Veg-Out Salad

Even though Facebook now sees fit to flood my feed with reels, I rarely pay attention to them. Their food videos are often juvenile, weird or downright disgusting! However, one caught my eye recently. I didn’t get the name of the cook or the recipe . . . and it is nearly impossible (at least for me) to ever find the video again. Anyway, this is my take on the salad reel that I watched. It is simply DELICIOUS! Full of crunch with a punch from the garlic & ginger dressing, and it also just happens to use the ingredients that I usually have on hand. Barry also gave it rave reviews!

 

We serve the salad with Smoked Ribs (Gates BBQ Rub & Sauce) 
and Roasted Potatoes 

Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
   
2. Right before serving, drizzle with dressing and toss. 
   

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Recipe without photos . . . Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
2. Right before serving, drizzle with dressing and toss. 

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Broccoli Salad with Honey Mustard Dressing

A mayo free dressing is used to create a lighter version of the classic broccoli salad.

Broccoli Salad with Honey Mustard Dressing (mayo free)

About 1 lb. broccoli florets (from about 1 1/2 lbs. of broccoli stocks), slice and chopped into bite-size pieces 

About 1/2 cup pecan pieces, toasted 

1/4 cup finely chopped red onion

1/3 cup dried cranberries

 

Honey Mustard Dressing 

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 medium clove garlic, finely minced

1/4 teaspoon fine sea salt

1. Add all the salad ingredients to a bowl. Toss and then set aside.
2. In a l-cup liquid measuring cup or small bowl, combine all of the dressesing ingredients and whisk until mixture is well-blended.
3. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Marinate in dressing for at least 20 minutes or even overnight. 

Paula Deen’s Chocolate Layer Cake with Peanut Butter Frosting

Featured on the cover of the  February 14, 2023 edition of Cooking with Paula Deen magazine, this cake caught the eye of Betty Krenger. Since yesterday was her birthday, I made it for her. The peanut butter frosting is amazing and the mini peanut butter cups take this cake to yet another level! 

 

Paula Deen’s Chocolate Layer Cake with Peanut Butter Frosting   Yield: one 2-layer (9”) cake

1½ cups water

1 cup granulated sugar

1 cup firmly packed light brown sugar

¼ cup unsweetened cocoa powder

4 ounces 60% cacao semisweet chocolate, chopped or use chocolate chips

6 tablespoons unsalted butter

⅔ cup sour cream

1 teaspoon vanilla extract

2 large eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

Peanut Butter Frosting (recipe follows)

Garnish: halved & whole mini peanut butter cups

1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottom of pans with parchment paper.
   
2. In a large saucepan, whisk together 1½ cups water and sugars; bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat. Immediately whisk in cocoa. Add chopped chocolate and butter; let stand for 2 minutes. Stir until chocolate is melted and mixture is combined. Stir in sour cream and vanilla. Whisk in eggs.
   
   
   
   

   
   

   
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to chocolate mixture, whisking just until combined. 
   
4. Divide batter between prepared pans.
   
5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
6. Place 1 cooled cake layer, flat side down, on a serving plate. Spread 2 cups Peanut Butter Frosting onto layer. Place remaining cake layer, flat side up, on top of frosting. Spread 2 cups frosting in a thin layer on top and sides of cake to create a crumb coat. Refrigerate until frosting is firm, about 20 minutes.
7. Spread remaining Peanut Butter Frosting on top and sides of cake, and refrigerate until set, about 20 minutes. Garnish with mini peanut butter cups, if desired.

Peanut Butter Frosting to cover a 2-layer cake 

3/4 cup (12 tablespons) unsalted butter, softened

4  ounces cream cheese, softened

3/4 cup creamy peanut butter

1 1/2 teaspoons vanilla extract

4 cups confectioners’ (powdered) sugar

1. In a large bowl, beat butter and cream cheese with a mixer at low speed until smooth. Add peanut butter and vanilla, beating until combined. 
2. Gradually add confectioners’ sugar, beating until smooth. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes.

