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
I have always been a huge lover of salads and of coleslaw in general. I never tire of them, and if they are quick and easy to make, so much the better.
That is the way with this crunchy cashew slaw salad recipe I am sharing with you today. Not only is it very quick and easy to make, but it is incredibly delicious!
I know I say that about everything I cook and make, but its true. It is delicious. Its a fabulous combination of all things crunchy, salty, sweet and tangy!
Plus it only uses six (if you count all the nuts and seeds as one) basic ingredients. It makes for a great mid-week salad for the whole family, filled with plenty of color, fiber and crunch!
The recipe is one which I adapted from a cookbook I have by Gooseberry Patch, entitled Best Church Suppers and is attributed to Lori Comer of North Carolina.
I have always loved the Gooseberry Patch cookbooks. I used to have quite a few of them. I can remember when they put out a lovely catalogue a few times a year filled with sweet little illustrations and the company used to sell all sorts of things besides cookbooks.
I loved their catalogues.
I cut the original recipe in half today because I just did not need 12 servings of anything. I will save the full recipe for sometime when I have a potluck or some such to go to. God willing we will not be restricted from gathering for too much longer.
Who would have ever thought that this would carry on for more than two years? I can remember at the beginning of the pandemic I thought maybe six months or so at most. I think we all did.
WHAT YOU NEED TO MAKE CRUNCHY CASHEW SLAW
Very simple ingredients that can be as complicated or as uncomplicated as you wish.
- 8 ounces (226g) of coleslaw mix (grated cabbage and carrot)
- 1 package chicken flavored ramen noodles
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (60ml) light olive oil
- 1/2 cup (55g) roasted cashew halves
- 1/2 cup (55g) shelled sunflower seeds
If you are not able to get the ready made coleslaw mix where you live (and I can appreciate it is not available everywhere) then you can very easily make your own. Just shred cabbage and carrot in the same measure.
I would use 1/3 carrot to 2/3 cabbage. I do not recommend using anything other than the white/hard cabbage for this. Red cabbage would dye everything an unsightly color.
Ramen noodles are those square packages of instant noodles that you see in the stores. They come in a lot of different flavors. Some spicy some not so spicy.
You will need the chicken ones for this recipe and you will also be using the flavor packet which is included.
I used Chinese rice wine vinegar in this. You can use just plain white vinegar. It will work just as well.
I like to use light olive oil, but you can use canola oil if you wish. I also have a confession to make here. I used a one to one sugar substitute in this as I am a diabetic. Swerve granulated sugar. It works very well.
Also I used salted cashew nuts and unsalted sunflower seeds.
HOW TO MAKE CRUNCHY CASHEW SLAW
Nothing could be easier. This goes together in a flash, especially if you are using a prepared package of coleslaw mix. Otherwise you will need to take the time to shred your own, but even so, that doesn't take too long.
Place the coleslaw mix in a bowl. Crush the noodles from the packet of ramen and add them to the coleslaw. Reserve the seasoning packet.
Whisk together the oil, vinegar, sugar and reserved seasoning mix.
Pour this dressing over the coleslaw/noodle mix in the bowl and toss to combine. Cover and chill for two hours. (Don't chill it overnight as the noodles become soggy.)
When you are ready to serve add the cashew halves and the sunflower seeds, tossing to mix them in well. Serve immediately.
It is not recommended that you make this much more than a few hours ahead of time as the noodles will soften in the dressing. That doesn't really bother me overly much however, and so I am just as happy with this the second day as I am on the first day!
Its all a matter of taste I guess! Crusty bread goes very well with this as well. It also makes an excellent side dish for a week night supper and I will be honest, I enjoy it in a packed lunch, but again, I don't mind soggy noodles.
There are a lot of versions of this salad out there. You can add all sorts of things. I have even seen it with mayonnaise added. Spring onions go well.
I like it in this very basic version myself. It quick, easy and delicious. That works for me on every level!!
Cashew Slaw
Yield: 5 to 6
Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M
Simple to make and scrumptious. I could eat a bowl full of this and nothing else. It is crunchy, salty, sweet, yummy.
