Month: January 2009

Thai Noodle Salad

Serves: 4

6 oz. dried vermicelli
1/4 cup low-sodium soy sauce
1/4 up chicken or vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 1/2 cups cooked chicken, shredded or chopped
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2-inch pieces
1/4 cup fresh cilantro, chopped
Lime wedges for garnish


1.Cook vermicelli according to package instructions, drain and set aside.

2.In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper. Cook over medium-low heat until peanut butter is melted.

3.Add cooked pasta and toss to coat evenly.

4.Stir in cooked chicken, sweet red pepper, green onions and cilantro.

5.Serve with lime wedges.

* Thai Noodle Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health — original source of recipe, public domain government resource

Turkey, Orange and Spinach Salad

Serves: 4

8 cups fresh baby spinach, torn into bite-sized pieces
8 ounces cooked turkey, cubed
2 medium oranges, peeled and sectioned
1/4 cup fresh squeezed orange juice
1 tablespoon vegetable oil
1 teaspoon honey
1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon dry mustard


1.In a large salad bowl, toss together the spinach, turkey and orange sections.

2.Make the dressing: In an airtight container, add the orange juice, oil, honey, poppy seeds, salt and mustard. Cover tightly and shake until combined. Pour over spinach mixture and toss to coat evenly then divide equally on four salad plates.

* Turkey, Orange and Spinach Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health — original source of recipe, public domain government resource

Vegetable Barley Salad in Cabbage Cups

Serves: 6

5 cups water
1 cup regular barley
2 cups frozen corn kernels, thawed
1/4 cup white wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, snipped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup red bell pepper, seeded and chopped
1/2 cup pitted olives, sliced
1 medium sized red or green cabbage


1.Bring water to boil in a large saucepan. Add barley then reduce heat and simmer for 50 minutes or until barley is tender, covered.

2.Stir in corn to barley during last 10 minutes of simmering. Drain in a colander and rinse with cold water.
3.In an airtight container, make the dressing by adding the oil, mustard, oregano, garlic, salt and black pepper. Seal tightly then shake until combined.
4.In a large serving bowl, add barley and corn mixture. Stir in red bell pepper and olives. Pour dressing over mixture then gently toss to coat evenly.
5.Carefully peel off 6 cabbage layers forming individual bowls. Fill each cabbage leaf with an equal amount of the barley mixture then serve on salad plates.

* Vegetable Barley Salad in Cabbage Cups from the Public Health Cookbook by the Seattle & King County Department of Public Health, government resource in the public domain

Watermelon Romaine Salad

Serves: 6

3 T Cider vinegar
3 T Apricot preserves
1 T Vegetable oil
1 t Dijon mustard
1/4 t Garlic pepper
6 c Romaine lettuce, torn
3 c Watermelon, seeded and cubed
1-1/2 c Orange segments


1.To make dressing, process vinegar, preserves, oil, mustard and pepper in blender or food processor until blended. Chill until ready to serve.

2.Divide romaine among 6 salad plates. Place watermelon on top of romaine; arrange orange segments around watermelon. Spoon dressing over salad just before serving.

* Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource — original source of recipe


Avgolemono is a family of eastern Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono is the Greek name, meaning egg-lemon; in Arabic, it is called tarbiya or beida bi-lemoune ‘egg with lemon’, and in Turkish terbiye.

It is the typical sauce used on warm dolma and many vegetables, especially artichokes. It is part of certain stew-like dishes such as the Greek pork with celery and the Turkish yuvarlak, added just before serving to thicken the cooking juices. In Middle Eastern cuisines, it is used as a sauce for chicken or fish.

As a soup, it usually starts with chicken broth, though meat, fish, or vegetable broths are also used. Typically, rice or soup pasta, such as orzo, are cooked in the broth with thin strips of meat (chicken, for example) before a mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is important to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. The safest way to prevent curdling is to remove a cup of broth from the pot and let cool a little, then gradually add the egg and lemon juice while beating the mixture vigorously with a fork or whisk; once the broth is frothy, it is gently added back to the pot and the soup is served immediately. Leftover soup will invariably curdle, even if refrigerated or rewarmed. Its taste will not change but the texture and mouthfeel cannot be recovered.

The soup is usually made with whole eggs; sometimes with just yolks. The whites typically are beaten first until soft peaks form and then the yolks and lemon juice are beaten into the whites until just combined. Whole eggs may also be beaten together without the initial separation. Starch may be added to the soup as an additional thickener, however, it is most often used if one omits the egg whites from the recipe, as the volume from the whipped whites create thickness. (wikipedia)

Serves: 4


8 cups chicken stock
1 cup orzo pasta, or rice
4 eggs, separated
Juice of 3 lemons
Freshly ground black pepper


1. Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

2. When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.

3. When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

4. Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.

Egg Drop Soup

Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countries and Japan.

Cook Time: 10 minutes


4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)


In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.  Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.   Garnish with green onion and serve.