Broccoli salad with peanut sauce

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE

PREP: 14 MINS COOK: 1 MIN TOTAL: 15 MINS

INGREDIENTS:

BROCCOLI SALAD INGREDIENTS:

• 1 large head broccoli, cut into small florets
• 1 cup shelled cooked edamame
• 1/2 cup thinly-sliced green onions
• 1/2 cup peanuts
• 1 batch peanut sauce (recipe below)
• sesame seeds, for garnish

PEANUT SAUCE INGREDIENTS:

• 1/4 cup natural peanut butter
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 1 tablespoon honey or agave nectar
• 1/8 teaspoon sesame oil
• 1-2 tablespoons hot water, as needed to thin the sauce

DIRECTIONS:

TO MAKE THE BROCCOLI SALAD:

Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds if desired.

TO MAKE THE PEANUT SAUCE:

Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

http://www.gimmesomeoven.com/asian-broccoli-salad-peanut-sauce/

Rainbow "Noodles" (veg)

ngredients

• 2 large orange carrots
• 2 large maroon carrots
• 1 medium parsnip
• 1 large sweet apple
• 1 piece of fresh ginger, about 2-inches long
• 3 scallions
• 1/4 cup toasted pecans, chopped
• 1 tablespoons apple cider vinegar
• 1 tablespoons maple syrup
• 2 tablespoons olive oil
• kosher salt and pepper

Instructions

Peel and shred the vegetables and apple using a mandoline or other shredding tool.

Peel the ginger and shred about a tablespoon (or more or less to taste).

Slice the scallions on the diagonal, into 2-inch pieces, and then slice each piece in half the long way.

Place everything in a bowl, and toss with pecans to combine well.

Mix together vinegar, syrup, olive oil and season with salt and pepper to taste.

Pour dressing over salad and toss to coat well. Refrigerate for about 30 minutes to let flavors develop, and serve.

Notes

Nutrition Facts

Serving Size

Servings Per Container 4

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Amount Per Serving

Calories 180Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 122mg5%

Total Carbohydrate 24g8%

Dietary Fiber 5g20%

Sugars 13g

Protein 2g

Key Lime Pound Cake with Key Lime Cheese Icing

Haven't tried this yet but looks so yummy.

Key Lime Pound Cake with Key Lime Cream Cheese Icing

•  4 sticks butter, that’s 1 pound, room temperature
• 3 cups sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 1/2 cup fresh key lime juice
• 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
• 4 teaspoons key lime zest, minced
• 1 teaspoon vanilla

1. Preheat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
3. One at a time add the eggs and beat only until the yellow disappears.
4. Stir juice, milk, zest and vanilla together.
5. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.  Begin and end with flour.  Mix well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
7. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
8. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

Key Lime Cream Cheese Icing

• 8 ounces cream cheese, room temperature
• 3-4 tablespoons butter, room temperature
• 4 cups confectioner’s sugar
• 1/4 cup freshly squeezed key lime juice
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla extract

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

http://theirreverentkitchen.com/2015/03/12/key-lime-poundcake-with-key-lime-cream-cheese-icing-omg/

Slow Cooker Turkey Chili with Pumpkin

TOTAL TIME: 7:20

PREP: 0:20

COOK: 7:00

LEVEL: MODERATE

YIELD: 4 SERVINGS (COST PER SERVING OF $2.88)

SERVES: 4

INGREDIENTS

• 2 c. low-sodium chicken broth
• 1 can pumpkin purée
• 1.50 tsp. ground cumin
• 0.75 tsp. chili powder
• 0.50 tsp. cinnamon
• 0.13 tsp. cayenne pepper
• 1 lb. lean ground turkey
• 1 large onion
• 2 clove garlic
• 2 can green chiles
• 2 can white beans
• Sour cream
• Cheddar cheese
• Sliced radishes
• Fresh cilantro leaves

