Delicious Crunchy Peanut Slaw

  
1 big bowl of slaw, serves at least 8

1 medium head green cabbage, outer leaves removed

1 1/2 cups roasted, unsalted peanuts

1 bunch green onions

1 cup chopped cilantro (about two big handfuls unchopped)

Salt and pepper
Dressing:

1/2 cup light oil, like canola

3 tablespoons rice vinegar

1 tablespoon sugar (or more, to taste)

1 tablespoon sesame oil

1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.
(Source: Faith Durand @ thekitchn.com)

Delicious Pistachio Cake with Lemon, Cardamom, and Rose Water

Photo by Mark Weinberg

 

Serves 10 to 12

• 8 ounces (2 sticks) butter, slightly softened
• 1 cup plus 1 tablespoon superfine sugar
• 3 eggs
• 1 cup finely ground pistachios
• 1 cup almond meal
• 1 Meyer lemon, zested and juiced
• 1 teaspoon rose water
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/2 to 1 teaspoons cardamom, depending on your preference
• 2 tablespoons Meyer lemon juice
• 1 cup confectioners’ sugar

1. Butter an 8- or 9-inch round baking pan and line it with parchment paper. Preheat the oven to 350° F.
2. In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until pale and fluffy, 3 to 5 minutes.
3. Add the eggs one at a time, beating after each addition. Add the ground pistachios and almond meal and mix to combine. Add the lemon juice, lemon zest, and rose water and mix well.
4. Whisk the flour and cardamom together in a small bowl. Then use a rubber spatula to gently fold this dry mixture into the wet butter and egg mixture. Be careful not to overmix.
5. Transfer the mixture into the prepared cake pan, spread it out evenly, then bake for 40 minutes. Tent the top of the cake with aluminum foil and bake for another 10 minutes, or until the sides are starting to brown, a toothpick inserted into the center of the cake comes out clean, and the cake is no longer wet-looking or sticky. Allow the cake to cool completely in the pan for several minutes, then transfer to a wire rack to cool completely.
6. To make the icing, whisk together the lemon juice and confectioners’ sugar. Pour this over the cooled cake, then wait for at least 30 minutes for the icing to set before slicing and serving.

Delicious Turkey Shawarma with Tomato Relish and Tahini Sauce

This is the best turkey breast recipe we have ever made. Truly delicious, easy and a little bit exotic!

Photo by Hans Gissinger

YIELD: Makes 8 servings

Ingredients

2 1/2 pounds 1/4-inch-thick turkey cutlets
2 onions, cut into 1/4-inch-thick rounds
1 tablespoon turmeric
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon hot paprika or cayenne pepper
8 tablespoons (about) extra-virgin olive oil, divided
8 whole pita breads
Tomato Relish
Tahini Sauce
1 cup thinly sliced pickled eggplant* or sour dill pickles

Preparation

Arrange turkey cutlets in 15x10x2-inch glass baking dish. Spread onion slices in 13x9x2- inch glass baking dish. Mix turmeric, coarse salt, ground coriander, ground cumin, black pepper, white pepper, and hot paprika in small bowl. Sprinkle onion slices with 1 tablespoon spice mixture, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides. Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Drizzle 4 tablespoons olive oil over turkey, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to 8 hours.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush pita breads with 2 tablespoons oil. Grill onion slices until tender, about 4 minutes per side. Grill turkey cutlets until cooked through, about 3 minutes per side. Grill pita breads until grill marks appear, about 2 minutes per side. Transfer turkey cutlets and onion slices to cutting board and keep pita breads warm. Working in batches, stack several turkey slices and cut thinly crosswise. Repeat stacking and cutting with onion slices. Mix together turkey and onions in large bowl. Place 1 pita bread on each of 8 plates. Top with turkey-onion mixture, then Tomato Relish, Tahini Sauce, and eggplant and serve.
*Eggplant packed in a pickling brine of water, vinegar, salt, herbs, and spices; sold at Middle Eastern markets.