Zucchini Oat Chocolate Chip Cookies (DF)

The garden continues to produce green squash at a startling rate. What a lovely problem to have. If the plants keep up like this I will surely shred and freeze a good bit of it for use in zucchini bread and mac and cheez in the colder months, but it’s nice to have some to use right now, today, when our thoughts are turning toward books, notebooks, pencils (I love the smell of new pencils) and  LUNCHBOXES. It is time for Momma to get busy making some reasonable goodies for those lunch boxes.

 photo IMG_0658.jpgWhile I was thinking about the need to start baking for school and noticing the abundant zucchini, the internet happened and mashed them together for me. I was inspired and responded with my usual “Ooooh, that looks good. What ingredients should I change?” The result got a straight yummy thumbs up from 3 of the 4 of us and even earned a “pretty good” from Ms. Picky Pants. That is a good cooking day in my house. Because of the lower fat content, these cookies are a little more biscuity than most, but ring all the necessary cookie bells to satisfy treat eaters who are willing to overlook the little flecks of green, which I think are beautiful, BTW. And so, without further ado, I give you…

Zucchini Oat Chocolate Chip Cookies (DF) inspired by these beauties.

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  • 2 1/2 c whole wheat pastry flour
  • 1 t baking soda
  • 1/4 c granulated sugar (I used turbinado)
  • 3 c rolled oats
  • 1/2 t salt
  • 2 eggs (I used flax)
  • 3/4 c applesauce
  • 1/4 + 1 T maple syrup
  • 4 T coconut oil
  • 1 t vanilla
  • 1 1/2 c grated/shredded then chopped zucchini
  • 2 c chocolate chips of your choice (DF if that’s your thing)

Preheat oven to 350. Line baking sheets with parchment.

Before you get started with the other bits, I would suggest draining the zucchini. These squash hold a surprising amount of water that can leak out while cooking and produce a steaming effect on your food that is not always desirable. To do that, place the chopped zucchini (my little man suggested chopping it smaller after seeing the shreds – “too big for cookies Mom”) in a fine mesh sieve, adding a dash of salt, stir and let sit for at least 10 minutes. Then press with a spoon to release more water. The rest of the preparation here follows the usual cookie procedure of combining dry ingredients in one bowl, wet in another and then joining the two. Combine the flour, baking soda, sugar, oats and salt in one bowl. Whisk to integrate. Combine eggs, applesauce, maple syrup, coconut oil, and vanilla in a smaller bowl and whisk to combine (this will be considerably easier if the applesauce is NOT super cold as that tends to harden the coconut oil). Add wet to dry and stir to combine. Add zucchini and stir to distribute. Add chips and stir to distribute.

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Place dough on parchment sheets in blobs approximately 1 1/2 Tbs large (I use one of these cookie scoops). Then gently press with a spoon or fork to flatten a bit (they will not do it on their own and your end result will be weird if you don’t). Bake for 14-16 minutes or until edges have slightly browned. Allow to cool on the baking sheet for at least 3 minutes before transferring to wire cooling rack. You should eat one at this point, while the chocolate is still melty. Delish!

Pickled Green Beans

Our Pantry Penchants are sometimes quite clear.  We have toyed at times with re-naming the blog My Sister’s Sweet Potatoes…. My Sister’s Pancakes….. and now I guess we’ll have to consider My Sister’s Pickles as well.  I hope you like pickles as well as I do, so you won’t mind another pickle recipe, and I offer the explanation that my preference for pickles is related to a problem.  My son, who used to enjoy lots of raw vegetables has somehow lost his taste for raw veggies.  We have a rule that before any non-produce snack is eaten, a piece of produce must be consumed.  Fruit is easy and always an option, but in the past he was also willing to eat raw sugar snap peas, grape tomatoes, carrots, green beans, slightly pickled (raw) cucumbers or salad (although that is generally only with a bit of pressure).  We do also keep leftover roasted potatoes and other cooked veggies as an option but as far as raw vegetable go, we are down to pickled (raw) cucumbers, carrots (under duress) and salad (duress-er).  He eats cooked vegetables and I still freely load any dish with veggies that I can, but I’m thinking that perhaps if I can cold-pickle some more veggies, that would provide us with another veggie snack.  These green beans are not strictly raw, but they aren’t cooked much…. so I’m going to give it a go!  The recipe I found was a dill-y concoction but my son generally prefers the sweet (surprise, surprise), so I made up a batch of both which are currently getting flavored up in the refrigerator.  I leave you the recipes and then I will sleep while my green beans soak in flavor!!

