Another Salad and Nifty Links

And welcome! First, i wanted to share that Citizen Voices is supposed to go live today. Here’s your chance to start seeing my thoughts on political matters, not just food! Next, I wanted to share this cute video which was done by a friend of a friend of my aunt, if that makes any sense? Really cute, since I want a Vespa so much! For today’s recipe, I wanted to look over an old recipe my neighbors, and then my mom, used to make EVERY summer when cucumbers were in season. I think I got the recipe as close to theirs as I can, but… It’s my own twist.

Cucumber Salad

8 Cups Cucumbers, Sliced Thinly
1 Medium Sweet Onion, Sliced and Halved Twice
1 Cup Apple Cider Vinegar
2 Cups White Sugar
5 1/2 Teaspoons Salt

Mix and Serve.
Serves 10

Nutrition Facts
Serving Size 162 g
Calories 175
Calories from Fat 1
Total Fat 0.1g
Cholesterol 0mg
Sodium 1281mg
Total Carbohydrates 45.5g
Dietary Fiber 0.6g
Sugars 43.2g
Protein 0.6g

There we go! I hope you enjoy this recipe as much as I do! It’s very refreshing! Also, a reminder that THIS WEEK is the Torah portion where Torah was given over! 🙂 Enjoy! Until next time, Shalom and Good Cooking!


January 24, 2008. recipes, salad. Leave a comment.

Bread Bowls, French Onion Soup, & A Survey!

First off, I’m asking all of my readers to click here to take a survey about this blog. This is just something I’m doing to help figure out my reader stats, where they are coming from, and how to best serve you – my readers. Now, as for today’s recipe, its a basic recipe of sorts that ALWAYS goes over well. Today we’re going to explain how to make Sourdough Bread Bowls.

We begin by grabbing some Sourdough Bread Rounds from our favorite grocery store. To these we’re going to cut a hole in the top about 2-3 inches around, and scoop out the insides of the bowl. Try to leave about 1/2 inch of bread in the bottom. Next, we want to take some Olive Oil and lightly brush it ALL over the inside of the rolls, covering EVERY square inch if possible. Then, setting your prepared rolls on a cookie sheet, bake in a 350 degree F oven for about 20-25 minutes, or until the inside of the bread bowls are NICE and crispy.

Now we get to the FUN part! These bowls can be used for LOTS of dishes. One of my favorite uses of these inexpensive rounds is to fill them with salad or a dinner soup. But, the most COMMON use of these bowls is in making French Onion Soup.

French Onion Soup

6 Cups Chopped Yellow Onions
1/3 Cup Margarine
8 Cups Vegetable Bouillon (Or Beef-Flavoured Vegitarian Bouillon is preferred if you can get it.)
2 Teaspoons Salt
1/2 Cup Sugar
4 Tablespoons Flour
White Cheeses Such as Mozzarella, Swiss, etc.

Cook onions slowly in a large cast iron skillet in the margarine until combined. Then cover and simmer over medium heat for 15 minutes.

To a crock pot, add in the bouillon and set it to HIGH. Then stir in ALL the contents of the cast iron skillet after the 15 minuters is up, stirring well. Finally, add in the sugar, salt, & flour and cover. Cook on HIGH for 3 hours, or LOW for 6 to 8 hours.

When ready to serve, pour 1 tablespoon of cognac into the bottom of each bread bowl, then top with hot soup. Finally, top the bread bowls with your favorite white cheeses & bake in a 425 degree F oven for 15-20 minutes.

Move to plates and serve still warm.
Serves 12

Nutrition Facts
Serving Size 157 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat


Saturated Fat






Total Carbohydrates


Dietary Fiber




Vitamin A 6% Vitamin C 6%
Calcium 22% Iron 10%
Nutrition Grade C-
* Based on a 2000 calorie diet

Mmmmmmmmmmmmmmmmmmm, nummy. I hope you all enjoy this recipe, and using bread bowls to help make ANY meal special! Also, please fill out the survey to help me out with needed information! Until next time, Shalom and Good Cooking!

December 11, 2007. bread, main courses, Personal, recipes, salad, side dishes. 4 comments.

The RETURN of More Side Dishes to Fill Any Table!

Last year I helped fill tables with enough side dishes to make any mouth happy. And life was good! People were happy, kosher food prevailed, and the world kept on turning. So how do we expand on this? Well, let’s invade your food-loving minds with the RETURN of More Side Dishes to Fill Any Table! Yes, for the low, low price of reading, we’re going to delve deep, deep into my culinary mind and bring you even MORE food!

