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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Half Raw Veggies, Full On Taste

You know I love stir-fry.  Who doesn’t?  Quick, easy, adaptable, and even most kids will eat it – even though you can hide all manner of vegetables in there ;-).

It was fully my intention on a recent evening to make a Raw Pad Thai c/o Julie Daniluk (Meals That Heal Inflammation).  It’s really delicious but I got started late and forgot scallions, and, well…. in true Sis sister fashion I sort of made something different with what I had.   Usually these forays into the land of scrappy / adapty cooking are good enough, but this was truly amazing… if I do say so myself.   Oh wait!  Mr. Bigg Sis and Very Amusing and Not Yet Snide 13 year old boy also thought it was amazing.  Having just eaten some leftover for lunch, I thought I’d share it with you!

So what’s with the half raw?  Well, I like the idea of using raw zucchini for the noodles in the Julie Daniluk recipe, but I didn’t feel like doing the prep work.  In addition I had some broccoli stems to get rid of and my favorite way to do that is to cut off the too tough parts, shred it in the food processor and add it to stir fry.  The sauce is what rules here.  It is easier than the original and puts the garlic in with the stir fried veggies.  I’m not a huge fan of raw garlic.

Half-Raw Stir Fry

Cook rice of your liking – I used black rice for this

Stir Fry:
1/2 – 1 Tbsp sesame oil
2 cloves garlic, minced or mashed
broccoli stems or florets (or both) if using stems, shred in food processor
3 – 4 carrots (I shred mine in processor – so easy!!)
1 very small head red cabbage (or half of a larger) also shredded
4 small zucchini (also shredded)
A handful of pineapple chunks if you have it and like it!

Heat oil and garlic until garlic becomes fragrant.
Add broccoli and carrots and stir fry for about 4 minutes
Turn off heat and add zucchini and red cabbage (and optional pineapple).

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Sauce: (adapted from Julie Daniluk’s Raw Pad Thai
6 Tbsp tahini
1 Tbsp rice vinegar
2 Tbsp Braggs or soy sauce
1 Tbsp honey
Juice of 1 lime
2-3 tsp grated ginger

Mix all together.  It will be thick.  If you prefer a thinner sauce you can water it down with a little water.

Serve rice with veggies and let each person daub some sauce on top.

Some might like a plate (with some roasted green beans on the side):

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And some might like a bowl (with roasted green beans on the side):

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And one can eat as is, or mix in one’s preferred amount of sauce.

20140619_180528  Because of the raw zucchini and red cabbage it will not keep for a long time as a leftover.  I just had some 2 days after the fact and the zucchini was decidedly less cheerful, although still tasty.

If you are interested in more raw veggie dishes, check out Little Sis’ amazing raw, dairy free, gluten free Italian offerings

Gouda Cheese & Smoked Salmon Recalled for Listeria

FSNBSmith’s Country Cheese gouda cheese recalled. Sold under different names, check the details if you gotta gouda.

Sliced, smoked salmon from Illinois (how that makes sense I’ll never know) recalled. Sold in grocery stores far away from Illinois. Check the details if you have some, share it if you don’t – I mean the news, not the fish.

Eat well, be well friends!

Tomatoes Growing Up

 photo IMG_0407.jpgIn the past several years I’ve had a fair amount of garden success.  We’ve had tons of greens, homegrown broccoli and cauliflower, peas, green beans, bell peppers, leeks, chives, potatoes, onions, raspberries and asparagus. And ohhhhhh the strawberries. All of this glorious bounty has been overshadowed by a string of defeats in the tomato patch. And folks, where I live, if you don’t have tomatoes, you don’t have a garden.

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I’ve tried a lot of things. I’ve tried different varieties, growing from seed, growing from seedlings, growing from not so “seedlings,” watering with a timer, drip irrigating, growing upside down, and I won’t even go into the soil amendments and natural cure alls. I’ve rarely had lasting success, and when I have, either the deer, the squirrels, or some climate induced illness takes over.

So given that I am not ready to give up on tomato growing (which clearly indicates that I have serious issues), I decided to get a little radical. This year, we’re going vertical. Why? Because all my garden gurus say it’s a good idea, and it’s the only thing I haven’t tried. And, given that diseases associated with humidity have been one of my primary enemies, it seems like a good idea. Continue reading

Sweet Potato Chili w/ Greens

My garden is not very extensive this year due to other commitments, but ahhh the pleasures of hearty greens!  Swiss chard in particular is easy to start – easy to grow and it keeps on coming back!  Especially when the rain and sun alternate so regularly as they have been doing here in Middle Tennessee.  This was the only plant that I managed to start indoors and then transfer to the ground this year, so it makes me smile every time I look at it.  (I’m pretty easy to please, no?)

Ain't it purty?

Ain’t it purty?

