Monthly Archives: October 2013

Kitchen muckers coleslaw

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Kitchenmuckers Coleslaw

What else to call this concoction?  Last weekend I spent a few days with Tess and got to use her amazing food processor.  I have been married for 31 years, raised four kids and never had a food processor and didn’t realize I missed it. Till last weekend.
So yada yada yada, I now have a food processor.   It’s been a busy day and I have leftover beef on gluten free buns but what to serve with it? I tossed a few chunks of cabbage and a carrot in that baby and in no time at all it did what would have taken me several minutes and lots of elbow power to do.  I had some coleslaw salad dressing in my fridge and also my secret ingredient, greek yogurt and a few other odds and ends left about from other meals and voila!  A true kitchen muckers coleslaw.

My boys gave this rave reviews.  To quote “fantastic” and “excellent”

 Stuff I used:

½  head of cabbage

1 carrot

Few leaves of Kale

¼ cup of mayonnaise, veganaise or coleslaw dressing

¼ cup of greek yogurt, if you’re ok with dairy, sour cream is good too.

1 or more tablespoons of honey (depending on your taste preference)

2 tablespoons of toasted coconut   (I toast a big batch and keep it on hand in a mason jar)

1/3 cup chopped walnuts or pecans, or pumpkin or sunflower seeds

1/3 cup dried cranberries. (if I don’t have cranberries, I have also tossed in a shredded apple or pear)

How I did it:

If you are new to toasting coconut, preheat oven to 350, line baking sheet with parchment paper if you have it, if not, leave it bare.  Spread a cup of shredded coconut onto cookie sheet and place in oven.  Set the timer and check it every 1-2 minutes. Stir regularly as it will brown around the edges first.  When golden brown remove and cool.  Keep watching because once it starts to brown, it will go quickly.

Shred the cabbage, carrot, kale (and apple if using) in the food processor.

Once shredded move to a larger bowl.

Add mayonnaise, yogurt and honey and stir well.

Add nuts, fruit and coconut and stir till all is well coated.

Kale Salad

kale salad
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Kale Salad

Can you have too much Kale? probably not.  I come from a dutch background where Kale was boiled and crushed and mixed with mashed potatoes.  A regular mealtime occurrence that I hated.   But since discovering fresh healthy beautiful kale I now love it.

I thank a wonderful woman named Adele for this salad and for showing me that Kale is not so bad after all.

Stuff you will need:

I bunch of Kale washed, and with the ribs removed.

1/2 cup cranberries

1/2 cup chopped walnuts

1/2 cup freshly grated parmesan ( use freshly grated, you will notice the difference)

I clove finely chopped garlic (if you like garlic add a big clove, if not, use a small one)

Bit of olive oil, like a tablespoon or so.

How to build it:

Chop Kale finely. This also tenderizes it a bit so it is not so course.

Add cranberries, nuts and Parmesan.

Mix garlic with about 1-2 tablespoons of olive oil, too much and your salad will be soggy, be stingy.

About  30 – 60 minutes before serving,  pour oil garlic mixture on salad and and toss.

As it sits, it gets just the right amount of crispiness.  Be careful not to use too much oil.  You want it barely coated.

To truly muck around with this recipe, switch your cranberries for dried blueberries or cherries.  Toss in pecans instead of walnuts.  Maybe some sunflower or pumpkin seeds?  You can substitute bottled garlic for fresh but the flavour is not as strong. You can switch the Parmesan for feta or some other soft cheese cut into small cubes, but the Parmesan is so sharp and delicious, the other cheeses just aren’t the same.