First off, everyone loves Deviled Eggs as an appetizer. They’re easy to make, and are just so nummy! Actually, when thinking of this dish, I can’t forget my brother gorging himself on them at a wedding until getting sick. I don’t think he’s forgiven my mom & I for liking to remind him when there are deviled eggs at any location. But, the standard recipe is boring. What if we jazzed it up? Yes, my friends, it’s time to forgo the Deviled Eggs, and Welcome in Renegade Eggs!

Renegade Eggs

1/2 Cup Cheddar Cheese, Finely Shredded
1 Cup Cream Cheese, Softened
4 Tablespoons Fresh Parsley, Minced
1 Dozen Eggs, Hard-Boiled & Shelled

First off, we slice the eggs in half lengthwise & scoop out ALL the yolks into a bowl.

Mix the remaining ingredients together with the egg yolks until all combined and nummilicious-looking.

Scoop the mix into the egg whites with the cheesy stuffing and serve.

If you want to garnish these, I like to use a little paprika with some sprigs of parsley, just for some fun. Next up, we’re going to make a kinda’ salad. Since most of us will be having Turkey on Thanksgiving, why not kick it up a notch and make some Skillet Slaw

Skillet Slaw
6 Slices Turkey Bacon
1/4 Cup Vinegar
2 Tablespoons Scallops, Sliced
1 Tablespoon Brown Sugar
1 Teaspoon Kosher Salt
4 Cups Cabbage, Shredded
1 Teaspoon Carway Seed

In your cast-iron skillit, cook up the bacon until NICE and crisp, then take out the bacon but LEAVE the grease! Make sure you have about 1/4 cup of grease left in the skillet. If you need to help increase it, dribble in a little Crisco & let it melt down. The thing is we want that grease & that turkey flavor!

To the grease in the skillet, add in the vinegar, scallions, brown sugar, & salt – heating them all the way thru as you mix them in the skillet.

Add the cabbage and Caraway to the skillet and cook, tossing lightly as it cooks until all the cabbage has softened & soaked up a lot of the flavours. This could take anywhere from 5-10 minutes overall, but its WORTH it!

Remove from skillet into a large bowl, and tob with the previously cooked turkey bacon (All crumbled up, of course!) and Cherry Tomatos.

There we go! Easy, no? Now, for you readers, I want to pass on a Family Tradition! My grandfather wrote this next recipe, and I know it’d do his heart good to know others were still eating it to this day! Its a favorite holiday recipe, and I want to share it with you all now. (Please Mom, don’t kill me for this!)

Grandpa’s 3 Corn Casserole

1/3 Cup Sour Cream
2 Eggs
1 16 oz. Can Whole Kernel Corn, Drained
1 16 oz. Can Creamed Corn
1 9 oz. Package Corn Muffin/Bread Mix
1/2 Cup Cheddar Cheese

Mix the sour cream & eggs together, then stir in both the cans of corn.

Stir in the cornbread mix, and pour it into a greased casserole dish.

Bake at 375 degrees F for about… 35 – 40 minutes, then open the oven and pull out. Top it with the cheese, then toss it BACK into the oven for another 10 minutes.

Mmmmmmmmmmmmm, this brings back memories! I so loved this recipe growing up, and now you can, too! Next, I think we need a sweet dish to round this out! Everyone knows that ONE person who brings a tub of cottage cheese to every family or company pot luck. Well, why settle for that cottage cheese when we can kick it up a notch?

Orange Cottage Cheese Salad

1 Large Tub/Container Small Curd Cottage Cheese
1 Can Chunk pineapple, Drained
1 Can Mandarin Oranges, Drained
1 Family-Size Package Orange-Flavored Kosher Gelatin, Dry
1 Carton Whipped Topping
1 Cup Swedish Pecans (Optional, but See Below for Recipe)

Mix together EVERYTHING in a large bowl & chill for 3-4 hours before serving.

Now, as promised above, you need the recipe for Swedish Pecans! I swore I already shared this with you all, but a search of my blog says i haven’t. Well, this tasty treat is a fun snack, an appetizer, or a side dessert that people can enjoy munching. My mom loved making these, and I loved eating them! So much I ha to start making them, myself!

Swedish Pecans

1 Pd. Pecan Halves
2 Egg Whites
1 Cup Sugar
Pinch of Kosher Salt
1/4 Pound Butter

Toast Pecans in a 325 defree F oven until lightly browned.

