Tag Archives: quick

Fresh Veggie + Cabbage Slaw

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I’ve made you some slaw!

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And I’ve got a couple of things to say about it.

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1. This would be a great side dish (or topping!) for these veggie burgers. Great combo + so delicious!

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2. I’ve done quite a few strange things since I’ve started this blog, but I’ve got to say that photographing a large pile of raw chopped cabbage at 9 a.m. has got to be the strangest. 🙂

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3. I’m calling this slaw (and any other slaw I may someday make) just slaw instead of coleslaw. What does coleslaw even mean? The only thing I think of when I think of coleslaw is what I was served in my elementary school cafeteria. Trying not to compare the two.

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4. This recipe is brought to you by Cabo Fish Taco. Cabo Fish Taco is an amazing restaurant that Greg and I discovered a couple of summers ago in Charlotte, NC after seeing it on Diners, Drive-Ins and Dives (love that show!). We went once and luckily have made it back a couple of times since and each time was just as good as the last. We always get the BBQ mahi fish tacos that taste like a plate full of fresh. The tacos come topped with this amazing slaw and the recipe is available on food network! The recipe is for the entire taco, and for this post, I just made the slaw. The only changes I made were adding more veggies and less mayo.

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5. As I mentioned above, I never really liked slaw (coleslaw). But this is different.  This tastes so fresh and light! And so flavorful. If you haven’t had a great past with coleslaw, you should definitely try this!

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6. Mayo. Another thing I’ve had a rough past with. I’ve never liked it. And if it is in something I’m eating, I try to forget about it. Like this dip. The dip is soo good, and I wouldn’t change a thing about the recipe. So, if I can forget there is mayo in it, it’s all okay. Does anyone else do this? But now, I’ve discovered something that I can come close to saying I sort of like! This. Has anyone else tried this and/or had this experience?

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7. This slaw is so good. It’s a summer recipe. Light, fresh, bright, delicious. It has a lovely kick with the chili powder and cayenne but is balanced with the cilantro and all of the cool, refreshing fresh veggies. It also isn’t overly creamy like traditional coleslaw, especially if you leave out some of the mayo. I hope you get to try it and love it too!

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Find the recipe here. Enjoy!

Blueberry Chia Seed Jam

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Do you love jam?

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I do. I’m in love with jam. And jelly. And marmalade. And preserves. Any thick fruity substance spread over any bread product = love.

And, I love any flavor. Strawberry, raspberry, marionberry, apricot, orange, pineapple. You name it,  I love it.

Except mint jelly. Actually, I never tried mint jelly. I don’t think I’d like it though. I’d try, but I just don’t think so.

Blueberries

When I was younger, I would spend the night at my grandparents for a week or a weekend at a time. Every single night, like clockwork, my gram and I would have toasted bread with butter and jelly. And let me tell you, my grandparents never had a shortage of jam and jelly to choose from. And they still don’t! Maybe that is where my love came from. I have good memories with jam.

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Now, this jam. This jam is delicious! It is not overly sweet, it tastes just as it should. Like real blueberries.

And chia seeds. These are new to me. But I’m loving them.

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I hope you enjoy this as much as I do. Four simple ingredients, that’s it!

You can find the recipe here — Oh She Glows

Thank you, Oh She Glows, for the great recipe!

Enjoy!

Roasted Tomato Sauce with Kale and Fish

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I’ve got an idea for you.

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Do you remember the roasted tomato sauce I made a few days ago?

I have a super quick dinner idea using it that is unbelievably delicious.

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Roasted tomato sauce, fish, lemon and kale served over ravioli.

A few simple ingredients can create unforgettable food, and that is exactly what this did.

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Method

(Makes two servings)

9 oz. ravioli (I used mushroom)

Olive oil

2 cloves of garlic, minced

3 small white fish fillets (I used flounder)

1/2 lemon

1/2 T. crushed red pepper flakes

3/4 c. roasted tomato sauce

2 c. chopped kale

Salt and pepper

Freshly grated asiago cheese

Bring a pot of water to a boil. Once boiling, cook ravioli according to package directions.

Meanwhile, heat about 2 T. olive oil in a pan over medium heat. Once warm, add minced garlic and stir around to flavor the oil. Add fish and cook until just done. Squeeze the juice of 1/2 lemon over the fish and add crushed red pepper flakes. Then pour tomato sauce into the pan and gently stir, slightly breaking up the fish. Add kale and continue to cook until tender.

Serve sauce over ravioli and season with salt, pepper and freshly grated cheese.

Enjoy!

Roasted Tomatoes – Two Ways

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I’ve got comfort food coming your way today.

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Over the weekend, I headed home to spend some time with my family and cook with my mom. Believe it or not, we roasted 10 lbs. of tomatoes with a broken oven. We each had a separate plan for our tomatoes. Me – tomato sauce, her – tomato soup.

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Both turned out wonderfully.

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Doesn’t eating soup from a mug make it taste even better?? Not that it needed to — great job mom!

Soup

With this sauce on hand, pasta will be happening very soon.

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Method

For the soup and for the sauce:

Start with:

2.5 lbs. assorted tomatoes

Olive oil

A head of garlic

2 sweet onions

Salt and pepper

Preheat oven to 400*. Cut tomatoes into large chunks and place on a baking sheet. Place two whole cloves of garlic on the baking sheet. Slice onions and place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20 minutes, or until tomatoes are soft.

*You will need to do this in multiple rounds, or on more than one baking sheet at once, for all 2.5 lbs. of tomatoes. Place two garlic cloves and some onion on each baking sheet you do.

Next:

For tomato soup

1 quart stock (vegetable or chicken)

1 T. butter

1/2 c. chopped basil

1/2 c. heavy cream

Salt and pepper

Grated asiago cheese

Place roasted tomato, garlic and onion mixture into a large pot. Add stock and butter and bring to a boil. Simmer for 15 minutes. Add chopped basil. Turn down heat and, using an immersion blender, blend until smooth. Add heavy cream and stir. Season with salt and pepper. Serve with grated asiago cheese.

For tomato sauce

15 basil leaves

Place roasted tomato, garlic and onion mixture into a food processor. Add basil leaves. Process until smooth, or desired consistency is reached.

Enjoy!