Citrus Dressing

This dressing is super simple and super delicious. Use on Kale Salad

Ingredients:

2 T fresh squeezed orange juice

1 T fresh lemon juice

1 t Dijon mustard

2 T apple cider vinegar or red wine vinegar

2 T honey

2 T extra virgin olive oil

Directions: combine all ingredients together and whisk until well incorporated.

From: http://www.food.com/recipe/citrus-vinaigrette-284409

Asian Peanut Dressing

3 cloves garlic, finely minced

1/2 c smooth peanut butter

2 T rice or red wine vinegar

Juice of one lime

1 T fish sauce 

1 T soy sauce or tamari

1 T chili garlic hot sauce or 1/4t crushed thai chili (optional)

Water

Combine all ingredients except water, slowly add water to thin. about 1/2 - 3/4c. Try coconut milk for a creamier dressing. Let sit overnight for best flavor.

I used this with a asian chicken noodle salad:

Combine shredded cabbage, grated carrot, chopped green onion, celery, and chicken with noodles (I had penne on hand but any noodle would work) and thinly sliced jalapeño.

Adjust quantity of each to your liking. Mine was rather full of veggies but you may like it more pasta-y.

Enjoy!

*recipe adapted from:http://whiteonricecouple.com/recipes/asian-chopped-chicken-salad/

Chicken and Andouille Sausage Gumbo

Ingredients

1 T vegetable oil
1/3 cup flour
3 cups low-sodium chicken broth
1 1/2 lb. chicken breast, skinless, boneless, cut into 1-inch strips
1 lb Andouille sausage, cubed
1 cup (1/2 lb.) white potatoes, cubed
1 cup onions, chopped
1 cup (1/2 lb.) carrots, coarsely chopped
1/2 medium carrot, grated
1/4 cup celery, chopped
4 cloves garlic, finely minced
2 stalks scallion, chopped
2 whole bay leaves
1/2 tsp. thyme
1/2 tsp. black pepper, ground
1 jalapeño pepper, finely minced
1 cup (1/2 lb.) okra, sliced into 1/2 inch pieces

Directions

1. Add oil to a large pot, and heat over a medium flame.
2. Stir in the flour. Cook, stirring constantly, until the flour begins to turn medium to chestnut brown ~20min.
3. Slowly stir in all the broth using a wire whisk. Cook for 2 minutes. The broth mixture should not be lumpy.
4. Add the rest of the ingredients except the okra. Bring to boil, then reduce the heat and let simmer for 20–30 minutes.
5. Add the okra and let cook for 15–20 more minutes.
6. Remove the bay leaf, and serve hot in a bowl or over rice.

*Recipe adapted from livinghealthy.com

Posole

Double the liquids and about 3lbs pork tenderloin. 

Holiday oatmeal cookies

1 1/2all-purpose flour

1 teaspoons baking soda

1/2 teaspoons salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup (packed) brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cup old-fashioned oats, uncooked

1 cup granola, crushed to small pieces

1 cup raisins

1. Preheat oven to 350 degrees F. Combine flour, baking soda, salt, cloves, nutmeg, cardamom, and cinnamon.
2.  In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, granola, and raisins.
3. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until tops are golden. Transfer cookies to wire racks to cool.

Directions

Makes 48

Recipe adapted from Goodhousekeeping.com (http://www.goodhousekeeping.com/recipefinder/holiday-oatmeal-cookies-4101?click=recipe_sr)