AwesomeBites

Category: Eat your vegetables

  • Coleslaw with Red Cabbage and Peanuts

    Coleslaw with Red Cabbage and Peanuts

    I didn’t eat much coleslaw as a kid, just didn’t.  But upon getting married, my mother-in-law Jacque loved coleslaw. 

    Her coleslaw was the creamy style without the red cabbage, but right before serving, she would add peanuts, toss and serve. 

    Jacque's Coleslaw with Peanuts

    Good!  That was a little over 20 years ago, and now I am a full addict.  I will not recover in my lifetime.  I do love coleslaw so much I can eat it straight up on a piece of bread for lunch.  I know, I know, be gentle…you are talking to an addict.  My favorite slaw is without the mayo and more on the vinegar side, but if you are going to have a baked potato the creamy stuff is great.  Tacos, Sandwiches all benefit from coleslaw. Hold the lettuce and go for the ‘slaw!

    1 large head green cabbage, shredded

    1/8 head of red cabbage (optional)

     2 carrots shredded

    1/4 cup green onions, chopped

    1/2 cup white wine vinegar

    3 T sugar

    1 1/2 cup unsalted raw peanuts (optional – but Jacque loved her coleslaw this way!)

    1 tsp salt

    1 T Dijon mustard

    2/3 cup olive oil

    Combine cabbage and carrots in a large glass bowl. Toss.

    In a small bowl, mix the remaining ingredients. Whisk together. Pour dressing over cabbage and toss to mix. Cover with plastic wrap and chill for 2-3 hours.

    If you like creamy dressing, use the same amounts of vinegar, sugar and salt. Substitute cream for oil. Eliminate the mustard.

    Awesome Slaw!
    BBQ Beef and Coleslaw Sandwich

      

    Variations: 
    Jalapeno Lime Coleslaw

    1/2 cup Lime Juice
    1 basket of tiny cherry tomatoes, washed and quartered
    1 jalapeno chile, seeded and diced
    3/4 cup cilantro, chopped

    Instead of Vinegar in above recipe use 1/2 cup lime juice. 

    In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

    Just before serving fold in the peanuts (add them too early and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

    Lime and Peanut Coleslaw
  • Creamed Corn with Lime

    Creamed Corn with Lime

    Wow, this is good.  This is Tom Keller’s recipe for Creamed Corn from his Ad Hoc Cookbook.  The base taste is lime chiffon with sweet corn.  This is a keeper recipe. 

    Fresh corn on the cob or quick frozen corn. 

    1/2 Cup Sweet or sour Cream Cream (I happen to only have sour cream so I used it)

    Salt and Pepper to taste

    2 Cups of Corn either fresh cut from the cob or frozen or canned

    1 large lime or 4 key limes

    3 T butter

    3/4 to 1 cup heavy cream

    1/8 tsp cayenne

    1 1/2 T chopped chives

    Grate the zest of the lime with a microplaner and set aside.  Cut the lime in half. Melt the butter in a saucepan over medium heat,  add the corn and 1 T of lime juice.  Season with salt if needed.  Reduce to medium low and cook sauce until all liquid has evaporated and corn is sizzling about 5-15 minutes depending upon whether you are using fresh corn. 

    Stir in 3/4 cup cream, cayenne, and lime zest continue cooking until cream has been absorbed by the corn.

    Add up to 1/4 cup more cream if a more creamy sauce is desired.  Add salt to taste and chopped chives. 

    Serve.

  • Green Bean Casserole a la Matthew

    Green Bean Casserole a la Matthew

    1 pound of bacons fried crisp and crumbled or cut into 1/4 inch pieces.

    4 cans regular green beans or steam fresh green beans until tender. 

    2 cups mushrooms sauted in butter

    3/4 cup parmesan grated cheese

    1/4 cup cheddar grated cheese

    1 large can Campbell’s Cream of Mushroom Soup

    1/4 cup heavy cream

    Cheddar Cheese Fried Onions (1 large can)

    Nephew Matt's Green Bean Casserole

    In a casserole dish, place the green beans and bacon, add the cheeses and sauted mushrooms including the butter sauce. Add the cream to the cream of mushroom soup and pour over the top of the green bean mixture.

    Bake for 30 minutes at 350 degrees with foil over the casserole.  Top with Cheddar Onions, remove foil, and heat for another 10 minutes. Serve hot.