DIRECTIONS

1. In a 5-to-6-quart slow cooker, whisk together the broth, pumpkin, cumin, chili powder, cinnamon, and cayenne. Add the turkey and mix to combine.
2. Fold in the onion, garlic, chiles, and beans, and cook, covered, until the turkey is cooked through, 4 to 5 hours on high or 6 to 7 hours on low. Serve with sour cream, Cheddar cheese, radishes, and cilantro, if desired.
3. From Woman's Day

Slow Cooker Cider-Braised Pot Roast

TOTAL TIME: 9:15

PREP: 0:15

LEVEL: MODERATE

YIELD: 6 SERVINGS

SERVES: 6

INGREDIENTS

• 1 c. apple cider
• 3 tbsp. tomato paste
• 2 tbsp. flour
• 2 tbsp. Worcestershire sauce
• Kosher salt
• Pepper
• 3 medium parsnips
• 2 medium sweet potatoes
• 1 medium onion
• 4 clove garlic
• 2 sprig fresh rosemary
• 1 bottom round roast or chuck roast

DIRECTIONS

1. In a 5- to 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic, and rosemary and toss to combine.
2. Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
3. Transfer the roast to a cutting board and slice. Serve with the vegetables.

From Woman's Day

PEANUT BUTTER STICKY RICE BALLS IN GREEN TEA

This looks amazing, although I have not tried it and comes from
http://ladyandpups.com/2015/03/18/peanut-butter-sticky-rice-balls-in-green-tea/

PEANUT BUTTER STICKY RICE BALLS IN GREEN TEA

Yield: 14~15 sticky rice balls

Serving Size: 4~5

Ingredients

PEANUT BUTTER FILLING:
• 6 tbsp (105 grams) smooth peanut butter
• 2 tbsp (30 grams) coconut oil, warmed up slightly until melted
• 2 tbsp (18 grams) light brown or brown sugar
STICKY RICE WRAPPER:
• 1 1/2 cup (190 grams) sticky rice flour, plus more for dusting
• 1/2 cup + 1 tbsp (135 grams) water
• 2 tbsp (28 grams) canola oil
TO SERVE:
• Hot brewed green tea, lightly sweetened with honey

Instructions

1. TO MAKE THE PEANUT BUTTER FILLING: Whisk together smooth peanut butter, coconut oil and light brown sugar until even and very smooth, then chill in the fridge for 30~40 min until solidified. Scoop out little balls about 2 tsp each, then roll in a small tray that's generously dusted with sticky rice flour so they're lightly coated, and shape them as round as you can with your hand. You should have about 15+ of them. Flash freeze for 30 min to harden.
2. TO MAKE THE STICKY RICE WRAPPER: Combine sticky rice flour and water in a large bowl with a fork. The mixture would seem very dry and chalky, and that's totally fine. Make 2 small balls (about 1 heaping tbsp each) by squeezing the mixture tightly together with your hand, then cook them in boiling water for 5 min until floated to the top and slightly swelled up. Add the cooked balls back to the bowl, along with canola oil. Let cool for a couple min, then knead everything together for at least 5 min, into a very even, smooth and soft dough. It should be very pliable and very slightly sticky. If it seems tough and cracks, add another tbsp of water.
3. Divid the dough into 12 equal portions and cover with plastic wrap. Take the peanut butter-filling out of the freezer (should be pretty hard at this point). Flatten 1 portion of the dough with your hand (do NOT dust with more flour) into about 1/8" (3 mm) thickness. Place 1 filling in the center, then bring the edges tightly together at the top, then pinch off excess dough. Roll the ball in between your palms to shape them as round and even as you can (but careful not to expose the filling), then roll in extra sticky rice flour and set aside on a tray. Repeat with the rest, then gather the scrap-dough and you should be able to make 2~3 more out of it. These can be kept frozen until needed.
4. TO COOK AND SERVE: Bring a large pot of water to boil. Dust off any excess sticky rice flour, then gently drop the balls into the pot. Give it a gentle stir to prevent sticking on the bottom, then cook for 3~4 min until they float to the surface, then another min until slightly swelled up. Drain with slotted spoon, and serve with honey green tea.

Notes

Again, this is a recipe I would recommend measuring by weight instead of volume.