My veggie bin has been delivering a lot of red cabbage lately and I have found my new favorite recipe to eat up all this goodness. Super Slaw from Epicurious. It is amazing! There’s peanut butter, ginger, garlic and loads of cabbage. I have been eating it daily. I make the slaw, put it in a zip lock bag, and the dressing in a air tight container and it seems to last as long as the slaw does, about a week.
Here the recipe if you are not inclined to click on the link above…
Super Slaw – Epicurious
- 6 tablespoons rice vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
This is the part that you can mix anyway you like, I used only red cabbage, sometimes green pepper, sometime red etc.
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large red or yellow bell peppers, cut into matchstick-size strips
- 2 medium carrots, peeled, cut into matchstick-size strips
- 8 large green onions, cut into matchstick-size strips
- 1/2 cup chopped fresh cilantro
Store the dressing in one container and the salad in a bag. Add salad to bowl, add the desired amount of dressing toss and enjoy!
I “clipped and saved” this recipe from a Bonnie Stern column in the National Post years ago and I just got around to trying the recipe last week – the clipping is so old it is now yellow and brittle – makes me feel old. Anyway, I’m glad I saved the recipe – it was fantastic. My husband, who rarely “gushes” over food was all over this dish. This tart is great for lunch or a light dinner with soup or salad, or to make ahead and serve as an appetizer when entertaining. The beauty of this recipe is that you can make it as complicated or easy as you want. No time to make the pastry – no problem – just pick some puff pastry – the PC brand even comes already rolled out for you. But, don’t let the pastry scare you, especially if you have an extra 5 – 10 minutes – it’s not that hard to made, and you’ll be rewarded with the tastiest tart and the pride to say you made it all yourself!
- 1 1/4 cup all-purpose flour
- 1/2 tsp each salt and pepper
- 1/4 cup ice water
- 1 tbsp olive oil
- 2 1/2 tbsp butter
This recipe is a classic recipe that can be found in any local “fundraising cookbook”. You know the one – your Mom bought it for you at the church bizarre, it has a spiral spine, a picture of baked goods on a gingham table-cloth on the front, and 11 different recipes inside for spinach dip. Anyway, my point is – this recipe is a cheesie oldie, but a goodie. It is easy to prepare, young and old will eat it, and when served on a bed of rice and with a salad on the side, can be considered a health meal from the main food groups. What I love most about this recipe is that you can make it as simple or complicated as you wish. It’s basically meatballs, jelly and chili sauce – that’s it. Are you pressed for time, or a first-time cook? Buy pre-made meatballs a jar of grape jelly and a jar of Chili sauce, throw it all in the crock-pot for 8 hours and you’re done. Maybe you are into cooking from scratch or prefer a more local approach. Make your own meatballs, and use your home-made or farmer’s market jelly and chili sauce. This one can be tweaked to your liking!
Sweet and Sour Meatballs
- 2 lbs meatballs (homemade* or store-bought)
- 1 jar of grape jelly (grape is the classic, but I’ve made it with whatever jam or jelly I’ve had on-hand)
- 1 jar of chili sauce
- Place meatballs, jelly and chili sauce into slow cooker. lightly stir everything together. Cook in slow-cooker on low for 8 hrs, or for 5 hrs on high. Serve on bed of rice or noodles. Enjoy
* Classic Home-made meatballs
- 2 lbs lean ground beef
- 1/4 chopped fresh parsley
- 1 egg
- 1 clove of finely chopped garlic
- 1/2 bread crumbs
- Mix all ingredients together until blended. Roll teaspoon amount in hand to form small balls.
Similar to 99% of the population, I require my weeknight dinner to be quick and easy to prepare. One of my favorite tricks for hectic nights is Rapini. What is Rapini? Well, Rapini, also know as Cimi de Rapa, Broccoletti, or Rappi, is best described as Brocoli’s chic and sophisticated older brother. You know the one – he goes to Harvard, plays on the football team and can hold an enlightened conversation on a variety of topics. Brocoli is fun to go to a party with, but you go to Rapini when you want to show that you’re all grown up. I find this dish an easy weeknight dish because you can make part of it well in advance (and even freeze it) and then it takes less than 5 min. to saute it. So here’s the deal – simple and delicious:
Rapini sautéed in Garlic and Olive Oil
- 1 large bunch of Rapini, ends cut off (about 1 lbs)
- 1 -2 cloves of garlic (sliced for easy removal after cooking)
- 2 tbsp Olive Oil
- 1 tsp kosher salt (more to taste if needed)
- Blanche rapini by bringing a large pot of salted water to boil. Add Rapini and cook for 2 -3 min, till Rapini begins to turn a bright green and is tender to a fork. Drain and set aside.
- Heat oil in a large fry pan, add garlic and cook until garlic become fragrant (about 1 min).
- Add Rapini and salt and cook, stirring occasionally, for 3 – 5 min.
- Add salt to taste if needed.
Note – a few extra tips on Rapini
- Blanched Rapini freezes well, and reheats well. I often buy two bunches of Rapini and blanch them at the same time. I freeze one bunch in a freezer bag with a small amount of water so that it is ready to go whenever I need it. Simple defrost from the freezer when needed, and cook from step 2.
- You can also make this ahead by blanching ahead of time. The Rapini will keep in the fridge for 24hrs, so you can sautee it when needed.
- Blanched Rapini is also great to have on hand, as it is great to add in to toasted sandwiches, pizza or fritata’s.
- One last note – I will warn you – Rapini has more of a biter taste, and I’m not sure most kids will eat it. My kids are a little freaky, and eat things like olives, asparagus and rapini…
For week 2 of the Slow Cooker Challenge, I decided to try Curried Chicken. My preference for using the slow-cooker are recipes where I basically throw everything in, mix it with a spoon, turn on the slow-cooker and forget about it till dinner time – I don’t want to have to fry up the veggies or brown the meat before-hand. In my mind, this is a simple requirement that embodies the essence of the slow-cooker. This recipe, from Canadian Family Magazine, met that requirement, and is perfect for a great meal after a hectic day.
Crockpot Curried Chicken
- 1 1/2 lbs boneless, skinless chicken chopped into chunks (breast or thigh)
- 1 C chopped onion
- 3 C cubed potatoes (about 5 medium)
- 1 chopped apple (I was out of apples, so I used a pear – worked fine)
- 2 tbsp Curry Powder (at least)
- 2 C chicken broth
- 2 C uncooked Minute Rice
- 2 C frozen peas
- Place Meat, Onions, Potatoes, Apple, Curry powder and Chicken Broth into the slowcooker.
- Cover with lid and cook for 8 hrs. on low, or 5 hrs on high
- Stir in rice and peas. Cook for an additional 20 min.
How can you not like a recipe that comes with only 3 steps! I served mine with some lovely warm Naan bread – lovely. Next time I will try it with regular rice, or make the rice on the side, as it was a fluke that I had minute rice in my pantry this time.