If you leave out the mayo then coleslaw becomes much safer for picnics and barbecues on hot days!
Makes 8 Servings
2 tbsp. Dijon mustard or to taste
1/4 cup freshly squeezed lemon juice or apple cider vinegar (I used the vinegar)
1 tbsp honey
2 cloves of garlic, minced
1 tbs. minced chiles, seeds removed
1/4 cup extra virgin olive oil or peanut oil (I used EVOO)
1 small cabbage, shredded
2 medium carrots peeled and grated
1 large Granny Smith apple or any tart crisp apple, shredded
1 medium sweet onion minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seeds, if you have them
Make the dressing by combining the mustard, vinegar, honey, garlic and chile and oil in a food processor until blended.
Combine the cabbage, carrots, onions and apples in a large bowl and mix well. Pour the dressing over and toss to coat. Sprinkle on salt and pepper and toss again. Taste and adjust the seasoning to your liking and then place in the refrigerator for at least one hour to mellow and allow the cabbage to soften.
Per Serving: 119 calories, 7.5g fat, 13.4g carbs, 1.7g protein, RDA: 39.7% of Vitamin A, 58% of Vitamin C
Based on the recipe from here: http://amoderatelife.com/2010/10/tackling-bittman-shredding-him-but-good-his-coleslaw-that-is/
Saturday, July 23, 2011
Waldorf Salad
This is my own version, loosely based on "Waldorf Salad".
2 Granny Smith apples, chopped
3 stalks of celery, chopped
1/4 cup of raisins
1/4 cup of walnuts, chopped
1/2 cup of yogurt
1/4 tsp cinnamon (optional)
Combine all ingredients. Let sit for an hour so the flavors can blend. Enjoy!
It's better the first day, after that the juice and yogurt kind of separate.
serves 4: 145 calories, 6.6g fat, 23g carbs, 2.8g protein
2 Granny Smith apples, chopped
3 stalks of celery, chopped
1/4 cup of raisins
1/4 cup of walnuts, chopped
1/2 cup of yogurt
1/4 tsp cinnamon (optional)
Combine all ingredients. Let sit for an hour so the flavors can blend. Enjoy!
It's better the first day, after that the juice and yogurt kind of separate.
serves 4: 145 calories, 6.6g fat, 23g carbs, 2.8g protein
Thursday, June 16, 2011
Fry it in butter!
If you are looking for an easy dessert to satisfy a sweet craving, or maybe just woke up really hungry for something warm and the eggs are gone, you can try frying fresh fruit in butter. The frying concentrates the sugars and caramelizes them, to make them really delicious!
Use 2 tbsp butter for a small frying pan, and about a cup of fruit, cut up into bite-sized pieces. I think apples, pears, bananas, or pineapple work well for this.
Let the butter melt on low/medium heat then add the fruit, spreading it out so it is all touching the pan. Then just leave it until it begins to brown. You can serve it as is or stir it to let the other sides brown, too. If you have butter left over save it for cooking - it's especially good in almond cookies!
Use 2 tbsp butter for a small frying pan, and about a cup of fruit, cut up into bite-sized pieces. I think apples, pears, bananas, or pineapple work well for this.
Let the butter melt on low/medium heat then add the fruit, spreading it out so it is all touching the pan. Then just leave it until it begins to brown. You can serve it as is or stir it to let the other sides brown, too. If you have butter left over save it for cooking - it's especially good in almond cookies!
Gryo Salad with Tzatzki Sauce Dressing
I'm not sure if it's ok to re-post stuff from other sites but whenever I try to follow links to sites that aren't there any more, well, it's really frustrating!!!!
Today I'm making Gyros for lunch, minus the pita, like a gyro salad with lettuce, sweet onion, tomato, and of course lots of tzatzki sauce!
From
http://allrecipes.com/recipe/traditional-gyro-meat/
Ingredients
1/2 onion, cut into chunks
1 pound ground lamb (You can use other kinds of meat if you can't find lamb)
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt
Directions
Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef.
Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Preheat oven to 325 degrees F (165 degrees C).
Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel.
Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour.
Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
------------
My Tzatzki Sauce
3 cups of yogurt
1 cucumber, shredded
juice of 1 lemon
10 sprigs of mint
salt and pepper
After you shred the cucumber, put it in a bowl and salt it. The salt draws out the moisture so it won't make your tzatzki too runny. If you're thinking ahead you can also put the yogurt in a cheese-cloth lined strainer to thicken it but I rarely plan ahead so much!
