cabbage

Thai Quinoa Salad

This easy Thai quinoa salad combines protein-rich grains with healthy nutrients from fresh veggies, for a lime-infused flavor bomb with crunch in each bite.

This easy Thai quinoa salad combines protein-rich grains with healthy nutrients from fresh veggies, for a lime-infused flavor bomb with crunch in each bite. It’s great as a side for potlucks and as a main when you add chopped chicken. It’s also an easy and complete weekday lunch too.

I remember being at a Weight Watchers meeting where a woman emphatically stated that she did. NOT. like. quinoa. There was no changing her mind. But in my head I couldn’t figure out why she was putting up the quinoa roadblock.

Quinoa is one of my favorite protein sources, probably because it’s so unassuming. Like a seventh grade girl, it takes on the flavors it’s paired with.

For this quinoa salad, that means the salty flavors of a limey Thai dressing with plenty of veggie crunch. It’s the perfect side dish or main meal if you’re feeling the hug of your waistline just a little too much.

Quinoa is a bona fide super food. It’s gluten-free, packed with protein, fiber and flavonoids with studies showing it as an anti-inflammatory. It’s also loaded with antioxidants to keep those free radicals at bay.

continue to the recipe… about Thai Quinoa Salad

How to Make the Best Creamy Coleslaw

My favorite creamy coleslaw stays crunchy, not soupy, and gets a bit of bite in this slightly sweetened, vinegar-spiked coleslaw dressing.

Potato Salad. Baked Beans. My favorite Burrata and Heirloom Tomato Caprese Salad. Those recipes have always made up my barbecue buffet table daydreams. But coleslaw? It was always on the bottom rung of my side dish desires. Show me the shredded cabbage bowl and watch me skip right on by.

But my husband? He’s a coleslaw connoisseur. It’s usually the first thing he goes for. But that doesn’t mean the bites he gets are always good, and that puts our home’s king of slaw down in the dumps.

But this creamy coleslaw recipe always gets not just one, but two big, Big, BIG thumbs up from my man. And now me, too.

It isn’t goopy. Nor is it soupy. And it’s far from overpowered by the bite of raw onion. This here coleslaw, folks, this is the best I’ve ever eaten. And the man agrees.continue to the recipe… about How to Make the Best Creamy Coleslaw

Sweet Vinegar Coleslaw (No Mayo)

This healthy coleslaw with a sweet vinegar coleslaw dressing is a no-mayo alternative to the classic coleslaw version, covering all the potluck salad bases.

Opposites do attract. It’s why anything that’s both sweet and tangy always taste so good. And when you try this healthy, vinegar coleslaw recipe made with apple cider vinegar and sweetened with just a bit of sugar, you’ll believe it with each and every forked bite.

I’m a fan of any crunchy slaw that comes together fast and balances out a meal, and this recipe is right up there with my best creamy coleslaw recipe. But sometimes I’m more in the mood for a lighter zesty bite than a creamy one.

This coleslaw’s tangy dressing lightens bbq sauced slow cooker pulled pork sandwiches and is the crunchy compliment to classic potluck salads like my mom’s recipe for the best potato salad or the classic macaroni salad.

It’s time to round out the bevy of side dish salads and add this one to your bookmarked recipe list.

continue to the recipe… about Sweet Vinegar Coleslaw (No Mayo)

Asian Ramen Noodle Salad Recipe

Crunchy ramen noodles and cabbage make this easy Asian ramen noodle salad with an addictive dressing an instant picnic and pot luck favorite.

This salad is pretty enough to take a picture of. And pretty enough to share that pic. That’s why today I’ve partnered with Adobe to share a new app they’ve developed for your smart phone that makes it incredibly easy to resize and add text to your smart phone photos, even for the tech challenged.

Because isn’t good food meant to be shared? I’d say so.

That’s why I love sharing recipes that have stood the test of time. The recipes that when you’re stumped as to what to make, you just go to the proven standards that you’ve made over and over and over again..

That is this Asian Ramen Noodle Salad. It’s probably on the all-time top 10 list of the most-favorite, often-requested, go-to-because-it’s-incredibly-easy pot luck and picnic salads. Ever.

Funnily, it’s not a salad I normally make for an average Wednesday night dinner. And I have no idea why not. It’s always just seemed to have that retro, convivial sharing quality. It’s a salad meant to be eaten with a crowded table of friends and family gathered round a bunch of burgers and beers at the BBQ.

But then, what isn’t?

