Beef Bourguinon (Happy B-Day Rosebud)

   

                                             

Well as most of you know I took a well needed hiatus from the blog. I mean I was 6 months into it before someone said,"You know you don't have to post everyday!", I was like, "Really?". I mean it all started with seeing "Julie and Julia" in the movie theater right when it came out. I already had my first post written in my head before the movie was even over and I didn't miss any of the film! I am the ultimate multi-tasker and pride myself on that, but really, I was burned out and getting ready to flee my marriage and move back to California and was in quite a state! That was some time ago and am very happy I made that decision.

     The move was traumatic in the sense that I did it kind of hap hazardously. So, I went to live with my beautiful sister Karen and her faithful and loving husband Charles in Westwood. They took me into their home so graciously, but one night, I think I had been out here maybe two months, Karen walked into my room and I was crying into my pillow like a child, "Oh my god, honey what's the matter? Is it Bob?. Do you miss him?". "Hell no!", I defiantly replied. "It's Rosie, my dog! I've had her since she was 5 weeks old! She's gonna be nine years old this month (April 10th) and I just can't live without her, I swear! I can't sleep at night. I just know something is wrong. It's like I can feel her calling me to rescue her!". I sobbed uncontrollably! But trust me here, this was the honest to God's truth, I could feel her, and in the end, I was spot on!

     Karen sent me to Geogia to gather up the rest of my things and of course my dog! Meanwhile back at the ranch, Bob had told me Rosie was fine and dandy, spoiled rotten as he put it. However when I arrived that was not the case. She was very ill and very overweight. I won't go into details. They're not pretty. Anyways, off to the vet we went! I was so freaked out that I couldn't even be mad at Bob.

But I digress... While 30,000 feet in the air, I went on Facebook...I know that's so cool, right? How was I going to get Rosie home without having to crate her in cargo (which would totally wig her out, not to mention what it would do to me)?

     So I contacted a very dear friend of mine and many of yours, Angie Howland, who informed me that if I got a letter from my shrink stating that Rosie was my ESA (Emotional Support Animal) and made her a service dog, then the airline would not only let her ride free, but let her ride in the cabin with me. So off to the shrink I went! She was more than happy to write the letter. Little did she know it is the other way around, I'm HER ESH (Emotional Support Human)! Okay so she's a little neurotic. Who's counting? Rosie was released from the vet after 24 hours of IV antibiotics with a clean bill of health which my vet kind of "fudged" because we were friends and I told her the whole ugly story!

That afternoon we flew off into the sunset together to California. My home, my place of birth where I so wanted us to be and are still living happily ever after. She is now 11 years old and still runs circles around dogs a quarter of her age!

    This story has nothing to do with this recipe although back when Rosebud (her full name) could eat people food, this was one of her favorites. She's on a special diet now, I mean, come on she's 77 in people years... as I said spry as the day is long!

     My point being; people come and go in and out of your life. Animals are unconditionally loving and caring to the bitter end, no matter what!!! I love you Rosebud, Happy 11th B-Day!

You guys are gonna love this recipe! It takes short cuts and comes out tasting like a 5 Star meal!!!

As you know, my motto is, "Real recipes for real people living real lives!"

 Beef Bourguignon: 

Use a heavy bottomed pot or Dutch Oven. I used my Le Cruset, (Thanks Bill and Sharon, it's my FAVORITE!)

3 lb. piece of Chuck roast cut into 3 inch chunks for faster cooking

1/2 cup flour for dredging

3-4 TBLS. Oil

1 cup red wine for deglazing

2 cups Beef Broth for braising

1 8 oz can whole tomatoes, smushed

1 TBLS Thyme

Put the oil in the pot, over med. high heat.

Dredge the pieces of meat in flour and brown on all sides in batches. Don't crowd the meat.

Remove browned pies to a plate and add more meat until done.

Lower the heat to med. low and deglaze the pan by pouring the cup of red wine slowly into the pot, scraping the brown bits from the bottom of the pan. Bring to a simmer and add the browned meat.

Add the can of tomatoes, crushing them with your fingers as you go. Season w/ thyme.

Let simmer a few minutes and start to add the beef broth until the meat is about half covered, (retain the rest of the beef broth for when you add the veggies.)

Simmer on low for two hours.

After which,

Add,

Four lg. Carrots peeled and cut into 1/2" pieces

1 whole sweet onion chopped

4-5 lg Celery chopped

5-6 cloves garlic cut into slivers

Simmer for another 1/2 to 3/4 of an hour.