Pickled Green Beans – adapted from Marlene Koch’s Eat What You Love Everyday, as presented by Snack Girl on her blog

1 cup distilled vinegar
3/4 cup water
1 garlic clove (Ms. Koch used 2 garlic cloves)
1/4 cup sugar (Ms. Koch used 1/3 cup sugar)
1 tsp salt (Ms. Koch used 1 Tbsp salt)
1 tsp dill weed (Ms. Koch used 2 tsp dill weed)
¼ teaspoon cayenne powder ( I put smallest pinch of hot pepper)
1 pound fresh green beans, trimmed cut into pieces that will fit in your jar and pot

Combine everything  but beans in a pan that will also accommodate your beans and simmer & stir until sugar is dissolved.  Add beans and simmer for 2 minutes for crunchy beans – 3 for less crunchy.  Turn off heat and let come to room temperature before loading in jar and storing in frig.  Letting them sit for awhile will make the flavor stronger.

Pickling

Pickled Sweet Green Beans

1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
1/4 cup sugar
1 tsp salt
1 tsp coriander seed
1 tsp mustard seed
3/4 cup water

Combine everything  but beans in a pan that will also accommodate your beans and simmer & stir until sugar is dissolved.  Add beans and simmer for 2 minutes for crunchy beans – 3 for less crunchy.  Turn off heat and let come to room temperature before loading in jar and storing in frig.  Letting them sit for awhile will make the flavor stronger.

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Okay, so morning has arrived – that was fast, wasn’t it?

Here are my vinegary minions awaiting inspection….

Pickling 3 Note the cucumbers which are almost always sitting in a briney solution in my frig…

So with the help of my rawly recalcitrant young man, we took some of the dilly and some of the sweety pickled green beans and tried them, dilly first -
Me: Wow!  Awesome!
Rawly Recalcitrant Young Man (RRYM): (Unable to speak while making disgusted face)
Me: Really?  You’re being dramatic – these are delicious!
RRYM: No, really, I don’t like those.

Okay now for the sweet pickles
Me: Wow! Awesome!
RRYM: Yuck – I don’t like those either, I don’t think green beans were meant for pickling Mom.
Me: (noticing lack of disgusted face for the sweet ones) So if you had to choose between eating the sweet ones and broccoli, what would you choose?
RRYM: The pickles.

Well, in the pantheon of vegetables, broccoli is at the bottom of RRYM’s list, so I guess that’s progress.  I don’t think I’ve particularly solved my problem regarding my son’s snacking, but I’ve certainly helped mine!  I’m taking some of each of these pickles and having a delicious snack!

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And yes, as I mentioned we have a few other pickle posts…..

Little Sis’s Fabu sweet and sour pickles

My recent refrigerator dills

Little Sis’s pickled carrots

I think my next raw pickling experiment will be with cauliflower…. No illusions that he’ll eat that, but who knows?

Zucchini “Crab” Cakes (GF,DF)

 photo IMG_0567.jpgIt would seem that I am not the only gardener overrun by zucchini this year, and I’m with most of the gardeners who responded to my last post; I’m delighted to have this problem of what to do with all of my zucchini. A few years ago a pal of mine posted a recipe on her Facebook page during the height of zucchini season. I was intrigued by the simplicity of the recipe and by the ingredient list which includes Maryland’s favorite spice mix, Old Bay Seasoning.

