Asian Broccoli Salad - Feeding the Flock 23

 

ASIAN BROCCOLI SALAD

1 head broccoli, cut into pieces

1 cup cooked shelled edamame

½ cup sliced green onion

½ cup peanuts

Peanut sauce

¼ cup natural peanut butter

1 tbsp. rice vinegar

1 tbsp. soy sauce

1 tbsp. agave nectar (feel free to use honey if you want - I used the nectar because I had some in my cupboard I needed to use for something)

¼ tsp. toasted sesame oil

Hot water

Whisk all ingredients together until combined, with the exception of the hot water.  Only add water if it is too thick, 1 tbsp. at a time. Once it reaches the desired consistency, add to salad.

Cook the broccoli in boiling water for about about one minute then drain and rinse with cold water to halt the cooking process. Combine remaining ingredients and toss to combine. Sprinkle with peanuts and sesame seeds.

This recipe makes about 4-5 servings

Enjoy,

Don't forget to check out Crackerberries devotional.

Dug's Super Spicy Honey Roasted Peanuts

16 oz raw peanuts
2 Tbsp unsalted butter
½ cup honey
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla
1tsp kosher salt, plus some
¼ cup sugar





Preheat oven to 325º. Line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray.

Combine butter, honey, cayenne pepper, cinnamon, ginger and vanilla in sauce pan (or microwaveable dish) and heat until butter is melted and mixture is smooth. Add peanuts and stir until well combined. Spread mixture on cookie sheet.

Bake peanuts for 35 minutes, stirring every 7 minutes. Make sure to stir the ones on the outside to the inside because they will get crispier faster. Remove from oven final time and stir to distribute sauce evenly.

Sprinkle with sugar and a little more kosher salt. Once they have cooled a few minutes place on parchment paper on counter to cool completely. You will have to stir and break apart clumps; store in air tight container at room temperature.


© Crackerberries 2011

BANANA SALAD

Bananas, vinegar, peanuts and an egg…all good for you; put them together with a few other ingredients and wham-bam! My friend, Jody Kusant made this versatile recipe that you can eat for breakfast, or a snack in the middle of the day, it even works as a delectable dessert and it will cure that midnight belly craving too.

1 egg
1 tsp butter
1 scant cup sugar
3 Tbsp water
2 Tbsp vinegar
2 Tbsp evaporated milk and or half & half
¼ cup peanuts
3-4 bananas



Beat egg well; add butter, sugar, vinegar and water and mix well. Cook over medium high heat until mixture thickens (STIRRING CONSTANTLY); will thicken more as it cools. Cool, add milk. Pour over sliced bananas (used three today, but you can use more) and sprinkle with honey roasted peanuts. Toss lightly; will keep in refrigerator for several days.


© Crackerberries 2011

My Ooey Gooey Mess

A salty, sweet combination that is nutritious and delicious!

2/3 cup all purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 Tbsp packed brown sugar
¼ cup butter flavored Crisco (+ 2 tsp water)
2 egg yolks
½ tsp vanilla extract

1½ cup mini marshmallows

1 cup butterscotch morsels
¼ cup light corn syrup
2 Tbsp butter or margarine
1 tsp vanilla extract

1 cup Rice Chex
1 cup honey roasted peanuts



Pre-heat oven to 350º

Combine flour, soda, powder, salt, sugar, Crisco, egg yolks and vanilla in a large mixing bowl. Beat at low speed until crumbly. Press into an ungreased 9½ x 7 inch cookie sheet; bake in preheated 350º oven for 12 minutes or until lightly browned.

Remove from oven and cover with marshmallows; bake 3-4 more minutes until they puff slightly and start to brown. Cool on wire rack.

Combine butterscotch morsels, corn syrup, butter and vanilla in large sauce pan. Cook over low heat, stirring constantly until morsels have melted and mixture is smooth. Stir in peanuts and cereal. Spread mixture over marshmallows and cool completely in pan on wire rack.

For easy clean up and removal from pan, line with parchment paper before baking.

Cut into 12 squares.

© Crackerberries 2009