It’s searing hot and it has been that way for a while. The kids are perpetually cranky, the dog doesn’t know what to do with himself and even my tropical self can take this weather anymore.
Cold noodles are just perfect for lunch or dinner when the last thing you want to do is stand over a hot stove. They’re easy to cook, delicious eaten straight out of the fridge and the perfect leftover to pack in the kid’s lunchboxes.
For these recipe I used the veggies I had available (spinach, celery, tomatoes and green onions) but anything goes. The noodles were regular Barilla angel hair but it can be done with any type of noodles oriental or not.
Start by chopping the veggies and mixing it in a large bowl.
Prepare the dressing while the noodles are cooking.
Rinse the cooked noodles with water until cold. Mix noodles, veggies and dressing. Refrigerate for at least one hour allowing the noodles suck in all the flavors. Eat it straight out of the fridge. Repeat!
Cold Oriental Noodles
Dominique for dealiciouscooking.com
Cuisine: Fake Asian
- For the noodles:
- 4 cups chopped fresh raw vegetables: spinach, celery,snow peas, bell peppers, scallions
- 16 ounces Chinese egg noodles or long pasta like linguine or angel hair
- For the dressing:
- 1 small garlic clove (minced or crushed)
- 2 tablespoons dark sesame oil
- 2 tablespoons agave syrup (or 1 tbsp sugar)
- 3 tablespoons soy sauce
- 2 tablespoons of water
- 1 teaspoon minced fresh ginger
- 1 tablespoon rice vinegar
- Sriracha or Tabasco sauce to taste (optional)
- Bring a large pot of water to a boil and salt it. Prepare the vegetables: wash, trim, peel as necessary and cut into sizes and shapes of your choice. Mix in a large bowl.
- Cook the noodles in the boiling water until tender but not mushy. When they’re done, drain and rinse with cold water. Reserve.
- Whisk together the dressing ingredients.
- Toss the cold noodles and veggies; top with sauce and stir to coat.
- Refrigerate for one hour before serving.
This dressing goes wonderfully with chopped salads too!
This idea is all about the whipped ricotta. It really doesn’t matter what the topping is, because this creamy and tangy base can handle anything. I just happened to have a fresh batch of Roasted Tomato Relish and it was a dealicious topping to this easy to make appetizer. Other toppings that may work well with the whipped ricotta are: roasted pears with basil, fresh figs and walnuts, prosciutto and arugula or even smashed green peas and bacon.
This “whipped ricotta recipe” is hardly a recipe and just requires a few steps for a fluffy. I used truffle salt, lemon zest, lemon juice and pepper with the ricotta.
I placed the ricotta cheese, lemon juice an truffle salt in the food processor and whipped until smooth – about 1 minute. I manually mixed the lemon zest to the whipped ricotta and started to assembled the crostini. For the crostini I used pre-sliced ciabatta bread, brushed with some olive oil and baked for 15 minutes at 380F.
Topped with the roasted tomato relish, balsamic glaze and baby basil leaves and flowers from our garden bed.
Whipped lemon truffle ricotta
- 1 cup whole milk ricotta
- ¼ truffle salt
- ¼ lemon juice
- dash of lemon zest
Although there’s no better way to eat cauliflower than deep-fried or swimming in a creamy cheese sauce, this roasted cauliflower recipe is pretty satisfying and ‘dealicious’ (yup, this unpopular veggie is usually affordable and I’m totally surprised that it didn’t make the Gwyneth’s SNAP challenge list.)
This recipe is more of a ‘way to prepare’ than an exact recipe. If you like heat, I recommend using a hot curry powder like Madras. Try it with a splash of lime juice. The citrus highlights all the flavors and adds the perfect zing!
Start by preheating the oven at 400F. Wash the cauliflower and remove some or all of the leaves. Slice the cauliflower into 1/2 inch thick slices. And yes, you’re seeing right, I didn’t core the cauliflower and you don’t have to do it either. The core holds the florets together and tastes as good as the rest of the cauliflower to me.
In a small bowl, mix the curry powder, turmeric, cardamom and salt.
Place the cauliflower steaks on a non-stick baking sheet (or a baking sheet lined with foil.) Coat the steaks with refined coconut oil (it can be substituted with olive oil or any oil of your choice) on both sides. Sprinkle the spice mix on both sides.
Roast it 15-20 minutes each side. I broiled each side an additional 2 minutes just to give the florets a bit of a sexy tan. This step is totally optional.
Roasted Curried Cauliflower Steaks
- 2 tablespoons refined coconut oil
- 1 tablespoon mild curry powder
- ½ teaspoons salt
- ½ teaspoon cardamom
- ¼ teaspoon turmeric
- 1 large head cauliflower
- Preheat oven to 400°. Wash the cauliflower and shake it dry.
- Cut the cauliflower in long slices, about ½ inch thick.
