Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
We had company for dinner the other night. I did a Roasted Ham with a honey/mustard glaze, some Potatoes Dauphinoise and a variety of vegetables. I also made this delicious coleslaw. I love coleslaw and in my opinion, you gotta have coleslaw when you have ham!
Coleslaw is one of those salads that comes in very handy during the holiday season when we are doing a lot of entertaining. It is easy to make ahead and goes perfectly on any buffet table!
Perfect for Tree Trimming Parties and Pot Lucks!
My mother always made great coleslaw! I can remember watching her stand at the counter making it. She always shredded her cabbage by hand with a knife, and that is the way I like to do my cabbage also, with a knife. I do grate the other vegetables, with the exception of the onion. That I chop by hand as well.
This version is prettied up a bit for the holidays with the addition of chopped dried cranberries. Dried Cranberries are sweet without being overly so and add an almost jewel-like quality!
The dressing is a simple one with sour cream, mayo and Greek yogurt. I have never used the lower fat version in this, but I can't see why they wouldn't work.
There is also dry mustard powder for a bit of a punch, some lemon juice, white wine vinegar, seasoning and a bit of honey for some sweet. The vegetables used are white cabbage, carrots, celeriac and spring onions.
Its just a really, really nice salad!
Yield: Serves 4 to 5
Christmas Coleslaw
Delicious and colourful. A great addition to the holiday buffet table.
ingredients:
1/4 pound celeriac (celery root) peeled and coarsely grated
1/4 pound carrots, peeled and coarsely grated
1/4 pound white cabbage, finely shredded by hand
3 spring onions, finely chopped
75g dried cranberries, coarsely chopped (1/2 cup
60g toasted chopped walnuts (1/2 cup)
poppy seeds to garnish
For the dressing:
40g sour cream (1/3 cup)
2 heaped TBS mayonnaise
2 heaped TBS plain Greek yogurt
1/2 tsp dried mustard powder
1 TBS white wine vinegar
1 TBS lemon juice
2 tsp liquid honey
salt and black pepper to tasteinstructions:
Prepare all of your vegetables. Put them into a bowl along with
the cranberries and walnuts. Whisk together all of the dressing
ingredients until smooth and well combined. Pour over the vegetables
and toss well together to coat evenly. Cover and chill. Stir in the
toasted nuts and sprinkle with the poppy seeds just prior to serving.
the cranberries and walnuts. Whisk together all of the dressing
ingredients until smooth and well combined. Pour over the vegetables
and toss well together to coat evenly. Cover and chill. Stir in the
toasted nuts and sprinkle with the poppy seeds just prior to serving.
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You can store any leftovers in the refrigerator, covered, but I don't recommend keeping it for any longer than a day!
Have you seen these? They are called Fruit Savers and I got them from MyKtchn. They are the most fabulous fruit saver/covers. Easy to use and fabulous for all sorts!
Handy Fruit Savers is a 4 piece set of these flexible rubber lids that serve to help to prevent your favourite foods from spoiling. They are reusable covers and will work with almost any round fruit or vegetable, helping to keep them fresh for use the next day.
You can store sensitive foods safe from oxygen, reducing the risk of discolouration, which in turn helps me to reduce food waste and save me money. I just love them! I don't think I would be without them now. You can find out more about them here.
I had been eyeballing a recipe on Delish for a while now for Crack Chicken Tacos. They looked fabulously tasty, but they also looked a bit faffy, with having to bread pieces of chicken breast etc. The idea of that really kind of put me off. I want my tacos to be quick and easy.
Then I discovered these in the frozen food section at our local grocery shop. Reasonably prices and 100% chicken, and with only green and amber lights, they are fairly healthy. And so I picked up a couple packs to see if I could do something with them.
The original recipe called for breading chicken breast chunks with egg, flour, panko, seasoning, etc. You can certainly do all that faffing about if you want to, but I can tell you right now, it's not necessary. You can have something just as tasty on the table in a fraction of the time and with a great deal less effort.
The sauce is amazingly simple. You just warm together some of your favourite BBQ sauce, brown sugar, lime juice and some garlic powder.
I cut all the quantities of the original recipe in half and found that it was more than plenty!
The original recipe called for simply rolling the finished chicken in the sauce before putting it into the tortillas.
