Thursday, February 19, 2015
This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!
Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Monday, February 9, 2015
The best thing about January is the availability of Citrus Fruit. Beautiful grapefruit, several types of juicy oranges and bags of lemons. Yes, one can get lemons any time of the year but they are the best in January. These little lemon tartlets are a burst of citrus in your mouth. This recipe comes from an old Pampered Chef cook book. It is a recipe that was good years ago and is still excellent. It gives you a reason to use that 'tart tamper' that has been rolling around in your kitchen drawer. I don't use it often but when I do I love it! These little dainties are a positive addition to any dessert tray.
1/2 cup butter, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups flour
1/3 cup granulated sugar
1 tablespoon butter, melted
1 large lemon
Preheat oven to 325 degrees. Spray mini muffin pan with Pam.
For tart shells--beat butter and granulated sugar until light and fluffy. Add egg white, blend well. Add flour and blend until just combined. Using small cookie scoop drop level scoops of dough into muffin pans. Press dough into cups with a well floured Mini Tart Shaper--tart tamper.
For Filling--Lightly whisk the eggs in a small bowl add butter and sugar, whisk together. Using a rasp grate the lemon peel, measure 2 teaspoons of lemon zest. Juice lemon and measure 3 tablespoons of lemon juice. Add zest and juice to egg mixture. Mix well. Pour filling evenly into tart shells.
Bake for 20-22 minutes, edges will just begin to brown. Remove from oven and cool for 5 minutes. Carefully remove tartlets from mini muffin cups. Cool completely. Refrigerate. Sprinkle with powdered sugar before serving. Makes 24 tartlets.
Wednesday, February 4, 2015
I am happy with the variety of 'chop' salad kits at the market. I do purchase them occasionally and if fresh they can make a delicious salad. I wanted to see if I could come up with a 'better' chop salad. I think you will agree that this is one excellent salad. This salad is full of texture and flavor. The dressing is light with just a little sweetness. Combine the salad and dressing for a perfect dish.
Asian Chop Salad
1 bag coleslaw mix (14-ounce)
green onion or red onion
sugar snap peas
1 tablespoons toasted sesame seeds
1/3 cup slivered almonds
Mix coleslaw and veggies in a large bowl, toss with dressing at least 30 minutes before serving. The dressing will draw some moisture out of the veggies, this really is enough dressing. Just before serving top with sesame seeds and almonds.
2 tablespoons canola oil
2 tablespoons cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
Combine all ingredients and shake or stir vigorously. Refrigerate until ready to use. This dressing can be made several days before serving.
You can use finely sliced cabbage and grated carrots instead of coleslaw mix.
Use whatever veggies you have. I like this salad because most of the ingredients keep well in the fridge. Cabbage, carrots, celery, onions have a long life span. This salad is excellent with just these!
Napa Cabbage keeps quite a while in the refrigerator, it adds a delicious flavor and a 'softer' crunch. Fresh bean sprouts have a short shelf life--but are delicious if you have them.
I didn't put amounts in this salad--use more of what you love!
I found this recipe in an Our Best Bites cookbook, I made a few changes to make it more to my liking.