Tag Archives: Cabbage

Pulled Veggie Sliders

Pulled Veggie Sliders

I firmly believe that this is the worst time of year to be trying to lose weight. I know because I’ve been there. Not only is the most food-centric holiday of the year approaching in one short month, but before then you’ve got the barrage of Halloween candy, then after that more holidays largely featuring lots of feasting at family dinners, cookie exchanges, and holiday candy. And that’s not even mentioning that on top of all that decadence, this is football and tailgating season!

pulled veggie sliders

Game day grub is generally not all that figure-friendly. Lots of tortilla and potato chips, fattening dips, cheese and fatty meats feature prominently. It’s tough to stick to your calorie count during this time. I know – I’ve been there.

So I wanted to offer up something appropriate for game day that is pretty figure friendly, that won’t blow your calorie allotment for the day, but isn’t a consolation prize. This little slider is incredibly tasty – Matt remarked that it was better than many pulled pork sandwiches he’s eaten – full of familiar barbecue flavors and the pulled meat texture you’re looking for, but with huge amounts of fat cut out.

pulled veggie sliders

It comes together much more quickly than a pulled pork or short rib slider would, and these babies are FILLING! I guess it’s all that fiber from the veggies, but trust me, once you’ve eaten a serving of these sliders, you won’t have any room for the loaded nachos or creamy onion dip. Oh, and obviously a fantastic option for any vegetarians at your tailgating party. Enjoy!

Pulled Veggie Sliders

Source: Vegetarian Dinner Parties by Bruce Weinstein and Mark Scarbrough

Ingredients:
1 (15 oz.) can crushed tomatoes, preferably fire-roasted
½ cup cider vinegar
¼ cup packed brown sugar
2 tbs tomato paste
1 tbs mustard powder
1 tbs smoked sweet paprika
1 tsp dried oregano
½ tsp celery seeds
½ tsp ground cloves
½ tsp hot sauce, such as Frank’s RedHot or Texas Pete’s
1 ½ cups shredded carrots (peel them first)
1 ½ cups shredded yellow potato (no need to peel)
4 cups shredded green cabbage
1 bottle (12 oz.) dark beer, divided
Kosher salt and black pepper, to taste
8 slider rolls
Coleslaw, for topping the sliders
Pickled jalapenos, for topping the sliders (optional)

Directions:
Combine the crushed tomatoes, vinegar, brown sugar, tomato paste, mustard powder, smoked paprika, oregano, celery seeds, cloves, and hot sauce in a large Dutch oven over medium heat, stirring until the brown sugar dissolves. Stir in the carrots and potatoes, then bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 10 minutes, stirring occasionally.
Stir in the cabbage and ¼ cup beer. Cover and continue cooking, stirring occasionally, until the vegetables are tender, about 20 minutes. Add more beer as necessary to keep the vegetables from scorching. Your end goal is for the mixture to have the consistency of pulled barbecued meat – saucy but not at all soupy.
When the mixture is ready, mound some onto the bottoms of the slider rolls. Top with some coleslaw, the pickled jalapenos if using, then the top bun. Serve immediately.

Mango Peanut Slaw #SundaySupper

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Happy Sunday Supper everyone! Today’s theme is Summer BBQ Party – a wonderful theme since I think we can all agree that summer bbq parties (or summer cook-outs, whichever nomenclature you prefer) are one of the most fun things ever. Growing up, such parties were a fixture on the calendar. Sometimes my parents were hosting, sometimes we were guests, but it seemed like there was one on the schedule almost every weekend of the summer. And they’re such a blast.

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I chose to make this delicious side dish for three reasons: 1) coleslaw of some kind is a summer bbq staple everywhere; 2) seeing as this is Asian-flavored, it’s a little bit outside the box for your typical American summer bbq, which appealed to me; and 3) it uses mangos, which are beautifully in season in my area right now, and I’m trying to use up all the summer produce I can, while I still can.

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But I’m actually trying to use all that summer produce in some savory dishes for once. I usually bake desserts or sweet breakfast goods with it, which is always delicious, of course. But this summer I wanted to challenge myself to find more savory uses for this luscious summer produce. Not that there won’t also be sweets on the blog this summer. I mean, please…

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So y’all enjoy this delicious, spicy, summer-bbq-worthy slaw, and do not forget to check out all the loveliness from my Sunday Supper gang! Enjoy!