Probably one reason this Asian ramen salad has stood the test of entertaining time is that it is incredibly easy to make and lasts for a beyond average length of time on the card table draped with a tablecloth disguised as an elegant banquet buffet.

Or is that just at my house?

Or maybe it’s so popular because it bears the ying and yang of sweet and savory. It’s the teriyaki chicken of Asian salads. It’s non-threatening, there’s nothing too weird in it, and it’s a salad that nearly every picky eater will try. Even the onions!

For today’s recipe post I wanted to create an image with the ingredients on the photo to share on Instagram and Facebook—and for you to download if you’d like. I made it with Adobe Post and I’m sharing how I did it at the end of this post.

But first, the recipe…

continue to the recipe… about Asian Ramen Noodle Salad Recipe

Slow Cooker + Instant Pot Corned Beef and Cabbage

You can cook it fast or cook it slow, but either way this corned beef and cabbage creates tender, fall-apart chunks of beef thanks to braising it in the crock pot or Instant Pot with beer and vegetables for an unbelievably easy and delicious one-pot dinner.

When asked whether corned beef is actually good for you, I say it may not be something to eat each and every day of the year, but I feel it’s totally fine when you eat it just like everything else you should—say it with me—in moderation!

But is corned beef actually Irish or not? Sure it’s traditionally served in the U.S. each and every St. Patrick’s Day and while you won’t likely find it served at the local pub in Ireland, it IS Irish-American.

I make corned beef and cabbage every single year around St. Patrick’s Day. Because like many of you, it’s a tradition that just can’t be ignored. It’s a ritual. And I’m good with that.

In fact I will cook a whole corned beef just so I can make my favorite Reuben sandwiches loaded with sauerkraut, that delicious sauce and melted cheese piled high on grilled rye bread, because seriously…who can say no to a killer reuben??

continue to the recipe… about Slow Cooker + Instant Pot Corned Beef and Cabbage

Chicken and Mango Rainbow Veggie Wraps

If you’re still debating whether a wrap is really a sandwich or not, you can use this one as proof that either which way the vote comes in, we all agree that healthy, crunchy rainbow wrap lunches are what make the world go ’round.

This post is brought to you by Almond Breeze

My daughter is mildly amused with the return to my teenage fascination with rainbows.

Chalk it up to reliving the memories of my eighth grade year as she makes her way through hers. Or it may be thanks to my continuing countdown of the quickly fading days of this age of innocence for my lil’ baby. Or maybe it’s thanks to the ’80s boomerang of denim overalls, scrunchies, boom boxes, Polaroid cameras, casseroles, mom jeans and new remakes of Full House, CHiPs and Roseanne.

🌈 Either/or/and/alloftheabove…ahhh, 8th grade. Best year ever. 🌈

This easy, veg-heavy Thai-flavored lunch wrap represents all the things right with eating the rainbow. You’ve heard it a hundred times. At least I hope you have: Eating the rainbow is one of the best ways to ensure you’re getting all the right nutrients in one fell swoop. And it’s just one more reason that eating a healthy wrap for an easy lunch or quick dinner is a good idea.

continue to the recipe… about Chicken and Mango Rainbow Veggie Wraps

Slow Cooker Teriyaki Chicken and Vegetable Rice Bowls

When weeknight dinner making seems like almost too much to add to your already full plate, prep the ingredients for these slow cooker teriyaki chicken and vegetable rice bowls over the weekend and then toss together for a quick and easy answer to your weeknight dinner question.

These days everyone’s talking about meal prep. There’s a reason for that. Because it works.

All it takes are a couple of base recipes and a little extra time over the weekend to partially cook ahead and then whip out a healthy weeknight dinner. Even if you get just one meal prepped ahead and ready to roll, you’ll find yourself feeling surprisingly proud and a little enamored with your forethought and meal-planning ways.

continue to the recipe… about Slow Cooker Teriyaki Chicken and Vegetable Rice Bowls

Quick Korean Spicy Slaw Recipe

This quick coleslaw version of Korean kimchi has all of the classic Asian flavor but is ready to eat in 30 minutes or less.

Kimchi is having it’s day in the culinary spotlight with a whole new slew of devotees who are loving the vibrant flavors of its age-old traditional Korean fermented flavors.

And then, there are the haters. Okay, that’s a strong word. Let’s instead call them the misinformed, those who sadly share a not always positive perception of kimchi. “Ew, it smells.” “Why would you bury your food in the ground?” “It must be hard to make.”

