1/4 cup cream or half and half
8 ounces of button mushrooms or other ones of your choice, sliced in quarters
1 small bunch ramps without bulbs, chopped medium
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
1 head of Napa cabbage cored and chopped
1 bunch fresh cilantro leaves removed from stems and roughly chopped
4 scallions or green onions chopped fine
1/4 cup rice vinegar
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon minced ginger
1/2 cup slivered almonds chopped
1 tablespoon black sesame seeds (optional)
Core and chop Napa cabbage into bite sized pieces and add to a large mixing or salad bowl. Add cilantro leaves removed from stems and roughly chopped. There are a lot of health benefits to fresh cilantro but if you dislike cilantro use parsley leaves. Set salad aside. Whisk well the remaining ingredients (reserving slivered chopped almonds and sesame seeds). I used almond butter that was freshly ground at my grocery and that's all it had in it, no sugar. Pour dressing over salad just before serving and then add the almonds and sesame seeds. With this unseasonably warm weather this salad is sure to hit the spot. Many recipes for this type of salad call for using crunchy ramen noodles or the like. Make the salad your own.
2 teaspoon instant coffee (I used espresso powder)
2 tablespoons very hot water
2 cups whole milk
1/2 scant cup granulated sugar
1/4 cup corn flour, not grits (called masa in Latin groceries)
dash of salt
1 teaspoon pure vanilla extract
1 scant tablespoon butter
Mix coffee and hot water well and set aside. Add milk, sugar, and corn flour to a medium saucepan and mix well. Bring to a boil and cook till it starts to thicken. Stir occasionally to prevent milk sticking to bottom of pan. Add coffee and let it thicken quite well. Most recipes didn't call for vanilla extract but I added one teaspoon. I also added one tablespoon butter and stirred it into pudding mixture after removing it from the heat. Pour into small pudding cups and refrigerate for at least one hour before serving. Add a dollop of whipped cream if you so desire. I love coffee so this pudding hits the spot. Gary doesn't drink coffee but loves coffee desserts. OK Gary didn't like the pudding and it was a bit thin so I'll add some corn starch next time, maybe a tablespoon in two tablespoons of water.