Mango Peanut slaw 070

Source: adapted from Man Made Meals by Steven Raichlen

Ingredients:
2 generous tbs sambal chile paste, or to taste
1 clove garlic, peeled and minced
3 tbs sugar
½ tsp freshly ground black pepper
¼ cup fresh lime juice
¼ cup Asian fish sauce or soy sauce
1 small (about 1 lb.) head green cabbage
1 ripe mango
18 slender green beans (hericots verts)
½ cup coarsely chopped cilantro
1/3 cup coarsely chopped dry-roasted peanuts, salted or unsalted

Directions:
First make the dressing: in a large mixing bowl, whisk together the sambal, garlic, sugar, black pepper, and fish sauce. Set aside.
Split the cabbage into quarters, and core each section. Thinly slice it with a sharp knife, or I prefer a mandoline slicer. Peel and pit the mango, then slice it into thin strips. To the bowl with the dressing, add the cabbage, mango, green beans, and cilantro. Toss well to combine. Garnish with the peanuts and serve.

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Deconstructed Fish Tacos

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It’s time for some Secret Recipe Club!!! [Click here for my last SRC post.] This month I was assigned Mele Cotte, a fantastic blog from Christina (or Chris as she is called by her friends).

Chris is a gorgeous redhead who hails from Boston but resides in Atlanta. She held several different careers in marketing and middle school education before realizing that cooking and baking were her true loves. She is quite accomplished in the food blogging and culinary sphere, as she has attended the Art Institute in Atlanta and does smaller catering gigs. Definitely check out her awesome blog!

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Mele Cotte means Baked Apples in Italian (I did not know that!), and yes, Italian is her heritage. So of course, I had to go and choose something Mexican. Because I just do things like that. These deconstructed fish tacos immediately caught my eye. I am a huge fish taco fan, and I love playing around with the whole deconstructed concept, so I think I was just meant to find this recipe on Chris’ blog.

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I adapted the recipe, mainly because it’s written as four servings and I’m only cooking for two people. And then I made a few smaller changes, just added some chili powder to the fish and topped it with some crispy tortilla strips. After viewing the food on the plate and taking my first bite, I remarked to Matt that you could also probably call these upside-down fish tacos, because fish tacos are based with a tortilla and the cabbage is just the garnish, whereas these are the exact opposite.

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And yet, they taste exactly as advertised. So delicious, light and healthy, full of Mexican flavor. We absolutely loved them and I can’t wait to play around with the concept some more and make them again. Thank you for a fabulous recipe Chris!

Deconstructed Fish Tacos 246

Source: adapted from Mele Cotte

Ingredients:
Juice of 3 limes, divided
1 tsp chili powder
Kosher salt & freshly ground pepper to taste
2 grouper fillets, or any white fish
1/2 a green cabbage, cored and finely shredded
1 tbs plus 3 tsp. extra virgin olive oil, divided
2 corn tortillas
Canola oil, for frying
Guacamole
Chunky salsa
Queso fresco or Cotija cheese, crumbled, for garnish

Directions:
In a small baking dish (I used a glass 8×8 glass baker), mix together the juice of 2 limes, chili powder, 1 tbs olive oil, plus salt and pepper to taste. Add the grouper and turn them over a few times so they are fully coated. Set aside but leave out at room temperature while you prep the cabbage and prepare the guacamole, if making it yourself.
Carefully slice the cabbage very thin; using a mandoline works best and quickest. Pile the cabbage into a bowl and squeeze the remaining lime over it. Add the 3 tsp olive oil and toss to combine. Don’t salt it yet. Set aside.
Preheat a large skillet over medium-high heat. Carefully add the fish fillets and cook about 7 minutes total, flipping once, until they are just cooked through. You may need a shorter or longer time depending on your fish’s thickness. When done, remove to a plate and let rest 3-5 minutes. With a fork, flake or chunk the fillets.
Add about an inch of canola oil to a small to medium skillet and heat on high. Cut the tortillas into 1-inch-wide strips, then cut those strips in half crosswise. When the oil is ready, fry the tortilla strips for just a few minutes. You’ll know they are ready when the bubbles start subsiding and their color has turned golden brown. Remove with a slotted spoon to a paper towel lined plate and lightly sprinkle with kosher salt.
To serve, first season the cabbage with salt and pepper and toss. Then assemble as follows: cabbage spread out on a dinner plate, topped with guacamole, then dot liberally or conservatively with salsa, followed by chunks of fish, and finally tortilla strips and queso fresco. Serve immediately.


Soy-Ginger Salmon over Asian Veggie Noodles

Soy salmon over Asian veggie noodles

Continuing our theme this week of Pasta with Seafood, we have a delicious, healthy, flavorful, Asian salmon dish, that essentially got made because I’m trying to clean out my pantry and I ran across a half-used box of dried spaghetti. Score!

Did I mention this is delicious? Because it really was… soooo good. Clean flavors, perfectly cooked salmon that just melted in your mouth, and salty, chewy noodles. So awesome.

