Sweet and Tangy Cabbage Slaw

So I am out in my garden. I am getting ready to pick my cauliflower and so I do. I head over to the compost bin and start to peel it so I can get it clean to take it in the house. 

So I am peeling and peeling and peeling and it dawns on me this is not cauliflower it is cabbage. I was laughing so hard at myself which I do a lot of.  I took my cabbage into the kitchen and made this little salad. Boy my garden needs to have some veggie labels. This recipe is for about 12 servings. If I knew it was going to be this delicious I would have made more it was gone in a heartbeat.

1  head of red cabbage chopped
1 head of green cabbage (note mine is from my garden which is the inspiration for the salad) chopped
4 to 6 scallion onions sliced
1/2 cup raw peanuts crushed
1/2 cup of Apple Cider vinegar
1/3 cup of sugar
1/4 cup fresh squeezed orange juice
1 teaspoon red crushed pepper 
3 tablespoons of olive oil

The only picture I have ! 

Chop your cabbage and onions I like chopped salad you can chop or shred your cabbage put this in a large bowl. In a small saucepan on the stove over medium heat combine vinegar, sugar, orange juice and red peppers stirring until the sugar has dissolved. Remove from heat and whisk in the olive oil. Let it cool down I pop it in the freezer for 5 minutes or so... Now pour it over the cabbage and refrigerate for 15 minutes or so so it can soak up the flavors..

This salad was delicious and crunchy. The tart and sweet was amazing. You can adjust your flavors to your own taste. Enjoy!

Caesar Salad

I went with salad because last week I gained three pounds hey not that I mind but with all the cook books I have to go through

The Joy of Cooking .....Erma Rombauer.....1952

This California recipe calls for 1/2 cup of olive oil, none other, in which a clove of garlic, peeled and sliced has been placed for at least 24 hours.
I will be 30 pounds by mid year. Gosh I love food!











Prepare:

For the croutons:

1 cup of cubed french bread
Toast the cubes. Place them in a bowl.
Pour over them 2 tablespoons of garlic oil (see above)

Salad Prep:
Cut up 2 heads of romaine
Place the romaine in a salad bowl

Sprinkle over it:
1 1/2 teaspoons of salt
1/4 teaspoon of dry mustard
A generous grating of black pepper

Add:

3 tablespoons of wine vinegar
6 tablespoons of olive oil

Cook:
1 egg in the shell gently in simmering water for
1 1/2 minutes.

Add:
Drop the content from the shell onto the ingredients in the bowl. Add the croutons and 2 tablespoons or more of grated Parmesan cheese.

Toss the salad well. Serve it at once.

The Lady's Coleslaw

Cold Slaw is one of my favorite salads. The variety of slaw's are endless.When I was growing up anything with a Mayonnaise base made me queeezy. As I have grown into a logical person I noticed that we can take anything and make it to our taste.

The biggest change I noticed Cold Slaw is able to adapt to tangy and I love tangy!



This was delicious







Ingredients


1/2 bell pepper, chopped
1 green onion chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley
1/2 head of cabbage

Dressing 

1/2 cup mayonnaise
1/2 teaspoon Jane's Krazy Mixed Up Salt (I have no idea what this is) I used Kosher Salt.
1/4 teaspoon ground black pepper
2 tablespoons of sugar
1/4 teaspoon lemon pepper seasoning
1 tablespoon white vinegar




In food processor, gently process bell pepper, carrot and parsley, being careful not to over process (do not let mixture become mushy)

The onion can be chopped and added when you add the dressing.



Cut up half the cabbage into chunks and place in food processor.

Process lightly (once again, don't let the cabbage get to mushy)






Thinly slice remaining cabbage. Cabbage has a lot of water when fresh so wring it out. Do this between two clean cloths.

Mix the cabbage together, adding the processed vegetables.




Mix remaining ingredients together and allow to stand for a few minutes.


Pour over slaw ingredients and toss.

 Chill for at least one hour. The beauty of Slaw's are they are a type of salad that it takes a lot to get soggy. So you can actually marinate it hours before your party and the dressing integrates into the vegtables.

This Slaw was simple and super delicious. I think to make it ahead for a party or BBQ with friends is great.


