There are not many things left I haven’t tried making into a slaw. This one dressed with a Sherry Vinaigrette. This combo would be great accompanying Thanksgiving leftovers. Even for the event itself for some fresh raw crunch. I could imagine adding some roasted chestnuts for a hardier dish.
2 Fennel bulbs
1 small organic cabbage
2 Asian Pears (round lite brown)
– Slice the fennel and cabbage on a mandolin or very finely with a knife.
– peal and grate the pears.
Mix up Sherry Vinaigrette in a separate bowl with a whisk until emulsified and then stir all together. Make as much dressing as you like, my amounts are in descending order.
– Sherry Vinegar
– Olive oil
– Salt and Pepper
– Diced Shallot
– Diced fresh garlic
This is a very versatile dish that travels well for pot lucks. It’s tasty at room temperature and it’s gluten free and vegan. I made a “mother ” batch of the citrus quinoa and currents that I’ll use a variety of ways for lunches and dinners this week. I roasted the curried vegetables to make the dish for a party Saturday night.
2 Cups rinsed Quinoa
This screen mesh strainer is your best friend for making quinoa. Rinsing the powder off takes away a bitterness.
2 Cups Stock
2 Cups Orange juice
1 Cup Currents
Salt and Pepper to taste
Mix together in a pot and bring to a boil, turn to low simmer for 15 minutes covered. When kernels are translucent, uncover and let cool and more liquid will evaporate . Fluff with a fork and refrigerate. You could do this the day before too.
For the curried vegetables I used one head of cauliflower, 1 yam, 2 carrots, 1 onion and half a head of garlic. Dice vegetables in smallish cubes, toss with olive oil in a bowl and then add curry powder and sea salt. I also added a big pinch of cumin and Berber spice.
Spread cubes on a parchment lined cookie sheet and roast for about 30 minutes on 400* or until the edges are browned.
The secret ingredient for this dish was going out to the garden and picking a bunch of fresh herbs. Mostly mint, but also some thyme, lavender and chives.
Toss all together with about 1/3 of your quinoa batch and voila! A beautiful dish that will please everyone.
In case you haven’t tried Quinoa before, do it! It’s similar to couscous, but so much more nutritious.
I get bored following a recipe even if its my own.
I’m making boat loads of cookie dough and freezing it for upcoming events. Of course we have to bake off a few of each kind to make sure it’s as delicious as I imagined. These were winners for sure! Add a pinch of black pepper if you are making them for grown ups.
I also don’t have a stand mixer, just my muscles, so I melt the butter in the microwave first. Oven at 375*
2 1/4 cups Whole Wheat pastry flour
1 tsp. baking soda
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp. salt
1 1/2 tsp. powdered ginger
1 Bag white chocolate chips
1 cup finely diced candied ginger
1 cup butter
1 Tbsp vanilla
– Mix all the dry in one bowl
– cream butter, sugar, vanilla, one egg at a time with good amount of beating to fluff up. Slowly mix in dry. Stir in candied ginger and white chocolate.
About 12 minutes until yum.
I love this for brunch or a winter cocktail party snack. The process picture above does not show the bacon, but I do believe that is the essential ingredient. Warm, smokey, sweet delight. This works really well to make ahead and finnish just as guests arrive. Preheat oven to 400*.
Cut your bacon slices in half. Par cook so its still very flexible and flat and drain on towel. Halve your dates and pan roast some Papita (raw green pumpkin seeds) with a little salt and chili flakes. You could use an almond.
Stuff each half date with as many seeds as fit in nicely, wrap with bacon.
Line a pan with parchment paper and bake for about 15 minutes, or until bacon is browned and crispy. Stick a tooth pick in each one and dab on towel before putting on your serving platter.
Two per person is a good estimate.