Wednesday, February 12, 2014

What's cookin

We had a potluck at work last week and I was just thinking how you never make potluck food for your own single consumption.  Why is that?  Maybe because most people would not eat a vat of salad or the mass of soup from a crock pot.

I am not most people.

I love that Asian Cabbage Salad and made it better for you.  Here's what I did.

Salad (or something like this):

1/2 bag coleslaw blend

½ bag purple cabbage
2 cups chopped spinach

1 cup silvered almonds – toasted

1 pkg ramen noodles, broken (or Top Ramen if you grew up with us) or use less

3-5 green onions

I sauteed the onions and ravens in olive oil and did add some of the seasoning package to it.  I think that makes it taste even better!  I would only sprinkle some of the packet on – like ¼ of it - otherwise it will be too salty. 

Dressing (or something like this):

1 cup Seasoned rice wine

½ cup Canola oil (I do know you need a 2:1 ratio on the vinegar to oil)

2 T brown sugar*

1 tsp. sesame oil

1 T low sodium soy sauce

Salt and pepper (salt is not necessary but I just have to out of habit and use just a pinch of kosher)

Dash chili flakes

Brown Sugar note - (this is FAR LESS than the original recipe calls for.  I don't like to use splenda either.  Blech!  Tastes SO BAD!!).  I bet you could use agave or honey even.

I made this up in seperate containers so I could dress it when I was ready to eat it at lunchtime.  I bet I only added about a 1/4 cup of the crunch mixture and it was mostly almonds anyway.  I have made this without the rames, but its better with - especially if you control how much you add with an individual serving.


What is your go-to potluck dish? 

Next item I made recently was sort of a mistake, but it turned out to be really excellent.  I found a wheel of brie on sale at Kroger for $5 (and it was pasteurized! yay!) so of course I bought it.    As I was tearing through Kroger, I dedided that it was a necessity to make brie en croute that very night.  Of course!  It's a random Wednesday - why not make an elaborate holiday dish for yourself?

So, I never bothered to look up the recipe - of course I know how to make this!  However, what you need for this delicious dish is puff pastry.  In my shopping frenzy, I got crescent rolls (I scoured the shelves for low-fat kind and found the LAST ONE ON THE PLANET).   As I made it, they did not look right.  Schnikees.  Is this the wrong pastry?  Sure enough, the inside of the brie container has the recipe ON IT and was laughing at me....puff pastry, you dolt!!!  However, because I know myself, I didn't want to make one big massive brie (for fear of eating it all in one sitting) so I made these cute little brie-ettes (cheese wedges and just enough pastry to surround & seal in the cheeeeeezzzzeeee). 

Hot out of the oven?  They were ok.  I mean, come on - cheese and dough can never be bad.  But I only ate one (and for that I am very proud of myself), and put the rest in the fridge.  The next day I took them out as I was making dinner and forgot about them.  However, I ate one at room temp and they were awesome!  So then, I packed one for lunch and it was equally fantastic out of tin foil at 3pm for a snack.  Who knew!  


31derful said...

Great minds think alike! I bought that exact same brie on sale too! It had caramel, nuts, cranberries, and dried apples, right? Yum!! Great idea with the crescent rolls!

Wrestling Kitties said...

I have never had an Asian cabbage salad, but that sounds good!

I tend to go towards dips. I like dips and don't make them often so at work they are tasty. I also make a tasty shredded chicken if I am bringing a main dish.

Ky | TwoPretzels said...

That brie sounds incredible.