No-Mayo Coleslaw

You don't need mayonnaise or even oil to make a delicious coleslaw. I had been making a slaw dressing with just oil, vinegar and sugar when my husband's aunt introduced me to her mama's recipe that didn't have any fat in it at all. I was skeptical, but it really is very good! Both dressings are included below. Cabbage is really the only vegetable you need for coleslaw, but I like to add carrots and sometimes onion, too. 

3 cups shredded cabbage

1 carrot, shredded (optional)

1/4 cup onion, chopped (optional)

Shred or chop cabbage as finely as you like it.

Add carrot and onion.

Mix up one of the below dressings and toss all ingredients.

Dressing 1

2 T. apple cider vinegar

1 T. vegetable oil

1 T. sugar

salt and pepper

Dressing 2

2 T. apple cider vinegar

2 T. water

2 T. sugar

salt and pepper

Refrigerate 30 minutes prior to serving. 

Kale Slaw

For Memorial Day, if you're looking for a side-dish to bring to the cookout that won't compromise the work you've been doing to get ready for bathing-suit season, this is it! Not only is Kale full of nutrients such as beta carotene, vitamin C and calcium, but this slaw has no mayo or sugar. I have two variations of dressing that I will use depending on what else is being served, but the veggie bases remains the same.

I bunch kale, chopped

1 large carrot, shredded

1/3 cup chopped red onion

1/4 cup chopped fresh parsley (optional)

Combine all ingredients and toss with one of the dressings below. Let sit for at least 20 minutes before serving. 

Dressing 1

I make this if we're having a main course/meat that is sweet, like barbecue or salmon, or heavy, like burgers or brats. The mustard provides a nice contrast and holds up to rich foods with bold flavors.

Whisk together:

2 T. Dijon mustart

2 T. cider vinegar

2 T. olive oil

salt and pepper to taste

Dressing 2

I make this if we're having something lighter, like fish tacos, shrimp or grilled chicken. The citrus juice brings out the flavor in these lighter meats.

Whisk together:

2 T. olive oil

2 t. lemon juice

1 1/2 T. orange juice

salt and pepper to taste

Ranch Dressing

Buy the wings, but make the ranch! Homemade ranch dressing is easy to make and so much more flavorful than what you can buy in a plastic bottle. Use it as a salad dressing or dipping sauce and you'll be glad you took a few minutes to make it fresh. Make it lighter by using low-fat ingredients or yogurt instead of sour cream.

You can easily double this recipe and save some for other recipes in the coming days. Keeps well in the refrigerator for up to 10 days.

1/2 cup light sour cream or plain yogurt

1/4 cup low-fat buttermilk

1/4 cup mayonaise

1 T. minced garlic (about 2 cloves)

1 1/2 t. chopped fresh thyme leaves

1/2 t. salt

Freshly ground black pepper to taste

Combine all ingredients and refrigerate for at least one hour to allow the seasonings to diffuse into the dressing. If you want it to be a more pourable dressing, add some more buttermilk.

Garbonzo Bean Patties

These vegetarian patties are good as an appetizer or as the protein with a salad. I serve them with a yogurt herb sauce that makes them even more savory.

Adapted from the Everyday Food blog's Chickpea Fritter recipe.

2 cups cooked garbonzo beans (aka chickpeas)

1/2 cup chopped scallions

1/3 cup chopped parsley

1 egg

1 tsp. hot sauce, like Sriracha (optional)

1/2 cup flour

1 tsp. salt

1/4 cup olive oil

I cook my own dried beans because I like to control the salt and seasonings in them. See my previous post on dried beans for instructions, or just use a 15.5 oz. can of garbonzo beans, rinsed and drained. If serving with the yogurt herb sauce, prepare that first and refrigerate while you make the patties.

In a food processor, combine garbonzo beans, scallions and parsley and pulse until combined, but still chunky. Add egg, hot sauce, flour and salt. Pulse a few more times, careful not to puree too finely.

Heat oil in a large skillet over medium heat and drop scoops of the bean mixture into the pan, pressing down to make a patty. Cook for 3-5 minutes on each side (or until browned), flipping only once.

Transfer from pan to a paper towel to absorb excess grease. Serve with yogurt herb sauce.

Yogurt Herb Sauce

1/2 cup plain, non-fat Greek yogurt

3 T. mayonaise

3 T. buttermilk

2 cloves garlic, minced

1 1/2 t. fresh thyme, chopped

salt and pepper to taste

Combine yogurt, mayonaise and buttermilk. Add garlic, thyme and season with salt and pepper to taste. If you can, make this ahead of time to give the garlic and thyme time to fully season the cream sauce.

Simple Cantaloupe Salad

Cantaloupe is one of my favorite summer indulgences. I first had cantaloupe in a salad in Paris several years ago, cantaloupe and prosciutto, in fact... a combination that has since become pretty popular here in the States. But at the time I found it strange and wonderful all at once!

