Tuesday, February 27, 2018

The Book Tour Stops Here: A Review of "The Lucky Ones" by Tiffany Reisz, Paired with a Grilled Cheese with Spinach and Creamy Tomato Soup

Happy Tuesday! I'm very excited to be today's stop on the TLC Book Tour for The Lucky Ones--a romantic suspense novel with a Gothic feel by Tiffany Reisz. Accompanying my review of this creepy, slightly twisty book is a comfort food combo of Grilled Cheese with Spinach and Creamy Tomato Soup


Publisher's Blurb:

They called themselves “the lucky ones”

They were seven children either orphaned or abandoned by their parents and chosen by legendary philanthropist and brain surgeon Dr. Vincent Capello to live in The Dragon, his almost magical beach house on the Oregon Coast. Allison was the youngest of the lucky ones living an idyllic life with her newfound family…until the night she almost died, and was then whisked away from the house and her adopted family forever.

Now, thirteen years later, Allison receives a letter from Roland, Dr. Capello’s oldest son, warning her that their father is ill and in his final days. Allison determines she must go home again and confront the ghosts of her past. She’s determined to find out what really happened that fateful night — was it an accident or, as she’s always suspected, did one of her beloved family members try to kill her?

But digging into the past can reveal horrific truths, and when Allison pieces together the story of her life, she’ll learns the terrible secret at the heart of the family she once loved but never really knew.

Print Length: 368 pages
Publisher: MIRA (February 13, 2018)

My Review:

The description of The Lucky Ones ticked off many of my 'must read' boxes--an Oregon Coast setting, an "almost magical" beach house named "The Dragon," a group of orphaned children adopted by a rich doctor and philanthropist, someone possibly trying to kill the main character when she was a child...it all sounded creepy and mysterious and exactly what I was in the mood for. Luckily, the story lived up to the promise and hype I built up for it in my mind. It's a slightly spooky tale with plenty of secrets, lies and a Gothic feel that kept me turning the pages. 

Psychological thrillers and mysteries tend to be more my genre than romantic suspense, but even though The Lucky Ones belongs more in the later category, it is an engaging read with a clever premise and a cast of characters with enough of a mystery to them to make them extremely interesting. The main character Allison is equal parts lost child and old soul, who loves books and reading (and longs to own a beachy book store) which makes her immediately someone I like and want to root for. That she has long standing feelings--a combination of hero worship and lust for Roland, her oldest 'brother' could be slightly creepy, but after reminding myself that these are not true siblings, it worked--even in the hotter and romantic moments. (There is some nostalgic comic relief by one of her other brothers who says he's reading Flowers in the Attic--which is what came to my mind at first with Allison and Roland.) ;-) 

The book is more of a slow build up of tension and suspense instead of fast-paced action but every character has their secrets and lies to hide and that had me not wanting to put it down. I did have some parts of the mystery figured out, but it was an entertaining journey to get to the end and there were still some surprises in the details. The Lucky Ones is my first book by Tiffany Reisz but I will look for more from her. It's a great book for a grey and rainy day when you need a bit of fun and a slightly dark and twisty escape.

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Author Notes:
Tiffany Reisz lives in Lexington, Kentucky with her husband, author Andrew Shaffer.

Connect with Tiffany on her website, Facebook, or Instagram.




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Food Inspiration 

There was actually very little food mentioned in The Lucky Ones but I was still able to find some ideas for a book-inspired dish. Foods mentioned were hot dogs, grilled cheese sandwiches, a cookie jar, yogurt and toast, some unspecified breakfasts, hamburgers from Little Big Burger (a Portland-based burger chain), ice cream (chocolate, pralines and cream, and mint), and McDonald's. 


I took my inspiration from a lunch one of the characters made:

"For lunch Roland served comfort food--tomato soup and grilled cheese--and she let herself enjoy every bite. She was a kid again for a few minutes, safe at home with her family with nothing to worry about."  


I love a good grilled cheese sandwich and have posted quite a few. I find myself looking for more unique takes on the simple, classic grilled cheese (many for book reviews) like this Grilled Cheese Egg in a Hole, this Chips and Guacamole Grilled Cheese, Toasted Cheese and Apple Jam Sandwich, and this Grown-Up Grilled Cheese. 

I went online, looking for something different and found a recipe from Giada De Laurentiis for a Grilled Cheese with Spinach and Pancetta. I don't eat meat so I knew I would be omitting the pancetta, and there were a few other changes I wanted to make in order to make it a bit healthier. Not that grilled cheese sandwiches are a good healthy choice, but this one had A LOT of butter that I simply don't need. 

