Lemony Slaw

Lemony Slaw

I was thinking about slaw for a while before Gigi posted some she made one her new series Now Gigi Serves Dinner! Once I saw that I knew it was time to stop thinking about it and just make it.

There was a time when I wouldn’t even think about making it.  Heck, I wouldn’t even eat it.  Then again, the only slaw I ever had was from that chicken giant.  I lived behind another fried chicken joint franchise for a time after college.  It was one of the few things that I ever ordered spicy.  The chicken, I mean.  One day, I decided to try their slaw.  I.  Loved.  It.  Go figure.

I’ve been a lover of slaw since then.  Still not fond of that one chicken giant, but I’m sure it’s full of preservatives anyway.  I think the only slaw I’ve had that I didn’t like was from the cafeteria at one of my jobs.  The dietary staff put together this gourmet lunch for us at the beginning of the school year and one of the guys made a slaw.  I hit it with gusto, but something just didn’t taste right.  It was bleu cheese dressing.  Ack.  I set that aside.

Monday was my grocery day and I came home all excited about making slaw that night for dinner.  I go in to the kitchen later and my food processor decides it’s going on strike.  It would not run with the slicer or shredder attachment.  Not even a little groan.  I even looked it up online and couldn’t figure out how to get it to work for me.  I put it aside and pulled out the mandoline.  My fancy little gadget gives me nothing but trouble.  I say fancy because it will do more than just slice.  It will dice and julienne 3 different sizes each.

I get started and things are going well.  Or so I thought.  Somehow huge chunks of food are getting through, the julienned pieces aren’t coming apart.  It was a mess.  I was frustrated and saying a few choice 4 letter words.  This wasn’t 5 minutes I wasted.  It was nearly an hour and all I had was badly cut cabbage and radishes to show for my trouble.  Or the show of my trouble.  I threw down the towel and left the kitchen.  Just looking at my knife made me fear hurting myself trying to hand cut everything with the level of emotion I had going on.  This was disaster #3 in a week’s time.  My nerves were shot.

I texted Chaz and asked him to pick something up for dinner.  He brought me Chipotle.  He’s the man.

Tuesday morning I spent hours in the kitchen prepping my breakfasts for the week (I’m hoping to get it up and ready for this month’s Go Ahead Honey, It’s Gluten-free event), dinner for that night (including the slaw), and veggies for soup on Wednesday (I want to be able to just throw everything in the slow cooker before I left for work).   The whole time I was just praying that my concept for the slaw turn out like I was thinking of it in my head.

I tossed all the veggies and let them sit in the fridge until I was ready to eat.  I was in love again.  This is a tart slaw, but not overly tart.  I did not sweeten it with anything and instead relied on the jicama to bring just a hint of sweetness to it.

Lemony Slaw, serves 4

1/4 head red cabbage, sliced thin

2 carrots, julienned

6 radishes, julienned

2 stalks celery, julienned

2 slices of jicama, julienned

1 avocado, diced

1/2 lemon, juiced

3 tablespoons olive oil

1 teaspoon celery seed

dash of salt

sliced almonds, optional

Toss the produce together in a large bowl.  If you are making this ahead of time, wait to add the avocado until you are getting ready to serve.  Whisk together lemon juice, olive oil, celery seed, and salt.  The dressing will emulsify as you whisk it.  Pour dressing over the slaw and toss well.  Garnish with sliced almonds on the plate if desired.

Soup’s On!

Turkey Soup

It’s the time of year when I make a lot of soups and stews to keep me warm.  Making my own broth makes it simple and easy to do.  Especially when you have leftovers to play with.  If you think about it and you tend to stock your fridge with veggies like I do, you can always make some kind of soup.  Anyone want to try making an Everything But The Kitchen Sink Soup?

I still have turkey broth in the freezer I made after Thanksgiving that I’m using up.  Chicken broth is called for in the recipe?  No problem.  Turkey broth to the rescue!  I have a big container of beef broth in the freezer, too.  That comes in real handy since there is a lot of gluten laden beef broths on the market and I can easily use it for stew or gravy.

I actually made this soup Christmas Eve.  My husband helped out and prepped the veggies for me while I was at work. All I had to do when I got home from work was throw everything in the pot.

Turkey Soup

6 cups turkey broth

2 cups chopped turkey

1 onion chopped

3 carrots, peeled and sliced

3 celery stalks, sliced

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 bay leaf

salt

1 cup fresh or frozen peas

Add all ingredients except salt and peas to a stock pot and bring to a boil.  Lower the heat and simmer for an hour or until the carrots are tender.  Add salt to taste.  Add peas.  If using fresh, simmer for 15 minutes more.  If using frozen peas, simmer for only 5 minutes.  This will help keep the peas from overcooking.

Addictive Chicken Salad


My Mandoline

This is my mandoline.  Not to be confused with the mandolin instrument or the Mandolin Rain.  It bit me when I was taking it out of the cabinet to make chicken salad.  I nearly didn’t make the chicken salad because said bite was pretty painful and on my right index finger.   Then when I finally got to it, it decided to be fickle and wouldn’t work right.  There is the possibility that I still need to work on how to use it properly, too.  Funny how commercials, instructions, and DVDs that come with this stuff make it seem so effortless.  Really not funny at all.  It’s supposed to make food prep easier.  I will conquer you, you beast.

Homemade Mayonnaise

This is the mayonnaise I made in my HealthMaster blender.  I wasn’t setting out to make everything from scratch.  It appears I got distracted at the grocery and forgot to buy it, and I was disinterested in returning for just one item.   It was simple and took just a few minutes to make.  Best of all, no leftovers to store.  From now on, I’m making my own.

Addictive Chicken Salad with Red Leaf Lettuce on a Brown Rice Tortilla by Food for Life

This is the chicken salad I made with the mayonnaise and without the help of the mandoline.  It was so scrumptious I nearly ate it all when I tasted it.  I probably would have been sick since I made enough for three lunches this week.  I did set some aside to eat as a snack.  Even then, I wanted more after I was done with said snack.  I have no measurements because I just threw everything in the bowl and mixed.

Addictive Chicken Salad

Leftover chicken, chopped

Celery, sliced

1 small Jicama, diced (no thanks to that persnickety mandoline)

black grapes, halved

raw walnuts, crushed

1 cup homemade mayonnaise

Throw it all in a big mixing bowl and mix well.  Serve on bread, tortillas, crackers, or eat it straight out of the mixing bowl.  Use gluten-free baked goods if you are on a gluten-free diet.  Eating it out of the bowl works well with the gluten-free diet, too.