Extra Schmaltz!

This is one of our summer favorites. It's derived from a recipe by Isa Moskowitz, I think from the book "Isa Does It." She's a vegan, and so we've made this carniverous, removed some hippy stuff (agave nectar, really?),  changed some ingredients (originally calls for radishes, which I guess is a way to use radishes.) and doubled the amount of sauce As long as you're grilling the chicken, I strongly recommend you also grill some baby bok choy because it is delicious and would go well on the side. Ingredients Salad 2 grilled chicken breasts (just keep this simple, the sauce is strong), chopped into small thin slices 1 14oz package of rice noodles, I prefer the ones that are one width up from the thinner pad thai noodles, cooked, clipped with scissors 2-3 carrots, sliced into thin carrot sticks 3 persian cucumbers, cut into thin sticks 1 bag/container of salad green mix Dressing 1 c. smooth peanut butter 3 cloves garlic 2/3 c. water

Somehow we don't have a recipe for these on the blog, and they're one of my favorites. Think of them as operation icebox muffins - that old apple way too soft to eat? Got a can of pinneaple around? Bam, you probably have what you need for these. I'm also putting this online because the recipe I'm using is printed out and I'm afraid I'll lose it since it turns out fabulously every time. The veggies/fruits in the recipe are subject to what you have and your whims. Personally, I think the pinneaple and coconut are essential to the recipe, and we like the raisins a lot. Otherwise, you can tinker - I've replaced the apple with ripe pear to great effect, I've added a peach, and you can play around further. Ingredients Dry 2 1/4 c. white flour (don't mess with whole wheat, these have plenty of fiber) 1 1/4 c. sugar (don't short this or they'll taste way too healthy. The fruit doesn't make them too sweet either) 2-3 tsp. cinnamon

I made this last night and it turned out fantastically - I wasn't going to post it since it was a bit improvised, but we haven't had a post in a while. I was going for a cross between (American) Chinese and Korean flavors. This is really easy to make, and doesn't even involve chopping an onion. It's pretty similar to galbi jjim in some ways, but again, a lot easier. Ingredients 1 large (2-3#) beef roast, preferably something with a bit of fat (I used bottom round) 4 carrots, cut into thick circles 1 medium purple turnip, peeled and cut into medium chunks. Daikon radish would work just fine too, it's harder to get around here. Sauce: 3/4 c. soy sauce 1/4 c. water 4 cloves garlic 1-2" of ginger root, peeled and sliced 1 tablespoon rice vinegar 1 tablespoon apple cider vinegar 1 tablespoon rice wine/dry sherry 1 tsp sesame oil 2 heaping tablespoons brown sugar 1 tsp (or more) ground black pepper dried chinese chilis to taste (