I was never a fan of coleslaw growing up, mainly because my grandmother didn’t make it and my Dad thought Captain D’s had good slaw. Sugar and mayonnaise mixed with murdered cabbage never appealed to me. It wasn’t until later in life when I had to cook for others that I grew to appreciate coleslaw, then and after I created my own version.
I have a lot of Louisiana influences in my cooking because part of my family is from New Orleans. Those flavors have always appealed to me and I use them quite often in a lot of dishes I prepare. At work we serve fish on Fridays and most people expect coleslaw with their fish, so I developed this recipe many years ago and it has become a “most requested” from my customers. Now they are begging for the recipe, so here it is.
If you’ve only eaten everyday coleslaw, give this recipe a try. It’s tart, not sweet, with just a hint of spice making it a perfect side dish for fish or BBQ.
1 head of cabbage rough chopped (I prefer it chunky, not shredded like store-bought coleslaw)
1 bell pepper, minced
2 tbsp dill relish
1 large tomato chopped
2 tbsp Creole mustard
1 cup mayonnaise (I use Kraft, if you’re used to eating mine at work)
2 dashes Tabasco or Texas Pete’s hot sauce
1 tbsp Cajun seasoning
2 tbsp red wine vinegar
1 tbsp sugar
2 tsp celery seed
salt and pepper to taste
In a large bowl, combine the mayonnaise, mustard, hot sauce, vinegar, sugar, celery seed and cajun seasoning. To the wet ingredients, add the cabbage, bell pepper, tomato and dill relish. Toss well to combine. Refrigerate until ready to enjoy.
Lately I’ve been watching my “middle age spread” get further and further out of control, so when a few customers at work asked that I prepare a light selection each day I decided to dust off some of the recipes I’ve cooked in the past. When I was the chef at The Birmingham News, I would offer a regular entree each day and a Weight Watchers entree because so many of the staff were following the plan. That’s where I first tried this delicious soup. I’ll admit the name doesn’t conjure up images in my head of a tasty dish, but this soup is pure delicious. Now my current customers are asking for the recipe so here’s my version of the famous Cabbage Soup (from the Cabbage Soup diet). This is also the same recipe for the ZERO POINTS soup promoted in Weight Watchers. Yes, you can eat all of this soup you want for any meal and have no points added to your daily total.
3 cups non-fat beef stock
2 cloves garlic, minced
1 Tbsp Tomato paste
2 cups cooked cabbage
1 can diced tomatoes in juice
1/2 a yellow onion, chopped
1/2 cup shredded or diced carrots
1/2 cup green beans
1/2 cup sliced mushrooms
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste
Here’s the easiest part. Combine all ingredients in a pot and simmer on the stove 15 minutes.
It’s official.. I’m 40 and fat! In an attempt to lose some weight, I’ve been trying to eat healthier food. We’ve been buying a lot of fish and chicken in place of red meat and pork, and we’re watching our fiber intake. Lower fat and higher fiber seem to be the new trend in weight loss, along with exercise.
Tonight we’re having some grilled tuna fillets that are marinating in an Asian-inspired sauce right now. To go with our fish, I whipped up this refreshing Asian style salad. It’s flavorful and high in fiber, but it does have some fat because of the peanut butter. Still, it’s a healthy alternative to a high fat side dish and it’s delicious… and simple. Simplicity is my main requirement when I find or create a recipe, because now that I spend my whole day in a kitchen at work, I like to get out of the kitchen as quickly as possible in the evenings. Give this one a try and I think you’ll be pleased with the results!
1/3 cup peanut butter
1 tsp curry powder
1/2 tsp each salt, garlic powder and ground ginger
1 tbsp brown sugar
1/3 cup water
2 tbsp lemon juice
2 tbsp water
6 cups shredded cabbage with carrot (coleslaw) mix OR 4 cups coleslaw mix and 2 cups broccoli slaw mix (which is how I made it)
1 cup fresh sugar snap peas, trimmed and sliced
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
In a large mixing bowl, prepare the dressing by mixing together everything from the peanut butter to the water. Toss in the slaw mix and fold well to combine. Add peas, jicama and green onions. Toss and cover. Refrigerate for at least 30 minutes or up to several hours. Garnish with toasted almonds and cilantro.