This is from Bonnie Stern
- ½ head Napa cabbage or green cabbage, shredded
- ½ small red cabbage, shredded
- 4 carrots, grated
- 3 spring onions, chopped
- Handful chopped fresh cilantro or parsley (use less if desired)
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp rice vinegar
- 3 Tbsp liquid honey
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ tsp hot chili paste
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger root, grated or minced
- Place cabbages and carrots in a large bowl. Pour boiling water over and drain well. Rinse with cold water, and drain again (I skip this step)
- Toss green onions and cilantro with cabbage
- To make dressing, combine all of the ingredients until well blended.
- Toss dressing with the slaw.
- Taste, and adjust seasonings, if necessary.
This recipe is courtesy of Chuck Hughes. It is fabulous on a green salad that includes crumbled blue cheese and crumbled bacon. SO GOOD!
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 cup Canola oil
- Salt & pepper
In a small bowl, whisk together the maple syrup, balsamic vinegar, and mustard. Slowly drizzle in the canola oil, whisking until the dressing emulsifies. Taste, add freshly ground black pepper and salt until it’s just right!
These will keep for about two weeks when refrigerated. I do not “can” these. They are not as high in salt as prepared pickles. They are very crunchy!
- 1 teaspoon yellow mustard seeds
- 1 teaspoon fennel seeds
- 2 1/4 cups water
- 1 3/4 cup white vinegar
- 1/4 cup granulated white sugar
- 5 garlic cloves, smashed and peeled
- 1 tablespoon salt
- approximately 3/4 to 1 pint small “Kirby” cucumbers (the small, very rough/bumpy ones, meant for pickling), quartered lenghtwise
- 1 cup chopped FRESH dill
Toast the mustard and fennel seeds in a large saucepan over medium heat until fragrant, about 2 minutes. Stir in the water, vinegar, sugar, garlic and salt, and simmer for 10 minutes.
Combine the hot brine, cucumbers, ad dill in a large bowl and let cool to room temperature, about 1 hour.
Cover tightly with plastic wrap and refrigerate until chilled and flavourful, about 10 hours. These can be refrigerated in their liquid, in an airtight container for up to two weeks.
Drain well before serving.
We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn. Wonderful photos and tips are included with the recipe, as well as wok care etc. This is the adaptation for our own kitchen:
- 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces
- 2 Tablespoons dry sherry or rice wine
- 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
- 2 Tablespoons soy sauce
- 3 medium cloves garlic, smashed with the side of a knife
- 1 teaspoon minced jalapeno chilies, with seeds (optional)
- 1 Tablespoons oil
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cut up the ingredients: it is extremely important that all of the ingredients are cut as directed! Each piece must be of uniform size. Cut the vegetables and set them aside in a bowl. Prepare the aromatics as directed and set them aside as well.
- Make the sauce: In a small bowl, combine the sherry, broth, and soy sauce.
- Heat the wok: Turn on a stove burner to high. Set a 14” wok over the burner. The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact. Do not overheat the wok!
- Pull the wok off of the heat and add the oil: Swirl it around until it coats the sides and bottom. If the wok smokes wildly the moment you add the oil, it is too hot.
- Add the aromatics to the wok: Put the wok back on the heat. Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
- Add the vegetables: Push the garlic and chilies up the sides of the wok and add the vegetables
- Season the vegetables: Sprinkle the salt and pepper over the top.
- Set a timer for 2 minutes.
- Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
- Add the sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the centre. Stir-fry and toss to coat the vegetables.
- Cover and cook for 15 seconds.
- Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.
This is from America’s Test Kitchen, and is very good.
- 1 ¼ lbs ground turkey
- ½ cup whole-milk ricotta cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- (I tablespoon canola oil, if cooking in frying pan)
Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended. Divide the meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty. Repeat with the remaining portions.
Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes. Turn them over, and continue to grill for 7 to 9 minutes longer. The centre needs to be completely opaque.
Heat the oil in a large heavy skillet over medium heat until very hot. Swirl the oil to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook for 3 to 4 minutes longer. Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.
Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.
This is adapted from a recipe at “Skinnytaste.com”, which I highly recommend! Reminds us of New York Fries’ “The Works”
- 2 medium potatoes, yukon gold or russet, washed and dried (peel if desired)
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- coarse salt and fresh cracked pepper
- 1 slice center cut bacon, cooked & finely chopped
- 1/3 cup sharp shredded cheddar cheese
- 2 tbsp diced scallions
- 1 tbsp sliced pickled Jalapeno (jarred on canned)
- Preheat the oven to 400°. Lightly coat a large cookie sheet with olive oil.
- Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
- In a large bowl, combine cut potatoes and oil; toss well.
- Add seasoning (paprika to salt and pepper). Toss to coat.
- Place potatoes in a single layer on a lightly greased large baking sheet.
- Bake uncovered for about 25 minutes or until tender, turning once half way through.
- Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts.
- Serve with sour cream.
This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green. Adapted from a recipe by Ingrid Hoffmann.
- 1 avocado, halved, pitted and scooped out
- 1/3 cup real mayonnaise
- 1/3 cup low-fat cream cheese
- 1 jalapeno pepper, seeded and chopped
- 2 green onions, white and light green part only, chopped
- juice of 1 lime
- freshly ground black pepper
Place all ingredients, except for salt and pepper, into a blender or small food processor. Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper. Serve as a dip for sweet potato fries, or anything else you like.