Thursday, June 12, 2014

Delicious Recipes for Those Garden Fresh Veggies!

Angie's Dad's Best Cabbage Coleslaw

aka...Tangy Coleslaw




Prep Time: 30 Minutes
Ready In: 30 Minutes
Servings: 20
"An absolutely delicious coleslaw, more tart and tangy than the creamy kind. It keeps well and can be made ahead of time."
INGREDIENTS:
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar (Please feel free to cut back on sugar- William and I put 3 tblsp of sugar or honey)
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
DIRECTIONS:
1.
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

ALL RIGHTS RESERVED © 2013 Allrecipes.com
Printed from Allrecipes.com 10/30/2013



Fresh Gingered Beets

Adapted from The Passionate Vegetarian, 2002.

Basic Cooking Method
1.       Wash beets well. Cut off and discard root tails and all except 1 inch of stems.  Do not peel.  Cook, covered in lightly salted boiling water for 40 to 50 minutes or until just tender. Drain.  Let cool until easy to handle.
2.       Slip skins off beets under running water.  Carefully slice each beet into 1/4 inch thick slices, removing and discarding remaining stem ends.
Once the beets are sliced, you may splash them with a bit of olive oil and store for about 2 days before using or creating them into a dish.  I like to store beets in Mason jars, so they don’t stain the Tupperware.
1 bunch of beets (approx 5 large beets or 10 golf ball size beets)
1 teaspoon butter
1 teaspoon vegetable oil
1-2 teaspoons finely diced ginger
3 tablespoons brown sugar
2 tablespoons water

Recipe:                                                                                                     
1.       Heat 1 teaspoon each butter and oil in a large nonstick skillet over medium heat.  When the oils are sizzling hot, add the cooked beets and toss them in the hot fat. 
2.       Then add 1 to 2 teaspoons peeled very finely dice ginger.  Toss for about 30 seconds.
3.       Then add 3 tablespoons brown sugar and 2 tablespoons water.  Cook, stirring, until the water and brown sugar have bubbled into a glaze, about 30 seconds.

Orange-Beet Salad
From Better Homes and Gardens annual Recipes 2001
Marie’s notes: I used olive oil instead of walnut oil and plain chevre instead of feta cheese. I also omitted the orange peel (the peel of conventional citrus have a high concentration of pesticides) and used 1 extra tablespoon of orange juice.
Tip: Roll the plain goat chevre or feta cheese in a black pepper and thyme mixture (coat the cheese in herbs)  to keep the red juice of the beets from staining the cheese.  I let the beets marinate overnight in the dressing, drained the beets, and then topped the beets with the walnuts and cheese on the dinner plates.   It was delicious!

3 medium beets (about 9 oz)
3 Tbsp. walnut oil or salad oil
1 tsp. shredded orange peel
2 Tbsp. orange juice
1 Tbsp. white wine vinegar or white vinegar
2 Tbsp. broken walnuts toasted
3 Tbsp crumbled feta cheese
¼ coarsely ground pepper
1.      Wash beets well. Cut off and discard root tails and all except 1 inch of stems.  Do not peel.  Cook, covered in lightly salted boiling water for 40 to 50 minutes or until just tender. Drain.  Let cool until easy to handle.
2.     Slip skins off beets under running water.  Carefully slice each beet into 1/4 inch thick slices, removing and discarding remaining stem ends.
3.     Meanwhile, for dressing, in a screw-top jar combine walnut oil or salad oil, orange peel, orange juice, and vinegar.  Cover and shake well.
4.     In a medium mixing bowl gently toss the beet slices with the dressing. Cover, and chill to marinade for 2 to 24 hours. 
5.     To serve, let mixture come to room temperature. Gently stir walnuts into beets. Sprinkle with feta cheese and pepper. Makes 4 servings.

No comments:

Post a Comment