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This is a recipe I adapted from Taste of Home.  It’s very flexible, and I usually change up the ingredients every time I make it.

Yields 8 servings

Dressing:

1/2 c. reduced-sodium soy sauce

1/4 c. packed brown sugar

2 T rice vinegar

2 T canola oil

2 T orange juice

1 T minced fresh ginger

1 tsp. sesame oil

1 garlic clove, minced

1 tsp. sriracha Asian hot chili sauce (or 1/2 tsp. hot pepper sauce)

Salad:

2 cups frozen shelled edamame, thawed

10 oz. Japanese soba noodles or whole wheat linguini (you can find soba noodles in the Asian section at the grocery store; the original recipe calls for 8 oz., but I’ve found that you have too much dressing with 8 oz. of noodles.)

1 pkg. (14 oz.) angel hair coleslaw mix

1 cup shredded carrots

1 cup thinly sliced green onions

3 T sesame seeds

2 T fresh basil leaves (optional)

2 T lightly salted, chopped peanuts

Optional ingredients: I’ve also added 1 cup snow peas and broccoli slaw (in addition to the coleslaw).

Directions:

1. In a small bowl, whisk together dressing ingredients; set aside.

2. Cook edamame and soba noodles according to package directions; drain.  Rinse noodles in cold water, and drain.

3. Just before serving, combine the coleslaw mix, carrots, green onions, noodles, and edamame in a large bowl.  Add dressing; toss to coat.

4. Garnish with sesame seeds, basil, and peanuts.

I’ve also found that if you have to mix up most of the ingredients beforehand, they taste great after sitting in the dressing.  Serve cold.

Recipe compliments of Wendell’s Aunt Nancy-she gave me a batch of already-made wipes, along with the recipe for a shower gift:)

  • 1 Roll of good, thick paper towels
  • 2 Tbsp. Baby Oil
  • 1 Tbsp. Baby Shampoo
  • 1 1/2 c. Warm water

Cut roll of paper towls in half (I use a sharp bread knife).  Set one half aside for your next batch.  Squish roll together and pull our cardboard center.  Place roll in container.  Wisk together oil, shampoo, and water.  Pour mixture over towels. Cover, turn upside down for 15 minutes.  Use wipes by pulling from center.

Note: A Rubbermaid #6 container works well.  Or the container in the pifture (from Walmart)- I love this one because I can leave 2 flaps open and leave a small corner of the next wipe hanging out so I can get it without taking the lid off each time.

This recipe is posted compliments of Wendell.  He is the one who made it for the first time (with help from his mom and grammy) a few years ago when someone gave him Habanero Peppers and he didn’t know what to do with them.  The other day when I was talking about making another batch of this, he said “have you posted that recipe on Circle Feast yet?”  I guess it’s time.  The original recipe comes from the Mennonite Community Cookbook and is for “sweet pepper relish”.  We added the hot peppers.  Overall,  a fairly easy process, took me about 2 hours start to finish.  I would not recommend tackling this without a food processor (if you’re close enough, you can borrow mine).  The relish is good on sandwiches or can be eatwn on it’s own with chips.  It also makes one of the easiest and most-loved dips I’ve ever had…see next post for recipe.

  • 12 green bell  peppers
  • 12 red bell peppers
  • 12 onions
  • 12 green tomatoes
  • 15-20 Habanero peppers
  • 3 Tablespoons salt
  • 3 cups sugar
  • 3 cups vinegar

Grind peppers and onions in food processor (I pulse several times rather than leaving it on so they don’t get too mushy).  Note: Habanero peppers are extremely hot, you definitely need to use gloves and may find yourself (as I did today) sneezing, coughing, and crying as you are cutting them up.Grind tomatoes separately.  Pour enough boiling water over peppers and onions to cover.  Let stand 5 minutes; drain.  Boil vinegar, sugar, and salt; add vegetables.  Return to boil and cook 10 minutes.  Pack into hot jars and seal.   *If you live anywhere near me and are interested in making this recipe, I have an abundance of Habanero peppers in my garden that I would be happy to give away.

 

So now that pickle-sized cucumbers are prevalent at the farmer’s market, I thought I’d try my first batch of pickles!  I opted for the refrigerator pickles – recipe found in Saving the Seasons.  Thanks to the Meyers’ women for this delicious recipe!  Also, I halved the recipe, so those are the quantities I’ll list here.  The original recipe is double what I made.

About 1 qt. small pickling cucumbers (8)

15-20 fresh dill sprigs

1 large onion, thinly sliced

2-3 cloves garlic, sliced

2 cups of water

1 1/2 c. white vinegar

1/4 c. pickling salt (You can find this in the baking aisle…even my city grocery store had it, so it must be everywhere)

1. Cut each cucumber into four spears.  In large bowl, combine cucumbers, dill, onion and garlic.

2. Bring water, vinegar, and salt to boil, stirring just until salt is dissolved.  Pour over cucumber mixture.

3. Cover tightly and refrigerate for 24 hours.  Store in refrigerator for up to 3 months.

And that’s it!  Super simple and better than what you buy in the grocery store. (in my opinion)

Hi Circle! It’s been awhile! So…I just finished grad school a few weeks ago (woot), which meant ending yet another clinical placement, which meant coming up with yet another ‘thoughtful-yet-subtle-yet-creative-yet-cheap’ staff thank-you gift to bring in on my last day at said clinical site. I’m actually in the process of accepting a job at this office, so the stakes were a little higher this time – cookies or muffins just wouldn’t cut it. Solution: TRUFFLES! Problem: Truffles = exotic and scary and time-consuming (right?). False. Once again Google pulls through. These are the easiest thing ever…divine…and they look so elegant and taste so much like ‘real’ truffles.

I put them in cute little boxes for people at the office to take. Apparently they were a huge hit, and now I fear that I’ve raised the bar a little too high for myself….gulp. Little do they know…this is about as fancy as it gets for me.

Easy Decadent Truffles (http://allrecipes.com/Recipe/easy-decadent-truffles/Detail.aspx)

1 (8 oz) pkg cream cheese, softened

3 cups confectioners’ sugar

3 cups chocolate chips (I used Hershey’s Special Dark), melted

1 1/2 tsp vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 30 min-1hr. (until it’s still pliable but no longer mushy and sticky). Shape into 1 inch balls and roll in whatever you please – like nuts or other fun things (I used chocolate sprinkles, coconut, and cocoa powder).

If I was really feeling saucy, I would have flavored them with different liqueurs like raspberry, orange, etc. Maybe someday when I feel rich.

Little darlings.

Hey guys! I’m loving this blogging thing so I decided to start my own! Head on over to Whole Eats & Whole Treats if you want to follow along. Thanks so much for having me here!

Oh, and I’m still up for doing the cooking adventures here, if you want, but I’ll be doing my (almost) daily posting on my new blog.

I’m glad this recipe blog idea stuck. That’s all. Cheers to good food.

“Great food is like great sex.  The more you have the more you want.” 

~Gael Greene

May our lives be full of great things!