Cosmic Pad Thai Salad for Two

 

 

Cosmic Pad Thai Salad for two.

 

Rainbow Pad Thai salad 2

Looking to clean up your eating with colorful flavorful raw foods?

You will want to try this recipe and then take it to a new level adding your own unique ideas!

Another colorful photo of this salad really caught my attention on a Pinterest post and I took the basics and added some COSMIC flare!

Pad Thai noodles are a favorite food and thought this might be a good healthy choice if it tasted as good as it looked. The answer was YES the taste is amazing.  The Cosmic Pad Thai salad is a wonderful alternative to rice noodles with the replacement of zucchini and carrot spirals.

To create this salad, first I had to invest in a spiralizer and purchased it from Amazon.. there are many different kinds but the one I bought had no directions and  had to go to youtube to find out how to use it.  The process to search on the Internet then scan through all the options inspired me to create a video cow tip™ on how to use the new spiralizer. Check out the video of how to use your new spiralizer and subscribe to our Weekly Video Cow Tips™ to get new and fun ideas connecting the dots all over the Cosmic Cow Pie™ of life.

The ingredients for the salad included several items needed to  be purchased at an organic or natural food store so a stop at New Frontiers in Flagstaff, Arizona and found the market full of very knowledgeable sales help and wonderful organic choices.  Sharing my thoughts and some photos on trip advisor on the link above might help others coming to the area find what they need and help you discover natural food stores in your area.

Cosmic Pad Thai Salad for Two

Salad Ingredients 

  • 1 Zucchini about 8 inches long spiraled
  • 2 large carrots spiraled
  • 1/4 red pepper julienned
  • 1 cup diced red cabbage
  • 3/4 cup shelled edamame
  • 3 green onions diced
  • 1 TBS hemp seeds
  • 1 TBS sesame seeds

Dressing Ingredients

  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Braggs liquid Aminos
  • 1 teaspoon freshly grated ginger
  • 1/2 garlic clove minced
  • 1/2 cup raw almond butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or low sodium tamari
  • 2 tablespoons water
  • 2.5 tablespoons pure maple syrup or agave
  • 1/2 tablespoon toasted sesame oil

The dressing can be stored several days so make more and have it ready if you like it.  

Easy to create!  Practice once and you will have it down!    Review the video on how to use the Spiralizer and which grate to use!

Rainbow Pad Thai salad

 Use the sprializer to create the zucchini and carrot spiral/noodles.

Rainbow Pad Thai spiral cut the zucchini

 

Cosmic Pad Thai zucchini spirals

 

Cosmic Spiralizer carrots

 

Spiral Cut Carrots

Dice the red cabbage for or cut in lengthwise strips.  

Rainbow Pad Thai dice red cabbage about 2 cups

 Cut the spiral carrot and zucchini noodles to make the salad easier to eat.

Red Pad Thai zucchini carrots red cabbage

 Julienne the red pepper.

Rainbow Pad Thai julienne red pepper

 Dice the green onions.

Rainbow Pad Thai Salad green onions

 Mix all the vegetables together cutting the zucchini and carrot noodles/spirals.

Rainblow Pad Thai veges

 Take out all the dressing ingredients and a food processor of some sort. 

Rainbow Pad Thai dressing ingredients

 Blend all the ingredients for the dressing in the blender.

Rainbow Pad Thai blend dressing ingredients

Add the hemp and sesame seeds with edamame and serve right away.

Cosmic Pad Thai salad

Using the sprializer will inspire you to use vegetables as noodles for other dishes when you see how easy it is to create the feeling of noodles with vegetables.

Add your own flavor ideas to the dressing or add different vegetables to the salad to create unique Cosmic Cuisine™ with your own flare.  I added lettuce and avocado the 2nd day to some of the left over Pad Thai salad which had no dressing the day before.  The taste was delicious with all the vegetables mixing overnight and adding the dressing fresh the 2nd day gave new texture to delight the taste buds.

The Cosmic Pad Thai Salad for two will delight your guest AND really fill you up! 

 

 

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Valentines Cosmic Chocolate Covered Cherry Mice

 

Valentines Cosmic Chocolate Covered Cherry Mice are certainly conversation starters!

Good times with some Cosmic Cuisine™

1Cosmic Chocolate Covered Cherry Mice

Ingredients:  

Chocolate chips

Hersey’ Kisses

Baking small candy papers

Marchino Cherries

Red icing

Toothpicks

Sliced Almonds

2 Ingredients, chocolate chips, chocolate kidsses, candy paper, marschino cherrie, 10 oz, red icing

 Take out the Cherries to sort nice round, plump bodies.

