crunchy asian salad from Cup of Jo

delicious and scrumptious to adults, not so much to kids - but it's so good we keep making it!

Cup of Jo Crunchy Asian Salad
serves 6

3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots (lengthwise to get soft curls)
1 cup celery, sliced thin
1 cup roasted cashews
1/4 cup scallions, chopped
1 cup cilantro leaves, minced
4 fully cooked chicken breasts (optional)

1 cup coconut milk
2 tbsp fish sauce
4 tbsp lime juice
2 tbsp sugar

Combine cabbage, carrot, celery, cashews, scallions, cilantro and chicken (if using) in a large bowl and toss gently to combine.

In a jar combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over salad and gently toss. Divide between places. Add more dressing to taste.

simple chocolate berry layer cake

Combining two cakes I love into one!

chocolate berry whipped cream cake
Can make 2 layers for a much more fancy, and decadent dessert (make 2 cakes, and double the whipped cream, obv!) 
*The cake portion of this is vegan, FYI. 

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 tsp vanilla extract
2 tbsp cider vinegar

1 cup heavy whipping cream
1 tsp vanilla
3/4 cup powdered or regular white sugar
berries of your choice, washed and dried (if using strawberries, slice them)

For the cake: 
Preheat the oven to 375 degrees and cut a circle in a sheet of parchment paper to line the bottom of a 8 or 9 inch spring form cake pan. (I often spray the bottom and sides of the pan to help the parchment paper stay in place.)

Sift together the flour, cocoa, baking soda, salt and sugar directly into the cake pan.

Make a well in the center of the pan and pour in the oil, cold water or coffee and vanilla. Mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly.

There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 mins and set aside to cool.

For Whipped Cream Frosting:
Chill deep mixing bowl and beaters in the fridge for at least 30 mins.

Pour chilled whipping cream into bowl and beat with a mixer until soft peaks form.

Add in 3/4 cup sugar and vanilla extract. Beat until stiff peaks form.

To Assemble Cake:

Remove cake from spring form pan. Remove parchment paper

Turn cake over onto cake plate or stand (bottom should be facing up).

Use a spatula to spread whipped cream frosting over the top of the cake.

Place berries on top of the whipped cream.

Repeat if making another layer of cake on top, or serve and enjoy if not!

arugula salad with red wine vinaigrette

goes extremely well with pizza :)

arugula salad with red wine vinaigrette
4 servings

6 cups arugula
1 shallot or red onion, minced
4 tsp red wine vinegar
1/2 cup extra virgin olive oil
2 tsp dijon mustard
4 tsp honey
salt and fresh ground pepper
toasted pine nuts (optional)
shaved parmesan (optional)

Combine all the ingredients except arugula in a leak-proof jar and shake to emulsify.

In a large bowl, toss the arugula with enough vinaigrette to just coat the leaves.

Season with additional salt and pepper, if desired. Top with optional toasted pine nuts, and shaved parmesan.