Classic Memphis-Style Coleslaw

We have zucchini growing in our garden, and when I think “zucchini”, I think “crab” cakes. And when I think “crab” cakes, I think coleslaw! This slaw was really good! So good that husband said “You made this slaw? It’s awesome!” It was a little heavy on the mayo for me, so next time I would use a little less. But I agree, it’s awesome!

rating: 9

Classic Memphis-Style Coleslaw
recipe adapted from Southern Living Comfort Food via Our Best Bites
(http://www.barefeetinthekitchen.com/)

Yield: 8 servings

Ingredients:

1 cup mayonnaise (I used Just Mayo vegan mayonnaise)
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon onion powder or 1 tablespoon finely grated onion
2 teaspoons celery seeds
1 16 ounce bag of coleslaw mix, plain cabbage or tri-color deli style

Directions:

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving. Enjoy!

photo

Posted in side dish, vegan | Tagged , , , , , , , | Leave a comment

Havana Sandwiches

A couple of years ago we stopped in Durham, NC for lunch. We ate at a Cuban restaurant called Old Havana. We had the best lunch there! I thought about the sandwich I had there the other day, and tried to recreate it. Of course it wasn’t as good as theirs, but it was still good! Their sandwich had black beans, mustard, pickles, and “mojo sauce”. Not sure what their mojo sauce is, but I think it involves avocados. Wegmans didn’t have the right kind of bread, so I just got some really good homemade sliced “pain de campagne”, which is basically country bread. I didn’t put amounts in the ingredient list, because it all depends on how many you are cooking for. I used my ol’ George Foreman Grill for these. I thought the sandwiches were really good! Wish I knew what that mojo sauce was!

rating: 9

Havana Sandwich

Ingredients:

good bread
avocados
black beans
lime juice
pickles
mustard

Directions:

Cook black beans until warm, and add a little lime juice to pot. Put beans in a food processor and process until creamy. Mash avocados in a bowl. Get 2 slices of bread, and spread black beans on 1 slice and avocado on the other. Add some pickles and mustard. Grill in a pan.

photo

Posted in sandwich | Tagged , , , , , , | Leave a comment

Broccoli-Cheddar Soup

This recipe comes from a cookbook by Cooking Light magazine. Everything has been “lightened up” in some way, using fat-free this, low-fat that, etc. This soup was pretty good. I did use plain almond milk instead of the low-fat milk. It worked just fine. This didn’t take too long to make, either. Just have to wait on those dang potatoes to cook!

rating: 8

Broccoli-Cheddar Soup
(Cooking Light Lighten Up, America by Allison Fishman Task)
serves 6

Ingredients:

4 cups cubed peeled baking potato
1/2 teaspoon salt, divided
3 tablespoons unsalted butter
1 cup chopped onion
1/3 cup chopped carrot
1 garlic clove, minced
5 cups chopped fresh broccoli florets, divided
3 cups fat-free, lower-sodium chicken broth (I used vegetarian “chicken” broth)
2 cups plus 2 tablespoons water, divided
2 cups 1% low-fat milk (I used plain almond milk)
4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)

Directions:

1. Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.

2. While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.

3. Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.

4. Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.

5. Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.

photo

Posted in soup | Tagged , , , , , | Leave a comment

Gnocchi Alla Sorrentina

Why don’t I eat gnocchi more often? I really like it! This dish was liked by all, and my 8 year old LOVED it (he had 3 helpings of it!). I have to say that I didn’t love the sauce. It was too….something, maybe tomato-y? I don’t know what it was lacking. Anyway, gnocchi takes no time to cook, so you could use a jarred sauce and have this on the table in no time!

rating: 8

Gnocchi Alla Sorrentina
(http://www.motherthyme.com/)

Serves 4

Ingredients:

1.1 pound potato gnocchi, prepared per package instructions
1 tablespoon extra virgin olive oil
1 small whole onion, peeled
15 ounce can tomato puree
10 basil leaves
5.5 ounce fresh mozzarella
2.3 ounce Parmigiano Reggiano, grated
Salt and pepper to taste

Directions:

Heat olive oil in a medium pot over medium heat. Add whole onion and and sauté for a couple minutes.
Reduce heat to low. Stir in tomato puree, half of the whole basil leaves and a pinch of salt. Cover and cook for 15 to 20 minutes until sauce thickens.
Remove onion. Cube 3½ ounces of mozzarella and add to sauce. Stir until melted and sauce is smooth.
Roughly chop remaining basil leaves and add to sauce.
Stir in cooked gnocchi and 2 tablespoons Parmigiano Reggiano.
Heat oven broiler.
Grease 4 individual oven proof ramekins. Divide gnocchi between each ramekin. Top with remaining mozzarella and Parmigiano Reggiano.
Place ramekins under broiler and and watch carefully until cheese is melted and bubbly.
Garnish with fresh basil and serve.

photo

Posted in pasta | Tagged , , , , , , | Leave a comment

Black Eye Burger (The Easiest Veggie Burger Recipe Ever!)

