COOK: Spicy Peanut Dressing

If I had a straw handy when I first made this I probably would have slurped it all up, it is that good!

I used it as a dressing for a Chicken and Cabbage Salad, but it's great as a veggie dip, marinade, I think it would be yummy on a cold pasta salad, honestly I think you could put it on just about anything!

I suggest making this a few hours before you are going to use it so that all of the flavors can meld together, it only takes a few minutes to mix up, then stick it in the fridge until you are ready to use it.  If you have extra (or make a large batch) it can be stored in an airtight container in the fridge for up to about 2 weeks.  

Note: If you can't find Chili Garlic Sauce (it's usually in the Asian section of your local grocery store) you can substitute Sriracha, and add some minced garlic.

Spicy Peanut Dressing

About 4 servings

Ingredients:

3 Tablespoons Peanut Butter (I used creamy but crunchy would work too!)

2 Tablespoons Honey

2 Tablespoons Light Soy Sauce

1 Tablespoon Rice Vinegar

1 Tablespoon Sesame Oil

1 Tablespoon Lime Juice (Bottled is fine)

3-5 teaspoons Chili Garlic Sauce (Depending on how spicy you want it)

3 teaspoons Grated Fresh Ginger

Preparation:

Put everything into a bowl and whisk until fully combined,  Add more Chili Garlic Sauce, if you want more spice, more Peanut Butter or Honey if it's a bit too spicy.  

For Chicken & Cabbage Salad:

Season a chicken breast with salt, pepper, and garlic powder, cook in a cast iron skillet until browned on both sides and fully cooked through (should be 165 degrees at thickest point), cut into cubes.

I used Tri Color Coleslaw mix but you could cut/grate your own cabbage and carrots if you prefer, I also added sliced radishes, and chopped peanuts, but feel free to add any veggies you like, I think edamame, bean sprouts, or shaved brussels sprouts would be a great addition!

I let everyone build their own salad and then add the dressing,but you could mix it all together ahead of time (I'd leave the peanuts seperate to sprinkle on top when serving), and chill before serving.

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COOK: Gluten Free Granola

 I've been trying to eat healthier, and lately yogurt (Noosa Yoghurt is my favorite, although don't ask me witch flavor, I like them all!) with granola has been one of my favorite lunches.  However, finding a healthier granola that isn't also expensive is a challenge, and if you are also looking to find one that is gluten free it gets more complicated, so I decided to make my own.

The great thing about homemade granola, aside from being able to control the sugars and oils, is being able to customize the nuts, dried fruits, and spices, you can even add chocolate if you want to!

I used only almonds in this recipe, but you can use any nut that you prefer, and add dried fruits as well (things like raisins, dried coconut, dehydrated strawberries).  The spices can also be whatever is to your taste, for example, instead of 1 1/2 teaspoons of nutmeg you can use 1 teaspoon cinnamon and 1/2 teaspoon cloves.  You want to keep the overall measures close so that everything gets enough of the "sauce".  

Notes: Always double check your ingredients to make sure that they are certified gluten free.
You can use regular oats in place of the gluten free oats in this recipe if you do not need it to be gluten free.

Gluten Free Granola

Makes about 6 servings

Ingredients:

1/4 Cup Olive Oil

1/4 Cup Honey

1 teaspoon Vanilla

1/2 teaspoon Salt

1 1/2 teaspoon Nutmeg

2 Cups Gluten Free Oatmeal (I used Quaker Gluten Free 1-Minute Oats)

3/4 Chopped Raw Almonds

Chopped Chocolate or Chocolate Chips (Optional)

Preparation:

Preheat oven to 325 degrees, cover a baking sheet with parchment paper (for easier cleanup).

In a large bowl whisk together oil, honey, vanilla, salt and nutmeg until well combined.

Add in oats and almonds, mix until everything is evenly covered in the oil and honey mixture.  Taste a small bit and adjust salt and spices if needed.

Spread granola out on prepared baking sheet and bake for 10 minutes, gently toss granola and let bake for another 10 minutes.  Granola should be a nice light brown color.  If needed give the granola another toss and bake for another 5 minutes.  (Once it has started to brown it goes very quickly so keep a close eye on it.)

Remove from oven and place baking sheet on a cooling rack, (if you want to add chocolate you can mix it in now.)  Once granola is completely cooled you can gently break it into small pieces if needed.  Store in an airtight container or zippy bag for up to 2 weeks.

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COOK: Quick and Easy Frittata

I've been working on eating fewer carbs, and more veggies, and while I love veggies, I was looking for new, or different ways to eat them.  One night laying in bed I was scrolling Pinterest looking for inspiration and saw a post about frittatas, as soon as I got up the next morning I was pulling things out of the fridge to see what I could come up with!   I've had lots of fun playing around with different combinations of veggies, meats, and cheeses, I've decided there really isn't a bad combination.

