Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

Add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges begin to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown.

Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

The only thing I didn’t have on hand was the side of snow peas- so I substituted using asparagas and it worked out great!  Loved it.

Ingredients

• 2 tablespoons hoisin sauce
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon dark sesame oil
• 4 (6-ounce) skinless wild salmon fillets
• Cooking spray
• 1 teaspoon sesame seeds
• Lemon rind strips (optional)

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
3. 3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
4. Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.

Ingredients

• 3 garlic cloves
• 2 medium tomatillos, husked and rinsed
• 1/2 medium jalapeno pepper
• 1/2 cup cilantro stems
• 3 tablespoons canola mayonnaise (such as Hellmann’s)
• 1/2 teaspoon sugar
• 3/8 teaspoon salt, divided
• 2 cups very thinly sliced red cabbage
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) tilapia fillets
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 (6-inch) corn tortillas
• 1/4 cup fresh cilantro leaves

Preparation

1. 1. Preheat broiler to high.
2. 2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
3. 3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
4. 4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
5. 5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.

Fresh Strawberry Yogurt Cake
recipe from A Spicy Perspective 

Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Ingredients

• 2 tablespoons dark sesame oil, divided
• 3 garlic cloves, crushed
• 1 (1/2-inch) piece fresh ginger, peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons ketchup
• 2 teaspoons dark brown sugar
• 1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed $
• Cooking spray
• 2 cups sugar snap peas, trimmed and thinly sliced crosswise $
• 1/2 cup grated radishes $
• 1/4 cup very thinly vertically sliced shallots
• 2 teaspoons rice vinegar
• 1/4 teaspoon kosher salt

Preparation

1. 1. Preheat the grill to high heat.
2. 2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. 3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

Nutritional Information

I’ve made this again for leftovers- adding in peas and mushrooms- WAY better with the veggies in it- give it a try!

No matter what angle- soup just doesn’t photo well.

Ingredients

• 2 tablespoons butter or margarine $
• 1 medium onion, chopped $
• 2 (10 3/4-ounce) cans cream of potato soup, undiluted
• 3 1/2 cups milk $
• 1/4 teaspoon ground red pepper
• 1 1/2 pounds medium-size fresh shrimp, peeled* $
• 1 cup (4 ounces) shredded Monterey Jack cheese
• Garnish: chopped fresh parsley
• Oyster crackers (optional)
• This is the original recipe- try it with mushrooms and peas- excellent!

Preparation

1. Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
2. *1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Here are the ingredients that a Chef at a Las Vegas Restaurant rambled off-

Fry in some Sesame Oil, crushed garlic ,drizzle some oyster sauce and dash of Sea Salt…..I cooked them lightly on the stove than let them soften in the oven.

These peppers are hard to find but if you can locate an Asian Market that carries them- try this dish out ….these are so good!!!!

6 cups water
1 cup Green lentils
1 yellow onion, chopped
1 small yam or sweet potato, diced
2 cups small cauliflower florets
2 ribs celery, sliced
1 can (14.5-oz.) diced, salt-free tomatoes
2 teaspoons curry powder
2 teaspoons dried green herbs  (Italian)
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)

Directions
1. In a soup pot on high, bring the water and lentils to a boil. Reduce heat to medium and cook for 20 minutes (a low boil).

2. Add the onion, yam/sweet potato, cauliflower, celery, tomatoes (including juice), and the four herbs and spices. Cook for 10 minutes at the same heat. Add greens, and cook for 5-10 more minutes (spinach, chard and beet greens won’t take as long to cook as kale or collard greens), until potatoes and greens are tender.

Ingredients

• 1 (1-pound) pork tenderloin, trimmed
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Cooking spray
• 3 cups baby spinach leaves
• 2 cups thinly sliced Napa cabbage
• 1 cup red bell pepper strips $
• 1/4 cup low-fat sesame ginger dressing (such as Newman’s Own)

Preparation

1. 1. Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.
2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.
3. 3. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.

Melting the chocolate and butter together

Melting down the caramels

Spreading Caramel over bottom layer of brownie mixture

I used Candied Pecans

Brownies:

2 sticks unsalted butter

12oz bitter chocolate- I used (4) bars of  3.5 oz of Valrohna and Lindt Sea Salt

1 1/2 cups of sugar

4 eggs

1 tbs vanilla extract

1 1.4 cups flour

sea salt 1 tsp

hand full of candied pecans chopped

Caramel Filling

1/3 cup heavy cream

1 bag of Caramels

Preheat oven to 350- grease a lined with foil Baking pan 13×8

combine chocolate and butter into a bowl over a pan of boiling water and stir until smooth

Whisk in Sugar, Eggs and Vanilla

Stir in Flour mix and Salt until combined

Pour into pan half the mixture and cook for 20 mins

Make the caramel by melting down the caramels with 1/3 cup heavy cream until smooth

Pour Caramel sauce over the brownie mixture – add chopped pecans

than layer the last bit of chocolate brownie mixture and bake 20 extra mins.

Sooooooo TASTY!