Tangy Mustard Coleslaw

It seems like for the last few weeks I’ve seen Facebook status after Facebook status counting down the days until the end of school year. Friends that are teachers, parents and students… they’re all ready for summer! As far as school goes, I’m not quite as lucky. The BSN program I am in has classes that run through the summer. I could technically take it off, but I’d rather get my degree a few months earlier! Still, there are lots of things about summer that I am looking forward too. Warm (and hot!) weather, the tomato plants we have growing on our balcony, the abundance of in-season fruits, and of course summer BBQ type foods.

One of my top 10 favorite foods of all time is barbeque pulled pork. I can’t think of time when I was NOT in the mood (or easily swayed into the mood) for pulled pork. Especially after I discovered my new favorite rub and sauce last summer. And, to me, it’s not a proper pulled pork sandwich if there isn’t a fairly healthy heap of coleslaw on top.

I think there are a fair amount of people out there that think that they don’t like coleslaw. One of the biggest reasons I hear for people not liking it is the loads of mayonnaise that goes into many slaws. But people, there are LOADS of coleslaw recipes and many have little to no mayo. And to be honest, those are often the tangy kind that win my heart. Like this Tangy Mustard Cole Slaw.

The first time I made this recipe with the small amount of mayo it called for. This time I suspected since the amount was so small and the purpose was really to add just a hint of creaminess that I could replace it with Greek yogurt or sour cream and it would still work. And it did. If you think you don’t like coleslaw, give this one a try! It’s tangy and creamy and delicious, the perfect topper for a pulled pork sandwich!



Tangy Mustard Coleslaw


Ingredients
7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple)
1/3 cup thinly vertically sliced red onion
1/2 cup grated carrot
1/4 cup apple cider vinegar
2 Tbsp sugar
2 Tbsp whole-grain mustard
2 Tbsp Greek yogurt, sour cream, or reduced-fat mayonnaise
1/4 tsp celery seed
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Salt to taste

Directions
In a large bowl toss together the cabbage, red onion, and carrot.  In a glass liquid measuring cup, whisk together the vinegar, sugar, mustard, yogurt, black pepper, and red pepper. (Wait until just before serving to add the salt, otherwise it can pull the water out of the cabbage and make everything runny). Pour the dressing over the cabbage mixture and toss to evenly coat. Cover and chill for at least 20 minutes before serving. Just before serving, add a sprinkle of salt to taste.

Adapted from Cooking Light June 2008, via My Recipes

Penne with Chicken and Vegetables in Roasted Garlic Cream Sauce

Wow, that’s a really long name! Probably too long, but when thinking about this recipe it just didn’t feel right to leave any part out of the name. The chicken, vegetables, and roasted garlic sauce all work together to form one beautiful, filling, delicious pasta dish.

I knew that I wanted to make pasta for dinner and I knew what ingredients I had on hand, but I didn’t have a specific recipe in mind. So I went searching and what I found was very promising recipe on my friend Krystal’s blog (Krystal just had a baby, by the way!). I worked with what I had and used her recipe as guide, and what I thought was going to be a good dinner turned out to be a GREAT dinner! So much so that I’m putting it back on the menu for this week!

The first change I made was to use zucchini instead of broccoli (side note: why can I never spell either of those words right on the first try? mental spelling block) and penne instead of fettucine.  I also used milk instead of cream, but because I was worried that it wouldn’t thicken up enough, I added a tablespoon of corn starch. It worked perfectly and even held up and remained creamy for my next day lunch leftovers. Finally, I added mushrooms because it just seemed right.

Penne with Chicken and Vegetables in a Roasted Garlic Cream Sauce

Ingredients

1 head of garlic – roasted with salt, pepper, and olive oil
1 Tbsp butter
1 Tbsp olive oil
1 small-medium zucchini, chopped
1 red bell pepper, chopped
1/2 onion, chopped
4-5 button mushrooms, chopped
Salt and pepper, to taste
1 1/2 cups milk
1 Tbsp corn starch
1/2 cup shredded Parmigiano Reggiano, plus more for topping
1-2 chicken breasts (depending on how much chicken per serving you want), roasted and sliced
12 oz. penne pasta
Fresh chopped basil or parsley for garnishing

Directions
Preheat oven to 375. Cut the top off of a head of garlic to expose the tops of cloves. Place on a sheet of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil. Loosely wrap the aluminum foil around the garlic, pinching the seams to seal. Roast for 45 minutes to an hour, or until the cloves are tender and start to turn golden brown. Allow to cool.

