This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-J
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mesterton
A half-loaf of home-made sourdough bread was a couple days old, and tired of being stored in the fridge. I decided to make croutons with it for the week’s luncheon salads. I poured olive oil, spices, parsley and fresh rosemary into a Pop-It storage box (made with safe materials in Italy), then tossed the bread squares in and shook the thing with all my might to coat them well. With ambient heat from the oven while baking the croutons, a new loaf of bread was rising nearby. Sliced thinly, the croutons were ready after ten minutes in a 350° oven. Cooled croutons were poured into elegant jars to be used at table. And they won’t need to be stored for long; these croutons will quickly be poured out onto salads. @M-J de Mesterton
M-J’s Southwestern Salad: Chopped Lettuce, Red and Orange Bell Peppers, Spanish Olive, Finely-Shredded Monterey Jack Cheese, and Chile-Spiced Ground Beef with Home-Made Ranch-Style Dressing and Sautéed Tortilla Halves
Beneficial Salad Tastes Better in a Beautiful Bowl
Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for several hours in vinegar and oil. The marinating process can be accelerated by setting your bowl of thinly-sliced Napa cabbage and marinade in a microwave oven at the defrost-setting for three minutes or slightly longer. I used white wine vinegar and olive oil for this health-promoting salad. To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity, and a little protein from the cheese.
Serving something-not-so-special in a sumptuous style makes healthy eating less boring, don’t you think?
Cucumbers, celery and red onions all chopped finely and dressed with vinegar and olive oil comprise a health-promoting salad. This elegant vegetable dish is refreshing in summer, and can help to prevent colds in winter. Vinegar helps to adjust your body’s alkalinity to the desired level, and olive oil is beneficial to the heart, reduces corporeal inflammation, and is now commonly known as an anti-cancer food.