While they brown, beat egg whites to a foam and fold in the sugar & salt.

Once pecans are lightly browned, fold into your sugar & egg white mix.

Melt the butter on the pan you toasted the pecans on, then spread the pecan mixture over the entire pan OVER the butter.

Bake in the oven for 20-30 minutes, keeping the oven at 325 degrees F and turning the pecans every 10 minutes or so. Watch closely after the 20 minute mark, as they’re done when lightly browned & crisp.

These are OH, SO GOOD! Trust me, you’ll love these in salads, as a snack, or atop ice cream. They are just SO GOOD! After all this good food, we’re going to need something to settle our stomachs. So, as the final recipe, let’s do that!

Recipe to Settle Stomachs After Thanksgiving Dinner

2 Alka-Seltzer Tablets
1 8 oz. Glass of Water

Plop the tablets into the water.

Watch them fizz until dissolved.

Drink the water down.

Repeat as needed.

I hope that helps! Until next time, Shalom and good cooking!

November 20, 2007. dessert, recipes, salad, side dishes. Leave a comment.

Kosher Ham & Turkey Ceaser Sandwiches!

I’ve been pondering all week on what to write about. First off, we can NOT be a kosher blog without talking about the new Kosher Ham Soda from Jones Soda. While I have not tried it myself, but they also came out with a Seahawks Collectors Pack. And, as much as I -love- to watch stupidity in action, I found you a video of it!

So, we’ve discussed wierd kosher soda, but what of kosher food? Well, a week from today is Turkey Day for the US, so we should likely come up with some turkey stuff. Mainly, what to DO with leftover turkey. Now then, this first recipe is for a tasty & healthy sandwich that works great for company potlucks, school & work lunches, and more. AND, it’s kosher!

Caeser Salad Sandwiches

6 Cups Loosely Packed Romaine Lettuce, Shredded Thinly
2 Cups Cooked Turkey, White Meat & Cut Into Bite-Sized Pieces
4 Anchovy Fillets, finely chopped (Optional)
2 Tablespoons Parma! (Vegan Parmesan Cheese & can be bought here)
1/3 Cup Herb-Seasoned Crutons
1/3 Cup Ceaser Dressing
4 Pita Pockets, Cut Crosswise

Put lettuce, turkey, crutons, Parma!, and anchovies into a LARGE bowl & toss in 1/4 cup of the dressing.

Use the remaining dressing & spread on the inside of the pita pockets, then fill with salad.

Serve with a side of lemon wedges for squeezing fresh lemon juice over the sandwiches.

Not a bad little sandwich, really! Also, if you want, you can also use chicken or even a vegan alternative to chicken for the sandwich. As for the anchovies… It just doesn’t taste the same without them, sorry. 😦 I hope that helps, and I PROMISE to have more side dishes before turkey day. Until next time, Shalom and Good Cooking!

November 15, 2007. drinks, News, recipes, salad, snacks. Leave a comment.

News, Links, and Candy Apple Salad

Click here to check out
The San Diego Weblogger / Blog Meetup Group!

Yes, your friendly cook is going to attend a blogger meetup. 🙂 Now, what saddens me is San Diego has LOTS of people signed up for a Jewish meetup! Musicians, rabbis, housewives, cooks, bakers, doctors, and the like… And yet NO ONE has started the group! Doh! I’m sure we could start it, some of us! Mabye even have it in ne of the deli’s or kosher restaraunts about town? Ah, well… Pipe dream, I know.

Also, someone commented on a previous post that they couldn’t find kosher Hoisin sauce & kosher fish sauce. No big, no big. We start with the Hoisin sauce, for which I reccomend Lee Kum Kee’s Vegitarian Hoisin Sauce. You can find it OL on Amazon, health food web sites, and gourmet/vegitarian grocery stores usually carry it in stock. Ask your local Kosher grocery store, and mabye they’ll start stocking it for you? As for the fish sauce, the BEST and EASIEST kosher fish sauce is here. It is so simple, and SOOOOOOOOOOO good!

