a little of each

A family's cookbook

Oriental Cole Slaw March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:34 pm
Tags: , , ,

 

Mix together:

2 lbs slaw mix

5 sliced scallions

 

Toast:

½ cup sunflower kernels

½ cup slivered almonds

2 packages Ramen noodles

 

Dressing:

½ cup vegetable oil

¼ cup vinegar

½ cup sugar

2 Tbl soy sauce

 

Mix together just before serving.

Advertisements
 

Tortilla Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:33 pm
Tags: , , , ,

 

From Firebird’s Restaurant via Aunt Doris via Stephanie

Ingredients

4 cups shredded coleslaw veggies (combination of green, red and Napa cabbages along with carrots and green onion)
2 cups tri-colored fried tortilla strips*
1 Tbl chopped fresh cilantro
¼ cup toasted pumpkin seeds
¾ cup Cilantro Lime Vinaigrette

Combine all ingredients, tossing gently to coat evenly.  Serve immediately!

Cilantro Lime Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup cider vinegar
3 Tbl honey
½ cup chopped fresh cilantro
1 Tbl minced garlic
1 tsp salt
1 tsp pepper
½ cup olive oil
½ cup vegetable oil

In a blender or food processor combine lime juice, vinegar, honey, cilantro, garlic, salt and pepper.  Blend until well-combined.  With machine running, slowly pour in the oils and blend until emulsified.  Store in a covered container in the refrigerator.  Before serving, allow to return to room temperature and whisk or shake to re-emulsify.  Toss with slaw and serve right away.  Ole!
*  Take nine corn tortillas (use red, blue, and yellow – very festive looking) and cut into julienne strips.  Deep fry in 350 degree oil just until crisp – about one minute.  Drain well.

 

Aunt Annie’s Cole Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:31 pm
Tags: , , ,

 

Ingredients

½ head cabbage, chopped

¼ cup cream, whipped

3 Tbl sugar

3 Tbl vinegar

salt and pepper

 

Directions

Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.

 

 

Sweet and Sour Cabbage

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:30 pm
Tags: , ,

 

From “Miriam’s Kitchen.”

 

Ingredients

1 red cabbage (~5 lbs)

½ cup margarine or olive oil

salt and pepper

1 tsp nutmeg

3 Tbl white vinegar

3 Tbl brown sugar

½ cup white raisins

½ cup dried currants

2 cups peeled apples, diced small

 

Directions

Cut away the core of the cabbage and shred crudely. Heat the fat in a large saucepan. Add the cabbage. Sprinkle with salt, pepper and nutmeg. Add the vinegar, sugar, raisins, currants and apples. Cover and bring to a boil. Cook for about 10 minutes, stirring a bit. Cook, covered, for 90 minutes, stirring occasionally. If desired, add more nutmeg and brown sugar to taste.

 

Skillet Red Cabbage

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:29 pm
Tags: , ,

 

 

Ingredients

1 large purple onion, sliced and separated into rings

¼ cup butter, melted

½ tsp salt

½ tsp pepper

2 lbs red cabbage, cored and coarsely shredded

¼ cup red wine vinegar

3 Tbl sugar

 

Directions

Sauté the onion in the butter in a large skillet until tender. Sprinkle with salt and pepper. Cook the onion 15 minutes more until caramelized, stirring often. Toss shredded cabbage with vinegar and sugar. Gradually add to the onion in the skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.

 

Krautschweigel

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:28 pm
Tags: , , , ,

 

Ingredients

oil

garlic, minced

cabbage, chopped very fine

onion, sliced very fine

egg noodles, cooked

 

Directions

Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.

 

Cabbage Paprikash Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:41 pm
Tags: , , ,

When I used to eat meat – my general rule of the past ten or so years is to not eat things with four legs –  I loved the the tangy beef and cabbage soup served at TooJay’s Deli. I finally found something comparable in a cookbook called “Soup Makes the Meal,” and, even better, it doesn’t rely on beef for flavor (although, by all means, add some bite-sized pieces and use beef stock if you want).

I do have to brag for a second: this soup won the blue ribbon in Temple Beth El’s (Knoxville, Tennessee) annual soup and chili cookoff.  It really is that good.

Ingredients

1 Tbl olive oil

1 large onion, quartered and thinly sliced

4 cups cored and thinly sliced cabbage

salt

2 cloves garlic, minced

1 Tbl sweet paprika

6 cups chicken or vegetable stock

½ cup canned chopped or crushed tomatoes

1 large carrot, peeled and grated

3 Tbl tomato paste

juice of 1 lemon

2-3 tsp sugar, to taste

black pepper, sour cream and chopped fresh parsley, to taste or to garnish

Directions

Heat the olive oil in a soup pot over medium heat. Add the onion and cook, stirring until translucent, 8 to 9 minutes. Add the cabbage, salt lightly and cook until all the cabbage is wilted, about 10 minutes more. Stir in the garlic and paprika and cook, stirring, for 1 minute. Add the stock, tomatoes, carrot and tomato paste and season again with salt. Bring to a boil, then reduce the heat to medium-low and simmer gently for 10 minutes. Add about half each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow, but distinctly sweet-tart broth. Season with pepper. Serve piping hot with garnishes.