Recipe without photos . . . Paula Deen’s Chocolate Layer Cake with Peanut Butter Frosting   Yield: one 2-layer (9”) cake

1½ cups water

1 cup granulated sugar

1 cup firmly packed light brown sugar

¼ cup unsweetened cocoa powder

4 ounces 60% cacao semisweet chocolate, chopped or use chocolate chips

6 tablespoons unsalted butter

⅔ cup sour cream

1 teaspoon vanilla extract

2 large eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

Peanut Butter Frosting (recipe follows)

Garnish: halved & whole mini peanut butter cups

1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottom of pans with parchment paper.
2. In a large saucepan, whisk together 1½ cups water and sugars; bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat. Immediately whisk in cocoa. Add chopped chocolate and butter; let stand for 2 minutes. Stir until chocolate is melted and mixture is combined. Stir in sour cream and vanilla. Whisk in eggs.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to chocolate mixture, whisking just until combined. 
4. Divide batter between prepared pans.
5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
6. Place 1 cooled cake layer, flat side down, on a serving plate. Spread 2 cups Peanut Butter Frosting onto layer. Place remaining cake layer, flat side up, on top of frosting. Spread 2 cups frosting in a thin layer on top and sides of cake to create a crumb coat. Refrigerate until frosting is firm, about 20 minutes.
7. Spread remaining Peanut Butter Frosting on top and sides of cake, and refrigerate until set, about 20 minutes. Garnish with mini peanut butter cups, if desired.

Peanut Butter Frosting to cover a 2-layer cake 

3/4 cup (12 tablespons) unsalted butter, softened

4  ounces cream cheese, softened

3/4 cup creamy peanut butter

1 1/2 teaspoons vanilla extract

4 cups confectioners’ (powdered) sugar

1. In a large bowl, beat butter and cream cheese with a mixer at low speed until smooth. Add peanut butter and vanilla, beating until combined. 
2. Gradually add confectioners’ sugar, beating until smooth. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes.

Riced Cauliflower

Often referred to as cauliflower rice, technically it is riced cauliflower. Ricing is a cooking term meaning to pass food through a food mill, "ricer", grater or food processor to create small pieces (similar in size to rice).  Barry has made riced cauliflower past and this was my first time trying. I used it as the base for an Indian curry dish and it was fantastic. The method is so easy but I am adding it to the blog for quick reference in the future. 

Riced Cauliflower 

1 head cauliflower (I used half for just the two of us)

Olive or avocado oil - about 1 tablespoon 

Salt & pepper

Seasoning of your choice (I added a little cumin garam masala powder to ours since this were seasoning used in the Indian dish that went over the finished cauliflower)

1. Wash and thoroughly dry the cauliflower; remove all greens.
2. Cut into pieces and add to the work bowl of a food processor that has been fitted with the cutting attachment.
3. Pulse until cauliflower is about the size of rice. At this point the riced cauliflower could be stored in the refrigerator until ready to use.
4. Heat about 1 tablespoon olive or avocado oil in a large skillet on medium. Add the riced cauliflower and sauté for a few minutes; add salt and pepper to taste + seasoning of your choice as desired. 
5. Cover with a lid so the cauliflower steams and becomes tender, cooking for about 5 to 8 minutes. 
6. Leftover cooked riced cauliflower keeps in the refrigerator for up to 5 days. Uncooked riced cauliflower may be frozen for up to 1 month. 

Crock Pot Dump Potato Soup

Usually Barry makes the Kirby House’s Loaded Baked Potato Soup that uses a mashed potato base and is finished with twice-baked potato toppings — it’s comfort food in a bowl! However, sometimes it’s nice to have a quick and easy dump recipe, especially one that is packed with flavor . . . as in this one that Mary Amess shared with us. The recipe called for adding about 1 ½ ounces of cooked bacon to the soup as it cooks – I just used it, along with sliced green onions and grated cheese as toppers. 

Crock Pot Dump Potato Soup 

1 (28 to 30 oz. bag frozen diced hash browns (the Potatoes O’Brien variety with onions and red and green peppers)

1 (32 oz.) box chicken broth

1 (10 oz.) can cream of chicken soup

1 (8 oz.) block (full-fat) cream cheese

Salt & pepper to taste

Toppers: cooked bacon, chopped / grated Cheddar cheese / sliced green onions 

1. Put potatoes in crock pot. Add chicken broth, cream of chicken soup, salt and pepper. (Original recipe adds 1 1/s oz. of cooked and chopped bacon at this point.)
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut cream chees into small cubes and add to soup. (It takes awhile to melt so I’ll add it sooner next time.) Stir a few times to mix.
4. Load with toppers for serving.

   

   Ingredients are added to the crock pot and then the soup cooks low and slow all day.