Asian Cabbage Salad

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Asian Cabbage Salad

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This tasty salad features crunchy cabbage and a creamy peanut sauce. It’s a family favorite.

  • Author: Scott Sherman
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 sides of salad 1x
  • Category: Asian
  • Method: Tossed
  • Cuisine: Salad
  • Diet: Vegetarian

Ingredients

Units Scale

FOR THE SALAD:

1/2 cup sliced or slivered almonds
1/2 small head green cabbage finely sliced (about 3 cups)*
1/2 small head red cabbage finely sliced (about 3 cups)**
1 medium red bell pepper very thinly sliced
1 cup shredded carrots about 2 medium
1 cup frozen shelled edamame thawed
1/2 cup chopped fresh cilantro

FOR THE DRESSING:

1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger

Instructions

  1. Toast the almonds.
  2. Place the green and red cabbage, bell pepper, carrots, edamame, and cilantro in a large bowl for mixing.
  3. Whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Add the almonds and give the salad a final, light toss.

Keywords: cabbage, edamame, almonds, peanut sauce

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Apple and Spinach Salad with Apple Cider Vinaigrette

Recipes, Salad
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Apple and Spinach Salad with Apple Cider Vinaigrette

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A very tasty spinach salad.

  • Author: Scott Sherman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: American
  • Method: Salad
  • Cuisine: Salad
  • Diet: Vegetarian

Ingredients

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Salad

  • about 6 cups fresh spinach
  • 1 large apple, cored and sliced very thin
  • 1 cup grated aged white cheddar
  • 1/2 cup slice almonds

Honey-Apple Cider Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup agave nectar
  • 1/4 cup apple cider vinegar
  • 2 teaspoons dijon mustard
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon black pepper, or to taste

Instructions

For the Salad:

  1. To a large bowl or platter, add all ingredients in the order listed; set aside.

For the Vinaigrette:

  1. In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste.
  2. Drizzle over salad, toss to combine, and serve immediately.

Keywords: spinach, apple cider

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Muesli

Breakfast, Recipes
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Muesli

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Just like the European variety

  • Author: Scott Sherman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 7 cups 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

Scale
  • 4 cups old-fashioned oats
  • 1 1/2 cups sliced almonds
  • 1 1/2 cups large, unsweetened coconut flakes
  • Scant 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
  2. In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well.
  3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.

Notes

From Bob’s Red Mill

Keywords: whole grain, nuts, olive oil

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Granola

Breakfast, Recipes
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Granola

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Best Granola Ever

  • Author: Scott Sherman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 cups 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

1/2 cup Olive Oil
3/4 cup Maple Syrup
2 tbl Sugar
1 tsp Salt
3 cups Oats
1 cup Coconut
3/4 cup Sunflower Seeds
3/4 cup Pumpkin Seeds

Instructions

  1. Combine oil, syrup, sugar, salt and blend until smooth.
  2. Add oats, coconut, seeds and mix evenly.
  3. Line large cookie sheet with parchment paper and spread granola mix evenly.
  4. Roast in oven at 300 degrees for 45 minutes stirring every 15 minutes.

Keywords: whole grain, nuts, olive oil

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Buttermilk Pancakes

Breakfast, Recipes
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Buttermilk Pancakes

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Fluffy Golden Browns

  • Author: Scott Sherman
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

1 1/4 cups Flour
1 tbsp. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Egg separated
1 cup Buttermilk
1/4 cup Milk
5 tbsp. Butter melted

Instructions

  1. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
  2. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
  3. Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
  4. The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

 

Notes

Recipe from kitchn.com

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Tadka Dal – Lentils

Cooking, Eat, Food, Recipes, Uncategorized

Ingredients

  • 125 gm moong dal (gold lentils), washed and drained
  • 2 cups water
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • Pinch of asafoetida
  • 2 cloves of garlic, minced
  • 14 oz. can of tomatoes and chilis

Add water to lentils and turmeric in sauce pan. Get it boiling, then turn to low and cover. Check in 15 minutes. Add cumin, salt, garlic and asafoetida. When it gets thicker add tomatoes and chilis undrained. If it’s too thin you can drain the tomatoes and chilis. Mash with a fine potato masher and cook down to desired thickness. (Actually, I’m starting with less water and adding more to get desired thickness)

Roasted Carrots with Vinaigrette

Cooking, Eat, Food, Recipes
  • 1/4 cup Olive Oil
  • 2 tbsp. Olive Oil
  • 2 tbsp. Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Minced Garlic
  • Rosemary and Thyme
  • 5 lbs. Carrots cut into sticks

Preheat oven to 475 degrees. Cut the carrots into sticks. Coat with oil, then salt and pepper. Place on one or two baking sheets, bake for 15 minutes. Toss them once or twice for even cooking.

Mix the other ingredients for the vinaigrette for dipping or just pour over everything.