I don't generally like a creamy coleslaw. I'm a big fan of the Asian/ramen noodle version, usually. But tonight the hubs and kids decided to make fish and chips, so creamy seemed appropriate. This is what I made and I think it's fantastic. Hope you do too!
1 bag of coleslaw mix
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1/2 cup mayonnaise (I use Miracle Whip)
1/3 cup cider vinegar
2 teaspoons sugar (to taste)
1 teaspoon salt
1 teaspoon pepper
Directions:
Toss all vegetables in a large bowl with salt and pepper.
Whisk together mayonnaise, vinegar, and sugar.
Toss with slaw.
Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
Sunday, November 17, 2013
Wednesday, July 31, 2013
Turkey Meatloaf
Needed a use for my ground turkey tonight, and a little comfort food sounded great. Hence the next recipe. Hope you enjoy!
2 lb ground Turkey
2 eggs
1 cup of Rolled Oats
1 tsp ground cumin
1 tsp dried thyme
1 tbsp black pepper
1 tsp ground red pepper
1 tbsp salt
1 tbsp garlic powder
1/2 zucchini, grated coarsely (I used my box cheese grater)
1/2 small onion, grated coarsely
2 celery stalks, grated coarsely
2 large carrots, grated coarsely
Mix all your ingredients together in a large bowl. Grease your 9x13 pan and form the meat mixture into a loaf in the middle of the pan. Bake at 425 and check after 25 minutes. Continue cooking until done. I topped it with a sprinkling of cheddar cheese. My son added a little BBQ sauce to his.
2 lb ground Turkey
2 eggs
1 cup of Rolled Oats
1 tsp ground cumin
1 tsp dried thyme
1 tbsp black pepper
1 tsp ground red pepper
1 tbsp salt
1 tbsp garlic powder
1/2 zucchini, grated coarsely (I used my box cheese grater)
1/2 small onion, grated coarsely
2 celery stalks, grated coarsely
2 large carrots, grated coarsely
Mix all your ingredients together in a large bowl. Grease your 9x13 pan and form the meat mixture into a loaf in the middle of the pan. Bake at 425 and check after 25 minutes. Continue cooking until done. I topped it with a sprinkling of cheddar cheese. My son added a little BBQ sauce to his.
Friday, June 21, 2013
Fudgy Black Bean Brownies
I have 2 little nieces who will not eat veggies. If you have a picky eater in your life, make these yummy brownies to get some fiber in their bellies!
15 oz Canned Black Beans, Rinsed And Drained
1/2 cup Butter, Plus More For Greasing Pan
1 1/2 cups Semi Sweet Chocolate Chips
1 3/4 cup Brown Sugar
1 tablespoon Pure Vanilla Extract
4 whole Eggs
2 cups All-Purpose Flour
1/2 cup cocoa powder
1 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1/2 cup Semi Sweet Or Dark Chocolate Chips
Preheat oven to 350 degrees.
Grease a 9"x 13" pan with butter.
In a food processor or a powerful blender puree black beans until smooth, scraping the sides of bowl as needed.
Fit a large heat safe bowl over a pan of boiling water. Add pureed black beans, butter and 1 1/2 cups chocolate chips. Stir with a whisk until butter and chocolate are melted and smooth. Be careful of the bowl since it will become hot! Remove from heat.
Stir brown sugar and vanilla into chocolate mixture until smooth.
Add eggs 1 at a time. Mixing thoroughly between additions until all 4 eggs have been added.
In a large bowl combine flour, cocoa powder, baking powder and sea salt. Mix until combine.
Add chocolate mixture into flour mixture and stir until just combined.
Stir in chocolate chips.
Pour into prepared baking pan and smooth the top of brownies using a spatula.
Bake brownies for 30 minutes. The might appear under done but will continue to bake in the pan after removed from oven.
