Thai Peanut Noodle Soup

Ingredients:

1 (14 ounce) Can coconut milk (lite is ok)

2 T Red curry paste

4 C Chicken broth

1 Pound Chicken, cut into bite-size pieces

1 C Sweet potato, peeled and diced

1/3 C Peanut butter

1/4 C Lime juice

2 T Fish sauce

2 T Brown sugar

8 oz mushrooms, sliced

1 Red bell pepper, thinly sliced

6 oz Vermicelli rice noodles

1/4 C Cilantro, chopped

1/3 C Peanuts

2 Green onions, sliced

Directions:

In a large saucepan, heat the thick part from the top of the can of coconut milk over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.

Add the rest of the coconut milk, chicken broth, chicken, sweet potato, peanut butter, lime juice, fish sauce, and sugar, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.

Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender.

Serve with cilantro, peanuts and green onions.

* Adapted from http://www.closetcooking.com/2014/01/thai-peanut-chicken-noodle-soup.html

Sweet Potato Salad

Ingredients:

2 Pounds Sweet Potatoes

1 1/2 C Mayonnaise

2 t Dijon mustard

1/4 t Salt

4 Hard-boiled eggs, chopped

1 1/2 C Finely chopped celery

8 Green onions, sliced

Directions:

Boil sweet potatoes until they can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain and let cool completely. Peel and dice. 

In a large bowl, combine mayonnaise, mustard, and salt. 

Stir in eggs, celery, and onions. 

Add potatoes. Stir gently to mix. 

Cover and refrigerate at least 2-4 hours. 

Sweet Pea Salad

Ingredients:

4 C Peas
6 Strips Bacon, cooked and crumbled
1/2 C Cheddar cheese, cubed
1/4 C Red onion, diced
6 T Mayonnaise
2 T Sour cream
4 T Mint, chopped (optional)
1 Pinch Cayenne (optional)

Directions:

Mix everything and chill in the fridge.

*Adapted from http://www.closetcooking.com/2009/07/fresh-pea-salad.html

Asparagus and Ham Frittata

Ingredients:

8 Eggs

3/4 C Milk

2 C Shredded Cheddar cheese

2/3 C Chopped ham

14 Asparagus spears

Directions:

Preheat oven to 400 degrees. 

Whisk eggs and milk until well combined. Stir in cheese and ham. 

Pour into greased 9-inch round pan. Arrange asparagus on top like the spikes of a wheel. 

Bake 30-40 minutes until golden. Cool for five minutes before cutting into wedges and serving. 

* Adapted from http://www.framedcooks.com/2010/10/asparagus-and-ham-oven-frittata.html

Slow-Cooker Bacon-Wrapped Chicken in Apple Barbecue Sauce

Ingredients:

4 Chicken breasts

4 Medium apples

1 C Barbecue Sauce

1/4 C Lemon Juice

12 Pieces Bacon

Directions:

Wrap each chicken breast in three pieces of bacon. Place in bottom of slow-cooker. 

Peel, core, and dice apples. 

In a medium bowl, mix apples, barbecue sauce, and lemon juice. Pour over chicken. 

Cook on low for 8 hours. 

Yield: 4 Servings

* Adapted from http://www.closetcooking.com/2012/10/slow-cooker-bacon-wrapped-apple-bbq.html

Pumpkin Oatmeal Pancakes

Ingredients:

1/2 C Whole wheat flour

1/2 C All-purpose flour

1/2 C Rolled oats

1 1/2 t Baking powder

1 t Cinnamon

Pinch Nutmeg

Pinch Ground ginger

Pinch Salt

1/2 C Sugar

2/3 C Canned or fresh Pumpkin purée

2 Eggs

2 T Oil

3/4 C Milk

Directions:

Heat a large frying pan over medium heat.

In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and sugar. Add the remaining ingredients and stir until combined.

Spray the pan well with non-stick spray. When the pan is hot enough, scoop 1/4 C of batter at a time to form each pancake. 

When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.

*Adapted from http://overtimecook.com/2012/11/06/healthy-oatmeal-pumpkin-pancakes/

Apple Custard Oven Pancake

Ingredients:

3 Medium apples

4 T Sugar, divided

1 t Cinnamon

1/2 t Ginger

1/3 C Butter

1/3 C Brown sugar

3/4 C Flour

1/2 t Salt

1/4 t Nutmeg

1 C Milk

1/2 t Vanilla

5 Large eggs

Directions:

Preheat oven to 400 degrees. 

Peel, core, and chop apples into 1-inch pieces. Set aside. 

In a small bowl, mix 3 T sugar with cinnamon and ginger. Set aside. 

Cut butter into chunks and place in a large pie plate or 8x8-inch baking dish. 

Place the dish in the oven for 3-4 minutes or until butter is melted. Remove from oven. 

Sprinkle brown sugar over the melted butter and arrange apple chunks evenly over brown sugar. Sprinkle cinnamon-sugar mixture over the apples. Return to oven for 7-9 minutes or until sugar and apples begin to caramelize. 

Meanwhile, in a medium bowl, whisk flour, remaining 1 T sugar, salt, and nutmeg together. 

Gradually add milk, stirring constantly until smooth. 

Beat in vanilla. Beat in eggs one at a time. Continue beating for 2 minutes or until foamy. 

Let batter rest 5 minutes. 

Pour batter over apples and bake for about 25-30 more minutes or until center is set. 

Let cool for 10 minutes before serving. Serve topped with powdered sugar and/or maple syrup. 

*Adapted from http://www.justapinch.com/recipes/dessert/cake/baked-custard-pancake.html