How to Bake the PERFECT Chocolate Chip Cookie

Originally Posted on http://www.ozy.com

I have often wondered myself how people get that PERFECT chocolate chip cookie. I like them a little chewy, soft center, with a crisp edge. Looks like the cookie marked BOTH is the one for me! My daughter on the other hand loves the kind marked MORE FLOUR.  Now I will be able to fine tune my cookies to fit exactly what I am craving. Now if I only had some chocolate chips  ….

 

You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone…

There is! And, no, it’s not Martha Stewart’s. It’s science.

We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.

There’s also an illuminating Ted Talk animation on cookie science. And if you really want to go nuts (or no nuts, your call), Serious Eats offers 21 painstakingly tested steps for the Perfect Cookie, including kneading times and chocolate prep techniques.

“Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So she looked into it — as only a scientist can.

(MORE: His Grandfather Invented Doritos But Tim West Prefers Kale)

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)

Ooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.

Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

(MORE: Food Waste – There’s (Finally) An App For That)

Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.


 

 Check out more about the PERFECT COOKIE on this BLOG:   H A N D L E **  THE ** H E A T

 

 

 

 

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Yam & Quinoa Fritters with Zesty Black Beans

 

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Looking for something unique to make for dinner? Perhaps it’s “Meatless Monday” and you are tired of the same old dishes.  I love yams and I love quinoa, but I have never come across a recipe that combined them until now. Adapted from makingthymeforhealth.com food blog, Sarah created these fritters, however with any recipe I find I modified it.

They are a little messy to make, when you are forming the fritters, but overall an easy meal to make. The flavors all compliment each other so well, you will be treated to a tasty treat, plus you are getting so many nutrients from the beans, yam and quinoa your body just won’t know what to do with itself.  These are vegan (and can be made gluten free),  however any meat eater is sure to enjoy these this tasty meal. The salsa mixed with beans makes them saucy and flavorful. Like things spicy? Then sub out the mild salsa for a hot one. This is an easy dish to customize to your tastes.

One of the things I love about this is that you can do all the prep work ahead of time, even a day or two. If you pre-cook the beans, yams and quinoa, then all you have to do is assemble and form the fritters. Or you can make the fritters ahead of time too and keep them in the fridge to cook them up as you need. The last batch I created, somehow made so many fritters that I ended up freezing them for later user. When you refrigerate or freeze, separate the fritters with wax paper so they don’t stick together.


Prep Time: 20 minutes        Cook Time: 20 minutes

Total Time: 40 minutes        Makes about 15-20 fritters depending on size

Ingredients
  • 1.5 cup dry quinoa (before cooking)
  • 2 med-large sweet potato (about 2 cups cooked)
  • 1 cup whole wheat panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup cilantro, chopped
  • 6 green onions, chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon ground ginger
  • salt & pepper (about 1/4 teaspoon each)
  • juice of one lime
  • Egg Replacer for 2 eggs or 2 tablespoons flaxmeal + 6 tablespoons water
  • 32 ounces salsa (your taste preference)
  • 3 cups cooked black beans ( or two cans)
  • 1/3 cup vegetable or olive oil for frying
  • Vegan Sour Cream (or regular sour cream for non-vegans)
  • 1-2 Avocados (optional)

