Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
.JPG "Toasty Leftover Porchetta Sandwich")
I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
.JPG "Toasty Leftover Porchetta Sandwich")
So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
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.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
.JPG "Toasty Leftover Porchetta Sandwich")
WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
.JPG "Toasty Leftover Porchetta Sandwich")
You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
.JPG "Toasty Leftover Porchetta Sandwich")
HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
.JPG "Toasty Leftover Porchetta Sandwich")
Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
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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.
When I was growing up Saturday night was always baked bean night. Mom used to make her own baked beans most of the time. She would soak the dried beans over night in cold water.
Early in the morning she would be parboiling the soaked beans on top of the stove. She always added a pinch of baking soda to the water. I am not sure why, but I can remember them foaming up and she would skim off the foam and then discard it.
(I just looked it up and it is thought that adding soda to the beans makes them less gassy, or takes out the snap as mom would say!)
To them she would add molasses, brown sugar, cider vinegar, mustard, salt and pepper. Enough of the soaking/boiling water would also be added so that they were just covered.
A whole onion, peeled would be pushed down into them and then salt pork laid over the top.
These would bake in a slow oven all day. As the day wore on you could smell them baking and the smell was gorgeous.
About an hour before they were finished, she would take them out of the oven and mash a cup full of the beans, stirring them back into the crock. This thickened them.
You could not ask for a more delicious supper. With brown bread, sometimes ham, sometimes wieners. We didn't care, either or.
If we were having wieners she would fry them in butter. Oh my but the two things were so fabulous together. To this day I still adore having beans with wieners. (Also known as frankfurters or hotdogs.)
These days I am not likely to bake myself a whole crock of beans however. With there only being me in the house, it just isn't practical. It is something I might do when my family comes to visit, but not when its just me.
That doesn't mean that I can't still enjoy the odd baked bean supper and this recipe for Skillet Beans & Wieners is a great way to do that! Its simple and delicious, and goes together lickety split! The original recipe fed six people and so I cut it in half to feed only three.
WHAT YOU NEED TO MAKE SKILLET BEANS & WIENERS
There is nothing complicated about this.
- 1 can (16 ounce/420g) baked beans
- 1 small onion, peeled and finely chopped
- 2 slices streaky bacon, chopped
- 4 hotdogs/wieners/frankfurters cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar, packed
- 2 tsp canola oil
I like to freeze my bacon in single slices. I roll each slice up and place them next to each other in a zip lock baggie before putting them into the freezer. Ready to take out, one or two at a time, and then chop while still frozen. Its easy.
If you are in the UK, chances are you are using beans in tomato sauce. In that case add a TBS of dark treacle to the mix.
Also if your beans are really liquid-y, I would drain away some of the liquid. You don't want the end result to be too soupy.
Today I used a can of Bush's Baked Beans with Pork. Mom used to buy Grave's beans when she bought baked beans, but I bought a can a few months back and they were not the Grave's baked beans I was used to. I do not recommend. (Sorry, just saying.)
I am also a bit fussy when it comes to wieners or hotdogs. I like the all beef ones. I don't really like chicken dogs or cheap hotdogs and I abhor Larsen's which is a brand name you can get here. They smell like socks, and not clean ones. (Again, just saying.)
HOW TO MAKE SKILLET BEANS & WEINERS
Its not rocket science, and you might not even need a recipe, but if you do it this way, it is mighty good.
You might question the use of a bit of oil when there is fat on the bacon and in the hotdogs, but trust me, you do need a little bit of it as it helps to prevent the bacon, onions and wieners from sticking to the pan.
Heat the oil in a medium skillet over medium heat. Add the onions and bacon. Cook, stirring occasionally, until lightly browned.
Add the cut up wieners and continue to cook, stirring occasionally, until the wieners are starting to brown.
Add the remaining ingredients and bring to the boil. Reduce to a slow simmer and continue to cook for about 25 minutes, or until slightly thickened.
Serve hot, spooned onto warm plates with your favorite sides! On this day I enjoyed mine with some scalloped potatoes and crusty bread.
I can tell you however that corn bread and coleslaw are also really wonderful with this meal. And, even though it is meant for a small batch, as a singleton there will be leftovers, but no worries. This is fabulous reheated the next day with some toast for another simple supper or lunch.
You know it really is often the small things in life which bring us the most pleasure, and this simple supper is a real single or family pleaser. To feed six people, simply double the amounts of everything.
The heart wants what the heart wants sometimes you know, and on this day my heart wanted this. I was very content with this simple meal.
Skillet Beans & Wieners (small batch)
Yield: 3
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick and easy meal to prepare on busy days. I like to serve it with scalloped potatoes, bread and butter, but coleslaw and cornbread are also favorite go-withs!
Ingredients
- 1 (16 ounce/420g) tin of baked beans, undrained
- 1 small onion, peeled and finely chopped
- 2 slices of bacon diced
- 4 smoked frankfurters (wieners) cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar
- 2 tsp canola oil
Instructions
- Place the oil into a medium sized skillet and heat over medium heat. Add the bacon and onions.
- Cook, stirring frequently, until they have started to lightly brown. Add the wieners. Continue to cook, until most of the wieners are lightly browned.
- Add the baked beans, ketchup, mustard and brown sugar. Mix well together. Reduce the heat to low.
- Simmer for 25 minutes or so, until slightly thickened. Serve hot.
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