  • Brussel Sprouts with Carmelized Shallots

    Brussel Sprouts with Carmelized Shallots

    Brussel Sprouts with Carmelized Shallots

    6 tablespoons (3/4 stick) butter, divided

    • 1/2 pound shallots, thinly sliced
    • Coarse kosher salt
    • 2 tablespoons apple cider vinegar
    • 4 teaspoons sugar
    • 1 1/2 pounds brussels sprouts, trimmed
    • 3 tablespoons extra-virgin olive oil
    • 1 cup water

    Preparation

    Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

    Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

  • Oven Roasted Sweet Potatoes or Butternut Squash or Beets

    Oven Roasted Sweet Potatoes or Butternut Squash or Beets

    My daughter needed a pot luck item for a Thankgiving dinner tonight with about 19 friends.  She loves sweet potatoes, peeled and cubed them, roasted in a 400 degree oven on a cookie sheet.  I find that about 3 sweet potatoes will fit per cookie sheet.  Keep them in a single layer, they will brown nicely and not get mushy.  (I also love Butternut Squash and/or Beets roasted in this same way.)

    Roasted Sweet Potatoes with a dash of nutmeg

    Make sure you use a little olive oil so they do not stick.  After 45 minutes, they will be perfect.  Salt and pepper to taste and I always like to add a bit of freshly grated nutmeg.

    Perfectly yummy!

    Simple Sweet Potatoes – Oven Roasted

  • Spinach with Cream Sauce

    Tastes so rich.

    Servings: 2-4 people

    Ingredients

    6-8 cups fresh washed spinach
    1 Tablespoon Olive Oil
    1/4 – 1/2 cup Heavy Cream
    Salt & Pepper to taste

    Preparation

    Fry spinach in olive oil.
    When it has reduced in size by 1/2, add salt and pepper. I prefer to go heavy on the pepper as it balances the cream.

    Add cream and stir as spinach continues to cook.

    You don’t have to cook the spinach to death. I prefer it perky!

    Serve with a Roasted Chicken Breast.

    Optional: Add a little parmesan cheese to kick it up.

  • Pearl Onions & Portabello Mushrooms

    First time I had this was New Year’s Eve dinner and dance at the Casino while in Avalon, Catalina 2008.

    Servings: 4-8 people

    Ingredients

    Olive Oil
    Salt & Pepper
    Pearl Onions – blanch and peel
    Portabello Mushrooms, ribs and stems removed. Cut into 1 1/2 inch pieces.

    Preparation

    Arrange one layer of onions and one layer of mushrooms on their own cookie sheet. Sprinkle with Olive Oil and season with Salt and Pepper.
    Roast until onions are carmelized and mushrooms are tender. 400 degree oven.
    Combine on a serving tray.
    Serve warm.

  • Country Fried Potatoes

    Country Fried Potatoes

    Some people love sweet, I love bread and potatoes.

    Not just for breakfast, Country Fried Potatoes

    While most people only make fried potatoes for breakfast, I am out of the house and to work and lack the time.  And yet, when asked to make a side dish for dinner, I reach for potatoes. 

    Ingredients:

    Potatoes – thinly sliced.

    Sliced Onions, Sliced Bell Peppers (Optional)

    Salt and Pepper to taste

    Heat your frying pan and add a couple of tablespoons of olive oil.  When the oil is just about to smoke, add you potatoes to the pan.  The mistake people make in frying potatoes is they touch them too much.  Place a lid on top of the pan while the first side browns and leave it alone for about 5 minutes. 

    Remove the lid, season with salt and pepper and turn these beautiful babies over.  Place the lid back on and leave alone for another 5 minutes.   Salt and pepper and turn over and leave the lid off from now on since the potatoes should be cooked thru, you just want to brown a bit more.

    If you want to add onions to the mix, I cook them in a separate pan and add them to the potatoes at this stage.  You can also add sliced bell peppers.  Yummy good.

    Your gonna love ’em.

  • Crispy Oven Roasted Potatoes or Root Vegies

    .Potatoes – Golden, Red or Russetts (all work well)
    Chop into large cubes
    Olive Oil

    Herbs (Rosemary is good) , Salt and Pepper

    Roast in 400 degree oven for 40 minutes. Turn over as needed.
    I love potatoes and these are so versatile. A friend made me these about 20 years ago and I’ve been making them since.

    You can add a bit of burnt ends from a prime ribs or roasted pork shoulder crispy skin to complete the madness.

    Option: You can even add beets to the mixture to dress it up for dinner, or add onions, bell peppers for a version for breakfast

  • Roasted Carrots and Parsnips with White Balsamic

    This is simple and pleasing to the eye and good eats…

    2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 inch x 1/2 inch sticks.

    1 1/2 pounds of medium carrots trimmed and peeled.  (Cut into same size as parsnips.)

    Frankly, I like to choose the same size parsnips and carrots, leaving 1/2 inch tops on the carrots (nice presentation). 

    1/4 Cup extra virgin olive oil. 

    2 T White Balsalmic Vinegar

    1 T Rosemary

    2 tsp coarse Kosher salt

    1 tsp ground black pepper

    Preheat oven to 425 degrees.  Combine parsnips and carrots.  Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet.   Roast until tender 50-60 minutes.

    Do ahead up to 1 day, refrigerate.  Let stand at room temperature for 1 hour, then warm in 400 degree oven for 15 minutes.