Put the yogurt in a mixing bowl. After the cucumber has been salted, wait about 10 minutes then get handfuls of the shredded cucumber and squeeze them, getting out as much of the water as possible. If it tastes too salty you can rinse it first with cold water then squeeze it. Add it to the bowl of yogurt. Stir in the lemon juice then salt and pepper to taste. Sometimes I also add some cumin.
Today I'm making Gyros for lunch, minus the pita, like a gyro salad with lettuce, sweet onion, tomato, and of course lots of tzatzki sauce!
From
http://allrecipes.com/recipe/traditional-gyro-meat/
Ingredients
1/2 onion, cut into chunks
1 pound ground lamb (You can use other kinds of meat if you can't find lamb)
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt
Directions
Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef.
Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Preheat oven to 325 degrees F (165 degrees C).
Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel.
Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour.
Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
------------
My Tzatzki Sauce
3 cups of yogurt
1 cucumber, shredded
juice of 1 lemon
10 sprigs of mint
salt and pepper
After you shred the cucumber, put it in a bowl and salt it. The salt draws out the moisture so it won't make your tzatzki too runny. If you're thinking ahead you can also put the yogurt in a cheese-cloth lined strainer to thicken it but I rarely plan ahead so much!
Put the yogurt in a mixing bowl. After the cucumber has been salted, wait about 10 minutes then get handfuls of the shredded cucumber and squeeze them, getting out as much of the water as possible. If it tastes too salty you can rinse it first with cold water then squeeze it. Add it to the bowl of yogurt. Stir in the lemon juice then salt and pepper to taste. Sometimes I also add some cumin.
Friday, June 10, 2011
Chinese Fruit Soup
I've read a few places that Chinese fruit soup is believed to prevent flu and relieve sore throats. I've had it a few times now, in a restaurant in NYC and at a Chinese church I went to with my friend who is from China. It is delicious, and after having some you crave it.
It's hard to find recipes online that agree, I think fruit soup is rather ubiquitous in China and asking for a recipe is like asking how to make chicken soup in America - there are as many versions as there are cooks, and people change it depending on their mood or what is available at the time. I took elements from several recipes, left out things that aren't SCD (like yams and barley), and came up with this recipe, which I hope folks will like.
1/2 cup dry wine (optional)
3 cups water
4 cloves
1-1" stick of cinnamon
1 tsp coriander seeds
1 1/2" piece of ginger, thinly sliced
2 cups chicken or pork stock with meat
1/2 cup lentils
1/8 tsp salt
1 pound (2 1/2 cups) assorted fruits - raisins, dried dates, figs, fresh mango, chopped
Combine wine, water, cloves, cinnamon, coriander, and ginger in a pot and bring to a boil. Simmer for 5 minutes, then strain and keep the liquid.
Add the stock, lentils, and salt and simmer, covered for 25 min.
Add the fruit and simmer, covered, until the dried fruits and lentils are tender, about 20 min. more.
Can be served warm or cold.
If you aren't familiar with buying Mangoes, they are ripe when they yield to gentle pressure, kind of like a ripe pear. I used to pick out the yellow/red ones but it turns out they can be sweet and ripe but fully green, so I guess you just have to go by feel.
If you want to make the soup more authentic or get more vegetables into your kids, you can use some chopped winter squash in place of some of the fruit (to replace the yam that the recipes usually have) - hubbard, butternut, acorn, or similar kinds should work well. Unless you double or tripe the recipe, tho, you won't be able to use much of a large squash, so adding in carrots cut into sticks then chunks (so it matches the fruit) might work better.
It's hard to find recipes online that agree, I think fruit soup is rather ubiquitous in China and asking for a recipe is like asking how to make chicken soup in America - there are as many versions as there are cooks, and people change it depending on their mood or what is available at the time. I took elements from several recipes, left out things that aren't SCD (like yams and barley), and came up with this recipe, which I hope folks will like.
1/2 cup dry wine (optional)
3 cups water
4 cloves
1-1" stick of cinnamon
1 tsp coriander seeds
1 1/2" piece of ginger, thinly sliced
2 cups chicken or pork stock with meat
1/2 cup lentils
1/8 tsp salt
1 pound (2 1/2 cups) assorted fruits - raisins, dried dates, figs, fresh mango, chopped
Combine wine, water, cloves, cinnamon, coriander, and ginger in a pot and bring to a boil. Simmer for 5 minutes, then strain and keep the liquid.