15 oz Canned Black Beans, Rinsed And Drained
1/2 cup Butter, Plus More For Greasing Pan
1 1/2 cups Semi Sweet Chocolate Chips
1 3/4 cup Brown Sugar
1 tablespoon Pure Vanilla Extract
4 whole Eggs
2 cups All-Purpose Flour
1/2 cup cocoa powder
1 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1/2 cup Semi Sweet Or Dark Chocolate Chips
Preheat oven to 350 degrees.
Grease a 9"x 13" pan with butter.
In a food processor or a powerful blender puree black beans until smooth, scraping the sides of bowl as needed.
Fit a large heat safe bowl over a pan of boiling water. Add pureed black beans, butter and 1 1/2 cups chocolate chips. Stir with a whisk until butter and chocolate are melted and smooth. Be careful of the bowl since it will become hot! Remove from heat.
Stir brown sugar and vanilla into chocolate mixture until smooth.
Add eggs 1 at a time. Mixing thoroughly between additions until all 4 eggs have been added.
In a large bowl combine flour, cocoa powder, baking powder and sea salt. Mix until combine.
Add chocolate mixture into flour mixture and stir until just combined.
Stir in chocolate chips.
Pour into prepared baking pan and smooth the top of brownies using a spatula.
Bake brownies for 30 minutes. The might appear under done but will continue to bake in the pan after removed from oven.
Tuesday, March 26, 2013
Thai Curry Soup
Ive had a nasty headache all day. I don't know why, but it has made me crave Asian food. I did not want the crappy stuff they serve at the local Chinese buffet restaurants, so I made this instead. My oldest son made some fried rice, and the whole meal hit the spot. And guess what, my headache is gone!
2 cans coconut milk
1 box chicken stock
1 onion diced
1 sweet potato, chopped
2 carrots, diced
1/2 head cauliflower, chopped
1 can chunk pineapple, drained
1 can garbanzo beans
3 cloves garlic, minced
1 knob of ginger, peeled and grated
1 tbsp curry powder
1 tbsp turmeric
Olive oil
Salt and pepper
Sauté all vegetables but the garbanzo beans in some olive oil. Pour in the coconut milk, stock and spices. Simmer until the Vegs are tender, about 20 minutes. Stir in garbanzo beans. Salt and pepper to taste.
2 cans coconut milk
1 box chicken stock
1 onion diced
1 sweet potato, chopped
2 carrots, diced
1/2 head cauliflower, chopped
1 can chunk pineapple, drained
1 can garbanzo beans
3 cloves garlic, minced
1 knob of ginger, peeled and grated
1 tbsp curry powder
1 tbsp turmeric
Olive oil
Salt and pepper
Sauté all vegetables but the garbanzo beans in some olive oil. Pour in the coconut milk, stock and spices. Simmer until the Vegs are tender, about 20 minutes. Stir in garbanzo beans. Salt and pepper to taste.
Thursday, February 28, 2013
Pear and Blue Cheese Crisps
So, last Sunday, we decided to have a family cook day. Everyone drew their meal choice out of a hat (well, a popcorn bowl). My oldest son got appetizer. He scoured my Food Network and Rachael Ray magazines, and this is what he came up with. They were delicious! Everyone in the family agreed. The warm pear paired with the creamy, melty cheese was so yummy. Hope you enjoy as much as we did!
1 pkg pitas
2 pears (he used 1 Bosc and 1 Bartlett)
1 pkg of blue cheese
Dried rosemary
Preheat your oven to 425. Cut the pitas into triangles. Brush pita with olive oil. Slice the pears and put a slice on each pita triangle. Top with a crumble of blue cheese and sprinkle with rosemary. Bake for 10 minutes and enjoy!
1 pkg pitas
2 pears (he used 1 Bosc and 1 Bartlett)
1 pkg of blue cheese
Dried rosemary
Preheat your oven to 425. Cut the pitas into triangles. Brush pita with olive oil. Slice the pears and put a slice on each pita triangle. Top with a crumble of blue cheese and sprinkle with rosemary. Bake for 10 minutes and enjoy!
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