And so I began my usual process of fiddling, seeing how far I could move within the recipe while achieving the desired results. Over time I’ve adapted my friend’s lovely summer recipe and it is a zucchini staple in our house. While I won’t say that these actually taste like crab cakes (because my mother and many other Marylanders would be appalled by that idea), the flavor of these babies SUGGESTS crab cakes and they are just darned tasty crab facsimile aside. If Old Bay is not available in your area (I nearly passed out when I couldn’t buy it in California years ago), look for spice mixes intended for steamed spiced crabs, but be sure they don’t include super large chunks of spice as many shrimp boil spice mixes do OR try a homemade version like this one.

Zucchini “Crab” Cakes serves 4

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  • 3 cups grated zucchini
  • 2 eggs (I used flax)
  • 1 c garbanzo bean flour
  • 1 T sunflower cheese (you could use mayo)
  • 1 T apple cider vinegar
  • 1 T Bragg’s Amino Acids (or soy sauce)
  • 1-2 T Old Bay

The key to working with zucchini is to remember that it is FULL of water. In order to get browning in a pan, zucchini needs to be lightened of some its moisture load. To do this put your grated zucchini in a strainer with a sprinkle of salt stirred in. Let it rest for at least 15 minutes. I use that time to gather and measure the rest of the ingredients into a mixing bowl. Use a utensil to press zucchini to extract even more water. When you think you’ve pushed out all the water you can, wrap the zucchini in a clean dish towel and squeeze out as much as you can. Your zucchini will look a little less appealing after all this, but trust me, it’s well worth the momentary aesthetic sacrifice.

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Combine all the ingredients in a bowl and stir to incorporate. Mixture should be wet, but able to hold a patty shape. If they are too wet to hold form, add a little more flour. Form into  patties of whatever size you like. I made 8 “cakes” with my mixture. Heat oil in pan to medium and add the cakes. Allow them to brown on the bottom (this will mean leaving them alone for a couple of minutes, although as you can see I overshot for a couple). Flip and brown on the other side. Remove from heat. Serve with a big fresh garden salad. Happy summer!

Bountiful Veggies = 4 meals with one evening of work

Okay, it’s the bottom of the 8th, (Monday night)….. you’re the home team, (cook), and you find yourself with lots of infielders (vegetables) but no plan for their use and you just can’t imagine how to get through the next 3 or 4 innings (meals) without a pinch hitter (help!!!).  Okay, okay, so the men with whom I live (one very young and the other, like me, not so young anymore) have filled my life with baseball talk, but baseball makes for good summertime analogies.   I’ve grown to enjoy baseball even though it seems to be on every night!!, but I confess that I do get tired of cooking every night, especially in the summertime.  Both of my men help out with the dishes but neither likes to cook nearly so much as they like to eat.  Plus, I’ve got veggies from the garden as well as an abundance of cheap summer produce that I couldn’t resist buying at the grocery store. The plan, therefore, is to take care of several meals at once with less than 1 hour of time – not all of it requiring me to be present.  Peek out the window, look in the frig – send a runner out to 2nd base (to pick) or to 3rd base (to buy) some veggies and keep the team fed for several days.

On this particular day on the pitchers mound, I had yellow peppers, swiss chard, zucchini, eggplant, red onion and baby portabella mushrooms. I didn’t think a pile of these on a plate in their whole form would go over so well, and they were not going to be fresh for very long so I chopped them all. Go ahead, slice and dice whatever you have in the frig or just picked that is not already ear-marked for use in the next few days. You don’t have to dice them small, just cut ‘em into hunks.

I then chose to roast half the zucchini, eggplant and peppers, along with the red onion tossed in a little avocado oil (or oil of your choice) and salt at about 400 degrees for about 1/2 hour, stirring occasionally.

