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.

Cherry Creme Fraiche Ice Cream

So, lucky for those of you who have an ice cream machine, I'm going to translate this recipe for you!

You need:
300 g Cherries (about 2/3 of a pound)
250 g Sugar (roughly 1.5 c.)*
25 cL (1 c.)water
25 cl (1 c.) whole milk
25 cL (1 c) Creme Fraiche*
1 tbsp vanilla extract

Wash and dry your cherries. Remove the pits. In a sauce pan, combine water and 1 c. sugar. Bring to a boil. Add cherries. simmer for 10 min. Allow to cool. Remove half (or more) of the juice, blend partially with blender or stick blender. Leave some chunks for texture.
Combine milk, creme fraiche, vanillla and the rest of the sugar. Put this mixture in your ice cream freezer. When it is almost all the way frozen add your cherry mixture.
If you are impatient like me, and dump it in too early you get pink ice cream. Still yummy....
Enjoy!


*notes:
Sugar: I found this a little sweet. You may want to cut back the sugar a bit depending on the sweetness of your cherries.


Creme Fraiche: You could buy it, but it's easy to make it yourself: 1 part buttermilk to 2 parts heavy cream. Let sit covered at room temp for 24 hrs. in a sterilized jar then refrigerate. :) There I saved you 5 bucks.

UPDATE 7/23/2019: I have since discovered you can get a better produce with much less buttermilk. I use a pint of heavy cream + 3 tbsp buttermilk. Over night on the counter, then 24 hrs in the fridge. Thanks to Chef John!

about 1 pint (2 c.) of pitted cherries

Simmer cherries in syrup about 10 min.

Drain off some of the syrup & blend cherries. Leave chunky. This time, I placed this in the fridge to chill. Then, I made the ice cream.  I thought this would help keep the ice cream white with a pink swirl. Now, I think the only way to keep it from going all pink would be to alternate layers of ice cream and cherry mixture into a freezer container.

It's almost ready! It took about 20 min. to get to this stage in my ice cream freezer.

Pupsicle! A frozen treat for dogs like Jack

Ok, this one can be filed under "super easy"! Just 3 ingredients: Apple sauce (natural of course. Jack is sweet enough; he doesn't need sugar), plain yogurt, and smooth peanut butter.

Whisk together: 

1 (4 oz/111 g.) container natural apple sauce

1 (6 oz/~150 g.) container plain yogurt

*about 3 tablespoons peanut butter

Pour into containers and freeze. I reused the applesauce cup and the yogurt cup. Then I had enough for 2 heart-shaped Reynolds foil cups. You can add a dog bone for the handle if you want. To get it out of the container, you may have to let it sit in a shallow pan of hot water for a few seconds. 

* I didn't really measure the peanut butter. I just put in a few spoonfuls until it was the right peanut butter color. You can taste if you want, but there's no sugar, so keep that in mind! 

                       

                       

Is this for me? 

Jack approves!

Coconut limeade

I believe I have found my summer drink. Yes, I know summer isn't here yet, but I long for it. I can't believe we are still running a heater in March.

I stumbled upon two interesting recipes on Allrecipes.com for Brazilian limeade. One involved cream of coconut, so I had to try it! 

It was really easy and so refreshing! The other recipe involved sweetened condensed milk, and I can't wait to try that one some day... when I run out of cream of coconut! ;) 

For 3 servings, you will need:

2 limes

3 tbsp. cream of coconut

2 cups of water

1 cup of crushed ice

1/2 c. white sugar

First, slice of the ends of your limes and discard. Then slice the limes up thinly.

I heated 1 cup of the water to dissolve the sugar in. Then when it cooled a bit, I placed it in the blender with the rest of the water, the ice and the lime slices, and the cream of coconut. Give that baby a few whirls. Then, strain into a pitcher. Discard all the pulp (it's bitter, you don't want it!). Fill a glass with ice and pour in your new yummy limeade. :) 

Original recipes here:

Easy Brazilian Lemonade with sweetened condensed milk

or

Quick Brazilian Lemonade with cream of coconut

Summer Oatmeal

So it's warmer, and you don't want to eat hot oatmeal for breakfast? 

Try this: 

The night before mix together: 
1/2 c. milk
1/2 c. oatmeal
1/2 c. yogurt
and the toppings of your choice


Let sit in the refrigerator overnight. Ready to go the next morning, and it's cool and refreshing. 


For toppings, I like brown sugar and grapes or honey and almond.  You could really put anything in it! You can sweeten it to your liking. You can exchange the milk and yogurt for non-dairy options. You can use Greek yogurt or flavored yogurt.