Tagged: ‘cabbage’

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, lasagne, omelets, cheese sandwiches, and lentil soup, a staple in France (and often brought to French class for a collective meal in French conversation with food), in the struggle to adapt familiar dishes to a new lifestyle.

Read More »

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.

Read More »

Favorite Summer Salads and Slow Cooker BBQ Chix

Summer means barbecue and casual outdoor eating. Growing up meant family BBQs at my Great Aunt Helen and Uncle Perry’s rural home in upstate New Jersey on Labor Day Weekend and 4th of July with a crowd of at least 50, all immediate family related.

Read More »

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.

Read More »

Chinese Chicken Salad

There might be a riot if there was not a Chinese chicken salad in the Weeknight Cooking book; it is that popular a salad. Chicken salads on the whole are immensely popular, but this dish tops them all since it combines sweet, crunchy, spicy, cold, and sour all in one.

Read More »

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.

Read More »

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.

Read More »