Whether you’re a mom searching for quick, healthy after-school snacks, or a college student looking for DIY alternatives to dining-hall fare, we’ve got the recipes for you: no oven needed!
SPICY EDAMAME SNACKS from The Healthy College Cookbook
by Rachel Holcomb, Jason Stanley, Alexandra Nimetz and Emeline Starr
Serves: 4
Edamame is another name for green soybeans. These tasty beans are low in fat and calories but rich in protein and fiber, and they are incredibly delicious.
Ingredients
- 1 (10-ounce) bag frozen, shelled edamame beans
- 1 tablespoon chile oil (sesame oil infused with red chiles)
- 2 tablespoons low-sodium soy sauce
Instructions
- Place the edamame beans in a microwave-safe dish with a lid. Add the chile oil and soy sauce to the beans. Place the lid on the container and shake to coat all the beans with the sauce.
- Open 1 corner of the lid as a vent. Place the container in the microwave and heat until all of the beans are thawed and not raw to the taste (about 3 minutes, though you will have to experiment with the timing). Eat hot or cold.
LIGHT TUNA OR SALMON SALAD from Monday-to-Friday Cookbook
by Michele Urvater
Serves: 1
Commercial tuna salads are often peculiar concoctions held together with gobs of mayonnaise. They have a pasty texture relieved every now and then with odd bits of celery. This version is spritely, crisp, and delicious and makes a perfect sandwich to serve as a meal in summer months, along with a green or vegetable salad. Proportions are for one serving, but you can double or quadruple the quantities as needed.
Ingredients
- 1 cucumber, 1 carrot, or ¼ bulb fresh fennel
- ½ cup fresh parsley, basil, or dill leaves, or 1 scallion (green onion)
- 1 can (7 ounces) tuna or salmon packed in water
- 1 tablespoon capers
- 1 tablespoon olive oil
- 2 tablespoons lemon or lime juice
- Salt and freshly ground black pepper
Instructions
- Peel the cucumber, cut lengthwise in half, and scoop out the seeds with a spoon. Cut the cucumber into small dice. (Or peel and cut the carrot or fennel into small dice.) Mince the fresh herb or trim and thinly slice the scallion. Drain the tuna or salmon.
- Combine all the ingredients in a small bowl and season to taste with salt and pepper.
Entertainment Tip: Any and all of these salads can be made to look more festive if you present them in hollowed out vegetables. Hollowed tomato and bell pepper halves or chunks of seeded zucchini or cucumber all make for attractive containers in which you can serve an everyday salad.
GORGONZOLA LEMON-PEPPER BUTTER from Fix, Freeze, Feast
by Kati Neville and Lindsay Tkacsik
Makes: 2 butter logs, about ⅓ cup each
From the author:
Having a main dish finished and in the freezer is like having a basic black dress in the closet. And just as the accessories complete the outfit, having the main dish out of the way means that I can explore new ways to accessorize my meal. Compound butters like this one can be enjoyed tossed with steamed or roasted vegetables or pasta.
Ingredients
- ½ cup unsalted butter, softened
- 1 tablespoon lemon pepper seasoning salt
- ⅓ cup finely crumbled Gorgonzola cheese
- Wax paper
- 1 one-quart freezer bag, labeled
Instructions
- Blend butter and lemon pepper salt in a small bowl. Stir in Gorgonzola.
- Divide mixture in half and place each portion on a sheet of wax paper.
- Roll paper tightly so that the butter takes the shape of a log; place both butter logs in the freezer bag.
- Seal and freeze.
To Enjoy: Completely thaw one butter log in the refrigerator. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Salt-Free Variation: For those interested in eliminating the salt but not the flavor of this butter, in place of the seasoning salt try a salt-free seasoning, such as Penzeys Florida Seasoned Pepper.
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