Broccoli-Bacon Salad

This comes from Betty Crocker, via my sister. 20 minutes prep, chill for 2 hours.

Ingredients

1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 pound broccoli, cut into flowerets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts
6 slices bacon, crisply cooked and crumbled

Directions

1. Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors.
2. Sprinkle with nuts and bacon before serving.

Dipping Bread

Recipe from https://www.inkatrinaskitchen.com/.

Ingredients

1 Tablespoon active dry yeast, or substitute one packet
1 Tablespoon sugar
1 Cup warm water, 105°-115°F
2 ½ Cups flour, separated
1 teaspoon salt
2 Tablespoons fresh rosemary + extra for sprinkling
2 Tablespoons butter, melted
Sea salt for sprinkling on top

Directions

1. Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes).
2. Add 2 cups of flour, salt, and whatever seasonings you are using. Turn out onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary.
3. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour.
4. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes.
5. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes.
6. Just before baking sprinkle with sea salt. Bake at 400°F for 12-16 minutes until golden.

Basil Vinaigrette

Good as a dressing, but also good as a dip for breads, a topping for tomato slices or pasta, etc.

Ingredients

1 small garlic clove
1 cup packed basil leaves (coarsely chopped)
¼ cup extra-virgin olive oil
1 ½ tablespoons Champagne vinegar (I used balsamic)
Pinch of crushed red pepper
Salt and freshly ground black pepper

Directions

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Basil Chicken Coconut Curry

Ingredients

1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
Small pinch ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne, or more to taste
1/2 teaspoon turmeric
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 large onion, sliced root to tip
5 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 to 2 jalapeño peppers, seeded and minced
2 tablespoons canola oil, rice bran oil or ghee
1 (14-ounce) can coconut milk
1 tablespoon lime juice, or to taste
12 to 20 fresh basil leaves, torn roughly
Hot cooked rice, for serving

Directions

1. Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.
2. Sauté onions, jalapeños, ginger, garlic, spices: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.
3. Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute.
4. Add coconut milk, chicken, simmer: Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.
5. Add basil, lime juice: When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.