Peanut Sauce

This is a great recipe for vegetables, pasta, rice, and could be used as a dipping sauce. It's delicious!

Peanut Sauce

1 cup smooth peanut butter
2-3 tbsp honey
3/4 cup hot water
1/4 cup cilantro, finely chopped
2 tablespoons soy sauce
2 teaspoons cider vinegar
2-3 tbsp honey
2 cloves garlic, minced
pinch cayenne pepper
Salt and black pepper for taste

Whisk peanut butter, honey and hot water in bowl. Stir in remaining ingredients. Season with salt. Serve in bowl for dipping or use as sauce with vegetables and rice.
Enjoy!

-LB

Cannellini Bean Soup

My mom has been making this soup for years and it has got to be one of my all time favorites. It might just look like a bunch of beans, but it has so much flavor!

Ingredients

6 oz pancetta, one 1-inch-thick slice, cut into 1-inch cubes

2 T olive oil, plus extra for serving

1 small onion, diced medium

3 medium garlic cloves, minced

salt and ground pepper

4 cans (15.5 oz) cannellini beans, drained and rinsed

1 sprig fresh rosemary

balsamic vinegar, for serving

fresh sliced bread (see below for specifics)

Preparation

1. In large heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8-10 minutes; discard pancetta and add oil to pot with pancetta fat.

2. Add onion and cook , stirring occasionally, until softened, about 5-6 minutes; stir in garlic and cook until fragrant, about 30 seconds.

3. Add beans, 1/2 teaspoon salt, and 3 1/2 cups water. Increase heat to medium-high and bring to simmer.

4. Submerge rosemary in liquid; cover and let stand off heat 15-20 minutes.

5. Discard rosemary and adjust seasonings with salt and pepper.

6. To serve, lay a piece of bread in the bottom of the bowl and ladle soup on top of bread. Drizzle soup with olive oil and balsamic vinegar (how much is up to you).

About the bread: this is an Italian soup, so I like to get a sliced Italian bread. The bread I got was called Tuscan boule. See picture below for an idea of the type of bread. And don't leave it out, it makes the soup too good!

*This recipe comes from Cooks Illustrated

-Sarah

Beef Rolls with Brown Rice Salad

This meal was actually made by a non-five foodie friends, Michael (my husband), but I had to share it because he did such a great job! Michael's been experimenting and trying new things, and I've been so proud of his accomplishments! This is a very light and healthy meal, and not to mention delicious!! Hope you like it too!

Beef Rolls with Brown Rice Salad

4 thinly sliced beef pieces

2 ounces shredded cheese

1 cup sliced onions and peppers

2 tsp EVOO

2 tbsp EVOO

2 tsp red wine vinegar
2 tsp dill

1 garlic clove, minced

1/4 tsp sugar

2 cups cooked brown rice

1 medium cucumber, peeled, halved lengthwise, seeded and sliced

2 cups spinach (Michael used Arugula)

1 pint cherry tomatoes, halved (we didn't use these)

Saute onions and pepper with 1 tsp EVOO until tender. Set aside. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Careffuly flip meat seam side up and secure with toothpicks. Place a medium skillet over medium-high heat and brush with 1 tsp oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally. Cook until beef browns and cheese melts, about 8 minutes. Transfer beef rolls to plate.

While beef is cooking, in a large bowl whisk together oil, vinegar, dill, garlic and sugar. Season with salt and pepper. Add rice, cucumbers, spinach and tomatoes. Toss to combine.

Enjoy!

~Lynn

From Everyday Food, January/February 2010