Thai food is a favorite, especially if it includes a peanut dressing. I love the IowaGirlEats.com blog and, again, this one did not disappoint. It would be a great side salad, sans the chicken, as well. It’s so yummy! You can make the salad, adding dressing only to the portion you are currently eating. This is a new favorite for my menu planning!
Thai Crunch Salad with Peanut Dressing
3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
1/2 red pepper, sliced into thin matchsticks
1 chicken breast, cooked then shredded
2 green onions, chopped
3 Tablespoons peanuts, finely chopped
3 Tablespoons chopped cilantro
For the Thai Peanut Dressing:
4 Tablespoons smooth peanut butter (I used Smucker’s Natural)
2 Tablespoons honey
2 Tablespoons warm water
1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
1 Tablespoon rice vinegar
juice of 1/2 large lime (slice remaining 1/2 lime into wedges)
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame oil
heaping 1/4 teaspoon ground ginger
1 large or 2 small cloves garlic, pressed or minced
salt and pepper
Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice and/or add water to thin if necessary.
Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.
Gin & Tonic Cake sounded delicious when my sister-in-law, Betty, told me about it a few years ago. Summer time evenings on the patio with a G&T and good friends inspired me to make this wonderful cake. Warning…it is a bit boozy but oh, so delicious!
I converted the recipe to American measures (in parenthesis) and it worked well. Instead of baking a big pan of cake, I baked in several smaller cake pans and froze a few cakes, minus the lime slices. It freezes well.
GIN & TONIC DRIZZLE CAKE
250g unsalted butter (8.8185 oz. or 1.102 cups)
250g sugar (8.8185 oz. or 1.102 cups)
250g self rising flour (8.8185 oz. or 1.102 cups)
5 medium egg
1 lime, zested
75g sugar (2.6455 oz. or 1/3 cup)
5 tbsp. Gin
5 tbsp. Tonic Water
Icing: 200g powdered sugar (7.0548 oz. or .8819 cup) 3-4 tbsp Gin
Decoration: 1 lime, zested lime sliced
For the Cake:
Grease and line a 2 lb. loaf tine (i used several small loaf pans instead).
Preheat the oven to 180 centigrade or 350 degrees fahrenheit.
Cream together the butter and sugar until light an fluffy.
Add in the eggs, flour, and lime zest. Beat again until smooth and combined.
Pour the cake ingredients into the cake pan(s) and bake for 40-45 minutes. When baked fully, a cake skewer should come out clean and the cake shouldn’t be making a bubbling sound.
Remove the cake from the oven and cool slightly while making the drizzle.
For the Drizzle:
In a small pan, add the sugar, Gin and Tonic.
Heat on a low-medium heat while stirring. Once the sugar is dissolved, remove from the heat.
Poke the cake lightly with a cake skewer and drizzle over the cake. Allow the cake to cool fully in the cake pan.
Once the cake has cooled, remove it from the cake pan.
In a small bowl, add the powdered sugar and gradually mix in the Gin until you get a thick, pourable consistency.
Pour the icing over the cake, sprinkle with lime zest. Add lime slices to the top for decoration.
One of my New Year’s Resolutions was to prepare meals primarily from my pantry and freezer until I had whittled down the food on hand. A large bag of black rice, from Costco, has been sitting there with no great recipes, until now. I swear I hear Angels sing when I read this recipe. It is a great salad, side dish and good enough for dessert, too. Black rice has a nutty flavor and texture which pairs beautifully with the other ingredients. Also check out the history of black rice.
MANGO & BLACK RICE SALAD WITH CILANTRO LIME VINAIGRETTE
1 1/2 cups organic black rice
1/2 teaspoon salt
1 large ripe mango, diced
1 small ripe avocado, diced or sliced
1/4 cup roasted almonds (I used chopped pecans)
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
For the Vinaigrette:
1/4 cup freshly squeezed lime juice (about 3 limes)
1 1/2 tablespoons olive oil
1 teaspoon honey (agave nectar if vegan)
1/4 teaspoon Kosher salt
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper to taste
lime wedges, to garnish
Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing. Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
Cilantro is an herb that people either LOVE or HATE. I’m on the love side of Cilantro. It brings such a fresh, aromatic addition to select dishes, including this Vinaigrette and Salad. This Cilantro-Lime Vinaigrette was a discovery a few years ago and I love it, especially on a summer Quinoa Salad, enjoying the salad throughout the week.
CILANTRO LIME VINAIGRETTE
3 T extra virgin olive oil
3 T red wine vinegar
2 T freshly squeezed lime juice
1 small jalapeno pepper (or less) chopped
1 clove garlic, halved
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1.5-2 tablespoons fresh cilantro
Put all ingredients in food processor or blender. Pulse until ingredients are blended. Shake before serving.
To prepare the quinoa, cook 1 cup quinoa to 2 cups liquid (water or chicken broth) for 15-20 minutes. Drain. Cool.
Then I throw in whatever I have on hand: onion, peppers, beans (garbanzo or black beans), carrots, celery, tomatoes, etc. I’ve never had a combination I didn’t like. You can use it as a side dish or add a protein to make it an entrée.
Raspberries have always been my favorite fruit. My Mother grew red and black raspberries on the farm. When we moved into our home in 1988 we, too, planted red raspberries in our yard. Very few raspberries make their way into the house, instead being consumed right there on the spot.
Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch. Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.
The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon. The salsa would be wonderful with a grilled or broiled chicken breast as well.
Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:
Summer and watermelon go together like Mac and Cheese.
When the weather is scorching hot…
a chilled slice of watermelon hits the spot.
As a kid we would take a half slice of watermelon outside and let the sweet juice run down our chins and arms. Seedless watermelons were unheard of so a little ‘seed spitting’ was in order, too! Mom probably had to hose us down before letting us back in the house.
My Mother would always eat watermelon and canteloupe sprinkled with salt. I prefer my watermelon naked but daughter, Sarah, and her friends introduced me to TAJIN fruit with lime seasoning a few years ago. From the moment I tried it, I was hooked and it has become family favorite. The combination of lime, salt and a little kick with the sweet juicy watermelon is delectable.
I find TAJIN at Walmart and sometimes at the local grocery store in either the fruit section or ethnic foods section.