Cold Asian Salad

If you like a good dish for a group picnic, that holds up well in the ice chest and will give you rave reviews, try this one!

Cold Asian Rice Salad

Ingredients: 

1 cup brown rice
4 tsp sesame oil, divided

1/2 cup chopped scallions
5-6 spears asparagus, cut into 1" pieces

1 red pepper, chopped                          

2 T seasoned rice vinegar            
1 T soy sauce (or more to taste)                      

2 T toasted sesame seeds 

Boil brown rice in package recommended amount of water (usually 2-1/4 cups) & add 2 tsp of sesame oil (this is a must), 1/2 tsp of salt and cook until done--about 35 to 40 minutes.  Cool.

Meanwhile, chop up your vegetables and put your asparagus pieces in a small, microwave proof dish, add 2 T of water, a dash of salt and cover with plastic wrap.  Cook for 3 minutes or until crispy, but done.  Cool.

When rice has cooled a little, add the vegetables, seasoned rice vinegar, 1 T sesame seeds, soy sauce and the rest of the sesame oil.  (If it is easier, mix this together before adding to the rice/vegetable mixture).  Mix well and place in a tight-lidded container (suited for travel if going on a picnic) and sit at room temperature for about 20 minutes, sprinkle with remaining sesame seeds then cover and store in the refrigerator.

· This lasts for days & is addicting.  I feel like Nigella, stealing  into the frig at midnight for just one last bite!

Note: This recipe just won't taste the same if you omit or substitute any of the ingredients with the exception of asparagus.  If you just don't like it, try something else, like green peppers, small asian corns, sliced water chestnuts that come in a can, or snow peas.  

Summer Gazpacho Soup

Summer is here and  a summer staple in our home is cold Gazpacho Soup.  

This is especially useful for a picnic, cook out or as a super simple side dish for guests! You can make it almost fat-free, it is Low Carb, Low calorie, gluten-free and you can dress it up or keep it simple. 

I found this recipe in the Detroit News more than 30 years ago.  It is still used by many restaurants in that area and is easy as pie. This tastes good right out of the blender but a day in the frig brings out its best flavor!  Make it the day before you have guests and you have a great starter or side dish.  Bring it to  a group picnic and you have will have raves and kudos for your inventiveness!

GAZPACHO

28 oz. can of whole or diced tomatoes w. juice

1/4 cup light Italian dressing (or regular)

1 cucumber, washed & cut into chunks

1 onion, peeled, cut into chunks

1 green pepper, seeded & cut into chunks       

1 garlic clove

Dash of Tabasco

1 T lemon juice                                              

salt, pepper to taste

Garnish:  sour cream, coarse ground salt, diced avocado, croutons

Directions:  Place all the ingredients in a blender.  Pulse until completely ground and mixed.  This will be a fine mass of goodness.*  Add, salt (lightly because you’ll top it with coarse salt at serving) & pepper.  Garnish with a dab of sour cream, a grind of coarse salt,  and top with croutons if you can use the carbs.

As I said earlier, this is basically a very low calorie, low carb, vegetable-rich and gluten-free dish.  It is a versatile side dish & can be made ahead.  It can be paired with steaks, hamburgers, chicken, pork or just with a sandwich.  

Tip:  My favorite “summer on the deck” dinner is chilled, steamed shrimp, ringing a wine glass full of gazpacho that is topped with chunks of avocado!  Add a glass of wine! Delish!

* Option:  We like it thick without chunks, but if you like a chunkier gazpacho, chop up about 1/4 cup each of the onion, green pepper & cucumber, which you can then add back in when you are done pulverizing it.   

Enjoy the summer breezes with your friends and a chilled glass of Gazpacho!

Cheers!