Since then I've discovered another salad companion for my melon that also contrasts it with a smoky, salty taste -- pistachios! I love to throw this together for a quick lunch, with some cheese and crackers, and maybe a glass of crisp French wine (when I'm not packing it to take to work!) The below recipe serves one, but increase the amount of dressing if making for a group.

Ingredients

Leaf lettuce, torn (or other light salad greens of your liking)
Cantaloupe
Pistachios (shelled, dry roasted, lightly salted)
1 Tablespoon olive oil
2 teaspoons fresh-squeezed lemon juice
Coarse salt and ground pepper

Instructions

Arrange lettuce in a bowl, and top with desired amount of cantaloupe and pistachios. Whisk together olive oil and lemon juice, and add a pinch of both salt and pepper. Drizzle dressing over salad.

If taking on the go, mix salad dressing and take in separate container to dress salad right before eating. You may also want to keep the pistachios in a separate container because they'll lose their crunchiness the longer they sit with the lettuce and cantaloupe.

The Roaster Chicken that Could - Day 1

... could feed you dinner for three days, that is. Why buy chicken breasts when you could get a whole roaster chicken for a comparable price, and make three-times as many meals with it? You can buy it already roasted at the grocery store to cut down on your prep time, but roasting your own chicken really isn't very hard. (Just be sure to get one that has been fully gutted so you're just seasoning it and tossing it in the oven.)

See eHow.com: How to Cook a Whole Chicken

The key to maximizing your chicken's potential is using the carcass to make a stock. It will be more delicious than any store-bought chicken broth you'll ever have. From there, you have endless possibilities at your fingertips. Here's my standard routine, in three parts.

Required kitchen gadgets

• Stock pot

Basic Ingredients

• 1 whole roaster chicken
• 3 large onions
• 1 stalk of celery
• 1 lb. bag of carrots
• 1 head of garlic

Improvise with your own pantry items from here!


Operation Roaster Chicken Day 1

 On a day when you can be home all day:

• Buy your chicken (roast if you bought a raw chicken), and separate the meat from the carcass, discarding the skin.
• Make your chicken stock. See Alton Brown's recipe for a good guideline, but get creative and add whatever herbs and seasonings you have on hand.

• Since it takes all day to make the stock, I make my first meal a simple chicken salad to have with salad greens, a sandwich, or on its own.

Chicken Salad
Use a third of the meat from your roaster chicken, and mix it with your desired dressing and fillings. Here's two suggestions.


Creamy Waldorf Chicken Salad
Dressing: 1/4 cup mayonaise, 1 1/2 T. vinegar (white wine or apple cider), salt, pepper and chopped fresh herbs to taste.
Fillings: Shredded chicken, chopped onion and celery, raisins or sliced grapes, and chopped nuts

Chicken Pasta Salad
Dressing: 1/4 cup olive oil, 1 1/2 T. lemon juice, salt, pepper and chopped fresh herbs to taste.
Fillings: Shredded chicken, 1 1/2 cups cooked macaroni and chopped veggies, such as garlic, olives, sun-dried tomatoes, artichokes, etc.



Save your stock and extra chicken for Days 2 and 3!

Day 2 - Chicken and Dumplings

Day 3 - Chicken Soup

Sweet Salad

Salads are an easy way to have a delicious dish using items you have on hand. The possibilities are endless, including adding fruit to a green salad. It has become very popular in restaurants, but the trick to making one at home is having the right dressing.

Sweet fruit salads are great in the summer when you have more fresh fruit options available to you, but in the winter you can use apples, oranges or even dried fruit.They make great side salads, or add some grilled shrimp, chicken, or even leftover pork or steak from last night's dinner to make this salad into a hearty, delicious meal!

Basic Ingredients
Salad greens
Fruit and veggies
Cheese
Nuts, seeds or anything that will add crunch

With the addition of a few items you're sure to have in your pantry, you've got a dressing that will compliment a sweet salad of any kind.

Dressing Ingredients
2 T. red or white wine vinegar
1 T. water
1 T. sugar
2 T. olive oil
Salt and Pepper

Instructions
Combine vinegar, water and sugar. Slowly add olive oil while you're whisking the mixture. Add a pinch of salt and pepper. Toss your greens, fruit and veggies in the dressing. Top with cheese, nuts, meat, etc.

Salad Suggestions

• Spinach, shredded carrots, diced apples, dried cranberries, shredded cheddar cheese, bacon crumbles
• Mixed greens, quartered strawberries, sliced red onions, blue cheese crumbles, toasted cashews, grilled or rotisserie chicken slices
• Romaine lettuce, sliced red pepper, chopped green onions, orange sections, toasted almonds, grilled shrimp
• Arugula, sliced fresh peaches or apricots (or dried pieces), taleggio cheese slices, toasted pecans