Asian Cabbage Salad with Sesame Seeds

There are certain blogs, I go back to time and again, knowing I will find a recipe that appears as perfect for what I am looking for. Kalyn’s Kitchen is one of these.  Kalyn’s recipes are clear and she includes those little tips that make all the difference.  When I was looking up cabbage recipes and saw that Kalyn had some, I clicked over and found this delicious recipe.
Asian Cabbage Salad with Sesame Seeds  Adapted from Kalyn’s Kitchen -  a place to find terrific recipes

Asian Cabbage Salad with Sesame Seeds
(Makes about 4 servings, recipe adapted from the original South Beach Diet Book.)

1 bag shredded cabbage (16 ounces)
2 tablespoons sesame seeds, toasted
2 tablespoons peanuts (or more)

Dressing Ingredients:
2 T rice vinegar (don’t use seasoned vinegar, which contains sugar)
1 T sesame oil
1 T honey
1/8 tsp. hot sauce
1/8 tsp. grated ginger

 Mix rice vinegar, sesame oil, honey, hot sauce and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.)

Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned.

Put cabbage  into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

This is linked  to Whole Food Wednesdays    

Cozy Home Party

Mashed Potato Casserole

Paula Deen is known for her Buttah and fattening and unhealthy recipes.   Despite this, she is one good cook and her recipes are worth following with a few changes.

Although now, with her medical diagnosis, hopefully changes will be made.  This is one of those recipes which I happen to love.  There are ways to cut back and I tend to do this with any recipe, not only Paula’s.  I crossed out what I changed so you can see the differences.  If you want to, you can cut the cheese down, even more.

Mashed Potato Casserole


 2 cups mashed potatoes

1/2 cup sour cream  (cut to 1/4 low fat)

1 small onion, sliced thin

1 small bell pepper, sliced thin

8 tablespoons butter  (one tablespoon margarine)

1 1/2 cups grated Cheddar   (1 cup)


Spread mashed potatoes evenly on bottom of casserole dish.
Preheat oven to 350 degrees F.

Layer sour cream evenly over top of potatoes

Saute onion and bell pepper in margarine and place over sour cream.

Slice potatoes and layer over onions and bell peppers.

Finally top with shredded cheddar cheese.

Bake for 25 to 30 minutes.


This is linked to Everyday Mom’s Meals

Tomato Curry – Nigella

At my house, on Fridays, cooking is an all day affair or it seems to be.  I am cooking for the Jewish Sabbath and we eat quite a meal on Friday nights and a less complicated on for Saturday lunch and then a third lighter meal, later in the afternoon.  All and all, this calls for a variety of food.  I was looking for a quick side dish to go with the chicken, I had made for Friday night and I opened my book (Nigella’s Kitchen) and there was my dish, Tomato Curry.  This was served with a coconut rice which I did not make .  I had a rice dish already waiting to be served.  The Curry went fine with this, as well as, it must have gone with the coconut rice, which I want to make, at another time.

This is a tasty dish and I made it a bit tastier by adding some red pepper dip to it.  It also is good served cold and we served it for lunch, that way, on Saturday.

  This is my contribution to Forever Nigella.  Nigella has tons of delicious recipes both online and in her wonderful books.  Join in the fun and select any Nigella recipe and link it up here.  While you are there, check out what some of the other Nigella cooks have made.

Linked to  Show Your Stuff