3 Dry juice off the cherries

Pat the cherries dry 

4 Gently fold the paper towel over cherrie to get off excess juice

 Dry the cherries selecting nice strong tails.  

5 set cherries out ready to dip in chocolate

Lay out the almond slices for ears.  Select matching forms so the ears look similar in shape.

6 Match your ear from the almond slices

Unwrap the Hershey kisses.

7 Take foil off the kisses to be ready to hook to the chocolate covered cherry

Melt the chocolate chips in a deep small bowl to dip the cherries in easily. 

8 melt half of the chocolate chips in the microwave for 1 minute use a glass small deep dish

Microwave about 1.5 minutes checking to see the consistency, stir the chocolate chips and try another minute. 

9 whip chocolate chips that have been partially melted with a fork

Dip the cherries in the melted chocolate chips using the stem to hold it.

10  dip the cherry holding the tail in the melted chocolate use the fork to drop chocolate around the stem area

Immediately press a chocolate kiss together with the cherry holding the stem and the point of the kiss. 

11 put the cherry on a foil covered plate press the candy kiss to the chocolate covered cherry

Place about 6 of the chocolate covered cherries and kisses on aluminum foil to add the ears of almond slices.

12 et set and get 2 matched ears:almonds to pres in between the kiss and the cherry

Gently slip the almond slices between the cherry body and kiss while chocolate is still soft. 

13 gently press the almonds between the kiss and the chocolate covered cherry

The chocolate mice are ready to go in the freezer to firm the chocolate.

13 a chocolate and cherry together

Cool 6 mice at a time in the freezer for 3 to 4 minutes so you can add the eyes when fully firm. 

14 place 6 mice on a foil covered plate to put in the freezer for 3 to 4 minutes to set

Add water to the icing crystals and dot on the kiss to form eyes.

15 bring out of the freezer and create the eye with a toothpick and a small amount of red icing or use heart shaped cake decortions for eyes

Place the mice in individual candy papers to serve and display.

16 put the finished Cosmic mouse in a candy paper

For Valentines day try heart cake decorations for the look of love!  Add a dot of chocolate where you want the eyes to stick.

17 Heart eyes for Valentines day

Good times and great conversations with the Cosmic Chocolate Covered Cherry Mice!  

18 finished conversation mice

Valentines day will never be the same with your Cosmic Chocolate Covered Cherry Mice.

19  Valentines day will never be the same without some Cosmic Chocolate Covered Cherry mice!

Parties are about fun food and conversations.  Once you have all the ingredients together this project takes about 30 minutes depending on how many mice you want to make!

Have fun and enjoy the laugher with Valentines Cosmic Chocolate Covered Cherry Mice!  

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Turkey Leftovers And Cranberries In A Wreath

 

Turkey leftovers and cranberries create a fun and festive wreath dish.

Wondering about something different to take to your holiday parties?  Have some leftover turkey from Thanksgiving?  Want a tangy taste treat everyone will be talking about?

Try this creative holiday braided wreath for a special lunch or appetizer adapted from the Pampered Chef 2000 Seasons Best recipe collection.

2 packages (8 ounce each) refrigerated crescent rolls.

3/4 cup light mayonnaise or miracle whip for a sweeter taste

1 tablespoon sweetner or sugar

2 tablespoons honey Dijon mustard

1/2 teaspoon coarsely ground black pepper

2 1/2 cups cooked and chopped turkey pieces

1 cup chopped celery, can use cauliflower or broccoli

3 tablespoons fresh parsley  or 1 TBS dried parsley and 10 to 12 cilantro leaves

1/2 cup dried cranberries

4 ounces shredded Swiss cheese (1/2 cup)

1/4 cup chopped pecans

1 egg white

turkey wreath ingredients

Preheat over to 375 F

Use a round baking stone or pizza pan.  Unroll the crescent dough and separate into 16 triangles

With side ends of triangle toward the center place 8 triangles in a circle in the center of the large round baking stone.  Press the edges of the 8 triangles creating the circle together.

Cresent rolls in star formation

Mix Mayonnaise, mustard and black pepper.

Chop turkey, dice celery snip parsley or cilantro.  Add Turkey, celery, parsley and cranberries to batter bowl.

Add grated swiss cheese.

Turkey mixture with cheese

 

Scoop filling over the center of the dough seam where the top triangles and bottom triangles come together and have been blended so the dough will not come apart.