While the garlic is roasting, drizzle the chicken breast with olive oil, sprinkle with salt and pepper, cover loosely with aluminum foil, and roast for about 30 minutes, until cooked through. Allow the chicken to rest, covered with aluminum foil, until you’re ready to serve, then cut into slices. (Roasting in the same oven as the garlic slightly infuses some of the garlic flavor into the chicken, mmm!)

Bring a pot of water to a boil. Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking, whisk together the milk and corn starch in a glass measuring cup, set aside. In a large skillet over medium-high heat, heat the olive oil and butter. Add the onion, zucchini, bell pepper, and mushrooms. Cook for 4-5 minutes, stirring often, or until the vegetables soften and the onions are translucent. Season with a little salt and pepper. Squeeze the roasted garlic out of the cloves into the skillet. Use a spatula or wooden spoon to break up the garlic and mix into the vegetables.

Create a well in the skillet by pushing the vegetables to the edges, slowly stream in the milk/cornstarch mixture, whisking constantly. Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3-5 minutes. Stir in the Parmesan, then cook for another 3-5 minutes, or until the sauce begins to thicken and coat the back of the spoon. Taste and season with additional salt and pepper if necessary. Add the cooked pasta to the skillet and stir to coat. If the sauce seems too thick, add the reserved cooking liquid a tablespoon at time until you get the desired consistency.

Top each portion with the sliced chicken, extra Parmesan, and fresh chopped basil or parsley. Serve hot and enjoy!

Adapted from Mrs.Regueiro’s Plate

Shepherd’s Pie with Ground Turkey


One of the problems I have with moving is that I have a LOT of stuff. Especially when it comes to the kitchen. I am not exageratting when I say that half of our storage unit is San Diego is kitchen stuff. Dishes, pots, pans, appliances, cupcake liners, cooking tools, towels, cupcake liners, baking tools, corning ware, cupcake liners…. See what I mean? So. Much. Stuff. But all of that is fine because it can be stored and it can and will all be used again (and I actually get to go through it when we are back in San Diego and pick out some of the more important stuff to bring back to China!) But what wasn’t so fine was the amount of food in my pantry and refrigerator that couldn’t very make it China, but also can’t be stored to wait for our return.

So during my last week in San Diego I was left with arduous task of sorting food. What could I give away to friends? What (if anything!) could be stored? What could I use before I left? What would (sadly) need to be pitched.

In the end I decided to make a box of dry goods that could safely be stored for 2 months and eventually go back to China with me. I also labeled a few bags and set them just outside of the trash area at the apartment complex (I went back and forth about this, but in the end I would see the same few homeless people going through and picking out bottles/cans every morning and I thought maybe they would appreciate a few boxes of [good] snacks and if not it was right there and could go out with the trash. I would have handed them to them myself but my schedule was crazy that last week). I also was able to give some things away to friends and very few things needed to actually be thrown away.

This meal actually started out as just an attempt to use up remaining perishable foods and it turned into something much more memorable. Warm and comforting. Rich and filling. As an added bonus, I really appreciated having the left overs in a time that may have otherwise been filled with fast food, as I did all of my last minute packing and moving.


Shepherd’s Pie with Ground Turkey

Ingredients
2 Tbsp olive oil
1 medium carrot, diced
1 celery stalk, diced
1 clove garlic, minced or pressed
1/2 small-medium onion, diced
2 tsp fresh rosemary, finely chopped*
1 tsp fresh thyme, finely chopped
Kosher salt to taste
1 lb ground turkey**
3/4 cup frozen vegetables, I used lima beans, corn, and peas
1/2 tsp pepper
pinch (~1/4 tsp) nutmeg
1 cup chicken broth
2 Tbsp corn starch
2 Tbsp cold water
1/2 cup milk
1 1/2-2 cups mashed potatoes***

* I think that the fresh herbs were what really made this dish shine. You can substitute dry if you need to (adjusting the amounts since dry herbs have a more concentrated flavor) but if you have access to fresh, use them!
**Typically Shepherd’s Pie is made with beef or lamb, but turkey is what I had on hand.
***I had leftover mashed potatoes, but I would guess 4-5 medium or 3-4 large potatoes for this amount of meat, mashed anyway you like, in my case with s&p, garlic, butter, milk, and sour cream.

Directions
Preheat oven to 375.