Instructions

  1. Prepare the quinoa: either use a rice cooker (1 part quinoa to 1.5 parts water/stock) This takes about 20 minutes and comes out flawless. I use water with a couple tablespoons of vegetarian chicken stock. If you use only water, add about 1/4 tsp salt and any other seasonings you prefer. Pour the quinoa and liquid in at the same time and press “Cook”.  Put cooked quinoa into large mixing bowl, and let cool. If you prefer you can prepare on the stove-top.
    • STOVETOP: Add quinoa to a medium size saucepan along with 3 cups of water and bring to a boil. As soon as it starts to boil (keep an eye on it or it will boil over), turn heat to low and cover with a lid. Allow to cook for 15-20 minutes, fluffing with a fork half way through. Put cooked quinoa into large mixing bowl, and let cool..
  2. Meanwhile, peel and cut the yams into 1 inch cubes. Place the yams in your Lekue Steamer or other microwave save container with a lid.  Add a tablespoon of water, close your Lekue or loosely cover other container and microwave for 8 to 12 minutes (time will depend on your microwave wattage). Allow to cool for at least five minutes, then mash with fork or potato masher.  Put yams into the same large bowl with the quinoa.
  3. If your beans are canned or cold (from pre-cooking) heat the black beans and salsa either in a microwave safe bowl, or on the stove-top, by pouring them together and then allowing it to simmer on the low setting until hot.
  4. Chop the cilantro and the green onion and place in the same bowl and yams and quinoa.
  5. Add the breadcrumbs, ginger, lime, egg replacer, cumin and salt & pepper,  to the mixing bowl then stir until well-combined.
  6. Taking about 1/4 cup of the mixture at a time, form small patties with your hands and set aside on a large plate or baking sheet lined with wax paper.
  7. Once all of the patties are formed warm the olive oil in a pan over medium heat. Cook each fritter for about 5-7 minutes on each side, or until they are golden brown and firm.
  8. Serve cooked fritters on a bed of the black bean salsa.
  9. Top with sour cream, avocado and a sprig of fresh cilantro.

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Chicken Apple Sausage Orecchiette

Mooooooom. Mom! What’s for dinner? I’m starving!!!!
How often do you hear your family asking you what’s for dinner and then tell you how incredibly hungry they are?  (As if that will magically help dinner appear on the table right then.)  You then realize the day has flown by and it’s now 6:00 pm and you have not even thought about what to make for dinner yet. Pasta is always an easy way out, but pasta with red sauce gets old after awhile, and so does garlic, olive oil, tomatoes and basil. You can only have those two dishes so many times a month.
I recently discovered a great new fast, easy, and extremely tasty and filling pasta recipe. I am forever trying to sneak veggies into our dinners to add extra nutrients, and this one is perfect. Swiss or rainbow chard will give you more vitamins and good things than kale, and it works great in this recipe. Throw in a few other staple ingredients and voila! you have a gourmet restaurant version of pasta you would pay $22 bucks for.
Having a vegan in the family I used Tofurky Chicken Apple Sausages, but if you want the real stuff, go for it. If you happen to have some other italian sausage or ground beef, these will do as well, but it’s the apple sausage that really compliments this dish so well.
The real key is using a cup of the hot water that you boiled the past in, so DO NOT DUMP YOUR PASTA WATER. Carefully scoop out about 1.5 cups of water before dumping your pasta and set it aside. Or spoon out your pasta into a colander,  then you have saved all the water in the pot for the end.

Sorry, I didn’t have time to take photos of this process and dish, but I will the next time I make this.  Then I will update this post with some pics for all of you!

