Tag Archives: Endive

Several Days of Light Eatings : Tribute to Warm Salad

I always feel a little bit hesitate to have salad in the cold days. I am kind of avoiding those cold greens, which makes my stomach really uncomfortable after eating. Yet after several days of trial, I fall in love with them. Inspired by Maggie , I decide to say YES to salad, even its is snowing outside! 🙂

My salads are warm, light, and veggie-ful. Hope my dear readers could try them out to fulfill your veggie-cravings.

Warm Salad Course One: Baked Kale, Mushroom and Eggo Salad


it’s all there in the names!

Mix kale leaves, sliced mushroom with pinch salt; have an egg on it before sending them to the oven. Yes egg, not cheese this time 😛 ( you all know that I’m a big cheese eater! haha) You would love when the flavor of egg immersed in the kales!

Bake them about 15 min at 350 degree oven, easy dinner!

the top kale leaves are crisp like those kale chips, and bottom kale leaves are still leafy green! I love this combination of crunchy and juicy from the same kale leaves!

in-between two salad course, I would like to show off a coffee (instant coffee! can’t believe it!)

yeah, I was amazed when I got this beautiful pattern and take a pic of it right away. never imaging a sophisticated swirl will come from a instant coffee!! The dark bubbles melted away pretty quickly.  To be honest, I like this “taster’s choice” from Nescafé – my favorite way ? mix 1tsp of them, 1 tsp of chocolate powder, makes it a nice sweet treat for the day.

Alright, now comes our 2nd course of warm salad:

Endive and Red Pepper, with Acorn-Tofu Creamy Sauce:

wash the greens and red pepper, lightly salt them, and microwave the bow for 45 second. That’s the key for making the warm salad without losing the fresh color of the greens!

The creamy white sauce (which I had marketed for thousand times i guess? hehe :-P) . This time is a bit different because I add in some nature sweetness from Acorn. It should be more yellow-ish than it appears here:

I use : 1 small baked Acorn, mashed, 1/3 cup of silky Tofu, 2 tsp of shredded cheese, lemon and pepper to taste.  Puree all of them till smooth texture.  if you like ranch for your salad, this might be a great healthy alternative 😀

Enjoy my dear friends!


btw, I had think about doing a 7-day challenge about posting everything I send to my stomach . Though I see lots of blogger friends doing that, it’s still a bit scary to me…I mean, posting everything I eat, means making a big confession of some of my guilty pleasures. well, but I guess it’s really fun to find the truth of your diet and see what’s right and wrong. My dear friends, have you done that before? How do you feel? Do you think that’s a good idea or I’ll get “traumatized” after that?

I’ll try to start the week after, because, this week is thanksgiving! I probably will scare myself to death seeing myself eating sooooo much food ! hahaha 🙂

Have a good night, my friends!



Filed under healthy spread, Salad

POM glazed Salmon with Creamy Tofu Sauce – Well, let me call it Salmon in the POM sea!!!

I’ll be brief today. A post for the POM contest: POM glazed Salmon with Creamy Tofu Sauce:

Or, maybe I should give them a more artistic name: Salmon in the POM sea!

1. 1 big Pomegranate

2. Salmon Steak

3. Tofu (1/2 cup)

4. Mozzarella cheese (1/4 cup)

5. Lemon juice

6. pepper.

How to Make them:

1. Use food processor to blend 2/3 the pomegranate aril, filter out the seeds. Marinate sliced salmon with half of the pomegranate juice and cooking wine, for 20 minutes.

2. Blend tofu , mozzarella cheese , 1tsp of lemon juice and pepper until creamy smooth. Then stir in the 1/3 pomegranate’s arils.

3. Bake marinated salmon in the oven for 20 minutes.

4. in the mean time, heat the other half of the pomegranate juice in a small pan, and use corn starch to thicken the sauce.

5. Place the baked salmon at bottom, spread on the creamy tofu sauce and pomegranate aril mixture, and then pour in the thickened pomegranate juice to surround the salmon and creamy white tops. Done!

What’s special about it???

1. Use pomegranate to marinate salmon is a great idea. The juice is fresh, sweet and with a “lemon” style zest. Perfect for salmon.

2. The creamy tofu sauce tastes very creamy – just like those creamy white sauce, yet with much less fat and calories. blending in some pomegranate aril gives the sauce some surprising sweetness 🙂

3. No need for sugar when we do the “pomegranate gravy”. The juice itself if perfectly sweetened and taste really fresh and zesty.



Filed under Fushion Dishes