Add 4-5 Red Potatoes cut into 1/2" cubes  

Simmer on low another 15 minutes.

Meanwhile in another pan, over high heat, add 3-4 TBLS. Olive Oil

Saute 2 packages Portabella Mushrooms. Always saute any shrooms on high, so you don't let them get spongy or soggy. You want to see a little color on them! Once you do, add to the pot of delectable Beef Bourguinon.

Allow to simmer for another 10 -20 minutes. Stirring occasionally!

Meanwhile boil water for pasta, salt it and oil it! Use Parpadelle, cook to just slightly al denté. Drain and add 3-4 TBLS unsalted butter, salt and pepper to taste. Set aside.

Add 3-4 TBLS unsalted butter and 3-4 shakes of Wondra Flour to Beef Bourguinon, add salt and pepper to taste. Stir and turn off heat, leave covered for 10 minutes.

Serve over Parpadelle noodles, and as always, enjoy!!!

LIVE, LOVE, LAUGH, COOK!!!

© Jennifer Green Alger 2012

Blackened Salmon w/ Warm Peach Dressing

    

        My Farmville crops have completely withered, and I've lost track of "Lost," "Fringe," "Bones" virtually all the other shows and games I used to play and watch prior to this absolute absorption in Jenni's Dish--I can't remember what life was like before this fabulous world I catapulted myself into. Except, that is, for some of my jobs in the restaurant biz that really got me really excited. One example is Abolonetti's on the Fisherman's Wharf in Monterey, owned (then) by the brilliant John Pisto.

When I started there, in my early 30's, I was the only female server on staff (they did later hire two female friends of mine). Prizes for top sellers included a wine sales contest whose winner got a trip to a really nice Vineyard, depending on who sponsored the contest!!! There was nothing more exciting than selling the heck out of the extensive reserve wine list and our menu with high-end dishes including abalone at $40.00 a plate and live lobster, and crab (both pricey also). Knowing your product was mandatory!!! The combination of maintaining an immaculate station, table settings, silverware polished everything in its place, knowing the specials forwards and backwards, and all the while maintaining a bubbly yet drily witty persona made me money hand over fist.

When I get to any restaurant, the key for me is checking my bags at the door. It's an acting job and I am the star of the show, lines memorized, marks down pat, reaching out to my audience and pulling them into my world of fine cuisine, wine, and what I consider to be my "own dining room" or home away from home. People out to have a good time recognize this and are instantly made comfortable by my presence. Being able to read a customer is so important: Some are easy-going chatty types and want lots of attention/interaction: others just want to be left to themselves but also to be (wordlessly) checked-on a million times during their meals, possessing a keen eye for what you do (and do not do) -- like spotters, spies who report back to the big boss. I've mentioned the restaurant I will someday open and would like to make some of these rules and regulations a part of that, although maybe not quite so stringent as Pisto's. Still, this is conceptually a great way to keep things consistent and uniform. Impeccable grooming was mandatory at this restaurant which is one of my pet peeves anyway -- who wants a sloppy "Joe Shmoe" waiting on them? Certainly not me! I learn from everyplace I've worked and this job taught me the most about casual fine dining I could ever need to know. Plus, I worked with a staff of people who were outstanding!!! I have felt from the first day I perfected this dish it would be Abalonetti's- and Pisto-worthy, and therefore Jenni's Dish-worthy!!!

The Warm Peach Sesame Dressing:

Depending on how many you are serving,

1 heaping TBLS. Peach Preserves per serving, I was serving 5 so five TBLS.

1-2 TBLS Rice Vinegar (Seasoned is best to use in this as it adds a little salt)

1 tsp Toasted Sesame Oil

1 tsp Chile Paste (optional) if you like that sweet hot taste!!!

Mix well, set aside.

The Salad:

8 oz. Sliced Almonds Toasted

8 oz Dried Cranberries, tossed w/ a little dressing, set aside

5 Tangelos, Tangerines, or Navel Oranges peeled and cut into 1/3" rounds

20 Cherry or Grape Tomato's cut in half

4-5 Scallions cut thin on the diagonal (optional), some people don't do onions so I leave them out and ask first!!!

1 package Baby Greens, 

1 package Baby Spinach

Assemble all ingredients in a line like a restaurant, keeping the Tangelos and Greens very cold until ready to serve.

