Sammy San

There are two things I take very seriously when I enter an Asian restaurant: the Hot & Sour Soup and the Seaweed Salad. I have had soup with absolutely NO flavor. I’ve had salad that tastes like room temperature salted seaweed. Unacceptable!

I am pleased to bring you Sammy Seaweed Salad!

Sammy Seaweed Salad

serves 4

  • 1 1/4 oz dried seaweedWP_003888
  • 3 Tbsp rice vinegar (not seasoned)
  • 2 Tbsp reduced sodium soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp ginger grated, or paste
  • 1/2 tsp minced garlic
  • 1/2 tsp red pepper flakes
  • 2 packets Splenda
  • 1 cucumber
  • 1 oz carrots, or 2-3 large baby carrots
  • 1 scallion, chopped
  • 1/2 to 1 teaspoon sesame seeds, more for garnish

Soak seaweed in warm water while preparing the rest of the ingredients. In a medium bowl whisk together vinegar through Splenda. Drain the seaweed, and add fresh warm water. Prepare the vegetables. Chop 1 large scallion stalk. Using a vegetable peeler, create strips of cucumber and carrots to produce about 1/2 cup of loosely packed short cucumbers strips and 1/2 cup loosely packed carrot strips. Drain the seaweed once more and rinse. Take scissors and snip through the green bunch to produce some smaller pieces. Squeeze the excess liquid out of the seaweed (it gets slimy) and transfer to the sauce bowl. Toss the contents together. Add the vegetables and sesame seeds, toss and refrigerate. Once chilled, serve, and garnish with additional sesame seeds, cucumber, and carrots strips.

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Nutrition: 1/4 recipe

Calories: 63, Fat: 3.7g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 832mg, Carbs: 6.6g, Fiber: 5.8g, Sugar: 0.7g, Protein: 0.2g

For those of you who are skeptical about eating seaweed, here are some interesting benefits of the salt water plant:

Seaweed contains vitamins A and C, and is also a source of calcium, which is one of the reasons some red seaweed supplements are included as part of some treatment plans for osteoarthritis

I also learned that you don’t have to be Japanese to make a kickin’ seaweed salad!

Its mild and sweet, refreshing, and crisp, and I could have eaten the whole damn bowl! I actually ate about half of it!

I know…

While the guys BBQ’d burgers and dogs and made mac n cheese for dinner last night, I steamed a big bag of California blend frozen veggies, seasoned with garlic, basil, and a drizzle of light Italian dressing. “Is that good?” Barry asks. “Try it.” “Wow, that is good!” “I know….”   🙂

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We fell asleep watching Part 1 of the Half Blood Prince, last night, and awoke with a serious coffee craving. The coffee really hit the spot today. Barry and I split a Cinnamon Raisin English muffin, dipped in sugar free syrup.

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The heat has been pretty intense lately and it really got to me today. I had every intention of going to Zumba, but every time I stood, I got light headed. I tried to drink a lot of water today, but still had to blow off class.

Mid-morning, I got a crazy hankering for grilled zucchini. Dad and I headed to the farmers market. My belly was growling something fierce and I opted for some seaweed salt. Dad ans I are addicted to the stuff! I may have tapped into this container while still shopping.

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Also making an appearance this afternoon was a new KIND bar: Dark Chocolate Chili Almond.

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Dad described it really well as, “nondescript.” After having Chilies and Cherries in Dark Chocolate  by Chocolove and really catching that bite, I expected more from this bar… more of a spice or a kick.

When we got home, I lit up the grill and grilled hot dogs for the guys and zucchini for me.

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zucchini boats

Slice the zucchini in half, lengthwise. Using a spoon, deseed the vegetable to create a boat.

Spray the exposed zucchini with nonstick cooking spray and place down on the grill, so the green is facing up. Grill over medium-high heat until grill lines are evident and water has clearly been drawn out of the vegetable, approximately 15 minutes. (This may take longer depending on how well you want the zucchini cooked.) Flip the zucchini over and lightly brush with pesto, or red sauce, and sprinkle with black pepper.

Top with desired toppings.I topped mine with sliced tomatoes, turkey pepperoni, and fat free shredded mozzarella, granulated garlic and crushed red pepper flakes!

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Grill for another 10 minutes or so, or until the desired wellness of the vegetable.

“Is that good? Dad asked. “Try it.” “Wow! That’s better than I thought!” “I know…”   🙂

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Later this evening dad called me to tell me how he was still impressed with how tasty the grilled zucchini was!

I picked up a peach at the market, earlier, in honor of National Peach Ice Cream Day. Taking a cue from Hungry-girl, I sliced the peach in half, sprayed the exposed fruit, and grilled it skin side up. Still warm, with well defined grill marks, about 13 minutes on medium high heat, I served it with a scoop of Breyers Vanilla Carb Smart Ice Cream!

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Since I wasn’t going to Zumba, I sat on the porch with some fresh brewed iced tea and studied for the boards.

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I was very content, hunger-wise, for the majority of the day.Right until around 9pm… I did some snacking to figure out jut what I was looking for… the winner? Pineapple!

My accomplishment of the day: single handedly eating a whole pineapple!

I sliced up a pineapple after dinner, and throughout the night, I kept stealing slices of it. It was the best pineapple I’ve had all season! Is it bad to eat a whole pineapple in 1 day? I’m not sure, but I’d rather eat that than ice cream or cookies. (I did eat a few cookies, today, though…)   :/

And now? Well, I can’t sleep. I think all that pineapple gave me a sugar high! So until I start fading, its blog fun and Rugrats reruns on late night TV.