Chicken Salad With Apples and Cranberries

Serves 4.

Ingredients:

3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
lettuce leaves

Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.

In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.

By Diana Rattray, About.com Guide

Shredded Tofu Noodle Salad

Ingredients:

• 1 packet shredded tofu noodles
• About 1 cup julienned carro
• About 1 cup julienned celery
• About 1 cup garlic (Chinese) chives, cut into strips

Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• Pinch of sugar
• Chili oil
• 1 tbsp sesame oil

In a large bowl, mix ingredients for dressing.

In another bowl, pour hot water over shredded tofu to loosen. Rinse with cold water. Drain well.
Add tofu, carrot and garlic chives to dressing. Toss well and taste for seasoning, adding more soy or vinegar as you see fit.

Note: Can be made ahead and left to marinate in the fridge overnight for a delicious cold noodle salad.

From Limecake: http://limecake.net/2010/11/10/shredded-tofu-noodle-salad/

Kongnamool (Korean Soybean Sprouts)

Ingredients:

• 1 pound soybean sprouts
• 2 tablespoons soy sauce
• 1/4 cup sesame oil
• 2 tablespoons Korean chile powder
• 1 1/2 teaspoons garlic, minced
• 2 teaspoons sesame seeds
• 1/4 cup chopped green onion
• 2 teaspoons rice wine vinegar, or to taste

Directions:
1.     Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
2.     Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

From Allrecipes.com

BiBimBap and variations

http://www.maangchi.com/recipe/bibimbap
http://www.maangchi.com/recipe/kongnamulbap

Giada's Mac N Cheese Muffines

• 2 C Bread crumbs
• 1 T Olive oil
• 5 oz Pasta (elbow macaroni, etc)
• 3/4 C Parmesan Cheese
• 3/4 C White Cheddar
• Veggies
• Ground meat (chicken, beef, turkey, etc)

1. Preheat oven to 375deg F.
2. Cover 12  2 1/2 inch muffin cups with nonstick cooking spray
3. Coat each w/2Tbs bread crumbs; set aside
4. In a small skillet heat 1Tbs olive oil on medium high
5. Add 4 oz ground meat and salt & pepper to taste; cook until browned, set aside
6. Cook & drain 5 oz pasta
7. Stir in meat, 3/4 C grated Parmesan cheese and 3/4 C shredded white cheddar
8. Spoon 1/4 C mixture into each muffin cup
9. Top w/veggies
10. Sprinkle 2tsp bread crumbs on each muffin; drizzle w/olive oil
11. bake 15 to 18 min.