There is something about coleslaw that is so appealing whether it is store bought, homemade, or a side in a restaurant alongside a burger. If eating out with friends I often trade sides – one gets French fries, the other coleslaw – and we share. So I have tasted my fair share of coleslaw. It can be too vinegary or heavy on the mayo. My sauce is made of a mixture of mayonnaise (store bought is fine), freshly squeezed lemon juice and apple cider vinegar. To cabbage and carrots I add scallions, raisins and kale (only the frilly edges of kale and then finely chopped).
1/2 a smallish cabbage – shredded using a food processor
4 medium carrots – grated in a food processor
2 stems of kale – use only the frilly outer edges of the leaves and chop finely
1 bunch of scallions – just the white bits, outer skin removed and finely chopped
1 x 1 oz. packet of raisins
3 tbsp. mayonnaise
Juice of 1/2 a lemon
1 tbsp. apple cider vinegar
Place the first five ingredients in a large mixing bowl.
Whisk together the mayonnaise, lemon juice and apple cider vinegar, then pour over the vegetables and toss well together.
Dull, wet day so made soup. This is a hearty soup – almost a vegetable stew – and stuffed full of goodness – celery, carrots, tomatoes, cannellini beans and kale (if you don’t like kale, try spinach).
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
1 large clove of garlic – finely chopped or grated
3 sticks of celery – finely sliced
2 largish carrots – finely sliced
1 cup of chopped tomatoes
1 can of cannellini beans
4 cups of veg. broth/stock
2 handfuls of chopped kale
Heat oil in cast iron casserole dish and when sizzling add onion and let it brown a bit, then add garlic.
After a few minutes, add the rest of the ingredients.
Bring to a boil, then simmer for 30 minutes with the lid on.
All Kinds of Vegetables in a Pot (serves 4)
Excuse the title but at the moment I am stumped for a better one – Vegetable Stew maybe? I experimented with a variety of vegetables and it came together nicely – I mixed leeks and garlic together so didn’t need onions. Vegetable stock and lemon juice were the liquids. Powdered red pepper added a bite. The remaining veg. were zucchini, kale, cannellini beans and artichokes. I put some kale in because it is such a healthy food more than for any other reason. This recipe is light and easy on the stomach, which might account for its creation as yesterday I ate something that really disagreed with my intolerances and have had a tender stomach since then. It was a nasty reminder of how I used to feel. Vegetables in a Pot requires minimal cooking (I don’t like over-cooked zucchini).
1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground pepper
2 x cloves of garlic – finely chopped
2 x leeks – finely sliced
2 x zucchini – sliced and each slice quartered (not finely sliced)
2 handfuls of kale
1 x can of cannellini beans
1 x can of quartered artichoke hearts
1 cup of vegetable broth
1/2 teasp. of powdered red pepper (less if you don’t like things too spicy)
Juice of 1/2 a lemon
Heat oil in a cast iron casserole dish and when sizzling add garlic and leeks and soften for a few minutes.
Add rest of ingredients, bring to boil and simmer for 5 minutes or so until zucchini is al dente and kale is cooked.
**Little Known Food Fact**
Not sure if pink Himalyan salt is a food fad and over-hyped, but I bought some. It is meant to be better for you and to contain some 80 minerals! Regular table salt has been stripped of all its minerals though it does contain iodine. Some say white salt = white sugar.
Cayenne Kale Chips
I serve these a nibbles and they are very ‘moreish’. I was talking about kale chips over lunch with friends (as one does!) and the waitress overheard and said she added cayenne pepper to hers. So I thought it worth a try in addition to the oil, salt and pepper I normally use and it pepped the kale up nicely.
6 oz chopped kale (I buy it pre-chopped and try to avoid the tough stalks)
2 tbsp. olive oil
salt and freshly ground black pepper
1/4 tsp cayenne pepper
Wash the kale and dry it very well (else it will not cook properly)
Put the rest of the ingredients in a bowl and mix together.
Add the kale to the bowl and toss it in the oil mixture.
Transfer kale to a metal baking tray and place in oven at 350 degrees for 15 minutes, then turn kale to make sure all parts are cooked and place in oven for a further five minutes (if not cooked and crispy by then, keep adding 5 minutes to the cooking time).
Lemon Kale and Cannellini Beans (serves 4)
This is superhealthy and can be eaten hot or cold. I had something similar in a restaurant as a side dish and it was delicious. I came home and experimented and this is my version. I love kale although I did not expect to when I first had it at a friend’s house in the form of kale chips which were very moreish and if you have leftover kale you could make those also. When I was growing up kale was cattle feed (as was sweet corn). I like the lemon flavor but my trusty taste tester (husband) thought it too lemony so I would start with half the quantity of lemon juice and zest and see how you like it. If you replace the chicken stock with vegetable stock you have a vegetarian side dish.
1/2 tbsp. olive oil
Salt and pepper
2 large cloves of garlic – minced
6 oz kale – leaves only, no stem
1 can of cannellini beans – drained and rinsed
1 cup chicken broth
Juice and zest of 1/2 a lemon – start with half this quantity and taste
Put olive oil and salt and pepper into a skillet.
When sizzling add minced garlic and cook until it is just about to brown.
Add kale, cannellini beans (mash half the can to thicken the sauce), chicken broth, lemon juice and zest.
Cook until kale is tender – about 10 minutes.
Serve hot or cold as a side dish. Good with chicken.