Hardly so. Especially when you make take all the flavors to make a quick Asian cabbage slaw instead. continue to the recipe… about Quick Korean Spicy Slaw Recipe

Blackened Fish Tacos with Creamy Avocado Sauce

Mild-tasting tilapia fillets get a kick of cajun spices in one of my favorite ways to eat blackened fish: soft shell Blackened Fish Tacos that are topped with a cool avocado and cilantro tartar sauce to finish each bite.

This post is brought to you by McCormick

You don’t find balance, you create it. Words to live by.

This recipe is a prime example of making a meal that’s balanced in so many ways, and one I’m happy to share as a brand ambassador for McCormick again this year.

Mild but with a kick of spicy heat = balance. Crunchy but with a creamy lick = balance. Protein fueled but with a touch of carbs = balance. No need for a fork but grab plenty of napkins = balance.

It’s all in how you make it, and eat it, too.

continue to the recipe… about Blackened Fish Tacos with Creamy Avocado Sauce

Soba Noodles With Sriracha Meatballs

Slow cooker Sriracha meatballs top healthy buckwheat soba noodles and fresh vegetables and herbs to make a simple Asian inspired salad that’s perfect for lunch or dinner.

Long noodle, long life. I’d say that’s a pretty great way to start the year’s resolutions off right.

I shared the recipe for these Slow Cooker Sriracha Meatballs a few weeks ago as a favorite meatball idea for sharing at the party. Which party? It doesn’t really matter WHICH party, because whenever these Asian-flavored babies show up it’s bound to be a party.

While I love these meatballs as an appetizer to share with friends, it is 100% acceptable, and in this case essential, that you be selfish and save the batch for yourself to top this fresh soba noodle salad. Or even better, make the meatballs JUST for this recipe to be sure nobody snacks up your leftovers before they make it to the main dish.

Get ready friends, it’s time to get your slurp on.continue to the recipe… about Soba Noodles With Sriracha Meatballs

Easy Mexican Coleslaw Recipe

This super simple Mexican-flavored coleslaw is perfect for picnics, BBQs and potlucks because its mayo-free and takes just a few minutes to toss together.

There are some recipes I slave over. Working, reworking and working them again to make them just perfect.

That’s not this recipe.

Instead, this recipe came together the very first time I made it. It was perfect from the get-go, and I’m not the only one who said so. I made it up to serve for a family BBQ with an upcoming recipe for some DELICIOUS Mexican-inspired pulled pork I made with this salsa that I’ll be sharing soon. Because if you know one thing about pulled pork, you know it needs a little crunchy kick to add to it.

Not that pulled pork is the ONLY thing this coleslaw is good with. It’s tasty as a side for pretty much any chicken, steak or seafood, especially when you’re looking for something with a little texture and crunch. I’m also planning on serving it alongside enchiladas as an alternative to salad. It’s totally adaptable that way.

This recipe is tried, tested and approved, and I KNOW it’s one you’ll have the same success with too.continue to the recipe… about Easy Mexican Coleslaw Recipe

Superfood Salad with Lightened-Up Poppy Seed Dressing

Kale, brussels sprouts, broccoli, quinoa, and salmon are just a few of the superfoods in this powerhouse salad that packs a nutritious punch in just one bowl.

Again this year I’m happy to share that I’m partnering with Blue Diamond AlmondBreeze to share healthful recipes made with almond milk. Today we’re adding Almond Breeze’s new Almondmilk Cashewmilk Blend to the recipe mix for a creamy, healthy dressing to one of my standard lunchtime salads.

This however, is no normal salad. It is simply packed, and I mean PACKED with a bounty of superfoods that should make any normal human being feel, well, superhuman.

In a previous version of my professional life I designed natural health magazines. Each month I designed the pages of those magazines where the article’s authors explained the merits of things from shark liver oil to CLA, from GLA to SAM-e, from whey protein to spirulina and all the vitamins, minerals and healthy alternatives to what is standardly subscribed, or ignored, by mainstream medicine.

We talked a LOT about eating well for good health. It’s a philosophy I’ve adopted in my own life And in my family’s. And it’s a philosophy I’m happy to share here on FoodieCrush, too.

continue to the recipe… about Superfood Salad with Lightened-Up Poppy Seed Dressing

Fried Avocado Tacos Recipe

Creamy Avocados from Mexico might just be one of my favorite fruits.

I eat them for breakfast in my egg white omelets with a little feta cheese. I love them on turkey sandwiches with a little cranberry sauce and a thin slather of mayo on fluffy white bread. And I absolutely crave them as a base for tostadas topped with a ton of lettuce and spicy hot sauce.

