My journey of cooking, gardening, preserving and more
La Quercia is a socially-conscious company I discovered a few years ago and one I’ve become a huge fan of. They came onto my radar back then as a group of people who were making a prosciutto here in the U.S. that was actually comparable to the Italian stuff. I …
As a lover of these, I credit my friend Carri for finally motivating me to make them myself and now I’m hooked. In case you haven’t noticed from my previous Tuscan Soup and Sauteed Kale with Olive Oil, Garlic and Lemon posts, I have a …
I admit it. I love the smell of freshly-turned dirt. I love getting out in my yard and digging around in my gardens.
Every year, nature amazes me anew. Short, cold and gray days slowly give way to longer, warmer, sunnier days. Every year, just when I think I can hardly stand the winter for one more day, I see a crocus breaking through the dirt, the leaves of tulips and daffodils fighting their way towards the sunlight.
Every year, I plant some seeds and a small miracle occurs – they grow and blossom into gorgeous flowers, delicious vegetables, fragrant herbs.
Admittedly, there are times a seed never sprouts and I end up sorely disappointed. Planting, watering, waiting, watering, waiting…and nothing. Sigh.
But for the most part, I’m in awe of nature and the beauty it bestows on us each year.
I was editing some photos and came across some flower garden shots of mine from last year:
So yes, crazy as it seems to some, (though I know my gardening friends will agree), I can’t wait to get outside and start digging around in the dirt.
Pork is not only a healthier alternative to beef, it’s also just as versatile. I do pulled pork 2 ways – one braised and simmered in beer or broth and the other oven roasted. Both are incredibly easy and both result in tender, delicious pork. …
If you’re looking for a quick antioxidant boost, a berry smoothie is a great way to go. To make a smoothie, all you need is a blender. Everyone has a blender, right? I feel like smoothies are one of those things that a lot of …
The first time I read a no-mayo coleslaw recipe, I thought it was worth a shot. I mean, I love cabbage and carrots and onions…it was the mayo I wasn’t fond of. Sure enough, I was an instant fan and now, 30+ years since trying that first recipe, I make a number of variations of oil and vinegar coleslaw. There’s the basic one I make, which is just shredded cabbage, onions and carrots tossed with a bit of canola or grapeseed oil and then dressed with white or cider vinegar. Add a little salt and black pepper and that’s all there is to it. There’s also one I make (which I’ve posted here) with fresh ginger, garlic, scallions, sesame oil and sesame seeds – toss it with a little grapeseed oil and seasoned rice vinegar and you’ve got a delicious, healthy side dish. Slivered or sliced almonds are great in this also, or even peanuts, if you’re partial.
This version is just as simple, it just has the added tang of Dijon mustard. The basic gist of any of these is this: you don’t need a lot of oil – start with just a tablespoon or two. Drowning your coleslaw in a lot of oil is not going to look or taste good. I don’t add any oil to this recipe because the Dijon serves as an alternative.
You may need to play around with this a bit, to suit your tastes. My “1/2 head of large cabbage” isn’t exactly a specific amount and can vary, obviously,
I shred my cabbage a number of different ways, depending on the quantity of slaw I’m making and (believe it or not) the mood I’m in at the time. I have a Cuisinart food processor similar to this one
Whisk the mustard, vinegar, salt, pepper, and celery seed together in a large bowl. Add the shredded cabbage, carrots and onions. Toss together until the cabbage mixture is coated. Refrigerate for at least 1 hour before serving, so the flavors have time to marry. Personally, I think this is best if you can let it sit overnight and really let the flavors come together.
At first, it may seem like you don’t have enough dressing but be sure to stir the whole mix together for a few minutes. You may be surprised at how little dressing you really need for this. Also, taste test it as you go – you may find you want to add a bit more Dijon as the flavors develop.
Some other additions that I’ve added, due to what I’ve had on hand, that works beautifully in this: thinly sliced baby bok choy, sliced scallions and/or napa cabbage. Don’t be afraid to play with your food.
Bye, bye mayonnaise!