1 1/2 pounds tomatoes diced
about 2 cups worth 1 large English cucumber, peeled, halved, and thinly sliced
about 2 cups worth 5 large basil leaves, thinly sliced
3 tablespoons light flavored olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy! –
Main Dish –
For the Coconut Rice:
1½ cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
For the Salad:
2 red bell peppers, finely chopped
1 red cabbage, shredded
1½ cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
¾ cup green onions, thinly sliced
1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
⅓ cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Rinse the dry rice well until the water runs clear.
In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
As you wait for the rice, make the peanut sauce.
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it’s not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste– you most likely will not need to use all of it. Serve with lime wedges.
Author: Ashley at Frugal Coupon Living
¼ lb Cored Pineapple
1 cup Dipping Chocolate
¼ cup CHopped Peanuts
12 Popsicle Sticks (or skewers)
Cut strawberries in half.
For each strawberry half, cut an equal size piece of banana and pineapple.
Place pineapple on first, then banana and lastly strawberry.
Place in freezer for 10 minutes.
Line a tray with wax paper or parchment paper.
Put chooped nuts in small plate to use for dipping.
Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
Dip cold fruit in chocolate, then into nuts, then place on prepared tray.