Crunchy Thai Salad!

1 c. quinoa
2 c. vegetable broth
1 t. ginger
1/2 head of red cabbage, shredded
1 red bell pepper, diced
2 green onions, sliced
3 large carrots, shredded
1/2 c. cilantro, chopped
1 c. edamame
1 lime, juiced
1/4 c. peanut butter
1 t. ginger
2 T. soy sauce
1 T. honey
1 T. rice wine vinegar
water to thin the dressing
1 c. cashews

Simmer quinoa in broth and ginger for 15 minutes or until fully absorbed.  Let cool and toss with remaining chopped vegetables in a large bowl.  Microwave the peanut butter and whisk together with lime juice, ginger, soy sauce, honey, and vinegar.  Add water to thin the dressing and pour over the entire salad.  Stir in cashews before serving.

Italian Wedding Soup!

1 T. olive oil
1 small onion, diced
3 carrots, diced
2 cloves garlic, minced
2 t. Worcestershire sauce
1 t. Italian seasoning
3 c. chicken broth
1 parmesan cheese rind
1/4 c. grated parmesan cheese
1/2 lb. ground pork
3 T. panko breadcrumbs
3/4 c. orzo
4 c. baby spinach

Saute onion and carrot in olive oil in a large pot.  Add half of the garlic and Worcestershire sauce and cook for one minute.  Add the broth, 3 cups of water, and the parmesan rind and bring to a boil.  Cover and simmer for 7 minutes, or until vegetables are tender.  Meanwhile, mix the pork the pork, breadcrumbs, 1 T. parmesan, 1 t. Worcestershire sauce and Italian seasoning in a bowl.  Form into 1-inch meatballs.  Bring the soup to boil and stir in the orzo.  Cook for 6 minutes.  Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.  Stir in the spinach and cook until wilted. Ladle the soup into bowls and top with more parmesan.

Cabbage Rolls!

 

10 cabbage leaves

½ c. uncooked brown rice

1 egg, beaten

¼ c. water

½ onion, diced

1 clove minced garlic

1 t. salt

1 t. pepper

1 lb. lean ground beef

15 oz.  tomato sauce

2 T. brown sugar

1 T. apple cider vinegar

2 t. worcestershire sauce

1 t. cayenne

1 t. cumin

 

Boil a pot of water and add head of cabbage.  Cook for 2 minutes or until the leaves are soft.  Combine rice, egg, water, onion, garlic, beef, salt, and pepper in large bowl. Place ¼ c. of the  meat mixture in the center of leaf and roll up like a burrito. Place seam side down in a slow cooker.  Mix tomato sauce, brown sugar, vinegar, worcestershire, and spices and pour over the rolls. Cook on low for 8 hours.

Coconut Chickpea Soup with Grilled Cheese!

For the soup:

1 T. olive oil

1 small onion, diced

3 medium tomatoes, diced

2 garlic cloves, minced

1 T. red wine vinegar

1 T.  sugar

1 t. curry powder

1 t. cumin

1/2 t. cayenne

1 t. salt

1 t. pepper

2 sprigs thyme

15 oz. chickpeas

15 oz. coconut milk

1 1/2 c. water

fresh basil leaves

 

For the sandwich:

2 slices bread

2 oz. brie

1 t. butter

 

Saute onion and tomatoes in olive oil until soft.  Add garlic and cook for a minute more.  Add vinegar, sugar, spices, and thyme.  Add chickpeas, coconut milk, and water and simmer for 10 minutes.  Puree soup with an immersion blender and garnish with basil.

 

Meanwhile, layer the brie in between slices of bread and spread butter on the outside.  Grill in a panini press until golden brown.

 

Pumpkin Poke Cake!

For the cake:
1 box yellow cake mix
15 oz. pumpkin puree
2 t. cinnamon
1/2 t. nutmeg
14 oz. sweetened condensed milk

For the topping:
1 1/2 c. heavy cream
3 T. sugar
1 c. heath candy pieces

For the caramel sauce:
1/2 c. sugar
1/4 c. heavy cream

Mix together dry cake mix with pumpkin and spices.  Bake in a greased cake pan at 350 degrees for 35 minutes.  Let cool completely.  Poke holes in the cake with a fork.  Pour sweetened condensed milk over the cake and let it chill in the refrigerator for one hour.  Beat the heavy cream with sugar on high until thick.  Spread whipped cream over the cake and top with heath bits.  Meanwhile, make the caramel by heating sugar in a small saucepan until bubbly and amber colored.  Add the cream and remove from the heat.  Pour caramel into a bowl and let cool.  Drizzle over the top of the cake before serving.

Chicken Korma!

For the marinade:
1 garlic clove, minced
2 T. curry powder
1 T. ginger
1 T. cumin
1 lemon, juiced
1 1/2 c. yogurt
2 lbs. chicken breast, cut into cubes

For the sauce:
1 T. olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeno, minced
 2 T. curry powder
1 T. cumin
1 t. salt
1 t. pepper
28 oz. can whole tomatoes
1 c. chicken broth
3/4 c. cashews
1/4 c. heavy cream

Serve with:
2 c. rice simmered in 4 c. chicken broth

Mix together marinade ingredients and pour over the chicken.  Refrigerate while you make the sauce.  In a large pot, sauté the onion until soft.  Add the garlic and jalapeno and sauté one minute more.  Add the spices and cook for another minute.  Stir in the tomatoes and broth and cook while breaking the tomatoes up with a spoon.  Bring to a simmer and add the cashews.  Simmer for 15 minutes before transferring the mixture to a blender and pureeing.  Drain the chicken of the marinade and sauté in the now empty pot until golden brown.  Pour the finished sauce into the pan and add the cream.  Bring to a simmer and cook until the chicken is very tender, 20 minutes more.  Serve over cooked rice.