 

creating the turkey wreath

Add the pecans to the top of the turkey leftover and cranberry mixture.

alternate trianges over one another

Beginning in the center, lift on dough triangle across the mixture.  Continue alternating with outer triangles slightly overlapping to form the wreath.

brush egg white over wreath

In a bowl separate the egg white, beat and brush lightly over the entire wreath.

Baked turkey wreath

Bake 25 yo 30 minutes at 375.    Yields 10 servings.

turkey and cranberry taste treat

 

The turkey leftovers with cranberries will delight your guests palate with the unique flavor coming from the tang of the cranberries and dijon mustard.

Serve with a Celebration Cranberry Salad and receive rave reviews!

Prefect way to be creative with turkey leftovers and create a festive, braided warm stuffed treat.

sliced turkey wreath and cranberry celebration salad

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Vegetable Beef Soup In 5 Minutes

 

Make delicious Vegetable Beef Soup in five minutes of preparation time from left over roast!

It’s easy.  Be organized and stay focused connecting all the cooking dots with Cosmic Cuisine™ to get this done in 5 minutes. 

Get your ingredients out first:

  • Roast, potatoes, carrots, onions and gravy from left over roast.
  • Instant onion and vegetable soup mix.  One packet of each
  • Frozen or fresh spinach, peas, or green beans
  • Any left over frozen vegetables in small quantities
  • One can of diced tomatoes
  • 3 quarts water
  • Add to taste:  beef bullion, pepper ketchup, honey or sweetener

Start  the water boiling while you  chop the left over roast and vegetables.

making vegetable beef soup from left over roast

 

Dice the meat into cubes.

chop left over roast

Cut the onions, potatoes and carrots into bite size chunks. 

chopped carrots Chopped potatoes dice the cooked onions

 

Add the onion and vegetable soup mix, frozen spinach, peas or green beans and any left over frozen vegetables, along with the diced can tomatoes to the boiling water.

add diced tomatoes, onion and vegetable instant soup

 

Then add any left over gravy and bring back to a boil.  Once boiling add the meat and chopped vegetables.

add the left over gravey

Taste the stock and see if you might want to add some additional beef bullion or ketchup.  You can also add some honey or natural sweetener to give it it a softer flavor.  

Simmer for about an hour.

Vegetable Beef soup 1

COSMIC CUISINE COOKING TIP

Freeze small amounts of left over vegetables in ziplock bags to use in soups or pot pies instead of throwing small amounts away. Try one big freezer bag and mix all the vegetables as another option.    Subscribe to our mailing list to get weekly video cow tips on helpful ideas to save time and money.  

Freeze small amounts of leftovers or vegetables you are not going to use before they go bad

 

The key to connecting the dots in the Cosmic Kitchen is to have the ingredients out ready to go and to focus on one task.  Creating the meal and not multi tasking while finishing this specific job will keep you on track.  Dinner with a five minute preparation should be an achievable goal when you are focused.  

It’s easy to make delicious Vegetable Beef Soup in five minutes from left over roast!

 

 

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Fresh Peach FREEZE In 4 Easy Steps

Fresh Peaches ready to freeze in 4 easy steps and enjoy later!

It’s the time of year we get to enjoy preparing our harvest for the coming year. Peaches from Grand Junction, Colorado are like nectar from above.  They ripen on the vine and have a beautiful yellow skin and red core.

peaches

4 easy steps to create your fresh peach freeze!

1.  Wash peaches first and then blanch the peaches in boiling water for 1 minute

2.  Let the peaches sit for about 2 to 3 minutes then peel the skin off the flesh.

3.  Slice the peaches

4.  Place the fresh sliced peaches in freezer bags with the date.

You are done with a fresh peach Freeze ready to enjoy when the time is right.

 

Step 1:  Blanch peaches for 1 minute in boiling water.blanch peaches

 

Step 2: Let the peaches sit for 2 -3 minutes then peel the skins off. peel skin off

 

3.  Slice the peaches.sliced peaches

 4.  Place the fresh sliced peaches in freezer bags with the date.   peaches in freezer bags

 

Perfect to have the fresh peaches ready to make a Cosmic Cobbler with white cake mix as the topping and baked in cream cheese….. follow us for the next cosmic recipes.

Cosmic Cobbler

 

Looking for a sample of Cosmic Cooking?  Click here to get  an idea for all your fall tomatoes!

Yes, you can FREEZE  Gazpacho and have it anytime!

tomatoes

 

Happy Cosmic Cooking from Cosmic Cuisine!

Enjoy your Peach Freeze in 4 Easy Steps and have fresh peaches all year long!  

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