Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Thai Cucumber Salad

 *This was originally found in The Good and the Beautiful Language Arts program.

Ingredients:

2 cucumber, peeled and diced

2 red bell peppers, diced

6 green onions, sliced up to about halfway up the green part

3/4 c. cilantro, chopped

1/2 c. chopped peanuts (optional)

Sauce:

2 limes, juiced

2 T. soy sauce

1 tsp crushed red pepper flakes (optional - can add more for added spice)

2 tsp white sugar

1 tsp garlic powder

1. Mix cucumbers, peppers, green onions, cilantro and peanuts in a large bow. 

2. Add all of the sauce ingredients to a small bowl and stir to dissolve the sugar. Taste. Add a little more sugar if it's too sour for your taste.

3. Pour sauce over salad. Mix gently to combine.

4. Serve right away, or refrigerate for up to 5 hours and then serve.

Ham and Cheese Sliders

This is a recipe that Patrick's cousin makes often. They are easy to make and a crowd pleaser! We have had them as appetizers or as an accompaniment for soup. 

Ingredients:

12 Hawaiian Dinner Rolls

1/2 lb. of shaved ham slices

1/2 lb. of sliced cheese (provolone or swiss work well)

3/4 c. melted butter

1 T. Dijon Mustard

1 t. Worcestershire Sauce

1 t. Brown Sugar

1 T. Poppyseeds

2 t. Dried Minced Onion

Slice the dinner rolls in half so there is a top and a bottom. Place the bottom of each roll in a 9x13 pan. Layer the ham and cheese, and then place the tops on the sandwiches. 

Melt the butter. Then mix in the remaining ingredients. Brush the tops of the sandwiches with the melted butter sauce and then bake at 350 for 12-15 min. until cheese is melted and sandwiches are browned.

Homemade Biscuits

These are the biscuits I make to go with the Chicken and Biscuit recipe. They are delicious and would a great add on to a breakfast or brunch, too.

*Orignal recipe on momontimeout.com

Ingredients:

3 c flour

3 Tbs sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp cream of tartar

3/4 c. COLD butter

1 egg

1 c. milk (the recommend whole milk, but use whatever kind of milk your family likes)

Directions:

1. Preheat oven to 450F

2. The secret to excellent biscuits is COLD butter. Really cold. Many times the biscuits dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and then stick it back in the fridge, pulling it out right before you are ready to incorporate it into the dough.

3. Combine dry ingredients in a large bowl.

4. Use a pastry cutter or two knives or your fingers to cut the cold butter into the flour. Don't go crazy here. You want to see small, pea-sized pieces of butter throughout the dough.

5. Add the milk, egg and mix just until ingredients are combined. The dough will be sticky but don't keep working it. You should be able too see the butter pieces in the dough.

6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top fo the dough sit won't stick to your fingers and knead 10-15 times. If the dough is super sticky, just sprinkle on some additional flour.

7. Pat the dough out to 3/4 in-1 in thickness and cut into circles with a circular glass or cookie cutter. You should get 9-12 biscuits.

8. Place the biscuits on a lightly greased baking sheet or parchment linked baking sheet and bake 10-15 min, until golden brown on top. 

9. For extra yumminess, you can brush the tops of the cooked biscuits with melted butter.

Apple Crumble Cake

Recipe by Pamela Salzman
https://pamelasalzman.com/apple-crumble-cake-recipe/

INGREDIENTS

Crumble Topping:
½ cup maple sugar or light brown sugar
¾ cup oat flour, whole wheat pastry, spelt, einkorn, or a combo of GF oat flour and Jovial GF Flour
⅓ cup old-fashioned rolled oats (I use One Degree Organics)
1 ¼ teaspoons aluminum-free baking powder
½ teaspoon ground cinnamon
pinch of ground nutmeg
¼ teaspoon sea salt
6 Tablespoons cold unsalted butter or vegan butter, cut into pieces

Cake:
3 sweet apples, peeled, cored and thinly sliced and tossed with a little orange juice or apple brandy (Calvados) to prevent browning
2 ½ cups whole wheat pastry flour or Einkorn flour (or Jovial GF Pastry Flour + 1 ½ teaspoons of xanthan gum)
1 teaspoon aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
⅛ teaspoon ground nutmeg
¾ cup maple sugar or unbleached cane sugar
½ cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
2 large eggs, at room temperature
½ teaspoon pure vanilla extract
1 Tablespoon fresh lemon juice or apple cider vinegar
¾ cup whole milk or oat milk (I used low-fat Oatly)
Powdered sugar for serving, if desired


INSTRUCTIONS
1. Preheat oven to 375 degrees. Grease a small amount of oil on the bottom of a 9-inch round springform cake pan and line it with parchment paper.
2. Make crumble: In a large mixing bowl, with your hands combine all topping ingredients until no longer dry. Set aside in the refrigerator or freezer.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg.
4. In a large bowl, beat together the sugar, oil, eggs, vanilla, lemon juice, and milk until very well combined. Add the wet mixture to the dry mixture and stir until just combined. Pour into the prepared pan and spread evenly with a spatula.
5. Arrange the apple slices evenly over the batter. Sprinkle the crumble topping over the apples. Bake in the center of oven, until a cake tester inserted in the center comes out clean, 40-50 minutes*. Let cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and remove the springform ring. Cool completely before serving. Dust with powdered sugar if desired before serving.