I think one thing that makes me love frittatas is the ability to throw in different of leftovers you have in the fridge; smoked asparagus, random bits of cheese, chopped up chicken from dinner the night before, herbs you forgot you had...  then simply add eggs.  If you want to take it to another level you can add toppings, pickled red onions, sour cream, everything bagel seasoning, have fun and experiment with different combinations and flavors.

Here are a few of my favorites (so far):

• Spinach, Tomato, and Feta
• Red Onion, Bell Pepper, and Cotija (Add salsa to serve)
• Bacon and Asparagus
• Broccoli and Cheddar 

Frittatas can be filling on their own, but if you want to have a fancier breakfast or brunch, they can be served with muffins (like my Strawberry Muffins or Sausage Cheddar Muffins), fresh fruit, crunchy tortilla chips and salsa, and of course coffee, tea, or juice.

Below is my recipe using a 10 inch cast iron skillet, but you can easily adjust it for a different size.  Also if you are adding less extras, you might want to add an extra egg or two so that you frittata isn't too thin and burns.  Also note that meats and veggies measurement is after cooking, this applies mostly to things like spinach that shrink to about 1 millionth of their size when cooked.

Quick & Easy Frittata

Serves 4-8

Ingredients:

6 Eggs 

2 Cups of Cooked Meats and/or Veggies 

1 Cup Cheese

Salt & Pepper

Preparation:

Wash and cut any veggies you are using, then quickly sauté in the same cast iron pan you will be using for your  Frittata.  

Turn oven on to broil, and move rack to center position.

Quickly scramble eggs with salt and pepper to taste, then add in cheese and give it a bit of a mix.

With burner on medium/medium low heat pour egg and cheese mixture over veggies and let cook for about 5-10 minutes until you can set that the edges have set.  Move  into over and let it finish under the broiler until the middle is completely cooked and edges are a bit golden.  Carefully (the handles on the cast iron get very hot, trust me!) remove pan from over, let cool only a minute or two, then cut and serve.  

Leftovers can be kept in the fridge for a few days, but I prefer to eat it fresh.

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COOK: Tzatziki Sauce

Tzatziki Sauce is easy to make, naturally gluten free, and can be used in a lot of different ways.  You can serve it with veggies, crackers, and pretzels as a dip, as a sauce on flatbread sandwiches and wraps, even a dressing on salad or pasta.  We love it with my simple stove top Chicken Souvlaki.

I suggest you make it a day before serving so that the flavors can meld and develop, it will last in the fridge for up to a week.  

Tzatziki Sauce

Ingredients:

1 Cucumber (Large)

2 teaspoons Salt

2 Cups Greek Yogurt

3-4 Tablespoons Lemon Juice (Fresh squeezed is best)

5 Garlic Cloves (Minced)

2 Tablespoons Fresh Dill (Minced)

Preparation:

Cut cucumber in half lengthwise and remove all seeds (I like to use a grapefruit spoon, but any spoon will work.)  Grate remaining cucumber, add salt and gently mix by hand, spread out in a fine mesh strainer over sink or a large bowl and let set for about 15 minutes.  Next use cheesecloth or a paper towel to squeeze any remaining liquid from grated cucumbers.

In a medium sized bowl mix together cucumber, yogurt, lemon juice, garlic, and dill.  Store in fridge overnight, taste and add additional lemon juice or salt to taste.

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COOK: Gluten Free Oatmeal Peanut Butter Cookies with Chocolate Chips

One of KC's coworkers is gluten free so I've been trying to find, and create, some gluten free sweets to send with him to work.  It's not as easy as it sounds, aside from making sure all ingredients are gluten free, I also have to be careful about what baking implements I use, and make sure the kitchen is extra super clean.  That said, when I do finally create something that is yummy and pretty it's extra exciting, haha!

As far as cookies go these are relatively healthy, gluten free, dairy free, and delicious!  You don't even need a mixer, just a bowl and a spoon, these would be great to make with little kids that like to help in the kitchen.

Oatmeal Peanut Butter Cookies with Chocolate Chips

Makes about 36

Ingredients:

2 Eggs (Room Temperature)

1 Cup Natural Peanut Butter (I used Kroger brand)

1/2 Cup Pure Maple Syrup (I used Kirkland brand)

1 teaspoon Vanilla

2-2 1/2 Cups Gluten Free Oats (I used Quaker 1 Minute GF Oats)

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Cup Chocolate Chips

Preparation:

Preheat oven to 350 degrees, prepare baking sheets with either silicone baking mats or parchment paper.

In a large bowl quickly whisk two eggs until beaten, add in peanut butter, maple syrup, and vanilla and mix until well combined.  

Stir in oatmeal (start with 2 cups), baking soda, and salt, the dough should be very thick and sticky, if it's still a bit loose add in another 1/2 cup of oats.  Fold in chocolate chips.

Using a 1.5 Tablespoon cookie scoop  drop onto cookie sheets, 12 per sheet, then gently flatten each ball.  

Bake for 10-12 minutes until top is set and edges are a light golden brown.  Let cook on cookie sheet for at least 5 minutes, then move to a cooling rack until fully cooled.

Store in zippy bags or plastic containers for up to five days.

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