Now, for this week’s recipe, I want to do a Candy Apple Salad, just because we’re getting into the SPOOKY Halloween season! I know, I know. Some groups see Halloween as a holiday the Jewish people shouldn’t celebrate. BUT, this is also a recipe that you can make with your kids, so enjoy! First we take 4 King-Size Snickers Bars (They’re Kosher by the OU, before anyone asks). Chop the bars up roughly into chunks, then set aside for now. Next we’re going to peel, core, & dice 8 Apples. Now comes the FUN part! Take 8 Ounces Cool Whip or Whipped Dessert Topping and put it in a large sealable bowl. Now, let the kids pour the candy & the apples into the bowl, then use a large spatula to stir it ALL together! This can be served right away, or kept covered in the fridge for a day or so before eating. Just a nice dairy treat any kid (Or kid at heart) would love! 🙂 Until next time, Shalom and Good Cooking!

October 10, 2007. dessert, Personal, recipes, salad, snacks. Leave a comment.

NINJA Coleslaw!

I am a geek. We ALL know this by now. I often watch Ninja Warrior with the wife, and this is no exception today. So, as i watch the most INSANE show around, I also think of all the coming BBQs happening soon due to the coming holiday. Yes, I know, Rosh Hashanah… But I was more talking about memorial day weekend for us US folks. And, as always, people need a side dish. So, after some experimenting, I came up with a nummilicious dairy side that would make ANY BBQ happy! Ladies and gentlemen, let us begin…

Renegade Coleslaw

1 Medium-sized Head of Red Cabbage, Cored & Shredded (It’s about 6 cups, if you HAVE to use pre-shredded)
1 Cup Fresh Parsley, Chopped Roughly
1 Cup Carrots, Shredded
1/4 Cup Blue Cheese, Crumbled
3/4 Cup Miracle Whip
1/4 Cup Coarse Grain Dijon Mustard

In the first bowl, combine the cabbage, carrots, parsley, and cheese.

In a second bowl, combine the Miracle Whip & Dijon Mustard.

Combine both bowls together and cover before chilling for 2 hours.

Uncover, stir, and enjoy!

So, yes. Anther fine side dish JUST in time for BBQs. And with any such holiday coming up, PLEASE do not drink and drive! My cop father and future cop sister thank you in advance. Until next time, Shalom and Good Cooking!

August 27, 2007. recipes, salad, side dishes. Leave a comment.

What is it with me & Beans on Purim?

So, Purim is coming up. Time for desserts, alcohol, food, alcohol, costumes, alcohol, noisemakers… Oh, and alcohol! So, what to write about? What kind of recipe can I do that you’ll not read everywhere? Last year I did Steak over Black Beans since it was sharing ANOTHER holiday… But what to do this year? What dish can I write about that will tickle & tantalize taste buds, and help share the joy of the season? well, why buck tradition & write about beans, some more, since EVERYONE ELSE is covering Hamentashens?

We’ll start with a simple recipe for 3 Bean Salad. Basically, mix the following together in a large bowl: 3 15 oz. Cans Red Beans, Drained; 3 15 oz. Cans Green Beans, Drained; 3 15 oz. Cans Wax Beans, Drained; 1 Cup Virgin Olive Oil; 1 Cup Sugar; 1/2 Cup Cider Vinegar; and 1 Sweet Onion, Diced. Toss together, salt & Pepper to taste, and cover. Refrigerate for 24 hours to marinate, then serve!

So, that’s a nice salad. Ah, but salads need something else! Something to go with them! Well, why not more bean dishes? Let’s create a Green Beans with Lemon? Start with a cast-iron skillet over high heat, and add about 1 in. of water to the skillet until the water boils. Next add 1 pd. fresh Green Beans, Rimmed (The ends snipped off), and let cook until the water returns to a boil. Reduce the heat to low, and simmer uncovered for 5 minutes or until the beans are tender. Drain the water, and return the green beans to the skillet. Toss in 1 Tablespoon Butter or Margarine, roughly 1 Teaspoon Lemon Zest, and 1/4 Teaspoon Pepper. Let it cook for 2-3 minutes, then plate as a bed. Ah, but a bed for what? Personally, I like to lay Salmon steak over this, for a nice touch, but with the lemon zest it goes well as a bed for most fish!

So, another Purim, and more bean dishes! ^^ So, keep safe this Purim, and enjoy yourselves. and break out the noisemakers as you boo ‘He Who Shall Not be Named’! Let’s try it now… Ha-*deafened by noisemakers, clapping, stomping, and shouting the net over!*

Great job! Until next time, Shalom and Good Cooking!

March 1, 2007. recipes, salad, side dishes. 1 comment.

More News, Jobs, and Another Salad!