Paleo Banana Bread Mug Cake

Originally from Roasted Root. This is a yummy, dairy-free, gluten-free quick breakfast. I leave out the syrup and it is sweet enough. I have also forgotten the egg, and it is still good... just less like a "cake" and more like "cookie dough".

Ingredients:
1 banana
1 egg
2T milk of your choice
1t. syrup (optional)
2T coconut flour OR 4T almond flour
1/4 t. baking powder
pinch of salt
Handful chopped walnuts (optional)
1/4t. cinnamon (optional)


Add one banana to a large mug and mash it. Add an egg and 2T milk of your choice (coconut milk or almond milk will make this dairy free). Optional, add 1t syrup.

Add either 2T of coconut flour OR 4T almond flour.

Add 1/4 t. baking powder, a pinch of salt. Optional, add a handful chopped walnuts and 1/4 tsp cinnamon.

Microwave on high 3 min (if using coconut flour) or 3 1/2 min (if using almond flour).

**Let it cool! It will be hot**

Oatmeal Bran Pancakes

This is our go-to pancake recipe. Can make without blueberries or sub a different fruit.

1/2 c. Plus 2 Tbs. Oats
1 c. Whole Wheat Flour
2 T. Flaxseed Ground (or wheat germ)
1/3 c. Oat Bran
1/2 t. Salt
1/2 t. Baking Soda
1 t. Baking Powder
2 t. Cinnamon
1/3 c. Brown Sugar
1 Egg
2 T. Apple Sauce
1 1/2 c. Milk
1 t. Vanilla
1 1/2 c. Blueberries (frozen or fresh)

Mix dry ingredients together. In a separate bowl, mix wet ingredients together. Add wet ingredients to dry ingredients and mix to combine.

Scoop onto a buttered griddle. Cook until done, flipping half way.

Italian Beef Sandwiches (crockpot)

These are a recent find. Delicious and easy crockpot recipe. Serves 6. Originally found on iowagirleats.com

3 lb roast with visible fat trimmed and cut into large chunks
1 envelope of Zesty Italian dressing mix
8 oz. pepperoncini pepper slices plus a splash of juice (Patrick and I loved the hot peppers, but the boys preferred the mild ones. We bought spicy peppers to throw on top of our sandwiches.)
8 oz. Giardiniera (chicago-style italian sandwich mix). I've never been able to find this so I leave it out.
14.5 oz. beef broth
provolone cheese slices
hoagie buns

Place all ingredients in a crockpot and cook on low for 9 hours or until meat shreds easily with a fork. Shred meat and put back in crock pot for 1 hour on low.

Split buns length-wise. Top with shredded meat, cheese and additional peppers if you want.

Breakfast Sandwiches

These are very easy and can be prepped ahead of time. Great for a special breakfast or to feed a lot of people for a brunch. We made them for our Easter sunrise service, and they were a huge hit.

1 pkg Hawaiian rolls (or other similar rolls)
2 c. shredded cheese.
7-8 eggs, scrambled
6-8 slices of bacon, cooked and diced (could also sub cooked, ground sausage)
2 T. melted butter

Preheat oven to 350.

Cut the rolls through the middle and arrange the bottom halves in a 9x11 pan. Layer cheese, scrambled eggs and diced cooked bacon. Add the top halves of the rolls. (At this point, you can cover and refrigerate overnight if needed).

Before cooking, spread melted butter on the tops of the rolls. Cover with foil. Bake at 350 for 10 min. covered. Then remove cover and bake an additional 2 minutes.

Paleo Chorizo Sausage Sweet Potato Frittata with Caramelized Onions

Delicious for any meal!  I doubled it to make it for dinner for our family and served it with steamed broccoli and fruit.

• Ingredients
• 1 small sweet potato, or half of a large one
• 1 large yellow onion
• ½ lb chorizo pork sausage (I got mine at whole foods)
• ¼ cup ghee (or cooking fat of choice) for the onions
• 2 tbsp ghee (or cooking fat of choice) for the sweet potatoes
• ¼ tsp salt
• 6 eggs
• ½ tsp paprika
• 1 tsp garlic powder
• ⅛-1/4 tsp sea salt

Instructions

1. First caramelize the onions. Melt ¼ cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
2. While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
3. Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
4. Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the ¼ tsp salt and continue to cook over med-low heat.
5. Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
6. By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
7. In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
8. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.

Found on Paleo Running Momma