Baked Blackened Salmon:

Preheat oven to 400ºF Line a large cookie sheet with Foil and spray well with Pam,

1 whole filet of good quality Salmon with the skin on

Pam Olive Oil Cooking spray

Squeeze over the Salmon:

Juice of 1/2 lemon

Juice of 1/2 orange

Adobo seasoning (light sprinkle)

Any good quality Blackening spice eg; Paul Prudhomme, Emeril's, etc.(light spinkle)

Fresh Ground Black Pepper to taste

Paprika for extra color

Bake for 15-20 minutes or until fish flakes easily and is just slightly under done, allow to rest on top of stove for a few minutes while finishing the "Plate up", in this order, put Dressing in Microwave for 1 minute, and 30 second intervals after until warm-hot.

Place Greens all over plate, Spinach piled in center, Tangelos in a circle around plate as well as Tomato's,

Place a piece of Salmon on top of Spinach, sprinkle w/ Toasted Almonds, and Cranberries, and Spoon Dressing over Entire Salad, leaving some pieces of  preserved peach from the bottom of dressing on the Salmon. Serve!!!

And as always, Enjoy!!!

LIVE, LOVE, LAUGH, COOK!!!

© Jennifer Green Alger 2010

Luscious Raspberry Tiramisu

I've really loosened up since beginning this venture, this wonderful world of Jen's Dish has become a place for ideas and creations beyond what I thought the day I sat down and wrote my first post. I've taken to being really open to new and creative subliminal ideas planted in my mind by an array of fine chefs, as I read every cook book I can get my paws on, and look up online dishes that I think of off the top of my head, things i may have had once in a restaurant and just come back to me, or I am reminded by a small detail I see, hear, touch, or smell. Tiramisu is a tricky game to play as the combos need to be simple and elegant, much like myself, ha ha!!! Hippie girl gets simple and elegant....film at 11!!! Who would have thought a girl from such humble beginnings, a hippie kid running around the wilds of Big Sur, and Hawaii, sings the blues, does live theatre,works in the restaurant biz, Bartending, and happens to be a hell of a cook, years later ends up writing a blog on the internet, something until about 5 years ago I new nothing about, and until last year in Oct. while sitting in a movie theatre watching Julie and Julia, had no idea what blogging really was, as it's very much about life, your life my life, doesn't matter. It's about stories and recipes for me and the sweetest form of inspiration, a movie where this all formed in my head before the movie was even over, the main thing being, that I saw for the first time that Julia Child started her "working life" at about 40 yrs old and that it wasn't to late for me to do anything I set my mind to. It literally came over me like a wave, not just her story but the story of Julie as well, realizing her potential as a cook and a writer. My father was a writer and a very good one I might add, with many credits to his name, big ones like the Milton Berle, Andy Williams, and The Perry Como Show,and of course "Make Me Laugh" I mean a real live writer, and I wish he was around today to see my work as I feel he would kvell* over it!!! And speaking of kvelling that is how I feel about this creation.
This was absolutely, a five star experience for the tastebuds, some of it I took from a recipe I found, and of course just adjusted it to make it my own, as it had raw alcohol in it which i don't do, so I took out the alcohol by bringing it to a low boil, (and you can do this with any alcohol) and added a few twists.

Raspberry Tiramisu:

Have ready a deep glass bowl, or a 13x9x2"pan
3 cups Fresh Raspberries
1 cup seedless raspberry jam
2 tsp vanilla
1 tsp lemon juice
8 TBLS. Grand Marnier or Cointreau brought to a low simmer for 2 minutes, taking out the alcohol, leaving only the flavor behind ( even though I don't drink, I still never liked the taste of raw alcohol in this dessert) this will leave you with about 6 TBLS. If you like the taste, skip this step.
1 lb. Marscapone Cheese at room temperature
1 cup heavy cream 
1/4 cup granulated sugar
2 packages ladyfinger cookies, about 48 cookies

Mix together, in bowl
Jam
1 tsp vanilla
1 tsp lemon juice
3 TBLS. Liquor


In a large bowl combine marscapone cheese, and other
3 TBLS. Liquor, until smooth.

In a large Mixing bowl put
1 cup heavy cream 
1 tsp. vanilla
and sugar
Beat on med high to high until soft peaks form.
Add 1/4 of the whipped cream to the marscapone and mix to lighten, then fold in the rest of the whipped cream.