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The other half of the zucchini, peppers and eggplant were sauteed with the mushrooms, a couple of cloves of garlic, 1-2 tsp each of basil, thyme and oregano (throw in rosemary as well if you like – I do), and salt adding as much swiss chard (or spinach or WHATEVER green) as you can stuff into the saute pan when you are satisfied with the tenderness of your eggplant, mushrooms and zucchini. Let the greens wilt, stirring.

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Okay, so now that you’ve prepared these massive quantities of vegetables you have many dinner options – and vegetables that will keep more than a few days, or can be frozen for a future easy meal.

ROASTEE: To the roasted vegetables add: 1 Tbsp balsamic vinegar and 1 – 2 tsp Tabil spice blend
OR some more salt and pepper to taste
OR some soy sauce and sesame oil
OR some mexican spices like ground cumin, oregano and chili powder

Serve any of these over grain;
with or without meat, tofu, tempeh or nuts (walnuts and pistachios are particularly good with such blends)
or on top of baked potatoes or mashed potatoes or boiled potatoes;
Or in pita pockets with hummus or hummus mixed with a little extra lemon juice
Or over tortilla chips with salsa and/or cheese

I have never frozen roasted vegetables because we also eat them as snacks, or added to salads cold, and they don’t last long enough to make it to the freezer.

SAUTEE: Split the sauteed veggies in half.  Freeze one half.  To the remaining half add one 28 oz. can diced tomatoes (or equivalent fresh, and one 6 oz. can tomato paste and serve over pasta, potatoes or grain.

The frozen half can be use for the same purpose several weeks later when they’re itching for pasta again and all you have to do is provide something to go under it.

And of course you can top your pasta with whatever you like – cheese or vegan toppings.

And when you’ve loaded up the roasting pans and the frying pan and there’s a bit left over, pop it into small containers to send in someone’s lunch or to camp…. or to the baseball game!  Because who needs nasty, dry, chemicalized popcorn when you can have these golden beauties?

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Enjoy the bounty of summer, the bounty of evenings with half prepared meals awaiting you, and the joy of hearing your favorite announcer tell you (and the kitchen), “That one is outta here folks – See you Later!!”

The Zucchini “Problem” and My Vegetti

 photo IMG_0567.jpgThose of you who’ve grown zucchini know that if the plant works, you go very quickly from wondering if you’ll ever get any zucchini to stuffing zukes in neighbor’s mailboxes when they’re not looking to offload some of your surplus. For the past several years my zucchini have been decidedly in the NOT WORKING category, so I’ve not had to force squash on the cul-de-sac, but this year (largely I think because I got ahead of the bugs early), we have zucchini.

While I like zucchini, I admit that even I am not a fan of the traditional sautéed squash, so I’ve become a zucchini seeker. How else can we use this prolific nutritious gift without having it be, well, yucky? Big Sis and I have shared a few zucchini secrets in the past, but I found a new, and perfectly lovely solution, right there in the “As Seen on TV” display. If you just laughed, then you should admit that you’ve been tempted to look yourself. I just couldn’t stop myself when I saw a little gadget that claimed that it would spiral cut my vegetables for $10 and would fit in a drawer, the Veggetti Spiral Vegetable Cutter. I snatched that little sucker up.

And let me tell you what. It works. It actually does what it apparently says it does on TV. With little effort and about a minute of turning I had enough spiral zucchini noodles for 2 adult dinner sized portions – from one zucchini. Nice.
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 photo IMG_0499.jpgBeing fans of Mediterranean food, we naturally concluded that we could put tomato sauce right on those bad boys and call it dinner, but we were feeling a little zesty, so we went in another direction, sort of a deconstructed zucchini chili mac.I simply prepared the fixins that I would normally serve for us to make burritos and instead of wrapping everything up in a tortilla, we served it on top of zucchini noodles. And it was delish. My vote on the Vegetti? A resounding yes, and I can’t wait to make some zucchini noodles for Pasta Sunday. Next time I post I’ll have another fab zucchini suggestion straight from the heart of Maryland. Hope you’re all having a lovely summer!

