Sesame Ginger Dressing

TA-DA!!!

Welcome to the newly redesigned website!  I say website because if you look at the web address, it says www.agirleatsworld.com not agirleatsworld.blogspot.com!  I've taken the leap and bought the domain!  I feel so official!  I'm also getting business cards!  Woohoo!  

Anyway...  Back to the food!  My mom and I love, love, LOVE the Asian Salad kit from Taylor Farms, but Kroger was out one night!  So what do I do?  I buy a kit without the dressing and make it!  My dressing came out better anyway so it's the only way I eat this Asian Salad now!

{Sesame Ginger Dressing on an Asian Salad}

{Collecting all the ingredients}

{Pouring dressing over the salad}

{Ultimate ease--place everything in an AIR TIGHT container and shake!}

 {Yummy salad in under 5 minutes}

One year ago:  Fruit Baked Oatmeal

Sesame Ginger Dressing

Serves 4

Prep time: 3 minutes
Cook time: 2 minutes
Total time: 5 minutes

1 bag Asian Salad mix
1/4 cup soy sauce
1/4 cup sesame seed oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon apple cider vinegar (can use rice vinegar)
1 tablespoon honey
Black pepper to taste

1. Place salad in a bowl.
2. In a measuring cup, add remaining ingredients.
3. Place dressing in a microwave and heat until honey is melted and incorporated about 1 minute.
4. Stir dressing together and pour over salad.
5. Serve immediately.

Has necessity made you create a favorite at home?  Did you love it?  I'd love to hear about it!

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Food for Thought

{Rose on Driftwood}

One can travel the world and see nothing.  To achieve understanding, it is necessary not to see many things, but to look hard at what you do see.  

~Giorgio Morandi

Look for some changes next week!  I am creating a new background with new colors and a few other awesome features.  I'm so EXCITED!!!  (and I hope you are too!)

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Spice It UP!!! Sweet Potatoes

I love sweet potatoes!  You can't really tell from the recipes I have made because the only way the hubby likes them is raw (he's a strange one--I know), but when I do get a craving for them, I make them.  Sweet potatoes are immensely healthy for you so read on about some fun facts.  Don't forget to try some of the recipes at the bottom!

 {Peeled sweet potato}

Sweet potatoes are native to Central and South America.  Sweet potatoes are rich in beta-carotene and vitamin A.  Steaming or boiling are the best methods to keep the nutrition of these potatoes intact, AND you have to eat a little fat in order to absorb the beta-carotene and vitamin A because they are fat-soluble (pass the butter!).  Fat-soluble means that they can only be absorb or used when fat is present.  Not only that, sweet potatoes are loaded with antioxidants, anti-inflammatory nutrients, and has blood sugar benefits.  (source)

According to the Self Nutrition Data website, sweet potatoes are low in sodium, and very low in saturated fat and cholesterol. It is also a good source of dietary fiber, vitamin B6 and potassium, and a very good source of vitamin A, vitamin C and manganese.  In 1 cup (steamed), there are 180 calories and 6.6 grams of dietary fiber!

Did you know that sweet potatoes and yams are two completely different types of plants?  Yams are native to Africa and Asia and can grow to be very large although both are alike in skin and flesh color.  Sweet potatoes are available in the US.  To get a true yam, you will probably have to visit an international market. (source)

Sweet potatoes should be firm with no visible bruises or cracks.  Store in a cool, dry, dark place, but not in the refrigerator because it alters their taste.  Learn how to cut sweet potatoes easily here.

Now on to what you've really been dying to see--the recipes!!!

Argentine Beef Stew

Chicken Hash with Sweet Potatoes

Curried Sweet Potato and Lentil Stew

 Roasted Sweet Potato Salad

Do you like sweet potatoes?  How to do you like to eat them? 

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Pork Schnitzel

So, I've been so excited about revamping the blog that I forgot it was the first of the month!  Not to worry!  I'll have a Spice It UP!!! ready for you later this week.  In my defense, I half wrote the post last week...

Anyway....  On to Schnitzel!  I won't lie--I am terrible at frying.  I didn't grow up with it, and that was one skill in culinary school that I really, really had to work at.  I have found that I love to pan-fry thin cuts of meat, and schnitzel is the best way to keep those skills fresh!

{Pork Schnitzel}

 {Making dill sauce}

 {Breading set-up}

 {Cooking schnitzel in a cast iron pan}

 {Plate of schnitzel}

 {I served it with mashed potatoes and steamed asparagus}

Pork Schnitzel
from my recipes

Makes 4 servings
Prep time: 10 minutes
Cook time: 20 minutes (if cooking in batches)

1/4 cup sour cream
1 1/2 teaspoons dried dill
2 tablespoons buttermilk
1/4 cup milk
1 large egg, beaten
3/4 cups bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic powder
4-6 pork loin steaks, thinly sliced or pounded thin
2-4 tablespoons olive oil

1. Mix sour cream, dill, and butter milk together until well combined.  Season with salt and pepper.  Set aside until service time.
2. Mix milk and egg in a shallow dish until combined.
3. Mix bread crumbs, parsley, and garlic in another shallow dish until combined.
4. Heat oil in a pan, preferably a cast iron skillet, until hot.
5. Dredge pork loin in egg mixture then toss in bread crumb mixture until coated.
6. Cook about 3 minutes on each side or until golden brown.  This might have to be done in several batches.
7. Serve with dill sauce.

Do you have an aspect of the kitchen that you are not too good at?  I'd love to hear!

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