Thursday, May 24, 2012

Napa Cabbage Salad

Since I promised to do a series on our vegetarian eating, I'm continuing with this next oh-so-delicious "Napa Cabbage Salad." I'm sure it isn't new to many people, but to us it was new when we tried it at our cousin's Easter get together last month. It's pretty simple and seriously addicting (watch out!).

Some of the recipes I've found online for this salad are not-so-healthy, so I tweaked ours a little so we can eat it more than once a year and not feel so guilty!


1 head Napa cabbage - shredded
5-7 green onions - sliced
1 cup slivered almonds
1 package dry Ramen noodles
2 TBLS sesame seeds
2 TBLS Butter
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 TBLS sugar
2 TBLS soy sauce


Shred cabbage and slice onions and combine in a large bowl together. Chill in the refrigerator.

Melt butter in a sauce pan. Break up the Ramen noodles into small pieces and add to butter along with almonds and sesame seeds. Mix just enough to coat evenly. Spread "crunchies" mixture on a baking sheet and pop into 350 degree oven for about 20 minutes. (Be sure to mix several times so all sides get toasted and brown.)

Rinse out the sauce pan and combine cider vinegar, oil, sugar and soy sauce. Bring to a boil. Reduce heat and let simmer for about 3-5 minutes. Remove from heat and let come to room temperature.

Just before serving add the crunchies to the cabbage and toss with the dressing.

That's it! It's done, it's delicious and watch's addicting!

Happy Spring time eating!

Wednesday, May 23, 2012

Orcutt Wedding - May 17, 2012

Last week I had the pleasure of being a part of the Orcutt family's very special wedding day! We pulled together a beautiful, budget wedding and I couldn't be happier with the results. 

Here's a sneak peek at the happy couple on their big day. More photos and details to come.


Thank you Cory and Evelyn for this amazing opportunity!

Tuesday, May 1, 2012

Veggin' Out

Well it's May 1st (where has the time gone?) and I've got one wedding down, and one to go (for now!). This weekend's day-of coordination turned out well, after a bit of a rocky start, we pulled together a fun and beautiful event! I learned a lot along the way, met some great people and am even more excited for the next one in just 2 short weeks!

For today though, since I've so been neglecting my little blog, I decided to share some of the new, delicious and simple recipes that have had us veggin' out!

That's right, we've gone vegetarian. Okay, not entirely, but I did go all-veg for one full week and the hubby totally dug everything that I made! I decided to start reducing the amount of meat in our diets and pumping up our vegetable intake (even more than we already do) to see if it made a difference on how I felt. It actually does and I feel great!

So, these next couple of posts are dedicated to some of my new favorite vegetarian recipes! Hope you'll try them out and enjoy them as much as we do.

This first recipe in this little veggie series is based off of Jeanie's Falafel, a recipe I found on All

  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground turmeric
  • 1/2 teaspoon baking powder
  • 1/2 cup fine dry bread crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper  
  • 1 egg
  • vegetable oil for frying
  • Middle Eastern flat bread or pita
  • 1/2 red pepper, sliced
  • spinach
  • tzatziki Sauce
  • tahini Sauce 

  1. Use immersion blender or food processor to mash garbanzo beans to a thick paste consistency.
  2. Stir in the onion, garlic, parsley, cumin, turmeric, baking powder, bread crumbs, egg, salt and pepper.  Mix to dough-like consistency.
  3. Heat oil in deep pot about 3/4"-1" deep. (you can deep fry them if you prefer, but I like to minimize the amount of oil I use and just get a good crust on two sides)
  4. Use your hands to form balls about 1"-1 1/2" in diameter and drop into the oil.
  5. Cook until golden brown on one side and then flip to brown the other.
  6. Remove falafel balls onto a paper towel.
  7. Warm the flat bread and lightly coat one side with about 2 tbls tahini sauce. 
  8. Add spinach, peppers and falafel balls and top with tzatziki sauce.
  9. Grub!

Jeanie's recipe was a great start for ingredients and directions (since I had no idea where to begin), but since The Hubby doesn't love cilantro, I left that out and I added an egg to make the falafel a bit more moist since it has a tendency to be a dry. This is a meal that anyone will enjoy.
Happy Mediterranean Eating!