April LemmonJanuary 2017
Thai Crunch Salad
For the Thai Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce (use gluten-free if needed)
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
For the Salad
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 1 cup prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 small English cucumber, halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced
- 1/2 cup loosely packed chopped fresh cilantro
- Shredded Chicken
- Fried wontons
- Diced avocado
- Crushed Peanuts
Coconut Cheesecake
Ingredients: Filling
14 whole graham crackers 5 packages (8 oz) cream cheese
1 C flaked coconut 1 ¼ C Sugar
¼ C sugar 1 ¼ C sour cream
⅓ C butter, melted 1 TBS vanilla
1 TBS lemon or lime juice
5 large eggs, lightly beaten
1 C Flaked coconut
1 TBS coconut extract
Directions:
- Preheat oven to 325 degrees. Place a greased 9-in (3 in deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
- Creak graham crackers into quarters;place in a food processor. Add coconut and sugar; pulse until fine crumbs for. While pulsing add melted butter just until blended. Press onto bottom and 1 ½ inch up sides of pan
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream vanilla,lemon juice, and coconut extract. Add egg; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 80 -90 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool one hour longer.
- Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with warm drizzled chocolate, sliced almonds, and homemade whipping cream.