Friday, July 1, 2016

Pickled Daikon Radish with Carrot

1) Shred vegetables
2) Sprinkle on 1 tsp salt...

...And 2 tsp sugar.

3) Stir together and let sit for 30 min.
4) Rinse and drain twice. Place in a jar. 
5) Make your brine. In a sauce pan bring to a boil:
1 c. white vinegar
1 c. water
1/2 c. sugar
Allow to cool.

6) Fill jar with brine. Refrigerate. Wait at least 3 hours before serving. Can store up to 4 weeks in refrigerator. 

Sunday, June 5, 2016

Apple Cole Slaw

Apple Cole Slaw

For the dressing, whisk together:

1/4 c. plain Greek yogurt
1/2 c. Miracle Whip light (or mayonnaise)
the zest of one lemon
the juice of one lemon (about 2 tablespoons)
1 to 2 tsp. of sugar
1 tsp. of Mrs. Dash 
1 to 2 tsp dried parsley
a pinch of garlic powder
a pinch of onion powder
salt and pepper to taste

Taste the dressing mix. Add more seasoning or lemon juice to your taste. 

For the slaw:
14 oz coleslaw mix (with cabbage and carrots)
1 large Fuji apple, julienne cut or grated
2 scallions, sliced thinly
I usually make the dressing in the bowl I will put the slaw in. Toss to coat the vegetables. Refrigerate 30 min or more for the flavors to meld. Top with parsley to serve. Serves 8.

Sunday, December 20, 2015

Softening Brown Sugar

This is what I found on my package of brown sugar. If you have time, you can resoften brown sugar by placing in a closed container over night with a slice of bread. Works every time and it stays soft after you remove the bread! Remember to keep your brown sugar in an airtight container. 

Wednesday, July 15, 2015

Veggie lasagna

To make the veggie lasagna: 

I first chopped all the veggies into bite size pieces.

Next, I sauteed one chopped onion in olive oil and butter. Then, added in a few crushed cloves of garlic. After a few minutes, I added in the squash, mushrooms, tomatoes, and bell peppers. Salt and pepper to taste. After the vegetables were mostly cooked I added in the spinach and fresh herbs: basil, oregano, thyme.

Next I stirred this cooked veggie mixture into a pound of ricotta cheese. 

I layered the cheesy veggie mixture between no-boil lasagna noodles with a little shredded cheese and marinara sauce. Top with shredded cheese. Bake at 350 degrees, covered for 35 min. Check for doneness. If the noodles are done. Remove the cover or foil and bake until the cheese is melted.

Allow it to cool a few minutes before cutting. 

Serve with homemade bread! :)