We start this article with… A Kashrut Alert! Brivais Vilnis Fish Products are bearing an unauthorized OU symbol and are being withdrawn from the marketplace. Consumers spotting these products are requested to contact the Orthodox Union IMMEDIATELY! I also am glad to hear that the Menorah in Orange County was replaced, and people of all faiths came together to celebrate it’s re-lighting. For those that don’t know, last year vandals attacked the menorah and smashed parts of it in a hateful attack. My prayers also go out to those Catholics effected by the desecration of their Jesus statue. The man thought to be responsible was caught & arraigned, but is currently out on bail. I hope that, if found guilty, they receive the full punishment the law can provide. Vandalism and disrespect of ANY religion is NEVER any good, and we here at RKC hope our Catholic brothers and sisters the best of luck weathering this storm.

Also, on the job front, Aish International is looking for part-time (5-15 hrs p/w) follow-up
callers for Project Inspire, a worldwide initiative aimed at encouraging frum people to get involved in easy, highly effective outreach campaigns. You will be responsible for calling people who sign up on the Project Inspire website, reminding them of upcoming campaigns, as well as providing outreach coaching and encouragement for all new registrants. Although Prior Kiruv experience is a real advantage, we will provide full training. However, you must be highly-motivated, positive, able to demonstrate excellent people skills and have a great phone manner. To apply for this and to see more of their current vacancies, please log
on to

Now, Sunday when I was pseudo-catering, there was a salad I made that went over VERY well! Even those that disliked beets came up asking for the recipe! So, for my beloved congregation that has taken the wife & me in, I want to present it. And, a rarity anymore, I’ll even write it in the ‘traditional’ style. But, I also want to note it’s inspired in part by Marlena Spieler and her own beet recipe. I’ve modified it up, and I like how it turned out. She also gave some good suggestions that I want to try, as well. But, let’s get to the recipe!

Renegade-Style Beet Salad

6 Cans of Shoestring Beets, Drained Completely
1 oz. Fresh Mint
1 Chopped Onion
1 oz. Fresh Dill
The Freshly Squeezed Juice of 1 Lemon
1/8 cup Balsamic Vinegar
1/8 cup Virgin Olive Oil
Sugar to Taste

Start with the drained beet shoestrings and and pour them into a large bowl.

Now, in your food processor, add in the Mint, Onion, Dill, Lemon Juice, Balsamic Vinegar, and Virgin Olive Oil. Blend in pulses until the mixture has the consistency and color of a rich pesto.

Once blended, toss the pesto into the beets. Mix until the pesto-like dressing covers all of the beet shoestrings.

Start mixing in the sugar in small doses, tasting the salad each time until it reaches a level you like. At first, the lemon juice is going to make it bitter, but the stirred in sugar will combine with the mint and dill to make it sweeter.

Eventually, you’ll get a taste you like, and you can cover the salad before letting it ‘age’ in the fridge for a few hours before serving. This time is good because it allows the salad to mingle and share all the flavors. This light, refreshing salad worked well against the greasy latkes, and I think it’d make a good addition to any seder, as well!

Now, in e-mailing her for permission to use my modification on my blog, she gave some handy tips. First, she suggested using the vacuum-packed shelf-stable cooked beets, if you can afford them. She also suggested chopping the beets up into a relish and eating it with a garlic toast spread with soft goats cheese, a tasty treat I happily admit to having tried, myself. In closing, go buy some of Marlena Spieler’s books! She is a wonderful author and cook, and you can’t help but learn from her when reading one! Anyhow, until next time, Shalom and Good Cooking!

December 19, 2006. Jewish Links, News, recipes, salad, seder. 3 comments.

News and Salad… The Lunch of Champions!

Well, it’s time for another article! First off, let’s look at a new book to b published, Harry Potter and Torah, that ‘is a a collection of Jewish
insights into themes raised in the Harry Potter series’
. I dunno, I’ll have to look into it to see if it’s good or not. I’ve also been spending a lot of time on Chef Club.Net as of late… I encurage other food bloggers to join me over there as it’s a nifty BBS for foodies! One of my recipes is in a contest for $150 worth of cooking equipment, so… Yeah!

Also, in the news front, I want to share this story about a woman suing Kraft foods. Apparently she found out their guacamole dip didn’t have almost ANY avocado in it. While i do think this is an example of our sue-happy times, I also wag my finger at Kraft for this misdeed. Shame on you!

