(no subject)
Made a quadruple batch of Cheez-its tonight. Was gonna make them last night, but we got sidetracked watching Downton Abbey. Looking forward to watching season 2!
Also last night, made salad for dinner. Simple salad. Iceberg lettuce, red cabbage, green onions, cherub tomatoes, chick peas, cheddar cheese, olive oil, red wine vinegar (we use equal parts oil and vinegar), salt and pepper. It was really good.
And then made Alton Brown's Asian slaw for Friday. It's quite delicious, though it kinda peeves me that the recipe for it isn't in the book in the episode where it was given.
-1 head Napa cabbage, slice thinly
-1 julienned red bell pepper
-1 julienned yellow bell pepper
-3 green onions, cut on the bias, green and white
-2 Serrano chiles, sliced thinly
-1 carrot, grated with a peeler
-3 inches fresh ginger, peeled and grated
-1/2 cup rice wine vinegar
-1 Tbsp soy sauce
-The juice of 1 lime
-2 Tbsp sesame oil
-1/2 cup peanut butter
-2 Tbsp fresh cilantro, chiffonade
-2 Tbsp fresh mint, chiffonade
-1/2 tsp ground black pepper
In a large bowl, combine the ginger, vinegar, soy sauce, line juice, sesame oil, and peanut butter together, and whisk until smooth. Add cilantro, mint, pepper and chiles. Stir. Add the remaining ingredients and toss to coat. Can be served fresh, but is best if refridgerated for a few hours.
(We've made it before and found that the chiles can make it almost too hot to eat, especially after it's been sitting. I sliced the chiles in half lengthwise and removed the membrane and seeds, but the salad was still a little spicy, and lacked some sweetness, so I ended up adding another half cup peanut butter and about a quarter cup honey.)
I'm taking the slaw for lunch tomorrow. Definitely excited.
Also last night, made salad for dinner. Simple salad. Iceberg lettuce, red cabbage, green onions, cherub tomatoes, chick peas, cheddar cheese, olive oil, red wine vinegar (we use equal parts oil and vinegar), salt and pepper. It was really good.
And then made Alton Brown's Asian slaw for Friday. It's quite delicious, though it kinda peeves me that the recipe for it isn't in the book in the episode where it was given.
-1 head Napa cabbage, slice thinly
-1 julienned red bell pepper
-1 julienned yellow bell pepper
-3 green onions, cut on the bias, green and white
-2 Serrano chiles, sliced thinly
-1 carrot, grated with a peeler
-3 inches fresh ginger, peeled and grated
-1/2 cup rice wine vinegar
-1 Tbsp soy sauce
-The juice of 1 lime
-2 Tbsp sesame oil
-1/2 cup peanut butter
-2 Tbsp fresh cilantro, chiffonade
-2 Tbsp fresh mint, chiffonade
-1/2 tsp ground black pepper
In a large bowl, combine the ginger, vinegar, soy sauce, line juice, sesame oil, and peanut butter together, and whisk until smooth. Add cilantro, mint, pepper and chiles. Stir. Add the remaining ingredients and toss to coat. Can be served fresh, but is best if refridgerated for a few hours.
(We've made it before and found that the chiles can make it almost too hot to eat, especially after it's been sitting. I sliced the chiles in half lengthwise and removed the membrane and seeds, but the salad was still a little spicy, and lacked some sweetness, so I ended up adding another half cup peanut butter and about a quarter cup honey.)
I'm taking the slaw for lunch tomorrow. Definitely excited.