I really don’t need much else.

continue to the recipe… about Fried Avocado Tacos Recipe

Kale and Cabbage Coleslaw with Marcona Almonds

I’m into layering. Not just in my clothing options—yes, I’m a big fan of piling on the tank, then the shirt, then the sweater, jacket or blazer—but also when it comes to cooking.

Layering flavors and textures in a dish—and even an entire menu—is the sign of an adventurous and accomplished home cook. The cook that takes the uneven path and changes our anticipated cravings with a little extra crunch or flavorful zing is the cook that delivers memorable meals. And by memorable I do not mean complicated or over worked. Just. Good. Food.

I’ve been partial to this mindset ever since I can remember when my favorite after-school snack was crunchy Triscuits topped with creamy liverwurst—hey, I’m German, what can I say? A tuna fish sandwich wasn’t complete without a layer of crunchy potato chips and puckerey kosher pickles. It was all about the texture combos for me, and it still is.

Cabbage is the perfect example of an ingredient that can use an extra oomph, a little push to the flavorful side.

continue to the recipe… about Kale and Cabbage Coleslaw with Marcona Almonds

Crushing On Bee Yinn Low of Rasa Malaysia and a Gyoza Recipe

As a big fan of Asian cooking—and certainly eating it—the super popular blog Rasa Malaysia was one of the first blogs my husband and I were converted to following. It’s easy and approachable take on what could be complex recipes, drill down to the basics. And to super flavor bursts of Asian delights.

As the petite powerhouse behind Rasa Malaysia, Bee Yin Low grew up in a family of great cooks and in a culture where food is a big celebration. She was born and raised in Penang, Malaysia–the food mecca of Malaysia—where Chinese food, Nyonya dishes, Indian curries, Malay sambal and Thai spices all became favorites and have influenced the Asian specialties she creates today.

Bee is a favorite among food bloggers and considers many of them her friends. She’s a driven lady, juggling between being a young mother, a blogging entrepreneur and adding new projects along the way.

And now Bee’s authored the cookbook Easy Chinese Recipes, Family Favorites from Dim Sum to Kung Pao, featuring over 80 Chinese recipes perfect for the novice cook and anyone that doesn’t have a Chinese restaurant right next door. Her years of preparing these dishes at home helped her narrow down her vast recipe collection, like the super easy—and yes, I will tell you that you WILL need nimble fingers—Gyoza recipe. Little purses of heaven I tell you. Just watch Bee and her busy fingers in the video below.

Oh, and she may call this her “blooper reel” but I think it shows off her real personality, and her love for that little bucket of chunk baby of hers!

Thanks Bee for being our foodie crush!

1. Describe your blog in 3 words:
Easy Asian Recipes.

2. If you could be one food blogger other than yourself, who would you be?
Robyn Eckhardt of Eating Asia.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Not really blogs, but Foodgawker, Tastespotting, and Tasteologie because they allow me to discover new and amazing food blogs.

4. What is the one kitchen tool you could never give up?
My wok.

5. What dish are you obsessed with mastering that you just can’t get quite right?
It was probably egg tarts, which I shared the recipe in the cookbook. My egg tart custard was sinking after removing from the oven, but I finally perfected the “no-sink” egg tart recipe.

6. What did you have for dinner last night?
Fried shrimp fritters with sweet chili sauce, chicken with star anise and dried chilies in clay pot and a pot of nourishing watercress soup. With steamed jasmine rice.

7. What’s one secret talent outside of the kitchen nobody knows about you:
I am multi-lingual and speak five languages.

8. You’re happiest when cooking/eating:
Eating.

9. You signed the deal to create your first cookbook two years ago, and then created the recipes and photographs while you were pregnant. What was your biggest challenge during the process and your number one tip for aspiring cookbook authors?
The biggest challenge I had was the lack of props. Great photography starts with great and relevant props, that’s the reason why professional stylists bring suitcases of props when they work. Once you have a beautiful setting with nice props, food photography becomes relatively easy.

Unfortunately, I didn’t have many props to play with. Also, I was limited by my pregnancy belly. I couldn’t take the photographs at certain angles, for examples, ones that required me to stoop down, climb up on a chair for a top-down shot, etc.

My number tip of aspiring cookbook authors is that content is KING, create great and unique unique and great things will happen.

10. The one secret ingredient to your success is:
I am driven.

To celebrate the launch of her cookbook, Bee is pulling an Oprah and making her readers oh so giddy. Head over to her site to enter her Zojirushi rice steamer giveaway , signed cookbook giveaway and a ManPans stir fry wok giveaway. Contest ends Oct. 16, 2011.

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