Thai crunch salad with peanut dressing

Based on http://www.onceuponachef.com/2013/07/thai-crunch-salad-with-peanut-dressing.html

Thai Crunch Salad with Peanut Dressing

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
• 2 1/2 tablespoons vegetable oil
• 1/2 tbsp sesame oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey

• 1 tablespoon brown sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1/2 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

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.

Sesame Jasmine Rice With Soybeans

Based on http://www.epicurious.com/recipes/food/views/Sesame-Jasmine-Rice-with-Soybeans-105369

Yield: Makes 6 servings

Ingredients

• 2 cups water
• 1 1/2 cups jasmine rice or long-grain white rice
• 1 pound frozen edamame
• 2 tablespoons sesame oil
• A few drops of chili oil
• 3/4 teaspoon salt
• 1 1/2 tablespoons sesame seeds, toasted

Preparation

Combine 2 cups water, rice, and salt in large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. 

While rice is boiling, heat a wok to medium-high heat with the oil. When oil is hot, add edamame and stir fry about 10 minutes.  

When rice is tender, remove from heat. Stir in edamame and sesame seeds; season with salt and pepper.

1/8/2014 - Mexico!

Dukkah

Dukkah (adapted slightly from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

1/2 cup blanched almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a medium skillet over medium heat, toast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool, and then finely chop them.

Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.

In a medium bowl, combine the almonds with the ground spices.

Put the sesame seeds in the same skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to the spice grinder.

Toast the coconut in the skillet over medium heat, stirring constantly until golden (be careful not to burn!), about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.

Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.

Carrot Puree

Carrot Puree (adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
3 tablespoons white wine vinegar
5 teaspoons harissa
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

Kosher Salt and pepper to taste

In a large saucepan over high heat, cover the carrots with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain the carrots and return them to the dry saucepan. Cook the carrots for 30 seconds or so over medium heat  dry them out. Remove the pan with the carrots from the heat and coarsely mash them with a fork or whisk. You want a coarsely ground carrot puree, not a smooth puree.

Stir in the olive oil, vinegar, harissa, cumin and ginger and then season the mixture with salt and pepper.

healthier peanut butter chocolate cookies

A respectable lower-sugar, gluten-free cookie

• 2 cups almond flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 tablespoons + 1tsp butter, melted
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup peanut butter
• 1 dark chocolate bar

1. Combine almond flour, salt and baking soda
2. Mix in butter, honey and vanilla until combined
3. Roll out dough between 2 pieces of wax or parchment paper to 1/4-inch thick
4. Using a 2-inch cookie cutter, cut out dough
5. Bake at 350° for 4-6 minutes
6. Place one teaspoon of peanut butter on top of each cookie as cookies are cooling
7. Melt chocolate over very low heat or in microwave
8. Place dollop of chocolate (1/2 tsp?) on top of the peanut butter
9. Place on a parchment lined baking sheet
10. Freeze for 30 minutes
11. Serve

Makes 18 cookes

Based on recipe from 
http://www.elanaspantry.com/paleo-peanut-butter-patties-tagalongs/
For vegan cookies, use shortening instead of butter. For peanut allergies, use sunbutter.

green bean and wheat berry salad

• 1pound greeen beans, cleaned and cut in half
• 1/2cup wheatberries, cooked and cooled
• 1/2cup barley, cooked and cooled
• 3tablespoons fresh dill finely chopped
• 1/3cup one part olive oil to one part balsamic vinegar
• salt and pepper to taste
• 1finely minced shallot

1. Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
2. Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.