We're Making Pickles

Ingredients

10 cloves garlic, peeled or minced
2 cups white vinegar
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
Red pepper flakes - I used about a tablespoon.

Directions
In a saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In 2 clear 1-quart jars, divide the seeds and peppercorns between the jars. Remove the garlic from the brine and divide in each jar. Then pack the jars full of cucumbers.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

Chocolate Peanut Butter Pie (Pioneer Woman Recipe - Modified)

This is adapted from the Pioneer Woman's recipe. I used half the sugar and cream cheese she did to cut the fat and it was perfect. 

Ingredients

FOR CRUST

25 whole Oreos
4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

1 cup Creamy Peanut Butter
5 ounces Softened Cream Cheese
1/4 cup Brown Sugar
1 package (8 Ounce) Cool Whip, Thawed

Directions

CRUST:
Crush the Oreos until they’re fine crumbs (I used a processor). Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

FILLING:Beat the peanut butter with the cream cheese until smooth. Add brown sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/

Grasshopper Truffles

Ingredients

1 pkg (10oz) Keebler Grasshopper cookies

1/2 container of whipped icing (I used Cream Cheese flavor) 

60% Ghirardelli Cocoa bar for coating 

Andes mint candies (chopped or for melting)

Directions

1) Pulse cookies into powder in food processor.

2) Add half a container of icing of any flavor. 

3) Roll the mixture into 1 inch balls and place on wax paper on cookie sheet. 

4) Melt chocolate in double boiler or microwave. Add some of the Andes mints for more mint flavor. Dip truffle balls into chocolate and shake off excess. Place on wax papered cookie sheet. 

5) Garnish with chopped Andies mints on top. 

Tahini Vinaigrette

Ingredients

3 cloves garlic

1 tablespoon balsamic vinegar

2 tablespoons tahini

1 tablespoon fresh lemon juice

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

Instructions

Place garlic in food processor and pulse. Add the vinegar, tahini, lemon juice, salt and pepper. Process until smooth, about 5 seconds. With the machine running, add the oil slowly, in a steady stream. After all the oil has been added, process for an additional 10 seconds. Taste and adjust seasonings as needed.

Jerk chicken with mango, avocado salsa and plantains

Salsa

1 mango, diced

1jalapeño, diced, for less heat remove the seeds

1 avocado, diced 

a handful of chopped cilantro

zest and juice of 1 lime

salt to taste

Chicken

1 lb diced chicken

2 TBSP chili powder

1/2 tsp cumin

1 tsp coriander

1 tsp garlic powder

1/2 tsp onion powder

1 tsp paprika

1/4 tsp red chili flakes

1 diced red or yellow pepper

1/4 cup broth

1 Tbsp coconut oil

Plantains

2 ripe plantains peeled and sliced on diagonal

Instructions

Preheat oven to 400

Mix all ingredients for the salsa and set aside in the fridge.

Place plantains on a parchment lined baking sheet and sprinkle a bit of cinnamon and crushed red pepper on them.  Drizzle with a bit of coconut oil.  After about 10 minutes check to see that they are brown on the bottom and flip.  Mine took about 18 minutes total.

While plantains are cooking heat a large skillet over med heat and add the TBSP of coconut oil.   Add your diced peppers then add your chicken and sprinkle all of the mixed spices over the top.  Its a lot of spice mixture but makes a good sauce.  When chicken is done add the broth and cook down till thick.  

Super easy!! To plate, put a few plantains around the outside of the plate and pile the chicken mixture in the middle, then top with some of the mango, avocado salsa.  Enjoy!

Black Bean Lentil Salad with Cumin-Lime Dressing

Ingredients

1 cup dry lentils (green or brown) ($1.19/bag)
15 oz. can black beans, rinsed and drained (Wild Harvest Organic $1.18)
1 red bell pepper ($1.00)
1/2 small red onion ($.50)
1-2 roma tomatoes ($2.00)
Large bunch cilantro, stems removed ($.99)
Optional: green onion

For the Dressing

Juice of 1 lime ($1.50)

2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.

Directions

1) Cook lentils according to package directions, leaving firm not mushy. Drain.
2) While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
3) Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4) In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.
5) Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.

Vegan, gluten-free. From thegardengrazer.com