Not sure how many makes a slew. Probably more than the three I have posted so far. (see Waldorf slaw and Halloween slaw) Regardless, I made something yummy with the rest of the bag of shredded cabbage I used for the Halloween slaw, so I figured I would share it.
Asian slaw
1 bag shredded cabbage
1 apple, peeled and chopped
1/3 c slivered almonds (or chopped nut of choice)
1/4 c tahini
1/4 c apple cider vinegar
1 tb sesame oil
1 tb fresh snipped chives
fresh ground pepper
Combine cabbage, apple and nuts in a large serving bowl. In separate bowl, whisk together liquid ingredients (sauce will be thick). Pour over dry ingredients and mix through. Add ground pepper to taste. Top with chives. Best served chilled (my opinion).
Monday, November 8, 2010
Friday, November 5, 2010
Halloween slaw
This is a great colorful side dish any time of year, but the purple and orange look - plus the fact that I served it on mischief night - made me name it for the holiday.
Halloween slaw
1 bag shredded purple cabbage
1 large carrot
2 tb lime juice
2 tb grapeseed oil
2-3 sprigs fresh mint
Fresh ground pepper
Empty cabbage into large bowl. Shred carrot on top. Strip mint leaves, tear any large ones and add to vegetables in bowl. In a separate dish, whisk together liquids and pepper. Pour over vegetables and toss to combine.
If you need more liquid, I recommend adding lime juice first and then if it is still too dry, a little more oil. Grapeseed oil definitely works best with this due to its thinner consistency and very light flavor. You could substitute olive oil, but I would use a little more lime juice to balance it out.
Halloween slaw
1 bag shredded purple cabbage
1 large carrot
2 tb lime juice
2 tb grapeseed oil
2-3 sprigs fresh mint
Fresh ground pepper
Empty cabbage into large bowl. Shred carrot on top. Strip mint leaves, tear any large ones and add to vegetables in bowl. In a separate dish, whisk together liquids and pepper. Pour over vegetables and toss to combine.
If you need more liquid, I recommend adding lime juice first and then if it is still too dry, a little more oil. Grapeseed oil definitely works best with this due to its thinner consistency and very light flavor. You could substitute olive oil, but I would use a little more lime juice to balance it out.
Friday, October 29, 2010
Ointment assortment
Growing my own herbs gives me a great opportunity to find ways to utilize them for medicinal purposes. One of the easiest ways to do so is to make ointments or salves.
The basic recipe is to take 2 cups of herb-infused oil and melt 1/4 cup of beeswax into it, then pour into labelled storage containers. Infused oil can either be made in advance and stored, or made at the same time as your ointment. Here are the specifics of how I make two of my favorites.
Nettle ointment - for treating itchy skin, dry rashes and bites (shown finished, front, in picture above)
2 c dried nettle leaf
3 c olive oil
1/4 c beeswax pastilles
Set up two pots as a double boiler (or use a double boiler, if you have one, which I don't) and bring water to boil. Add nettle to top pot and cover with oil, ensuring leaves are completely covered and soaked. Simmer leaves in oil for 30 minutes. Line a strainer with cheesecloth and pour the hot oil and leaves into it. Wrap herb in cheesecloth and press to remove every bit of oil you can. This should make 2 cups.
Wipe out any remaining leaves from the pot, return the oil to it and replace in double boiler. Add beeswax, stirring constantly until melted. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied.
Pour into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date.
Supposedly this is helpful for arthritis in the fingers as well. I don't have arthritis, so I haven't tried it.
Calendula ointment - for treating scrapes, minor cuts, diaper rash, and dry skin
I make my oil in advance, and keep it on hand for other uses. Because calendula is antifungal, antibacterial and antiviral, you can use the oil straight for many types of skin infections and issues.
To make the oil: Ensure calendula flowers are completely dried. Place in a clean and dry glass jar and pour in enough olive oil to completely cover. The jar needs to be covered, but release of gasses in a tightly sealed glass container filled with oil can result in a God-awful mess. I cover the jar with an unbleached coffee filter and secure it with a large rubber band (I save the ones that come holding asparagus together.). Swirl the mixture a couple of times during the three weeks you will leave it in a sunny window. If so much olive oil is absorbed that the flowers stick out of the top, add more. Strain and press through cheesecloth and return the oil to the jar you used to infuse it in, this time putting a lid on it.
