Coleslaw on Canada Day!

Happy Canada Day everyone!!!

Tomorrow we are heading to Pelee Island for the better part of the week, and since there isn't really any access to groceries etc over there we have to bring all of our food and water with us. On the menu for the week are simple suppers, all BBQ'd and simple sides that will leave us with left overs to pick at for lunches and snacks. One thing I have made ahead of time is coleslaw. It's easy, inexpensive and will last for the duration of our stay. It's even a yummy addition to a wrap. I used a very simple basic recipe, and there are about elebenty billion different versions of coleslaw. I chose not to put onions in this one, simply because I don't want to deal with the fallout of eating raw onions every day for a week.

Coleslaw ( I know this is a ridiculously creative name right?)

The crunchy stuff-

One medium head of cabbage, red or green

Matchstick cut carrots. -I use the bagged, pre-cut ones because I am lazy ;)

Onions of your choice- green onions, sweet onion, red onion.

Dressing-

1 1/4 cup Hellmans Mayonnaise **note- I much prefer actual regular full fat mayo for this, because the 1/2 fat mayo has a completely different taste-more like Miracle Whip- and in my opinion doesn't go as well in this dressing. But, other than from a flavour perspective low fat is fine if you want to use that.

1/3 cup sugar

1/4 cup apple cider vinegar ( Next time I make this I will be using raspberry red wine vinegar. I use that in my broccoli salad in place of cider vinegar and I like it much better)

1/4 tsp celery seed

1/2 tsp creole seasoning, or seasoning salt. I used Emerils Essence. You can find my recipe for that by clicking here

1/4 tsp black pepper (if you are still using that black dust people call pepper, go out right now and buy yourself a pepper mill. After you use it, you will thank me. GO! )

salt to taste

Shred the cabbage on a mandolin  or cut it veeeerrryyy thinly. OR go buy a bag of the pre-cut stuff.

Place that in a bowl with a few generous handfulls of the matchstick cut carrots, and onions if you are using them.

Mix all the ingredients for the dressing together in a glass jar with a tight lid, shake it up and let it sit for an hour or so in the fridge.

Dump it all together and give it a good stir, or mix it up with your hands.

I store mine in a large ziploc freezer bag. It takes up less room, easily transportable for vacation, and you can squeeze all the air out. I usually just flip it over a few times before I serve it to redistribute the dressing.

Hope you enjoy!

I would love to know what your likes and dislikes are for coleslaw, or if you have a favourite recipe for it.

Cheers!

Shrimp & Mango Noodle Salad, and a Tuna and Avocado wrap

Today was hot. Really really steamy hot. So for supper I wanted something cool and refreshing. I figured wraps or sandwiches of some sort, and a salad would be perfect. While at the grocery store looking for something cool and refreshing ( aka enjoying the free air conditioning there- they keep it like an ice box) I saw a box of mangoes that were ripe and grabbed a few figuring I could incorporate that into dinner. Mangoes are delicious, and since is feels tropical outside I figured we may as well eat something tropical too.
They also had some decent looking corn on the cob.
So I came up with a shrimp and mango salad with rice vermicelli, and a tuna and avocado wrap.
The mango shrimp concoction was quite delicious and I will definitely be making that again. The tuna wrap was pretty standard as far as wraps go. I love avocado on my wraps.

 

Mango & Shrimp Noodle Salad

300 grams of rice vermicelli

1 large mango

1/4 cup lime juice

1 Tbsp brown Sugar

1 Tbsp hot chili garlic sauce

1/4 tsp salt ( next time I might use fish sauce. I didn't have any today)

cooked, peeled shrimp

1/2 cup snipped basil and mint ( 1/4 cup each)

Cook the vermicelli according to package directions. I give mine a boiling water bath. When the noodles are tender, drain them, rinse in cold water and drain again.

Peel the mango, struggle to get the pit out without wasting any of the flesh, then dice the flesh while cursing at how difficult mangoes are to pit and peel. If you don't have a  mango splitter, I highly suggest you get one. I LOVE mine. I hated trying to get into a mango before Santa left me one in my stocking a few years ago. It is easy as pie. Actually easier than pie. Pie can be time consuming... I digress.

So now that you have managed to get into your mango and dice it up, stir the lime juice, sugar, chili-garlic sauce and the salt or fish sauce in a bowl, and toss in the mango chunks, shrimp, herbs and the cooked noodles. It is ready to eat right away.

The sauce does something magical to the mangoes. I love mangoes but this was especially delicious, and even my hubby liked it and he does NOT like mangoes.

For the tuna avocado wrap-

I mixed a can of tuna with some mayo, lemon juice and dill. Spread some hummus or whatever you like on a whole wheat  wrap, add a glop of the tuna, some alfalfa sprouts, thinly sliced red pepper and red onion, a pinch of bagged broccoli slaw, some avocado wedges, some lettuce, or whatever you like on your wraps. I like a mixture of crunchy and soft things. Then  place it on some waxed paper, or saran wrap and  roll it up, and wrap it up in the waxed paper/saran so it doesn't fall apart, and if it's especially juicy it contains the drippage too. I slice it in half and peel the paper back as I eat it. 