Chicken Apple Sausage Orecchiette

Ingredients

  • 1 pound orecchiette ( usually 1 bag/box)
  • 1-2 tablespoons olive oil
  • 1 package of Tofurky Chicken Apple Sausages
  • 2 med-large carrots
  • 1 med-large gala or fuji apple
  • 3 cloves minced garlic or 3 cubes frozen garlic paste
  • squirt of lemon
  • 1 bunch Rainbow Chard (or swiss chard)
  • Salt & pepper to taste
  • 3 tablespoons vegetarian chicken stock powder (or any other chicken or vegetable bullion)
  • Nutritional yeast or grated Parmesan to sprinkle on top
Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions.
  2. While pasta is cooking, prepare your other ingredients. Cut the sausages in half then into about 1/3 inch pieces. Next wash carrots and slice in very thin circles. Dice apple into about 1/2 inch size bites. Wash and trim stems on chard, then roll leaves up and slice into about 1/2 in strips.
  3. In a large skillet, heat oil over medium-high. Add sausages and cook about 3 -5 minutes.  Add carrots and apples to skillet and saute until softened – about 3- 5 minutes more.  Scoop out and place into serving bowl.
  4. Add a little more oil if needed and garlic, then toss in rainbow chard, add squirt of lemon juice; cook until wilted, about 3-4 minutes. Transfer to serving bowl with sausages.
  5. Once pasta is done, drain water (reserving about 1.5 cups of water) and place pasta in bowl with other ingredients.
  6. Add bullion to the reserved hot pasta water, mix and let dissolve. Add 1 cup to start with to the serving bowl of pasta and other ingredients. You might need the extra half cup, but add only a little at a time. This will create a light sauce that coats pasta, but you don’t want it swimming in water.
  7. Season with salt and pepper.
  8. Sprinkle with Parmesan or nutritional yeast (vegan).

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Mustardy Maple Pecan Brussels Sprouts

Today’s blog is short and sweet. We have so much going on with the end of school next week, it’s kind of insane. I am planing the end of school party for my daughters class, making a movie (iMovie) from their awesome “Age of Sail” overnight historical field trip we went on earlier this year, and trying to prepare for summer break by planning activities, our first ever Mother-Daughter Road Trip, went out of town for 2 Dance Competitions in a month, and keeping up with housework, cooking, major cleaning projects and normal life. I am not sure how I would have done all this when I worked a full time (commuting) job. Perhaps I just missed out on all this stuff when I was stuck in traffic or at work late to close the month or meet a deadline.  Somedays I think I work harder now than when I was in the office 45-55 hours a week.

So with all of this hectic energy swirling about me like a mini tornado, I wanted to share something so easy, that is so simple, yet mind blowing amazing and all you have to do is throw all the ingredients into a slow cooker, give it a good stir, then and press “on” and spend the next three hours doing whatever it is you are behind schedule for. (Or take a break and watch that TV episode you have been wanting to catch up on, or give yourself a manicure, or take a relaxing bubble bath!)

These are such a nice change from the butter, bacon and deep fried brussles that have been all the rage over the last few years. Slightly sweet and savory, I guarantee that even non brussels sprout loving kids, will at least entertain the idea of eating one or two of these.


 

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::: Mustardy Maple Pecan Brussels Sprouts :::

Ingredients

  • 1 stalk fresh Brussels sprouts (about 2-3 cups) or one bag of pre-washed whole
  • 2 Tbls Dijon or yellow mustard
  • 2 Tbls butter (vegans can use olive oil)
  • 2 tsp brown sugar
  • 2 Tbls pure maple syrup
  • 2 Tbls lemon juice
  • 1/4 cup pecans, chopped
  • Salt & pepper to taste

Directions

  1. If you are using fresh brussels sprouts, trim from stalk and remove any outer layers that don’t look good.
  2. I prefer to cut my brussels sprouts in half or quarters depending on how large they are. If you have walnut sized ones, halved is perfect. If you have larger ones, then quarter them. This helps all that yummy sauce get deep into the leaves.
  3. Add all ingredients except the nutmeg to your crock.
  4. Stir well and make sure the sprouts are covered.
  5. Cook on high for 2 1/2 to 3 hours until al dente.
  6. Adjust salt and pepper and add nutmeg.

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Oatmeal Chocolate Banana Bread Bars


So you are hungry. You have nothing yummy to eat and you don’t want to go to the store. Besides the last time you read the labels on those so called natural granola bars, it made you cry. Well, just whip up a batch of these super easy oatmeal bars and you have breakfast, lunch, or dessert!  I was really tempted to add some peanut butter, but I wanted to try them the way the recipe called at least the first time.  I did add pecans to half the pan which were not called for, and I actually like them better than the side without nuts.

