Monthly Archives: August 2010

Melon Salad with Sweet Sesame Dressing

Standard

1/3 c honey
3 T vinegar
1/2 t salt
1/2 t ground ginger
3 T vegetable oil
3 T extra virgin olive oil
1 1/2 t sesame seeds, toasted
1/2 t sesame oil
Dash pepper
Lettuce leaves
2 c cut up watermelon
2 c cut up cantaloupe
2 c cut up honeydew
1 c sliced cucumber
Snipped fresh cilantro
Crisp-cook bacon (if desired)

1. For sweet sesame dressing, in small saucepan combine honey, vinegar, salt and ginger. Stir over medium heat until sugar is dissolved. Remove from heat. Transfer to medium bowl. In a thin steady stream, slowly add vegetable and olive oils to sugar mixture, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper, set aside.

2. Line salad bowls or platter with lettuce, top with watermelon, cantaloupe, honeydew, and cucumber. Drizzle with some of the dressing (about 1/2 c). Sprinkle cilantro and bacon.

–Grace A. Eckstorm, Better Homes and Gardens Annual Recipes 2009

Thai Spaghetti Squash with Chicken

Standard

1 (2 lb) spaghetti squash
1 t virgin coconut oil (sesame oil works)
1 sm shallot, thinly sliced (regular onion works)
1/4 t red curry paste (love TJ’s red curry sauce!)
1/3 c coconut milk (I use adjust the curry sauce and coconut milk to taste)
2 T chopped fresh cilantro leaves
4 chopped up chicken tenders

With a sharp, thin-bladed knife, pierce the squash in 4 or 5 pieces around its perimeter. Be sure to pierce far enough to reach the center of the squash. Place in the microwave and cook on high power until tender when pushed with your fingers, 15 to 20 minutes. Let stand for 10 minutes.

Cut the squash in half through the stem and remove the seeds. Scrape the flesh off the skin into a bowl, and discard the skin. Use a fork to shred the squash into strands. Set aside.

In a large skillet, heat the oil over medium heat. Add the shallot and chicken and cook, stirring occasionally, until softened, about 3 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, and bring to a simmer. Simmer gently for 1 minute.

Add the squash and use tongs to toss it and coat it thoroughly with the sauce. Cook until warmed through, 1 to 2 minutes. Add the cilantro and toss to mix well. Serve.

AMAZING!!!!! And it: Boosts Metabolism, Anti-Cancer, Anti-inflammatory, Healthy Skin

–Jillian Michaels, “The Master Your Metabolism Cookbook