Chinese Napa Cabbage Salad

 

Chinese Napa Cabbage Salad

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.

Coffee Pudding

 

Coffee Pudding

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.

Gibbs Gardens

Gibbs Gardens

The gardens are located in Ball Ground, GA and are extremely beautiful. One could spend all day and not see it all. We visited about 10 years ago when our health was much better and were able to walk everywhere. Even with a walker we couldn't go far this time. It's depressing when one can't do what one used to do with bells on their toes. So we won't be going back unless we can afford an electric scooter. Even with that there are parts not accessible to mobility devices. They are real sticklers in examining your handicap stickers to make sure it is within the date, and those with year passes their ids are checked in detail; no drinks allowed, unless of course you purchase them from their gift shop at an exorbitant price. Even then not sure one can take even water with them. Not sure folks visiting any gardens are going to cheat with fake handicap or id cards.

Roasted Parsnips

Roasted Parsnips

4 parsnips peeled and cut into matchsticks
3 tablespoons olive or avocado oil
1 tablespoon herbs de provence
salt and pepper to taste
2 tablespoon stone ground mustard
2 tablespoons honey

Preheat oven to 360 F. In a 9x7 glass baking dish pour the oil and place baking dish in over to get it hot. Remove baking dish from the oven, place parsnips in dish, and stir to coat the parsnips in the oil, add more oil if necessary. Add herbs and seasoning and toss to coat well. Reserve mustard and honey till the end. Roast for 30 minutes till parsnips are soft. Remove from over and add mustard and honey. Toss well and serve immediately. Toss some fresh chopped parsley if so desired. An unusual and tasty side dish and worth the effort to make it. Try them you might like them and of course, they're good for you.