- In a small bowl, whisk together the spices.
- Spread steaks in a single layer in a large non stick baking sheet or a baking sheet lined with foil.
- Coat the cauliflower steaks with the coconut oil on both sides and sprinkle the spice mix generously also on both sides.
- Bake until cauliflower 20 to 30 minutes. Stir after 15 minutes, flipping the slices over.
Served with a splash of lime.
This is no ordinary, boring, mayo loaded chicken salad sandwich. I love all the different flavors and textures in this chicken salad. Best of all, it’s actually half of the guilty! Use greek yogurt in addition to mayo and you get an extra creamy and tangy flavor without the extra calories. Then, add a trio of spices– cumin, chipotle powder and plenty of fresh chopped cilantro – along with sweet onions and lime juice for a sweet, spicy and tangy flavor. Piled high on top of a croissant with some radish slices, or just mounded on top of of greens, this chicken salad is anything but boring.
Start by roasting or boiling the chicken breasts. I used leftover chicken I roasted in the slow cocker.
Chop the sweet onion and place it in a large bowl that gives you enough room to mix all ingredients thoroughly.
Chop the cilantro really really fine and place it in the bowl.
Get your hand all over the chicken breasts and start shredding it. To the bowl it goes. Add the Greek yogurt and mayo.
Finish by adding the cumin, paprika, chipotle, salt and lime juice.
Mix it well and give it a try. Adjust the flavors to taste by adding more yogurt. mayo or spices. It’s always a good idea to start with less and add more as you go. You can ditch the mayo all together and go full yogurt for even less guilt.
Citrus Chipotle Chicken Salad Sandwich
- 2 shredded chicken breasts (roasted or boiled chicken bone in preferable)
- ½ cup of mayonnaise
- ¼ cup of greek yogurt
- ½ sweet onion chopped
- ½ bunch cilantro (chopped)
- ¼ tsp cumin
- ¼ tsp paprika
- ½ tsp chipotle powder
- ¼ tsp salt
- some lime zests (no more than ¼ tsp)
- Juice of one lime (approximately 2 tbsp)
- In a large bowl, combine all ingredients.
- Serve the salad on croissants, or on your favorite kind of bread. For a fun fix, try rolling it in a tortilla.
It just means rice with seafood and a whole lotta of cilantro and cumin!
Arroz con Mariscos is a popular dish of rice and seafood in Peru and also Portugal. This quick version is perfect with shrimp and/or scallops. The convenient thing about seafood is that it’s quick and simple to prepare and the juices that are released add a lot of flavor to the dish. Our local Sprouts has a ‘dealicious’ sale on both this week. Add frozen or fresh veggies to this recipe. This time I added extra cilantro (one large bunch) and some chopped spinach. The greener the better, right?!
Quick Arroz con Mariscos with lime-pickled onions
- 3 to 4 cups of cooked/steamed white rice (long grain)
- 1 ½ to 2 lb of seafood (I used defrost shrimp and scallops)
- 1 bunch of fresh cilantro chopped
- 1 medium red/purple onion (1/2 chopped and ½ cut in thin slices)
- 3 garlic cloves chopped
- 1 small lemon juice
- 1 tablespoon cumin powder
- 2 tsp turmeric
- ½ tsp of oregano
- ½ cup of chicken stock or chicken broth (save another ½ cup in case rice looks dry after all ingredients are mixed)
- ½ cup of peas (frozen it’s fine)
- ½ cup of diced carrots
- ½ red, yellow or green bell pepper diced
- 3 tbsp lime juice
- 2 tbsp olive oil
- “To taste” ingredients
- salt (about 1 tbsp but it depends on how salty the chicken broth you are using is)
- cayenne pepper (1 tsp)
- Before starting on the “Arroz con Mariscos” marinade the thin onion slices in the lime juice and set aside.
- On a big pan sauté diced onions on the OOil. Add bell pepper+peas+carrots or any other veggies you like (green beans, corn, etc.) Saute for a couple of minutes and add the chicken stock, lemon juice and spices (including chopped cilantro). Add the seafood and cook it for 5 minutes (Note: if you’re using frozen seafood use less chicken broth. If seafood is still frozen cooked for 8 minutes or so).
- Taste the broth before adding the rice. It should be on the salty side. Add more salt/pepper/cumin or anything your taste buds tell you. Add the cooked rice. Make sure you gently smash the rice clusters so it will absorb the broth evenly. Add more chicken broth if the rice looks dry. The rice should look pretty moist.
- Let it sit for 5 minutes before serving allowing the rice to absorb all the juices.
- Serve with the marinade onions on the side.
You can add any vegetable to this recipe (green beans, lima beans and even chopped kale will taste good). I added chopped spinach on this batch. Also there’s no rule for the amount of cilantro you can use here. If you are a cilantro lover this is the time to abuse it!
