Thai crunch salad with peanut dressing

Thai Crunch Salad with Peanut Dressing

By Jennifer Segal

Servings: 4

Total Time: 30 Minutes

Ingredients

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro
• chopped peanuts for the top

*add cooked chicken

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Chewy fruit and nut bars

Chewy Fruit & Nut Bars

1 tsp. plus 2 Tbs. unsalted butter

1 1/2 cups (6 oz.) puffed brown rice cereal

1 cup (4 oz )whole almonds

1/2 cup (3 oz.) whole cashews 

1 cup (4 oz.) dried cranberries

1/2 cup (3 oz.) chopped dried apricots

1/2 cup (5 oz) brown rice syrup (can use honey or maple syrup - use 1/3 cup)

1/4 cup (2 1/2 oz.) unsalted creamy almond butter  (could use peanut butter) 

2 Tbs. firmly packed light brown sugar

1/4 tsp. salt

 * use whatever fruit you would like (cherries, mango, peach etc) or add chocolate chips etc 

Line an 8-inch square baking pan with aluminum foil, leaving an inch or so of overhang on 2 opposite edges to use later as a handle. Grease foil with 1 teaspoon butter.

In a large bowl, stir together brown rice cereal, almonds, cashews, cranberries and apricots. Set aside.

In a saucepan over medium heat, stir or whisk together brown rice syrup, almond butter, brown sugar, 2 tablespoons butter and salt until mixture is smooth. Bring to a simmer and cook for 1 minute, stirring constantly to prevent scorching.

Immediately pour hot almond butter mixture over cereal mixture in bowl. Using a wooden spoon, mix until cereal, fruit and nuts are evenly coated and distributed.

With lightly buttered hands, press mixture firmly and evenly into prepared pan. Refrigerate until set, about 1 hour. Lift out of pan and transfer to a cutting board. Use a sharp buttered knife to cut into 20 bars; remove from foil. Store in refrigerator in an airtight container, with sheets of waxed paper between layers, for up to 1 week. Makes 20 bars.

Chile salt-crusted rib-eye steaks with lemon

Chile salt-crusted rib-eye steaks with lemon
Serves 4

• 2 1-1/4 lb. rib-eye steaks, bone in (about 1 1/2 inches thick)
• Olive oil
• 1 tbsp. course sea salt
• 1 tbsp. black peppercorns
• 1 tbsp. chile flakes
• 1 tbsp. finely chopped fresh rosemary
• 2 lemons, halved

Bring the steaks to room temperature. Preheat a grill to high.

In a mortar and pestle, pound together the salt, pepper, chile flakes and rosemary (alternately, pulse several times in a spice grinder). Rub both sides of each steak with a little olive oil and coat with the spice mixture, rubbing it into meat.

Lower grill temperature to medium-high. Grill the steaks for 5 minutes on each side. Remove from grill and tent with foil. Let steak rest about 15 minutes. Place the meat back onto the grill to cook until done to your liking. Rest for a few minutes before slicing.

Sprinkle with lemon juice and a drizzle of olive oil before slicing and serve.

Grilled summer squash with Sauce Verte

Bright-tasting sauce verte (green sauce)  squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.

Grilled Summer Squash with Sauce Verte

For the sauce verte:

1/3 cup (1 oz./30 g) fresh basil leaves

1 green onion, chopped

2 Tbs. fresh flat-leaf parsley leaves,

2 Tbs. capers

1 Tbs. fresh lemon juice

1 Tbs. fresh oregano leaves

2 tsp. Dijon mustard

1 garlic clove, coarsely chopped

3 Tbs. extra-virgin olive oil

2 lb. (1 kg) summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise

Extra-virgin olive oil for brushing

Kosher salt and freshly ground pepper

2 Tbs. fresh flat-leaf parsley leaves

 To make the sauce, in a food processor, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)

 Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

 Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. 

 Serve. Pass the remaining sauce at the table. Serves 4 to 6.

Baked Pasta primavera

Baked Pasta Primavera

2 Tbs. olive oil, plus more for greasing

1/2 yellow onion, chopped

3 cloves garlic, minced and divided

Asparagus - about a lb?    Can use any vegetables in season - Broccoli, pea pods, red peppers, etc.

2 small zucchini, cut into 3/4-inch  pieces

1 large carrot, cut into 3/4-inch thinly cut 

Salt and freshly ground pepper

1 cup (6 oz) small cherry tomatoes

3/4 lb.  gemelli pasta, cooked according to the package directions (used bow ties) 

1 1/2 Tbs. butter plus more for bread crumbs

1 tsp. grated lemon zest

1 1/2 Tbs. all-purpose flour

1 1/2 cup  milk

1 cup (4 oz./125 g.) grated Parmesan cheese

3 oz cream cheese

1 cup shredded mozzarella cheese

1 cup bread crumbs toasted/browned in butter 

 Preheat the oven to 400°F. Butter or oil a 9-by-13-inch baking dish.

Bring water to boil while making the sauce. 

In a small saucepan, melt the butter over medium heat. Add 1/3 of the garlic and the lemon zest and saute just until the garlic softens, about 2 minutes, being careful not to burn the garlic. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the milk and bring to a simmer. Reduce the heat to low and cook, stirring frequently, until thickened, 4-5 minutes. Add the Parmesan and the cream cheese and whisk until the cheeses melt. Season with salt and pepper. Set aside.

Cook pasta while sautéing the vegetables.  

In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the carrots, cook another minute add asparagus, zucchini, and 2/3 of the garlic.  Seasonwith salt and pepper. Saute until the vegetables are crisp and not too soft about 3 minutes. Add the tomatoes and cook just until they start to soften but still hold their shape, about 1 minute.  Transfer to a bowl and add the cooked pasta.

  Pour the cream sauce into the bowl with the pasta and the vegetables and toss to combine. Transfer to the prepared dish. Sprinkle with the mozzarella and the bread crumbs.

 Bake until the pasta is warmed through and the bread crumbs are golden brown, about 15 minutes.  serve. Serves 6.

Banana Cream Pie Pudding

Banana Cream Pudding and also great for Crepes :)  from Rosalyn Schmidt

Grandma Decker’s Cream Pie

1/3 C Flour 

2/3 C Sugar

¼ t.    Salt

Mix dry ingredients together.

2  C   Milk – Scalded

Gradually add to dry ingredients.  Stir on medium-high heat until boiling, then 1 more minute.

3 Egg yolks   Stir ½ the milk/dry ingredient mixture into yolks, then back into pot.  Boil 1 minute.  

Add 

2 Tbls. Butter

1/3 C coconut

2 tsp. vanilla

OR

If making banana cream, add 1 extra Tbl.  vanilla, put pudding in a bowl, cover with plastic and cool until room temperature (may refrigerate).  Then put a layer of pudding, a layer of bananas, then another layer of pudding in crust.

No-Knead Bread -baked in Cast iron Dutch oven

Here is the recipe for the bread we tried. It was so good with the molasses in it. It is a huge loaf, so we made it in our bigger enamel cast iron pot. Start a batch tonight... You won't regret it. 

I got it off this blog (if you want the full instructions): 

http://www.frugallivingnw.com/frugal-homemaking/amazing-no-knead-bread-step-by-step-recipe/

White No-Knead Bread

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt

2 2/3 c. cool water

Wheat No-Knead Bread

3 cups bread flour + 3 cups whole wheat flour

1/2 tsp. instant or active-dry yeast

2 1/2 tsp. salt

3 Tbs molasses

2 2/3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the molasses and water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.