Asian Slaw with Ginger-Peanut Dressing

Photo:  Once Upon A Chef
 
This Asian Slaw with Ginger Peanut Dressing recipe by Once Upon A Chef, which includes making the fresh dressing sound like it would be refreshing change from a regular salad, which is why I am putting it on my list.

The salad itself is made out of cabbage, carrots, edamame, scallions, peanuts, a red pepper and cilantro and the dressing out of honey, oil, rice vinegar, soy sauce, garlic, ginger and peanut butter.

MOROCCAN CARROT SALAD

I spotted this over at Kirsten's Kitchen to Yours and putting it on my project list as carrots are one of the few veggies that I love and I am always on the lookout for new recipes to make with them.  She indicated this is from Mark Bittman's 101 Salads.

It is made lightly roasted cumin seeds sprinkled over coarsely grated carrots that have been tossed with a bit of salt and lemon and a tablespoon or so of olive oil along with cilantro.


Photo:  Kirsten's Kitchen to Yours

CORN, LIME, JALEPENO & CILANTRO PIZZA

For something a little different to try the next time I find goat cheese on sale is the delicious sounding pizza with a standard crust topped with mozzarella then 2/3's of goat cheese and corn and jalepenos and cilantro then the remaining cheese then baked at 450 degrees for 12-15 mins then squeeze fresh lime juice on top.

For the recipe visit Kirsten's Kitchen to Yours

Photo:  Kirsten's Kitchen to Yours

CILANTRO AND LIME RICE ***ACCOMPLISHED***

The following receipe is from Closet Cooking on his blog and it is tweaked copycat/upgraded version of the rice in Chipotle's burritos.

As I use quick rice, I and have dried instead of fresh cilantro, I will be tweaking it further, but I love how this sounds.

http://closetcooking.blogspot.com/2009/03/cilantro-and-lime-rice.html

Cilantro and Lime Rice by Closet Cooking(makes 4+ side dish servings)

Ingredients:

• 1 tablespoon oil


• 1/2 onion (chopped)


• 1 clove garlic (chopped)


• 1 cup long grained rice (I like to use brown)


• 2 cups water1 handful cilantro (chopped)


• 1 lime (juice and zest)

Directions:

1. Heat the oil in a pan.

2. Add the onion and saute until tender, about 5-7 minutes.

3. Add the garlic and saute until fragrant, about a minute.

4. Add the rice and toast in the oil for a few minutes.

5. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown.

6. Remove from the heat and mix in the cilantro, lime juice and zest.

****************ACCOMPLISHED************************************