Since there were lots of mentions in the book of how green and beautiful the Oregon scenery was, I thought the bright green of the filling--from blending chopped baby spinach into cheese and butter--would fit the setting of the book.


Now, I won't judge you if you make the sandwich to Giada's exact recipe--I'm sure it is delightful, but I found cutting the down butter by half and subbing in a tablespoon of the liquid from a jar of pepperoncini to loosen the cheese mixture up and make it spreadable worked great. Since I wasn't getting the flavor pancetta would add, I subbed in sharp cheddar cheese for mild and Pepper Jack for Monterey Jack and added smoked paprika and black pepper. My changes are in red below. 

Since it is already a busy week, I bought some Tomato-Basil Soup from the deli, but if you want to make your own, I usually use this recipe, or there are a multitude to choose from on this blog if you put "tomato soup" into the search function at the top of the blog. 


Grilled Cheese with Spinach
Adapted from Grilled Cheese with Spinach & Pancetta by Giada De Laurentiis via FoodNetwork.com
(Yield 8 Sandwiches

1/2 cup (1 stick) unsalted butter at room temp (I reduced by half)
2 cups (8 oz) shredded Monterey Jack cheese (I used Pepper Jack)
2 cups (8 oz) shredded mild cheddar cheese (I used sharp cheddar)
1 tsp kosher salt (I omitted)
1 Tbsp vegetable or canola oil + more as needed
(I added 1 Tbsp pepperoncini liquid from the jar)
(I added 1/2 tsp smoked paprika & a pinch of black pepper) 
2 cups (packed) coarsely chopped baby spinach
16 pieces (1/3-inch thick) country-style white bread

In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.

Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.


Notes/Results: This is one tasty grilled cheese! I liked the flavor and gooey ooziness of the melted spinach-cheese mixture and the pretty color. (It would be fun to make for kids--or adults on St. Patrick's Day.) It was perfect for dipping into the creamy tomato soup. Making it on a panini maker (or in my case the George Foreman Grill) means you don't need extra oil or butter on the outside and with that and by cutting down the butter in the spinach-cheese mixture, it makes the sandwich a bit lower in calories and fat and I didn't miss it at all--the sandwich still had plenty of decadence and flavor. I made a half batch of the filling which makes more than enough for 4 sandwiches and I think I might try my leftover filling in an omelette. I will happily make this sandwich again. 


I'm linking this post up at I Heart Cooking Clubs where it is Potluck week--out chance to make any recipe from our current featured chef or any of our previous featured chefs--like Giada.  
 
I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Finally I am linking this post up to Souper Sundays, right here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup
 
 

Note: A review copy of "The Lucky Ones" was provided to me by the author and the publisher, via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


Sunday, February 25, 2018

Curried Cauliflower Soup: Healthy & Vegan for Souper (Soup, Salad & Sammie) Sundays

I have been seeing reviews for How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger M.D. and its companion The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease so I put in hold requests at the library. The cookbook came in first and I was happy to see that the recipes are by one of my favorite vegetarian/ vegan cookbook authors, Robin Robertson. 


There are some tasty looking recipes in the book--all salt, sugar, and oil-free, emphasizing the "daily dozen" healthy foods Dr. Greger recommends eating every day and limiting any processed ingredients. The Curried Cauliflower Soup caught my eye and craving curry this week, I decided to try it. 
 

Curried Cauliflower Soup
From The How Not To Die Cookbook by Michael Greger M.D., FACLM & Robin Robertson
(Makes 4 Servings)

4 cups vegetable broth (homemade or low/no sodium) (I used homemade garlic broth)
1 red onion, chopped
1 garlic clove, minced
1 1/2 tsp grated fresh ginger
1 1/2 Tbsp curry powder
2 tsp date sugar (I used coconut sugar)
1 tsp Savory Spice Blend (recipe below)
1 head cauliflower, trimmed and coarsely chopped
2 tsp blended peeled lemon (see note below) (I used 3 tsp)
(I added 1 Tbsp of white miso paste)
1 plum tomato, finely chopped, for garnish

Heat 1 cup of the broth in a large pot over medium-high heat. Add the onion and cook about 5 minutes, until softened. Stir in the garlic, ginger, curry powder, date sugar, and Savory Spice Blend. Add the cauliflower and remaining 3 cups of broth and bring to a boil. Reduce heat and simmer, covered about 30 minutes, until cauliflower is soft. 

Puree the soup in a blender or food processor, working in batches if necessary, or using an immersion blender. Stir in the lemon; then taste and adjust the seasoning as desired. Ladle into bowls and serve hot, garnished with the chopped tomato.