I used my wok for this, which worked beautifully, but any high sided skillet will do. This cooks up so friggin’ fast, which is great for a weeknight meal, but I highly advise having all the prep work done ahead of time and definitely do not walk away in the middle of this. I would also caution against marinating the salmon much more than the 5 minutes called for. There’s a bit of acid in the marinade, and if left to its own devices for too long, the acid will start to “cook” the fish, and then when you try to cook it yourself in the pan, the final product will be mushy. And no one wants that.

soy salmon over Asian veggie noodles

I also only call for cooking the salmon about 3-4 minutes per side, because I am so picky about the way salmon is cooked. I like mine to be between medium-rare and medium. To my personal palate, if salmon goes beyond medium, it just tastes like cat food. And if I wanted cat food, I’d go down to my local Petland and buy some salmon cat food for a lot less money than I spent on these beautiful wild-caught fillets. But that’s possibly just me. Of course feel free to cook it to your desired preference.

Soy Salmon over Asian Veggie Noodles

Anyways, enjoy this one, guys!

{One year ago: Malted Chocolate Ice Cream}

Source: adapted from Express Lane Meals by Rachael Ray

Ingredients:
½ lb. dried spaghetti
Kosher salt
6 tbs soy sauce or tamari
1-2 inch piece of fresh ginger, peeled and grated
Juice of 1 lime
¼ tsp crushed chili flakes
4 salmon fillets
Vegetable or olive oil
½ a small head of green cabbage, cored and sliced very thin (I used a handheld mandoline slicer on its thickest setting)
1 large carrot, peeled and grated
1 red bell pepper, seeded and sliced thinly
5 garlic cloves, minced
4 scallions, trimmed, chopped, green and white parts divided
2 tsp sugar
¾ cup chicken stock

Directions:
Place a large stockpot of water over high heat. Cover and let it come up to a boil. Generously salt the boiling water, then drop in the pasta. Cook according to package directions for al dente. Drain thoroughly when done.
Meanwhile, combine the tamari, ginger, lime juice, and chili flakes in a small baking dish or shallow bowl. Add the salmon fillets skin side up. Let marinate for 5 minutes.
Preheat a wok or high-sided skillet over high heat. Add a few drizzles of oil, then place the salmon in the wok skin side down. Don’t discard the marinade! Cook 3-4 minutes per side, or longer if you desire. When the salmon is done, remove to a plate and cover loosely with aluminum foil.
Wipe out the wok and return it to high heat. Add another drizzle of oil, then add the cabbage, carrot, and bell pepper. Sauté until the veggies have softened and wilted a bit, about 3-4 minutes. Add the garlic and white parts of the scallions and cook 1 minute more.
Add the sugar to the marinade and stir to combine. Then add the marinade to the wok. Let it simmer about 1 minute. Now add the chicken stock and let it simmer 2-3 minutes. Then add the cooked, drained pasta to the wok and toss to combine.
Pile some veggie noodles onto each plate and then position a salmon fillet over top. Garnish with the green parts of the scallions. Serve immediately.
As written, this will serve 4 people. Since I’m only cooking for two, I just made 2 salmon fillets, but kept the marinade amounts as written, and made the noodles as written, and the leftover veggie noodles are delicious!

Jerk Chicken Fry Bread “Tostadas” with Cabbage-Jicama Slaw

jerk chicken fry bread "tostadas" with cabbage-jicama slaw

This is one of my few “repeat meals”, meaning I consistently make it about once or twice a year, and I’ve made this one for the past four or five years running. This is one of Matt’s favorites, and I sometimes wonder if he would revolt if I didn’t make it at least once a year!

fry bread dough

I go crazy for Jamaican jerk anything, so this chicken is right up my alley. It’s very hot and spicy, but that wonderful slaw really cools it down. The most unusual thing about this recipe is the Navajo fry breads. I would have never thought to pair jerk chicken with an old Native American staple, but it’s delicious.

frying Navajo fry breads

Now what’s really unusual about this dish is that I don’t just make these fry breads for snacking just whenever. Because in my book, it doesn’t get much better than fried dough, and that is exactly what these are. It’s sort of like beignets meet pancakes, only they are savory instead of sweet. They’re crunchy and satisfying and soooo delish. Where the willpower to not make these all the time comes from, I really couldn’t tell you.

grilling jerk chicken

This is originally a Bobby Flay recipe, from his Mesa Grill cookbook, and I’ve streamlined it quite a bit. If you’re familiar with his recipes, then you know they have about 17 different parts, and well, sometimes I get a little tired of that. He calls for a mango habanero sauce that I have always left off. It’s delicious without it; I’m sure it’s outstanding with it, but I don’t know what I’m missing, so why do I care, you know? I think there’s already plenty of heat in the spice rub on the chicken, so you don’t need any more habanero. But if you wanted to add some diced mango to the slaw, that would probably be great. Maybe I’ll do that next year and report back.

sliced Jamaican jerk chicken

As written, you’ll have leftover jerk rub, which is great! Store it in your freezer and it will last a very long time. But you can scale the recipe back, or just use your favorite commercial jerk rub seasoning to make the recipe even easier.

