Asian Slaw with Ginger-Peanut Dressing

From onceuponachef.com

 

Ingredients

For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro
• Sometimes I throw in some chicken

Instructions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Zucchini Almond Burritos

zucchini almond burritos

3 cups chopped zucchini
1/3 c chopped onion
3/4 cup chopped red bell pepper
1 cup frozen corn
1 tablespoon olive oil
1 cup salsa
1 can black beans, rinsed and drained
3/4 cup sliced almonds
oregano, cumin and basil to taste
salt and pepper

cheese
sour cream
avocado
tortillas

in a skillet, sautee veggies and spices in oil until nicely softened. add salsa and beans and heat thoroughly. add almonds. fill tortillas with mixture and top with cheese, avocado, etc.

Fruit Pizza

I am a sucker for fruit pizza in the summer. I have only ever made single sugar cookies with frosting and fruit on top because I have been intimidated by the large cookie crust, worrying about it falling apart.  But last night I challenged my limitations ;) and made a full size fruit pizza for our guests.  I got the recipe from the cook book Sherie gave us for Christmas last year "Savoring the Seasons: Our Best Bites."  It is a fantastic recipe.  I love the almond extract and orange rind in the cookie crust and the orange extract in the frosting was a good idea too.

CRUST
1 C real butter (no substitutions!), room temperature
1 C sugar
1 large egg
1 tsp almond extract
3 C all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
zest of 1 orange

CREAMY TOPPING
1 8 oz package cream cheese, light is fine
1/2 tsp orange extract
1/4 C brown sugar
1 C heavy cream
1/2 C powdered sugar

FRUIT TOPPING
4 C fruit of your choice, washed, cut into small pieces (if necessary), and patted dry
(I used pineapple, strawberries, raspberries, blueberries, and kiwi)
1/4 C dark or semisweet chocolate chips, or more if you want!

1. For the crust: Cream butter and sugar until light and fluffy, about 2 minutes.  Add egg and extract and mix to incorporate.

2. Lightly spoon flour into measuring cups, level off with a knife, and add to a separate bowl.  Add baking powder and salt to the bowl and whisk together.

3.  Slowly add flour mixture to butter mixture and stir until completely combined.  Mix in orange zest.

4. Spray a round 14 inch or larger pizza pan with nonstick cooking spray and, using your hands and a rolling pin, spread the dough out to the edges of the pan.  I used my thumbs to create a decorative fluting around the edges of the crust. Cover with plastic wrap and refrigerate for at least one hour.  I left about 3/4 inch space around the edge of the pan in case the crust grew larger during cooking.  I think it grew a little but I had extra space left.

5.  When ready to bake the crust, preheat the oven to 350 degrees.  Bake crust for 18-25 minutes or until golden brown around the edges and cooked in the center.  Allow to cool completely.

6. For the creamy topping: When crust is almost cool, use and electric mixer to combine cream cheese, orange extract, and brown sugar until light and fluffy.  Whip cream and powdered sugar in a separate bowl until medium peaks form.  Fold whipped cream into cream cheese mixture and combine well.  Spread cream cheese mixture over cooled crust.

7. For the fruit topping: Arrange berries and other fruit as desired over the creamy topping.  Place chocolate chips in a small, heavy-duty zip top bag and heat in the microwave 20 seconds at a time, mashing the bag around until the chocolate is completely melted and smooth.  Cut a small corner off the bag and drizzle chocolate over the berries.  Refrigerate pizza until ready to serve and then cut in wedges or squares.

Grilled Pepper Poppers

I know I haven't posted anything in forever, but this recipe is definitely worth sharing!  We had friends over and grilled last night and I decided to try these for an appetizer.  They are so delicious!  This is a Cooking Light recipe, and it came with the suggestion that if jalapenos are too spicy you can substitute with a milder chile.  I even think it would be good with sweet mini peppers.

1/2 C soft goat cheese
1/2 C light or fat-free cream cheese
1/2 C grated fresh parmesan cheese
1/2 C finely chopped seeded tomato
2 Tb thinly sliced green onions
2 Tb chopped fresh sage (I skipped this)
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded
2 Tb chopped fresh cilantro

Prepare grill to medium high heat.

Combine first 7 ingredients in a bowl, stirring well.  Spoon cheese mixture into each pepper half.  Place the pepper halves, cheese side up on a grill rack coated with cooking spray.  Grill about 5 minutes.  Enjoy!

Fruity Steel Cut Oats

Another one of our favorite breakfasts! The original recipe called for 1/4-1/2 cup brown sugar, but I have never needed to put any brown sugar in at all as all the fruit and the 1/3 cup juice sweetens it quite nicely! And same as with the last recipe, if you don't want to take the time to toast the oats
(or don't want to add the butter), just skip the butter/toasting part, start with boiling the water, then add the oats and simmer.

1 tbsp. butter
1/2 cup steel cut oats
1 1/2 cups boiling water
1/3 cup apple juice
1 ripe pear or 1 apple, peeled and cut into chunks
1/8 tsp. ground cinnamon
1/4 cup craisins (I love doing mostly golden raisins and some craisins)
1/4 cup pecans (optional)

In small sauce pan melt the butter and add the oats. Stir for about 2 minutes to toast. Add the boiling water and reduce heat. Simmer (uncovered) for 25 minutes. Stir in apple juice, apples, and craising/raisins and simmer for additional 10-15 minutes. If oats are desired softness, remove from heat, and allow to sit for a few minutes. Spoon into bowls and top with nuts (if desired).

Steel-Cut Oats with Bananas and Strawberries (or blueberries)

One of Josie's and my favorite breakfasts! I halve this for the two of us, and usually have a little extra.

1 tbsp unsalted butter *
1 cup steel-cut oats
3 cups water
1 cup whole milk (I use my 1%)
3 tbsp brown sugar
1/2 tsp. kosher salt
1 ripe banana, sliced
2 cups strawberries (or I think it's even better with blueberries!)

Melt the butter in a medium saucepan over medium heat.  Add the oats and toast, while stirring, until they smell nice and nutty, about 3 minutes. Add the water, milk, brown sugar and salt. Turn up the heat, bring to a simmer and cover. Cook for 20 minutes, stirring occasionally to keep the oats from sticking to the bottom of the pan. Remove the lid and stir in the banana. Cover again and cook for 10 more minutes, stirring on occasion, until the oats are soft and creamy. Stir in the berries right before serving.

*Note: if you don't want to add the butter, or if you don't want to have to take the time to toast the oats, just start by boiling the water and milk, then adding the oats, brown sugar and salt, then turning it down to simmer.