That could be why they needed more sauce. I coated the chicken chunks in it 5 minutes prior to the finished bake time and returned them to the oven to actually cook in the sauce for a few minutes, which really enhanced the flavours of the sauce, so you needed a lot less of it for a larger flavour impact.
The original recipe also called for a simple bed of shredded cabbage to sit the chicken on in the tacos. I felt I could do much better than that.
I added a shredded carrot and some sliced spring onions and a couple TBS of Ranch dressing to make it into a coleslaw.
This worked beautifully as a wonderfully tasty bed for those delicious chunks of chicken.
All that needed to be done after that was to drizzle them lightly with some more ranch dressing and sprinkle some chopped coriander leaf on top!
Oh boy but these were fabby do!
Really FABBY DO!!
The flavours were fantastic!
They were quick and easy to make!
And they provided us with at least one of our five a day! You can't go wrong!
Yield: 4
Easy Crack Chicken Tacos
prep time: 10 minscook time: 15 minstotal time: 25 mins
Probably some of the tastiest tacos you would ever want to eat. Quick, easy and delicious!
ingredients:
350g pack of frozen battered chicken breast chunks (12 1/2 ounces)
4 soft flour tortillas, or tortilla boats
For the sauce:
125g BBQ Sauce (1/2 cup)
50g soft light brown sugar (1/4 cup)
2 TBS lime juice
1/2 tsp garlic powder
For the salad:
1/2 small head of cabbage, finely shredded
1/2 carrot, peeled and shredded
2 spring onions, trimmed and finely shredded
2 TBS ranch dressing
You will also need:
freshly chopped coriander leaf for sprinkling (Cilantro)
ranch dressing to drizzleinstructions:
Preheat your oven to the temperature designated on the package of
chicken. Line a baking tray with foil and pour out the chicken pieces
onto the foil. Bake in the oven according to package directions.
chicken. Line a baking tray with foil and pour out the chicken pieces
onto the foil. Bake in the oven according to package directions.
To make the sauce, gently heat together the BBQ sauce, sugar, lime juice and garlic powder. Keep warm.
To make the salad, mix the vegetables together in a bowl along with the ranch dressing.
About
5 minutes before the chicken is done, remove it from the oven and toss
it with the sauce. Return to the oven for the remaining cook time.
Heat your tortillas according to package directions.
5 minutes before the chicken is done, remove it from the oven and toss
it with the sauce. Return to the oven for the remaining cook time.
Heat your tortillas according to package directions.
serve, divide the coleslaw salad between the warmed tortillas, top each
with 1/4 of the coated chicken pieces. Drizzle the chicken with some
ranch dressing and sprinkle with coriander leaf. Fold over and serve
immediately.
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I used this Essential 5-in-1 vegetable shredder to do my carrots for the salad. It is so easy to use and comes with a handy bowl that you can shredd your vegetables into. I just mixed up my coleslaw in that same bowl. Its a really handy kitchen tool. Easy to use, clean, store and maintain. I love it and use it a lot. You can find out more here.
We both really enjoyed these tacos. They fit the bill on all counts and fulfilled my kitchen motto, which is for most of what I cook to be quick, easy and delicious! Love, Love, Love! Happy Weekend!
One skill that every cook should master is the ability to make a proper Béchamel Sauce.
To be able to do so will hold every cook in good stead in the kitchen and in all truth a basic béchamel, or cream sauce as it is also called, forms the basis for many other sauces.
Béchamel is a white sauce which is made by combining hot flavoured or seasoned milk with a roux (which you can see in the photo below).
One of the basic sauces, the classic recipe calls for milk flavoured by heating it with a bay leaf, slice of onion and a blade of mace of nutmeg. This is left for about half an hour to infuse and then the sauce is thickened with a roux.
A roux is made from combining equal parts of butter and flour.
Generally speaking, there are three different kinds of roux: White, straw-coloured (blond) or brown, depending on the colour you want your finished sauce to be, with the difference in colour having been created by browning the flour (or not) to varying degrees.
After mixing the melted butter and flour in a saucepan over heat, the roux must be cooked and stirred for a short time to help eliminate the floury taste.
The longer a roux is cooked, the darker it becomes. For a basic cream/béchamel sauce you will not want it to brown at all if you can help it.