Blended Whole Lemon:  The author notes that rather than cooking with juice, use the blended whole fruit to get more fiber and nutrition. They recommend peeling a whole lemon or lime, blending it in a blender and freezing it in 1 teaspoon portions in a small silicone ice cube tray to grab when you need it.

Soup Variations: When ready to serve add any of the following for a slightly different take: cooked brown, red or black rice; green peas; chopped spinach; minced chives; or diced scallions. 


Savory Spice Blend
From The How Not To Die Cookbook by Michael Greger M.D., FACLM & Robin Robertson
(Makes about 1/2 Cup)

2 Tbsp nutritional yeast
1 Tbsp onion powder
1 Tbsp dried parsley
1 Tbsp dried basil
2 tsp dried thyme
2 tsp garlic powder
2 tsp dry mustard (mustard powder)
2 tsp paprika
1/2 tsp ground turmeric
1/2 tsp celery seeds

Combine all ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer spice mix to a shaker bottle or jar with a tight-fitting lid and store in a cool, dry place.


Notes/Results: This is a pretty healthy soup--vegan and no oil, minimally processed sugar (the recipe called for date sugar which I did not have so I used coconut sugar) and no salt but it still has quite a bit of flavor with the curry powder and the Savory Spice Blend. Still, although I thought it was good, it was missing the pop of flavor that salt brings--and I say that as a low-salter--meaning I usually reduce the salt considerably in recipes. I noticed that instead of salt, many of the recipes in the book use miso paste, the author citing that "the anticarcinogenic and antihypertensive benefits of soy may be enough to counter the effects of the salt." So I added another teaspoon of the blended lemon mixture and put in a tablespoon of white miso paste and that did the trick, giving it the balanced flavor I was looking for. I would make this soup again. 


We have some tasty dishes waiting in the Souper Sundays kitchen this week, let's have a look!

Tina of Squirrel Head Manor shared a Seafood Soup her son made and said, "Tristan had made a seafood soup tossing in ingredients here and there, so he brought his pot of soup over for me to try. ... I must say he did a good job on this soup with no recipe at all.  Since he was playing bachelor he could add in ingredients his wife doesn't care for like onions and bell peppers. It was great!"



Shaheen of Allotment2Kitchen made this Giant Couscous Salad and said, "I had not planned to make this Giant Cous Cous Salad, but we had nothing in the fridge as that particular weekend neither of us felt well enough to leave the house and venture far.  In the fridge I found half a butternut squash left over from Tagine I made a few days back and some red peppers.  I know peppers are not in season, I know that - but I always have them  for colour and for convenience to throw together dishes like this; and for some reason I had picked up a fennel bulb.  I also came across a packet of Jumbo or Giant Cous Cous that I thought would make a change from our usual pasta salad lunches."


 
Debra of Eliot's Eats shared Ancho Chicken Soup with Sweet Potatoes and Cabbage and said, "If you’re an avid reader of EE, then you know that we’ve subscribed to Blue Apron for some time.  We do a box every other week and order the 2-serving sized meals.   I have all the meal cards saved for later use and possible posts with modifications.   We’ve had some really delicious meals. One that we made recently was so good that I wanted to share it here.  I modified the instructions a bit."


Thanks to Tina, Shaheen & Debra for joining me this week at Souper Sundays!


About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Friday, February 23, 2018

Ina's Rosemary Roasted Cashews

Just a quick little Friday afternoon/evening snack that works as a party appetizer or just something simple but delicious to nosh on. From Ina Garten's Barefoot in Paris cookbook, Ina says that these nuts were inspired by the ones served at Union Square Cafe in New York City.


I ever so slightly adapted the recipe by using a chipotle-garlic seasoning blend I like in place of the cayenne and by reducing the salt. The book calls for 1 tablespoon kosher salt which is way too much. On Food Network, the recipe calls for 2 tsp, which is better but still a bit much for me, so I reduced it to 1 1/2 (scant) teaspoons sea salt. My changes are in red below.

Rosemary Roasted Cashews
Slightly Adapted from Barefoot in Paris
(Serves 8)

1 lb roasted, unsalted cashews
2 Tbsp minced fresh rosemary leaves
1/2 tsp cayenne pepper (I used a chipotle-garlic seasoning blend)
2 tsp light brown sugar
1 1/2 tsp sea salt (book says 2 Tbsp, Food Network says 2 tsp)
1 Tbsp unsalted butter, melted

Preheat oven to 350 degrees F. 

