Cook Your A.S. Off
Associated Students shares with you “Cook Your A.S. Off! Recipes from Our Homes to Yours”. AS has been home for so many of us so why not share some amazing recipes with our family. As a Matador, I always appreciated the warm welcoming feeling our offices gave me throughout my time at CSUN. Now, I am excited to create a little bit of Matador Spirit in my home and I hope you are too! We also hope that this tradition does not end with our cookbook. If you create a new and delicious recipe, then please share them with us. We would love to cook all year long with our loved ones and challenge ourselves to try new things. Get your kitchen and appetite ready to COOK YOUR A.S. OFF!
Associated Students shares with you “Cook Your A.S. Off! Recipes from Our Homes to Yours”. AS has been home for so many of us so why not share some amazing recipes with our family. As a Matador, I always appreciated the warm welcoming feeling our offices gave me throughout my time at CSUN. Now, I am excited to create a little bit of Matador Spirit in my home and I hope you are too!
We also hope that this tradition does not end with our cookbook. If you create a new and delicious recipe, then please share them with us. We would love to cook all year long with our loved ones and challenge ourselves to try new things.
Get your kitchen and appetite ready to COOK YOUR A.S. OFF!
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ecipe is from Sun Basket and I loved the<br />
The<br />
I am still trying to replicate the dressing.<br />
Salad.<br />
not figured it out yet but it's Cashew Nut<br />
Have<br />
Dressing.<br />
Salad<br />
SPICY BALINESE CHICKEN WITH CUCUMBER-CABBAGE SALAD<br />
Submitted by Lynn Umzam, from Sun Basket<br />
Ingredients<br />
Directions<br />
Prep and cook the chicken. Par the chicken dry with a paper towel;<br />
Chicken – boneless skinless chicken<br />
thighs or breasts<br />
season generously with salt and pepper. In a large bowl, stir together the<br />
turmeric spice blend and as much sambal oelek as you like. Add the<br />
chicken and rub all over with the mixture. In a large frying pan over<br />
Sun Basket turmeric spice blend<br />
(granulated garlic, turmeric, ground<br />
medium high heat, warm 1 to 2 teaspoons of oil until hot but not smoking.<br />
Add the chicken and cook, turning occasionally, until lightly browned and<br />
ginger)<br />
cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes for<br />
breasts. Transfer to a plate. Meanwhile, start preparing the rest of the<br />
Sambal oelek (optional)<br />
Organic cucumber<br />
meal.<br />
Make the cabbage-cucumber salad. Peel the cucumber, if desired; cut<br />
Organic cabbage<br />
the cucumber into enough ½ inch pieces to measure 3 cups. Cut away<br />
Organic bell pepper<br />
core from the cabbage; thinly slice the cabbage. Remove the stem, ribs,<br />
and seeds from the bell pepper; cut the pepper into ½ inch pieces. In a<br />
Sun Basket cashew dressing base<br />
small bowl, stir together the cashew dressing base and 1 tablespoon oil.<br />
(cashew butter, coconut aminos,<br />
Season to taste with salt and pepper. In a large bowl, toss together the<br />
lime juice, toasted sesame oil,<br />
cucumber, cabbage, bell pepper, and 2 tablespoons cashew dressing<br />
garlic, sambal oelek, ginger)<br />
(set aside the remaining dressing for serving). Season to taste with salt<br />
and pepper.<br />
Organic fresh mint<br />
Prep the garnishes. Strip the min leaves from the stems; coarsely chop<br />
the leaves. Using the bottom of the bowl or cup, lightly crush the<br />
Dry-roasted cashews<br />
Kosher salt<br />
cashews.<br />
To serve, transfer the chicken and cucumber-cabbage salad to individual<br />
Freshly ground pepperNeutral oil<br />
plates and garnish the salad with the mint and cashews. Serve the<br />
remaining dressing and sambal oelek on the side.
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