Be a good steward of the earth…


Last night was a vegetarian meal for us. Something nice and cool, filling and healthy. It also was an excuse to use up a lot of what I had in the fridge.  It’s amazing what accumulates.  Time to see what I can do with what’s there..

Here’s what I came up with to empty the fridge and create something from not much…


Poach an egg… There is NOTHING better than a poached egg on a spinach salad. Cut into it and the yellow oozes out… YUM!



Saute some peppers and onions… I tried something new to me… I had some honey sitting on the shelf. thought, why not and added a couple tablespoons of honey to the saute pan. Made a nice contrast. Don’t over do the sauteing. I like to have a little crisp to the veggies in my salad, so the honey sweet, the raw onion taste and the crisp peppers made a nice combo of flavors.


Eggs on the spinach!


Line the edge of the salad with the sauteed vegetables.


Top with some walnuts…


And a little bottled Italian dressing and this is what we had to suffer through.
Quick and very tasty and much better than tossing in the trash!
Be a good steward of the earth.  Want what you buy, buy what you want and mostly use what you buy!


Veggie Tales: Beans with Envy!
As a vegetarian, it’s tough making a bean salad that’s more than just a bean salad. But when you add one simple ingredient (that is not so simple)- you create a dish that is flavorful, powerful, and more importantly: Easy and Delightful! 
I present: The Artichoke
What you’ll need:
1 can artichokes (rinsed and halved)
1 can cannellini beans (rinsed)
1 red onion (minced)
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
1 lemon (zest and juice)
1 garlic clove (minced)
2 tablespoons olive oil
salt and pepper to taste
What you’ll do:
Mix all of the ingredients in a bowl and enjoy the goodness!
Happy Saturday!
It’s Veggie Tales, By Kris! Join me at Behold The Metatron everyday!
Crab Salad Nigiri Sushi

I first saw this crab salad nigiri sushi that my blogger friend Pikko had made on her blogAdventures in bento making . I thought I’d give it a try for a gathering at my husband’s work one evening. Pikko’s are much prettier, I’ll have to keep practicing. Her creation was a hit though. I put them in a deviled egg carrier to bring them in. Since we were all hanging outside behind the shop it didn’t have to be fancy.


First off my rice cooker died on me. How frustrating. It would turn on and keep warm, but the cook button wouldn’t work. I went to check it and there it sat, all that water still hanging out on top. I transferred it to a pan and cooked it on my stove top, forgot to time it, but it turned out fine! Once in the bowl I added the already prepared sushi vinegar while it’s still warm. I don’t add much sugar at all to my sushi rice (personal preference).


Using the stick version of the imitation crab. Chop up the crab and add mayo, I added a little wasabi powder to it, but not enough for it to be too much for those who don’t like it. I am a wasabi fan!


It took a little while to get used to handling the sticky sushi rice, having a bowl of water on hand to help. I hand made the rice balls (I am using a rice ball maker next time, sounds like a good investment). A little adjusting on what size to make them. With scissors cut the nori sheets into strips, being careful to cut them straight because it will show if you cut it crooked.


Wrap the strips around the rice, sealing it with water. With a tiny baby spoon I filled the cups with the crab salad. Those little spoons come in handy, good thing I saved them!


I topped some with srircha, some with wasabi and left some without, because I know Maranda would like it plain. I have to tell you this it was funny. A couple showed up later, they came riding in on their motorcycles all noisy, just to make an entrance. (The owner’s brother and his girlfriend). She is acting all tough in her leathers. Someone is telling them what we have to eat. Now for a few of them this was the first time they’ve tried sushi. He pointed out the sushi, she says “No I only like real sushi”. Okay, alright then, now I was good, and I only said “this is real sushi”. Then I let her do her thing. After eating some 7 layer taco dip, she did try a piece and loved it. No wasabi for her, she doesn’t “do ” wasabi. Then she ate another one, then said “I wish we were here earlier and didn’t miss most of the sushi” She ended up eating the last one too. I just smiled to myself. Maranda and Wade did bring it up later, and we laughed about it.
Thanks Pikko it was a hit.
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You can check out more of my food trials and ethnic ventures at The Tiny Skillet . Or check out The Tiny Bento for my bento lunches that are so popular in Japan!
Have a great weekend!!
Spinach Salad with Teriyaki Bowties
A very quick apology… I suddenly got rushed this week.  You will see the reason in a couple days on my own site, but short version is that I am going to have to repeat a recipe today that was on my own site recently.  But, while it has only been a couple months since I posted this, I have made and served this 4 times.  Whenever we have guests come to visit paradise, this is now on our “must make”menu plan.
Filled with Flavors
A terrific cold salad, substantial enough to be served as a full meal, and great for leftovers…
Adaptable, I have made this with shrimp in place of the chicken, and Caramelized Pineapple added.
A great item to take to a summer picnic.
It is just as good as it looks… 
Enjoy, and I will see you in a week with something special… Promise
It’s another session of what to do with the second half of one of those rotisserie chickens you buy every week.  And there are enough different tastes to satisfy everyone.  Jackie had asked for a salad recently.  So, when I saw Melanie’s post at THE SISTER’s CAFE, I knew I had another use for that rotisserie bird…

And here’s an oddity… no rum, no extra spices, I didn’t change a single ingredient.  I followed Melanie’s recipe as she wrote it.  If you go to her post (click HERE), Melanie listed a few additional ingredients as optional.  But really, if you have a plate of spinach, do you really need to add parsley?  Adding the oranges and water chestnuts was already inching the price up.  So, unless you have them on hand, do as I did and leave out the craizins, parsley, … And here is what she wrote…

Spinach Salad With Teriyaki Bowties
submitted by Melanie

16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken

1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This sauce is terrific!  Beyond terrific in fact.  The whole thing blended so well.  It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise.

Healthy Helpings – WW BLT Pasta Salad (3 pts)

I realized after I prepared this recipe and took all the pictures that there was another BLT Salad posted under stretch your dollars. Since I am on vacation, and this is what I’ve got, and the ingredients are a bit different, I’m sticking with it!

WW Points per 1 cup serving = 3
BLT Pasta Salad

3 2/3 cups cooked elbow macaroni — (8 oz. uncooked), cooked without salt or fat
4 cups tomatoes — peel, seed & coarsely chopped (about 2-1/2 lbs.)
4 slices cooked bacon — hickory-smoked, crumbled
3 cups iceberg lettuce — (prepackaged), very thinly sliced
1/2 cup fat-free mayonnaise
1/3 cup low-fat sour cream\
1 tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise and next 6 ingredients; stir well.
Add dressing to salad; toss gently. Serve immediately.
Yield: 10 cups. (10 Servings of 1 cup)
Exchanges 1-1/2 Starch 1 Veg.

Per Serving: Calories 149 (18% from fat); Protein 4.7g; Fat2.9g (sat 0.7g); Carb 26g; Fibre 1.4g; Cholesterol 5mg; Iron 0.7mg; Sodium 367mg, Calcium 18mg.

WW Points: 3 pt.
Weight Watchers Magazine Sep 99