Ma Petite Chou: Kimchi
Sauerkraut and its relative kimchi have become popular again with the back-to-the-kitchen movement of fermented homemade foods that are so healthy. Kimchi is a Korean dish of marinated vegetables, most commonly thought of as a pickle condiment, but it is far more versatile a food.
Deli-Roasted Chicken to the Rescue
The rotisserie chickens from the supermarket delis have finally made their way into the mainstream American’s kitchen, not only as the centerpiece for a meal, but an ingredient as well. Once a rarity, now every market and warehouse like Costco I go to has their own roasted chickens, even organic chickens.
Slow Cooker Corned Beef and Cabbage
Corned beef is one of the most popular dishes in the slow cooker. Along with chili, some cooks only bring out their slow cooker for this dish. It is often said to be the first recipe to be made out of Not Your Mother’s Slow Cooker cookbook.
Very Veggie Vegetarian
I grew up with the meatless Friday–mac and cheese, filet of flounder, pancakes. I now consider that the practice run for becoming a vegetarian in the 1970s. Those were the days when granola had just been invented for Woodstock, and The Vegetarian Epicure and Moosewood cookbooks had not burst onto the scene yet to help the home cook with some new options. Being a vegetarian meant plenty of meatless spaghetti sauce with mushrooms, omelets, cheese sandwiches, and lentil soup, a staple in France and often brought to French class, in the struggle to adapt familiar dishes to a new lifestyle.
Coleslaw with Apple Cider Vinegar Dressing
Everyone eats coleslaw! There are all manner of cole slaws, since cabbage takes to so many flavor additions. Here is the most basic coleslaw you will ever find and the most addicting. The first time I was served it, a specialty of my friend the late Mary Ann McCready, I almost poo-pooed it for being too simple. But I dare you to stop eating after a few bites. The secret is good, organic apple cider vinegar, one of Mary Ann’s favorite ingredients, which tastes way better than just regular cider vinegar. While you can shred the cabbage in the food processor, Mary Ann always used her favorite chef knife and took the time to hand cut the cabbage very fine; she said it made the salad better.