Category: Appetizer

Posted on » by Dino

Ian’s Soup

Ingredients

  • 1 Tomato, Chopped
  • 2 Basil Leaves, Cut
  • Warm Water
  • ¼ Tbsp Salt
  • Pepper

Directions

  1. Fill a small bowl about 3″ with Water (warm)
  2. Add ¼ Tbsp Salt to the Water (you can add more)
  3. Stir
  4. Add no stem Basil leaves, cut
  5. Add 1 Tomato, cut & big
  6. Add 6 turns of pepper
  7. Stir
  8. Your soup is ready
  9. Taste
  10. Enjoy!
Posted on » by Ashley » Theme:

Chopped Thai Salad with Sesame Garlic Dressing

Notes

Recipe taken from PinchOfYum.com

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less.

Ingredients

For The Dressing

  • ⅓ cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice

For The Salad

  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
Posted on » by Dino » Theme:

Chicken Satay with Peanut Sauce

Notes

Recipe taken from Damn Delicious.

Ingredients

  • ¼ cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 ½ teaspoons yellow curry powder
  • 1 ½ teaspoons turmeric
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Directions

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2–3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 12–15 minutes.
  7. Serve immediately with peanut sauce.