Green Stockings Craft & Design

August 15, 2016

Just Trust Me Spicy Peanut Sauce Coleslaw

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 11:16 AM

Oh, summer dinners.

If you’re like me, making dinner is an enormous chore. Not because I don’t like to cook, but maybe because I like to cook too much. And budget, time, dietary restrictions (and needing to make something that will get some calories and nutrients into a toddler) often mean that I can’t get super creative with our meals.  And then add a layer of it’s-too-hot-to-move-let-alone-cook, and you have me wandering around the grocery store at 7:30pm mostly just because it’s air conditioned, trying to figure out what to make.

Well, cabbage was on sale, and what says summer dinner better than coleslaw?

The salad ingredients for coleslaw are carved in stone as far as I’m concerned.  I grew up eating Canadian Living recipes from the 80s, so sometimes my food stringencies are a littld weird.  But like the title says, just trust me.

Coleslaw Salad
1/2 of one green cabbage, finely chopped
1 small yellow onion (or 1/2 of one red, Spanish, or Vidalia onion)
1 red apple, cored and diced (leave the skin ON)
1/2 cup raisins
Lemon juice

Mix cabbage, onion, apple, and raisins in a large bowl and give it a good squirt of lemon to keep the apples from browning

Spicy Peanut Sauce
4Tbsp creamy natural peanut butter
2Tbsp spreadable plain goat cheese
2Tbsp olive oil
2Tbsp red wine vinegar
1Tbsp apple cider vinegar
11/2Tbsp Piri Piri sauce (Portuguese hot sauce – this is a very vinegary hot sauce, so if you substitute anothed hot sauce (eg sriracha), you may want to add more vinegar)
1/4tsp sesame oil
Salt and pepper

Mix all sauce ingredients in a bowl or measuring cup; mix very well to make sure that the peanut butter and goat cheese are thoroughly combined.  Adjust flavours as you see fit; all of the measurements are approximations on my part, when I make this sauce it’s a lot more dollops and pinches than tablespoons and quarter teaspoons.

Add sauce to the coleslaw salad slowly so that it doesn’t get too saucy, as this sauce is quite thick – if you have sauce left over, it makes a great dipping sauce for chicken!

Happy summer everyone!

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June 27, 2016

I Win Salad or The Southside BBQ Salad Recipe

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 9:22 PM

So, my spouse has known forever that I am a salad genius. Most of my salads start with the everyday quest for a dinner for that evening, and most of the time, they end as good meals that we enjoy.

But sometimes they’re spectacular.  And that’s when I know I have to share a recipe with you all. 

Part of the perfect salad is the balace of tastes and textures.  Crisp, firm, crunchy, bursting with salty and spicy and zingy and the perfect touch of sweet, this one just nails it. 

A tribute to my mother’s recipe the Eastside Chicken Salad which inspired some of the ingredients, may I present, the Southside BBQ Salad.

image

A dinner-sized salad for 4 people

Meatballs

2lbs medium ground beef
1 egg
1 large handful mixed greens, finely chopped
2 small sweet potatoes, cooked* and mashed with 2 tbsps butter
1 medium onion, minced
2 tsps curry powder
1/2 tsp allspice
a very generous sprinkle of salt and pepper

Mash all ingredients with a fork in a large bowl, hand roll into golf ball sized meatballs, lightly coat with coconut oil and place on a plate or tray, and refrigerate (if possible) up to 4 hours for meatballs which hold together well on the BBQ.

BBQ meatballs on a BBQing tray, and cook until firm throughout.

Meatball Sauce
3/4 cup buffalo sauce**

Pour warmed sauce over cooked meatballs, and stir gently with a spatula to coat.  Place on top of prepared salad plates.

Salad for 4

1 box mixed greens, (2 handfuls per plates)
2 tomates, cut into thin wedges
1/2 a Spanish onion, halved and very thinly sliced
1/2 head cauliflower, cut into small-medium florets and steamed until soft but firm
2 cups red grapes, halved
1/2lb Spanish peanuts

Prepare salad plates by laying out ingredients in the order listed above.  Serve with warm meatballs on top.  Perfect!

*we cook out sweet potatoes in the microwave: pierce with a fork and cook on high for 5 minutes and then turn. Cook in additional 2 minute intervals until the sweet potatoes are soft all the way through.  Slice open and scoop out the flesh and then mash with a fork.

**you can use commercial buffalo sauce, or make your own with a recipe like this one: http://primalbitesblog.com/2013/07/26/paleo-buffalo-wings/

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