When thickening a preparation with a roux, it is crucial to respect the hot/cold balance of the mix. A hot roux must always be mixed into a cold liquid, and a cold roux into a hot liquid.
When using a cold roux (which is made simply by rubbing butter and flour together without heating it) you must allow enough time for the roux to melt and let the thickening liquid to cook for a few minutes.
Then it should thicken nicely without leaving a floury after-taste.
I scanned this photo from my original Betty Crocker Cookery Book, which I have had for many years. It best describes the steps to follow when making a basic béchamel or cream sauce and gives you quantities to use for the various thicknesses.
Thin sauces are what you will want when you are using it for a garnish for meats, vegetables, etc. For a bake you will want the sauce to be of a medium thickness and if you are making something like meat or vegetable croquettes, you will want a thick sauce.
Yield: Makes 1 cup
Bechamel Sauce
prep time: cook time: 15 minstotal time: 15 mins
I think this was one of the first things I learnt how to make in home economics at school. When well made, this simple sauce has a proper place in homey, creamed dishes, often making leftover stretch or giving cooked foods a new life. A good bechamal is the basis for many dishes such as souffles, or macaroni and cheese. The foolproof way to achieve a perfectly smooth sauce is to have the milk hot when you add it to the butter and flour. It uses an extra pot, but perfection is perfection.
ingredients:
2 TBS butter
2 TBS plain flour
285ml of hot milk (1 1/4 cups)
salt
freshly ground black pepper
2 TBS plain flour
285ml of hot milk (1 1/4 cups)
salt
freshly ground black pepper
instructions:
Melt the butter in a heavy
bottomed saucepan over medium heat. Whisk in the flour and cook,
whisking constantly until the flour is cooked out and bubbles a bit. Do
NOT let it brown. This will take about 2 minutes. Whisk in the hot
milk, slowly, whisking constantly until the milk is all whisked in and
the sauce thickens. Bring to the boil. Stir in the salt and pepper to
taste. Lower the heat to very low and continue to cook, whisking, for
an additional 2 to 3 minutes longer. Remove from the heat. If you are
using the sauce later, cover the top with a round of baking parchment
to prevent a skin from forming. (You can also pour a very thin layer of
milk over top which works in much the same way.)
Variations:
Thick
Cream Sauce - Use 3 TBS of flour to 225ml/1 cup of milk. This is the
consistency needed for souffles and meat, poultry or fish croquettes.
Lemon
Cream Sauce - Just before serving, beat in 2 large egg yolks, 6 TBS of
butter (1 TBS at a time) and 1 TBS fresh lemon juice
Cheese
Sauce - Stir in 60g/1/2 cup of grated Cheddar cheese during the last 2
minutes of cooking, along with a pinch of cayenne pepper.
Mornay
Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss
cheese during the last two minutes of cooking. Stir until blended.
Just before removing from the heat, beat 2 TBS of the sauce into 1
lightly beaten egg yolk. Stir the yolk/sauce mixture back into the
sauce and add 2 TBS butter. Continue to cook, stirring, for one
minute longer.
Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss
cheese during the last two minutes of cooking. Stir until blended.
Just before removing from the heat, beat 2 TBS of the sauce into 1
lightly beaten egg yolk. Stir the yolk/sauce mixture back into the
sauce and add 2 TBS butter. Continue to cook, stirring, for one
minute longer.
Note - to make a larger quantity, simply double the ingredients.
Created using The Recipes Generator
One of the most common uses for a béchamel sauce is something you have probably already done if you have ever made a macaroni cheese from scratch, and that is to make a cheese sauce!
That is what I have done here to make a variation of one of our favourite dishes and that is a Broccoli & Cauliflower Cheese!
Basically, it is a very simple dish. Blanched florets of broccoli and cauliflower, put into a baking dish you have lined with some cheese sauce and then napped all over with the same sauce.
I like to add a crispy topping to mine.
This topping is very easily made by blitzing some bread, butter and strong cheddar together in a small food processor.
It makes a lovely crumble that you can then scatter over top of the whole dish.
As the dish cooks in the oven, the crumbs crisp up beautifully with a lovely golden finish.
One key for success is to make sure that your vegetables are drained really well before adding them to the dish.