Banana Biscuits – GF / DF

Look at all the lovely letters at the end of our recipes indicating what it is and what it ain’t.  Well these biscuits should be GF / DF / not CB, because they are not like cardboard.  They actually had a little fluff going on, and were really quite delightful.  I do love a biscuit, so one that is low on fat and can be eaten by y GF/DF family and friends is great except that it means less for me.  Ah well.  The problem with good food is that other people want to eat up all those potential leftovers, huh?

One key to a good biscuit is a hard fat that gets distributed without melting too fast or weighing things down with liquid.  No butter allowed over here at my house, so coconut oil placed in the freezer before use served the hard fat need.  Banana offered some moisture / replaced some of the fat, and good ol’ Bob’s Red Mill Gluten Free Baking Mix removed the wheat from the equation as well.

We ate these with a little orange marmalade and found that to be quite a treat for a weekend breakfast :-)

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Banana Biscuits (I will definitely double this recipe next time, but if you want to stick your toes in first, try this amount which yields 4 large biscuits)

1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
1 Tbsp baking powder
1 tsp guar gum
1/2 tsp salt
1-2 tsp lemon zest
1/3 – 1/2 cup mashed banana (after mashing.  It was a medium large banana)
1/3 cup milk (I used unsweetened almond)
3 Tbsp hard coconut oil (Stick it in the frig the night before – or in the freezer if you forget)

Pre-heat oven to 375
Mix the dry ingredients and zest together.
In a separate bowl (or large glass measuring cup), mash the banana and then mix in the milk.
Cut the coconut oil into pieces and mix in with a pastry cutter or a large fork if you don’t have a pastry cutter.

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Add the mixed banana and milk and stir to combine but don’t over-mix or mash.
Spread out on a cutting board or counter to a thickness of about an inch.

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Use a glass to cut biscuits.
Place on a cookie sheet
Bake for about 12 – 14 minutes or until browning just a touch on top

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Eat warm.

My son ate his with peanut butter….. makes sense, don’t you think?

 

Cold Comfort in a Hearty Salad

The heat is on! Summer is finally really here and so far it’s been lovely. Only brutally hot for a couple of days at a time, lots of play, and good friends all around. While I wouldn’t go so far to categorize my summer as all play and no work, I have been really making the most of time and effort saving cooking strategies to maximize fun time. Let’s face it, when it’s 95 degrees outside and everyone’s been playing as hard as they can for hours, the last thing you want to do is turn on the oven.

Big Sis and I have many times highlighted the importance of cooking extra when we cook in order to create leftovers or to create ingredients that can be used in a later meal. I especially like to do this in the summer. Whenever I cook grains in particular, I try to make twice what I would normally make so that I have some in the fridge for later, and colder dishes.

All of this is leading up to a lovely recipe mash I put together last night, with leftover quinoa playing a secondary, but much appreciated role. The inspiration came from a great dish I made with a great friend last week. She shared a cookbook with me that she had found and after we finished drooling over the pictures (Fresh from the Farm: A Year of Recipes and Storiessuch great pictures), we skimmed for a dinner and came across a quinoa and bean salad that looked like just the ticket. We made it, and it was great, and we had the summer joy of eating it cold for several lunches and dinners.

 photo IMG_0478.jpgUpon my return home, I remembered my big bag of sprouted beans, and a recipe on that bag. It was similar to the quinoa salad, and so I decided to use it as a loose guideline to recreate the quinoa and bean dish. This recipe results in a generous amount, good for a summer cookout or for several days of lunching and munching from the fridge.