And here is a pic of a mango splitter. You really need one. They are available at most department stores.

Thanks for looking. Enjoy!

Lentil Salad

I was at a BBQ yesterday and someone brought a lentil salad, which I had never had the pleasure of trying before. It was delicious, and since my daughter has recently decided to eat a vegetarian diet I asked for the recipe. Turns out it was from Costco. Go figure. So I attempted to make it today, and it turned out pretty darn good if you ask me. Even the Hubby liked it.
It was fast, easy, healthy and inexpensive. Right up my alley.

This is the veggies and the parsley, before I added the cooked lentils.

And the finished dish. Ok I am not a good photographer, but I assure you, it was pretty and tasty.

Lentil Salad


1 1/2 C dried lentils, rinsed
2 C water
2 C vegetable broth
1/2 C yellow onion, chopped
2 cloves garlic, minced
2 bay leaves
Combine in a med. saucepan, bring to a simmer, cover and continue to simmer 20 minutes until lentils are tender but not mushy and most of the liquid is absorbed. Remove bay leaves, drain and cool.

2 large ripe plum tomatoes, or 5 cocktail tomatoes, chopped
1/2 C red bell pepper, chopped
1/2 C red onion, chopped
1/2 C celery, chopped
3 T fresh parsley, chopped
A handful of slices almonds
1 small head romaine lettuce, chopped
In a large bowl combine all ingredients except lettuce.

Dressing
4 T lemon juice ( fresh squeezed)
1 T olive oil
1 clove garlic, minced
1 1/2 tsp italian herbs or herbs de provence or whatever combination you like. This time I used coriander, and tarragon.
1/2 tsp black pepper
1/4 tsp cayenne
1/4 tsp cumin
Shake dressing in a jar until well blended.
Drizzle dressing over lentil vegetable mixture.
Chill for an hour.
Serve on a bed of lettuce.

Greek God Salad

1 1/3 cup (330 mL) water
2/3 cup ( 160 mL) quinoa
1 cup (250 mL) diced English cucumber
½ cup (125 mL) red pepper
½ cup (125 mL) sliced or chopped black olives 
½ cup (125 mL) crumbled feta
¼ cup (60 mL) diced red onion (optional)
3 Tbsp (45 mL) olive oil
3 Tbsp (45 mL) lemon juice
1 tsp (5 mL) dried oregano
cracked black pepper to taste 

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside to cool completely.

Place the cucumber, red pepper, olives, feta, and red onion (if using) into a medium bowl. Add the cooled quinoa and set aside. Whisk the olive oil, lemon juice and dried oregano in a small bowl. Pour the dressing over the quinoa vegetable mixture and gently toss until evenly distributed. Add cracked black pepper to taste.

Quinoa Tabbouleh

Quinoa (keen-wah) is a superfood that is an easy addition to many meals. Packed with protein and low in calories, it is most like a grain with a creamy yet crunchy texture, and a slightly nutty flavor. Very filling and quite versatile it is a complete protein, and because it is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus,  it is said this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Ingredients

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Beef & Spinach Salad with cream cheese & candied pecans

Mmm a plate full of some of my favourite ingredients. 


For those occasions when you want to make an impression*taken from www.recipeshare.ca
* to be prepared ahead of time, marinating a must.

Ingredients

* 1 lb (500 g) Inside or Outside Round Marinating Steak (or Rib Eye or Strip Loin Grilling Steak)
* 1 cup (250 mL) low-fat raspberry, huckleberry or balsamic vinaigrette dressing
* 1/4 cup (50 mL) sugar
* 1/2 cup (125 mL) pecan pieces
* Steak spice, to taste
* 1 bag (283 g) washed and trimmed fresh spinach
* 4 oz (125 g) Mascarpone, Chevre, Ricotta or other cream cheese



Additional Comments
MARINATING TIME: 12 hours

Directions
1 Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag (12 hours for Marinating Steak/10-15 minutes for Grilling Steak). Discard marinade.

2 Candy-coat pecans by heating with sugar for 2 minutes in heavy frypan over high heat, stirring constantly until sugar is melted and becomes golden and syrupy. Be careful not to burn pecans.

3 Immediately remove pan from heat and use 2 forks to scoop the candied pecans onto a plate covered with waxed paper to cool. (This whole process takes only 3-4 minutes and requires caution.)

4 Season steak with your favorite steak spice and broil, BBQ or pan-fry steak for approx 4 to 5 minutes per side, to desired doneness.

5 Cut steak in thin slices across the grain. Just before serving, toss spinach with ½ cup (125 mL) salad dressing.

6 Place on plates and top with slices of cooked steak, crumbled cream cheese and pecans.

7 Sprinkle with freshly ground pepper, if desired.

Strawberry Avocado Salad

A refreshing combination of strawberries and avocado are pleasing to the palate and a nice change from regular greens and vinaigrette without going too far off the beaten path.

INGREDIENTS:
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice 2 cups torn salad greens
1 avocado - peeled, pitted and 
sliced
10 strawberries, sliced
1/2 cup chopped pecans
DIRECTIONS:
1. In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
2. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Ever Popular Broccoli Salad.