Ingredients
- 8 ounces (226g) of coleslaw mix (grated cabbage and carrot)
- 1 package chicken flavored ramen noodles
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (60ml) light olive oil
- 1/2 cup (55g) roasted cashew halves
- 1/2 cup (55g) shelled sunflower seeds
Instructions
- Place the coleslaw mix in a bowl. Crush the noodles from the packet of ramen and add them to the coleslaw. Reserve the seasoning packet.
- Whisk together the oil, vinegar, sugar and reserved seasoning mix.
- Pour this dressing over the coleslaw/noodle mix in the bowl and toss to combine.
- Cover and chill for two hours. (Don't chill it overnight as the noodles become soggy.)
- When you are ready to serve add the cashew halves and the sunflower seeds, tossing to mix them in well. Serve immediately.
And that's not all. I was reading today where the cost of food is expected to rise between five and seven percent over the next year. Bakery products, dairy products, meat, fruit and vegetables, seafood, etc. Its all expected to increase.
What's more, the cost of eating out is expected to increase by six to eight percent. I think its pretty fair to say that we are all going to be affected by this to one degree or another. To that end I thought it would be fun this morning to share some of my penny pinching main dishes.
Dinner on a Dime. Hearty main dishes that will fill up empty bellies without draining your bank account! Delicious, easy to make and using a variety of ingredients, these are real family pleasers!
A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey.
This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
A delicious potato casserole that I adapted from another site. I tried to cut down on the fat and make it a bit healthier.
With chicken, potatoes, sweet potatoes, ham (or Canadian bacon), cheese, spring onions. This is a real family pleaser.
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well!
In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
I really love meals like this. Economical, homey, comforting . . . I could eat like this every day of the week but I don't.
It is a real family pleaser all round. With a bit of salad and perhaps some crusty bread, its a real family pleaser. Don't ever underestimate the appeal of the occasional tin of Spam.
New, fresh and delicious. Exciting even! I added a quantity of lightly sautéed vegetables. Its amazing what you can put together using just a little bit of this and a little bit of that!
Beef, vegetables, rice and the perfect blend of seasonings. This is really quick, easy and incredibly tasty!
This has to be one of my all time favorite suppers. Its hearty and delicious and very simple to make.
I wish I could tell you how many times I have made this deliciously thick and hearty soup. If I had a nickel for every time, I'd be rich. Totally and utterly rich!
I adore roasted vegetables of any kind. Roasting helps to enhance the natural sweetness of any vegetable. I really love the caramelized edges and almost-stickiness to them that happens when you roast them. I am drooling here.
Add some toasted buns if you wish to tuck the sausage and peppers into, or bake a potato to have along side and you have a really delicious family dinner that nobody will turn their noses up at!
This is one of my absolute all time favourite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it.
I love recipes like this. They may seem a bit old fashioned, but they are always delicious and you don't really need to buy in anything special to make them. Most of the time you will have everything you need right in the house to make them.
I usually poach chicken to use in this recipe. You can also use leftover cooked roast chicken or the leftovers from a rotisserie chicken.
Not only is this delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split. There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . a couple of cheeses . . . dried herbs, and some chicken stock and that's basically it!
This always goes down a real treat with some crusty bread, or crackers, or even a fresh batch of biscuits on the side!
We eat a lot of chicken in this house, and I have a bazillion ways of making it tasty. This dish is soft of like an oven baked pilaf.
Nice and garlicky and filled with lots of bits of chicken . . . . and don't hate me . . . cheese.
TEN TIPS FOR PLANNING MEALS ON A BUDGET
1. Shop the fliers and plan out your menus before going shopping. Stick to the list.
2. Plan at least one meatless meal a week. Lentils, beans, peas, eggs, peanut butter, tinned fish etc. All offer great tasting protein at a good price.
3. Take stock of what you already have in your pantry, refrigerator or freezer, and buy accordingly.
4. Eat more grains. Rice, barley and couscous are readily available these days and can go a long ways in bulking out pricier ingredients such as meat and cheese.
5. Avoid recipes that require specialty ingredients or ingredients you know you are only going to use once or twice. Often a suitable substitute can be found that can be used that is something you already have in your larder.
6. Try to eat seasonally and locally. It only makes sense to eat things when they are in season and it also helps to lower your carbon footprint. Fruits and vegetables are much cheaper when bought in season.
7. Use your leftovers. The cost of a whole chicken might seem a lot, but when you know you are going to get two or even three meals from it, it becomes a lot less of an extravagance.