Sprouted Bean and Quinoa Salad

  •  photo IMG_0488.jpg2 cups dry beans (any beans would work here, the sprouted bag I have has a nice variety of sizes which contributes to texture for the dish)
  • 1 c cucumber, chopped
  • 1/3 c chopped scallions
  • 1/3 c olive oil
  • juice of 2 lemons
  • 1 c chopped tomatoes (I like cherry or grape for cold salads)
  • 1 red pepper, chopped
  • 1 c cooked quinoa or other grain
  • 3/4-1 t cumin
  • 1 t salt
  • black pepper to taste
  • hot sauce if desired

Cook your beans according to the bag or standard bean cooking procedures. As usual, I highly recommend lentils for quick cooking time. Rinse with cold water to cool off. Add to large bowl with the other ingredients. Stir gently to combine. Yup, that’s it. Delish.

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Oh, and what’s that cool thing that squeezes the lemons (even the strangely large ones) without getting seeds in the food? Yeah, that’s a very cool and sturdy tool very cool and sturdy tool given to me by one of my absolute favorite people in the world. You can have one too, if you don’t like lemon seeds in your salad.

Grilled dessert… with or without chocolate

Grilled vegetables are not new to me, and like roasted vegetables, I never tire of them.  Whatever you have in the garden or the vegetable bin will probably be great coated with a little oil or marinade and then skewered, ka-bob’ed, wrapped in foil, laid right on the grate or tossed in a fancy grilling box to sizzle over the coals for 15 – 30 minutes depending on how big you cut it and how tough it is.  I particularly like to include colored peppers for their sweetness and red onion because it infuses everything with a lovely flavor.  Zucchini, mushrooms, yellow squash, green beans, whole cherry or grape tomatoes – it’s all good!  Corn is good on the grill also and Little Sis has a no-fuss method here.

The eye-opener for us this summer is grilled pineapple.  After the veggies are done, we just lay rings of pineapple (I’ve used fresh, not tried canned) right on the grate and let them sit until warm or seared – whatever you like!  I do brush the slices very lightly with oil first – I used avocado, but coconut would be awesome as well – both of these are safe high heat oils.  Let them cook about 5 minutes a side, but keep an eye because it all depends on how hot and how close the coals.

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The flavor is amazing!!!  Sweet, juicy and a perfect summer dessert.  The first time we did this the fire was hotter and we got the lovely brown char lines on the pineapple.  Last night the fire was cooler, so no lines, but it was still awesome.  Our guests really enjoyed it.  One of our brilliant guests spied the dark chocolate that the children had rejected for use in s’mores and wondered if the pineapple would be even better with chocolate on top.  Well, very few things suffer from the addition of chocolate, so…. we tried it.

Melt some squares of chocolate – estimate how much you’ll need for the amount of pineapple in question.  We did not have much pineapple left, so I did probably 2 ounces.  Adding a little coconut oil makes it drizzlier, I added very little- probably 1/8 – 1/4 teaspoon.

Melt slowly in the microwave (15 – 20 seconds a few times, then less, stirring between), or in a double boiler.

Cut your pineapple into chunks and either drizzle the chocolate over, or let people dip.  Luckily the kids didn’t see what we were doing right away.  Let them have s’mores – I’ll take chocolate drizzled pineapple any day of the week!  Mixed in with friends, kids setting off  bottle rockets, and top it all off with reading beside the fire after the guests were gone and the evening was very sweet all around!

20140705_202014-001Have you got any fruit on the grill this summer?

 

Green Beans, Raspberries and Almonds Oh My!

 photo IMG_0459.jpgSummer is here FOR REAL. Know how I know? It’s not the lack of school. It’s not the calendar. It’s not the heat. It’s not the clothes and toys strewn around the house with wild abandon. It’s the garden. My garden has told me that summer is well and truly here by giving me a glorious bounty of green beans and raspberries.

