Wakame Seaweed Cucumber Salad , My Workshops and How to Comment!

Hi everyone. A few housekeeping notes : I am receiving so many fabulous comments to my posts. I LOVE all your comments and would love for you to share with everyone by going to the main site at www.takebackthekitchen.com to comment. All your comments and requests are currently going directly to just me when you press reply to your TBK email. I will be moving blogsites soon so this will be easier, but until then, please share the love by going to the main site to comment.

One of the comments recently asked about my workshops. If you are interested in hosting a workshop, please contact me directly at alma@takebackthekitchen.com. I demonstrate a few dishes of your ethnic choice (Chinese, Japanese, Thai, Indian, Greek, Italian, French, etc) or type of meal (like BBQ, dinner party,Kid friendly meals, etc). I host at my home or you organize with your friends/family and we can gather at your home.

In addition to the cooking demonstration, we discuss myriad shortcuts, organizational tips, freezing, fridge and pantry storage, efficient shopping strategies, kid’s menus, adult menus,issues that have an impact on desire to cook or lack of desire to cook such as extremely busy and erratic schedules, working Moms and Dads, role conflict, etc. In essence, a cooking class but SO much more…

One more comment today was a request that I show a photo of my brown lipstick vs. my new pink lipstick. Stay tuned for that (it will require at least 2 days of nagging Brian to get it on the blog).

Here is a very healthy and easy light summer recipe that I got from a Japanese cooking class a few years back. It requires soaking dried seaweed for a few minutes which is fun for kids to watch since they expand rapidly. Enjoy!

Wakame Seaweed Salad

4 cucumbers , Julienned (seeded and sliced into strips about 1/4″ long)
1 cup dried wakame to 5 cups water soak for 15 minutes and squeeze out the water (Can buy wakame at most health food and Asian food Stores as well as Whole foods)

Dressing:
1/4 cup Japanese rice vinegar
1 TBS sugar
2 TBS light soy sauce
Boil the dressing, let cool and mix in the cukes and wakame

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