Add the stock, lentils, and salt and simmer, covered for 25 min.
Add the fruit and simmer, covered, until the dried fruits and lentils are tender, about 20 min. more.
Can be served warm or cold.
If you aren't familiar with buying Mangoes, they are ripe when they yield to gentle pressure, kind of like a ripe pear. I used to pick out the yellow/red ones but it turns out they can be sweet and ripe but fully green, so I guess you just have to go by feel.
If you want to make the soup more authentic or get more vegetables into your kids, you can use some chopped winter squash in place of some of the fruit (to replace the yam that the recipes usually have) - hubbard, butternut, acorn, or similar kinds should work well. Unless you double or tripe the recipe, tho, you won't be able to use much of a large squash, so adding in carrots cut into sticks then chunks (so it matches the fruit) might work better.
Thursday, June 9, 2011
Fudgy Date/Cashew balls
These really do have the texture and mouth-feel of good fudge. Tho they're less sweet, they're still nice to eat!
Ingredients:
1 cup cashew nuts, roughly chopped
1 cup plus a few more of dates, chopped
Begin by putting the cashews, about 1/4 cup at a time in your food processor, blender, or even coffee mill. Most of them will be ground into a greasy flour, but a few will try to stay whole. Put it in a bowl, picking out the whole nuts to be processed with the next batch.
Add the dates and mix to distribute evenly. Return 1/3 of the mixture to the food processor and pulse until it kind of holds together and the dates are chopped finely. Continue with the remainder.
Pick up a handful and squeeze it. If it crumbles it's too dry and you need to add more dates. Chop them and put them in the processor with some of the cashew/date mixture and pulse until they are ground and evenly mixed in.
Now form the mixture into balls of about 1 tablespoon (or whatever size and shape you prefer) and store in an air-tight container in the refrigerator for a week or the freezer for up to 3 months. These are a great take-along snack because they are filling and no-fuss.
Ingredients:
1 cup cashew nuts, roughly chopped
1 cup plus a few more of dates, chopped
Begin by putting the cashews, about 1/4 cup at a time in your food processor, blender, or even coffee mill. Most of them will be ground into a greasy flour, but a few will try to stay whole. Put it in a bowl, picking out the whole nuts to be processed with the next batch.
Add the dates and mix to distribute evenly. Return 1/3 of the mixture to the food processor and pulse until it kind of holds together and the dates are chopped finely. Continue with the remainder.
Pick up a handful and squeeze it. If it crumbles it's too dry and you need to add more dates. Chop them and put them in the processor with some of the cashew/date mixture and pulse until they are ground and evenly mixed in.
Now form the mixture into balls of about 1 tablespoon (or whatever size and shape you prefer) and store in an air-tight container in the refrigerator for a week or the freezer for up to 3 months. These are a great take-along snack because they are filling and no-fuss.
Wednesday, June 8, 2011
Hearty Veggie Fish Stew
I smelled the Ratatouille cooking and decided to add some of my whiting fillets to make it a fish stew. It's really good that way!
So here it is:
Ingredients:
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp of cayenne pepper
1 lb of white fish, chopped into 1" cubes or smaller
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro
Put all the ingredients except the fish, basil and cilantro in the crockpot. Add enough water so you can see it through the vegetables and cook on high for 3-4 hours or low for 6-7 hours, stirring occasionally, until the vegetables are tender. Stir in the fish, basil and cilantro. Let it cook another 15-30 minutes - until the fish flakes easily with a fork. If you wish, top with grated parmesan cheese.
You could make it more Mediterranean by adding in some green or black olives and/or capers and some marjoram or oregano (around 1/4 tsp of dried or 1 tsp of fresh).
So here it is:
Ingredients:
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp of cayenne pepper
1 lb of white fish, chopped into 1" cubes or smaller
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro
Put all the ingredients except the fish, basil and cilantro in the crockpot. Add enough water so you can see it through the vegetables and cook on high for 3-4 hours or low for 6-7 hours, stirring occasionally, until the vegetables are tender. Stir in the fish, basil and cilantro. Let it cook another 15-30 minutes - until the fish flakes easily with a fork. If you wish, top with grated parmesan cheese.
You could make it more Mediterranean by adding in some green or black olives and/or capers and some marjoram or oregano (around 1/4 tsp of dried or 1 tsp of fresh).
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