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

Tropical Truffles

Tropical Truffles

1/2 cup macadamia nut butter
Substitute cashew butter if this is too hard to find.
 3/4 cup cocoa powder
 1/2 cup butter
 3/4 cup finely chopped macadamia nuts
 1/3 cup chopped dried pineapple
 1/2 cup chopped dates

Coating
3/4 cup powdered sugar
3/4 cup almond meal
1/2 cup finely shredded coconut

1. Let the butter melt in a slow cooker while you chop and assemble all of the other candy ingredients.
2. Stir everything together and drop spoonfuls on waxed paper.
3. When these have cooled, roll them into roundish shapes and roll them in the coating.
4. Refrigerate between sheets of wax paper. Remove them from the refrigerator 10 - 15 minutes before serving.

Days and months are travelers of eternity. So are the years that pass by.  Matsuo Basho

Crab Cakes

 

Crab Cakes are a favorite in our family. We eat them as a main dish, but they are always a favorite appetizer.

If you are allergic to shellfish or don't eat shellfish, this recipe is also good with salmon or other cooked fish.

4 cooked potatoes (roasted or steamed)
Parsnips or carrots work well instead of or in combination with potato.
8 ounces cooked crab meat

1 Medium onion, minced
4 cloves garlic, minced

1 teaspoon tamarind
1 tablespoon fish sauce

2 teaspoons curry powder

1 tablespoon red chili flakes

2 eggs

1/4 cup butter

2 tablespoons coconut flour

1/2 cup golden flax meal

1. Saute the onion and garlic.

2. Mash the potatoes with a large fork.

3. Add the crab meat, eggs, onion mix, butter, and spices to the potatoes. Mix thoroughly. Add the coconut flour and the flax meal.

4. Coat 2 baking sheets with a generous amount of olive oil and put the pans in the oven while the oven is preheating to 350. When the oil has warmed, remove the pans and make 5 or 6 crab cake patties on each sheet. About 3/4 inch thick and 4 inches in diameter is a good size.

This recipe should make 10 - 12 patties.

Bake for 15 minutes, flip and bake for 10 minutes on the second side. You might also want to switch the placement of the baking sheets for more even cooking.

Serve the crab cakes as a main dish with rice and salad.

If you want to serve these as appetizers, make the patties much smaller and cut the baking time by about 5 minutes.

Topping:

Mix together 1/2 cup mayonnaise and 2 tablespoons sweet hot mustard for a zesty crab cake sauce.

The sun does not shine for a few trees and flowers, but for the wide world's joy.
                                                                                       Henry Ward Beecher
 

Mulled Wine

It's cold and that's a great time for a hot drink. Mulled wine is a little like sangria for winter weather.
It smells good, tastes good and looks positively cheery.

Pour your favorite wine into a saucepan, add some fresh or frozen fruit, and little of something sweet such as a liqueur, a sweet wine or if none of those are on hand, a sprinkle of brown sugar or a spoonful of honey. A few cinnamon sticks and whole cloves will add spicy warm flavor and aroma.

 Wisdom is the principal thing; therefore get wisdom:  and with all thy getting, get understanding.
                                                                                                                Proverbs

HOT STUFF BREAKFAST

This dish works best when the squash comes fresh from the garden. Pick them when they are no longer than 5 or 6 inches. The smaller the squash, the more flavorful they are.

Summer squash – all colors, sliced very thin
Chopped artichoke hearts
Fresh herbs - Chives, basil, oregano and marjoram all work well.
Poblano or Anaheim chili if you like a little heat
An Ortega chili will work if you want to start the day in a milder style
Olive oil and butter
Salt and pepper
Parmesan cheese - Reggiano if you’re feeling fabulously rich

1. Chop the pepper into small pieces and saute in olive oil.

2. While the peppers are sauteing, wash and slice the squash. Put the thinly sliced squash pieces into the saute mix, sprinkle on some salt and pepper, and continue to saute for another 5 to 10 minutes.

3. Add the herbs, butter and the artichoke hearts; then turn the heat to low. Cover the pan so that everything heats through.

4. Sprinkle a couple of tablespoons of grated Parmesan  on the vegetables just before you remove them from the stove. (Leave this out for a dairy free option.) The cheese will melt quickly and acts as a flavor enhancer for the fresh herbs and vegetables.

Serve with bacon, sausage, or eggs or all by itself for a light, but invigorating breakfast!

Man's mind stretched to a new idea never goes back to its original dimensions.
Oliver Wendell Holmes, Sr