Spread the cashews out on a sheet pan. Toast in the oven until warm--about 5 minutes.

In a large bowl combine the rosemary, cayenne, sugar, salt, and melted butter. Thoroughly toss the warm cashews with the spiced butter and serve warm. 


Notes/Results: These nuts make your house smell delicious with the toasty aroma combined with the scent of the rosemary and if possible, they taste even better than they smell. They have that great balance of savory, salty, spicy, herby and sweet. My only issue with them (beyond the amount of salt in the original recipe) is that I want to eat all of them. They would be great with a cocktail. I will happily make them again. 


Linking up to I Heart Cooking Clubs where our theme this week is Ina's Bistro!--Ina's French recipes. This recipe may not be particularity French but it's from her French cookbook so there you go!


I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Tuesday, February 20, 2018

The Book Tour Stops Here: A Review of "The Story of Our Lives" by Helen Warner, Served with a Recipe for Bagels and Lox with Homemade Veggie Cream Cheese

Happy Tuesday. I'm excited to be a stop on the TLC Book Tour for The Story of Our Lives, a novel by Helen Warner. Accompanying my review are Bagels and Lox with a recipe for homemade Veggie Cream Cheese, inspired by my reading. 


Publisher's Blurb:
 
They think nothing can tear their bond apart, until a long-buried secret threatens to destroy everything.
 
Every year they have met up for a vacation, but their time away is much more than just a bit of fun. 

Over time, it has become a lifesaver, as each of them struggles with life’s triumphs and tragedies.
 
Sophie, Emily, Amy and Melissa have been best friends since they were girls. They have seen each other through everything—from Sophie’s private fear that she doesn’t actually want to be a mother despite having two kids, to Amy’s perfect-on-the-outside marriage that starts to reveal troubling warning signs, to Melissa’s spiraling alcoholism, to questions that are suddenly bubbling up around the paternity of Emily’s son. But could a lie that spans just as long as their friendship be the thing that tears them apart?

Paperback: 416 pages
Publisher: Graydon House (February 6, 2018)

My Review:

I am a bit of a sucker for good women's friendship stories, especially when they span years or even decades and give you a front-row seat to see how different characters and their relationships grow and evolve. The Story of Our Lives covers the years between 1997 and 2007 in the lives of Sophie, Melissa, Amy and Emily, who became friends during their first year of university. The women gather annually for a 'girls' weekend away, where they reconnect and share (or don't share--there are some big secrets being hidden) what is happening in their lives. Each character faces different personal and professional challenges that run the gamut from relationship and marital challenges, infidelity, pregnancies, miscarriages, and postpartum depression, addiction, domestic abuse, and career issues. Although some of the subject matter is heavier in tone, the author keeps it from bogging down too much and happy moments occur frequently. For the most part, the four main characters are likable and relatable, although some grew on me more quickly than others. 

With a few chapters devoted to a year (each year has a 'news bite' with a major story from that year which is interesting to think back on) and often featuring an emphasis on one of the characters and their perspectives, the 400+ pages moved quickly and the story flowed well. There are no big surprises and a few things that were easily predictable, but the writing and characters are engaging and I found myself sorry to have the book end. The Story of Our Lives is a great 'escape' novel--the weekends away are often set in beachy locations in Britain and it makes for a relatively quick and enjoyable read. If you are a fan of women's fiction, contemporary fiction, and stories about the highs and lows of friendships and relationships, you'll enjoy this one.

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Author Notes:  

Helen Warner is head of daytime for Channel 4, where she is responsible for shows such as Come Dine With Me and Deal Or No Deal. Previously she worked for ITV where she launched the daytime talk show Loose Women and was editor of This Morning. She lives in East Anglia with her husband and their two children.



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Food Inspiration:

At first I feared there wasn't going to be much food inspiration in The Story of Our Lives as food mentions seemed few and far between, but some finally appeared including bacon, pizza, salmon, pancakes, green olives, asparagus, home-made canapés, crisps, croissants with homemade strawberry jam, gin and tonics, champagne, cava, and all manner of other alcohol.

It was the mention of a beach breakfast Amy made that gave me my book-inspired dish:

"Amy had prepared a feast of smoked salmon and cream cheese bagels, beautiful, exotic fruit salads, plus bread and croissants she had freshly baked herself." 


I love bagels with lox and it gave me a great excuse to make a batch of Veggie Cream Cheese from a recipe I had recently pinned from TheKitchn.com. Veggie cream cheese or schmear is one of my favorite things to get at a good bagel place and I liked the idea of making my own and pairing it with the smoked salmon--along with capers and a sprinkling of Trader Joe's Everything But the Bagel Seasoning Mix.


