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!
This is a simple and quick recipe for the summer. I kind of winged this and I think you can add what you have on hand such as onion, chickpeas, etc and enjoy.
Mediterranean Pasta Salad
1lb pasta your choice of cut, I used ditali
1 tbsp olive oil (more for pasta)
1 pint of grape tomatoes
2 cloves garlic
2 cups cucumber diced
1/2 cup feta cheese cubed
1 can sliced black olives
1/2 cup chopped parsley
1. Cook Pasta according to package instructions
2. Drain and then toss with olive oil (about a tbsp)
3. Cook tomatoes and garlic for a few minutes to soften them (3-5min)
4. Combine all ingredients and serve!
This is the cover of this month’s Canadian Living, and it looks great! My recipe turned out a bit mushier than what the cover looks like. If you don’t know what Passata is, it’s basically slightly watered down tomato paste, so you could easily make some at home with tomato paste and water, I would go 2:1 ratio, so 2 tbsp paste, 1tbsp water to make the passata for this recipe. It was pretty good as a leftover, but I think if I were to make it again, I would make some changes to the dressing, there are better quinoa recipes out there!
I wasn’t able to find the recipe on line, so I had to post it here…. Continue reading
I made this recipe for a crowd and it turned out great. Of course I read the part about letting it sit for 4 to 24 hours, but it registered about an hour before I was planning on serving it. But it was fine after one hour, and the leftovers 24 hours later were also great. As were the leftovers 48 hours later. So don’t worry if it doesn’t rest for that long. It’s good either way. This recipe is from Canadian Living.
What I liked about making this was that each ingredient was added to the pot, so it was truly a one pot wonder and I liked how you layered the cooking. I don’t know, I think I am weird but I liked that. Can’t explain it.
Wild rice, lentil, orzo salad
1/2 cup wild rice
2/3 cup green lentils or brown lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/3 cup slivered almonds, toasted
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup vegetable oil
- In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
- Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
- Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
- Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.
This was good, probably one of my favorite creamy style coleslaw. What I liked was that it wasn’t heavy, and the honey left a nice sweetness. The recipe called for cucumber and tomato, but we were all out so it was pretty basic, but still good. I’m sure with the missing items added in, it would be even better. Tangy coleslaw from Martha
1 small cabbage
4 small carrots
1/2 cup yogurt (I used Greek style)
1/2 cup low fat mayo
1.5 tbsp honey
1 tbsp apple cider vinegar
1/4 tsp salt
Shred the cabbage and carrots. Toss with remaining ingredients. Serve.
Optional add in….
It seems lately that everyone is talking about Quinoa, and I thought I would throw in my 2 cents. I first heard of quinoa (pronounced keen wa) when I saw a naturopath in 1996! Back then you had to go to a specialty store to pick some up. For me that was the Carrot Common, I felt all out of sorts buying and cooking it, but I was attempting to go gluten free. Now you can get it at Costco. But fret not it is still a virtuous grain, and don’t feel weird about eating it, it’s good for you and it’s pretty tasty too.
This recipe is my take on Quinoa Taboule found on the back of the Bobs Red Mill package.
2 cups cooked quinoa
1 cup chopped parsley
1/2 cup chopped green onions
2 tbsp chopped fresh mint
1 glove minced garlic
1 tbsp chopped fresh basil
1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt
toss all ingredients together and let it rest for an hour or overnight to allow flavours to mix.
This is a stretch again for salad, but it was not sticking to the plan night. Salad 9 of 101, this may be harder than I thought
I loved this dish, others at the table thought the flavours were a bit “unusual”. When you have a lot of greens to get through and need variety this is a great dish.
- 1 1/4 lbs collard greens,cleaned and stemmed
- 2 Tbsp minced onions
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 1/2 tsp fresh ginger
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp butter
- Drop collards into a pot of boiling salted water. boil until tender, about 15 min. Drain well and then chop fine.
- Heat 1 Tbsp butter in pan, stir in onions and cook onlow until soft (5min). Add ginger cardamom, cinnamon, nutmeg and salt. Toss for a minute.
- Add collards and stir till warm throughout. Toss with remaining butter and serve.