We planted a small grouping of raspberry canes three years ago. I now have a raspberry thicket that in the last two days has yielded 8 cups of deliciously sweet and fabulous raspberries. And that’s after the Japanese Beetles take a share. I must have found one of those magic spots in gardening, because frankly I’ve not done anything special for these raspberry canes. They are so vigorous that they are taming the mint that somehow got in the ground over there (what kind of idiot would plant mint in the ground… ahem… yeah…).

 photo IMG_0465.jpgMy favorite summer meal game is to look at the produce I have and find a way to put it together and enjoy it. So a few days ago I was staring at a big bowl of green beans and a big bowl of raspberries. Why not? I’ve done beans with oranges, why not berries? Why not indeed?

Green Beans with Raspberries and Almonds

  • olive oil for the pan
  • green beans – as fresh as possible, so much yummier fresh
  • salt to taste
  • raspberries
  • almonds
  • balsamic vinegar

Yes, that’s it. No I don’t have quantities. I feel confident saying that your own preferences can rule the day on this one. Warm the olive oil in a pan over medium heat. Add the green beans to the pan. The key is to sauté the beans until they are just al dente. They will get a little deeper green and sweat a little. Add a sprinkle of salt. When beans are very nearly to the tenderness you prefer (yes, you have to taste them to determine this), add the raspberries and almonds. Give them some gentle stirs. Splash in some balsamic vinegar and stir gently to distribute. The raspberries are delicate and will disintegrate if you over-bother them. When warm, remove from heat and serve. Eat as soon as possible and with great summery gusto. Delish!
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BBQ Slaw as a Main Dish? Yes, Please (GF,DF)

Summer has arrived and while on the one hand that means veggies are becoming plentiful and delicious and oh so fresh, but it’s also the time for all kinds of food traditions that don’t line up as well with my current efforts. Let me be clear – I am no purist. If the occasion or the offering is adequately compelling, I will ditch my well-honed nutritional guidelines, but in order to have that only be a very occasional complete gustatorial debauch, I am also very much in favor of scratching the craving itch without crossing any health lines.

So one of the things I admit a weakness for is barbecue. Barbecued whatever. It’s typically not as appealing to me as it used to be as I’ve developed some real aversions to the usual carriers of barbecue sauce, but I can still bring the flavor to my mouth just by thinking about it. Oh yes, I can dig some barbecue.

In my family, barbecue meant North Carolina barbecue and I love love love that and it falls into the category of foods for which I will nutritionally sin and that is the end of that. But when it comes to the other kind – the tomato-y kind, that’s the one I’d like to flirt with, but not really take home. This dilemma has been solved. Thanks, in part, to The Washington Post.

Apparently North Carolina Piedmont Slaw is a thing. It’s a regional thing, and I now officially love it. Especially since I tampered with it and made it a meal, not a side. Ditched some of the sugar, and added sprouted beans to make the most powerful summertime party slaw you’re gonna wanna eat. No fear, I’m sure unsprouted beans would also be fine, I just happened to have an enormous bag of sprouted ones (thank you Costco).

Power Barbecue Slaw inspired by North Carolina Piedmont Slaw, Washington Post

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  • 1 medium head cabbage (I used half green, half red)
  • 2 c dried beans of small size, cooked and drained
  • 1/2 cup ketchup (read the nutritional label to check sugar content)
  • 2 T maple syrup
  • 2 T apple cider vinegar
  • 1 t salt
  • 1 t paprika
  • hot sauce to taste

Why the two colors of cabbage? Because it’s pretty, yup, that’s it. Know what else? Cabbage is CHEAP. This is a veggie where I can let my aesthetic preferences govern the budget. I initially started grating the cabbage in the food processor, but didn’t like how small it was grating, so I only did half of it that way. Honestly, cabbage is not hard to chop as it does a lot of the work for you, what with all those little segments. Moving on, chopped cabbage in large bowl. Add drained, and preferably cool, or at least cooled with cold water rinse beans.

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Mix the next 6 ingredients in a separate bowl. Add to cabbage and beans. Mix gently to distribute. Serve as part of a salad, serve as a side, or do like we did and turn it into a sloppy jane, with a few pecans on top. Oh yes. That’s some good summer eating. Delish.

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