When I harvest my calendula next year and go to make another batch of oil, I will use any that is left from this year's batch.
To make the ointment: Warm the infused oil in a pot on the stove. Add 1/4 cup beeswax pastilles per 2 cups oil, stirring constantly. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied. Pour warm mixture into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date. They will keep for a year away from heat and direct sunlight.
Variation: For treating nail fungus
Immediately after pouring the warm mixture into the storage jars, stir in a scant 3/4 tsp tea tree oil.
The basic recipe is to take 2 cups of herb-infused oil and melt 1/4 cup of beeswax into it, then pour into labelled storage containers. Infused oil can either be made in advance and stored, or made at the same time as your ointment. Here are the specifics of how I make two of my favorites.
Nettle ointment - for treating itchy skin, dry rashes and bites (shown finished, front, in picture above)
2 c dried nettle leaf
3 c olive oil
1/4 c beeswax pastilles
Set up two pots as a double boiler (or use a double boiler, if you have one, which I don't) and bring water to boil. Add nettle to top pot and cover with oil, ensuring leaves are completely covered and soaked. Simmer leaves in oil for 30 minutes. Line a strainer with cheesecloth and pour the hot oil and leaves into it. Wrap herb in cheesecloth and press to remove every bit of oil you can. This should make 2 cups.
Wipe out any remaining leaves from the pot, return the oil to it and replace in double boiler. Add beeswax, stirring constantly until melted. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied.
Pour into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date.
Supposedly this is helpful for arthritis in the fingers as well. I don't have arthritis, so I haven't tried it.
Calendula ointment - for treating scrapes, minor cuts, diaper rash, and dry skin
I make my oil in advance, and keep it on hand for other uses. Because calendula is antifungal, antibacterial and antiviral, you can use the oil straight for many types of skin infections and issues.
To make the oil: Ensure calendula flowers are completely dried. Place in a clean and dry glass jar and pour in enough olive oil to completely cover. The jar needs to be covered, but release of gasses in a tightly sealed glass container filled with oil can result in a God-awful mess. I cover the jar with an unbleached coffee filter and secure it with a large rubber band (I save the ones that come holding asparagus together.). Swirl the mixture a couple of times during the three weeks you will leave it in a sunny window. If so much olive oil is absorbed that the flowers stick out of the top, add more. Strain and press through cheesecloth and return the oil to the jar you used to infuse it in, this time putting a lid on it.
When I harvest my calendula next year and go to make another batch of oil, I will use any that is left from this year's batch.
To make the ointment: Warm the infused oil in a pot on the stove. Add 1/4 cup beeswax pastilles per 2 cups oil, stirring constantly. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied. Pour warm mixture into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date. They will keep for a year away from heat and direct sunlight.
Variation: For treating nail fungus
Immediately after pouring the warm mixture into the storage jars, stir in a scant 3/4 tsp tea tree oil.
Friday, October 22, 2010
Eureka!
I am a genius! I have just discovered the BEST way to preserve my extra tomatoes: canning Bloody Mary mix!
Well, I discovered it in the same way Columbus discovered America, which is to say it's a pretty sure bet someone else has been down this road before. But, hey - we got a day off of work last week to celebrate what Columbus did. I am just offering up a way to help the celebration along.
This recipe makes ONE quart jar. You will want to multiply based on the volume of tomatoes you have - and your future needs for instant Bloody Marys.
Bloody Mary mix
3 pounds tomatoes
1/2 c grated horseradish (storebought is fine)
1/2 tsp dry mustard
1/2 tsp coarse ground pepper
2 tb lemon juice
1 tsp salt
1. Quarter tomatoes and put through a food mill. (I use the attachment for my stand mixer.) Processing the tomatoes without heat works for this recipe because it will cause the result to be watery rather than thick like tomato sauce.
