"Sometimes it's the smallest decisions that can change your life forever." ~ Keri Russell
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We are at the start of a warming trend. After a string of frigid days, today marks an upward surge in temperature. It is supposed to be in the 30s by this weekend… just in time for our departure for a week up on Bark Point. Call us crazy, but instead of heading to warm sunshine we love the idea of heading away from the throngs and cocooning inside by the fire, looking out at snowy vistas… it is so peaceful and re-energizing. When we get back we will be refreshed and ready to get back to what we expect to be a busy year in real estate!
RECIPE OF THE WEEK
There are MANY variations of Asian ramen salads out there, including another one I posted on this blog in 2008 (can you believe I have been doing this for 7 years?!)… but this version that I learned about from our son & daughter-in-law is a little different. I really like that it doesn't use the flavor packet which usually is part of the dressing so it doesn't have that MSG/sodium content… and it has vinegar, which gives it a nice kick. A nut lover, I also like that it has both almonds and sunflower nuts.
RIDICULOUSLY SIMPLE & AMAZING ASIAN RAMEN SALAD
- 16-ounce bag coleslaw mix
- 1 cup shelled sunflower seeds
- 1 cup sliced almonds
- Two 3-ounce bags ramen (any flavor)
- 5 green onions, sliced
- 3/4 cup vegetable/olive oil
- 1/3 cup white vinegar
- 1/2 cup white sugar
In a large bowl, mix together coleslaw mix, sunflower seeds, sliced almonds, and green onions. Discard the ramen seasoning packets and place ramen blocks in a large ziplock bag one at a time. Gently crush the ramen into smaller pieces using a rolling pin. Add crushed ramen to the salad mix.
In a large measuring cup, whisk together vegetable oil, vinegar and sugar. Pour over coleslaw mix and toss until everything is well coated. Cover bowl and refrigerate for at least 2 hours. Serve cold or at room temperature.
- Wednesdays Unplugged – Oriental Salad
- Wednesdays Unplugged – Naomi's Strawberry Spinach Salad