Jerk Chicken Fry Bread "Tostadas" with Cabbage-Jicama Slaw

Source: adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients:

NAVAJO FRY BREADS:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tbs dry milk powder
Kosher salt
¼ cup lard or vegetable shortening, chilled
Canola oil, for frying

JERK CHICKEN:
2 tbs ground coriander
2 tbs ground ginger
2 tbs light brown sugar
1 tbs onion powder
1 tbs garlic powder
1 tbs kosher salt
1 tbs habanero chile powder
2 tsp coarse ground black pepper
2 tsp dried thyme
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
4 boneless, skinless chicken breast halves, trimmed
2 tbs canola oil

CABBAGE-JICAMA SLAW:
½ cup fresh lime juice (from 4-5 limes)
1 tbs ancho chile powder
½ tsp kosher salt
¼ tsp black pepper
2 tsp honey
¼ cup canola oil
¼ small head of red cabbage, thinly shredded
1 small jicama, peeled and thinly shredded
¼ cup chopped fresh cilantro

Directions:
First make the FRY BREADS. Combine the flour, baking powder, milk powder and 1 tsp salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture is crumbly. Add ¾ cup cold water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a kitchen towel and let sit at room temperature for 1 hour.
Heat a couple inches of canola oil in a large, high-sided skillet until it reaches 360 F.
Divide the dough into 8 pieces. Roll out each piece into a 4-inch circle about 1/8-inch thick. Fry the bread in batches in the oil until golden brown on both sides, 2 to 3 minutes total. Remove to a sheet pan lined with paper towels and lightly season with salt.
Make the JERK CHICKEN. Make the jerk rub by combining all the spices in a small bowl. Rub the top of each chicken breast with 1 heaping tablespoon of the rub. Heat the canola oil in a large sauté pan over medium-high heat. Place the chicken in the pan, rub side down and lightly season the non-rubbed side with salt. Cook until just cooked through, flipping once, about 6-8 minutes total. Let the chicken rest for 5 minutes before slicing each breast on the bias into ¼-inch thick slices.
Make the SLAW. Whisk together the lime juice, ancho chile powder, salt, pepper, honey and oil in a large bowl. Add the cabbage, jicama and cilantro and toss well to combine. Let sit at room temperature at least 15 minutes and up to 4 hours before serving.
To assemble, place sliced chicken on a fry bread then top with some slaw. Serve with lots of napkins!

Spicy Coleslaw

This coleslaw recipe didn’t accompany the Pulled Pork Sliders recipe.  But I can never have a pulled anything sandwich without coleslaw.  It’s just not right.  I have to have that crunchy texture contrasting with the almost creaminess of the barbecue slathered meat.  Plus, it makes me feel less guilty because coleslaw is full of vegetables.

As a child, I vehemently put cabbage on the “Not Touching That with a Ten Foot Pole” list.  I thought cabbage was bitter and bland.  It’s now one of my favorite vegetables.  I love it raw and crunchy in a slaw or salad, and I also love it wilted and cooked.  So coleslaw and I have become very good friends in recent years.

We liked this particular version so much that I decided to serve it alongside the barbecue chicken we made for my sister and brother-in-law on their visit.  My sister gave it the highest compliment possible when she said, “Observe: I hate coleslaw, and I’m going back for seconds” as she piled another mound of it onto her plate.  Of course that made me very happy, but it also illustrates just how much bad coleslaw exists out there.  Megan is not a terribly picky eater, and she has always been a good veggie eater, even as a child.  (Yes, she made me look really bad growing up!)  When most of us think of coleslaw we think of the terrible stuff served in a paper cup at cheap restaurants.  It is always so bland and watery, except for the times when it’s salty and gloppy.  I don’t touch it either.  But I’ve come to appreciate making coleslaw at home.  It’s not very involved, you probably already have the dressing ingredients in your pantry or refrigerator, and it will not even compare to the awful paper cup stuff that you could barely even call food.

You can slice your cabbage with a knife, but I’ve found that a mandoline makes for the best results.  It’s thin and extra crunchy that way.  And mandolines aren’t terribly expensive anymore.  You can pick up a hand-held at any kitchen supply store for not much money at all.

Source: slightly adapted from Eat This Book, by Tyler Florence

Ingredients:
1 head of green cabbage, shredded
2 carrots, peeled and grated
2 green onions, chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tbs cider vinegar
Juice of 1 lemon
Pinch of sugar
1/2 tsp celery seed
Several dashes of hot sauce
Kosher salt and freshly ground black pepper

Directions:
Combine the cabbage, carrots, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar and stir to combine. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt and pepper. Ideally chill in the refrigerator for 2 hours before serving, but I didn’t do this either time I served it and it was fine.

Yield: 8 to 10 cups