Tag Archives: mozarella

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!

 

Lasagna, ft. Sausage, Kale and Cheese Trifecta

In my pantry today:

  • The butt-ends of two boxes of lasagna noodles
  • 1 freezer bag crock pot marinara (approx 3 c)
  • 1 freezer bag cooked ground Italian sausage (approx 3/4 c)
  • 3 medium leaves kale
  • 1 c ricotta cheese
  • 1 egg, beaten
  • 1/2 c asiago cheese, shredded
  • 1/2 c mozzarella
  • 2 tbsp Parmesan cheese
  • 1 dash salt

lasagnaThaw then marry your marinara and sausage in a medium-sized pot on the stove. Also start a large, oiled pot of water with an accompanying dash of salt. When your water begins to show signs of a boil, hold each leaf of kale by its stem and dip into the water for a count of 12. Wrap them in a clean towel and gently squeeze out all the water. Move them to the cutting board, remove stems and mince; set aside. Your pasta can go in now and cook until it’s a little too al dente to be al dente, then drain it and rinse with cold water until everything is chilled to room temperature.

Shred asiago cheese, set aside with mozzarella. Mix egg with ricotta cheese and dash salt. Rub a little olive oil inside a 6×6″ baking pan and begin layering by laying the most whole of your noodles along the bottom of the pan. Pour on 1/4 your sauce, scatter in half your kale bits, sprinkle 1/3 the asiago on, drop in dollops of ricotta and spread gently across the breadth of the pan, then add as complete a layer as you can with the noodle amputations and do this all again. Add a final layer of noodles, then add the rest of your sauce and top with the rest of your asiago and all of your mozzarella and Parmesan. Bake foil-covered pan in 350° oven for 45m, then take foil off and cook another 10-20m until optimum browning has occurred. Though next time I’d use more kale and sausage, this was still pretty good and worth all 4 spoons!