Tag Archives: celery

The Dinner Slawlad

In my pantry today:

  • 3 c red cabbage, shredded
  • 1/3 c walnut halves/pieces
  • 1/2 mozarella ball, in tiny cubes
  • 1 S carrot, shredded
  • 1/4 c baby corn kernels
  • 1 tbsp celery, minced
  • 1 green onion, sliced
  • 1 clove garlic, sliced thin
  • 2 tbsp olive oil
  • 1/3 c red wine vinegar
  • 1 tsp apple cider vinager
  • 2 tsp white sugar
  • 1 pinch salt
  • 3 dashes black pepper

slawlad

I spent a lifetime not liking cole slaw, but I had never had anything but mayonnaise-based cole slaws and thus considered no other slaws of which to speak. About two years ago a little place called Farm Boy’s in Chapin, SC would become the new slaw-spiration in my vastly expanding relationship with cabbage. It was easy to accept with joy the health benefits of cruciferous vegetables, and the general price of a head of cabbage means there’s almost always one in the fridge. This cost:benefit ratio makes it an exciting endeavor to make an entree out of cabbage. Don’t you scoff.

Start your thinly sliced garlic simmering on the L side of ML. Let it infuse while you prep other ingredients. Whisk together sugar and vinegar; set aside. When you’ve got mixed in all the solids but cheese and walnuts, increase the oil to the high end of ML. Toast walnuts with garlic for a minute or two, stirring frequently, then mix in vinegar/sugar mixture. Pour warm dressing and walnuts over and into the bowl of cabbage. You can mix in the cheese now, or wait until serving time — if it sits in the vinegar it will emerge with almost a paneer-like texture. This is not necessarily a bad thing; plus it turns pink.

Let the entire cabbage conundrum  sit at room temperature for at least an hour before serving or chilling. I let it sit at room temperature for a couple hours before serving, then I waited a day of refrigeration before serving the rest — both ways work fine. This is going to become a meal staple as the weather begins to warm into its boil: prepare yourselves for more summer slawlads at 5 spoons!

 

Cabberole the Dice (or, “Say What You Will About Redheads…”)

In my pantry today:

  • 1 small head red cabbage
  • 1/2 c chopped asparagus tips
  • 1 can petite diced tomatoes, drained
  • 1 carrot
  • 1 stalk celery
  • 1 medium orange sweet pepper
  • 4 eggs, mixed in small bowl
  • 1/3 c mozzerella, shredded
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 tsp garlic-ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp turmeric
  • 3/4 tsp red hot chili powder
  • dash asafoetida 

Cabberole.

I have made a huge mess in this kitchen. Wait, don’t run away — I promise this need not happen to you! It is nearly assured that proper prep will negate it. This wasn’t difficult, really — just a matter of finding synchronicity between the ingredients.

P1100214Chop and set to steaming the cabbage. Let steam until dark purple and still hosting its shape (8-15m depending on how crunchy you like to keep things). While steaming, start onions on ML in oil and melted butter then move to chopping/shredding anything else that needs it. Drain tomatoes and stir in both pastes; set aside. When onions begin to turn translucent add in the other vegetables and season. Add the tomatoes to that; stir.

Layer the bottom of an 8×8 glass pan with half of your cabbage. Top that with half of the tomato/vegetable mixture. Repeat one more time, then pour over that the eggs and top with cheese. Bake in 35o° oven for approximately 40m.

P1100216For serious, you guys. This was mostly an experiment and it ended up being 5 spoons of pretty durn delicious and fulfillingly filling. Vegetarians might already be drooling (I hope) but if you’re trying out some meatless Mondays I’d recommend this. Take it from one redhead who just mastered another.

Comfort Soup (Or, “Three Animals Walked Into a Crock Pot…”)

In my pantry today:

  • 1/2 c lentils
  • 5oz canned chicken breast
  • 2 medium potatoes
  • 1c celery, sliced
  • 1c carrots, sliced
  • 3c kale, finely minced
  • 1 tbsp sausage grease
  • 1 large onion, thin-ish slices
  • 4 cloves garlic, chopped
  • 5c broth (I used vegetable despite the meaty base)
  • 1/2 c half and half
  • 1 tsp hot red chili powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida

So it’s chilly, the wife is home sick and I’m not feeling too spunky, myself. It feels like soup time; not just any soup time, mind you — it’s comfort soup time. Start the onions and garlic out in the sausage grease… in the crock pot. Turn it on MH, stir and let sit for an hour or so. Turn off. Run those two godforsaken errands you don’t really want to have to drag your ass out of bed to do. Come back. Assemble!

Turn the crock pot back on to MH Stir in sliced carrots and celery. Cut potatoes into bite-size chunks and stir into the mess. And what the heck — drain that little can of chicken sitting in the cupboard and toss it in. Sprinkle on and stir in all the seasonings so that all of the soup bits are well-coated in the glory of flavor. Then enter your broth. After the first cup or two, stir in the lentils. Begin folding in little fistfuls of kale, alternating with the remainder of the broth. Bless the entire stew with half and half, cover, and let cook on M-MH until the potatoes are soft. All of the comfort of a hearty, stick-to-your-ribs soup with all of the vegetative nutrition of a salad bar — you’ll need all 5 spoons for this pot!