These remind of something I have had before, but I can’t quite put my finger on it. My childhood? Food from an era before mass production of fake processed and chemically “enhanced” foods? Perhaps. It’s just simple homemade, chewy, moist and chocolatey with a hint of  banana. So what if you are one of the few people who do not like chocolate? I will allow you to omit the sinful dark confection for something else, but you will be missing out.

So if you are reading this and wondering what’s actually in that last store bought granola bar you ate, let me show you this. This is taken from what is advertised as “healthy” and “low fat”. All I see here is a long list of ingredients and many of them I have no idea what they are or how they are made or where they actually come from and we shouldn’t be eating them. In case you are not familiar with some of these items, I have provided links below to the definition and uses. Some were quite shocking to know that they are in these granola bars, but also can be used in jet fuel, cigarettes, or in cleaning products. Makes you think!

::: CHEWY CHOCOLATE CHIP BARS :::
Ingredients:

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT],WHOLE GRAIN ROLLED WHEAT, SOYBEAN OIL, DRIED COCONUT, WHOLE WHEATFLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRYMILK), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOABUTTER, SOY LECITHIN, VANILLA EXTRACT), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE, SUGAR, MALTED BARLEY FLOUR, SALT), INVERTSUGAR, SUGAR, CORN SYRUP SOLIDS, GLYCERIN, SOYBEAN OIL. CONTAINS 2% OR LESS OF SORBITOL, CALCIUM CARBONATE, SALT, WATER, SOY LECITHIN, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR, BHT (preservative), CITRIC ACID.

I don’t know about you, but how about we make something with far less ingredients and chemicals in it. You know they say we should be eating how our great-grandparents or grand-parents ate. Very little processed foods, homemade, organic (that was norm), whole foods and fresh ingredients. It’s really not that difficult, and this treat whips up in about 10 minutes and cooks in only 25.  Be prepared for a taste sensation – and try NOT eat the whole pan in one day.


Oatmeal Bars


Yield about 20-32 servings

Ingredients:

  • 2 very ripe bananas
  • 2/3 cup vegetable oil or softened butter
  • 1 cup light brown sugar, packed
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 tsp vanilla
  • 3 cups rolled oats
  • 1 cup bittersweet chocolate chips
  • 1/2 – 1 cup pecan halves (optional)

Directions:

  • Preheat oven to 350 degrees.
  • Lightly grease an 8×12″ stone baking dish and set aside.
  • In a large bowl or mixer, mash the banana.
  • Add the oil and brown sugar. Beat on medium until smooth.
  • In a separate bowl, mix dry ingredients together.
  • Fold dry ingredients into wet ingredients mixing slowly until combined.
  • Fold in chocolate chips until evenly distributed.
  • Spread mixture evenly into pan.
  • In a pattern, carefully place pecan halves in a row on top of the mixture.
  • Bake for 25 minutes, or until edges are golden.
  • Let cool before cutting into squares.

Samosa Pot Pie

If you love indian food, then you should have eaten at least one samosa in your lifetime. I have eaten dozens of these amazing little potato filled dough triangles. They are scrumptious. They have the just the right amount of seasoning and spice, combined with potatoes and peas they are the Indian version of American Pot Pies.

The only bad things about traditional samosas is they are far too small for a main meal, and they are usually deep fried. Well, what if I told you, you can take all the same elements and turn them into a ginormous pot pie that will feed 8-10 people?  You’re welcome.

Samosa Pot Pie

This recipe was inspired by one I saw on a vegetarian website, but as always I modified it to suit my family’s taste and needs.  If you are new to trying Indian cuisine, then this is a great dish to start with. It has a small amount of curry, and is not that spicy (although you can kick it up if you like to sweat while you eat.)  You can also add other veggies to it as you like, and serve it with a mint-cilantro sauce and your favorite chutney. We used Kozlowski Farms Apricot & Mango Roasted Chipotle Sauce. This is sweet with a little kick and can also be used for dips, grilling, and marinades. My husband loved this sauce so much over half the bottle is gone. Or if you want something with a little less heat, you might want to try Kozlowski Farms Mango & Apricot Chutney. 

