terça-feira, 3 de setembro de 2013

Apple cranberry walnut salad


A phenomenal salad, especially in autumn and winter. It combines apples, dried cranberries, homemade maple-vanilla candied walnuts (or pecans if you prefer), and red onion on a bed of mixed baby greens. You can make your own dressing, but we really love Trader Joe's Champagne Pear Vinaigrette with this particular salad. It's such a perfect compliment and even has a little gorgonzola to add another dimension. We've had this many times the past few years - even my husband gobbles it up and wants more. So Ifinally got around to getting some (not so great) pictures and posting it. You may notice it looks a bit unfinished since it's lacking the dressing on top. I apologize, but once the dressing was drizzled... it was GAME ON. :)

Ingredients
Mixed baby greens
Dried cranberries
Apple
Red onion
Dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette)

Directions
Dice apple, and thinly slice red onion.
Lay out the mixed greens on a plate, and top with remaining ingredients.

Baked Crab Rangoon


I love making over traditional, unhealthy takeout recipes. I’ve never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don’t like about the ones I’ve had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

Ingredients:
24 wonton wrappers (I used Nasoya brand)
Olive oil cooking spray
8 oz lump crab meat
1 tsp Worcestershire sauce
2.5 tsp curry powder
1 tsp ground ginger
1/2 tsp cayenne pepper (optional)
1/2 cup reduced fat cream cheese
1/3 cup scallions, washed and thinly sliced

reparation:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

  

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

  

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.