Color Cole Slaw

 

Color Cole Slaw

We have some lovely purple cabbage in our garden, so it seemed like a good time for a new twist on cole slaw. It's a great side dish and could also be used as a garnish for fish tacos.

2 cups shredded purple cabbage

2 cups shredded Napa cabbage

3/4 cup diced red bell pepper

3/4 cup diced celery

1 1/2 cup grated carrot

1/2 cup mayonnaise

2 teaspoons caraway powder

2 tablespoons dill weed

1/3 cup balsamic vinaigrette 

Stir and let sit at least a half hour before serving, so that the flavors have a chance to blend a little.

The amounts are not critical; this my best estimate of what I actually used.

Mighty things from small beginnings grow.  John Dryden

Roasted Potatoes with Tender Chicken

Roasted Potatoes with Tender Chicken 

Tender chicken and crispy potatoes in one dish doesn't seem possible, but it's amazingly simple and quite delicious.

10 pieces of chicken tenders and/or boneless thighs

8 medium potatoes 

Chili powder

Salt

Butter

Marinade:

1/2 cup balsamic vinaigrette

1/4 cup soy sauce

2 tablespoons apple cider vinegar

1/3 cup water

1. Marinate the chicken for about 1/2 hour.

2. Sprinkle with salt and chili powder

3. Peel and cut the potatoes into 1 1/2 inch cubes 

4. Place the potatoes on top of the chicken/marinade layer. 

5. Gently turn the potato cubes over in order to coat them slightly with the marinade mix, but leaving the chicken on the bottom layer.

6. Sprinkle the potatoes with salt and pepper. 

Bake at 350 for about an hour and a half. At the 1 hour mark, drizzle melted butter over the potatoes. 

Potatoes will get deliciously browned on the outside and soft in the middle. Scoop the chicken and potatoes into a platter with a slotted spoon.

Love comforteth like sunshine after rain.  William Shakespeare

Banana Fritters

Banana Fritters

Most of us have seen the recipe for 2 eggs/1 banana pancakes on the Internet somewhere. I have tried that recipe and found it somewhat wanting, so I have updated a banana fritter recipe. I think you will like it!

I froze my overripe bananas. I peeled them, broke them into pieces and froze them in zip lock bags. This isn't necessary, but it's useful if you don't want to make the fritters at the same time the bananas need to be used. After thawing, I drained them in a metal strainer. 

This resulted in about 1 1/2 cups of mashed banana. 

Add: 

1/2  cup ground golden flax seed 

1/3 cup of coconut flour 

4 eggs 

2 tablespoons of cinnamon 

2 teaspoons vanilla 

Small amounts of cloves, nutmeg or cardamom can also be used. (1/2 teaspoon amounts) 

1/2 teaspoon salt 

1/4 cup chia seeds 

1. Mix very thoroughly - a mixer is probably the best way. 

2. The batter needs to sit for a bit to let the chia seeds absorb moisture. Anywhere from a half hour to overnight is fine. If the batter becomes a little too thick, add some coconut milk (any kind of milk would work) to thin it a bit. The batter should be fairly thick, though. 

3. Drop small spoonfuls in hot coconut oil and then cook over medium low heat. Little discs about 2 inches in diameter is what you are aiming for. Lots of surface area is the key to good flavor and texture.

Eat them with any toppings you like: Butter, syrup, fresh fruit, cooked fruit, chopped nuts, coconut, jam, etc. Some people might like them without any toppings.

The best way to pay for a lovely moment is to enjoy it.    Richard Bach