Apricot & Mango Chipotle Sauce

Since this is a larger size pot pie, it’s perfect for a dinner party or potluck. If you have a large family this will be plenty to fill them up. Personally I prefer to have leftovers. Since my man is vegan, it’s much easier for us to have food prepared at home for him to take to work.  You can also prepare this ahead of time and freeze it. So what are you waiting for, go get your curry on!


:::  Samosa Pot Pie :::   Serves 8-10

Crust

  • 2½ cups all-purpose flour
  • 2 tbs butter (or vegan margarine)
  • 2 tbs vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1½ tsp dehydrated toasted onion spice *
  • 10-15 tbs of ice water

Filling

  • 7-8 medium potatoes, peeled and cubed ( I cut each potato into 6 cubes)
  • 1 Tbs. mustard powder
  • 1 tsp. curry powder
  • 1 tsp. ground ginger
  • ½ tsp. ground cumin
  • ½ tsp paprika
  • ½ tsp turmeric
  • ⅛ tsp. red pepper flakes, optional
  • 3 tsp. vegetable oil
  • 1 medium to large onion, diced
  • 2 medium carrot, diced
  • 5 cloves garlic, minced (1 Tbs.)
  • 1 cup frozen peas
  • 1 cup frozen spinach
  • 1 to 2 cups water (or vegetable broth)
  • 2 tsp  sugar

For the Crust: Preheat oven to 400°F.

  1. Using your food processor, blend flour, salt, butter and slowly add in oil until clumps form.
  2. Add ice cold water, 1 Tbs. at a time, until dough holds together.
  3. Shape into 2 balls, one slightly larger than the other. 
  4. Roll out larger ball of dough (on floured surface) first to fit bottom & sides of pan
  5. Lay crust in pan and poke fork holes on bottom. Press edges up and make sure they come all the way up to the edge of the pan. I used an 11-inch circular cake pan, so I could have a thicker filling than a regular pie tin.  If you like less filling or just want a smaller pot pie, use 2-3 less potatoes and use a traditional pie tin.

For the Filling:

  1. Stir together mustard, curry, ginger, cumin, turmeric, paprika and red pepper flakes, if using, in bowl; set aside.
  2. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
  3. While potatoes are cooking, heat oil in skillet over medium heat.
  4. Add onion, carrot, and garlic, and sauté 7 -10 minutes, or until carrot is tender.
  5. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds.
  6. Stir in peas, spinach and water (or broth). Fold onion mixture into potato mixture; stir in sugar.
  7. Season with salt and pepper, if desired.

Final Assembly:

  1. Scoop filling into pie/cake pan with the bottom crust
  2. Leave edges of crust clean so you can crimp the top and bottom crusts together
  3. Roll out second ball of dough big enough to cover the top of your pot pie 
  4. Cover filling with dough
  5. Using a little water, wet the edges of the bottom crust and start crimping the two crust edges together
  6. Trim away excess dough
  7. Cut X in center to vent steam
  8. Bake 40 to 45 minutes, or until crust is golden.
  9. Let stand 5 minutes before serving

* Dehydrated Toasted Onion Spice is from the Savory Spice Shop located in downtown Santa Rosa, CA. I bought this spice for the first time a couple months ago and this stuff tastes great on almost everything. One of my favorites was steamed fresh green beans with toasted almond slivers, a little olive oil and a sprinkling of the toasted onion and OMG they were to die for delicious. It really makes a difference using this version versus just granulated onion.  If you don’t have a spice shop near you, you can order this one online from the Savory Spice Shop.

Pad Thai Salad – So good you’ll eat it two days in a row!

