Thai Pork Salad with Chili Dressing

Another Cooking Light favorite: we'll definitely make this one again. I love the addition of basil and mint--two of my favorite herbs.

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

Yield 6 servings (serving size: 1 2/3 cups)

Ingredients
2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups roasted pork tenderloin, sliced 1/4 inch thick
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt

Preparation:
Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.
Nutritional Information
Calories: 231 (22% from fat)
Fat: 5.7g (sat 1.3g,mono 2.5g,poly 1.4g)
Protein: 11g
Carbohydrate: 34.3g
Fiber: 3.2g
Cholesterol: 26mg
Iron: 1mg
Sodium: 861mg
Calcium: 61mg
David Bonom, Cooking Light, SEPTEMBER 2004

Chicken Salad with Olive Vinaigrette

We enjoyed this room temperature summer recipe. I had to go to Whole Foods for the Israeli couscous. My HEB has nearly everything, but this time I had an excuse to make an extra trip to Whole Foods-always fun!

You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

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

Ingredients
1 cup uncooked Israeli couscous
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 (7-ounce) packages 98% fat-free chicken breast in water
Preparation
Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

Nutritional Information
Calories: 348 (28% from fat)
Fat: 10.7g (sat 1.2g,mono 6.4g,poly 0.9g)
Protein: 25g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 18mg
Iron: 1.9mg
Sodium: 929mg
Calcium: 66mg
Jennifer Martinkus and Derrin Davis, Cooking Light, JULY 2003

Pioneer Farms Field Trip

Yesterday we braved the heat and visited Pioneer Farms where we learned about Central Texas Pioneers in the 1880s. Here is the whole gang.

We saw teepees.

And we saw a real live blacksmith.

We're so glad to return to the 21st century.

The Price of Staying Connected

I'm with these guys. If a hotel charges for internet access , it has marked itself as way behind the times.

I'm Thinking Ahead for Father's Day

For Trey and all you dads out there.

Hand Santinizer

Hand Santinizer. That's what it's called in my house.

Homemade Granola

This is my latest favorite from Cooking Light.

Power Granola

Ingredients

2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries

Preparation
Preheat oven to 300°.
Combine first 5 ingredients in a medium bowl.
Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
Nutritional Information
Calories: 196 (31% from fat)
Fat: 6.8g (sat 0.7g,mono 2.2g,poly 3.3g)
Protein: 4.1g
Carbohydrate: 32.5g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 5mg
Calcium: 38mg
Melissa B. Williams, Cooking Light, MAY 2005