2. In a large saucepan, stir in the horseradish, mustard and pepper, and bring the puree to a low boil.
3. Meanwhile, canner, jars and lids should be sterilized. The canning water should be boiling, with the jars inside.
4. Remove jars from boiling water. Add lemon juice and salt to each jar, then fill with Bloody Mary mix leaving 1/2 inch headspace. Wipe rim and top with lid. Turn rings to fingertip tight.
5. Place jars in canner and process at a full boil for 40 minutes, then remove canner lid, wait 5 minutes and remove jars. Enjoy listening to the thwonk sound each lid makes as it seals, letting you know that you did it correctly. Let jars cool for 24 hours before moving.
6. Before getting ready to use, you will notice the water rose to the top and the heavy stuff sunk to the bottom. Its ok to have even up to an inch of tomato water at the top of the jar. Shake before opening, pour into a pitcher, add an equal amount of vodka and mix well. (This makes a fairly strong Bloody Mary, half the amount of vodka makes a very weak one. You might want to be somewhere in between.)
7. This is the best part...pour into glasses filled with ice, garnish with a lime wedge (or celery stalk) and ENJOY!
Well, I discovered it in the same way Columbus discovered America, which is to say it's a pretty sure bet someone else has been down this road before. But, hey - we got a day off of work last week to celebrate what Columbus did. I am just offering up a way to help the celebration along.
This recipe makes ONE quart jar. You will want to multiply based on the volume of tomatoes you have - and your future needs for instant Bloody Marys.
Bloody Mary mix
3 pounds tomatoes
1/2 c grated horseradish (storebought is fine)
1/2 tsp dry mustard
1/2 tsp coarse ground pepper
2 tb lemon juice
1 tsp salt
1. Quarter tomatoes and put through a food mill. (I use the attachment for my stand mixer.) Processing the tomatoes without heat works for this recipe because it will cause the result to be watery rather than thick like tomato sauce.
2. In a large saucepan, stir in the horseradish, mustard and pepper, and bring the puree to a low boil.
3. Meanwhile, canner, jars and lids should be sterilized. The canning water should be boiling, with the jars inside.
4. Remove jars from boiling water. Add lemon juice and salt to each jar, then fill with Bloody Mary mix leaving 1/2 inch headspace. Wipe rim and top with lid. Turn rings to fingertip tight.
5. Place jars in canner and process at a full boil for 40 minutes, then remove canner lid, wait 5 minutes and remove jars. Enjoy listening to the thwonk sound each lid makes as it seals, letting you know that you did it correctly. Let jars cool for 24 hours before moving.
6. Before getting ready to use, you will notice the water rose to the top and the heavy stuff sunk to the bottom. Its ok to have even up to an inch of tomato water at the top of the jar. Shake before opening, pour into a pitcher, add an equal amount of vodka and mix well. (This makes a fairly strong Bloody Mary, half the amount of vodka makes a very weak one. You might want to be somewhere in between.)
7. This is the best part...pour into glasses filled with ice, garnish with a lime wedge (or celery stalk) and ENJOY!
Friday, October 15, 2010
Broccolicious
Except for asparagus, I feel like cooked vegs really need something done to them...just steaming really isn't enough. This combo dresses up broccoli, and puts this year's garden bonanza of shallots to good use.
Roasted broccoli
1 head broccoli
3 shallots, thinly sliced into rings
grapeseed oil (or olive)
1/4 c sliced almonds (or walnut pieces)
Pepper to taste
Trim broccoli and place in shallow baking dish. Top with shallots, drizzle with oil and use your hands to toss.
Bake at 400 for 20 minutes. Top with nuts and bake 5 more minutes. Sprinkle with pepper.
Roasted broccoli
1 head broccoli
3 shallots, thinly sliced into rings
grapeseed oil (or olive)
1/4 c sliced almonds (or walnut pieces)
Pepper to taste
Trim broccoli and place in shallow baking dish. Top with shallots, drizzle with oil and use your hands to toss.
Bake at 400 for 20 minutes. Top with nuts and bake 5 more minutes. Sprinkle with pepper.
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