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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Wednesday, January 20, 2010


Put this salad on the table when you want to impress someone. It is power packed with healthy ingredients and pleasing to eye as well as the palate.

3 tablespoons canola oil
1 cup shiitake mushroom caps, coarsely chopped
1 tablespoon minced fresh gingeroot
5 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cups fresh or thawed frozen shelled edamame
1 cup fresh or frozen whole kernel corn
1/2 cup milk
1 tablespoon rice vinegar
1 cup dried cherries (Craisins)
1/4 teaspoon salt
1/6 teaspoon white pepper
Endive spears
2 tablespoons black sesame seeds, toasted

Heat the oil in a large nonstick skillet over medium-high heat. Stir-fry the mushrooms, gingerroot, garlic, and jalapeno for 2 minutes. Add the edamame. Stir-fry for 1 minute. Add the corn, milk, and vinegar and mix well.
Cook for 3 minutes or until the liquid almost evaporates, stirring frequently. Remove from the heat. Stir in the cherries, salt and white pepper. Spoon the mixture into the center of a large pretty serving platter. Arrange endive spears around the outer edge of the mixture. Sprinkle with the black sesame seeds.
Serves: 8

“He's [Prince Charles] very relaxed at the table, throwing his salad around willy-nilly. I didn't find him stiff at all.”~Madonna

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