I doubled this recipe, and I think when you double it, it just ends up being too dry. I did 3 cups of oats, and I could have stopped at 2 or so. I served these on sandwich bread with mustard and sliced pickles. At first they tasted really good, but then when I got to the middle of the patty, it was really just too dry. Shame.

rating: 6

Black Eye Burger (The Easiest Veggie Burger Recipe Ever!)
(http://chubbyvegetarian.blogspot.com/)

Ingredients:

1 1/2 cups drained black-eyed peas
1 1/2 cups quick-cooking oats
Kosher salt and cracked black pepper (to taste)
1 tablespoon canola oil (for pan frying)

Directions:

In a large bowl, mash the black eyed peas using a potato masher or a large fork until no whole peas are left. Add the dry oat flakes and work them into the smashed peas using your hands. Taste and add salt and pepper to taste. Gather the mixture into a ball and cover with plastic wrap. Allow mixture to rest for 15 minutes in order for the moisture to evenly distribute throughout.

Using wet hands, form the mixture into 3 or 4 patties. Make sure to smooth the edges of the patty because it makes for a more structurally sound patty. For patty melts, we prefer a larger patty to fit the sliced bread which will yield 3 patties, but for a conventional hamburger bun, which is smaller, you will get 4 patties from this recipe.

In a large pan over medium heat cook the veggie burger patties in the canola oil for 3 to 4 minutes per side or until golden brown. Serve however you like.

(Makes 3 to 4 veggie burger patties.)

photo

Posted in sandwich, vegan | Tagged , , , , , , , , | 2 Comments

Quick Beefless Tip Stew

I have been trying to make recipes using what is already in my fridge and freezer, and I made this recipe to use up the Gardein Beefless Tips I had! This was really good! I served it over mashed potatoes instead of rice. Of course this is probably a cold weather meal, but I don’t care! It was still good. The recipe didn’t mention if you should cut the mushrooms at all, so I quartered them.

rating: 9

Quick Beefless Tip Stew
(http://gardein.com/)

yield: serves 4
preparation time: 10 min
cooking time: 30 min
total time: 40 min
Ingredients:

2 Tbsp olive oil, divided
1 pkg gardein beefless tips
2 cups fresh button mushrooms
1 medium onion
2 medium carrots
2 cloves garlic, thinly sliced
1/2 cup beefless stock or vegetable stock
1 can seasoned diced tomatoes with liquid (14 1/2 oz)
1 can white navy beans (16 oz)
1 pinch salt
1 pinch freshly ground pepper
2 cups cooked white rice
1/4 cup fresh chopped parsley
Directions:

Heat 1 Tbsp oil in a large saucepan over medium high heat. Add gardein
beefless tips and cook for 3 to 4 minutes on each side until caramelized and
crispy. Remove to a bowl using a slotted spoon and add mushrooms to pan.
Sauté until they begin to release their water and begin to brown.
Shake pan from time to time to prevent mushrooms from sticking. Transfer to
bowl with beefless tips.
Add remaining 1 Tbsp oil along with onion, cut into wedges, and carrots, cut
into ¼ inch thick slices, to saucepan and sauté for 4 to 5 minutes, stirring often.
Add garlic and sauté for another minute. Deglaze pan with stock.
Stir in tomatoes, beans, beefless tips, and mushrooms. Bring to a boil before
reducing heat to low and simmering until carrots are tender, about 10 to 15
minutes. Season stew with salt and pepper.

photo

Posted in main dish | Tagged , , , , , , , , , , | Leave a comment

Kimberly’s Creamy Dressing

Lately I have been experimenting with making my own salad dressings. They have all been oil-based, and most have been really good, but the calories really add up when you use the oil. I saw this recipe in the latest issue of Weight Watchers magazine. It’s good! It’s definitely a taste you have to get used to, but I liked it. I had it for lunch, and then I had husband try it on a salad for dinner. He said he preferred the oil-based dressing I had been making (olive oil, lemon juice, white wine vinegar, honey). I just know that this one has a lot less fat and calories than that one! That makes a big difference to me!

rating: 8

Kimberly’s Creamy Dressing
(Weight Watchers magazine, May/June 2015)

Ingredients:

Greek yogurt
cilantro
lime juice
garlic

Directions:

All amounts are to taste. Mix all together.

photo (3)

Posted in salad | Tagged , , , , , , , | Leave a comment