Wasabi Coleslaw

Wasabi coleslaw is my new favorite summertime salad. I have made this coleslaw using extra wasabi and I loved the heat. I have also used less wasabi and more brown sugar; creating a sweeter taste. I prefer it the "wasabi way"; whereas my partner prefers the sweeter version. Either way it tastes light and refreshing.

Wasabi Coleslaw

Mix together 2 TBSP of wasabi paste with 3 TBSP rice vinegar, 1 TBSP vegetable oil, 2 TBSP (or less) brown sugar, and a pinch of salt. Stir in 1 package of broccoli slaw. Yum!

Makes 3 - One cup servings.

The wasabi dressing would also taste great mixed with cucumbers as an alternative to the broccoli slaw. 

Broccoli, Cherry Tomato, and Pasta Salad

I was feeling ambitious tonight. However, I did not make all of the dishes that I planned to make, partially because this pasta salad took longer than planned. It is possible that it was because I was chatting away on the phone while I was preparing it.

I would recommend this recipe to anyone with an herb garden. The salad was slightly expensive to make since the only things that I had available in my garden were the mint and lemon. The dressing is unique and creamy, which is a nice change from the standard Italian dressing or oil and vinegar.

Broccoli, Cherry Tomato, and Pasta Salad

Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled

Dressing:
2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese

Salad:
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.
To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.

Yield: 4 servings (serving size: 2 1/2 cups)

NUTRITION PER SERVING
CALORIES 327(24% from fat); FAT 8.8g (sat 3g,mono 3.4g,poly 0.9g); PROTEIN 18.4g; CHOLESTEROL 14mg; CALCIUM 248mg; SODIUM 768mg; FIBER 7g; IRON 4.3mg; CARBOHYDRATE 50g

Recipe can be found in 2000's Best of Cooking Light or cookinglight.com.

Broccoli Bread

I made Cooking Light's Broccoli Bread expecting to create a corn bread with chunks of broccoli in it. This dish turned out to be more of a quiche than a typical bread. I thought I did not mix the ingredients together well or that I added way too many eggs. I read the reviews and other people commented the same. However, most people, including myself and my boyfriend, liked the dish anyhow. In my opinion, it was good both warm and cold. This "bread" needs to be kept refridgerated and it will only stay fresh for a few days. I accidently left out all of the melted butter and I think it still turned out good, without the extra fat.

Broccoli Bread

Packaged corn muffin mix gives this bread a touch of sweetness. If you make this corn bread-type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.
1 cup egg substitute
3/4 cup fat-free cottage cheese
1/2 cup fat-free sour cream
2 tablespoons butter, melted
3/4 teaspoon salt
1 1/2 cups finely chopped onion
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
Cooking spray

Preheat oven to 400°.
Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set. Yield: 12 servings

NUTRITION PER SERVING: CALORIES 146(28% from fat); FAT 4.5g (sat 1.8g,mono 1.9g,poly 0.5g); PROTEIN 6.7g; CHOLESTEROL 8mg; CALCIUM 62mg; SODIUM 497mg; FIBER 2.4g; IRON 0.7mg; CARBOHYDRATE 19.8g

Ann Taylor Pittman
Cooking Light, MARCH 2002