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 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.
Grandma's Chinese Chicken Casserole. This is one of my all-time favorite chicken casseroles. I can't begin to tell you why it is called a Chinese casserole because there doesn't seem to be anything remotely Chinese about it.
Not unless you count the crispy chow mien noodles and salted cashew nuts on top! Everything else reads like an ordinary chicken casserole!
If it was good enough for Grandma to call it Chinese, then its good enough for me to call it Chinese. No matter, its delicious which is all you need to know!
This is something I like to make when I have leftover cooked chicken to use up. I eat chicken a lot and I always have leftover chicken waiting to be used.
The original recipe called for a can of cream of chicken soup. I didn't have any today and so I made a simple chicken cream sauce to use in its place and it worked deliciously!
In fact I may never use a can of soup in this ever again!
If you can make a simple béchamel sauce or a cream sauce, then you can make the sauce for this. The only thing different I did was to add half of one of those Knorr chicken gel stock pots.
This gave it a rich chicken flavour. If you don't have one of those, use 1 tsp of chicken bullion powder. I think it would work very well. I like the gel stock pots myself. I have been using them for years and was so happy to see that they also have them here in Canada.
I cut my regular recipe in half so that it now makes only 3 to 4 servings. I would say 3 realistically. Unless you are extremely hungry and it will feed 2 generously.
This is also a great store cupboard meal. I used a pouch of the already cooked Uncle Ben's Rice. They are sized to feed two people. I used the mushroom and wild rice one.
That was a good call on my part. I loved the extra mushroomy flavor it gave to the finished dish. I like using those pouches of cooked rice. They come in handy for all sorts.
I always have several in the cupboard. Usually just brown rice or plain basmati rice, but today I happened to have the mushroom and wild.
I am not against using things like this for convenience sake. I am not a tinned soup snob, nor am I a convenience food snob. They have their uses.
And casseroles is one of them! We don't always have time to make everything from scratch, so if we can hook together a few things like this to make something truly delicious for our families, I say why not!
When I made this in the UK, I could never put the crispy chow mien noodles on top. They simply did not exist over there. I made do with just the nuts, or some cracker crumbs and the nuts.
I don't think it really matters, just so long as you have something crunchy on top to add some extra texture.
The chow mien noodles are extra nice however and beautifully crunchy. When we were kids sometimes we would buy a can of chow mien noodles and eat them as a snack.
I have not seen the canned ones since my return to Canada. Perhaps they don't make them anymore. These noodles are always nice to have in the store cupboard because they do make nice crunchy toppings on casseroles and they are a must for haystack cookies.
This really is a fabulous casserole with the crunch of celery, grated carrot, onions and plenty of chicken, all stirred together in that sauce, along with some rich mayonnaise.
I am no stranger to casserole love however. Some more of my favorites are:
Again, they are just the tip of the iceberg. If you put Chicken Casserole into the search engine at the top of this page, you will discover lots of chicken casseroles, each one as delicious as the next!
Like I said I am a huge fan of casseroles in general and I especially love chicken casseroles.
If you are looking for an extra creamy, delicious and rich chicken casserole to feed yourself and your partner, with some added crunchy toppings then you have just struck gold. This is the one for you!
I served mine with some coleslaw on the side and a splash of soy sauce and some green tabasco. Not traditionally Chinese I know, but hey ho, it tasted fabulous, and that's what counts most!
Chinese Chicken Casserole
Yield: 3 - 4
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
I cut my regular recipe in half to make fewer servings and replaced the condensed soup with a homemade sauce in this fabulously tasty old favorite! Its delicious!
Ingredients
For the sauce:
- 1 TBS butter
- 1 TBS flour
- 1/2 Knorr gel chicken stock pot
- 1 cup (240ml) whole milk
For the casserole:
- Sauce as above
- 2 cups (280g) cooked chicken, cubed
- 1 small onion, peeled and finely chopped
- 1/2 medium carrot, peeled and grated
- 1 small stick of celery, trimmed, washed and chopped
- 1/2 cup (110g) mayonnaise
- 1 pouch Uncle Ben's cooked rice, mushroom and wild rice (about 1 1/4 cups cooked rice)
- 1/2 tsp garlic granules
- 1/4 tsp coarsely ground black pepper
to finish:
- 1 cup salted roasted cashews
- 1 cup crispy chow Mein noodles
- Soy sauce and hot sauce to serve
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter an 8 inch square baking dish. Set aside.
- Melt the butter for the sauce in a small saucepan. Whisk in the flour and the gel stock. Cook for a minute. Whisk in the milk and cook, whisking constantly until the mixture bubbles and thickens.
- Crumble the rice into a bowl. Add the cooked chicken, onion, carrot and celery. Stir in the sauce and mayonnaise, along with the garlic granules and pepper. You should not need any salt.
- Pour this mixture into the prepared casserole dish. Bake in the preheated oven for 25 minutes. Remove from the oven. Scatter the cashew nuts and crispy noodles on top. Return to the oven and bake for a further 10 to 15 minutes.
- The casserole should be hot and bubbly and totally heated through.
- Spoon out to serve. Pass the soy sauce and the hot sauce. Delicious!
Notes:
If desired you can use 1 can of condensed cream of chicken soup, undiluted, in place of the sauce.
Nutrition Facts
Calories
694.24Fat (grams)
45.71Sat. Fat (grams)
10.49Carbs (grams)
40.78Fiber (grams)
2.40Net carbs
38.37Sugar (grams)
3.37Protein (grams)
28.63Sodium (milligrams)
803.45Cholesterol (grams)
111.37
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