It's summer and we want fresh, tasty salads! Here's a great combo of colorful veggies to fill you up. The dressing is extremely flavorful, and I got to use my microplane (that Rochelle & Austin gave me for Mother's Day) to get finely shredded fresh ginger :) I love it! What I really like about this salad is you keep the veggies separate from the dressing, so you can have fresh salad all week long.
Asian Coleslaw
4 cups shredded green cabbage
3 cups shredded napa cabbage
3 cups shredded red cabbage
1/2 c. diced onion/green or red
1 cup chopped cilantro
1 1/2 cups julienned carrots
1-2 red peppers, thinly sliced
Add garbanzo beans, rinsed just before serving
Dressing:
2 T. fresh ginger, grated
1-2 T. minced garlic
6 T. rice vinegar
6 T. oil
3-5 T. peanut butter
3 T. soy sauce
3 T. brown sugar
Just before serving, drizzle dressing on mixed veggies. YUM!
Knead Delicious
Tuesday, June 11, 2013
Friday, May 31, 2013
Indian Chicken Tikka Masala
Chicken Tikka Masala
From: Rochelle
I got this recipe from my friend Kate at a Favorite Things party. Wow! I can see why it is one of her favorite things! This actually tastes authentic. We LOVED it!! Yummy!
Marinade:
1 Cup
|
Plain Yogurt
|
1 Tablespoon
|
Lemon Juice
|
2 teaspoons
|
Ground Cumin
|
1 teaspoon
|
Ground Cinnamon
|
1 teaspoon
|
Cayenne Pepper
|
1 teaspoon
|
Black Pepper
|
2 teaspoon
|
Ground Ginger (I
used fresh)
|
1 teaspoon
|
Salt
|
3
|
Boneless, Skinless
Chicken Breasts
|
Combine all marinade
ingredients, then pour over chicken and refrigerate at least 1 hour. Grill or
cook chicken and discard marinade. Cut or shred chicken to prepare for sauce.
Sauce:
1 Tablespoon
|
Butter
|
1/2
|
Onion- Slivered
|
1 Clove
|
Garlic-Minced
|
2 teaspoons
|
Ground Cumin
|
2 teaspoons
|
Paprika
|
1/2 teaspoon
|
Salt
|
2 (8oz) Cans
|
Tomato Sauce
|
1 Pint
|
Cream
|
1/4 Cup
|
Cilantro-chopped
|
1
|
Jalapeño Pepper-
finely chopped, if desired
|
Melt butter in a
large skillet over medium heat. Add onions and caramelize until soft and brown.
Add garlic and sauté for 1 minute. Add cumin, paprika, jalapeño, and salt and
toast the spices for less than a minute. Stir in tomato sauce and cream while it
is on low heat. Simmer on low until it thickens (about 20 minutes). Add cooked
chicken and simmer 10 minutes. Garnish with fresh cilantro and add a little
plane yogurt or sour cream. Serve over hot rice! Yum!
Saturday, September 15, 2012
Quick & Easy Whole Grain Pita Chips
I love chips! But they've got to be healthy, and most aren't, right?
Usually 6 chips = 6 gr. fat but these are 16 chips = 1 gr. fat, and lots of whole grain fiber.
Just buy a package of whole grain pita pockets, cut them in triangles and then split them apart. Spray with oil, then salt or sugar and cinnamon and bake at 300 degrees F. for 20 mins. A great snack with hummus. Store in a paper bag. Enjoy! Pam
Friday, June 1, 2012
Baked Scones
Baked Scones
Richard and I love this recipe. Usually they don't have any icing on them, but I was feeling artistic today. These are a nice change from cookies or cake and more filling I think. They were a great seller at the Farmers' Market a few years ago.
** For delicious Carrot Cake Scones, add 1 tsp. cinnamon & 1 1/2 cups finely shredded carrots to the recipe below.
2 1/2 C. hard white whole wheat flour
1/2 T. dough enhancer (optional)
1 T. baking powder
1/4 C. white sugar
1/8 t. salt
5 T. cold, hard butter (Smart Balance works well)
1/2 C. raisins or diced apples, etc.
3/4 C. milk (cow or soy)
1/4 C. plain yoghurt
1 egg (for glaze - optional)
1 T. milk
Preheat the oven to 400 degrees.
Mix the flour, baking powder, sugar and salt in a large bowl. Cut in
butter using two knives or a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the raisins.
Mix together milk and yoghurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands and counter, pat scone dough into 2 discs about 2 inches thick and 6 in. in diameter and cut each disc into 6 triangles.
Place onto a parchment lined or greased baking sheet. Place them about 2 inches apart. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones gently with the egg wash. Let them rest for about 5 minutes.
Bake for 10-12 minutes in the preheated oven, until the tops are golden brown. Options for decorating are: drizzle icing like lattice, break each scone apart, or slice in half and serve with
butter or clotted cream or a selection of jams - or even plain.
To freeze extras, wrap individually in saran wrap and then into a ziploc freezer bag.
Tuesday, May 29, 2012
Crepes
Crepes
What a fun, easy and fancy dessert to eat in minutes. I love having extras in the frig for a quick treat! Pam
1 1/2 c hard white wheat flour
1/8 t. salt
5 eggs (we use 2 whole eggs and 4 egg whites)
2 c milk (soy works well)
1/2 c sugar
1/4 c butter melted (Smart Balance is good)
1 t. vanilla
Combine all ingredients and mix well with a blender or whisk.
Heat a large skillet to medium (I use a 12" for large crepes), lightly grease, pour about 1/4 cup in the middle, depending on size of pan and spread thinly with a spatula or a crepe stick. Do this quickly as it will begin to cook immediately and can be hard to spread otherwise. The crepes can be very thin as the egg mixture is very strong. Cook about 1 min. on each side.
Filling: endless ideas! We enjoy plain Greek yoghurt with strawberries and on the top, light whipped cream drizzled with Hershey's chocolate syrup. YUM!
These crepes are also yummy all by themselves. Cook a little longer until crisp and they're similar to some European cookies.
Subscribe to:
Posts (Atom)