8. Don't go shopping when you are hungry. You are more prone to impulse buying when your stomach is doing the talking rather than your wallet!
9. Shop the high and low shelves, rather than the middle. The middle shelves usually contain the higher priced items.
10. Don't be fooled by retail tactics to get you to spend more money. Is it really a bargain if you save 50 cents on an item because you are buying two of them, but it is costing you a dollar or more than what you were originally going to spend?
Healthy eating and feeding your family doesn't have to be expensive with just a bit of prior planning!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Here we are, almost the middle of January. I love this time of year because it gives me permission to feed my soup appetite. Lets face it these Winter months are the perfect time of year to feed your soup appetite! Nobody feels like a hot bowl of soup in the summer months.
Come January however, and we all start craving something hot and rich to warm our bellies. Not as a starter. Not as a lunch. We want a hearty bowl of soup that will warm us up and, with a crisp roll or fresh thick slice of bread, fill our bellies in a way that nothing else quite can!
Soup suppers that are truly satisfying both to the appetite and the soul. These ten recipes are some of my and my family's favorites. I think you will enjoy them as well!
Soup with dumplings? Count me in! Especially cheese dumplings. Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge.
This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!
Stone Soup was one of my children's favourite storie when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup.
Its a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
This potato soup is a delicious bowl filled with all the comfort food goodness of a loaded baked potato. Rich and belly warming, this is sure to become a favourite!
What's not to like about a rich and creamy soup that is loaded with cheddar cheese, crisp bacon, sour cream and spring onions?? Nothing that's what!
A deliciously hearty beef soup filled with loads of vegetables and rich flavors. You can use leftover roast beef for this, or deli beef, or even brown some ground beef.
A puff pastry crouton is sprinkled with everything bagel seasoning and baked until crisp. Ready to float on top of each serving of that delicious soup!
This is a fabulously tasty chicken soup, with fresh flavours! It uses chicken stock along with lemon juice.
You might think the lemon would be overpowering, but it really isn't. It adds a lovely layer of flavour that is quite pleasant! It is delicious and hearty. You can make everything up to adding the pasta ahead of time, but do wait until not too long before serving it to add your pasta.
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious.
This is gorgeous ladled into heated bowls and served hot with some crusty bread.
This soup is rich and delicious with an abundance of East Indian/Asian flavours and filled with meaty chunks of turkey, plenty of vegetables and rice.
There is a gentle hit of heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.
Its amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!!
This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good grated cheese! Some garlic toast on the side would be great!
Sweet onion, meaty mushrooms, lemon, dill, sour cream and a good stock all work together to create something with is sublime and quite simply delicious. There is no other word to describe it.
Not is this soup incredibly tasty, but it is also really quick and easy to make. Do make the croutons. I have always felt a bit of something atop a bowl of soup turns it from something into SOMETHING!
Simple to make, hearty and delicious. I don't know what else a person could ask for than this!
This soup is hearty and filling and filled with lots of veggies and smoky bacon. Perfect for a cold winter's day.
HINTS AND TIPS FOR MAKING THE BEST SOUPS POSSIBLE
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
2. An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish. It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve. Passing it through a sieve will remove any solids and make for a creamier soup.
3. If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard. Alternately you can pass several layers of paper towel across the top, just skimming it. The paper towel will soak up the fat very easily.
4. Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.
5. Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups. There are also certain vegetables whose textures alter a bit when frozen, such as potatoes. You may, or may not, like the texture of them afterwards.
6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.
7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it. You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.
8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.
9. I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven. You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.
Scraps of pastry rolled out and cut into shapes, then baked until crisp. Potato skins toasted in a hot oven until crisp and golden, and topped with cheese. Stale croissants, sliced into thin slices crosswise, sprayed with low fat cooking spray and then toasted in a hot oven.
There is no end to the possibilities when it comes to creating something tasty and crisp to flat on top of your soup!!!
10. Always ladle your soups into heated bowls or mugs. This just helps to keep the soup hot for longer and makes for a much better presentation.
I hope you have enjoyed the selection of hearty soups I have chosen to share with you today!! What are your favorite soups? Do you have any suggestions or questions? I really want to help! Just pop them into the comments section below!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
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