Here is our Ever Popular Broccoli Salad. One of the first things my girls learned to make on their own, to take somewhere. It remains a favourite in our house and I get requests for the recipe all.the.time.

2 heads of broccoli pulled apart into bite sized pieces
1 small red onion, diced
1 cup Hellmans mayo
1/4 to 1/2 cup sugar depending on how sweet you like it
2 TBSP raspberry red wine vinegar (you can use cider vinegar but it's not as good)
couple hand fulls of sunflower seeds, almonds, pine nuts or what ever kind of nuts you like. I use all of them together
handful of Craisins (dried cranberries)
Mix dressing together then mix with broccoli and onions, and let it sit in the refrigerator for at least 2 hours before serving.

Spinach Salad with warm orange bacon dressing

Spinnichio Salad (spinach salad with warm orange bacon dressing) Mmm this makes my mouth water just thinking about it.
*from Looney Spoons cookbook

6 cups packed fresh spinach leaves, stems removed
1 1/2 cups thinly sliced mushrooms
1 cup thinly sliced red onion rings
1 can mandarin oranges drained
2 slices raw bacon
1 TBSP lemon juice
1 clove garlic, minced
2 1/2 TBSP honey
1 TBSP white vinegar
1/8 tsp black pepper

Toss together spinach, mushrooms, onion rings, and half the mandarin oranges in a large bowl. Set aside.

In a small skillet, cook bacon over medium heat until crisp. Shake off excess drippings and transfer bacon to a blender or food processor. ***Don't discard the bacon drippings. Leave them in the skillet!!***

Add remaining mandarin oranges, and lemon juice to bacon in blender. Whirl briefly until oranges and bacon are pureed. Return orange/bacon mixture to skillet with bacon drippings. Add garlic, honey, vinegar and pepper. Mix well. Mixture should still be quite warm, however you may reheat it over medium heat if desired.

Divide salad among 6 plates and drizzle dressing over top and serve immediately.

Nutritional info per serving:
Cal: 106
Fat: 3.4 g
Carbs: 18.8 g
protein: 3 g
sodium: 116 mg
cholesterol: 5 mg

Maple Balsamic Vinaigrette

Maple-Balsamic Vinaigrette
from Eat Shrink and me Merry

1/3 cup balsamic vinegar
1/4 cup olive oil
1/4 cup apple juice
3 TBSP pure maple syrup
2 TBSP minced shallots (I have used red or sweet onions instead sometimes)
2 TBSP freshly squeezed lemon juice
1 TBSP Dijon mustard
1 TBSP chopped fresh dill
1 tsp minced garlic
1/4 tsp each of salt and freshly ground black pepper

Whisk together and store in an air tight container in the fridge for up to one week. Mix well before serving.

Nutritional info per serving (2 TBSP)

Cal: 95
total fat: 6.9 g
saturated fat: 0.9 g
protein: 0g
carbs: 8g
fiber: 0 g
Cholesterol: 0
sodium: 85 mg

Cabbage and Noodle Salad

An old favourite that always goes well. Especially at pot luck gatherings. I usually make so much that I bring it in a roasting pan. There is usually none left, but surprisingly if there is, it actually tastes good left over as well.

8 cups chopped cabbage (about 1/2 large head of cabbage)
2 green onions chopped
2 radishes, chopped (optional)
1/2 green pepper, chopped 
1/2 cup slivered almonds
2 TBSP sesame seeds
2-4 TBSP sunflower seeds
1 package Mr. Noodles uncooked and separated

Dressing:
1/2 cup vegetable oil
2 TBSP sugar
2 TBSP vinegar
1/2 tsp pepper
seasonings from the noodle packet
(I add a little salt to this)

Toss together cabbage, onions and green pepper. Set aside. Toast almonds on a cookie sheet until golden brown. Add almonds, seeds, and crunched up raw noodles to veggies. Mix well. Mix together dressing ingredients, and pour over salad. Toss and enjoy.

Mixed Salad with Blackberry Vinaigrette Recipe courtesy Emeril Lagasse

This is one amazing salad that is company worthy. It is beautiful and tastes divine. It is a little work to prepare but oh boy is it worth it!!

Recipe Summary
Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 1 minute Cook Time: 5 minutes Yield: 4 servings User Rating: 

1 tablespoon olive oil 
1 tablespoon minced shallots
1 teaspoon minced garlic 
1 pint fresh blackberries, plus extra for garnish 
1/2 cup white balsamic vinegar 
2 tablespoons balsamic vinegar 
1/2 teaspoon sugar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup light olive oil
6 cups mixed greens, well washed and spun dry
12 endive spears
1/4 cup roughly chopped toasted pistachios
4 ounces goat cheese, crumbled
1 avocado, peeled, seeded, and thinly sliced



In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds. Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth. Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour. To make the salads, in a large bowl, combine the greens with the endive and pistachios and toss with the vinaigrette until lightly coated. Season, to taste, with salt and freshly ground black pepper. To plate, divide the tossed greens among 4 plates and top with the goat cheese. Arrange 3 endive spears and the avocado slices decoratively around the edges, and serve. Garnish with extra blackberries.