Thai Peanut Dressing

 1/2 c creamy peanut butter

1/3 c rice vinegar

2 Tbs lime juice

1/4 c oil

1 TBS sesame oil

3 TBS soy sauce

3 TBS honey

1 TBS sugar

2 cloves garlic

1/2 tsp ground ginger

1 tsp salt

pinch of crushed red pepper

Thai Ginger Curry (Hello Fresh)

4 servings

1 c jasmine rice

12 oz green beans

2 TBS fresh ginger (or 1/2 tsp dry)

1/2 oz cilantro

1 1/2 c coconut milk

4 TBS veggie stock

2 red or green bell pepper

4 Tbs shallot

2 lime

2 TBS curry powder

4 TBS sweet Thai Chili sauce

1/2 oz peanuts

2 tsp sugar,

 salt to taste

• In a small pot, combine rice, 1 1⁄2 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Core, deseed, and dice bell peppers into 1⁄2-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

• Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and the curry powder. Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 2 tsp sugar. Bring to a simmer, then reduce heat to medium low.

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.

• Roughly chop peanuts. • Fluff rice with a fork; stir in lime zest. • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

Apple Cake

 1 1/4 c brown sugar

1/3 c oil

1 egg

1 cup buttermilk (or milk with TBS lemon juice)

1 tsp vanilla

1 tsp baking soda

2 1/2 c flour (half whole wheat)

2 1/2 c chopped apples

Cinnamon Sugar topping:

1/4 c sugar

1/2 tsp cinnamon

1 TBS melted butter

Preheat oven to 325.

Combine all cake ingredients.

Pour batter into a greased 9x13 pan.

Combine topping ingredients and spread onto cake.

Bake for 40 minutes until toothpick comes out clean.

Broccoli Beef (Mel's)

Ingredients

Sauce:

• 1 tablespoon rice wine vinegar
• 2 tablespoons low-sodium chicken broth
• 5 tablespoons oyster sauce
• 2 tablespoons light brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

Beef and Broccoli:

• 3 tablespoons soy sauce
• 1 ½ pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
• 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
• 1-inch piece fresh ginger, minced (about 1 tablespoon)
• 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
• 3 c broccoli, cut into bite-sized pieces
• ⅓ cup water
• 3 medium scallions, sliced 1/2-inch thick on diagonal, optional

• In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
• Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
• Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve – or be like me and serve it straight out of the skillet!

Chicken Pot Pie (Instant Pot)

2 potatoes, diced

2 carrots, diced

1/2 c onion, diced

1 c chicken broth

1/2 tsp salt

1/8 tsp pepper

1/2 c frozen peas

1-2 c cooked chicken

1 1/2 TBS flour

1/2 c milk

pie crust or biscuits

Add potatoes, carrots, onions, broth, salt ad pepper to the instant pot. Cook on high for 2 minutes. Quick release. 

Preheat oven to 400

Set IP to saute. Add peas.

Combine milk and flour with a handheld mixer. Add to vegetables. Let simmer 2 minutes.

Pour into 8x8 baking dish. Cover with biscuits or pie crust. Bake at 400 for 20 minutes.

How to cook White Rice

Ingredients

• 2 cups water
• ½ teaspoon salt
• 1 tablespoon butter or oil (optional)
• 1 cup long-grain white rice

Instructions

• Bring the water to boil in a medium saucepan. Add the salt and butter, if using, and allow the butter to melt.
• When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot, and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
• When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork, and let it sit for another 2 minutes or so until some of the excess moisture in the rice dries off.
• Makes about 3 cups of rice

No-Bake Peanut Butter Cups

1/3 c coconut oil

1/3 c peanut butter (natural smooth)

1/3 c pure maple syrup

1/3 cocoa powder

1/2 tsp vanilla extract

pinch of salt

3/4 c of coconut or quick oats (optional)

PB Mixture

1/3 c peanut butter

1 TBS maple syrup

1/2 - 1 tsp coconut oil

Line 12 cup muffin tins with liners.

For Chocolate mixture in a medium glass bowl add coconut oil, peanut butter, maple syrup and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until mixture is melted and smooth.

Stif in the vanilla, salt and coconut. Scoop the mixture evenly into the liners.

Refrigerate while making the peanut butter topping.

For the PB mixture, in a small bowl, add the PB, maple syrup and coconut oil. Microwave until melted and smooth (don't overheat).

Spoon the PB on top of the chocolate mixture.

Refrigerate until set.

Store in fridge or freezer.