If you don't do this then you could end up with a bit of a watery finish, which is not exactly what you want!
I could sit down to a dish of this all on its own quite happily! It also makes a great vegetarian main if you have a veggie coming to supper!
Whether you enjoy this as a side dish or a vegetarian main there is one thing you can count on for sure and that is that it will be enjoyed by all!
Make sure you use a well flavoured cheddar for the sauce. It makes all the difference in the world.
Yield: 4
Broccoli & Cauliflower Cheese
prep time: 25 minscook time: 25 minstotal time: 50 mins
Some people may eat this as a main course, and it certainly makes for a delicious one. Other's may choose to have it as a side dish. Whichever way you choose, you will not be disappointed.
ingredients:
1 medium cauliflower, broken into bite sized florets
1 medium broccoli, crown, broken into bite sized florets
1 1/2 pints milk (3 cups)1 bay leaf
1 onion, halved
a few whole cloves
freshly grated nutmeg
4 TBS butter
4 TBS flour
salt and freshly ground pepper to taste
1 tsp Dijon mustard
120g mature farmhouse cheddar, grated (1 cup)
5 TBS finely grated Parmesan cheese
30g strong cheddar cheese (1 ounce)
1 TBS cold butter
1 slice rustic white bread torn
instructions:
First make the bechamel sauce. Place the onion, stuck with the cloves
and the bay leaf into a saucepan with the milk. Bring just to the boil,
then remove from the heat and allow to stand for 30 minutes to allow
the onion and herbs to infuse the milk with their flavour. At the end of
half an hour, melt the butter in a saucepan. Whisk in the flour. Cook
for one minute, then slowly whisk in the infused milk, discarding the
onion, bayleaf and cloves. Whisk and cook until thickened. Turn heat
to very low and allow to cook for 15 to 20 minutes, stirring frequently
as to prevent it from catching. Remove from the heat and then whisk in
the grated cheddar and Parmesan, along with the mustard. Flavour with
some grated nutmeg and season to taste with salt and pepper. Set aside.
Pre-heat the oven to 200*C/400*F/ gas mark 4.
Place in the heated oven and bake until it begins to brown in places and the sauce is bubbling. (20 to 25 minutes) Serve hot.
and the bay leaf into a saucepan with the milk. Bring just to the boil,
then remove from the heat and allow to stand for 30 minutes to allow
the onion and herbs to infuse the milk with their flavour. At the end of
half an hour, melt the butter in a saucepan. Whisk in the flour. Cook
for one minute, then slowly whisk in the infused milk, discarding the
onion, bayleaf and cloves. Whisk and cook until thickened. Turn heat
to very low and allow to cook for 15 to 20 minutes, stirring frequently
as to prevent it from catching. Remove from the heat and then whisk in
the grated cheddar and Parmesan, along with the mustard. Flavour with
some grated nutmeg and season to taste with salt and pepper. Set aside.
Pre-heat the oven to 200*C/400*F/ gas mark 4.
Bring
a pot of salted water to the boil and then add the vegetable florets. Cook for about 3 to 4 minutes, until they are crispy
tender. Drain very well. Cover the bottom of your baking dish lightly with some of the cheese sauce. Add the well drained vegetables. Pour the cheese bechamel sauce over top, covering it well.
a pot of salted water to the boil and then add the vegetable florets. Cook for about 3 to 4 minutes, until they are crispy
tender. Drain very well. Cover the bottom of your baking dish lightly with some of the cheese sauce. Add the well drained vegetables. Pour the cheese bechamel sauce over top, covering it well.
Blitz the topping ingredients in a small food processor until crumbly. Scatter these crumbs over top.
Place in the heated oven and bake until it begins to brown in places and the sauce is bubbling. (20 to 25 minutes) Serve hot.
Created using The Recipes Generator
You can make a delicious casserole out of almost any cooked vegetable and a cream sauce. Potatoes, carrots, swede, turnips, etc. All work very well. You can add a bit of horseradish to the sauce when cooking potatoes or carrots. This is delicious.
Cabbage is really delicious when steamed until crispy tender and then baked in a béchamel sauce with some crumbs on top. Fish is also lovely when baked with a béchamel.
Once you have mastered this sauce the world really is your oyster as to the number of ways you can use it! Bon Appetit!
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