Food Friday: Asian Chicken Salad

Asian Chicken Salad

Ingredients

• 1 clove garlic, minced
• 1cm fresh ginger, minced
• 2 tsp sugar
• ⅔ c canola oil
• 2 T miso
• ¼ c rice vinegar
• 150g cooked chicken, shredded
• ½ head romaine lettuce, shredded
• ½ carrot, shredded
• ½ c Chinese cabbage, shredded
• ½ c cucumber, halved lengthwise and cut in thin slices

Instructions

1. In a food processor or blender, puree the garlic, ginger, sugar, oil, miso and vinegar until smooth.
2. Combine remaining ingredients. Toss with miso dressing.

Food Friday: Fish Rolls

Fish Rolls

Ingredients

• 250g fish fillets (trout, perch, bluegill, etc.)
• 250g farmers sausage
• 1 large can tomatoes
• 4 potatoes, peeled and sliced
• 1 onion, sliced
• 1 sweet red or yellow pepper
• 1 tsp basil
• 1 tsp parsley flakes
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. Cut fillets into strips 2 – 5 cm wide. Cut sausage into 2cm chunks. Wrap fillets around sausage chunks and secure with toothpicks. Place in a baking dish.
3. Drain juice from tomatoes and set aside. Pour tomatoes over the fish-sausage rolls.
4. Add the potatoes, onions and peppers.
5. Sprinkle seasonings over vegetables. Pour in ½ cup of the reserved tomato juice.
6. Cover with foil and bake for 30 minutes or until vegetables are tender.

Variations

• omit sausage and wrap fish with bacon
• sprinkle grated cheese on top
• add wild rice and enough water to cover

Food Friday: Easy Skillet Noodles

Skillet Noodles

Ingredients

• 200g medium egg noodles
• 6 slices bacon
• ½ cup chopped green bell pepper
• 1 tsp each basil, oregano, marjoram, garlic powder
  ½ tsp nutmeg
• 1 can tomato paste
• 1⅔ cup water
• Parmesan cheese

Instructions

1. Cook noodles in boiling, salted water. Drain.
2. Cook bacon in cast-iron frying pan. Drain off all but 2 tsp of drippings. Remove bacon and crumble.
3. Add green pepper to drippings and cook until it has just lost its crunch.
4. Add seasonings, tomato paste, and water. Bring to a boil, stirring occasionally Reduce heat and simmer for about 10 minutes.
5. Serve over cooked noodles. Sprinkle with cheese and crumbled bacon.

Food Friday: Chile Cornbread

Chile Cornbread

Ingredients

• ¾ cup yellow cornmeal (or a mix of yellow and white)
• ½ cup flour
• 2 tablespoons sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk (or a mix of milk and buttermilk)
• 5 tablespoons unsalted butter, melted
• 1 egg, beaten
• ¼ cup corn kernels, fresh or canned
• 2½ tablespoons green chile (like a jalapeno), roasted and roughly chopped

Instructions

1. Preheat oven to 350 degrees. Grease a loaf or small cake pan.
2. Melt butter and cool.
3. Combine corn meal, flour, sugar, baking powder and salt, in a medium mixing bowl.
4. In another bowl, combine milk, buttermilk, melted butter and egg. Blend thoroughly. Add to dry ingredients and mix well.
5. Blend in the corn kernels and green chile.
6. Pour batter into the greased pan and bake for 20 – 30 minutes or until a toothpick comes out clean. Cut into squares and serve.