarch
2-3 tablespoons of caramel sauce
Directions
Make caramel sauce, and set aside to cool (can make a week ahead, if desired)
In a food processor, combine the almond flour and tapioca flour with the salt and sugar.
If using butter, cut into cubes and add, or measure the palm shortening out and place in the food processor.
Pulse until the shortening or butter is blended into the flour in small pieces (biggest pieces should be the size of a small pea). Pulse after each addition of tablespoon of cold water. (You want the dough just to be moist enough that it sticks together when you pinch the dough into a small ball. I found that two tablespoons was just enough.
Press into the tart pan, making sure that there is a good ¼ inch or so of dough pressed along the side all around the tart pan. This will help make the tart more stable once cooked. Place in fridge. (you can prepare this hours ahead of time, if desired, just cover).
Preheat oven to 375F.
Peel the apples, core them, and then thinly slice. Toss them in a medium sized bowl with the lemon juice, sugar, and tapioca starch. Take the tart pan out and artfully fan out the apple slices in the pan in a circular pattern (if using a circular pan). You want the apple slices to be angled, but not flat (as you wouldn’t be able to fit many slices in that way). Leave any remaing juice from apples in bowl. DO NOT pour it over the top as it will make the tart too soggy and will not bake properly.
Take the previously prepared caramel sauce, and brush on caramel sauce over all of the apples. Set tart pan on cookie sheet and
place in oven. Cook for 40-70 minutes or until the apples are fork tender, and the crust is cooked. I covered with foil at 40 minutes to keep the crust from over browning.
Take out of the oven and cool thoroughly before removing the sides of the tart pan. Slice, and enjoy plain, or with whipped cream or ice cream, served with extra caramel sauce. Enjoy!
