Ingredients
6 C. Cabbage (Shredded)
1 C. Carrot (Shredded)
1 C. Mayonnaise
1/4 C. White Wine Vinegar
1 t. Celery Seed
1/4 C. Sugar
Salt and Pepper
Method
1. In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining remaining ingredients. Combine and chill.
Notes: I’ve been searching for a perfect and easy cole slaw recipe–this is it. It’s awesome with brisket wrapped in a tortilla!
Ingredients
1.5 C. Granny Smith Apple (Peeled and Chopped)
1 C. Brown Sugar
1/2 C. White Grape Juice
1 t. Ginger
1 t. Cinnamon
1-12 oz. package Fresh Cranberries
Method
1. Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer until thick (about 15 minutes). Cool completely.
Notes: This cranberry sauce is amazing and I have never been a fan of homemade cranberry sauce (it’s usually too tart for my taste). Lumps freak me out, so I blended this with an immersion blender. This also keeps well in the fridge and can be made up to 3 days before serving.
Ingredients
1 C. Red Onions (Finely Chopped)
1/2 C. Tomato Paste
1 t. Paprika
1/2 t. Cumin
1/2 t. Oil
1/4 t. Sugar
1/2 t. Salt
Method
1. Heat the oil, then add the tomato paste and seasonings to the oil and simmer.
2. Mix with raw onions, chill. Serve chilled.
Super easy! The first time I made this, I was skeptical of the raw onion part so I cooked them. The second time I kept them raw. It tastes much better with the raw onions. I made this for our Break an Egg get together where we made Indian food. I made it along with Raita and Nan and enjoyed it on the Nan with the Raita and the curry dishes. Yum!
Ingredients
2 C. Plain Yogurt (I used fat free)
2 t. Lemon Juice
1/4 t. Pepper
1/2 t. Chili Powder (I used Berbere)
1/2 t. Garam Masala
1 t. Ginger Paste (I used the kind you buy in a tube in the produce section)
Method
1. Mix together and chill. Serve with Nan and Indian food.
I made this for our Break an Egg Cooking Club get together where we made Indian food. It works as a side with all kinds of Indian food, and I prefer to eat it with chutney. It takes 2 seconds to make!
Ingredients
3 1/2 C. Flour (I used regular unbleached white flour)
1/2 C. Yogurt (I used fat free plain)
1 Egg
1/4 C. Butter (Softened)
2 t. Salt
3 t. Sugar
3/4 C. Water
1 2/3 T. Yeast
Method
1. In a dish, take 5 T. water, add the yeast and a T. sugar and stir well. Keep aside for 10-12 minutes (I’ll bubble). Add the remaining water, sugar, yogurt, egg, butter and salt. Stir well.
2. Add the flour to this liquid to make a smooth, soft and elastic dough (takes about 10-15 minutes). Take a warm bowl, butter the sides and bottom, then place the dough in it. Cover with a cloth and keep somewhere warm until it doubles in size (about 40 minutes). Push a finger in the dough, if the impression remains, it’s read to be baked.
3. Make the dough into 8 equal balls, flatten into circles with your fingers so they are thin in the center and puffy on the edges. Pull and shape until each is about the size of your hand.
4. Bake in a 450 degree oven on an ungreased tray about 10 minutes until golden brown
I used a breadmaker for the dough, so I skipped steps 1 and 2 (it was much, much easier…get a breadmaker). I just put everything in the machine, set it on the dough setting and it turned out absolutely perfect (even at altitude). The bread itself was SO good! I want to eat it with everything. It would be great cut into triangles and eaten with hummus as an appetizer, and it’s great with Indian food. I made this for our first Break an Egg Cooking Club because we had chosen to make Indian food. We ate it with curry dishes, lentil dishes, raita and chutney and it was great!
Ingredients
2 lbs. Green Beans (Ends Trimmed)
1/4 C. Rice Vinegar
2 T. Toasted Sesame Oil
1-2 T. Soy Sauce
1 T. Minced Fresh Ginger
2 t. Toasted Sesame Seeds
1 t. Minced Garlic
1 t. Honey
1/2 C. Thinly Sliced Red Onion
1 1/2 C. Fresh Bean Sprouts (Rinsed)
Method
1. Heat water, add beans and cook until tender crisp (3-5 minutes). Drain, immerse in ice water until cook and drain again.
2. In serving bowl, mix vinegar, sesame oil, soy sauce, ginger, sesame seeds, garlic and honey. Add green beans, onions and bean sprouts and stir gently. Serve at room temperature or cold.
