Fall Slaw

Fall Slaw
Yield: 7 servings, each about 110g

Simple. Fresh. Delicious.

1 head cabbage (the one I used was about 24 oz)
1 carrot (this one was huge, about 6 oz!)
about 1/3 C vinegar
1-2 T whole grain mustard
about 1 T honey

In a small dish, whisk the vinegar, mustard and honey. Set aside.

Shred carrot and place in a small bowl.

Slice and then chop cabbage. Add small amounts of carrot as you add the cabbage so they are thoroughly mixed.

Add the dressing and toss the veggies. It won't be a lot but just enough flavor and coating to make the veggies pop.

Serve and enjoy!

Pickled Shrimp: My adaptation

Pickled Shrimp

 

2-3 cloves garlic
onions to taste (I used green and yellow)
2 lb shrimp, shelled and deveined
1/2 C distilled vinegar
1/4 tsp black pepper
1/2 tsp wasabi powder
1/2 tsp allepo pepper


 

 

 

 

 

Simmer onions and garlic in water (or oil, if you prefer.)

Add the shrimp and cook until they're no longer transcluscent, about 3-5 minutes.

In a separate bowl, combine more of the onion variety, vinegar and spices.

Add the cooked shrimp and onion mixture so that the shrimp are covered.

Put in the refrigerator for at least 24 hours. Remove shrimp from broth and serve cold.

 

Honey Dijon Slaw: my adaptation

My adaptation of Honey dijon slaw

Ingredients

• 1/2 cabbage, sliced
• 1 head endive, sliced
• 1 apple, sliced (I used Fuji)
• 1/4 cup raisins
• 2T extra virgin olive oil
• 1 1/2 tablespoons dijon mustard (estimate; I love this stuff so I probably used more than 1.5 T!)
• 1 T lemon juice
• 1 tablespoon honey
• 2 chopped green onions

 

 

Instructions

 

Combine cabbage, endive, apple and raisins in a large bowl.

 

 

 

In a separate bowl whisk together remaining ingredients to form a dressing.

 

 

Pour dressing over cabbage mixture and toss to fully coat.

 

Because I made mine for a few days worth of meals, I separated the slaw mixture and added 2-3 T of dressing per bowl.

Simple Veggie Stir 'fry'

Here's a tasty, healthy and easy way to use up extra veggies!
For this recipe, I used:
2 cloves garlic
2 baby egglplant
3 small heads broccoli
8 oz sliced mushrooms (1 package)
chili garlic paste
basil (straight from the garden!)

Fill the bottom of your pan with water (I prefer to use water to oil since it's healthier and steams rather than fries.) Mince garlic and add to pan. Allow the garlic to briefly cook before adding the broccoli. Cover and simmer until the color of the broccoli brightens slightly. Next, add the sliced eggplant. Cover again and cook for a few minutes. Add chili garlic paste to taste (I used 3 spoonfulls.) At this point, I also decided to add powdered ginger, oregano
and black pepper.

Cook covered until the veggies reduce in size. This takes about 3-5 minutes. Finally, add the mushrooms and basil. Mushrooms will release a lot of water, so I cooked this last step uncovered.

You can add shrimp, tofu or other protein, if you like. Also, you can add rice or noodles if you feel the need. Enjoy!

Strawberry, basil and poppyseed salad dressing

Strawberry, basil and poppyseed salad dressing

8 oz strawberries
3 basil leaves
1 tsp apple cider vinegar
1 T each olive & smart balance canola oil
1 tsp poppyseeds
.5-1 tsp ground black pepper
dash salt, if desired

Combine all ingredients in food processor.

Pulse until ingredients are well blended (less than a minute.)

Add additional seasonings to taste, if desired.

Sour Cream Raisin Pie

Ingredients
pastry for double-crust pie (9")
1/3 C egg substitute
1 C light sour cream
3/4 C granulated sugar
2 T cider vinegar
1 tsp ground cinnamon
1/2 tsp ground cloves
dash salt
1 C raisins

(I forgot the sugar in this pic, but I did use what the recipe called for.)

Heat oven to 400 degrees F.

Line a 9" pie plate with the bottom layer of crust. Trim the edges to you liking.

Combine the egg, sour cream, sugar, vinegar, cinnamon, cloves and salt in a mixing bowl.

Beat for about 1 minute on low speed just to blend the ingredients. The mixture will be very liquidy.

Stir in raisins and pour filling into pie pan.

Place the 2nd layer of crust over the filling and trim edges. Cover the edges with foil to avoid burning.

Bake for 10-15 minutes. Reduce heat to 350 degrees F and remove foil. Continue to bake for about 45 minutes, or until crust is golden brown.

Yield: 8 servings

Nutrition Information

226  cal
16.1g fat
 3 g saturated fat
 2 grams poly unsaturated fat
 5 grams mono unsaturated fat
30 mg cholesterol
451 mg sodium
69.5g carbs
 .7g fiber
 39.9g sugar
5.6g protein

If you want to reduce the calories of this recipe, I'd suggest starting by reducing the amount of sugar you use. In addition, you could try to make in a 1-crust slice, although you'd have to be careful that the filling not burn/solodifies enough.

Smokey Hot 'n' Sour Slaw

Here's the original recipe:

http://mobile.eatingwell.com/recipes/hot_sour_slaw.html

Here's my version:

1 T rice vinegar
dash of smokey flavor
1 T EVOO
1 tsp grated ginger (if using dry, use about .5 tsp)
dash ground black pepper
dash crushed red pepper flakes (if you like heat, measure .25 tsp)
sesame seeds, to taste
3 C (roughly) cabbage, chopped/shredded
.3 C onion
1 8 oz can bamboo shoots, drained

1. Combine vinegar, smokey flavor, oil, ginger, sesame seeds and both pepper varities.
2. Chop onion and cabbage. Add each to the mixture.
3. Add bamboo shoots and mix well.
4. Chill or serve.

Nutritional Information
64 cal
4g fat (1g saturated, 1g monounsaturated)
112 mg sodium
189mg potassium
7g carbs (3g fiber)
2g protein