For those that love free things, especially food, like me, Ben & Jerry’s is having free cone/scoop day next Tuesday, April 29th from 12-8:00pm .
So, I hope you have one near you :)
April 25, 2008
April 22, 2008
April 2, 2008
awesome salad
Asian Noodle Salad from The Pioneer Woman is SO good! Tired of all the snow and cold, this salad gives a great hint of summer and warm weather.
My personal notes – This recipe makes a TON! I used 1/4 of a regular green cabbage I had instead of Napa, used only half a small purple cabbage, 1.5 cucumbers, and used 2/3 of the noodles called for. I brought it to potluck in a monster bowl (think 5qt), and almost all of it was eaten within two sittings. Unfortunately I have another 8-10 cup bowl at home still full of it. If I made it again, I’d probably do it at least in half, and quarters for just two of us. That would be plenty.
I also forgot to add lime juice, didn’t have cilantro, didn’t have fresh ginger (but added powdered), didn’t have sesame oil but substituted a little canola, and didn’t add hot peppers, just a bit of cayenne. It still was great!
She has fun pictures, discussion and such on the website, but here’s the simple recipe without all the extra.
Asian Noodle Salad
adapted from Jamie Oliver
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
My personal notes – This recipe makes a TON! I used 1/4 of a regular green cabbage I had instead of Napa, used only half a small purple cabbage, 1.5 cucumbers, and used 2/3 of the noodles called for. I brought it to potluck in a monster bowl (think 5qt), and almost all of it was eaten within two sittings. Unfortunately I have another 8-10 cup bowl at home still full of it. If I made it again, I’d probably do it at least in half, and quarters for just two of us. That would be plenty.
I also forgot to add lime juice, didn’t have cilantro, didn’t have fresh ginger (but added powdered), didn’t have sesame oil but substituted a little canola, and didn’t add hot peppers, just a bit of cayenne. It still was great!
She has fun pictures, discussion and such on the website, but here’s the simple recipe without all the extra.
Asian Noodle Salad
adapted from Jamie Oliver
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
April 1, 2008
Pecan Pie Muffins
Found this recipe for Pecan Pie Muffins in June 2007 Guideposts Magazine. They sounded good, so I had to try them. They're really easy, and quite good. Definitely not something to eat every day though!
Pecan Pie Muffins
by Kathy Schendle
1 c light brown sugar, firmly packed
1/2 c all purpose flour
1/2 c chopped pecans
2 eggs, beaten
2/3 c butter softened
Preheat oven to 350F. Line muffin cups with paper muffin liners. Stir together brown sugar, flour and pecans. In separate bowl beat eggs and butter until smooth. Stir into dry ingredients until just combined. Spoon batter into muffin cups, about 2/3 full. Bake for 20-25 minutes. Cool on wire racks when done.
My notes: I didn't want to use that much butter, so I used half butter (melted) and half oil. It seemed to work ok. I would try using applesauce next time.
I doubled the recipe, used my large muffin pans, and got 6 large muffins. I don't have large muffin liners, but definitely would use them because the muffins are kinda gooey, and hard to get out of the pan w/o the liner.
I would also suggest small muffins, as one large one is quite sweet.