Slightly modified version of recipe in Moosewood Restaurant Daily Special
4 cups shredded green cabbage
2 celery stalks, chopped
1.5 cups peeled, grated carrots
1/2 red bell pepper, seeded & diced
1 heaping Tbsp minced red onion
1/4 cup white vinegar
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
2 tsp Trader Joe's Sweet & Hot Mustard
a few drops of Tabasco sauce
1/4 cup canola oil
1. Place cabbage in a serving bowl. Sprinkle celery evenly on top of cabbage, then carrots, red peppers, and onion. Do not stir.
2. In a small bowl, combine vinegar, sugar and salt until dissolved. Stir in black pepper, mustard, and Tabasco. Pour evenly over the vegetables.
3. In a small pan on the stove, heat the oil until there are a few ripples in it. Pour the oil over the slaw, aiming especially for the onions and peppers.
4. Let stand at least 5 minutes, then toss and serve.
Tuesday, January 3, 2012
Tuesday, November 22, 2011
Lorraine's Brussels Sprouts
One of our neighbors brought this dish for Thanksgiving and the brussels sprouts fans in the group loved it.
1 lb brussels sprouts
2 T Dijon mustard
1 cup dried cranberries (soaked in hot water for 10 minutes, then drained)
2 T butter
1/4 cup honey
salt & pepper to taste
1. Trim sprouts and cut an X in the stem. Remove outer leaves. Soak for 10 minutes in lightly salted water.
2. Steam sprouts for 8 minutes, until almost tender. Drain and rinse until they are bright green. When cool, cut into quarters.
3. Melt butter, and cook sprouts in it for 1 minute.
4. Mix honey and mustard and add to pan with sprouts. Add cranberries.
5. Heat over medium until tender.
1 lb brussels sprouts
2 T Dijon mustard
1 cup dried cranberries (soaked in hot water for 10 minutes, then drained)
2 T butter
1/4 cup honey
salt & pepper to taste
1. Trim sprouts and cut an X in the stem. Remove outer leaves. Soak for 10 minutes in lightly salted water.
2. Steam sprouts for 8 minutes, until almost tender. Drain and rinse until they are bright green. When cool, cut into quarters.
3. Melt butter, and cook sprouts in it for 1 minute.
4. Mix honey and mustard and add to pan with sprouts. Add cranberries.
5. Heat over medium until tender.
Tuesday, November 1, 2011
Grilled Broccoli and Lemons
I found this in a "10 ideas for: broccoli" article in real Simple. It may not sound like much, but it's really quite tasty. I think I like the roasted lemons the most.
Total time: 20 minutes
Serves: 4
1 bunch broccoli, cut into 8 large spears
2 lemons, quartered
2 Tbsp olive oil (+ more)
salt & pepper
1. In a large bowl, toss the broccoli and lemons in the olive oil. Season with salt and pepper.
2. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes.
3. Squeeze the lemons over the broccoli and drizzle with additional olive oil.
Total time: 20 minutes
Serves: 4
1 bunch broccoli, cut into 8 large spears
2 lemons, quartered
2 Tbsp olive oil (+ more)
salt & pepper
1. In a large bowl, toss the broccoli and lemons in the olive oil. Season with salt and pepper.
2. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes.
3. Squeeze the lemons over the broccoli and drizzle with additional olive oil.
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