Now to assemble:
Line the bottom of your dish with 1/3 ladyfingers or to cover bottom of dish

spread with 1/3 of jam mixture
then a layer of 1/3 marscapone and
1/3 of fresh raspberries,
repeat until all gone and make the top pretty with the best of the raspberries, atop the last layer of Marscapone!!!
This dessert is better left over night in the fridge, it should be made a day in advance. As it gets better the longer it sits!!!

*To kvell, is to be gushing with pride over a child's or family members accomplishment!

And as always, Enjoy!!!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2010 VELL: To beam with pride and pleasure, Jewish parents are prone to kvell over their children's achievements. 

Brotha Bill's Chocolate 3 Layer Cake

Our father Morton Joseph Green or "Morty Joe" as I loved to call him had a insane love for chocolate cake, actually the frosting, I remember many a luncheon date at "The Cock & Bull" restaurant on Sunset Blvd. near Doheny Dr., where he would order this (what seems as a child) to be a mile high piece of chocolate cake that he would eat all the frosting off of and leave the cake sitting there all lonely on the plate, so feeling sorry for it I would gobble it up as fast as I could so it wouldn't feel bad!!! I remember after all these years that it was three layers high and just huge in every way, it came on a dinner plate, at least that's how my child's mind remembers it.
     Anyways, upon my most recent visit to San Rafael in Marin Co. to see my Brother Billy and his beautiful family, he announce's that he wants Chocolate Cake! With a lot of frosting, he says there's never enough frosting and that he wish's me to make one for him to which I lovingly reply "Why of course brotha dear!" in my finest british accent. And you my followers know when I say I'm gonna do it well by all means....I'm gonna do it! And so the search for a recipe I can make my own begins .....and of course I'm away from home so I don't have My homemade cookbook and all my other wonderful books but I do have a Bon Appetite magazine which just happens to have a whole story on the last 10 years of Chocolate Cakes published in the mag! What a coinky-dink! I pick the tallest one I can find as now he's got me thinking of our Daddy, and his love of this coveted cake! Oddly we even have to go to William Sonoma to find special pans to make the cake tall like he wants it! Apparently I will do anything for my brother still as when I was a child he was very much my hero and protector, and most of all, and most importantly my very best friend.

Chocolate Mayonnaise Cake: (One of the best and moistest cakes you'll ever make)

3 oz bittersweet chocolate , (not to exceed 61%cacoa), chopped
3/4 cup cocoa powder, (use a good quality)
1 3/4 boiling water
2 3/4 all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1 cup sugar
1 cup dark brown sugar
1 1/3 cups Best Foods Mayo (not reduced calorie)
2 lg eggs
2 tsps. pure vanilla extract

Chocolate Frosting:
10 oz. Bittersweet Chocolate not to exceed 61%, chopped
3 sticks unsalted butter, softened
3 1/2 cups sifted powdered sugar
1 TBLS. pure vanilla extract

Preparation:
Cake:
Preheat oven to 350ºF. Butter and flour 3  8" round pans, w/ 1 1/2 inch sides.
Put chopped chocolate and cocoa in a bowl and pour boiling water over and mix well with a whisk until smooth.
Sift flour, baking soda and powder into another bowl. Using an electric mixer, beat both sugars and mayo in a large bowl until blended, 2 to 3 minutes until well blended. Add eggs 1 at a time beating after each addition. Beat in vanilla. Add flour and chocolate mixture in 3 parts each, alternately, beating well after each addition and scraping down sides of bowl. Divide batter evenly among prepared cake pans and bake for 25 minutes or until a toothpick comes out clean.
Cool in pans for 20 minutes and transfer to a cooling rack until completely cool.
Preperation:
Frosting:
Put chopped chocolate in a bowl over a saucepan of boiling water, and melt stirring until smooth. Remove to cool until lukewarm, stirring occationally.
Using a electric mixer, beat butter till smooth and creamy. Sift powdered sugar over butter and beat until blended, about 2 minutes, beat in vanilla, add melted chocolate and mix until blended well, scraping down sides as you go.

Place 1 cake layer top side down on a cake plate (with a high topped dome), frost w/ 3/4 cup frosting and put another layer on and frost, place last layer on top, and frost top and sides of rest of cake as neatly as possible, (this cake is so moist you can also do this one day in advance).
Cut cake into wedges and serve.

