Spicy Slaw

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Today is a follow up on yesterdays Asian Braised Short Ribs. I have no story to share but I definitely wanted you know about this awesome slaw. It was spicy. It was savory. It was nutty. It was awesome. I used to be pretty precise when it came to eating, I would work from one area of the plate to the other, being careful not mix. But lately I’ve found myself doing a lot more mixing. And this was perfect for that. I channeled my inner BBQ tastes and put the slaw right on top of the ribs and rice. It was the perfect matchup.

Spicy Slaw
(Adapted from Oishii originally from the Sriracha Cookbook)

Ingredients

Dressing
1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice
1/4 cup Sriracha
2 cloves garlic, minced
2 TBS. fish sauce
1 TBS. grated ginger
2 TBS. sugar

Slaw
1 1/2 lbs. napa cabbage, shredded
1/2 lb. red cabbage, shredded
2 carrots, peeled and julienned
or 1 bag of slaw with green cabbage, red cabbage, and carrots
2 red bell peppers, seeded and julienned
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint (I omitted)
salt & freshly ground black pepper

In a large liquid measuring cup, whisk together all of the dressing ingredients. Cover and chill until ready to use.

In a large serving bowl combine the cabbage through mint. Toss together to evenly distribute.

Pour the dressing over the slaw and toss to coat. Sprinkle with salt and pepper to taste and serve.

Broccoli Slaw Quiche

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This is another recipe I used during my parents visit to San Diego (I’m getting a lot of mileage out of that, huh?). We had this for breakfast on Sunday, along with the most amazing cinnamon rolls (will be posting next week!). The only thing I regret is not getting a better picture of this Quiche because it was so incredibly good and the picture just doesn’t do it justice. The smooth and creamy custard paired perfectly with the slightly bitter and subtly spicy slaw. Even my dad, who was skeptical of eating Quiche, enjoyed this.

It worked out perfectly that we ate such a big breakfast that day because we went out exploring and didn’t have time for lunch. Friday, we had gone to see the Cabrillo National Monument, which has an absolutely amazing view of San Diego. We walked all around the eastern portion but didn’t have time to explore the west side of the peninsula which overlooks the Pacific ocean. Sunday, we decided to go back and explore the tide pools and navigate some cliffs. We all appreciated the good breakfast and full bellies we had when we were doing all of that walking down and then up cliffs. Much like life you can walk as far down as you’d like, just don’t forget the climb back up is 10x harder!


A side note, this picture was taken within a few minutes of the other pictures, this one is facing east and the others are facing west. Isn’t the change in the color of the sky amazing? One minute there are a few clouds the next the sky is covered. All 3 pictures are unedited!

Broccoli Slaw Quiche
(Adapted from Tidy Mom)

4 large eggs
1 cup half and half
2 cloves garlic, crushed
1/4 tsp nutmeg
A few drops hot sauce (I used Franks, but Tabasco would be good)
1 (9-inch) unbaked pie crust *
1 1/2 cups Broccoli Slaw
1 1/2 cups sharp Cheddar cheese
1/4 cup grated Parmesan cheese

Preheat oven and a cookie sheet to 375 degrees. Rack should be positioned in the middle of the oven.

In a medium bowl (with a pouring spout, if you have one!), whisk together eggs, half and half, garlic, nutmeg, and hot sauce.

Carefully transfer the pie crust dough to a 9-inch pie pan.

Place the Broccoli Slaw on top of the pie crust then pour the egg mixture over top. Sprinkle cheese over the top.

Bake 30-35 minutes. Cool at least 20 minutes.

* I had initially planned on making my own pie crust, but time got away from me so I used a store bought one I had in my freezer. This was not a good idea! The crust did not have the texture/flavor I was looking for which was disappointing because the quiche itself was so good. Once before I made quiche with a pre-made crust that was already in tin pan and that was better than this crust, but I will still make my own next time!