Confetti Coleslaw

Memorial Day is here and it is officially BBQ season! While I love the classics, sometimes I don’t want something too heavy. It seems most salads brought to bar-be-cues are mayonnaise laden, which I love, but it’s nice to find something different. This makes such a pretty salad that once everyone takes the first bite, they’ll be coming back for more!

Salting the cabbage gives the slaw its characteristic tender bite, as well as expressing excess liquid. If you skip this step, your salad will be soggy and bland.

I hope you all have a safe and wonderful Memorial Day. Also, don’t forget. There are only two more days to vote and it’s getting pretty tight. If you like what you see on my blog, please vote by clicking on the link below the recipe. Thanks so much

Confetti Coleslaw

Ingredients

Salad

  • 1 small head red cabbage, thinly sliced
  • 5 medium carrots, peeled and shredded
  • 2 Tbsp kosher salt
  • 2 Granny Smith apples
  • 6 scallions (white and green parts),sliced
  • 1 bunch watercress

Dressing

  • 3 Tbsp cider vinegar
  • 3 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1Tbsp celery seeds
  • 4 tsp kosher salt
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Salad – Toss cabbage and carrots with salt in a colander. Drain in the sink until vegetables wilt, 1 to 4 hours. Rinse mixture thoroughly in cold water, dry in a salad spinner.

Dressing – Whisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a slow, steady stream to make a smooth, slightly thick dressing.

Core and shred the apples. Toss cabbage with apples, scallions and about a 1/2 cup of the dressing. Refrigerate until chilled, about 1 hour.

When ready to serve, toss watercress with remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Makes 6 servings.

Source: Food Network

 

[Circle of Moms Top 25 Foodie Moms – 2012 – Vote for me!]

Happy Memorial Day Weekend! ~ Please Vote!

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I hope everyone has a wonderful weekend filled with barbeques, parades, friends and family, and remember all of those that sacrificed for our well- being.

I just wanted to take a second to ask my wonderful readers to please vote for me at Circle of Moms Top 25 Foodie Moms. I was nominated late in the game, but I am definitely still in the running. I keep flirting with being in the Top 25. I know that with your help I can get in there! The other day after asking for your help, I reached stop 23. So, I’m asking once a again. There are only 3 days left of voting. There is no registration or log in and you can vote daily by clicking the banner button at the top of my blog. Being a foodie and a mommy, this contest is truly important to me! Thanks for all of the support you have already given me!

I hope you all have a  safe and happy weekend!

~Maeghan

[Circle of Moms Top 25 Foodie Moms – 2012 – Vote for me!]

Pasta with Red Peppers and Basil

We consume a lot of pasta in our house. It’s such a great, blank canvas for other flavors and it’s quick, simple, and inexpensive! Sometimes you want something simple to accompany a nice meal, but the sound of pasta with butter and cheese isn’t that appealing. This pasta dish goes great with some grilled shrimp or chicken. I love this pasta cold with some thinly sliced steak the next day. Yum!

The recipe amounts are a bit odd, 1/8 cup anyone? Just eyeball from a 1/4 cup! The original recipes serves 6 to 8 and that just wont work for us during the week! You always have to do a double look when you see a recipe calls for 10 cloves of garlic and check your serving sizes! You can play around with it and add a little more of this and a little less of that if you’d like. We also omit the pine nuts since my daughter has a peanut allergy and I’m not ready to take any chances!

Nutritional yeast is a cheesy and nutty-tasting yeast prized for its nutritional attributes. Vegans often use this ingredient as a substitute for dairy cheese. Others may use Parmesan in its place.

Pasta with Red Peppers and Basil

Ingredients

  • 1 Tbsp extra-virgin olive oil, plus extra for drizzling
  • 3 cloves garlic, sliced
  • 1/8 tsp red pepper flakes
  • 1 lb red bell peppers, thinly sliced
  • 1/2 Tbsp low-sodium vegetable broth
  • 1/4 lb pasta (gemelli, farfalle, rotini, or penne)
  • 1/8 cup chopped fresh basil
  • Zest of half a lemon
  • 1/8 cup pine nuts, toasted
  • Salt and pepper to taste
  • Nutritional yeast for topping, optional

Bring a large pot of salted water to boil for the pasta.

In a large, high sided pan, heat oil over medium-low heat. Add garlic and red pepper flakes and saute very slowly, taking extra care not to burn the garlic, until the garlic is very soft, about 10 minutes. The idea here is to infuse the oil with the heat from the garlic and pepper.

Add sliced red peppers. Turn heat to medium and saute, stirring every few minutes. The peppers will exude liquid; this is fine, keep stirring. When the liquid is reabsorbed, add the vegetable broth. If you are using a non-stick pan, adding broth may not be necessary. Continue stirring and cooking the peppers very slowly, until they are quite soft and flavorful, about 20 minutes. Start cooking the pasta about halfway through.

Drain the pasta very well, shaking the colander to remove excess water. Add basil and lemon zest to pasta and toss.

Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil, if desired. Adjust seasonings with salt and pepper and top with nutritional yeast, if using, or Parmesan cheese.

Source: Celebrate Vegan by Dynise Balcavage

 

Please Vote!

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No tags :(

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I just wanted to take a second to ask my wonderful readers to please vote for me at Circle of Moms Top 25 Foodie Moms. I was nominated late in the game, but I am definitely still in the running. I keep flirting with being in the Top 25. I know that with your help I can get in there! The other day after asking for your help, I reached stop 23. So, I’m asking once a again. There are only 5 days left of voting. There is no registration or log in and you can vote daily by clicking the banner button at the top of my blog. Being a foodie and a mommy, this contest is truly important to me! Thanks for all of the support you have already given me!

~Maeghan

[Circle of Moms Top 25 Foodie Moms – 2012 – Vote for me!]