I love no bake treats because…well…I don’t like baking. This is another quick treat that doesn’t require baking and it’s a super healthy bite for those mid-day sweet cravings. Healthy enough for a snack and delicious enough for dessert. It goes really good with a cup of coffee. These bites are also the perfect boost for a pre-workout or a great pos-workout snack due to the natural sugars from the maple syrup, plus carbs from the oats and a dose of healthy fats from the almond butter and coconut oil.
These recipe can also be made with raw almond butter or any kind of all natural nut butter. The oilier the butter the better. You can add more milk or more ground oats depending on how thick or thin the mixture turns out. Contrary to baking, it’ll be hard to screw this recipe up!
If you make them, please be sure to pop back and leave a comment with your thoughts!
Raw Almond Butter Bites
Dominique for dealiciouscooking.com
- 1½ cup oats, ground slightly (measure before grinding)
- ½ cup roasted almond butter
- 3 tsp coconut oil, melted
- 3 tsp maple syrup
- ¼ tsp sea salt
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 1 tbsp almond milk
- Mix everything but the ground oats until smooth.
- Stir in the ground oats until a thick batter forms.
- Make small balls with the mixture (or any shape you like)
- Place in the refrigerator and let it sit for at least one hour until the bites are somewhat hard to the touch.
I’m excited to share this idea here. It’s pretty simple to make and so delicious. I’m a big fan of chickpeas but they do need a lot of love to really get their flavors going. Mash them up with some cumin, lemon and a touch of heat and you have a delicious salad to tuck into pita bread, roll on a tortilla or kale leaf, serve as a dip or as a base for a tartine.
This is how I made this batch, but you can add or hold ingredients to taste.
Use one can of chickpeas, drain and mash it slightly to keep a bit of a crunch.
In a separate bowl mix well until creamy:
- 1 tbsp pure tahini
- 1 tbsp Extra Virgin Olive Oil
- Juice 1/2 lemon (aprox. 1/2 tbsp)
- 1/2 tbsp water
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 tsp of Huy-Fong Chili Garlic Sauce (it can be replaced with Sriracha or fresh chopped garlic and chili flakes)
Mix the sauce with the mashed chickpeas.
I spread half of the salad evenly on top of a slightly toasted bread. Added some thin sliced cucumbers, watermelon radishes, chopped parsley, toasted almonds and lunch was ready.
I was so hungry…Taking the pictures was pure torture.
I ate the other half of the salad as a dip for the extra cucumber slices and I finger licked the bowl.
If you landed here before you already know that baking is just not my thing. It should be no surprise that I’m so frigging happy about these two ‘dealicious’ (hah I can’t help it) treats that I’ll be eating and sharing with much love and joy this holiday season. Absolutely NO baking required! Nuff said.
PEPPERMINT OREO TRUFFLES
Use TJs Candy Cane Joe-Joes for these truffles, but it works equally good with regular oreos. You can also throw a couple of candy canes in the food processor and use regular Oreos if you can’t find Peppermint Oreos.
- crushed to dust peppermint candy OR peppermint candy dust (@WorldMarket or Sprouts)
- 1 package of Ghirardelli (or whatever maker you prefer)semi-sweet chocolate chips
- 1 8oz. package cream cheese (room temp)
- 1 package Trader Joe’s Candy Cane Joe Joe’s (or 1 package of regular Oreos and 2 candy canes)
In a food processor, pulse cookies until they’re finely ground. Transfer them to a small bowl, add the softened cream cheese and fully combine (I used my hands for that.)
Mixture should be sticky. Roll it into little 1″ balls. Place the rolled balls onto a piece of parchment paper and place it in the freezer for 20 minutes (just enough to harden the outside of the balls)
Melt the chocolate according to the package directions.
Remove balls from freezer and dip them in the chocolate. Transfer them back to the parchment paper. Sprinkle the candy cane dust on top to garnish and then let the chocolate set and dry. Once dry, refrigerate the truffles and serve as needed.
BURBON PECAN BALLS
I made them for the first time yesterday and they are just heavenly. Boozy, sweet and powerful! The better the Bourbon, the better the punch!
Simply combine all ingredients and shape into 1-inch balls; roll in additional powdered sugar. Store in an airtight container up to 2 weeks.
- 1 box vanilla wafers crushed to dust in the food processor
- 2 tbsp of cocoa powder (I used 100% unsweetened Ghirardelli cocoa)
2 1/2 tablespoons pure maple syrup
Extra powdered sugar too roll the balls
No super tasty comments about how ‘dealicious’ this chili turned out. No orgasmic pictures either (chili is just not photogenic.) I just want to have this recipe documented because I must repeat the achievement. It was the best Chili EVER end of the story!
Best Chili EVER! Slow Cooker required!
Dominique for dealiciouscooking.com
Recipe type: Winter bliss!