Heat olive oil in a large skillet or dutch oven over medium-high heat. Add the onion, celery, garlic, and carrots and cook for 3-4 minutes, or until the onions are tender, stirring occasionally. Add the fresh rosemary and thyme cook until fragrant, about 30 seconds. Add the ground turkey, season with salt, pepper and nutmeg, then cook until the meat has browned and starts to stick to the bottom of the pan. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the frozen vegetables and bring to a simmer. While the broth is coming to a simmer, whisk together the corn starch and cold water then stir into the simmering broth. Cook for 1 minute or until it starts to thicken then reduce the heat to medium-low, add the milk and cook for another minute.

If you were using a skillet, carefully transfer the contents of the skillet to a baking dish, other wise just make sure the mixture is evenly distributed around the bottom of the dutch oven. Carefully spread the mashed potatoes over the mixture (I found it was easiest to drop heaping spoonfuls all over then use the back of the spoon to “meld” the heaps together). Place the baking dish or dutch oven in preheated oven and cook for 15 minutes, then turn oven to broil and cook for an additional 3-4 minutes or until the peaks of the potatoes start to turn golden brown.

Sunny Side Up original recipe, inspired by the many Shepherd’s Pie I’ve eaten throughout my life

Quinoa Mexican Soup

>
I’ve been known in the past to have what my friends and family call “Shiny Things Syndrome.” I can be in the middle of a conversation or on my way to another room to do something and all of the sudden something “shiny” will catch my eye and the next you know I’m lost in the conversation or have completely forgotten what I was trying to do. What can I say, I can be easily distracted.

That’s exactly what happened a few weeks ago after I read a post on Branny Boils Over. She’s hosting a blogging event called the “Souper Bowl” and for every entry she will be donating $1.00 to the ASPCA. All you have to do is dedicate a post to a pet and share a recipe for soup. Sounds perfect for me! I love soup. I love my cats. I had a minestrone recipe just begging to be made. Then I posted my soup…. and realized about a day later that I just shared my entry for the Souper Bowl without actually making it an entry. DOH!

Then I found this recipe on Nicole’s blog and fell in love. Soup for me. Dedication to my cats. Post for the Souper Bowl. Win, win, win!


I love everything about this soup. Nicole said she wasn’t sure if she would like it but tried it anyway and liked it a lot. I, on the other hand, knew I would love this soup at first glance. The only thing that surprised me was the fact that I didn’t have to de-veganize it by adding sour cream and cheese. Of course I added a little cheese to one bowl. But I quickly found that it just wasn’t needed. There is flavor jam packed into every square inch of this soup and I love it. Did I say that already?

So in honor of both of my beautiful cats (who have to fly home to Ohio for the next couple of months while I’m in China, SO SAD!!!!!!!) I bring you Quinoa Mexican Soup.

Bigun
Tiffany 

Quinoa Mexican Soup

Ingredients
4 cups low-sodium vegetable broth
2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
2 tsp olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 poblano pepper, cut in half, seeds removed
1 red bell pepper, cut in half, seeds removed
1 jalapeno, cut in half and seeds removed
1 cup dry quinoa
1 Tbsp paprika
1/2 tsp chipotle chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
2 bay leaves
pinch ground cinnamon
1 avocado, cut into 1/2 inch cubes
1 lime, cut into wedges (I forgot the lime!)

Directions
Turn your oven to broil, the high temperature if you have the option. Lay the poblano, red pepper and jalapeno skin side up on a baking sheet. Broil for 4-5 minutes, keeping an eye on them to make sure they don’t burn, but just the skin chars. When the outsides are charred carefully remove from oven and place in a ziploc bag and let steam. Peel and dice the peppers.

In a stock pot or dutch oven, heat olive oil over medium heat. Add the onion and let cook for 4-5 minutes or until they just start to stick to the bottom of the pot. Deglaze the pan with 2 tablespoons of vegetable broth. Cook again for another 3-4 minutes and deglaze again with more vegetable broth. Repeat this process 3 or 4 more times until the onions have caramelized and are dark golden brown with a slightly sweet taste.

While the onions are caramelizing, cook the quinoa according to the package.

When the onions are caramelized, add the rest of the broth, fire roasted tomatoes, poblano pepper, jalapeno, bell pepper, and seasonings. Bring to a boil then reduce heat to low and simmer for 25 minutes. Remove the bay leaves, add the quinoa and stir.

Serve with fresh cut avocado and lime wedges (if you don’t forget them like me).

Source: As seen on Prevention, RD originally from Virtually Vegan Mama