Napa Cabbage Salad

Slightly modified from  Napa Cabbage Salad By Jacques Pepin Step . Too garlicky for some, but we love it. Leftovers keep well for a day or so.

INGREDIENTS 

3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons) 

½ teaspoon salt 

½ teaspoon freshly ground black pepper 

2 teaspoons Dijon-style mustard 

1 tablespoon red-wine vinegar 

1 tablespoon soy sauce 

3 tablespoons peanut oil 

1 firm head Napa cabbage (about 1 pound) 

PREPARATION YIELD 6 servings 

Step 1 Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage. 

Step 2 Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly. 

I added radish and roasted scallions

 Fresh Rolls

dipping sauce #1

• 1 Tbs hoisin 
• 2 Tbs peanut butter 
• lime juice
• crushed garlic
• soy sauce
• water to thin

dipping sauce #2

• 4 tsp fish sauce
• ¼ cup water, 
• 2 Tbs fresh lime juice, 
• 1 clove garlic, minced, 
• 3 tablespoons white sugar,  
• ½ teaspoon garlic chili sauce
• 
  

Salmon en Papillote

This recipe came from Eric and is a very tasty way to prepare salmon if it is not too thick.

Preheat oven to 425F. 

Wrap the salmon in parchment in a shallow pan, adding the following on top: mint, parsley, tomato, capers, zest of 1 lemon, leek, salt, pepper and evoo.

Cook for 20 min.

Lentil, Sweet Potato Soup

 This recipe came from twopeasandtheirpod. I double the veggies. 

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 carrot diced
• 1 celery stalk diced
• 2 small sweet potatoes peeled and cut into 1/2 inch cubes
• 1 1/2 cups brown lentils
• 4 15 ounce cans vegetable broth
• 2 cups water
• 2 cans 15 ounce diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste
• 2 cups chopped fresh spinach

Instructions

1. 1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
2. 2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
3. 3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.

Whole Wheat Sandwich Bread

This is a favorite everyday sandwich bread. This recipe was modified from a King Arthur recipe. I use half white and half whole wheat flour because that is what the bread lovers like. Used weight for ingredients where listed.

• 1 1/4 cups (240g) lukewarm water
• 2 Tbs olive oil
• 1 Tbs honey
• 2 cups (227g) all purpose flour
• 2 cups (227g) whole wheat flour
• 2 Tbs sesame seeds
• 2 Tbs flax seeds
• 1 Tbs wheat gluten
• 1.5 tsp salt
• 1.5 tsp instant yeast

Put everything in bread machine on dough cycle. When complete roll out air bubbles and shape into bottom of 13" pullman loaf pan. Cover with plastic wrap and dish towel till 1" from top.

Baked in 2 loaf pans in oven 381 F for 35 min. Runs over some. Also worked exactly in 13" pullman pan at 375F for 18 min, uncover, then 15 min.

Pullman Loaf / Pain de Mei

A real winner. You can't always eat healthy and everyone loves this. From a King Arthur recipe, tweaked to work for me.

Use weight measurements, not volume.

2/3 cup (152g) milk
almost 1 cup (215g) lukewarm water
3/8 cup (6 tablespoons, 85g) butter
2 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (28g) whole dry milk
3 tablespoons (35g) potato flour (sub 2 tablespoons potato starch)
4 3/4 cups (567g) King Arthur Unbleached All-Purpose Flour (using Sir Galahad)
1 1/8 teaspoons instant yeast

Put all in bread machine. Butter 13" pullman loaf pan (not necessary). When dough is finished, preheat oven to 356F.  Deflate dough and get out air bubbles, shape into 13" log. Flatten deflated dough into loaf pan. Cover with plastic wrap so no air reaches dough. When dough is 1" from top of pan, remove plastic and put top on pan. Wait a few minutes more. Bake 23 min, remove top. Some of the dough comes out the side, but someone will eat that too. Bake 20 min more.  Remove from pan and let cool completely.