Also, some BIG news happened yesterday that will likely explode onto the blogospere. The American Conservative Rabbinical Council allowing gays into Rabbinical schools. Also, the same descion solidified that lesbianism is NOT against Torah, and that Gay males who are BORN gay are exempt from that law. Of course, if gay marriage comes from this, then gay & lesbian couples WILL be expected to live up to the other 613 laws. You know, no sex before marriage, having kids (Adoption is still having kids!), keeping kosher… So, I fully support this, myself. I believe in equal rights for all, and fully hope this begins the end to this fighting in a generation or so. But then, I’ve always been a bit too liberal for my own good.

So, I’ve been in a salad mood, as of late. Playing around in the kitchen, I came up with a new creation: Rice & Kidney Bean Salad! We start with 2 Cups Brown Rice, Cooked & Cooled, 1 (15 1/2 oz) Can Red Kidney beans, Drained & Rinsed, 1 Golden Delicious or Granny Smith Apple, Cored & Sliced Julienne-style, 1 Large Firm Avocado, Pitted, Peeled, & Cubed, 1/2 Cup Red Bell Pepper, Sliced Into Strips, 1/3 Cup Red or White Onions, Diced, & 1/4 Cup Fresh Parsley and mix it together in a large mixing bowl.In a seperate bowl, stir together 1/4 Cup Thousand Island Dressing, 2 Tablespoons Virgin Olive Oil, 1 Tablespoon Vinegar, 1 Teaspoon Mustard, 4 Teaspoons Lemon Juice, & Salt & Pepperto taste. Pour the dressing over the first bowl, and then lightly toss to coat all the salad. Cover with cellophane and chill in the fridge for 1-2 hours before serving to let all the flavors meld together. Toss lightly again before serving, and it should make 8 side salads for any table.

Anyhow, I hope you all have fun! Next week is latkes for the festival of lights! So, until next time, Shalom and Good Cooking!

December 8, 2006. Jewish Links, News, Personal, recipes, salad. Leave a comment.

Salad & a Movie?

Living by the border, this latest Kashrut alert hit close to home. Mazola “Right Blend” Canola Oil, which is distributed in Mexico, bears an unauthorized OU symbol. It is being withdrawn from the marketplace. Consumers spotting this product are requested to contact the Orthodox Union directly.

So, I’m sitting here watching Kadosh, which is a really good movie. But, it has a tidbit about cooking that I find odd… Apparently, to make tea on Shabbat, Orthodox & Hassidic pour the water into the cup first, then add the sugar. Because, apparently, pouring hot water over sugar is cooking, thus not allowed on Shabbat. So, my query to my more torah-learned readers, is would this be also how you would make coffee? Surely you couldn’t be it, but if you poured hot water into a cup, then added instant coffee, sugar, and creamer, would THAT be okay on Shabbat? Ah, the musings I come up with…

Ah, watching this movie has me pondering what recipe I can post with this article. After all, we all know I can’t just post a blurb. Well, I can, but it’s not right! Anyhow, I have a friend who is dieting, and he wanted a recipe for something he can eat for lunches while not going unhealthy. An easy lunch for work, if you will. Contemplating, I came up with this healthy salad idea, and called it Dieter’s Salad. Let’s make it, shall we?

First, take 2 Cups Fresh Spinach Leaves and combine them in a bowl with 1/4 Cup Green Onions, Chopped Finely. Once mixed, take two smaller sealable containers and split the spinach & onions between them. These sealable containers are going to be what you’ll take your lunches in. Next, we need 1/2 pd. Cooked Chicken Breast Strips. If you wish, you can use turkey strips or another form of protien for the salad. Even Tofu strips works well! Anyhow, put 1/4 cup of your protien in the center of each sealable container atop the spinach & green onions. Finally, prepare the following: 1 Banana, Peeled & Sliced; 1 Large Pink Grapefruit, Peeled & Sectioned; 1 Cup Cherry Tomatos, Sliced in Half; and 1/2 Cup Celery. Sprinkle these atop the salad, and seal your containers. Before eating, shake the container to mix up all the ingredients, then top with a low-calorie or fat-free dressing.

The above salad will make two lunches in a row for you, so you can Hypothetically have your lunches from Monday thru Thursday, then mabye treat yourself with a sensible lunch on Fridays for a reward. Note, sensible does NOT mean the All-You-Can-Eat Beef Ribs place down the street from work! It means like a sandwich rap or something with lemonade to drink! Anyhow, those that eat healthy are likely applauding that I can actually do SOMETHING that’s not a dessert or dripping in cheese. Ah, well. Until next time, Shalom and Good Cooking!

November 16, 2006. Jewish Links, Kashrut Alerts, recipes, salad. 1 comment.

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