- 1½ Lb lean ground beef
- ½ cup of bacon or smoked sausage (optional...but I used a bit of both)
- 1 large onion (diced)
- 1 tbsp of VOO
- 4 garlic cloves (crushed)
- 5 medium roma tomatoes diced
- 3 tbsp of tomato paste
- 1 small can of white beans
- 1 tbsp of molasses
- Beef broth or red wine or beer for deglaze (2 tbsp approximately)
- 1 Lacinato kale bunch chopped (optional....gotta put something green on it)
- ⅓ cup of chopped cilantro (from our garden)
- 1 hot cherry pepper (or any pepper available like serrano, jalapeno, or pasilla)
- 1 tsp of these DRY/Powder spices mixed all together on separate small bowl:
- smoked Spanish paprika/pimenton (can be replaced by an additional tsp of paprika)
- 1 tbsp of:
- dry cumin
- apple cider vinegar
- liquid aminos OR soy sauce
- Remove ceramic pot from slow cooker and keep it close to stove. Turn slow cooker on high and set timer for 3 hrs.
- Heat oil in a large saute pan over medium-high heat. Brown the meat (and optional bacon/sausage) first adding a little of the dry spices to it (I like to leave the meat in small clusters/chunks. Place it in the crock pot and reserve.
- In the same pan saute the onions, garlic, tomatoes, cherry pepper, kale and cilantro with a little of the dry spices until most of the liquid has evaporated. Place it in the crock pot and reserve.
- Deglaze the saute pan with beef broth, wine, beer, or water. Add tomato paste dissolving it in the deglaze (add more liquid if too dry). Add all the leftover spices to the broth. Cook for about 2 minutes and place it in the slow cooker.
- Add all the other ingredients (except for the white beans) and mix well. Transfer ceramic pot to the slow cooker and let it cook for about 2½ hrs then check for taste. Add the white beans (drained) and any salt or spice to taste. Let it cook another hour and tadah...best Chili EVER!!!!
Kids had chili leftovers for lunch. Husband had it at work. I ate it with rice. I ran out of rice. I ate it with pita bread. I ate it with chips. And when nothing else was available to accompany it, I ate it with a spoon straight out of the fridge because I was running late to pick up the kids. It tasted good every single time!!!!
THE DEAL: If you want to give this recipe a try get the ground beef at Sprouts. Starting today they have ground sirloin (93% super-lean) for $5.99 lb. (Check your local store for offers)
I first remember tasting Baba Ganoush when I was about 7-years-old. Our neighbors in Brazil had Syrian roots and they were pretty much responsible for my first taste of Middle Eastern food. Birthday parties in their home were, in one word, scrumptious. Best of both countries. Baba Ganoush, Hummus, mini Kibbees, Dolmas, Brigadeiros (Brazilian chocolate fudge bites), and coxinhas (Brazilian chicken fried dumpling.)
I don’t think I tasted Baba Ganoush again until I moved to the States. Every time I eat Baba Ganoush I go back to my neighbors Claudia and Andreia’s birthday parties and Sunday suppers. I see their dad, Senhor Luis, in the kitchen mixing some Za’tar and proclaiming I would never taste anything like it.
I wish I could share this Baba Ganoush with Senhor Luis and tell him “thank you” for the delicious memories.
THE DEAL: I used 4 small eggplants (2 Casper and 2 Szechwan) from our garden for this recipe. It was the perfect amount and use for our fresh picked eggplants.
Roast the eggplant and garlic with the skin on. I dressed the eggplant slices with Trader Joe’s Pacific Smoked Salt and black pepper for extra flavor.
Add all the ingredients to the food processor. Since the eggplants were so tender I didn’t remove the skin. I used pure Tahini sauce and I needed to add a little water to the final mixture to thin it out a bit.
- 4 small Chinese eggplants or 1 medium regular eggplant
- 4-6 garlic cloves, peel on
- 3-4 tablespoons fresh lemon juice according to taste
- ¼ cup tahini sauce
- ½ teaspoon salt plus extra depending on size of eggplants
- 2 tablespoons of olive oil plus some extra for drizzling
- Pinch of paprika for garnishing
- Preheat the oven to 400°F. Slice eggplants in small pieces. In a bowl, toss eggplant slices with salt and 1 tbsp of olive oil. Place it on a baking sheet along with the unpeeled garlic. Roast until tender, 30-40 minutes. Remove the eggplant and garlic from the oven and allow to cool for 10 minutes before removing the garlic peel.
- Place the eggplant, garlic, tahini and lemon juice in a food processor and process until fairly smooth. Add the olive oil and salt and process it briefly. Scrape the mixture into a bowl, taste and add more lemon juice or salt to taste.
- With the back of a spoon, make a swirl in the top of the baba ganoush, drizzle olive oil in the swirl grooves, and sprinkle with paprika.