Brussels Sprouts, Cabbage and Carrot slaw is a delicious and tangy slaw.
• 3 T olive oil
• juice of 1 fresh lemon
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard powder
• 2 tsp sugar
• 1 cup Brussels Sprouts, shredded
• 1 1/2 cups cabbage, shredded
• 1 1/2 cups carrots, shredded
• 1/4 cup green onion, chopped
1. In a large mixing bowl whisk oil, lemon juice, salt, sugar, pepper and mustard powder until smooth.
2. Toss in the Brussels sprouts, cabbage, carrots and green onion. Stir well and let marinate in refrigerator for 1 hour or more before serving.
This is a free pattern that was originally found on the Wool Needlework website.
Bolero in Kureyon
Yesterday I baked a great new bread which is a variation of the Yogurt Yeast Bread. I added 3/4 cup of ground fresh brazil nuts. The best way to grind these nuts is by adding 3/4 cup of bread flour to the nuts in a food processor. Then add the flour/nut mixture to the bread recipe when you are adding the dry ingredients.
Here’s a recipe for an easy sauce to serve with shrimp and rice.
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup boiling water)
1 T finely chopped crystalized ginger
2 tsp. dried minced onion flakes
1 T coconut milk
1 tsp lemon-pepper seasoning
1 T cornstarch or tapioca starch
Directions: Mix all ingredients in a microwave dish. Microwave for 1 minute, then stir. Repeat cooking one minute at a time and stirring until sauce is thickened.
Makes 1 1/4 cups of sauce.
These are some odds and ends of our winter meals, enjoyed for lunch or dinner.
Cheater’s Congee Soup
Congee is basically a rice gruel which can be embellished with all manner of leftovers for a delicious soup.
Here’s my speedy version:
Start with a batch of cooked and cooled sushi rice or other Japanese short grain white rice. Get out your food processor and put about 2 cup of cooked rice in it. Add 1 1/2 cups of water and pulse to get a slightly chunky puree.
Transfer the rice puree to a large microwave casserole dish (I use Corningware) and add 2 tsp. finely chopped crystalized ginger. If you prefer fresh ginger, use 1 T grated ginger. Add about 2 cups of additional water and microwave for 6 minutes. Cooking time is not exact – you want a creamy mixture that is not too thick. Add a pinch of salt, if desired.
Before serving, assemble all the garnishes – today I have cooked vegetables, shrimp, spring onion and mint.
Cheese Spread and Date-nut Spread
For the cheese spread, I combine an equal proportion of light cream cheese with goat cheese or fresh mozzarella cheese. You can blend the cheeses in a food processor or electric mixer. Serve with Date-Nut spread on toasted whole grain bread. This cheese spread freezes well.
Start with dates that have the pits removed. Put dates in a food processor and pulse a few times to chop coarsely. Then add some walnuts and pulse the mixtures a few more times. Last, add a glug of Triple Sec liqueur and pulse to get a spreadable texture.
Shrimp and Spaghetti
I heat up some Costco cooked shrimp, and remove the shell part on the tails. I serve the shrimp over veggie (tomato) spaghetti, usually with a cream sauce and fresh parsley.
It’s soup season and I finally found a package of the good green lentils at Trader Joe’s.
Here’s my (meatless) version of a basic lentil soup. Below are some pics of the soup in progress.
Green Lentil Soup
The Three Sisters Story
Modern day agriculturists know it as the genius of the Indians, who inter-planted pole beans and squash with corn, using the strength of the sturdy corn stalks to support the twining beans and the shade of the spreading squash vines to trap moisture for the growing crop. Research has further revealed the additional benefits of this “companion planting.” The bacterial colonies on the bean roots capture nitrogen from the air, some of which is released into the soil to nourish the high nitrogen needs of the corn. To Native Americans, however, the meaning of the Three Sisters runs deep into the physical and spiritual well-being of their people. Known as the “sustainers of life,” the Iroquois consider corn, beans and squash to be special gifts from the Creator. The well-being of each crop is believed to be protected by one of the Three Sister Spirits. Many an Indian legend has been woven around the “Three Sisters” – sisters who would never be apart from one another- sisters who should be planted together, eaten together and celebrated together.