Peanut satay sauce

From:

https://cookieandkate.com/peanut-dipping-sauce/#tasty-recipes-23875-jump-target

Recipe yields about 1 ⅔ cup sauce.

INGREDIENTS

• ¾ cup creamy peanut butter
• ¼ cup rice vinegar
• ⅓ cup reduced sodium tamari or reduced-sodium soy sauce
• 3 tablespoons honey
• 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
• 1 to 2 medium cloves garlic, pressed or minced, to taste
• ¼ teaspoon red pepper flakes, plus more for sprinkling
• 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
• Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes

INSTRUCTIONS

1. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
2. Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
3. If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

• For a more traditional Thai peanut sauce, you can substitute coconut milk for the water. This will mellow the other flavors a bit.
• For an extra burst of fresh flavor, add a squeeze of lime juice and/or some chopped cilantro.
• If the sauce too thick for your purposes, simply thin it out with some additional water or coconut milk or lime juice.

STORAGE SUGGESTIONS: Store this dip in the refrigerator, covered, for up to a week. You may need to whisk it again before serving or wake up the flavors with a little splash of vinegar.

NOTES:

– use hand blender to mix it

– must use low sodium soy sauce or tamari!!!

– Try using half of what is called for for soy sauce and vinegar

– try coconut milk instead of water

Banana bread waffles

From weight watchers website

https://www.weightwatchers.com/us/recipe/banana-bread-waffles/608979d8ebc6c561cd809891

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Ingredients

Cooking spray

4 spray(s)

Whole wheat pastry flour

1 cup(s)

Baking powder

1½ tsp

Ground cinnamon

1 tsp

Table salt

¼ tsp

Banana(s)

3 small, about 5 oz each, unpeeled, divided

Egg(s)

1 large egg(s), lightly beaten

Low-fat buttermilk

½ cup(s)

Canola oil

1 Tbsp

Chopped pecans

¼ cup(s), toasted

Instructions

1. Preheat a standard waffle maker. In a medium bowl, whisk the flour, baking powder, cinnamon, and salt. Using a fork, in another medium bowl, mash 1½ bananas until smooth. Whisk in the egg, buttermilk, and oil. Mix the dry ingredients into the wet ingredients.
2. Coat the waffle maker with cooking spray. Spoon about ⅓ cup of the batter into the center of the waffle maker. Close the lid and cook until the waffle is browned and cooked through, 3 to 4 minutes. Transfer the waffle to a wire rack. Repeat with the remaining batter to make 4 waffles.
3. Thinly slice the remaining 1½ bananas. Before serving, top the waffles with the banana slices and nuts.
4. Serving size: 1 waffle, about ¼ cup banana slices, and 1 tbsp pecans

Note: enough for 2 people. Best to double recipe. Try half AP flour.

Roasted pumpkin seeds

Scoop seeds from one medium sized pumpkin, dont rinse, just remove big chunks of pumpkin goop

Add olive oil and salt, spread out sparingly on cookie sheet

Bake at 325 for 10 mins to start , stir, roast another 5 mins stir, might need a bit more like 2 to 5 mins but watch closely as could burn!

BEET SALAD WITH PISTACHIOS AND FETA

From: https://www.feastingathome.com/beet-salad-with-feta/#tasty-recipes-32982-jump-target

• 1 1/2 lbs red and/or golden beets, cooked, peeled and diced (boiled or roasted etc.)
• 1/3 cup red onion, very finely chopped
• 1 garlic clove, finely minced, use a garlic press (try half a clove)
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
• 1 orange (2 tablespoons zest and 4 tablespoons juice)
• 1/2– 1 cup craisins (or sub dried currants)
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil)
• 1/2 –1 cup pistachios (or pumpkin seeds)
• 1 cup feta, cut into cubes (sheep milk)
• Optional Garnish: you could top with pomegrante seed

Instructions

1. Boil, roast or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
2. Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well.  Add cilantro, pistachios and feta. Gently toss.
3. Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
4. Serve in a bowl and garnish with cilantro.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

From: https://www.foodandwine.com/recipes/spaghetti-tomatoes-black-olives-garlic-and-feta-cheese

Ingredients

Ingredient Checklist

• 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
• 1/2 cup Kalamata or other black olives, pitted
• 1/4 pound feta cheese, crumbled
• 3 tablespoons drained capers
• 3 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3/4 pound spaghetti
• 6 tablespoons olive oil
• 3 cloves garlic, minced

Directions

Instructions Checklist

• Step 1
• In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

Step 2

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Step 3

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Variations

Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.

Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.

Mango Sorbet

Adapted from: https://minimalistbaker.com/3-ingredient-mango-sorbet-no-churn/#wprm-recipe-container-81906

4 servings

• 4 heaping cups frozen mango chunks
• 1/4 cup maple syrup
• 2 Tbsp fresh lime juice

Instructions

• Place frozen mango in a food processor and pulse until you achieve small shreds. (Try starting with 2 cups and go from there, otherwise the food processor is overwhelmed and the lid pops off) Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!
• Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks!

Desert pizza cinnamon apple

Adapted from: https://www.melskitchencafe.com/apple-cinnamon-streusel-dessert-pizza/

Cinnamon Streusel Topping:

• 1/3 cup packed light brown sugar
• ½ cup (71 g) all-purpose flour
• 1/4 cup quick oats
• ¾ teaspoon cinnamon
• 4 tablespoons (57 g) butter, softened

Apple Topping:

• 1 tablespoon (14 g) butter
• 2 apples, peeled, cored and chopped into small dice
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 1 premade precooked pizza dough
• 1 tbsp powdered sugar for sieved topping post cook

• Preheat the oven to 400 degrees F and position an oven rack in the lower third of the oven.
• For the cinnamon streusel topping, stir together the brown sugar, oats, flour and cinnamon. Add the soft butter and mix with a pastry blender or your fingers until the mixture is crumbly and the butter is well-distributed.
• For the apple mixture, heat the butter in a 10- or 12-inch skillet until melted. Add the chopped apples, brown sugar and cinnamon, and cook, stirring often, until the apples are tender (but not mushy) and the mixture is thick and bubbly, 4-5 minutes.
• Bake the pizza for 7-10 minutes, until the edges are browned and the pizza topping is hot and bubbly.
• Top with sieved powdered sugar.

Cocoa macaroons

From: https://www.yummymummykitchen.com/2017/10/chocolate-coconut-macaroons.html

INGREDIENTS

•  1 1/2 cups finely shredded unsweetened coconut
•  1/3 cup unsweetened cacao/cocoa powder
•  1/4 teaspoon sea salt
•  1/2 teaspoon pure vanilla extract
•  1/4 cup maple syrup (reduced from 1/3 c)
•  1 1/2 tablespoons canola oil (instead of melted coconut oil)
•  4 tablespoons almond flour (optional but I uses it)

INSTRUCTIONS

1. In a medium bowl, stir together all ingredients. Adding almond flour can help bind the mixture together, but isn’t necessary. Coat a small cookie scoop with cooking spray or coconut oil and scoop the batter. Press the coconut mixture firmly into the scoop and then release onto a dish. Continue until all the coconut mixture has been used up and chill and store the macaroon bites in the refrigerator.

Socca

From: https://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-cooking-lessons-from-the-kitchn-169513#post-recipe-10988

INGREDIENTS

• 1 cup chickpea flour (4 1/2 ounces)
• 1 cup water
• 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
• 1/2 teaspoon kosher salt
• 1 teaspoon za’atar (optional)

EQUIPMENT

• 10-inch cast iron skillet

INSTRUCTIONS

1. Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
2. Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
3. Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
4. Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
5. Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za’atar if using.

RECIPE NOTES

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Chicken fajitas

From: https://www.spendwithpennies.com/easy-chicken-fajitas/#wprm-recipe-container-122354

Ingredients

• ▢3 chicken breasts
• ▢1 medium onion
• ▢1 lime
• ▢3 bell peppers red, yellow, green or orange
• ▢3 tablespoons olive oil divided
• ▢1 teaspoon chili powder
• ▢½ teaspoon smoked paprika
• ▢½ teaspoon onion powder
• ▢½ teaspoon black pepper
• ▢½ teaspoon cumin optional
• ▢salt to taste

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over tortillas.