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!

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/

June 9, 2013

No Buns Allowed Hamburger Salad

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 8:12 PM

I seriously need to take pictures of our food…

Ingredients – for 2 hungry adults

Salad
1/4 of a large red onion, diced
2 Italian tomatoes, diced with goopy bits removed
4 to 6 slices of bacon, cooked into bacon bits
Romaine lettuce
Baby spinach
1/2 cup each old cheddar and mozzarella, shredded
2 1/2lb hamburger patties*
2 avocados, diced
Corn chips

Dressing
2 dollops, 10% plain yogurt
1 tbsp olive oil
1 tbsp lime juice
1 tsp sriracha sauce
salt

Directions
In two large bowls or serving dishes, divide onions, lettuce, tomatoes, and spinach for two people.

Mix up diced avocados with dressing, and add to vegetables. Toss veggies until coated with dressing.

Chunk up hamburger patties and sprinkle pieces over each salad. Sprinkle each salad with bacon bits, cheese, and crunched up corn chips. Serve & nom!

*the best hamburger patties for this salad are no-filler, just-ground-beef-and-spices, barbecued or pan fried burgers. Other home-made meat or veggie burgers will work well, but pre-packaged, frozen burgers will probably be a disappointment.

June 5, 2013

Broccoli Salad with Yogurt Dressing

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 9:18 PM

This was so yummy that my paleo husband wanted to share the recipe with his friends – I might start taking photos of our food!

Broccoli Salad with Yogurt Dressing

2 heads of broccoli, cut into very small florets, with as little stem as possible
1 package of white mushrooms, cut into small chunks, stems removed
1 package of grape tomatoes, halved
1/2 red onion, diced
2 avocados, chopped into small chunks
1/2 package of bacon, cooked into bacon bits

Dressing:
2 large dollops of 10% yogurt (we use goat yogurt for the lactose intolerant)
1 tbsp olive oil
1 tbsp lime juice
1 tsp dijon mustard
2 tsp horseradish with beets
Salt to taste

Adjust dressing flavours to taste.
If desired, blanch broccoli and allow to cool completely – this will make a less crunchy salad
Toss all salad ingredients, reserving bacon bits to sprinkle on top after the salad is dressed, if desired. Toss with dressing and serve immediately.

April 18, 2010

Amazing Fattoush and Sorta-Caesar Salads

Filed under: Food — Tags: , , — GreenStockings Craft & Creative Events @ 11:18 PM

So far I’ve been doing pretty well with the exciting salads we’ve been making for dinner lately. (Healthy! Low-carb! Uses inexpensive ingredients – fruits and veggies!) Bear’s felt kinda so-so about so much salad, but that’s mostly because he just doesn’t enjoy vegetables. We make up for it with croutons, chicken or some other meat either in the salad or beside.

Tonight, we present Fattoush! Fattoush is a Lebanese salad, which I have adapted for the very selective taste buds in this house (and even so, Keiran didn’t like it, *sigh*).

1 red bell pepper, chopped finely
1 large handful spinach, chopped finely
4 or 5 lettuce leaves
1 zucchini, quartered and chopped
1 can black beans, drained, rinsed, and allowed to dry a little
2 large handfuls of grapes, halved
3 green onions, finely chopped
1 large handful of parsley, very finely chopped
1 handful of mint leaves, very finely chopped
2 extra large stale pita breads, cooked to a golden brown in the oven, and crunched up into little bits

Toss all ingredients in a salad bowl, and dress with salad dressing:

All to taste:
Canola oil
Lemon juice
Salt & pepper
Garlic, minced or grated

Toss again with dressing. Sprinkle lightly with ground coriander, and liberally with sumac, toss again.

Refrigerate to let flavours combine.

Enjoy!

Things this recipe could have included: tomatoes, cooked asparagus tips, honey in the dressing, red onion, chopped apple, artichoke hearts.

—-

Saturday night’s salad was a sorta-caesar:

Lettuce & spinach ripped up
1 Tomato, chopped
BBQ chicken, chunked up
1 orange, peeled, sectioned, and cut up
Most of a quart of blackberries
1 zucchini, quartered and chopped
1 onion, sliced fine

Tossed with caesar salad dressing (Rene’s – the good stuff!)

Dressed with home-made croutons! and fake bacon bits.

Yum!!

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