 

One of my favorite things to do with hearty greens (chard, kale, collards, spinach, mustard greens, beet greens – I’m sure I forgot one!) is toss handfuls into soups, stews and chilis.  They are much less offensive to the non-greens appreciators in the crowd that way but still bring a bang of nutrition and some color to any dish.  They also make dinner feel fresh when what you’ve really done is open the pantry door and said, “Hmmmm – I’m not very prepared, what can I throw in a pot and call dinner tonight?”

 

You guessed it.  I was doing just that recently and am about to share the results.  As always, Little Sis and I encourage you to see our recipes as food for thought as well as body in that substitutions are encouraged, welcomed and will probably make it taste better as well ;-)  It takes a village to make a really good meal!

So I give you Sweet Potato Chili w/ Greens Continue reading

4,000 Pounds of Beef Recalled

FSNBIncomplete processing. That is gross to me in so many different ways I don’t really want to go on about this, but thought I’d share. Please check out and/or share with folks to whom it might be relevant. Details here. Eat well, be well friends.

Avocado Bisque with Garden Peas & Dill (DF)

 photo IMG_0421.jpgThe peas are ready! The peas are ready! Oh how I do love garden peas – the real deal, the kind you have to shell. I didn’t much care for them as a child (one for each year of life with a liberal swallow of milk so as not to choke), but have grown to like peas, but this is one area where frozen is really not the same as fresh. If you don’t care for peas, see if you can find the real McCoy at a farmer’s market and give them a go – raw, straight from the shell. Oh mercy. Spring is glorious.

I have found that my family enjoys garden peas most when they are left alone. Yesterday’s harvest may have yielded enough to cook and serve as a side, but I knew they wouldn’t like them as well, so I just rinsed those puppies and threw them in a bowl – shell and eat at will. But what else to serve? A ravenous 7 year old cannot live on garden peas alone, even if his mother would…

An old standby of mine that was ripe for an update: Avocado Bisque. I first encountered this recipe in the cookbook that came with my VitaMix, the cookbook that my sister previewed for me and annotated. Avocado Bisque earned a Bigg Sis rating of “Great,” and it is. I made a few adaptations to remove the moo and the chick and we enjoyed a lovely and light dinner of Avocado Bisque (with garden peas and dill), whole wheat bread (as evidenced by the crumb that snuck into my soup picture), and a fabulous green salad with garden lettuce. Continue reading

Chia Powder from Various Places, TJ’s Egg White Salad, and Costco Black Pepper Recalled

FSNBTrader Joe’s egg white salad with chives recalled for listeria. Details here.

Comprehensive list of chia powders recalled. Details on salmonella in chia powder here.

Costco Kirkland black pepper recalled for salmonella. Details here.

Eat well, be well.

Easy Refrigerator Dills

Alas the beach, and the FABULOUS cake Little Sis made for my birthday, are in the past… back to the grind of work and school (for me) and needing healthy snacks and sides.  I come from pickle people and pickles are a lovely and potentially healthy side or snack, but….. Yes, you know what’s coming next.  You just can’t find healthy pickles very easily.

Little Sis threw up her hands last year over the amount of sugar in processed sweet pickles and after asking you, our wonderful readers, for help and input, she offered up this very fine recipe that replaces those store bought pickles with something very tasty but much healthier.

We enjoy her pickles very much.  In fact I keep a large jar in the frig in which I started the pickles by following her recipe and to which I add another cucumber, another Tbsp of sugar and apple cider vinegar and a pinch of salt 3 or 4 times before following the recipe again.

But what about dill pickles?  They cost a bloody fortune!  So I’ve adapted Little Sis’ approach to dill pickles and although my son thought the results a little too garlicky – the beauty part is that I can change it next time!  In fact I’ve added another cucumber to the jar method without adding any more flavor and this has toned it down more to his liking.

Heck this is so easy, one could have several varieties going at the same time!

This is very much like the original recipe but with less sugar as well as the addition of garlic, dill and pepper flakes.

Easy Refrigerator Dills

1 large English cucumber or 2 medium cucumbers
2 c water
1 small clove garlic, minced or mashed (I used a fairly large clove and it was a bit strong – so use less for less garlic flavor)
1/2 c apple cider
1 Tbsp sugar
1 tsp salt
1/2 tsp mustard
1/2 – 1 tsp dill
pinch pepper flakes

Heat water, garlic, sugar, salt, and apple cider vinegar to almost boiling, or until sugar and salt are dissolved
Let cool to room temperature
Slice cucumber(s) and place in glass bowl or jar with a cover
When liquid is cooler, add the spices, stir and pour over cucumbers.

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Store in the refrigerator and give a couple of hours for flavor to develop.
Keep a sweet and a dill jar going in the frig – makes a great side dish, snack for school or work or on a hot day.  Nothing like a cool pickle on a hot day!

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Make note if you think one taste is too strong and reduce or increase for the next batch!

Although cucumbers are not summer-time cheap yet, I still find this less expensive than pickles….. and with less processing, less sugar and less other ingredients.  A whole lot easier to swallow!!