I made a couple of small changes to the recipe--using fresh thyme because I had a bunch left over from this week's soup, replacing the salt with celery salt, and adding a lone stalk of celery I had sitting in the produce drawer. 

Veggie Cream Cheese
Slightly Adpated from Meghan Splawn via TheKitchn.com
(Makes about 1 1/2 cups)


1/2 medium carrot, peeled & cut into 1-inch pieces
(I added 1 small stock celery, peeled & Cut into 1-inch pieces)
1 medium scallion, cut into 4 pieces
1 small clove garlic, smashed
1 small sprig dill (I used thyme)
1/4 medium red bell pepper, seeded & quartered
1/2 tsp kosher salt (I used celery salt)
1/4 tsp freshly ground black pepper
8 oz cream cheese, room temperature
1 Tbsp olive oil

Place carrots (and celery) into the bowl of a food processor and pulse until coarsely chopped (about 5 pulses). Add the scallion, garlic, leaves from thyme sprig, bell pepper, salt and pepper and pulse until finely chopped (about 5-7 pulses). Scrape down the sides of the bowl with a spatula. 

Add cream cheese and olive oil and pulse until the cheese and vegetables are completely incorporated (about 7-10 pulses). 

Serve immediately or store tightly-covered in the fridge for up to a week. 


Notes/Results: I have made lots of different flavored cream cheeses and don't know why I never tried a veggie cream cheese before. It is really good and tasted much fresher than the store-bought version. I like the way the flavors of the different veggies come through and the pop of flavor from the garlic, celery seed and thyme (I am sure the dill in the original would be fabulous too.) I think it tastes even better after sitting overnight in the fridge as the flavors meld. It paired well with the salmon and capers--the flavors are all strong--so they didn't overpower one another. I used a regular cream cheese but you could easily use a lower-fat substitute or even sub in a vegan cream cheese if you are avoiding dairy. In addition to using it on bagels, the recipe author recommends it as a sandwich spread, on crackers or stirred into hot pasta and I think it would be delicious in any of those applications. I will definitely make it again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "The Story of Our Lives" was provided to me by the author and the publisher, via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


 

Sunday, February 18, 2018

Ina's Lentil Vegetable Soup: Hearty and Healthy for Souper (Soup, Salad & Sammie) Sundays

Nothing says love like a bowl of soup--especially when it is a tasty bowl of hearty and healthy lentil soup. This Lentil Vegetable Soup from Ina Garten uses small French green lentils and is packed with carrots, celery, leeks, and onions. 


I was impressed at the 5-star average rating it got on the Food Network website with 222 reviews.  


Lentil Vegetable Soup
By Ina Garten, via FoodNetwork.com
(Makes 8-10 Servings)

1 pound French green lentils



(I used 2 Tbsp)



 







In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. 

Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.


Notes/Results: This is a great lentil soup--the thyme, garlic and cumin give it good flavor and the French lentils hold their shape better than regular lentils, which gives the soup a great toothsome texture. I used red wine vinegar to finish it rather than red wine because I like how vinegar brightens up earthy lentils. If you want to make it vegan, leave off the Parmesan, or better yet, use a vegan cheese--because having a little melty goodness adds a nice touch to the soup. I was going to cut down the recipe when I read how much it made but I am glad I made the full batch. We have a rainy start to the week and I will be happy curling up with bowls of this soup. I'd happily make it again. 


Linking up to I Heart Coking Clubs where this week's theme is Struck By Cupid--Ina Garten dishes that show love. 

 

We have some tasty dishes waiting in the Souper Sundays kitchen this week, let's have a look!

Judee of Gluten Free A-Z Blog made this pretty Chinese Noodle Salad and said, "This simple hearty side dish that is both flavorful and healthy. Sauteed cabbage and noodles have always been one of my favorites.  Chinese Noodle Salad is my variation of my noodle salad, but I've added sesame oil and toasted sesame seeds to give it that Asian flavor that so many people just love."


Please join me in welcoming Quilt Lady from Chasing My Life who joins us at Souper Sundays this week with two recipes. The first is a New Classic Caesar Salad. She says, "When I use chicken I use chicken tenders with salt and pepper browned in a little butter and then shredded into the salad."

 
The second recipe is her Yummy Homemade Celery Seed Dressing and Quilt Lady recommends chilling this dressing before serving but says that it is also good heated.


Thanks for joining me this week at Souper Sundays!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
 


 Have a happy, healthy week!