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
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!
I grew up in a home where dishes like this were not really served very often. My mother would make Pate Chinoise for my father from time to time, which we had to eat as well. Pate Chinois is a French Canadian version of Cottage pie, using minced beef, mashed potatoes and corn or peas. My mom always used peas, and tinned ones. She also used cheap ground beef, which I did not like at all. It was full of bits of gristle. It was never my favourite meal, but my father love LOVED it! Perhaps I was just too picky.
People often confuse the two, Cottage Pie and Shepherd's Pie. Traditionally both were dishes invented to use up the leftover gravy and veg from the Sunday dinner. With beef being used in the Cottage Pie and Lamb in the Shepherds Pie.
Most people just use the names interchangeably for the both. I can be a bit pedantic however . . . it is one of my weaknesses . . . for Shepherds Pie I use lamb and for Cottage Pie I use beef. It can be leftover or fresh ground, though. I am not quite that picky!
Basically both are casseroles with meat and a flavourful gravy on the bottom, a layer of vegetables and a lovely thatch of mashed potato on top!
These types of meals are my Todd's favourites. In fact today he had two helpings. He normally doesn't exceed his one serving of anything, but he was really enjoying this.
I have a secret ingredient for the potato thatch. I always add a tiny bit of cheese, which really helps it to brown to a nice golden brown and adds just a touch of flavour. Sometimes I will add a bit of horseradish to either the gravy or mash for a Cottage pie, because it goes so well with beef.
I like to make a pattern in the potatoes with a fork. Today it was a basket weave. Not hard to do at all. You don't have to do that, but do try to rough them up a tiny bit so that you can get some crispy golden edges!
I also use frozen petit pois . . . not tinned or leftover cooked. And I don't thaw them out before putting it together. I just layer them on frozen. The heat from the filling and the mash will cook them perfectly. (I have a real dislike of over-cooked peas. I can't help it.)
The gravy is also very simple to make. Of course if you happen to have leftover gravy from the Sunday lunch that would also work, but it is very simple to make your own from scratch.
I start by sweating a mirepoix of fresh vegetables in some butter . . . carrot, swede, onions and celery . . . aromatics and real flavour boosters! Especially when you have sweated them in a bit of butter.
A good beef stock made from a quality beef stock cube or gel pack. I like the Knorr ones. Some Tomato puree (tomato paste in the US), or yes even ketchup will work. If you are using ketchup leave out the HP Sauce. Just use a splash or Worcestershire.
I use herbs as well . . . to be specific, Summer Savoury . . . its an Eastern Canada thing. You can use Marjoram or thyme . . .
Today I made a delicious coleslaw to go along with it. Salad is nice also. Todd likes a slice of bread and butter with his. You could serve any vegetable on the side. Green beans and carrots are nice. I like salad.
Its a great way of stretching out leftovers. I do like a thick gravy with mine. I don't like it too soupy, but if you do, then you could certainly add more gravy, or make your gravy thinner, but do bear in mind that the potatoes will absorb some of the gravy, so you want your gravy to be a bit on the thick side and your potatoes as well. You don't want a soupy thatch!
Yield: 4
A Simple Cottage Pie
prep time: 20 minscook time: 45 minstotal time: 65 mins
Simple, delicious, and a family pleasing comfort food.
ingredients:
400g leftover roast beef, roughly chopped (about 3 cups)
1 TBS butter
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
1/2 carrot, peeled and grated
a cube of swede (rutabaga) peeled and grated
1 TBS tomato puree
1 TBS plain flour
1/2 TBS brown sauce (HP sauce)
400ml well flavoured beef stock (1 1/2 cups)
1/2 tsp summer savoury
salt and black pepper to taste
100g frozen peas (1 cup)
For the potato thatch:
6 medium potatoes, peeled and cut into chunks
warm milk
a knob of butter
salt and pepper
2 TBS grated cheese (Parmesan or cheddar)
melted butter to brush (optionalinstructions:
Put the potatoes in a pot of lightly salted water and
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
Melt the butter in a skillet. Add the
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
Preheat the oven to 200*C/400*F/ gas
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
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We are really going to enjoy the leftovers today for our tea! Dishes like this have a habit of tasting even better the next day! Bon Appetit!
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