One less thing to do while you rock their world at your next gathering

Quinoa Greek Salad

This salad is so refreshing and easy you can not go wrong. I was never a grain girl but in the last few years all this good stuff started to taste good.

It really is all about your adding the spices and flavor's you like. This is a great salad for a party to trick people into tasting it! Halla!

Ingredients


1  cup of quinoa, rinsed
1 tomatoes chopped
1/4 cup parsley, chopped
dash lemon zest
2 teaspoons extra virgin olive oil
2 cups of vegetable broth
1 cup Raw (not cooked) spinach
1 garlic clove, minced
1/2 cup chopped kalamata olive
1 tablespoon apple cider vinegar




Directions:

Cook the quinoa. This is easy but important to know most recipes call out for too much liquid making the quinoa to mushy. Here is a great tip from Once Upon a Chef  "The ideal ratio is 1 cup of quinoa to 1-2/3 cups of liquid" Follow the direction's using this ratio of liquid to quinoa. Remove from heat. Cover and leave on the stove for about 5-10 more minutes more.



     Yes I could have used a smaller pot.

Ok - Ok I know it is a stock pot!!

Shhhhhhh
 




While quinoa is setting, combine the chopped spinach, tomatoes, parsley and lemon zest together in a separate bowl.

Drain any remaining liquid from the quinoa and then place the spinach mixture over it and cover until spinach slightly wilts-about 5 minutes.

 In a small bowl combine extra virgin olive oil, apple cider vinegar and toss with the quinoa salad mixture. Top with Kalamata Olives and enjoy. I add more lemon cause I'm a lemon head. Enjoy this on a warm summer day it is so refreshing. Hum white wine sound good with this.

Homemade Croutons

Croutons are the easiest and most often used condiment in our kitchen. We use it in salads. stuffing and believe it to top off soups. Yup to make the stuffing for the holiday and everyday. Here you really need to remember there is no such thing as left over bread. Not in this home!







Take any bread and cube it.  Once the bread is dried this may take a couple of days but at least, let it sit over night this will let it get a bit stale. They can be put in the oven over night without the oven on. Keep them on a large cookie sheet to dry not stacked in a bowl. My bowl below is full with dried cubes.This is good. Now grab your

 Ingredients
 

Dried bread slices chopped
olive oil to coast
seasoning's

Once they have dried chop the bread into squares

Put the bread into a large bowl and coat with olive oil and seasoning. You can keep them plain if you want. The possibilities are endless.

I drizzle with olive oil and coat with salt, pepper and nothing more because I never know what I am going to use them for. I may be wanting to add herb when I know that it is for a particular dish.







 Pop your bread into the oven at Once they are seasoned to your taste put them into an oven set at 350 and cook for about 10 minutes then turn them over and continue until they are golden brown.

Take them out of the oven and let them cool. I keep them in a large mason jar but a zip lock bag keeps them good for about a week.  They never last longer in our home. Hubby eats them as a snack.


Homemade anything just taste great!

Cucumber-Shrimp Salad

Shrimp and Cucumber Salad this is so cool and delicious. Crunchy Cucumber's and fresh Shrimp. You could add a twist to this recipe by grilling fresh shrimp. Which I did.


It is such a pleasure to have the cooler weather here it makes me long for cold salad. Here is another Vintage recipe from my book collection.
Betty Crocker's Dinner Parties ... 1972. Ok Vintage to some of you.

 Ingredients

2 medium cucumbers
1 cup cleaned cooked shrimp
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame seeds toasted

* Tweaked stuff at the end of original recipe


 Pare cucumbers, cut into 1/4 inch slices. Place in a bowl. Add shrimp. Mix vinegar, sugar, soy sauce and salt. Pour over the shrimp and cucumber slices: Toss. Cover and refrigerate



Just before serving add sesame seeds and toss. Use a slotted spoon to drain salad and add to plates.


*** Here is my twist on this classic. I took my uncooked shrimp, cleaned them and pan fried the4m. I only cooked them for a minute just cooked. You never want to over cook shrimp they get so chewy.

Just follow the recipe but after you cook the shrimp add about half the dressing put them into the refrigerator to cool. Prior to adding them to your already made salad. Once cooled add them to the salad and pour the remaining dressing over the salad.




                                                Sprinkle with some fresh dill and enjoy!