A Vegetable Salad

Last Sunday we picked up a raw vegetable salad at a local market. It was really good and after a close look I realized how easy it would be to make! Tonight I tried to recreate it without following an actual recipe and its pretty much the exact same thing we bought last weekend.

This is basically a relish tray as a salad, with a quinoa like quality. Its a great way to use up the vegetables in the bottom of the refrigerator at the end of the week! I’d recommend using broccoli or cauliflower as a base and then whatever else you’d like. You’ll also need some sort of dressing, again, whatever you would normally prefer on a relish tray or in a salad would be perfect. The one we bought in the store came with ranch, tonight we used sesame ginger vinaigrette.

I used broccoli, cabbage, bell pepper, carrots, onion, and leftover grilled corn kernels. All you have to do is throw it all in the food processor. The green onions I just sliced and threw in, the corn, I also just threw in.

Here is the texture you will be going for, my broccoli base:

All Done!


Grilled Corn on the Cob

Here’s another easy-peasy one, one of our summertime favorites. I’m working on finding the perfect sauce recipe to accompany this, but really, plain old salt and pepper and butter are fantastic on these.

  • Corn on the cob, shucked
  • water
  • salt and pepper (optional)
  • butter (optional)

Soak the corn in water for about 10 minutes. Don’t cook it in water! Just soak it.

Then throw them on the hot grill for 10-15 minutes, turning occasionally as the kernels blacken. Serve with salt, pepper and butter!

Simple Coleslaw

I used to think I didn’t like guacamole. Turns out, I just didn’t like that green stuff that Taco Bell calls guacamole. I don’t know what that stuff is, but its not guacamole. Then my friend Suni made a bowl of fresh guacamole and forced me to try it against my will. It was delicious, and from then on I vowed to always try anything once. And I learned how much better things were when they were with real, fresh ingredients. Now before you think I’m nuts to have never tried real guacamole, I was about 15 at the time and an exhaustingly picky eater. Hmm, maybe that’s where my kids get it.

I also I used to think I didn’t like coleslaw. That’s because I don’t like what KFC calls coleslaw and I had never had it any other way. While I was pregnant last summer, I had a hankering for pulled pork. I went to the booth on Treat Street at the county fair and ordered one and they asked if I wanted the slaw on the side or on my sandwich. Gross! On the side! No, I don’t want any at all! I thought. As I waited for my sandwich, I over heard 90% of the people behind me also refuse the coleslaw. “Its how they do it in the south,” the booth worker explained each time someone gave him a weird look.

So I went and ate my slaw-less sandwich and thought about it. A curious thing about pregnancy, although it can make to most delicious things sound revolting, like coffee or In and Out, as in may case, it can also make weird things sound good, and coleslaw sounded good. So when I went to order my second sandwich (Hey! I was eating for two!) I got the coleslaw on it. The texture was amazing. The crunch to counter the tenderness of the pork, ahhh.

From that point on, I wanted a simple coleslaw recipe for when I make my pulled pork. I am still rather picky and don’t think things like sugar belongs in salads, slaws, and spaghetti sauce, to name a few. That made narrowing the list of recipes down quite easy. I also knew to run from anything titled “KFC’s Coleslaw Recipe” or anything that called for miracle whip. (What on earth is that nasty stuff? Mayonnaise with sugar? Who actually eats it? On purpose?)

Once I narrowed my search down, I found this little gem. Simple, delicious and so perfect on my pulled pork. You could add a few vegetables and maybe some chicken to take a great salad in a different direction. But for the foundation the perfect, simple coleslaw, here you go.

  • 4 cups, unpacked shredded cabbage, red, green, or both
  • 1/2 large carrot, julienned
  • 2-4 green onions thinly sliced

For the dressing:

  • 1 Tbsp. olive oil
  • 1 Tbsp. seasoned (or plain) rice vinegar
  • salt
  • fresh pepper

Combine cabbage, carrots, and onions in a large bowl. Add olive oil, toss to coat. Add vinegar, salt and pepper to taste. Serve on pulled pork or as is!

Naan

Here is the perfect side to the Indian Chicken Curry recipe I posted. It calls for bread flour instead of all purpose flour. If you are wondering what the difference is, here you go. The bread flour really did provide the extra chewiness as promised in the link, personally it was really chewy. Still really, really good but if you had to substitute with all purpose I think you’d be ok, or may even prefer it.

Another note, make this ahead of time. I tried to do it as I was making my curry but since this recipe requires you to roll the naan grill side, its a bit labor intensive and deserves your undivided attention. Some of my naan got a little blacker than I wanted and I think not juggling too many things at once would have fixed that.

  • 1 package dry active yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 Tbsp. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4 1/2 cups bread flour
  • 2 tsp. minced garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let set until foamy, about 10 minutes. Stir in sugar, egg, milk, salt and flour. Knead on a floured surface for 6-8 minutes until smooth.

Place in a well oiled bowl, cover with a damp towel and let rise for 1 hour.

Punch dough down and knead in garlic, if desired. Pinch off small handfuls of dough and roll into golf ball size pieces. Place balls on a tray, cover with a towel and let rise for another 30 minutes.

Preheat your grill (I used an all clad stove top grill) to high heat. At grill side roll dough ball into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 2 minutes or until puffy and lightly browned. Brush butter unto uncooked side. Flip, brush butter onto cooked side and cook until browned, about 2 minutes. Remove from grill and repeat process until all dough has been prepared.