And as always, Enjoy!!!
LIVE, LOVE, LAUGH, BAKE!!!
© Jennifer Green Alger 2010

Marinated Balsamic Tri-Tip w/ Roasted Garlic and Vegis

While away in Central Cali I didn't have much luck with beach weather -- oh, let's just say it: It was cold and crappy the whole trip. So, trooper that I am I decided to make the best of it and resigned myself to cooking, taking pictures for future posts, turning on the fireplace, soakin' in the hot tub and picking out a bunch of movies that I had yet to see. By the way, that included Avatar, which, good as it was, left me scratching my head: Did anybody eat a bite of food in this movie? Well, to pick up the slack, we were cooking and baking in the biggest and best way while we watched, using the pause button liberally throughout both viewings. That's right, I had to watch it two different times while I was there. I'm sure I'll watch it again and again, even though there was no food! I of course can't stop saying "I see you" to people, but anyhow as I watched and cooked I got enough material for about six posts.

We needed to stock up for this cinematic, culinary weekend, and shopping is always the funniest part of the journey for me: Sometimes I know exactly what I'm getting, and other times I just kind of grab this and that and figure it all out when I start cooking. In this instance, one thing I knew was I wanted to do one meal entirely on the BBQ, so I grabbed a tri-tip, plus my baking supplies, some French roast coffee (the French press at the house had my name on it!), and then it was off to the famous produce stand in Moss Landing.

As I've said before in these webpages, that town happens to sit in "the Salad Bowl" of California, so everything is super fresh and cheap, in other words right up my alley! Two huge bags of produce came to a whopping eight bucks, and suddenly Whole Foods seemed awfully expensive (must rethink that love affair). We had beets and mushrooms and squash, jalapeno and pasilla peppers, oranges, mangos, onions, garlic -- well, you get the picture. Awesome picture!!! Almost as good as Avatar . . . and the French Press, which is my new best friend by the way!!!

Back at the house we felt the time to marinate was upon us (many's the time you've felt that, right? Right???!!) and there was quite a wide selection of spices so it was splendid! I'll go into the rest of this all-barbecue meal in other posts, but for now we'll start with the centerpiece.

Marinated Balsamic Tri-Tip With Roasted Garlic and Veggies:

In a large Ziploc bag place:

1 3lb tri-tip, trimmed, washed and dried

2 tbs. aged balsamic vinegar

2 tbs. Worcestershire sauce

1/4 cup olive oil

1 tbs. garlic powder

1 tbs. paprika

1 tbs. black pepper

2 tbs. steak or beef rub of choice

Smush all the spices together with the liquids and marinate overnight if possible, or at least for four hours. For a medium rare result, cook on the barbie on medium high heat for 25 to 28 minutes. Remove and let rest for 20 minutes, slice and serve.

While the tri-tip is cooking, cut the ends off of two bunches of garlic, season with steak rub and olive oil, wrap in foil and place on the BBQ for 40-45 minutes or until tender. 

Cut into 1/2" pieces:

4 med zucchini

4 med yellow summer squash

Place in foil pouch and season with:

Chopped fresh garlic

Olive oil

Kosher salt

Fresh ground black pepper

Paprika

Close tightly and cook on BBQ for 10-12 minutes.

And as always, enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010

Grilled Teriyaki Chicken and Veggies

    

I can't say for sure about the genesis of the dressing/marinade for this dish, except it may reach back to when I lived in Hawaii so many moons ago. Ever since I came up it I've got luau on the brain and feel the islands pulsing through my veins like some wild and crazy drug -- only I'm stone cold sober. But hey, the islands make you feel high anyway. As soon as you exit the plane, the humidity and sights and smells of all that lies before you there begin to take you over, from the beautiful girl who just put the lei around your neck to the foliage looking as foreign as anything you've ever seen. And as you drive towards the ocean and take in the blues and greens around you, it's quite breathtaking.

I associate Hawaii to a great extent with food because the food there is incredible, not to mention that I was already well on my way to being a foodie even then, at 13-14 years old. And what a place to learn new things, working with ingredients I had never even heard of. It was like a treasure trove of fascinating new tastes and textures, what with all the fresh seafood being pulled right out of the ocean before my very eyes to all those gorgeous and delectable fruits and nuts. And the seasonings -- OMG!!! I wasted no time in making the locals my friends and absorbing the island ways so I could wade right in and learn how to make salty and sweet come together in a way I never knew existed. I still use these tastes today to give people's palates a run for their money!!!

