I made some BBQ pulled pork the other night and this just seemed the perfect complement.
Sweet, tangy, crunchy, healthy, makes you feel better about eating BBQ. It has it all.
5 C green cabbage (I used Savoy), chopped thin
2 Carrots, shaved
1 Granny Smith apple
(or any sweet) apple
1/2 red bell pepper
2/3C light mayo
2T dijon mustard
1/3 C brown sugar
1/3 C apple cider vinegar
salt and pepper to taste
Chop up all the veggies, whisk together the dressing in a separate bowl, and combine with the veggie matter. Let it sit in the fridge for an hour or more and adjust seasoning as needed.
We hate a gloppy, gooey, mayo-laden slaw, and tend to go drier than the norm, so you may find you want to double the dressing. or at least the mayo.
It was a great change from all the winter root and roasted veggies we’ve been eating lately!
Holy Moly! I might make this every weekend.
Since my sweetheart decided to lose a few pounds, he hasn’t been near a chicken wing, which i do believe are his favorite food. And he’s been wanting them so badly, poor dear.
You really can’t fool yourself that these tasty nuggets are wings, but, dang, they taste great and hardly count for anything. Eat all you want!
Chop a head of cauliflower into florets. Put them on a baking sheet and spray with olive oil, Sprinkle with salt and roast at 425 until they are browning nicely.
Meanwhile, in a large bowl, mix up 1/4 cup of your favorite wing sauce (we like Frank’s) with 1T melted butter.
Toss the hot veggies in the sauce. pop them back on the pan and in the oven for another 5 minutes or so and then make sure you get your share.
We may have licked the plate.
Got the idea right here: http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html?m=1
This has become our favorite (read, least guilty) way to have a potato. Simple as can be and they give you that terrific crunch that you miss when you try not to eat fried foods.
I start with Yukon Gold potatoes. They smash up nicely and have a buttery taste already grown into them so you don’t need to add extra fat.
You can start by baking them, or, to speed things up, I cook them in the microwave until they are fork-tender.
Slice them horizontally, eith just in half, or if you want more crispy, crunchy surface area, in slices about 1/2 inch thick. Please them on a non-stick or misted-with-olive-oil baking sheet.
Press a fork into each in a couple different directions, like you do with peanut butter cookies, or cross hatching a drawing. The goal is to get a bumpy, highly textured surface area.
Spray with olive oil (if you don’t have an olive oil mister, just spend the 10 bucks. it’s worth it), and sprinkle with sea salt. Depending on the rest of the meal, I will also add a pinch of herbs like thyme, oregano, sage, parsley or some cayenne pepper and a dash of cumin. Basically, whatever you’re using to season the rest of your meal, pop a little on the potatoes.
Bake at 425 degrees until they get nicely browned. If you are lucky enough to have a convection oven (thank you, sweetheart!), this is the perfect time to use that feature.
Close your eyes and you’ll never know you’re not eating fully-fatted french fries. Enjoy.
I have been cooking, just couldn’t seem to find the time to write about it as well.
But I did manage to sneak in a few photos before we ate, so I’ve got a few things for you this week.
All vegetable matter, since they are a continuing focus in our household and are proving to be a sure factor in maintaining healthy weight.
The challenge for me has been to make them taste great and not the same each time. so this week I’ll share some ways I’ve been waking up our taste buds. Recipes will follow throughout the week!