Pad Thai Salad, yes you read correctly. I know what you’re thinking, “Pad Thai Salad, that sounds too healthy. Where’s my starch?  You won’t miss the noodles or anything fried with this taste sensation. This recipe was so successful, my family asked to have it again the next night for dinner and trust me, that never happens.

The coolest thing about this is that it’s completely vegan. ( Oooo I said the “v” word…..) So, I take it you happen to be a carnivore? No problem, simply add some grilled chicken, prawns, or beef and voila the meal is fit for any hungry tyrannosaurus rex. But, if you would just try it at least once the way it is below, I promise you, you will not be asking,  “Where’s the beef?” You get all your protein from the beans and tofu.  If you are not fond of tofu, simply just don’t use it, but it helps to create a flavor romance that works great all together.

The beauty of this meal, is that it is chocked full of nutrients, tastes amazing,  is super healthy, and is easily modified to your specific taste. If you don’t like snap peas, use broccoli or cucumbers.   I keep the dressing on the side so leftovers will not become soggy. Also my people seriously sucked down the homemade dressing, so the following night I had to make another batch of the dressing in order to have enough for the second meal.  You could also serve some spring rolls or pot stickers as an appetizer, and use your dressing as a dipping sauce!

Just look at how beautiful this thing is. It’s truly like eating a rainbow.

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Photography copyright of Tika Moon Photography.
This recipe was adapted from http://www.eatingbirdfood.com/2014/02/kale-cabbage-pad-thai-salad/

Pad Thai Salad

My bowl made enough for three people, two dinners each.  My husband however is a quantity eater, so I think that this would be enough for 6 – 8 people depending on how hungry they are and if you served an appetizer with it..
Ingredients
  • 1/2 to 3/4  head of green cabbage, thinly sliced
  • 1 large bunch of kale, thinly sliced
  • 1 cup red onion, chopped
  • 1 cup yellow or orange bell pepper, chopped
  • 1/2 container of extra firm tofu, cubed
  • 1 large heirloom tomato, cubed
  • 2 carrots, shredded or about a cup of pre-shredded carrots
  • 1 bunch fresh cilantro, chopped
  • 1 cup snap peas – cut in half
  • 1/2 cup of celery – chopped
  • 1.5 cups of cooked chickpeas (pre-soaked and cooked) or 1 can of chickpeas
Light Pad Thai Dressing
  • 1/3 cup chopped peanuts
  • Juice of 2 limes (about 4-5 Tablespoons)
  • 3 Tablespoons Bragg’s Liquid Aminos (or low-sodium Tamari)
  • 1 Tablespoons water
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon Agave
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon sriracha (or more depending on your tastes)
  • 2 teaspoons fresh grated ginger – or ginger paste
  • 2 teaspoon garlic
 Instructions
Salad:
  1. Prepare all your veggies. Make sure they are chopped into similar sized pieces placing them in separate temporary prep bowls.
  2. Add the kale and the cabbage and mix together first in a large bowl.
  3. Take each of your veggies and place on top of the cabbage & kale mix, in a pie wedge shape, alternating colors.
  4. Add the cilantro and celery in the center.
  5. Present to your guests, family this way and they will be very impressed.
  6. Mix the salad at the table, and you are ready to serve.
Dressing:
  1. Combine all dressing ingredients into a small bowl and whisk with fork until smooth. The peanuts seem to float to the top, so right before serving, mix again.
  2. Place in a serving bowl (or gravy boat) and let each person scoop their dressing to their liking.
  3. Enjoy the yummiest salad ever!

This year I started making my own beans from scratch. They seriously just taste so much better. You do have to plan ahead, soak the beans overnight and then the chickpeas take about 2 hours to cook. I promise you it is so worth it. I made extra, and then used the rest in some minestrone soup  the next day.

Thanks for eating with me! I will try and figure out how to make a link to print the recipe, so it can be neat, tidy and fit all on one page.  If you know how to do that and are kind enough to share, I would love to know the secret.

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