This marinade is so light that when you're done with the overnight marination, you can dry the chicken, brush with oil and throw on the grill with no sticking. Then pop open your favorite bottle of teriyaki sauce (or make your own) and brush it on once the cooking process is in full swing, so that the sugars in the sauce don't burn, just glaze. And by the by, this marinade can be used on beef, pork, fish and a wide array of veggies. I also use it as a salad dressing! Brilliant if I do say so myself!!! (Oh, I just did!)

First things first, make and marinate the chicken the night before.

Marinade:
In a glass bottle/jar mix equal parts:

1/2 cup each:

Soy Sauce


Rice Vinegar


Brown Sugar


Toasted Sesame Oil


2 TBLS. Toasted Sesame Seeds (optional)

Shake well until the sugar is dissolved, then add:

Rooster Sauce (Sriracha, also optional)


Garlic Powder


Ground Ginger to taste.

I use about a teaspoon each.

Shake well again, and pour over, just enough to coat, reserving the rest for tomorrow:

3 lbs Skinless Boneless Chicken Breasts or any chicken you prefer, bone in or out.
Refrigerate.

Bottle of your favorite:
Teriyaki Sauce


Heat your grill to about 350ºF

When ready to grill, remove from marinade and pat dry, brush with oil or spray with Pam, and grill.
About half way thru start to brush on the Teriyaki Sauce, you can use the marinade or a bottled sauce, or make some teriyaki glaze of your own. I won't know as I won't be there, so feel free to experiment!!!

While the chicken is cooking have ready some sliced veggies of choice, in this instance I used:
4 large zucchini
4 small eggplant
Brush with oil and grill until done and remove to platter, and pour some of the marinade over veggies while very hot.

Remove the chicken once it is done, about a half hour to 40 minutes for the skinless/boneless breasts. Let the chicken sit for 5-10 minutes.

Serve with  the Honey Lime Sesame Slaw from the last post, what a great and healthy meal!!!

And as always, enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010

Honey Lime Sesame Slaw w/ Toasted Almonds & Blueberries

 

I recently started exercising again after months of, well, just NOT, and I have concluded it is worth writing about because right now I can barely move my legs and am stuck here with my computer keyboard staring back at me saying, "Pick me, pick me!!!" -- Or is that "Feed me"??!

See, as some of you know, I lost a lot of weight last year -- yes, 48 pounds!!! -- and have been diligent about eating healthy to keep it off. When I began my weight loss journey, I took up walking as my main form of exercise, because I have a Jack Russell terrorist --er, terrier -- no, terrorist is what she is! -- who needed it too. I soon started to incorporate squats and lunges, and later some "old school" stuff like sit-ups and push-ups, sets of 20, 30 or as many reps as I could stand. The problem was, I developed TOO healthy an appetite and at a certain point hit a weight-loss plateau from which I could not budge. I tried everything to continue losing and nothing worked . . . until I quit exercising all together, and voilà, I lost the weight like "bam"!!!

But I never went back to my exercise routine or anything like it and thus as I write this am rowing my boat upstream. When was it I decided to give up exercise altogether? Had I been smart I would have gone back to it when I hit my goal weight, which to be honest was months ago. Don't get me wrong, I'm proud that I tricked my body into doing what I wanted, namely "sheddin' the sugarbags," if ya catch my drift, but I also coincidentally tricked my mind into believing my body no longer needed to work out . . . which it does.

My advice to anyone coping with these kinds of issues: Get up off your tushy, make this slaw and eat a big bowl after a workout, along with a good source of protein like the teriyaki chicken I served this with (recipe to follow soon). When assembled all the best qualities of these ingredients make for an awesome "slaw"!!!

Honey Lime Sesame Slaw With Toasted Almonds & Blueberries:

The Dressing:

In a jar with a tight fitting lid, combine:

Juice of 2 oranges

Juice of 2 limes

1/4 cup seasoned rice vinegar

1/4 cup olive oil

1/4 cup honey

Toasted sesame oil to taste (I use a lot, like a tablespoon, but it is a strong flavor so add a little at a time)

Adobo Seasoning

Salt to taste

Shake well.

The Slaw:

1 head Napa cabbage, sliced medium fine

2 bulbs fennel, sliced thin

1 apple cut into "match-sticks" (squeeze a little lemon on the apple after slicing to keep from browning)

1 cup blueberries

1 cup toasted almonds

Layer ingredients in the above order for a nice presentation. Add the dressing, toss and serve.

And as always, enjoy!!!

LIVE, LOVE, LAUGH, COOK!!!

© Jennifer Green Alger 2010